KR20230157555A - Manufacturing method of nutritious noodles - Google Patents

Abstract

The present invention relates to a method for producing nutritious noodles, which involves adding grains composed of 10 to 30 parts by weight of rice, 10 to 30 parts by weight of beans, 10 to 30 parts by weight of millet, and 10 to 30 parts by weight of sorghum in water. The first step (S10) of producing mixed grain powder by soaking and grinding; A second step (S20) of cooking the prepared mixed grain powder; A third step (S30) of obtaining a dough by mixing 30 to 50% by weight of flour while adding salt water to 50 to 70% by weight of the cooked mixed grain powder; A fourth step (S40) of manufacturing raw noodles by extrusion molding the dough, wherein the nutritious noodles obtained by the manufacturing method according to the present invention are balanced with various types of grains such as rice, beans, millet, sorghum, etc. By going through the step of pre-cooking the mixed grain powder and then kneading it with wheat flour, not only can the kneading work be easily carried out, but also a homogeneous dough for manufacturing noodles can be obtained, and from the dough, The fresh noodles, dried noodles, and fried noodles produced have the advantage of being nutritionally beneficial to health and having a chewy texture.

Description

{MANUFACTURING METHOD OF NUTRITIOUS NOODLES}

The present invention relates to a method of manufacturing nutritious noodles, and more specifically, to a method of producing nutritious noodles, which involves pre-cooking mixed grain powder containing various types of grains such as rice, beans, millet, sorghum, etc., and then mixing it with flour and kneading the dough. By carrying out the kneading process, it is possible to obtain a homogeneous dough for making noodles, and it is about a method of manufacturing nutritious noodles such as raw noodles, dried noodles, and fried noodles that have excellent texture and are nutritionally beneficial to health from the dough. .

In general, noodles or noodles are made by rolling dough made of wheat flour, rice flour, buckwheat flour, potato flour, etc., thinning it by rolling it, pressing it into a mold, or pushing it, and then pulling it out thin and long in various ways, such as cutting or extruding. It refers to a food that is eaten by boiling or frying it, and is known to have started making it in Central Asia around 6000 to 5000 BC and spread throughout Asia.

Noodles as described above are made with grain flour or starch as the main ingredient, mixed with food additives, etc. as needed, then molded into noodle strings or processed by methods such as drying, heat treatment, or boiling, or by adding various soups to them. This means that the types include dried noodles, fresh noodles, deep-fried noodles, fried noodles, gelatinized dried noodles, improved cooked noodles, frozen noodles, pasta, etc.

These noodles are a favorite food around the world, and are widely used in Korea in the form of noodles, chopped noodles, udon, and ramen. In particular, for people who eat snacks or small meals, consumption is steadily increasing because it can replace a meal.

In order to make up for the nutritional shortcomings of wheat flour noodles, which are currently the most consumed, lacking the essential amino acids lysine and sulfur-containing amino acids, research has been conducted on noodles with various additives added to improve not only the nutritional components but also functionality and quality. It is reported that the mixed grains that can be used as supplementary raw materials are rich in essential amino acids, vitamins, minerals, dietary fiber, etc., which are lacking in wheat or rice, and not only have high nutritional value, but also contain various bioactive substances.

Research on mixed grains mainly involves analysis of nutritional components and functionality and evaluation of physiological activities such as antioxidant, anticancer, antihypertensive, and blood sugar lowering. As the excellent nutritional properties and diverse functionality of mixed grains have been revealed, they can be used as raw materials for new wellness foods. It is expected to have high usability value, and consumption is also increasing. However, mixed grains are mainly consumed for cooking purposes, and attempts to develop noodles using them are still lacking.

Looking at aspects to improve the nutritional problems of wheat flour noodles as described above, Republic of Korea Patent Publication No. 10-2003-0038575 discloses grain noodles (grain udon) made from glutinous rice, rice, barley, beans, millet, sorghum, corn, and ginseng. ) As a manufacturing method, glutinous rice. rice. barley. bean. article. sugarcane. corner. Using ginseng as the main ingredient, wheat flour, potato starch, acetic acid starch, refined salt, and ginseng sap (ginseng extract) are mixed, steam-heat treated at over 150℃ for about 20 minutes, made into rice cakes, and strongly compressed on a flat plate to make noodle strings, kalguksu noodles, and so on. A technology is being developed to vacuum-package udon noodles and ramen noodle strings by going through a solid formation process. However, this simply involves completely cooking the mixed ingredients like rice cake and going through the solidification process with the noodles, which takes a long time, so the noodles are not spread or smooth, and the noodles are not smooth after cooking. Not only does it have a very poor texture, but it is also in a rudimentary state of development without any nutritional analysis.

Additionally, in Patent No. 10-1689483, the first step is to prepare steamed sweet potatoes by steaming them and then peeling them; A second step of preparing a dough by adding 40 to 50% by weight of brown rice powder and 5 to 15% by weight of barley powder to 40 to 50% by weight of the steamed sweet potato and kneading; A third step of manufacturing sweet potato brown rice instant noodles by molding the dough into a noodle shape while cooking at 100-150°C. By the manufacturing method of sweet potato brown rice instant noodles, which includes the following, various excellent nutritional components of brown rice are preserved as is and are functional. It is said that it has good sensory effects and can be cooked in a short time by just pouring hot water on the spot.

In addition, looking at the same Publication Patent No. 10-2017-0142027, (a) the highest quality domestically produced brown rice flour, sorghum flour, potato starch, modified starch, gluten, wheat flour, noodle additives, and palm oil are prepared as raw materials for manufacturing ramen noodles. Step (b) the raw materials are 10.1% by weight of brown rice flour, 10.1% by weight of sorghum flour, 9.6% by weight of potato starch, 15.0% by weight of modified starch, 10.2% by weight of gluten, 25.0% by weight of wheat flour, 2.3% by weight of noodle additive, and palm oil. After mixing at a weight ratio of 17.7% by weight, mixing with water and kneading evenly for 15 minutes with a kneader, (c) putting the mixed dough raw materials into the hopper of an extrusion molding machine and forming them into noodle strings through a nozzle, (d) Step of cutting the formed noodle strings with a rotary molding machine and then placing them in the ramen molding machine and pressing them into circular ramen noodles, (e) putting the circular ramen noodles into a steamer and steaming them at 110°C to cook them, (f) ) Putting the steamed ramen noodles into a palm oil fryer and frying them for 90 seconds at a boiling temperature of 140°C; (g) Cooling the well-fried ramen noodles in a refrigerator and then drying them in a drying room to a moisture content of 13% or less, (h) A method for manufacturing ramen noodles using brown rice flour and sorghum powder as main ingredients is described, which is characterized in that the ramen noodles of the present invention manufactured through the above process are sealed and packaged in a packaging like ramen soup and shipped to the market. It is done.

And in Patent No. 10-2139707, a step (S1) of cutting raw sweet potatoes to obtain sweet potato slices is performed, and the sweet potato slices are placed in a heater with an internal temperature of 100 to 150°C and moved by a conveyor, causing the sugar inside the sweet potato to leak out. A step (S2) of drying while being baked so that it is undercooked, a step (S3) of coating the surface of the undercooked sweet potato with a brine obtained by dissolving fermented salt in water, sweet potatoes and barley coated with the brine, A step (S4) of mixing grains selected from rice or oats and additives selected from two selected from radish, sweet potato leaves, konjac, and dried radish powder at a weight ratio of 7:2:1 and steaming them in a steamer; A step of maturing the steamed mixture in a maturation chamber (S5), a step of drying the aged mixture again (S6), a step of powdering the dried mixture (S7), and the powdered mixture A method for manufacturing sweet potato noodles is described, which consists of the step (S8) of adding moisture and extracting the noodles into noodles.

Meanwhile, in the present invention, as a result of research on noodles and a manufacturing method thereof that are a balanced mixture of various types of grains containing many essential ingredients beneficial to the human body, various types of grains such as rice, beans, millet, sorghum, etc. are mixed. By going through the step of pre-cooking the mixed grain powder and then kneading it with wheat flour, not only is it easy to knead and obtain a homogeneous dough for noodle production, but the dough also provides chewy texture and nutritionally beneficial raw noodles. , the present invention was completed to contribute to national health by developing a manufacturing method for nutritious noodles such as dried noodles and fried noodles.

Republic of Korea Patent Publication No. 10-2003-0038575 (publication date May 16, 2003) Republic of Korea Patent Publication No. 10-1689483 (announcement date: December 23, 2016) Republic of Korea Patent Publication No. 10-2017-0142027 (publication date: December 27, 2017) Republic of Korea Patent Publication No. 10-2139707 (announcement date: July 30, 2020)

The purpose of the present invention to solve the problems described above is to knead the mixed grain powder with wheat flour after pre-cooking the mixed grain powder in which various types of grains such as rice, beans, millet, sorghum, etc. are balanced. By doing this, not only can the kneading work be easily carried out, but also a homogeneous dough for noodle manufacturing can be obtained, and the dough can provide nutritional products such as raw noodles, dried noodles, and fried noodles with nutritionally beneficial functionality and chewy texture. The purpose is to provide a method for manufacturing noodles.

The method for producing nutritious noodles according to the present invention is to soak grains composed of 10 to 30 parts by weight of rice, 10 to 30 parts by weight of beans, 10 to 30 parts by weight of millet, and 10 to 30 parts by weight of sorghum in water, then crush and mix. The first step of manufacturing grain powder (S10); A second step (S20) of cooking the prepared mixed grain powder; A third step (S30) of obtaining a dough by mixing 30 to 50% by weight of flour while adding salt water to 50 to 70% by weight of the cooked mixed grain powder; It is characterized in that it includes a fourth step (S40) of producing raw noodles by extrusion molding the dough.

In addition, to the mixed grain powder in the first step, one or more types of powder selected from barley rice, sweet potato or potato starch, mushroom, and turmeric are added in an amount of 10 to 30 parts by weight.

And according to another embodiment of the method for producing nutritious noodles, it further includes the step of drying the raw noodles prepared in the fourth step (S40) to produce dried noodles, or the step of drying the raw noodles prepared in the fourth step (S40). It is characterized in that it further includes a step of frying raw noodles in cooking oil to produce fried noodles.

The nutritious noodles obtained by the manufacturing method of the present invention are prepared by pre-cooking mixed grain powder in which various types of grains such as rice, beans, millet, sorghum, etc. are balanced, and then kneading it with wheat flour. Not only is it easy to carry out, but it is also possible to obtain a homogeneous dough for making noodles. In addition, raw noodles, dried noodles, fried noodles, etc. manufactured from the dough have the advantage of nutritionally beneficial functionality for health and a chewy texture. .

1 is a process flow chart showing a method for producing nutritious noodles according to the present invention.

Hereinafter, the method for manufacturing nutritious noodles according to the present invention will be described in detail, but this is for illustrative purposes so that a person skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

As shown in Figure 1, the method for producing nutritious noodles according to the present invention is grains composed of 10 to 30 parts by weight of rice, 10 to 30 parts by weight of beans, 10 to 30 parts by weight of millet, and 10 to 30 parts by weight of sorghum. A first step (S10) of producing mixed grain powder by soaking in water and grinding; A second step (S20) of cooking the prepared mixed grain powder; A third step (S30) of obtaining a dough by mixing 30 to 50% by weight of flour while adding salt water to 50 to 70% by weight of the cooked mixed grain powder; A fourth step (S40) of manufacturing raw noodles by extrusion molding the dough is performed.

The term 'noodles' as used in the present invention refers to edible noodles, mixed noodles, kalguksu, bean noodles, garak noodles, naengmyeon, milmyeon, It refers to any one of noodle products such as somen, jjolmyeon, jajangmyeon, ramen, glass noodles, spaghetti noodles, and pasta noodles, but is not limited to, dumpling skin, sujebi, tteokbokki rice cake, tteokguk rice cake, bread, confectionery, and cereal. It can also be applied to foods such as .

For reference, kalguksu, naengmyeon, and Jajangmyeon are cooked and eaten as soon as the noodles are made from dough (raw noodles), but somen, spaghetti, udon, and ramen are made by drying the noodles after making them, or by cooking or frying them once and then drying them. It can be made in an easy-to-distribute form and eaten easily (dry noodles, deep-fried noodles, fried noodles, etc.).

Meanwhile, the five grains refer to the five most important grains in the three kingdoms of Northeast Asia. The reason five grains are often chosen is to maintain longevity and health by eating the five elements together due to the nutritional experience and five elements of our ancestors. It is known that this was expected. The five grains vary slightly depending on the era, region, or country, and generally include millet, sorghum, blood, millet, barley, rice, wheat, and beans.

The present invention is intended to promote a healthy eating lifestyle by manufacturing noodles using mixed grain powder in which various types of grains as described above are mixed in a balanced manner, and the nutritional and functional properties of each grain have been studied to date and are widely known in science. It is reasonable to rely on historical and medical literature records.

Ordinary flour usually goes through a bleaching process, and when the flour is kneaded, the protein forms gluten. Gluten, an elastic substance, is connected in a network throughout the dough and plays the role of inflating the product by containing gas. The strength of gluten varies depending on the protein content of the flour, and gluten flour is whole wheat flour with starch removed and the protein content increased. Also, all-gravity flour, from which the grains and germ have been removed during the milling process, comes in both bleached and unbleached varieties, and is used in all products that do not require specific flour.

The reason why these flour foods are bad is that more than 90% of them are carbohydrates, so the sugar level in the body easily rises and fat accumulates easily, which can cause various diseases such as obesity due to weight gain, diabetes, and high blood pressure. Additionally, flour contains carbohydrates. When the gluten component is absorbed into the body, digestion does not occur smoothly, causing indigestion and problems with bowel movements. There is also a risk of skin problems if frequent consumption of flour foods occurs.

The present invention is intended to improve the nutritional shortcomings of wheat flour noodles. The first step (S10) of cooking mixed grain powder is 10 to 30 parts by weight of rice, 10 to 30 parts by weight of beans, 10 to 30 parts by weight of millet, and sorghum. Grains consisting of 10 to 30 parts by weight are soaked in water and then go through a process of grinding. The grains consisting of rice, beans, millet, and sorghum are pre-pulverized and cooked, so that the mixed grain powder is naturally mixed. There is an advantage to losing.

The rice is a concept that includes non-glutinous rice, glutinous rice, alpha rice, processed rice, brown rice, etc. Rice is mainly composed of starch, contains about 7% protein, contains little lipid and ash, and also contains some vitamins. It contains. The protein in rice is mainly glutelin, and also contains small amounts of albumin and globulin. Although the amino acid composition has a drawback in that it contains little lysine, tryptophan, and methionine, it has a protein value of 78, making it nutritionally superior among vegetable proteins. Lipids are abundant in the aleurone layer (protein layer inside cells) and embryos, and minerals are characterized by a lot of phosphorus and a low amount of calcium. The important vitamin ingredients in rice include vitamin B1, vitamin B2, niacin, and vitamin E, but it has the disadvantage of not containing vitamin A and vitamin C.

However, when comparing the nutritional value of rice and bread, what stands out most is protein. The protein value of bread is only 44, which is much lower than the protein value of rice (78), so it can be said that the protein value of rice is superior.

Soybean (soybean) is composed of 35 to 40% protein, 15 to 20% fat, and 30% carbohydrates, and is a nutritious food containing dietary fiber, vitamins, and minerals. The main ingredients contained in beans include 30.7g of carbohydrates, 36.2g of protein, 17.8g of fat, vitamins (vitamins B1, B2, niacin, etc.), minerals (calcium, phosphorus, iron, sodium, potassium, etc.), and fiber per 100g. there is.

Millet is divided into meso and perilla. It is the grain remaining after grinding the millet and removing the husk. Millet is a healthy food that helps create healthy intestines by creating beneficial intestinal bacteria due to the abundant beta-glucan in the millet. It is high in protein. In addition, it is rich in vitamin B1 and has more than 5 times more vitamin E than rice, and the beta-glucan, which is abundant in millet, creates beneficial bacteria in the intestines and helps create a healthy intestine.

Sorghum is lower in carbohydrates and calories than brown rice, but contains a lot of protein, unsaturated fat, minerals such as iron and calcium, and B vitamins. Red sorghum is rich in antioxidants, such as polyphenols and flavonoids, that reduce oxidation (damage and aging) in the body, helping prevent disease and slow down aging.

The above-mentioned mixed grain powder is mixed in an amount of 10 to 30 parts by weight based on the total weight, for nutritional effectiveness, mutual supplementation, chewy texture and digestibility, and the operation in the process of extruding the dough formed therefrom into noodle strings. It is preferable in consideration of sex, etc., and at this time, depending on the eating habits and health status of the eater, additionally 10 to 30 weight of one or two or more types of powder selected from barley rice, sweet potato or potato starch, mushroom, and turmeric, based on the total weight of the mixed grain powder. By adding it to a small amount, the nutrients can be further enhanced.

For reference, barley is divided into surface barley and rice barley, and there are various types such as glutinous barley and green barley. In the present invention, barley was used, but it is not limited to this, and due to its property of not absorbing water well, any type of powder may be used as long as it is soaked in water and sufficiently ground. In Korea, barley is the next staple grain among the five grains (rice, barley, millet, beans, millet), but for the manufacture of noodles like the present invention, it is selectively added according to the consumer's preference because it lacks stickiness and has a rough texture. Of course you can do it.

The main ingredients of barley are about 75% carbohydrates, 10% protein, and 0.5% fat, and it also contains fiber, ash, vitamins, and minerals. In particular, barley contains more fiber than other grains, which helps with bowel movements. Beta-glucan, a dietary fiber in barley, is known to lower blood lipid levels and help control blood sugar by combining with bile in the large intestine and being excreted out of the body. there is.

In addition, sweet potato or potato starch is a carbohydrate made through photosynthesis in the chloroplasts of green plants and stored in roots, stems, seeds, etc. Potatoes, which are root vegetables that are easily found around us along with sweet potatoes, are called 'apples in the ground'. It contains three times more vitamin C than apples, and is also rich in protein, carbohydrates, and vitamins, so it is known to prevent colds, be good for gastrointestinal health, and be excellent for skin care.

Mushrooms are edible fruiting bodies and there are no special restrictions on their specific types as long as they are beneficial to health. Curcuma root relieves pain by activating the movement of blood and relieves stagnation by purifying blood. It has the effect of relieving stagnation, and also has the effect of cooling down heat and blood heat, so it has the effect of suppressing menstrual cramps, menstrual irregularities, sore sides, hematemesis, and urinary bleeding. It promotes bile secretion and has a stomachic effect, thus improving digestion. It is stated in “Donguibogam” etc. that it helps.

Next, the second step (S20) of cooking the prepared mixed grain powder is preferably steamed or boiled in water. As a result, the moisture content of the cooked mixed grain powder is maintained within approximately 30 to 50% by weight, so that it can be used in the future. Not only can kneading with flour be easily performed, but a homogeneous dough can be obtained.

The third step (S30) of obtaining the dough after the second step (S20) is a process of mixing 30 to 50% by weight of flour while adding salt water to 50 to 70% by weight of the cooked mixed grain powder. At this time, the moisture content It is suitable for obtaining raw noodle dough with excellent workability during extrusion molding, texture after cooking, and human digestibility by adjusting it to the range of 35 to 45% by weight.

In addition, by adding 0.01 to 0.1% by weight of perilla oil to the dough, extrusion molding is easy to produce noodles with a smooth surface and various thicknesses and shapes. The perilla oil contains omega 3, vitamin E, alpha-linolenic acid, gamma tocopherol, It contains a lot of unsaturated fatty acids, rosmarinic acid, and luteolin, and its effectiveness in treating diseases such as arteriosclerosis has already been scientifically proven. However, it is recommended not to consume too much as it has relatively high calories.

The present invention forms a dough of 50 to 70% by weight of mixed grain powder cooked as described above and 30 to 50% by weight of raw flour, so that the noodles extruded therefrom have a moderately chewy texture after cooking. If the content of cooked mixed grain powder exceeds 70% by weight, not only will the surface of the noodles be rough and the cooking time will take a long time, but the texture after cooking will also be somewhat tough inside the noodles.

On the other hand, when the content of the cooked mixed grain powder is less than 50% by weight, the raw flour component occupies more than half of the volume between the mixed grain powders in the dough, so that the noodles after the specified cooking time has elapsed are excessive. It was confirmed that the noodles become soft, and furthermore, not only do they lack the balanced nutrients and health-beneficial functionality that the present invention aims for, but it also becomes difficult to exhibit the chewy texture of the noodles themselves.

The dough prepared above is covered with a wet towel in a room with a relative humidity of 70% or more and a temperature of 30 to 35°C and aged for about 3 to 6 hours. The elasticity of the noodles made from it increases and the surface becomes smoother after cooking. By improving the chewy state, various types of noodle products can be produced.

Finally, the fourth step (S40) of producing raw noodles is a process of extrusion molding the dough, which involves putting the dough into an automatic or manual extruder and molding the raw noodles according to the thickness and shape. For example, the dough The process of extrusion molding using an extruder is to roll the face plate so that the thickness becomes thinner according to the thickness, and the manufactured face plate is molded into the desired type of noodle string according to the thickness or shape of the noodle product to be manufactured.

Additionally, the present invention further includes the step of drying the raw noodles prepared in the fourth step (S40) to produce dried noodles, or the step of frying the raw noodles prepared in the fourth step (S40) in cooking oil to produce fried noodles. By further including, various types of noodle products can be produced, and since this uses machines or methods widely known in the noodle manufacturing industry, there are no special restrictions on the manufacturing process.

For example, when producing the dried noodles, the raw noodles are dried with hot air for 15 to 30 hours at a temperature of about 35 to 45 ° C to maintain the moisture content at 15% or less, and when producing the fried noodles, the moisture content is maintained at 140 ° C or higher. It is fried in boiling cooking oil for 1 to 2 minutes. The cooking oil for frying can be canola oil (smoke point 242°C), sunflower seed oil (240°C), or brown rice oil (250°C) with a smoke point of 240°C or higher. However, in reality, palm oil (250°C) can be used. palm oil) is widely used.

The palm oil is a vegetable oil obtained by steaming and compressing the pulp of palm fruits (content 16-20%), but because it consists of saturated and unsaturated fatty acids in a ratio of about 1:1, it maintains a semi-solid state at room temperature. . The fatty acid composition is about 45% palmitic acid, about 35% oleic acid, and about 10% linoleic acid. Research has shown that palm oil reduces serum cholesterol and serum triglycerides and increases HDL cholesterol compared to hydrogenated soybean oil or hydrogenated palm oil, which are saturated fats used in processed foods. Compared to tallow or sesame oil, palm oil has an anti-thrombotic effect and maintains cell membrane flexibility. There are research results showing that it is good but inferior to perilla oil.

The nutritious noodles such as fresh noodles, dried noodles, and fried noodles manufactured as above are intended to improve the problems of wheat flour foods that have long been deeply embedded in the Korean diet. By applying traditional five-grain grain powder, they are nutritionally beneficial to health and have a chewy texture. As a result, it can be spotlighted as a health food that is well suited to the tastes of modern consumers who require health-promoting effects due to lack of nutrients.

As discussed above, the nutritious noodles manufactured according to the present invention were completed through numerous experiments. However, the present invention will be described below through preferred embodiments that can be easily understood and practiced by those skilled in the art.

[Example 1]

Grains consisting of 25 parts by weight of rice, 25 parts by weight of beans, 25 parts by weight of millet, and 25 parts by weight of sorghum were soaked in water and then pulverized to prepare mixed grain powder, and the prepared mixed grain powder was boiled and cooked. Add salt water to 60% by weight of the cooked mixed grain powder, adjust the moisture content to about 40%, mix 40% by weight of flour to obtain a dough, and then extrude the dough to make raw noodles with a width/thickness of 3 mm or less. After manufacturing, kalguksu was made by boiling the raw noodles using a conventional cooking method.

[Example 2]

Mixed grain powder was prepared by soaking grains composed of 20 parts by weight of rice, 20 parts by weight of beans, 20 parts by weight of millet, 20 parts by weight of sorghum, and 20 parts by weight of waxy barley in water and then pulverizing them. The mixed grain powder prepared above was boiled. Cooked. Add salt water to 60% by weight of the cooked mixed grain powder, adjust the moisture content to about 40%, mix 40% by weight of flour to obtain dough, and then extrude the dough to make raw noodles with a width/thickness of 1 to 3 mm. After manufacturing, kalguksu was made by boiling the raw noodles using a conventional cooking method.

[Example 3]

Raw noodles with a thickness of 1 mm prepared in the same manner as in Example 1 were dried with hot air at a temperature of 40°C for 20 hours to prepare dried noodles with a moisture content of 13%, and then cooked using the dried noodles using a conventional cooking method. It was made by boiling banquet noodles.

[Example 4]

Raw noodles with a thickness of 1.5 mm prepared in the same manner as in Example 1 were fried in boiling palm oil at 140 to 150°C for 90 seconds to prepare fried noodles, and then the fried noodles were used to make powdered soup using a conventional cooking method. It was added and boiled to make ramen.

[Experimental example]

Taste, aroma, texture, and overall preference were evaluated as evaluation items for kalguksu, banquet noodles, and ramen cooked with fresh noodles, dried noodles, and fried noodles prepared according to Examples 1 to 4, respectively, and were evaluated by those between 20 and 60 years of age. A 5-point scale preference test (5: very good, 4: good, 3: average, 2: bad, 1: very bad) was conducted by 50 sensory test evaluators, and examples of different types of noodles were conducted. The average value of the evaluation results is shown in [Table 1] below.

division Example 1 Example 2 Example 3 Example 4 taste 4.32 4.21 4.38 4.22 incense 4.58 4.53 4.60 4.10 Texture 4.70 4.62 4.73 4.57 Comprehensive preference 4.53 4.45 4.57 4.30

As can be seen in [Table 1], the nutritious noodles produced by the manufacturing method of the present invention are prepared by pre-cooking mixed grain powder containing various types of grains such as rice, beans, millet, sorghum, etc. By kneading with raw flour, it is easy to knead and obtain a homogeneous dough. From the dough, you can obtain fresh noodles, dried noodles, fried noodles, etc. that not only have excellent taste, aroma, and texture, but are also nutritionally beneficial to your health. I was able to confirm that it was possible.

Therefore, the nutritious noodles manufactured by the manufacturing method of the present invention can be implemented in various uses and forms without departing from the technical spirit of the present invention, thereby improving the shortcomings of wheat flour foods, which occupy a large portion of our country's diet, and at the same time It is expected that it will improve public health with healthy foods tailored to the tastes of modern consumers.

Claims (5)

The first step (S10) of producing mixed grain powder by soaking grains composed of 10 to 30 parts by weight of rice, 10 to 30 parts by weight of beans, 10 to 30 parts by weight of millet, and 10 to 30 parts by weight of sorghum, and then grinding them. ;
A second step (S20) of cooking the prepared mixed grain powder;
A third step (S30) of obtaining a dough by mixing 30 to 50% by weight of flour while adding salt water to 50 to 70% by weight of the cooked mixed grain powder;
A fourth step (S40) of producing raw noodles by extruding the dough;
A method for producing nutritious noodles, comprising: According to paragraph 1,
A method for producing nutritious noodles, characterized in that one or two or more types of powder selected from barley rice, sweet potato or potato starch, mushroom, and turmeric are added to the mixed grain powder in the first step in the range of 10 to 30 parts by weight. . According to paragraph 1,
A method for producing nutritious noodles, further comprising: drying the raw noodles prepared in the fourth step (S40) to produce dried noodles. According to paragraph 1,
A method for producing nutritious noodles, further comprising: frying the raw noodles prepared in the fourth step (S40) in cooking oil to produce fried noodles. Nutritious noodles obtained by the manufacturing method of any one of claims 1 to 4.