KR890003738B1 - Process for making noodle mixing kale powder - Google Patents

Abstract

In the process, Kale was dried at 45≰C for 55hrs and crushed to give a powder (<=200 mesh), 15 parts of which were mixed with 70% wheat flour, 10% buckwheat flour, and 5% kelp powder. 20kg of the resulting mixt. was added with 9 liter of Kale extract for kneading and pressed to give a final product.

Description

How to Make Noodles with Kale as Main Ingredient

The present invention relates to a method for producing noodles or noodles, which are mainly kale, aka Bulcho.

In recent years, due to the improvement of general living standards, the diet of modern people is mainly easy to eat, and the tendency to use processed foods, white rice, meat, etc., which are easily found on the spot, is increased. The constitution of modern humans based on acidic foods, such as white rice and meat, has become acidic, leading to adult diabetes, arteriosclerosis, pressure, hypertension, and arthritis.

In addition, the number of patients suffering from excessive mental work in highly developed mechanical civilization, chronic fatigue due to the accumulation of continuous stress, neurological gastrointestinal disease, neurosomal insomnia and / or hepatic disease is increasing day by day.

In order to be free from the above-mentioned diseases and to maintain health and disease-free life, it is well known in the academic world as well as scholars and modern people who study the efficacy of natural foods in order to improve their constitution. have.

That is, it is widely known that health promotion can be performed by changing the acidic constitution to an alkaline constitution. As a method for changing the acidified constitution to alkaline, ① reproductive, ② suppress the intake of processed foods, ③ avoid ingestion of foods using pesticides, and ④ consume a lot of alkaline foods, etc. Of these, in particular, ingestion of alkaline books is adopted in the most conventional manner.

Examples of alkaline foods include green vegetables containing chlorophyll, fruits containing citric acid, and yolks of eggs. Among them, blue vegetables, in particular, have an excellent effect on alkalizing of acid constitution. Kale, also known as "Bulocho," has an excellent effect on alkalizing of living organisms, according to Japanese medical doctor Endo Nioro.

Therefore, in recent years, the preference of natural foods has been increased to improve health, and in particular, the intake of brown rice, bottled water, fresh green juice, etc. has increased day by day, and in particular, the intake of greened kale has increased significantly.

The nutritional value of such kale is found to be particularly high in vitamins A, B ₁ , B ₂ , U, E, M, C, K, calcium, and minerals, and is well prepared with excellent protein. The nutritious value of hops is superior to the same amount of milk, 200 grams of bananas, 100 grams of apples and tomatoes, and calcium is three times the milk, 52 times the bananas and apples, and 65 times the tomatoes. , 45 times of milk, 405 times of apple, 20 times of banana and tomato, also excellent kale, vitamin B ₁ is 5 times of milk, 3 times of apple, 1.8 times of tomato, 2 times of banana In addition, vitamin B ₂ is 2.3 times that of milk, 28 times that of tomatoes, and 5.5 times that of bananas, and at the same time vitamin C is 210 times that of milk, and 9.5 times that of apple tomatoes and bananas.

[Figure 1]

Kale juice 1 hop ingredient comparison table

As shown in (Table 1), the nutritional value of kale, a natural health food, is very high, compared to other foods as shown below (Figure 2).

[Table 2]

Food composition

However, kale, which is excellent in nutritional value as described above and is taken as a natural remedy for all kinds of diseases and natural foods for improving the constitution of the human body, is conventionally mainly processed into green juice using a millstone or a manual and automatic juicer. Although it is possible to consume kale green juice which maintains its own nutritional value, it is troublesome to process kale into green juice, and it is not easy to store kale green juice processed in green juice form. Moreover, kale green juice is dark blue, so it is like Chinese medicine. The user was visually rejected by the kale juice, which prevented him from happily drinking kale juice, while the kale juice tasted disgusting and poisonous, causing the user to taste another rejection. There was a problem with taking.

The present inventors have studied for a long time about a method of easily and easily ingesting a kale having such exceptional efficacy as a result, and drying and then pulverizing the biological kale to prepare a powder, and prepared kale powder Was prepared by mixing with wheat flour and the like in the form of noodles.

However, since the crushed kale powder contains a considerable amount of volatile fats, when it is mixed with wheat flour or the like and kneaded to produce noodles, the shape of the noodles is not maintained well, and when the noodles are boiled, the noodles spread. Disruption has occurred.

Therefore, the present inventors, after further research to solve the problems as described above, kelp powder and wheat flour usually used to give the basic taste of noodles, or to give a skewer (oden) broth, etc. I found out that it binds me well.

The present invention has been made on the basis of the above knowledge, and an object of the present invention is to eliminate the problems of the conventional kale application as described above, and to enjoy a healthy natural food and high heal history with a pleasant and refreshing mood. It is made to be widely distributed to the general public, and its characteristic is that kale flour and buckwheat flour are added to the wheat flour, and kelp powder is added as a binding agent, and the mixture is kneaded and mixed into these to make noodles. The purpose of the present invention is to provide a method for preparing noodle.

The present invention will be described in detail as follows.

(end). The kale living body is washed with water.

(I). The kale living body is dried with a dryer for 40-70 hours in a temperature range of room temperature to 55 ° C. to maintain a completely dried kale living body.

(All). The dried kale living body is pulverized by a known pulverizer and processed into a powder kale having a particle size of about 200 mesh or less (remove unpulverized kale stems, etc.).

(la). Wheat flour, buckwheat flour and kelp powder are mixed in the kale powder at an appropriate ratio, and then kale green juice is added thereto to maintain the dough state.

(hemp). The dough is processed into noodles or noodles to dry and package.

In the order of (a), (b), (c), (d), and (e), noodle with kale as the main raw material was made.

At this time, the drying temperature of the kale is set to room temperature or more and 55 ° C. or less. If the drying temperature is room temperature or less, the drying time is too long and sufficient drying is difficult to be performed. When the temperature is 55 ° C. or more, the nutrition of the kale is destroyed. Because. The ratio of wheat flour, buckwheat flour and kelp powder mixed with kale powder is 10-30% by weight of kale powder, 5-15% by weight of buckwheat powder, 3-10% by weight of kelp powder, and the remaining amount of wheat flour with respect to the whole constituent powder. It is done.

In order to knead only the kale powder, buckwheat powder, kelp powder, and wheat flour mixed in the above constituent ratios, the fresh kale juice obtained by the above-mentioned step (a) is extracted using a normal green juice machine. .

Depending on the cultivation conditions of the kale, since the water content in the biological kale is different, an appropriate amount of water can be further added as necessary.

The addition amount of the dough kale juice is different depending on the moisture content of the biological kale, but about 9 l of kale juice is added per 20 kg of the material component powder.

On the other hand, the mixing ratio of the material component powder will be described in detail as follows.

10-30% by weight of kale only

If the kale powder is less than 10% by weight, the nutritional effect of the kale powder is not maintained, and if the content exceeds 30% by weight, the characteristics of the kale powder are improved, but the taste remains bitter and uncomfortable to eat.

Buckwheat flour 5-15% by weight

Buckwheat flour is added to maintain the chewy taste of noodles, and the characteristics of buckwheat flour are not maintained more than 5% by weight.If it exceeds 15% by weight, the noodles are out of the chewy feeling range. The buckwheat taste is noticeable, and there is a risk of degrading the kale itself.

Kelp powder 3-10% by weight

Kelp powder is a binding agent for binding wheat flour, buckwheat powder, and kale powder, and when it is less than 3% by weight, the binding effect due to the characteristics of kelp powder is not maintained. There is a risk of losing the flavor of the kale itself. The wheat flour is the remaining amount, so that it can be processed in the noodles state. The choice of multi-seaweed powder as a binding agent is that this kelp powder can usually be used to give the basic taste of a common noodle. This is because it is excellent in binding kale powder, main powder and wheat flour.

The buckwheat flour, wheat flour and kelp powder may be used commercially, or may be manufactured and used directly according to a known method of preparing buckwheat flour, wheat flour or kelp powder.

In addition to the kelp powder described above, another seaweed powder that can bind kale powder, buckwheat powder, and wheat flour to remain in the noodles state can be used instead of kelp powder.

Hereinafter, embodiments of the present invention will be described.

EXAMPLE

The pollution-free kale, not grown as a pesticide or dry matter, was washed with clean spring water or bottled water, placed in a drier, and dried. At this time, the temperature of the dryer to 45 ℃, was dried for 55 hours, at the same time to prevent the entry of foreign matter into the dryer.

The kale dried in the dryer as described above was pulverized with a conventional pulverizer, and the kale powder was separated according to the powder particle size with a mesh shape of about 200 mesh, and (at this time, coarse particles of 200 mesh or more were regrinded by a pulverizer. And unpulverized kale stalks were removed.) Small particles of kale powder were mixed in a weight ratio of 15% to 70% wheat flour, 10% buckwheat flour and 5% kelp flour, and 15% of kale powder, wheat flour, buckwheat flour, In order to knead kelp powder, 9 l of kale juice previously separated from kale living bodies was added to 20 kg of the total constituent powder.

The kale powder, wheat flour, buckwheat flour, and kelp powder were then mixed and kneaded with the kale juice, and then localized and dried with a conventional noodle machine. (Kale is not well blended with wheat flour because of its high volatile fat, but it is evenly blended with kale by means of sea tangle, which is a binder.)

The noodle of the present invention prepared as described above was put in boiling water and cooked according to a conventional noodle recipe. As a result, the form of the noodle was kept as it is without spreading, and the taste was also excellent.

As described above, by preparing a noodle containing the main ingredient of the kale powder in which the kale efficacy of the biological state is maintained as it is, it is possible to easily ingest the kale, which has been very difficult to ingest conventionally, and to spread the natural health food to the public. It was possible to spread, and this has solved the inconvenience and hassle that had to be processed by eating the kale as green juice as in the prior art.

In addition, as a result of making noodles with kale, it is easy to store and it is easy to ingest the kale as needed, so that the problem was difficult to store the kale green juice as in the prior art.

On the other hand, in the noodle production of the present invention, the washed kale living body was dried within a temperature range in which its nutrients were not destroyed, and also made by noodle without adding high temperature or other chemical agents by physical methods only. Therefore, the noodles can be manufactured in a state where the efficacy of the kale is maintained.

Therefore, according to the present invention, kale, which is a typical alkaline food containing a large amount of minerals (calcium), various vitamins and enzymes, can be easily consumed as stock or snacks in the state of noodles, and alkalizing of acid constitution is easy. And as a result, can be combated by adult diseases such as diabetes, arteriosclerosis, hypertension, cancer, arthritis, etc., due to the efficacy of kale, and also chronic fatigue, nervous gastrointestinal disorder, neurosomal insufficiency, / Or can be obtained a lot of effects in the prevention and treatment of liver disease.

In addition, in the case of women, it is possible to obtain the effect of skin care management by ingesting kale, and by taking in noodles as a staple food, the side effects such as excessive fat intake can be suppressed and obesity can be prevented. Will be.

On the other hand, due to the presence in the treatment of obesity and diabetes mellitus as recently announced, the prevention and treatment effect of the adult disease of the kale is further improved, eating the noodles with the main raw material of kale according to the manufacturing method of the present invention By doing so, it is possible to obtain a wide range of effects, such as improving the national health life.

Claims (3)

A method for producing noodles with kale as the main ingredient, which comprises the following steps (a)-(e): (end). A process of washing kale living bodies with water. (I). And drying the kale living body at a temperature ranging from room temperature to 55 ° C. for 40 to 70 hours to obtain a completely dried living body. (All). Grinding the dried kale living body into a powder kale having a particle size of 200 mesh or less. (la). Mixing wheat flour, buckwheat flour and kelp flour in an appropriate ratio to the kale flour, and adding kale green juice thereto to knead. (hemp). Making noodles from the dough. The ratio of wheat flour, buckwheat flour, and kelp powder to be mixed with the kale powder is 10-30% by weight of kale, 5-15% by weight of buckwheat flour, and 3-10 of kelp powder. A method for producing noodles with kale as a main ingredient, characterized in that the percentage by weight and wheat flour remain. The method of manufacturing a noodle with kale as a main raw material according to claim 1, wherein 9 l of kale juice for dough is added per 20 kg of kale powder, wheat flour, buckwheat powder, and kelp powder.