KR102120463B1 - Process for preparing kalguksu noodle with Hippophae rhamnoides - Google Patents

Abstract

The present invention relates to a manufacturing method of kalguksu noodle with vitamin tree added, and more specifically, it contains useful components of vitamin tree fruit and leaf to increase nutritional components, and adds clam powder, etc. to double the taste and nutrition. It relates to a method of manufacturing a kalguksu noodles with a balanced vitamin tree. Kalguksu noodles with vitamin trees prepared by the method of the present invention can easily ingest the rich nutritional components of vitamin trees, and have excellent taste and aroma, and can be enjoyed by anyone of all ages as a healthy food.

Description

Process for preparing kalguksu noodle with Hippophae rhamnoides

The present invention relates to a manufacturing method of kalguksu noodle with vitamin tree added, and more specifically, it contains useful components of vitamin tree fruit and leaf to increase nutritional components, and adds clam powder, etc. to double the taste and nutrition. It relates to a method of manufacturing a kalguksu noodles with a balanced vitamin tree.

As the standard of living improves day by day, consumers are increasingly demanding foods rich in nutrition and excellent in taste.

Noodle (麵oodle) is a generic term for foods that are made by crushing and kneading grains such as wheat or buckwheat, and then rolling, rubbing, or frying them in broth. They are called in various forms depending on dough material, shape, and method of making. . These noodles can be easily eaten by simple cooking methods if they have only the noodles made, so they can be said to be loved by many people.

The vitamin tree ( Hippophae rhamnoides ) is a deciduous shrub belonging to the family Elaeagnaceae , native to China and Mongolia, and is widely inhabited in China, Europe, Russia, Mongolia, and countries around the Himalayas. It is a plant with small fruits similar to orange or yellow and very strong in cold resistance. It is also called by many names such as mountain tree, Siberian pineapple, sageuk, sajee, sea buckthorn, and sea berry.

Vitamin tree fruits are rich in carbohydrates, proteins, organic acids, and vitamin B groups and vitamin C. In general, they contain up to 2,500mg per 100g of fruit, which is higher than fruits and vegetables such as strawberries, kiwi, orange, tomato, and carrots, which are high in vitamin C. It is said to contain more. In addition, the fruits, leaves, and roots of vitamin trees include polyphenols, tocophenols, carotenoids, quercetin, gallic acid, tannins, and flavonoids. It has been reported to contain excellent anti-oxidant effects (Lee et al., 2010, Kor J Pharamcogn 41: 308-312; Zu et al., 2006 Journal of Pharmaceutical and Biomedical Analysis 41: 714-19), skin diseases and wounds, burns , It was known to confirm the effectiveness in inflammatory treatment (Pak et al., 2010 Korean Food and Nutrition Science Society, 39: 980-985; Park et al., 2011 J Pharm Sci 24: 345-351). Meanwhile, the oil of vitamin tree is rich in omega 3 and omega 6 fatty acids, which have been reported to relieve symptoms of dry eye syndrome, atopic eczema, other skin problems related to deficiency regeneration, skin damaged by UV rays, dry mouth, and oral salts , Gastric ulcer, urinary tract infection, cervicitis, genitalitis, sinus inflammation has been reported (Javinen et al. 2011 Cornea 30(9):1013-1019). Recently, the platelet aggregation inhibitory ability of oil extracted from the branch of vitamin tree (Johansson et al., 2000, J Nutr, Biochem 11: 491-495) and the total flavone of vitamin tree fruit were reported (Cheng et al., 2003, 2263-2271) ).

Vitamin trees are recently cultivated in central regions such as Gangwon-do and Chungcheong-do. Looking at the use cases of vitamin trees, vitamin tree fruits include fresh fruits, dried fruits, beverage juices, food confectionery, 쨈, cosmetics, soaps, shampoos, and vitamin tree seeds. Oil, vitamin tree fruit oil and liquor, etc., and vitamin tree leaves are extracted from tea, tea products, and vitamin tree flavones and used for high-quality food additives and feed, and vitamin tree trunks are firewood, high-density plywood for construction, and mixed fiber board And mushroom cultivars.

On the other hand, as a patent document related to vitamin trees, the method for cultivation of mushrooms using vitamin trees in Korean Patent Registration No. 10-1223464 and cultures cultured by the method, separated from leaves of vitamin trees in Korean Patent Registration No. 10-1121590 Antioxidant composition containing an isoramnetine-3-glucoside-7-ramnoside as an active ingredient, a manufacturing method of omega-3 containing a vitamin tree extract and a herbal medicine in Korean Patent Registration No. 10-1224196, Korean Registered Patent Vitamin tree extracts and fractions thereof (No. 10-1007001) (antioxidants, antibiotics and antidiabetic compositions comprising vitamin tree extracts and fractions thereof as active ingredients), vitamin trees in Korea Patent No. 10-1225623 Kimchi using a concentrate and its manufacturing method, a lipid improving composition in the body containing vitamin tree leaf powder or an extract thereof in Korean Patent No. 10-1166852, low molecular weight fucoidan, vitamin tree extract and niacin in Korean Patent No. 10-1149711 Cosmetic composition for skin whitening containing amide and its manufacturing method, tea bag tea using fruit and leaf of vitamin tree in Korean Patent No. 10-0995321 and its manufacturing method, vitamin tree fruit in Korean Patent No. 10-1045752 A method of manufacturing fermented liquor using an extract is known, and Kalguksu using a method for ripening flour dough mixed with vitamin tree leaf powder in Korean Patent Publication No. 10-2013-0049679, Korean Patent Publication No. 10-2013-0031590 Vitamin tree fruit extract, collagen, blueberry extract, hyaluronic acid and honey, as an active ingredient, anti-aging and anti-wrinkle health functional food, skin containing casarinin in Korean Patent Publication No. 10-2012-0129168 Composition for preventing and treating inflammatory diseases, manufacturing method of makgeolli using vitamin tree, calcium tree and/or blueberry fruit in Korean Patent Publication No. 10-2012-0020858, Korean Patent Publication No. 10-2012-0081880 A method for suppressing seasoning of seasoned seaweed by powder and a method for processing fish using a vitamin tree extract are disclosed in Korean Patent Publication No. 10-2011-0108848.

Accordingly, there is a need to develop a method for more efficiently ingesting and using useful ingredients contained in the vitamin tree.

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

The inventor of the present inventors conducted a careful study to develop foods with excellent nutritional components and tastes by utilizing vitamin trees, and after appropriately treating the fruits and leaves of the vitamin trees, mix clam powder, sesame powder, and pork potato powder in an appropriate ratio. As a result of producing Kalguksu noodle, it was found that not only has good taste and aroma, but also contains enough nutritious ingredients of vitamin trees, so that both men and women of all ages can enjoy and can provide healthy Kalguksu.

Therefore, the object of the present invention is to prepare the fruit and leaves of the vitamin tree properly, and then prepare the mixture of clam powder, sesame powder, and pork potato powder in an appropriate ratio, so that it has not only good taste and aroma, but also contains sufficient nutritional components of the vitamin tree. It is to provide a method of manufacturing kalguksu, which is a main ingredient of vitamin trees, which can be enjoyed by anyone of all ages and ages, and is beneficial to health.

In order to achieve the object of the present invention as described above, a method of manufacturing a kalguksu noodles added with a vitamin tree according to an embodiment of the present invention comprises the steps of: a) pre-processing a raw material including a vitamin tree, pork potato, clams and 톳 ; b) 73 to 80 parts by weight of flour based on 100 parts by weight of dough, 3 to 7 parts by weight of extract from vitamin tree fruit, 3 to 7 parts by weight of vitamin tree fruit extract, 2 to 3 parts by weight of vitamin tree leaf powder, clam powder 3 Mixing 6 to 6 parts by weight, 2 to 4 parts by weight of 톳 powder, 2 to 3 parts by weight of pork potato powder, and 1 to 2 parts by weight of sun salt; c) mixing the mixture evenly and kneading by adding 10 to 30 parts by weight of purified water to 100 parts by weight of the mixture; d) spraying and spraying the vitamin tree stock solution on the dough and then storing it in a refrigerated state for 12 to 24 hours to mature the dough; e) putting the aged dough into a noodle machine and removing the noodle; f) drying the cotton noodle; And g) step of packaging the dried noodles in a certain unit; includes,
The vitamin tree fruit extract powder, b1) a step of drying the freshly washed vitamin tree fruit at a temperature of 55 to 65° C. for 20 to 30 minutes; b2) adding 10 to 20 times of purified water to the dried vitamin tree fruit based on weight, and extracting it for 8 to 24 hours at a temperature of 0.5 to 0.6 atm and 60 to 70°C to obtain an extract; b3) filtering the foreign matter by filtering the extract of the step with a filter paper; b4) The process of concentrating the filtrate to a brix of 40% or more for 4 to 8 hours under reduced pressure of -0.08 to -0.09 MPA at a temperature of 50 to 65°C: b5) The concentrate obtained in the above step is 55 to 55 under vacuum. Drying at a low temperature for 24 to 48 hours at a temperature of 65°C; b6) a step of pulverizing the dried product obtained in the step to 80 to 120 mesh; And b7) characterized in that obtained by a process of sterilizing the powder obtained by grinding at 100 ~ 123 ℃ for 15-25 minutes.

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The kalguksu noodles added with vitamin tree prepared by the method of the present invention can easily ingest the rich nutritional components of the vitamin tree, and have excellent taste and aroma, and can be enjoyed by anyone of all ages as a healthy food.

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

The present invention, in one aspect

a) pre-processing raw materials including vitamin trees, pork potatoes, clams and 톳;

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

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

d) spraying evenly the vitamin tree stock solution on the dough and then aging the dough by storing in a refrigerated state for 24 hours;

e) putting the aged dough into a noodle machine and removing the noodle;

f) slicing noodle; And

g) step of packaging the dried noodle in a certain unit; provides a method for producing a kalguksu noodle added with a vitamin tree comprising a.

The present invention in a further aspect,

The vitamin tree fruit extract stock solution

a1) a step of extracting the vitamin tree fruit that has been washed clean by using a hydraulic squeezer; And

a2) filtering the extract to obtain a stock solution; obtained by

The vitamin tree fruit extract powder

b1) a process of drying the freshly washed vitamin tree fruit at a temperature of 55 to 65° C. for 20 to 30 minutes;

b2) adding 10 to 20 times purified water to the dried vitamin tree fruit based on weight, and extracting it for 7 to 24 hours at a temperature of 0.5 to 0.6 atm and 60 to 70°C to obtain an extract;

b3) filtering the foreign substances by filtering the extract of the step with filter paper;

b4) The process of concentrating the filtrate so that the brix of the solid content becomes 40 or more for 4 to 8 hours under reduced pressure of -0.08 to -0.09 MPA at a temperature of 50 to 65°C:

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

b6) a step of pulverizing the dried product obtained in the step to 80 to 120 mesh; And

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

The vitamin tree leaf powder

c1) a step of finely crushing the leaves of the vitamin tree that has been washed clean using a blender or a grinder; And

c2) a step of crushing the shredded leaves into powders having a particle size of 80 to 120 mesh; provides a method for producing kalguksu noodles with vitamin trees.

The present invention, in a further aspect,

The pork potato powder

d1) a process of slicing cleanly washed pork potatoes;

d2) a process of drying the shredded pork potato in a well-ventilated shade for 3 to 7 days; And

d3) crushing the dried product obtained in the above step into 80-120 mesh;

The clam powder is

e1) a defrosting process of soaking clams in brine overnight to remove foreign matter;

e2) a process of steaming at a temperature of 98 to 110° C. for 20 to 30 seconds after removing water;

e3) a process of washing the kernels with purified water after separating the shells;

e4) a process of drying the washed clams in a well-ventilated shade for 3 to 7 days; And

e5) a process of putting dried clams into a grinder and crushing them into 80-120 mesh;

The 톳 powder is

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

f2) a step of pulverizing the dried 톳 into 80-120 mesh; provides a method of manufacturing kalguksu noodles with vitamin trees, which is produced by the method.

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

The terms or words used in the present specification and claims are not to be construed as being limited to ordinary or lexical meanings, and the inventor is based on the principle that the concept of terms can be properly defined in order to best describe his or her invention. It should be interpreted in a sense and concept consistent with the technical idea of the present invention. Therefore, since the embodiments illustrated in the present specification and the configuration shown in the drawings are only the most preferred embodiments of the present invention, it is understood that there may be various equivalents and modifications that can replace them at the time of application. shall.

1 is a manufacturing process diagram of kalguksu noodles added with vitamin tree according to the present invention, and FIG. 2 is a manufacturing process chart of vitamin tree fruit extract powder according to the present invention.

The manufacturing method of kalguksu noodle with vitamin tree added according to the present invention is largely made as shown in FIGS. 1 and 2, including a pre-treatment step of a raw material, a mixing step, a kneading step, an aging step, a noodle making step, a drying step and a packaging step. .

a) Pretreatment step of raw materials

First, in the pre-treatment step of raw materials, raw materials including vitamin trees, pork potatoes, clams and 톳 are pre-treated by powdering or extracting to suit the purpose of addition.

Among them, the extract of the vitamin tree fruit extract comprises: a1) a step of extracting the cleanly washed vitamin tree fruit using a juicer, for example, a hydraulic press juicer; And a2) filtering the extract using a filter paper or non-woven fabric to obtain a stock solution; and a series of processes.

In addition, in the case of long-term storage according to the product manufacturing environment following the crushing process, the storage stability of the product may be performed by performing a sterilization process. However, if the material is used directly by a continuous process, the sterilization process may be omitted and proceed. The same can be applied to the treatment of other materials.

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

b1) washing drying process

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

b2) extraction process,

10 to 20 times of purified water is added to the dried vitamin tree fruit based on weight, and extracted at a temperature of 0.5 to 0.6 atm and 60 to 70°C for 7 to 24 hours to obtain an extract.

As a result of experiments to establish the temperature conditions for standardization of the temperature conditions to use vitamin tree fruits, the extraction of vitamin tree fruits was found to be most effective at extraction at 60℃-70℃. In addition, when looking at the content of vitamin C, the main component, the extract extracted at 60℃-70℃ showed the highest content, and when it was extracted at 80℃ or higher, the content tended to decrease. The extraction time for extracting vitamin tree fruits was 350 mg/g when extracted for 7 hours, and it was judged to be effective to extract more than 8 hours. When extracting for less than 6 hours, the vitamin C content tended to decrease.

On the other hand, the amount of the extraction solvent shows good results when extracted with 10 to 20 times of the experimental results for standardization of the amount of solvent used, and when comparing energy efficiency and economic efficiency, it may be most effective to extract by adding the solvent at 10 times. The extraction pressure is preferably performed under the conditions of 0.5 to 0.6 atmospheres.

Therefore, for mass production, the vitamin tree fruit extraction solvent may be 20 times multiple, the extraction temperature is 70°C, and the extraction time may be most preferably 8 hours.

b3) filtration process

The extract of the above step is filtered with a filter membrane or paper filter paper to filter out foreign substances and filter under no residue.

b4) Concentration process

The filtrate is concentrated at a temperature of 50 to 65° C. under a reduced pressure of -0.08 to -0.09 MPa for 4 to 8 hours so that the brix content of solids becomes 40 or more. The yield was best when concentrated under reduced pressure of -0.08 to -0.09 MPa using a reduced pressure concentrator.

b5) drying process

It is preferable to dry the concentrate obtained in the above step at low temperature for 24 to 48 hours at a temperature of 55 to 65°C under vacuum.

b6) grinding process

As a process of pulverizing the dried product obtained in the above step into 80 to 120 mesh, it is pulverized to 100 mesh or less using a pin mill.

b7) Sterilization process

If the product is to be stored for a long period of time according to the product manufacturing environment following the drying or grinding process, a storage stability of the product may be achieved by performing a sterilization process. If the material is used directly by a continuous process, the sterilization process can be omitted to proceed. The same can be applied to the treatment of other materials.

Sterilization can be carried out preferably by a process of sterilization at normal conditions, for example, at 100-123° C. for 15-25 minutes.

The vitamin tree leaf powder c1) a step of finely crushing the leaves of the vitamin tree that has been washed clean using a blender or a grinder; And c2) grinding the shredded leaves into powders having a particle size of 80-120 mesh.

In addition, the pig potato powder is d1) a step of slicing cleanly washed pig potato; d2) a process of drying the shredded pork potato in a well-ventilated shade for 3 to 7 days; d3) a step of pulverizing the dried product obtained in the step to 80 to 120 mesh; (When material is to be stored for a long period of time) d4) The powder obtained by pulverization is sterilized at 100 to 123°C for 15 to 25 minutes.

Pork potato is a plant of the Asteraceae family, which is a flowering plant similar to a sunflower when it blooms. Unlike yellow and pretty flowers, it is a thick tube in the ground that is used for food. It has a wide variety of shapes, from elongated to rugged, and has various sizes and weights. Pork potato began to attract attention because it was known as'natural insulin' because it contained a lot of substance called'inulin'. It is characterized by being crispy and cool when eaten raw, giving the taste and texture of burdock, and enhancing the sweetness when steamed.

Pork potato has a texture and flavor similar to that of ordinary potatoes and burdock, and since it is a health food ingredient, it has good properties to be used as ingredients for diet food, diabetes food, and children's health food. Pork potatoes are served as a pre-dinner soup at Western restaurants, and can also be used for kimchi, kkakdugi, and non-shrimp. It is also very good to grind pork potato and put it in the dough to use it as homemade noodles or noodles, or to use it as crushed flour.

Pork potato with various advantages as described above can be made by adding it to the noodles of Kalguksu in the present invention to check the effect of making the noodles more chewy, and the texture and taste are improved as well as the effect of enhancing good nutrients. Can get

The clam powder is e1) a defrosting process of dipping the clam in brine overnight and removing foreign substances; e2) a process of steaming at a temperature of 98 to 110° C. for 20 to 30 seconds after removing water; e3) a process of washing the kernels with purified water after separating the shells; e4) a process of drying the washed clams in a well-ventilated shade for 3 to 7 days; And e5) a step of pulverizing the dried clams in a grinder into 80 to 120 mesh;

On the other hand, the 톳 powder f1) drying the washed 톳 in a well-ventilated shade for 3 to 7 days; And f2) a step of pulverizing the dried chops to 80 to 120 mesh.

b) mixing step

The raw materials pre-treated by liquid extraction or powdering are mixed at an appropriate mixing ratio as above, 73 to 80 parts by weight of flour, 3 to 7 parts by weight of vitamin tree fruit extract, 3 to 7 parts by weight of vitamin tree fruit extract, based on 100 parts by weight of dough Mixing ~7 parts by weight, 2~3 parts by weight of vitamin tree leaf powder, 3~6 parts by weight of clam powder, 2~4 parts by weight of 톳 powder, 2~3 parts by weight of pork potato powder, and 1~2 parts by weight of sun salt It is possible to provide a kalguksu which balances nutrients and has a high degree of completeness of the product.

The above-mentioned mixing ratio was obtained as a result of taking into consideration all of the good kneading properties, ligation properties, nutritional properties, product stability (surface roughness, texture) and palatability of the ingredients, and among the ingredients, the extract of vitamin tree fruit extract, powder and leaf extract powder had the above content. If it goes out, the additive effect may be weak, there is a fear that the nutritional balance may not be balanced, or it may not be in harmony with wheat flour, and the pork potato may make the noodles of kalguksu more chewy and provide chewy noodle, If it goes out, the texture and aesthetics may be inferior or may be uneconomical. When the clam and sesame powder fall outside the above range, the texture may be deteriorated.

c) dough step

This step is a step of mixing the mixture evenly and kneading by adding 10 to 30 parts by weight of purified water to 100 parts by weight of the mixture. There is a risk and there is a risk of loss of texture. If the purified water exceeds 30 parts by weight, the dough becomes too soft, so it is difficult to mold it with kalguksu, and there is a concern that the texture may deteriorate.

d) ripening stage

In the kneading process, as a step of intermittently or after kneading, spraying evenly with a vitamin tree stock solution on the dough and then storing it in a refrigerated state for 12 to 24 hours to aging the dough at a low temperature, the chewy elasticity, flavor and taste of Kalguksu noodles It gets better.

If the aging time is less than 12 hours, the chewy texture is less, and if it exceeds 24 hours, the hardening that progresses becomes hard and the texture is not good.

e) noodle making step

The dough that has undergone low-temperature aging as above is put in a noodle machine and the noodles are removed. In this step, a conventional extruded noodle machine may be used, and it may be more preferable to perform the sterilization function simultaneously with the noodle making by setting the set temperature of the noodle maker to 100 to 110°C.

f) drying step

Subsequently, the dried noodle is naturally dried in a well-ventilated shaded place or dried using a dryer to produce semi-dried or dried noodle according to the moisture content, and the produced noodle is cut to an appropriate length to complete the noodle.

g) packing steps

The kalguksu noodles dried in the above step are packed in a packaging container according to specifications. Subsequently, after inspecting properties, foreign matter, water, bacteria, and E. coli according to standards and specifications, the product is shipped only to suitable products.

(Example)

Hereinafter, the present invention will be described in more detail based on the following examples. These examples are presented for the purpose of explaining the present invention more easily, and the present invention is not limited by these examples, but is replaced and replaced with other equivalent examples without departing from the spirit of the present invention. It will be apparent to those of ordinary skill in the art to which this invention pertains.

Preparation Example 1: Preparation of fruit extract of vitamin tree

30Kg of the cleanly washed vitamin tree fruit was juiced with a non-woven filter paper after juice was squeezed using a hydraulic pressure squeezer, sterilized at 121°C for 15 minutes, and then opened and used as needed during the production of noodles.

Preparation Example 2: Preparation of vitamin tree fruit extract powder

Vitamin tree fruit was carefully selected and washed 30kg, then the washed vitamin tree fruit was dried by hot air at a temperature of 60℃. To the dried fruit, 20 times of purified water was added to the dried fruit, followed by extraction for 8 hours at a temperature of 0.5 atmosphere and 70°C to obtain an extract. Subsequently, the extract was filtered with paper filter paper to filter out foreign substances, and the filtrate was concentrated at a temperature of 60° C. under a reduced pressure of −0.08 MPA for 8 hours. The brix of solids was measured to be 43. Subsequently, the concentrate was dried under vacuum at a temperature of 60° C. for 24 hours, pulverized into 100 meshes with a pin mill, and then divided into predetermined units.

Preparation Example 3: Preparation of vitamin tree leaf extract powder

30 kg of cleanly washed vitamin tree leaves were crushed with a blender, and then pulverized into 100 mesh powder using a pin mill. The powder was sterilized and stored at 121° C. for 15 minutes before being used in a subsequent process.

Preparation Example 4: Preparation of pork potato powder

After washing the pork potato 30Kg clean, it was sliced to a thickness of 3mm and dried for 7 days in a well-ventilated shade. The dried product was pulverized into a powder of 100 mesh using a pin mill, and the powder was sterilized and stored at 121° C. for 15 minutes, and then used in a subsequent process.

Preparation Example 5: Preparation of clam powder

30Kg of fresh raw clams were purchased in the production area, soaked in seawater for one night, then defrosted, steamed for 30 seconds at a temperature of 100°C, and then peeled, and the kernels were washed twice with purified water. The washed clams were naturally dried in a well-ventilated shade for 7 days, and then put in a grinder to pulverize to 100 mesh to obtain powder.

Preparation Example 6: Preparation of 톳 powder

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

Examples 1-6: Preparation of noodles of Kalguksu with added vitamin tree

Each raw material obtained in Preparation Examples 1 to 6 was evenly mixed in the proportions shown in Table 1 below, and then purified water was added to knead the mixture. During the formation of the dough, the vitamin tree fruit extract extract of Preparation Example 1 was intermittently sprayed and stored in the refrigerator for 24 hours with the finished dough. After the aging is completed, the dough is put into a noodle machine, the noodle is removed, and the dried noodle is naturally packaged. The product of the comparative example was prepared by changing the ingredients to be the same but changing the content outside the set range.

Ingredient content (Kg) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 flour 80 78 76 75 74 73 69 85 Vitamin tree fruit extract 7 3 6 4 6 4 8 One Vitamin tree fruit extract powder 3 7 6 4 4 7 8 2 Vitamin tree leaf powder 2 2 2 3 3 3 One 8 Pork Potato Powder 2 2 2 3 3 3 8 One Clam powder 3 4 4 5 6 6 2 One 톳 Powder 2 2 3.5 4 3.5 4 One One Sea salt One 2 1.5 2 1.5 One 3 One Sum 100 100 100 100 100 100 100 100

Test example: sensory test

In this test example, kalguksu was prepared and tested using the noodles prepared in Examples 1 to 6 and Comparative Examples 1 and 2. Boil anchovies and kelp in water, and when the broth boils, the kelp and anchovies are removed, seasoned with soy sauce, and noodles are added. When the noodles are cooked, add zucchini, carrots and onions, boil a little more, and season with salt.

Sensory evaluation of cooked Kalguksu by 40 volunteers randomly selected by age and the results are shown in Table 2 below. As sensory items, color, aroma, taste, texture, and comprehensive evaluation items were evaluated using a 5-point scale method, and the averaged values are shown in Table 2 below. The evaluation criteria were set to a very good degree of 5, a slightly good degree of 4, a normal degree of 3, a poor degree of 2, and a very poor degree of 1.

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

From the results of Table 2, it can be seen that the products of the Examples of the present invention were generally better than those of Comparative Examples 1 and 2, and particularly, the taste was high in taste and texture. In addition, it was confirmed that the addition of vitamin tree, clam, and sesame powder to Kalguksu showed a firm and chewy texture with a remarkably high elasticity, and thus tasted better. The noodles of Kalguksu shown in the above examples also showed characteristics that do not blow better than the comparative products even when left for a long time.

On the other hand, in Comparative Examples 1 and 2, where the content of the component was outside the set range, evaluation results were found to be inferior overall even if the same component was added. Therefore, it is confirmed that it is difficult to derive a desirable result when the content of the vitamin tree, clam, and 톳 powder is exceeded even if the content is as described above.

Therefore, it is possible to prepare kalguksu noodles with nutritional rich functionality and palatability by adding various extracts of vitamin trees and pork potatoes to balance nutrition and adding clams and sesame seeds in an appropriate amount. It is possible to provide products with high marketability that meets the cultural desire to seek.

As described above, although the present invention has been described with limited embodiments and drawings, the present invention is not limited to the above embodiments, and various modifications and modifications can be made from these descriptions to those skilled in the art to which the present invention pertains. Deformation is possible. Accordingly, the spirit of the present invention should be understood only by the scope of the claims set forth below, and all equivalent or equivalent modifications thereof will be said to fall within the scope of the spirit of the present invention.

Claims (4)

a) pre-processing raw materials including vitamin trees, pork potatoes, clams and 톳;
b) 73 to 80 parts by weight of flour based on 100 parts by weight of dough, 3 to 7 parts by weight of extract from vitamin tree fruit, 3 to 7 parts by weight of vitamin tree fruit extract, 2 to 3 parts by weight of vitamin tree leaf powder, clam powder 3 Mixing 6 to 6 parts by weight, 2 to 4 parts by weight of 톳 powder, 2 to 3 parts by weight of pork potato powder, and 1 to 2 parts by weight of sun salt;
c) mixing the mixture evenly and kneading by adding 10 to 30 parts by weight of purified water to 100 parts by weight of the mixture;
d) spraying and spraying the vitamin tree stock solution on the dough and then storing it in a refrigerated state for 12 to 24 hours to mature the dough;
e) putting the aged dough into a noodle machine and removing the noodle;
f) drying the cotton noodle; And
g) the step of packaging the dried noodle in a certain unit; includes,
The vitamin tree fruit extract powder
b1) a process of drying the freshly washed vitamin tree fruit at a temperature of 55 to 65° C. for 20 to 30 minutes;
b2) adding 10 to 20 times of purified water to the dried vitamin tree fruit based on weight, and extracting it for 8 to 24 hours at a temperature of 0.5 to 0.6 atm and 60 to 70°C to obtain an extract;
b3) filtering the foreign matter by filtering the extract of the step with a filter paper;
b4) The process of concentrating the filtrate so that the brix of the solid content becomes 40 or more for 4 to 8 hours under reduced pressure of -0.08 to -0.09 MPA at a temperature of 50 to 65°C:
b5) drying the concentrate obtained in the above step at a temperature of 55 to 65° C. under vacuum for 24 to 48 hours at low temperature;
b6) a step of pulverizing the dried product obtained in the step to 80 to 120 mesh; And
b7) A method for producing kalguksu noodles with vitamin trees, which is obtained by sterilizing the powder obtained by grinding at 100 to 123°C for 15 to 25 minutes. The method according to claim 1,
The vitamin tree fruit extract stock solution
a1) a step of extracting the vitamin tree fruit that has been washed clean by using a hydraulic squeezer; And
a2) filtering the extract to obtain a stock solution; obtained by
The vitamin tree leaf powder
c1) a step of finely crushing the leaves of the vitamin tree that has been washed clean using a blender or a grinder; And
c2) a process for grinding the shredded leaves into powders having a particle size of 80 to 120 mesh; a method for producing kalguksu noodles with vitamin trees, which is obtained by the method. The method according to claim 1,
The pork potato powder
d1) a process of slicing cleanly washed pork potatoes;
d2) a process of drying the shredded pork potato in a well-ventilated shade for 3 to 7 days; And
d3) crushing the dried product obtained in the above step into 80-120 mesh;
The clam powder is
e1) a defrosting process of soaking clams in brine overnight to remove foreign matter;
e2) a process of steaming at a temperature of 98 to 110° C. for 20 to 30 seconds after removing water;
e3) a process of washing the kernels with purified water after separating the shells;
e4) a process of drying the washed clams in a well-ventilated shade for 3 to 7 days; And
e5) a process of crushing the dried clams into a grinder by using 80-120 mesh;
The 톳 powder is
f1) a process of drying the washed 톳 in a well-ventilated shade for 3 to 7 days; And
f2) a process of pulverizing the dried 톳 into 80-120 mesh; manufacturing method of kalguksu noodle with vitamin tree, which is prepared by. Kalguksu noodle with vitamin tree, characterized in that produced by the method according to claim 1.

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