KR102723482B1 - Manufacturing method of noodles with barley and noodles manufactured by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing savory barley noodles and barley noodles made by the method, and more specifically, the method comprises the steps of: preparing barley, washing and submerging the prepared barley, steaming the washed and submerged barley, drying the steamed barley with hot air, roasting the dried barley, crushing the roasted barley, mixing general barley powder, grain flour, active gluten, and modified starch into the crushed roasted barley powder and adding alkaline water to manufacture noodle dough, and manufacturing noodles with the manufactured dough. According to the present invention, the noodles have a savory taste and chewy texture unique to barley, so that they have excellent sensory preference, and since the nutrients and functional ingredients of barley can be naturally consumed while consuming them, they have the advantage of helping maintain the health of the consumer.

Description

MANUFACTURING METHOD OF NOODLES WITH BARLEY AND NOODLES MANUFACTURED BY THE METHOD

The present invention relates to a method for manufacturing savory barley noodles and barley noodles made by the method, and more specifically, to a method for manufacturing barley noodles by steaming, drying, roasting, and grinding barley to improve flavor and texture, and barley broth made by the method.

Generally, noodles are a traditional food product with a relatively simple manufacturing process, which involves mixing wheat flour, rice flour, buckwheat flour, starch powder, etc. with salt water, kneading the dough in a mixer, passing it through rollers etc. several times to form noodles, then cutting and drying them.

Noodles are evaluated for their quality characteristics, including their chewiness (viscosity and elasticity), the texture of the surface when eaten, and the color of the noodles themselves. The quality varies greatly depending on the characteristics of the mixing ingredients, the mixing water content, and the drying method.

Noodles are made by the unique properties of gluten contained in wheat flour, and the properties of the noodles vary greatly depending on the amount of wheat flour and mixed powder added. In other words, the properties of the noodles vary greatly depending on the composition of the mixed powder, such as the mixing ratio of the wheat flour mixed powder and the addition of other noodle quality improving agents.

In modern times, in addition to consumers' desire for taste, the demand for health-oriented foods is also steadily increasing, and so even traditional foods such as noodles are being re-productized and sold as noodles kneaded with green tea or eggs.

Since the main ingredients of noodles manufactured by this method are wheat flour, rice flour, buckwheat flour, starch powder, etc., they have the disadvantage that general consumers who like noodles cannot consume functional ingredients beneficial to the human body in addition to the unique ingredients of wheat flour, rice flour, buckwheat flour, and starch powder.

Therefore, a method of manufacturing noodles using barley, which has excellent nutritional value, was proposed.

Barley is not only highly nutritious because it contains 2 to 14 times more vitamins B2, B6, pantothenic acid, folic acid, calcium, and minerals than rice, but also contains 50 times more beta-glucan, a type of dietary fiber, than rice and 10 times more than wheat. As such, it is known that consuming barley suppresses the accumulation of fat in the human body, preventing obesity, and lowering serum cholesterol and blood sugar levels, effectively preventing constipation and various adult diseases. Accordingly, the production and research of noodles using barley are being conducted in various ways.

However, barley has lower starch and gluten content than wheat flour, so when making barley noodles, the viscoelasticity of the noodles is not as good as wheat flour noodles, so they break easily, and when cooked, the starch is released, making them sticky, etc.

To solve these shortcomings, Korean Patent Publication No. 10-2022-0088178 proposed a method of manufacturing noodles by steaming barley noodles and drying them. However, this method alone had the disadvantage of not being able to secure sufficient texture.

KR 10-2022-0088178 A

Accordingly, the purpose of the present invention is to solve various problems of the conventional method for manufacturing barley noodles, and to provide a method for manufacturing savory barley noodles, which can enhance the savory taste unique to barley, improve the texture by increasing viscoelasticity, and enhance sensory preference by steaming, drying, and roasting barley and mixing it with grain flour, active gluten, and modified starch to manufacture noodles, and barley noodles manufactured by the method.

The present invention provides a method for manufacturing savory barley noodles to achieve the above-described purpose, comprising the steps of: preparing barley; washing and soaking the prepared barley; steaming the washed and soaked barley; drying the steamed barley with hot air; roasting the dried barley; crushing the roasted barley; mixing general barley powder, grain flour, active gluten, and modified starch into the crushed roasted barley powder and adding alkaline water to prepare noodle dough; and preparing noodles with the prepared dough. The present invention is characterized in that the grain flour is wheat flour, rice flour, or both.

When mixing general barley powder, grain flour, active gluten and modified starch into the above-mentioned ground roasted barley powder, roasted green barley powder is further mixed, and the roasted green barley powder is characterized in that it is manufactured by washing and soaking green barley, steaming, drying with hot air, roasting and grinding the green barley.

The mixing ratio of the above-mentioned ground roasted barley powder, roasted green barley powder, general barley powder, grain flour, active gluten and modified starch is characterized by being 5 to 100 parts by weight of roasted barley powder, 5 to 100 parts by weight of roasted green barley powder, 5 to 100 parts by weight of general barley powder, 5 to 15 parts by weight of active gluten and 5 to 15 parts by weight of modified starch per 100 parts by weight of the grain flour.

The above steaming, hot air drying and roasting are characterized in that the washed and soaked barley is steamed with steam at 110 to 120°C for 10 to 60 minutes, dried with hot air at 60 to 80°C, and then roasted at 200 to 280°C for 5 to 30 minutes using a far-infrared roasting device.

The step of manufacturing the above noodle dough is characterized by kneading under a vacuum of 300 to 700 mmHg.

The above alkaline water is characterized by being a mixture of alkaline water and agar extract in a volume ratio of 100:1 to 2.

And the barley noodles according to the present invention are characterized in that they are manufactured by the above-described manufacturing method.

According to the method for manufacturing savory barley noodles of the present invention and the barley noodles made by the method, they have the savory taste and chewy texture unique to barley, and thus have excellent sensory preference, and when consuming the noodles, the nutrients and functional components of barley can be naturally consumed together, thereby having the advantage of helping maintain the health of the consumer.

Figure 1 is a drawing showing a method for manufacturing barley noodles according to the present invention.

Hereinafter, the present invention will be described in detail.

The greatest feature of the present invention is that roasted barley powder is manufactured through steaming, drying and roasting barley, and the roasted barley powder is mixed with grain flour and general barley powder to manufacture noodles, thereby enhancing the savory taste and improving the texture of the noodles by increasing the elasticity.

The method for manufacturing savory barley noodles of the present invention is characterized by including the steps of preparing barley, washing and soaking the prepared barley, steaming the washed and soaked barley, drying the steamed barley with hot air, roasting the dried barley, crushing the roasted barley, mixing general barley powder, grain flour, active gluten, and modified starch into the crushed roasted barley powder and adding alkaline water to prepare noodle dough, and preparing noodles with the prepared dough.

Hereinafter, the present invention will be described in detail step by step with reference to the attached Drawing 1.

Steps to prepare barley

First, prepare the barley. At this time, any type of barley can be used, as long as it is regular barley. Both rice barley and hulled barley can be used, but considering health, it is more preferable to use hulled barley.

Step of washing and soaking the prepared barley

Next, wash the prepared barley and soak it in soaking water at 3 to 25°C for 5 to 12 hours. At this time, water can be used as the soaking water, and the amount used is sufficient to sufficiently submerge the prepared barley.

The step of steaming the washed and soaked barley

And the washed and soaked barley is taken out, some of the moisture is removed, and the barley is steamed at 110 to 120°C for 20 to 60 minutes to increase the elasticity of the barley. In other words, the steaming process provides a chewy and elastic texture to the barley noodles.

Step of drying the steamed barley using hot air

Next, the steamed barley is dried using high-temperature hot air. Here, the temperature of the hot air is preferably 60 to 80°C.

In addition, it is desirable that the moisture content of dried barley be around 15-20%, because the moisture content of the barley is finally removed through the post-process of roasting, and if the moisture content is further reduced through hot air drying, the unique savory flavor of barley cannot be fully preserved.

The step of roasting the dried barley above

The above dried barley is roasted.

The above roasting is preferably performed at 200 to 280°C for 5 to 30 minutes using a far-infrared roasting device, in order to enhance the unique mild and savory flavor and chewy texture of barley through high-temperature far-infrared roasting. At this time, the far-infrared roasting device can apply various devices previously published, and further description thereof is omitted.

Step of grinding the roasted barley

Next, the roasted barley is ground to 200-325 mesh to produce barley powder.

A step of mixing general barley powder, grain flour, active gluten and modified starch into the above-mentioned crushed roasted barley powder and adding alkaline water to prepare a noodle dough.

The above-mentioned ground roasted barley powder is mixed with general barley powder, grain flour, active gluten and modified starch. Here, general barley powder means unroasted commercial barley powder.

This is because, if only the roasted barley powder is used, the unique flavor of barley cannot be fully felt, so it is desirable to also use unroasted general barley powder. In addition, the active gluten and modified starch are intended to provide gluten that is lacking in barley powder, thereby providing a chewy and excellent texture. At this time, the grain flour may be a powder of a grain other than barley powder, most preferably wheat flour, rice flour, or both.

The mixing ratio of the above-mentioned ground roasted barley powder, general barley powder, and grain flour, active gluten, and modified starch is preferably 5 to 100 parts by weight of roasted barley powder, 5 to 100 parts by weight of general barley powder, 5 to 15 parts by weight of active gluten, and 5 to 15 parts by weight of modified starch per 100 parts by weight of the grain flour, which is for the flavor and texture.

In addition, when mixing general barley powder, grain flour, active gluten, and modified starch into the above-mentioned ground roasted barley powder, 5 to 100 parts by weight of roasted green barley powder may be further mixed. The above-mentioned green barley is a highly nutritious food, and not only increases the nutritional value, but also further enhances the unique savory flavor of barley and enhances the chewy texture.

At this time, the roasted barley powder is manufactured using the same method as the above-mentioned roasted barley powder, that is, by washing and soaking the barley, steaming, drying with hot air, roasting, and grinding, and a detailed description thereof is omitted.

Next, add alkaline water to the above mixed powder and knead it. Here, the alkaline water means water with a pH of about 8 to 9, which is the same as the pH of human blood of about 8. For example, water near the acidic region can be used, and any commercially available product can be used. In addition, since blood also has a pH of about 8, it is also possible to add blood sausages to the water and grind them for use.

The amount of alkaline water added is not limited, but considering the sensory characteristics, it is most preferable to add about 30 to 35 parts by weight of alkaline water per 100 parts by weight of the mixed powder.

In addition, it is preferable to knead the dough in a vacuum while maintaining the vacuum level at 300 to 700 mmHg. The vacuum kneading has the effect of rapidly and evenly hydrating the dough by activating the alkaline water and rapidly penetrating it into the powder, thereby enhancing the chewy texture and slowing down the spreading after boiling.

In addition, it is also possible to use the alkaline water by mixing the alkaline water and the barley extract in a volume ratio of 100:1~2, because the barley extract can enhance the unique savory flavor of barley noodles and slow down the rate at which the noodles spread after boiling.

The above extract of Gaja means a hot water extract of Gaja. For example, it can be used by adding 5 to 10 times the weight of water to Gaja, extracting at 60 to 90°C for 5 to 10 hours, filtering, and using. It is obvious that it can also be used after concentrating or drying as needed.

Also, as in the past, it is possible to knead the dough by adding a small amount of salt to the alkaline water.

Step of making noodles with the dough prepared above

And noodles are made with the dough. The noodles can be made by using a noodle maker or the like, and can be made into fresh noodles, dried noodles, or cooked noodles, as needed. Since the methods for making fresh noodles, dried noodles, or cooked noodles are based on previously published methods, further description thereof will be omitted.

In addition, it goes without saying that the dough can be aged for 1 to 10 hours at 5 to 8℃ before making noodles.

Noodles manufactured using the above method have the advantage of containing all of the rich nutrients of barley as described above, as well as having a light, savory, chewy, and elastic texture, and thus excellent sensory preference.

Meanwhile, in the step of manufacturing the noodle dough, the dough may be manufactured by adding 1 to 2 parts by weight of the quillaja extract to 100 parts by weight of the mixed powder.

Adding more of the above-mentioned Quillaja extract improves the texture of the noodles while significantly enhancing the flavor.

The above Quillaia (Quillaia saponaria M.) is an evergreen tree of the rose family distributed in Chile, Bolivia, and Peru in South America, and the above Quillaia extract refers to a hot water extract of the bark of Quillaia. For example, it can be used by adding 5 to 10 times the weight of water to the bark of Quillaia, extracting it at 60 to 90°C for 5 to 10 hours, filtering it, and of course, concentrating or drying it can also be used as needed.

Hereinafter, the present invention will be described in detail through specific examples.

(Example 1)

Prepare the hulled barley and wash it. Then, soak the hulled barley in 3 times the volume of 20℃ steeping water for 10 hours, then drain it and drain it in a sieve to remove moisture. At this time, purified water was used as the steeping water.

And the above-mentioned barley was steamed with steam at 110~120℃ for 50 minutes, dried with hot air at 70℃ to have a moisture content of 20%, and then roasted at 250℃ for 20 minutes using a far-infrared roasting device.

Next, the roasted hulled barley was ground to 200 mesh, and the roasted hulled barley powder was mixed with general hulled barley powder, wheat flour, active gluten, and modified starch (corn starch acetate). At this time, the mixing ratio was 50 parts by weight of the roasted barley powder, 50 parts by weight of the general barley powder, 10 parts by weight of the active gluten, and 10 parts by weight of the modified starch, per 100 parts by weight of the wheat flour.

Then, 32 parts by weight of alkaline water with a pH of 8 was added to 100 parts by weight of this mixed powder, kneaded, and made into noodles using a noodle maker to produce fresh noodles.

(Example 2)

The same procedure as Example 1 was followed, but vacuum kneading was performed at a vacuum level of 450 mmHg.

(Example 3)

The same procedure as Example 2 was followed, but 50 parts by weight of roasted barley powder was additionally added during kneading.

At this time, the roasted barley powder was manufactured as follows. After washing the barley, it was soaked in 3 times the volume of purified water at 20℃ for 10 hours, drained, and placed on a sieve to remove moisture. Then, the barley was steamed for 50 minutes with steam at 110-120℃, dried with hot air at 70℃ to make the moisture content 20%, and then roasted at 250℃ for 20 minutes using a far-infrared roasting device, and ground to 200 mesh.

(Example 4)

The same procedure as in Example 3 was followed, but the extract of Gaja was mixed in alkaline water with a pH of 8 at a volume ratio of 100:1.

At this time, the above-mentioned Gaja extract was used by adding 5 times the weight of water to Gaja, extracting at 80℃ for 5 hours, and then filtering.

(Comparative Example 1)

The same procedure as in Example 1 was followed, but the steaming and roasting processes of the barley were omitted.

(Comparative Example 2)

The same procedure as in Example 2 was followed, but the steaming and roasting processes of the barley were omitted.

(Example 1)

A sensory evaluation was conducted on the noodles of Examples 1 to 4 and Comparative Examples 1 and 2. 50 g of the sample was boiled in 500 ml of boiling water for 5 minutes, then immersed in cold water for 30 seconds, drained for 10 minutes, and cooked.

The above sensory evaluation was conducted by selecting 20 adult men and 20 adult women as a panel and evaluating the taste, texture, appearance, aroma, and overall preference using a 9-point scoring system (9: very good, 7: good, 5: average, 3: bad, 1: very bad). The results are shown in Table 1.

Results of Test Example 1 division taste Texture appearance incense Full symbol Example 1 7.6 7.2 6.5 7.5 7.2 Example 2 7.7 7.5 6.5 7.5 7.4 Example 3 8.0 7.6 6.4 7.4 7.8 Example 4 8.1 7.8 6.4 7.5 8.0 Comparative Example 1 4.2 3.1 6.5 6.5 3.8 Comparative Example 2 4.4 3.3 6.5 6.5 4.0

As confirmed in Table 1 above, Examples 1 to 4 were evaluated as higher in taste, texture, aroma, and overall preference than Comparative Examples 1 and 2. However, there was no significant difference in appearance.

(Example 2)

A sensory evaluation was conducted on the noodles of Examples 1 to 4 and Comparative Examples 1 and 2. The samples were boiled and provided in the same manner, but the sensory evaluation was conducted 5 hours after boiling in the same manner as in Test Example 1.

Results of Test Example 2 division taste Texture appearance incense Full symbol Example 1 7.4 6.6 6.0 6.7 6.6 Example 2 7.6 7.4 6.1 6.8 7.3 Example 3 7.9 7.5 6.1 6.7 7.7 Example 4 8.0 7.7 6.0 6.7 7.9 Comparative Example 1 2.5 1.2 4.2 5.8 1.5 Comparative Example 2 3.0 1.5 4.0 5.8 1.7

As confirmed in Table 2 above, Examples 2 to 4 showed almost no difference in texture and taste compared to immediately after boiling (Test Example 1).

(Example 3)

Each 50 g of the noodles of Examples 1 to 4 and Comparative Example 1 were boiled in 500 ml of boiling water for 5 minutes, immersed in cold water for 30 seconds, drained for 10 minutes, and cooked. Then, their textures were measured using a texture analyzer (Texture analyzer TA-XT2, Stable Micro System Ltd, England). That is, when each boiled noodle was pressed with a circular probe having a diameter of 4 cm and a thickness of 0.5 cm, the physical property values obtained were analyzed by computer to measure hardness, springiness, cohesiveness, guimminess, and chewiness.

Test Example 3 Results item Example 1 Example 2 Example 3 Example 4 Comparative Example 1 hardness 227.34±21.51 238.35±20.48 241.25±22.47 240.24±22.29 177.42±16.16 Elasticity 1.51±0.18 1.61±0.17 1.62±0.18 1.65±0.18 1.12±0.10 Cohesion 1.34±0.03 1.38±0.03 1.40±0.03 1.41±0.03 0.79±0.02 Black 169.51±13.82 171.46±11.81 175.48±14.19 178.42±14.32 151.32±10.96 Chewing 170.43±14.82 172.18±13.49 175.29±15.37 178.93±15.11 149.25±11.36

As can be confirmed in Table 3 above, Examples 1 to 4 according to the present invention had a chewier texture than Comparative Example 1, and it was found that the noodles did not easily come apart or clump together during boiling.

Accordingly, it was confirmed that the barley noodles according to the present invention not only have significantly improved nutritional properties, but also have excellent sensory properties and palatability, thereby having high marketability.

Above, although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those who have acquired common knowledge in this technical field should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (7)

Steps to prepare barley,
The step of washing the prepared barley and soaking it in soaking water at 3 to 25°C for 5 to 12 hours,
The step of steaming the washed and soaked barley,
The step of drying the steamed barley with hot air,
The step of roasting the dried barley,
The step of grinding the roasted barley,
A step of mixing the above-mentioned ground roasted barley powder with general barley powder, grain flour, active gluten and modified starch, and adding alkaline water to prepare a noodle dough,
A step of manufacturing noodles using the dough manufactured above is included.
The above flour is wheat flour, rice flour or both,
When mixing general barley powder, grain flour, active gluten and modified starch into the above-mentioned ground roasted barley powder, further mixing in roasted barley powder manufactured by washing and soaking green barley, steaming, drying with hot air, roasting and grinding,
For 100 parts by weight of the above grain flour, it contains 5 to 100 parts by weight of roasted barley powder, 5 to 100 parts by weight of roasted green barley powder, 5 to 100 parts by weight of general barley powder, 5 to 15 parts by weight of active gluten, and 5 to 15 parts by weight of modified starch.
The step of manufacturing the above noodle dough is to knead it under a vacuum of 300 to 700 mmHg,
A method for manufacturing savory barley noodles, characterized in that the alkaline water is a mixture of alkaline water and barley extract in a volume ratio of 100:1 to 2.
delete delete In the first paragraph,
The above steaming, hot air drying and roasting are
A method for manufacturing barley noodles, characterized in that the washed and soaked barley is steamed with steam at 110 to 120°C for 10 to 60 minutes, dried with hot air at 60 to 80°C, and then roasted at 200 to 280°C for 5 to 30 minutes using a far-infrared roasting device.
In paragraph 4,
A method for manufacturing savory barley noodles, characterized in that the step of manufacturing the above noodle dough is kneading under a vacuum of 300 to 700 mmHg.
delete Barley noodles characterized by being manufactured by a manufacturing method according to any one of claims 1, 4, and 5.