Composition for corn noodle comprising composite extract concentrate of Yongsoo ttolbea and production method of corn noodle

Abstract

The present invention relates to a composition for corn noodles and a method for manufacturing corn noodles using a viscous concentrated extract of *Yongsu* pear complex instead of wheat flour containing high-viscosity gluten. The corn noodles produced by the present invention not only offer the chewy and soft taste of corn but also allow for the consumption of noodles as a healthy food and staple food. Furthermore, since noodles can be manufactured using only pure corn, the taste of the noodles is enhanced, and corn consumption can be promoted. In addition, the concentrated extract of *Yongsu* pear complex used in the present invention contains a large amount of flavonoids or polyphenols, including luteolin, which are effective for the oral cavity and throat, and thus possesses high antioxidant functionality.

Description

Technology Field

[0001] The present invention relates to a composition for corn noodles containing a concentrated extract of a complex extract of *Yongsu* pear and a method for manufacturing corn noodles. More specifically, it relates to a composition for corn noodles and a method for manufacturing corn noodles that adds a chewy and soft taste to corn. Background Technology

[0002] Generally, noodles are manufactured using wheat flour as the main ingredient and have been a popular food since ancient times. Until now, the common method of noodle production has been to use only wheat flour or to add small amounts of other ingredients to a large quantity of wheat flour.

[0003] In other words, noodles are manufactured by using the unique viscosity of wheat flour to knead the dough with additives. Therefore, it can be said that there are no noodles that retain the characteristics of a specific grain.

[0004] Meanwhile, corn, known to originate in Mexico, is widely distributed and cultivated worldwide and is produced in the third largest volume after rice and wheat. It is used for food by making cornstarch, fermentation ingredients, cornflakes, or powder to produce confectionery, bread, starch syrup, and glucose, and is also widely consumed as animal feed.

[0005] Corn is in no way inferior to other grains such as rice and wheat in terms of nutrition; its roots and leaves are used as medicine, and it is known to be beneficial for the stomach and kidneys as well as having invigorating effects. However, it is known to have lower viscosity than wheat flour, making it difficult to manufacture into noodles.

[0006] Furthermore, while convenience in dietary habits is being highlighted due to rapid social development, the reality is that noodles, which have long been widely used as a simple meal substitute, are largely limited to wheat flour noodles made primarily from wheat flour.

[0007] This type of corn has the advantage of being highly effective as a diet food because it has a pleasant chewy texture, provides a sense of fullness, and is low in calories. In addition, it is widely used for various purposes due to its low price. Therefore, in recent years, there has been a shift from cooking corn as is or using it as corn flour or starch to manufacturing it into noodles for widespread consumption. Generally, the above-mentioned corn noodles are produced by adding approximately 90% corn, along with salt and water, mixing the ingredients, steaming or heating them to cook the mixture, and then passing the resulting noodles through a mold to form noodle-shaped strands. These noodles are then dried, packaged, and distributed.

[0008] Accordingly, while conducting multifaceted research on noodles made primarily from corn—a grain that can be easily cooked according to nutritional value, digestibility, and palatability, meets the tastes of modern people, and possesses nutritional value comparable to other grains—and methods for manufacturing the same, the inventors utilized pears they cultivated and used a concentrated complex extract of the pears. As a result, they developed corn noodles with a chewy texture by separating the pure corn into corn flour and corn starch using only pure corn as the main ingredient without using wheat flour, and then kneading the mixture. Furthermore, by confirming the presence of functional substances such as flavonoids and polyphenols, the present invention was completed. The problem to be solved

[0009] The objective of the present invention is to provide a manufacturing method that allows for the extrusion of corn noodles without gluten-containing wheat flour, by using only pure corn as the main ingredient without using wheat flour, while confirming functional substances such as flavonoids and polyphenols that are effective for the oral cavity or throat, and the concentrated extract of the Yongsu-dolpae complex has excellent viscosity. means of solving the problem

[0010] To achieve the above objective, the present invention provides a composition for corn noodles using a concentrated extract of a complex of pear and water pear, comprising 100 parts by weight of corn flour, 50 to 80 parts by weight of corn starch, 5 to 15 parts by weight of concentrated extract of a complex of pear and water pear, 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of waxy corn starch, and 2 to 6 parts by weight of modified tapioca starch.

[0011] In addition, the present invention provides a method for manufacturing corn noodles using a concentrated extract of a complex of pear and wild pear, comprising: 1) a material preparation step of removing the husk and germ of corn; 2) a step of grinding the prepared corn to obtain corn flour; 3) a step of adding water to a portion of the corn flour to prepare a liquid mixture, filtering the liquid mixture, and drying it to obtain corn starch; 4) a step of mixing the corn starch with the corn flour from step 2), and adding a concentrated extract of a complex of pear and wild pear extract, which includes concentrated extracts of plum, deodeok, balloon flower, quince, licorice, and peppermint powder in addition to the fruit of the wild pear tree, to the mixture to form a dough; and 5) a step of manufacturing noodles from the dough.

[0012] .

[0013] Before describing the present invention in detail, the 'concentrated complex extract of *Yongsu* pear used in the present invention' will be briefly described.

[0014] The inventors developed a new variety named Taeyonghyang by breeding wild pear, and named it 'Yongsu Ttolbae'. The inventors applied for the said variety as a new plant variety at the National Forest Variety Management Center, and it was registered in the application registry (see Fig. 1).

[0015] The characteristic of the components of the Yongsoo ttolbea used in the present invention is that they contain large amounts of flavonoids and polyphenols, including luteolin, which is a functional substance beneficial to the throat and oral cavity. The inventors prepared a 'Yongsoo ttolbea composite extract concentrate' by using the above-mentioned Yongsoo ttolbea as the main raw material and adding various functional substances thereto. The components constituting the above-mentioned Yongsoo ttolbea composite extract concentrate are obtained by rationally combining Yongsoo ttolbea, plum, Codonopsis pilosula, Platycodon grandiflorus, Quince, Glycyrrhiza glabra, and mint, extracting the essence using hot water extraction or supercritical extraction, and then concentrating it.

[0016] Oral antibacterial health functional foods are being produced as tablets in a GMP facility by adding propolis, selenium, zinc, taurine, and royal jelly in a balanced ratio to the above-mentioned Yongsu pear complex extract concentrate to provide oral antibacterial (virus, influenza, general bacteria, PG bacteria, Streptococcus mutans) and antioxidant effects, protect cells from harmful oxygen radicals, and support normal immune function and cell division. Specifically, a tablet was developed by including taurine, royal jelly powder, citric acid, glucose, lactose, corn starch, gyritol, silicon dioxide, magnesium stearic acid, and a fruit and vegetable mixed powder in the above-mentioned Yongsu pear complex extract concentrate, and this was registered as a 'Supplement Facts' under the US FDA's DIETARY SUPPLEMENT regulations under the name 'Antibacterial Tablet' (see Fig. 2). It is a health functional food certified by the Ministry of Food and Drug Safety (200400150831869) that helps with oral antibacterial action by allowing the functional substance to come into direct contact with the oral mucosa when taken three times a day, one tablet at a time, after a meal and letting it dissolve.

[0017] The present invention will be described in detail below.

[0018] The present invention provides a composition for corn noodles using a concentrated extract of a complex of pear and water pear, comprising 100 parts by weight of corn flour, 50 to 80 parts by weight of corn starch, 5 to 15 parts by weight of concentrated extract of a complex of pear and water pear, 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of waxy corn starch, and 2 to 6 parts by weight of modified tapioca starch.

[0019] In a composition for corn noodles using the concentrated extract of the Yongsu pear complex extract of the present invention, it is preferable that the concentrated extract of the Yongsu pear complex extract comprises a concentrated extract of extracts of wild pear fruit, plum, Codonopsis pilosula, Platycodon grandiflorus, quince, licorice, and peppermint powder, and more preferably, based on 100 parts by weight of wild pear fruit, the concentrated extract of the Yongsu pear complex extract comprises a concentrated extract of extracts of 20 to 30 parts by weight of plum, 4 to 8 parts by weight of Codonopsis pilosula, 4 to 8 parts by weight of Platycodon grandiflorus, 2 to 4 parts by weight of quince, 1 to 2 parts by weight of licorice, and 0.2 to 0.4 parts by weight of peppermint powder.

[0020] In addition, the present invention provides a method for manufacturing corn noodles using a concentrated extract of a complex of pear and wild pear, comprising: 1) a material preparation step of removing the husk and germ of corn; 2) a step of grinding the prepared corn to obtain corn flour; 3) a step of adding water to a portion of the corn flour to prepare a liquid mixture, filtering the liquid mixture, and drying it to obtain corn starch; 4) a step of mixing the corn starch with the corn flour from step 2), and adding a concentrated extract of a complex of pear and wild pear extract, which includes concentrated extracts of plum, deodeok, balloon flower, quince, licorice, and peppermint powder in addition to the fruit of the wild pear tree, to the mixture to form a dough; and 5) a step of manufacturing noodles from the dough.

[0021] In a method for manufacturing corn noodles using a concentrated extract of a complex extract of *yongsu* pear, it is preferable that the ingredients used in the dough include tapioca starch, whole glutinous corn, and modified tapioca starch in addition to the concentrated extract of the complex extract of *yongsu* pear. It is more preferable that the ingredients used in the dough include, based on 100 parts by weight of corn flour, 50 to 80 parts by weight of corn starch, 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of glutinous corn starch, 5 to 15 parts by weight of the concentrated extract of the complex extract of *yongsu* pear, and 2 to 6 parts by weight of modified tapioca starch.

[0022] In addition, in a method for manufacturing corn noodles using a concentrated complex extract of wild pear, it is more preferable that the concentrated complex extract of wild pear comprises: 1) a step of washing a complex of fruits and vegetables including selected and cut wild pear, plum, Codonopsis pilosula, Platycodon grandiflorus, quince, licorice, and peppermint powder; 2) a step of drying the washed complex fruits and vegetables in a dryer at 65~75℃ until the moisture content is 8% or less; 3) a step of adding 20 times the amount of purified water to the dried complex fruits and vegetables and extracting at 100℃ for 5 hours to obtain a wild pear complex extract; 4) a step of concentrating the wild pear complex extract at 100℃ for 10 hours to obtain a concentrated complex extract of wild pear with 50 Brix; and 5) a step of moisture-proof packaging the concentrated complex extract of wild pear. Effects of the invention

[0023] According to the method for manufacturing noodles using corn according to the present invention, not only is the taste of the noodles enhanced by utilizing corn without wheat flour, but the noodles can also be consumed as a healthy food and staple food, and since elastic noodle strands can be manufactured using only pure corn, it is possible to easily manufacture noodles using corn, thereby having the effect of promoting corn consumption. In addition, the concentrated complex extract of *Yongsu* pear used in the present invention is an effective ingredient for the oral cavity and throat, and contains a large amount of flavonoids such as luteolin or polyphenols, thus possessing high antioxidant functionality. Brief explanation of the drawing

[0025] Figure 1 shows the application number for plant variety protection and the application report for variety name registered in the application register after the inventors developed a new variety called Taeyonghyang by improving wild pear varieties and applied for the variety as a new plant variety at the National Forest Variety Management Center. Figure 2 is an oral antibacterial health functional food produced by adding propolis, selenium, zinc, taurine, royal jelly, etc., in a balanced ratio to a concentrated extract of *Yongsu* pear complex developed by the inventors, and producing it as a tablet in a GMP facility. The product is said to have oral antibacterial (virus, influenza, general bacteria, PG bacteria, Streptococcus mutans) action, antioxidant action, protection of cells from harmful oxygen, and effective action on normal immune function and cell division. Figures 3a and 3b show the manufacturing process of the concentrated complex extract of *Yongsu* pear according to the present invention, which is a food product registered with Food Safety Korea operated by the Ministry of Food and Drug Safety. Figures 4a and 4b show that the concentrated extract of the water pear complex of the present invention was approved by the local government of Pyeongchang, Gangwon-do through a food and food additive product manufacturing report. Specific details for implementing the invention

[0026] To briefly summarize the method for manufacturing corn noodles of the present invention, corn flour and corn starch are mixed, and instead of wheat flour, ingredients such as the concentrated extract of the Yongsu-dolpae complex extract of the present invention, which has viscosity, are added to the mixture to form a dough, and noodles are manufactured from this. Through the above process, it is possible to produce noodles with elasticity.

[0027] The method for manufacturing corn noodles according to the present invention is described in more detail step by step.

[0028] 1. Dough stage

[0029] In addition to corn flour and corn starch, tapioca starch, whole glutinous corn, concentrated extract of a complex extract of water pear, modified tapioca starch, etc. are mixed, and an appropriate amount of water is added to make a dough.

[0030] Corn flour is made by grinding corn into small particles; it is yellow in color and has a slight stickiness. Corn starch, on the other hand, is a white powder that lacks stickiness, provides a sweet taste, and acts to increase volume.

[0031] Therefore, when corn flour and corn starch are mixed and kneaded, the yellow color and stickiness of the corn flour are combined with the sweetness of the corn starch, and above all, the amount of corn ingredients mixed increases, making the corn noodles chewier and allowing for an appropriate sweetness without adding soda.

[0032] At this time, corn flour and corn starch can be obtained or manufactured in various ways. For example, they can be manufactured directly from corn as follows. Corn flour can be obtained by removing the husk and germ of the corn and grinding it. Then, water is added to a portion of the corn flour to soak it, and corn starch is obtained by filtering it through a suitable filter. Specifically, corn flour is manufactured by feeding corn into a grinder, such as a blender, and grinding it finely. Corn starch can be obtained by adding a small amount of water to the corn flour and filtering the liquid through a sieve or cheesecloth with holes about 80 mesh. Since the corn starch mixture contains a large amount of water, the water is removed by natural settling or drying to obtain corn starch.

[0033] For another dough, it is acceptable to use commercially available corn flour and cornstarch.

[0034] The above dough is mixed with 40–60% corn flour and 30–40% corn starch, and must be kneaded thoroughly so that the corn starch and corn flour are uniformly mixed. Here, if the dough is not kneaded properly, the final resulting noodles may lack elasticity and break apart in parts. In addition, to further enhance the elasticity of the noodles and add other functional ingredients, it includes the tapioca starch, glutinous corn starch, concentrated extract of *Yongsu* pear complex, and modified tapioca starch mentioned above.

[0035] Specifically, based on 100 parts by weight of corn flour, it is preferable to include 50 to 80 parts by weight of corn starch, 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of waxy corn starch, 5 to 5 parts by weight of concentrated extract of *Yongsu* pear, and 2 to 6 parts by weight of modified tapioca starch.

[0036] As previously explained, the above-mentioned concentrated complex extract of *Yongsu* pear is composed of extracts of *Yongsu* pear fruit, plum, *Codonopsis*, *Platycodon*, quince, licorice, and peppermint powder, and has a solid content of about 50%. The above-mentioned concentrated complex extract of *Yongsu* pear is prepared by rationally combining the above ingredients, extracting the essence using hot water extraction or supercritical extraction, and then concentrating it.

[0037] Specifically, the manufacturing process of the above-mentioned Yongsu wild pear complex extract concentrate is as follows: a process of washing foreign substances such as seeds and soil from selected and cut complex fruits and vegetables, such as wild pear, plum, deodeok, balloon flower, quince, licorice, and mint, using an air gun (wind); a process of placing the washed complex fruits and vegetables into an antibacterial lamp dryer at 65~75℃ and drying them until the moisture content is 8% or less; a process of adding 20 times the amount of purified water (tap water) to the dried complex fruits and vegetables and extracting them in an extractor at 100℃ for about 5 hours to obtain the Yongsu wild pear complex extract; a process of concentrating the Yongsu wild pear complex extract in a concentrator at 100℃ for about 10 hours to produce a Yongsu wild pear complex extract concentrate with a Brix of about 50 Brix; and a process of individually moisture-proof packaging the concentrate for each packaging unit. As a result, approximately 10 parts by weight of the Yongsu pear complex extract concentrate can be obtained by concentrating the Yongsu pear complex extract obtained by hot water extraction of 100 parts by weight of the Yongsu pear complex extract concentrate. The manufacturing process of the above Yongsu pear complex extract concentrate has been recognized by Food Safety Korea, operated by the Ministry of Food and Drug Safety (see Figs. 3a and 3b). In addition, the above Yongsu pear complex extract concentrate has been approved by the local government of Pyeongchang, Gangwon-do through a food and food additive product manufacturing report (see Figs. 4a and 4b).

[0038] The above-mentioned concentrated extract of the Yongsu pear complex can be used not only in noodles as in the present invention but is also currently being developed as a food ingredient for confectionery, bread, snacks, beverages, teas, health functional foods, alcoholic beverages, seasonings, etc.

[0039] 2. Noodle manufacturing stage

[0040] Noodle manufacturing can utilize the commonly used noodle manufacturing process.

[0041] The above corn dough is boiled with steam or cooked with heat to form noodles, utilizing the fact that corn flour, which does not clump together well, clumps together when cooked. Since this method is commonly used for the production of corn noodles, a detailed explanation thereof will be omitted.

[0042] For example, the uniformly kneaded dough is placed in a steamer and steamed in boiling water at 100°C for about 20 minutes. While still hot, it is placed in a noodle container and compressed to produce noodles, and the noodles that pass through the noodle container are immediately cooled in cold water and dried to complete the noodles. Alternatively, the dough can be compressed and placed into a screw (extruder) wrapped with a heating element, then extruded and dried, or the noodles obtained by forcibly extruding can be cooked in boiling water to gelatinize and then dried.

[0043] In addition, the cooled noodles can be cut to a certain length and aged by placing them on a stand at a temperature of approximately 10 to 30°C for 20 to 25 hours. Furthermore, the noodle manufacturing process can be slightly modified depending on the thickness of the noodles. Additionally, the corn noodles obtained from this process can use nozzles of various diameters depending on the desired application. That is, noodles can be manufactured using nozzles of different diameters depending on whether they are for general noodles, ramen, or sujebi.

[0044] Hereinafter, preferred embodiments according to the present invention will be presented and described in detail. However, the following embodiments are provided to enable those skilled in the art to fully understand the present invention and may be modified in various other forms, and the present invention is not limited by the above embodiments.

[0045] <Example 1> Preparation of corn noodles using Yongsuttolbae corn noodle composition 1

[0046] A composition for Yongsu Dolbae corn noodles was prepared using commercially available corn flour and corn starch. The composition consisted of 50.00 wt% corn flour, 33.00 wt% corn starch, 5.00 wt% tapioca starch, 5.00 wt% glutinous corn starch, 5.00 wt% Yongsu Dolbae complex extract concentrate (pear tree fruit, plum, Codonopsis pilosula, balloon flower root, quince, licorice, peppermint powder: solid content 50 wt%), 5.00 wt% modified tapioca starch, and 2.00 wt% modified tapioca starch. An appropriate amount of water was added to the mixture and thoroughly mixed to form a dough, after which noodles were obtained by a conventional method. This was dried in a dryer at 65°C to 75°C until the moisture content was 10% or less, and then packaged by packaging unit to produce Yongsu Dolbae corn noodles.

[0047] At this time, the mixing ratio of each component of the above-mentioned concentrated extract of the water pear complex is listed in Table 1 below.

[0048] No. Name of raw material or ingredient Mixing ratio (%) 1 wild pear fruit 70% 2 plum 18.8% 3 Deodeok 4% 4 balloon flower 4% 5 Quince 2% 6 licorice 1% 7 Peppermint powder 0.2%

[0049] <Example 2> Preparation of Yongsu Ttolbae Corn Noodles 2

[0050] Yongsu-ddolbae corn noodles were prepared in the same manner as in Example 1 above, except that 52.00 wt% of corn flour and 3.00 wt% of Yongsu-ddolbae complex extract concentrate were used.

[0051] <Example 3> Preparation of Yongsu Ttolbae Corn Noodles 3

[0052] Yongsu-ddolbae corn noodles were prepared in the same manner as in Example 1 above, except that 48.00 wt% of corn flour and 7.00 wt% of Yongsu-ddolbae complex extract concentrate were used.

[0053] <Comparative Example 1> Preparation of Yongsu Ttolbae Corn Noodles

[0054] Yongsu-ddolbae corn noodles were prepared in the same manner as in Example 1 above, except that 55.00% by weight of corn flour was used and the Yongsu-ddolbae complex extract concentrate was not used.

[0055] <Comparative Example 2> Yongsu Ttolbae Corn Noodles

[0056] I purchased corn noodles sold in the market.

[0057] <Preparation Example 1> Noodle preparation

[0058] Noodles were prepared using the corn noodles prepared in Example 1 above.

[0059] Specifically, in Example 1, if you open the lid of the package containing 100 parts by weight of dried corn noodles prepared with noodle thickness and pour in 1,000 parts by weight of boiling water and leave it for 3 to 5 minutes, you will have fully cooked instant corn noodles, and you can immediately pour in solid seasoning or liquid sauce seasoning for noodles to consume the finished corn noodles, and you can adjust the amount of water according to your preference.

[0060] <Preparation Example 2> Preparation of Ramen

[0061] Ramen was prepared using the corn noodles prepared in Example 1 above.

[0062] Specifically, in Example 1, if you open the lid of a package containing 100 parts by weight of dried corn noodles made with noodle thickness for ramen, pour in 1,000 parts by weight of boiling water, and leave it for 3 to 5 minutes, you will have fully cooked instant corn noodles. Then, you can immediately pour in solid seasoning or liquid sauce seasoning for ramen to consume the finished corn ramen, and you can adjust the amount of water according to your preference.

[0063] <Preparation Example 3> Preparation of Sujebi

[0064] Sujebi was prepared using the corn noodles prepared in Example 1 above.

[0065] Specifically, 100 parts by weight of dried corn noodles prepared as hand-pulled noodle dough in Example 1 are added to 1,000 parts by weight of boiling water and boiled for 3 to 5 minutes to make corn hand-pulled noodle dough, and instant corn hand-pulled noodle dough is prepared and consumed by immediately adding solid seasoning or liquid sauce seasoning for hand-pulled noodle dough. The amount of water can be adjusted according to preference.

[0066] <Experimental Example 1> Sensory Evaluation of Corn Noodles

[0067] The taste, aroma, texture, and overall preference of the corn noodles of Examples 1 to 3 and Comparative Examples 1 and 2 were evaluated by 50 trained sensory evaluators, and the results were scored using a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good). The results are shown in Table 2 below.

[0068] Types of corn noodles taste incense Texture Overall preference Example 1 4.6 4.7 4.8 4.7 Example 2 4.4 4.6 4.6 4.5 Example 3 4.5 4.7 4.7 4.6 Comparative Example 1 4.1 3.8 4.2 4.0 Comparative Example 2 3.7 3.6 3.4 3.6

[0069] As a result, the corn noodles of the examples showed higher preference in all categories compared to the corn noodles of the comparative examples. Therefore, it was confirmed that manufacturing corn noodles using the concentrated complex extract of *Yongsu* pear, in particular, which incorporates the types of materials of the present invention, is more preferred.

[0070] <Example 4> Preparation of Yongsu Ttolbae Corn Noodles 4

[0071] The husks and germ of the corn were removed, washed, and then ground to obtain a mixture of corn flour and a liquid. A small amount of water was added to a portion of the corn flour and the liquid mixture, and the mixture was filtered through an 80-mesh filter. The filtered liquid was then dried to obtain corn starch. To the corn flour (50.00 wt%) and corn starch (33.00 wt%), 5.00 wt% tapioca starch, 5.00 wt% waxy corn starch, 5.00 wt% Yongsu Dolbae complex extract concentrate (wild pear fruit, plum, Codonopsis pilosula, balloon flower root, quince, licorice, peppermint powder: solid content 50 wt%), and 2.00 wt% modified tapioca starch were mixed. An appropriate amount of water was added to the mixture and thoroughly mixed to form a dough, after which Yongsu Dolbae corn noodles were manufactured through the same process as in Example 1.

[0072] <Experimental Example 2> Antioxidant activity of concentrated complex extract of *Yongsu* pear

[0073] Antioxidant activity was measured by total polyphenol content, total flavonoid content, and DPPH radical scavenging ability, and is shown in Table 3 below. Corn noodle extracts used in Examples 1 to 3 and Comparative Examples 1 and 2 were used as samples.

[0074] <2-1> Total Polyphenol Content

[0075] Measurements were performed according to the Folin-Denis method. To 0.2 mL of the sample, 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water were added and mixed. Then, 0.3 mL of 20% Na2CO3 was added, and the mixture was left in the dark for 20 minutes. The absorbance (Epoch) was measured at 765 nm. Gallic acid was used as a standard to indicate the content.

[0076] <2-2> Total Flavonoid Content

[0077] Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. JCereal Sci 49: 106-111.) was measured using the method described in Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009). 0.15 mL of 5% sodium nitrite (NaNO2) was added to 0.5 mL of the sample and left for 5 minutes. Then, 0.3 mL of 10% AlCl3 6H2O and 1 mL of 1 M NaOH were added and mixed. After leaving the mixture in the dark for 15 minutes, the absorbance was measured at 415 nm. The content was expressed using catechin as a standard.

[0078] <2-3> Scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical

[0079] Antioxidant activity was measured by modifying the method of Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28: 25-30. 0.2 mL of the sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol and mixed well. After leaving the mixture in the dark at room temperature for 30 minutes, the absorbance (Epoch) was measured at 517 nm.

[0080] Scavenging activity was calculated according to the formula below and expressed as a percentage.

[0081] DPPH radical scavenging activity (%)= (A - B) / A × 100

[0082] A: Control absorbance, B: Sample absorbance

[0083] Total phenolic content, total flavonoid content, and DPPH radical scavenging activity were expressed in mg / ml, mg / ml, and % as shown in Table 3.

[0084] <2-4> Total Anthocyanin Content

[0085] Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method. Association of Official Analytical Chemists. Washington DC, USA. Vol. 02. pH differential method (AOAC 2005). 0.025 M KCl buffer (pH 1.0) and 0.4 M sodium acetate (CH3COONa) buffer (pH 4.5) were added to 0.5 mL of each extract to make the final volume 5 mL. Then, the absorbance (epoch) of the reaction solution was measured at 510 and 700 nm, respectively, and the results were obtained using the following formula: Anthocyanin pigment (cyaniding-3-glucoside equivalents, mg / L) = A × MW × DF × 10³ / ε × l

[0086] A (absorbance value) = (A 510 nm A 700 nm) pH 1.0 (A 510 nm A 700 nm)

[0087] pH 4.5, MW (cyanidin-3-glucoside molecular weight) = 449.2 g / mol

[0088] DF(dilution factor) = dilution ratio of sample

[0089] ε(cyanidin-3-glucoside molar absorbance) = 26,900 molar extinction coefficient, in L × mol-1 × cm1, l = pathlength

[0090] The results of the above experiment are listed in Table 3 below.

[0091] division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Total phenol content (ug / ml) 435.2±0.2 387.9±0.4 485.5±0.3 325.2±0.2 318.2±0.3 Total flavonoids (mg / kg) 65.2±0.3 47.2±0.4 81.3±0.2 37.2±0.3 39.2±0.4 Total anthocyanin (mg / L) 8.2±0.1 7.2±0.3 9.3±0.3 5.6±0.4 5.7±0.1 DPPH radical scavenging activity (%) 65.3±0.3 61.3±0.3 69.5±0.3 54.1±0.3 48.6±0.3

[0092] As shown above, the corn noodles of the present invention were found to have a total phenol content 19-50%, a total flavonoid content 25-123%, a total anthocyanin content 30-44%, and a DPPH radical scavenging ability 15-25% higher than Comparative Examples 1 and 2.

[0093] Although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to the above embodiments, and various modifications are possible by those skilled in the art within the scope of the technical concept of the present invention.

Claims

Claim 1 Based on 100 parts by weight of corn flour, 50-80 parts by weight of corn starch, and 100 parts by weight of the fruit of a new variety of wild pear tree called Taeyonghyang, the concentrate of a Yongsu wild pear complex extract comprising 20-30 parts by weight of plum, 4-8 parts by weight of Codonopsis pilosula, 4-8 parts by weight of Platycodon grandiflorus, 2-4 parts by weight of quince, 1-2 parts by weight of licorice, and 0.2-0.4 parts by weight of peppermint powder, comprises 5-15 parts by weight of tapioca starch, 5-15 parts by weight of glutinous corn starch, and 2-6 parts by weight of modified tapioca starch, wherein the Yongsu wild pear complex extract concentrate comprises: 1) a step of washing complex fruit and vegetable products including selected and cut wild pear, plum, Codonopsis pilosula, Platycodon grandiflorus, quince, licorice, and peppermint powder; and 2) the washed complex A composition for corn noodles using a concentrated complex extract of *yongsu* pear, characterized by being manufactured by comprising the steps of: drying fruits and vegetables in a dryer at 65~75℃ until the moisture content is 8% or less; 3) adding 20 times the amount of purified water to the dried complex fruits and vegetables and extracting at 100℃ for 5 hours to obtain a complex extract of *yongsu* pear; 4) concentrating the complex extract of *yongsu* pear at 100℃ for 10 hours to obtain a concentrated complex extract of *yongsu* pear with a Brix of 50; and 5) moisture-proof packaging of the concentrated complex extract of *yongsu* pear. Claim 2 delete Claim 3 delete Claim 4 1) a material preparation step of removing the husk and germ of corn; 2) a step of grinding the corn prepared above to obtain corn flour; 3) a step of adding water to a portion of the corn flour to prepare a liquid mixture, filtering the liquid mixture, and drying to obtain corn starch; 4) a step of mixing the corn starch with the corn flour from step 2), and adding a concentrated extract of Yongsu wild pear complex extract containing a concentrated extract of each component based on 100 parts by weight of a new variety of wild pear tree fruit called Taeyonghyang, comprising 20-30 parts by weight of plum, 4-8 parts by weight of Codonopsis pilosula, 4-8 parts by weight of Platycodon grandiflorus, 2-4 parts by weight of Quince, 1-2 parts by weight of Glycyrrhiza glabra, and 0.2-0.4 parts by weight of peppermint powder, to the mixture to form a dough; 5) a step of manufacturing noodles from the dough; comprising a method for manufacturing corn noodles using a concentrated extract of Yongsu wild pear complex extract. At this time, the concentrated extract of Yongsu wild pear complex extract comprises a) A method for manufacturing corn noodles using a concentrated extract of Claim 5 A method for manufacturing corn noodles using a Yongsu pear complex extract concentrate, characterized in that, in addition to the Yongsu pear complex extract concentrate, tapioca starch, waxy corn starch, and modified tapioca starch are included among the ingredients used in the dough according to claim 4. Claim 6 A method for manufacturing corn noodles using a concentrated extract of a complex extract of *Yongsu* pear, characterized in that, in claim 5, the ingredients used in the dough comprise, based on 100 parts by weight of corn flour, 50 to 80 parts by weight of corn starch, 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of waxy corn starch, 5 to 15 parts by weight of a concentrated extract of a complex extract of *Yongsu* pear, and 2 to 6 parts by weight of modified tapioca starch. Claim 7 delete

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