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 buckwheat noodles and a method for manufacturing buckwheat noodles using a viscous concentrated extract of *Yongsu* pear complex instead of wheat flour containing high-viscosity gluten. The buckwheat noodles produced by the present invention not only offer the chewy and soft taste of buckwheat but also allow for the consumption of noodles as a health food and staple food. Furthermore, since noodles can be manufactured using only pure buckwheat, the taste of the noodles is enhanced, and the consumption of buckwheat is 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 buckwheat noodles containing a concentrated extract of a complex extract of *Yongsu* pear and a method for manufacturing buckwheat noodles. More specifically, it relates to a composition for buckwheat noodles and a method for manufacturing buckwheat noodles that adds a chewy texture and a soft texture to buckwheat. 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, buckwheat has long been used as a famine relief crop in Korea and is still used in dishes such as makguksu, naengmyeon, muk, sujebi, and buchimgae. Medically, it has been used to treat measles, ulcerative colitis, intestinal bleeding, jaundice, and whooping cough. Recently, it has been reported that buckwheat extract inhibits the proliferation of lung cancer-causing pathogens (A548) and destroys tumor cells (Fand, J. et al., Current Advances in Buckwheat Research, 1001-1003, 1995), raising the possibility of developing new anticancer treatments using buckwheat.

[0005] One of the reasons why buckwheat is used as an excellent food and medicine is that it contains a large amount of rutin, a functional substance. Rutin is a natural substance that is yellow to pale yellow and is known as Vitamin P. It is known to enhance the action of Vitamin C, treat vascular diseases caused by excessive vascular permeability, strengthen capillaries, have anti-inflammatory effects, and prevent pulmonary hemorrhage and retinal hemorrhage, as well as lower blood pressure and cholesterol, improve kidney disease, and prevent obesity.

[0006] Buckwheat has historically been used as a famine relief crop. Recently, it has gained high popularity as a food known for being beneficial for women's skin, having a mild flavor, and stimulating the appetite. Furthermore, it is richer in amino acids than rice or wheat flour, making it effective in preventing adult diseases such as cancer, gastrointestinal disorders, hypertension, obesity, and diabetes. Additionally, it is widely used as a health food or diet food because it is low in calories and rich in vitamins B and E. Compared to other grains, buckwheat has a high protein content and high levels of minerals and vitamins, making it a nutritionally balanced food. Moreover, it contains a large amount of essential amino acids and unsaturated fatty acids, making it a food with excellent nutritional characteristics.

[0007] A notable bioactive substance in buckwheat is rutin, a flavonoid, which is widely present in the seeds and the entire plant (leaves, stems, flowers, and roots). Although rutin is widely distributed throughout the plant, its content is relatively low in the edible parts; notably, among cereals, it is not found in any other variety except buckwheat.

[0008] Therefore, buckwheat can be considered an important source food for rutin intake, and numerous studies have been reported on its health benefits, particularly regarding the physiological activity of the rutin contained within it. Among these, its pharmacological effects, such as the prevention of cerebral hemorrhage, hypertension, and diabetes, as well as the prevention and treatment of various vascular diseases and periodontitis, are well known. Furthermore, due to its excellent blood pressure regulating function, it is widely used as a treatment for vascular diseases caused by abnormal vascular permeability.

[0009] In addition, buckwheat noodles have the disadvantage of lacking viscosity, causing the noodles to break easily when eaten after cooking. To cater to the tastes of modern people accustomed to the chewy texture of noodles, starch powder is added to buckwheat flour during noodle production to improve viscosity. However, this method has the problem of degrading the unique flavor of buckwheat as other ingredients such as potato, sweet potato, and corn starch are mixed with the buckwheat. Therefore, conventional buckwheat noodles have the problem that when viscous substances such as starch powder are added to the noodles to solve the problem of the noodles frequently breaking and to provide a chewy texture, the original flavor of buckwheat is degraded and nutritional imbalance occurs. Furthermore, when plant ingredients are added, the taste and aroma of the added plants interfere with the unique taste and aroma of buckwheat.

[0010] Accordingly, while conducting multifaceted research on noodles made primarily from buckwheat—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 buckwheat noodles with a chewy texture by separating pure buckwheat into buckwheat flour and buckwheat starch using only pure buckwheat as the main ingredient without using wheat flour, and then kneading the mixture. Furthermore, by confirming functional substances such as flavonoids and polyphenols, they completed the present invention. The problem to be solved

[0011] The objective of the present invention is to provide a manufacturing method that allows for the extrusion of buckwheat noodles without gluten-containing wheat flour, by using only pure buckwheat as the main ingredient without using wheat flour and confirming functional substances such as flavonoids and polyphenols, which are effective for the oral cavity or throat, while the concentrated extract of the Yongsu tteolbae complex has excellent viscosity. means of solving the problem

[0012] To achieve the above objective, the present invention provides a composition for buckwheat noodles using a concentrated extract of a complex of *Pyrus pyrifolia*, comprising 100 parts by weight of buckwheat flour, 50 to 80 parts by weight of buckwheat starch, 5 to 15 parts by weight of a concentrated extract of *Pyrus pyrifolia*, 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of glutinous buckwheat starch, and 2 to 6 parts by weight of modified tapioca starch.

[0013] In addition, the present invention provides a method for manufacturing buckwheat noodles using a concentrated extract of a complex of pear and wild pear, comprising: 1) a step of grinding buckwheat to obtain buckwheat flour; 2) a step of adding water to a portion of the buckwheat flour to prepare a liquid mixture, filtering the liquid mixture, and drying it to obtain buckwheat starch; 3) a step of mixing the buckwheat starch with the buckwheat flour from step 1), and adding a concentrated extract of a complex of pear and wild pear complex extract, which includes concentrated extracts of plum, deodeok, balloon flower, quince, licorice, and peppermint powder in addition to the fruit of the pear tree, to the mixture to form a dough; and 4) a step of manufacturing noodles from the dough.

[0014] Before describing the present invention in detail, the 'concentrated complex extract of *Yongsu* pear used in the present invention' will be briefly described.

[0015] 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).

[0016] 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.

[0017] Oral antibacterial health functional foods are being produced as tablets in a GMP facility by adding propolis, selenium, zinc, taurine, and royal jelly to the above-mentioned Yongsu pear complex extract concentrate in a balanced ratio to ensure oral antibacterial (viruses, 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, buckwheat 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 has received 'Supplement Facts' under the DIETARY SUPPLEMENT of the U.S. FDA's nutrition labeling 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.

[0018] The present invention will be described in detail below.

[0019] The present invention provides a composition for buckwheat noodles using a concentrated extract of a complex of *Pyrus pyrifolia*, comprising 100 parts by weight of buckwheat flour, 50 to 80 parts by weight of buckwheat starch, 5 to 15 parts by weight of a concentrated extract of *Pyrus pyrifolia*, 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of glutinous buckwheat starch, and 2 to 6 parts by weight of modified tapioca starch.

[0020] In a composition for buckwheat 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.

[0021] In addition, the present invention provides a method for manufacturing buckwheat noodles using a concentrated extract of a complex of pear and wild pear, comprising: 1) a step of grinding buckwheat to obtain buckwheat flour; 2) a step of adding water to a portion of the buckwheat flour to prepare a liquid mixture, filtering the liquid mixture, and drying it to obtain buckwheat starch; 3) a step of mixing the buckwheat starch with the buckwheat flour from step 1), and adding a concentrated extract of a complex of pear and wild pear complex extract, which includes concentrated extracts of plum, deodeok, balloon flower, quince, licorice, and peppermint powder in addition to the fruit of the pear tree, to the mixture to form a dough; and 4) a step of manufacturing noodles from the dough.

[0022] In a method for manufacturing buckwheat 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, glutinous buckwheat whole, and modified tapioca starch in addition to the concentrated extract of a complex extract of *Yongsu* pear. It is more preferable that the ingredients used in the dough include 50 to 80 parts by weight of buckwheat starch, 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of glutinous buckwheat starch, 5 to 15 parts by weight of the concentrated extract of a complex extract of *Yongsu* pear, and 2 to 6 parts by weight of modified tapioca starch, based on 100 parts by weight of buckwheat flour.

[0023] In addition, in a method for manufacturing buckwheat noodles using a concentrated complex extract of *Yongsu* pear, it is more preferable that the concentrated complex extract of *Yongsu* 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 complex extract of *Yongsu* pear; 4) a step of concentrating the complex extract of *Yongsu* pear at 100℃ for 10 hours to obtain a concentrated complex extract of *Yongsu* pear with 50 Brix; and 5) a step of moisture-proof packaging the concentrated complex extract of *Yongsu* pear. Effects of the invention

[0024] According to the method for manufacturing noodles using buckwheat according to the present invention, not only is the chewy and soft taste of buckwheat enhanced, but the flavor of the noodles can also be improved by utilizing buckwheat without wheat flour, allowing noodles to be consumed as a healthy food and staple food. Furthermore, since elastic noodle strands can be manufactured using only pure buckwheat, it enables the easy production of noodles using buckwheat, thereby having the effect of promoting the consumption of buckwheat. In addition, the concentrated complex extract of *Yongsu* pear used in the present invention is an effective ingredient for the oral cavity and throat, containing a large amount of flavonoids such as luteolin and 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 buckwheat noodles according to the present invention, buckwheat flour and buckwheat starch are mixed, and instead of wheat flour, ingredients such as the concentrated extract of the Yongsu-dolpae complex extract according to the present invention, which has viscosity, are added to the mixture to form a dough, from which noodles are manufactured. Through the above process, it is possible to produce noodles with elasticity.

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

[0028] 1. Dough stage

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

[0030] At this time, buckwheat flour and buckwheat starch can be obtained or manufactured in various ways. For example, they can be manufactured directly from buckwheat as follows. Buckwheat flour can be obtained by grinding buckwheat. Then, water is added to a portion of the buckwheat flour to soak it in water, and buckwheat starch is obtained by filtering it through a suitable filter. Specifically, buckwheat flour is manufactured by finely grinding buckwheat by putting it into a grinder such as a blender. Buckwheat starch can be obtained by adding a small amount of water to the buckwheat flour and filtering the liquid through a sieve or cheesecloth with holes as fine as 80 mesh. Since the buckwheat starch mixture contains a large amount of water, the water is removed by natural sedimentation or drying to obtain buckwheat starch.

[0031] For another dough, it is acceptable to use commercially available buckwheat flour and buckwheat starch.

[0032] The above dough is mixed with 40–60% buckwheat flour and 30–40% buckwheat starch, and must be kneaded thoroughly so that the buckwheat starch and buckwheat 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 buckwheat starch, concentrated extract of *Yongsu* pear complex, and modified tapioca starch mentioned above.

[0033] Specifically, based on 100 parts by weight of buckwheat flour, it is preferable to include 50 to 80 parts by weight of buckwheat starch, 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of glutinous buckwheat starch, 5 to 5 parts by weight of concentrated extract of *Yongsu* pear complex, and 2 to 6 parts by weight of modified tapioca starch.

[0034] 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.

[0035] 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).

[0036] 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.

[0037] 2. Noodle manufacturing stage

[0038] Noodle manufacturing can utilize the commonly used noodle manufacturing process.

[0039] The above buckwheat dough is boiled with steam or cooked with heat to form noodles, utilizing the fact that buckwheat flour, which does not clump together well, clumps together when cooked. Since this method is commonly used for manufacturing buckwheat noodles, a detailed explanation thereof will be omitted.

[0040] 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.

[0041] 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 buckwheat noodles obtained from this process can use nozzles of various diameters depending on the desired use. That is, noodles can be manufactured using nozzles of different diameters depending on whether they are for general noodles, ramen, sujebi, glass noodles, etc.

[0042] 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.

[0043] <Example 1> Preparation of buckwheat noodles using Yongsu Ttolbae buckwheat noodle composition 1

[0044] A composition for Yongsu Dolbae buckwheat noodles was prepared using commercially available buckwheat flour and buckwheat starch. The composition consisted of 50.00 wt% buckwheat flour, 33.00 wt% buckwheat starch, 5.00 wt% tapioca starch, 5.00 wt% glutinous buckwheat 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%), 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 buckwheat noodles.

[0045] 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.

[0046] 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%

[0047] <Example 2> Preparation of Yongsu Ttolbae Buckwheat Noodles 2

[0048] Yongsu Dolbae buckwheat noodles were prepared in the same manner as in Example 1 above, except that 52.00% by weight of buckwheat flour and 3.00% by weight of Yongsu Dolbae complex extract concentrate were used.

[0049] <Example 3> Preparation of Yongsu Ttolbae Buckwheat Noodles 3

[0050] Yongsu Dolbae buckwheat noodles were prepared in the same manner as in Example 1 above, except that 48.00% by weight of buckwheat flour and 7.00% by weight of Yongsu Dolbae complex extract concentrate were used.

[0051] <Comparative Example 1> Preparation of Yongsu Ttolbae Buckwheat Noodles

[0052] Yongsu Dolbae buckwheat noodles were prepared in the same manner as in Example 1 above, except that 55.00% by weight of buckwheat flour was used and the Yongsu Dolbae complex extract concentrate was not used.

[0053] <Comparative Example 2> Yongsu Ttolbae Buckwheat Noodles

[0054] I purchased buckwheat noodles sold in the market.

[0055] <Preparation Example 1> Noodle preparation

[0056] Noodles were prepared using the buckwheat noodles prepared in Example 1 above.

[0057] Specifically, in Example 1, if you open the lid of the package containing 100 parts by weight of dried buckwheat 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 buckwheat noodles, and you can immediately pour in solid seasoning or liquid sauce seasoning for noodles to consume the finished buckwheat noodles, and you can adjust the amount of water according to your preference.

[0058] <Preparation Example 2> Preparation of Ramen

[0059] Ramen was prepared using the buckwheat noodles prepared in Example 1 above.

[0060] Specifically, in Example 1, if you open the lid of the package containing 100 parts by weight of dried buckwheat noodles prepared with the thickness for ramen noodles and pour in 1,000 parts by weight of boiling water and leave it for 3 to 5 minutes, you can obtain fully cooked instant buckwheat noodles, and immediately pour in solid seasoning or liquid sauce seasoning for ramen noodles to consume the finished buckwheat ramen noodles, and you can adjust the amount of water according to your preference.

[0061] <Preparation Example 3> Preparation of Sujebi

[0062] Sujebi was prepared using the buckwheat noodles prepared in Example 1 above.

[0063] Specifically, 100 parts by weight of dried buckwheat 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 buckwheat hand-pulled noodle dough, and then solid seasoning or liquid sauce seasoning for hand-pulled noodle dough is immediately added to prepare instant buckwheat hand-pulled noodle dough for consumption. The amount of water can be adjusted according to preference.

[0064] <Experimental Example 1> Sensory Evaluation of Buckwheat Noodles

[0065] The taste, aroma, texture, and overall preference of the buckwheat noodles of Examples 1 to 3 and Comparative Examples 1 and 2 were evaluated by 50 trained sensory evaluators, and the results were shown in Table 2 below, which was scored using a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good).

[0066] Types of buckwheat 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

[0067] As a result, the buckwheat noodles of the examples showed higher preference in all categories compared to the buckwheat noodles of the comparative examples. Therefore, it was confirmed that manufacturing buckwheat noodles using the concentrated complex extract of *Yongsu* pear, in particular, which incorporates the types of materials of the present invention, is more preferred.

[0068] <Example 4> Preparation of Yongsu Ttolbae Buckwheat Noodles 4

[0069] Buckwheat was washed and ground to obtain buckwheat flour. A small amount of water was added to a portion of the buckwheat flour, filtered through an 80-mesh filter, and the filtered liquid was dried to obtain buckwheat starch. To the 50.00 wt% of the buckwheat flour and 33.00 wt% of the buckwheat starch, 5.00 wt% of tapioca starch, 5.00 wt% of glutinous buckwheat starch, 5.00 wt% of a concentrated extract of *Yongsu* pear complex (wild pear fruit, plum, Codonopsis pilosula, balloon flower root, quince, licorice, peppermint powder: solid content 50 wt%), and 2.00 wt% of modified tapioca starch were mixed, and an appropriate amount of water was added to the mixture to thoroughly mix and knead it. Then, *Yongsu* pear buckwheat noodles were manufactured through the same process as in Example 1.

[0070] <Experimental Example 2> Antioxidant activity of concentrated complex extract of *Yongsu* pear

[0071] Antioxidant activity was measured by total polyphenol content, total flavonoid content, and DPPH radical scavenging ability, and is shown in Table 3 below. Extracts of buckwheat noodles used in Examples 1 to 3 and Comparative Examples 1 and 2 were used as samples.

[0072] <2-1> Total Polyphenol Content

[0073] 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.

[0074] <2-2> Total Flavonoid Content

[0075] 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.

[0076] <2-3> Scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical

[0077] 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.

[0078] Scavenging activity was calculated according to the formula below and expressed as a percentage.

[0079] DPPH radical scavenging activity (%)= (A - B) / A × 100

[0080] A: Control absorbance, B: Sample absorbance

[0081] Total phenolic content, total flavonoid content, and DPPH radical scavenging activity were expressed in mg / ml, mg / ml, and % as shown in Table 3.

[0082] <2-4> Total Anthocyanin Content

[0083] 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

[0084] A (absorbance value) = (A 510 nm A 700 nm) pH 1.0 (A 510 nm A 700 nm)

[0085] pH 4.5, MW (cyanidin-3-glucoside molecular weight) = 449.2 g / mol

[0086] DF(dilution factor) = dilution ratio of sample

[0087] ε(cyanidin-3-glucoside molar absorbance) = 26,900 molar extinction coefficient, in L × mol-1 × cm1, l = pathlength

[0088] The results of the above experiment are listed in Table 3 below.

[0089] 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

[0090] As shown above, the buckwheat 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.

[0091] 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 buckwheat flour, 50 to 80 parts by weight of buckwheat 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 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, comprises 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of glutinous buckwheat starch, and 2 to 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 buckwheat 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 step of grinding buckwheat to obtain buckwheat flour; 2) a step of adding water to a portion of the buckwheat flour to prepare a liquid mixture, filtering the liquid mixture, and drying it to obtain buckwheat starch; 3) A step of mixing the above buckwheat starch with the buckwheat flour from step 1), and adding to this, a Yongsu wild pear complex extract concentrate comprising a concentrated extract of each component based on 100 parts by weight of the fruit of a new variety of wild pear tree called Taeyonghyang, 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, and kneading the mixture; wherein, the Yongsu wild pear complex extract concentrate comprises: a) a step of washing a complex fruit and vegetable mixture containing selected and cut wild pear, plum, Codonopsis pilosula, Platycodon grandiflorus, quince, licorice, and peppermint powder; b) a step of drying the washed complex fruit and vegetable mixture in a dryer at 65-75℃ until the moisture content is 8% or less; c) adding 20 times the amount of purified water to the dried complex fruit and vegetable mixture, and A method for manufacturing buckwheat noodles using a Yongsu pear complex extract concentrate, comprising: a step of obtaining a Yongsu pear complex extract by extracting at 100°C for 5 hours; d) a step of obtaining a Yongsu pear complex extract concentrate with 50 Brix by concentrating the Yongsu pear complex extract at 100°C for 10 hours; and e) a step of moisture-proof packaging the Yongsu pear complex extract concentrate; and 4) a step of manufacturing noodles from the dough. Claim 5 A method for manufacturing buckwheat noodles using a concentrated extract of a Yongsu pear complex, characterized in that, in addition to the concentrated extract of the Yongsu pear complex, tapioca starch, glutinous buckwheat starch, and modified tapioca starch are included among the ingredients used in the dough according to claim 4. Claim 6 A method for manufacturing buckwheat 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 buckwheat flour, 50 to 80 parts by weight of buckwheat starch, 5 to 15 parts by weight of tapioca starch, 5 to 15 parts by weight of glutinous buckwheat starch, 5 to 15 parts by weight of 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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