Method for manufacturing ginger noodles and ginger noodles manufactured thereby

Abstract

The present invention provides a method for manufacturing ginger noodles, comprising: a ginger noodle ingredient preparation step of preparing ginger noodle grain ingredients and ginger extract for manufacturing ginger noodles; a dough preparation step of preparing dough using the prepared noodle grain ingredients, the ginger extract, and water; and a noodle-forming step of forming noodles from the prepared dough.

Description

Method for manufacturing ginger noodles and ginger noodles manufactured thereby

[0001] The present invention relates to a method for manufacturing ginger noodles and ginger noodles manufactured thereby. More specifically, it relates to a method for manufacturing ginger noodles and ginger noodles manufactured thereby, which provide ginger noodles having a taste and aroma that softens the strong spiciness and bitterness inherent to ginger while retaining the active ingredients of ginger, thereby enabling easy consumption by people of all ages and genders, and furthermore, provide a healthy food that is more beneficial to the human body through the inclusion of functional ingredients.

[0002] Recently, as consumers have reduced outdoor activities and increased the frequency of eating at home following COVID-19, there is a high preference for and interest in noodles that have a long shelf life and can be stored and eaten for a long time. Additionally, due to busy lifestyles and a lack of time for meal preparation, the demand for noodles such as ramen, noodles, and pasta is increasing.

[0003] Among these noodle products, noodles are typically made using wheat flour as the main ingredient; however, continuous efforts have been made to produce noodles using new ingredients to meet the diverse tastes of modern people, and as a result, various types of noodles made using diverse ingredients are currently being introduced.

[0004] As part of a healthy noodle option for consumers who want to avoid gluten for health reasons or personal reasons such as not liking wheat flour, various types of rice noodles are being developed and have become so popular that specialty rice noodle restaurants are opening.

[0005] However, most rice noodles are not made of 100% rice but are a mixture of wheat and rice flour containing more than 30% wheat flour. Since they are produced using conventional methods for wheat-based noodles or manufactured through a simple extrusion process, it is inaccurate to call them 100% rice noodles. In the case of Vietnamese rice noodles, although they are 100% rice products, their use is limited to Vietnamese cuisine, and their manufacturing and cooking methods also differ from traditional noodle production methods.

[0006] As a result of changes in dietary habits, the consumption of our staple grain, rice, is gradually decreasing. Consequently, various rice noodle products have been launched as a measure to promote rice consumption. However, noodles made solely from rice have the disadvantage of becoming soggy quickly, lacking a chewy texture, and failing to satisfy the tastes of consumers who demand a variety of flavors.

[0007] Meanwhile, ginger is a perennial plant belonging to the Zingiberaceae family of the Zingiberales order of monocotyledonous plants, and its roots are used for both culinary and medicinal purposes. In traditional Korean medicine, the dried rhizome is used as a medicinal ingredient. Ginger is used to treat chills, fever, headache, vomiting, cough, and phlegm caused by the common cold, and is also effective for abdominal pain, diarrhea, and bloating caused by food poisoning; therefore, ginger is often brewed in boiling water and consumed as tea. Pharmacological effects reported include the promotion of gastric juice secretion, enhancement of digestive power, cardiac stimulation, promotion of blood circulation, and antibacterial activity (Doosan Encyclopedia Doopedia).

[0008] However, ginger is a food that elicits strong opinions due to its distinctive strong spiciness and bitterness. To effectively consume its active ingredients, it is typically consumed in forms such as ginger syrup, sliced ​​ginger, and ginger tea. Yet, adolescents are not accustomed to these forms, which retain the ginger's inherent spiciness and bitterness; consequently, the consumption of ginger—which possesses immune-boosting, anti-inflammatory, anti-cancer, and antioxidant functions—is currently declining.

[0009] Accordingly, there is a need for research and development of healthy noodles that increase the content of active ingredients of ginger and mellow out the spicy taste.

[0010] As an example of related technology, Korean Registered Patent No. 10-0845965 discloses a method for manufacturing functional noodles containing pine mushrooms, and Korean Registered Patent No. 10-2479890 discloses a method for manufacturing Ganghocheong barley noodles; however, these methods differ from the present invention in that they do not use wheat flour but use other noodle ingredients, and they are different from the method for manufacturing noodles containing ginger components that have a mild taste and aroma.

[0011] [Prior Art Literature]

[0012] [Patent Literature]

[0013] Republic of Korea Registered Patent Publication No. 10-0845965 (Published July 11, 2008)

[0014] Republic of Korea Registered Patent Publication No. 10-2479890 (Published Dec. 22, 2022)

[0015] Republic of Korea Registered Patent Publication No. 10-2131551 (Published July 7, 2020)

[0016] Republic of Korea Registered Patent Publication No. 10-2690541 (Published July 31, 2024)

[0017] Republic of Korea Registered Patent Publication No. 10-1398508 (Published May 27, 2014)

[0018] Accordingly, the present invention, which aims to solve the aforementioned conventional problems, provides a method for manufacturing ginger noodles that can be easily consumed by anyone of any age and gender by providing ginger noodles that have a taste and aroma that softens the strong spiciness and bitterness inherent to ginger while retaining the active ingredients of ginger, and ginger noodles manufactured thereby.

[0019] In addition, another objective of the present invention is to provide a method for manufacturing ginger noodles that can promote human health by containing functional ingredients that provide effective benefits to the human body, along with the effect of further softening the strong spicy and bitter tastes of ginger, and to provide ginger noodles manufactured thereby.

[0020] The problems solved by the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

[0021] According to one aspect of the present invention for achieving the above objectives and other features of the present invention, a method for manufacturing ginger noodles is provided, comprising: a step of preparing ginger noodle ingredients for manufacturing ginger noodles and ginger liquid; a step of preparing dough mixture by preparing a dough mixture using ingredients including the prepared noodle ingredients, ginger liquid, and water; and a noodle making step of making noodles from the prepared dough mixture.

[0022] In one aspect of the present invention, the step of preparing the ginger noodle ingredients may be composed of at least one of puffed rice powder, rice flour, tapioca starch, oat flour, and soybean flour as the noodle grain ingredients, and the ginger liquid may be prepared by steaming and aging.

[0023] In one aspect of the present invention, the ginger liquid prepared in the step of preparing ginger noodle ingredients is prepared by pressing ginger to produce a pressed ginger extract, and steaming and aging the prepared pressed ginger extract, wherein the ginger liquid may be prepared by pressing ginger to produce a pressed ginger extract, and then steaming the pressed ginger extract in a double boiler at 75°C to 95°C for 6 to 8 hours.

[0024] In one aspect of the present invention, the ginger liquid prepared in the step of preparing ginger noodle ingredients is prepared by pressing ginger to produce a pressed ginger extract, and steaming and aging the produced pressed ginger extract. The ginger liquid is prepared by removing foreign substances and crushing ginger to produce ginger juice from which fibers have been removed, then filtering the ginger juice, adding sugar to the filtered ginger juice, placing it in a steamer, and steaming it. The filtration of the ginger juice is performed using a filter screen of 30 to 40 mesh. The steaming of the filtered ginger juice is performed at a temperature of 50°C to 70°C for 10 to 20 hours. The steamed ginger extract is aged at 70°C to 75°C for 60 to 80 hours. The sugar is added in an amount of 30 to 50 parts by weight per 100 parts by weight of ginger juice. The sugar may be rice syrup, stevia, allulose, honey, maple syrup, etc. It may be at least one selected from agave syrup, sukanat, coconut sugar, blackstrap molasses, and combinations thereof.

[0025] In one aspect of the present invention, the step of preparing the dough may be performed by mixing the noodle grain material, ginger liquid, salt, and water to prepare the dough, wherein the noodle grain material, puffed rice powder, rice flour, tapioca starch, oat powder, and soybean flour, are mixed in a ratio (weight ratio) of 1:4~5:3:0.5:0.5, water and ginger liquid are mixed in a mixing ratio (weight part) of 6:4, and the noodle grain material, water, and salt are mixed in a ratio of 60 parts by weight of water and 6 parts by weight of salt per 100 parts by weight of noodle grain material.

[0026] In one aspect of the present invention, the step of preparing the dough further includes a step of adding additional materials to the dough, wherein the additional materials may be at least one of ginger powder, ginger starch, Smilax powder, and bamboo shoot powder.

[0027] In one aspect of the present invention, when the additional material is Smilax powder in the additional material input step, the Smilax powder is obtained by mixing Smilax with purified water in a ratio of 1:10, boiling it in a water bath at a temperature of 90°C for 24 hours, then hot-air drying and grinding the boiled Smilax; when the additional material is bamboo shoot powder in the additional material input step, the cut bamboo shoot slices are used by soaking them in water for 4 to 8 hours, taking them out to remove moisture, hot-air drying them, and grinding them with a milling machine; when the additional material is ginger powder and ginger starch, it is mixed in an amount of 12 to 20 parts by weight per 100 parts by weight of the cotton grain material; and when the additional material is at least one of Smilax powder and bamboo shoot powder, it can be mixed in an amount of 6 to 10 parts by weight per 100 parts by weight of the cotton curvature material.

[0028] In one aspect of the present invention, the method further comprises a dough aging step for aging the dough prepared in the dough preparation step, wherein the dough aging step may be performed by refrigerating the dough in a refrigerator at 15°C or lower for 24 to 48 hours, then freezing it at -10°C to -2°C for 8 to 16 hours, then thawing it in a thawing chamber at 1°C to 5°C for 3 to 5 hours, and drying it in a drying chamber at 15°C to 35°C for 6 to 10 hours.

[0029] In one aspect of the present invention, the dough aging step may be performed by aging the dough while it is coated with crushed raw sponge.

[0030] According to another aspect of the present invention, ginger noodles are provided, characterized by being produced by the method of producing ginger noodles according to the above-described aspect.

[0031] The method for manufacturing ginger noodles according to the present invention and the ginger noodles manufactured thereby provide the following effects.

[0032] First, the present invention has the effect of providing ginger noodles that have a taste and aroma that softens the inherent strong spiciness and bitterness of ginger, thereby enabling ginger noodles that can be enjoyed by everyone, regardless of age or gender, including children who dislike ginger.

[0033] Secondly, the present invention has the effect of adding ginger to noodle grain materials such as rice flour and soybean flour, thereby providing excellent taste, aroma, and texture, and aiding in dieting through immunity and abundant fiber, and enabling the noodles produced by this to have a self-preservative function due to the inclusion of ginger.

[0034] Third, the present invention has the effect of providing a diet that minimizes gluten or is gluten-free.

[0035] Fourth, the present invention has the effect of promoting human health by containing functional ingredients that provide effective efficacy to the human body, along with the effect of mellowing the strong spicy and bitter taste of ginger.

[0036] The effects of the present invention are not limited to those mentioned above, and other unmentioned problems will be clearly understood by those skilled in the art from the description below.

[0037] Figure 1 is a flowchart schematically illustrating the process of manufacturing ginger noodles according to the present invention.

[0038] Further objects, features, and advantages of the present invention can be more clearly understood from the following detailed description and the accompanying drawings.

[0039] Before providing a detailed description of the present invention, it should be understood that the present invention is capable of various modifications and may have various embodiments, and that the examples described below and illustrated in the drawings are not intended to limit the present invention to specific embodiments, but rather include all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention.

[0040] When it is stated that one component is "connected" or "connected" to another component, it should be understood that while it may be directly connected or connected to that other component, there may also be other components in between. On the other hand, when it is stated that one component is "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between.

[0041] The terms used in this specification are used merely to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0042] Furthermore, in the description referring to the attached drawings, identical components are assigned the same reference numeral regardless of drawing symbols, and redundant descriptions thereof are omitted. In describing the present invention, if it is determined that a detailed description of related prior art could unnecessarily obscure the essence of the present invention, such detailed description is omitted.

[0043] Hereinafter, a method for manufacturing ginger noodles according to a preferred embodiment of the present invention and ginger noodles manufactured thereby will be described in detail with reference to FIG. 1.

[0044] Figure 1 is a flowchart schematically illustrating the process of manufacturing ginger noodles according to the present invention.

[0045] The method for manufacturing ginger noodles according to the present invention is a method for manufacturing ginger noodles using ginger, and as shown in FIG. 1, it mainly comprises a step of preparing ginger noodle ingredients (S100), a step of preparing dough (S200), and a noodle making step (S300), and may additionally include a step of adding additional ingredients (S400).

[0046] Specifically, the method for manufacturing ginger noodles according to the present invention is a method for manufacturing ginger noodles using ginger, and as shown in FIG. 1, comprises: a step of preparing ginger noodle ingredients (S100) in which a noodle grain material and a ginger liquid are prepared for manufacturing ginger noodles, wherein the noodle grain material is a grain material other than wheat flour and the ginger liquid is ginger juice or ginger extract obtained by processing fresh ginger; a step of preparing dough (S200) in which a dough is prepared by mixing the noodle grain material, the ginger liquid, and water (or purified water) in the step of preparing ginger noodle ingredients (S100); and a noodle making step (S300) in which noodles are made using a noodle making machine (or noodle manufacturing device) using the dough prepared in the step of preparing dough (S200). Here, the present invention may further include an additional material addition step (S400) in which a powdered functional additional material is added in the step of preparing dough (S200) to prepare the dough.

[0047] The above step of preparing ginger noodle ingredients (S100) is a process of preparing noodle grain materials and ginger liquid for the manufacture of ginger noodles, wherein the noodle grain materials are grain materials other than wheat flour, and the ginger liquid is ginger juice or ginger extract obtained by processing fresh ginger.

[0048] Specifically, the noodle grain material prepared in the above ginger noodle ingredient preparation step (S100) may be prepared as at least one of puffed rice powder, rice flour, tapioca powder (tapioca starch), oat powder, and soybean powder (soybean flour).

[0049] Here, the present invention can provide gluten-minimized or gluten-free noodles (ginger noodles) by not using wheat flour.

[0050] In addition, the ginger liquid (i.e., ginger extract or ginger juice) prepared in the above ginger noodle ingredient preparation step (S100) may be prepared as a steamed and aged product.

[0051] In one embodiment, the ginger liquid prepared in the ginger noodle ingredient preparation step (S100) may be prepared by a first step of pressing ginger to produce a pressed ginger extract and a second step of steaming and aging the pressed ginger extract produced through the first step.

[0052] In the steaming and aging of the above-mentioned pressed ginger extract, the first step may be to prepare a pressed ginger extract by pressing ginger at a pressure of 250 to 300 kPa, and the second step may be to prepare the pressed ginger extract by steaming it in a water bath at 65°C to 85°C for 6 to 8 hours.

[0053] In addition, as another embodiment, the ginger liquid prepared in the ginger noodle ingredient preparation step (S100) can be prepared through a first step of removing foreign substances present on the surface of the ginger and then crushing it, a second step of extracting juice from the crushed ginger to produce ginger juice from which fibers have been removed, a third step of filtering the ginger juice, and a fourth step of adding sugar to the filtered ginger juice and then placing it in a steamer to steam it.

[0054] Here, in the third step, filtration may be performed using a filter (filter net) of 30 to 40 mesh, and in the fourth step, steaming may be performed at a temperature of 50°C to 70°C for 10 to 20 hours.

[0055] And the sugar used in the fourth step is preferably added in an amount of 30 to 50 parts by weight per 100 parts by weight of ginger juice, and the sugar may be at least one selected from rice syrup, stevia, allulose, honey, maple syrup, agave syrup, sukanat, coconut sugar, blackstrap molasses, and combinations thereof.

[0056] Furthermore, the steamed ginger extract prepared as described above is aged at 70°C to 75°C for 60 to 80 hours to be prepared as a final ginger liquid for making ginger noodles.

[0057] Next, the dough preparation step (S200) is a process of preparing dough by mixing the noodle grain ingredients prepared in the ginger noodle ingredient preparation step (S100), ginger liquid, and water (or purified water).

[0058] In the present invention, the dough preparation step (S200) may be composed of mixing the noodle grain material, ginger liquid, and salt prepared in the ginger noodle material preparation step (S100), and water (purified water) for conventional noodle production, and mixing using a dough mixer (or mixer).

[0059] In the present invention, the noodle grain material includes puffed rice powder, rice flour, tapioca powder (tapioca starch), oat powder, and soybean powder (soybean flour), and it is preferable that these noodle grain materials be mixed in a ratio (weight ratio) of 1 : 4~5 : 3 : 0.5 : 0.5.

[0060] In addition, it is preferable that the above water and ginger liquid be mixed in a ratio of 6:4 (parts by weight). Also, it is preferable that the noodle grain material and water be mixed in a ratio of 60 parts by weight of water to 100 parts by weight of noodle grain material, and that salt be added in a ratio of 6 parts by weight.

[0061] Next, the noodle-making step (S300) is a process of making noodles using a noodle-making machine (or noodle manufacturing device) with the dough prepared in the dough preparation step (S200). Since a conventional noodle-making machine can be used, a detailed description thereof is omitted.

[0062] Meanwhile, the present invention may further include an additional material input step (S400) in which a powdered functional additional material is added to the dough preparation step (S200) to prepare the dough.

[0063] The above additional material input step (S400) includes ginger powder and ginger starch, and may be further composed of adding at least one of Smilax powder (Smilax powder) and bamboo shoot powder (or bamboo shoot powder).

[0064] The above ginger powder is ginger powder obtained by processing ginger through a known method, and the above ginger starch is obtained as ginger sediment at the bottom after leaving ginger juice for 1 to 2 hours.

[0065] And when the above Smilax powder is further added, the Smilax powder can be obtained by mixing Smilax and purified water in a ratio of 1:10 (weight ratio), boiling it in a water bath at a temperature of 90°C for 24 hours, then drying the boiled Smilax with hot air and grinding it with a milling machine, for example, to a size of 20 mesh or less.

[0066] Smilax china has a unique sweet taste due to its high content of various carbohydrates, which helps to alleviate the bitter taste and musty smell of meju powder. Compared to other vegetables, it is rich in protein and vitamin C, and is abundant in minerals, dietary fiber, and folic acid. It also contains various types of steroid sponges, which can provide beneficial medicinal effects to the human body. In particular, it contains acetic acid, a natural preservative, which can improve shelf life.

[0067] In addition, if the above bamboo shoot powder is further added, bamboo shoot slices cut to a predetermined size can be soaked in water for 4 to 8 hours, removed, dried with hot air, and then ground using a milling machine to obtain the powder.

[0068] Bamboo shoots are known to be beneficial to the human body, as they contain a large amount of flavonoids, an antioxidant, in addition to being high in protein (3.5g of protein per 100g), which helps with weight loss. Since bamboo shoots are tasteless, the inclusion of bamboo shoot powder can alleviate the spiciness and bitterness of ginger, thereby expanding the range of choices for consumers who are sensitive to the taste of ginger.

[0069] In the present invention, ginger powder and ginger starch, which are additional materials introduced in the additional material introduction step (S400), are preferably introduced in an amount of 12 to 20 parts by weight per 100 parts by weight of the noodle grain material.

[0070] In addition, when at least one of Smilax powder and bamboo shoot powder is added as an additional material in the additional material addition step (S400) of the present invention, it is preferable that at least one of Smilax powder and bamboo shoot powder be added in an amount of 6 to 10 parts by weight per 100 parts by weight of cotton grain material.

[0071] Meanwhile, the method for manufacturing ginger noodles according to the present invention may further include a dough aging step (S210) for aging the dough prepared in the dough preparation step (S200) in order to increase the chewy texture and taste.

[0072] The above dough aging step (S210) may be performed by refrigerating the dough prepared in the above dough preparation step (S200) at 15°C or lower for 24 to 48 hours, then freezing it at -10 to -2°C for 8 to 16 hours, then thawing it at 1°C to 5°C for 3 to 5 hours, and drying it at 15 to 35°C for 6 to 10 hours in a drying room.

[0073] Here, when the above dough is refrigerated, a fresh sponge is crushed and the dough is coated with the crushed fresh sponge, and after refrigeration or thawing, the fresh sponge is removed by washing with water and then dried.

[0074] Loofah contains flavonoids and coumaric acid, which help lower blood cholesterol levels and improve blood circulation, thereby preventing and improving vascular diseases such as high blood pressure and cardiovascular disease. During the cold aging process, these components are absorbed into the dough.

[0075] Hereinafter, the present invention will be described in detail with reference to examples to aid in understanding. However, the following examples are merely illustrative of the content of the present invention and the scope of the present invention is not limited to the following examples. The examples of the present invention are provided to more completely explain the present invention to those with average knowledge in the art.

[0076] Example 1

[0077] A dough was prepared by mixing 45g of puffed rice powder, 140g of rice flour, 140g of tapioca starch, 30g of oats, and 24g of soybean flour with 6g of salt, 60g of water, 40g of ginger extract, 15g of ginger powder, 10g of Smilax powder, and 6g of bamboo shoot powder. The dough, coated with crushed fresh loofah, was refrigerated at 14℃ for 36 hours in a refrigerator, frozen at -8℃ for 10 hours, thawed in a 3℃ thawing chamber for 4 hours, and then the fresh loofah coated on the dough was removed. The dough was then dried in a drying chamber at 25℃ for 8 hours and manufactured using a noodle-making machine.

[0078]

[0079] Example 2

[0080] In Example 2, red balloon flower extract was prepared using the same method as in Example 1, excluding ginger powder, Smilax powder, and bamboo shoot powder.

[0081]

[0082] Comparison Example 1

[0083] In Example 1, 300g of wheat flour and 75g of tapioca starch were used as noodle grain materials, and ginger noodles were prepared using the same method as in Example 1.

[0084]

[0085] Comparison Example 2

[0086] In Example 1, 600g of wheat flour, 390g of tapioca, and 20g of salt were used as noodle grain materials, and ginger noodles were prepared using a dough that did not contain ginger powder or Smilax powder, and was not coated with crushed raw loofah and aged.

[0087]

[0088] Sensory evaluation

[0089] The ginger noodles prepared in the above Examples 1 and 2 and Comparative Examples 1 and 2 were boiled in boiling water for 4 minutes, removed, and rinsed in ice water. After consuming one strand (approximately 20 cm) of ginger noodle, 20 panelists evaluated the spiciness, bitterness, texture (chewiness), and breakability using a 9-point rating scale (1 point: very bad, 9 points: very good).

[0090] Table 1 below shows the basic information of the panelists who participated in the sensory evaluation, and Table 2 shows the results of the sensory evaluation.

[0091] No Panel Initial Age Gender 1 KAY 41F 2 LSH 46F 3 KHY 45F 4KEY 45F 5 JJS 44F 6PKM 38F 7PHK 35F 8 LSH 35F 9 YMH 54F 10CEJ 49F 11CJM 46F 12 LJS 66F 13 JSI 25F 14DJM 42F 15ASJ 33F 16WHR 51M 17KWY 53M 18POI 33M 19LDK 25M 20KHS 61M 15 Females 5 Males

[0092] Classification Example 1 Example 2 Comparison Example 1 Comparison Example 2 Spicy Taste 8.5866 Bitter Taste 8.58.588 Texture (Chewiness) 8.287.57 Breakability 8.9866

[0093] As a result, referring to Table 1, Examples 1 and 2 generally showed superior sensory evaluation results compared to Comparative Examples 1 and 2. In particular, Example 1 was judged to have softened the inherent spiciness and bitterness of ginger compared to Example 2 by including Smilax powder, while also improving the texture relatively compared to Example 1, and received the highest evaluation for texture. In addition, Comparative Example 1 and Comparative Example 2 received low ratings as a result of evaluation indicating that the original spicy and bitter taste of ginger was strongly felt, and compared to Example 2, the texture was relatively non-existent, resulting in a low rating of 6. According to the method for manufacturing ginger noodles according to the present invention as described above and the ginger noodles manufactured thereby, it is possible to provide ginger noodles with a taste and aroma that softens the inherent strong spicy and bitter taste of ginger, thereby providing ginger noodles that can be enjoyed by everyone, including children who dislike ginger, regardless of age or gender. Furthermore, by adding ginger to noodle grain materials such as rice flour and soybean flour, the taste, aroma, and texture are excellent, and it helps with dieting due to its immunity-boosting and abundant fiber content. Additionally, the noodles manufactured thereby have the advantage of having a self-preservative function due to the inclusion of ginger.

[0094] In addition, the present invention can provide a gluten-minimized or gluten-free diet by not using wheat flour, thereby providing a noodle diet to consumers sensitive to inflammatory diseases, and has the advantage of promoting human health by containing functional ingredients that provide effective benefits to the human body, along with the effect of mellowing the strong spicy and bitter taste of ginger.

[0095] The embodiments described in this specification and the accompanying drawings are merely illustrative of a part of the technical concept included in the present invention. Accordingly, since the embodiments disclosed in this specification are intended to explain, not limit, the technical concept of the present invention, it is obvious that the scope of the technical concept of the present invention is not limited by these embodiments. All variations and specific embodiments that can be easily deduced by a person skilled in the art within the scope of the technical concept included in the specification and drawings of the present invention should be interpreted as being included within the scope of the rights of the present invention.

Claims

1. A step for preparing ginger noodle ingredients, which involves preparing noodle grain materials and ginger liquid for manufacturing ginger noodles; A dough preparation step of preparing a dough using ingredients including the above-mentioned prepared noodle grain ingredients, ginger liquid, and water; and Characterized by including a noodle-making step of making noodles from the dough prepared above. Method for making ginger noodles.

2. In Paragraph 1, The above step of preparing ginger noodle ingredients The above-mentioned noodle grain material is at least one of puffed rice powder, rice flour, tapioca powder, oat powder, and soybean flour, and The above ginger liquid is characterized by being prepared after being steamed and aged. Method for making ginger noodles.

3. In Paragraph 2, The ginger liquid prepared in the above-mentioned ginger noodle ingredient preparation step is prepared by pressing ginger to produce a pressed ginger extract, and steaming and aging the produced pressed ginger extract, wherein The above ginger liquid is characterized by being prepared by pressing ginger to obtain a pressed ginger extract, and then steaming the pressed ginger extract in a double boiler at 75°C to 95°C for 6 to 8 hours. Method for making ginger noodles.

4. In Paragraph 2, The ginger liquid prepared in the above-mentioned ginger noodle ingredient preparation step is prepared by pressing ginger to produce a pressed ginger extract, and steaming and aging the produced pressed ginger extract, wherein The above ginger liquid is prepared by removing foreign substances and extracting juice from crushed ginger to produce ginger juice from which fibers have been removed, filtering the ginger juice, adding sugar to the filtered ginger juice, placing it in a steamer, and steaming it. The filtration of the above ginger juice is carried out using a filter screen of 30 to 40 mesh, and The steaming of the filtered ginger juice is carried out at a temperature of 50℃ to 70℃ for 10 to 20 hours, and The above steamed ginger extract is prepared by aging at 65℃ to 85℃ for 60 to 80 hours, and The above sugar is added in an amount of 30 to 50 parts by weight per 100 parts by weight of ginger juice, and The above sugar is characterized as being at least one selected from rice syrup, stevia, allulose, honey, maple syrup, agave syrup, sukanat, coconut sugar, blackstrap molasses, and combinations thereof. Method for making ginger noodles.

5. In any one of paragraphs 1 through 4, The above dough preparation step involves preparing the dough by mixing the above noodle grain ingredients, ginger liquid, salt, and water, The above-mentioned noodle grain materials, puffed rice powder, rice flour, tapioca starch, oat flour, and soybean flour, are mixed in a ratio (weight ratio) of 1:4~5:3:0.5:0.5, water and ginger extract are mixed in a mixing ratio (weight ratio) of 6:4, and the noodle grain materials, water, and salt are mixed in a ratio of 60 parts by weight of water and 6 parts by weight of salt to 100 parts by weight of noodle grain materials. Method for making ginger noodles.

6. In any one of paragraphs 1 through 4, The above-mentioned dough preparation step further includes an additional material addition step of adding additional materials to the dough, and The above additional material is characterized by being at least one of ginger powder, ginger starch, Smilax powder, and bamboo shoot powder. Method for making ginger noodles.

7. In Paragraph 6, In the above additional material input step, if the additional material is Smilax powder, the Smilax powder is prepared by mixing Smilax with purified water in a ratio of 1:10, boiling it in a water bath at 90°C for 24 hours, then hot-air drying and grinding the boiled Smilax. In the above additional material input step, if the additional material is bamboo shoot powder, cut bamboo shoot slices are soaked in water for 4 to 8 hours, removed to remove moisture, hot-air dried, and ground using a milling machine to obtain the powder, and the powder is used. When the above additional materials are ginger powder and ginger starch, they are mixed in an amount of 12 to 20 parts by weight per 100 parts by weight of noodle grain materials, and When the above additional material is at least one of Smilax powder and bamboo shoot powder, it is characterized by being mixed in an amount of 6 to 10 parts by weight per 100 parts by weight of the cotton curvature material. Method for making ginger noodles.

8. In Paragraph 1, It further includes a dough aging step for aging the dough prepared in the above dough preparation step, and The above dough aging step is characterized by comprising refrigerating the dough in a refrigerator at 15°C or lower for 24 to 48 hours, freezing it at -10°C to -2°C for 8 to 16 hours, thawing it in a thawing chamber at 1°C to 5°C for 3 to 5 hours, and drying it in a drying chamber at 15°C to 35°C for 6 to 10 hours. Method for making ginger noodles.

9. In Paragraph 8, The above dough aging step The above dough is characterized by being aged while coated with crushed fresh sponge. Method for making ginger noodles.

10. Characterized by being manufactured by the method for manufacturing ginger noodles according to Claim 1 or Claim 6 Ginger noodles.

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