KR100372733B1 - Dried noodle added thicking agent and emulsified oil and manufacturing method thereof - Google Patents
Dried noodle added thicking agent and emulsified oil and manufacturing method thereof Download PDFInfo
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- KR100372733B1 KR100372733B1 KR10-2000-0030468A KR20000030468A KR100372733B1 KR 100372733 B1 KR100372733 B1 KR 100372733B1 KR 20000030468 A KR20000030468 A KR 20000030468A KR 100372733 B1 KR100372733 B1 KR 100372733B1
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- emulsified oil
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 69
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 239000003921 oil Substances 0.000 claims description 40
- 235000019198 oils Nutrition 0.000 claims description 40
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 5
- 239000002285 corn oil Substances 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 239000008347 soybean phospholipid Substances 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 229950008882 polysorbate Drugs 0.000 claims 2
- 229920000136 polysorbate Polymers 0.000 claims 2
- 239000007787 solid Substances 0.000 abstract description 12
- 241000209140 Triticum Species 0.000 abstract description 9
- 235000021307 Triticum Nutrition 0.000 abstract description 9
- 238000004090 dissolution Methods 0.000 abstract description 9
- 230000001953 sensory effect Effects 0.000 abstract description 7
- 238000010411 cooking Methods 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 23
- 239000011230 binding agent Substances 0.000 description 19
- 238000010521 absorption reaction Methods 0.000 description 9
- 238000012360 testing method Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 230000005484 gravity Effects 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 241001248501 Pontia sisymbrii Species 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229920001213 Polysorbate 20 Polymers 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 2
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 2
- 229940068977 polysorbate 20 Drugs 0.000 description 2
- 238000000518 rheometry Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 240000001624 Espostoa lanata Species 0.000 description 1
- 235000009161 Espostoa lanata Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019142 school meals Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- YIVJSMIYMAOVSJ-UHFFFAOYSA-N sodium;phosphono dihydrogen phosphate Chemical compound [Na+].OP(O)(=O)OP(O)(O)=O YIVJSMIYMAOVSJ-UHFFFAOYSA-N 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
Abstract
본 발명은 결면제와 유화유가 첨가된 건면 및 그의 제조방법에 관한 것으로 보다 상세하게는 밀가루 100중량%를 기준으로 결면제(thicking agent)를 0.05중량% 이내로 첨가하고, 유화유(emulsified oil)를 2.5중량% 이내 첨가된 것을 특징으로 하는 결면제와 유화유가 첨가된 건면 및 그의 제조방법에 관한 것이다.The present invention relates to a dry noodles to which a condensing agent and an emulsified oil are added, and more particularly, to a condensing agent added within 0.05% by weight based on 100% by weight of flour, and emulsified oil. It relates to a condensing agent and emulsified oil is added, and a method for producing the same, characterized in that added within 2.5% by weight.
본 발명은 밀가루 100중량%를 기준으로 결면제를 0.05중량% 이내로 첨가하고, 유화유를 2.5중량% 이내로 첨가한 건면을 제조함으로써 건면의 외관, 쫄깃쫄깃한 식감, 면발의 탄력 유지 등의 관능특성을 향상시키고 조리시 고형분 용출율을 극소화함으로써 종래의 전통적인 일반 건면과 달리 삶은 후 바로 먹을 수 있는 건면 및 그 제조방법을 제공하는 것을 목적으로 한다.The present invention is prepared by adding a condensing agent within 0.05% by weight based on 100% by weight of wheat flour, and by preparing emulsified oil to within 2.5% by weight of emulsified oil to improve the sensory characteristics such as appearance, chewy texture, maintaining the elasticity of noodle hair It is an object of the present invention to provide a dry noodles which can be eaten immediately after being boiled, unlike conventional conventional dry noodles by improving the solid dissolution rate during cooking.
Description
본 발명은 결면제와 유화유가 첨가된 건면 및 그의 제조방법에 관한 것으로 보다 상세하게는 밀가루 100 중량%를 기준으로 결면제(thicking agent)를 0.01∼0.05 중량% 이내로 첨가하고, 유화유(emulsified oil)를 0.5∼2.5 중량% 이내 첨가된 것을 특징으로 하는 결면제와 유화유가 첨가된 건면 및 그의 제조방법에 관한 것이다.The present invention relates to a dry noodles to which a condensing agent and an emulsified oil is added, and more particularly, to a thickening agent added within 0.01 to 0.05% by weight based on 100% by weight of flour, and an emulsified oil. ) Is a 0.5 to 2.5% by weight of the condensation agent and emulsified oil is added to the dry noodles and a method for producing the same.
오랫동안 우리 식탁에서 편의성, 간편성, 경제성을 겸비한 식품으로 국민 식생활을 대표해 왔던 면류는 수제비나 칼수수 같은 가정음식의 단계에서부터 초기산업의 영세적인 규모의 발전단계를 거치면서 이제 우리의 식생활과 식품분야에서 중요한 위치를 점유하게 되었다.Noodles, which have represented the nation's diet with food that combines convenience, simplicity, and economy at our table for a long time, have gone through the stages of home-based food such as sujebi and kalgsu, from the small scale development of the early industry. Occupied an important position in.
우리나라의 면류는 대부분 밀가루로 만든 반죽을 넓게 면대를 형성시켜 가늘게 절단한 선절면으로, 건면은 밀가루 등의 곡분 또는 전분을 주원료로 하여 식염수로 반죽하여 만든 생면 또는 숙면을 건조시켜 제조한다. 동일한 원료에 의하여 제조된 건면은 면발의 굵기, 형태 등에 따라 세면, 소면, 중면, 왕면(우동면), 짜면(칼국수면) 등으로 분류하고 있으나 현행 식품공전 규격기준에 의하면 단순히 건면류 단일유형으로만 한정하고 있을 뿐 세부품목의 구분이 전혀 없이 관용적 의미에서 분류가 이루어지고 있다.Noodles in Korea are thinly sliced dough made of wheat flour, and the dried noodles are prepared by drying raw noodles or deep-seasoned noodles made by kneading with saline with flour or starch as flour. Dried noodles made from the same raw materials are classified into three types: noodles, noodles, middle noodles, king noodles (udon noodles), and salt noodles (kalgu noodles noodles) according to the thickness and shape of noodle. It is only limited, but it is classified in an idiomatic sense without any distinction of detail items.
건면류는 다른 식품과는 달리 그 원료가 2∼3종으로 극히 한정되어 있어 원료배합비의 조정, 생산공정 조건의 변화 등을 통한 품질특성의 변화 또는 획기적 향상이 상대적으로 제한적이다. 이에 따라 과거에는 저장안전성 이나 제품의 저장기간(shelf-life) 연장을 최우선 과제로 선정하였으나 소비자의 욕구변화에 따라 탄력성 있는 면발과 조리시의 복원시간 단축을 통한 편의성 및 간편성의 제공이 기술개발의 중심과제였으며 최근에는 조리후의 식감이 생면과 동일하도록 연출하기 위한 레올로지(rheology)에 초점을 맞춘 연구가 진행되고 있는 실정이다.Unlike other foods, dried noodles are extremely limited to two or three kinds of raw materials, and thus, changes in quality characteristics or significant improvement through adjustment of raw material blending ratios and changes in production process conditions are relatively limited. Accordingly, in the past, safety preservation and shelf life of products were selected as the top priority. However, according to the changing needs of consumers, the provision of convenience and simplicity through elastic cotton wool and shortening of the restoration time during cooking are provided. It has been a central task, and recently, researches focusing on rheology to produce the same texture as raw noodles are being conducted.
건면은 물에 삶아 수 차례에 걸쳐 헹군 다음 별도의 국물을 준비하는 등 그절차가 복잡하고 까다로워 젊은층에서 기피하는 현상이 뚜렷하고, 군대, 학교급식, 단체급식소와 같은 단체급식을 할 경우 이러한 문제점의 해결이 어려운 관계로 인하여 대부분 조리가 간편한 라면으로 대체하는 등의 문제점을 내포하고 있다.Dried noodles are boiled in water, rinsed several times, and then prepared separate broth, which is complicated and difficult to avoid in young people.In case of group meals such as military, school meals, and group meals, these problems are solved. Due to this difficult relationship, most of them have problems, such as replacing the easy to cook ramen.
본 발명은 밀가루 100 중량%를 기준으로 결면제를 0.01∼0.05 중량% 첨가하고, 유화유를 0.5∼2.5 중량%로 첨가한 건면을 제조함으로써 건면의 외관, 쫄깃쫄깃한 식감, 면발의 탄력 유지 등의 관능특성을 향상시키고 조리시 고형분 용출율을 극소화함으로써 종래의 전통적인 일반 건면과 달리 삶은 후 바로 먹을 수 있는 건면 및 제조방법을 제공하는 것을 목적으로 한다.The present invention is to prepare a dry noodles containing 0.01 to 0.05% by weight of a binder and 0.5 to 2.5% by weight of the emulsified oil based on 100% by weight of flour, such as appearance of the noodles, chewy texture, maintaining the elasticity of the cotton ball It is an object of the present invention to improve the sensory properties and minimize the solids dissolution rate during cooking to provide a dry noodles and a manufacturing method which can be eaten immediately after being boiled, unlike the conventional traditional dry noodles.
도 1은 본 발명의 건면의 제조공정도 이다.1 is a manufacturing process diagram of the dry noodles of the present invention.
도 2는 본 발명의 건면의 수분 흡수율(water absorption ratio, WAR)을 나타낸 그래프이다.Figure 2 is a graph showing the water absorption ratio (WAR) of the dry surface of the present invention.
도 3는 본 발명의 건면의 부피 팽창율(volume expansion ratio, VER)을 나타낸 그래프이다.3 is a graph showing the volume expansion ratio (VER) of the dry surface of the present invention.
도 4은 본 발명의 건면의 고형분 용출율(water soluble solid matters conte nts, WSSMC)을 나타낸 그래프이다.4 is a graph showing the water soluble solid matters content (WSSMC) of the dry surface of the present invention.
본 발명은 밀가루 100 중량%를 기준으로 결면제(thicking agent)를 0.01∼0.05 중량% 로 첨가하고, 유화유(emulsified oil)를 0.5∼2.5 중량% 첨가한 것을 특징으로 하는 결면제와 유화유가 첨가된 건면 및 그 제조방법에 관한 것이다.In the present invention, a thickening agent is added in an amount of 0.01 to 0.05% by weight, and an emulsified oil is added in an amount of 0.5 to 2.5% by weight based on 100% by weight of wheat flour. It relates to dried noodles and a method of manufacturing the same.
상기에서 밀가루는 오스트레일리아의 스프링화이트(ASW:Austrailian spring white): 캐나다산 다크 노던스프링(DNS:Dark northern spring) = 70 중량% : 30 중량%로 배합된 것을 사용하고, 결면제는 포타지움 카보네이트(potassium carbonate, K2CO3) 58 중량%, 소디움 카보네에트(sodium carbonate, Na2CO3) 36 중량%, 소디움 피로포스페이트(sodium pyrophosp hate, Na4P2O7) 6 중량%로 구성된 것을 사용하고, 유화유는 옥수수기름 44 중량%, 폴리소베이트 20(polysorbate 20) 23 중량%, 유화제(ester of glycerin and fatty acids) 21 중량%, 대두 레시틴 12 중량%로 구성된 것을 사용한다.Wherein flour is used as a blend of Australian spring white (ASW: Austrailian spring white): Canadian dark northern spring (DNS: = Dark northern spring) = 70% by weight: 30% by weight. potassium carbonate, K 2 CO 3 ) 58% by weight, sodium carbonate (Na 2 CO 3 ) 36% by weight, sodium pyrophosp hate (Na 4 P 2 O 7 ) 6% by weight The emulsified oil is composed of 44% by weight of corn oil, 23% by weight of polysorbate 20, 21% by weight of ester of glycerin and fatty acids, and 12% by weight of soy lecithin.
본 발명의 건면의 제조방법은 밀가루 100 중량%를 기준으로 결면제를 0.01∼0.05 중량% 이내로 첨가하고, 유화유를 0.5∼2.5 중량% 이내 첨가한 후 식염수에 용해시켜 8∼15분 동안 반죽시켜 15∼30분 동안 숙성하는 단계와;In the method of manufacturing dry noodles of the present invention, a condensing agent is added within 0.01 to 0.05% by weight based on 100% by weight of flour, and 0.5 to 2.5% by weight of emulsified oil is dissolved in saline and kneaded for 8 to 15 minutes. Aging for 15 to 30 minutes;
상기 숙성된 반죽을 원하는 형태의 일정한 모양으로 가공하는 단계와;Processing the aged dough into a desired shape in a desired shape;
상기 가공단계 후 건조하는 단계와;Drying after the processing step;
상기 건조된 건면을 일정한 크기로 절단하는 단계로 구성된다.Comprising the step of cutting the dried dry surface to a constant size.
발명에서 사용하는 밀가루, 결면제, 유화유는 상기에서 언급한 것과 그 항목 및 함량이 같으며, 식염수는 8。Be 농도로 밀가루 100 중량%에 대하여 45 중량% 사용하고, 건조단계는 40℃에서 160분, 65℃에서 400분, 30℃에서 180분, 실온에서 80분 동안 순차적으로 건조한다.The flour, condensing agent, and emulsified oil used in the invention have the same items and contents as mentioned above, and the saline solution is used at 45 ° C based on 100% by weight of wheat flour at 8 ° Be concentration, and the drying step is performed at 40 ° C. Dry sequentially for 160 minutes, 400 minutes at 65 ° C., 180 minutes at 30 ° C., and 80 minutes at room temperature.
한 본 발명을 다음의 실시예에 의하여 설명하고자 한다. 그러나 이들이 본 발명의 기술적 범위를 한정하는 것은 아니다.One embodiment of the present invention will be illustrated by the following examples. However, these do not limit the technical scope of the present invention.
<실시예><Example>
건면의 주요성분인 밀가루는 한국제분의 제면용 밀가루인 오스트레일리아산 ASW(Austrailian spring white): 캐나다산 DNS(Dark northern spring)를 사용하였으며 그 배합비율은 ASW(Austrailian spring white): DNS(Dark northern spring) = 70 중량% : 30 중량%로 하였으며, 결면제는 포타지움 카보네이트(potassium carbonate, K2CO3) 58 중량%, 소디움 카보네에트(sodium carbonate, Na2CO3) 36 중량%, 소디움 피로포스페이트(sodium pyrophosphate, Na4P2O7) 6 중량%로 정량하여 V-믹서(mixer)에 넣고 5분간 균일하게 교반한 후 사용하였다.Wheat flour, the main ingredient of dried noodles, is made from Australian wheat flour (Austrailian spring white): Canadian northern spring (DNS), and its blending ratio is Australian wheat white (ASW): DNS northern spring ) = 70% by weight: 30% by weight, the binder is 58% by weight of potassium carbonate (potassium carbonate, K 2 CO 3 ), 36% by weight of sodium carbonate (Na 2 CO 3 ), sodium fatigue 6% by weight of phosphate (sodium pyrophosphate, Na 4 P 2 O 7 ) was put in a V-mixer (mixer) was used after uniformly stirred for 5 minutes.
화유는 옥수수기름((주)신동방 제품) 44 중량%, 폴리소베이트 20(polysorbate 20)(삼풍식연 제품) 23 중량%, 유화제(ester of glycerin and fatty acids)(삼풍식연 제품) 21 중량%, 대두 레시틴(日本 豊年會社, AYA) 12 중량% 정량하여 혼합한 후 사용하였다.The oil is 44% by weight of corn oil (Shindongbang Co., Ltd.), 23% by weight of polysorbate 20 (Sampoongyeon), 21% by weight of ester of glycerin and fatty acids (Sampoongyeon). Soybean lecithin (日本 豊 年 會, Inc., AYA) 12% by weight was used after mixing.
본 발명의 건면은 밀가루 1kg, 8。Be 식염수 450g을 기본 배합비로 하고 결면제는 밀가루 대비 0∼0.05 중량%, 유화유는 밀가루 대비 0∼2.5 중량%를 식염수에 용해시켜 상온에서 10분간 반죽시키고 천으로 싸서 20분 동안 숙성시킨 후 숙성된 반죽을 제면기로 칼국수 형태로 뽑아 가는 유리봉에 늘어뜨린 후 40℃에서 160분, 65℃에서 400분, 30℃에서 180분, 실온에서 80분 동안 순차적으로 건조하고 건조가 완료된 건면을 20cm 길이로 절단하여 제조하였다.The dry noodles of the present invention is 1kg of wheat flour, 450g of 8。Be saline solution as a basic blending ratio, and the condensing agent is 0 to 0.05% by weight of flour, and 0 to 2.5% by weight of emulsifying oil in saline solution and kneaded at room temperature for 10 minutes. Wrapped in cloth, aged for 20 minutes, and then the aged dough is hung on a glass rod that is pulled out in a knife noodle form, followed by 160 minutes at 40 ℃, 400 minutes at 65 ℃, 180 minutes at 30 ℃, and 80 minutes at room temperature. Dried and dried to prepare a dry surface cut to 20cm length.
<시험예 1> 건면의 비중<Test Example 1> Specific gravity of dry noodles
상기 실시예의 방법으로 제조한 건면의 비중을 측정하여 그 결과를 아래의 표 1에 나타내었다. 건면 비중 측정은 건면 50g을 500㎖의 물을 채운 1ℓ측정 실린더(measuring cylinder)에 침지한 후 증가하는 물의 부피로부터 측정하였다.Specific gravity of the dry noodles prepared by the method of the above example was measured and the results are shown in Table 1 below. Dry surface specific gravity measurement was measured from 50 g of dry noodles by increasing the volume of water after immersion in a 1 L measuring cylinder filled with 500 ml of water.
표 1. 결면제와 유화유의 첨가량에 따른 건면의 비중 변화Table 1. Changes in specific gravity of dry noodles according to the amount of binder and emulsified oil added
상기 표 1의 결과에서처럼 결면제와 유화유를 첨가하지 않은 무처리군의 비중은 결면제와 유화유를 첨가한 처리군과 비교하여 볼 때 거의 차이를 보이지 않았으나 유화유 첨가량이 1.5 중량% 이상인 시료군에서는 그 비중이 1.332를 나타내어 유화유 첨가량이 0∼1 중량% 사이인 시료군의 1.333과 근소한 차이를 보였다. 이러한 결과는 결면제와 유화유의 첨가량이 건면의 주원료인 밀가루에 비해 상대적으로 극소량에 그쳤을 뿐만 아니라 이들의 비중이 큰 차이를 보이지 않아 거의 영향을 미치지 못한 것으로 판단된다.As shown in the results of Table 1, the specific gravity of the untreated group without the addition of the binder and the emulsified oil showed little difference compared to the treated group with the addition of the binder and the emulsified oil, but the amount of the emulsified oil added was 1.5% by weight or more. In the group, the specific gravity was 1.332, which was slightly different from 1.333 of the sample group in which the amount of emulsified oil was added between 0 and 1 wt%. These results were found to have little effect since the addition of the binder and the emulsified oil was only a relatively small amount compared to the wheat flour, which is the main ingredient of dry noodles.
<시험예 2> 건면의 수분 흡수율Test Example 2 Water Absorption Rate of Dry Noodles
상기 실시예의 방법으로 제조한 건면의 수분 흡수율(water absorption ratio, WAR)을 측정하여 그 결과를 도 1에 나타내었다. 수분 흡수율은 아래의 식(1)과 같이 건면 50g을 1000㎖의 끓는 증류수에 넣고 10분 동안 삶은 후 국수를 건져내어 30초간 냉수에 넣어 냉각시킨 후 철망으로 건져 3분 동안 탈수시킨 다음 국수의 무게를 측정하여 산출하였다.Water absorption ratio (WAR) of the dried noodles prepared by the method of the above example was measured, and the results are shown in FIG. 1. The water absorption rate is 50g of dried noodles in 1000ml of boiling distilled water, boiled for 10 minutes, and then taken out of noodles for 30 seconds, cooled in water for 30 minutes, dried with a wire mesh, dehydrated for 3 minutes, and then weighed. Was calculated and calculated.
...... 식(1) Expression (1)
도 1에서처럼 결면제와 유화유를 첨가하지 않은 무처리군의 수분 흡수율은 169(%)를 나타낸데 비하여 결면제 첨가량이 증가할수록 수분 흡수율이 감소하여 결면제를 0.05 중량%를 첨가한 처리군에서는 115(%)까지 감소하였으며 이러한 효과는 유화유를 첨가한 처리군에서도 유사한 결과를 나타내었다. 즉 결면제를 첨가하지 않은 경우에서 유화유의 첨가량이 증가할수록 수분 흡수율은 급격히 감소하여 결면제의 첨가량이 2.5 중량%인 처리군에서는 136(%)까지 감소하는 효과를 보였다.As shown in FIG. 1, the moisture absorption rate of the untreated group without addition of the binder and the emulsified oil was 169 (%), whereas the water absorption rate decreased as the amount of the added binder increased. The effect was reduced to 115 (%), and the effect was similar in the emulsified oil treatment group. That is, in the case where no binder was added, the water absorption rate drastically decreased as the amount of emulsified oil was increased. Thus, in the treatment group in which the addition amount of the binder was 2.5% by weight, the effect was decreased to 136 (%).
한편 결면제의 첨가량이 0.03 중량%, 유화유의 첨가량이 2.5 중량%인 처리군에서 수분 흡수율이 102(%)로 최고의 효과를 나타낸 다음 그 이상 또는 이하의 첨가에 있어서는 오히려 수분 흡수율이 증가하여 최적의 결면제 및 유화유의 첨가량은 각각 0.03 중량%, 2.5 중량%임을 알 수 있었다.On the other hand, in the treatment group where the addition amount of the bleaching agent was 0.03% by weight and the amount of the emulsified oil was 2.5% by weight, the water absorption rate was 102 (%). The amount of the binder and the emulsified oil was found to be 0.03% by weight and 2.5% by weight, respectively.
<시험예 3> 부피팽창율Test Example 3 Volume Expansion Rate
상기 실시예의 방법으로 제조한 건면의 부피 팽창율(volume expansion ratio , VER)을 측정하여 그 결과를 도 2에 나타내었다. 건면의 부피 팽창율은 건면 50g을 1000㎖의 끓는 증류수에 넣고 10분 동안 삶은 후 국수를 건져내어 30초간 냉수에 넣어 냉각시킨 후 철망으로 건져 3분 동안 탈수시켜 국수의 부피를 측정하고, 이를 건면의 부피로 나눈다음 100을 곱하여 산출하였다. 이를 도식적으로 나타내면 아래의 식(2)과 같다.The volume expansion ratio (VER) of the dry noodles prepared by the method of the above example was measured, and the results are shown in FIG. 2. The volume expansion rate of dried noodles is 50g of dried noodles in 1000ml of boiling distilled water, boiled for 10 minutes, and the noodles are taken out, cooled in cold water for 30 seconds, cooled, dried with wire mesh for 3 minutes, and the volume of noodles is measured. Calculated by dividing by volume and then multiplying by 100. Schematically, this is shown in Equation (2) below.
...... 식 (2) Expression (2)
도 2에서처럼 결면제와 유화유를 첨가하지 않은 무처리군의 부피 팽창율은 228(%)로 최고치를 나타내었는데 비하여 결면제 0.05 중량%를 단독으로 첨가한 처리군에서 204(%)까지 감소하였으며, 결면제 및 유화유를 각각 0.03 중량%, 2.5 중량%를 사용하였을 때 부피팽창율이 164(%)로 최고의 효과를 나타내었다.As shown in FIG. 2, the volume expansion ratio of the untreated group without the addition of the binder and the emulsified oil showed the highest value of 228 (%), which was reduced to 204 (%) in the treated group with the addition of 0.05 wt% of the binder alone. When 0.03 wt% and 2.5 wt% of the binder and the emulsified oil were used, the volume expansion ratio was 164 (%).
이러한 효과는 결면제의 첨가에 따라 건면의 내부 조직이 치밀해 짐과 동시에 유화유 첨가에 따라 건면 표면이 기름성분으로 코팅(coating)됨에 따른 현상인 것으로 판단된다.This effect is thought to be a phenomenon that the internal structure of the dried noodles becomes dense with the addition of a binder and the surface of the dried noodles is coated with an oil component according to the addition of emulsified oil.
<시험예 4> 건면의 고형분 용출율<Test Example 4> Solid content dissolution rate of dry noodles
상기 실시예의 방법으로 제조한 건면의 고형분 용출율(water soluble solid matters contents, WSSMC)을 측정하여 그 결과를 도 3에 나타내었다The water soluble solid matters contents (WSSMC) of the dry noodles prepared by the method of the above example were measured and the results are shown in FIG. 3.
건면의 고형분 용출율은 건면 50g을 1000㎖의 끓는 증류수에 넣고 10분 동안 삶은 후 국수를 건져내고 남은 물을 진공감압농축기(rotary vaccum evaporater, BUCHI, RE-111, Germany)로 감압 농축한 다음 105℃ 온도의 건조기 내에서 잔류수분을 완전히 제거한 후 함량을 측정하여 이를 가용성 고형분 함량으로 하였다. 이를 도식적으로 나타내면 아래의 식 (3)과 같다.The solid content dissolution rate of dried noodles is 50g of dried noodles in 1000ml of boiling distilled water, boiled for 10 minutes, the noodles are taken out, and the remaining water is concentrated under reduced pressure with a rotary vaccum evaporater (BUCHI, RE-111, Germany), followed by a temperature of 105 ℃. After the residual moisture was completely removed in the drier, the content was measured to obtain a soluble solid content. Schematically, this is shown in Equation (3) below.
...... 식(3) Expression (3)
도 3에서처럼 결면제와 유화유를 첨가하지 않은 무처리군의 고형분 용출율은 7.3%로 건면을 삶고 난 후의 물이 뿌연 혼탁액을 형성한데 비하여 결면제를 각각 0.01 중량%, 0.03 중량%, 0.05 중량% 단독으로 첨가한 처리군에서는 고형분 용출율이 각각 5.9%, 4.7%, 4.6%로 감소하여 무처리군에 비하여 고형분 용출이 감소함을 알 수 있었다. 이러한 효과는 결면제 뿐만이 아니라 유화유를 각각 1.0 중량%, 2.5 중량% 단독으로 첨가한 처리군 역시 고형분 용출율이 각각 7.0%, 6.1%로 감소하여 무처리군에 비해 고형분 용출이 감소함을 알 수 있었다.As shown in FIG. 3, the solids dissolution rate of the untreated group without addition of the binder and the emulsified oil was 7.3%, whereas the water after boiled dry noodles formed a cloudy turbid solution, compared with 0.01% by weight, 0.03% by weight, and 0.05% by weight, respectively. In the treatment group added with% alone, the solids dissolution rate decreased to 5.9%, 4.7%, and 4.6%, respectively. The effect of not only the condensate but also the emulsified oil added with 1.0% by weight and 2.5% by weight, respectively, decreased the solid content dissolution rate to 7.0% and 6.1%, respectively. there was.
한편 결면제와 유화유를 동시에 첨가한 처리군에서는 이들의 첨가에 의해 상승효과까지 작용하여 결면제와 유화유를 각각 0.03 중량%, 1.5 중량%를 첨가하였을 때 고형분 용출율이 3.2%로 가장 우수한 효과를 나타내어 결면제와 유화유를 각각 0.03 중량%, 1.5 중량%를 첨가하여 제조한 건면은 삶은 후 물에 헹구는 번거로움 없이 바로 취식이 가능하다.On the other hand, in the treatment group to which the binder and emulsified oil were added at the same time, the synergistic effect was achieved by the addition of the binder, and the dissolution rate of the solid and the emulsified oil was 3.2% and 1.5%, respectively. The dried noodles prepared by adding 0.03% by weight and 1.5% by weight of emulsifiers, respectively, can be eaten immediately without the hassle of rinsing in water after boiling.
<시험예 5> 건면의 관능검사<Test Example 5> Sensory test of dry noodles
상기 실시예의 방법으로 제조한 건면의 외관(Appearance), 조리특성(Cooking property), 텍스처 레올러지(Texture rheology), 탄력유지(Elasticity mainten ance) 등의 관능특성을 10명(남자 4명, 여자 6명)의 숙달된 관능검사 요원들이 측정하여 그 결과를 아래의 표 2에 나타내었다.Sensory characteristics such as appearance, cooking properties, texture rheology, and elasticity maintenance of the dried noodle prepared by the method of the above example (10 males, 4 females) It was measured by the experienced sensory personnel of Myeong) and the results are shown in Table 2 below.
표 2. 건면의 관능검사 결과Table 2. Sensory test results of dry noodles
상기 시험예의 결과에서처럼 본 발명에 의한 건면은 수분 흡수율, 부피 팽창율이 우수할 뿐만 아니라 건면의 외관, 쫄깃쫄깃한 식감, 면발의 탄력 유지 등의 관능특성이 우수하며 특히 고형분 용출율이 적어 종래의 건면과 달리 삶은 후 물에 헹구는 과정을 생략하고 야채 등의 부원료와 함께 삶은 후 바로 취식이 가능하다.As in the results of the test example, the dry noodles according to the present invention not only have excellent water absorption rate and volume expansion rate, but also have excellent sensory characteristics such as appearance, chewy texture, and maintaining the elasticity of noodle, and in particular, unlike the conventional dry noodles with low solid content dissolution rate. You can skip the rinsing process after boiling and cook it with other ingredients such as vegetables.
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| JPS5794263A (en) * | 1980-12-05 | 1982-06-11 | Nippon Seifun Kk | Preparation of dried noodle with reduced salt content |
| KR840006283A (en) * | 1982-10-02 | 1984-11-29 | 야하라 아끼모도 | How to prepare instant noodles |
| KR920011379A (en) * | 1990-12-27 | 1992-07-24 | 이동균 | Method of Making Buckwheat Noodles |
| KR930002171A (en) * | 1991-07-08 | 1993-02-22 | 강진구 | Universal car key detection circuit |
| JPH0838082A (en) * | 1994-07-28 | 1996-02-13 | House Foods Corp | Production of hot-air dried noodle |
| JP2000032935A (en) * | 1998-07-16 | 2000-02-02 | Tokyoto Chukamen Seizogyo Kyodo Kumiai | Production of dried chinese noodle |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210036054A (en) | 2019-09-25 | 2021-04-02 | 부산대학교 산학협력단 | Method of preparing dried noodles with improved texture by adding enzyme |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20010109818A (en) | 2001-12-12 |
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