KR100393092B1 - Noodles prepared containing hydrated kitosan regenerating - Google Patents
Noodles prepared containing hydrated kitosan regeneratingInfo
- Publication number
- KR100393092B1 KR100393092B1 KR10-2001-0014896A KR20010014896A KR100393092B1 KR 100393092 B1 KR100393092 B1 KR 100393092B1 KR 20010014896 A KR20010014896 A KR 20010014896A KR 100393092 B1 KR100393092 B1 KR 100393092B1
- Authority
- KR
- South Korea
- Prior art keywords
- water
- noodles
- chitosan
- mixing
- starch
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 59
- 230000001172 regenerating effect Effects 0.000 title 1
- 229920001661 Chitosan Polymers 0.000 claims abstract description 40
- 229920002472 Starch Polymers 0.000 claims abstract description 34
- 235000019698 starch Nutrition 0.000 claims abstract description 34
- 239000008107 starch Substances 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000013339 cereals Nutrition 0.000 claims abstract description 26
- 238000004898 kneading Methods 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 238000006116 polymerization reaction Methods 0.000 claims description 16
- 239000007864 aqueous solution Substances 0.000 claims description 13
- 239000000126 substance Substances 0.000 claims description 11
- 229920000742 Cotton Polymers 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 239000002075 main ingredient Substances 0.000 claims description 3
- 229920001542 oligosaccharide Polymers 0.000 abstract description 11
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 11
- 241000894006 Bacteria Species 0.000 abstract description 5
- 230000000845 anti-microbial effect Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 210000001072 colon Anatomy 0.000 abstract description 4
- 230000003020 moisturizing effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 229920005615 natural polymer Polymers 0.000 abstract description 2
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 14
- 229920002101 Chitin Polymers 0.000 description 7
- 239000000654 additive Substances 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 229940037003 alum Drugs 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- DLFVBJFMPXGRIB-UHFFFAOYSA-N Acetamide Chemical group CC(N)=O DLFVBJFMPXGRIB-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 108010054033 Chitin deacetylase Proteins 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- -1 chitosan Chemical class 0.000 description 1
- 108010089807 chitosanase Proteins 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000003694 hair properties Effects 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 239000006272 natural pesticide Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000010455 vermiculite Substances 0.000 description 1
- 229910052902 vermiculite Inorganic materials 0.000 description 1
- 235000019354 vermiculite 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
- A23V2200/10—Preserving against microbes
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
본 발명은 고기능성 천연 고분자인 키토산이 수용성으로 변성된 수용성 키토산 변성물이 혼합된 면류에 관한 것으로, 일정 함량의 수용성 키토산 변성물이 전분 및 온수에 혼합되어 형성된 풀을 전분류 또는 곡분류에 혼합하고 반죽하여 당면을 성형하거나 또는 일정 함량의 수용성 키토산 변성물 올리고당 수용액을 곡분류에 직접 혼합하고 반죽하여 면류를 성형하며, 면류에 혼합된 수용성 키토산 변성물의 작용에 의하여 반죽의 점탄성이나 면발의 윤기 및 보습성 등의 각종 물성과 항균성 및 대장내 유익균인 비피더스균의 생장 촉진 효과가 향상된 면류에 관한 것이다.The present invention relates to a noodles in which a water-soluble chitosan modified product in which chitosan, a high-functional natural polymer, is modified to be water-soluble, is mixed, and a pool formed by mixing a predetermined amount of water-soluble chitosan modified product in starch and hot water is mixed with starch or cereal flour. And kneading to form a vermicelli or mixing a certain amount of aqueous chitosan-modified oligosaccharide solution into grains and kneading to form noodle, and by the action of water-soluble chitosan-modified material mixed into noodle, It relates to various properties such as moisturizing properties and antimicrobial properties and noodle with improved growth promoting effect of beneficial bacteria in the colon.
Description
본 발명은 키토산이 중합도 2 ∼ 30, 분자량 200 ∼ 5,000 인 수용성으로 변성된 수용성 키토산 변성물이 전분 및 온수에 일정 함량 첨가되어 형성된 풀을 전분류 또는 곡분류에 혼합하고 반죽하여 면류를 성형하거나 또는 일정 함량의 수용성 키토산 변성물 수용액을 곡분류에 직접 혼합하고 반죽하여 면류를 성형하며, 면류에 혼합된 키토산 올리고당의 작용에 의하여 반죽의 점탄성이나 면발의 윤기 및 보습성 등의 각종 물성과 항균성 및 대장내의 유익균인 비피더스균의 생장 촉진 효과가 향상된 면류에 관한 것이다.According to the present invention, a mixture of water-soluble chitosan modified with water having a degree of polymerization of 2 to 30 and a molecular weight of 200 to 5,000 is added to starch and hot water, and the paste is formed by mixing and kneading the grass formed with starch or cereals to knead the noodles. Noodles are mixed by directly mixing and kneading a certain amount of aqueous solution of chitosan-modified water with grains, and various physical properties such as viscoelasticity of dough, shine and moisturization of noodle, and antibacterial activity and large intestine by action of chitosan oligosaccharide mixed in noodles It is related with the noodles which improved the growth promoting effect of the bifidus which is a beneficial bacterium inside.
종래에는 면류의 주원료인 전분류 또는 곡분류에 부재료와 화학 첨가물 및 정제수를 혼합하여 반죽하고 면으로 성형한 후에 호화, 냉각, 절단, 숙성, 해동, 건조 등의 과정을 거쳐서 각종 면류를 제조하였다. 당면 제조인 경우에는 화학 첨가물인 명반을 전분 및 온수에 혼합 교반하여 형성된 풀을 주원료인 전분류 또는 곡분류에 혼합하여 반죽하고 면으로 성형한 후에 호화, 냉각, 절단, 숙성, 냉동, 해동, 건조 등의 과정을 거쳐서 당면을 제조하였다. 그러나, 종래 당면 제조시 사용되어온 화학 첨가물인 명반은 소비자가 지속적으로 섭취하게 될 경우, 알루미늄과 같은 금속 성분이 체내에 축적될 수 있으므로, 인체에 해로운 영향을 줄 수 있다는 문제점이 있었다.Conventionally, various kinds of noodles have been prepared through mixing, cooling, cutting, ripening, thawing, drying, etc. after kneading by mixing subsidiary materials, chemical additives and purified water with starch or cereals, which are the main raw materials of noodles, and molding them into noodles. In the case of vermicelli production, the paste formed by mixing and stirring alum as a chemical additive with starch and hot water is mixed with starch or cereal powder as the main raw material, kneaded and shaped into noodles, followed by luxury, cooling, cutting, ripening, freezing, thawing and drying. The vermicelli was prepared by the procedure described above. However, the alum, which is a chemical additive that has been used in the conventional vermicelli production, has a problem that if the consumer is continuously ingested, metal components such as aluminum may accumulate in the body, which may have a detrimental effect on the human body.
따라서 근래에 요구되는 특성 영양분이나 기능성이 크게 부족하여 상품 가치가 작다는 문제점이 있으며, 또한 반죽의 점탄성이나 면발의 윤기 및 보습성 등 면류에 요구되는 물성이 낮을 뿐만 아니라 동결 과정에서 면의 조직이 파괴되는 희나리 현상이 발생한다는 문제점이 있다.Therefore, there is a problem in that the product value is small due to the lack of characteristic nutrients and functionality required in recent years. In addition, the properties of noodles such as viscoelasticity of dough, luster and moisturization of noodles are low, and the texture of cotton during the freezing process is low. There is a problem that the phenomena of destruction occur.
본 발명의 목적은 키토산이 중합도 2 ∼ 30, 분자량 200 ∼ 5,000 인 수용성으로 변성된 수용성 키토산 변성물이 전분 및 온수에 일정 함량 첨가되어 형성된 풀을 전분류 또는 곡분류에 혼합하고 반죽하여 면류를 성형하거나 또는 일정 함량의 수용성 키토산 변성물 수용액을 곡분류에 직접 혼합하고 반죽하여 면류를 성형함으로서, 면류에 혼합된 키토산 올리고당의 작용에 의하여 반죽의 점탄성이나 면발의 윤기 및 보습성 등의 각종 물성과 항균성 및 대장내 유익균인 비피더스균의 생장 촉진 효과가 향상된 통상의 화학 첨가제가 가미되지 않은 면류를 제공하는데 있다.An object of the present invention is to form a noodle by mixing and kneading a paste formed by mixing a predetermined amount of water-soluble chitosan modified product having a degree of polymerization of 2 to 30 and a molecular weight of 200 to 5,000 to a starch and hot water. By mixing or kneading a water-soluble chitosan-modified aqueous solution of a certain content directly to the cereal powder and kneading, shaping the noodles, by the action of chitosan oligosaccharides mixed in the noodles, various physical properties such as viscoelasticity of the dough, luster and moisturizing of noodle hair and antibacterial properties And it is to provide a noodles that is not added to the conventional chemical additives improved in the growth promoting effect of the bifidus bacteria which is a beneficial colon in the colon.
탄수화물에서 유래된 키틴은 지구상에서 셀룰로오스 다음으로 많이 존재하는 천연고분자로서 주로 게, 새우, 갑각류 및 곤충류의 외피, 연체동물 그리고 곰팡이, 효모, 버섯 등의 세포벽에 다량으로 존재한다.Chitin, derived from carbohydrates, is the second most common natural polymer in the world after cellulose, and is present in large amounts in the shells of crabs, shrimps, shellfish, and insects, mollusks, and cell walls such as fungi, yeast, and mushrooms.
키틴은 갑각류의 구조 탄수화물로서 중합도 5,000 이상, 분자량 100만 이상인 폴리-N-아세틸-D-글루코사민(Poly-N-acetyl-D-glucosamine) 구조이며 분자간의 결합력이 강하고 단단하여 물, 기름, 대부분의 무기 수용액이나 유기 용매에 용해되지 않는다. 키토산은 중합도 5,000 이상인 폴리-D-글루코사민(Poly-D-glucosamine) 구조로서, 키틴 분말을 수산화나트륨 용액으로 가열 처리하거나 효소인 키틴데아세틸라아제(Chitindeacetylase)로 가수분해하여 키틴의 아세토아미드기를 탈아세틸화시켜서 무기 수용액에 용해 가능하도록 구성한 물질이다.Chitin is a structural carbohydrate of crustaceans. Poly-N-acetyl-D-glucosamine has a polymerization degree of 5,000 or more and a molecular weight of 1 million or more. It does not dissolve in inorganic aqueous solution or organic solvent. Chitosan is a poly-D-glucosamine structure with a degree of polymerization of 5,000 or more, and chitin powder is heated with sodium hydroxide solution or hydrolyzed by the enzyme chitindeacetylase to desorb the acetoamide group of chitin. It is a substance configured to be acetylated and soluble in an aqueous inorganic solution.
이러한 키틴과 키토산은 최근에 생분해성, 항미생물성, 생체 적합성, 금속이온 흡착성, 선택적 투과성 등의 다양한 기능들이 밝혀지면서 식품을 비롯하여 의공학, 천연 농약 등 광범위한 분야에 이용되고 있다. 그런데 키틴과 키토산은 중합도 5,000 이상의 고분자로서 물에 용해되지 않기 때문에 실용성에 문제가 있으며, 특히 식품 분야에서는 실용화하기가 매우 곤란하다. 따라서 키틴과 키토산에 수용성을 부여하여 실용성을 향상하기 위한 많은 연구가 진행되고 있다.Such chitin and chitosan have recently been used in a wide range of fields such as food, medical engineering, natural pesticides, such as biodegradability, antimicrobial, biocompatibility, metal ion adsorption, selective permeability has been revealed. However, since chitin and chitosan are polymers having a degree of polymerization of 5,000 or more, they do not dissolve in water, which causes problems in practicality. Therefore, many studies are being conducted to improve the practicality by providing water solubility to chitin and chitosan.
키토산의 불용성을 개선하여 수용성화하기 위한 방법으로는 키토산을 산성 용매 또는 리소짐이나 키토사나아제와 같은 키토산 분해 효소로 가수분해함으로서 중합도 5,000 이상, 분자량 80만 이상인 키토산 고분자 주쇄를 절단하고 변성하여 중합도 2 ∼ 30, 분자량 200 ∼ 5,000 으로 저분자화하는 방법이 있다.In order to improve the insolubility of chitosan and make it water-soluble, chitosan is hydrolyzed by an acidic solvent or chitosan degrading enzymes such as lysozyme or chitosanase to cut and modify chitosan polymer backbone having a degree of polymerization of 5,000 or more and a molecular weight of 800,000 or more. There exists a method of making low molecular weight into 2-30 and molecular weight 200-5,000.
상기 방법으로 키토산이 저분자화된 수용성 키토산 변성물은 여러 종류가 있는데 그 중에서 대표적인 물질로는 중합도 2 ∼ 10, 분자량 500 ∼ 1,600 인 키토산 올리고당을 들 수 있다. 키토산 올리고당은 키토산과 마찬가지로 다양한 생리 활성 능력을 지니고 있으며 특히 항균성, 항미생물성 및 인체 대장내 유익균인 비피더스균의 생장을 촉진하는 작용이 매우 탁월하다.There are many kinds of water-soluble chitosan modified substances in which chitosan has a low molecular weight by the above method. Among them, chitosan oligosaccharides having a polymerization degree of 2 to 10 and a molecular weight of 500 to 1,600 are mentioned. Chitosan oligosaccharides, like chitosan, have a variety of physiological activities and are particularly effective in promoting the growth of antibacterial, antimicrobial and bifidus bacteria that are beneficial to the human colon.
면류의 원료중에서 전분류는 불용성으로 수용성 키토산 변성물 수용액을 직접 혼합하여 반죽할 수 없으므로, 수용성 키토산 변성물이 전분 및 온수에 혼합되어 형성된 풀을 전분류에 혼합하고 반죽하여 면류를 성형한다. 반면 곡분류는 수용성이므로 수용성 키토산 변성물 수용액을 직접 혼합하고 반죽하여 면류를 성형하는 것이 가능하다.Among the raw materials of noodles, starch is insoluble and cannot be kneaded by directly mixing water-soluble chitosan-modified aqueous solution, so that the water formed by mixing water-soluble chitosan-modified with starch and hot water is mixed with starch and kneaded to form noodles. On the other hand, since the grain classification is water-soluble, it is possible to directly form and knead the aqueous solution of a water-soluble chitosan-modified aqueous solution.
본 발명은 중합도 2 ∼ 30, 분자량 200 ∼ 5,000 인 수용성 키토산 변성물이 전분 및 온수에 혼합되어 풀을 형성하고 상기 풀을 전분류 또는 곡분류에 혼합하고 반죽하여 면류를 성형하거나 또는 중합도 2 ∼ 30, 분자량 200 ∼ 5,000 인 수용성 키토산 변성물 수용액을 곡분류에 직접 혼합하고 반죽하여 면류를 성형함으로서 면류의 주원료인 전분류 또는 곡분류에 수용성 키토산 변성물이 혼합되어 형성된 화학 첨가제가 가미되지 않은 면류에 관한 것이다.In the present invention, water-soluble chitosan modified substances having a polymerization degree of 2 to 30 and a molecular weight of 200 to 5,000 are mixed with starch and hot water to form a pool, and the paste is mixed with starch or cereal powder and kneaded to form noodles or polymerization degree of 2 to 30. , By mixing water-soluble chitosan-modified aqueous solution with molecular weight of 200-5,000 directly into cereals and kneading to form noodle, to which noodles are not added chemical additives formed by mixing water-soluble chitosan-modified with starch or cereals, the main ingredient of noodles. It is about.
면류의 주성분인 전분류 또는 곡분류에 혼합되는 수용성 키토산 변성물의 함량은 전분류 또는 곡분류의 0.05 중량%인 것이 비용 대 효과비 측면에서 바람직하다.The content of the water-soluble chitosan modified product mixed in the starch or cereal meal, which is the main component of the noodles, is preferably 0.05% by weight of the starch or cereal meal in view of cost-effectiveness ratio.
대표적인 수용성 키토산 변성물인 키토산 올리고당이 혼합되는 당면 제조의 실시예를 참조하여 본 발명을 상세하게 설명한다.The present invention will be described in detail with reference to the examples of the vermicelli preparation in which chitosan oligosaccharides, which are typical water-soluble chitosan modified substances, are mixed.
중합도 2 ∼ 10, 분자량 200 ∼ 1,600 인 키토산 올리고당 125 g(11.1 중량%)과 정제수 1,000 ㎖(88.9 중량%)를 혼합하고 교반하여 1,290 ㎖ 의 키토산 올리고당 수용액을 조성한다.125 g (11.1 wt%) of chitosan oligosaccharides having a polymerization degree of 2 to 10 and a molecular weight of 200 to 1,600 and 1,000 mL (88.9 wt%) of purified water are mixed and stirred to form a 1,290 mL chitosan oligosaccharide aqueous solution.
전분류 또는 밀가루 7.5 ㎏(64.5 중량%)에 80 ℃ 의 온수 3 ℓ(25.8 중량%)를 혼합하여 교반하고 상기 1,290 ㎖ (9.7 중량%)의 키토산 올리고당 수용액를 서서히 혼합 교반하여 혼합물을 형성한다. 상기 혼합물(11.6 중량%)에 90 ℃의 온수(88.4 중량%)를 혼합하여 100 ℓ가 되도록 보정하고 2 ∼ 3 분간 방치하여 혼합물이 호화되기 시작하면 일정한 속도로 교반하여 풀을 형성한다. 전분류는 고구마 전분, 감자 전분, 타피오카 전분, 사고 전분 등 모든 전분을 사용할 수 있다.3 kg (25.8 wt%) of hot water at 80 ° C. is mixed with 7.5 kg (64.5 wt%) of starch or wheat flour, and the 1,290 ml (9.7 wt%) aqueous chitosan oligosaccharide solution is mixed and stirred to form a mixture. The mixture (11.6 wt%) was mixed with hot water (88.4 wt%) at 90 ° C. to calibrate to 100 L and left for 2-3 minutes to stir at a constant rate when the mixture began to gelatinize to form a pool. Starch can be any starch such as sweet potato starch, potato starch, tapioca starch, sago starch.
면류의 주성분인 전분류 또는 곡분류 250 ㎏ (71.4 중량%)과 상기 풀(28.6 중량%)을 반응기에서 혼합하여 교반하고, 반죽의 조직을 치밀하게 하기 위하여 반응기 내부를 700 mmHg의 기압으로 감압하여 15분간 반죽한다. 따라서 상기 풀을 통하여 주성분인 전분류 또는 곡분류에 혼합된 키토산 올리고당의 함량은 전분류 또는 곡분류의 0.05 중량%가 된다. 전분류는 고구마 전분, 감자 전분, 타피오카 전분, 사고 전분 등 모든 전분을 사용할 수 있으며, 곡분류도 밀가루, 보리 가루, 쌀 가루 등 국수로 제조 가능한 모든 곡분을 사용할 수 있으며, 2종류 이상의 전분이나 곡분을 혼합하여 사용할 수 있다.250 kg (71.4 wt%) of starch or cereals, the main component of noodles, and the paste (28.6 wt%) are mixed and stirred in a reactor, and the inside of the reactor is decompressed to a pressure of 700 mmHg to densify the dough. Knead for 15 minutes. Therefore, the content of chitosan oligosaccharides mixed in the starch or cereals as the main component through the pool is 0.05% by weight of the starch or cereals. Starch can be used with all starch such as sweet potato starch, potato starch, tapioca starch, sago starch, etc.All starch can be used as noodles such as wheat flour, barley flour, rice flour, etc. Can be mixed and used.
상기 반죽을 면 성형기에 넣고 일정한 압력으로 압출하여 일정한 굵기를 지닌 당면으로 성형한다.The dough is put in a cotton molding machine and extruded at a constant pressure to form a vermicelli having a certain thickness.
상기 성형된 당면을 수온 98 ℃의 물이 담겨진 호화조에 5 ∼ 6 초간 통과시켜서 호화한다. 상기 호화된 당면을 수온 5 ℃의 냉각수가 담겨진 냉각조에서 2 ∼ 3 분간 냉각하고 절단기를 사용하여 일정한 길이로 절단한다. 상기 절단된 당면을 27 ∼ 30 ℃ 온도인 숙성실의 숙성대에 거치하여 15 ∼ 24 시간동안 숙성 처리한다. 상기 숙성 처리된 당면을 냉각실에서 -10 ℃의 온도로 10시간동안 예냉한 다음 -20 ℃ 의 온도로 12시간동안 동결 처리한다. 상기 동결 처리된 당면을 수온 11 ∼13 ℃의 물이 담겨진 수조에서 해동 처리한다. 상기 해동 처리된 당면을 수분 함량이 14 %이하가 되도록 건조실에서 25 ℃의 온도로 건조하여 키토산 올리고당이 혼합된 당면을 제조한다.The molded vermicelli is passed through a granulation bath containing water at 98 ° C. for 5 to 6 seconds to gelatinize. The gelatinized vermicelli is cooled in a cooling bath containing a cooling water of 5 ° C. for 2 to 3 minutes and cut into regular lengths using a cutter. The cut vermicelli is subjected to aging for 15 to 24 hours by placing it on a aging table in a aging chamber at a temperature of 27 to 30 ° C. The aged noodles are precooled for 10 hours at a temperature of -10 ° C in a cooling chamber and then frozen for 12 hours at a temperature of -20 ° C. The freeze-treated vermicelli is thawed in a water bath containing water at a temperature of 11-13 ° C. The thawed vermicelli is dried at a temperature of 25 ° C. in a drying chamber such that moisture content is 14% or less, thereby preparing vermicelli mixed with chitosan oligosaccharides.
본 실시예에 의한 키토산 올리고당 당면 제조 과정에 있어서 키토산 올리고당의 작용으로 인하여 풀 제조 과정에서 전분의 용해도가 증가되어 풀의 제조가 용이하며, 반죽의 점탄성과 면발의 윤기가 탁월하며, 동결 과정에서 당면의 조직이 파괴되는 희나리 현상이 발생하지 않으며, 해동 및 건조 과정시 종래의 제조 방법보다 면발이 용이하게 분리된다.The chitosan oligosaccharide vermicelli according to the present embodiment, due to the action of the chitosan oligosaccharide, the solubility of the starch is increased in the preparation process of the paste, so that the preparation of the paste is easy, and the viscoelasticity of the dough and the luster of the noodles are excellent. The henali phenomenon does not occur, the tissue is destroyed, during the thawing and drying process is more easily separated cotton noodle than the conventional manufacturing method.
본 실시예에 의하여 제조된 키토산 올리고당 당면과 일반 당면과의 물성을 다음과 같이 비교 평가하였다.The physical properties of the chitosan oligosaccharide vermicelli prepared by the present example and the general vermicelli were compared and evaluated as follows.
< 평가 방법 ><Evaluation method>
(1) 수분 함량 14%인 각 시료 당면 100 g씩을 비등점 상태인 물 1 ℓ에 6분간 삶은 후 10 ℃ 의 정제수로 급냉시킨다.(1) 100 g of each vermicelli of 14% moisture content is boiled in 1 L of boiling water for 6 minutes and then quenched with purified water at 10 ° C.
(2) 삶아서 급냉한 당면을 체로 건져내어 당면 표면의 수분을 완전히 제거한다.(2) Boil the quenched vermicelli with a sieve and completely remove the moisture from the vermicelli surface.
(3) 표면에 수분이 제거된 당면을 25 ℃ 온도로 조절된 항온기에 넣고 시간 변화에 따른 면발의 굵기, 수분 함량, 연신률을 측정한다.(3) Measure the thickness, moisture content, and elongation of noodle with time.
< 표. 1 > 본 발명의 키토산 올리고당 당면과 일반 당면과의 물성 비교표<Table. 1> Physical property comparison table of chitosan oligosaccharide vermicelli and general vermicelli of the present invention
상기 비교표에 나타난 바와 같이 키토산 올리고당이 혼합되어 제조된 당면은 일반 당면에 비하여 보습성이 우수하여 수분을 즉시 방출하지 않으며 면발의 굵기의 변화도 상대적으로 작으며 연신률 변화도 일반 당면보다 작은 것으로 보아서 시간 변화에 따른 물성의 변화가 적음을 알 수 있다.As shown in the comparison table, the vermicelli prepared by mixing chitosan oligosaccharide is excellent in moisturizing property compared to the normal vermicelli and does not immediately release moisture, and the change in thickness of noodle is relatively small and the elongation change is also smaller than normal vermiculite. It can be seen that there is little change in physical properties according to the change.
면류 제조의 다른 실시예를 참조하여 본 발명을 상세하게 설명한다.The present invention will be described in detail with reference to other embodiments of noodle preparation.
중합도 2 ∼ 10, 분자량 500 ∼ 1,600 인 키토산 올리고당 200 g (0.1 중량%)와 정제수 200 ℓ(99.9 중량%)를 혼합하고 일정 속도로 교반하여 키토산 올리고당 수용액을 형성한다.200 g (0.1 wt%) of chitosan oligosaccharides having a polymerization degree of 2 to 10 and a molecular weight of 500 to 1,600 and 200 L (99.9 wt%) of purified water are mixed and stirred at a constant rate to form an aqueous chitosan oligosaccharide solution.
곡분류 250 ㎏ (58.8 ∼ 71.4 중량%)에 제조되는 면류의 종류에 따라서 상기 키토산 올리고당 수용액을 100 ∼ 175 ℓ(28.6 ∼ 41.2 중량%)를 그대로 혼합하여 교반하고, 50 ∼ 150 분간 반죽한다. 반죽에 혼합된 키토산 올리고당의 함량은 주성분인 곡분류의 0.04 ∼ 0.07 중량%가 된다. 곡분류는 밀가루, 보리 가루, 쌀 가루 등 국수로 제조 가능한 모든 곡분을 사용할 수 있으며, 2종류 이상의 곡분을 혼합하여 사용할 수 있다.Depending on the type of noodles produced in 250 kg (58.8 to 71.4 wt%) of cereals, 100 to 175 L (28.6 to 41.2 wt%) of the chitosan oligosaccharide aqueous solution is mixed and stirred as it is, and kneaded for 50 to 150 minutes. The content of chitosan oligosaccharides mixed in the batter is 0.04 to 0.07% by weight of the grain classification as a main component. The grains may be used as flour, barley flour, rice flour, etc. All grains that can be prepared with noodles, may be used by mixing two or more kinds of grain flour.
상기 반죽을 면 성형기에 넣고 일정한 압력으로 압출하여 일정한 굵기를 지닌 면으로 성형한다.The dough is put in a cotton molding machine and extruded at a constant pressure to form a cotton having a certain thickness.
상기 성형된 면을 제조되는 면의 종류에 따라서 고온의 물이 담겨진 호화조에서 호화 처리하거나 또는 고온의 기름이 담겨진 유탕조에서 유탕 처리하거나 또는 그대로 건조 처리한다. 상기한 처리를 마친 면을 제조되는 면의 종류에 따라서 호화, 냉각, 절단, 숙성, 동결, 해동, 건조 등의 각종 과정을 거쳐서 키토산 올리고당이 혼합된 면류를 완성한다.The molded surface is subjected to gelatinization in a luxury bath in which hot water is contained, or in a bath in which hot oil is contained, or dried as it is, depending on the type of cotton to be produced. According to the type of the noodle prepared with the above-mentioned treatment, the noodle mixed with chitosan oligosaccharide is completed through various processes such as gelatinization, cooling, cutting, aging, freezing, thawing and drying.
비록 상기 실시예들에서는 중합도 2 ∼ 10, 분자량 500 ∼ 1,600 인 키토산 올리고당이 혼합되어 형성된 면류에 대하여 설명하였지만 중합도 2 ∼ 30, 분자량 200 ∼ 5,000 인 다른 종류의 수용성 키토산 변성물을 혼합하여 면류를 형성할 수 있다.Although the above embodiments have described the noodles formed by mixing chitosan oligosaccharides having a polymerization degree of 2 to 10 and a molecular weight of 500 to 1,600, other types of water-soluble chitosan modified substances having a polymerization degree of 2 to 30 and a molecular weight of 200 to 5,000 are mixed to form noodles. can do.
본 발명의 수용성 키토산 변성물이 혼합된 면류의 제조는 중합도 2 ∼ 30, 분자량 200 ∼ 5,000 인 수용성 키토산 변성물이 전분 및 온수에 혼합되어 형성된 풀을 전분류 또는 곡분류에 혼합하고 반죽하여 면류를 성형하거나 또는 수용성 키토산 변성물 수용액을 곡분류에 직접 혼합하고 반죽하여 면류를 성형하는 것이며, 고기능성인 수용성 키토산 변성물의 작용에 의하여 면류의 반죽의 점탄성이나 면발의 윤기 및 보습성 등의 각종 물성이 향상됨으로서 품질이 향상되고 항균성, 항미생물성이 탁월해지며 대장내 유익균인 비피더스균의 생장을 촉진함으로서 정장 효과가 우수하다.The production of noodles with water-soluble chitosan-modified compounds of the present invention is carried out by mixing and kneading the paste formed by mixing water-soluble chitosan-modified products having a degree of polymerization of 2 to 30 and molecular weight of 200 to 5,000 with starch or hot water, and kneading the noodle. Noodles are formed by molding or mixing a water-soluble chitosan modified aqueous solution directly with a cereal flour and kneading. Various properties such as viscoelasticity of noodle dough, shine and moisturization of noodle are improved by action of highly functional water-soluble chitosan modified products. By improving the quality, antimicrobial and antimicrobial properties are excellent, it is excellent in formal effects by promoting the growth of Bifidobacteria, the beneficial bacteria in the large intestine.
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| KR100487853B1 (en) * | 2001-07-03 | 2005-05-04 | 주식회사농심 | Process for preparing frying noodle using reduced pressure mixer |
| KR100557781B1 (en) * | 2003-12-30 | 2006-03-06 | 주식회사우정식품 | The Composition, Goods and Preparation of Functional TangMyun Including Soy sprouts or Green bean sprouts Powder |
| KR100542011B1 (en) * | 2004-01-15 | 2006-01-12 | 주식회사 자광 | Functional dried noodles containing water-soluble chitosan |
| KR100604143B1 (en) * | 2004-06-21 | 2006-07-25 | 주식회사우정식품 | The composition noodles including functional chitosan oligosaccharide of chitosan denaturalized metirals and the calcium and It's preparation |
| KR100655681B1 (en) * | 2006-06-01 | 2006-12-08 | 주식회사 한밭식품 | The manufacturing methods for alumless-chinese noodles and the alumless-chinese noodles |
| KR100751046B1 (en) * | 2006-07-21 | 2007-08-21 | 이가식품(주) | Manufacturing method of noodles having chitosan of solubility in water |
| CN102511728A (en) * | 2011-11-28 | 2012-06-27 | 赵凤花 | Purple sweet potato noodles and manufacturing method thereof |
| CN102550947A (en) * | 2011-12-02 | 2012-07-11 | 陕西科技大学 | Manual macaroni and preparation method thereof |
| CN106562200A (en) * | 2016-11-01 | 2017-04-19 | 湖北工业大学 | Fresh ipomoea batatas compound noodles and preparation method thereof |
| CN106538948A (en) * | 2016-11-01 | 2017-03-29 | 湖北工业大学 | Compound noodles of fresh sweet potatoes and preparation method thereof |
| CN107006773A (en) * | 2017-04-14 | 2017-08-04 | 惠民县新东方现代农业有限责任公司 | A kind of aizoon stonecrop noodles and its processing method |
| CN109527387A (en) * | 2018-12-20 | 2019-03-29 | 西南科技大学 | The preparation method of highland barley fine dried noodles |
| CN111011721A (en) * | 2019-11-26 | 2020-04-17 | 上海西贝周昕餐饮管理有限公司 | Method for making hulless oat flour |
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| JPH06141800A (en) * | 1992-11-13 | 1994-05-24 | Kazuto Shinohara | Production of noodles |
| KR960020689A (en) * | 1994-12-27 | 1996-07-18 | 성재갑 | Raw ramen composition for long-term storage and preparation method thereof |
| JP2000245373A (en) * | 1999-02-25 | 2000-09-12 | Fuso Chemical Co Ltd | Long-life noodle and its production |
| KR19990078953A (en) * | 1999-08-23 | 1999-11-05 | 차동수 | Development of chitosan solution for preparation of starch paste, Dangmyun(starch nuddle)and various nuddles |
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| CN1237894C (en) | 2006-01-25 |
| KR20020074846A (en) | 2002-10-04 |
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