KR100438470B1 - Manufacturing process of Functional green tea noodle using green tea powder - Google Patents
Manufacturing process of Functional green tea noodle using green tea powder Download PDFInfo
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- KR100438470B1 KR100438470B1 KR10-2002-0009193A KR20020009193A KR100438470B1 KR 100438470 B1 KR100438470 B1 KR 100438470B1 KR 20020009193 A KR20020009193 A KR 20020009193A KR 100438470 B1 KR100438470 B1 KR 100438470B1
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 103
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 89
- 235000009569 green tea Nutrition 0.000 title claims abstract description 89
- 239000000843 powder Substances 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000001035 drying Methods 0.000 claims abstract description 16
- 238000005520 cutting process Methods 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 12
- 238000004898 kneading Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims 2
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- 229920000742 Cotton Polymers 0.000 abstract description 6
- 241000209140 Triticum Species 0.000 abstract description 5
- 235000021307 Triticum Nutrition 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 240000001624 Espostoa lanata Species 0.000 abstract description 3
- 235000009161 Espostoa lanata Nutrition 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 22
- 230000001953 sensory effect Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 238000009835 boiling Methods 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000013138 pruning Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23V2200/02—Antioxidant
Abstract
본 발명은 녹차국수의 조성물 및 녹차생면과 녹차건면의 제조방법에 관한 것으로, 총중량에 대하여 밀가루 55-65%와 녹차분말 2%를 혼합한 후, 상기 혼합과정의 분말에 총중량에 대하여 물30-40%, 식염 2-5%, 유화유지 0.5-2%를 넣어 반죽하고, 반죽된 덩어리를 25℃에서 20분간 0.5-2cm크기로 분쇄하면서 숙성시킨 뒤, 면대기에 넣어 면대를 만들어서, 6단 로울러를 통과시키면서 면선을 잘라 내기에 적당한 상태로 만들고, 면대를 국수로 잘라냄으로써 녹차생면을 제조하고, 상기 면대를 잘라서 만든 국수를 1-3m 길이로 자른 후 수분함량이 9%가 되도록 서서히 음지에서 건조시킨 후 포장될 길이에 맞게 절단하여 포장한 뒤 저온 창고에서 3개월 이상 보관하여 저온숙성시킴으로써 녹차건면을 제조함으로써, 최고의 맛과 질감을 가지며, 보관시간이 늘어나며, 삶는 과정에서 영양소의 유출을 최소화한다.The present invention relates to a composition of green tea noodles and a method for producing green tea fresh noodles and green tea dried noodles, wherein 55-65% wheat flour and 2% green tea powder are mixed with respect to the total weight, and then water 30- 40%, salt 2-5%, emulsified oil and fat 0.5-2%, knead the dough, crushed and kneaded at 25 ℃ for 20 minutes 0.5-2cm size, put in a cotton ball to make a cotton stand, 6 While passing through the roller to make a suitable state to cut the cotton line, to prepare green tea fresh noodles by cutting the noodles with noodles, cut the noodles made by cutting the noodles to 1-3m length and then slowly in the shade so that the moisture content is 9% After drying, cutting and packing to the length to be packed, and then storing it for 3 months in a low temperature warehouse to produce green tea dried by low temperature aging, it has the best taste and texture, increases the storage time, and Minimize the release of nutrients from the tablets.
Description
본 발명은 녹차국수의 조성물 및 그 제조방법에 관한 것으로, 보다 상세하게는 총중량에 대하여 녹차분말 2%와 유화유지 0.5-2%를 물, 식염 및 밀가루와 혼합하여 국수를 제조함으로써, 영양분의 손실을 최소화시키고 색상과 미감등이 최대화되도록 하는 녹차국수의 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a composition of green tea noodles and a method of manufacturing the same, and more particularly, by mixing 2% of green tea powder and 0.5-2% of oil and fat with water, salt and wheat flour to prepare noodles, the loss of nutrients It relates to a composition of green tea noodles and a method of manufacturing the same to minimize and to maximize the color and taste.
최근, 건강에 대한 관심의 증가로 인하여 국수에 특수한 성분을 넣은 기능성 국수들이 제조되고 있으며, 그 예로써는 이미 공지된 바와 같이 높은 항균성과 항산화능을가지며, 비타민C와 비슷한 아질산염 소거능을 가진 녹차성분을 첨가한 녹차국수가 제조되고 있으며, 그 제조방법을 하기에서 간략하게 살펴본다.Recently, due to the increased interest in health, functional noodles containing special ingredients in noodles have been manufactured. For example, green tea ingredients having high antibacterial and antioxidant activity as well as nitrite scavenging ability similar to vitamin C have been prepared. Added green tea noodles have been prepared, and the preparation method thereof will be briefly described below.
상기한 종래의 녹차 국수의 제조 방법은 녹차분말 0.5-8중량%와, 소맥분 95중량%이하, 전분 1-10중량%, 정제염 1-4중량%를 준비하여 믹서기에 넣고 진공상태에서 균일하게 혼합한 후, 배합수를 넣고 골고루 혼합하면서 진공반죽을 한다.The conventional method for preparing green tea noodles is 0.5-8% by weight of green tea powder, 95% by weight or less of wheat flour, 1-10% by weight of starch, 1-4% by weight of refined salt, and put into a blender and mix uniformly in a vacuum. After mixing, add the blending water and knead the mixture while mixing evenly.
그리고, 상기와 같이 혼합 및 진공 반죽된 반죽물을 롤러를 통과시켜 압연하여 면대를 형성한 후, 칼날을 사용하여 일정한 굵기 및 길이로 세절 및 절단하고, 절단된 원료를 면봉에 걸어서 이송 체인을 이용하여 건조기로 이송하여 원료의 수분이 14중량% 이하가 되도록 건조하여, 일정 길이로 재단한 후 포장한다.Then, the dough kneaded and vacuum kneaded as described above is rolled through a roller to form a cotton pad, and then cut and cut to a certain thickness and length using a blade, and the cut raw material is hanged on a cotton swab to use a transfer chain. After transporting to a dryer to dry the moisture of the raw material to 14% by weight or less, cut to a predetermined length and then packed.
그러나, 상기한 바와 같은 종래의 녹차 국수 제조 방법에서 녹차분말을 지나치게 적게 넣을 경우에는 녹차의 효능을 얻지 못하게 되고, 녹차분말을 지나치게 많이 넣을 경우에는 녹차의 떫은 맛에 의하여 국수의 미감이 크게 저하되므로, 녹차분말의 정확한 첨가량의 제시가 요구되고 있으며, 상기한 바와 같은 녹차 국수 제조 방법에 따른 녹차국수를 삶을 경우, 삶는 물중에 다수의 영양분이 빠져나와서 실제 녹차 국수의 섭취시에는 희망하는 영양분을 얻지 못하게 되는 문제점이 있었다.However, in the conventional green tea noodle manufacturing method as described above, when the green tea powder is added too little, the effect of green tea is not obtained, and when the green tea powder is added too much, the taste of noodles is greatly reduced by the astringent taste of green tea. It is required to present the exact amount of green tea powder, and when boiled green tea noodles according to the green tea noodles manufacturing method as described above, a large number of nutrients are drawn out of the boiled water and the desired nutrients can be obtained when the green tea noodles are ingested. There was a problem that could not be obtained.
상기한 바와 같은 문제점을 해결하기 위한 본 발명의 목적은 총중량에 대하여 녹차분말 2%와 유화유지 0.5-2%를 물, 식염 및 밀가루와 혼합하여 국수를 제조함으로써, 영양분의 손실을 최소화시키고 색상과 미감등이 최대화되도록 하는 녹차국수의 조성물 및 그 제조방법을 제공하는 데 있다.An object of the present invention for solving the above problems is to prepare a noodles by mixing green tea powder 2% and emulsified oil and oil 0.5-2% with water, salt and flour to the total weight, thereby minimizing loss of nutrients and color and It is to provide a composition of green tea noodles and a method of manufacturing the same to maximize the taste and the like.
도 1a는 본 발명에 따른 녹차생면을 5℃에 저장하면서 녹차의 총균수 및 효모·곰팡이수의 변화를 측정한 그래프Figure 1a is a graph measuring the change in total bacteria and yeast · mold number of green tea while storing the green tea fresh noodles according to the present invention at 5 ℃
도 1b는 본 발명에 따른 녹차생면을 25℃에 저장하면서 녹차의 총균수 및 효모·곰팡이수의 변화를 측정한 그래프Figure 1b is a graph measuring the change in total bacteria and yeast · mold number of green tea while storing the green tea noodles according to the present invention at 25 ℃
도 2는 유화유지를 첨가한 녹차생면을 8℃에서 3주간 저장하면서 균수의 변화를 측정한 결과를 나타내는 그래프Figure 2 is a graph showing the results of measuring the change in the number of bacteria while storing the green tea fresh noodles with emulsified oil at 8 ℃ for 3 weeks
상기한 바와 같은 목적을 달성하기 위한 본 발명의 특징은 총중량에 대하여 밀가루 55-65%, 물30-40%, 식염 2-5%, 녹차분말 2%, 유화유지 0.5-2%로 구성된것을 특징으로 하는 녹차국수의 조성물을 제공하는 데 있다.Characteristic of the present invention for achieving the above object is characterized by consisting of 55-65% wheat flour, 30-40% water, 2-5% salt, 2% green tea powder, 0.5-2% emulsified oil based on the total weight It is to provide a composition of green tea noodles.
그리고 본 발명의 다른 특징은 총중량에 대하여 밀가루 55-65%와 녹차분말 2%를 혼합하는 혼합과정과, 상기 혼합과정의 분말에 총중량에 대하여 물30-40%, 식염 2-5%, 유화유지 0.5-2%를 넣어 반죽하는 반죽과정과, 상기 반죽과정에서 반죽된 덩어리를 25℃에서 20분간 0.5-2cm크기로 분쇄하면서 숙성시키는 숙성과정과, 숙성과정을 거친 반죽을 면대기에 넣어 면대를 만드는 면대형성과정과, 면대를 6단 로울러를 통과시키면서 면선을 잘라 내기에 적당한 상태로 만든 압연과정과, 면대를 국수로 잘라내는 절출과정과, 절출된 국수를 포장용기에 맞게 절단하여 포장하는 포장과정으로 구성되는 것을 특징으로 하는 녹차생면 제조 방법을 제공하는데 있다.And another feature of the present invention is a mixing process of mixing 55-65% wheat flour and 2% green tea powder with respect to the total weight, water 30-40%, saline 2-5%, emulsified oil to the powder of the mixing process Kneading process to put 0.5-2% kneading, aging process to grind the dough kneaded in the kneading process to 0.5-2cm size for 20 minutes at 25 ℃, and put the dough after the maturing process into the cotton ball Noodle forming process, rolling process that makes the noodle line suitable for cutting the noodle line while passing through the six-stage roller, pruning process of cutting noodle strips with noodles, pavement cutting and pruning the noodle cut to packaging It is to provide a method for producing green tea noodles characterized in that the process consists of.
그리고, 본발명의 또다른 특징은 상기 녹차생면 제조 방법에 있어서, 상기 절출과정을 거친 국수를 1-3m 길이로 자른 후 수분함량이 25-30%가 되도록 15℃의 음지에서 30-90분간 건조시키는 제 1 건조과정과, 수분함량이 15%가 되도록 40-50℃, 상대습도 75%이하의 조건에서 3-5시간동안 건조시키는 제 2 건조과정과, 상기 제 2 건조과정의 온도를 상온으로 서서히 낮춘 후 수분함량을 9-10%가 되도록 건조하는 제 3 건조과정과, 건조된 국수를 포장될 길이에 맞게 절단하여 포장하는 포장과정 및, 저온 창고에서 3개월 이상 보관하는 저온숙성과정으로 구성되는 것을 특징으로 하는 녹차건면 제조 방법을 제공하는 데 있다.In addition, another feature of the present invention, in the method for producing green tea noodles, after cutting the noodle through the cut process to 1-3m length and dried for 30-90 minutes in the shade of 15 ℃ so that the moisture content is 25-30% The first drying process to dry, the second drying process for 3-5 hours at 40-50 ℃, relative humidity 75% or less so that the moisture content is 15%, and the temperature of the second drying process at room temperature It consists of a 3rd drying process that dries the water content to 9-10% after gradually lowering it, a packing process that cuts and packs the dried noodles to the length to be packed, and a low temperature aging process that is stored for 3 months in a low temperature warehouse. It is to provide a green tea dry noodles manufacturing method characterized in that.
상기한 바와 같은 특징을 갖는 본 발명의 실시예를 하기에서 보다 상세하게 살펴보되, 본 발명의 실시예에서 상기 밀가루는 글루텐 함량 10.56%의 중력분을 사용하고, 녹차분말은 하동군 화개면의 야생녹차를 에어제트 방식으로 제조한 분말 녹차를 사용한다.An embodiment of the present invention having the characteristics as described above will be described in more detail below. In the embodiment of the present invention, the flour uses a gravitational content of 10.56% gluten, and the green tea powder is air of wild green tea of Haedong-gun Hwagae-myeon. Use powdered green tea prepared by a jet method.
상기한 밀가루 55-65%(바람직하게는 61중량%)와 녹차분말 2%를 혼합하여 체로 2회이상 내림으로써, 밀가루와 녹차분말이 골고루 혼합되어 제품의 색상이 균일하게 나타나도록 한다.By mixing the above-mentioned flour 55-65% (preferably 61% by weight) and green tea powder 2% by two or more sieves, the flour and green tea powder are mixed evenly so that the color of the product appears uniformly.
그리고, 상기한 바와 같이 혼합된 분말에 물30-40%(바람직하게 33%), 식염 2-5%(바람직하게 3%), 유화유지 0.5-2%(바람직하게는 1%)를 넣어 반죽하는데, 상기 식염은 천일염을 물에 녹여 3%식염수를 만들어 정치 시킨후 부유물과 침전되는 불순물을 3회이상 여과한 후 사용함으로써, 제품에 이물질이 섞이지 않도록 함과 아울러 국수의 색상이 깨끗하도록 한다.Then, 30-40% (preferably 33%) of water, 2-5% of salt (preferably 3%), and 0.5-2% of emulsified oil (preferably 1%) are added to the mixed powder as described above. The salt is made by dissolving sun salt in water to make 3% saline solution, and then standing and filtering the suspended matter and precipitated impurities three times or more, so that foreign substances are not mixed in the product and the color of the noodles is clean.
상기한 바와 같이 혼합된 반죽을 야구공 크기 정도의 덩어리로 반죽한 후, 라운드 믹서(Round mixer)를 사용하여 0.5-2cm크기로 분쇄하면서 25℃에서 20분간 숙성시켜 글루텐을 활성화시키고 수분을 골고루 침투하게 한다.After kneading the mixed dough as a baseball ball-size lump as described above, using a round mixer (crushing) 0.5-2cm size aged for 25 minutes at 25 ℃ while activating gluten and evenly infiltrate moisture Let's do it.
그리고, 상기한 반죽을 면대기에 넣어 면대를 만든 후, 6단 로울러(종래는 5단 로울러를 사용함)를 25분동안 통과시키면서 수분의 분포를 고르게 숙성시킴과 동시에 글루텐의 형성을 촉진시키고 글루텐의 방향성을 부여하여 면선을 배열시켜면선을 잘라 내기에 적당한 상태로 만들어서 선절(線切) 로울러를 통하여 0.8mm 굵기의 국수로 잘라 낸다.Then, the dough is put in a cotton swab to make a cotton swab, and then passes through a six-stage roller (a conventional five-stage roller) for 25 minutes while aging the distribution of moisture evenly, while promoting the formation of gluten and Arrange the face line by giving the direction to make it suitable for cutting out the face line and cut it into 0.8mm thick noodle through the line roller.
이렇게 제조된 국수는 생면으로써, 적당한 길이로 절단한 후, 포장하는데, 생면의 절단길이 및 포장방법은 공지된 기술이므로 상세한 설명은 생략한다.The noodles thus prepared are raw noodles, cut into suitable lengths, and then packaged, but the cutting length and packing method of the raw noodles are well known techniques, and thus detailed descriptions thereof will be omitted.
그리고, 상기한 바와 같이 선절 로울러를 통하여 굵기 0.8mm, 수분함량 33%의 국수를 약 2m 길이로 자른 후 대나무 봉에 걸어 건조실로 보내어 15℃의 햇빛이 비치지 않는 음지에서 30~90분간 표면의 수분을 건조시켜 수분함량을 28%로 감소 시키는데, 이는 갑자기 온도를 높이면 면발이 약해져 처지기 쉬우며, 햇빛이 비치는 곳은 녹차 국수가 탈색이 되므로 음지에서 건조한다.Then, as described above, the noodles of 0.8 mm thick and 33% moisture content were cut into lengths of about 2 m through the elliptical rollers, and then hung on bamboo sticks and sent to a drying room for 30 to 90 minutes in the shade where sunlight does not shine at 15 ° C. Drying reduces the water content to 28%, which suddenly increases the temperature, weakens the cotton ball and sags, and in the sunlight, green tea noodles are discolored, so they are dried in the shade.
상기한 바와 같이 수분함량을 28%로 감소시킨 후, 40~50℃에서 3~5시간동안 표면과 내부의 수분이 고르게 건조될 수 있도록 상대습도 75%하에서 건조시켜 수분을 15%로 감소시킨 뒤, 온도를 상온으로 서서히 낮춘 후에 계속하여 환풍기로서 건조시켜 수분함량을 9-10%로 감소시키는데, 여기서 온도를 서서히 낮추는 이유는 급격한 온도 감소는 국수의 색상이 고르지 않게 되기 때문이다.After the water content is reduced to 28% as described above, the water content is reduced to 15% by drying under 75% relative humidity so that the surface and inside water can be dried evenly for 3 to 5 hours at 40 to 50 ° C. After slowly lowering the temperature to room temperature, it is subsequently dried with a ventilator to reduce the water content to 9-10%, where the temperature is gradually lowered because the sudden temperature decrease causes uneven color of noodles.
이와 같이 건조된 국수를 포장하기에 적당한 길이 즉, 21cm정도의 길이로 절단한 후, 정량(예를들면 50g)단위로 테이프로 묶어서 종이박스에 담아서, 저온 창고에서 3개월 이상 보관함으로써 제품이 숙성되도록 하여 더 매끄럽고 쫄깃한 맛을 갖는 녹차건면을 제조한다.The dried noodles are cut into suitable lengths for packaging, that is, about 21cm long, and then taped in quantitative (e.g. 50g) units and put in a paper box and stored in a cold store for at least 3 months to mature the product. To make green tea dried noodles with a smoother and chewy taste.
한편, 본 발명에서 녹차의 함량을 총중량을 기준으로 2%로 한정한 이유를 설명하기 위하여 하기에서 녹차분말을 0~3%첨가했을 때를 비교하여 살펴본다.On the other hand, in order to explain the reason for limiting the content of green tea to 2% based on the total weight in the present invention will be described by comparing the green tea powder 0 to 3% when added below.
우선, 표 1에 나타내는 바와 같이 녹차엽 분말을 0~3%첨가한 생면, 건면 및 건면을 삶은 국수의 색도를 색차계(CR-300 Minolta, Japan)로 측정하고 그 명도(L)와, 적색도(a), 황색도(b) 및 색차(△E ; 아래의 수학식 1에 따라 계산)를 측정하여 표 1에 나타낸다.First, as shown in Table 1, the chromaticity of raw noodles, dried noodles, and noodles boiled with green tea leaf powder 0-3% was measured with a color difference meter (CR-300 Minolta, Japan), and the brightness (L) and red color were measured. Table (a), yellow (b) and color difference (ΔE; calculated according to Equation 1 below) are measured and shown in Table 1.
그리고, 상기한 바와 같이 녹차분말을 0~3% 첨가한 녹차국수를 여학생 15명을 훈련시켜 관능검사를 실시하였으며, 관능검사 시간은 오후 3시로 하여 한개의 시료를 먹고 난 후 정수로 입안을 헹군 후 1~2분뒤에 다른 시료를 평가하도록 하여 그 결과를 하기에서 표 2내지 표 4에 나타내며, 표 2는 생면을 표 3은 건면을 표 4는 건면을 삶은 국수의 관능검사 결과를 나타낸다.And, as described above, 15 female students trained green tea noodles with 0 ~ 3% green tea powder, and the sensory test was conducted at 3 pm. After eating one sample, rinse your mouth with purified water. After 1 to 2 minutes after the other samples to evaluate the results are shown in Table 2 to Table 4, Table 2 is raw noodles, Table 3 is dry noodles Table 4 is the sensory test results of noodles boiled noodles.
그리고, 상기한 바와 같이 녹차분말을 0~3% 첨가한 녹차국수의 저장성을 테스트하기 위하여, 본 발명의 녹차생면을 10g씩 petridish에 넣고 밀봉하여 5℃와 25℃에 저장하면서 녹차의 총균수 및 효모·곰팡이수의 변화를 측정하여 도 1a내지 도 1b에 나타내며, 도 1a는 5℃에서의 측정결과이고 도 1b는 25℃에서의 측정결과이다.And, as described above, in order to test the shelf life of green tea noodles with 0 ~ 3% of green tea powder, the green tea raw noodles of the present invention were put into petridish by 10g each and sealed and stored at 5 ° C. and 25 ° C. The change in the number of yeast and mold was measured and shown in Figs. 1A to 1B, where Fig. 1A is the measurement result at 5 ° C and Fig. 1B is the measurement result at 25 ° C.
상기에서 살펴본 바와 같이 녹차국수의 색상은 적색도(a)로 볼때, 2%와 3%간에 큰 차이가 없었고 황색도(b)는 3%가 약간 높은 평이었으며, 관능검사결과 쓴맛을 제외한 다른 평가 항목은 2%수준에서 가장 우수하였으며, 녹차 첨가량이 증가할수록 세균수는 감소하여 저장 말기의 균수는 2% 첨가군은 대조군(0%)보다 약 10분의 1에 해당하는 균수로서 국수의 저장성이 향상되었다.As described above, the color of green tea noodles was not significantly different between 2% and 3% in terms of redness (a), and the yellowness (b) was slightly higher in 3%. The item was the best at the 2% level, and as the amount of green tea added increased, the number of bacteria decreased, and the number of bacteria at the end of storage was about one tenth of the number of bacteria in the 2% added group, compared to the control group (0%). Improved.
이에 따라, 녹차분말의 첨가량은 2%가 가장 바람직하다.Accordingly, the addition amount of the green tea powder is most preferably 2%.
또한, 상기한 바와 같은 본 발명에서 유화유지 첨가의 효과를 하기에서 보다 상세하게 살펴본다.In addition, the effect of the emulsion maintenance in the present invention as described above looks at in more detail.
우선, 유화유지를 1%첨가한 경우와 첨가하지않은 경우의 생면과 건면의 수분함량을 105℃ 건조법으로 측정한 결과를 하기의 표 5에 나타낸다.First, the results of measuring the moisture content of fresh and dry noodles with and without 1% emulsified oil were measured by a 105 ° C. drying method, are shown in Table 5 below.
상기의 표 5에서 알 수 있는 바와 같이 생면과 건면의 유화유지 첨가시의 수분함량이 유화유지를 첨가하지 않은 경우에 비하여 매우 낮으므로 국수의 저장성이향상된다.As can be seen in Table 5, the moisture content at the time of addition of emulsified oil and fat of raw noodles and dried noodles is very low compared to the case where no emulsified oil is added, thus improving the shelf life of noodles.
그리고, 유화유지 첨가에 따른 녹차국수의 건면과 생면의 색상을 표 6 및 표 7에 나타낸다.In addition, the color of the dry and fresh noodles of green tea noodles according to the addition of emulsified oil and fat is shown in Tables 6 and 7.
또한, 유화유지를 첨가한 녹차국수(건면)를 삶았을 때의 관능검사결과를 표 8에서 나타내며, 이 관능검사는 상기와 동일한 방법으로 진행한다.In addition, the sensory test results when boiled green tea noodles (dried noodles) added with an oil or fat are shown in Table 8, and the sensory test is carried out in the same manner as described above.
상기한 표 8에서 알 수 있듯이 녹차를 1,2% 첨가한 국수에서 유화유지를 첨가한 경우가 색상에서 높은 점수를 얻었으며, 특히 녹차 2%의 경우에는 쓴맛에 대한 점수가 대조구(유화유지 미첨가)보다 낮았지만 색, 향미, 촉촉한정도, 부드러움, 질감에서 대조구보다 높은 점수를 얻었다.As can be seen in Table 8 above, the addition of emulsified oil from the noodles added with 1,2% green tea scored high in color, and in particular, the score for bitter taste was 2% in the control group Added, but scored higher than control in color, flavor, moistness, softness and texture.
그리고, 표 9는 유화유지 첨가에 따른 녹차국수의 삶은 물의 탁도를 비교한 결과이다.And, Table 9 is a result of comparing the turbidity of boiled water of green tea noodles according to the addition of emulsified oil and fat.
상기 표 9에서 알 수 있듯이 유화유지를 첨가한 국수가 유화유지를 첨가하지 않은 국수에 비하여 탁도가 월등히 낮는데, 이는 유화유지의 첨가에 의해 녹차국수를 삶은 과정에서 영양손실이 크게 감소됨을 나타낸다.As can be seen in Table 9, the turbidity of the noodles added with the oil and fat is significantly lower than that of the noodle without the oil and fat, which indicates that the loss of nutrition during the process of boiling green tea noodles is greatly reduced.
그리고, 도 2는 유화유지를 첨가한 녹차생면을 8℃에서 3주간 저장하면서 균수의 변화를 측정한 결과를 나타내는 그래프로써, 유화유지를 첨가한 경우가 유화유지를 첨가하지 않은 경우보다 균수가 낮아서 저장성이 향상되었으며, 저장말기에는 녹차의 농도증가에 따른 총균수의 감소가 두드러지게 커졌다.And, Figure 2 is a graph showing the result of measuring the change in the number of green tea fresh noodles with the addition of emulsified oil storage at 8 ℃ for 3 weeks, when the addition of emulsified oil is lower than the case of the addition of the oil and fat Shelf-life was improved, and at the end of storage, the total bacterial count decreased significantly as the concentration of green tea increased.
상기에서 살펴본 바와 같이 유화유지를 첨가하면 제품의 수분함량을 낮게하여 녹차국수의 색상을 선명하게 함으로써 녹차분말의 첨가농도를 낮출 수 있으며, 삶은 후에도 면선이 잘 붙지 않으며, 하루가 지난 후에는 국수가 붙어 있어도 물에 넣으면 쉽게 낱개의 국수가락으로 분리되며, 국수에 포함된 영양분들이 물에 쉽게 용출되지 않게 된다.As described above, the addition of emulsified oil lowers the moisture content of the product to make the color of green tea noodles clear, thereby lowering the concentration of green tea powder, and after boiling, the noodles do not stick well. Even if they are attached, they are easily separated into a single noodle rack, and the nutrients contained in the noodles are not easily dissolved in the water.
그리고, 상기한 바와 같이 제조된 본발명의 녹차국수(녹차분말 0%, 1%, 2%, 3%)와 다른 3개의 유화유지가 첨가되지 않은 제품 즉, M사 제품(녹차분말 1%+시금치분말1%첨가)와 S사 제품(녹차분말 2%첨가) 및 H사 제품(녹차분말 3%첨가)을 하기에서 비교하여 살펴본다.Then, the green tea noodles of the present invention prepared as described above (green tea powder 0%, 1%, 2%, 3%) and the other three emulsified oils are not added, that is, M company (green tea powder 1% + Spinach powder 1% added, company S (green tea powder 2%) and company H (green tea powder 3%) are compared below.
우선, 표 10은 건면의 색상비교를 나타내고, 표 11은 녹차국수 20g을 200ml의끓는 물에 5분간 삶고 남은물을 색차계로 5회 측정하여 SPSS로 통계처리한 결과를 나타내며, 표 12는 녹차국수 20g을 200ml의 끓는 물에 5분간 삶은물을spectrophotometer로 675nm에서 흡광도를 측정한 결과이며, 표 13은 녹차국수의 건면의 관능검사 결과를 상기와 동일한 방법으로 측정한 결과를 나타내며 표 14는 녹차국수의 건면을 삶아서 상기와 동일한 방법으로 관능검사를 한 결과를 나타낸다.First, Table 10 shows the color comparison of dried noodles, and Table 11 shows the results of boiled 20g of green tea noodles in 200ml of boiling water for 5 minutes and measuring the remaining water five times with a color difference meter. 20g boiled in 200ml of boiling water for 5 minutes was measured by absorbance at 675nm with a spectrophotometer, Table 13 shows the results of the sensory test of dried noodles of green tea noodles in the same way as described above, Table 14 is green tea noodles Boiled noodle of the sensory test in the same way as above shows the results.
따라서, 본 발명에 따른 녹차국수는 표 10내지 표 14에서 알 수 있는 바와 같이 종래의 녹차국수에 비하여 녹색과 황색이 강한 편이고, 조리과정에서 국물의 색상이 맑고 국물의 탁도가 월등히 낮아서 영양손실이 적으며, 관능검사 결과 종래의 녹차국수에 비하여 기호성이 높은 것으로 평가되었다.Therefore, the green tea noodles according to the present invention have a stronger green and yellow color than the conventional green tea noodles as shown in Tables 10 to 14, and the color of the soup is clear and the turbidity of the soup is much lower during cooking. As a result of sensory evaluation, it was evaluated to have higher palatability compared to conventional green tea noodles.
한편 상기 표 1내지 표 14에서 통계치는 평균치 ±표준오차이고, 표의 통계치에서 서로 다른 알파벳 윗첨자는 5% 수준에서 유의적인 것이다.On the other hand, the statistics in Table 1 to Table 14 is the mean ± standard error, the different superscripts in the statistics of the table is significant at the 5% level.
상기한 바와 같이 구성된 본 발명에 의하면 녹차의 항균작용, 항산화작용, 아질산염 소거능등의 녹차의 공지된 영양분과 성능을 국수의 섭취로 얻을 수 있으므로 건강증진에 효과가 있고, 녹차분말을 2% 첨가함으로써 색상, 관능검사등에서 최고의 맛과 색을 내며, 유화유지를 첨가함으로써 수분함량을 낮추어 저장성을 좋게 하며 녹차본래의 색상을 더 강하게 하는 효과를 낼 뿐 아니라 조리과정에서 물에 녹아 나오는 영양성분의 손실을 줄일 수 있는 효과가 있다.According to the present invention configured as described above, since the known nutrition and performance of green tea such as antibacterial activity, antioxidant activity, nitrite scavenging ability of green tea can be obtained by ingesting noodles, it is effective for health promotion, and by adding 2% green tea powder It has the best taste and color in the color and sensory test, and it adds emulsifying oil to reduce moisture content, improve shelf life, make the color of green tea stronger, and also prevent the loss of nutrients dissolved in water during the cooking process. There is an effect that can be reduced.
또한, 본 발명에 따른 녹차국수는 종래의 녹차국수에 비하여 색상, 맛이 우수하고 조리시에 영양손실이 적은 효과가 있다.In addition, the green tea noodles according to the present invention is excellent in color, taste, and less nutritional loss during cooking than conventional green tea noodles.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180097107A (en) | 2017-02-22 | 2018-08-30 | 김혜정 | Manufacturing method of wet noodle containing gastropod powder |
| KR102358291B1 (en) * | 2020-12-31 | 2022-02-08 | 농업회사법인 (주)케이푸드바이오 | Noodles containing the parsnip and the manufacturing method thereof |
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| KR100810677B1 (en) * | 2006-10-10 | 2008-03-07 | 이주현 | Method of preparation of noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20180097107A (en) | 2017-02-22 | 2018-08-30 | 김혜정 | Manufacturing method of wet noodle containing gastropod powder |
| KR102358291B1 (en) * | 2020-12-31 | 2022-02-08 | 농업회사법인 (주)케이푸드바이오 | Noodles containing the parsnip and the manufacturing method thereof |
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| KR20020025924A (en) | 2002-04-04 |
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