KR100500894B1 - The improvement quality of noodles using the flour-ferment with Lactobacillus acidophilus - Google Patents

Abstract

The present invention relates to a method for forming a flour lactobacillus fermented product and its use, which is prepared using a food additive that emphasizes only a single characteristic ingredient to solve problems such as shelf life, color change, and texture loss, which are problems of current noodles. The method is mainly used. Korea's representative raw noodles products are now manufactured and consumed at home, and are now part of the food industry through mass production and distribution. In particular, there is a strong tendency to pursue 'naturalism' as opposed to processed food, and 'noodles' are preferred in the process.

Raw noodles are sliced after rolling dough and have a high moisture content, 'raw noodles' with poor storage properties, and 'simmered noodles' that have been boiled after being boiled.The raw noodles are sterilized for long-term storage at room temperature. (Long Life) 'and the frozen surface of frozen noodles can be interpreted broadly.

Recently, the emergence of such raw noodles products is due to distribution and storage problems, but most of the noodles products are distributed in the form of dry or fried noodles with low water content, but recently, with the development of refrigeration and refrigeration facilities, As a result, consumers tend to prefer natural-oriented products through diversification, convenience, and functionality of consumers' preferences.

To this end, the present invention is a GRAS (Generally Recognized As Safe) class bacterium that is safe for food, in order to make Lactobacillus acidophilus , a normal fermentation bacterium mainly used for the production of lactic acid, in a flour to ferment certain lactic acid bacteria in flour to make fermented products. It was invented as a natural noodle improver which combined quality of microbiological factors, organoleptic factors and quality control factors such as anti-aging, processability and cooking characteristics.

Description

{The improvement quality of noodles using the flour-ferment with Lactobacillus acidophilus}

Lactic acid bacteria are fermented to make fermented products and added to raw noodles to prepare noodles, and natural noodle improvers that combine quality, such as microbiological factors, sensory factors, and aging inhibitors, processability, and cooking characteristics during distribution. Invented as

Korea's representative raw noodles products are now manufactured and consumed at home, and are now part of the food industry through mass production and distribution. In particular, there is a strong tendency to pursue 'naturalism' as opposed to processed food, and 'noodles' are preferred in the process.

Raw noodles are sliced after rolling dough and have a high moisture content, 'raw noodles' with poor storage properties, and 'simmered noodles' that have been boiled after being boiled.The raw noodles are sterilized for long-term storage at room temperature. (Long Life) 'and the frozen surface of frozen noodles can be interpreted broadly.

Recently, the emergence of such raw noodles products is due to distribution and storage problems, but most of the noodles products are distributed in the form of dry or fried noodles with low water content, but recently, with the development of refrigeration and refrigeration facilities, As a result, consumers tend to prefer natural-oriented products through diversification, convenience, and functionality of consumers' preferences.

The present invention is a GRAS (Generally Recognized As Safe) class bacterium that is safe for food, in order to use Lactobacillus acidophilus , a normal fermentation bacterium mainly used for the production of lactic acid, in a flour to ferment certain lactic acid bacteria to make fermented product and add it to raw noodles. It was invented as a natural noodle improver which combined quality of microbiological factors, organoleptic factors and quality control factors such as anti-aging, processability, and cooking characteristics.

According to Korean Patent Application Publication No. 1986-002228, as a technology of preservation and quality improvement method using food additives as patent technology information, using soju, 300 g of water, 200 g of salt, 5 L of water, and shochu (30 degrees) based on 22 kg of flour It is reported that raw noodles can be preserved in fresh state by making raw noodles using flour dough kneaded with 550 mL.

In Korean Patent Publication 1993-017503, there is a problem of deterioration of texture when using propylene glycol or alcohol. As a method for improving the taste, propylene glycol 1.5-2%, alcohol 1.5-2%, brewed vinegar 0.5-1%, It has been reported as a patent for producing a preservative raw noodles raw material composition containing 0.1 to 0.5% glycine and 2 to 4% salt.

According to Korean Patent Laid-Open Publication No. 1994-013335 (81), a conventionally prepared cotton is a method for lowering the pH using a pH adjuster mainly composed of sodium acetate.

According to Korean Patent Application Publication No. 1996-020732 (82), an outer layer cotton dough containing alkaline agent, salt, etc. is added to improve the preservation of raw noodles, and raw material mainly containing wheat flour and starch, alginic acid or alginate, alkaline agent and salt After adding the mixture, and then mixing with water to prepare an inner layer dough having a neutral to about alkaline pH, and then press the inner layer dough and outer layer dough with a roller, a rolling machine, etc. to make each cotton pad and inner layer cotton stand After making the outer surface of the and the outer layer again, the normal way to draw the cotton line.

The method of manufacturing boiled noodles with improved quality of Korean Patent Laid-Open Patent 1999-014596 (83) is a method of fundamentally suppressing starch elution by adding mixed organic acid and salt in a specific combination in a self-tissue. It is composed of 15-25% of potassium malate, 10-15% of adipic acid, 5-10% of lactic acid, 5-10% of acetic acid, and 20-25% of salt. It enhances the cohesion of starch and acts on amylopectin in starch, thereby strengthening the binding force, thereby inhibiting the elution of starch. The amount of addition varies somewhat depending on the amount of starch in the noodles. However, it is generally suggested to add about 0.01% to 0.3% with respect to 100 boiling water in a self-contained bath. Similar Japanese patents have proposed a method of blending organic acids such as lactic acid, citric acid, malic acid, acetic acid, etc. in a raw material mixing step. In this case, the preservation is improved, but the acidity or acidity is strong, and the quality of noodles is inferior.

To improve this, 5-15% malic acid, 30-40% sodium acetate, 10-25% sodium metaphosphate, 5-20% sodium diphosphate dibasic, 5-20% sodium monophosphate and 5-30% sugars There is a patent for adding the added additives, but the preservation time of raw noodles is only 140-150 hours, and the function of sleep is further reduced, which seems to decrease the function as a preservative. Thereafter, there is also a method using mixed vinegar, citric acid, and salt composed of 85: 5: 10 or mixed acid composed of salt, citric acid, salt, and acetic acid 80: 5, 10: 5. In addition to kneading, it is proposed to be added to boiling pots and alcohol-containing immersion baths to lower the pH throughout the process. Cotton prepared by this method was reported to exhibit 180 days shelf life. On the other hand, many patents have been reported about quality improvement through the prevention of starch dissolution during cooking.

According to Korean Patent Application Publication No. 2000-0055723, a method of using microwave or electromagnetic wave to control the water content of boiled noodles is also controlled to 50 to 55% of water content to suppress aging of cotton line and obtain a texture of dullness.

After removing the moisture of the deep sleep cooked in Japanese Patent Laid-Open Patent No. 1980-7064, and then sterilized by immersed in cooking oil heated to about 95 ± 10 ℃ and then put in a closed container in a wrapping paper or a container such as polyethylene glycol. This method requires a separate hot air treatment to remove the stickiness of the product surface, which makes it difficult to put to practical use.

Japanese Laid-Open Patent 1982-22655 discloses a method of suppressing starch elution by adding a preservative emulsifier such as glycerine fatty acid ester, propylene glycol fatty acid ester, and sorbic acid fatty acid ester as a method for suppressing the generation of bubbles when boiling noodles. Some have been proposed. Japanese Patent Laid-Open No. 1987-146574 proposes to add lactic acid bacteria to a vegetable processed product by adding fermented milk nonfat milk solids to obtain a lactic acid and an alcohol to be added to an exemption tank. According to Japanese Laid-Open Patent 1999-164661, 0.0003 to 0.01 w / w It is proposed to prevent discoloration of noodles by heat treatment by adding% lutein to raw starch.

According to Japanese Patent Publication No. 1999-155510, there is also a method for preventing discoloration by adding 2 to 5% of an additive made of polysaccharides such as soybean fiber, corn fiber and xanthan gum.

According to Japanese Patent Laid-Open No. 1999-346687, the powder of 500 μm or less containing hydrophobic polyglycerol fatty acid ester is added to the noodle material by 0.05 to 5 w / w% to prevent the noodle dough from hardening or damage during the manufacturing process. Reported. Various patents have been filed for quality improvers of noodles, and many polymers including natural gums are used.

In Japanese Patent Laid-Open No. 2000-236829, various natural polysaccharides and gums were used to provide instant noodles.

In the case of JP 2000-189088, there is a method using 0.05-3 g of konjac powder for 100 g of cotton material and adding a partially hydrolyzed cereal protein having an average molecular weight of 500-110,000.

According to Japanese Patent Application Laid-Open No. 2000-157190, an emulsifier such as gylcerol citrate monostearate and a variety of powders are added to noodles to improve processing suitability of noodles and improve taste or texture. The powder used was egg yolk protein, degreasing egg yolk powder and the like.

According to Japanese Patent Laid-Open No. 2000-139386, natural gums such as one or more soy fiber, collagen, gelatin 10-90%, xanthan gum, guar gum, carrageenan, locus bean gum, 0.1-5.0%, anhydrous acetic acid, adipic acid Noodles, fumaric acid, malic acid, citric acid or their sodium salts were proposed for the quality improvement of noodles.

Lactobacillus is a representative microorganism that has been used in fermentation historically, and shows the form of cocci, bacillus, pseudococci (intermediate between bacillus and cocci), gram-positive bacteria, generally less than 50 mol% of G + C composition. It is composed of organic acids, non-follicles that do not form endospores, generally non-motile, anaerobic, anaerobic culture, catalase-negative, but when cultured in a low sugar concentration, it shows pseudocatalase activity.

Lactobacillus produces more than 50% of lactic acid in the carbohydrates consumed (glucose). In addition, it is known that it has a characteristic that requires naicin in common.

Their growth requires carbohydrates, depending on the final product, homofermentative lactic acid bacteria, which convert glucose into lactic acid, and heterofementative lactic acid, which converts glucose into lactic acid, CO ₂ , ethanol, and acetic acid. bacteria).

The present inventors required carbohydrates to grow bacteria among the lactic acid bacteria, and inoculated and cultured in flour using Lactobacillus acidophilus (kctc 3145), a normal fermentation lactic acid bacterium, which converts glucose into lactic acid according to the final product. When flour is added to raw noodles to make noodles, products with superior shelf life, texture, workability and functionality can be made.

The present invention is to produce a fermented product by fermenting a specific lactic acid bacteria in flour to use Lactobacillus acidophilus , a normal fermentation bacterium mainly used for the production of lactic acid, as a GRAS (Generally Recognized As Safe) class bacterium, which is safe for food. Noodles were prepared by adding them to raw noodles, and were invented as natural noodle improvers which combined quality improvements such as microbiological factors, organoleptic factors, and aging inhibitors, processability, and cooking characteristics during distribution. Carbohydrates are required for the growth of bacteria and inoculated into wheat flour using Lactobacillus acidophilus , a homofermentative lactic acid bacterium, which converts glucose into lactic acid according to the final product. It is a technical feature of the present invention that when added to make noodle, it is possible to make a product superior in productability, shelf life, texture, workability and functionality.

Lactobacillus acidophilus , a lactic acid bacterium, was inoculated in a mixed solution of flour, water, and salt, the main ingredients of noodles, and fermented for 30 hours to produce a large amount of lactic acid, an organic acid, in the fermented product.

The pH of the fermented product which was mixed at 100% gravity, 2% salt, 1% cultured lactic acid bacteria, and 160% distilled water and incubated at 37 ° C. continuously decreased with incubation time to pH 3.06 at 72 hours. The production of organic acid in the fermentation product according to the incubation period during the cultivation of the cultured wheat flour ferment using HPLC showed the production of 6.8218 mg / g lactic acid and 0.1913 mg / g acetic acid after 72 hours. The amount of lactate detected was significantly higher than that of acetic acid, but the amount of acetic acid was detected to be almost negligible.

It is preferable to add such fermented product to the blending ratio of noodles at a ratio of 10% fermented product, salt 1.8%, and water supply 34% based on flour.

In the present invention, noodles refers to all kinds of noodles such as raw noodles, udon noodles, jajangmyeon, frozen noodles, noodles, LL noodles, and the like.

Below. For example, the present invention will be described in detail as follows.

Example 1

Manufacture of raw noodles

Noodles are added to the blending ratio of noodles in a ratio of 10% fermented product, 1.8% salt, 34% water supply 34% in the usual manner.

General bacterial counts were measured while storing the prepared cotton.

Noodles produce raw noodles of all kinds of noodles, such as udon, jajangmyeon, frozen noodles, noodles, and LL noodles.They are short-lived due to contamination by germs and have low economic feasibility due to reduced color and poor texture. When inoculated and fermented flour fermented for a certain period of time to make raw noodles, the product quality is improved, shelf life, texture is improved, work time is reduced, bacteria inhibition effect by metabolites of lactic acid bacteria, nutritional value, digestibility It is expected that it can be used as a functional food requiring such a function because it can make a product with superior functionality such as increase and anticancer effect of polysaccharides.

Claims (2)

Noodles made by adding fermented products inoculated and fermented with lactic acid bacteria of Lactobacillus acidophilus in flour during the manufacturing of noodles. Noodles containing 10% by weight of wheat flour fermented products of lactic acid fermented by lactic acid at least 6mg / g resulting from fermentation of Lactobacillus acidophilus