KR100881915B1 - Noodle including antioxidant and manufacturing method thereof - Google Patents
Noodle including antioxidant and manufacturing method thereof Download PDFInfo
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- KR100881915B1 KR100881915B1 KR1020070044401A KR20070044401A KR100881915B1 KR 100881915 B1 KR100881915 B1 KR 100881915B1 KR 1020070044401 A KR1020070044401 A KR 1020070044401A KR 20070044401 A KR20070044401 A KR 20070044401A KR 100881915 B1 KR100881915 B1 KR 100881915B1
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- rice flour
- noodles
- antioxidant material
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- antioxidant
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 63
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 67
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- 235000009566 rice Nutrition 0.000 claims abstract description 56
- 235000013312 flour Nutrition 0.000 claims abstract description 49
- 229920000742 Cotton Polymers 0.000 claims abstract description 27
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Images
Classifications
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- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2116—Flavonoids, isoflavones
- A23V2250/21168—Quercetin
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
-
- 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
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- 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
- A23V2300/00—Processes
- A23V2300/16—Extrusion
Abstract
본 발명은 항산화소재가 포함된 면 및 이의 제조방법에 관한 것으로서 보다 상세하게는 쌀가루를 주재료로 하는 면에 있어서, 항산화소재가 포함된 면 및 이의 제조방법에 관한 것이다.The present invention relates to a cotton containing an antioxidant material and a method for producing the same, and more particularly, to a cotton containing an antioxidant material and a method for producing the same, in terms of rice flour as a main material.
본 발명은 쌀가루를 주재료로 하는 면에 있어서, 항산화소재를 첨가하여 기능성과 관능성이 향상된 면의 제공을 목적으로 한한다.The present invention is intended to provide a surface of rice flour as the main material, by adding an antioxidant material to improve the functionality and functionality.
본 발명은 쌀가루를 주재료로 하는 면의 제조에 있어서, 쌀가루에 항산화소재를 첨가하는 단계를 포함하도록 하여 기능성과 관능성이 향상된 면의 제조방법 제공을 다른 목적으로 한다.In another aspect, the present invention is to provide a method for producing noodle with improved functionality and functionality by adding an antioxidant material to rice flour in the production of noodle with rice flour as a main ingredient.
본 발명에 의해 쌀가루를 주재료로 하고 항산화소재가 포함된 면은 국수, 우동, 자장, 짬뽕, 스파게티, 라면 등에 사용할 수 있어 다양한 분야에 사용될 수 있다.According to the present invention, as a main ingredient of rice flour and an antioxidant material-containing noodles, noodles, udon, jajang, champon, spaghetti, ramen, etc. can be used in various fields.
Description
도 1은 본 발명의 항산화소재가 포함된 국수용 면의 제조공정도의 일예이다.1 is an example of the manufacturing process of the noodles noodles containing the antioxidant material of the present invention.
본 발명은 항산화소재가 포함된 면 및 이의 제조방법에 관한 것으로서 보다 상세하게는 쌀가루를 주재료로 하는 면에 있어서, 항산화소재가 포함된 면 및 이의 제조방법에 관한 것이다.The present invention relates to a cotton containing an antioxidant material and a method for producing the same, and more particularly, to a cotton containing an antioxidant material and a method for producing the same, in terms of rice flour as a main material.
면은 곡류가루, 특히 주로 밀가루를 물에 혼합하고 반죽해서 얻은 반죽물을 늘이거나 얇게 만든 후 잘라내고 물 또는 증기에 데쳐서 먹는 식품의 일종이다.Noodles are a type of food that is eaten by mixing the flour, especially wheat flour in water, kneading the dough obtained by stretching or thinning it, then cutting it and boiling it in water or steam.
면은 주로 밀가루를 이용하여 면을 제조하였으며, 면의 크기에 따라 면이 작은 국수면, 면이 두꺼운 우동면으로 나뉘었으나, 요즘에는 라면, 스파게티, 및 기타 여러 가지 면 음식에 따라 그 종류가 다양해 지고 있으며, 또한 면의 주재료도 종래의 밀가루를 탈피하여 메밀가루 및/또는 쌀가루를 점차적으로 사용하고 있다.Noodles were made mainly from flour, and they were divided into noodle noodles with small noodles and thick noodle noodles with thick noodles, but nowadays the varieties vary depending on ramen noodles, spaghetti, and many other noodles. In addition, the main material of noodles is gradually using buckwheat flour and / or rice flour to remove conventional flour.
면의 주재료인 밀은 예로부터 쌀, 옥수수와 함께 대표적인 식량의 하나이며, 쌀에 비해 생산조건의 한정이 적어 남반구인 오스트레일리아로부터 북위 60도 지역과 해발 3000m 이상의 고산지대에서 자라기 때문에 생산량이 부족한 쌀 대신에 전세계적으로 주요한 식량으로 사용되어 왔다.Wheat, the main ingredient of cotton, is one of the representative foods, along with rice and corn, since it has less limited production conditions than rice, so it grows in the southern hemisphere, 60 degrees north latitude and altitude of 3000 meters above sea level. Has been used as a major food source worldwide.
면은 전세계적으로 이용되었던 식품으로서 세계 각국에서는 면을 이용한 다양한 요리들이 있으며, 이러한 전세계의 다양한 면 요리만을 전문적으로하는 외식문화로 발전하고 있는 실정이다.Noodles have been used all over the world, and there are a variety of dishes using noodles from all over the world.
국내에서도 면은 현재 라면의 형태로 많이 섭취하고 있으며, 라면 이외에도 국수, 우동 등의 형태로 많이 소비되고 있다. 특히 식사대용 간식이나 소식을 하는 사람의 경우 한끼의 식사로 할 수 있어 사람들에게 면은 꾸준히 소비되고 있다.Noodles are currently consumed in the form of ramen in Korea, and are consumed in the form of noodles, udon, etc. in addition to ramen. In particular, people who have snacks or news for meals can eat as a meal, so people are constantly consuming noodles.
최근에는 웰빙(well-being) 문화의 정착으로 면 제품은 단순히 공복감을 해소 해주는 음식이 아니라 건강까지도 고려하는 추세에 있으나, 기존의 면에 함유된 성분들은 대부분 탄수화물 소재로서 다른 주식과 비교할 때 영양적 균형 측면에서는 적합치 못한 단점이 있다. 따라서, 이 영양적 불균형 해소 및 건강기능성까지도 고려해야 식품으로서의 가치가 높다고 할 수 있다. Recently, due to the establishment of a well-being culture, cotton products tend to consider health as well as foods that simply relieve hunger, but most of the ingredients in conventional cotton are carbohydrates, which are more nutritious than other stocks. There is a disadvantage in terms of balance. Therefore, it can be said that the value as a food is high considering the nutritional imbalance and health function.
본 발명은 위와 같은 문제를 해결하기 위해 면에 있어서, 특히 면의 주재료로 쌀가루를 사용하고, 이러한 쌀가루를 주재료로 하는 면의 관능성, 기능성을 향상시키고자 항산화소재가 포함하는 면 및 이의 제조방법을 제공하고자 한다.The present invention, in order to solve the above problems, in particular, to use the rice flour as the main material of the cotton, and to improve the functionality and functionality of the cotton, which is the main material of the rice, the noodles and the method of producing the antioxidant material To provide.
본 발명은 최근 쌀의 생산이 많아지면서 쌀의 소비는 줄어드는 현재의 국내 상황을 해결하기 위한 일환의 하나로서 쌀의 새로운 소비처를 제공할 수 있으며, 또한 종래 밀가루를 싫어하는 사람들도 쌀을 주재료로 하는 면을 섭취할 수 있다.The present invention can provide a new consumer of rice as part of solving the current domestic situation in which the consumption of rice is reduced due to the recent increase in the production of rice, and also those who do not like wheat flour as the main ingredient Can be taken.
본 발명은 쌀가루를 주재료로 하는 면에 있어서, 항산화소재를 첨가하여 기능성과 관능성이 향상된 면의 제공을 목적으로 한한다.The present invention is intended to provide a surface of rice flour as the main material, by adding an antioxidant material to improve the functionality and functionality.
본 발명은 쌀가루를 주재료로 하는 면의 제조에 있어서, 쌀가루에 항산화소재를 첨가하는 단계를 포함하도록 하여 기능성과 관능성이 향상된 면의 제조방법 제공을 다른 목적으로 한다.In another aspect, the present invention is to provide a method for producing noodle with improved functionality and functionality by adding an antioxidant material to rice flour in the production of noodle with rice flour as a main ingredient.
본 발명에 의해 쌀가루를 주재료로 하고 항산화소재가 포함된 면은 국수, 우동, 자장, 짬뽕, 스파게티, 라면 등에 사용할 수 있어 다양한 분야에 사용될 수 있다.According to the present invention, as a main ingredient of rice flour and an antioxidant material-containing noodles, noodles, udon, jajang, champon, spaghetti, ramen, etc. can be used in various fields.
본 발명은 쌀가루를 주재료로 하는 면(noodle)에 있어서, 항산화소재가 포함된 면을 제공할 수 있다.The present invention can provide a noodles containing an antioxidant material in the noodles (noodle) based on rice flour.
본 발명은 쌀가루를 주재료로 하는 면에 있어서, 항산화소재가 포함되도록 하여 관능성과 기능성이 우수한 항산화소재가 포함된 면을 제공할 수 있다.The present invention can provide a surface containing an antioxidant material excellent in functionality and functionality by including an antioxidant material in the surface of the rice flour as the main material.
본 발명의 항산화소재가 포함된 면은 쌀가루를 주재료로 하는 면에 있어서, 검은콩, 녹차, 브로콜리, 오가피, 매실, 토코페놀, 식이섬유, 마늘, 안토시아닌, 클로로겐산, 딸기, 가지, 팥, 카카오, 적포도주, 비타민 C, β-카로틴, 베타씨토스테롤, 케르세틴(quercetine), 세사미놀(sesaminol), 세사몰(sesamol), 세사몰린(sesamolin) 중에서 선택된 어느 하나 이상의 항산화소재를 포함할 수 있다.Noodles containing the antioxidant material of the present invention is the main ingredient in rice flour, black beans, green tea, broccoli, agapi, plum, tocophenol, dietary fiber, garlic, anthocyanin, chlorogenic acid, strawberry, eggplant, red beans, cacao, Red wine, vitamin C, β-carotene, beta cytosterol, quercetine (quercetine), sesaminol (sesaminol), sesamol (sesamol), sesamolin (sesamolin) may include any one or more antioxidants.
상기에서 식이섬유의 일예로서 셀룰로오스, 헤미셀룰로오스, 펙틴질(pectic substances), 카이토산, 치커리 식이섬유 중에서 선택된 어느 하나 이상을 사용할 수 있다.As an example of the dietary fiber in the above, any one or more selected from cellulose, hemicellulose, pectin (pectic substances), chitosan, chicory dietary fiber may be used.
본 발명의 항산화소재가 포함된 면에 있어서, 항산화소재는 면의 주재료인 쌀가루 중량 대비 5∼10％ 포함될 수 있다.In the cotton containing the antioxidant material of the present invention, the antioxidant material may be contained 5 to 10% relative to the weight of the rice flour which is the main material of the cotton.
삭제delete
본 발명은 항산화소재가 포함된 면의 제조방법을 포함한다.The present invention includes a method for producing cotton containing an antioxidant material.
본 발명의 항산화소재가 포함된 면의 제조방법은 쌀가루를 주재료로 하는 면의 제조에 있어서, 쌀가루에 항산화소재를 첨가하여 쌀가루 반죽물을 얻는 단계를 포함하도록 하여 관능성과 기능성이 우수한 항산화소재가 포함된 면을 제공할 수 있다.The manufacturing method of the noodles containing the antioxidant material of the present invention, in the production of noodles containing rice flour as a main material, by adding an antioxidant material to the rice flour to include a step of obtaining a rice flour dough contains an antioxidant material excellent in functionality and functionality Can provide a side.
본 발명의 항산화소재가 포함된 면의 제조방법은 쌀가루를 주재료로 하는 면의 제조에 있어서, 쌀가루에 항산화소재를 첨가하고 혼합한 후 숙성시키고, 상기 숙성된 혼합물에 정제수를 첨가하고 1차 반죽을 한 후 증숙한 다음 2차 반죽을 하여 쌀가루 반죽물을 얻고, 상기 쌀가루 반죽물을 압출 및 냉각하여 면대를 제조한 다음 상기 면대를 일정한 길이로 절단하여 면을 제조하는 단계를 포함하도록 하여 칼슘과 천연소재가 포함된 면을 제공할 수 있다.In the method for preparing noodles containing the antioxidant material of the present invention, in the preparation of noodles containing rice flour as a main ingredient, an antioxidant material is added to rice flour, mixed and aged, and purified water is added to the aged mixture, and the first dough is prepared. After steaming and then secondary kneading to obtain a rice flour dough, by extruding and cooling the rice flour dough to prepare a cotton pad and then cutting the cotton strip to a certain length to prepare a cotton and calcium and natural It is possible to provide a cotton containing the material.
본 발명의 항산화소재가 포함된 면의 제조방법은 쌀가루를 주재료로 하는 면에 있어서, 쌀가루에 검은콩, 녹차, 브로콜리, 오가피, 매실, 토코페놀, 식이섬유, 마늘, 안토시아닌, 클로로겐산, 딸기, 가지, 팥, 카카오, 적포도주, 비타민 C, β-카로틴, 베타씨토스테롤, 케르세틴, 세사미놀, 세사몰, 세사몰린 중에서 선택된 어느 하나 이상의 항산화소재를 첨가하고 혼합한 후 숙성시키고, 상기 숙성된 혼합물에 정제수를 첨가하고 1차 반죽을 한 후 증숙한 다음 2차 반죽을 하여 쌀가루 반죽물을 얻고, 상기 쌀가루 반죽물을 압출 및 냉각하여 면대를 제조한 다음 상기 면대를 일정한 길이로 절단하여 면을 제조하는 단계를 포함하도록 하여 칼슘과 천연소재가 포함된 면을 제공할 수 있다.The manufacturing method of the noodle containing the antioxidant material of the present invention is the main ingredient in rice flour, rice flour black beans, green tea, broccoli, organi, plum, tocophenol, dietary fiber, garlic, anthocyanin, chlorogenic acid, strawberry, eggplant , Red beans, cacao, red wine, vitamin C, β-carotene, beta cytosterol, quercetin, sesaminol, sesamol, sesamol, and any one or more antioxidants selected from the mixed and then aged, and aged to the aged mixture After adding purified water, steaming the first dough, steaming, and then kneading the second dough to obtain a rice flour dough, to prepare a cotton pad by extruding and cooling the rice flour dough, and then cut the cotton strip to a constant length to prepare a cotton By including the step may provide a cotton containing calcium and natural materials.
상기에서 식이섬유의 일예로서 셀룰로오스, 헤미셀룰로오스, 펙틴질(pectic substances), 카이토산, 치커리 식이섬유 중에서 선택된 어느 하나 이상을 사용할 수 있다.As an example of the dietary fiber in the above, any one or more selected from cellulose, hemicellulose, pectin (pectic substances), chitosan, chicory dietary fiber may be used.
상기에서 숙성은 5∼15℃에서 20∼24시간 동안 실시할 수 있다.Aging in the above can be carried out at 5 to 15 ℃ for 20 to 24 hours.
상기에서 정제수는 쌀가루 중량 대비 20∼40％를 첨가하고 1차 반죽할 수 있다.Purified water in the above may be added to 20 to 40% by weight relative to the weight of the rice flour and kneaded first.
상기에서 증숙은 120∼140℃에서 20∼40분 동안 실시할 수 있다.Steaming may be performed at 120 to 140 ° C. for 20 to 40 minutes.
상기에서 냉각은 -30℃∼-20℃에서 실시할 수 있다.In the above, cooling can be performed at -30 ° C to -20 ° C.
상기에서 면대는 10∼40cm의 길이로 절단할 수 있다.In the above, the surface stand can be cut to a length of 10 to 40 cm.
본 발명의 항산화소재가 포함된 면의 제조시 항산화소재는 분말 형태의 것을 사용할 수 있다.The antioxidant material may be used in the form of a powder in the production of cotton containing the antioxidant material of the present invention.
상기에서 항산화소재는 수세하고 물기를 제거하기 위해 건조한 다음 분쇄기를 이용하여 분쇄하여 분말화한 항산화소재 분말을 사용할 수 있다.The antioxidant material may be used to wash the powder and dried to remove the water and then pulverized by using a pulverizer powdered antioxidant material.
상기에서 항산화소재는 수세하고 물기를 제거하기 위해 건조한 다음 열수에 서 추출하여 얻은 추출물을 분무 건조하여 분말화한 항산화소재는 분말을 사용할 수 있다. 일예로 항산화소재 중량 대비 2∼5배의 정제수에 항산화소재를 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 10∼50％, 바람직하게는 10∼30％가 되도록 추출하여 항산화소재 추출물을 얻은 후 이를 분무 건조하여 항산화소재 분말을 얻은 것을 사용할 수 있다. The antioxidant material is washed with water and dried to remove water, and then the powder obtained by spray drying the extract obtained by extracting from hot water may be used as a powder. For example, the antioxidant material is added to purified water 2 to 5 times the weight of the antioxidant material, and extracted at 10 to 50%, preferably 10 to 30% of the volume of the first purified water at 80 to 120 ° C. to obtain an antioxidant material extract. Spray drying it to obtain an antioxidant powder can be used.
본 발명의 항산화소재가 포함된 면의 제조시 항산화소재는 면의 주재료인 쌀가루 중량 대비 5∼10％ 포함될 수 있다.When preparing the noodles containing the antioxidant material of the present invention, the antioxidant material may contain 5 to 10% by weight of the rice flour, the main ingredient of the noodles.
삭제delete
본 발명의 항산화소재가 포함된 면 및 이의 제조시 다양한 조건에 의해 실시한바, 본 발명의 목적에 부합하는 항산화소재가 포함된 면 및 이를 제조하기 위해서는 상기에서 언급한 조건에 의해 실시하는 것이 좋다.The cotton containing the antioxidant material of the present invention and the bar was prepared by various conditions in the preparation thereof, the cotton containing the antioxidant material in accordance with the object of the present invention and it is preferable to be carried out under the above-mentioned conditions.
본 발명은 상기에서 언급한 항산화소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 항산화소재가 포함된 면을 국수, 우동, 자장, 짬뽕, 스파게티, 라면 중에서 선택된 어느 하나 이상의 면으로 사용할 수 있다.The present invention is a noodles containing the above-mentioned antioxidant material and / or noodles containing the antioxidant material prepared by the above-mentioned method to any one or more noodles selected from noodles, udon, jajang, champon, spaghetti, ramen Can be used.
본 발명은 본 발명은 상기에서 언급한 항산화소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 항산화소재가 포함된 면을 함유하는 국수를 포함한다.The present invention includes noodles containing the above-mentioned antioxidant material and / or noodles containing the antioxidant material prepared by the above-mentioned method.
본 발명은 본 발명은 상기에서 언급한 항산화소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 항산화소재가 포함된 면을 함유하는 우동을 포함한다. The present invention includes udon containing noodles containing the above-mentioned antioxidant material and / or noodles containing the antioxidant material prepared by the above-mentioned method.
본 발명은 본 발명은 상기에서 언급한 항산화소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 항산화소재가 포함된 면을 함유하는 자장을 포함한다.The present invention includes a magnetic field containing cotton containing the above-mentioned antioxidant material and / or cotton containing the antioxidant material produced by the above-mentioned method.
본 발명은 본 발명은 상기에서 언급한 항산화소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 항산화소재가 포함된 면을 함유하는 짬뽕을 포함한다.The present invention includes champon containing noodles containing the antioxidant material mentioned above and / or noodles containing the antioxidant material produced by the above-mentioned method.
본 발명은 본 발명은 상기에서 언급한 항산화소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 항산화소재가 포함된 면을 함유하는 스파게티를 포함한다.The present invention includes spaghetti containing the noodles containing the above-mentioned antioxidant material and / or the noodles containing the antioxidant material produced by the above-mentioned method.
본 발명은 본 발명은 상기에서 언급한 항산화소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 항산화소재가 포함된 면을 함유하는 라면을 포함한다.The present invention includes ramen noodles containing the above-mentioned antioxidants and / or noodles containing the antioxidants prepared by the above-mentioned method.
이하 본 발명의 내용을 실시예 및 시험예를 통하여 구체적으로 설명한다. 그 러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예 1><Example 1>
도 1과 같은 제조공정도를 이용하여 국수용 면을 제조하였다.Noodles were prepared using the manufacturing process diagram as shown in FIG. 1.
쌀가루에 항산화소재로서 검은콩, 녹차, 브로콜리를 첨가하여 혼합하고 상기 혼합물을 10℃에서 24시간 동안 숙성하였였다. Black beans, green tea, and broccoli were added to rice flour as an antioxidant and mixed, and the mixture was aged at 10 ° C. for 24 hours.
숙성시킨 상기 혼합물에 정제수를 첨가하고 호바트 믹서기에서 1차 반죽을 한 후 상기 1차 반죽물을 130℃에서 30분 동안 증숙하고, 증숙이 끝난 후 2차 반죽을 실시하여 검은콩, 녹차, 브로콜리가 포함된 쌀가루 반죽물을 얻었다.Purified water was added to the aged mixture, and the first dough was kneaded in a Hobart mixer, and the first dough was steamed at 130 ° C. for 30 minutes, and after the steaming, the second dough was kneaded to give black beans, green tea, and broccoli. Obtained rice flour dough.
상기의 쌀가루 반죽물을 압출기에서 압출하여 면대를 제조한 다음 이 면대를 -20℃에서 급냉한 다음 30cm 길이로 절단하여 면 형태로 가공함으로써 칼슘이 포함된 국수용 면(쌀면)을 제조하였다.The rice flour dough was extruded in an extruder to prepare a noodle stand, and then the noodle stand was quenched at -20 ° C., and then cut into 30 cm lengths to produce a noodle noodles containing rice (rice noodles).
상기에서 쌀가루는 쌀을 세척 후 물에 4시간 동안 침지하고 40℃의 열풍으로 건조하여 쌀 표면의 물기를 제거하고, 분쇄기에서 분쇄하여 얻은 것을 사용하였다.In the above, the rice flour was used for the rice obtained by immersing in water after 4 hours and dried by hot air at 40 ℃ to remove the water on the surface of the rice, milled in a crusher.
상기에서 항산화소재인 검은콩, 녹차, 브로콜리는 분쇄기로 분쇄하여 분말화한 분말을 사용하였으며, 이때 검은콩은 쌀가루 중량 대비 4％를 사용하였고, 녹차는 쌀가루 중량 대비 3％ 사용하였고, 브로콜리는 쌀가루 중량 대비 3％ 사용하였다. Black beans, green tea, and broccoli, which are antioxidant materials, were pulverized using a pulverized powder. In this case, black beans used 4% of the weight of rice flour, green tea used 3% of the weight of rice flour, and broccoli rice flour. 3% by weight was used.
상기에서 정제수는 쌀가루 중량 대비 25％를 사용하였다.In the above purified water was used 25% by weight of the rice flour.
<실시예 2><Example 2>
검은콩 대신 오가피, 녹차 대신 매실, 브로콜리 대신 토코페놀을 각각 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 국수용 면을 제조하였다.Noodles instead of black beans, plums instead of green tea, noodles were prepared in the same manner as in Example 1 except for using tocophenol instead of broccoli, respectively.
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<시험예><Test Example>
상기 실시예 1 내지 실시예 2에서 제조한 국수용 쌀면과 대조구로서 검은콩, 녹차, 브로콜리를 사용하지 않고 실시예 1의 방법으로 제조한 국수용 면에 대해 맛, 향, 씹힘감, 전체적인 기호도와 관능검사를 실시하고 그 결과를 아래의 표 1에 나타내었다.Noodles prepared in Examples 1 to 2 and the noodles for the noodles prepared by the method of Example 1 without using black beans, green tea, broccoli as a control, taste, aroma, chewiness, overall preference Sensory tests were performed and the results are shown in Table 1 below.
상기에서 관능검사는 식품관련 분야에서 3년 이상 종사한 관능검사 요원 20인(남여 각각 10명)으로 하여 5점 척도법으로 측정하였다.The sensory test was performed by a five-point scale with 20 sensory test personnel (10 men and women each) who worked in food-related fields for more than 3 years.
표 1. 실시예 및 대조구의 관능검사Table 1. Sensory Evaluation of Examples and Controls
* 표 1에서 맛, 향, 전체적인 기호도는 관능검사 요원들의 점수 총합을 관능검사 요원수로 나눈 후 소수 둘째자리에서 반올림한 값이다.* In Table 1, taste, aroma, and overall acceptability are the values rounded up to two decimal places after dividing the total score of sensory test personnel by the number of sensory test agents.
* 5점 : 매우 우수, 4점 : 우수, 3점 : 보통, 2점 : 나쁨, 1점 : 매우 나쁨* 5 points: very good, 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: very bad
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.
상기 시험예의 결과에서처럼 본 발명의 항산화소재가 포함된 면은 대조구의 면과 비교시 동등 수준 이상의 관능성을 지니고 있어 관능성이 우수함을 알 수 있다.As shown in the results of the test example, the surface containing the antioxidant material of the present invention can be seen that it has excellent functional properties as having a functional level or more compared to the control surface.
특히 본 발명의 항산화소재가 포함된 면은 제조시 1차 반죽을 한 후 증숙을 하고 다시 2차 반죽을 하여 얻은 반죽물을 압출하여 얻기 때문에 종래 압출 후 증숙 또는 열처리하는 면에 비해 씹힘감 및/또는 쫄깃한 질감이 우수하다.In particular, the cotton containing the antioxidant material of the present invention is obtained by extruding the dough obtained by steaming after the first kneading and second kneading at the time of manufacture, compared to the conventional steaming or heat treatment after extrusion and chewing and / Or chewy texture is excellent.
또한 본 발명의 항산화소재가 포함된 면은 인체내에서 유해한 활성산소의 생성을 억제할 수 있는 항산화제를 포함하고 있어 기능성 또한 대조구에 비해 우수함을 알 수 있다.In addition, the surface containing the antioxidant material of the present invention contains an antioxidant that can inhibit the generation of harmful free radicals in the human body it can be seen that the functionality is also superior to the control.
본 발명의 면은 주식으로 사용하는 쌀의 용도 이외에도 쌀의 다른 소비처를 제공하여 쌀 재배 농가의 수입 증가에도 기여할 수 있다.The aspect of the present invention can contribute to increasing the income of rice growers by providing other consumers of rice in addition to the use of rice used as a staple.
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| KR20010100254A (en) * | 2000-03-30 | 2001-11-14 | 더블유. 유 병 | Preparing method for vitamin C rich noodle foods |
| KR20040036701A (en) * | 2004-03-31 | 2004-04-30 | 정일수 | Noodle composition effective in preventing adult disease and reducing body weight, containing wheat flour, rice flour, black rice, black bean, black sesame, red grape, green tea, herba houttuyniae, fructus aurantii immaturus and folium mori |
| KR100666104B1 (en) | 2005-06-24 | 2007-01-09 | 조양익 | Noodle dough composition |
| KR20080022005A (en) * | 2006-09-05 | 2008-03-10 | 김지동 | Method for manufacturing lice noodles |
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| KR20010100254A (en) * | 2000-03-30 | 2001-11-14 | 더블유. 유 병 | Preparing method for vitamin C rich noodle foods |
| KR20040036701A (en) * | 2004-03-31 | 2004-04-30 | 정일수 | Noodle composition effective in preventing adult disease and reducing body weight, containing wheat flour, rice flour, black rice, black bean, black sesame, red grape, green tea, herba houttuyniae, fructus aurantii immaturus and folium mori |
| KR100666104B1 (en) | 2005-06-24 | 2007-01-09 | 조양익 | Noodle dough composition |
| KR20080022005A (en) * | 2006-09-05 | 2008-03-10 | 김지동 | Method for manufacturing lice noodles |
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