KR100945450B1 - Functional noodles using egg, milk, rice and whole wheat - Google Patents

Abstract

The present invention relates to functional noodles using eggs, milk, rice, and whole wheat, replaces wheat flour with rice and whole wheat flour, and adds eggs, milk, and other functional ingredients to enhance the nutritional content of noodles lacking nutrients, and sensory characteristics The effect of improving the bar will be called a very useful invention in the food processing industry.

Eggs, milk, rice, whole wheat, noodles, ramen noodles, collagen, chlorella

Description

Functional noodles using egg, milk, rice and whole wheat}

The present invention relates to functional noodles using eggs, milk, rice, and whole wheat, and more particularly, to replace wheat flour with rice flour and whole wheat flour in noodle dough, and to add insufficient nutrition of ramen by adding eggs, milk, and other functional ingredients. It relates to a functional noodle supplemented with excellent sensory properties.

The origin of ramen originated from Chinese restaurants such as Yokohama Chinatown and Kobe Nankinmachi in Japan in the 1870s and from Sapporo in 1922. Pork bones, chicken, vegetables, and anchovies are usually eaten with soup, seasoned with broth, and eaten with Chinese zucchini. As ramen became very popular, instant ramen, which can be conveniently eaten, appeared. During the Sino-Japanese War, the Chinese packaged the emergency food, dried noodle, into fried foods for easy storage and added with a separate soup. The first instant ramen was launched in 1958, starting with `` chicken ramen '' produced by Sanshi Shokusan (now Nisshin Food). Nisshin Foods founder Ando Momofuku found how to make ramen after seeing fried noodles with oil.

  Instant ramen was introduced to Korea around 1960, and many food companies are now making and selling ramen products. Our country's ramen consumption is the fourth largest in the world, but the highest consumption per person is ramen. As of 2004, we consume 84 ramen per person, more than China (15 per person), the largest consumer of ramen, and Japan (40 per person).

However, with the growing interest in health, there is an increasing awareness of the harmfulness of instant noodles.

The harmful aspects of ramen are as follows.

First, it is harmful in terms of raw materials. Flour, the main ingredient of ramen, is not a nutritionally complete food compared to milk, beef or rice. The protein is low, and the ratio of essential amino acids that make up the protein of the human body is low and various amino acids are not evenly contained. In addition, gluten-containing proteins in wheat can damage the small intestine mucosa and cause digestive and malabsorption problems. Although preservatives are not added to ramen, the imported flour itself may contain preservatives. On the other hand, when an alkali agent and an antioxidant are added to the noodles, chemical seasoning is added to the soup, and various dried vegetables that are included in the ingredients of the soup are imported, and thus there is a risk in quality.

Second, there is a lack of nutrition. Ramen is high in calories by weight, but most of its nutrients are carbohydrates and fats, with little protein, vitamins and minerals. Therefore, it is impossible to eat only ramen and eat all the nutrients.

Third, the salt content is high. Ramen soup contains 2-3g of salt, so it is easy to exceed the recommended amount of 4g per day. Too much salt may cause hypertension, heart disease, stroke, and other adult diseases, especially in children, renal immaturity may be due to the excretory function and death.

Fourth, ramen is usually fried with palm oil and soybean oil. Palm oil is vegetable, but harmful to the body, 'saturated fatty acid' accounts for 50%, which is higher than 45% beef fat. In addition, soybean oil is saturated with fatty acids because hydrogen is added so as not to deteriorate during distribution. On the other hand, the oil that fry the ramen is used for a long time, thereby deteriorating the quality of the oil.

Therefore, efforts are made to make up for the shortcomings of the ramen mentioned above, and various products are being released based on this. As a conventional technology for improving ramen, products that have been added to various kinds of raw materials, such as ginkgo, situation mushroom extract, grains, green tea, Sinseoncho, Cheonggukjang, potatoes, ginseng. However, there are many aspects that are not enough to make up for the shortcomings.

Therefore, the present inventors have focused on preparing noodles that are rich in nutrition and have enhanced functionality as part of an effort to improve noodles. Ingredients of interest to the inventors are rice flour, whole wheat flour, milk, eggs, collagen and the like.

Rice does not stimulate insulin secretion compared to wheat, reducing fat obesity, and does not cause a sudden increase in blood sugar, which is effective in preventing diabetes. Also, lysine, one of the essential amino acids, is twice as high as wheat flour. The utilization rate in the body is higher than flour.

In addition, whole wheat flour is removed only from the skin of the wheat, there are a lot of dietary fiber and low carbohydrates, especially the whole wheat wheat germ is maintained, there is abundant vitamin B group that has an anti-aging effect. The use of whole wheat can minimize the loss of nutrients in flour by milling.

In addition, milk and eggs are not enough to supplement the lack of nutrients as a complete food.

Collagen, on the other hand, is a type of protein that is present in the skin, bones, cartilage, hair, teeth, digestive tract and blood vessels, and fills cells and cells to promote metabolism and is a very special fibrous form of 18 amino acids. It is a polymer structural protein. Collagen plays a role in maintaining healthy and elastic skin (70% of the dermis) in the human body. It also makes up 80% of the ligaments and fascia, and connects the bones and muscles like the cruciate ligaments of the knees and the Achilles tendon of the ankles. The membrane is the main ingredient of the membrane that wraps the organs. It is a protein that protects the organs by covering them with soft and tough membranes. It is the most important essential protein that accounts for more than 30% of the whole protein of our body. It is widely known that collagen is good for beauty as well as strengthening immune function. Recently, there have been reports of preventing cancer.

Until now, no noodles have been prepared using the above ingredients. Accordingly, the present inventors have made great efforts to prepare functional noodles, and have come to produce the nutritious and sensory noodles of the present invention by mixing the ingredients. In particular, the present invention determines that more balanced nutritional ramen is more urgently needed because students who eat the most nutrients eat a lot of ramen in schools or institutes. Taking into account the nutrients needed) and growth and health, and further considering the beauty and diet of women, one egg per 120g of ramen, kneaded with skim milk instead of dough water, reduced flour and the ratio of rice flour and whole wheat flour It was designed to meet the health and taste of the whole nation by adding collagen, chlorella, earlobe and garlic powder. In addition, it was intended to remove the risk factors due to the lactose treatment by preparing raw noodles not treated with lactose during the manufacturing process.

In particular, because China, like China, considers health and kidneys (including the reason why Chinese people consume less milk due to a smaller cause than Korean and Japanese kidneys), and is pushing the spread of milk in full swing in China, Milk ramen will be the best food for export.

Accordingly, an object of the present invention is to improve the shortcomings of commercial noodles, including ramen, using milk (or skim milk) in dough water, using rice flour and whole wheat flour, and adding various functional ingredients to nutrition To provide a cotton composition excellent in organoleptic properties.

The object of the present invention is to replace the flour with rice flour and whole wheat flour in the manufacture of noodles, to prepare the noodles by adding milk (or skim milk) and eggs which are complete foods, and by adding various functional raw materials, sensory inspection of the noodles It was achieved by confirming its superiority through.

The present invention is 25% by weight of rice flour, 25% by weight whole wheat flour, 5% by weight potato starch, modified starch 5% by weight, egg powder 10% by weight, skim milk 10% by weight, refined salt 1.3% by weight, fermented soy sauce 0.2% by weight, oligosaccharides It provides 0.6% by weight, collagen 0.5% by weight, chlorella 0.1% by weight, beet flour 0.5% by weight, glucosamine sulfate 0.1% by weight, garlic powder 0.1% by weight and purified water 16.6% by weight to provide a functional noodles composition do.

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The present invention relates to functional noodles using eggs, milk, rice, and whole wheat, replaces wheat flour with rice and whole wheat flour, and adds eggs, milk, and other functional ingredients to enhance the nutritional content of noodles lacking nutrients, and sensory characteristics The effect of improving the bar will be called a very useful invention in the food processing industry.

Hereinafter, the present invention will be described in detail with reference to specific examples, but the scope of the present invention is not limited only to these examples.

In order to prepare a ramen, a mixing process of mixing various ramen ingredients is required. Ramen raw materials include wheat flour, potato starch, modified starch, gluten, refined salt and other additives. Other additives may include various oils and fats, guar gum, polyphosphoric acid, lipoflavin, etc., depending on the characteristics of the cotton, and vitamins may be added. The modified starch of the raw material to make the noodles ripen in a quick time in cooking, to enhance the elasticity of the noodles, and serves to smooth and smooth. Gluten also maintains elasticity and improves texture. In addition, refined salt prevents seasoning, increased elasticity of cotton, imparts preservatives, and rapid drying of cotton. Emulsifying fats and oils enhance the texture, shape retention, and restorative workability of cotton and increase the texture. Guar gum improves the viscosity, feel and water retention of cotton. Polyphosphoric acid prevents cotton texture, elasticity, expansion and loosening.

However, wheat flour, which is the main ingredient of ramen, has a low proportion of essential amino acids in nutrition and does not contain various amino acids evenly, and may cause digestive and absorption disorders due to gluten. I decided to replace it with whole wheat flour.

Example  1: rice flour, Whole wheat flour  Preparation of Added Ramen

In general, ramen contains about 70 to 80% by weight of starch, including wheat flour. In the present invention, a general ramen compounding ratio (A) consisting of 60% by weight of wheat starch, 10% by weight of potato starch, 10% by weight of modified starch, and 20% by weight of other additives was set. Potato starch and modified starch of the above components were named 'other starch', and other additives were composed of 1.3% by weight of refined salt, 0.6% by weight of fermented soy sauce, 0.2% by weight of oligosaccharides and other purified water.

In order to examine the effect of replacing wheat flour with wheat flour and whole wheat flour, an improved blending ratio (B, C, D) in which the wheat flour was replaced with rice flour and whole wheat flour was set, and noodles were prepared based on this. The rice flour and whole wheat flour were used commercially available raw materials.

Table 1 shows the general ramen compounding ratio (A) and the improved compounding ratios (B, C, D) of the present invention.
General ramen compounding ratio and improved ramen compounding ratio of the present invention ingredient General ramen compounding ratio (A) Improved ramen compounding ratio (B) Improved ramen compounding ratio (C) Improved ramen compounding ratio (D) Wheat flour 60 - Rice flour - 20 30 40 Whole wheat flour - 40 30 20 Potato starch 10 10 10 10 Modified starch 10 10 10 10 Other additives Refined salt 1.3 1.3 1.3 1.3 Fermented Soy Sauce 0.6 0.6 0.6 0.6 oligosaccharide 0.2 0.2 0.2 0.2 Purified water 17.9 17.9 17.9 17.9

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In the improved ramen compounding ratio of the present invention, the B compounding ratio was composed of rice flour and whole wheat flour in a 1: 2 weight ratio, and the C compounding ratio was 1: 1 and the D compounding ratio was 2: 1. The noodles were prepared by the conventional method using the above compounding ratio. After kneading the noodles, the dough was naturally aged for about 1 hour. The aged dough was made in the form of noodles using several rollers and an extruder to make a unique shape of ramen, and then rolled in a tortuous shape by adjusting the speed of the conveyor belt. The cotton pad formed by the rolling process was moved to a conveyor belt, and passed through a steam box to steam using 100 ° C. or more steam. The steamed noodle was cut to a certain size without lactation to complete ramen.

Experimental Example  1: rice flour, Whole wheat flour  Sensory evaluation of added ramen

Sensory evaluation was performed on four kinds of ramen prepared in Example 1. In the sensory evaluation method, the ramen was cooked in boiling water without soup for 4 minutes to evaluate the appearance, texture, taste, and overall preference of noodle. 20 trained panelists were selected and the appearance was not very good (1 point), the appearance was very good (5 points), and the appearance was evaluated very poorly (1 point), the texture was chewy and very good. The texture was evaluated in the range of (5 points), and the taste was evaluated from very poor taste (1 point) to very good taste (5 points). In addition, overall preference was evaluated from very poor (1 point) to very good (5 points). The results are shown in Table 2 below as an average.

Sensory Evaluation of Ramen Using Rice Flour and Whole Wheat Flour ingredient Exterior Organization flavor Overall preference General ramen compounding ratio (A) 4.1 3.5 3.6 3.5 Improved ramen compounding ratio (B) 3.8 3.8 4.2 3.9 Improved ramen compounding ratio (C) 3.6 3.8 4.4 4.2 Improved ramen compounding ratio (D) 4.0 3.7 4.0 4.0

As shown in Table 2, the improved compounding ratio of the present invention was not significantly different in appearance and texture compared to general ramen.

However, in terms of taste and overall preference, it was confirmed that the improved ramen was much better than the general ramen. Among them, the addition of rice flour and whole wheat flour in a weight ratio of 1: 1 showed the highest preference (C). After this, it was decided to mix rice flour and whole wheat flour 1: 1. As a result of the addition of rice flour and whole wheat flour in the range of 20 to 25% by weight, it is determined that ramen using rice flour and whole wheat flour can effectively replace ordinary ramen using wheat flour.

Example  2: egg powder, Skim milk  Additive ramen manufacture

Ramen is high in calories by weight, but most of its nutrients are carbohydrates and fats, with little protein, vitamins and minerals. In order to improve this, in the present invention, the egg and milk components were added to the improved ramen compounding ratio prepared in Example 1. In the present invention, although egg powder was used as an egg ingredient and skim milk as a milk ingredient, it was determined that the same effect could be obtained even when using eggs (egg eggs) or ordinary milk. All the above raw materials were used commercially.

In the improved ramen compounding ratio (C) prepared in Example 1, potato starch and modified starch were each lowered by 5% by weight, and rice powder and whole wheat flour were lowered by 5% by weight, respectively, 10% by weight of egg powder and 10% by weight of skim milk. It was. The compounding ratio was named C-1. Egg powder can be used in the range of 5 to 15% by weight, it is preferable to set it to 15% by weight or less, since odor occurs in the cotton when 15% by weight or more is added, and 5 to 15% by weight of skim milk. It can be used as, but the addition of more than 15% by weight had a disadvantage that the texture is significantly reduced. You can use eggs (eggs) instead of egg powder,

Table 3 below shows the compounding ratio of the present invention to which eggs and milk are added.
Ramen combination with egg and milk ingredient General ramen compounding ratio (A) Improved ramen compounding ratio (C) Ramen compounding ratio with egg and milk (C-1) Wheat flour 60 - Rice flour - 30 25 Whole wheat flour - 30 25 Potato starch 10 10 5 Modified starch 10 10 5 Egg powder - - 10 Skim milk - - 10 Other additives Refined salt 1.3 1.3 1.3 Fermented Soy Sauce 0.6 0.6 0.6 oligosaccharide 0.2 0.2 0.2 Purified water 17.9 17.9 17.9

Experimental Example 2: Sensory evaluation of ramen noodles with egg powder and skim milk

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The ramen noodle was prepared in the same manner as in Example 1 at the above-mentioned compounding ratio C-1, and the sensory evaluation of the ramen produced by the C-1 compounding ratio was performed by the sensory evaluation method shown in Experimental Example 1.

The results are shown in Table 4 below.

Sensory Evaluation Results of Egg Powder and Skim Milk ingredient Exterior Organization flavor Overall preference General ramen compounding ratio (A) 4.1 3.5 3.6 3.5 Improved ramen compounding ratio (C) 3.6 3.8 4.4 4.2 Improved ramen compounding ratio (C-1) 4.0 3.7 4.6 4.4

As a result of sensory evaluation, as shown in Table 4, in the case of ramen added with egg powder and skim milk (C-1 blending ratio), the appearance was improved compared to the improved ramen blending ratio (C), and the taste and overall preference increased. Could.

Example  3: improvement of other additives by addition of collagen, chlorella, etc.

In order to improve the functionality and functionality of the ramen prepared in Example 2, the functional raw material was added to the other additives in the C-1 blending ratio. Collagen, chlorella, glucosamine sulfate, beet flour and garlic powder were selected as the functional raw materials to be added. Collagen serves to make the skin elastic, chlorella supplements the nutrients of ramen and makes it look good. Glucosamine sulfate is expected to help prevent arthritis. It is expected to supplement dietary fiber and inorganic salts, and garlic powder to provide antioxidant effects. Addition amount of each component was set as an optimized value by repeated experiments, 0.2 ~ 0.5% by weight collagen, 0.01 ~ 0.1% by weight chlorella, 0.1 ~ 0.5% by weight 톳 powder, 0.01 ~ 0.1% by weight glucosamine sulfate, garlic As for powder, 0.01 to 0.1 weight% was preferable.

The compounding ratio (C-1-1) of the functional raw material added to this experiment is shown in Table 5 below.

Functional ingredient addition ratio Other additives Improved ramen compounding ratio (C-1) Ramen compounding ratio with egg and milk (C-1-1) Refined salt 1.3 1.3 oligosaccharide 0.2 0.2 Fermented Soy Sauce 0.6 0.6 Collagen - 0.5 Chlorella - 0.1 Powder - 0.5 Glucosamine Sulfate - 0.1 Garlic Powder - 0.1 Purified water 17.9 16.6 Total amount 20 20

Experimental Example  3: Sensory Evaluation of Ramen by Addition of Functional Ingredients

Sensory evaluation was performed on the ramen added with the functional raw materials (collagen, chlorella, beetroot, glucosamine sulfate, garlic powder) prepared in Example 3. The results are shown in Table 6 below.

Sensory Evaluation Results by Addition of Functional Ingredients ingredient Exterior Organization flavor Overall preference General ramen compounding ratio (A) 4.1 3.5 3.6 3.5 Improved ramen compounding ratio (C) 3.6 3.8 4.4 4.2 Improved ramen compounding ratio (C-1) 4.0 3.7 4.6 4.4 Functional ingredient added ramen compounding ratio (C-1-1) 4.3 3.6 4.7 4.6

As shown in Table 6, it was found that the appearance evaluation was improved due to the addition of the functional raw material. In addition, it was confirmed that the taste and overall preferences increased. The appearance was slightly green due to the addition of chlorella, and the result of sensory evaluation was judged to be increased. Addition of functional raw materials can enhance not only nutrition but also sensuality, so it is expected to induce consumers' purchase desire even if it is on the market.

Experimental Example  4: Nutritional Analysis of Noodles of the Present Invention

The nutritional value of ramen (C-1-1) using eggs, milk, rice and whole wheat of the present invention was analyzed and compared with general ramen (A).

According to the AOAC method (1990), the crude ingredients were measured by the Kjeldahl method, the crude fat by the Soxhlet extraction method, and the ash content by direct ashing at 600 ° C. Carbohydrate content was calculated after the moisture content was measured by atmospheric heating at 105 ℃, the calorie content was calculated from carbohydrate, fat and protein content. Sodium content and potassium content were analyzed by ICP-AES (JY 38 Plus, France). Analytical conditions were 40.66 MHZ, 12 L / min plasma gas flow and 0.2 L / min sheath gas flow.

The analytical results are shown in Table 7 below.

Component analysis result of ramen of the present invention Based on ingredient content (100 g) Regular Ramen (A) Ramen noodles with functional ingredients (C-1-1) Calories (kcal) 510 360 Carbs (g) 81 65 Crude Protein (g) 11 18 Crude fat (g) 17 3 Potassium (mg) - 185 Calcium (mg) 145 265

As a result of the analysis, it was confirmed that the calorie content of ramen was reduced overall. This was judged to be due to not fried ramen. Crude protein, potassium, and calcium content of the ingredients increased overall, which is believed to be due to the addition of milk and egg ingredients.

As a result of nutritional ingredients, the ramen of the present invention is low in calories, low in fat content, and it is believed that calcium and potassium, which are insufficient nutritional ingredients of ramen, can be remarkably improved.

Claims (2)

Rice flour 25%, whole wheat flour 25%, potato starch 5%, modified starch 5%, egg powder 10%, skim milk 10%, refined salt 1.3%, fermented soy sauce 0.2%, oligosaccharide 0.6% , 0.5% by weight of collagen, 0.1% by weight of chlorella, 0.5% by weight of beetroot, 0.1% by weight of glucosamine sulfate, 0.1% by weight of garlic powder and 16.6% by weight of purified water. delete