KR101188798B1 - Manufacturing method of the highly preservative noodle and the products by using this method - Google Patents

Abstract

The present invention relates to a method for producing noodles (저장) having excellent storage properties including high active calcium and alcohol, and noodles prepared by using the same.

According to the present invention, it is possible to produce noodles with remarkably improved storage properties without changing the taste and texture of the cotton's inherent color, taste and aroma.

High activity calcium, calcium oxide, alcohol, cotton

Description

Manufacturing method of noodles with excellent storage properties and noodles manufactured using the same {Manufacturing method of the highly preservative noodle and the products by using this method}

The present invention relates to a method for preparing noodles having excellent storage properties and to noodles prepared using the same, and more particularly, a method for preparing noodles (麵) having excellent storage properties including high active calcium and alcohol, and manufacturing using the same. It is about the side.

Noodles are a food product that is steadily growing due to its convenience and economic benefits as the proportion of the food service industry increases with economic development.

In particular, as the interest in low-calorie raw noodles products containing moisture rather than dried products is increasing, they are being mass-produced and distributed.

Raw noodles are products with high moisture content and low shelf life during distribution, causing many problems.

The recommended shelf life of non-sterilized non-sterilized products is 2 days between April and October at room temperature and 5 days between November and March, and 7 days under refrigerated conditions. If the method is used, the shelf life is limited to one month.

Therefore, manufacturers use a variety of methods to extend the shelf life of these products, of which the most commonly used alcohol dipping method has a problem that does not significantly extend the shelf life.

Microbiological factors are important factors in maintaining the quality of raw noodles.These microbiological factors include the total number of bacteria and E. coli or E. coli, and according to the current food regulations, the number of general bacteria allowed is 1.0 × 10 ⁶ cfu / g or less. E. coli is negative.

In order to extend the shelf life of raw noodles, treatment is required to inhibit the growth of microorganisms. It is recommended to use food preservatives to prevent food corruption and deterioration and to extend the shelf life and shelf life of foods. However, most preservatives are artificial synthetic products, and their stability is a problem, so the development and application of food preservatives from natural products This is necessary.

Korean Patent No. 10-0270228 discloses a method for producing calcium oxide of high purity by electrolyzing shellfish at a high temperature, and freshness when spraying or immersing the calcium oxide aqueous solution on vegetables, fruits, fish, meat, etc. It is described to increase by 3 to 4 times.

The inventors of the present invention is that the calcium oxide is manufactured from natural products, and it is known that there is no harm even when drinking by human, it is expected to improve the shelf life of raw noodles with high moisture content, which has a high probability of microbial contamination. Efforts have been made to improve the shelf life of cotton using the calcium oxide, and as a result, when the cotton is prepared with a high concentration of ionic activity and edible high active calcium and alcohol, the cotton has its own color and taste. It was confirmed that the shelf life of the cotton was remarkably improved without changing the taste and texture of the scent and the like, and completed the present invention.

Therefore, the main object of the present invention is to provide a method capable of improving the storage of the noodles without changing the taste and texture of the cotton, such as color, taste, aroma.

According to one aspect of the present invention, the present invention provides a method for producing a noodles having excellent storage properties including high active calcium and alcohol.

The high active calcium is a step of crushing the dried shells to a diameter of about 5mm, putting the shell powder thus prepared into a heat-resistant container into an electric furnace, 200 ~ 200,000Volt at a temperature of 1,000 ~ 5,000 ℃ in the electric furnace It means the calcium oxide produced by the manufacturing method consisting of a step of applying a circulating electrolytic decomposition of shell shell for 10 to 20 hours by applying an alternating voltage.

The alcohol should be an edible alcohol, it is preferable to use a fermentation alcohol exhibiting a purity of about 95%.

In the cotton manufacturing method of the present invention, the content of the high active calcium is 0.01 to 0.2 parts by weight, and the content of the alcohol is 3 to 7 parts by weight based on 100 parts by weight of wheat flour.

In the cotton manufacturing method of the present invention, the content of the high active calcium is 0.05 to 0.15 parts by weight, and the content of the alcohol is 4 to 6 parts by weight based on 100 parts by weight of wheat flour.

When the content of the high active calcium and alcohol is prepared in a too low content, the storage capacity of the prepared cotton is lowered, and when the cotton is prepared in a too high content, the preference and texture of the prepared cotton is lowered It is preferable to use it within the range, and it is limited based on the result proved through the experiment of this inventor.

According to another aspect of the present invention, the present invention provides a cotton having excellent storage properties produced by the above production method.

Hereinafter, the manufacturing method of the said high active calcium is demonstrated more concretely.

In the production method of the high active calcium, the shells are first washed with water, completely dried by hot air, and then crushed to about 5 mm in diameter. The shell powder thus obtained is placed in a heat-resistant container with a lid and placed in a heat-resistant electric furnace having a structure as shown in FIG. Heat-resistant electric furnaces are ceramic phase three-phase furnaces with graphite electrode plates on both sides.

The shell is subjected to high temperature baking for 10-20 hours by applying a voltage of 200-200,000V at 1,000 to 5,000 ° C to the heat-resistant electric furnace as described above. In general, since CaCO ₃ decomposes at 900 to 950 ° C. to generate CO ₂ gas, electrolysis in the method of the present invention is preferably performed at a temperature of 1,000 ° C. or higher. Since CaCO ₃ exceeds 5,000 ° C., the calcining effective rate of CaCO ₃ no longer increases (reaction rate dr = 0), so it is economical to electrolyze at a temperature below 5,000 ° C. Although CaCO ₃ decomposes even when the voltage is 200 V or less, it takes a long time and it is not economical. If it exceeds 200,000 V, the efficiency no longer increases to obtain CaO (reaction rate dr = 0), which is not preferable. The higher the temperature and voltage, the higher the purity of the produced CaO, and volatilizes impurities such as iron oxide.

The temperature and voltage used for firing and electrolysis can be carried out by appropriately adjusting according to the use of CaO.

For example, in the case of drinking water, food and medicine, it is preferable to set the temperature and voltage used for electrolysis to 1,800 to 2,000 ° C and 50,000 to 100,000V. For animals and plants, it is preferably set to 1600 to 1800 ° C and 20,000 to 50,000V, and to 1500 to 1600 ° C and 15,000 to 28,000V for wastewater purification and soil improvement.

After completion of the electrolysis process, the container containing the raw material is taken out of the heat-resistant heat transfer furnace, and the lid of the container is opened, quenched by cold air, pulverized for use, and then packaged in a plastic bag or a container that can block moisture. Calcium oxide produced by the above method is a high purity calcium oxide with a purity of 99.9% or more and almost no impurities.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1 Preparation of Highly Active Calcium

The shells were washed with water, completely dried by hot air, and then crushed to about 5 mm in diameter. The shell powder thus obtained was placed in a heat-resistant container with a lid and placed in a heat-resistant electric furnace having a structure as shown in FIG. 1. The heat-resistant electric furnace is a ceramic material three-phase furnace in which graphite electrode plates are mounted on both sides.

The shell was subjected to high temperature plastic electrolysis for 10 to 12 hours by applying a voltage of 50,000 to 100,000 V at a temperature of 1800 to 2000 ° C. to the heat-resistant electric furnace as described above.

After the high temperature plastic electrolysis process was completed, the container containing the raw material was taken out of the heat-resistant heat transfer furnace, the lid of the container was opened, quenched by cold air, pulverized, and then packaged in a plastic bag or container capable of blocking moisture.

Experimental Example 1. Investigation of the appropriate concentration of high active calcium showing microbial growth inhibitory effect (antibacterial)

For the antimicrobial activity of high activity calcium, four Gram-positive bacteria and Salmonella typhimurium KCTC2514 and Escherichia coli O157: H7 ATCC43895 from Listeria monocytogenes KCTC3569, Staphylococcus aureus KCTC1621, Bacillus subtilis isolated from soil, Bacillus cereus KCTC1013 Was used as the strain to be tested. BHIA (Brain Heart Infusion Agar, Difco Laboratories, Detroit, MI, USA) and TSA (Tryptic Soy Agar, Difco Laboratories, Detroit, MI, USA) were used, and each strain was cultured in an optimal growth condition and medium. It was used for the experiment (see Table 1).

[Table 1] Growth conditions of the experimental strain

Strain Culture medium Incubation temperature
Gram-positive bacteria Listeria monocytogene KCTC3569 BHIA 37 ℃ Staphylococcus aureus KCTC1621 TSA 37 ℃ Bacillus subtilis TSA 30 ℃ Bacillus cereus KCTC1013 TSA 30 ℃ Gram-negative bacteria Salmonella typhimurium KCTC2514 TSA 37 ℃ Escherchia coli O157: H7 ATCC43895 TSA 37 ℃

end. Minimum growth inhibition concentration (MIC) measurement

TSA and BHIA medium containing 0.05, 0.1, 0.15 or 0.2% of high active calcium were inoculated with the strains pre-incubated for 24 hours at the culture temperature of each strain, and then cultured for 72 hours to observe colony formation. The concentration at which cell colonies were not formed was defined as the minimum growth inhibitory concentration (MIC).

Highly active calcium used in this experiment was not used in the experiment because the solubility is lower at a concentration of 0.2% or more, the concentration was determined up to 0.05 ~ 0.2%.

As a result, as shown in Table 2, B. subtilis was the strain that showed the highest antibacterial activity of high active calcium, showing no growth at a concentration of 0.1% of high active calcium. L. monocytogenes did not show growth in 0.2% concentration media. S. aureus , B. cereus , S. typhimurium , and E. coli O157: H7 showed the growth of bacteria even at the concentration of 0.2% of high activity calcium, and it was confirmed that high activity calcium did not inhibit the growth.

[Table 2]

Strain High active calcium concentration (%) 0.05 0.1 0.15 0.2 Listeria monocytogenes KCTC3569 + ¹⁾ + + ^-2) Staphylococcus aureus KCTC1621 + + + + Bacillus subtilis + - - - Bacillus cereus KCTC1013 + + + + Salmonella typhimurium KCTC2514 + + + + Escherchia coli O157: H7 ATCC43895 + + + +

* 1): Growing, 2): Not growing.

I. Growth inhibition effect by concentration

Inoculated with TSB and BHI medium containing 0, 0.05, 0.1, 0.15 or 0.2% of high active calcium, inoculated at a concentration of 10 ⁵ CFU / mL or 10 ² CFU / mL for 24 hours, The viable cell count was measured at 12 hour intervals during time incubation.

As a result, as shown in Table 3, S. aureus , B. cereus , S. typhimurium , E. coli O157: H7 were inoculated with 10 ⁵ CFU / ml of the initial bacterial counts. Also showed similar results to the control (added 0% high active calcium) and did not show growth inhibition effect. L. monocytogenes was found to be 4.74 wh 0.03 log No. CFU / ㎖ showed a decrease of about 5 log cycles compared to the control, B. subtilis showed a decrease of about 1 log cycle, and thus the two strains have a proliferation inhibitory effect.

As shown in Table 4, when the initial bacterial count was inoculated to 10 ² CFU / mL, B. cereus , S. typhimurium , and E. coli O157: H7 were added to the strains with higher amounts of high active calcium after 12 hours of culture. The growth was slow, but after 24 hours of cultivation, there was no significant difference from the control and no significant growth inhibitory effect. S. aureus showed 1 log cycle and B. subtilis decreased 3 log cycle, and L. monocytogenes showed the highest antimicrobial activity (6 log cycle).

[Table 3]

Strain High active calcium concentration (%) Culture time (hours) 0 12 24
Listeria monocytogene KCTC3569 0 5.32 ± 0.01 ¹⁾ 8.48 ± 0.11 9.39 ± 0.05 0.05 5.36 ± 0.01 8.62 ± 0.20 9.49 ± 0.02 0.1 5.34 ± 0.02 7.74 ± 0.11 9.37 ± 0.01 0.15 5.48 ± 0.01 6.94 ± 0.07 9.43 ± 0.02 0.2 5.17 ± 0.22 4.95 ± 0.32 4.74 ± 0.03
Staphylococcus aureus
KCTC1621 0 5.00 ± 0.01 8.50 ± 0.17 9.32 ± 0.07 0.05 5.08 ± 0.01 8.70 ± 0.08 9.30 ± 0.09 0.1 5.00 ± 0.08 8.38 ± 0.01 9.12 ± 0.03 0.15 5.18 ± 0.04 7.31 ± 0.44 8.99 ± 0.09 0.2 4.87 ± 0.03 7.17 ± 0.24 9.17 ± 0.05

Bacillus subtilis 0 5.24 ± 0.18 7.06 ± 0.10 7.52 ± 0.06 0.05 5.44 ± 0.03 6.81 ± 0.08 7.25 ± 0.07 0.1 5.42 ± 0.05 6.69 ± 0.09 6.92 ± 0.08 0.15 5.29 ± 0.23 6.63 ± 0.06 6.68 ± 0.07 0.2 5.48 ± 0.01 6.45 ± 0.01 6.52 ± 0.12
Bacillus cereus KCTC1013 0 5.04 + 0.03 8.05 ± 0.05 7.04 ± 0.11 0.05 5.09 ± 0.01 8.21 ± 0.03 8.06 ± 0.09 0.1 5.11 ± 0.05 8.14 ± 0.02 8.01 ± 0.09 0.15 5.17 ± 0.12 8.04 ± 0.05 7.88 ± 0.06 0.2 5.08 ± 0.01 7.66 ± 0.08 7.79 ± 0.03
Salmonella typhimurium KCTC2514 0 5.04 ± 0.06 8.74 ± 0.01 9.06 ± 0.02 0.05 4.93 ± 0.04 8.91 ± 0.01 9.15 ± 0.01 0.1 4.91 ± 0.19 8.74 ± 0.26 9.14 ± 0.01 0.15 4.98 ± 0.03 8.99 ± 0.01 9.09 ± 0.03 0.2 5.02 ± 0.03 8.80 ± 0.03 8.91 ± 0.21
Escherchia coli O157: H7
ATCC43895 0 5.33 ± 0.04 9.08 ± 0.07 9.01 ± 0.05 0.05 5.11 ± 0.05 9.15 ± 0.01 9.09 ± 0.12 0.1 5.21 ± 0.07 9.11 ± 0.09 9.18 ± 0.07 0.15 5.17 ± 0.07 8.72 ± 0.24 9.01 ± 0.07 0.2 5.18 ± 0.06 8.93 ± 0.06 9.01 ± 0.04

* 1): Mean value ± standard deviation of 3 replicates.

[Table 4]

Strain High active calcium concentration (%) Culture time (hours) 0 12 24
Listeria monocytogene KCTC3569 0 2.44 ± 0.03 ¹⁾ 6.45 ± 0.05 9.52 ± 0.08 0.05 2.35 ± 0.01 6.11 ± 0.01 8.10 ± 0.14 0.1 2.51 ± 0.09 4.10 ± 0.02 6.71 ± 0.05 0.15 2.32 ± 0.06 3.84 ± 0.07 6.43 ± 0.06 0.2 2.41 ± 0.04 3.03 ± 0.01 3.81 ± 0.07
Staphylococcus aureus
KCTC1621 0 1.74 ± 0.06 5.85 ± 0.01 9.14 ± 0.04 0.05 1.60 ± 0.01 5.92 + 0.11 9.14 ± 0.01 0.1 1.89 ± 0.16 5.39 ± 0.04 9.12 ± 0.06 0.15 1.78 ± 0.01 4.52 ± 0.45 8.94 ± 0.20 0.2 1.89 ± 0.41 3.57 ± 0.11 8.09 ± 0.24

Bacillus subtilis 0 2.00 ± 0.06 4.99 ± 0.13 6.33 ± 0.14 0.05 2.11 ± 0.01 4.75 ± 0.63 6.43 ± 0.19 0.1 2.62 ± 0.24 4.50 ± 0.38 6.32 ± 0.01 0.15 2.00 ± 0.01 4.17 ± 0.24 6.13 ± 0.01 0.2 2.22 ± 0.06 3.24 ± 0.28 3.14 ± 0.14
Bacillus cereus KCTC1013 0 2.18 ± 0.14 6.95 ± 0.05 8.17 ± 0.08 0.05 2.10 ± 0.14 6.94 ± 0.05 8.24 ± 0.06 0.1 2.00 ± 0.01 6.80 ± 0.12 8.18 ± 0.04 0.15 2.26 ± 0.08 6.33 ± 0.04 8.10 ± 0.11 0.2 2.04 ± 0.01 5.43 ± 0.09 7.98 ± 0.07
Salmonella typhimurium KCTC2514 0 2.04 ± 0.06 8.77 ± 0.01 8.90 ± 0.11 0.05 1.95 ± 0.07 8.79 ± 0.02 9.14 ± 0.07 0.1 1.93 ± 0.04 8.89 ± 0.07 9.11 ± 0.04 0.15 1.95 ± 0.01 9.00 ± 0.05 9.06 ± 0.01 0.2 2.06 ± 0.08 8.80 ± 0.05 8.91 ± 0.07
Escherchia coli O157: H7
ATCC43895 0 2.51 ± 0.11 9.07 ± 0.23 9.29 ± 0.12 0.05 2.52 ± 0.01 9.10 ± 0.02 9.25 ± 0.10 0.1 2.47 ± 0.21 9.33 ± 0.01 9.17 ± 0.05 0.15 2.43 ± 0.01 9.21 ± 0.09 9.15 ± 0.03 0.2 2.46 ± 0.15 8.88 ± 0.07 8.98 ± 0.03

* 1): Mean value ± standard deviation of 3 replicates.

All. Bactericidal disinfection

It was measured by AOAC (1) test method. 0.1 or 0.2% high active calcium solution was used as the test solution, and Staphylococcus aureus ATCC6538 and Escherichia coli ATCC10536 were used as test strains.

As a result, as shown in Table 5, as a result of the bactericidal disinfection of the high activity calcium to E. coli showed a reduction effect of more than 8 log CFU / g and was effective as a fungicide. However, S. aureus showed a decrease of 3.71 ~ 4.10 log CFU / g.

[Table 5]

High activity calcium
density Cell reduction rate (log CFU / g) Staphylococcus aureus
ATCC6538 Escherichia coli
ATCC10536 0.1% 3.71 ± 0.10 ¹⁾ > 8.00 0.2% 4.10 ± 0.11 > 8.00

* 1): Mean value ± standard deviation of 3 replicates.

Example 2 Preparation of Highly Active Calcium-Contained Raw Noodles

Gravity grade 1 wheat flour (CJ, Seoul, Korea) and salt (sun salt, salt love) for preparing raw noodles used in this example were purchased commercially.

In this example, raw noodles were prepared by adding alcohol alone or together with high active calcium in addition to high active calcium, and alcohol treatment was performed using a fermented alcohol (Korea Ethanol Supplies Company, Seoul, Korea) having an alcohol content of 95%.

Raw noodles were mixed and kneaded in each ratio as shown in Table 6, and then the dough was put into a plastic bag and aged at room temperature for 1 hour. The aged dough was passed through a five-stage roller using a noodle maker (YW874AS, YAMATO Mfg. Co. LTD., Kagawa, Japan) to form a cotton bar having a thickness of about 3 mm, and a cotton strand having a thickness of 3 mm was drawn to prepare raw noodles. The prepared raw noodles were put in a container of PP material (11 × 14 × 5cm) in 80g units, put in a NY / PE packaging material, heat sealed, and stored at a temperature of 10 ° C.

[Table 6] Blending ratio of raw noodles

process Flour (g) Highly active calcium (g) Alcohol (ml) Salt (g) Water (ml) No treatment 2,000 - - 80 800 Alcohol 5% 2,000 - 40 80 800 Highly active calcium 0.1%, alcohol 5% 2,000 2.8 40 80 800 Highly active calcium 0.2%, alcohol 5% 2,000 5.6 40 80 800 Highly active calcium 0.2% 2,000 5.6 - 80 800

Experimental Example 2 Investigation of Characteristics of Raw Noodles Containing High Active Calcium

The characteristics of each raw noodles prepared in Example 2 were investigated.

end. pH measurement

10 g of raw noodles sample was added to 90 ml of sterile saline solution, mixed and ground, and then the pH of the filtrate was measured using a pH meter (720 A, Orion Research Inc., Boston, MA, USA).

As a result, as shown in Figure 2, the initial pH was higher pH as the amount of addition of high active calcium increased, but the longer the storage period showed a tendency to decrease the pH in all treatments. The control (untreated) had a pH decrease of 5.195 after 24 days of storage and an alcohol treatment of 5.316. The 0.1% addition of high active calcium increased slightly to pH 9.164 after 10 days of storage and then gradually decreased to pH 7.888 after 42 days of storage. The pH of 0.2% high active calcium increased to 10.195 and 10.112 at 10 days of storage and then decreased to pH 9.128 after 42 days of storage. It was thought that the experimental group which added 0.2% of high active calcium without alcohol added showed a sharp decrease in pH at 42 days of storage, which contributed more to storage stability when alcohol and high active calcium were added together.

I. Chromaticity measurement

Using color QUEST II, Hunter Associates Laboratory Inc., Cambridge, MA, USA, it is expressed in lightness (L), redness (a, redness / greenness), and yellowness (b, yellowness / blueness). It was. At this time, L, a, b value of the standard white board was 100, 0, 0.

As a result, as shown in Table 7, L value (brightness) was the lowest as 70.49 when 0.1% of high active calcium was added. The a value (red) was lower in the high active calcium addition group than the raw noodles without the high active calcium addition, and the b value (yellowness) was the higher in the high active calcium addition sphere and the yellowness increased slightly when alcohol was added. It was. Alkalization of the flour dough by the addition of high active calcium affects the flavonoid family pigments of the flour and appears yellow. These results were similar to the tendency of low L value and high b value when chitosan was added.

[Table 7]

Chromaticity L value a value b value No treatment 74.72 -0.68 17.22 Alcohol 5% 75.32 -0.56 17.64 Highly active calcium 0.1%, alcohol 5% 70.49 -1.86 22.16 Highly active calcium 0.2%, alcohol 5% 74.45 -1.36 25.18 Highly active calcium 0.2% 73.03 -1.62 23.41

All. Measurement of texture of raw noodles

The texture of the cooked raw noodles was investigated, and the texture analyzer (TA.XTplus, Stable Micro Systems Ltd., England) was used to check the firmness, cohesiveness, adhesiveness, springiness, and guminess. Gumminess, chewiness and brittleness were measured three times and expressed as average values. One strand of cooked and cooled cooking surface was placed on the platform for 3 minutes and measured using a circular probe with a diameter of 2 cm. mastication, table speed; 60 mm / min, adapter type; It was set to a 20 mm circle.

As a result, as shown in Table 8, the hardness of raw noodles added with 0.2% of high active calcium was significantly higher than that of the control (no treatment) and other treatments, but the raw noodles containing 0.1% of high active calcium were significantly different from those of the control. There was no significant difference. The gumminess and chewability were highest in raw noodles added with 0.2% high active calcium and alcohol, and the lowest in raw noodles added with alcohol only. Adhesion, elasticity, and cohesiveness of raw noodles containing high active calcium or alcohol were slightly higher than those of the control, but there was no significant difference between samples. Therefore, the addition of 0.1% high active calcium did not significantly affect the texture of raw noodles.

[Table 8]

Robustness Adhesion Shout Coherence Sword Chewiness No treatment 502.21 ±
70.07 ^{1) c2)} -33.45 ±
22.42 ^b 0.97 ±
0.01 ^b 0.70 ±
0.04 ^b 350.35 ±
52.75 ^c 340.48 ±
51.40 ^c Alcohol 5% 354.29 ±
53.62 ^d -10.27 ±
6.68 ^a 0.99 ±
0.02 ^a 0.75 ±
0.02 ^a 264.92 ±
43.57 ^d 261.69 ±
40.05 ^d Highly active calcium 0.1%, alcohol 5% 479.83 ±
9.78 ^c -19.32 ±
15.15 ^ab 0.98 ±
0.01 ^ab 0.75 ±
0.02 ^a 376.79 ±
44.25 ^c 368.26 ±
42.35 ^c Highly active calcium 0.2%, alcohol 5% 983.49 ±
43.18 ^a -28.16 ±
12.89 ^ab 0.97 ±
0.02 ^ab 0.76 ±
0.01 ^a 742.75 ±
31.82 ^a 723.10 ±
29.77 ^a Highly active calcium 0.2% 847.07 ±
70.13 ^b -22.07 ±
8.57 ^ab 0.97 ±
0.02 ^b 0.76 ±
0.02 ^a 640.28 ±
47.33 ^b 621.11 ±
53.04 ^b

* 1): Mean value ± standard deviation of 3 replicates.

* 2): If the result of the same column is written in the same alphabet, it means that there is no special difference ( p <0.05).

la. Change in total bacterial counts during storage

10 g of fresh noodles and 90 ml of sterile saline solution (0.85% NaCl, w / v) were placed in a sterile bag with filter paper. This sterile bag was homogenized for 1 minute and 30 seconds at 260 rpm using a stomacher (stomacher, 400 Circulator, Seward Ltd., West Sussex, England), and then the liquid passed through the filter paper was used as a test solution for microbial testing.

1 ml of the test solution was appropriately diluted in 10-fold steps, and 100 μl of each dilution was inoculated in plate count agar (Difco Laboratories, Detroit, MI, USA) medium to examine aerobic viable cell counts, and incubated at 37 ° C. for 2 days. The microbial colonies formed (co) were counted. In order to examine the number of yeasts and molds in the same way, the colonies formed after incubating with YM agar (Difco Laboratories, Detroit, MI, USA) for 2-5 days at 25 ℃ was counted. The number of microorganisms is expressed in log colony forming unit (CFU) / g.

The composition standard of raw noodles products by food industry is regulated to be less than 6.00 log CFU / g for alcohol immersion products.

As a result, in the case of aerobic microorganisms, as shown in Figure 3, the general bacterial count of the control (control) initially increased from 2.31 log CFU / g to 6.96 log CFU / g after 7 days of storage and the baseline at the fastest rate Exceeded. Alcohol-free raw noodles showed 6.01 log CFU / g after 14 days of storage, and the general bacteria increased more slowly than the control. The general bacterial count of the high active calcium added group was low as 2.09 ~ 2.45 log CFU / g until 24 days of storage. As the storage period increased, raw noodles containing 0.1% high active calcium and alcohol increased to 6.25 log CFU / g after 35 days of storage, while raw noodles containing 0.2% of high active calcium only added 5.58 log CFU after 42 days of storage. / g was reached. Raw noodles added with 0.2% high active calcium and alcohol remained at 2.48 log CFU / g even after 42 days of storage, satisfactorily satisfying the standards set by the current Food Code. According to the above results, when 0.2% of high active calcium and alcohol are added together, the growth of microorganisms is suppressed, and the shelf life of raw noodles is greatly increased, but only 0.2% of high active calcium or 0.1% and the addition of alcohol also increase the growth of general bacteria. It can be seen that it effectively inhibits.

In the case of yeast and mold, as shown in FIG. 4, yeast and mold were not initially detected, but after 7 days of storage, the yeast and mold of the control increased rapidly to 6.80 log CFU / g. Alcohol treatment increased more slowly than control, but increased to 6.03 log CFU / g after 14 days of storage. The high active calcium supplements showed low levels from 1.94 to 2.25 log CFU / g until 24 days of storage, but gradually increased to 6.33 log CFU / g after 35 days of storage. Yeasts and molds increased more slowly than 0.2% high active calcium and 0.1% high active calcium, and showed 5.35 log CFU / g after 42 days of storage. After 42 days, the yeast and mold counts were 2.46 log CFU / g, which greatly influenced the storage of raw noodles.

hemp. Sensory test

The preference items of color, taste, and aroma, the strength of the texture (chewability, hardness, elasticity, foreign matter), and the overall preference are made as characteristic items. The degree of preference was evaluated by the 9-point scale method (very good (9 points), good (7 points), normal (5 points), dislikes (3 points), very dislikes (1 point), and the intensity was very strong (9 points). ), Strong (8 points), moderately strong (7 points), slightly stronger (6 points), neither strong nor weak (5 points), slightly weak (4 points), moderately weak (3 points), very weak (2 points) Points), and none (1 point) were evaluated by the 9-point scale method. Sensory test personnel were selected and trained. Samples were randomly ordered to eliminate sensory test errors.

As a result, as shown in Table 9, there was no significant difference in the degree of preference for color, taste, and aroma according to the addition of high active calcium during storage. However, after 7 days of storage, the control (no treatment) decreased sharply due to deterioration due to decay, and after 10 days of storage, the degree of preference of alcohol treatment was very low. Raw noodles treated with high active calcium retained their organoleptic properties longer, but there was no significant difference according to the addition rate of high active calcium. However, the higher the active calcium addition rate, the lower the preference for taste and aroma. The overall acceptability of raw noodles added with 0.1% high active calcium and alcohol was highest, followed by raw noodles containing 0.2% high active calcium and alcohol, and raw noodles containing only 0.2% high active calcium.

As shown in Table 10, the hardness of the texture was significantly higher than that of the control (non-treated) and alcohol-treated, high raw calcium added high active calcium. The higher the addition rate of calcium, the higher the hardness. The higher the hardness, the lower the overall acceptability of cooked raw noodles. Chewability and elasticity were greater in raw noodles with high calcium than those without. The intensity of the foreign matter was very low in all samples and there was no significant difference between the samples. The addition of high active calcium did not appear to produce foreign matter on raw noodles.

In conclusion, when the raw noodles were prepared by adding 0.1% of high active calcium and 5% of alcohol, the shelf life was improved compared to the control, and the sensory properties were better than those of the treatment containing alcohol or 0.2% of high active calcium. .

TABLE 9

process
Saved date No treatment Alcohol 5% Highly active calcium 0.1%, alcohol 5% Highly active calcium 0.2%, alcohol 5% Highly active calcium 0.2%



color 0 6.57 ± 1.72 ^{1) a2)} 6.29 ± 1.60 ^ab 5.14 ± 0.38 ^b 7.50 ± 0.55 ^a 7.50 ± 0.55 ^a 3 6.00 ± 1.93 ^ab 5.88 ± 1.89 ^ab 5.25 ± 1.04 ^b 7.13 ± 0.64 ^a 7.43 ± 1.13 ^a 7 4.14 ± 1.21 ^c 4.88 ± 1.13 ^c 6.13 ± 1.13 ^b 7.86 ± 0.90 ^a 7.50 ± 1.22 ^a 10 2.60 ± 1.14 ^b 2.88 ± 0.99 ^b 5.50 ± 1.41 ^a 6.63 ± 1.30 ^a 6.75 ± 1.28 ^a 14 - 3.00 ± 1.10 ^b 5.33 ± 1.37 ^a 6.33 ± 1.21 ^a 6.00 ± 0.89 ^a 17 - - 6.00 ± 1.79 ^a 6.00 ± 0.63 ^a 6.00 ± 0.63 ^a 21 - - 5.50 ± 2.26 ^a 6.17 ± 1.47 ^a 6.00 ± 1.26 ^a



flavor 0 6.29 ± 2.06 ^a 6.29 ± 1.60 ^a 5.57 ± 1.13 ^a 6.67 ± 1.37 ^a 7.00 ± 1.67 ^a 3 5.63 ± 1.51 ^a 5.75 ± 1.04 ^a 5.75 ± 1.04 ^a 5.75 ± 0.89 ^a 5.71 ± 1.25 ^a 7 3.43 ± 1.62 ^b 4.88 ± 1.46 ^a 5.88 ± 1.73 ^a 6.00 ± 0.01 ^a 5.67 ± 0.82 ^a 10 2.00 ± 0.71 ^c 3.88 ± 1.81 ^b 6.38 ± 1.30 ^a 5.00 ± 0.93 ^ab 5.13 ± 0.83 ^ab 14 - 3.83 ± 1.72 ^a 4.00 ± 1.79 ^a 3.17 ± 1.47 ^a 3.17 ± 1.72 ^a 17 - - 5.33 ± 1.37 ^a 3.50 ± 1.05 ^b 4.33 ± 1.63 ^ab 21 - - 5.17 ± 1.17 ^a 3.50 ± 1.38 ^a 3.83 ± 1.47 ^a



incense 0 6.29 ± 2.06 ^a 6.14 ± 1.95 ^a 5.14 ± 1.07 ^a 5.83 ± 1.33 ^a 5.83 ± 1.60 ^a 3 5.75 ± 1.39 ^a 5.25 ± 1.04 ^a 5.13 ± 1.13 ^a 5.00 ± 1.07 ^a 5.14 ± 0.69 ^a 7 3.71 ± 1.80 ^b 4.75 ± 1.28 ^ab 5.75 ± 1.67 ^a 5.43 ± 0.53 ^a 5.17 ± 0.75 ^ab 10 3.00 ± 1.22 ^b 4.00 ± 0.93 ^ab 5.38 ± 1.60 ^a 3.88 ± 1.46 ^ab 3.88 ± 1.55 ^ab 14 - 3.50 ± 1.87 ^a 4.17 ± 1.94 ^a 3.83 ± 1.60 ^a 3.67 ± 1.51 ^a 17 - - 5.50 ± 1.05 ^a 4.50 ± 1.76 ^a 4.50 ± 1.64 ^a 21 - - 4.67 ± 1.37 ^a 4.00 ± 0.89 ^a 4.17 ± 0.75 ^a



Overall
Likelihood 0 5.71 ± 2.36 ^a 5.43 ± 1.90 ^a 5.86 ± 1.35 ^a 7.00 ± 1.41 ^a 7.33 ± 1.51 ^a 3 5.50 ± 1.60 ^a 5.88 ± 1.13 ^a 5.63 ± 0.92 ^a 5.75 ± 1.58 ^a 5.71 ± 1.38 ^a 7 3.43 ± 1.40 ^b 5.25 ± 1.28 ^a 6.25 ± 1.75 ^a 5.71 ± 1.11 ^a 5.67 ± 1.21 ^a 10 2.60 ± 0.55 ^c 4.00 ± 1.20 ^b 6.13 ± 0.99 ^a 5.13 ± 0.83 ^ab 5.00 ± 1.31 ^ab 14 - 3.83 ± 1.47 ^a 5.33 ± 1.37 ^a 3.83 ± 1.33 ^a 3.67 ± 1.51 ^a 17 - - 5.17 ± 1.47 ^a 3.50 ± 1.38 ^a 4.00 ± 1.79 ^a 21 - - 5.33 ± 1.21 ^a 3.83 ± 0.98 ^a 4.00 ± 1.55 ^a

* 1): Mean value ± standard deviation of 3 replicates.

* 2): If the result of the same column is written in the same alphabet, it means that there is no special difference ( p <0.05).

[Table 10]

process
Saved date No treatment Alcohol 5% Highly active calcium 0.1%, alcohol 5% Highly active calcium 0.2%, alcohol 5% Highly active calcium 0.2%



Chewiness 0 5.43 ± 2.44 ^{1) ab2)} 5.00 ± 2.08 ^b 6.43 ± 1.51 ^ab 7.00 ± 1.63 ^ab 7.57 ± 1.27 ^a 3 3.75 ± 1.39 ^b 4.63 ± 1.41 ^b 6.13 ± 1.46 ^a 6.38 ± 0.92 ^a 7.00 ± 1.20 ^a 7 3.50 ± 1.20 ^c 4.86 ± 0.69 ^b 5.75 ± 0.89 ^b 6.88 ± 0.64 ^a 7.25 ± 1.28 ^a 10 2.20 ± 0.45 ^d 3.63 ± 0.92 ^c 5.75 ± 1.71 ^b 7.00 ± 0.76 ^a 7.25 ± 1.67 ^a 14 - 3.33 ± 1.03 ^b 5.50 ± 1.38 ^a 6.00 ± 2.00 ^a 6.33 ± 2.07 ^a 17 - - 5.33 ± 1.21 ^b 6.50 ± 1.87 ^ab 7.17 ± 0.98 ^a 21 - - 5.00 ± 0.89 ^a 6.33 ± 1.37 ^a 6.33 ± 1.51 ^a



Hardness 0 4.14 ± 1.77 ^b 3.86 ± 1.21 ^b 6.14 ± 1.21 ^a 6.43 ± 1.27 ^a 7.43 ± 1.13 ^a 3 3.63 ± 1.19 ^b 4.50 ± 1.31 ^b 6.13 ± 1.13 ^a 6.63 ± 0.74 ^a 7.25 ± 1.67 ^a 7 3.50 ± 1.20 ^d 4.71 ± 0.95 ^c 6.00 ± 0.76 ^b 6.63 ± 1.06 ^ab 7.25 ± 1.28 ^a 10 2.00 ± 0.01 ^d 3.25 ± 1.04 ^c 5.75 ± 0.46 ^b 6.75 ± 1.04 ^ab 7.13 ± 1.64 ^a 14 - 3.33 ± 1.51 ^a 5.17 ± 2.14 ^a 5.67 ± 2.42 ^a 6.17 ± 2.86 ^a 17 - - 4.67 ± 1.63 ^a 6.33 ± 1.75 ^a 6.67 ± 1.37 ^a 21 - - 5.33 ± 0.52 ^a 6.83 ± 1.72 ^a 6.67 ± 1.51 ^a



Elasticity 0 4.86 ± 2.04 ^bc 4.57 ± 1.51 ^c 6.29 ± 1.11 ^ab 7.00 ± 1.15 ^a 7.29 ± 0.76 ^a 3 3.75 ± 1.39 ^c 4.50 ± 1.41 ^bc 5.75 ± 0.89 ^ab 6.00 ± 1.51 ^ab 6.13 ± 1.89 ^a 7 3.38 ± 1.19 ^c 4.71 ± 0.95 ^bc 5.88 ± 1.25 ^ab 6.25 ± 1.39 ^a 6.63 ± 1.77 ^a 10 2.00 ± 0.71 ^b 3.25 ± 1.28 ^b 5.88 ± 0.64 ^a 6.50 ± 1.20 ^a 6.50 ± 1.85 ^a 14 - 3.17 ± 2.14 ^a 4.50 ± 1.38 ^a 4.17 ± 1.60 ^a 4.33 ± 1.63 ^a 17 - - 4.50 ± 1.87 ^a 5.67 ± 1.63 ^a 5.67 ± 1.86 ^a 21 - - 5.33 ± 1.37 ^a 4.50 ± 1.87 ^a 5.00 ± 2.19 ^a



Foreign body 0 2.57 ± 1.07 ^a 2.71 ± 1.25 ^a 3.43 ± 1.90 ^a 3.14 ± 1.68 ^a 3.57 ± 1.62 ^a 3 2.38 ± 0.92 ^a 2.63 ± 1.19 ^a 3.25 ± 1.58 ^a 3.50 ± 2.00 ^a 4.00 ± 2.20 ^a 7 2.63 ± 1.41 ^a 2.57 ± 0.98 ^a 2.88 ± 1.64 ^a 2.63 ± 1.60 ^a 2.75 ± 1.75 ^a 10 2.00 ± 1.00 ^a 200 ± 0.93 ^a 2.38 ± 1.06 ^a 2.75 ± 1.39 ^a 2.75 ± 1.39 ^a 14 - 2.17 ± 0.98 ^a 2.50 ± 1.38 ^a 2.83 ± 1.60 ^a 3.00 ± 1.67 ^a 17 - - 2.00 ± 1.10 ^a 2.00 ± 0.89 ^a 2.00 ± 0.89 ^a 21 - - 2.00 ± 1.55 ^a 1.83 ± 1.17 ^a 1.83 ± 1.17 ^a

* 1): Mean value ± standard deviation of 3 replicates.

* 2): If the result of the same column is written in the same alphabet, it means that there is no special difference ( p <0.05).

bar. Statistical analysis

Statistical processing of data was performed using SAS program (SAS Institute Inc., Cary, NC, USA). The ANOVA test and Duncan's multiple range test method were used to test the significance at the significance level p <0.05.

As described above, according to the present invention, when manufacturing a cotton product containing high active calcium and alcohol in an appropriate concentration, it is possible to prepare a cotton product with remarkably improved storage properties without changing the taste and texture of the cotton product inherent color, taste, aroma, etc. Can be.

1 is a schematic diagram of a heat-resistant electric furnace used for producing high active calcium.

Figure 2 is a graph showing the measured hydrogen ion concentration (pH) according to the storage period of the cotton product prepared by including independently or in combination with high active calcium and alcohol.

Figure 3 is a graph showing the measurement of the change in the number of aerobic microorganisms according to the storage period of the cotton product prepared by including independently or in combination with high active calcium and alcohol.

Figure 4 is a graph showing the measurement of the change in the number of yeast and mold according to the storage period of the cotton product prepared by including independently or in combination with high active calcium and alcohol.

Claims (4)

To 100 parts by weight of flour 0.05 to 0.15 parts by weight of highly active calcium prepared by firing and electrolyzing the shell powder at a temperature of 50,000 to 200,000 volts at a temperature of 1,000 to 5,000 ° C. for 10 to 20 hours; 4-6 weight part of alcohol is added, The manufacturing method of the noodles excellent in storage property. delete delete A cotton having excellent shelf life prepared by the method of claim 1.

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