KR101288542B1 - Rice noodle with the extract of ogaza and soy protein isolate - Google Patents
Rice noodle with the extract of ogaza and soy protein isolate Download PDFInfo
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- 239000000284 extract Substances 0.000 title claims abstract description 52
- 229940071440 soy protein isolate Drugs 0.000 title description 9
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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
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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
- 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
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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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- 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
- A23V2250/2132—Other phenolic compounds, polyphenols
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- 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
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
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- Polymers & Plastics (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
Description
본 발명은 쌀 면에 관한 것으로, 더욱 상세하게는 오가자 추출물 및 분리대두단백을 포함하는 쌀 면에 관한 것이다.
The present invention relates to rice noodles, and more particularly, to rice noodles comprising an organza extract and soy protein isolate.
식생활 패턴이 고급화 및 다양화되면서 식생활 습관이 서구화되어 육류와 밀가루 제품의 소비는 증가하는 반면, 쌀의 소비는 급격히 감소하고 있다. 이에 쌀소비 촉진 차원에서 다양한 가공식품을 만들려는 시도가 활발히 이루어지고 있는데, 주류를 비롯한 다양한 식품(떡, 국수, 빵, 한과 등)으로 쌀 가공제품들이 시중에 유통되고 있다. As dietary patterns become more advanced and diversified, western dietary habits are increasing, leading to an increase in the consumption of meat and flour products, while a sharp decrease in the consumption of rice. In order to promote rice consumption, attempts are being made to make a variety of processed foods. Rice processed products are being distributed on the market in a variety of foods including rice, noodles, bread, and Korean confectionery.
하지만, 대부분의 쌀 가공제품은 밀가루 제품에 쌀가루를 일부 첨가하여 제조되고 있기 때문에, 밀가루 제품과 비교시 품질상 많은 문제점이 대두하고 있다. 특히, 쌀 면의 경우, 기존의 밀가루 제면 공정 활용시, 가용성 물질이 용출되어 국수의 탁한 현상을 유발하는 등 쌀가루 특유의 텍스처, 식감 등이 최종 면류 제품의 품질 저하를 초래하고 있다. However, since most rice processed products are manufactured by adding a portion of rice flour to flour products, there are many problems in quality when compared to flour products. Particularly, in the case of rice noodles, the texture and texture of rice flour, which are unique to rice flour, are causing deterioration of the final noodle products, such as soluble substances are eluted to cause turbidity of noodles when the existing flour making process is utilized.
따라서, 이를 개선하기 위한 연구가 필요한 실정인데, 쌀가루에는 밀가루에 함유된 글루텐이란 단백질이 함유되어 있지 않아, 제면 시 안정적 네트워크 형성 및 탄력적인 식감이 결여되므로, 이를 극복하기 위한 대체 소재의 개발이 요구되고 있다.Therefore, research is needed to improve this problem. Since gluten in wheat flour does not contain protein, there is a lack of stable network formation and elastic texture at the time of noodle making, therefore, it is necessary to develop alternative materials to overcome this problem. It is becoming.
본 발명은 쌀 면의 제면 적성을 향상시키기 위한 방법으로, 쌀 면의 가용성 물질 용출량 제어 및 식감 향상에 기여할 수 있는 방법을 개발하여 제공하고자 한다.
The present invention is a method for improving the noodle making capacity of rice noodles, to develop and provide a method that can contribute to the control of elution of soluble substances in rice noodles and to improve the texture.
상기 목적을 달성하기 위하여, 본 발명은 쌀가루에 오가자 추출물 및 분리대두단백을 첨가하여 쌀가루 조성물을 제조한 후, 반죽을 쳐 제조된 것을 특징으로 하는 쌀 반죽 조성물을 제공한다.In order to achieve the above object, the present invention provides a rice dough composition, characterized in that after the addition of the Ogaza extract and separated soy protein to rice flour to prepare a rice flour composition, it was made by kneading.
일반적으로 쌀은 지역에 따라 생산되는 특성이 달라 자포니카형과 인디카형으로 구분하고 있다. 대한민국을 포함한 동아시아의 쌀은 자포니카형으로 윤택과 끈기를 갖지만, 국수를 만들기가 용이하지 않아 조리 시 끊어지거나 국물이 탁해지는 현상이 일어난다. 이와 같은 이유로 인해 쌀 100%의 국수를 제조하는 데에는 무리가 있으며, 밀가루를 첨가하거나 글루텐을 첨가하는 등의 방법으로 쌀 국수를 제조하고 있다. (SedaYalcin 등. 2008. International Journal of Food Science and Technology. 43:1637-1644). 하지만, 글루텐은 소장에서 발생하는 유전성 알레르기 질환인 셀리악(celiac) 병의 원인이기 때문에, 기술적으로 밀가루 또는 글루텐이 첨가되지 않은 쌀 면의 제조 요구가 증가하고 있다. In general, rice is divided into japonica type and indica type due to different characteristics produced in different regions. East Asian rice, including the Republic of Korea, is japonica-shaped and has a shine and tenacity, but it is not easy to make noodles, so it breaks when cooking or the soup becomes cloudy. For this reason, it is difficult to prepare 100% rice noodles, and rice noodles are manufactured by adding flour or gluten. (SedaYalcin et al. 2008. International Journal of Food Science and Technology. 43: 1637-1644). However, because gluten is the cause of celiac disease, a hereditary allergic disease that occurs in the small intestine, there is a growing demand for the manufacture of rice noodles without added flour or gluten.
쌀 가루는 부드러운 맛과 무색, 저 알러지 특성, 저농도의 식염, 쉽게 분해되는 탄수화물로 구성되어 있어, 글루텐-프리 식품에 가장 적합한 식품으로 알려져 있는데, 쌀의 영양학적 우수성 등이 알려지면서 쌀 면의 중요성이 부각되고 있다. Rice flour is composed of soft taste, colorlessness, low allergy, low concentration of salt, and easily decomposed carbohydrate, making it the best food for gluten-free food. This is emerging.
본 발명에서는 글루텐-프리 식품으로서의 쌀 면의 제조를 위해 폴리페놀-단백질의 상호작용을 이용하고자 하였다. 즉, 오가자 추출물의 폴리페놀과 분리대두단백의 단백질 성분이 서로 상호작용하여 네트워크를 형성하게 함으로써, 글루텐 첨가 없이도, 훌륭한 제면 특성을 보이는 쌀 면을 제조하고자 한 것이다. The present invention seeks to exploit the interaction of polyphenol-proteins for the production of rice noodles as gluten-free foods. That is, the polyphenols of the Ogaza extract and the protein components of the isolated soy protein interact with each other to form a network, thereby preparing a rice noodle having excellent noodle properties without gluten addition.
본 발명에서 사용되는 오가자 추출물은 액상 형태의 추출액일 수도 있고, 건조분말로 제조된 것일 수도 있다. 액상 형태의 추출액인 경우, 그대로 사용할 수도 있지만, 필요에 따라 농축 또는 물에 희석하여 사용할 수 있다. 건조분말 형태의 오가자 추출물을 사용할 경우는, 건조분말을 물에 현탁하여 사용할 수 있다. Organza extract used in the present invention may be a liquid extract form, or may be prepared as a dry powder. In the case of the liquid extract form, it may be used as it is, but may be concentrated or diluted in water as necessary. In the case of using a powdered organza extract, the dry powder may be suspended in water and used.
한편, 본 발명의 쌀 반죽 조성물에 있어서, 바람직하게 분리대두단백은 전체 쌀가루 조성물 중 5~15%(w/w) 첨가되는 것이 좋다. 상기의 범위에서 오가자 추출물 내의 폴리페놀과 네트워크 형성이 용이하기 때문이다. On the other hand, in the rice dough composition of the present invention, preferably separated soy protein is added 5-15% (w / w) of the whole rice flour composition. This is because it is easy to form a network with the polyphenol in the organza extract in the above range.
한편, 본 발명의 쌀 반죽 조성물에 있어서, 바람직하게 오가자 추출물은 액상의 추출액을 사용할 수 있는데, 반죽 제조시 물 대신 사용되는 것이다. 사용에 적합한 농도로 조절하기 위해 농축 또는 물에 희석할 수도 있다. On the other hand, in the rice dough composition of the present invention, preferably the Ogaza extract can be used as a liquid extract, which is used in place of water when preparing the dough. It may also be concentrated or diluted in water to adjust to a concentration suitable for use.
한편, 본 발명의 쌀 반죽 조성물에 있어서, 오가자 추출액은 5~20 Brix의 당 농도를 갖는 오가자 추출액이 쌀가루 조성물 전체 중량 대비 0.65~0.75의 비율만큼 첨가되는 것이 좋다. 상기의 범위에서 분리대두단백과 네트워크 형성이 용이하기 때문이다. On the other hand, in the rice dough composition of the present invention, the Ogaza extract is preferably added by the ratio of 0.65 ~ 0.75 to the total weight of the rice flour composition of the Ogaza extract having a sugar concentration of 5 ~ 20 Brix. This is because the soy protein and the network are easily formed in the above range.
한편, 본 발명의 쌀 반죽 조성물에 있어서, 쌀가루는 글루텐 또는 밀가루가 첨가되지 않는 것일 수 있다. 본 발명에 의할 경우, 글루텐 또는 밀가루의 첨가없이도 제면 특성이 훌륭히 발휘될 수 있음이 확인되었기 때문이다.On the other hand, in the rice dough composition of the present invention, rice flour may be one that is not added gluten or flour. According to the present invention, it was confirmed that the noodle-making properties can be exerted well without the addition of gluten or wheat flour.
한편, 본 발명의 쌀 반죽 조성물에 있어서, 쌀가루에는 소금이 첨가될 수 있다. 소금은 반죽시 단백질들 간의 결합을 도와 제면 특성을 증진시키는 효과를 발휘하기 때문이다. On the other hand, in the rice dough composition of the present invention, salt may be added to the rice flour. This is because salt has the effect of promoting the binding properties of the protein during the kneading.
한편, 본 발명 또 다른 형태로 상기 본 발명의 쌀 반죽 조성물로부터 제조된 쌀 면을 제공한다. 쌀 반죽 조성물로부터 쌀 면의 제조는 제면기 등을 이용하여 공지의 절차에 의해 수행가능하므로, 이에 대한 상세한 설명은 생략하기로 한다.
On the other hand, another aspect of the present invention provides a rice noodle prepared from the rice dough composition of the present invention. Since the production of rice noodles from the rice dough composition can be carried out by a known procedure using a noodle making machine or the like, a detailed description thereof will be omitted.
본 발명에서는 오가자 추출물 및 분리대두단백을 사용함으로써, 기존 쌀 면의 문제점인 가용성 성분의 용출을 막고, 식감을 향상시킬 수 있었다. In the present invention, by using the Ogaza extract and separated soy protein, it was possible to prevent the dissolution of soluble components, which is a problem of conventional rice noodles, and improve the texture.
또한, 오가자가 가지고 있는 생리활성 기능을 기대할 수 있어, 건강에 이롭고, 쌀의 소비를 촉진시킬 수 있기 때문에 산업적으로 활용가치가 매우 높다.
In addition, it can be expected to have the biologically active function of Ogaza, which is beneficial to health and can promote the consumption of rice, so the industrial value is very high.
도 1은 일반적인 쌀 면의 사진이고,
도 2은 분리대두단백을 첨가하지 않고, 오가자 추출물을 첨가하여 제조한 쌀 면의 사진이며,
도 3은 오가자 추출물을 첨가하지 않고, 분리대두단백을 첨가하여 제조한 쌀 면의 사진이며,
도 4은 본 발명의 오가자 추출물과 분리대두단백을 함께 첨가하여 제조한 쌀 면의 사진이다. 1 is a photograph of a typical rice noodles,
Figure 2 is a photograph of the rice noodles prepared by adding the Ogaza extract, without adding the separated soy protein,
Figure 3 is a photograph of the rice noodles prepared by adding the separated soy protein without adding the organza extract,
Figure 4 is a photograph of the rice noodles prepared by adding the Ogaza extract and soy protein separated of the present invention.
이하, 본 발명의 구성을 하기 실시예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the configuration of the present invention will be described in more detail through the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
[[ 실시예Example 1: 오가자 추출물 및 1: organo extract and 분리대두단백을Soy Protein Isolate 첨가한 쌀 면의 제조] Preparation of Added Rice Noodles]
쌀가루에 대하여 쌀가루 전체 중량 중 10%를 분리대두단백으로 대체하고, 쌀가루와 분리대두단백 혼합물의 전체 무게 대비 0.02 비율만큼의 소금을 넣어 잘 혼합한 후, 상기 쌀가루와 분리대두단백 혼합물의 전체 무게 대비 0.70 비율만큼의 오가자 추출물을 혼합하여 10분간 반죽하였다. 이때, 오가자 추출물은 오가자 건조과실 200 g 당 물 1L를 첨가하여 추출한 것으로, 농도가 13 Brix인 것을 사용하였다. For rice flour, replace 10% of the total weight of rice flour with separated soy protein, mix well with 0.02 ratio of the total weight of rice flour and separated soy protein mixture, mix well, and compare the total weight of the rice flour and soy protein mixture. 0.75 ratio of the Ogaza extract was mixed and kneaded for 10 minutes. At this time, the extract of Ogaza was extracted by adding 1 L of water per 200 g of dried fruit, and the concentration was 13 Brix.
이후, 상기의 반죽을 랩에 싸서 40℃에서 2시간 동안 숙성시킨 후, 제면기를 통해 제면하였다. Thereafter, the dough was wrapped in a wrap and aged at 40 ° C. for 2 hours, and then nipped through a noodle machine.
도 1은 대조군(무첨가군)으로서, 상기 본 발명의 실시예 1에 따른 쌀 면의 제조과정 중 '분리대두단백 및 오가자 추출물을 첨가하지 않고 제조한 쌀 면(일반적인 쌀 면)'의 사진이다. 도 2는 또 다른 대조군으로서, 상기 본 발명의 실시예 1에 따른 쌀 면의 제조과정 중 '분리대두단백을 첨가하지 않고, 오가자 추출물을 첨가하여 제조한 쌀 면'의 사진이다. 도 3은 또 다른 대조군으로서, 상기 본 발명의 실시예 1에 따른 쌀 면의 제조과정 중, '오가자 추출물을 첨가하지 않고, 분리대두단백을 첨가하여 제조한 쌀 면'의 사진이다. 도 4는 본 발명의 실시예에 따른 '오가자 추출물과 분리 대두 단백을 모두 첨가하여 제조한 쌀 면'의 사진이다. 1 is a control (no addition group), a photo of 'rice noodles (general rice noodles) prepared without addition of soy protein and soybean extract separated' during the manufacturing process of the rice noodles according to Example 1 of the present invention. Figure 2 is another control, during the manufacturing process of the rice noodle according to the first embodiment of the present invention is a photograph of 'rice noodle prepared by adding the extract without the soybean protein, soybean extract'. Figure 3 is another control, during the manufacturing process of the rice noodles according to the first embodiment of the present invention, is a photograph of 'rice noodles prepared by adding the separated soy protein, without adding Ogaza extract'. Figure 4 is a photograph of 'rice noodles prepared by adding both the Ogaza extract and separated soy protein' according to an embodiment of the present invention.
한편, 하기에서는 대조군으로는 설정한, '분리대두단백 및 오가자 추출물을 모두 사용하지 않은 무첨가 군(이하, 표 1, 표 2, 및 표 3에서 '쌀가루'라고 함)', '오가자 추출물만을 첨가한 군(이하, 표 1, 표 2, 및 표 3에서 '쌀가루+오가자 추출물'이라고 함)' 및 '분리대두단백만을 첨가한 군(이하, 표 1, 표 2, 및 표 3에서 '쌀가루+분리대두단백'이라고 함)'과 실험군인 본 발명의 '분리대두단백 및 오가자 추출물을 모두 첨가한 군(이하, 표 1, 표 2, 및 표 3에서 '쌀가루+오가자 추출물+분리대두단백'이라고 함)'의 특성을 상호 비교하였다.
On the other hand, in the following set as a control group, 'addition free soy protein and organo extracts did not use both (hereinafter referred to as' rice flour 'in Table 1, Table 2, and Table 3),' added only Ogaza extract One group (hereinafter referred to as' rice flour + organza extract 'in Table 1, Table 2, and Table 3) and' added soybean meal '(hereinafter referred to as' rice flour + in Table 1, Table 2, and Table 3) 'Soybean protein') and the 'soybean protein and organo extract' added to the group of the present invention (hereinafter referred to as 'rice flour + organo extract + separated soy protein' in Table 1, Table 2, and Table 3) ')' Characteristics were compared.
[[ 실험예Experimental Example 1: 상기에 1: above 실시예Example 1에서 제조한 쌀 면의 탁도 측정] Turbidity Measurement of Rice Noodles Prepared in 1]
제조된 쌀 면을 끓인 후, 탁도를 측정하고, 그 결과를 표 1에 나타내었다. 이때, 조리수 탁도는 쌀 면을 끓인 후, 삶은 국수를 건져내고 남은 용출물을 상온에서 식힌 후, UV-VIS 스펙트로포토미터(spectrophotometer)를 이용하여 675 nm에서 흡광도를 측정함으로써 계측하였고, 흡광도 측정은 3회 반복하여 평균값을 구하였다.After boiling the prepared rice noodles, turbidity was measured, and the results are shown in Table 1. At this time, the turbidity of the cooked water was measured by boiling the rice noodles, taking out the boiled noodles, cooling the remaining eluate at room temperature, and measuring the absorbance at 675 nm using a UV-VIS spectrophotometer. The average value was obtained by repeating the procedure.
분리대두단백Soy Protein Isolate
상기 표 1에서 무첨가군으로 쌀가루만 넣어 만든 면의 탁도를 100%로 봤을 때, 오가자 추출물을 첨가한 면의 경우, 약 7%가 증가하였는데, 이는 오가자 추출물 자체의 흡광도에 의한 것일 수 있다. In Table 1, when the turbidity of the noodles made by adding only rice flour to the additive-free group was 100%, in the case of adding the Ogaza extract, about 7% increased, which may be due to the absorbance of the Ogaza extract itself.
한편, 대조군으로서 분리대두단백을 첨가할 경우 약 52% 감소하였고, 실험군인 오가자 추출물과 분리대두 단백을 함께 첨가할 경우, 약 66%까지 감소하였다. On the other hand, when the isolated soy protein was added as a control group was reduced by about 52%, and when added together with the experimental group Ogaza extract and separated soy protein, it was reduced by about 66%.
이는 추출물과 분리 대두 단백의 상호작용으로 현저한 탁도 감소 효과가 나타났음을 의미한다.
This means that the turbidity reduction effect was shown by the interaction of the extract and the isolated soy protein.
[[ 실험예Experimental Example 2: 상기 2: above 실시예Example 1에서 제조한 쌀 면의 조리 중 손실( Loss during cooking of rice noodles CookingCooking lossloss )의 측정]Measurement of)
본 실험에서는 상기 실시예 1에서 제조한 쌀 면의 조리 중 손실을 측정하고자 하였다. In this experiment, we tried to measure the loss during cooking of the rice noodles prepared in Example 1.
쌀 면을 끓인 후 용출액을 비커에 모은 후 건조 오븐에서 건조한 후 (98℃, 24h), 비커의 무게(W1)와 용출물을 건조시킨 후 비커의 무게(W2), 그리고 측정 시료의 무게(S)를 이용해서 조리 중 손실량을 계산하였다 (표 2).After boiling the rice noodles, the eluate is collected in a beaker, dried in a drying oven (98 ℃, 24h), the weight of the beaker (W 1 ), the weight of the beaker after the eluate is dried (W 2 ), and the weight of the measurement sample. Loss during cooking was calculated using (S) (Table 2).
분리대두단백Soy Protein Isolate
상기 표 2에서 보는 바와 같이, 오가자 추출물만을 첨가한 대조군 면의 경우, 쌀가루만 넣어 만든 면과 비교해 용출되는 고형분 함량에 큰 차이가 없었다. As shown in Table 2, in the case of the control noodles added only the Ogaza extract, there was no significant difference in the content of the solid content eluted compared to the noodles made with only rice flour.
하지만, 분리 대두 단백을 첨가한 대조군의 경우, 11.83%의 손실량 기준 대비 58% 수준으로 감소하였다. However, the control group to which the isolated soy protein was added decreased to 58% of the loss of 11.83%.
그런데, 오가자 추출물과 분리 대두 단백을 같이 첨가할 경우 4% 이상 더 감소하였다. However, the addition of Ogaza extract and isolated soy protein decreased more than 4%.
이는 쌀가루에 오가자 추출물과 분리 대두 단백을 함께 첨가할 경우, 단백질간의 가교 결합 능력의 향상으로 면대가 잘 형성되고, 조리수에서 끓였을 때 가용성 성분의 용출을 막는데 효과적인 것을 의미한다.
This means that when Ogaza extract and separated soybean protein are added to rice flour, cotton pad is well formed by improving crosslinking ability between proteins, and it is effective to prevent the dissolution of soluble components when boiled in cooking water.
[[ 실험예Experimental Example 3: 상기 3: above 실시예Example 1에서 제조한 쌀 면의 Of rice noodles manufactured in 1 RVARVA 특성치Characteristic value 측정] Measure]
상기 실시예 1에서 제조하여 건조된 쌀 면을 가루로 만들고, 100 mesh에 통과시킨 후, 쌀가루의 RVA(Rapid Visco Analyzer) 특성치를 측정하여 표 3에 나타내었다. Prepared in Example 1, the dried rice noodles were made into powder, passed through 100 mesh, and measured by RVA (Rapid Visco Analyzer) characteristics of the rice flour is shown in Table 3.
((
PeakPeak
viscosityviscosity
))
((
SetSet
backback
))
((
BreakdownBreakdown
))
((
FinalFinal
viscocity)viscocity)
상기 표 3에서 보는 바와 같이 분리대두단백을 첨가할 경우, 피크 점도(peak viscosity)가 비교적 많이 감소하는데, 이는 분리대두단백 대체에 의한 쌀가루 농도의 감소와 단백질에 의한 것으로 사료된다. As shown in Table 3, when the soybean protein is added, the peak viscosity decreases relatively much, which is thought to be due to a decrease in rice flour concentration and protein by the soybean protein replacement.
한편, 최종 점도(Final viscosity)는 오가자 추출물과 분리 대두 단백을 첨가함에 따라 낮아지는데, 이것은 노화도의 감소를 의미한다. Final viscosity, on the other hand, decreases with the addition of the Ogaza extract and the isolated soy protein, which means a decrease in aging.
한편, 브레이크다운(breakdown)은 식품의 탄성 및 식감과 음의 상관관계를 가지고 있고, 반죽의 퍼짐성과 관계가 있는데, 브레이크다운 값이 낮을수록 면대 형성이 잘 되는 것을 의미한다. 본 발명의 오가자 추출물과 분리대두단백을 동시에 사용하는 경우 무첨가군인 쌀가루보다 브레이크다운 값이 약 30% 이상 감소하였다.On the other hand, breakdown (negative) has a negative correlation with the elasticity and texture of the food, and has a relationship with the spread of the dough, the lower the breakdown value means that the formation of the surface area. When using the Ogaza extract of the present invention and the separated soy protein at the same time, the breakdown value was reduced by about 30% or more than the rice powder which is no additive group.
Claims (7)
Rice dough composition, characterized in that by adding the Ogaza extract and separated soy protein to rice flour to prepare a rice flour composition, and then knead the dough.
상기 분리대두단백은,
전체 쌀가루 조성물 중 5~15%(w/w)인 것을 특징으로 하는 쌀 반죽 조성물.
The method of claim 1,
The isolated soy protein is,
Rice dough composition, characterized in that 5 to 15% (w / w) of the total rice flour composition.
상기 오가자 추출물은,
액상의 추출액인 것을 특징으로 하는 쌀 반죽 조성물.
The method of claim 1,
The organza extract,
Rice dough composition, characterized in that the liquid extract.
상기 오가자 추출액은,
5~20 Brix의 당 농도를 갖는 오가자 추출액이 쌀가루 조성물 전체 중량 대비 0.65~0.75의 비율 만큼 첨가되는 것을 특징으로 하는 쌀 반죽 조성물.
The method of claim 3,
The organza extract,
Rice dough composition, characterized in that the addition of the Ogaza extract having a sugar concentration of 5 ~ 20 Brix by the ratio of 0.65 ~ 0.75 to the total weight of the rice flour composition.
상기 쌀가루에는,
글루텐 또는 밀가루가 첨가되지 않는 것을 특징으로 하는 쌀 반죽 조성물.
The method of claim 1,
In the rice flour,
Rice dough composition, characterized in that no gluten or flour is added.
상기 쌀가루에는,
소금이 첨가된 것을 특징으로 하는 쌀 반죽 조성물.
The method of claim 1,
In the rice flour,
Rice dough composition, characterized in that salt is added.
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KR101617043B1 (en) | 2014-06-02 | 2016-05-02 | 주식회사농심 | Method of preparing noodles having process suitability and containing berries and extraction of green tea by subcritical speed extraction, and noodles use thereof |
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KR101214189B1 (en) * | 2009-10-23 | 2012-12-21 | 전남대학교 기술지주회사(주) | Gluten-free rice noodle and method for production thereof |
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KR101214189B1 (en) * | 2009-10-23 | 2012-12-21 | 전남대학교 기술지주회사(주) | Gluten-free rice noodle and method for production thereof |
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KR101617043B1 (en) | 2014-06-02 | 2016-05-02 | 주식회사농심 | Method of preparing noodles having process suitability and containing berries and extraction of green tea by subcritical speed extraction, and noodles use thereof |
CN104856028A (en) * | 2015-05-21 | 2015-08-26 | 遵义市杨老大米粉厂 | Honey rice noodles and preparation method therefor |
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