KR101288542B1 - Rice noodle with the extract of ogaza and soy protein isolate - Google Patents

Abstract

PURPOSE: Rice noodles are provided to improve efficiency of noodle making, change elution volume of soluble material, and provide taste-improved rice noodles. CONSTITUTION: Ogaza extracts and isolated soy milk are added to rice flour, and dough is manufactured by beating them. The isolated soy protein is 5-15% (w/w) of the whole rice flour composition. The ogaza extracts is a liquid state. In the ogaza extracts, ogaza extracts of 5-20 brix are include with a ratio of 0.65-0.75 based on the weight of the whole rice flour composition. In the rice flour, gluten or wheat flour is omitted. In the rice flour, salt is added.

Description

Rice noodle with the extract of Ogaza and soy protein isolate

The present invention relates to rice noodles, and more particularly, to rice noodles comprising an organza extract and soy protein isolate.

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.

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.

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.

Republic of Korea No. 2011-0044440, "Selected, washed, immersed non-glutinous rice to remove water and milling, and then milled or dried, or low-temperature drying in a granulated state to produce milled rice flour, dried and then separated into rice flour prepared Next, the soybean protein is mixed, kneaded with the addition of a test substance and water, and then rested at 40 ° C. for 1 hour, and then passed through a noodle machine to make a cotton pad and cut to a certain size. This is described.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

[ Example  1: organo extract and Soy Protein Isolate  Preparation of Added Rice Noodles]

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.

Thereafter, the dough was wrapped in a wrap and aged at 40 ° C. for 2 hours, and then nipped through a noodle machine.

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.

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.

[ Experimental Example  1: above Example  Turbidity Measurement of Rice Noodles Prepared in 1]

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.

Turbidity measurement result Rice flour Rice Powder + Organza Extract Rice flour + Soy Protein Isolate Rice flour + Ogaza extract +
Soy Protein Isolate Rice noodle weight before cooking (g) △ abs  (765) nm ) % Rice noodle weight before cooking (g) △ abs  (765) nm ) % Rice noodle weight before cooking (g) △ abs  (765) nm ) % Rice noodle weight before cooking (g) △ abs  (765) nm ) % 4.47 0.658 100 4.29 0.716 113.38 4.33 0.273 42.83 4.29 0.256 40.54 4.44 0.670 100 4.2 0.652 102.95 4.56 0.338 49.16 4.25 0.181 28.24 4.53 0.668 100 4.27 0.667 106.01 4.19 0.329 53.29 4.23 0.199 31.93 Average 100 Average 107.45 ± 5.36 Average 48.43 ± 5.27 Average 33.57 ± 6.31

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.

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%.

This means that the turbidity reduction effect was shown by the interaction of the extract and the isolated soy protein.

[ Experimental Example  2: above Example  Loss during cooking of rice noodles Cooking loss Measurement of)

In this experiment, we tried to measure the loss during cooking of the rice noodles prepared in Example 1.

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).

Loss measurement result of cooking of rice noodles Rice flour Rice Powder + Organza Extract Rice flour + Soy Protein Isolate Rice flour + Ogaza extract +
Soy Protein Isolate Rice noodle weight before cooking (g) Cooking loss  (%) Rice noodle weight before cooking (g) Cooking loss  (%) Rice noodle weight before cooking (g) Cooking     loss (%) Rice noodle weight before cooking (g) Cooking loss  (%) 4.28 12.38 4.68 10.9 4.5 7.33 4.34 6.68 4.71 11.89 4.72 8.05 4.57 7 4.44 5.86 4.64 11.21 4.52 11.5 4.33 6.24 4.29 6.53 Average 11.83 ± 0.59 Average 10.15 ± 1.84 Average 6.86 ± 0.56 Average 6.36 ± 0.44

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.

However, the control group to which the isolated soy protein was added decreased to 58% of the loss of 11.83%.

However, the addition of Ogaza extract and isolated soy protein decreased more than 4%.

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.

[ Experimental Example  3: above Example  Of rice noodles manufactured in 1 RVA Characteristic value  Measure]

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.

RVA measurement result of rice noodles sample Peak viscosity
( Peak viscosity ) Setback
( Set back ) Breakdown
( Breakdown ) Final viscosity
( Final viscocity) Rice flour 1.412 0.835 1.490 0.913 Organza Extract 1.303 0.677 1.338 0.712 Soy Protein Isolate 1.091 0.601 1.225 0.735 Organza Extract + Soy Protein Isolate 1.066 0.599 1.158 0.691

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.

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.

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.
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.
The method of claim 1,
The organza extract,
Rice dough composition, characterized in that the liquid extract.
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.
The method of claim 1,
In the rice flour,
Rice dough composition, characterized in that no gluten or flour is added.
The method of claim 1,
In the rice flour,
Rice dough composition, characterized in that salt is added.
Rice noodles prepared from the rice dough composition of claim 1.

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