KR101389063B1 - rice noodles - Google Patents
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- KR101389063B1 KR101389063B1 KR1020120010180A KR20120010180A KR101389063B1 KR 101389063 B1 KR101389063 B1 KR 101389063B1 KR 1020120010180 A KR1020120010180 A KR 1020120010180A KR 20120010180 A KR20120010180 A KR 20120010180A KR 101389063 B1 KR101389063 B1 KR 101389063B1
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- KR
- South Korea
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- noodles
- rice
- powder
- Prior art date
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 66
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 45
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 45
- 235000009566 rice Nutrition 0.000 title claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 26
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 26
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims abstract description 22
- 244000134540 Polymnia sonchifolia Species 0.000 claims abstract description 20
- 235000003406 Polymnia sonchifolia Nutrition 0.000 claims abstract description 20
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 18
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 18
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 14
- 239000001530 fumaric acid Substances 0.000 claims abstract description 11
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims abstract description 11
- 108010068370 Glutens Proteins 0.000 claims abstract description 10
- 235000021312 gluten Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 7
- 235000019739 Dicalciumphosphate Nutrition 0.000 claims abstract description 4
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 4
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 claims abstract description 4
- 229940038472 dicalcium phosphate Drugs 0.000 claims abstract description 4
- 229910000390 dicalcium phosphate Inorganic materials 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 2
- 230000001079 digestive effect Effects 0.000 abstract description 5
- 230000028327 secretion Effects 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 230000035807 sensation Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 235000013305 food Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 235000000832 Ayote Nutrition 0.000 description 5
- 240000004244 Cucurbita moschata Species 0.000 description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 235000015136 pumpkin Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 229920000742 Cotton Polymers 0.000 description 4
- 241000218206 Ranunculus Species 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- XUIIKFGFIJCVMT-GFCCVEGCSA-N D-thyroxine Chemical compound IC1=CC(C[C@@H](N)C(O)=O)=CC(I)=C1OC1=CC(I)=C(O)C(I)=C1 XUIIKFGFIJCVMT-GFCCVEGCSA-N 0.000 description 3
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 229960001230 asparagine Drugs 0.000 description 3
- 235000009582 asparagine Nutrition 0.000 description 3
- 235000021329 brown rice Nutrition 0.000 description 3
- 229960005069 calcium Drugs 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 229940034208 thyroxine Drugs 0.000 description 3
- XUIIKFGFIJCVMT-UHFFFAOYSA-N thyroxine-binding globulin Natural products IC1=CC(CC([NH3+])C([O-])=O)=CC(I)=C1OC1=CC(I)=C(O)C(I)=C1 XUIIKFGFIJCVMT-UHFFFAOYSA-N 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 244000115658 Dahlia pinnata Species 0.000 description 1
- 235000012040 Dahlia pinnata Nutrition 0.000 description 1
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000186654 Fockea angustifolia Species 0.000 description 1
- 235000015210 Fockea angustifolia Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 125000005588 carbonic acid salt group Chemical group 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229940111685 dibasic potassium phosphate Drugs 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000001177 diphosphate Substances 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- QNFQYLRYCQTBEP-UHFFFAOYSA-L dipotassium;dibenzoate Chemical compound [K+].[K+].[O-]C(=O)C1=CC=CC=C1.[O-]C(=O)C1=CC=CC=C1 QNFQYLRYCQTBEP-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/06—Function of food ingredients pH modification agent
-
- 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
- A23V2200/15—Flavour affecting agent
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
본 발명은 쌀가루 100중량부에 대하여 밀가루 40 내지 60중량부, 연근분말 20 내지 40중량부, 타피오카 20 내지 40중량부, 야콘 10 내지 20중량부, 정제염 10중량부, 글루텐 1 내지 3 중량부, 제2인산칼슘 0.5중량부, 푸말산 1 내지 2 중량부, 및 탄산나트륨 1.5중량부를 함유함을 특징으로 하는 쌀국수에 관한 것으로 면의 질감이 우수하며 시간이 경과하여도 면의 풀림을 최소화하여 쫄깃쫄깃한 질감을 지니며, 취식시 청량감과 상쾌한 자극을 주어 소화액의 분비나 식욕을 증진시키는 효과가 있다.The present invention is based on 100 parts by weight of rice flour 40 to 60 parts by weight, 20 to 40 parts by weight of lotus root powder, 20 to 40 parts by weight of tapioca, 10 to 20 parts by weight of yacon, 10 parts by weight of refined salt, 1 to 3 parts by weight of gluten, A rice noodle comprising 0.5 parts by weight of dicalcium phosphate, 1 to 2 parts by weight of fumaric acid, and 1.5 parts by weight of sodium carbonate. The texture of the noodles is excellent and the texture of the noodles is minimized even after time. It has a texture and gives a refreshing sensation and a refreshing stimulus when eating, thus improving the secretion and appetite of digestive juices.
Description
본 발명은 쌀과 연근, 타피오카 및 야콘의 분말과 산도조절제인 푸말산과 호화제인 탄산칼슘 및 탄산나트륨, 그리고 산미제인 제2안산칼륨을 적정량 첨가한 쌀국수로 인체에 유익한 영양분을 함유하면서도 일반적인 국수가 갖는 끈기가 없어 쉽게 흐물거리거나 국수가닥이 끊어지는 단점을 해소하여 면발의 점도가 높고 탄성을 가지고 있어 시간이 경과하여도 면의 풀림을 최소화하여 쫄깃쫄깃한 질감을 살린 쌀국수의 맛과 질감을 높인 쌀국수에 관한 것이다.The present invention is a rice noodles containing a proper amount of rice and lotus root, tapioca and yacon powder, acidity regulator fumaric acid and gelatinizer calcium carbonate and sodium carbonate, and acidic acid dibasic potassium phosphate as a proper amount of nutrients beneficial to the human body It has a high viscosity of noodles and has elasticity by eliminating the weakness of bleeding or breaking of noodles. It is a rice noodle that has improved the taste and texture of rice noodles with a chewy texture by minimizing the loosening of the noodles over time. It is about.
라면이나 쫄면 등과 같은 인스턴트 식품은 조리가 간편하면서도 소비자들의 기호에 맞게 다양한 종류들이 개발되고 있어 이들의 수요는 폭발적으로 증가하고 있으나, 우리의 주된 식품자원인 쌀을 이용한 고유식품들은 그 수요가 갈수록 감소하고 있어 쌀 고유의 미감을 그대로 살리면서 맛이나 질감이 우수하면서도 인체에 유익한 영양분을 충분히 함유한 우리 고유의 식품들에 대한 개발이 절실한 실정이다.
While instant foods such as ramen and noodles are easy to cook and various types are being developed to suit consumers' preferences, their demand is explosively increasing, but the unique foods using rice, our main food resource, are decreasing. It is urgently needed to develop our own foods that are full of nutrients that are good for the human body while retaining the unique aesthetics of rice while having good taste and texture.
그 중 쌀을 이용한 쌀국수는 조리가 간단하여 인스턴트 식품의 대체식품으로 개발의 여지가 충분히 있고, 대중화가 가능하나 시간이 조금만 경과하여도 면발이 풀어져 질감을 상실하거나 다양한 영양분을 함유하지 못하여 젊은 층으로부터 호응을 받지 못하는 문제점이 있다.Among them, rice noodles made of rice are simple to cook and have plenty of room for development as an alternative to instant food, and they can be popularized, but even after a little time, the noodles are loosened and they lose texture or contain various nutrients. There is a problem that does not respond.
즉, 종래의 쌀국수를 제조하는 방법으로 국내공개특허공보 특1994-8950호에서는 쌀가루, 소맥분, 소맥전분, 소금을 50℃의 물과 혼합, 반죽하고 제면, 건조하는 즉석 쌀국수의 제조방법이 개시되어 있고, 국내공개특허공보 특2002-2350호에는 찹쌀분말, 현미분말, 미나리분말을 첨가하여 혼합하고 반죽, 압출 성형한 미나리 쌀국수가 개시되어 있으며, 국내등록특허 제10-0838579호에는 감자전분과 연잎분말을 함유하는 쌀국수에 대한 기술이 개시되어 있다. 또한, 국내공개특허제 2011-0129693호, 국내공개특허제 특2001-0111243호 및 국내공개특허10-2005-0077400호에는 호박잎의 추출물이나 호박 분말을 첨가한 호박국수에 관한 기술이 개시되어 있으며, 국내공개특허제 2007-0049263호에는 설탕에 연근을 절인 후 이를 약한 불에 볶아 분말화하여 밀가루나 쌀가루에 섞어 면류를 제조하는 방법이 개시되어 있고, 국내등록특허 제0697621호에는 연잎 및 연잎줄기의 세절물과 연근마쇄물 (연근즙) 을 이용한 연국수의 제조방법이 개시되어 있다.
That is, as a method of manufacturing a conventional rice noodle, Korean Patent Publication No. 194-8950 discloses a method of manufacturing instant rice noodle, which is mixed with rice flour, wheat flour, wheat starch and salt with water at 50 ° C., kneaded, dried and dried. In addition, Korean Laid-Open Patent Publication No. 2002-2350 discloses buttercup rice noodles prepared by mixing, kneading and extrusion molding glutinous rice powder, brown rice powder, and buttercup powder, and in Korean Patent No. 10-0838579, potato starch and lotus leaf powder. A technique for rice noodles containing the same is disclosed. In addition, Korean Patent Publication No. 2011-0129693, Korean Patent Publication No. 2001-0111243, and Korean Patent Publication No. 10-2005-0077400 disclose a technique for pumpkin noodles with the addition of pumpkin leaf extract or pumpkin powder, Korean Laid-Open Patent Publication No. 2007-0049263 discloses a method of preparing noodles by marinating lotus root in sugar, roasting it in a low heat, and powdering the mixture by mixing it with flour or rice flour, and in Korean Patent No. 0697621 Disclosed is a method for producing soft noodles using fine water and lotus root grinding (lotus root juice).
그러나 상기의 쌀이나 미나리 및 현미분말, 호박등을 함유하는 국수 및 연잎이나 연근 등을 함유하는 국수들은 종래의 밀가루에 타 성분(쌀, 미나리분말, 현미분말, 호박분말 및 연잎이나 연근분발 등)을 단순히 첨가한데 불과한 것으로 밀가루나 쌀가루 및 연근분말 등의 물성이나 이화학적 성질 등을 분석한 후 이에 적합한 첨가제를 부여하여 면발의 질감을 향상시키기 위한 기술적인 측면에서의 개발을 시도한 예는 찾아보기 어렵다.However, the noodles containing rice, buttercup, brown rice powder, pumpkin, etc., and the noodles containing lotus leaf or lotus root, etc., have other ingredients (rice, buttercup powder, brown rice powder, pumpkin powder, lotus leaf, lotus root powder, etc.) in conventional flour. It is hard to find an example of attempting to develop the technical aspect to improve the texture of noodle by analyzing the physical and physicochemical properties of flour, rice flour and lotus root powder, etc. .
본 발명은 쌀가루와 밀가루, 연근분말, 타피오카분말 및 야콘분말에 첨가제로 푸말산과 글루텐, 제2안산칼륨, 탄산나트륨 및 정제염을 첨가함으로써 면발이 흐물거리는 문제점이나 점성이 적어 반죽하기 힘든 점, 면발 사출시의 끊어짐 등을 방지할 수 있는 쌀국수를 제공함에 있다.The present invention is difficult to knead less noodles kneading problems and viscosity by adding fumaric acid and gluten, potassium dibenzoate, sodium carbonate and refined salt as additives to rice flour and flour, lotus root powder, tapioca powder and yacon powder, cotton yarn It is to provide rice noodles that can prevent the break of the launch.
본 발명의 또 다른 목적은 종래의 일반 면류가 가지고 있지 못한 인체에 유익한 펙틴나 탄닌, 철분, 아스파라긴, 아지닌, 티록신, 칼슘과 비타민 등의 영양소를 함유한 연근, 타피오카 및 야콘 분말을 함유하는 면류를 제공하는 데 있다.Still another object of the present invention is noodles containing pectin, tannin, iron, asparagine, azinin, thyroxine, calcium and vitamins containing lotus root, tapioca and yacon powder, which are beneficial to the human body, which conventional conventional noodles do not have. To provide.
또한, 본 발명은 야콘의 올리고당에 의해 단맛을 갖음으로써 종래 국수의 밋밋한 맛을 개선하여 젊은 층으로부터 호응을 받을 수 있는 쌀국수를 제공함에 있다.In addition, the present invention has a sweet taste by the oligosaccharides of yacon to improve the taste of conventional noodles to provide a rice noodles that can be received from the young layer.
상기한 목적을 달성하기 위하여 본 발명은 쌀가루 100중량부에 대하여 밀가루 40 내지 60중량부, 연근분말 20 내지 40중량부, 타피오카 20 내지 40중량부, 야콘 10내지 20중량부, 정제염 10중량부, 글루텐 1 내지 3 중량부, 제2인산칼슘 0.5중량부, 푸말산 1 내지 2 중량부 및 탄산나트륨 1.5중량부를 함유함을 특징으로 한다.In order to achieve the above object, the present invention is based on 100 parts by weight of rice flour 40 to 60 parts by weight, 20 to 40 parts by weight of lotus root powder, 20 to 40 parts by weight of tapioca, 10 to 20 parts by weight of yacon, 10 parts by weight of tablet salt, It is characterized by containing 1 to 3 parts by weight of gluten, 0.5 parts by weight of dicalcium phosphate, 1 to 2 parts by weight of fumaric acid and 1.5 parts by weight of sodium carbonate.
본 발명의 주요 조성성분인 상기의 연근분말이나 타피오카, 야콘 등의 전분는 쌀가루나 밀가루에 비하여 면의 질감이 우수하며 시간이 경과하여도 면의 풀림을 최소화하여 쫄깃쫄깃한 질감을 살릴 수 있다. 또한, 연근은 펙틴나 탄닌, 철분, 아스파라긴, 아지닌, 티록신 등의 성분들이 다량 함유하고 있고, 타피오카는 칼슘과 비타민 C가 풍부하며, 야콘은 인뉼린, 폴레페놀, 미네랄이 풍부하게 함유되어 있어 다이어트 등에 유익한 성분들을 함유하고 있다.Starch such as lotus root powder, tapioca, yacon, and the like, which is the main composition of the present invention, has excellent texture of cotton as compared to rice flour or flour, and minimizes loosening of noodles even after time, thereby making it chewy. In addition, lotus root contains a lot of ingredients such as pectin, tannin, iron, asparagine, azinin, thyroxine, tapioca is rich in calcium and vitamin C, and yacon is rich in innulin, polyphenol, and minerals. Contains beneficial ingredients such as diet.
또한, 본 발명의 쌀국수는 첨가제로 산미제인 푸말산에 의해 청량감과 상쾌한 자극을 주어 소화액의 분비나 식욕을 증진시키는 기능을 가지고 있고, 야콘에 함유되어 있는 올리고당은 단맛을 가미하여 젊은 층의 기호에 적합한 쌀국수를 제공하는데 있다.In addition, the rice noodle of the present invention has the function of enhancing the secretion and appetite of digestive fluid by the fumaric acid as an acidic agent as an additive to enhance the secretion and appetite of the digestive juice, and the oligosaccharides contained in the yacon has a sweet taste to the young layer's taste. To provide suitable rice noodles.
본 발명의 쌀국수는 면의 질감이 우수하며 시간이 경과하여도 면의 풀림을 최소화하여 쫄깃쫄깃한 질감을 지니며, 취식시 청량감과 상쾌한 자극을 주어 소화액의 분비나 식욕을 증진시키는 효과가 있다.
Rice noodle of the present invention is excellent in the texture of the noodles and has a chewy texture by minimizing the loosening of the noodles over time, giving a refreshing sensation and refreshing stimulation when eating, it is effective in enhancing the secretion or appetite of the digestive fluid.
종래의 국수 재료인 밀가루는 소량의 단백질을 함유하고 있으며, 밀가루에 함유되어 있는 단백질은 고리모양의 이황화(S = S)결합의 구조를 갖는 시스틴이라는 아미노산을 함유하고 있다.Flour, a conventional noodle material, contains a small amount of protein, and the protein contained in the flour contains an amino acid called cystine having a ring-shaped disulfide (화 S = S) bond structure.
따라서 밀가루을 반죽하여 여러 번 수타를 되풀이 하면, 단백질 분자내의 이황화 결합이 끊어져 단백질의 구조가 풀어지고 이때, 결합이 끊어져 있던 단백질들이 서로 만나면 단백질간의 이황화 결합을 하게 되어 3차원이 그물구조를 갖게 되고 밀가루나 쌀가루의 지질과 전분이 단백질 구조 내부의 그물구조 사이로 끼어들게 되어 탄력이 증가하여 면발이 졸깃졸깃하게 변하게 된다.Therefore, if you knead flour several times and repeat several times, the disulfide bonds in the protein molecule are broken and the structure of the protein is released. At this time, when the broken proteins meet with each other, the disulfide bonds between the proteins make three-dimensional network structure. B. Rice flour's lipids and starch are sandwiched between the network structure inside the protein structure, which increases the elasticity and turns cotton noodles into a jittery.
따라서 손으로 뽑은 국수(수타국수)는 졸깃졸깃한 느낌을 갖게 되나 기계로 뽑은 국수는 끈기가 없어 쉽게 퍼지거나 국수가닥이 끊어지는 단점이 있었다. 본 발명은 쌀가루와 밀가루에 연근분말, 타피오카분말 및 야콘분말을 첨가함으로써 기계국수의 단점인 면의 풀림을 최소화하여 쫄깃쫄깃한 질감을 유지함으로써 쌀국수의 맛과 질감을 높일 수 있다 Therefore, the hand-picked noodles (sutta noodles) have a jittery feeling, but the noodle picked by the machine has the disadvantage that it is easily spread or the noodles are broken. In the present invention, by adding lotus root powder, tapioca powder and yacon powder to rice flour and flour, it is possible to enhance the taste and texture of the rice noodles by minimizing the loosening of the noodles, which is a disadvantage of the mechanical noodles, and maintaining the chewy texture.
즉, 본 발명의 쌀국수 조성물 중, 타피오카 전분은 쌀가루나 밀가루에 비하여 점도가 우수하고 탄력을 지니고 있어 국수의 질감을 높을 수 있으며, 연근분말은 수분결합도가 높아 일반 밀가루 국수에 비하여 소화를 촉진하는 기능을 가지고 있고, 야콘은 가열조리에도 원형이 그대로 유지하며 국물이 맑고 깨끗한 점에 특징을 가지고 있다. 이들 성분들에 대하여 구체적으로 살펴보면, 연근은 펙틴이나 탄닌, 철분, 아스파라긴, 아지닌, 티록신 등의 성분들이 다량 함유하고 있고,타피오카는 카사바라 나무의 뿌리를 갈아서 만든 카사바 파우더 중 조섬유나 조단백, 조회분 등을 분리 제거하여 정제한 전분으로 칼슘과 비타민 C가 풍부하며 저지방, 저칼로리, 무설탕, 무콜레스테롤 식품으로 피로회복과 피부노화 방지 및 다이어트에 유익한 식품으로 알려져 있고, 야콘은 국화과의 다년생 식물로 지하부는 다알리아나 고구마와 비슷하고 지상부는 돼지감자와 흡사하며, 키는 1.5∼3m 정도이다. 야콘은 인뉼린, 폴레페놀, 미네랄이 풍부하게 함유되어 있으며, 폴레페놀은 산화 물질로서 콜레스테롤을 감소시키며 동맥경화를 예방항고, 다량의 식이섬유를 함유하고 있어 장내 비피더스균등을 증가시켜 만성변비 등에 효과가 있는 것으로 알려져 있다.That is, in the rice noodle composition of the present invention, tapioca starch has an excellent viscosity and elasticity as compared to rice flour or wheat flour, which may increase the texture of noodles, and lotus root powder has a high water bond to promote digestion compared to general wheat noodles. Yacon has the characteristics that the original shape is kept intact even when heated and the soup is clear and clean. Looking specifically at these components, lotus root contains a lot of ingredients such as pectin, tannin, iron, asparagine, azinin, thyroxine, tapioca is crude fiber, crude protein, crude protein of cassava powder made by grinding the root of cassava tree Starch purified by separating and removing flour, which is rich in calcium and vitamin C. It is a low-fat, low-calorie, sugar-free, and cholesterol-free food. It is known as a beneficial food for fatigue recovery, skin aging, and diet. Yacon is a perennial plant of Asteraceae. It is similar to dahlia and sweet potato, and the ground part is similar to pig potato, and its height is about 1.5 ~ 3m. Yacon is rich in innulin, polyphenols and minerals.Polyphenol is an oxidizing substance that reduces cholesterol, prevents arteriosclerosis, and contains a large amount of dietary fiber, which is effective in chronic constipation by increasing intestinal bifidus. It is known that there is.
본 발명은 쌀가루 100중량부에 대하여 밀가루 40 내지 60중량부, 연근분말 20 내지 40중량부, 타피오카 20 내지 40중량부, 야콘 10 내지 20중량부, 정제염 10중량부, 글루텐 1 내지 3 중량부, 제2인산칼슘 0.5중량부, 푸말산 1 내지 2 중량부, 및 탄산나트륨 1.5중량부를 함유함을 특징으로 한다.The present invention is based on 100 parts by weight of rice flour 40 to 60 parts by weight, 20 to 40 parts by weight of lotus root powder, 20 to 40 parts by weight of tapioca, 10 to 20 parts by weight of yacon, 10 parts by weight of refined salt, 1 to 3 parts by weight of gluten, 0.5 parts by weight of dicalcium phosphate, 1 to 2 parts by weight of fumaric acid, and 1.5 parts by weight of sodium carbonate.
상기의 연근분말은 쌀가루 100중량부에 대하여 20중량부 미만인 경우에는 면의 부더러움이 감소하여 딱딱한 느낌을 갖는 단점이 있고 40중량부를 초과할 경우에는 수분 결합력이 증가하여 부피가 늘어나며 호화시간이 높아지는 단점이 있어 20 내지 40중량부가 바람직하며 가장 바람직하기로는 30중량부이다.When the lotus root powder is less than 20 parts by weight with respect to 100 parts by weight of rice flour, the softness of the cotton is reduced and has the disadvantage of having a hard feeling. When it exceeds 40 parts by weight, the water binding force increases to increase the volume and increase the gelatinization time. The disadvantage is that 20 to 40 parts by weight is preferred, most preferably 30 parts by weight.
본 발명은 시원한 국물맛과 상쾌한 자극으로 소화액의 분비를 촉진시키기 위하여 첨가제로 산도조절제인 푸말산을 1 내지 2중량부 첨가한다. 푸말산은 맛을 결정한 중요한 요소인 당과 산의 비율을 조절하는 산도(pH)조절제로 미생물의 생장을 억제시킬 수 있어 식품의 신선도를 유지할 수 있다. 또한, 본 발명은 기계국수의 단점인 면발이 끈기가 없어 쉽게 퍼지거나 국수가닥이 끊어지는 점을 보완하기 위하여 첨가제로 글루텐을 1 내지 3 중량부를 첨가한다.The present invention adds 1 to 2 parts by weight of fumaric acid, an acidity regulator, as an additive to promote secretion of the digestive juice with a refreshing taste and refreshing stimulation. Fumaric acid is an acidity (pH) regulator that regulates the ratio of sugar and acid, which is an important factor that determines taste, and can suppress the growth of microorganisms, thereby maintaining food freshness. In addition, the present invention adds 1 to 3 parts by weight of gluten as an additive in order to compensate for the fact that the disadvantage of noodle, which is a disadvantage of mechanical noodles, is not easily spread or the noodles are broken.
상기의 글루텐을 5중량부 이상 첨가할 경우 반죽 내에 가스가 발생하여 빵반죽과 같이 부풀려 오르는 문제점이 있고, 1중량부 미만을 첨가할 경우 반죽에 물이 균등하게 흡수되지 못하여 면이 잘 늘어나지 않는 단점이 있다.When the gluten is added by 5 parts by weight or more, there is a problem in that gas is generated in the dough and swells like bread dough, and when less than 1 part by weight is added, water is not uniformly absorbed in the dough, and thus the noodles are not easily stretched. There is this.
이하 본 발명을 실시예 등에 의거하여 구체적으로 설명하겠는 바, 본 발명은 다음 실시 예 등에 의하여 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the following Examples.
하기 표1과 같이 쌀가루와 밀가루, 연근분말, 타피오카분말 및 야콘분말과 첨가제로 정제염, 글루텐, 제2인산염, 푸말산 및 탄산나트륨을 정량하여 반죽을 한 뒤 큰 덩어리로 뭉쳐 끓는 물에 3분정도 익힌다. 익힌 반죽이 안과 밖이 잘 섞이도록 주물러준다. 반죽이 잘 섞이면 제면기에 넣어 면을 뽑아낸다. 뽑힌 면을 건조대에서 24시간 정도 자연건조 시킨다. 표 1은 본 발명의 방법에 따라 조성된 쌀국수 조성물 및 통상의 국수 조성성분과 그 조성비를 나타낸 것이다.As shown in Table 1 below, quantitate refined salt, gluten, diphosphate, fumaric acid, and sodium carbonate with rice flour, flour, lotus root powder, tapioca powder, and yacon powder and additives, knead into large chunks, and cook for 3 minutes in boiling water. . Rub the cooked dough so that it mixes well inside and outside. If the dough mixes well, put it in a noodle maker and pull out the noodles. The dried noodles are allowed to air dry for 24 hours on a drying rack. Table 1 shows the rice noodle composition and conventional noodle composition components and their composition ratios prepared according to the method of the present invention.
분말Lotus root
powder
오카Tapi
Oka
인산염Second
phosphate
나트륨Carbonic acid
salt
〈수분 결합능력 측정〉<Moisture binding capacity measurement>
상기의 건조시킨 실시예 1 내지 3 및 비교예 1 내지 3의 반죽을 90℃ 의 뜨거운 물에 넣고 3 내지 5분간 삶은 후 1분간 흐르는 물에 냉각시켜 체에 받쳐 2분간 탈수하여 국수를 제조하였다.
The dried Examples 1 to 3 and Comparative Examples 1 to 3 of the dough was put in hot water at 90 ℃ and boiled for 3 to 5 minutes, cooled in running water for 1 minute, supported by a sieve and dehydrated for 2 minutes to prepare noodles.
표2는 각 시료면의 수분결합능력을 측정한 실험결과표이다. 수분결합능력은 수분과의 친화성을 나타내는 것으로 수분결합능력이 뛰어날 경우 소화가 용이하며 변비 예방 등에 효과가 있은 것으로 표2에서 보는 바와 같이 본 발명의 실시예 1 내지 3은 비교예 1 내지 3에 비하여 수분결합능력이 더 높게 나타났다. 특히 연근 분말을 많이 함유한 실시예 3이 수분결합능력이 뛰어난 것으로 확인되었다. Table 2 is a table of the experimental results of measuring the water binding capacity of each sample surface. Moisture-binding ability is an affinity with water, and excellent water-binding ability is easy to digest and effective in preventing constipation, as shown in Table 2 Examples 1 to 3 of the present invention in Comparative Examples 1 to 3 Compared with the water binding ability was higher. In particular, Example 3 containing a lot of lotus root powder was confirmed to have excellent water binding capacity.
〈국수의 기호도 등의 조사〉
<Investigation of preference of noodles>
본 발명의 실시예 1 내지 3과 비교예 1 내지 3에 따라 제조된 면을 사용하여 통상의 조리방법에 따라 쌀국수를 요리한 후 각 쌀국수를 20대의 젊은 남녀 5명씩 10명에게 시식시킨 후 면의 질감, 맛, 색상 및 기호도에 대하여 설문조사를 한 결과는 표3과 같다.After cooking the rice noodles according to a conventional cooking method using the noodles prepared according to Examples 1 to 3 and Comparative Examples 1 to 3 of the present invention, each of the rice noodles was tasted by five young men and women of 20's and then The results of the survey on texture, taste, color and preference are shown in Table 3.
(10: 매우 좋음, 8: 좋음, 6: 보통, 4: 싫음, 2:매우 싫음)
(10: very good, 8: good, 6: moderate, 4: dislike, 2: very dislike)
상기 설문조사에 의하면 본 발명의 제조방법에 따라 제조된 쌀국수는 일반국수에 비하여 질감이나 맛 색상 및 기호도의 전반에 걸쳐 평가가 좋은 것으로 확인되었으며, 특히 실시예 3의 경우가 가장 호응도가 높은 것으로 나타났다. 타피오카와 야콘을 함유한 비교예 3은 질감이나 색상면에서는 비교예 1 및 2와 차이가 없으나 맛과 기호도면에서는 비교예 1 및 2에 비하여 호응도가 높게 나타난 것을 확인할 수 있었다. 이는 아마도 비교예 3의 경우 타피오카 분말을 함유함으로써 반죽이 매끄럽고 탄력을 가지므로 질감이 뛰어난 것으로 예측되며 또한, 야콘 분말을 함유함으로써 야콘 분말 내의 당분에 의해 단맛을 나타내므로 젊은층으로부터의 호응이 높은 것으로 추측된다.According to the survey, it was confirmed that the rice noodles prepared according to the manufacturing method of the present invention has a good evaluation over the texture, taste, color, and preference as compared to general noodles, and in particular, the case of Example 3 showed the highest response. . Comparative Example 3 containing tapioca and yacon was not different from Comparative Examples 1 and 2 in terms of texture and color, but it was confirmed that the response was higher than that of Comparative Examples 1 and 2 in taste and taste drawing. It is presumed that, in the case of Comparative Example 3, the dough is smooth and elastic due to the inclusion of tapioca powder, and thus the texture is excellent, and the sweetness is caused by the sugar in the yacon powder by containing the yacon powder. do.
Claims (4)
연근분말과 타피오카 분말을 각각 30중량부 함유하는 것을 특징으로 하는 쌀국수.The method of claim 1,
A rice noodle soup comprising 30 parts by weight of lotus root powder and tapioca powder, respectively.
상기의 글루텐 2중량부, 푸말산 1중량부 함유하는 것을 특징으로 하는 쌀국수.3. The method according to claim 1 or 2,
Rice noodles, characterized in that containing 2 parts by weight of gluten, 1 part by weight of fumaric acid.
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| KR20110062332A (en) * | 2009-12-03 | 2011-06-10 | 박영욱 | Rice noodle with opunita humifusa and its manufacturing method |
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