KR101409212B1 - Composition for forming noodles with increased dietary fiber content and manufacturing method of noodles using the same - Google Patents

Abstract

The present invention provides a composition for noodles which includes 5-65 parts by weight of an indigestible starch having enhanced processability and optionally 0.1-5 parts by weight of gluten with respect to 100 parts by weight of wheat flour. The indigestible starch having enhanced processability is manufactured by extruding a modified starch, which is modified by cross linkage, using an extruder. The indigestible starch has a predetermined total content of dietary fiber and high water absorbency and a high pregelatinization rate at the same time. According to the present invention, the composition for noodles includes the indigestible starch having a high content of dietary fiber and enhanced processability such as dough forming ability. Therefore, noodle dough sheets are easily formed when noodles are manufactured, and manufactured noodles have low calories and decent sensory properties. The composition for noodles can be used for manufacturing noodles in various types such as common noodles, cold noodles, pasta noodles, and fried noodles, etc.

Description

TECHNICAL FIELD The present invention relates to a composition for forming a noodle with enhanced dietary fiber content and a method for preparing the same using noodles,

The present invention relates to a composition for forming a noodle, and more particularly, to a composition for forming a premixed noodle having enhanced dietary fiber content due to the use of an indigestible starch having improved processability and a noodle- And a method for manufacturing the same.

Noodles are noodles made of flour or starch as a main ingredient and mixed with food additives as required, or processed by heat treatment, hot water treatment, or drying, or added with soup. It is a favorite food for one meal substitute. The Food and Drug Administration of the Republic of Korea Food and Drug Administration divides noodles into 8 types such as dried noodles, fresh noodles, sleep noodles, hot noodles, luxury noodles, improved sleep noodles, frozen noodles, pasta, Flour, purified water, and tablets.

On the other hand, starch is a major source of carbohydrates in humans. It is digested by the digestive enzymes in the small intestine and decomposed into glucose molecules, absorbed into the blood, and used as an energy source for our bodies. In general, starch is classified into three types according to the digestive form in the small intestine: fast digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) (Englyst et al., Classification and measurement of nutritionally important starch fractions, European Journal of Clinical Nutrition 46: 33-50, 1992). Resistant starch is classified into four types according to its shape. Specifically, it has a physically inaccessible RS 1 type, a biodegradable B-type crystal form, and an α-amylase Resistance type RS 2, an aging RS 3 type and an enzyme resistance RS 4 type by chemical modification. Many studies have been conducted on the physiological advantages of the four types of indigestible starch as described above. Indigestible starch has physiological activity similar to that of oligosaccharide and dietary fiber and does not digest and absorb in the small intestine. Slowly increases postprandial blood glucose level and produces short chain fatty acid by microorganism in the large intestine. Therefore, colon cancer, hyperglycemia, hyperlipidemia And inhibits the accumulation of fat, and the like. The indigestible starch having the above-mentioned effect and serving as a dietary fiber can be utilized as a food material.

The RS 4 type of indigestible starch, which has enzyme resistance by chemical modification, is prepared by a variety of known manufacturing techniques (Modified starches: Properties and Uses, Ed. Wurzburg, CRC Press, Inc., Florida, 1986). Examples of methods for preparing the RS 4 type of indigestible starch include cross-linking reaction, esterification, etherification, and conversion. More specifically, examples of the indigestible starch by cross-linking reaction include starch modified with a cross-linking agent such as sodium trimetaphosphate (STMP), phospholyl chloride, anhydrous adipic acid and the like, Examples of the starch include phosphorylated starch, acetylated starch, substituted starch with octenyl succinic acid, and hydroxypropyl starch as an indigestible starch by the etherification reaction. In addition, ovariable starches produced by conversion transformation include acid hydrolyzed starch, starch oxidized by sodium hypochlorite, and starch modified by enzymes. The above production methods may be used alone or in combination with each other. In particular, the indigestible starch material produced by the cross-linking reaction continues to develop new technologies for application to foods due to its relatively high total dietary fiber content and improved quality in food manufacturing.

However, when water and wheat flour are mixed with the indigestible starch produced by the conventional cross-linking reaction, when the noodle-forming starch has insufficient water-absorbing ability in producing noodles, the dough formation is not smooth and the starch particles are not deformed, There is a problem that the processability and sensory characteristics of the noodle, which is a final product, are lowered.

Because of these problems, most of the dietary fiber is used to enhance the dietary fiber content in the noodles. For example, Korean Patent Laid-Open Publication No. 10-2004-0074163 discloses a method for producing noodles by adding red fiber, carbon black or oat as a dietary fiber source, and Korean Patent Laid- 0101971 discloses a method of preparing noodles by adding apple puree.

SUMMARY OF THE INVENTION The present invention has been made to solve the problems of the prior art, and one object of the present invention is to provide a method for producing noodles having a high dietary fiber content, including an indigestible starch, And to provide a composition for forming a noodle.

Another object of the present invention is to provide a method for producing a noodle using the above-described composition for forming a noodle.

The inventors of the present invention have found that when the modified starch produced by the crosslinking reaction is extruded to prepare an indigestible starch and used as a component of the composition for forming a noodle, it is possible to smoothly form the surface zone and to obtain high dietary fiber content and good sensory And the present invention has been completed.

In order to solve one object of the present invention, an example of the present invention is a composition comprising 5 to 65 parts by weight of an indigestible starch having improved processability per 100 parts by weight of wheat flour, wherein the indigestible starch having improved processability is modified Wherein the modified starch is extruded by an extruder. Another example of the present invention provides a composition for forming a noodle comprising 5 to 65 parts by weight of an indigestible starch having improved processability per 100 parts by weight of wheat flour and 0.1 to 5 parts by weight of gluten. At this time, the refractory starch having improved processability preferably comprises: (a) preparing a modified starch modified by cross-linking; And (b) feeding the modified starch to an extruder and extruding the extruded product to produce an extrudate, wherein the extrusion temperature during extrusion is 50 to 200 ° C, and the feed flow rate of the extruded water fed into the extruder to the extruder Wherein the ratio of the supply amount of the modified starch to be fed is 1.2 ml / g to 2.0 ml / g, and the moisture content of the extruded product is 25 to 50% by weight. In addition, in the method for producing an indigestible starch having improved processability, the step (a) preferably comprises: (a1) preparing a starch suspension having a starch concentration of 15 to 60% by weight; (a2) adding a crosslinking agent to the starch suspension and performing a crosslinking reaction under an alkaline pH condition; And (a3) neutralizing the cross-linked reacted starch suspension and filtering, washing with water and drying. The addition amount of the crosslinking agent in the step (a2) is preferably 2 to 25 parts by weight based on 100 parts by weight of the dried starch of the starch suspension. The crosslinking agent in step (a2) is preferably selected from the group consisting of phosphoryl chloride, sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), and mixtures thereof. , More preferably sodium trimetaphosphate (STMP) to sodium tripolyphosphate (STPP) in a weight ratio of 90:10 to 99.9: 0.1, wherein the weight ratio of sodium trimetaphosphate (STMP) to sodium tripolyphosphate is a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP). The alkaline pH condition in step (a2) is preferably 10 to 14. Also, in the method for producing an indigestible starch having improved processability, the extrusion pressure during extrusion of the step (b) is preferably 0 to 8 MPa on the basis of a gauge pressure of the extruder. The extruder of the step (b) preferably comprises a plurality of barrels having at least two or more barrels, and the temperature of the plurality of barrels at the time of extrusion is independently Is selected. The indigestible starch having improved processability produced by the above method is preferably characterized by having a total dietary fiber content of 15 to 80%, a water absorption rate of 150 to 220% or an alpha value of 80 to 120%.

In order to solve the other object of the present invention, the present invention provides a method for producing a noodle, comprising the steps of: adding water to the aforementioned composition for forming a noodle and kneading to form a dough; Rolling the dough to form a face zone; And cutting the face sheet to a predetermined size and drying the cotton yarn.

The composition for forming a noodle according to the present invention comprises an indigestible starch having a high dietary fiber content and improved processability such as a kneading ability, so that the preparation of the noodles is smooth during the production of the noodles, the produced noodles have a low calorie function and good sensory characteristics . Therefore, the composition for forming a noodle of the present invention can be used for manufacturing a variety of noodles such as noodles, cold noodles, pasta, and hot water.

1 schematically shows the structure of an extruder used for extruding modified starch modified by cross-linking in the present invention.
Fig. 2 is a photograph showing a state in which the modified starch modified by cross-linking (the modified starch prepared in Preparation Example 1) is mixed with water and left standing.
Fig. 3 is a photograph showing the state of an indigestible starch prepared by extruding modified starch modified by cross-linking (indigestible starch prepared in Production Example 16) mixed with water and kneaded.
Fig. 4 is a photograph showing the state of surface preparation during production of noodle in Production Example 22, Fig. 5 is a photograph showing the state of surface preparation during production of noodle in Reference Example 1, FIG.

Hereinafter, the present invention will be described in detail. One aspect of the present invention relates to a composition for forming a noodle, wherein one example of the present invention is a composition for forming a noodle in the form of a premix, which essentially contains flour and an indigestible starch having improved processability, . In addition, the composition for forming a noodle according to the present invention may further comprise salt, sugar, spices and the like in accordance with the taste. Hereinafter, the composition for forming a noodle according to the present invention will be described separately for each constituent component.

1. Flour

Wheat flour is a powder obtained by pulverizing wheat by stepwise milling and collecting only the feed oil, and is used as a main component of the composition for forming a noodle according to the present invention. The content of flour in the composition for forming a noodle according to the present invention is preferably in the range of 60 to 95% by weight, more preferably 65 to 90% by weight, based on the total weight of the composition.

All. Wheat flour is classified by usage by protein content or classified by ash content. For example, wheat flour can be classified into strong, semi-strong, gravity, and flour based on protein content. The type of wheat flour used in the composition for forming a noodle according to the present invention is not particularly limited, and it is preferable that the wheat flour is mainly used for producing noodles such as noodles, somen noodles, and cold noodles.

2. Improved processability Indigestion  Starch

The indigestible starch having improved processability in the composition for forming a noodle according to the present invention functions as a main fiber source of noodles and is contained in an amount of 5 to 65 parts by weight per 100 parts by weight of wheat flour. When the content of the indigestible starch having improved processability in the composition for forming a noodle is less than 5 parts by weight based on 100 parts by weight of wheat flour, the effect of the addition of the indigestible starch on the increase of the dietary fiber content and the low calorific value of the noodle is insufficient. If it exceeds 65 parts by weight, the sensory properties of the noodle may be deteriorated. Considering the sufficient dietary fiber feed to the noodle, the original activity of the noodle formation, and the good sensory characteristics of the noodles, the content of the indigestible starch improved in processability in the composition for forming a noodle according to the present invention is 10-60 wt% Is more preferable. The refractory starch improved in processability in the present invention is obtained by extruding modified starch modified by cross-linking with an extruder, and its specific preparation method includes preparing a modified starch modified by cross-linking, and extruding the modified starch, Thereby producing water. Hereinafter, the production method of the indigestible starch having improved processability used in the present invention will be described step by step.

(1) preparing modified starch modified by cross-linking;

Modified starch modified by crosslinking means starch obtained by adding a cross-linking agent to a starting starch suspension and cross-linking the starch suspension. Preparing the modified starch modified by cross-linking comprises: preparing a starch suspension having a starch concentration of 15 to 60% by weight; Adding a crosslinking agent to the starch suspension and performing a crosslinking reaction under an alkaline pH condition; And neutralizing the cross-linked reacted starch suspension, filtering, washing with water and drying.

1) Preparation stage of starch suspension

The raw starch is suspended in water to prepare a starch suspension. At this time, the starch concentration of the starch suspension is 15 to 60% by weight, preferably 25 to 55% by weight, more preferably 30 to 50% by weight. If the starch concentration of the starch suspension is less than 15% by weight, the efficiency of the crosslinking reaction described below may deteriorate and the total dietary fiber content of the modified starch may be less than 20%. When the starch concentration of the starch suspension exceeds 60% It is difficult to homogeneously stir the starch suspension, so that it is not smooth to produce modified starch of uniform quality. When the starch concentration of the starch suspension is 30 to 50% by weight, the modified starch can be economically produced, and the modified starch having a high total dietary fiber content (for example, 40% or more) can be obtained.

The raw starch used in the starch suspension is not limited to the types of non-modified starch or modified starch and is selected from, for example, corn starch, waxy corn starch, rice starch, tapioca starch, potato starch, sweet potato starch, Or may be a mixed starch comprising two or more of these. In addition, unmodified starches such as sago starch, sorghum starch, and high amylose starch (for example, starch having an amylose content of at least 40 wt% or more) may be used as raw starch. The modified starch used as the starting starch in the starch suspension may include phosphorylated starch modified with a phosphorylating agent such as sodium tripolyphosphate (STPP), acetylated starch, substituted starch octenyl succinate, hydroxypropyl starch, acid hydrolyzed starch , Oxidized starch, and enzyme hydrolyzed starch.

2) Cross-linking reaction step of starch suspension

The cross-linking reaction step of the starch suspension consists of adding a cross-linking agent to the starch suspension and cross-linking under alkaline pH conditions. The type of crosslinking agent is not limited as long as the starch is chemically modified by cross-linking to impart indigestibility. Examples of the crosslinking agent include phosphoryl chloride, sodium trimetaphosphate (STMP) Sodium tripolyphosphate (STPP), adipic acid, adipic acid anhydride, epichlorohydrin, and the like can be used, and the efficiency of crosslinking reaction and the ability to impart indigestibility Phosphorylating agent is preferable in consideration of the phosphorylating agent. The phosphorylating agent may be any one selected from the group consisting of phosphoryl chloride, sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), and mixtures thereof. And the mixture means a mixture of two or more kinds of materials. The phosphorylating agent may be a mixture of phosphoryl chloride and sodium tripolyphosphate (STPP), or a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) STPP), and most preferably a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP). When a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) is used as a cross-linking agent, sodium trimetaphosphate (STMP) versus sodium tripolyphosphate (STPP) And the weight ratio is 90:10 to 99.9: 0.1. The amount of the cross-linking agent to be added is not particularly limited, but is preferably 1 to 30 parts by weight, relative to 100 parts by weight of the dried starch of the starch suspension, for example, to achieve an appropriate level of total dietary fiber content. More preferably 2 to 25 parts by weight, and most preferably 5 to 15 parts by weight in view of economy and food standard. In addition, the crosslinking reaction temperature of the starch suspension is not particularly limited, but is preferably in the range of 30 to 60 ° C, more preferably in the range of 40 to 60 ° C, which ensures the reaction efficiency and reliability for the production of the indigestible starch. In addition, the crosslinking reaction time of the starch suspension is not limited to a great extent, and it is at least 0.5 hour or more, for example, 0.5 to 12 hours, in consideration of imparting indigestibility by cross-linking reaction. In view of economical aspects of the production process, the time is more preferably 1 to 10 hours, most preferably 1 to 5 hours. The pH of the cross-linking reaction of the starch suspension is not particularly limited as long as it satisfies the alkali condition, and it is preferably 10 to 14 in view of the reaction efficiency, and in view of the stability of the process by preventing partial starch suspension, To 13 is more preferable.

3) Post-treatment of cross-linked reacted starch suspension

Modified starch imparted with indigestibility is produced by the cross-linking reaction, and the cross-linked starch suspension is neutralized, filtered, washed and dried in a post-treatment step. Specifically, the crosslinked starch suspension is neutralized to a pH of about 5 to 7 by an acidic solution or the like, and the neutralized starch suspension is filtered with a filter cloth or the like, and is washed with water about 5 to 20 times that of the dried starch in the filtration process. The cake-like modified starch obtained after washing is then prepared in powder form through processes such as drying and pulverization.

(2) by extruding the modified starch to produce a extrudate

The modified starch modified by cross-linking is extruded in the form of an extrudate by means of an extruder, where physical properties such as water uptake, alpha degree and the like are improved. The extruder used for extruding the modified starch modified by cross-linking may be a known one or a feeder as shown in Fig. A screw extruder, a twin screw extruder, and the like, as long as it is a conventional one composed of a screw, a barrel, and a die, It is preferable to use a twin-screw extruder. The twin-screw extruder has a wide range of material moisture content that can be processed than a single-screw extruder, and it has the advantage of being able to control the dense reaction according to changes in barrel temperature distribution, screw configuration, die shape and power consumption. Further, the barrel of the extruder has a pressure-resistant structure capable of withstanding several hundreds of atmospheric pressure, and is divided into several parts so that temperature control of each part is possible. In the extrusion step of the present invention, the modified starch fed to the extruder receives heat energy from the barrel, The final extrusion temperature is the same as the temperature condition of the downstream barrel (T3 in Fig. 1) close to the die.

In order to improve the processability of the modified starch used in the present invention, the extruding conditions such as the extrusion temperature, the ratio of the amount of the modified starch to the feed rate of the extruded water, and the moisture content of the extruded product In a specific range. Specifically, the extrusion temperature is preferably from 50 to 200 ° C., more preferably from 60 to 160 ° C., more preferably from 60 to 80 ° C. in terms of the total dietary fiber retention ratio of the indigestible starch, and the moisture absorption rate of the indigestible starch And more preferably in the range of 80 to 160 캜. However, the extrusion temperature in an appropriate range may vary depending on the content of the cross-linking agent of the modified starch. With respect to the extrusion temperature, the extruder preferably comprises a plurality of barrels of at least two or more, and the temperature of the plurality of barrels at the time of extrusion may be independently selected at 50 to 200 캜. The ratio of the feed rate of the extruded water fed into the extruder to the feed rate of the modified starches fed to the extruder is 1.2 ml / g to 2.0 ml / g, preferably 1.4 ml / g to 1.8 ml / g. At this time, the water content of the modified starch fed to the extruder is preferably 15% (w / w) or less and more preferably 12% (w / w) or less. The water content of the extrudate is 25 to 50% by weight, preferably 30 to 45% by weight. The moisture content of the extrudate depends on the extrusion temperature, the ratio of the amount of the modified starch feed to the feed rate of the extruded water, the extrusion speed (or the screw rotation speed), and if the moisture content of the extrudate is less than 25 wt%, the extruder is overloaded There is a concern that the extrudate may not be smoothly formed. If the moisture content of the extrudate exceeds 50% by weight, the extrudate may not have a uniform shape and may flow down, which may prevent pelletization, drying and crushing have. In addition, the extrusion pressure during extrusion is highly dependent on the extrusion temperature, the ratio of the amount of modified starch feed and the feed rate of extruded water, the extrusion speed (or screw rotation speed), and the extrusion pressure is not limited to such an extent that the extruder allows For example, from 0 to 8 MPa on the basis of the gauge pressure of the extruder, preferably 4 MPa or less in terms of the total dietary fiber content retention, and preferably 2 MPa or more from the viewpoint of increasing the water absorption rate of the indigestible starch. However, an appropriate range of extrusion pressure may vary depending on the content of the cross-linking agent of the modified starch. The gauge pressure refers to the pressure measured based on the atmospheric pressure rather than the pressure measured based on the pressure when it is in the vacuum state. The extrudate extruded from the extruder, i.e. the indigestible starch, is pelletized upon extrusion and then obtained in the form of a powder after drying and grinding.

The refractory starch having improved processability produced by the above-described production method is preferably at least 15% (for example, 15 to 80%), more preferably at least 20%, most preferably at least 15% Has a total dietary fiber content of at least 25%. In addition, the indigestible starch having improved processability produced by the above-described production method has an increased water absorption rate and an increased degree of alpha value than that of the starch before extrusion, because the starch particles swell easily at room temperature. For example, when the water absorption rate of the modified starch before extrusion is 80 to 95% and the degree of alpha-ray is 60 to 65%, the indigestible starch having improved processability obtained by extrusion under specific conditions has a water absorption rate of 110 to 220% And preferably 80 to 120%, and more preferably 100 to 120%, in the range of 150 to 220%, more preferably 150 to 210%. The indigestible starch used in the present invention has remarkably increased dough-forming ability and mixing ability with other food materials such as wheat flour, and the food processing ability is improved by the moisture absorption rate and the degree of alpha-increase as described above. Accordingly, the indigestible starch having improved processability prepared by the above-described production method can be used as a dietary fiber source for foods requiring processing such as dough. For example, the indigestible starch having improved processability produced by the above-described production method can be used in various forms of foods such as confectionery, baking, and noodles, and in particular, a health functional food for preventing or treating diabetes, It can be used as a source of dietary fiber source of medicines. In the case of using the indigestible starch having improved processability produced by the above-described production method as a material for foods to be kneaded with various ingredients such as confectionery, snacks, cereals, and noodles, it is possible to provide uniform dough without additional heat treatment, It is possible to remove the foreign object feeling of the final product.

3. Gluten

In the composition for forming a noodle according to the present invention, gluten selectively acts as a component to improve the texture and the like of the noodles. The content of gluten in the composition for forming a noodle according to the present invention is preferably 0.1 to 5 parts by weight, more preferably 1 to 3 parts by weight, per 100 parts by weight of the flour. Gluten is an insoluble protein present in cereals such as barley and wheat, and is mainly composed of glutenine and glutamine. Gluten is usually extracted from flour, mixed with several proteins. Gluten is usually extracted from wheat flour, which is called wheat gluten. The gluten used in the present invention is not limited to wheat gluten, corn gluten and the like, and is preferably wheat gluten in view of the fact that the main component of the composition for forming the noodle flow is wheat flour.

4. Other ingredients

In addition, the composition for forming a noodle according to the present invention may further comprise salt, sugar, spices and the like in consideration of wheat flour, indigestible starch having improved processability, gluten, preference degree and simplicity of production of noodles. For example, when the composition for forming a noodle according to the present invention comprises a salt, it is not necessary to separately add salt when preparing the noodle. The content of salt in the composition for forming a noodle according to the present invention is preferably 0.5 to 3.5 parts by weight, more preferably 1 to 2.5 parts by weight per 100 parts by weight of the flour.

Another aspect of the present invention relates to a method for producing a noodle, which comprises the steps of: adding water to the above-described composition for forming a noodle and kneading to form a dough; Rolling the dough to form a face zone; And cutting the face sheet to a predetermined size and drying the cotton yarn. At this time, the amount of water added is preferably 25 to 40 parts by weight, more preferably 30 to 35 parts by weight, based on 100 parts by weight of the composition for forming a noodle. Further, when the above-described composition for forming a noodle contains no salt, salt may be further added together with water to the composition for forming a noodle. The salt is usually added in an amount of 0.5 to 3 parts by weight per 100 parts by weight of the composition for forming a noodle. A kneader may be used to knead the composition for kneading the noodle and water to form a kneader, and a kneader equipped with a rolling roll may be used when rolling the kneader to form a face plate.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are intended to clearly illustrate the present invention and do not limit the scope of protection of the present invention.

1. Preparation of Modified Starch Modified by Crosslinking

Production Example 1

The starch suspension having a concentration of 40% by weight (based on dry starch) of corn starch (manufactured by Kanto Kagaku Co., Ltd., Korea) was placed in a temperature-controllable reactor, and sodium sulfate was added to the starch suspension in an amount of 10 And the crosslinking agent was added in an amount of 12 parts by weight based on 100 parts by weight of the dried starch suspension of the starch suspension and stirred. As a crosslinking agent, a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) was used. The mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate , STPP) was 99: 1. The temperature of the reactor was then raised to about 50 ° C and the pH of the starch suspension was adjusted to about 11.3 using a 4% aqueous sodium hydroxide solution. Thereafter, the temperature of the reactor was maintained at about 50 캜, and crosslinking reaction was carried out. After the cross-linking reaction, the starch suspension was neutralized to a pH of about 5.0 to 6.0 using a 15% hydrochloric acid aqueous solution, filtered through a filter, subjected to primary dehydration, washed with water about 10 times the weight of the dried starch, Lt; RTI ID = 0.0 > modified starch. ≪ / RTI > The obtained modified starch cake was put into a drier and dried and pulverized at a temperature of about 50 캜 to a moisture content of about 12% by weight or less to obtain a modified starch in powder form.

Production Example 2

Modified starch was obtained in the same manner as in Preparation Example 1 except that the crosslinking agent was added in an amount of 8 parts by weight based on 100 parts by weight of the dried starch suspension.

Production Example 3

Modified starch was obtained in the same manner as in Preparation Example 1 except that the crosslinking agent was added in an amount of 3 parts by weight based on 100 parts by weight of the dried starch of the starch suspension.

2. Through the extrusion of modified starch modified by cross-linking Indigestion  Manufacture of starch

Production Example 4

As shown in Fig. 1, a driving unit, a feeder. A twin-screw extruder composed of a screw, a barrel, and a die was prepared. At this time, the extruder had a three-stage barrel (T1, T2, T3 in FIG. 1) and was provided with a function to supply extruded water to a barrel (T1 in FIG. A temperature sensor is attached to each barrel of the extruder, and a pressure gauge (not shown in FIG. 1) is attached between the barrel at the end (T3 in FIG. 1) and the die.

The modified starch powder prepared in Preparation Example 1 was introduced into a raw material feeder of the extruder at a rate of about 200 g / min and extruded while keeping the rotational speed of the screw at about 500 rpm to obtain an extrudate having a moisture content of about 39% by weight . At this time, the temperatures of the three-stage barrels T1, T2, and T3 of the extruder were maintained at about 60 ° C, about 160 ° C, and about 160 ° C in order (the temperature of the barrel T3 corresponds to the extrusion temperature) The extruded water was introduced into the barrel T1 at a rate of 340 ± 2 ml / min, and the gauge pressure at the time of extrusion was 0 ㎫.

The resulting extrudate was pelletized, dried in a drier to a moisture content of 12% by weight or less, and pulverized to obtain an indigestible starch in powder form.

Production Examples 5 to 19

As shown in the following Table 1, powdered starch-resistant starch was obtained in the same manner as in Production Example 4, except that the temperature of the three-stage barrel of the extruder and the feed rate of the extruded water were changed. At this time, the gauge pressure at the time of extrusion and the water content of the extrudate were determined by the temperature of the triple barrel and the feed rate of the extruded water.

Production Example 20.

The same procedure as in Production Example 4 was conducted except that the modified starch powder prepared in Production Example 2 was fed into a raw material feeder of the extruder, the temperature of the three-stage barrel was changed, and the feed rate of the extruded water was changed. To obtain an indigestible starch in powder form.

Production Example 21.

An indigestible starch in the form of powder was obtained in the same manner as in Preparation Example 4, except that the modified starch powder prepared in Preparation Example 3 was added to a raw material feeder of the extruder and the temperature of the 3-stage barrel was changed .

Comparative Production Example 1

Instead of the powdered modified starch prepared in Preparation Example 1, general corn starch (manufacturer: Target Co., Ltd., Korea) was added to the raw material feeder of the extruder and extruded in the same manner as in Production Example 4. At this time, the extrudate was too viscous and did not have a constant shape and flowed down, so that subsequent pelletization, drying, and milling could not be performed.

Table 1 shows the extrusion conditions of Production Examples 4 to 21 and Comparative Production Example 1 and the moisture content of the extrudate.

division Extrusion conditions Water content (wt%) of the extrudate Barrel T1 temperature (℃) Barrel T2 temperature (캜) Barrel T3 Temperature (℃) Extruded water feed rate (ml / min) The gauge pressure (MPa) Production Example 4 60 160 160 340 ± 2 0 39 ± 1 Production Example 5 60 160 160 332 ± 2 One 37 ± 1 Production Example 6 60 160 160 323 ± 2 2 36 ± 1 Production Example 7 60 80 80 340 ± 2 0 40 ± 1 Production Example 8 60 80 80 332 ± 2 One 40 ± 1 Production Example 9 60 80 80 323 ± 2 2 37 ± 1 Production Example 10 60 80 80 314 ± 2 3 36 ± 1 Production Example 11 60 80 80 305 ± 2 4 34 ± 1 Production Example 12 60 80 80 298 ± 2 5 33 ± 1 Production Example 13 60 60 60 340 ± 2 0 42 ± 1 Production Example 14 60 60 60 332 ± 2 One 40 ± 1 Production Example 15 60 60 60 323 ± 2 2 38 ± 1 Production Example 16 60 60 60 314 ± 2 3 38 ± 1 Production Example 17 60 60 60 305 ± 2 4 35 ± 1 Production Example 18 60 60 60 298 ± 2 5 33 ± 1 Production Example 19 60 60 60 294 ± 2 6 32 ± 1 Production example 20 60 60 60 332 ± 2 3 39 ± 1 Production Example 21 60 60 60 340 ± 2 3 39 ± 1 Comparative Preparation Example 1 60 160 160 340 ± 2 - -

3. Physical properties before and after extrusion of modified starch modified by cross-linking

Modified starches (Preparation Examples 1 to 3) modified by crosslinking in order to examine physical properties before and after extrusion of modified starch modified by cross-linking and the indigestible starches (Preparation Examples 4 to 21) obtained by extruding the modified starches Total dietary fiber content, water uptake, and alpha value were measured. Based on the total dietary fiber contents of the modified starches obtained in Production Examples 1 to 3 and the indigestible starches obtained in Production Examples 4 to 21, the total dietary fiber retention ratios of the indigestible starches obtained in Production Examples 4 to 21 Respectively.

(1) Measurement of total dietary fiber (TDF) content and calculation of total dietary fiber retention

Total dietary fiber content was measured according to AOAC 991.43. 40 ml of 0.05 M MES-Tris buffer (pH 8.2) was added to 1.0 g of the starch sample and dispersed. Then, 50 μl of heat-stable α-amylase was added and reacted in boiling water at 100 ° C. for 30 minutes. The reaction solution was rapidly cooled and stabilized by being placed in a constant temperature water bath at 60 DEG C for 30 minutes. A 0.567 N aqueous hydrochloric acid solution was added thereto to adjust the pH to 4.3-4.7, followed by the addition of 300 μl of the amyloglucosidase solution, followed by reaction at 60 ° C for 30 minutes. After the reaction, the digested product was cooled to room temperature, and the content of glucose degraded by the GOD-POD method was measured. Specifically, 1 ml of the GOD-POD solution was placed in a microtube, and 100 μl of the supernatant of the above-described parasite was added, followed by incubation in a constant temperature water bath at 37 ° C for 20 minutes. Absorbance was measured at 505 nm using an ultraviolet spectrophotometer and converted to the disintegrated glucose content.

In addition, the total dietary fiber retention ratio of the indigestible starch obtained by extruding the modified starch modified by cross-linking was calculated by the following equation.

(2) Measurement of water absorption rate

3 g of the starch sample on an anhydrous basis was placed in a tube, 1 ml of methanol was added, and 29 ml of 25 ° C distilled water was added while stirring with a glass rod. The tube was allowed to stand at room temperature for 18 hours while shaking, centrifuged at 4000 rpm for 30 minutes using a centrifuge, and the supernatant was poured and the weight of the precipitate was measured. The water absorption rate was calculated by the following formula.

Water absorption rate (%) = [(weight of precipitate - weight of starch sample without starch) x 100] / [weight of starch sample without anhydrous]

(3) Alpha degree measurement

1.0 g of the starch sample on an anhydrous basis was placed in a tube, 1 ml of methanol was added, and distilled water at 25 캜 was added thereto while stirring with a glass rod to fill the tube to a 50 ml mark. The tube was then placed in a 25 ° C thermostatic chamber and allowed to stand for 30 minutes. The tube was centrifuged at 4000 rpm for 30 minutes using a centrifuge, followed by the supernatant, and the weight of the precipitate was measured. The supernatant was transferred to an evaporator, evaporated, and dried at 110 < 0 > C for 3 hours to determine the dry weight of the remaining supernatant. The swelling degree at 25 캜 was calculated by the following equation.

Solubility (%) = [dry weight of supernatant (mg) x 100] / [dry weight of starch sample (mg)]

Swelling degree = [precipitate weight (mg) 占 100] / [dry weight of starch sample (mg) 占 (100 - solubility)]

In addition, 1.0 g of the same starch sample was placed in a tube, and 1 ml of methanol was added. While stirring with a glass rod, distilled water at 25 캜 was added to the tube to a 50 ml marking line. The tube was then placed in a 95 ° C thermostatic chamber and heated for 30 minutes. The tube was centrifuged at 4000 rpm for 30 minutes using a centrifuge, the supernatant was followed and the weight of the precipitate was determined. The supernatant was transferred to an evaporator, evaporated and dried at 110 < 0 > C for 3 hours to determine the precursor weight of the remaining supernatant. The degree of swelling at 95 캜 was obtained by using the same formula as that for calculating the degree of swelling at 25 캜. Then, the degree of alpha ray was calculated by the following equation.

Alpha degree (%) = [degree of swelling at 25 DEG C x 100] / [degree of swelling at 95 DEG C]

(4) Measurement of physical properties before and after extrusion of modified starch modified by cross-linking

Table 2 and Table 3 show the results of measurement of physical properties before and after extrusion of the modified starch modified by cross-linking.

Changes in total dietary fiber content and total dietary fiber content before and after extrusion of modified starch division Total dietary fiber content (%) Total dietary fiber retention (%) Before extrusion After extrusion Production Example 4 83 25 30 Production Example 5 83 20 24 Production Example 6 83 19 23 Production Example 7 83 35 42 Production Example 8 83 28 34 Production Example 9 83 30 36 Production Example 10 83 29 35 Production Example 11 83 25 35 Production Example 12 83 78 94 Production Example 13 83 78 94 Production Example 14 83 78 94 Production Example 15 83 75 90 Production Example 16 83 66 80 Production Example 17 83 60 72 Production Example 18 83 24 29 Production Example 19 83 26 31 Production example 20 51 24 47 Production Example 21 30 13 43

Changes in water uptake rate and alpha value before and after extrusion of modified starch division Water Absorption Rate (%) Alpha degree (%) Before extrusion After extrusion Before extrusion After extrusion Production Example 4 93 189 65 113 Production Example 5 93 193 65 116 Production Example 6 93 198 65 118 Production Example 7 93 181 65 107 Production Example 8 93 190 65 107 Production Example 9 93 197 65 108 Production Example 10 93 201 65 110 Production Example 11 93 206 65 114 Production Example 12 93 208 65 115 Production Example 13 93 110 65 79 Production Example 14 93 112 65 83 Production Example 15 93 158 65 92 Production Example 16 93 177 65 104 Production Example 17 93 209 65 107 Production Example 18 93 211 65 108 Production Example 19 93 209 65 113 Production example 20 82 196 52 110 Production Example 21 79 199 51 107

As shown in Tables 2 to 3, it is preferable that the extrusion temperature is less than 80 캜 and the extrusion pressure is 4 MPa or less based on the gauge pressure of the extruder. Also, considering the water absorption rate and the degree of alpha conversion, the extrusion temperature is preferably higher than 60 ° C, and when the extrusion temperature is 60 ° C, the extrusion pressure is preferably higher than 2 MPa.

4. Workability change before and after extrusion of modified starch modified by cross-linking

In order to investigate the change of processability before and after extrusion of the modified starch modified by cross-linking, the modified starch modified by cross-linking (Preparation Example 1) and the dough characteristics of the indigestible starch (Production Example 16) Respectively. Specifically, starch samples and water were mixed at a weight ratio of 50:50, and the kneading ability was observed.

Fig. 2 is a photograph showing a state when the modified starch modified by cross-linking (the modified starch prepared in Preparation Example 1) is mixed with water and left standing; Fig. 3 is a photograph showing the state in which the modified starch, (The indigestible starch prepared in Preparation Example 16) of the present invention prepared by mixing the starch starch with the water and kneading the mixture.

As shown in FIG. 2 and FIG. 3, the modified starch itself modified by cross-linking lacks water absorption ability, so that the starch sample and water are separated. On the other hand, the indigestible starch obtained by the extrusion treatment has an increased water- To form a uniform dough.

5. Indigestion  The preparation of a composition for forming a noodle including starch, the preparation of a noodle, the preparation of a noodle, the tissue characteristics of the noodles and the sensory properties of the noodles

(1) Composition for forming noodles containing indigestible starch and preparation of noodles using the same

Production Example 22.

64.98 parts by weight of wheat flour and 9.28 parts by weight of the indigestible starch obtained in Preparation Example 16 were mixed to prepare a composition for forming noodles in the form of premix. Thereafter, 1.23 parts by weight of salt and 24.51 parts by weight of water were added thereto, followed by kneading in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

Production Example 23.

92.93 parts by weight of wheat flour and 5.46 parts by weight of the indigestible starch obtained in Preparation Example 12 were mixed to prepare a premixed composition for forming a noodle. Thereafter, 1.61 parts by weight of salt and 30 parts by weight of water were added thereto and kneaded in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

Comparative Preparation Example 2

66.59 parts by weight of wheat flour and 7.63 parts by weight of the indigestible starch obtained in Preparation Example 1 were mixed to prepare a premixed composition for forming a noodle. Thereafter, 1.23 parts by weight of salt and 24.55 parts by weight of water were added thereto and kneaded in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

Reference Example 1.

1.23 parts by weight of salt and 24.51 parts by weight of water were added to 74.27 parts by weight of wheat flour and kneaded in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

(2) Evaluation of formation ability

In Production Example 22, Production Example 23, Comparative Production Example 2 and Reference Example 1, it was visually observed whether or not the formation of the cotton sheet was smooth. As a result, in Production Example 22, Production Example 23 and Reference Example 1, surface formation was good, but in Comparative Production Example 2, surface formation was poor. Fig. 4 is a photograph showing the state of surface preparation during production of noodle in Production Example 22, Fig. 5 is a photograph showing the state of surface preparation during production of noodle in Reference Example 1, FIG. As shown in FIG. 6, in Comparative Preparation Example 2, cohesion of kneaded components in the production of noodle drops, resulting in breakage or breakage of the cotton cloth.

(3) Analysis of tissue characteristics of noodles

50 g of the noodle prepared in Preparation Example 22, Comparative Preparation Example 2 and Reference Example 1 were put into 600 g of water, respectively, and the mixture was boiled for 3 minutes and rinsed in cold water, and about 20 noodles were taken. The texture characteristics of the noodles were analyzed by a Texture Profile Analyzer (TPA), and the results are shown in Table 4 below.

Noodle classification Hardness Springiness Cohesiveness Gumminess Chewiness Resilience Reference Example 1 900.12 0.96 0.6 539.05 518.61 0.27 Production Example 22 919.61 0.96 0.57 526.26 509.87 0.26 Comparative Production Example 2 923.63 0.93 0.55 511.92 474.77 0.25

As shown in Table 4, the tissue characteristics of the noodles prepared in Preparation Example 22 showed similar tendency to the tissue characteristics prepared in Reference Example 1, while the noodles prepared in Comparative Preparation Example 2 showed a relatively large difference.

(4) Sensory properties of noodles

 100 g of the noodle prepared in Production Example 22, Production Example 23, Comparative Production Example 2 and Reference Example 1 were put in 800 g of water, respectively, and the mixture was boiled for 3 minutes and rinsed in cold water, and about 20 g of noodles were taken. 20g of the noodles were placed in each 50g of the noodle soup, and the noodles were prepared. Ten sensory examiners were interviewed about the degree of texture of the noodles, the texture preference of the noodles, the degree of foreign body sensation of the noodles, The results are shown in Table 5. < tb > < TABLE >

- Based on sensory test score -

* Texture: too soft 1 point; Moderately soft, 4 points of Kosi; Hardness 7 points

* Texture taste: very bad 1 point; Normal 4 points; Very good 7 points

* Degree of foreign object: very weak 1 point; Normal 4 points; Very strong 7 points

* Foreign sense symbol: very bad 1 point; Normal 4 points; Very good 7 points

* Satisfaction: Very bad 1 point; Normal 4 points; Very good 7 points

* Total satisfaction of cotton country: very bad 1 point; Normal 4 points; Very good 7 points

Noodle classification Degree of texture Texture preference Degree of foreign object A sense of foreignness Satisfaction Overall satisfaction Reference Example 1 3.7 4.3 3.4 4 4.4 4.8 Production Example 22 3.2 3.8 3.5 3.9 3.9 4.3 Production Example 23 3.4 3.9 3.5 4.0 4.1 4.5 Comparative Production Example 2 3.1 3.4 4 3.7 2.9 3.6

As shown in Table 5, it was found that the functional properties of the noodles prepared in Preparation Examples 22 and 23 were relatively superior to those of the noodle prepared in Comparative Preparation Example 2.

6. Preparation of composition for forming noodles containing gluten, preparation of noodles, production of noodles, tissue properties of noodles and sensory properties of noodles

(1) Composition for forming noodles with gluten and preparation of noodles using the same

Production Example 24.

64.02 parts by weight of wheat flour, 9.18 parts by weight of the indigestible starch obtained in Preparation Example 16, and 1.4 parts by weight of gluten were mixed to prepare a premixed composition for forming a noodle. Thereafter, 1.19 parts by weight of salt and 25.21 parts by weight of water were added thereto and kneaded in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

Production Example 25.

81.49 parts by weight of wheat flour, 15.81 parts by weight of the indigestible starch obtained in Preparation Example 12 and 1.09 parts by weight of gluten were mixed to prepare a premixed composition for forming a noodle. Thereafter, 1.61 parts by weight of salt and 30 parts by weight of water were added thereto and kneaded in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

Production Example 26.

61.73 parts by weight of wheat flour, 35.1 parts by weight of the indigestible starch obtained in Preparation Example 16 and 1.57 parts by weight of gluten were mixed to prepare a premixed composition for forming a noodle. Thereafter, 1.6 parts by weight of salt and 30 parts by weight of water were added thereto and kneaded in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

Comparative Preparation Example 3

64.43 parts by weight of wheat flour, 7.46 parts by weight of the indigestible starch obtained in Preparation Example 1, and 1.4 parts by weight of gluten were mixed to prepare a composition for forming noodles in the form of premix. Thereafter, 1.2 parts by weight of salt and 25.48 parts by weight of water were added thereto and kneaded in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

Comparative Preparation Example 4

56.8 parts by weight of wheat flour, 40 parts by weight of the indigestible starch obtained in Production Example 16 and 1.57 parts by weight of gluten were mixed to prepare a composition for forming a noodle in the form of a premix. Thereafter, 1.6 parts by weight of salt and 30 parts by weight of water were added thereto and kneaded in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

Comparative Preparation Example 5

56.8 parts by weight of wheat flour, 40 parts by weight of the indigestible starch obtained in Preparation Example 16 and 1.65 parts by weight of gluten were mixed to prepare a premixed composition for forming a noodle. Thereafter, 1.6 parts by weight of salt and 30 parts by weight of water were added thereto and kneaded in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

Reference Example 2.

1.2 parts by weight of salt and 25.48 parts by weight of water were added to 73.32 parts by weight of wheat flour and kneaded in a kneader to form a dough. Thereafter, the dough was placed in a rolling roll of a face machine and rolled to form a face band. The cotton sheet was cut to a predetermined size and dried for about 48 hours to prepare a noodle.

(2) Evaluation of formation ability

In Production Examples 24 to 26, Comparative Production Examples 3 to 5, and Reference Example 2, it was visually observed whether or not the formation of the surface area was smooth. As a result, surface formation was good in all the examples.

(3) Analysis of tissue characteristics of noodles

50 g of the noodles prepared in Preparation Example 24, Comparative Preparation Example 3 and Reference Example 2 were respectively put into 600 g of water, and the mixture was boiled for 3 minutes and rinsed in cold water, and about 20 noodles were taken. The texture characteristics of the noodles were analyzed by a Texture Profile Analyzer (TPA), and the results are shown in Table 6 below.

Noodle classification Hardness Springiness Cohesiveness Gumminess Chewiness Resilience Reference Example 2 820.48 0.93 0.58 463.2 429.12 0.29 Production Example 24 859.35 0.93 0.57 478.9 443.01 0.27 Comparative Production Example 3 876.44 0.9 0.55 486.1 440.4 0.26

As shown in Table 6, the noodle prepared in Preparation Example 24 showed a tendency more similar to the noodle prepared in Reference Example 1 in terms of the tissue characteristics than the noodle prepared in Comparative Preparation Example 3.

(4) Sensory properties of noodles

100 g of the noodle prepared in Production Examples 24 to 26, Comparative Production Examples 3 to 5 and Reference Example 2 were respectively added to 800 g of water, and the mixture was boiled for 3 minutes and rinsed in cold water, and about 20 g of noodles were taken. 20g of the noodles were placed in each 50g of the noodle soup, and the noodles were prepared. Ten sensory examiners were interviewed about the degree of texture of the noodles, the texture preference of the noodles, the degree of foreign body sensation of the noodles, The results are shown in Table 7.

- Based on sensory test score -

* Texture: too soft 1 point; Moderately soft, 4 points of Kosi; Hardness 7 points

* Texture taste: very bad 1 point; Normal 4 points; Very good 7 points

* Degree of foreign object: very weak 1 point; Normal 4 points; Very strong 7 points

* Foreign sense symbol: very bad 1 point; Normal 4 points; Very good 7 points

* Satisfaction: Very bad 1 point; Normal 4 points; Very good 7 points

* Total satisfaction of cotton country: very bad 1 point; Normal 4 points; Very good 7 points

Noodle classification Degree of texture Texture preference Degree of foreign object A sense of foreignness Satisfaction Overall satisfaction Reference Example 2 3.6 4 2.9 4.5 4.2 4.4 Production Example 24 3.7 4.3 3.4 4 4.4 4.8 Production example 25 3.8 4.1 3.5 4 4.3 4.7 Production Example 26 3.8 4.2 3.5 4 4.4 4.7 Comparative Production Example 3 3.1 3.4 4 3.7 2.9 3.6 Comparative Production Example 4 3.2 3.4 3.9 3.8 3.3 3.7 Comparative Preparation Example 5 3.3 3.5 3.9 3.8 3.4 3.8

As shown in Table 7, the noodles prepared in Comparative Production Examples 3 to 5 showed sensory characteristics that were not acceptable to the user in terms of the degree of satisfaction and the overall satisfaction of the users in the presence of foreign objects. On the other hand, the noodles prepared in Preparation Examples 24 to 26 showed similar or superior sensory properties to those of the noodle prepared in Reference Example 2.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Accordingly, the scope of protection of the present invention should be construed as including all embodiments falling within the scope of the appended claims.

Claims (16)

A composition comprising 5 to 65 parts by weight of an indigestible starch having improved processability per 100 parts by weight of wheat flour,
The novosible starch with improved processability is prepared by the following process.
(a) preparing a modified starch modified by cross-linking; And
(b) feeding the modified starch to an extruder and extruding it to produce an extrudate,
Wherein the ratio of the feed rate of the extruded water fed into the extruder to the feed rate of the modified starch fed to the extruder is from 1.4 ml / g to 2.0 ml / g, and the moisture content of the extrudate Is 32 to 40% by weight, and the extrusion pressure during extrusion is 2 to 6 MPa based on the gauge pressure of the extruder.
The composition for forming a noodle according to claim 1, wherein the total dietary fiber content of the modified starch after extrusion is 35 to 94% of the total modified starch dietary fiber content before extrusion.
The method of claim 1, wherein step (a)
(a1) preparing a starch suspension having a starch concentration of 15 to 60% by weight;
(a2) adding a crosslinking agent to the starch suspension and performing a crosslinking reaction under an alkaline pH condition; And
(a3) neutralizing the crosslinked starch suspension, filtering, washing with water and drying.
4. The composition for forming a noodle according to claim 3, wherein the amount of the cross-linking agent added in step (a2) is 2 to 25 parts by weight based on 100 parts by weight of the dried starch of the starch suspension.
4. The method of claim 3, wherein the crosslinking agent in step (a2) is selected from the group consisting of phosphoryl chloride, sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP) Lt; RTI ID = 0.0 > 1, < / RTI >
6. The method of claim 5, wherein the crosslinking agent in step (a2) is a mixture of sodium trimethaphosphate (STMP) and sodium tripolyphosphate (STPP), and sodium trimethaphosphate Wherein the weight ratio of STMP to sodium tripolyphosphate (STPP) is 90:10 to 99.9: 0.1.
4. The composition according to claim 3, wherein the pH of the alkaline solution in step (a2) is 10 to 14.
The method according to claim 3, wherein the starch in step (a1) is any one selected from the group consisting of corn starch, waxy corn starch, rice starch, tapioca starch, potato starch, sweet potato starch, wheat starch and mixed starches thereof By weight of the composition.
The composition for forming a noodle according to claim 1, wherein the hydrolyzable starch having improved processability has a water absorption rate of 150 to 220%.
The extruder according to claim 1, wherein the extruder comprises a plurality of barrels having at least two extruders, and the temperature of the plurality of barrels is independently selected at 50 to 80 캜 during extrusion. / RTI >
The composition for forming a noodle according to claim 1, wherein the hardness-improving starch has an alpha degree of 90 to 120%.
12. The composition for forming a noodle according to any one of claims 1 to 11, further comprising 0.1 to 5 parts by weight of gluten per 100 parts by weight of wheat flour.
The method of any one of claims 1 to 11, wherein water is added to the composition for forming a noodle and kneaded to form a dough;
Rolling the dough to form a face zone; And
Cutting the face plate to a predetermined size and drying the face plate.
14. The method according to claim 13, wherein the water is added in an amount of 25 to 40 parts by weight per 100 parts by weight of the composition for forming a noodle.
Adding water to the composition for forming a nodule of claim 12 and kneading to form a dough;
Rolling the dough to form a face zone; And
Cutting the face plate to a predetermined size and drying the face plate.
16. The method according to claim 15, wherein the water is added in an amount of 25 to 40 parts by weight per 100 parts by weight of the composition for forming a noodle.

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