KR101411698B1 - Method for Manufacturing Noodle Containing Blueberry, and Noodle Produced thereby - Google Patents

Abstract

The present invention relates to a method for producing blueberry noodles, in which a fruit ingredient of blueberry is added to grain flour, which is a main ingredient of noodles, so as to contain useful ingredients of blueberry in noodles, and noodles .
The blueberry noodles prepared by the method according to the present invention have useful properties of blueberries in the noodles of the noodles, and are improved in storage stability, and are not deteriorated or decayed even after storage for a long period of time. Moreover, It is possible to consume more useful components of blueberry contained in noodles and improve the firmness, elasticity and cohesiveness of noodles even when the whole soup is not consumed at the time of eating. have.

Description

The present invention relates to a method for producing blueberry noodles and noodles produced therefrom,

The present invention relates to a method for producing blueberry noodles, in which a fruit ingredient of blueberry is added to grain flour, which is a main ingredient of noodles, so as to contain useful ingredients of blueberry in noodles, and noodles .

Noodles are flour, buckwheat flour, potato flour, kneaded, thinly sliced, thinly cut or pressed into a frame and thinly pulled out, or a noodle that is dried, rubbed or roasted in a broth. It is one of the foods I enjoyed long time ago because it is simple.

The quality of noodles is generally evaluated by the quality of the noodles, the texture of the noodles at the time of eating, and the color of the noodles themselves. The quality varies depending on the characteristics of the ingredients, the content of water and the drying method.

In addition to the desire for taste of consumers, the demand for health-oriented foods has been steadily increasing, and functional noodles containing green tea and eggs have been newly commercialized.

Among the materials that impart functionality to noodles are berries such as blueberry, acaiberry, gojiberry, which are currently popular products, and berries contain moisture, carbohydrates, proteins, and other large amounts of dietary fiber It contains fibrin, potassium, manganese, iron, etc. It is sweet and sour, and has a reddish brown color.

Berries, classified as superfruits, are reported to exhibit anticancer, anti-inflammatory and antioxidant properties, such as peculiar red and blue phenolic anthocyanins and flavonoids, such as flavonoids, , Minerals, essential amino acids and phytosterol that keeps collagen, which helps to improve the health of human according to each active ingredient.

Among these berries, blueberry ( Vaccinium angustifolium ) is a shrub plant of Azalea rhododendron of the dicotyledonous plant. It is cultivated extensively in the USA and Europe with strawberries, blackberries, bilberries, cranberries, etc. and concentratedly harvested in August and September And it is known that it contains a large amount of effective substances required for the physiological functions of human body such as vitamin A, vitamin C, niacin, anthocyanin pigment, potassium and calcium, and especially contains anthocyanin pigment in comparison with other fruits .

Anthocyanin is usually a glycoside, and it is a water-soluble pigment that shows the peculiar color of various fruits. Studies on the physiological action of anthocyanin pigment have been actively studied in Europe and the United States for decades.

For example, significant improvements in retinal adaptation curves by anthocyanin pigments and improvement of visual acuity in dim light have been confirmed, so that blueberries rich in anthocyanins are widely used as nutritional supplements in the eyes and as medicines And antioxidant ability is excellent, and various health functional effects such as improvement of vision, prevention of cancer and heart disease and urinary tract infections, delayed aging such as memory loss and reduction of exercise capacity are known.

However, fruit components such as blueberries have a high sugar content, and noodles containing them are susceptible to propagation of fungi and fungi. Accordingly, deterioration or corruption is promoted, and as the time elapses after the preparation, spots, such as spots, In the case of frozen storage, there is almost no change in quality in the frozen state, but there is a problem in that when the frozen food is frozen, spots are formed again or discolored and the value of the product is remarkably lowered.

To prevent this, drying noodles containing fruit ingredients or adding preservatives is mainly used. Drying of cotton has a disadvantage in that the texture is reduced when cooked, and addition of preservatives has a bad influence on health.

Korean Patent Laid-Open Publication No. 2012-0079710 discloses a method for producing a blueberry noodle flour by adding a dried and crushed blueberry powder to a cotton flour to extract a flour.

The present invention has been made to provide a functional cotton dish by containing a useful ingredient of blueberry in a noodle. However, since the deterioration or corruption of the noodles is promoted by the sugar ingredient of the blueberry, there is no problem that it is ingested immediately after the preparation, There is a problem.

Korean Patent Publication No. 1061461 discloses a noodle manufacturing method in which a surface is pulled out from a grain powder, dried, and then applied to the surface of the dried surface by dipping or spraying the undiluted blueberry solution, followed by drying again.

When the blueberry component is incorporated into the surface, the elasticity of the surface may be deteriorated to deteriorate the texture. The present invention can be applied to the surface of the surface of the surface to maintain the elasticity of the surface, It is advantageous to preserve the nutritional ingredients as much as possible. However, in order to eat the noodles, the blueberry ingredient on the surface of the surface is exposed to hot water to destroy nutrients And anthocyanins, which are water-soluble pigments, are mostly dissolved in soup. Therefore, when the soup is not consumed in all, there is a problem that the blueberries are discarded together with the soup.

Therefore, in the case of producing noodles containing blueberry components, it is required to develop a noodle manufacturing method capable of minimizing destruction of useful components even when cooked at a high temperature while improving shelf life.

The object of the present invention is to provide a method for producing blueberry noodles which does not deteriorate even after storage for a long period of time while adding a blueberry ingredient to cereal flour during the production of noodles such that the useful ingredients of blueberry are contained in the noodles, Noodles.

In order to solve the above problems, the present invention provides a method for producing a blueberry juice, comprising the steps of: Adding 15 to 20% by weight of sugar of the blueberry juice to the blueberry juice and fermenting the mixture at a temperature of 25 to 40 ° C for 3 to 10 days; Concentrating the fermented blueberry juice to 60 to 70 brix; Mixing 90 to 98% by weight of grain powder, 1 to 8% by weight of the concentrated blueberry juice, and 0.5 to 5.0% by weight of salt to prepare a mixture; And mixing and kneading the mixture with water to prepare a blueberry noodle.

At this time, it is preferable that the concentration is performed under reduced pressure at 60 DEG C or lower.

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Preferably, the concentrated blueberry juice is mixed with an edible organic solvent to which an emulsifier has been added, emulsified using a high-pressure homogenizer, and then encapsulated by vacuum distillation. The emulsifier is preferably egg yolk or soybean oil, More preferably olive oil, grape seed oil, seed oil, sunflower oil or perilla oil.

In addition, the salt is preferably deep sea water.

The present invention also provides a blueberry noodle produced by the above method.

The blueberry noodles prepared by the method according to the present invention have useful properties of blueberries in the noodles of the noodles, and their storage properties are improved so that they are not deteriorated or decayed even when stored for a long period of time.

In addition, since the blueberry component is contained in the cotton, the amount of the blueberry dissolving in the broth is reduced during the cooking process. Therefore, even if the broth is not consumed at all during the cooking, the more useful components of the blueberry contained in the noodles can be consumed, And cohesiveness are improved, so that noodles having excellent texture can be produced.

The present invention consists of a process of extracting and concentrating blueberry fruit, then mixing it with a grain powder, kneading and noodle making noodles.

First, the blueberry fruit is squeezed to obtain a blueberry juice solution.

Since the blueberry juice contains a large amount of sugar components, when it is mixed with the grain powder, molds and fungi reproduce easily and are easily deteriorated or easily decayed.

In order to prevent this, the blueberry juice may be dried and powdered and then mixed with the grain powder. However, it is difficult to prevent the deterioration or corruption of the surface because it is dissolved in water and liquefied in the kneading process.

Therefore, in the present invention, it is preferable to concentrate the blueberry juice solution to increase the sugar content to prevent the growth of fungi or bacteria, and to concentrate the mixture at a reduced pressure of 60 ° C or less until the concentration reaches 60-70 brix More preferably 45 to 60 < 0 > C.

As a method of further preventing deterioration or corruption of the surface, there is a method in which the blueberry juice is first fermented before being concentrated. In the fermentation, the sugar such as sugar or syrup is added to the blueberry juice, And the mixture is allowed to stand at a temperature for 3 to 10 days. The added amount of the sugar is 15 to 20% by weight of the blueberry juice.

Another method for further preventing the deterioration or corruption of the surface due to the addition of the blueberry component is to encapsulate the concentrated blueberry component in a wall agent.

The water-soluble blueberry component is mixed with the water-soluble blueberry component by mixing the useful component of the blueberry, which is mainly a water-soluble substance, with an edible organic solvent containing an emulsifier, emulsifying the mixture with a high-pressure homogenizer, ) One blueberry capsule is prepared.

Grain, which is the main ingredient of cotton, is a major component of carbohydrates, which is converted into sugars by digestion and, when overdosed, may cause diseases such as hyperlipemia due to excess sugar in the body.

As a method for reducing such a problem, it is preferable to use an emulsifier used for manufacturing the blueberry capsules and an organic solvent which lowers cholesterol and is effective for hyperlipemia. Examples of such materials include egg yolk containing a large amount of lecithin as an emulsifier, Soybean oil and the like are preferable. As the edible organic solvent, olive oil, grape seed oil, seed oil, sunflower oil, perilla oil and the like are preferable.

Next, 90 to 98% by weight of the grain powder, 1 to 8% by weight of the concentrated blueberry juice, and 0.5 to 5.0% by weight of salt are mixed, and an appropriate amount of water is added thereto to knead and noodle. Depending on the type, put in an appropriate amount to be a suitable dough.

The cereal flour is not limited to the type of cereal flour that can be usually produced in the surface, and examples thereof include flour, buckwheat flour, potato flour, rice flour, corn flour, barley flour and mung bean flour.

The salt has an effect of improving the elasticity of the dough and the effect of inhibiting the growth of fungi. It is also possible to use deep sea water instead of salt.

Deep ocean water generally refers to water obtained from the ocean at a water depth of 300 m or more. In the deep sea where sunlight does not reach, there is no phytoplankton consuming nutrients, and photosynthesis does not occur and nitrogen, phosphorus, It is abundant in nutrients, and contains various minerals such as magnesium, calcium, potassium, and sodium, and trace elements such as zinc, selenium, and manganese.

In addition, there is no pollution caused by air or influent, and the number of viable bacteria is not more than that of surface waters. Moreover, since bacteria are not contaminated, cleanliness is superior to that of surface water or ground water. It is known to have an action effect.

As described above, when the deep-sea water rich in the oil component is used as the cotton dough water, microorganisms such as bacteria, yeast and fungi are hardly present in the deep sea water, so that the production of harmful bacteria is suppressed, It is not easily retreated, so it has a long-lasting effect on the texture of the noodles.

Since the salinity of deep seawater is generally about 33 ~ 35 ‰, the salinity of the surface can be controlled by adding salt or water according to the fisher's diet.

As described above, the blueberry noodles to which the blueberry fruit ingredient is added on the surface can inhibit the growth of fungi or fungi without adding preservatives through concentration, fermentation, encapsulation or addition of deep seawater to the blueberry juice. This can delay the deterioration or corruption of the surface, thus improving the storage stability of blueberry noodles.

In addition, since the blueberry ingredient is mixed inside the face and is not directly exposed to hot water during cooking, the destruction of the blueberry ingredient is minimized, so that when the blueberry noodle is consumed, the taste and flavor of blueberry can be enjoyed.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

The blueberry fruit distributed on the market was purchased, washed thoroughly, and juiced with a juicer to obtain 1 kg of blueberry juice.

The blueberry juice was concentrated under reduced pressure at 50 DEG C to obtain a blueberry concentrate having a concentration of 65 Bricks.

9.5 kg of wheat flour, 300 g of the above-mentioned blueberry concentrate and 200 g of salt were mixed, and 4.0 kg of water was added thereto to sufficiently knead.

Noodles were prepared from the kneaded dough using a sifter.

≪ Example 2 >

In Example 1, 150 g of sugar was added to 1 kg of blueberry juice, and the mixture was allowed to stand at 35 DEG C for 5 days and then fermented and concentrated. In the same manner as in Example 1, noodles were prepared Respectively.

≪ Example 3 >

In Example 1, 300 g of blueberry concentrate was mixed with 50 g of egg yolk lecithin and 500 g of seed oil isolated from egg yolk, emulsified at 5000 rpm for 3 minutes with a homomixer, and homogenized with a high pressure homogenizer (M-110F, Microfluidics Inc. , USA). The emulsion was prepared by circulating twice at 700 bar.

The emulsion was distilled under reduced pressure while being heated to 50 ° C to remove the seed oil. Noodle flour was prepared in the same manner as in Example 1, except that the prepared blueberry concentrate capsules were used in the dough.

<Example 4>

In Example 1, noodles were prepared in the same manner as in Example 1, except that 4.2 kg of deep sea water was used instead of salt and water.

<Comparative Example>

In Example 1, noodle flour was prepared in the same manner as in Example 1, except that the blueberry juice was used as it was without being concentrated.

At this time, the sugar content of the blueberry juice was 15 Bricks.

Test Example 1 Free radical scavenging ability

Free radicals refer to active oxygen, which is oxygen debris that is thousands of times more oxidative in the process of making energy through the respiratory tract and reducing it to water, which is related to the causes of aging, atherosclerosis and cancer. It is known.

The antioxidant capacity of blueberry was measured by measuring free radical scavenging ability to remove this active oxygen.

To the 0.5 ml of a 0.2 mM solution of 1,1-diphenyl-2-picrylhydrazyl (DPPH) in methanol was added 1 ml of the blueberry juice and the blueberry concentrate of Example 1, The mixture was incubated at 37 ° C for 10 minutes, and the absorbance at 517 nm was measured. The results are shown in Table 1 below.

The calculation formula of the free radical scavenging ability is as follows.

* Free radical scavenging ability (%) = (1-absorbance of sample added / absorbance of non-additive) x 100

Result of free radical scavenging ability measurement Blueberry juice Blueberry concentrate Free radical scavenging ability (%) 53 71

In Table 1, the antioxidative capacity of the blueberry concentrate was much better than that of the blueberry juice extract. The antioxidative power of the blueberry concentrate was much better than that of the blueberry juice. As shown in the present invention, Antioxidant efficacy. &Lt; / RTI &gt;

&Lt; Test Example 2 >

The noodles prepared in the above Examples and Comparative Examples were allowed to stand in contact with air in a high temperature and high humidity environment and then visually observed. The observed date is shown in Table 2 below.

Observation date of corruption Example 1 Example 2 Example 3 Example 4 Comparative Example Control group Corruption Date 3.0 days 3.3 days 3.6 days 3.4 days 2.4 days 3.7 days

As shown in Table 2, in the control group, the corruption occurred on the noodles at 3.7 days, whereas in the control group added with the unconcentrated blueberry juice, the decay started at 2.4 days and the sugar content contained in the blueberry fruit It can be seen that it promotes the corruption of noodles.

In Example 1 in which the blueberry concentrate was added, corruption was observed to be delayed by 0.6 day as compared with the comparative example in which the blueberry juice was added. Example 2, in which blueberry juice was fermented and concentrated, In Example 4 using deep sea water, corruption was further delayed, and Example 3 in which the blueberry concentrate was encapsulated had similar shelf life as the noodles of the control group.

&Lt; Test Example 3 > Analysis of broth outflow of blueberry ingredient

100 g of the noodles prepared in the above Examples and Comparative Examples were added to 1 liter of boiling water and cooked for 5 minutes, and the turbidity of the broth was analyzed. The blueberry The degree of elution of the ingredients into broth was indirectly analyzed.

After the cooking was completed, the noodles were removed and the broth was cooled to room temperature. The absorbance was measured at 675 nm using a spectrophotometer (UV-1601PC, Shimadzu Corp., Japan) and the results are shown in Table 3 below.

Result of absorbance measurement of broth Example 1 Example 2 Example 3 Example 4 Comparative Example Control group Absorbance 0.26 0.25 0.24 0.25 0.29 0.22

The absorbance of the broth after cooking was the lowest in the control group without addition of blueberry ingredient, which was the lowest at 0.22, and the comparative example used for dough was the highest at 0.29 without concentrating the blueberry juice solution. The blueberry ingredient was eluted into soup, .

Compared with the example in which the blueberry component was added, the absorbance of the blueberry component was significantly lower than that in the comparative example, so that when the blueberry juice was concentrated, fermented or encapsulated, or when deep sea water was used instead of salt, It is considered that the amount of the blueberry component contained in the broth is reduced in the broth during the cooking process.

Therefore, if you eat cooked noodles, you can consume more of the useful ingredients of blueberry contained in noodles even if you do not consume all the soup.

&Lt; Test Example 4 >

The noodles prepared in the above Examples and Comparative Examples were prepared by extruding cotton, water and cotton in a noodle flour using a conventional wheat flour noodles prepared without adding a blueberry juice to control the hardness, The springiness, cohesiveness, and adhesiveness were compared.

The firmness indicates the degree of hardness of the noodles, and the elasticity means that the deformed material tends to return to its original state when the force is removed. In the mouth, the elasticity is felt like rubber. It can be said that it is a property that it gives a feeling of 쫀 쫀 쫀 쫀 when it does not easily loosen when it chews, and the adhesion is a necessary power to detach from the condition that the surface of the noodles, the tongue, the tooth and the oral cavity are attached to each other.

The amount of water was slightly adjusted according to the noodle method. The water content of the kneaded product was made to conform to the noodle method by adding more water for the extruded surface and water for the water surface.

The prepared noodles were dried on a shade for 2 days, cut into 50 mm, and boiled in boiling water for 3 minutes, and then repeatedly measured three times using a rheometer (CR-200D, Sun Scientific Co., Japan) The average values are shown in Table 4 below.

The measurement conditions were table speed 50 ㎜ / min, chart speed 200 ㎜ / sec, sample height 1.5 ㎜, load cell 1.0 ㎏ and probe 10 ㎜ lucite (rheometer probe No. 14).

Texture measurement Noodles
Way Item Example 1 Example 2 Example 3 Example 4 Comparative Example Control group Extrusion face Stiffness (kg) 1.75 1.72 1.77 1.76 1.62 1.84 Resilience 0.90 0.88 0.93 0.91 0.88 0.92 Coherence 0.84 0.84 0.87 0.86 0.78 0.71 Adhesion (㎠) -12.7 -12.6 -12.2 -12.2 -13.8 -14.6 Water surface Stiffness (kg) 1.82 1.78 1.80 1.85 1.75 1.88 Resilience 0.93 0.91 0.95 0.94 0.91 0.94 Coherence 0.90 0.85 0.95 0.93 0.83 0.73 Adhesion (㎠) -11.9 -12.0 -11.0 -12.0 -13.3 -13.6 Three-sided Stiffness (kg) 1.79 1.73 1.79 1.79 1.66 1.85 Resilience 0.91 0.88 0.95 0.93 0.85 0.92 Coherence 0.85 0.85 0.90 0.88 0.80 0.72 Adhesion (㎠) -12.2 -12.1 -11.8 -12.0 -13.7 -14.0

As a result of the above Table 4, the firmness was lower than that of the control group and higher than that of the control group as a whole. When the blueberry ingredient was added, the firmness of the noodles was lowered. However, the blueberry juice was not concentrated, fermented or encapsulated Or when using deep sea water instead of salt, it increases the strength of the noodles.

The elasticity and cohesiveness are shown to be higher than those of the comparative examples. It can be seen that the addition of the blueberry juice concentrate is effective in improving the texture and elasticity of the noodles. Especially, when the blueberry ingredient is encapsulated The effect is most significant in elasticity and cohesiveness.

It was found that the adherence of the blueberry component was decreased in the order of the control group, the comparative example and the example in that order, and the adherence of the blueberry component was lowered.

Resistance and cohesiveness were evaluated in the order of water surface> three slopes> extruded surface, and adhesion was inversed with the above order.

&Lt; Test Example 5 >

Blueberry noodles were prepared by cooking the noodles prepared in the examples and the comparative examples using the plain flour noodles prepared without adding the blueberry juice as a control.

The color, flavor, taste and overall acceptability of the blueberry noodles prepared above were measured by a 5-point scale method, and the average values of the prepared blueberry noodles were shown in Table 5, respectively.

Sensory test result Example 1 Example 2 Example 3 Example 4 Comparative Example Control group color 4.0 4.2 3.8 4.0 4.3 3.3 incense 3.9 4.4 4.0 4.0 4.2 3.1 flavor 4.1 4.1 4.3 4.3 3.6 3.3 Overall likelihood 4.0 4.2 4.1 4.2 3.8 3.2  5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in the above Table 5, the comparative example in which the blueberry juice was added to the color and flavor was evaluated to be the highest. This is because, in the test example 3, the juice absorbance of the comparative example was the highest, It was judged that the color component was eluted into the cotton surface and broth and the color was highly evaluated.

The taste was higher in Examples 3 and 4, which is similar to the results of the durability, elasticity and cohesion measurement of Test Example 4. As a result, when the deep blue sea water was used instead of the encapsulated blueberry ingredient, As the elasticity and cohesiveness are increased, the taste of blueberry noodles is improved.

The overall likelihood was evaluated in the order of Examples 2 and 4, Example 3, Example 1, Comparative Example, and Control, and the commerciality of blueberry noodles prepared by the method according to the present invention was confirmed.

Claims (7)

Extracting the blueberry fruit to obtain a blueberry juice;
Adding 15 to 20% by weight of sugar of the blueberry juice to the blueberry juice and fermenting the mixture at a temperature of 25 to 40 ° C for 3 to 10 days;
Concentrating the fermented blueberry juice to 60 to 70 brix;
Mixing 90 to 98% by weight of grain powder, 1 to 8% by weight of the concentrated blueberry juice, and 0.5 to 5.0% by weight of salt to prepare a mixture; And
And adding water to the mixture to dough and noodle. The method according to claim 1,
Wherein the concentration is carried out under reduced pressure at 60 DEG C or lower. delete The method according to claim 1,
The concentrated blueberry juice is mixed with an edible organic solvent to which an emulsifier has been added, followed by emulsification using a high-pressure homogenizer, followed by vacuum distillation to encapsulate the blueberry noodle. The method of claim 4,
Wherein the emulsifier is egg yolk or soybean oil, and the edible organic solvent is olive oil, grape seed oil, seed oil, sunflower oil or perilla oil. The method according to claim 1,
Wherein the salt is a deep sea water. A blueberry noodle produced by the method of claim 1, claim 2, claim 4, claim 5 or claim 6.