KR101438894B1 - Method preparing black rice pasta with gelatin coating - Google Patents

Abstract

The present invention relates to a method for producing a pasta surface. According to the production method of the present invention, functional materials such as an antioxidant active material are included in the pasta surface to improve functionality, minimize leaching of the functional material during cooking, The pasta surface itself is excellent in color, texture, taste, and other sensual characteristics, and thus a pasta surface having good taste can be produced.

Description

METHOD PREPARING BLACK RICE PASTE WITH GELATIN COATING USING GELATIN COATING BACKGROUND OF THE INVENTION [0001]

The present invention relates to a method for producing a black rice pasta surface using a gelatin coating.

Due to the recent westernized dining culture in Korea, the market has been growing rapidly, mainly in western cuisine. The number of Italian family restaurants has increased and consumption of pasta has been increasing. Pasta (pasta) is an Italian noodle dish made by kneading basic ingredients such as flour, egg, salt, etc., and its variety is more than 150 kinds. It is made of long pasta represented by stargate (spaghetti) short pasta such as long pasta and macaroni and penne and is divided into dried pasta and fresh pasta according to the recipe.

Dry pasta is good for the productivity and quality of pasta by using roughly ground semolina of embryo of durum wheat with high gluten content and raw pasta can be obtained by mixing semolina with common wheat flour or by using only wheat flour It is common to manufacture. In Korea, mainly dried pasta is widely used. However, fresh pasta is used in the western and northern regions of the country, which is fresh and tastes smooth and can enhance various colors, shapes and nutrients according to the addition of the ingredient.

On the other hand, in recent years, various researches have been concentrated on the production of various pastas from various kinds of rice. Rice is the main grain consumed in Asia and is a representative crop that is consumed by almost half of the world's population.

Among them, black rice contains anthocyanin and is black. It contains 5 times or more of inorganic salts such as zinc, selenium and iron than general rice, so it can effectively neutralize active oxygen in the body, , Stroke, and adult diseases.

Recently, studies on the production methods of foods such as noodles and pasta noodles, which can utilize anthocyanin contained in black rice as one of the functional food materials, have been actively conducted. However, since anthocyanin is a water-soluble coloring matter, There is a problem that the components are dissolved out, and research on a manufacturing method that can solve the problems is required.

KR101127644B

It is an object of the present invention to provide a method for producing a black rice pasta having excellent flavor without dissolving a functional ingredient of black rice during a pasta surface cooking process.

Another object of the present invention is to provide a black pasta surface produced using the above-described production method.

In order to attain the above object, a method of manufacturing a pasta surface according to an embodiment of the present invention includes mixing kneaded rice flour, wheat flour, salt, and water, molding the pasta into a molding machine, Coating a dried pasta surface with a gelatin solution to coat the pasta surface with a wind of 5 ° C to 10 ° C, and drying the cooled pasta surface to a moisture content of 10% or less.

The solution of the gelatin solution may include 8 to 12 parts by weight of gelatin powder and 3 to 5 parts by weight of 4% acetic acid per 100 parts by weight of water.

According to another embodiment of the present invention, a black rice pasta surface is produced by using the pasta surface production method.

The inventors of the present invention discovered that a large amount of functional pigments of black rice were eluted during the cooking process of boiling the pasta surface while conducting research on the black rice pasta surface which can add functionality to the pasta surface, And a composition of a gelatin solution capable of improving the flavor and sensory properties of the pasta surface, thereby completing the present invention.

Hereinafter, the present invention will be described in more detail.

Unless otherwise specified in the present specification, the pasta surface means a surface made of water and flour used for cooking Italian noodles. In the present invention, it means a pasta surface made of black rice including black rice flour, Examples include spaghetti, linguini, petrini, capellini, talia telera, lasagna, ligatoni, penne, rothel, fujiri, macaroni, parfalle.

According to another embodiment of the present invention, a pasta surface manufacturing method includes a kneading step, a molding step, a coating step, a cooling step and a drying step.

The kneading step means mixing and stirring the material for producing the pasta surface.

The kneading may be performed by mixing black rice flour, wheat flour, salt, and water and stirring. Preferably, 350 to 390 parts by weight of wheat flour, 4 to 6 parts by weight of salt, In an amount of 20 to 30 parts by weight, and mixing and stirring. When a pasta surface is produced within a range that satisfies the above range, a spaghetti surface having a uniform surface and excellent texture can be produced.

The black rice is also known as black rice or black rice, and is rich in anthocyanin and rich in inorganic salts, thereby effectively neutralizing active oxygen in the body. In order to prepare the pasta surface, all common black rice can be used. As an example, the black pearl cultivated in the black rice paddy field ( Oryza sativa cv . Heugjinjubyeo ) can be used. The black pearl has a deep purple color and contains anthocyanin compounds cyanidin and melbidin and its glycosides cyanidin glucoside, melbine glucoside, delphinidin glucoside, alkaloid and phenol compound and 2-hydroxy-4-methoxypyridine component It is possible to provide a pasta surface having antioxidative activity, lipid peroxidation inhibition and cytoprotective activity when producing the pasta surface by the above-mentioned black pearl.

The black rice flour means that the black rice is pulverized, and preferably the black rice is ground to a size of 140 to 160 mesh. The method for crushing the black rice may be a crushing method commonly used in the technical field of the present invention.

The mixing and agitation of the dough may be carried out by a method commonly used in the art of making pasta.

The step of molding the pasta surface may be carried out by extruding the kneaded mixture into a molding machine.

The molding may be performed by a molding machine or a molding method which is commonly used in the art of making pasta.

The gelatin coating step refers to applying a gelatin solution to the pasta surface to form a gelatin film on the outside of the pasta surface. The gelatin solution coating method may be applied by a method commonly used in the technical field of the present invention For example, a dipping method in which a gelatin solution is dipped, or a method in which a gelatin solution is sprayed on the surface of a pasta surface, but the present invention is not limited thereto.

When the pasta surface is coated with the gelatin solution, the functional substance contained in the black rice, especially anthocyanin, which is a water-soluble pigment, can be reduced in the amount of the nutrients lost in the cooking water during the cooking process of boiling the pasta surface. .

The gelatin coating step may preferably be performed by spraying a gelatin solution onto the surface of the dried pasta surface.

The gelatin solution means that gelatin powder is dissolved in water. Preferably, gelatin powder is dissolved in 8 to 12 parts by weight, more preferably 9 to 11 parts by weight of gelatin powder per 100 parts by weight of water, and most preferably, May contain 3 to 5 parts by weight, more preferably 3.5 to 4.5 parts by weight of 4% acetic acid together with the gelatin powder.

When the gelatin solution contains acetic acid, the expression of anthocyanin, which is a red pigment, is better, and the color of the pasta surface becomes clearer, resulting in a visually superior sensory effect. As a result, Surface can be manufactured.

The gelatin is a kind of induction protein obtained by treating natural protein constituting the tendon or cartilage of an animal with hot water, and the gelatin powder means that the gelatin is dried into a powder form. The gelatin powder may be those that are conventionally sold in the food field.

The step of cooling means cooling the molded pasta surface to cool it, and may be performed by a method commonly used in the technical field of producing pasta surface.

The cooling may be performed by a cold air drying method, and more preferably by a cold air drying method in which air is blown to the pasta surface at 5 ° C to 10 ° C. When the above-mentioned temperature is cooled to cool the surface of the pasta surface, it is possible to prevent the texture from being deteriorated.

The step of drying means removing moisture contained in the pasta surface, and the drying may be performed by a method commonly used in the technical field of producing pasta surface.

The drying step may preferably be performed until the moisture content of the pasta surface becomes 10% or less. If the moisture content of the pasta surface exceeds 10%, the storage stability and texture of the pasta surface may be deteriorated.

The time for drying the pasta surface can be carried out for a suitable time according to the type and thickness of the pasta surface.

The pasta surface preparation method may further include pulverizing the black rice before the kneading step. The step of crushing the black rice may preferably be such that the black rice is pulverized to 140 to 160 mesh.

According to another embodiment of the present invention, the pasta surface is a gelatin-coated black rice pasta surface prepared by the above-described method.

The gelatine-coated black rice pasta surface contains black antioxidant activity as it is, and does not elute the functional material in water even when it is prepared by gelatin coating, thereby providing a nutritious pasta dish, Particularly, pasta cotton coated with a gelatin solution containing acetic acid together has a clearer color and excellent overall texture including texture.

According to the production method of the present invention, functional materials such as antioxidative active substances are included on the pasta surface to increase the functionality, minimize the elution of the functional material during the cooking process, and improve the color, texture and taste It is possible to produce a pasta surface having excellent taste and excellent functionality.

Fig. 1 is a photograph showing the degree of dissolution of anthocyanin pigment. 1 means that the black pearl was extracted into 1% methanol solution at 25 ° C for 18 hours, 2 means the eluate eluted into the boiled water of the pasta surface produced without gelatin coating according to the comparative example, and 3 and 4 Which were coated with a 10% gelatin solution in Example 1, and a 10% gelatine solution containing 4% acetic acid in Example 2, respectively.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

[ Manufacturing example : Manufacture of pasta noodles]

Preparation Example Preparation of materials

The black rice used for the practice of the present invention was selected from black rice paddies of rice black rice cultivars of Jindo mountain in 2011, and wheat flour was used in high intensity (Samyang, Korea).

The gelatin solution was prepared by dissolving 10 g of gelatin powder (Daejung, Korea) in 100 ml of water at 60 캜, adding 10 g of gelatin powder (Daejung, Korea) and 4 g of 4% acetic acid to 100 ml of water at 60 캜 .

< Example 1 >

The black rice prepared above was dipped in water and pulverized to a size of 150 mesh using a hammer mill-type high-speed mill (MS-2000, MyungSung, Korea).

200 g of the powdered black rice flour, 740 g of the wheat flour, 10 g of the salt, and 50 g of water were mixed and kneaded by stirring, and then the kneaded mixture was extruded and molded in the form of spaghetti.

A 10% gelatin solution was applied to the pasta surface by spraying the formed spaghetti surface using an atomizer to perform gelatin coating.

The surface of the spaghetti-shaped surface was allowed to cool with a cold air at 7 ° C to 8 ° C, and then cooled to room temperature to dry the spaghetti surface to a moisture content of 8% to prepare a brown rice pasta surface coated with gelatin.

< Example 2 >

In the same manner as in Example 1 except that the gelatin solution containing 4% acetic acid was used in Example 1, gelatine-coated black rice pasta was prepared.

< Comparative Example >

The pasta surface of black rice was prepared in the same manner as in Example 1 except that the step of coating with gelatin in Example 1 was omitted.

[ Experimental Example 1 : Degree of coloring of pasta surface]

Among the functional ingredients contained in black rice, anthocyanin pigment is predominant. In the case of this pigment, it is water-soluble, so there is a problem that it is eluted in the process of boiling the cotton to cook the black rice pasta surface. Therefore, the degree of dissolution of the coloring matter on the surface of the black pasta produced by the above Comparative Example and Examples 1 and 2 was measured by a method of measuring the chromaticity.

The pasta surfaces prepared in the above Comparative Examples and Examples 1 and 2 were boiled for 3 minutes in boiling water, and then the chromaticities of boiled water and pasta were measured using a color difference meter (CM-3500d, Minolta, Japan) The results are shown in Fig. 1 and Table 1, and the degree of dye elution in the water boiled in the pasta surface was shown, and the color change of the pasta surface was shown in Table 2.

To determine the degree of chromaticity change of the pigment eluate on the pasta surface, a black pearl solution extracted in 1% methanol solution at 25 ° C for 18 hours was used as a control.

sample Hunter's color value Brightness 1-100
(black: 1, white: 100) Redness
(-: green, +: red) Yellowness
(-: blue, +: yellow) Control group 20.16 ± 0.18 ^a 7.78 ± 0.78 ^a 2.69 ± 0.30 ^a Comparative Example 27.84 + - 0.43 ^b 5.19 ± 0.31 ^b 5.60 ± 0.39 ^b Example 1 47.38 + - 0.43 ^c 1.27 ± 0.03 ^c 1.95 + - 0.02 ^c Example 2 44.15 ± 1.02 ^d 1.04 0.07 ^c 0.45 ± 0.09 ^d

sample Hunter's color value Brightness 1-100
(black: 1, white: 100) Redness
(-: green, +: red) Yellowness
(-: blue, +: yellow) Comparative Example 29.12 + 1.63 ^a 3.77 ± 0.13 ^a 1.36 ± 0.09 ^a Example 1 31.66 ± 1.93 ^a 4.16 ± 0.54 ^a 1.34 + 0.40 ^a Example 2 34.60 ± 0.34 ^b 5.41 ± 0.17 ^b 2.08 + 0.04 ^b

As shown in Table 1, the redness of the dissolution liquid of the pasta surface coated with the gelatin solutions of Examples 1 and 2 was 1.27 min -1.04, which was less than 1/4 of the redness of the dissolution liquid of the pasta surface not coated with the gelatin solution . As described above and in the present invention, it has been found that the dissolution of the functional ingredient in black rice can be significantly reduced when coated with a gelatin solution.

In addition, as shown in Table 2, it was also found that the chromaticity of the pasta surface was also better than that of the comparative example. In particular, in the case of Example 2 coated with a solution containing 4% acetic acid together with gelatin, It can be seen that the redness is significantly superior to that of the case of coating with a general gelatin solution.

[ Experimental Example 2 : Sensory evaluation of pasta cotton]

In the case of the pasta surface, the taste and taste of the food should be excellent as well as the functionality. Therefore, the sensory evaluation of the palatability of the pasta of black rice was carried out.

The sensory evaluation was carried out on ten trained panels using a random three-digit numbering scheme, and the samples were evaluated for taste, color, and chewiness (texture) uncommon likelihood. The overall likelihood was evaluated by the 5-point scale method. The higher the value, the higher the likelihood value was, the better the score was 5 points, and the worse the score was 1. The results are shown in Table 3 below.

sample Sensory evaluation flavor color Chewiness (texture) Overall likelihood Comparative Example 3.05 ± 0.71 2.34 ± 0.25 1.65 ± 1.02 2.25 ± 0.15 Example 1 3.90 + - 0.45 3.25 ± 0.28 3.05 ± 0.90 3.15 ± 0.64 Example 2 4.10 ± 0.25 4.15 ± 0.68 ^c 3.15 ± 0.82 3.28 ± 0.57

As shown in Table 3, in the pasta surfaces (Examples 1 and 2) coated with the gelatin solution, the taste, color, chewiness (texture) and overall acceptability Respectively.

In particular, the master face coated with a gelatin solution containing gelatin and 4% acetic acid showed excellent visual sensory color, and texture, taste and overall taste were also superior to those of Example 1 coated with a general gelatin solution.

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, Of the right.

Claims (3)

Kneading the mixture of black rice flour, wheat flour, salt and water;
Molding the kneaded product in the kneading step into a molding machine to form a pasta surface;
A gelatin coating step of applying a gelatin solution containing 8 to 12 parts by weight of gelatin powder and 3 to 5 parts by weight of 4% acetic acid to 100 parts by weight of water on the molded pasta surface;
Cooling the pasta surface coated with the gelatin solution at a temperature of 5 ° C to 10 ° C; And
Drying the cooled pasta surface to a moisture content of 10% or less
&Lt; / RTI &gt; delete A black rice pasta prepared by the method of claim 1.

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