KR101477269B1 - Oil fried noodle with apple powder - Google Patents

Abstract

The present invention relates to an oil fired noodle containing an apple powder, which can manufacture an oil fried noodle that applies an apple powder to the oil fried noodle to reduce the amount of oil being absorbed. Provided in the present invention is an oil fried noodle containing an apple powder which is characterized by manufacturing noodle for a noodle dough containing a flour mixture, then frying, wherein the flour mixture is composed of 70-90 wt% of a flour, and 10-30 wt% of an apple powder.

Description

{Oil fried noodle with apple powder}

[0001] The present invention relates to a bathtub surface, and more specifically, to a bathtub surface containing an apple powder to reduce the amount of oil absorption.

Mechanical damage caused by unexpected weather changes is very serious. A severe typhoon "Bolaben" occurred in August 2012, resulting in a loss of 9,400 ha, which accounted for 7.4% of the total fruit area, causing serious economic damage. As a result of this abnormal temperature, chrysanthemum leads to a decrease in the shipment of fruit trees, resulting in the second and third damages of the related industry, which can seriously affect the economy as a whole.

It has nutritional and functional characteristics similar to those of ripeness, but due to its shape and appearance defects, it is sold in low grade and its form at low price or it is used only in limited forms such as beverage and jam through juice and concentration. Therefore, there is a need for a method for enhancing the added value by utilizing the green tea as a functional food material.

Fruit contains various active ingredients, among which dietary fiber is a high molecular carbohydrate that is not digested by digestive enzymes in the body. It has a long stay in the intestine and gives it a fullness feeling. Obesity, constipation and arteriosclerosis help prevent various diseases Component. In line with the current well-being trend, demand for dietary fiber is expected to increase significantly as health-oriented demand increases, and the dietary fiber market is expected to continue growing at a CAGR of 20 ~ 30%.

On the other hand, according to the Food Distribution Yearbook in 2012, the domestic market size has steadily increased over the past five years on the basis of convenient convenience, various tastes and low prices. Especially, Market share is showing.

However, as interest in well-being has increased in recent years, problems related to the health-related oil bath are emerging. During the manufacturing process, the tub surface contains a large amount of fat through the process of being steamed and edible oil, and the high fat and high calorie have been a factor to lower the consumer's preference.

Korean Patent No. 0340092 (registered on Feb. 27, 2002) discloses a method of uniformly mixing 1 to 2% by weight of purified salt and 1 to 3% by weight of apple concentrate in 95 to 98% by weight of commercially available flour, A step (S1) of kneading to form a dough; After the dough is finished, a step (S2) of pressing the mixed dough mass for 1 hour using a pressing machine; The dough pieces of the round shape were made small using a secondary molding machine and a third molding machine, and then 0.01-0.03% by weight of cottonseed oil was evenly distributed A forming step (S3) of making a round dough mass having a pencil thickness by using a fourth molding machine; After completion of the molding, aging is performed for 3 hours in the aging barrel, followed by performing a first stretching operation at regular intervals using a stretching machine and a second stretching operation after an elapse of 1 hour (S4); (S5) drying the dough, which has increased in length, in a drying chamber of the drying chamber while gradually increasing the temperature of the drying chamber with a hot air dryer; A step (S6) of cutting to a predetermined length using a cutter after drying; And cutting (S7) the selected noodle product by selecting and sorting the good noodle products by looking at the shape and thickness of the noodles while smoothing the noodles by friction with the noodles, And a manufacturing method thereof.

The present invention is to provide a hot melt surface with reduced oil absorption using apple powder.

The present invention relates to a method for producing an apple powder, which comprises preparing a surface from a cotton dough containing a flour mixture and then frying with oil, wherein the flour mixture is composed of 70 to 90% by weight of wheat flour and 10 to 30% Containing oil bath surface. That is, the grooved surface of the present invention is prepared by replacing 10 to 30% by weight of the flour added to the cotton dough with apple powder. When replacing the above-mentioned range of apple powder, the oil absorption amount of the bath surface is remarkably decreased to be. When the flour is replaced by 10% or less, the effect of decreasing the oil absorption of the oil bath surface is insignificant, and if the flour is replaced by 30% or more, the properties as the cotton surface deteriorate.

On the other hand, in the production of the hot melt surface of the present invention, necessary techniques other than replacing 10 to 30% by weight of the flour added to the surface dough with apple powder can be applied from the known technology. That is, the process of making flour dough by adding water or salt to the flour powder, the process of forming the surface through the dough and the dough, the process of making the dough surface by frying the formed surface into oil, It can be achieved.

As in the case of the present invention, by preparing an oil bath surface by adding apple powder, the amount of oil absorption can be remarkably reduced and the oil bath surface with delayed rancidity can be produced. As a result of observing the surface of the melt surface of the melt with the addition of the apple powder, it was confirmed that the number of the pores on the surface was smaller and the size was smaller as the substitution amount of the apple powder increased.

On the other hand, the apple powder used in the present invention is preferably prepared by lyophilizing an apple and then powdering it. Lyophilization and pulverization can be carried out using techniques well known in the art.

On the other hand, the apples used in the present invention are preferably apples. Although it has nutritional and functional characteristics similar to those of ripeness, it is sold only at a low grade and shape because of its defects in shape and appearance, and is used only in a limited form such as beverage and jam through juice and concentrate. However, Apples and apples were prepared as powder and used as food ingredients.

The present invention is characterized by preparing a powder by freeze-drying a green apple and applying the powder to a bath surface, and it is possible to provide a low-calorie bath surface with reduced oil absorption.

Fig. 1 shows the results of measurement of the oil absorption amount of the bath surface containing the apple powder. In FIG. 1, 'a, b, c, d' means that the respective values are significantly different ( p <0.05).
Fig. 2 shows the result of observing the surface structure of the bath surface containing the apple powder.
Fig. 3 shows the results of measurement of the peroxide value of the surface of the bath containing the apple powder.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

[Preparation Example 1: Preparation of apple powder]

The sliced apple was sliced, freeze-dried using a freeze-drying machine, and pulverized to obtain 500 g of an apple powder.

[Experimental Example 1: Measurement of dietary fiber content of apple powder]

In this experimental example, 1 g of the apple powder prepared in Preparation Example 1 was weighed, and then the dietary fiber content (insoluble, water-soluble, total dietary fiber content) was measured (AOAC-approved method 991.43).

Apple powder % Total dietary fiber
(Total dietary fiber, TDF) 21.80 ± 1.45 Insoluble fiber
(Insoluble dietary fiber, IDF) 14.95 ± 1.56 Soluble fiber
(Soluble dietary fiber, SDF) 6.75 + - 0.56

As a result of measuring the dietary fiber content of the apple powder produced according to the present invention, the total dietary fiber content was 21.8%, which was 15.0% (? 14.95%) insoluble dietary fiber and 6.8% (? 6.75%) soluble dietary fiber As shown in Fig.

[ Experimental Example  2: Apple powder keeps flour On adsorption capacity  Impact Assessment]

In this Experimental Example, the effect of the apple powder prepared in Preparation Example 1 on the wheat flour retention ability was evaluated.

6 g of edible oil (grape seed oil, soybean oil, corn oil, canola oil, and olive oil) was added to 30 g of each of the flour after replacing some of the flour (10%, 20% Min. After centrifugation, the remaining oil and fat were separated into a portion where the oil was retained and the portion where the oil was retained was divided by the weight of the powder.

Grape seed oil Soybean oil Corn oil Canola oil olive oil
Control group
1.78 ^a + 0.03 1.84 ^a ± 0.06 1.73 ^a + 0.07 1.80 ^a + 0.04 1.81 ^a + 0.07 10%
Apple powder 1.74 ^a ± 0.05 1.82 ^ab + 0.09 1.72 ^a + 0.02 1.77 ^賊 0.08 1.78 ^a + - 0.01 20%
Apple powder 1.72 ^賊 0.03 1.72 ^bc + 0.03 1.71 ^a ± 0.01 1.72 ^賊 0.02 1.76 ^a ± 0.01 30%
Apple powder 1.66 ^b ± 0.05 1.68 ^c ± 0.00 1.70 ^a + 0.02 1.70 ^b + 0.07 1.74 ^a ± 0.01 * Numbers marked with different alphabets in the vertical lines mean significantly different ( p <0.05)

As a result of the measurement, as shown in Table 2, there was no difference in the retention capacity of apple powder depending on the kind of fat.

[ Example  1: Manufacture of an apple powder-containing bathtub face]

35 g of wheat flour, 15 g of the apple powder prepared in Preparation Example 1, 0.75 g of salt and 20 g of distilled water were mixed for 3 minutes and then melted for 5 minutes to prepare a cotton dough, 1.4 mm, length 12 cm, width 4 mm). The prepared 20 sides of the cotton fabric were steaming for 5 minutes and then put into 1.6 L of soybean oil at 170 DEG C for 90 seconds to be heated and allowed to stand at room temperature for 1 hour to obtain a flour containing 30% .

On the other hand, after preparing a rolled surface by mixing the 40 g of wheat flour, 10 g of the apple powder prepared in Production Example 1, 0.75 g of salt and 20 g of distilled water with 20% of the replacement amount of the apple powder, And 20% of flour substitute apple powder was prepared.

45 g of wheat flour, 5 g of the apple powder prepared in Preparation Example 1, 0.75 g of salt and 20 g of distilled water were mixed with 10% of the substitution amount of the apple powder to prepare a rolled surface by the above- And 10% of wheat flour were prepared.

In addition, a melt surface without adding apple powder, that is, 50 g of wheat flour, 0.75 g of salt, and 20 g of distilled water was mixed to prepare a rolled surface by the above-mentioned method. Then, the rolled surface was fried in soybean oil, After preparing the bath surface, it was used as a control group.

[ Experimental Example  3: of apple-powder-containing fat bath surface Oil absorption  Measure]

In this experimental example, the oil absorption amount was calculated with respect to the oil bath surface prepared in Example 1 above. Oil absorption measurement was performed according to soxhlet extraction.

As a result of the experiment, it was confirmed that the oil absorption amount decreases as the substitution amount of the apple powder increases as shown in FIG. In particular, the control group showed a fat content of about 15%, while the oil-in-fat area, which was 30% replaced with apple powder, showed an oil absorption of 8.61%, which was about 42% lower than that of the control group (FIG. Fig. 1 shows the results of measurement of the oil absorption amount of the bath surface containing the apple powder. In FIG. 1, 'a, b, c, d' means that the values are significantly different ( p <0.05).

[ Experimental Example  4: Analysis of the surface structure of the vegetable oil-containing fluid bath surface]

In this experimental example, the surface structure of the bath surface according to the substitution amount of the apple powder prepared in Example 1 was analyzed using a scanning electron microscope (SEM).

As a result of analysis, it was confirmed that the size and number of pores decrease as the substitution amount of apple powder increases. This result may mean that the apple powder further strengthens the structure of the dough so that it absorbs less oil during the hot water process (FIG. 2). Fig. 2 is a scanning electron microscope (SEM) photograph showing the surface structure of the apple powder-containing bathtub surface.

[Experimental 5: Measurement of peroxide value of the vegetable oil-containing fluid bath surface]

In this Experimental Example, the peroxide value of the oil bath surface prepared in Example 1 was measured. The peroxide value produced by storing the hot-melt surface prepared in Example 1 at 60 ° C for 14 days was measured. The peroxide value was measured by the method described in the American Society of Analytical Chemistry (AOAC) (acc. No. 28.022).

As a result, it was confirmed that the peroxide value was increased as the storage period was increased in all the bathtub surfaces. The peroxide value was lower than that of the control bath. From these results, it was found that the apple powder was effective in retarding rancidity of the Yu-myeon surface (Fig. 3). Fig. 3 shows the results of measurement of the peroxide value of the surface of the bath containing the apple powder.

Claims (3)

After preparing the surface from the cotton dough containing the flour mixture,
The flour mixture is composed of 70 to 90% by weight of flour and 10 to 30% by weight of apple powder,
Wherein the apple powder is powdered after freeze-drying the apple and the apple, wherein the insoluble dietary fiber content is 14.95 ± 1.56% by weight and the water soluble dietary fiber content is 6.75 ± 0.56% by weight.
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