KR101477269B1 - Oil fried noodle with apple powder - Google Patents

Oil fried noodle with apple powder Download PDF

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Publication number
KR101477269B1
KR101477269B1 KR20130094975A KR20130094975A KR101477269B1 KR 101477269 B1 KR101477269 B1 KR 101477269B1 KR 20130094975 A KR20130094975 A KR 20130094975A KR 20130094975 A KR20130094975 A KR 20130094975A KR 101477269 B1 KR101477269 B1 KR 101477269B1
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South Korea
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apple powder
oil
apple
powder
flour
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KR20130094975A
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Korean (ko)
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이수용
김유정
배인영
이현규
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세종대학교산학협력단
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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

사과 분말 함유 유탕면{Oil fried noodle with apple powder} {Oil fried noodle with apple powder}

본 발명은 유탕면에 관한 것으로, 구체적으로는 사과 분말을 함유하여 흡유량이 저감된 유탕면에 관한 것이다.
[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.

예기치 못한 기상 이변으로 인한 기계적 낙과 피해는 매우 심각한 상황이다. 2012년 8월에 발생한 특급 태풍 '볼라벤'에 의해 규모 9,400 ha에 이르는 낙과 피해가 발생했는데 이는 전체 과수면적의 7.4%에 해당하는 것으로, 매우 심각한 경제적 피해를 초래하였다. 이처럼 이상기온으로 발생한 낙과는 과수의 출하 감소로 이어져 결국 관련 산업의 2, 3차 피해를 초래하여 결국 경제 전반에 걸쳐 심각한 영향을 미칠 수 있다. 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.

낙과는 완숙과와 비슷한 영양적, 기능적 특성을 가지고 있지만 형태 및 외관상 결점으로 인하여 저등급 생과 형태로 싼값에 팔리거나 착즙 및 농축을 통하여 음료, 잼 등의 제한된 형태로만 이용되는 실정이다. 따라서, 낙과를 기능성 식품 소재로 활용함으로써 부가가치를 증진시킬 수 있는 방안이 매우 필요하다.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.

과실에는 다양한 유효성분을 함유하고 있는데, 그 중 식이섬유는 체내의 소화효소로는 소화되지 않는 고분자 탄수화물로서, 장내 머무는 시간이 길어 포만감을 주고 비만이나 변비, 동맥경화는 각종 질병 예방에 도움을 주는 성분이다. 현재 웰빙 열풍과 함께, 건강 지향적 수요가 늘어나 식이섬유의 수요가 크게 확대되면서 식이섬유 시장은 앞으로도 연평균 20~30%의 고성장을 이어갈 것으로 전망된다. 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%.

한편, 면(noodles)은 조리의 편리성, 다양한 맛 그리고 저렴한 가격을 바탕으로 2012년 식품유통연감에 따르면 지난 5년간 국내 시장규모가 꾸준히 증가하고 있으며 특히 유탕면의 경우, 다른 면에 비해 압도적인 마켓쉐어를 보이고 있다.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.

하지만, 최근 웰빙에 대한 관심이 증가하면서, 건강과 관련된 유탕면의 문제점이 대두 되고 있다. 유탕면은 제조 공정 중 스팀처리 후, 식용 유지에서 유탕 처리되는 과정을 통해서 다량의 유지를 함유하게 되고, 이에 따른 고지방, 고칼로리는 소비자의 선호도를 저하시키는 요인이 되고 있다.
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.

대한민국 등록특허 제0340092(등록일자: 2002.05.27)에는 시판중인 밀가루 95∼98중량%에 1∼2중량%의 정제염과 1∼3중량%의 사과 농축액을 균일하게 혼합한 후, 일정량의 정제수를 넣어서 반죽하여 밀가루 반죽을 만드는 단계(S1); 반죽이 끝난 후, 압면기를 이용하여 혼합반죽 덩어리를 1시간 동안 압면 가공하는 단계(S2); 압면 가공 후에 1차 성형기를 이용하여 굵은 원형꼴의 반죽 덩어리로 만들고, 2차 및 3차 성형기계를 이용하여 상기 원형꼴의 반죽 덩어리의 굵기를 작게 만든 후, 0.01∼0.03중량%의 면실유를 골고루 바르고 4차 성형기를 이용하여 연필 굵기의 원형의 반죽 덩어리로 만드는 성형단계(S3); 성형이 끝나면 숙성통에서 3시간 동안 숙성시킨 후 늘이기 기계를 이용하여 일정한 간격으로 1차 늘이기 작업을 수행하고 1시간 경과 후 2차 늘이기 작업을 수행하는 단계(S4); 늘이기 작업 후에는 길이가 늘어난 반죽을 건조실의 건조틀에 건상태에서 건조실의 온도를 서서히 온도를 높이면서 열풍 건조기로 건조시키는 단계(S5); 건조 후에 절단기를 이용하여 일정 길이로 절단하는 단계(S6); 그리고 절단된 국수를 흔들통에 넣고 흔들어서 마찰을 통해 면발을 매끄럽게 하면서 면발의 모양과 굵기를 보고 양호한 국수제품을 선별한 후 포장하여 출하하는 단계(S7);를 포함하는 것을 특징으로 하는 사과국수의 제조방법에 대해 개시되어 있다.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.

본 발명은 사과 분말을 사용하여 흡유량이 저감된 유탕면을 제공하고자 한다.
The present invention is to provide a hot melt surface with reduced oil absorption using apple powder.

본 발명은 밀가루 혼합물을 함유하는 면 반죽으로부터 면을 제조한 후, 기름으로 튀겨 제조되며, 상기 밀가루 혼합물은 밀가루 70~90중량%, 사과분말 10~30중량%로 조성된 것을 특징으로 하는 사과 분말 함유 유탕면을 제공한다. 즉, 본 발명의 유탕면은 면 반죽에 첨가된 밀가루 중 10~30중량%를 사과 분말로 대체하여 제조되는데, 상기와 같은 범위의 사과 분말을 대체할 경우, 유탕면의 흡유량이 현저히 감소하기 때문이다. 10% 이하로 밀가루를 대체할 경우, 유탕면의 흡유량 감소 효과가 미미하며, 30% 이상으로 밀가루를 대체할 경우, 면으로서의 물성이 나빠지기 때문이다. 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.

한편, 본 발명의 유탕면 제조에 있어서, 면 반죽에 첨가된 밀가루 중 10~30중량%를 사과 분말로 대체하는 것 이외의 필요한 기술은 공지기술로부터 착안되어 적용될 수 있다. 즉, 밀가루 분말에 물, 소금 등을 첨가하여 밀가루 반죽을 만드는 과정, 밀가루 반죽으로부터 제면기 등을 통해 면을 성형하는 과정, 성형된 면을 기름에 튀겨 유탕면을 만드는 과정 등은 공지기술을 이용하여 달성될 수 있는 것이다. 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.

본 발명에서와 같이 사과 분말을 첨가하여 유탕면을 제조하면 흡유량이 현저히 저감되고, 산패가 지연된 유탕면을 제조할 수 있다. 하기 실험예에서 사과 분말이 첨가된 유탕면의 표면을 관찰한 결과, 사과 분말의 대체량이 증가할수록, 면 표면의 공극의 개수가 적고, 크기가 작아짐을 확인할 수 있었다. 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.

한편, 본 발명에서 사용하는 사과 분말은 일 예로 사과를 동결건조한 후, 분말화하여 제조된 것이 좋다. 동결건조 및 분말화는 당업계에 널리 알려진 기술을 사용하여 수행할 수 있다.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.

한편, 본 발명에서 사용하는 사과는 바람직하게 낙과인 것이 좋다. 낙과는 완숙과와 비슷한 영양적, 기능적 특성을 가지고 있지만 형태 및 외관상 결점으로 인하여 저등급 생과 형태로 싼값에 팔리거나 착즙 및 농축을 통하여 음료, 잼 등의 제한된 형태로만 이용되는 실정인데, 본 발명에는 낙과 사과를 분말로 제조하여 식재료로 활용하였다.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.

본 발명은 낙과 사과를 동결건조하여 분말을 제조하고, 이를 유탕면에 적용시킨 것을 특징으로 하는데, 흡유량이 저감되어 칼로리가 낮은 유탕면을 제공할 수 있다.
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.

도 1은 사과 분말 함유 유탕면의 흡유량을 측정한 결과이다. 도 1에서,‘a, b, c, d'는 각 수치가 유의적으로 다름(p < 0.05)을 의미한다.
도 2는 사과 분말 함유 유탕면의 표면구조를 관찰한 결과이다.
도 3은 사과 분말 함유 유탕면의 과산화물가를 측정한 결과이다.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.

이하, 본 발명의 내용에 대해 하기 실시예 및 실험예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
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.

[제조예 1: 사과 분말 제조][Preparation Example 1: Preparation of apple powder]

낙과 사과를 슬라이싱한 후, 동결건조 기계를 사용하여 동결건조한 후, 분쇄하여 사과 분말 500 g을 제조하였다.
The sliced apple was sliced, freeze-dried using a freeze-drying machine, and pulverized to obtain 500 g of an apple powder.

[실험예 1: 사과 분말의 식이섬유 함량 측정] [Experimental Example 1: Measurement of dietary fiber content of apple powder]

본 실험예에서는 상기 제조예 1에서 제조된 사과 분말 1 g을 칭량한 후, 식이섬유 함량(불용성, 수용성, 총 식이섬유 함량)을 측정하였다(AOAC 공인방법 991.43).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).

사과 분말Apple powder %% 총 식이섬유
(Total dietary fiber, TDF)Total dietary fiber
(Total dietary fiber, TDF) 21.80±1.4521.80 ± 1.45 불용성 식이섬유
(Insoluble dietary fiber, IDF)Insoluble fiber
(Insoluble dietary fiber, IDF) 14.95±1.5614.95 ± 1.56 수용성 식이섬유
(Soluble dietary fiber, SDF)Soluble fiber
(Soluble dietary fiber, SDF) 6.75±0.566.75 + - 0.56

본 발명에 의해 제조된 사과 분말의 식이섬유 함량을 측정한 결과, 총 식이섬유 함량이 21.8%로, 이는 15.0%(≒14.95%)의 불용성 식이섬유와 6.8%(≒6.75%)의 수용성 식이섬유로 구성되어 있음을 확인할 수 있었다.
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.

[[ 실험예Experimental Example 2: 사과 분말이 밀가루 유지  2: Apple powder keeps flour 흡착능에On adsorption capacity 미치는 영향 평가] Impact Assessment]

본 실험예에서는 상기 제조예 1에서 제조된 사과 분말이 밀가루 유지 흡착능에 미치는 영향을 평가하고자 하였다.In this Experimental Example, the effect of the apple powder prepared in Preparation Example 1 on the wheat flour retention ability was evaluated.

밀가루 중 일부(10%, 20%, 30%)를 사과 분말로 대체하여, 밀가루 0.5 g을 제조한 후, 식용유지(포도씨유, 대두유, 옥수수유, 카놀라유, 올리브유) 6 ㎖를 첨가하여 각각 30분 동안 방치한 후, 원심분리하여 남은 유지와 유지를 머금은 부분으로 분리한 후, 유지를 머금은 부분을 분말의 무게로 나누어 유지 흡착능을 측정하였다.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.

포도씨유Grape seed oil 대두유Soybean oil 옥수수유Corn oil 카놀라유Canola oil 올리브유olive oil
대조군
Control group
1.78a±0.031.78 a + 0.03 1.84a±0.061.84 a ± 0.06 1.73a±0.071.73 a + 0.07 1.80a±0.041.80 a + 0.04 1.81a±0.071.81 a + 0.07 10%
사과 분말10%
Apple powder 1.74a±0.051.74 a ± 0.05 1.82ab±0.091.82 ab + 0.09 1.72a±0.021.72 a + 0.02 1.77ab±0.081.77 賊 0.08 1.78a±0.011.78 a + - 0.01 20%
사과 분말20%
Apple powder 1.72ab±0.031.72 賊 0.03 1.72bc±0.031.72 bc + 0.03 1.71a±0.011.71 a ± 0.01 1.72ab±0.021.72 賊 0.02 1.76a±0.011.76 a ± 0.01 30%
사과 분말30%
Apple powder 1.66b±0.051.66 b ± 0.05 1.68c±0.001.68 c ± 0.00 1.70a±0.021.70 a + 0.02 1.70b±0.071.70 b + 0.07 1.74a±0.011.74 a ± 0.01 * 세로줄에서 서로 다른 알파벳으로 표시된 수치는 유의적으로 다름을 의미한다 (p < 0.05)* Numbers marked with different alphabets in the vertical lines mean significantly different ( p <0.05)

측정결과, 상기 표 2에서 확인되는 바와 같이, 유지 종류에 따라 사과 분말의 유지 흡착능의 차이는 보이지 않았고, 사과 분말이 많이 대체될수록 유지 흡착능이 감소함을 확인할 수 있었다.
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.

[[ 실시예Example 1: 사과 분말 함유 유탕면의 제조] 1: Manufacture of an apple powder-containing bathtub face]

밀가루 35 g, 제조예 1에서 제조된 사과 분말 15 g, 소금 0.75 g 및 증류수 20 g을 3분간 혼합한 후, 5분간 손반죽을 하여 면 반죽물을 제조한 뒤, 제면기를 사용하여 일정한 형태(두께 1.4 mm, 길이 12 cm, 너비 4 mm)의 압연면을 제조하였다. 상기 제조된 면 20가닥을 5분 동안 스티밍(steaming) 처리한 후, 90초 동안 170℃의 대두유 1.6 L에 넣어 유탕 처리하고, 상온에서 1시간 방냉함으로써 밀가루 30% 대체 사과 분말 함유 유탕면을 제조하였다.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% .

한편, 사과 분말의 대체량을 20%로 하여, 즉 밀가루 40 g, 제조예 1에서 제조된 사과분말 10 g, 소금 0.75 g 및 증류수 20 g을 혼합하여 상기의 방법으로 압연면을 제조한 후, 상기와 같이 대두유에서 튀겨, 밀가루 20% 대체 사과 분말 함유 유탕면을 제조하였다.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.

또한, 사과 분말의 대체량을 10%로 하여, 즉 밀가루 45 g, 제조예 1에서 제조된 사과분말 5 g, 소금 0.75 g 및 증류수 20 g을 혼합하여 상기의 방법으로 압연면을 제조한 후, 상기와 같이 대두유에서 튀겨, 밀가루 10% 대체 사과 분말 함유 유탕면을 제조하였다.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.

또한, 사과 분말이 첨가되지 않은 유탕면, 즉 밀가루 50 g, 소금 0.75 g, 증류수 20 g을 혼합하여 상기의 방법으로 압연면을 제조한 후, 상기와 같이 대두유에서 튀겨, 사과 분말이 첨가되지 않은 유탕면을 제조한 후, 대조군으로 하였다.
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.

[[ 실험예Experimental Example 3: 사과 분말 함유 유탕면의  3: of apple-powder-containing fat bath surface 흡유량Oil absorption 측정] Measure]

본 실험예에서는 상기 실시예 1에서 제조한 유탕면에 대해 흡유량을 계산하였다. 흡유량 측정은 속슬렛 추출법(soxhlet extraction)에 준해 수행하였다. 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.

실험결과, 도 1에서 보는 바와 같이 사과 분말의 대체량이 증가할수록 흡유량이 감소하는 것을 확인할 수 있었다. 특히, 대조군의 경우 대략 15%의 유지 함량을 보인 반면, 사과 분말이 30% 대체된 유탕면의 경우, 흡유량이 8.61%로 대조군에 비해 약 42%의 흡유 저감 효과를 나타냈다(도 1). 도 1은 사과 분말 함유 유탕면의 흡유량을 측정한 결과이다. 도 1에서 ‘a, b, c, d'는 각 수치가 유의적으로 다름을 의미한다 (p < 0.05).
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).

[[ 실험예Experimental Example 4: 사과 분말 함유 유탕면의 표면구조 분석] 4: Analysis of the surface structure of the vegetable oil-containing fluid bath surface]

본 실험예에서는 상기 실시예 1에서 제조한 사과 분말의 대체량에 따른 유탕면의 표면구조를 주사전자현미경(scanning electron microscope, SEM)을 이용하여 분석하고자 하였다. 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).

분석결과, 사과 분말의 대체량이 증가할수록 공극의 크기와 개수가 감소하는 것을 확인할 수 있었다. 이와 같은 결과는 사과 분말이 반죽의 구조를 좀 더 강화시켜 유탕 공정 시 기름을 덜 흡수하게 한 것임을 의미할 수 있다(도 2). 도 2는 사과 분말 함유 유탕면의 표면구조를 관찰한 주사전자현미경(scanning electron microscope, SEM) 사진이다.
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.

[실험에 5: 사과 분말 함유 유탕면의 과산화물가 측정][Experimental 5: Measurement of peroxide value of the vegetable oil-containing fluid bath surface]

본 실험예에서는 상기 실시예 1에서 제조한 유탕면의 과산화물가를 측정하고자 하였다. 상기 실시예 1에서 제조한 유탕면을 60℃에서 14일간 저장하면서 생성되는 과산화물가를 측정하였다. 과산화물가 측정 방법은 미국공인분석화학회(AOAC)에 기재된 방법(공인번호 28.022)을 사용하였다. 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).

측정결과, 모든 유탕면에서 저장기간이 증가함에 따라 생성되는 과산화물가가 증가함을 확인할 수 있었는데, 사과 분말이 대체된 유탕면의 경우, 대조군의 유탕면보다 현저히 낮은 값의 과산화물가를 나타내었다. 이와 같은 결과로부터 사과 분말이 유탕면의 산패 지연에 효과가 있음을 알 수 있었다(도 3). 도 3은 사과 분말 함유 유탕면의 과산화물가를 측정한 결과이다.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)

밀가루 혼합물을 함유하는 면 반죽으로부터 면을 제조한 후, 기름으로 튀겨 제조되며,
상기 밀가루 혼합물은 밀가루 70~90중량% 및 사과분말 10~30중량%로 조성되고,
상기 사과분말은 낙과 사과를 동결건조한 후 분말화된 것으로, 불용성 식이섬유 함량이 14.95±1.56중량%, 수용성 식이섬유 함량이 6.75±0.56중량%인 것을 특징으로 하는 사과분말 함유 저칼로리 유탕면.
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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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160117732A (en) 2015-03-31 2016-10-11 극동대학교 산학협력단 Oil fried noodle with hydroxypropyl methylcellulose
CN107549266A (en) * 2016-06-30 2018-01-09 卡吉尔公司 Fried dough product

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100340092B1 (en) * 2000-01-06 2002-06-10 유경순 Method of producing apple noodles
KR100361952B1 (en) * 1999-12-06 2002-11-23 주식회사 한국야쿠르트 A method for preparing low rancidify noodle using apple pomace dietary fiber

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100361952B1 (en) * 1999-12-06 2002-11-23 주식회사 한국야쿠르트 A method for preparing low rancidify noodle using apple pomace dietary fiber
KR100340092B1 (en) * 2000-01-06 2002-06-10 유경순 Method of producing apple noodles

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160117732A (en) 2015-03-31 2016-10-11 극동대학교 산학협력단 Oil fried noodle with hydroxypropyl methylcellulose
CN107549266A (en) * 2016-06-30 2018-01-09 卡吉尔公司 Fried dough product

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