KR101617043B1 - Method of preparing noodles having process suitability and containing berries and extraction of green tea by subcritical speed extraction, and noodles use thereof - Google Patents

Abstract

The present invention relates to a method for producing a polyphenol extract, which comprises subjecting berries and green tea to subcritical extraction using an accelerated solvent extractor to extract a polyphenol extract; Concentrating the polyphenol extract in a vacuum to form a concentrate; And a method for producing a noodle with improved processability including the step of blending a vegetable protein raw material with the concentrate, and a noodle product therefrom.

Description

FIELD OF THE INVENTION The present invention relates to a process for preparing a noodle with improved processability including a berries and green tea extract using a subcritical accelerated solvent extraction method and a noodle product using the same, , and noodles use thereof}

The present invention relates to a process for producing a polyphenol-containing functional noodle having excellent processability by preparing berries and green tea extracts having a high polyphenol content. More specifically, the present invention not only improves the extraction yield by using the subcritical accelerated solvent extraction method in the extraction of berries and green tea, but also can be applied to the production of rice flour, and the polyphenol- The present invention relates to a method of manufacturing a noodle.

Noodles is the largest market in the world after the bakery market. Various methods have been developed to improve the noodle characteristics along with the growth of the noodle market. In recent years, especially in the field of noodles, not only wheat but also noodle products using rice have been released, but rice processing technology is still a basic step and rice applicability is limited. In case of rice flour, due to inherent characteristics of rice flour, the elution of soluble materials, increase in crumbity, and quality of sticky texture are deteriorated and various studies are being carried out to improve it. Accordingly, various physical, chemical and enzymatic methods have been proposed to improve the quality of the noodles to which the rice is applied.

The cotton quality improvement methods known so far include the cotton quality improving agent (Korean Patent Application No. 1020020080075) using the characteristics of wheat flour fermented with Lactobacillus acidophilus (Korean Patent Application No. 1020110043301), rice noodle composition containing cellulose ether Dough composition (Korea Application No. 1020120110975), etc. However, the method using the structure formation in the food matrix by actively utilizing the interactions between the components is insignificant. Therefore, the inventors of the present invention have studied a method of manufacturing a noodle having superior functionality and processability by optimizing the interaction between a polyphenol compound and a vegetable protein in a plant, which is a most important physiologically active substance group among phytochemicals of plants. In the case of polyphenols, it has been known that it can be beneficial to human health in terms of physiological function including antioxidant, and thus it is receiving much attention. However, the industrial application of polyphenols to food processing is still very limited and extraction methods are still limited.

Therefore, in order to solve the above problems, the present inventors have developed an optimum extraction condition for maximizing the polyphenol content from berries and green tea having a high polyphenol content, and using this extract, the processing aptitude through the interaction of polyphenol and protein And to develop a manufacturing method of excellent functional noodles.

The present invention relates to a method for extracting berries and green tea, and a method for producing a functional noodle having excellent processability using the extract. The extraction method according to the present invention is useful because it enhances the polyphenol extractability of berries and green tea extract while maintaining the content of the antioxidant component contained in the extract. In addition, the functional rice noodles prepared by utilizing the interaction between the polyphenol extract and the protein exhibit the reconstitution effect of the rice noodle formulations having high quality characteristics by improving the quality deterioration of the rice noodles.

In one aspect of the present invention, there is provided a method for producing a polyphenol-containing compound, comprising the steps of: extracting a polyphenol extract by subcritical extraction using beryllium and green tea using an accelerator solvent extractor; Concentrating the polyphenol extract in a vacuum to form a concentrate; And a step of blending the vegetable protein raw material and the concentrate to produce a processed noodle having improved processability.

In addition, the berries may be any one or more selected from the group consisting of Ogaja, Audi and Rubus, and the plant protein material may be selected from the group consisting of pea protein isolate, soy protein isolate, whey protein isolate and at least one oat protein isolate.

Further, it is possible to provide a method for producing a noodle with enhanced processability by extracting the above-mentioned raw material under pH 6 to 8, an ethanol content of 0 to 35% and an extraction condition of 75 to 80 ° C.

Further, it is possible to provide a process for producing a noodle with improved processability, wherein the extract is extracted under conditions of pH 6 to 8, an ethanol content of 17 to 43% and an extraction temperature of 56 to 70 ° C.

In addition, the brambles can provide a process for producing noodles with improved processability extracted under the extraction conditions of pH 6-8, ethanol content 35- 57%, and 77-80 ° C.

Further, it is possible to provide a method for producing a noodle with improved processability by extracting green tea under pH 6 to 8, ethanol content 34 to 48%, and extraction conditions of 43 to 70 ° C.

In addition, the step of preparing the concentrate may provide a method of manufacturing a noodle with enhanced processability, which comprises concentrating the polyphenol extract at 55 to 60 ° C to 20brix.

Further, the concentrate is further added in an amount of 45 to 55% (w / w) based on the total dough composition, and a vegetable protein raw material is added in an amount of 5 to 10% (w / w) To thereby provide a method of producing a noodle with improved processability.

In addition, it is possible to provide a method of manufacturing a noodle with improved processability by adding the polyphenol extract to the dough composition in an amount of 45 to 55% (w / w).

Further, one aspect of the present invention can provide a noodle product produced by the above method.

The process for producing noodles with improved processability according to the present invention is useful because it enhances the polyphenol extractability of berries and green tea extracts while maintaining the content of antioxidant components contained in the extracts. In addition, the functional rice noodles prepared by utilizing the interaction between the polyphenol extract and the protein exhibit the reconstitution effect of the rice noodle formulations having high quality characteristics by improving the quality deterioration of the rice noodles.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method for manufacturing a noodle with improved processability according to an aspect of the present invention. FIG.
FIG. 2 is a graph showing that quality characteristics are improved when green tea extract is applied to a formulated mixture according to an experimental example of the present invention.

The present invention relates to an optimal extraction method of berries and green tea extracts using a subcritical accelerated solvent extraction method using a reaction surface analysis, and relates to a method for producing a functional noodle using the polyphenol extract. Polyphenols are one of the most widely known antioxidants that convert free radicals in our bodies into harmless substances. There are thousands of polyphenols, but polyphenols of green tea and berries are relatively well known. Thus, the present inventors have completed a process for producing polyphenols having a high extraction efficiency using ethanol, which is a simple process and an edible alcohol. In addition, to improve the problem of the production of rice noodles, the composition of the rice noodles with improved processing ability was completed by reconstituting the rice noodles together with vegetable protein. The present invention has the effect of providing an extraction method capable of obtaining a polyphenol extract of berries and green tea at a high yield and maintaining the content of antioxidant components contained in the extract. In addition, the present invention has the effect of providing a noodle blending condition using a berries and green tea extract to provide a noodle blending condition with high quality characteristics.

Hereinafter, the present invention will be described in more detail by way of examples and accompanying drawings. The following examples are provided to further understand the present invention, but the present invention is not limited to the following examples.

[Example 1] Subcritical extraction using accelerated solvent extractor of berries and green tea

100 mesh, the pH of the extraction solvent (X1: 3, 7, 11) and the ethanol content (X2: 0, 40, 80 (%)) were determined according to the response surface methodology (RSM) And the extraction temperature (X3: 40, 60, 80 (?)) Were subtracted by accelerator solvent extractor according to the 3-factor 3-level Box-Behnken scheme. The extraction conditions were established based on polyphenol content.

Experimental number pH Ethanol (%) Temperature (° C) One 3 40 40 2 7 40 60 3 7 0 80 4 3 40 80 5 7 0 40 6 3 0 60 7 7 40 60 8 11 40 40 9 3 80 60 10 11 40 80 11 11 80 60 12 11 0 60 13 7 80 80 14 7 40 60 15 7 80 40

From the conditions in Table 1, extraction conditions for the total polyphenol content were established using the reaction surface for the measurement variables. In addition, when the fixed point is shown as a good point, the optimum point is selected by ridge analysis, and then the optimal value of total phenol content is predicted by substituting it into the regression equation.

The method of the present invention can provide a safe polyphenol extract and can provide an extraction method with a high polyphenol content because ethanol is used as an edible alcohol without using an organic solvent. Although extracting functional materials such as polyphenols from plants is mainly used in hot water extraction, solvent extraction using an organic solvent has also been attempted in order to shorten extraction time and increase extraction efficiency. Solvent extraction is known to exhibit higher extraction efficiency than hydrothermal extraction due to leaching of useful materials due to damage to plant tissue, solubilization of insoluble materials, diffusion to the outside of cells, etc. upon absorption into plants. In addition, ethanol extracts from fruits have been reported to exhibit high physiological activities such as xanthine oxidase inhibitory activity, electron donating action, and nitrite scavenging effect. Therefore, solvent extraction using ethanol may be effective for high efficiency extraction of fruits and green tea antioxidants. Therefore, this study aims to establish optimal extraction conditions for high efficiency extraction of antioxidant components by using subcritical extraction method using accelerated solvent extraction system as basic data for processing of these anthocyanin-rich berries and green tea. Extraction characteristics and antioxidant properties of polyphenols were investigated by pH, ethanol concentration and extraction temperature in solvent.

The optimum conditions for the extraction of berries and green tea were 18.8% ethanol, 79.8 ℃, and pH 3.6, which was the highest polyphenol content of 22.03 mg GAE / g. The highest polyphenol content of 24.82 mg GAE / g was obtained at 31.1% ethanol, 63.3 ℃ and pH 6.8. The brambles obtained 23.67 mg GAE / g polyphenol at 35.2% ethanol, 80.6 ℃, pH 7.3. Green tea obtained 87.13 mg GAE / g polyphenol at 45.1% ethanol, 63 ℃, pH 3.0.

Responses Maximum conditions Total phenolics EtOH
concentration (%) Temperature
(° C) pH Predicted value Actual value Ogaja 18.8 79.8 3.6 22.7 22.03 + - 0.20 Mulberry 31.1 63.3 6.8 25.3 24.82 ± 0.25 Raspberry 35.2 80.6 7.3 26.2 23.67 ± 0.85 Green Tea 45.1 63 3 86.6 87.13 + - 0.11 Total phenolics (mg GAE / g); DPPH radical-scavenging activities (mg VCEAC / g); ABTS radical-scavenging activities (mg VCEAC / g)

 [Example 2] Polyphenol extract vacuum concentration

The extract of berries and green tea polyphenol obtained through the above extraction method was concentrated using a vacuum concentrator at 55 to 60 ° C to 20birx to obtain a final polyphenol extract added to the surface.

 [Example 3] A polyphenol extract was blended to prepare a functional rice noodle

The optimal blend ratio of berries and green tea polyphenol extracts obtained from the above extraction method was applied to the mixture of the noodles based on the noodle characteristics of each condition. In order to improve the quality of rice noodles, dough was prepared by adding vegetable protein and polyphenol extract. In this case, when the protein content is more than 10%, the hardness of the rice surface is increased and the quality is deteriorated. Therefore, the initial protein content is fixed to 9% in consideration of the noodle characteristics, the wheat flour is 70% and the rice flour is 20% The dough was prepared by using polyphenol extract as a raw material. The rheological property, themal properties and the cooking quality were measured by adding berries and green tea polyphenol extracts according to the blending ratio.

Sample Flour (w / w%) Water Polyphenol EX Salt Rice Wheat PPI (v / w%) (w / w%) (w / w%) C + PPI 20 70 9 50 - One C + BR + PPI 20 70 9 - 50 One C + MB + PPI 20 70 9 - 50 One C + OG + PPI 20 70 9 - 50 One C + GT + PPI 20 70 9 - 50 One C: Control, R: Black Raspberry, MB: Mulberry, OG: Ogaza, GT: Green tea, PPI: Pea protein isolate

Rheological properties (storage modulus, G ') were measured by using a rheometer to determine the physical properties after curing according to the mixing ratio.

From FIG. 2, it was confirmed that the green tea extract was applied to the rice bran mixture condition through this experiment, and the quality condition was good.

Also, the cooking quality, which has a great effect on the preference of consumers after the cakes, was measured according to the mixing ratio. Cooking quality was determined by measuring cooking turbidity and cooking loss.

Cooking quality Cooking water turbidity (%) Cooking loss (%) C + PPI 60.13 13.35 C + BR + PPI 58.19 12.98 C + MB + PPI 56.58 11.83 C + OG + PPI 57.9 12.81 C + GT + PPI 45.32 8.47

From Table 4, it was confirmed that the best cooking quality was obtained when the green tea extract was applied through this experiment.

In order to investigate the thermal properties of the dough after baking according to the mixing ratio, the initiation temperature, the gelatinization temperature and the enthalpy of the dough were determined using differential scanning calorimetry (DSC).

DSC parameters To (° C) Tp (° C) Tc (° C) H (J / g) C + PPI 64.23 72.22 79.81 3.2 C + BR + PPI 66.7 74.5 80.11 5.11 C + MB + PPI 66.98 74.23 80.13 5.96 C + OG + PPI 66.43 74.13 80.47 5.37 C + GT + PPI 67.3 74.8 80.77 8.54

Cooking quality according to the added vegetable protein was also measured. Cooking quality was measured by cooking water turbidity and cooking loss, and the vegetable protein material with the highest quality was selected.

Cooking quality Cooking water turbidity (%) Cooking loss (%) C + GT + PPI 45.32 8.47 C + GT + SPI 49.08 9.45 C + GT + WPI 48.33 10.01 C + GT + OPI 46.33 9.01

From Table 6 above, it was confirmed that the best cooking quality was obtained when pea protein isolate was applied through this experiment.

Claims (10)

Extracting the polyphenol extract by subcritical extraction using an accelerated solvent extractor of berries and green tea selected from the group consisting of Ogawa, Odie and Bokbunja;
Concentrating the polyphenol extract in a vacuum to form a concentrate; And
A vegetable protein raw material selected from the group consisting of pea protein isolate, soy protein isolate, whey protein isolate and oat protein isolate; And adding a concentrate to the mixture. delete The method according to claim 1,
The process according to any one of claims 1 to 6, wherein the raw material is extracted at a pH of 6 to 8, an ethanol content of 0 to 35% and an extraction condition at 75 to 80 캜. The method according to claim 1,
A process for producing processed noodles, the process comprising the steps of: extracting an ori with a pH of 6 to 8, an ethanol content of 17 to 43% and an extraction condition of 56 to 70 ° C. The method according to claim 1,
Wherein the brambles are extracted at a pH of 6 to 8, an ethanol content of 35 to 57% and an extraction condition of 77 to 80 ° C. The method according to claim 1,
Wherein the green tea is extracted under conditions of pH 6 to 8, ethanol content 34 to 48%, and 43 to 70 ° C extraction conditions. The method according to claim 1,
Wherein the step of preparing the concentrate comprises concentrating the polyphenol extract at a temperature of 55 to 60 DEG C to 20 by weight. The method according to claim 1,
Wherein the concentrate is added in an amount of 45 to 55% (v / w) based on the total dough composition, and 5 to 10% (w / w) of the vegetable protein ingredient is added to the wheat flour content to produce a dough A method of manufacturing a noodle with improved processability. The method according to claim 1,
Wherein the polyphenol extract is added in an amount of 45 to 55% (v / w) based on the total dough composition. 10. A noodle product produced by the method according to any one of claims 1 to 9.

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