KR101689327B1 - Method for preparing functional noodle comprising cheonggukjang powder and functional noodle prepared therefrom - Google Patents

Abstract

(1) mixing 60 to 120 parts by weight of wheat flour, 2 to 10 parts by weight of choline gluconate powder and 3 to 7 parts by weight of salt with an appropriate amount of water; (2) kneading and aging the mixture; And (3) a step of baking the dough. The functional noodles produced according to the present invention are prepared by adding a chrysanthemum powder to enhance nutritional aspects, Is suppressed and the storage stability is excellent, it can contribute to expanding the base of the noodles.

Description

METHOD FOR PREPARING FUNCTIONAL NOODLE COMPRISING CHEONGGUKJANG POWDER AND FUNCTIONAL NOODLE PREPARED THEREFOROM [0002]

The present invention relates to a process for producing functional noodles containing chungkukjang powder and functional noodles prepared therefrom, and more particularly to a process for producing noodles having excellent nutrition and taste as well as improved aging inhibition and storage stability .

In general, noodles refers to a mixture of wheat flour and a suitable amount of water to produce a kneaded material having a certain thickness. Noodles are not only simple but delicious, but also cheaper, making them popular among the general public. However, since conventional noodles use only flour, there is a lack of nutrition compared to other foods.

(Domestic patent 10-0487793), noodles containing chungkukjang powder (domestic patent 10-0839950), noodles containing acorn (domestic patent 10-1173156), kelp, seagrass (Japanese Patent No. 10-1144753), noodles using blueberry (domestic patent No. 10-1411698), and noodles using piri (domestic patent No. 10-0472313). A functional noodle which is added to help nutrition or health has been disclosed in the past, but the noodle taste is deteriorated and the taste of the noodles is so strong that it has not been practically used.

On the other hand, Chungkukjang is a cultivar of fermented soybeans, which causes Bacillus subtilis (Bacillus subtilis), which is also known as Bacillus subtilis (or Bacillus subtilis). It takes a few months until the fermented soybeans are fermented, but you can soak them in 2-3 days. In other words, it is the chunggukjang that can be made in the shortest period of soybean fermented foods. Traditionally, it is usually made in the cold season from autumn to the following spring. In modern times, it is produced and consumed regardless of the season. Chungkukjang has a unique flavor, high nutritional value and good digestion, as well as one of the most effective ways to consume soy protein. Cheonggukjang is eaten as it is, but it is common to eat chunggukjang stew mainly. So, it is called Chunggukjang by cutting Chungkukjang stew.

Chungkukjang is excellent for improving constipation and improving obesity, preventing stroke (paralysis) by thrombolytic effect, and there is substance called 'genistein' in the director's department. This substance is used for breast cancer, colon cancer, rectal cancer, stomach cancer, lung cancer, prostate cancer It is known that it is effective for prevention. Chungkukjang also has blood pressure lowering effect, and is known to be effective for diabetes, dementia and hangover.

Conventionally, there was an example of using chungkukjang powder for noodles, but its sensory characteristics were not excellent and it did not reach commercialization.

The present inventors have been able to improve the sensory shortcomings due to the use of the chongkukjang powder through the pretreatment of wheat flour and the use of mixed flour while trying to apply the excellent nutrition ingredient of the chongkukjang powder to the noodles, And the storage stability can be improved. The present invention has been completed based on this finding.

Accordingly, it is an object of the present invention to provide a method for producing a functional noodle, which is fortified with nutritional aspects by adding chrysanthemum powder, which is excellent in taste and texture as well as in storage stability and the like.

Another object of the present invention is to provide a functional noodle produced by the above method.

(1) mixing 60 to 120 parts by weight of wheat flour, 2 to 10 parts by weight of choline gluconate powder and 3 to 7 parts by weight of salt with an appropriate amount of water; (2) kneading and aging the mixture; And (3) doughing the dough. The present invention also provides a method for producing functional noodles comprising the fermented soybean powder.

(1) mixing 20 to 40 parts by weight of wheat flour, 40 to 80 parts by weight of rice flour, 2 to 10 parts by weight of chrysanthemum powder and 3 to 7 parts by weight of salt with an appropriate amount of water; (2) kneading and aging the mixture; And (3) doughing the dough. The present invention also provides a method for producing functional noodles comprising the fermented soybean powder.

Furthermore, in order to achieve the above-mentioned other object, the present invention provides a functional noodle comprising the fermented soybean powder prepared according to the above method.

The functional noodles prepared according to the present invention can contribute to expanding the base of noodles because of the addition of chungkukjang powder to enhance nutritional aspects, suppress aging, and improve storage stability.

(1) mixing 60 to 120 parts by weight of wheat flour, 2 to 10 parts by weight of chrysanthemum powder and 3 to 7 parts by weight of salt with an appropriate amount of water; (2) kneading and aging the mixture; And (3) baking the dough. The present invention also provides a method for producing a functional noodle comprising a fermented soy sauce powder.

In the above manufacturing method, step (1) is a step of mixing 60 to 120 parts by weight of wheat flour, 2 to 10 parts by weight of choline gluconate powder and 3 to 7 parts by weight of salt with an appropriate amount of water, and mixing the ingredients of noodles.

The wheat flour used in the step (1) may be wheat flour commonly used in the art, for example, gravity flour or high flour, and preferably gravure flour.

In one embodiment of the present invention, the wheat flour used in step (1) may be preheated to a temperature of 60 ° C to 80 ° C prior to the step (1). The above process can be carried out by frying the flour in a pan or heating in a microwave oven. By heating the wheat flour in advance as described above (heat treatment), the taste and texture of the noodles can be improved.

The chrysanthemum powder used in the above step (1) indicates that the chungkukjang has been dried and pulverized, and the chungkukjang powder can be vacuum-lyophilized for storage. The above-mentioned chrysanthemum powder can be used on the market.

The choline gluconate powder is not particularly limited, but it is preferably used in an amount of 2 to 10 parts by weight when 60 to 120 parts by weight of flour is used. When the powder is used in an excessively large amount, the unique flavor of the cheonggukjang powder becomes strong. When the powder is used in too small amounts, the effect to be achieved by the present invention, namely, nutrient enrichment, aging inhibition and storage stability improvement can not be obtained.

The above-mentioned method refers to wheat flour, chinese cabbage powder and salt as a base material, but those skilled in the art will recognize that various materials other than the above-mentioned materials can be used.

In another embodiment of the present invention, in step (1), mixed grains may be added in addition to wheat flour, cumin powder, and salt. Examples of the mixed grain include, but are not limited to, a mixture of two or more of yulmu, mung bean, order water, millet, green tea, white rice, white rice, green rice, glutinous rice and brown rice. The mixed grains may be used in an amount of 60 to 120 parts by weight of wheat flour and 3 to 7 parts by weight with respect to 2 to 10 parts by weight of choline gluconate powder, but the present invention is not limited thereto. The mixed grains complement the taste and texture of the noodles containing the chongkukjang powder.

On the other hand, in the production method of the present invention, step (2) is a step of kneading the mixture. This step is not significantly different from a conventional noodle manufacturing method. That is, the mixture of step (1) is put into a kneader by hand or kneaded for a predetermined time, and aged at room temperature for 30 minutes to 90 minutes.

In the manufacturing method of the present invention, step (3) is a step of nipping the dough, and is not significantly different from a conventional noodle manufacturing method. That is, in the step (3), the kneaded raw material is passed through a roller to form a cotton band, the cotton band is cut out by thickness using the cutter, the cut noodles are transferred on a cotton swab and dried, And then wrapping the cut noodles according to the packaging unit.

(1) mixing 20 to 40 parts by weight of wheat flour, 40 to 80 parts by weight of rice flour, 2 to 10 parts by weight of chrysanthemum powder and 3 to 7 parts by weight of salt with an appropriate amount of water; (2) kneading and aging the mixture; And (3) baking the dough. The present invention also provides a method for producing a functional noodle comprising a fermented soy sauce powder. The method is characterized by replacing a portion of wheat flour with rice flour in terms of nutrition. The details of the above method are described in the above-mentioned production method.

Further, the present invention provides a functional noodle comprising the chitinookang powder prepared according to the above-described method.

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Examples, but the following Examples are intended to illustrate the present invention without limiting the scope of the present invention.

Example  1: Manufacture of noodles

0.9 kg of wheat flour (gravity fraction), 0.05 kg of chongkukjang powder (soy sauce) and 0.05 kg of salt were mixed with 200 mL of water and kneaded for 8 minutes using a kneader (Tech In Korea). The kneaded product was wrapped in vinyl and aged at room temperature for 2 hours. The aged dough was removed from the plastic, kneaded by hand, and then put into a sifter to prepare a noodle surface. After the surface was prepared, the noodles were naturally dried at room temperature.

Comparative Example  1: Manufacture of noodles

The procedure of Example 1 was repeated except that no chungkukjang powder was contained to complete the noodles.

Experimental Example  1: aging test

The aging degree of noodles prepared in Example 1 and Comparative Example 1 was measured. For the experiment, each noodle was stored at 4 ° C for 48 hours, and the degree of senescence was measured by the following method.

L, a, b, and Y were measured using a spectrometer to confirm the degree of aging. The instrument used was a Konica Minolta (Japan) CM-3500d spectrometer. The results are shown in Table 1 below.

(1) L: has a value from 0 to 100, no unit, closer to 0 means that the sample is close to black, and closer to 100 means that the sample is close to white.

(2) a: The higher the value, the closer to red. The lower the value is, the closer to the cyan color (the + value indicates the red color, and the - value indicates the cyan color).

(3) b: The higher the value is, the closer it is to yellow. The lower the value is, the closer to blue the color is.

(4) Y: reflectance, unit of%. It has a value from 0 to 100. Indicates the degree of reflection of light (ex: mirror 99)

sample L * (D65) a * (D65) b * (D65) Y (D65) Example 1 22.13 -2.57 -4.88 11.64 Comparative Example 1 48.38 -1.41 -5.26 18.88

As aging progresses more and more, the transparency of noodles decreases and becomes closer to white and reflectance increases. Therefore, it can be determined that the greater the measured value, the more aging progressed.

As shown in Table 1, the noodles of Example 1 were significantly lower in L and Y than the noodles of Comparative Example 1, indicating that the aging was relatively suppressed. These results demonstrate that the inclusion of the chongkukjang powder helps improve the degree of aging of the noodles.

Experimental Example  2: Storage stability analysis

10 g of the cotton of Example 1 and Comparative Example 1 and 90 mL of sterilized physiological saline (0.85% NaCl, w / v) were placed in an aseptic bag with a filter paper. The aseptic bag was homogenized at 260 rpm for 1 minute and 30 seconds using a stomacher (400 Circulator, Seward Ltd., West Sussex, England), and the solution passed through the filter paper was used as a test liquid for microbial test.

The test solution was appropriately diluted 10-fold and 100 μL of each dilution was inoculated into a plate count agar (Difco Laboratories, Detroit, MI, USA) to investigate aerobic viable cell counts. The cells were incubated at 37 ° C. for 2 days Microorganism colonies were counted. In order to investigate the number of yeast cells in the same manner, colonies formed after culturing at 25 ° C for 2 to 5 days in YM agar (Difco Laboratories, Detroit, MI, USA) were counted. The number of microorganisms was expressed as log CFU (colony forming unit) / g.

The results are shown in Table 2 below.

Common bacteria
(log CFU / g) leaven
(log CFU / g) Early After 7 days Early After 7 days Example 1 1.42 1.62 0 0.36 Comparative Example 1 1.40 6.87 0 5.44

As shown in Table 2, in the case of general bacterial counts, Example 1 containing chrysanthemum powder was 1.62 log CFU / g (after 7 days), which was much lower than Comparative Example 1 which did not contain chungkukjang powder. The results show that chungkukjang powder can inhibit bacterial growth in cotton buds.

On the other hand, yeast was not detected at all but 0.36 log CFU / g in Example 1 including the chungkukjang powder, which was much lower than Comparative Example 1 which did not contain the chungkukjang powder. The above results show that chongkukjang powder can suppress the number of yeast in cottonseed flour.

The results show that the chongkukjang powder is effective in improving the storage stability of the noodles.

Experimental Example  3: Sensory evaluation

The noodles prepared in Example 1 and Comparative Example 1 were subjected to sensory evaluation as follows. The noodles prepared in Example 1 and Comparative Example 1 were boiled in boiling water for 3 to 4 minutes, rinsed in cold water, and sprinkled with a little seasoning to 30 males and 20 females in their 20s and 30s. After eating, the texture and taste were evaluated by a five-point scale as described below.

* 5: Very good, 4: Good, 3: Moderate, 2: Bad, 1: Not very good

The results are shown in Table 3.

Texture flavor Example 1 3.4 3.3 Comparative Example 1 3.1 3.4

As shown in Table 3, the noodle of Example 1 containing the chongkukjang powder did not have a stronger taste than the noodle of Comparative Example 1 which did not contain the chongkukjang powder.

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Example  4: Manufacture of rice noodles

0.3 kg of wheat flour, 0.6 kg of rice flour, 0.05 kg of chongkukjang powder and 0.05 kg of salt were mixed with 200 mL of water and kneaded for 8 minutes using a kneader (Tech Korea). The kneaded product was wrapped in vinyl and aged at room temperature for 2 hours. The aged dough was removed from the plastic, kneaded by hand, and then put into a sifter to prepare a noodle surface. After the surface was prepared, the noodles were naturally dried at room temperature.

Claims (5)

(1) mixing 60 to 120 parts by weight of wheat flour, 2 to 10 parts by weight of choline gluconate powder and 3 to 7 parts by weight of salt with an appropriate amount of water;
(2) kneading and aging the mixture; And
(3) nesting the dough,
Characterized in that the wheat flour is heated at a temperature between 60 ° C and 80 ° C prior to step (1).
(1) mixing 20 to 40 parts by weight of wheat flour, 40 to 80 parts by weight of rice flour, 2 to 10 parts by weight of chrysanthemum powder and 3 to 7 parts by weight of salt with an appropriate amount of water;
(2) kneading and aging the mixture; And
(3) nesting the dough,
Characterized in that the wheat flour is heated at a temperature between 60 ° C and 80 ° C prior to step (1).
delete Method according to claim 1 or 2, characterized in that in step (1) 3 to 7 parts by weight of the mixed grain are further mixed.
5. Functional noodles comprising chongkukjang powder prepared according to the method of claims 1 or 2.