KR101690477B1 - Yukwa including chitosan-oligosaccharide and praperation method thereof - Google Patents

Abstract

The present invention relates to an oil-based dough composition comprising 1 to 5 parts by weight of chitosan oligosaccharide per 100 parts by weight of glutinous rice flour, and a process for producing chitosan oligosaccharide-containing wheat flour using the same, wherein chitosan oligosaccharide is added to glutinous rice flour, It is possible to produce a whey gluten which is improved in palatability and texture by showing a smooth texture and not sticking to tooth or palate by decreasing string length.

Description

Yukwa including chitosan-oligosaccharide and praperation method < RTI ID = 0.0 >

The present invention relates to a whey containing chitosan oligosaccharide and a process for producing the same, and more particularly, to a whey gluten composition comprising chitosan oligosaccharide to increase the puffiness of whey and reduce the string length, thereby improving texture and palatability And chitosan oligosaccharide, and a process for producing the same.

Yukwa is one of representative traditional foods of Korea, and has been used as a traditional food as well as traditional ceremonies such as holidays, festivals, wedding ceremonies and large and small parties. When wheat is used in the manufacture of whey, the whey produced due to aging of the rice is easily hardened, which is not easy to ingest and difficult to digest. On the other hand, when glutinous rice is used as a main ingredient, aging does not easily occur, so it does not harden even after the elapse of time after preparation and is easy to digest. However, in order to improve texture of glutinous rice, glutinous rice is soaked in water for a week to 20 days There is a problem that a process requiring tongue is required. If the immersion period is short, there is a problem that the puffing rate of the ointment is lowered, the hardness of the ointment is lowered and the palatability is lowered. If the soaking time is prolonged, the manufacturing period becomes longer and it becomes uneconomical and the hygienic problem is caused There is a problem that the possibility is high and mass production is not easy.

The reason why Yukwa is recognized as a candy which has a high preference among Korean beans is that it has a porous structure. The porous structure of the oily base is a polymer as compared with the amylose, structurally branched, and has a relatively high electroposiveness and is mainly composed of glutinous rice starch composed of amylopectin alone. Which is produced by expanding the opposite group at a high temperature (160 to 180 ° C). Since the degree of porosity is directly related to the taste, quality and yield of the oily product, it is an important technical task to increase the swelling rate to increase the volume of the oily product in the production of the oily product.

Korean Patent Laid-Open No. 10-2009-0121564 discloses a method for improving the taste and flavor of yuzu by adding citrus juice. Korean Patent No. 10-0971282 discloses a herbal composition which is prepared by mixing herbal powder selected from rosemary, peppermint, lemon balm and sage into a juice material to prevent rancidity and dullness due to the pharmacological action inherent in the herb, The method comprising: On the other hand, Korean Patent No. 10-1150752 discloses a process for the production of a glutinous rice having improved diabetic improvement hyperlipidemia and a method for producing the same, by adding cultured fine powder of mushroom or shiitake mushroom. However, the above-mentioned methods disclose a feature for improving the taste due to the ingredient or improving the health functional property by the ingredient, and a method for improving the texture of the yuzu such as improving the puffiness and decreasing the string length is disclosed not. Therefore, it is still required to develop a manufacturing method and materials capable of improving the texture and the preference degree so as to reduce the soaking time of the glutinous rice during the production of yu.

The first problem to be solved by the present invention is to provide an oil-based dough composition which contains chitosan oligosaccharide to improve texture to improve texture.

A second problem to be solved by the present invention is to provide a method for producing an oily composition containing chitosan oligosaccharide and having improved texture and palatability.

To achieve the above object, the present invention provides an oil-based dough composition comprising 1 to 5 parts by weight of chitosan oligosaccharide per 100 parts by weight of glutinous rice flour.

According to an embodiment of the present invention, the chitosan oligosaccharide may have a weight average molecular weight of 200 to 10,000.

According to an embodiment of the present invention, the glutinous rice flour may be glutinous rice flour ground after immersing the glutinous rice for 3 to 10 days.

In addition, a method for preparing a chitosan oligosaccharide-containing whey to achieve the above-mentioned other objects can be carried out, including the following steps.

1 to 5 parts by weight of chitosan oligosaccharide per 100 parts by weight of glutinous rice powder is kneaded to prepare a dough composition; Mixing and dipping the dough composition; Shaping and drying the quartz dough composition to produce an opposing group; Preparing an oily base by subjecting the opponent to a hot water treatment; Applying a juice material to the oily base; And a step in which the juice is buried in the oily base to which the juice is applied.

According to an embodiment of the present invention, the method may further include adding chitosan oligosaccharide to the glutinous rice powder, kneading the same, and aging the chitosan oligosaccharide for 0.5 to 24 hours.

According to an embodiment of the present invention, 0.01 to 5 parts by weight of soy flour and 0.1 to 5 parts by weight of soy flour are further added to 100 parts by weight of glutinous rice flour, and further kneaded.

The glutinous rice flour may be glutinous rice flour prepared by soaking glutinous rice for 3 to 10 days and then pulverizing the glutinous rice flour.

According to an embodiment of the present invention, the chitosan oligosaccharide may have a weight average molecular weight of 200 to 10,000.

According to one embodiment of the present invention, the opposite group may be dried to a moisture content of 10 to 15%.

The juice may be at least one selected from starch syrup, corn syrup, and honey, and may be at least one selected from the group consisting of Narakus tupp, perilla, sesame, black potato, sorghum, jade, jujube, pine nut and nuts.

In the present invention, chitosan oligosaccharide is added to the milk to improve the puffiness of the milk to improve the softness of the milk, and the length of the string can be decreased to prevent sticking to the teeth or the palate, thereby improving consumer taste and product quality . In addition, it has an effect of contributing to the popularization of traditional foods, and can help revitalize oil consumption.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an image of a whey prepared according to the present invention. FIG.
FIG. 2 is a flowchart showing a process for producing a chitosan oligosaccharide-containing fruit oil according to the present invention.

In order to improve the texture of glutinous rice in order to produce glutinous rice, a process of soaking and shaking glutinous rice in water is indispensably required. When the glutinous rice flour which is not immersed in water is used to produce a whey, the wheat flour is low and the hardness is high, so that a hard whey is produced. Because the stringiness length is long, it sticks to the teeth or the palate, Can be produced. In order to solve this problem, there is a conventional method in which water is soaked in water for a week to 20 days. However, such a method has a problem in that it is not economical because of a long manufacturing period, and mass production is not easy. Accordingly, the inventors of the present invention have made efforts to develop a material capable of improving the swelling rate of the yucca to be produced while reducing the soaking time and improving the texture, and thus the present invention has been completed.

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

The present invention provides an oil-based dough composition comprising 1 to 5 parts by weight of chitosan oligosaccharide per 100 parts by weight of glutinous rice flour.

The chitosan oligosaccharide refers to an oligosaccharide prepared by cleaving a chitosan, which is a polysaccharide polymer, through chemical decomposition or enzymatic decomposition, and the degree of polymerization is determined according to the number of the polymerized sugars. For example, in the case of 2 sugars in which the number of sugars in the chitosan oligosaccharide is 2, the degree of polymerization is 2. In the case of 15 sugars in which the number of sugars in the chitosan oligosaccharide is 15, the degree of polymerization is 15.

According to the present invention, the weight-average molecular weight (Mw) of the chitosan oligosaccharide may be 200 to 10,000. If the molecular weight of the chitosan oligosaccharide is more than 10,000, the swelling ratio of the chitosan oligosaccharide is low, Improvement is not easy. The chitosan oligosaccharide preferably has a molecular weight of 250 to 5000, more preferably a molecular weight of 300 to 3000, and a sugar content of 2 to 15, which exhibits a smooth and crispy texture, It is possible to improve the texture by reducing the string's length. In addition, when the molecular weight of the chitosan oligosaccharide exceeds 10,000, the absorption rate in the body is low and it is difficult to expect the physiological activity effects such as inflammation suppression, antioxidation, and anti-obesity effect of the chitosan oligosaccharide.

According to the present invention, when the content of the chitosan oligosaccharide is less than 1 part by weight based on 100 parts by weight of the glutinous rice flour, it is difficult to expect effects such as improvement of puffiness, decrease of hardness, If it exceeds the weight part, the degree of puffing may be rather reduced and the problem of increasing the hardness may occur.

According to the present invention, in particular, when an oil-based dough composition containing the chitosan oligosaccharide in an amount of 2 to 4 parts by weight based on 100 parts by weight of the glutinous rice powder is used, the degree of swelling of the resulting yucca increases sharply and its hardness becomes small, The machine length can be reduced and the texture can be improved and the palatability can be greatly improved.

Therefore, even when the glutinous rice flour prepared by soaking glutinous rice for 3 to 10 days and pulverizing the glutinous rice dough composition prepared as above containing the chitosan oligosaccharide is used, the glutinous rice is immersed in the glutinous rice for 14 days or more without containing the conventional chitosan oligosaccharide And can have a better degree of swelling than the whey prepared using the prepared glutinous rice flour.

On the other hand, the milk-containing chitosan oligosaccharide-containing whey contains 1 to 5 parts by weight of chitosan oligosaccharide per 100 parts by weight of the glutinous rice powder to prepare a dough composition; Mixing and dipping the dough composition; Shaping and drying the quartz dough composition to produce an opposing group; Preparing an oily base by subjecting the opponent to a hot water treatment; Applying a juice material to the oily base; And a step of immersing the oily base coated with the juice on a base.

The glutinous rice flour may be a glutinous rice flour prepared by soaking glutinous rice and pulverizing it. The glutinous rice flour may be prepared by immersing the glutinous rice flour in water for 3 to 10 days without any particular limitation. When the soaking time is less than 3 days, the soaking time is so short that the swelling rate is low. When the soaking time is more than 10 days, the time required for the production of the oily product becomes long. According to the present invention, when chitosan oligosaccharide is added during the production of milk, the glutinous rice germinated for 3 to 7 days can be used for watering for 14 to 20 days, which is preferable because it can reduce the time required for the production.

In the present invention, the molecular weight of the chitosan oligosaccharide and the content ratio of glutinous rice powder and chitosan oligosaccharide are the same as those defined above.

According to the present invention, the dough composition prepared by mixing the glutinous rice powder and the chitosan oligosaccharide may be used alone, but may be aged for 30 minutes to 24 hours after kneading. The aging is preferable because it improves the swelling rate of the yogurt and reduces the string's length, thereby improving texture and palatability.

According to the present invention, 0.01 to 5 parts by weight of soybean flour and 0.1 to 5 parts by weight of soy flour may be further added to 100 parts by weight of the glutinous rice flour, and further kneaded. When the soy flour and sake are added, the crunchy texture can be improved. If the soybean flour and the sake are added, the produced yuzu is liable to be crushed.

Next, the dough composition is smoothed by high temperature steam, and the dough composition is pierced using a dough or a punching machine.

The steaming time can be 15 minutes to 60 minutes, for example, by placing the dough in a punching machine and performing the process at a rate of 30 to 50 times per minute for 3 to 10 minutes.

If the pore is broken, it can form a membrane capable of destroying the fine microstructure and allowing the air to pass through. Since the air is present in the colloid state in the glutinous rice starch due to the physical process of subdividing the collected air, Oils can be produced. If the amount of the irregularities is less than the above range, the uniformity of the oily tissue is lowered and the roughage of the rough texture can be produced, and if it exceeds the above range, it is uneconomical.

The above-mentioned molding is not particularly limited and may be varied depending on the kind of the yeast to be produced. For example, whey gluten form can be prepared by molding the dough composition in the range of from 0.9 to 1.5 cm in length, from 3 to 4 cm in length and from 0.2 to 0.5 cm in thickness, 5 to 10 cm in length and 0.2 to 0.5 cm in thickness.

If the content of water is less than the above range, expansion is not likely to occur. If the content of water exceeds the above range, swelling and swelling may occur when the oil is fried. . The drying method is not limited, but care should be taken not to dry the surface. For example, drying with a drier can provide moisture control so that the moisture content inside and outside of the counterpart can be evenly distributed.

Next, when the dried opposites are heated, the oil base swells up by the expansion of the air in the opposing machine, so that the oil repellency and dextrinization are carried out, and oil penetration into the oil base tissue is achieved. In the above-mentioned water-soluble treatment, the opposite group is poured into oil at 120 to 130 ° C, and then the expanded counter-rotating group is fried in oil at 160 to 180 ° C to make an oily base having a hardened surface.

Next, the juice base is coated on the basis of the oil. The juice may be at least one selected from the group consisting of starch syrup, starch syrup and honey.

According to the present invention, the tortoise is not limited as long as it is a conventional tortoise, and may be at least one selected from the group consisting of, for example, narakus tupp, perilla, sesame, black potato, sorghum, jade, jujubes, pine nuts and nuts.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

Example

Preparation Example: Preparation of glutinous rice flour

After 15 kg of glutinous rice was washed with water, 1 liter of water was added and the mixture was soaked in a thermostat at 20 ° C for 7 days. After the soaking was completed, the glutinous rice was washed with water, the water was drained for 3 hours, and pulverized. The glutinous rice flour was prepared by passing through a standard (80 mesh).

Example 1. Preparation of chitosan oligosaccharide-containing whey

10 g of chitosan oligosaccharide having a weight average molecular weight of 2000 was added to 1 kg of the glutinous rice powder of Preparation Example and kneaded for 1 hour. Then, 2 g of soybean flour and 7.5 g of soju were further added and kneaded to prepare a dough composition. The dough composition was poured in a steamer for 30 minutes, transferred to a punching machine, and quenched at a rate of 40 times per minute for 5 minutes. The dentified dough composition was molded by pushing the dough composition to a width of 1.3 cm and a width of 3.5 cm and a thickness of 0.3 cm, followed by drying in a dryer at 50 ° C for 3 hours. The molded article was turned over and further dried for 2 hours to prepare an opposing machine having a moisture content of 14% . The opposite machine was fried in oil at the first stage at 125 ± 1 ° C and then fried at the second stage at 165 ± 1 ° C to prepare an oil and base.

Yukjung was applied on the basis of yuwoo, followed by Narakun tupab to make yuwha.

Example 2.

An oily base was prepared in the same manner as in Example 1, except that 20 g of chitosan oligosaccharide was added instead of 10 g.

Example 3.

An oily base was prepared by the method of Example 1 except that the content of chitosan oligosaccharide was changed to 40 g instead of 10 g.

Example 4.

An oily base was prepared by the method of Example 1, except that the content of chitosan oligosaccharide was changed to 50 g instead of 10 g.

Example 5.

An oily base was prepared by the method of Example 2 using chitosan oligosaccharide having a weight average molecular weight of 5,000 instead of chitosan oligosaccharide having a molecular weight of 2000.

Example 6.

An oily base was prepared by the method of Example 2 using chitosan oligosaccharide having a weight average molecular weight of 8,000 instead of chitosan oligosaccharide having a molecular weight of 2000.

Example 7.

Chitosan oligosaccharide was added to glutinous rice flour, kneaded and aged for 3 hours, and then an oily base was prepared by the method of Example 1.

Comparative Example 1

An oily base was prepared by the method of Example 1 without adding the chitosan oligosaccharide.

Comparative Example 2

An oily base was prepared by the method of Example 1 except that the content of chitosan oligosaccharide was changed to 60 g instead of 10 g.

Comparative Example 3

Instead of chitosan oligosaccharide prepared by using glutinous rice soaked for 14 days instead of glutinous rice soaked for 7 days, the oily base was prepared by the method of Example 1.

Comparative Example 4

Instead of chitosan oligosaccharide prepared by using glutinous rice soaked for 20 days instead of glutinous rice soaked for 7 days, an oily base was prepared by the method of Example 1.

Comparative Example 5

An oily base was prepared by the method of Example 2 using chitosan oligosaccharide having a molecular weight of 20,000.

Test Example 1. Moisture Measurement

The moisture content of the oily base was measured using an electronic moisture meter (MA-100C, Sartorius) and is shown in Table 1 below.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 2 Chitosan oligosaccharide (g) 0 10 20 40 50 60 Water content (%) 4.03 4.15 3.77 3.35 3.34 3.33

As shown in Table 1, it was confirmed that when the chitosan oligosaccharide was added during the production of the milk, the moisture content of the milk yoghurt was slightly reduced.

Test Example 2. Measurement of Puffiness

Five samples were taken from each treatment group, and the volume of the opposite group was measured, and after spreading in oil, the volume of the oil and base was measured by the seed replacement method using the millet. The degree of puffing is indicated by the puffing volume (mL) of the puffy flour with respect to the volume of the puffy flour (mL), and is shown in Table 2 below.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 7 Comparative Example 2 Expansion degree 25.38 27.79 35.11 35.35 33.15 28.23 24.36

As shown in Table 2, the addition of the chitosan oligosaccharide improves the swelling of the yuzu, and when the content of the chitosan oligosaccharide exceeds 5, it is confirmed to be further reduced. Particularly, in Examples 2 and 3 in which the chitosan oligosaccharide contained 2 to 4 parts by weight based on 100 parts by weight of the glutinous rice powder, the degree of puffing increased sharply.

On the other hand, in comparison between Example 1 and Example 7, it was confirmed that the step of aging after adding chitosan oligosaccharide contributes to enhance the degree of puffing.

Test Example 3. Hardness and String Length Measurement

Ten measurements were made with a Texture Analyzer (CT3, Brookfield Engineering Laboratories, Inc., Middleborough, Massachusetts, USA) to determine the hardness and stringiness length of the oily base. The test conditions were pre-test speed 1.0 mm / sec, post test speed 1.0 mm / sec, test type compression, trigger load 4.5 g, test speed 0.5 mm / sec, return speed 0.5 mm / sec, test distance 5.0 mm, holding time 0 sec, cycle count 1.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 7 Comparative Example 2 Hardness (gf) 161.50 157.00 138.83 129.83 134.26 154.52 159.67 String length (mm) 29.16 14.98 9.84 8.39 6.51 14.71 2.81

As shown in Table 3, the highest strength was shown in the conventional whey without chitosan oligosaccharide, and the content of chitosan oligosaccharide was found to decrease the hardness. In particular, Examples 2 and 3 containing 2 to 4 parts by weight based on 100 parts by weight of the glutinous rice powder were significantly reduced. However, when the chitosan oligosaccharide is more than 5 parts by weight, the strength is increased, and the content of the chitosan oligosaccharide is preferably 1 to 5 parts by weight based on 100 parts by weight of the glutinous rice flour. On the other hand, the incorporation of chitosan oligosaccharide decreased the string gauge length. It is expected that the reduction in hardness of the above-mentioned oiliness provides a soft texture, and the decrease in string length is not adhered to the tooth or mouth ceiling, thereby contributing to an increase in preference.

Test Example 4. Chromaticity

The color of the oily base was measured three times using CM-2600d (Chroma Meter, Konica Minolta Holdings, Inc., Tokyo, Japan). Lightness, Redness, and Yellowness were obtained.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 7 Comparative Example 2 brightness 44.93 50.90 51.15 61.48 64.98 50.91 67.30 Redness 0.60 1.62 2.43 3.33 3.32 1.60 3.31 Yellowness 4.68 11.30 15.75 21.11 19.25 11.29 19.71

As shown in Table 4, the brightness increased with increasing chitosan oligosaccharide content. On the other hand, the redness and yellowness were the highest in Example 3, and the lowest in Comparative Example 1.

Test Example 5. Effect according to molecular weight (Mw) of chitosan oligosaccharide

In order to examine the effect of the molecular weight (Mw) of the chitosan oligosaccharide, the degree of puffing, hardness, and stringedness was measured and shown in Table 5 below.

division Comparative Example 1 Example 2 Example 5 Example 6 Comparative Example 5 Expansion degree 25.38 35.11 35.31 32.48 27.19 Hardness (gf) 161.50 138.83 138.15 141.31 159.12 String length (mm) 29.16 9.84 9.86 10.56 14.65

As shown in Table 5, when the molecular weight of the chitosan oligosaccharide was more than 8,000, the degree of puffing began to decrease, the hardness was increased, and the string length was also increased. On the other hand, when the molecular weight of the chitosan oligosaccharide was 20,000, the degree of puffing greatly decreased and the hardness increased. However, it was confirmed that the stringedness length was decreased as compared with the comparative example.

Test Example 6. Reduction of Soaking Time by Addition of Chitosan Oligosaccharide

The degree of puffing and hardness was measured in order to examine the effect of reducing the soaking time with addition of chitosan oligosaccharide, and it is shown in Table 6 below.

division Example 1 Example 2 Comparative Example 1 Comparative Example 3 Comparative Example 4 Expansion degree 27.79 35.11 25.38 27.59 28.71 Hardness (gf) 157.00 138.83 161.50 157.12 154.83

As shown in Table 6, in the case of no addition of chitosan oligosaccharide, watering was carried out for 14 days and the result was close to that of Example 1. The degree of puffing was improved more than that of Example 1 when the soaking time was 20 days. It was confirmed that the addition of chitosan oligosaccharide could reduce the soaking time.

Test Example 7. Sensory Evaluation

The purpose of this study was to describe the purpose and purpose of this study and to conduct the sensory evaluation after the education about the sensory test. The samples were cooled for 1 hour after the preparation and each was presented in a white dish together with water at room temperature. After each sample was examined, the mouth was rinsed with water and the other samples were evaluated. The sensory characteristics test was based on the color, appearance, texture, flavor, taste, overall quality, and 7 point scale method (1 point: very disliked, 7 points : Very good). The results are shown in Table 7.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 2 Overall likelihood 2.38 3.63 4.88 5.50 4.63 3.50 color 3.00 3.50 4.75 4.88 4.38 2.50 flavor 4.00 4.00 5.75 4.25 4.00 2.63 Texture 3.25 4.63 5.00 5.36 4.38 3.63 incense 3.38 4.38 5.25 5.38 4.38 3.75 Exterior 2.88 3.63 4.63 5.25 3.75 3.50

As a result of sensory evaluation, the oyster of Example 3 was the best in overall acceptability, color, texture, aroma and appearance, and the taste of oyster of Example 2 was the most excellent. From the above results, it is preferable that 1 to 5 parts by weight of chitosan oligosaccharide is added to 100 parts by weight of the rice flour, which is preferable for improving the preference degree, and 2 to 4 parts by weight is particularly preferable.

Claims (12)

delete delete delete 1) watering the glutinous rice for 3 to 7 days and then pulverizing to prepare glutinous rice flour;
2) 1 to 5 parts by weight of a chitosan oligosaccharide having a weight average molecular weight of 200 to 10,000 and a sugar polymerization degree of 2 to 15, based on 100 parts by weight of glutinous rice flour, to prepare a dough composition;
3) ripening and piercing the dough composition;
4) shaping the quartz dough composition, and drying it at a temperature of 50 ° C in a drier to a moisture content of 10 to 15% to prepare an opposing group;
5) preparing an oily base by first frying the above-mentioned counter-oil in oil at 125 ± 1 ° C and then frying it in oil at 165 ± 1 ° C in a second step;
6) applying a cleaning agent to the oily base; And
7) A method for producing a chitosan oligosaccharide-containing whey composition comprising the steps of: 5. The method of claim 4,
Adding the chitosan oligosaccharide to the glutinous rice powder, kneading the mixture, and aging the chitosan oligosaccharide for 0.5 to 24 hours. 5. The method of claim 4,
Further comprising adding 0.01 to 5 parts by weight of soybean flour and 0.1 to 5 parts by weight of soybean flour to 100 parts by weight of glutinous rice flour, and further kneading the dough composition. delete 5. The method of claim 4,
Wherein the dough composition in step 2) comprises 4 to 5 parts by weight of a chitosan oligosaccharide having a weight average molecular weight of 200 to 10,000 and a sugar chain degree of 2 to 15, based on 100 parts by weight of the glutinous rice flour. Gt; delete delete 5. The method of claim 4,
Wherein the juice material is at least one selected from starch syrup, whey protein, and honey. 5. The method of claim 4,
The method of producing a chitosan oligosaccharide-containing wheat gluten according to claim 1, wherein the chitosan is at least one selected from the group consisting of Harakum tup, vermicelli, sesame, black potato, sorghum, jade, jujube, pine nut and nuts.

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