KR101692426B1 - Method for preparing functional noodle comprising onion extract and functional noodle prepared therefrom - Google Patents

Abstract

(1) mixing 60 to 120 parts by weight of wheat flour, 10 to 30 parts by weight of onion extract and 3 to 7 parts by weight of salt with an appropriate amount of water; (2) kneading and aging the mixture; And (3) dipping the dough. The functional noodles prepared according to the present invention are supplemented with an onion extract to reinforce the nutritional aspects, Is suppressed and the storage stability is excellent, it is possible to contribute to expansion of the base of the noodles.

Description

METHOD FOR PREPARING FUNCTIONAL NOODLE COMPRISING ONION EXTRACT AND FUNCTIONAL NOODLE PREPARED THEREFOROM BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing functional noodles containing onion extract,

The present invention relates to a method for producing functional noodles containing onion extract and functional noodles prepared therefrom, and more particularly, to a method for producing noodles having excellent nutrition and taste as well as improved aging suppression 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.

(Japanese Patent No. 10-0487793), noodles containing ogapi (domestic patent 10-0892762), noodles containing acorn (Korean Patent No. 10-1173156), sea tangle, seagrass and A variety of materials are added to noodles such as noodles using soybean paste (Korean Patent No. 10-1144753), noodles using blueberry (Korean Patent No. 10-1411698), and noodles using white pears (domestic patent No. 10-0472313) A functional noodle which has been disclosed to help nutrition and health has been conventionally disclosed. However, the natural taste of noodles is deteriorated and the taste is so heterogeneous that it has not been put to practical use.

Onion, on the other hand, is presumed to originate in West Asia or the Mediterranean coast, but it is not certain that wild species have not been found yet. Scale stem is somewhat different according to varieties, but it has a flat round or round shape. It has thin purple color (semitransparent like translucent film) on its surface. Its inner scales are thick, This is fascinating. Leaves are hollow cylinders, dark green, dry when flowers are bloomed, and sculpted at the bottom. The varieties are divided into a round shape of the stem of the scales, a flat round shape, a red color of the scales stem, a yellow one, and a white one. It is also divided into Danyang and Spicy Onion depending on the taste. Generally, edible onion varieties are four varieties of yellow onion, red onion, white onion and small onion. Onion is mainly used for edible scales. The unique odor from scales is due to compounds such as disulfide propyl sulfide and allyl sulfide. It physiologically promotes the secretion of digestive juices and has effects such as excitement, sweating, and diuretic. In addition, the scales stem contains various vitamins and minerals such as calcium and phosphoric acid, and it has action to remove harmful substances in blood. Scale stalk is used in salads, soups, and meat dishes, and is used as a spice for various dishes. The leaf contains 5,000 IU of vitamin A, 45 mg of vitamin C, 80 mg of calcium, 24 mg of magnesium, and 220 mg of potassium in 100 g of leaves.

However, no application of onion extract to noodles is known. Onion extracts, despite their high nutritional properties, have the disadvantage that when used in noodles, the strong and unique odor lowers the sensory qualities of noodles.

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

Accordingly, an object of the present invention is to provide a method for producing a functional noodle with an onion extract added thereto to reinforce the nutritional aspect, to improve taste and texture, and to improve 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, 10 to 30 parts by weight of onion extract 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 functional noodles comprising an onion extract.

(1) mixing 20 to 40 parts by weight of wheat flour, 40 to 80 parts by weight of rice flour, 10 to 30 parts by weight of onion extract 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 functional noodles comprising an onion extract.

Furthermore, in order to achieve the above-mentioned other object, the present invention provides a functional noodle prepared according to the above-mentioned method, which comprises an onion extract.

The functional noodles prepared according to the present invention can contribute to expanding the base of the noodles because the nutritional aspects are reinforced by adding the onion extract, the aging is suppressed and the storage stability is excellent.

(1) mixing 60 to 120 parts by weight of wheat flour, 10 to 30 parts by weight of onion extract and 3 to 7 parts by weight of salt with an appropriate amount of water; (2) kneading and aging the mixture; And (3) laying the dough. ≪ Desc / Clms Page number 3 >

In the above production method, step (1) is a step of mixing 60 to 120 parts by weight of wheat flour, 10 to 30 parts by weight of onion extract and 3 to 7 parts by weight of salt with an appropriate amount of water.

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 onion extract used in the step (1) mentioned above refers to an extract extracted from an onion or a concentrate, a powder or the like obtained by processing the extract. Preferably, the onion extract refers to an extract obtained by extracting an onion with water, an alcohol or a mixed solvent thereof.

The onion extract is preferably used in an amount of 10 to 30 parts by weight when the flour is used in an amount of 60 to 120 parts by weight, but is not limited thereto. When the onion extract is used in an excessively large amount, the pungent taste and distinctive flavor of the onion becomes strong. When the onion extract is used in an excessively small amount, the effect to be achieved by the present invention, namely, nutrient enrichment, .

Although the above-mentioned method refers to wheat flour, onion extract and salt as basic materials, those skilled in the art will recognize that a variety of materials other than the above-mentioned materials can be used.

In another embodiment of the present invention, in step (1), in addition to wheat flour, onion extract and salt, mixed grains may be further added. 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 3 to 7 parts by weight based on 60 to 120 parts by weight of wheat flour and 10 to 30 parts by weight of onion extract, but the present invention is not limited thereto. The mixed grains complement the taste and texture of noodles containing onion extract.

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, 10 to 30 parts by weight of onion extract and 3 to 7 parts by weight of salt with an appropriate amount of water; (2) kneading and aging the mixture; And (3) laying the dough. ≪ Desc / Clms Page number 3 > 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.

Furthermore, the present invention provides a functional noodle comprising an onion extract prepared according to the method described above.

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.

Manufacturing example  1: Preparation of onion extract

100 g of dried onion was immersed in 3 L of water and then extracted by heating at 100 캜 for 20 minutes. The extract was filtered to prepare an onion extract for use in the present invention.

Example  1: Manufacture of noodles

0.9 kg of wheat flour (gravity fraction), 0.2 L of the onion extract obtained in Production Example 1 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.

Comparative Example  1: Manufacture of noodles

The process of Example 1 was repeated except that the onion extract was not included 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, after each noodle was stored at 4 ° C for 48 hours, 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 22.19 -2.78 -4.13 10.78 Comparative Example 1 47.13 -1.23 -5.27 16.03

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.

The results demonstrate that containing onion extract helps improve the aging of 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 1.31 0.82 0 0.46 Comparative Example 1 1.40 7.12 0 5.89

As shown in Table 2, in the case of general bacterial counts, Example 1 containing onion extract was 0.82 log CFU / g (after 7 days), which was much lower than Comparative Example 1 which did not include the onion extract. The results show that the onion extract can inhibit bacterial growth in flounder.

On the other hand, yeast was not detected at all but 0.46 log CFU / g in Example 1 containing an onion extract, which was much lower than Comparative Example 1 which did not contain an onion extract. The above results show that onion extract can inhibit the number of yeast cells in cottonseed.

The results show that onion extract is effective in improving the storage stability of 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 3.1 3.4 Comparative Example 1 3.2 3.7

As shown in Table 3, the noodle of Example 1 containing the onion extract had a poor taste due to strong onion flavor as compared with the noodle of Comparative Example 1 which did not include the onion extract.

Example  2: Manufacture of noodles

Before mixing wheat flour in Example 1, the flour was put on a frying pan and heated at 80 DEG C for 10 minutes. The procedure of Example 1 was repeated except that the wheat flour was used to prepare noodles.

Example  3: Manufacture of noodles

In Example 2, the process of Example 2 was repeated to prepare noodles, except that 0.05 kg of mixed grain (particle size: 300 탆 or more) composed of the following components in addition to flour, onion extract, salt and water was added.

Mixed grains: yulmu, mung bean, ssumugi, mugwort, chrysanthemum, seoltae, white mackerel, black rice, glutinous rice and brown rice (mixed with the same amount (10%

Experimental Example  4: Sensory evaluation

The texture and taste of the noodles prepared in Examples 2 and 3 were evaluated in the same manner as in Experiment 3. The results are shown in Table 4.

Texture flavor Example 2 3.6 4.1 Example 3 4.3 4.5

As a result of comparing the results of Table 4 with the results of the sensory test of Table 3 of Experimental Example 3, it was confirmed that the texture and taste of noodles were greatly improved when heated wheat flour was used (see Example 2).

Further, as shown in Table 4 above, the taste and texture of the noodles could be further improved by adding additional mixed grains (see Example 3).

The results were obtained by preheating wheat flour before kneading and by additionally using mixed flour such as yulmu, mung bean, sake water, millet, chrysanthemum, seaweed, white rice, green rice, glutinous rice and brown rice in addition to flour It is possible to compensate for the decrease in taste.

Example  4: Manufacture of rice noodles

0.3 kg of flour, 0.6 kg of rice flour, 0.2 L of onion extract 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, 10 to 30 parts by weight of onion extract and 3 to 7 parts by weight of salt with an appropriate amount of water;
(2) kneading the mixture of wheat flour, onion extract, salt and water; And
(3) baking the aged dough to produce noodles,
(1) mixing 60 to 120 parts by weight of wheat flour, 10 to 30 parts by weight of onion extract and 3 to 7 parts by weight of salt with an appropriate amount of water,
The above-mentioned onion extract is prepared by immersing 100 g of dried onion in 3 L of water and heating it at 100 캜 for 20 minutes to extract the flour. The flour is heated for 10 minutes at a temperature of 60 to 80 캜,
Wherein the mixed grain further comprises a mixture of two or more selected from the group consisting of yulmu, mung bean, aqua water, millet, chrysanthemum, yellowtail, white rice, glutinous rice, and brown rice, in addition to the flour, onion extract and salt Wherein the mixed grains are mixed in 3 to 7 parts by weight with respect to 60 to 120 parts by weight of the flour and 10 to 30 parts by weight of the onion extract and the mixed grains have a particle size of 300 μm or more,
In the step (2) of aging the mixture of wheat flour, onion extract, salt and water after kneading,
The mixture was kneaded for 8 minutes with a kneader, sealed with vinyl and then aged at room temperature for 2 hours,
0.2 L of onion extract and 0.05 kg of salt prepared by extracting 0.9 kg of wheat flour (gravity fraction) and 100 g of dried onion in 3 L of water and heating by heating at 100 ° C. for 20 minutes were mixed with 200 mL of water, followed by kneading for 8 minutes using a kneader The kneaded dough was vinilized and then aged at room temperature for 2 hours. The aged dough was removed from vinyl, kneaded by hand, put into a sifter to produce a noodle surface, and the noodle surface was manufactured When the noodles were stored at 4 ° C for 48 hours and the degree of senescence was measured using a Konica Minolta (Japan) CM-3500d spectrophotometer, L * (D65) (D65) is 22.19, a * (D65) is -2.78, b * (D65) is -4.13, and Y (D65) is 10.78. delete delete delete delete