KR101703536B1 - A process for the preparation of low salted dry noodle and the dry noodle prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing low-salted dried noodles, and to the low-salted dried noodles prepared therefrom. According to the method of the present invention which prepares the low-salted dried noodles by using salt particles coated with liposomes, the low-salted dried noodles are prepared, wherein the noodles maintains salty taste, and the contents of the sodium are decreased. Accordingly, preparing noodle food is possible without an excess intake of sodium, and a change in salty taste by using the low-salted dried noodles, thereby being used practically as a main dish or a snack for growing children, adolescents, and women.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a process for producing a low-salt dry noodle and a low-salt dry noodle prepared thereby,

More particularly, the present invention relates to a method for producing a low salt surface using a liposome-coated salt particle and a low salt surface prepared thereby.

The amount of physiological sodium required in the body is 180-230 mg / day, which is enough to be supplied by natural foods that are commonly consumed (WHO, 2007). However, according to the Ministry of Health and Welfare report, the daily intake of sodium in Korea is 4878 mg, which is 2.4 times higher than 2000 mg of the World Health Organization (WHO) recommended maximum intake.

The four major diseases related to excessive sodium intake (hypertension, cerebrovascular disease, heart disease, diabetes) account for 15.1% of the total. From 5.8 trillion won in 2005 to 4.9 trillion won in 2010, with an increase in sodium content.

Koreans eat a lot of sodium from food cooked with soup, stew, noodles (31%), side dishes (27%) and kimchi (25%). This is related to Korean food culture enjoying national logistics and fermented food. In addition, recently, the increase in income and the increase in the number of couples with dual income have led to a rapid increase in the rate of eating out and feeding, and there is a situation in which they are forced to eat salty or spicy foods. Development is urgent.

In order to improve the processability and processability of processed foods and to achieve sodium reduction through development, it is necessary to have an accurate understanding of the functional role of salt in the target product. It has been reported that the addition of salt during the preparation of raw noodles contributes to the increase of the viscosity of starch in the process of luxury and increases the stability of the dough and the addition of salt during the noodle cooking helps to improve the texture of the noodles.

 It also reported that salt acts on hydrogen bonds in the starch and may affect water swelling. Thus, salt is an important material that affects the quality of the noodles. It is possible to strengthen the salty taste without the addition of salt substitute etc. It can be done according to the sensory contrast control, and even if the same amount of salt is added, the uneven distribution of salt in the food strengthens the salty taste in the mouth. For an uneven distribution of salt, a certain amount of salt is coated and added to the product so that the salt is not dissolved evenly, but the concentration is high in a part, so that it is strong in the mouth.

In the case of protein hydrolyzate (HVP, HAP), HVP and HAP, which are familiar to consumers, have already been widely used in processed foods and are well-known relatively inexpensive flavoring agents. It contributes to the formation of a basic taste and also acts as a flavor enhancer and is recently being newly illuminated as a natural vaporizer. Therefore, salt-enhancer, which is one of the methods to reduce the salt content while maintaining the optimum salty taste, which is a preference of the consumer, can be achieved by developing a low-salt and processed food using a natural hydrolyzate.

Based on the theoretical facts described above, the inventors of the present invention have developed a process capable of achieving a reduction in surface salinity without sensory loss of salty taste through sensory contrast and without addition of a substitute salt and other additives In the course of further research, it has been found that by using salt particles coated with liposome, the salt can be uniformly distributed to induce precipitation of the salt, thereby reducing the sodium content while maintaining the salty taste of the surface. Thereby completing the invention.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for manufacturing a low-salted surface that does not significantly change the physical properties of the surface while maintaining the strength of the salty taste while reducing the content of sodium contained in the surface.

Another technical problem to be solved by the present invention is to provide a low-salt dried surface produced according to the above-described production method.

In order to solve the above-mentioned technical problems, the present invention provides a method for producing a low-salt dried surface by using a salt particle coated with a liposome.

Preferably, the salt particles coated with the liposome are prepared by mixing salt and lecithin in a weight ratio of 4: 1 to 15: 1, followed by homogenization and lyophilization.

The mixing ratio of the salt and lecithin is in a weight ratio of 4: 1 to 15: 1, preferably 8: 1 to 12: 1, and most preferably 10: 1. When the mixing weight ratio of the salt and lecithin is out of the above range, it is difficult to obtain the desired salty taste.

According to one preferred embodiment of the present invention, the present invention provides a process for producing a low salted surface, comprising the steps of:

(S1) mixing salt and lecithin in a weight ratio of 4: 1 to 15: 1, homogenizing and lyophilizing to prepare a salt particle coated with liposome;

(S2) mixing and kneading wheat flour, water and the salt particles coated with the liposome prepared in the step (S1); And

(S3) Cottonizing the dough obtained in the step (S2).

In step S2 of the method for producing a low-salted baked surface of the present invention, wheat flour and water are used as conventional baking ma- terials, and their amount may be used in an amount used in a conventional baking process.

Thereafter, the process after the kneading in the step S2 can be carried out according to a conventional baking process, and this baking process is not particularly limited.

According to a preferred embodiment of the present invention, there is provided a method for producing a low salted surface by adding a hydrolyzed vegetable protein (HVP, HAP) in the step (S1). Preferably, the salt and protein hydrolyzate HVP or HAP may be mixed in a weight ratio of 1: 2 to 4: 1. When the mixing weight ratio of the salt and the protein hydrolyzate is out of the above range, it is difficult to obtain the desired salty taste.

The protein hydrolyzate can be homogenized in a liquid phase with HVP or HAP using a high-speed homogenizer, and then dried using a spray dryer. As a control parameter of the spray dryer, the inlet temperature determines the evaporation temperature, and the injection pressure is the spraying force when spraying the solution. In addition, the blower regulates the amount of air blowing out the evaporated water to the outside. For optimization of the spray-dried particles, an inlet temperature of 160 ° C., a blow rate of 0.78 m ³ / min, an atomization pressure of 100 kPa, and a pump speed of 450 mL / h were fixed. Respectively.

The salty taste was enhanced in the sensory test of the noodles prepared by non-uniformly arranging the salt particles coated with the liposome prepared according to the present invention. This result showed similar uniformity of salinity distribution to the same salinity at the time of noodles.

To verify whether the HAP of 5 kDa or less is effective in improving the salty taste, the HAP prepared in the first detail was put into a dough, and the same surface was prepared, and then aptitude test and sensory test were performed. As a result, 50% or 75% of the salt added to the noodles showed the effect of enhancing the salty taste when added into the HAP. When 75% HAP was added, the salty taste and the overall preference were high. Therefore, when the same amount of salt was added as compared with the control without addition of the HAP, the addition of the salting-enhancer showed a salty taste, and thus, a salty enhancer was found to be effective.

As a result of preparing 25% or 50% of the amount of salt added to the surface of HAP, the salty taste was enhanced by the sensory test, and the preference for salty taste and the overall preference Respectively. The results were similar to those of less than 5 kDa. There was no significant difference between HAP and HAP below 5 kDa.

Therefore, in this experiment, the distribution of the salt is distributed unevenly to prepare the noodles, and when the salty taste enhancer is added, the salt is strongly felt against the salty taste, so that the relative salt amount can be reduced and the sodium intake can be reduced.

Meanwhile, the present invention provides a low-salt dried surface prepared according to the above-mentioned method.

Thus, by using the salt particles coated with the liposome according to the present invention, it is possible to produce a low-salt dried surface with reduced sodium content while maintaining the salty taste of the surface. Therefore, by using the low-salt surface of the present invention, it is expected that cotton foods having no change in salty taste without excessive intake of sodium can be used as stocks or snacks for children, adolescents and women during their growing period.

1 is a photograph of NaCl concentration of liposome salt prepared according to the present invention.
2 is a graph showing particle distribution according to the concentration of NaCl in the liposome salt.
3 is a graph showing the water content of the liposome salt according to the NaCl concentration.
4 is a photograph showing a method of measuring the strength of the face.
5 is a graph showing the strength of the liposome salt-containing noodles.
FIG. 6 is a graph showing the dissolution rate of salt according to the amount of the liposome salt in the liposome salt-containing face. FIG.
7 is a graph showing the results of sensory evaluation of the liposome-salt-containing facet.
Figure 8 is a photograph of a spray dried HAP powder of 5 kDa or less.
9 is a graph showing the strength of the dry surface according to the concentration of HAP below 5 kDa.
FIG. 10 is a graph showing the dissolution rate of the face according to the concentration of HAP of 5 kDa or less.
11 is a graph showing the results of sensory evaluation of dry surface according to the concentration of HAP of 5 kDa or less.
12 is a photograph of a lyophilized HAP powder of 5 kDa or more.
13 is a graph showing the strength of the dry surface according to the concentration of HAP of 5 kDa or more.
FIG. 14 is a graph showing the dissolution rate of the slurry according to the concentration of HAP of 5 kDa or more.
15 is a graph showing the results of sensory evaluation of dry surface according to the concentration of HAP of 5 kDa or more.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Example 1 > Preparation of liposome salt and measurement of physical properties

(1) Manufacture of liposome salt

The optimization of the mixing ratio of salt water and lecithin to be used in this experiment was carried out as follows.

The liposomal salt was prepared by mixing 2% w / v lecithin with 5, 10, 15, 20% w / v NaCl for 30 minutes on a 100 mL distilled water and then using a high speed homogenizer (T25 digital ULTRA TURRAX, IKA, Germany) And homogenized at 11,000 rpm for 5 minutes. After that, secondary homogenization was performed at 40% power for 3 minutes using an Ultrasonicator (HD-2200, BANDELIN electronic GmbH & Co. KG, Germany).

After the liposome salt solution was prepared using the optimized 20% NaCl concentration, deep freezing was performed at -80 ° C for 6 hours, and freeze drying was performed for one week using a freezing dryer to obtain dried liposome salt for a facial surface.

1 is a photograph of NaCl concentration of liposome salt prepared according to the present invention. Here, A: 5% NaCl, B: 10% NaCl, C: 15% NaCl and D: 20% NaCl. As shown in FIG. 1, there was no difference according to 5, 10, 15, and 20% NaCl in appearance.

The yield of salt concentration was 5, 10, 15, 20% salt and 2% of lecithin in distilled water. The result was homogeneous and the separation phenomenon was observed after storage for 3 hours in a mixture except 5% NaCl . The yields after lyophilization were 42.67, 40.36, 39,24, 37,72%. The lower the concentration of NaCl, the higher the yield.

(2) Measurement of particle size and zeta potential of liposome salt

The particle size of the liposome was measured salt (Zeta-Sizer from Malvern ^® Particle Characterization System).

The zeta-potential and particle size of the liposome salt are shown in Table 1 below, and the zeta-potential and particle size after 3 hours are shown in Table 2 below.

Z-Ave
(d.nm) Mean Count Rate
(kcps) PdI ZP
(mV) 5% NaCl 106.48 ± 14.73 281.80 ± 2.42 0.38 + 0.06 -0.73 + -0.44 10% NaCl 144.47 ± 43.50 316.87 ± 6.80 0.25 ± 0.05 2.07 ± 1.23 15% NaCl 179.97 ± 26.60 323.07 ± 3.46 0.17 + - 0.13 3.50 ± 2.38 20% NaCl 202.03 ± 25.55 291.87 + - 4.40 0.21 ± 0.09 3.63 ± 2.75

Z-Ave
(d.nm) Mean Count Rate
(kcps) PdI ZP
(mV) 5% NaCl 272.53 + - 14.60 245.67 + 1.83 0.25 0.02 7.53 ± 1.87 10% NaCl 187.90 ± 25.58 287.93 ± 2.03 0.39 ± 0.06 4.85 ± 1.38 15% NaCl 174.30 ± 15.23 302.53 + - 0.74 0.29 ± 0.05 8.26 ± 0.57 20% NaCl 215.10 ± 2.84 125.73 + - 0.31 0.23 + 0.03 6.27 ± 1.39

As shown in Table 1, the initial particle size was increased to 106.48, 144.47, 179.97, and 202.03 nm as the salt content increased.

As shown in Table 2, the particle size results after storage for 3 hours were observed at 272.53, 187.90, 174.30, and 215.10 nm. We measured the mean count rate as a measure of the appropriate concentration when we measured the particle size, and found that the size and zeta value were effective by entering the range of 200-400 kcps as a whole.

The zeta value is a value that can predict the stability of the particles. It is predicted that the stability is high and the dispersion is long and stable when the absolute value is 30 or more, regardless of the sign value of the charge amount. Therefore, the liposome-coated salt obtained in this experiment showed that the stability of the particles in the liquid phase was poor.

It was also found that 5% of the salt had a negative charge and then it was converted from 10% to a positive sign. As the concentration of salt increased, the value increased. It is considered that the amount of negative charges of lecithin is basically increased by the addition of salt, and the amount of Na ⁺ generated by dissociation is increased to be positive.

The particle size was found to be less than 200 nm as a whole, and the particle size increased with increasing salt concentration. It was observed that the initial size and the size difference after storage were the smallest at 20% NaCl. In addition, the initial 20% NaCl particle size distribution and the post - storage distribution were found to be the most safe at the concentrations of other treatments. The optimum concentration of the liposome salt was determined.

In addition, after 3 hours, particle size and zeta value were measured. As a result, the particle size was slightly increased and the zeta potential value also increased overall. This indicates that the particles are somewhat unstable. Thus, the prepared particles were directly lyophilized to obtain powdery powder in a dry state, and the preparation of the noodles was carried out.

2 is a graph showing particle distribution according to the concentration of NaCl in the liposome salt. Where A is immediately after liposome coating and B is after 3 hours of storage.

As can be seen from FIG. 2, it is seen that the salt concentration is slightly dispersed at a lower concentration, while the salt concentration is more dispersed at a higher concentration. These results affect the mean value and affect the zeta value.

(3) Measurement of moisture content of liposome salt

The moisture contents (Moisture contents) were measured by using atmospheric pressure heating method using a weighing bottle with 2 g of sample and heating at 105 ° C until the third decimal place was not changed.

3 is a graph showing the water content of the liposome salt according to the NaCl concentration. As shown here, there was a significant difference between the control and the sample ( p <0.05) and the concentration of liposome salt was decreased.

&Lt; Example 2 > Preparation of liposome-coated salt-added noodles and measurement of physical properties

(1) Preparation of noodles (noodles and dried noodles) added with liposome-coated salt

Salt and liposome coated salt (LE: encapsulated salt within liposome) was prepared by mixing 45 ml of water with 100 g of flour as shown in Table 3 below using a kneader (5K5SS, KitchenAid, Benton Harbor, Michigan, USA) do. For the control, 2 g of uncoated salt was added to 100 g of wheat flour, and the treatments were carried out at various concentrations as shown in Table 3 below.

Uncoated salt (g) Liposome-coated salt (g) Control 2.0 0 0.5% LE ^* 1.5 0.5 1.0% LE 1.0 1.0 1.5% LE 0.5 1.5 2.0% LE 0 2.0

When the dough is completed, knead it with a noodles machine (BE-8000, Bethel, Korea) and cook 100 g of the finished dough in 1,000 mL of boiling water for 3 minutes. Prevent starch from getting tangled Gt; 1 &lt; / RTI &gt;

Meanwhile, the prepared noodles were dried in a dry oven at 35 캜 for 12 hours to prepare a dry surface having a moisture content of 10%.

(2) Evaluation of cooking characteristics of noodles containing liposome-coated salt

Cook properties of cookies were prepared by placing 100 g of raw noodles in 1,000 mL of boiling water, cooking for 3 minutes, sifting them into sieves, rinsing them in cold water for 1 minute, and drying them for 10 minutes. The noodle volume was measured by measuring the volume of water after weighing and immediately adding the noodles into a measuring cylinder filled with 300 mL of water.

Noodle water absorption was obtained by dividing the weight of the noodles by the weight of the noodles measured by boiling according to the following formula (1), and then dividing the weight by the weight of the noodles by 100.

The absorbance of noodles was measured at 625 nm using a UV spectrophotometer after the boiled water was cooled at room temperature. The results are shown in Table 4 below.

Sample Sample weight (g) Weight of cooked noodle (g) Water absorption of cooked noodle (%) Volume of cooked noodle (ml) Turbidity of soup (O.D. at 625 nm) 0% LE 20.08 31.00 54.35 28.20 0.51 + 0.07 ^d 0.5% LE 20.07 32.42 61.54 29.60 0.91 + 0.08 ^b 1.0% LE 20.06 34.73 73.16 30.40 0.79 + 0.07 ^c 1.5% LE 20.01 32.55 62.68 29.40 1.18 ± 0.10 ^a 2.0% LE 20.08 31.31 55.95 28.80 0.56 ± 0.07 ^d

 As shown in Table 4, there was no difference in the volume of the liposomal salt-based noodles between the control and the treatments, and the water content of the face was slightly lower at 2% and 1.0% at the control. The turbidity of the broth was observed to be the lowest in the control and showed a significant difference from the other samples. In the treatments, 1.5% LE showed the greatest results and the difference between the treatments was also significant.

From the results, it was found that even when the liposome-coated salt was added as a whole, there was no significant difference in the suitability of the noodles themselves.

(3) Chromaticity measurement of dough and noodles containing liposome-coated salt

The chromaticity was measured using a Chroma meter (CR-400, Konica Minolta, Inc., Tokyo, Japan), CIE L ^* - value indicating lightness, CIE a ^* - value indicating redness, It was repeated three times measured values - yellowness) CIE b ^* indicating. At this time, a calibration plate having a CIE L ^* - value of 47.05, a CIE a ^* - value of 26.51, and a CIE b ^* - value of 15.44 was used as a standard color.

The color of the dough containing the liposome-coated salt is shown in Table 5 below.

L ^* a ^* b ^* Control 83.61 ± 0.83 ^a -1.56 + 0.06 ^a 20.77 ± 0.80 ^a 0.5% LE ^* 83.88 ± 0.09 ^a -1.51 + 0.04 ^ab 21.59 ± 0.83 ^a 1.0% LE 83.27 ± 0.34 ^a -1.68 ± 0.09 ^a 21.75 ± 0.58 ^a 1.5% LE 83.29 ± 0.35 ^a -1.60 + 0.03 ^abc 20.89 + 0.66 ^a 2.0% LE 83.06 ± 0.05 ^a -1.66 + 0.03 ^bc 22.24 ± 0.81 ^a

As shown in Table 5, the lightness and yellowness of the dough did not show any significant difference between the control and the samples ( p <0.05). In the case of lightness, there was no significant difference between the samples. In the redness, the control and 2.0% LE were significantly different but not different from other treatments. In addition, no significant difference was observed in the treatments except for 2.0%, and the tendency was increased as the amount of the liposome salt was increased. As a result, except for the case of high concentration of 2.0%, there was no difference in color as a whole and there was no problem in doughability for color.

In addition, the chromaticity of the noodles containing the liposome-coated salt is shown in Table 6 below.

L ^* a ^* b ^* Control 66.05 + 1.52 ^a -2.97 + 0.13 ^b 11.26 ± 0.16 ^a 0.5% LE ^* 65.44 ± 3.27 ^a -2.97 + 0.11 ^b 11.50 ± 0.88 ^ab 1.0% LE 65.03 + - 3.40 ^a -2.63 + 0.03 ^a 11.69 ± 0.21 ^ab 1.5% LE 67.05 ± 1.15 ^a -2.95 + 0.07 ^b 12.38 ± 0.22 ^a 2.0% LE 68.82 ± 1.03 ^a -2.96 + 0.17 ^b 12.33 + - 0.45 ^a

As shown in Table 6, the brightness of noodles did not show a significant difference between all samples, and the brightness value tended to increase with increasing liposome salt concentration. The redness of the control group was lower than that of the control group and did not show any significant difference from the other samples except 1.0% LE. The highest value of 1.0% LE was observed in the treatment group, and there was a significant difference from the other samples. Yellowness index did not show significant difference between control and samples, but the value increased as the concentration of liposome salt increased.

The chromaticity of the dry surface containing the liposome-coated salt is shown in Table 7 below.

L ^* a ^* b ^* 0% LE 81.80 ± 0.31 -0.31 + 0.04 15.02 + - 0.46 0.5% LE 80.86 ± 2.09 -0.32 0.08 15.71 + - 0.94 1.0% LE 80.36 +/- 1.80 -0.34 ± 0.10 15.85 + 1.35 1.5% LE 80.98 ± 1.66 -0.41 + -0.12 15.27 ± 1.05 2.0% LE 80.09 ± 1.65 -0.33 + - 0.12 16.31 ± 1.29

(4) texture measurement of dough and noodles containing liposome-coated salt

The strength of the dough was normalized to a spherical shape (2 cm in diameter) with a 5 g dough. The texture was measured using a texture analyzer (CT3-1000, Brookfield Engineering Laboratories, Inc., Midddleboro, MA, USA). In the TPA type (Texture Profile Analysis), the strain load was measured at 80 g and the test speed at 2.5 mm / s with a strain of 50%. A TA25 / 1000 probe (Brookfield Engineering Laboratories, Inc., Midddleboro, MA, USA) and TA-BT-KI fixture (Brookfield Engineering Laboratories, Inc., Midddleboro, MA, USA) were used to measure the strain.

Hardness
(g) Adhesiveness
(mJ) Cohesiveness Springiness
(mm) Gumminess
(g) Chewiness
(mJ) Control 520.0 ± 53.4 ^a 0.1 ± 0.1 ^a 0.3 ± 0.0 ^a 2.2 ± 0.1 ^a 163.3 ± 41.4 ^a 3.6 ± 1.2 ^a 0.5% LE ^* 513.0 ± 2.6 ^a 0.2 ± 0.2 ^a 0.4 ± 0.0 ^a 2.2 ± 0.1 ^a 180.0 + - 9.5 ^a 3.9 ± 0.4 ^a 1.0% LE 490.3 ± 12.3 ^a 0.0 ± 0.1 ^a 0.3 ± 0.0 ^a 2.2 ± 0.2 ^a 154.0 ± 5.2 ^a 3.5 ± 0.2 ^a 1.5% LE 468.3 ± 23.5 ^a 0.0 ± 0.1 ^a 0.4 ± 0.0 ^a 2.4 ± 0.1 ^a 183.3 ± 28.3 ^a 4.9 ± 1.0 ^a 2.0% LE 507.3 ± 58.0 ^a 0.1 ± 0.1 ^a 0.4 ± 0.0 ^a 2.4 ± 0.1 ^a 182.3 ± 18.2 ^a 4.3 ± 0.4 ^a

As shown in Table 8, no significant difference was observed between the control and the samples in all the measurement items ( p > 0.05). The results of hardness showed the highest value in the control, and the value decreased with increasing liposome salt in the control and other treatments except the treatment with liposome salt alone.

Also, as shown in Fig. 4, the strength of the noodles was measured after cutting the noodles to 15 cm and then curling the noodles 2 cm in diameter into 1 cm height. The TPA type strain was measured at a strain rate of 20%, with a trigger load of 10 g and a test speed of 1.0 mm / s. TA25 / 1000 probe and TA-BT-KI fixture were used to measure the strain, and each measurement sample was repeatedly measured three times or more and expressed as mean value and standard deviation.

Hardness
(g) Adhesiveness
(mJ) Cohesiveness Springiness
(mm) Gumminess
(g) Chewiness
(mJ) Control 548.7 ± 46.1 ^a 0.1 ± 0.0 ^a 0.7 ± 0.0 ^a 2.1 ± 0.3 ^a 48.0 ± 123.7 ^a 9.6 + 4.2 ^a 0.5% LE * 460.3 ± 35.2 ^ab 0.2 ± 0.0 ^a 0.8 ± 0.0 ^a 2.2 ± 0.2 ^a 428.0 ± 105.7 ^a 8.2 ± 1.4 ^ab 1.0% LE 346.7 ± 131.5 ^b 0.1 ± 0.1 ^a 0.8 ± 0.1 ^a 2.0 ± 0.2 ^a 279.7 ± 120.3 ^ab 5.5 ± 2.3 ^ab 1.5% LE 407.7 ± 137.6 ^bp 0.1 ± 0.0 ^a 0.7 ± 0.0 ^a 2.3 ± 0.4 ^a 300.7 ± 95.7 ^ab 6.7 ± 2.5 ^ab 2.0% LE 312.0 ± 76.4 ^b 0.1 ± 0.2 ^a 0.7 ± 0.1 ^a 2.3 ± 0.2 ^a 172.7 ± 72.9 ^b 3.5 ± 1.6 ^b

As shown in Table 9, the hardness of the noodles showed the highest value in the control group, and no significant difference was observed in the treatment groups ( p > 0.05). In the treated group, the value decreased as the liposome salt was increased Respectively.

As a result of adhesion, cohesiveness and elasticity of noodles, there was no significant difference between all samples ( p > 0.05). As a result of ginseng and chewiness, the value of control was higher than that of treatments, and the result was decreased as liposome salt was increased.

It is considered that the differences in the nu- merical measurements do not satisfy the minimum amount of salt necessary in the noodles.

The strength of the liposome salt-containing noodles is shown in Fig.

(5) Water binding capacity (WBC) measurement of dry surface containing liposome salt

2 g Add 20 ml of distilled water to sample (a) and stir for 1 hour. Thereafter, centrifugation was carried out at 8,000 rpm for 20 minutes, and the weight (b) was measured after removing the supernatant. Then, the moisture binding ability is calculated by the following Equation 2 and is shown in Table 10 below.

0% LE 0.5% LE 1.0% LE 1.5% LE 2.0% LE WBC (%) 158.16 ± 2.14 158.32 + - 0.10 157.31 ± 3.22 157.58 + - 2.50 163.01 + - 3.42

(6) Measurement of solubility and swelling power of dry surface containing liposome salt

30 ml of distilled water was added to 0.5 g of the sample (a), stirred at 50 rpm, 50 rpm, 60 rpm, 70 rpm and 80 캜 in a shaking water bath at 50 rpm for 30 minutes and then centrifuged at 4,000 rpm for 30 minutes. The weight (b) of the precipitate from which the supernatant was removed was measured, and the supernatant was dried in dry-oven for 12 hours and the weight (c) was measured. The solubility and swelling power were then calculated according to the following equations (3) and (4). The results are shown in Table 11 below.

(7) Measurement of dissolution rate of the liposome-coated salt-containing pa

The dissolution rate of the pellet was measured by modifying the experimental method of Frasch-Melnik (2010). In this experiment, 2 g of the sample was wrapped in gauze, and the mixture was added to 100 mL of distilled water and mixed at 750 rpm. Using a salinity meter (Seven Compact ™ S230 Conductivity meter, METTLER TOLEDO International Inc., Schwerzenbach, Switzerland) This change was observed until no change occurred.

FIG. 6 is a graph showing the dissolution rate of salt according to the amount of the liposome salt in the liposome salt-containing face. FIG. It is an experiment that can observe whether the sample is salty in the mouth when the surface is put into the mouth, and which sample can elute the salt sooner.

As shown in FIG. 6, the fastest salt elution rate was 0.5% LE and 2.0% LE in the control, and the highest release rate was observed in the control and 2.0% LE when the elution was about 75 seconds. At the end of 150 seconds, the highest amount of salt was eluted from the control.

(8) Sensory Evaluation of Liposome-Coated Salt-Containing Noodles

The sensory differences of liposome - coated salt added with different concentrations of liposome - coated salt were investigated and the difference in amount of added liposome salt was found to be effective in improving the salty taste of cotton. Twenty students of Gyeonggi University participated in the experiment on sensory test. The panel used a panel of experts trained in salty taste. The ranking method (Rank method, Kramer et al., 1974) was used to select the order from the strongest one to the weakest one to the weakest one. The sensory qualities of appearance, color, texture, flavor, salty taste, . It is ranked according to the strength and preference. It means that when the sum of the rankings is high, the strength and the preference are high. The mean ± SD was calculated using the SPSS statistical program (SPSS Inc., Chicago, IL, USA). The ANOVA analysis was used to calculate Duncan's multiple range test ( P <0.05). In addition, the mean values of the mean values were verified ( p <0.05). The results are shown in Table 12 and FIG.

Control 0.5% LE ^* 1.0% LE 1.5% LE 2.0% LE Appearance 60 45 58 68 69 Color 69 47 55 61 68 Texture 66 53 63 57 61 Flavor 68 45 61 66 60 Saltiness 61 50 68 57 64 Preference of saltiness 62 52 62 56 68 Overall preference 69 43 70 55 63

As shown in Table 12 and FIG. 7, the salty taste and salty taste preference of the control was higher than that of 0.5% LE and 1.5% LE, which was lower than that of 1% LE and 2.0% LE. The salty taste was the highest in 1.0% LE but the salty taste preference was similar to that of the control. The salty taste of 2.0% LE was higher than that of the control, and the preference of salty taste showed the highest preference. However, overall preference showed the highest preference in the control and 1.0% LE. When the liposome salt was added to the noodles, the physical properties of the noodles were somewhat lowered, but the intensity of the salty taste tended to be strong.

<Example 3> Fabrication of facings and measurement of physical properties using HAP of 5 kDa or less

(1) Materials and methods

The protein hydrolyzate obtained by the hydrolysis was received and spray dried and added to the surface to prepare a noodle. The total salt concentration was the same, but the protein hydrolyzate concentration was optimized by observing the palatability and adding the salty taste to the sensory test.

(2) Preparation of spray-dried protein hydrolyzate

The liquid HAP (hydrolysis animal protein) was homogenized for 3 minutes at 12,000 rpm using a high-speed homogenizer, and dried using a spray dryer SD-1000 (EYELA, Tokyo, Japan). As a control parameter of the spray dryer, the inlet temperature determines the evaporation temperature, and the injection pressure is the spraying force when spraying the solution. In addition, the blower regulates the amount of air blowing out the evaporated water to the outside.

In order to optimize spray dried particles, the inlet temperature of 160 ℃, the blow rate of 0.78 m ³ / min, the atomization pressure of 100 kPa, the pump speed of 450 mL / h ).

Figure 8 is a photograph of a spray dried HAP powder of 5 kDa or less. As shown here, the appearance of the spray-dried dried material is shown in Fig. Similar to 3-9. 800 mL of liquid HAP was spray-dried to obtain 41.53 g of a dried product, which showed a yield of 64.9%. At this time, since the distribution of particle sizes varies, all of them can not be obtained. The dried HAP also contained 1.37 ± 0.15% moisture.

(3) Manufacture of papers according to the concentration of HAP

The method of napping the noodles was the same as in Example 2 above, and the concentrations of salt and HAP were added in accordance with Table 13 below.

NaCl content was fixed to 2% on the basis of flour in all samples. HAP originally contained 6.7% of Na. Therefore, Na in HAP was calculated, and the amount of Na in the salt was added to the surface.

Salt (g) HAP (g) 0% HAP 2 25% HAP 1.965 0.5 50% HAP 1.93 One 75% HAP 1.895 1.5 100% HAP 1.86 2 125% HAP 1.825 2.5

Meanwhile, the prepared noodles were dried in a dry oven at 35 캜 for 12 hours to prepare a dry surface having a moisture content of 10%.

(4) Evaluation of cooking characteristics of noodles according to HAP concentration

The results of the cooking characteristics of the noodles added with 5 kDa or less of HAP are shown in Table 14 below.

Sample Sample weight (g) Weight of cooked noodle (g) Water absorption of cooked noodle (%) Volume of cooked noodle (ml) Turbidity of soup (O.D. at 625 nm) 0% HAP 40.03 57.66 44.05 27 0.46 0.02 ^d 25% HAP 40.00 58.98 47.45 28 0.44 0.05 ^d 50% HAP 40.13 59.58 48.47 40 0.54 0.03 ^c 75% HAP 40.10 60.96 52.01 51 0.69 ± 0.03 ^b 100% HAP 40.01 61.71 54.24 39 0.72 ± 0.01 ^b 125% HAP 40.69 68.43 68.18 46 0.78 ± 0.02 ^a

In the case of volume, the change was the smallest in the control and the value tended to increase with addition of hydrolyzate to 75% HAP. The change in volume was considered to be due to the low water uptake and not to a significant increase in volume, which is related to the water absorption rate. In the turbidity of broth, the results of control were lower than those of other treatments except 25% HAP. As the content of HAP increases, the turbidity becomes thicker. It is considered that the unique color of HAP exits during cooking and affects the turbidity of broth.

(5) Chromaticity measurement of dough and noodles according to the concentration of HAP

The color of dough according to the concentration of HAP is shown in Table 15 below.

L ^* a ^* b ^* 0% HAP 83.87 ± 0.92 ^b -1.43 + 0.15 ^b 20.19 + 0.14 ^a 25% HAP 58.00 ± 1.03 ^ab -1.34 + 0.04 ^b 20.46 ± 0.70 ^a 50% HAP 85.18 ± 0.43 ^ab -1.11 + 0.04 ^a 20.36 ± 0.60 ^a 75% HAP 85.63 ± 0.39 ^a -1.09 ± 0.05 ^a 20.34 ± 0.23 ^a 100% HAP 85.88 ± 0.94 ^a -1.12 ± 0.07 ^a 20.97 ± 0.85 ^a 125% HAP 85.75 ± 0.78 ^a -1.04 ± 0.00 ^a 20.70 ± 0.42 ^a

As a result of kneading brightness, the lowest value was shown in the control group and there was a significant difference from the treatments ( p <0.05). As the amount of HAP added increased, the value of lightness increased, but there was no significant difference among treatments ( p > 0.05).

The degree of redness was the lowest in the control group and significantly different from other treatments except 25% HAP ( p < 0.05). Also, the higher the content of HAP in the treatments, the higher the value.

In the results of yellowness, the control value was the lowest, and there was no significant difference between the control and the treatments, and the value increased as the HAP content increased.

In addition, the chromaticity of noodles according to the concentration of HAP is shown in Table 16 below.

L ^* a ^* b ^* Control 74.88 ± 0.07 ^ab -3.28 + 0.03 ^d 15.89 ± 0.01 ^b 25% HAP 74.36 ± 0.71 ^ab -3.11 ± 0.05 ^c 16.49 + - 0.69 ^b 50% HAP 73.66 ± 1.21 ^b -2.86 + 0.01 ^b 17.31 ± 0.18 ^a 75% HAP 75.36 ± 0.15 ^a -2.73 + 0.01 ^a 16.35 ± 0.21 ^b 100% HAP 71.36 + - 0.70 ^c -2.90 ± 0.00 ^b 16.51 + 0.07 ^b 125% HAP 74.28 ± 0.31 ^ab -2.69 + 0.01 ^a 16.39 ± 0.36 ^b

The control value of the cooked surface was lower than that of 75% HAP but higher than other treatments and showed no significant difference from other treatments except 100% HAP.

The redness of control showed the lowest value and showed significant difference from the treatments. In the treatments, the value increased as the HAP content increased.

The control group showed the lowest value of yellowness except for 50% HAP which showed the highest value.

Table 17 shows the chromaticity of the dry surface according to the concentration of HAP.

L ^* a ^* b ^* 0% HAP 78.66 ± 2.86 ^a 0.09 0.06 ^d 15.83 ± 1.78 ^c 25% HAP 78.96 + 1.53 ^a 0.20 ± 0.08 ^cd 16.99 ± 1.05 ^abc 50% HAP 77.18 + 0.66 ^ab 0.32 ± 0.09 ^c 17.79 ± 0.52 ^ab 75% HAP 74.92 + 0.44 ^b 0.66 ± 0.05 ^b 18.24 + 0.11 ^a 100% HAP 77.26 ± 0.84 ^ab 0.81 ± 0.08 ^ab 16.48 ± 0.57 ^bc 125% HAP 77.28 ± 1.63 ^ab 0.78 + 0.15 ^a 17.36 ± 0.97 ^abc

(6) Measurement of texture of dough and noodles according to HAP concentration

The texture of the dough according to the concentration of HAP is shown in Table 18 below.

Hardness
(g) Adhesiveness
(mJ) Cohesiveness Springiness
(mm) Gumminess
(g) Chewiness
(mJ) 0% HAP 786.4 ± 121.9 ^b 0.1 ± 0.1 ^eV 0.4 ± 0.0 ^a 2.2 ± 0.2 ^bc 280.2 ± 55.9 ^a 6.1 ± 1.5 25% HAP 929.2 ± 73.1 ^ab 0.1 ± 0.1 ^b 0.3 ± 0.0 ^a 2.1 ± 0.1 ^c 313.5 ± 30.0 ^a 6.4 ± 0.9 50% HAP 935.5 ± 153.3 ^ab 0.1 ± 0.1 ^eV 0.3 ± 0.0 ^a 2.2 ± 0.1 ^bc 316.0 ± 60.1 ^a 7.0 ± 1.7 75% HAP 937.8 ± 72.3 ^ab 0.1 ± 0.1 ^eV 0.4 ± 0.0 ^a 2.4 ± 0.1 ^eV 280.5 ± 17.8 ^a 6.5 ± 0.8 100% HAP 968.1 ± 218.6 ^ab 0.2 ± 0.1 ^a 0.4 ± 0.0 ^a 2.4 ± 0.2 ^eV 347.1 ± 93.9 ^a 8.2 ± 2.8 125% HAP 1032.5 ± 198.1 ^a 0.1 ± 0.1 ^eV 0.4 ± 0.0 ^a 2.5 ± 0.3 ^a 373.8 ± 94.1 ^a 9.4 ± 3.1

The hardness of dough was lowest in control and showed no significant difference from other treatments except 125% HAP treatment. There was no significant difference among treatments. The higher the content of HAP, the higher the value of hardness.

There was no significant difference between the control and other treatments in adhesion, cohesiveness, gumminess and chewiness. The control of elasticity showed significant difference from the treatments. The higher the content of HAP in the treatments, the higher the results were.

The texture of the noodles according to the HAP concentration is shown in Table 19 below.

Hardness
(g) Adhesiveness
(mJ) Cohesiveness Springiness
(mm) Gumminess
(g) Chewiness
(mJ) 0% HAP 101.2 ± 25.5 ^b 0.2 ± 0.0 ^a 0.8 ± 0.1 ^bc 1.3 ± 0.1 ^a 83.8 ± 20.2 ^c 1.1 ± 0.3 ^c 25% HAP 102.0 ± 5.9 ^b 0.0 ± 0.0 ^c 1.0 ± 0.0 ^a 1.4 ± 0.1 ^a 97.0 ± 8.6 ^bc 1.3 ± 0.1 ^bc 50% HAP 103.5 ± 13.6 ^b 0.1 ± 0.1 ^eV 0.9 ± 0.1 ^eV 1.3 ± 0.1 ^a 95.5 ± 11.1 ^bc 1.3 ± 0.2 ^bc 75% HAP 175.3 ± 48.1 ^a 0.2 ± 0.1 ^a 0.9 ± 0.1 ^eV 1.3 ± 0.1 ^a 159.8 ± 46.1 ^a 2.1 ± 0.5 ^a 100% HAP 192.0 ± 60.1 ^a 0.1 ± 0.1 ^bc 0.8 ± 0.1 ^bc 1.1 ± 0.1 ^b 157.0 ± 47.3 ^a 1.8 ± 0.6 ^ab 125% HAP 174.0 + 49.0 ^a 0.1 ± 0.0 ^abc 0.8 ± 0.0 ^c 1.0 ± 0.1 ^b 137.0 ± 44.3 ^ab 1.3 ± 0.5 ^bc

The hardness of noodles was the lowest in the control group. There was no significant difference between 25% HAP and 50% HAP, but it was significantly different from other treatments. The hardness of the treatments increased as the content of HAP increased. The results of adhesion showed the highest values in the control, and the control, adhesion, cohesiveness, elasticity and chewiness of the control were significantly different from those of the control. As a result of gestation, the control value showed the lowest value and the value tended to increase with increasing HAP content.

The strength of the dry surface according to the concentration of HAP is shown in Fig.

(7) Measurement of water binding capacity (WBC) according to the concentration of HAP

The moisture binding capacity of the dry surface according to the concentration of HAP is shown in Table 20 below.

0% HAP 25% HAP 50% HAP 75% HAP 100% HAP 125% HAP WBC (%) 162.15 + 0.26 ^a 159.09 + - 0.40 ^bc 156.92 + 1.49 ^c 159.36 ± 0.12 ^b 158.24 ± 1.11 ^bc 161.86 ± 0.95 ^a

(8) Determination of solubility and swelling power of dry surface by concentration of HAP

The solubility and swelling power of the dry surface according to the concentration of HAP were measured and are shown in Table 21 below.

(9) Measurement of dissolution rate of papermaking according to concentration of HAP

The dissolution rate of the tablet according to the concentration of HAP was measured and shown in FIG. As can be seen from FIG. 10, it was observed that after 20 seconds, the salt eluted first in the 50% HAP treatment, 105 seconds later, and the salt elution started the latest at 75% HAP. Also, when 165 seconds passed, the highest salt elution was observed at 100% HAP.

(10) Sensory evaluation of noodles according to the concentration of HAP

The sensory evaluation of the noodles according to the concentration of HAP was carried out, and the results are shown in Table 22 and FIG.

Control 25% HAP 50% HAP 75% HAP 100% HAP 125% HAP Appearance 63 67 88 79 62 61 Color 63 75 83 66 72 61 Texture 73 69 77 80 42 79 Flavor 70 55 93 71 66 65 Saltiness 74 57 83 80 56 70 Preference of saltiness 72 59 74 94 45 76 Overall preference 76 64 75 84 49 72

As shown in the table, the sensory evaluation of the salty tastes showed that the salty taste was higher than 25% HAP, 100% HAP and 125% HAP, And 75% HAP, respectively. That is, the addition of 50% HAP and 75% HAP showed the highest salty taste.

The preference of salty taste was higher than that of control (25% HAP and 100% HAP) but lower than those of other HAP treatments. In terms of preference, 75% HAP was the highest in the quasi - parentheses, followed by 125% HAP and 50% HAP.

As a result of the overall preference, the control showed higher preference than the other treatments except 75% HAP, and the highest value of 75% HAP showing the highest value of salty and salty preference showed the highest value even in the overall preference.

The results of sensory evaluation of 50% HAP and 75% HAP showed that the strength of the salty taste was stronger than that of the salty taste. .

<Example 4> Fabrication of facet using 5 kDa or more HAP and physical property measurement

(1) Materials and methods

The protein hydrolyzate obtained by the hydrolysis was received and spray dried and added to the surface to prepare a noodle. The total salt concentration was the same, but the protein hydrolyzate concentration was optimized by observing the palatability and adding the salty taste to the sensory test.

(2) Preparation of lyophilized protein hydrolysates

The HAP solution was deep freezed at -80 ° C and then placed in a freeze dryer for one week to obtain HAP.

12 is a photograph of a lyophilized HAP powder of 5 kDa or more. As shown here, the lyophilized sample is shown in Fig. 3-12, and 5,100 g of HAP was lyophilized to obtain 399.6 g of the dried product, and the yield was as high as 97.9%. The moisture content of dry HAP was 8.44 ± 0.48%.

(3) Manufacture of papers according to the concentration of HAP

The method of nailing the surface was carried out in the same manner as in Example 3 above.

Meanwhile, the prepared noodles were dried in a dry oven at 35 캜 for 12 hours to prepare a dry surface having a moisture content of 10%.

(4) Evaluation of cooking characteristics of noodles according to HAP concentration

The results of the cooking characteristics of the noodles prepared by adding 5 kDa or more of HAP are shown in Table 12 below.

Sample Sample weight (g) Weight of cooked noodle (g) Water absorption of cooked noodle (%) Volume of cooked noodle (ml) Turbidity of soup (O.D. at 625 nm) 0% HAP 44.57 66.44 49.08 59 0.42 ± 0.04 ^d 25% HAP 44.95 67.89 51.04 62 0.51 ± 0.00 ^c 50% HAP 44.78 66.96 49.55 61 0.41 + 0.04 ^d 75% HAP 45.42 70.20 54.58 62 0.48 0.03 ^c 100% HAP 45.51 67.11 47.47 63 0.57 + 0.02 ^b 125% HAP 45.87 66.08 44.06 68 0.64 + 0.04 ^a

The results of the cooking characteristics of noodles with 5 kDa or more HAP added to the noodles are shown in the table below. The volume of control was the lowest and the volume change was also increased with increasing HAP addition. In the water uptake, the control values were higher than those of the treatments except for 100% HAP and 125% HAP, which were relatively high in HAP content. The lowest values were obtained at 125% HAP in treatment and 75% Respectively. The turbidity of the broth was higher than that of control (75% HAP), but showed no significant difference and showed lower value than other treatments. The values of turbidity were increased with increasing HAP content. This suggests that the intrinsic color of HAP is excreted into broth during cooking and affect turbidity of broth.

(5) Chromaticity measurement of dough and noodles according to the concentration of HAP

The color of dough according to the concentration of HAP is shown in Table 24 below.

L ^* a ^* b ^* 0% HAP 85.48 ± 0.70 ^a -1.56 + -0.31 ^c 20.76 ± 0.66 ^b 25% HAP 85.97 + 0.36 ^a -1.42 + 0.10 ^bc 21.63 ± 0.56 ^b 50% HAP 85.55 + 0.28 ^a -1.39 ± 0.05 ^bc 20.99 ± 0.76 ^b 75% HAP 83.77 ± 0.46 ^b -1.11 ± 0.13 ^ab 23.24 + 0.81 ^a 100% HAP 82.53 ± 0.89 ^c -0.93 + 0.27 ^a 23.29 ± 1.00 ^a 125% HAP 83.01 + 0.09 ^bc -0.79 ± 0.17 ^a 23.86 ± 0.60 ^a

The lightness of the dough was lower than that of 25% HAP and 50% HAP, but the difference was not significant.

As a result of the redness, the control value was the lowest and the difference was significant between the treatments and the value tended to increase with increasing HAP content in the treatments.

The yellowness value of the control group was the lowest and showed a significant difference from the relatively low amounts of 25% HAP and 50% HAP. As the HAP content increased, the value also increased.

In addition, the chromaticity of noodles according to the concentration of HAP is shown in Table 25 below.

L ^* a ^* b ^* Control 72.45 + 0.26 ^a -3.24 ± 0.13 ^bc 15.34 ± 0.40 ^ab 25% HAP 67.28 ± 2.81 ^bc -3.28 0.04 ^c 13.75 ± 0.35 ^bc 50% HAP 68.23 ± 0.71 ^bc -3.00 + 0.14 ^ab 12.18 ± 2.40 ^bc 75% HAP 68.19 ± 1.82 ^bc -3.03 0.02 ^ab 14.19 ± 0.59 ^c 100% HAP 69.90 ± 1.20 ^ab -2.92 + 0.04 ^a 17.27 ± 1.01 ^a 125% HAP 66.27 + - 1.26 ^c -2.81 ± 0.25 ^a 17.67 ± 2.11 ^a

The lightness of the cooked surface showed the highest value and the value decreased as the content of HAP increased. It is considered that the inherent color of HAP affects the brightness of the cooking surface.

The redness of the control was the lowest, but the treatments of 25% HAP, 50% HAP and 75% HAP showed no significant difference, but showed significant difference from other treatments. The value of HAP increased with increasing HAP content and the difference was not significant except 25% HAP.

The yellowness of the control was lower than those of other treatments, but not significantly different from other treatments except 75% HAP, although the values were lower than those of 100% HAP and 125% HAP. As the HAP increased, the yellowness index tended to increase.

Table 26 shows the chromaticity of the dry surface according to the concentration of HAP.

L ^* a ^* b ^* 0% HAP 79.16 ± 1.50 ^b 0.68 ± 0.48 ^a 15.47 ± 0.28 ^ab 25% HAP 80.36 ± 0.46 ^b 0.52 + 0.06 ^a 15.83 + - 0.25 ^a 50% HAP 82.74 ± 1.06 ^b -0.18 ± 0.08 ^b 14.07 ± 1.27 ^b 75% HAP 79.92 ± 1.37 ^b -0.14 ± 0.12 ^b 15.27 ± 0.86 ^ab 100% HAP 79.21 + 1.55 ^b 0.58 ± 0.15 ^a 16.62 ± 1.40 ^a 125% HAP 80.28 ± 2.06 ^a 0.37 + 0.23 ^a 15.74 ± 1.37 ^a

(6) Measurement of texture of dough and noodles according to HAP concentration

Table 27 shows the texture of the dough according to the concentration of HAP.

Hardness
(g) Adhesiveness
(mJ) Cohesiveness Springiness
(mm) Gumminess
(g) Chewiness
(mJ) 0% HAP 2975.5 ± 160.2 ^a 1.4 ± 0.7 ^ab 0.5 ± 0.1 ^a 2.2 ± 0.4 ^a 1432.3 ± 250.1 ^a 31.5 ± 10.2 ^a 25% HAP 3074.8 + - 631.5 ^a 3.0 ± 1.3 ^ab 0.5 ± 0.0 ^a 2.3 ± 0.3 ^a 1774.7 ± 494.6 ^a 40.2 ± 11.7 ^a 50% HAP 3186.0 ± 282.8 ^a 4.0 ± 2.3 ^a 0.6 ± 0.0 ^a 3.0 ± 0.7 ^a 1809.4 ± 346.6 ^a 61.8 ± 22.0 ^a 75% HAP 3286.0 ± 362.0 ^a 1.7 + 0.5 ^ab 0.5 ± 0.0 ^a 2.0 ± 0.1 ^a 1756.0 ± 908.2 ^a 32.9 ± 7.8 ^a 100% HAP 3697.0 + - 445.5 ^a 3.5 ± 3.0 ^ab 0.6 ± 0.2 ^a 2.8 ± 1.3 ^a 1668.8 + - 342.9 ^a 30.5 ± 5.4 ^a 125% HAP 3938.3 ± 850.9 ^a 1.8 0.9 ^b 0.5 ± 0.0 ^a 2.0 ± 0.2 ^b 1915.0 ± 458.3 ^a 42.6 ± 11.4 ^a

The dough hardness showed the lowest value in the control group and there was no significant difference from other samples except for the treatment of 125% HAP containing the highest amount of HAP. There was no significant difference in the treatments, but hardness tended to increase with increasing HAP content.

Table 28 shows the texture of the noodles according to the concentration of HAP.

Hardness
(g) Adhesiveness
(mJ) Cohesiveness Springiness
(mm) Gumminess
(g) Chewiness
(mJ) 0% HAP 242.6 ± 147.0 ^b 0.1 ± 0.1 ^b 0.8 ± 0.1 ^a 2.4 ± 0.3 ^b 189.8 ± 101.5 ^a 4.5 ± 2.5 ^b 25% HAP 264.0 ± 89.1 ^ab 0.1 ± 0.1 ^eV 0.9 ± 0.0 ^a 2.5 ± 0.2 ^b 227.5 ± 79.9 ^a 5.6 ± 1.5 ^b 50% HAP 316.3 ± 74.8 ^ab 0.2 ± 0.1 ^a 0.8 ± 0.1 ^a 2.5 ± 0.1 ^a 244.3 ± 47.3 ^a 5.9 ± 1.2 ^a 75% HAP 214.6 ± 99.9 ^ab 0.0 ± 0.0 ^b 0.9 ± 0.1 ^a 2.5 ± 0.2 ^b 182.4 ± 74.2 ^a 4.4 ± 1.6 ^b 100% HAP 143.0 ± 19.7 ^ab 0.1 ± 0.1 ^a 0.8 ± 0.0 ^a 2.5 ± 0.1 ^eV 121.3 ± 17.4 ^a 3.1 ± 0.5 ^b 125% HAP 183.5 ± 19.7 ^a 0.0 ± 0.0 ^b 0.8 ± 0.1 ^a 2.0 ± 0.3 ^b 142.5 ± 51.6 ^a 2.9 ± 1.3 ^ab

The texture of raw noodles was not different between control and treatments. The control showed lower hardness value than 25% HAP and 50% HAP and showed larger value than other treatments.

There was no significant difference between control and treatments in adhesion, cohesiveness, elasticity, gumminess and chewiness.

The strength of the dry surface according to the concentration of HAP is shown in Fig.

(7) Measurement of water binding capacity (WBC) according to the concentration of HAP

The moisture binding capacity of the dry surface according to the concentration of HAP is shown in Table 29 below.

0% HAP 25% HAP 50% HAP 75% HAP 100% HAP 125% HAP WBC (%) 160.80 + - 5.50 ^a 153.89 ± 12.47 ^a 159.00 ± 7.82 ^a 160.79 ± 6.51 ^a 161.49 ± 5.90 ^a 160.61 + - 7.18 ^a

(6) Determination of solubility and swelling power of dry surface according to HAP concentration

The solubility and swelling power of the dry surface according to the concentration of HAP were measured and are shown in Table 30 below.

(9) Measurement of dissolution rate of papermaking according to concentration of HAP

The dissolution rate of the tablet according to the concentration of HAP was measured and shown in FIG. As shown in FIG. 14, the initial salt elution rate up to 0 seconds did not show a significant difference between the control and the treatments. However, with the elapse of time, 25% HAP and 50% HAP were added to the control, It was observed that the elution was slow and the amount of salt eluted until 300 seconds was also small.

The elution rate of salt in the treatments increased with increasing HAP amount.

(8) Sensory evaluation of noodles according to concentration of HAP

The sensory evaluation of the noodles according to the concentration of HAP was carried out, and the results are shown in Table 31 and FIG.

Control 25% HAP 50% HAP 75% HAP 100% HAP 125% HAP Appearance 72 90 82 69 67 40 Color 80 84 81 56 73 46 Texture 72 68 91 70 52 67 Flavor 64 73 80 66 70 68 Saltiness 60 78 83 59 68 72 Preference of saltiness 66 86 76 61 60 71 Overall preference 75 81 86 57 65 56

As shown here, the salty taste of the control was lower than the other treatments except 75% HAP. It was confirmed that the 25% HAP and 50% HAP, which had relatively low HAP, felt more squeezed than the other samples. This suggests that HAP is effective in improving salty taste.

As a result of the salty taste preference, the control value was lower than the other samples except noodles containing 75% HAP and 100% HAP, and this also showed a high salting preference when a relatively low concentration of HAP was added.

As a result of overall preference, the preference of salty taste and salty taste was similar to those of control, which showed higher preference in 25% HAP and 50% HAP than in control.

Also, in the other quality evaluation items, the results were high in the noodles containing 50% HAP. HAP is effective in improving salty taste, but it is considered that adding more than a certain concentration has a bad influence on preference and quality of noodles.

Thus, by using the salt particles coated with the liposome according to the present invention, it is possible to produce a low-salt dried surface with reduced sodium content while maintaining the salty taste of the surface. Therefore, by using the low-salt surface of the present invention, it is expected that cotton foods having no change in salty taste without excessive intake of sodium can be used as stocks or snacks for children, adolescents and women during their growing period.

Claims (7)

A method for preparing a low-salt dried surface by mixing salt and lecithin in a weight ratio of 4: 1 to 15: 1, adding to distilled water, homogenizing and freeze-drying the salt particles coated with the liposome. delete The method according to claim 1,
A method of making a low salt dried surface, characterized by comprising the steps of:
(S1) mixing salt and lecithin in a weight ratio of 4: 1 to 15: 1, adding to distilled water, homogenizing and lyophilizing to prepare salt particles coated with liposome;
(S2) mixing and kneading wheat flour, water and the salt particles coated with the liposome prepared in the step (S1); And
(S3) Cottonizing the dough obtained in the step (S2). The method of claim 3,
(HVP, HAP) is further added in the step (S1). Characterized in that it comprises salt particles coated with a liposome prepared by mixing salt and lecithin in a weight ratio of 4: 1 to 15: 1, adding to distilled water, homogenizing and lyophilizing. delete  A low-salt dried surface prepared according to the process of any one of claims 1, 3 and 4.

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