KR101759381B1 - Manufacturing method of sorghum noodle having antioxidant activity - Google Patents

Abstract

The present invention relates to a water surface preparation method having an antioxidative effect. The water surface according to the present invention is generally prepared by adding millet containing a large amount of functional ingredients such as fiber, iron powder, lipid and polyphenol as compared with a milled surface, and the water surface prepared according to the present invention is noodles It has a distinctive color and a good mouthfeel. Therefore, it is not only excellent in sensuality and quality, but also has various physiological activities possessed by sorghum, so that it can be used as a health functional food.

Description

{Manufacturing method of sorghum noodle having antioxidant activity}

The present invention relates to a water surface preparation method having an antioxidative effect.

Noodle is a universal snack food in Korea. It is widely distributed around the world as a general term for foods made by crushing and kneading grains. It is widely used as a meal replacement instead of stock.

The noodles are divided into a new surface, a new surface, and an extruded surface depending on the molding method. The noodles are divided into noodles, noodles, noodles, frozen noodles, and instant noodles depending on the post-noodle processing and distribution forms. Extruded noodles include Western macaroni and spaghetti It is representative. In order to supplement nutritional deficiencies of lack of essential amino acids such as lysine and sulfur-containing amino acids on wheat flour surface, soybean powder, germinated brown rice, garlic powder, onion juice, chrysanthemum chili juice Studies on the quality characteristics of noodles with various additives have been carried out.

 Cereals are all cereals such as barley, wheat, corn, millet, jade, sorghum, beans and red beans other than rice, and they have been regarded as inferior crops compared to rice. It is reported that cereal grains are rich in essential amino acids, vitamins, minerals and dietary fiber, which are insufficient in rice, and thus have high nutritional value and various physiologically active substances. Studies on nutritional and functional components of the grains have been carried out, and studies on the evaluation of physiological activities such as antioxidation, anticancer, antihypertension, and hypoglycemic activity have been reported. As the nutritional quality and various functions of the grains have been revealed, It is expected that the value of use will be high as a raw material of the raw material, and the consumption amount is also increasing. However, the grains are mainly consumed for some cooking purposes, and attempts to develop processed foods using grains are still lacking.

Korea Patent Publication No. 2012-0107704

The inventors of the present invention have been conducting various researches to develop a noodle-enhanced cotton product as a main raw material for the purpose of increasing the availability of domestic cereal grains and improving the added value, and can produce a cotton product having antioxidative effect when it is used, It was confirmed that high quality water surface can be produced by extrusion molding.

Accordingly, an object of the present invention is to provide a process for producing a water-soluble polysaccharide, which comprises (a) mixing 1 to 10 parts by weight of salt and 20 to 45 parts by weight of water based on 100 parts by weight of potato powder, kneading and extruding the surface using an extruder; (b) cutting and shaping the extruded surface, followed by refrigeration aging and then freezing aging; And (c) hot-air drying the freeze-aged surface.

Another object of the present invention is to provide a water surface prepared by the method of the present invention.

(A) 1 to 10 parts by weight of salt and 20 to 45 parts by weight of water are mixed and kneaded on the basis of 100 parts by weight of potato powder, and then the surface is extruded ; (b) cutting and shaping the extruded surface, followed by refrigeration aging and then freezing aging; And (c) hot-air drying the frozen aged surface.

In one embodiment of the present invention, the extrusion of the step (a) may be performed at a temperature of 100 ° C.

In one embodiment of the present invention, the hot air drying in step (c) may be performed at a temperature of 35 to 45 ° C for 15 to 30 hours.

The present invention also provides a water surface prepared by the method of the present invention.

In one embodiment of the present invention, the water surface has a total polyphenol content of 5 to 8 mg / g, a Trolox equivalent antioxidant capacity of 28 to 53 mg / 100 g and an L-ascorbic acid equivalent antioxidant capacity of 100 ~ 152 mg / 100g in the amount of antioxidant effect can be.

The water surface according to the present invention is generally prepared by adding millet containing a large amount of functional ingredients such as fiber, iron powder, lipid and polyphenol as compared with a milled surface, and the water surface prepared according to the present invention is noodles It has a distinctive color and a good mouthfeel. Therefore, it is not only excellent in sensuality and quality, but also has various physiological activities possessed by sorghum, so that it can be used as a health functional food.

Fig. 1 shows the result of measuring the texture of the water surface prepared by varying the extrusion molding temperature.

The present invention is characterized by providing water-repellent surfaces having improved sensuality and quality by using them in the manufacture of cotton using a variety of physiologically active functions.

The 'sorghum' of the present invention is one of the earliest crops in Korea that has the longest history of cultivation along with crops, crops, and capers. It contains proanthocyanidins to enhance the function of the bladder. By reducing the oxidative stress of the cells, it is effective in relieving inflammation, helps to produce blood, prevents anemia and dizziness It is known that it not only relieves symptoms but also is effective in preventing hyperlipidemia, hyperglycemia, thrombogenesis and the like.

(A) 1 to 10 parts by weight of salt and 20 to 20 parts by weight of water, based on 100 parts by weight of the powdery maize powder, is added to the water to be used for noodles, 45 parts by weight, kneading the mixture, and extruding the surface using an extruder; (b) cutting and shaping the extruded surface, followed by refrigeration aging and then freezing aging; And (c) hot air drying the frozen aged surface.

The extrusion molding in step (a) is an efficient continuous process in which unit operations such as heat treatment, mixing, separation, compression, expansion and molding take place in a short time, and is applied in various fields such as plastic, feed, food industry, Food, snack and cereal manufacturing, ready-to-eat breakfast cereal, noodles, and pasta.

The extrusion molding technology efficiently changes the molecular structural characteristics of food ingredients according to process parameters such as feed rate, moisture content, screw arrangement, screw rotation speed, barrel temperature and discharge port structure, It is possible.

 Accordingly, in the present invention, it has been confirmed that a water surface improved in sensuality and quality can be produced at an extrusion molding temperature of 100 캜 during various studies to produce a high quality water surface, thereby completing the present invention.

In the present invention, examples of foods that can be cooked by the water surface include udon, buckwheat, soba, cold noodles, Chinese noodles, yakisoba, pasta and the like, ≪ / RTI >

Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.

< Example  1>

Water Surface Preparation Method

The present inventors used distilled water, powdered water and water as main ingredients to prepare a water surface, and 3 parts by weight of salt and 32 parts by weight of water were mixed based on 100 parts by weight of potato powder. The extrusion molding conditions were as follows: the feed rate was 50 g / min, the screw rotation speed was 40-50 rpm, and the extrusion temperature was 90-100 ° C. Respectively. For the discharging part, 10 discharge holes of 1.2 mm in diameter were used, and more than 500 g of sample before and after the constant temperature condition of the barrel was excluded from the test sample. The extruded surface was hot-air dried at 40 ° C for 24 hours and then cut to a size of 24 cm to prepare the water surface of the present invention.

< Example  2>

[0050] Water surface  Comparison of quality characteristics

<2-1> Boil characteristics

The inventors of the present invention compared the boiling characteristics of the water surface of the present invention produced at different extrusion temperatures, and conducted the following experiment to find the optimum extrusion temperature condition in the manufacture of water surface.

Changes in weight after boiling, water uptake rate and turbidity of boiled broth were measured by the boiling characteristics of the water surface (Park et al., 1999) and the commercially available surface was used as a control. That is, 20 g of the control surface and the granulation extruded surface were placed in 500 ml of boiling water, boiled for 8 minutes, and cooled for 1 minute in flowing cold water. The moisture content of the noodles (%) was expressed as the ratio of the initial weight of the noodles to the weight of the increased noodles. After boiling broth was adjusted to 1 L, the absorbance was measured at 675 nm using a spectrophotometer (UV-1650 PC, Shimadzu, Tokyo, Japan) and expressed as turbidity.

As a result, the weight, water absorption and turbidity of broth after boiling of the control surface were 66g, 230% and 0.133, respectively, and 44g, 120% and 0.694 in the group treated with extrusion temperature of 90 ℃, respectively. Of the treated group at the temperature of 95 ° C was 43g, 115% and 0.833, and that of the group treated with the extrusion temperature of 100 ° C was 49g, 145%, and 0.237 (see Table 1).

The weight and moisture absorption rate of cotton after boiling are known to be related to the water absorption capacity of wheat starch. It has been reported that the quality characteristics of the cotton are different depending on the type and shape of the material added during cotton production. The water surface of the present invention was lower than the weight and water absorption rate after boiling and the turbidity of the boiled broth was higher than that of the control. This means that the starch content of the extruded water surface composite was lower than that of the control The water absorption capacity and the bonding force of the water-absorbing agent are low. The increase in turbidity is also attributed to the elution of the pigment and insoluble components inherent in the raw material.

As a result of comparing the boiling characteristics of the water surface of the present invention produced by varying the extrusion molding temperature to 90-100 ° C, the highest boiling weight and water absorption rate at 100 ° C were found, And showed the lowest turbidity at 100 ℃, which is also the most similar to the control group.

<2-2> Check chromaticity

The inventors of the present invention conducted experiments as follows to compare the chromaticity of the water surface of the present invention produced at different extrusion temperatures to find the optimum extrusion temperature condition in the manufacture of water surface.

The chromaticity of the control cotton and the extruded cotton of the present invention was determined by attaching 5 pieces of boiled noodles in parallel and measuring the intensity at the upper part using a color and color difference meter (CR-300, Minolta Co., Tokyo, Japan) L value, a value indicating redness, and b value indicating yellowness were compared. The color is an important factor for determining palatability, maturity and quality of the food. The results of measuring the color before and after boiling of the prepared water surface are shown in Table 2 below.

The L, a and b values of the control before boiling were 91.18, -0.71 and 10.35, respectively, and the water surface of the present invention was in the range of 36.15 to 50.58, 1.22 to 2.50 and 2.44 to 3.05, respectively, , The L and b values decreased and the a value increased. The L, a and b values of the control after boiling were 83.93, -2.73 and 12.88, respectively. The L, a and b values of the water surface of the present invention ranged from 35.16 to 40.00, 8.64 to 10.41 and 7.31 to 8.27, Respectively.

The L value of the control and water surface after boiling was higher than the L value of the front face of boiled water. It is considered that the brightness increased due to expansion and absorption of water as the surface became luxurious during boiling. The values of a and b also showed a tendency to decrease after boiling, and the change in the extrusion surface of the grain was larger than that of the control, which is thought to be due to the dissolution of pigment and insoluble solids into grains .

<2-3> Texture measurement

Texture is an important factor in determining the quality of food as a tactile response to physical stimuli caused by food contact with some parts of the body.

The inventors of the present invention conducted the following experiment to determine the optimum extrusion temperature condition in the manufacture of the water surface by measuring the texture of the water surface of the present invention produced at different extrusion molding temperatures.

The texture of the control face and the extruded extruded face of the present invention was measured by modifying the method of Jeong et al. (2008). Namely, boiled noodles were cut into 1 cm length, and then TPA (texture profile analysis) was measured 10 times by using a physical property analyzer. The test conditions were a 5mm plunger probe and the robustness was measured with pre- and post-test speeds of 0.3mm / sec, test speed of 0.3mm / sec, stain of 60% and trigger force of 2.0g.

As a result, the solidity of the control was 50 g, and the water surface of the present invention ranged from 130 to 150 g (see FIG. 1). Changes in the texture depending on the type, shape and molding method of the added materials during the manufacture of noodles are related to the binding force of wheat flour and the formation of gluten, and the texture of noodles such as color and firmness is important. Especially, I prefer the aspect of the organization. All of the extruded extruded surfaces of the present invention had higher durability than those of the control group, and the highest durability was confirmed at a temperature of 100 ° C.

<2-4> Sensory characteristics

The inventors of the present invention compared the sensory characteristics of the water surface of the present invention produced at different extrusion temperatures and conducted the following experiment to find the optimum extrusion temperature condition in the manufacture of water surface.

First, 22 students interested in this experiment were selected from the students of Chungbuk National University Food Science and Biotechnology Department, and pre - education was conducted. The evaluation items were appearance, flavor, texture during mastication, taste, and overall quality of noodles. The evaluation was very good, 9 points, good and not displeased 5 points, and very disliked 1 point. The sensory evaluation was repeated three times.

As a result, the appearance, flavor, texture, taste and overall acceptability of the somen as a control group were evaluated as 7.60, 7.00, 7.75, 7.68 and 7.45, respectively. The appearance, flavor, texture, taste and overall acceptability of the water surface of the present invention produced at an extrusion temperature of 100 ° C were 6.40, 5.55, 4.45, 4.45 and 4.65, respectively, which were somewhat lower than those of the control group (See Table 3).

<2-5> Antioxidant ability  Measure

The inventors of the present invention conducted the following tests in order to find the optimal extrusion temperature condition in the manufacture of water surface by measuring the degree of antioxidant activity of the water surface of the present invention produced at different extrusion molding temperatures.

The ethanol extract for the antioxidative activity measurement of the control cotton and the extruded surface of the present invention was prepared by adding 20 times 80% ethanol to 5 g of the sample, extracting it three times for 1 hour by using an ultrasonic extractor and then filtering, concentrating and drying . The total polyphenol content was analyzed by the principle that Folin-Ciocalteu reagent was reduced to molybdenum blue as a result of reduction by the phenolic compound of the extract. To the 100 μL of each extract, 2 mL of 2% Na ₂ CO ₃ solution was added, and the mixture was allowed to stand for 3 minutes. 100 μL of 50% Folin-Ciocalteu reagent was added and reacted at room temperature for 30 minutes. , Japan) was used to measure the absorbance of the reaction solution at 750 nm. Calibration curves were prepared using gallic acid (Sigma-Aldrich, Co., St. Louis, Mo., USA) as a reference material and expressed as mg gallic acid in sample g. 100 mL of DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma Chemical Co., St. Louis, Mo., USA) was added to ethanol to 0.2 mM, After stirring for about 2 hours, the absorbance was measured at 520 nm and diluted with ethanol until the value reached 1.1-1.2. 200 μL of the extract was added to 800 μL of the diluted solution, and the solution was allowed to stand at room temperature for 30 minutes. Then, the absorbance change was measured at 520 nm, and trolose was used as a standard substance. The L-ascorbic acid antioxidant capacity was measured according to the ABTS cation decolorization assay as follows. (ABTS, Sigma Chemical Co., St. Louis, Mo., USA) and potassium persulphate (Sigma Chemical Co., St. Louis, Mo., USA) and 2,2'-Azino- bis- (3-ethylbenzothiazoline- USA) were adjusted to 7.4 mM and 2.6 mM, respectively. The absorbance of this solution was measured at 734 nm and diluted with distilled water to a value of 1.4-1.5. To 1 mL of the diluted ABTS solution, 50 μL of the extract was added, and the change in absorbance was measured after 1 hour. L-ascorbic acid (Sigma-Aldrich) was used as a standard.

As a result, the antioxidative capacity was somewhat reduced in the hydrolysis extrusion produced by the method of the present invention, as compared with the water surface powder of the raw material, but the total polyphenol, trolox equivalent antioxidant capacity, L-ascorbic acid-equivalent antioxidant, and especially the water surface prepared at extrusion temperature of 100 ° C showed higher antioxidant activity than extruded at 90 ° C and 95 ° C, (See Table 4).

As a result, the present inventors have found that a high quality water surface having the highest quality characteristics and antioxidant ability can be produced when the extrusion molding temperature is set to 100 캜 in the water surface preparation of the present invention.

< Example  3>

Determination of Optimum Extrusion Molding Temperature for Cotton Produced from Various Grains

As a result of the above Example 2, it was confirmed that the temperature of 100 ° C was the optimum extrusion molding temperature in the manufacture of the water surface, and wheat, buckwheat and barley were tested for the same results on the surface of various grains. 2, the optimum extrusion molding temperature was found. The results are shown in Table 5 below.

Therefore, the optimal extrusion temperature of the extruded surface varies depending on the grain, and the present invention is characterized in that the optimum extrusion temperature of the extruded surface is 100 캜.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (5)

(a) 1 to 10 parts by weight of salt and 20 to 45 parts by weight of water are mixed and kneaded based on 100 parts by weight of distilled water, and the mixture is extruded at a temperature of 100 ° C using an extruder;
(b) cutting and shaping the extruded surface, followed by refrigeration aging and then freezing aging; And
(c) hot-air drying the frozen aged surface at a temperature of 35 to 45 DEG C for 15 to 30 hours. delete delete The total polyphenol content is 5 ~ 8mg / g, Trolox equivalent antioxidant capacity is 28 ~ 53mg / 100g and L-ascorbic acid equivalent antioxidant capacity is 100 ~ 152mg / 100g. Of the water surface. delete

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