KR101795479B1 - Gluten fortifying agent for expansibility enhancement of gluten protein - Google Patents

Abstract

The present invention relates to a gluten fortifying agent for improving expansibility of gluten protein. The gluten fortifying agent increases a value of stability of gluten protein, remarkably improves elasticity and expansibility of gluten protein, and prevents breakage of sheets in grain dough without requiring addition of excessive amounts of gluten during a rolling process, thereby enabling effective production of noodles containing large amounts of grain without addition of extra gluten.

Description

Gluten fortifying agent for enhancement of gluten protein for enhancing gluten protein

When gluten is added to ordinary grains except for flour to make a kneaded product, the internal force of the dough sheet is weak and the rolled sheet is broken. To solve this problem, it is necessary to increase the amount of gluten added. However, if the amount of gluten is increased, the texture of the product becomes harder and the soft and chewy texture of the product can not be obtained. Also, as the amount of gluten added increases, the problem of darkening the product color also occurs.

Therefore, it is necessary to develop a technique that does not break the sheet of rolled dough while minimizing the addition amount of gluten. In the present invention, the addition amount of gluten is kept the same as before, and the addition of gluten enhancer to gluten induces a lot of chemical bonds inside gluten To increase the tensile strength of gluten in the dough. That is, the present invention improves the extensibility of a dough by adding together a gluten enhancer that improves the binding force in gluten when a surface is prepared from a grain powder (eg, rice flour, buckwheat and other cereals) except wheat flour as a raw material , And to develop and provide a technique that does not break the grain dough sheet during the rolling process.

Development of a variety of products (noodles, dumplings, rice cakes, etc.) has been attempted as part of the rice consumption promotion campaign due to the decrease in rice consumption and in order to improve the rice consumption according to the dietary change.

At present, rice flour produced in domestic rolling production line is produced by adding about 30% of rice content, but there is no product added with rice content of more than 50%. This is because, if only gluten is added to a high amount of rice flour, the rice dough water sheet is broken.

Therefore, rice noodles or cereal noodles containing a small amount of rice and a variety of cereals have been developed and circulated. Such rice noodles or rice noodles have a problem in that they are insufficient in meeting the specific texture or nutrition of raw materials .

Therefore, it is required to develop a new technology that can maximize the addition amount of rice or cereals, while minimizing the content of gluten and process it into a cotton form.

Korean Patent Application No. 10-2008-0118692 discloses a method for producing a kneaded product by mixing rice flour with gluten and potato starch, extruding the surface of the kneaded product through an extrusion molding machine, and rapidly cooling the kneaded product. Korean Patent Publication No. 10-0952345 describes "Rice Noodle Premix and Rice Noodle and its Production Method", and specifically rice, refined salt, thickener (casein sodium, propylene glycol alginate, sodium alginate, xanthan gum, guar gum, polyacrylic acid Sodium starch), organic rice starch (modified starch, sweet potato starch), organic acid (adipic acid, anhydrous citric acid, sodium citrate), acidity preserving agent (glucohetera lactone), active gluten, sugars (sorbitol, maltodextrin) Thereby producing a rice flour. Korean Patent Laid-Open Publication No. 10-2010-0007646 describes "a sleeping composition prepared by blending wheat, tapioca starch and trehalose components as raw materials for domestic rice flour, and a manufacturing method thereof ". Korean Patent Publication No. 10-0452928 describes "potato ramen and its production method ". Korean Patent Laid-Open Publication No. 10-2013-0141258 describes "Rice Bread for Controlling Blood Glucose to which Hydroxyethyl Methyl Cellulose is Added and a Production Method Thereof ". Korean Patent Laid-Open Publication No. 10-2016-0077991 describes a "premix composition for making dough of gluten-free confectionery or breads and a dough containing the same".

In the conventional rolling production line, the rice dough sheet is broken when a high amount of rice flour is used. Therefore, the rice flour content is determined within the range where such problems do not occur. If the rice flour content is to be increased due to such a problem, the amount of gluten added should also be increased. However, if the amount of added gluten is increased, the texture of the product becomes harder, resulting in a problem that the soft and chewy texture of the product can not be obtained. Also, as the amount of gluten added increases, the problem of darkening the product color also occurs.

DISCLOSURE OF THE INVENTION The present invention has been made to overcome the above problems, and it is an object of the present invention to provide a method for producing a noodle containing a high content of grain, without increasing the amount of gluten added, using conventional cereal grains as a raw material.

The present invention provides a gluten enhancer characterized by comprising fish collagen peptide, calcium or calcium salt, hydroxypropyl methyl cellulose, fat powder, and dietary fiber. The gluten enhancer may be, for example, 5 to 10% (w / w) of fish collagen peptide, 5 to 15% (w / w) of calcium or calcium salt, 15 to 25% of hydroxypropyl methyl cellulose, (w / w), 15 to 25% (w / w) of a fat powder, and 35 to 50% (w / w) of a dietary fiber.

In the gluten enhancer of the present invention, the gluten enhancer may preferably further comprise vitamin C. The gluten enhancer may be, for example, 5 to 10% (w / w) of fish collagen peptide, 5 to 15% (w / w) of calcium or calcium salt, 1 to 3% (W / w) of hydroxypropyl methyl cellulose, 15-25% (w / w) of a fat powder, and 35-50% (w / w) of dietary fiber.

In the gluten enhancer of the present invention, the calcium or calcium salt may be, for example, seaweed calcium.

The present invention provides a surface-forming auxiliary agent comprising fish collagen peptide, calcium or calcium salt, hydroxypropyl methyl cellulose, fat powder, dietary fiber and gluten. At this time, the surface may be, for example, a rolled surface or an extruded surface.

The present invention relates to a dough composition prepared by adding water, fish collagen peptide, calcium or calcium salt, hydroxypropyl methyl cellulose, fat powder, dietary fiber and gluten to a grain powder, . At this time, the cereal may be, for example, rice or buckwheat.

The dough composition is placed in a mill and taken out in the form of a sheet, followed by cutting the sheet to provide a rolled surface. The present invention also provides an extruded surface prepared by extruding the dough composition of the present invention into an extruder.

The addition of the gluten enhancer prepared in the present invention and the analysis of the change in gluten elongation by Mixolab analyzer showed that the stability of gluten was greatly improved.

Using the gluten enhancer of the present invention, the extensibility and elasticity of the gluten protein were greatly improved. As a result, it was confirmed that the sheet of the grain paste was not broken without excessive gluten addition during the rolling process.

FIG. 1 is a graph showing the Mixolab result of the kneaded product according to the addition amount of the gluten enhancer of the present invention. FIG.
Fig. 2 is a main photograph of each step for the production of rolled rice flour.
Fig. 3 is a main photograph for each process for manufacturing rolled soba bean.

Most of the products using domestic rice flour are products made by the extrusion process. These products are mainly Vietnamese noodle soup type products. The faces produced through the extrusion process have a lot of sensory rigidity, which causes the consumer's preference to drop significantly.

Therefore, it is required to convert the cotton manufacturing method using rice into the rolling method instead of the extrusion. In order to realize the rolling-type nesting technology, the help of gluten is needed. However, as the amount of rice added is increased, the amount of gluten added is generally increased. In such a case, the texture of the cotton is hardened, the color becomes dark, and the product is inferior.

The present invention aims to overcome the above problems by activating the gluten network and to develop a gluten enhancer capable of increasing the stability of the rice dough in the same amount of gluten.

First of all, gluten is a protein with various amino acids. Gluten is also a large protein consisting of glidane and glutenin, and there are many chemical reactors. For example, ionic bonds, hydrogen bonds, covalent bonds, S-S bonds, hydrophilic bonds, lipophilic bonds, and the like exist.

In the present invention, fish collagen peptide, calcium or calcium salt, hydroxypropyl methyl cellulose, fat powder and dietary fiber are selected as raw materials capable of chemical bonding with gluten, The stability of the gluten protein was improved by adding the following main reactors to these feedstocks.

In the case of hydroxypropylmethylcellulose, there are hydroxypropyl groups (-CH ₃ CH ₂ OH) and methyl groups (-CH ₃ ), and various amino acid residues are present in the fish collagen peptide. In addition, calcium or calcium salt has calcium (Ca ⁺⁺ ) ion as a polyvalent ion, and lipophilic groups exist in the fat powder. There are also numerous hydroxyl groups (-OH) in the dietary fiber. In the present invention, the various chemical bonds of these components occur in the gluten molecule, thereby enhancing the extensibility of the dough.

In the present invention, the calcium salt refers to a salt formed by binding an anion to calcium ion, and examples thereof include calcium carbonate, calcium chloride and the like. In the present invention, calcium or calcium salt may be preferably used as the seaweed calcium. In the seaweed calcium, various polyvalent ions are present besides calcium (Ca ⁺⁺ ), which is a polyvalent ion, so that the extensibility of the batter can be improved.

The gluten enhancer of the present invention may be, for example, 5 to 10% (w / w) of fish collagen peptide, 5 to 15% (w / w) of calcium or calcium salt, 15 to 25 of hydroxypropyl methyl cellulose (w / w), 15 to 25% (w / w) of a fat powder, and 35 to 50% (w / w) of a dietary fiber.

Meanwhile, the gluten enhancer of the present invention may further include vitamin C, and vitamin C may have a number of functional groups capable of causing an oxidation-reduction reaction, thereby enhancing the extensibility of the dough. For example, the gluten enhancer of the present invention may contain 5 to 10% (w / w) of fish collagen peptide, 5 to 15% (w / w) of calcium or calcium salt, 1 to 3% 15 to 25% (w / w) of hydroxypropyl methyl cellulose, 15 to 25% (w / w) of a fat powder, and 35 to 50% (w / w) of dietary fiber.

For example, rice flour 70% (w / w), modified starch 14% (w / w) and gluten 13% (w / w) can be prepared by adding the gluten enhancer of the present invention. , 1.5% (w / w) of a gluten enhancer and 1.5% (w / w) of salt may be added to the kneaded product.

For example, buckwheat flour 70% (w / w), modified starch 14% (w / w), rice flour 14% (w / w) The kneaded product may be prepared by adding 13% (w / w) of gluten, 1.5% (w / w) of gluten enhancer and 1.5% (w / w) of salt.

In addition, in the present invention, the kneaded product produced as described above is put into a rolling mill and is taken out in a sheet form, and then the rolled surface can be produced by cutting the sheet. Techniques relating to the production of the rolled surface are well known in the art, so a detailed description thereof will be omitted.

In addition, the kneaded product as described above is put in an extruder and extruded to produce an extruded surface. Techniques relating to the production of extruded surfaces are well known in the art, so a detailed description thereof will be omitted.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following embodiments and experimental examples, and includes modifications of equivalent technical ideas.

[ Example  1: Production of gluten enhancer of the present invention]

Fish collagen peptide 7% (w / w) and seaweed calcium 10% (w / w) were mixed at 200 rpm for 10 minutes and stored. The mixture of 20% (w / w) of hydroxypropyl methylcellulose, 20% (w / w) of fat powder and 43% (w / w) of dietary fiber for 2 minutes at 200 rpm, Calcium mixed powder was added thereto, followed by mixing at 200 rpm for 20 minutes. By doing so, the gluten enhancer of the present invention was finally prepared.

[ Experimental Example  1: rice Dough water  Verification of protein stability (Stability) value]

 (1) Purpose of experiment

The stability of dough according to the addition amount of gluten enhancer (Stability) and the resistance value (Cs) of dough resistant to mechanical impact after 8 minutes of dough were investigated to confirm the dough retaining ability of rice dough with high content.

 (2) Experiment contents

  1) Experimental method

Experimental equipment Mixolab 2 operated Shofang +, an analysis program. Entering the moisture and absorption rate of the sample to be measured gives the amount of sample input. After weighing and dosing, the value of 1.1 N / m on the program will be reached. After reaching a value of 1.1 N / m, the overall pattern of the dough was automatically analyzed while supplying the temperature over time.

  2) Mixing ratio according to addition amount of gluten enhancer

87 g of rice flour and 13 g of gluten were added to prepare 100 g of powder, and 1.0 to 3.0 g of the gluten enhancer of Example 1 was added thereto to prepare a rice dough mixture powder (Table 1).

Mixed powder production for the production of rice dough Control Tense 1 Tense 2 Tense 3 Production (g) Mixing ratio Production (g) Mixing ratio Production (g) Mixing ratio Production (g) Mixing ratio Rice flour 87 87 87 86.14 87 85.29 87 84.47 gluten 13 13 13 12.87 13 12.75 13 12.62 Gluten enhancer - - One 0.99 2 1.96 3 2.92 Sum 100 100 101 100 102 100 103 100

 (3) Experimental results

Mixolab experiment was carried out to evaluate the stability and Cs value of rice flour mixture by applying gluten enhancer.

Mixolab analysis of kneaded product according to the addition amount of gluten enhancer C1 (N / m) Cs (N / m) C2 (N / m) C3 (N / m) C4 (N / m) C5 (N / m) Stabiity (min) Control 1.099 0.865 0.281 2.030 1.443 1.903 4.13 Tense 1 1.174 1.072 0.287 1.952 1.414 1.835 8.95 Tense 2 1.542 1.161 0.320 2.033 1.463 1.888 9.00 Tense 3 1.884 1.223 0.424 2.066 1.496 1.916 9.10

The stability of the dough was measured to be 4.13 minutes, 8.95 minutes for Tissue 1, 9.0 minutes for Tissue 2, and 9.1 minutes for Tissue 3, .

The Cs value representing the resistance value of the dough at the start of the dough was measured to be 0.865 N / m in the control, and 1.073 N / m in the test 1, 1.161 N / m in the test 2, 1.223 / N / m (Fig. 1). This means that Cs (resistance value of the dough resistant to mechanical impact up to 8 minutes after kneading) of the high-content rice dough added with gluten enhancer is higher than that of the control, and the dough with added gluten enhancer is excellent. FIG. 1 is a graph showing the Mixolab result of the kneaded product according to the addition amount of the gluten enhancer of the present invention. FIG.

[ Example  2: Using rice flour Rice noodles  Produce]

In this example, gluten and a gluten-enhancing agent were added to a high-content rice to prepare rice flour (Table 3).

Mixed rice ratio Raw material name Input Ratio (%) Production volume Remarks Rice flour 59.29 1005 Modified starch 17.70 300 gluten 11.5 195 Sun salt 1.33 22.5 Gluten enhancer 1.33 22.5 Other materials 8.85 150 Sum 100 1695

The dough of the rice noodles was performed under the conditions of "syrup amount: 50%, kneading time: 12 minutes, rolling: 5 times, cutting: annular type # 16, drying: natural drying".

As a result of the experiment, there was no problem that the sheet was cut off while making the rice flour through the rolling process line. In addition, the rice surface could be made without any mechanical trouble in the rolling process. Fig. 2 is a main photograph of each step for the production of rolled rice flour.

[ Experimental Example  2: Extensibility analysis of buckwheat dough]

 (1) Purpose of experiment

Analysis of the strength and elongation of the kneaded dough by adding gluten and gluten enhancer to high-value buckwheat flour was performed with a texture analyzer

 (2) Experiment contents

  One) Buckwheat  Mixing ratio

Buckwheat mixture ratio Raw material name Input Ratio (%) Production volume Remarks Buckwheat flour 77.22 1500 Modified starch 3.86 75 gluten 11.58 225 Sun salt 1.16 22.5 Gluten enhancer 1.93 37.5 Other materials 4.25 82.5 Sum 100 1,942.5

  2) Buckwheat cotton  Kneading condition

The dough of the buckwheat cotton was carried out under the condition of "Sewage volume: 50%, kneading time: 12 minutes".

  3) Conditions for measuring extensibility of dough

For the measurement of extensibility of the buckwheat dough, the SMS / Kieffer rig was attached to the body of the Texture Analyzer (TA-XT plus, Stable Micro System Ltd., UK) according to the smoothing method using micro-extensigraph. Under the same conditions, TA and Tention Test were used.

Measuring conditions Item Measures Pre-test speed 2.0 mm / sec Test speed 3.3 mm / sec Post-test speed 10.0 mm / sec Distance 25.0 mm Trigger force 5.0 g

As the evaluation items, the increased distance until the dough was cut and the resistance when the dough was broken were measured. These conditions were modified according to the characteristics of the present sample with reference to the smearing method as described above.

  (3) Experimental results

In general, dough made from only high amounts of buckwheat and gluten without using flour could not be measured because the dough sheet was boiled. However, the dough sheet to which the gluten reinforcing agent of the present invention was added was able to measure the extensibility of the dough due to the bonding force in the gluten texture. Table 6 shows the results of comparing the extensibility of wheat flour (control) and high-content buckwheat dough.

Comparison of extensibility of flour dough and high-content buckwheat dough Force (g) Distance (mm) P / E (g / mm) Flour dough 386.725 24.645 15.698 Buckwheat dough 227.300 10.439 21.829

The strength of the high-content buckwheat dough was 227.3g, 58.78% of the dough, and the tensile strength was 10.439mm, which is 42.36% of the dough.

From the above results, it was confirmed that when the gluten enhancer of the present invention is used, there is no problem in manufacturing a high content of buckwheat kneaded product from buckwheat noodles through the rolling process line.

[Example 3: preparation of buckwheat soba using buckwheat flour]

In this Example, gluten and a gluten-enhancing agent were added to a high-boiled buckwheat flour to prepare a buckwheat surface by a rolling process (Table 7).

Buckwheat mixture ratio Raw material name Input Ratio (%) Production volume Remarks Buckwheat flour 77.22 1500 Modified starch 3.86 75 gluten 11.58 225 Sun salt 1.16 22.5 Gluten enhancer 1.93 37.5 Other materials 4.25 82.5 Sum 100 1,942.5

The dough of the buckwheat cotton was carried out under the conditions of "syrup amount: 50%, kneading time: 12 minutes, rolling: 5 times, cutting: annulus # 24, drying: natural drying".

Domestic buckwheat flour was added with up to 35% of buckwheat flour, but there was no buckwheat flour added with more than 35%. However, when 1.93% of the gluten enhancer of the present invention was added, it was possible to produce buckwheat flour containing 77% buckwheat flour without any problem in the rolling process by improving the binding force in gluten. In other words, dried buckwheat noodles could be made without breaking the surface when buckwheat was dried due to the gluten bonding force and the stabilization of the tissue inside the buckwheat surface. Fig. 3 is a main photograph for each process for manufacturing rolled soba bean.

Claims (11)

The rice or buckwheat powder is mixed with water, gluten and gluten enhancer to form a batter,
Wherein the gluten enhancer comprises a fish collagen peptide, calcium or calcium salt, hydroxypropyl methyl cellulose, fat powder and dietary fiber.
The method according to claim 1,
The gluten-
5 to 15% (w / w) of calcium or calcium salt, 15 to 25% (w / w) of hydroxypropyl methyl cellulose, 15 to 25% (w / w) of fish collagen peptide, 15 To 25% (w / w) of dietary fiber, and 35 to 50% (w / w) of dietary fiber.
The method according to claim 1,
The gluten-
Vitamin C < / RTI >
The method of claim 3,
The gluten-
5 ~ 10% (w / w) of fish collagen peptide, 5 ~ 15% (w / w) of calcium or calcium salt, 1-3% (w / w) of vitamin C, hydroxypropyl methyl cellulose 15 ~ (W / w), 25 to 25% (w / w) of a fat powder, 15 to 25% (w / w) of a fat powder and 35 to 50% (w / w) of dietary fiber.
The method according to claim 1,
The calcium or calcium salt may be,
Wherein the composition is calcium alginate.
Fish collagen peptide, and seaweed calcium were mixed and stored for 10 minutes. Then, hydroxypropylmethyl cellulose, fat powder, and dietary fiber were mixed for 2 minutes, and then the fish collagen peptide and calcium alginate mixed beforehand were added thereto. Mixing to prepare a gluten enhancer; And
Adding the water, gluten, and the gluten enhancer to rice or buckwheat flour, and soaking the flour.
delete delete delete A rolled surface produced by cutting the sheet after putting the surface dough composition of claim 1 into a rolling mill and drawing it into a sheet form.
An extruding face produced by extruding the cotton dough composition of claim 1 into an extruder.

Images