KR101840845B1 - Oil fried noodle with hydroxypropyl methylcellulose - Google Patents
Oil fried noodle with hydroxypropyl methylcellulose Download PDFInfo
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- KR101840845B1 KR101840845B1 KR1020150044750A KR20150044750A KR101840845B1 KR 101840845 B1 KR101840845 B1 KR 101840845B1 KR 1020150044750 A KR1020150044750 A KR 1020150044750A KR 20150044750 A KR20150044750 A KR 20150044750A KR 101840845 B1 KR101840845 B1 KR 101840845B1
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- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 title claims abstract description 69
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 title claims abstract description 69
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 title claims abstract description 69
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 title claims abstract description 68
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- 238000012360 testing method Methods 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
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- 102000004169 proteins and genes Human genes 0.000 description 4
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- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 2
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- VOFUROIFQGPCGE-UHFFFAOYSA-N nile red Chemical compound C1=CC=C2C3=NC4=CC=C(N(CC)CC)C=C4OC3=CC(=O)C2=C1 VOFUROIFQGPCGE-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5108—Cellulose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5108—Cellulose
- A23V2250/51088—Other cellulose derivatives
Abstract
The present invention relates to a hot-dip tank containing hydroxypropylmethylcellulose. By containing hydroxypropylmethylcellulose, the amount of oil absorption and free fatty acid content can be reduced, and a low-calorie hot-dip tank can be provided .
Description
More particularly, the present invention relates to a milk fat surface containing hydroxypropyl methylcellulose (HPMC). More specifically, HPMC is added to reduce the amount of oil absorption and free fatty acid content, thereby reducing the sensory taste and reducing the calorie- .
It has been reported that consumption of wheat flour is increasing from the diet centered on rice as westernization of the diet has recently increased and consumption of flour as a whole has reached about 2 million tons per year as the consumption of snack foods other than stock has increased.
In the case of wheat flour, cotton has the second largest market after bread. According to the Food Distribution Yearbook of 2012, domestic market size is reportedly steadily increasing over the past five years. In addition, the cotton is loved by busy modern people because of convenience of cooking, various taste and cheap price.
On the other hand, ramen noodles, which are made by frying noodles in oil, are a favorite food of modern people and are widely used in domestic and overseas markets. Ramen is generally referred to as a hot-water surface which is steamed with steam at 100 ° C and then brewed at a high temperature at a high temperature, using wheat flour, starch, and purified salt as main ingredients. It is one of the processing methods that have been widely used for food in terms of promotion.
However, the surface that has undergone the boiling process is oiled in the inside and has a high fat content. It is also known to be an important factor in adult diseases such as obesity, coronary artery disease and heart disease due to high calorie.
Therefore, in recent years, there have been a lot of researches to develop a product having a reduced fat content by applying a technology to produce a yuangmyeon surface.
The present invention is to develop a hot-dip tank having reduced oil absorption using hydroxypropyl methylcellulose (HPMC).
In order to achieve the above object, the present invention relates to a process for producing a cotton dough comprising preparing a cotton dough from a cotton dough and frying it with oil, wherein the flour mixture comprises wheat flour and hydroxypropyl methylcellulose (HPMC) Wherein the HPMC-containing fluidized bed surface is provided.
The hydroxypropyl methylcellulose (HPMC) used in the present invention is also referred to as Hypromellose, and is a yellowish or white fibrous powder or granule, which is odorless. Such hydroxypropylmethylcellulose swells in water to produce a mucilage suspension, such as clear opal, which is insoluble in alcohol or ethanol. Also, it has hygroscopicity and the pH is 5.0 to 8.0, and it changes from a sol to a gel by heating and cooling. In the present invention, HPMC having the above-mentioned characteristics was added to the pastry dough to produce the oil bath surface, and as a result, the oil absorption amount was reduced, and the present invention was completed.
On the other hand, in the HPMC-containing grooved surface of the present invention, the flour mixture preferably contains 0.1 to 10% by weight, more preferably 0.5 to 5.0% by weight, of hydroxypropyl methylcellulose.
In the HPMC-containing bath surface of the present invention, the HPMC preferably has an intrinsic viscosity of 4,000 to 100,000 mPa · s.
In addition, in the HPMC-containing tubular surface of the present invention, the surface is preferably subjected to steam treatment for 2 to 8 minutes before frying.
The oil bath surface containing hydroxypropylmethylcellulose of the present invention can reduce oil absorption and free fatty acid content, reduce flavor and provide a low-calorie oil bath surface.
FIG. 1 is a graph showing changes in oil absorption as the concentration of HPMC (0.5, 1.5, 3.0, 5.0% (w / w)) and the intrinsic viscosity (CN100, CN4000, CN100000) increase.
Figure 2 is a graph showing changes in free fatty acid content with increasing concentrations of HPMC (0.5, 1.5, 3.0, 5.0% (w / w)) and intrinsic viscosity (CN100, CN4000, CN100000).
FIG. 3 is a graph showing changes in oil absorption due to changes in the self viscosity (CN100, CN4000, CN100000) of HPMC when the apparent viscosity (low apparent viscosity, high apparent viscosity) of the bath surface is the same (* p < ** p < 0.05, *** p < 0.05).
4 is a graph showing changes in free fatty acid content with changes in the intrinsic viscosities (CN100, CN4000, CN100000) of HPMC when the apparent viscosity (low apparent viscosity, high apparent viscosity) of the bath surface is the same (* p < 0.05 , ** p < 0.05, *** p < 0.05).
Fig. 5 shows confocal microscopic photographs of lipid spheres according to changes in HPMC viscosity (CN100, CN4000, CN100000) when the apparent viscosity of the bath surface (low apparent viscosity, high apparent viscosity) (1024 x 1024 pixels, pixel size is 246.03 nm).
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
[Example 1: Preparation of a bath surface containing hydroxypropyl methylcellulose (HPMC)
In the present example, a process for producing a hot melt surface containing hydroxypropyl methylcellulose (HPMC) was conducted.
The HPMC-containing fat bath surface was designated as' Kim, Y., Kim, Y., Bae, I. Y., Lee, H. G., Hou, G. G., & Lee, S. Utilization of preharvest-reduced apple powder as an oil barrier for instant fried noodles. LWT-Food Science and Technology, 53 (1), 2013, 88-93 '.
49.35 g, 49.25 g, 48.5 g and 47.5 g 'of wheat flour were prepared, and hydroxypropyl methylcellulose (HPMC) CN100 having a viscosity of 100 mPa.s, 4000 mPa.s, 100000 mPa.s , CN4000, and CN100000 were prepared by 0.25 g, 0.75 g, 1.5 g, and 2.5 g, respectively, for each viscosity, and were mixed with the flour in order to prepare a flour mixture.
Twelve samples were prepared by mixing 12 wheat flour mixtures, 19.5 ml of water and 0.75 g of salt, respectively, in which wheat flour and HPMC were mixed by viscosity, and then kneaded using a kneader (Kitchen Aid, St. Joseph. MI, USA) And mixed for 1 minute at 'speed 1'. After that, the dough was scratched off one time and further kneaded for 2 minutes at 'speed 1'.
Thereafter, the dough was spread to a thickness of 1.5 mm using a sifter (Bestknife, China) and cut into 4 mm × 10 cm. The cut side was steamed on boiling water for 5 minutes and then fried in soybean oil at 150 ° C for 50 seconds. Thereafter, the mixture was allowed to stand at room temperature for 1 hour and lyophilized to prepare a bath surface containing each of the flour mixtures having the twelve conditions as shown in Table 1 below.
[Experimental Example 1: Measurement of oil absorption amount on the oil bath surface]
In this experimental example, the oil absorption amounts of the twelve oil bath surfaces prepared in Example 1 were measured.
Each of the twelve bath surfaces prepared in Example 1 was grinded and filtered through a mesh of 100 mesh. Soxhlet extraction using an ether according to the American Society of Analytical Chemistry (AOAC, 2005) The oil absorption amount was measured.
As a result of the experiment, there was no significant difference in the concentration of CN100 in the oil bath surface compared to the control group at all concentrations.
On the other hand, in the case of the oil bath surface containing CN100000, the oil absorption amount of the oil bath surface was most effectively decreased. Next, the oil bath surface containing CN4000 showed a high oil absorption reduction effect after the oil pan containing CN100000. In addition, as the content concentration of HPMC increases, the amount of oil absorption decreases (FIG. 1). FIG. 1 is a graph showing changes in oil absorption as the concentration of HPMC (0.5, 1.5, 3.0, 5.0% (w / w)) and the intrinsic viscosity (CN100, CN4000, CN100000) increase.
[Experimental Example 2: Measurement of Free Fatty Acid Content of Yu-Pang Surface]
In this experimental example, the content of free fatty acid in the twelve kinds of the oil-sour planes prepared in Example 1 was measured.
The content of free fatty acids in the yams was measured by the method of Versantvoort, CH, Oomen, AG, Van de Kamp, E., Rompelberg, CJ, & Sips, AJ Applicability of an in vitro digestion model in assessing the bioavailability of mycotoxins from food. Food and Chemical Toxicology, 43 (1), 2005, 31-40. And 'Hur, SJ, Lim, BO, Park, GB, & Joo, ST Effects of various fiber additions on lipid digestion during in vitro digestion of beef patties. The method of Journal of food science, 74 (9), 2009, C653-C657. 'Was modified and measured as follows.
In order to measure the free fatty acid content by fat digestion, the amount of the sample used in the experiment was adjusted to the same amount as that of the control (control) of 5 g. The duodenal fluid was prepared by dissolving 9.0 g of pancreatin, 1.0 g of bovine serum albumin (BSA) and 1.5 g of lipase in 1 L of distilled water and adjusting the pH to 8.1 ± 0.2. The bile solution was prepared by dissolving 1.8 g of BSA and 3.0 g of bile acid in 1 L of distilled water to adjust the pH to 8.2 ± 0.2.
The prepared duodenal juice and bile juice were homogenized for 2 hours, and the 12 kinds of the hot water baths prepared in Example 1 were boiled in 50 ml of boiling water for 3 minutes. Then, 12 ml of the duodenum and 6 ml of the bile solution were mixed as in the small intestine, added to the above-mentioned bath surface, and reacted at 37 ° C and 100 rpm for 2 hours to measure the content of free fatty acid.
As a result of the experiment, it was confirmed that the content of free fatty acid decreases as the content of HPMC is increased. In addition, it was confirmed that the content of free fatty acids decreased in the order of the control group, CN100, CN4000 and CN100000 depending on the viscosity of HPMC (Fig. 2). Figure 2 is a graph showing changes in free fatty acid content with increasing concentrations of HPMC (0.5, 1.5, 3.0, 5.0% (w / w)) and intrinsic viscosity (CN100, CN4000, CN100000).
From these results, it was found that the higher viscosity of HPMC inhibits lipid digestion, and it can be deduced that HPMC acts as a physical barrier and inhibits enzymatic hydrolysis.
Based on these results, we investigated the apparent viscosity effect in the following experiment to determine whether the viscosity of HPMC is a major factor in the suppression of oil absorption and lipid digestion.
[Experimental Example 3: Measurement of cooking time and fracture stress]
In this experimental example, the optimum cooking time and breaking stress of the twelve kinds of the squeezed surfaces prepared in Example 1 were measured.
The optimum time for the cooking of the yam-myeon is' Oh, N. H., Seib, P. A., Deyoe, C. W., & Ward, A. B. Noodles. I. Measuring the textural characteristics of cooked noodles. Cereal Chemistry. 62 (6), 1983, 431-436.
8 g of each of the twelve kinds of the hot-dip pan prepared in Example 1 was boiled in a beaker containing 250 ml of boiling water.
The titration time was measured by checking the time between the two slide glasses at the point where the white portion disappears and becomes completely transparent when the boiled water bath surface is pressed.
In addition, the fracture stresses of the bath surface are described in Oh, N. H., Seib, P. A., Deyoe, C. W., & Ward, A. B. Noodles. I. Measuring the textural characteristics of cooked noodles. Cereal Chemistry. 62 (6), 1983, 431-436. Oh, N. H., Seib, P. A., Ward, A. B., & Deyoe, C. W. Noodles IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles. Cereal Chem, 62 (6), 1985, 441-446. And Park, C., Hong, B. H., & Baik, B. K. Protein quality of wheat is desirable for making fresh white salted noodles and its influences on texture and texture of noodles. (Texture Analyzer, TA-XT2i, Stable Micro System, Haslemere, UK) using the method of Cereal chemistry, 80 (3), 2003, 297-303. 'post-test speed' was measured at 2.0 and 10.0 mm / s, 'trigger type' was measured at 'bottom', and test mode was measured at 'compression'. The measurement results are shown in Table 2 below.
Content concentration (%, w / w)
Note: Numbers with different characters in the same column mean significantly different ( p <0.05).
Experimental results showed that the optimum cooking time increased with HPMC viscosity, but there was no difference according to the concentration of CN100. The cooking time was increased significantly from the concentration of 1.5% (w / w) for the CN4000 containing oil bath, and the cooking time increased from 0.5% (w / w) for the oil bath containing CN100000 .
The fracture stress was similar to that of the control group without any significant difference in the concentration of CN100 in the same way as the result of the optimum cooking time. In the case of CN4000 and CN100000, w / w) concentration.
[ Experimental Example 4: Preparation of a Yu-Tang Sole having the Same Apparent Viscosity]
In this Experimental Example, an attempt was made to produce a bath having the same apparent viscosity.
To the HPMC its viscosity were added to the flour at various concentrations shown in each of 100 mPa · s, 4000 mPa · s, 100000 mPa · s in, to the CN100, CN4000, CN100000 Table 3, the shear rate (shear rate) 50 s - 1 to produce an apparent viscosity of 1 Pa · s or 10 Pa · s. In the following experiment, '1 Pa · s' is defined as a low apparent viscosity and '10 Pa · s' is expressed as a high apparent viscosity.
At this time, the apparent viscosity of the bath surface was measured by a controlled strain rheometer after grinding the bath surface with a 100 mesh sieve and measuring the shear rate of 0.1 to 100 s -1 , law model '.
(Low apparent viscosity)
(High apparent viscosity)
Note: Numbers with different characters in the same row mean significantly different ( p <0.05).
[Experimental Example 5: Measurement of Oil Absorption Rate of a Same Apparent Viscosity in a Yu-
In this Experimental Example, the oil absorption amount of the oil bath surface having the same apparent viscosity (low apparent viscosity, high apparent viscosity) was measured to determine whether the viscosity of HPMC itself affects the oil absorption amount.
The oil absorption was measured by grinding each of the bath surfaces prepared in Experimental Example 4 and filtering it through a 100-mesh sieve, followed by Soxhlet extraction using an ether according to the American Society of Analytical Chemistry (AOAC, 2005) .
As a result of the experiment, it was confirmed that the oil absorption amount was not decreased at the lower apparent viscosity, in the case of the control panel, the oil pan containing CN100 and the oil pan containing CN4000, and the oil absorption decreased at the oil pan containing CN100000. Also, in 'high apparent viscosity', the oil bath surface containing CN4000 and the oil bath surface containing CN100000 showed an oil absorption reduction effect as compared with the control group.
Therefore, it can be deduced that HPMC with higher degree of polymerization (DP) shows better oil absorption reduction effect. In other words, despite the same apparent viscosity, the oil absorption of CN100000-containing oil baths was found to be lower than that of the other oils. This result was inferred to be attributed to the higher degree of polymerization.
Thus, it can be concluded that the oil absorption is more closely related to the viscosity of HPMC itself than the apparent viscosity of the bath surface itself (FIG. 3). FIG. 3 is a graph showing changes in oil absorption due to changes in the self viscosity (CN100, CN4000, CN100000) of HPMC when the apparent viscosity (low apparent viscosity, high apparent viscosity) of the bath surface is the same (* p < ** p < 0.05, *** p < 0.05).
[Experimental Example 6: Measurement of Free Fatty Acid Content of Yu-Pang Sauce with the Same Apparent Viscosity]
In this experimental example, the content of free fatty acid in the oil bath surface having the same apparent viscosity (low apparent viscosity, high apparent viscosity) was measured to determine whether the viscosity of HPMC itself affects the inhibition of lipid digestion.
'Versantvoort, CH, Oomen, AG, Van de Kamp, E., Rompelberg, CJ, & Sips, AJ Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food and Chemical Toxicology, 43 (1), 2005, 31-40. And 'Hur, SJ, Lim, BO, Park, GB, & Joo, ST Effects of various fiber additions on lipid digestion during in vitro digestion of beef patties. The method of Journal of food science, 74 (9), 2009, C653-C657. 'Was modified and measured as follows.
In order to measure the free fatty acid content by fat digestion, the amount of the test group used in the experiment was adjusted to be equal to the oil absorption of 5 g of the control (control). The duodenal fluid was prepared by dissolving 9.0 g of pancreatin, 1.0 g of bovine serum albumin (BSA) and 1.5 g of lipase in 1 L of distilled water and adjusting the pH to 8.1 ± 0.2. The bile solution was prepared by dissolving 1.8 g of BSA and 3.0 g of bile acid in 1 L of distilled water to adjust the pH to 8.2 ± 0.2.
The prepared duodenal juice and bile juice were homogenized for 2 hours, and the bath surface prepared in Experimental Example 4 was boiled in 50 ml of boiling water for 3 minutes. Thereafter, 12 ml of duodenum and 6 ml of bile were mixed and added to the sample of the bath surface as in the small intestine, followed by reaction at 37 ° C and 100 rpm for 2 hours, and the content of free fatty acid was measured.
As a result, the free fatty acid content of HPMC decreased significantly at lower apparent viscosity compared to the control group. The free fatty acid content was also significantly decreased at higher apparent viscosity and it was confirmed that the control group> CN4000 = CN100> CN100000 decreased in order. At this time, the fat surface containing CN100000 showed low free fatty acid content in both low apparent viscosity and high apparent viscosity, showing the greatest effect of inhibiting lipid digestion (FIG. 4). 4 is a graph showing changes in free fatty acid content with changes in the intrinsic viscosities (CN100, CN4000, CN100000) of HPMC when the apparent viscosity (low apparent viscosity, high apparent viscosity) of the bath surface is the same (* p < 0.05 , ** p < 0.05, *** p < 0.05).
From these results, it was confirmed that the viscosity of HPMC itself is more influential on the inhibition of lipid digestion than the apparent viscosity.
[Experimental Example 7: Measurement of Fat Sphere Size of the Yu-Pang Sauce with the Same Apparent Viscosity]
In this Experimental Example, the fat pore size was measured using the same bath having the same apparent viscosity prepared in Experimental Example 4. The pre-digestion and post-digestion fat of Experimental Example 6 was subjected to confocal microscopy using 'Nile red' and '488-nm argon laser line' . At this time, the pinhole size was 95.54 mu m.
Experimental results showed that the size of lipid sphere became smaller after digestion compared with that before lipid digestion. However, it was confirmed that the lipid sphere size of the control group was smaller than that of the HPMC-containing fat bath surface. In addition, when comparing the oil bath surfaces containing CN100 and CN4000, the oil sump size of the oil bath surface containing CN100 was smaller and the oil sphere size was relatively small at lower apparent viscosity at higher apparent viscosity (Fig. 5). Fig. 5 shows confocal microscopic photographs of lipid spheres according to changes in HPMC viscosity (CN100, CN4000, CN100000) when the apparent viscosity of the bath surface (low apparent viscosity, high apparent viscosity) (1024 x 1024 pixels, pixel size is 246.03 nm).
From the above results, it can be deduced that the high viscosity of HPMC itself affects the decrease of fat digestibility in the hot water surface.
[Experimental example 8: Measurement of cooking time and fracture stress of the melt surface having the same apparent viscosity]
In this Experimental Example, the optimum cooking time and breaking stress of the hot melt surface having the same apparent viscosity prepared in Experimental Example 4 were measured.
The optimum time for the cooking of the yam-myeon is' Oh, N. H., Seib, P. A., Deyoe, C. W., & Ward, A. B. Noodles. I. Measuring the textural characteristics of cooked noodles. Cereal Chemistry. 62 (6), 1983, 431-436.
8 g of the same boiling water surface having the same apparent viscosity prepared in Experimental Example 4 was added to a beaker containing 250 ml of boiling water.
The titration time was measured by checking the time between the two slide glasses at the point where the white portion disappears and becomes completely transparent when the boiled water bath surface is pressed.
In addition, the fracture stresses of the bath surfaces of the bath surfaces are also described in Oh, N. H., Seib, P. A., Deyoe, C. W., & Ward, A. B. Noodles. I. Measuring the textural characteristics of cooked noodles. Cereal Chemistry. 62 (6), 1983, 431-436. Oh, N. H., Seib, P. A., Ward, A. B., & Deyoe, C. W. Noodles IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles. Cereal Chem, 62 (6), 1985, 441-446. And Park, C., Hong, B. H., & Baik, B. K. Protein quality of wheat is desirable for making fresh white salted noodles and its influences on texture and texture of noodles. (Texture Analyzer, TA-XT2i, Stable Micro System, Haslemere, UK) using the method of Cereal chemistry, 80 (3), 2003, 297-303. 'post-test speed' was measured at 2.0 and 10.0 mm / s, 'trigger type' was measured at 'bottom', and test mode was measured at 'compression'. The measurement results are shown in Table 4 below.
Note: Numbers with different characters in the same column mean significantly different ( p <0.05).
Experimental results show that for both low apparent viscosity and high apparent viscosity, the CN100000 sample with a higher DP value has a significantly longer optimum cooking time than the lower sample. However, in the case of the oil bath surface containing CN100, there was no difference in the low apparent viscosity and the high apparent viscosity from the control group. From the above experiment, it can be deduced that the cooking time increases as the viscosity of HPMC itself increases.
The fracture stresses were not different from the control group at low apparent viscosity, regardless of the viscosity of HPMC itself. However, at higher apparent viscosity, the fracture stress tended to increase in the case of the CN 4000 - containing bath surface and CN 100000 - containing bath surface compared to the control. Therefore, it can be deduced that the high viscosity of HPMC itself affects the increase of the fracture stress in the bath surface at the higher apparent viscosity.
Claims (4)
The flour mixture is composed of wheat flour and hydroxypropyl methylcellulose (HPMC)
The flour mixture contains 3 to 5% by weight of hydroxypropyl methylcellulose,
The hydroxypropyl methylcellulose has a viscosity of 100,000 mPa,,
Wherein the oil absorption amount is reduced and the effect of inhibiting fat digestion is enhanced.
In this case,
Wherein the steam treatment is performed for 2 to 8 minutes before frying.
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