KR101857274B1 - Process of producing spaghetti with wheat flour using multi-extrusion - Google Patents

Abstract

The present invention relates to a method for producing spaghetti raw noodles, comprising the steps of: mixing a common wheat flour, acetic acid starch, corn starch, egg white, egg yolk, whey, cinnar, freimol and water to form a dough; And molding the surface of the dough by multi-step extrusion.
The spaghetti noodles according to the present invention can be obtained by replacing the existing durum wheat flour with expensive wheat flour instead of expensive durum wheat flour, and can be manufactured at a cost competitive level by adding a variety of raw materials and using multi-stage extrusion technology, Spaghetti Spaghetti noodles with the texture of the surface can be provided. In addition, the spaghetti noodles are expected to satisfy the expectation of consumers' taste and quality, thereby enabling the domestic spaghetti noodle product market.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing spaghetti noodles using conventional wheat flour and multi-

The present invention relates to a method for producing spaghetti raw noodles, comprising the steps of: mixing a common wheat flour, acetic acid starch, corn starch, egg white, egg yolk, whey, cinnar, freimol and water to form a dough; And molding the surface of the dough by multi-step extrusion.

In modern society, there is an increasing demand for a simple formula that can be substituted for stocks due to busy daily life. The annual per capita consumption of wheat is second only to rice, and the percentage of processed food using wheat is the highest at 33.9%. In recent years, the population of Korea enjoys and uses the food of various countries with the change of the social environment and the lifestyle. Therefore, the food culture centering on Western cuisine has developed rapidly, and among them, The proportion is very high. For domestic consumers, Italian spaghetti is perceived to be as comfortable and friendly as noodles, and the proportion of pasta in noodle sales is increasing. In addition, whole wheat pasta is popular with consumers who are considering health consciousness, and the pasta-related market is expected to grow steadily every year, as manufacturers are upgrading the material level to meet the demands of consumers who are seeking to become more sophisticated.

Spaghetti is usually produced and distributed in the form of noodles and dry noodles. In the western and northern regions of the country, the use of fresh and tasty soft-noodle spaghetti is common. In the case of Japan, which has a lot of cotton consumption, the noodle market has already formed a mature stage market. Noodles are mainly sold for commercial use, and demand for general households is increasing due to the simplicity of cooking, excellent quality and price competitiveness. In Korea, spaghetti noodles, which should be refrigerated, are preferred by enthusiasts who are seeking higher quality and flavor. Although the market size is still small, the interest of the public is increasing. As more people are looking for pasta to enjoy different tastes from oriental noodle dishes, the market trend is to prefer chilled spaghetti, which is richer and less processed than real dried pasta. As the awareness of ramen as an anti-wellness food has expanded, the development and consumption of various noodle products such as udon, cold noodle, kalguksu, and Chinese noodles have been on the rise. Among them, spaghetti has a production status of about 20%, and the size of the noodle market is increasing every year. Spaghetti noodles have a short cooking time. The noodles have a short market time and smooth taste. They can enhance various colors, shape and nutrition according to the addition of the ingredients.

The currently marketed spaghetti noodles are manufactured using semolina, which is made by grinding a durum wheat embryo with a lot of gluten, and it is disadvantageous that the expensive price of durum wheat and the distribution difficulty . In addition, most of the spaghetti noodles currently distributed domestically are imported finished products made of DURUM wheat. Also, in case of domestic products, spaghetti noodles made with imported DURUM wheat are circulated. . In addition, spaghetti consumption in the form of a dry surface occupies the majority because of convenience of storage and distribution. This is because domestic noodle technology can not produce the texture of Italian spaghetti that consumers want. Therefore, if you develop noodle spaghetti using ordinary flour instead of expensive durum wheat, this could be a cost-effective product that reflects consumer convenience and trends.

DISCLOSURE OF THE INVENTION The present inventors have found that, in order to solve the problems of the related art, the present inventors have succeeded in replacing the expensive durum wheat flour with domestic ordinary wheat flour, adding a variety of raw materials and then producing a spaghetti noodle having properties similar to those of a commercial spaghetti noodle using a multi- Completed.

Accordingly, it is an object of the present invention to provide a method for producing spaghetti noodles using a general wheat flour and a multi-stage extrusion technique.

It is another object of the present invention to provide spaghetti noodles produced by the above-described method.

However, the technical problem to be solved by the present invention is not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention provides a method for producing spaghetti noodles, comprising the steps of:

a) mixing dough, acetic acid starch, corn starch, egg white, egg yolk, whey, cinnabar, freimol, and water to form a dough; And

b) shaping the surface of the dough through multi-stage extrusion.

In one embodiment of the present invention, the dough comprises 45-50% by weight of a high strength, 3-7% by weight of acetic acid starch, 5-10% by weight of corn starch, 1-3% by weight of egg white, 0.5-2% -5 wt.%, 0.05-1 wt.% Cresol, 1-3 wt.% Freimol, and 25-30 wt.% Water.

In another embodiment of the present invention, the dough comprises 1-5 wt% of gluten, 1-5 wt% of tablet salt, 0.05-0.1 wt% of gardenia yellow, 0.5-1 wt% of alcohol, and 0.1-0.5 wt% of acidulant P Can be further mixed.

In another embodiment of the present invention, the multi-stage extrusion can be performed under the conditions of a multi-stage extrusion temperature of 80-100 DEG C, and a multi-stage extrusion pressure of 5-6 stages.

Further, the present invention provides spaghetti noodles produced by the above-mentioned production method.

The spaghetti noodles according to the present invention can be obtained by replacing imported durum wheat, which has been used in the past, with conventional wheat flour, and thus can be secured in price competitiveness. Various kinds of raw materials are added and manufactured using multi- Spaghetti Spaghetti noodles with the texture of the surface can be provided. In addition, the spaghetti noodles are expected to satisfy the expectation of taste and quality of consumers, thereby activating the domestic spaghetti noodle product market.

Fig. 1 shows the results of sensory evaluation of AA spaghetti noodles, commercial Semolina noodle spaghetti, and commercial Semolina noodle spaghetti, which are set to add a strong ingredient as a general flour.
FIG. 2 shows the results of sensory evaluation on the spaghetti noodles of the four formulations (AA, BA, BB, and BC) prepared by varying the addition amount of the nitric acid starch.
Fig. 3 is a photograph showing the turbidity of cooked water of spaghetti noodles (BC, DA) prepared with or without addition of ingredients such as corn starch, cynic, and freimol.
Fig. 4 shows the results of sensory evaluation of spaghetti noodles prepared with two different formulations (GA, GB) prepared by varying the addition amount of starch and egg white.
FIG. 5 shows the results of sensory evaluation on spaghetti noodles of six combinations (FA, FB, FC, FD, GA, and GB) prepared by varying the addition amounts of starch and egg white.
Fig. 6 shows the results of sensory evaluation on the spaghetti noodles of the four ingredients (GA, HA, HB, and HC) prepared by varying the addition amount of egg yolk.
Fig. 7 shows the results of sensory evaluation on spaghetti noodles of five different combinations (HA, IA, IB, IC, and ID) prepared by varying the addition amount of whey.
Fig. 8 is a graph showing the relationship between FB and GA in Examples 5-1 and 5-3 and the spaghetti raw noodles (FB, FB90, FB100, GA, GA90 and GA100) prepared by setting the multi- ) Of the sensory test.
Fig. 9 is a graph showing the results of measurement of spaghetti raw noodles (IA70, IA80, IA90, IB70, IB80, IB80) prepared by setting the multi-stage extrusion temperatures for the optimum mixing ratios IA and IB shown in Example 7-3 to 70 DEG C, 80 DEG C, And IB90). ≪ / RTI >
10 is a photograph showing that the substrate is adjusted to adjust the speed of the cotton applicator and the amount of the dough is differently passed through the charging port by the cotton applicator speed when the dough is put into the cotton charging slot.
FIG. 11 is a graph showing the sensory evaluation on the spaghetti noodles prepared by setting the speed of the cotton injector to the IB formulation finally determined through Example 8, which is different from A: 5-6, B: 6-7, or C: The results are shown.
Fig. 12 shows the results of observation of the surface structure (A) before cooking and the surface structure (B) after preparation of the spaghetti noodle prototype prepared in the example of the present invention and the control group Semolinia noodles prepared by the method of the present invention with a scanning electron microscope.
Fig. 13 shows the results of observation of the spice-type noodle prototype prepared in the example of the present invention and the pre-cooked cross-sectional structure of the commercial semolina roasted surface as a control group with a scanning electron microscope.
Fig. 14 shows the results of scanning electron microscope observation of the cross-section structure of the spaghetti noodle prototype prepared in the example of the present invention and the cooked semolina roasted surface as a control group.
Fig. 15 is a graph showing the viscosity of the spaghetti noodle prototype prepared in the example of the present invention and the viscosity of the commercial Shemolina noodles and the strong noodles of the control group.

The present invention relates to a method for producing spaghetti noodles using conventional wheat flour and multi-stage extrusion techniques.

Accordingly, the present invention provides a method for producing a dough comprising mixing a high-strength ingredient, a nitric acid starch, a cornstarch, an egg white, an egg yolk, a whey, a cynthia, a furimol, and water to form a dough; And molding the surface of the dough through a multi-step extrusion. The present invention also provides a method for producing spaghetti noodles.

The term " multi-stage extrusion technology " used in the present invention means the use of a multi-stage extruder for producing various types of noodles using cereals having poor viscoelasticity such as brown rice and barley. The multistage extruder used in the present invention is provided with a heating unit and a cooling unit in a part of a screw housing of a noodle making apparatus, and the screw housing is heated by the heat transmitted through the heating unit to improve the cohesion of low viscoelasticity grains kneaded in the screw housing The dough is kneaded in the screw housing through a cooling part of a part of the screw housing, so that the shape of the noodle is uniformly uniformed during extrusion so that a highly viscous noodle is produced. In the present invention, the spaghetti noodles are prepared under the conditions of the multi-stage extrusion temperature of 80-100 ° C and the multi-stage extrusion pressure of 5-6 stages of the multi-stage extruder, but the present invention is not limited thereto.

The dough of the present invention may contain 45 to 50% by weight of a high-strength component, 3-7% by weight of acetic acid starch, 5-10% by weight of corn starch, 1-3% by weight of egg white, 0.5-2% 0.05-15 weight% of water, 1-5 weight% of gluten, 1-5 weight% of tablet salt, 0.05-0.1 weight of gardenia yellow %, 0.5-1% by weight of the alcohol, and 0.1-0.5% by weight of the acidulant P may be further mixed, but not limited thereto.

As used herein, the term " high protein " means a wheat flour obtained from a hard wheat and containing about 40% of gluten, which is an insoluble protein present in cereals. Protein is about 11-13% and is mainly used to make bread.

As used herein, the term " starch " means a polysaccharide produced by the condensation of glucose (D-glucose), which is widely found in plants having chlorophyll and is synthesized by photosynthesis of plants and exists in the form of particles. The acetic acid starch of the present invention is a kind of modified starch, which means that the dry film is transparent, glossy, and has a high flexibility and is excellent in compatibility with other organic polymers, and therefore, is a food additive for most edible products.

The term " egg white " as used in the present invention is composed of about four layers surrounding egg yolk, about 60% of eggs, and the main ingredient is protein, accounting for about 10% of egg white. Egg white protein is widely used for dried egg whites and frozen egg whites, confectioneries, dairy products, and noodles, because it is easy to change into a coagulant gel by heat or alkali and also has excellent foaming and emulsifying properties.

As used herein, the term " egg yolk " is a spherical body surrounded by an egg yolk film that accounts for about 30% of the eggs. Most of the egg yolk proteins are lipoproteins and have low density lipoprotein (LDL), livetin, phosvitin and high density lipoprotein (HDL) as well as riboflavin (riboflavin) and the egg yolk riboflavin binding protein to make a complex is the main constituent protein. Egg yolk is gelled by freezing other than heating, acid and alkali, and is good in foaming and emulsifying properties, and is used for confectionery, ice cream, mayonnaise and the like because of these properties.

The term " whey " as used in the present invention means a protein-rich mixture having various functional, nutritional and physiologically active functions. It has been reported that it is rich in branched chain amino acid and tryptophan and has various functions such as sports nutrition product, prevention effect of colorectal cancer, cholesterol regulation, and immunity enhancement. Because of its excellent nutritional value and physical properties, whey protein, which is widely used, has recently attracted attention as a material for production of physiologically active peptides, and studies for this have been actively conducted worldwide.

The term " freimol " used in the present invention means an emulsified vegetable oil, and an emulsifier used in the production of noodles and breads made from flour for improving the quality of the product.

In another aspect of the present invention, the present invention provides spaghetti noodles prepared by the above-described method.

The spaghetti noodles of the present invention were prepared through an optimal compounding ratio and a multi-stage extrusion technology setting process through the following examples.

In one embodiment of the present invention, spaghetti noodles were prepared by adding high-strength, high-strength and gravity-content mixed ingredients and gravity-added ingredients to determine the type of general wheat flour, and texture of the surface was measured. As a result, the highest hardness was obtained in the case of spaghetti noodles mixed with high-protein alone, and the best evaluation was also obtained in the sensory test comparing with the above-mentioned mixture of Semolina and spaghetti. Therefore, based on the blending ratio using common wheat flour And the experiment was performed to set various additive amounts (see Example 2).

In another embodiment of the present invention, in order to improve the quality of spaghetti noodles, the experiment was conducted to improve the amount of starch added to the spaghetti noodle, , Egg yolk, egg yolk, and whey protein were added to prepare an optimum mixing ratio for improving texture and preventing the release of superfine starch (see Examples 3 to 7).

In another embodiment of the present invention, the temperature and pressure of the multi-stage extrusion technique were set and the final spaghetti raw surface composition ratio was determined in order to prepare spaghetti noodles having surface starch leaching inhibition and commercial spaghetti dry surface properties (Examples 8 and 9 Reference).

In another embodiment of the present invention, spaghetti noodles were produced as prototypes according to the conditions set forth in the above examples, and scanning electron microscope observation, dough characteristic verification, and cooking characteristic verification were performed. As a result, it was confirmed that the spaghetti noodle prototype of the present invention had properties similar to those of commercial spaghetti noodles and was likewise preferred (see Example 10).

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the following examples.

[Example]

Example  1. Preparation and method of experiment

1-1. Experimental material

Wheat flour was powdered with high strength and gravity, and salt was purified (salt of one week) with a purity of 99% or more. Cornstarch, acetic acid starch, gluten, egg white powder, gardenia yellow, cynthia, freimol, alcohol, and acidulant were supplied by Dongsung Foods Co., Ltd.

1-2. Manufacture of spaghetti

All the powder materials were put into a kneader (Kitchen Aid, model 5KPM50, USA), pre-mixed for 5 minutes in step 2, added with liquid material, kneaded for 6 minutes in step 4 and 4 minutes in step 2. The finished dough was prepared with noodle spaghetti using a domestic pasta maker (Imperia, SP-150, Italy). The roll spacing was gradually reduced from 6 to 2 rolls, and the spaghetti noodles were prepared in duplicate at the final roll interval of 2, which was used as a sample for this experiment.

1-3. Turbidity measurement

After cooling at room temperature, the absorbance was measured at 675 nm using a spectrophotometer (BioTek Instruments, Winooski, VT, USA). The control (commercial spaghetti) was cooked for 8 minutes in the same manner and absorbance was measured by the same method.

1-4. Texture measurement

Mechanical properties were measured by texture profile analysis (TPA) using a Texture Analyzer (TA-XT2i, England). 50 g of raw noodles were placed in 500 ml of distilled water, cooked at 100 ° C for optimal cooking time, sieved, rinsed in cold water for 10 seconds, and left to dry for 1 minute. After boiling, one side of spaghetti noodles was fixed on a platform with a length of 50 mm and then repeated five times to obtain a mixture of hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness chewiness) were measured and expressed as an average value.

1-5. Sensory test

The sensory test was conducted by 30 graduate students of Chung - Ang University and evaluated by the same questionnaire using the 5 - point scale. I like it very much: 5 points, I do not like it and I do not like it: 3 points, I hate it very much: 1 point. Samples were prepared by adding 50 g of raw noodles to 500 ml of distilled water, cooking them at 100 ° C for the optimal cooking time, rinsing them in cold water for 10 seconds, sieving them for 1 minute, and 5 g each in a white dish. After rinsing, rinse mouth with water before evaluating the next sample.

1-6. Expert and general consumer sensory testing

Expert sensory tests were conducted by 20 trained panelists with an average age of 30 years or older who had at least 10 years of hotel cook experience and experience cooking aquaculture. The general consumer sensory test was conducted in the 20 ~ 40s age group of spaghetti , And 100 panelists were selected.

Samples were presented to each panelist to ensure that all samples were rated the same number of times. Samples were cut evenly and the surface of the pasta was served on a white plate for panelists to observe. The samples were then evaluated by rinsing the mouth with water after eating one sample. At this time, the evaluation contents used for each item are the yellow color of the appearance (color of the surface), the flavor is the cooked pasta smell, the taste is the delicate taste, the texture is hardness, chewiness and springiness ). Overall acceptability was assessed by examining the degree of harmonization of the four items. The 7 point scaling method was used and the term limits were shown on both sides to increase the strength of the characteristic from left to right.

1-7. Multi-stage extruder

Multistage extrusion of spaghetti noodles was performed using various multi-stage extruded noodle machines manufactured by Boram ENG Co., Ltd. This is a device for producing various types of noodles by using cereal having low viscoelasticity such as brown rice and barley. In particular, when producing noodles by pulverizing cereal having low viscoelasticity such as brown rice or barley, So that it has been very difficult to manufacture noodles. Therefore, in the multi-stage extruder used in this embodiment, the heating unit and the cooling unit are provided in a part of the screw housing of the noodle making apparatus, and the heat of the screw housing is heated by the heat transmitted through the heating unit, And the kneaded dough is kneaded in the screw housing through a cooling part of a part of the screw housing so that the shape of the noodle is uniformly uniformly formed during extrusion so that a highly viscous noodle is produced. to be.

1-8. Grading property measurement

25 ml (0.1 ml) of distilled water was added to each 3.5 g of durum wheat, common wheat flour, and noodles flour mixture, and uniformly stirred 20 times with a constant force on a plastic rotary shaft to prepare a sample. The mixture was stirred at a high speed for 1 minute in a quick viscometer adjusted to 50 ° C and then heated to 95 ° C while increasing at 12 ° C per minute. The mixture was maintained in this state for 2.5 minutes and then cooled to 50 ° C, peak viscosity, peak time, holding strength, which is the lowest viscosity after peaking, break down value and final viscosity, which is the value obtained by subtracting the lowest point from the peak viscosity, And set back value obtained by subtracting the lowest point from the final viscosity was measured three times and the average value was shown.

1-9. Measurement of volume and weight change

Fifty grams of spaghetti noodle prototype was added to 500 ml of distilled water, cooked at 100 ° C for 3 minutes, washed with cold water for 10 seconds, drained and left standing for 1 minute to measure its weight. The control group was weighed in the same manner after 8 minutes of cooking in the same manner.

1-10. Water absorption rate measurement

45 g of distilled water was added to 5 g of the spaghetti noodle prototype and allowed to stand for 30 minutes, followed by centrifugation at 4 ° C and 3600 rpm for 10 minutes. After cooling for 10 minutes at room temperature, the cells were vortexed and centrifuged at 4 ° C and 3600 rpm for 10 minutes. The supernatant was discarded and the weight of the precipitate remaining in the centrifuge tube was measured. The water binding capacity was calculated as follows in terms of weight ratio with the initial sample amount.

[Equation 1]

Water binding capacity (%) = (sample weight after precipitation (g) / initial sample weight (g)) × 100

1-11. Cotton Fire  Measure

A 4 cm spaghetti cotton sample was placed in a test tube and reacted in a constant temperature water bath at 100 ± 0.6 ° C. The weight or length of each sample after reacting until the predetermined cooking time was compared with the weight or length of the sample before measurement.

&Quot; (2) "

Weight change = weight after boiling (g) - sample weight before boiling (g)

&Quot; (3) "

Change in length = length of sample after boiling (㎝) - length of sample before boiling (㎝)

Example  2. Set flour type

2-1. Spaghetti with different types of flour cotton wool  Produce

In order to prepare spaghetti noodles using ordinary flour, preliminary experiments were conducted to determine the basic compounding ratio of raw spaghetti. Spaghetti noodles were prepared by varying the kinds of wheat flour as a mixture of strong, strong and neutral gravities and gravity. The mixing ratios are shown in Table 1 below.

Raw material (g) AA B C Strong 60.0 30.0 - Gravity distribution - 30.0 60.0 Acetic acid starch 7.0 7.0 7.0 gluten 2.5 2.5 2.5 Purified salt 2.0 2.0 2.0 Egg white 1.0 1.0 1.0 water 27.5 27.5 27.5 sum 100 100 100

2-2. Spaghetti with different types of flour Raw  Texture measurement result

The texture of the three spaghetti noodles prepared by varying the type of flour in Example 2-1 was measured and shown in Table 2 below.

Hardness Adhesiveness Springiness Cohesiveness Gumminess Chewiness AA 26.877 -86.158 0.943 0.674 18.117 17.089 B 24.784 -93.419 0.943 0.659 16.347 15.414 C 23.840 -90.082 0.938 0.651 15.590 14.597

As a result, the hardness of the AA mixed spaghetti noodles with 60.0 g of hardy powder was the highest and the lowest hardness was measured with the addition of gravity. Also, spaghetti noodles of AA was the highest in gumminess and chewiness items, and it was lower in order of B and C combination. Therefore, the AA combination, which is the best result in texture, that is, the blending ratio using the flour powdered by itself, is set as the basic composition, and the following experiment was conducted based on this.

2-3. Spaghetti with basic formula Noodles  Market Sensory test results of spaghetti

The results of Example 2-2 show that the spaghetti noodles of AA formulated with the basic compounding ratio are tested for hardness, elasticity, flavor, and overall acceptability with commercially available SEMOLINA and Noodle Spaghetti, Respectively.

As a result, as shown in Fig. 1, spaghetti noodles with AA were best evaluated in terms of hardness, elasticity and overall taste. On the other hand, it was considered that the taste of spices was lower than that of commercial spaghetti and salted spaghetti, which was added with semolina. In addition, when making dough, the preparation of the AA dough is made to be higher than that of the commercially available spaghetti so that the ratio of water is increased by 1%.

In general, the spaghetti surface of good quality is yellowish, hard, sticky, and not to dissolve in the cooked water during cooking. Therefore, in order to increase hardness, which is a very important quality standard in spaghetti noodles, The following experiment was carried out with different contents.

Example  3. Acetic acid starch  Setting of addition amount

3-1. Acetic acid starch  Spaghetti with different amounts (5, 6, 7%) Raw  Produce

Based on the results of Example 2, spaghetti noodles were prepared by increasing the amount of water and varying the mixing ratio of acetic acid starch to 5, 6, 7% in order to improve the hardness, which is an important quality factor of spaghetti noodles. Respectively.

Raw material(%) AA BA BB BC Strong 60.0 59.0 60.0 61.0 Acetic acid starch 7.0 7.0 6.0 5.0 gluten 2.5 2.5 2.5 2.5 Purified salt 2.0 2.0 2.0 2.0 Egg white 1.0 1.0 1.0 1.0 water 27.5 28.5 28.5 28.5 sum 100 100 100 100

3-2. Acetic acid starch  Spaghetti with different amounts (5, 6, 7%) Raw  Texture measurement and sensory evaluation

The texture and sensory evaluation of the four spaghetti noodles prepared in Example 3-1 were measured and the results are shown in Table 4 and FIG. 2, respectively.

Hardness Adhesiveness Springiness Cohesiveness Gumminess Chewiness AA 26.935 0.941 0.941 0.670 18.064 16.997 BA 23.793 0.936 0.936 0.657 15.720 14.666 BB 27.438 0.936 0.936 0.669 18.382 17.194 BC 29.045 0.934 0.934 0.685 19.909 18.592

Hardness, gumminess, and chewiness were the highest values in BC, while adhesiveness, springiness, and cohesiveness were the highest values. There was no significant difference between the groups.

As a result of the sensory evaluation, as shown in Fig. 2, spaghetti noodles with BA and BB were the best evaluated in the flavor item, and AA spaghetti had the lowest score. BA and BC were the highest in hardness and BC spaghetti were the best in chewiness. BA spaghetti was rated the best in overall taste. BC spaghetti was low in overall taste, but it got good evaluation in terms of hardness.

Based on the above results, experiments were conducted to improve the physical and sensory properties and prevention of starch elution, which is another index of spaghetti quality, by adding other ingredients to the BC formulation. Among the materials, the powder material was replaced with a strong powder, and the liquid material was added in place of water.

Example  4. Corn starch, cynic, Furimol  Spaghetti with added ingredients cotton wool

4-1. Manufacture of spaghetti noodles with added ingredients such as corn starch, cynthia and freimol

In order to confirm that the texture of the spaghetti surface and the surface starch elution on the cooked surface were improved by adding the ingredients such as corn starch, corydalone, and furimol to the raw ingredients of BC spaghetti determined in Example 3, To make spaghetti noodles.

Raw material(%) BC DA Strong 61.0 50.8 Acetic acid starch 5.0 5.0 Corn starch 10.0 gluten 2.5 2.5 Purified salt 2.0 2.0 Egg white 1.0 1.0 Gardenia yellow 0.1 Cynical 0.1 Furimol 2.0 spirits 0.9 Acidulant P 0.3 water 28.5 25.3 sum 100 100

4-2. Corn starch, cynic, Furimol  Spaghetti with added ingredients Raw  Turbidity and texture measurement results

The absorbance of the cooked water was measured in order to measure the starch elution of BC and DA spaghetti noodles prepared in Example 4-1, and the results are shown in Table 6 and FIG.

Turbidity (674 nm) BC 0.39 + 0.02 DA 0.31 + 0.03

As shown in Table 6, the BC spaghetti noodles exhibited an absorbance of 0.39 ± 0.02, and the DA-added spaghetti noodles had a absorbance value of 0.31 ± 0.03, which was lower than that of BC spaghetti noodles Respectively. This can be interpreted as a result that the turbidity of the water is lowered, and the turbidity of the water can also be confirmed through the photograph of FIG. Therefore, it can be seen from the above results that the addition of the ingredients such as corn starch, cynthia and freimol during the cooking of the spaghetti noodle influences the prevention of the elution of the surface starch.

On the other hand, as shown in Table 7 below, there was no significant difference in the hardness between the two spaghetti noodles due to a large difference between BC and DA.

Hardness Adhesiveness Springiness Cohesiveness Gumminess Chewiness BC 23.611 -116.947 0.917 0.705 15.313 14.115 DA 22.013 -128.789 0.873 0.736 13.635 12.310

Example  5. Acetic acid starch and  Setting the amount of egg white added

5-1. Acetic acid starch (5, 7g) and  Spaghetti with varying amounts of egg white (1, 3g) cotton wool  Produce

Based on the results of Example 4, the amount of the additive to prevent surface starch elution was determined through several preliminary experiments. In addition, to improve the texture and to set the optimal conditions for prevention of surface starch elution, the addition of 5g or 7g of acetic acid starch and the addition of 1g or 3g of egg white were applied to the four mixing conditions of FA, FB, FC and FD Spaghetti noodles were prepared and compounding ratios are shown in Table 8 below.

Raw material (g) FA FB FC FD Strong 50.75 48.75 48.75 46.75 Acetic acid starch 5.00 5.00 7.00 7.00 Corn starch 7.42 7.42 7.42 7.42 gluten 2.23 2.23 2.23 2.23 Purified salt 2.23 2.23 2.23 2.23 Gardenia yellow 0.08 0.08 0.08 0.08 Egg white 1.00 3.00 1.00 3.00 Cynical 0.07 0.07 0.07 0.07 Furimol 1.48 1.48 1.48 1.48 spirits 0.70 0.70 0.70 0.70 Acidulant P 0.25 0.25 0.25 0.25 water 26.71 26.71 26.71 26.71

5-2. Acetic acid starch (5, 7g) and  Spaghetti with varying amounts of egg white (1, 3g) Raw  Turbidity and texture measurement

The turbidity of FA, FB, FC, and FD mixed spaghetti noodles prepared in Example 5-1 was measured and the absorbance of the cooked water was measured and shown in Table 9 below.

Turbidity (674 nm) FA 0.29 + 0.02 FB 0.26 + 0.03 FC 0.28 ± 0.02 FD 0.25 0.02

As a result, as shown in Table 9, the absorbance values of all four spaghetti raw noodles were lower than those of the DA mixed noodles of Example 4. In addition, when FA and FB with 5 g of acetic acid starch added FC and FD with 7 g of acetic acid starch were compared, turbidity of FB and FD spaghetti noodles (3 g) Low. Conversely, when FA and FD with 1 g of egg white were added and FB and FD with 3 g egg yolk were compared with each other, the turbidity of FC and FD spaghetti noodles (7 g) Respectively. Therefore, it was confirmed that the addition of acetic acid starch and egg white affects the prevention of surface starch elution during cooking of spaghetti noodles.

Next, the texture of the FA, FB, FC, and FD mixed spaghetti noodles was measured, and the results are shown in Table 10 below.

Hardness Adhesiveness Springiness Cohesiveness Gumminess Chewiness FA 22.890 -140.547 0.869 0.666 15.281 13.320 FB 38.379 -162.671 0.840 0.711 27.308 23.134 FC 26.341 -182.689 0.901 0.680 17.916 16.158 FD 39.083 -189.518 0.837 0.717 23.680 23.680

As a result, the hardness value of spaghetti mixed with FB and FD added with 3 g of egg white was high and the hardness value of FA and FC spaghetti noodles with 1 g of egg white added showed low hardness value.

5-3. Acetic acid starch (5, 7g) and The amount of egg white (2 g) added  Different spaghetti Raw  Produce

Based on the results of Example 5-2, egg yolk was added to 2 g of intermediate value between 1 g and 3 g considering the cost side of food raw materials, and acetic acid starch was used as two cases of 5 g and 7 g, And the mixture ratio thereof is shown in Table 11 below.

Raw material (g) GA GB Strong 49.75 47.75 Acetic acid starch 5.00 7.00 Corn starch 7.42 7.42 gluten 2.23 2.23 Purified salt 2.23 2.23 Gardenia yellow 0.08 0.08 Egg white 2.00 2.00 Cynical 0.07 0.07 Furimol 1.48 1.48 spirits 0.70 0.70 Acidulant P 0.25 0.25 water 26.71 26.71

5-4. Acetic acid starch (5, 7g) and  Spaghetti with different amounts of egg white (2g) Raw  Measurement of texture and sensory evaluation

First, the texture of the raw gauges of GA and GB prepared spaghetti prepared in Example 5-3 was measured, and the results are shown in Table 12 below.

Hardness Adhesiveness Springiness Cohesiveness Gumminess Chewiness GA 29.402 -180.963 0.921 0.697 20.511 18.884 GB 29.668 -200.046 0.917 0.695 20.609 18.900

As a result, there was no significant difference in the hardness, elasticity and chewiness of the spaghetti surface when GA and GB were mixed.

Next, the sensory evaluation was performed on the spaghetti noodles of the above GA or GB formulations with regard to hardness, elasticity, flavor and overall acceptability.

As a result, as shown in Fig. 4, the spaghetti noodles with GA-added starch added with 5 g of acetic acid starch showed good evaluation results in terms of elasticity and overall acceptability.

5-5. Acetic acid starch (5, 7g) and  Spaghetti with varying amounts of egg white (1, 2, 3g) Raw  Measurement of texture and sensory evaluation

The texture of the FA, FB, FC, and FD prepared in Example 5-1 and the GA and GB mixed spaghetti noodles prepared in Example 5-3 were measured and compared at the same time, showing that acetic acid starch and egg white affects the texture of the cotton To investigate the effect. The results of the texture evaluation of the six spaghetti noodles are shown in Table 13 below.

Hardness Adhesiveness Springiness Cohesiveness Gumminess Chewiness FA 22.890 -140.547 0.869 0.666 15.281 13.320 FB 38.379 -162.671 0.840 0.711 27.308 23.134 FC 26.341 -182.689 0.901 0.680 17.916 16.158 FD 39.083 -189.518 0.837 0.717 23.680 23.680 GA 29.402 -180.963 0.921 0.697 20.511 18.884 GB 29.668 -200.046 0.917 0.695 20.609 18.900

As a result, as shown in Table 13, the hardness, gumminess, and chewiness were higher as the egg white addition amount was higher, and adhesiveness, springiness, and cohesiveness (cohesiveness) did not show any difference according to the addition of egg white. On the other hand, there was no difference in the degree of texture by the addition amount of acetic acid starch. Therefore, it was found that the addition of egg white affects the hardness, gumminess and chewiness of spaghetti noodles.

Furthermore, in order to analyze whether the above-mentioned results affect the sensory preference, the sensory evaluation was performed on the hardness, elasticity, flavor and overall acceptability of the spaghetti noodles of the above-mentioned six combinations.

As a result, as shown in Fig. 5, good results were obtained in the case of FB (5 g of acetic acid starch, 3 g of egg white) and GA (5 g of acetic acid starch, 2 g of egg white) in terms of hardness, elasticity and overall acceptability. The results of the sensory evaluation showed that the egg white content did not significantly affect the sensory factors. Based on the above results, 5 g of acetic acid starch and 2 g of egg white were selected as the optimum composition ratios of spaghetti noodles.

Example  6. Setting egg yolk addition

6-1. Spaghetti with different amounts of yolk (0, 1.08, 2.08, 3.08 g) Raw  Produce

Following the setting of the addition amount of the acetic acid starch and the egg white in Example 5, spaghetti noodles were prepared by varying the addition amount of egg yolk at 1.08, 2.08 and 3.08 g in order to improve the texture and to prevent the dissolution of the surface starch, Respectively.

Raw material (g) GA HA HB HC Strong 49.75 50.75 49.75 48.75 Acetic acid starch 5.00 5.00 5.00 5.00 Corn starch 7.42 7.42 7.42 7.42 gluten 2.23 2.23 2.23 2.23 Purified salt 2.23 2.23 2.23 2.23 Gardenia yellow 0.08 0.08 0.08 0.08 Egg white 2.00 2.00 2.00 2.00 Yolk 0 1.08 2.08 3.08 Cynical 0.07 0.07 0.07 0.07 Furimol 1.48 1.48 1.48 1.48 spirits 0.70 0.70 0.70 0.70 Acidulant P 0.25 0.25 0.25 0.25 water 26.71 26.71 26.71 26.71

6-2. Spaghetti with different amounts of yolk (0, 1.08, 2.08, 3.08 g) Raw  Measurement of turbidity, texture and sensory evaluation

The absorbance of the cooked water was measured in order to measure the turbidity of spaghetti noodles prepared by varying the addition amount of yolk. The results are shown in Table 15 below.

Turbidity (674 nm) GA 0.27 ± 0.02 HA 0.25 0.01 HB 0.24 + 0.02 HC 0.25 + 0.04

As a result, the turbidity of GA-mixed spaghetti noodles without egg yolk was measured to be 0.27 ± 0.02, whereas the egg yolk added HA, HB and HC spaghetti noodles had turbidity of 0.25 ± 0.01, 0.24 ± 0.02 , 0.25 ± 0.04, which was lower than that of GA combination. From the above results, it was confirmed that the addition of egg yolk had an effect on preventing the dissolution of surface starch during the cooking of spaghetti noodles.

The texture of the four mixed spaghetti noodles was measured and the results are shown in Table 16 below.

Hardness Adhesiveness Springiness Cohesiveness Gumminess Chewiness GA 23.334 -132.289 0.900 0.753 14.129 10.951 HA 27.634 -150.641 0.906 0.773 15.320 11.103 HB 26,000 -118.242 0.907 0.768 17.552 13.691 HC 25.042 -98.964 0.896 0.765 11.428 11.428

As a result, the hardness value was highest in the spaghetti noodles of HA containing 1.08 g of egg yolk added and 2.08 g, 3.08 g and 0 g of egg yolk were added. In the gumminess items, HA and HB showed slightly higher values and chewiness was slightly higher in HB.

Finally, the spaghetti noodles of the above four ingredients were subjected to a sensory test for hardness, elasticity, flavor and overall acceptability.

As a result, as shown in Fig. 6, all of the above four items showed the highest value in spaghetti noodles containing HA added with 1.08 g of egg yolk, and received the best evaluation. Therefore, we carried out the next step based on the best evaluation of HA spaghetti noodles mixed with turbidity, texture and sensory evaluation results.

Example  7. Whey  Setting of addition amount

7-1. Whey (0, 1, 3, 5, 7g)  Spaghetti with different additions Raw  Produce

In order to improve the texture and texture of the surface of HA spaghetti prepared by the results of Example 6, whey proteins were selected and added. As a result of the preliminary experiment, the spaghetti added with 10% or more of whey protein was difficult to prepare with dough, so that the spaghetti noodles were added at 10% or less.

Raw material (g) HA IA IB IC ID Strong 50.75 49.75 47.75 45.75 43.75 Acetic acid starch 5.00 5.00 5.00 5.00 5.00 Corn starch 7.42 7.42 7.42 7.42 7.42 gluten 2.23 2.23 2.23 2.23 2.23 Purified salt 2.23 2.23 2.23 2.23 2.23 Gardenia yellow 0.08 0.08 0.08 0.08 0.08 Egg white 2.00 2.00 2.00 2.00 2.00 Yolk 1.08 1.08 1.08 1.08 1.08 Whey 0 One 3 5 7 Cynical 0.07 0.07 0.07 0.07 0.07 Furimol 1.48 1.48 1.48 1.48 1.48 spirits 0.70 0.70 0.70 0.70 0.70 Acidulant P 0.25 0.25 0.25 0.25 0.25 water 26.71 26.71 26.71 26.71 26.71 sum 100 100 100 100 100

7-2. Whey (0, 1, 3, 5, 7g)  Spaghetti with different additions Raw  Measurement of turbidity, texture and sensory evaluation

The absorbance of the cooked water was measured to measure the turbidity of HA, IA, IB, IC, and ID noodle spaghetti prepared in Example 7-1, and is shown in Table 18 below.

Turbidity (674 nm) Original spaghetti manufacturing Multistage extrusion method HA 0.23 + 0.03 0.22 + 0.03 IA 0.22 ± 0.01 0.20 ± 0.03 IB 0.21 + 0.02 0.21 + 0.02 IC 0.21 + 0.03 0.21 ± 0.01 ID 0.21 + 0.03 0.20 + 0.02

As a result, the turbidity of whey protein added spaghetti noodles was lowered to an average of about 0.21 ± 0.03 compared to that of HA without added whey protein. Therefore, it was confirmed that the addition of whey protein affects the prevention of surface starch elution during cooking of spaghetti noodles. In addition, when the spaghetti noodles prepared by the multi-stage extrusion method were compared with those of the conventional spaghetti preparation method, turbidity was generally lower than that of the conventional spaghetti manufacturing method. Therefore, the production of spaghetti surface by the multi- .

Next, the texture of the five types of spaghetti noodles was measured and shown in Table 19 below.

Hardness Adhesiveness Springiness Cohesiveness Gumminess Chewiness HA 25.550 -90.747 0.896 0.744 15.203 8.449 IA 26.889 -110.821 0.900 0.747 16.763 15.419 IB 27.552 -101.933 0.898 0.734 13.636 10.889 IC 30.432 -102.269 0.882 0.743 15.203 8.449 ID 32.481 -46.867 0.851 0.718 15.491 11.592

As a result, the hardness increased as the addition amount of whey protein increased, and the ID hardness was the highest. The springiness showed no significant difference until addition of 3 g of whey protein, but decreased when 5 g and 7 g of whey protein were added.

As a result of the functional test on the spaghetti noodles of the above five combinations, ID spaghetti added with 7 g whey protein was the highest in hardness, IB, 1 g and 5 g whey protein added with 3 g , Followed by IA, IC, and HA not added. Resilience was the highest score for IB spaghetti, and flavor did not show any significant difference in all samples. IB spaghetti with 3 g of whey protein was the highest score in overall acceptance, followed by IA spaghetti with 1 g whey protein. However, adding more than 5g of whey protein did not easily clump the dough in the spaghetti manufacturing process.

7-3. Using common wheat flour Durham Mill  Substitute spaghetti Raw  Optimum mixing ratio

Through the steps of Examples 2 to 7-2, the optimal conditions for preparing spaghetti noodles using general wheat flour were determined by changing the kinds and amounts of the additive materials. The optimum amount of starches, the degree of starch elution, the degree of texture, and the sensory evaluation were measured to determine the optimum ingredients and the optimum compounding ratio. The results are shown in Table 20 below.

Raw material (g) IA IB Strong 49.75 47.75 Acetic acid starch 5.00 5.00 Corn starch 7.42 7.42 gluten 2.23 2.23 Purified salt 2.23 2.23 Gardenia yellow 0.08 0.08 Egg white 2.00 2.00 Yolk 1.08 1.08 Whey One 3 Cynical 0.07 0.07 Furimol 1.48 1.48 spirits 0.70 0.70 Acidulant P 0.25 0.25 water 26.71 26.71 sum 100 100

Furthermore, the experiment was conducted to determine the optimum mixing ratio of spaghetti noodles by developing the optimization technique of multi - stage extrusion process.

Example  8. Optimal Multi-stage extrusion  Technical temperature setting

8-1. optimal Multi-stage extrusion  Technical temperature setting step 1

Based on the results of Example 7-2, an attempt was made to set the optimum temperature conditions for the multi-stage extrusion process to produce spaghetti noodles having the properties of commercial spaghetti noodles.

Spaghetti raw noodles were prepared by setting the multi-stage extrusion temperatures at 90 ° C or 100 ° C for the FB and GA blends prepared in Examples 5-1 and 5-3, respectively. The hardness was measured and the sensory test was performed to confirm the texture of the prepared surface. The results are shown in Tables 21 and 8, respectively.

FB FB90 FB100 GA GA90 GA100 Hardness 38.379 39.083 39.107 29.402 29.971 29.841

As a result of hardness measurement, the hardness of each of the multi-stage extruded spaghetti noodles (FB90, GA90, FB100, GA100) prepared under the above conditions did not show a large difference from the hardness of spaghetti noodles FB and GA without multi-stage extrusion.

As a result of sensory evaluation with regard to appearance, hardness, texture, and overall preference, spaghetti noodles with multi - stage extrusion were evaluated better than all noodles without multi - stage extrusion, and the appearance and texture were improved received. However, there was no significant difference according to the setting temperature of multi - stage extrusion. Therefore, since the sensory test results at 90 ℃ and 100 ℃ were similar to each other, the set temperature was lowered to perform multi - stage extrusion.

8-2. optimal Multi-stage extrusion  Technical temperature setting step 2

Optimum Multistage Extrusion Technology Temperature Setting The results of the first stage test showed that the sensory test results for 90 ° C and 100 ° C were similar to each other and that the two types of formulations IA and IB shown in Example 7-3, The multi - stage extrusion process was performed under three different temperature conditions. IA and IB were extruded at 70 ° C, 80 ° C and 90 ° C, respectively, to prepare spaghetti noodles. The hardness was measured and the sensory evaluation was carried out. The results are shown in Table 22 and FIG.

IA70 IA80 IA90 IB70 IB80 IB90 Hardness 30.432 30.073 30.482 28.1 29.92 29.01

As a result of hardness measurement, the hardness of raw noodles of multi - stage extruded spaghetti did not show big difference according to temperature in both IA and IB combination. When the hardness of the combination of IA and IB at the same set temperature was compared, hardness of IA mixed spaghetti noodles with 1 g of whey was higher.

As a result of the sensory evaluation with regard to the hardness, elasticity, flavor and overall acceptability, as shown in Fig. 9, it was found that the noodles of the IB mixture containing 3 g of whey protein Spaghetti overall got a better rating. The results showed that the mechanical hardness of spaghetti noodles was higher in the case of adding 1 g of whey, but in the case of sensory evaluation, the spaghetti noodles added with 3 g of whey in all items were better evaluated, , And the mixing condition of the spaghetti side was determined by the IB formulation in which 3 g of whey was added.

Example  9. Optimal Multi-stage extrusion  Technical pressure setting

In the temperature setting experiment of Example 8, the feeder speed was varied between A: 5 and 6, which is the speed of producing cereal grains using a multi-stage extruder. As shown in FIG. 10, the substrate is adjusted to adjust the speed of the cotton yarn feeder, and when the cotton yarn is inserted into the cotton yarn feeder, the amount of the kneaded yarn is passed through the feeding opening by the cotton yarn feeder speed.

The results of Example 8 show that the IB extrusion temperature was set at 90 ° C for the final formulation of IB and then the speed of the cotton applicator was set to A: 5-6, B: 6-7, or C: 7-8 The spaghetti noodles were prepared, and then hardness and sensory evaluation were carried out. The results are shown in Table 23 and FIG.

IB-A IB-B IB-C Hardness 29.40 29.34 28.27

As a result of hardness measurement, the hardness values of 29.007 were similar to each other in all three cases irrespective of the speed of the cotton applicator. In addition, sensory evaluation was carried out with regard to hardness, elasticity, flavor and overall preference.

From the above results, the pressure condition of the multi-stage extruder had little effect on the texture and sensory evaluation of spaghetti noodles. However, when the cotton applicator speed is higher than the B level in the process of manufacturing the cotton, the speed of the feeding machine is high, so that the application time of the heating part and the cooling part is shortened to a part of the screw housing of the noodle manufacturing apparatus, I could. In this case, the optimum pressure condition of the multi-stage extruder was set to the optimal condition for the IB compounding determined in this example, that is, the stepper speed of the stepper during the production of spaghetti,

Example  10. Spaghetti cotton wool  Verification of quality characteristics of prototype

The optimum spaghetti noodles mixing conditions (IB) and the multi-stage extrusion technology temperature and pressure were set through the steps of Examples 2 to 9, so that the spaghetti noodles were produced as prototypes under the above conditions, and the marketability Respectively.

10-1. Scanning electron microscopy (SEM) SEM ) observe

In order to compare the quality with the prototype produced in this example, we tried to observe the surface and cross-sectional structure of the pre-boiled and boiled post-boiled surface using commercially available semolina or dry surface as a control group. The dough of the two products was frozen at -20 ° C for 24 hours, lyophilized and cut to a size of 0.3 × 0.3 × 0.3 cm or less. The sample was plated at 200 A on an aluminum sample support and observed at a magnification of 100 times, 500 times, 1000 times and 2000 times at an acceleration voltage of 15 kV using a scanning electron microscope (S-3400N, Hitachi, LTD, JAPAN) .

As a result, as shown in Fig. 12A, the surface structure of the prototype product before cooking and the spaghetti surface of the control group were totally uneven and rough, while the surface structure of the prototype after cooking and the control group had a small pore structure And there was no significant difference between the two sides.

Also, as shown in Fig. 13, the comparison of the preprocedural cross-sectional structures of the prototype and the control spaghetti surface showed that the prototype had more pores than the control, while the control group had a very dense structure and had a less pore and smooth shape. This difference was due to the difference between the extrusion condition and the drying condition, and it seemed that the control spaghetti was dry surface and the water content was low. The cross-sectional structures of the two products after cooking are shown in Fig. 14, and the cross-sectional structures of the prototype and the control group were observed to be very similar. This homogeneous structure appeared to be due to the protein-starch matrix formation due to the luxury of cooking.

10-2. Verification of dough characteristics of prototype

The pH, water activity, and chromaticity were measured to verify the characteristics of the prototype and the control (semolina or dry) dough produced in this example.

For pH measurement, the prototype and control dough were cut and mixed with 100 ml of distilled water. The mixture was shaken at 120 rpm for 30 minutes with a shaker (Lab Companion Model SI-600R, Jeio Tech Inc., Seoul) pH meter, Beckman Coulter Inc., CA, USA).

The water activity was measured by cutting three grams of the prototype product, pulverizing the sample evenly, and measuring the water activity three times using a water activity meter (Novasina, Novasina Ltd, Switzerland).

The chromaticity measurements were performed with a colorimeter (UltraScan PRO, HunterLab, Virginia, USA) after cutting the face plate of the prototype dough into 2.0 cm x 2.0 cm, and the respective chromaticity values were expressed as L *, a * and b * values. The standard white plate used was L * = 94.42, a * = - 0.81 and b * = 1.66. The results of measurement of pH, water activity, and chromaticity according to the above method are shown in Table 24 below.

pH Water activity
(Aw) Color of dough L ^* a ^* b ^* Control group 5.91 + - 0.02 ^b1) 0.96 ± 0.00 ^a 80.02 ± 0.15 ^a 2.41 ± 0.22 ^a 28.52 + - 0.55 ^a Prototype 6.54 + 0.01 ^a 0.95 ± 0.00 ^a 87.04 0.93 ^b -0.75 + 0.03 ^b 13.63 ± 1.64 ^{b 1)} Values with the same letter in a column are not significantly different at α = 0.05 level by Duncan's multiple range test

As shown in Table 24, when the pH was measured, the pH of the prototype was significantly higher than that of the control. Water activity did not show significant difference between prototype and control group. Finally, the L value indicating brightness was significantly higher in the prototype than the control, and the a value indicating the redness and the b value indicating the yellowness were significantly higher in the control group than the prototype.

10-3. Prototype Cooking  Property verification

In order to verify the cooking characteristics of the prototype manufactured in this Example, the initial gelatinization temperature and viscosity were measured as a control group, together with the sesolinia, dry and hard-boiled surface, and the results are shown in Table 25 and FIG.

Initial pasting temp Peak viscosity Holding strength Break down Final viscosity Set back (° C) RVU Time
(min) RVU RVU RVU RVU Control group
(Strong) 63.43
0.06 ^a1) 205.61
± 6.74 ^b 6.65
± 0.04 ^a 158.33
± 3.62 ^a 47.28
± 3.14 ^b 239.28
± 6.82 ^b 80.95
± 3.20 ^c Control group
(Three Molina) 63.08
± 1.01 ^a 235.00
± 7.65 ^a 6.00
± 0.07 ^c 162.83
± 4.71 ^a 72.17
± 3.11 ^a 310.06
± 13.58 ^a 147.22
± 9.09 ^a Prototype 63.67
± 1.22 ^a 214.64
± 1.98 ^b 6.25
± 0.04 ^b 141.42
± 0.82 ^b 73.22
± 2.60 ^a 234.92
± 3.42 ^b 93.50
± 3.91 ^{b 1)} Values with the same letter are not significantly different at α = 0.05 level, by Duncan's multiple range test.

As shown in Table 25 above, the initial pasting temperature of the prototype and the control group was measured. As a result, no significant difference was observed between the prototype and the control group. Generally, the initial gelatinization temperature indicates the minimum temperature required for gelatinization. When the main ingredient is replaced with another ingredient, starch swelling around the starch particles due to protein or fat may be delayed. For this reason, It is known that the glowing temperature is increased. However, all of the above results confirmed that they have similar initial gelation temperatures.

The viscosity of the prototype and the control spaghetti surface was also measured. Peak viscosity refers to the highest viscosity seen during the process of starch digestion and indicates the ability to hydrolyze starch. The peak viscosity is also correlated with the quality of the final product. When the substitute having a high water absorption rate is added to the flour, the substitute first occupies water to increase the peak viscosity. When the peak viscosity is too low, And taste. The highest peak was found in the order of prototype and strong and dry. The prototype was found to have a higher peak viscosity than that of Semolina but it was higher than that of high strength. Therefore, the prototype was thought to have a texture and texture similar to that of the strong surface. Next, the holding strength was measured at 95 ° C, and then the prototype was measured at the lowest level. The break down value obtained by subtracting the lowest point from the peak point was higher than that of the prototype but not significantly different from the semolina or dry surface. The large break down value means that the starch has a poor processability because it means that the luxed point receives the shear force and the stability is broken. The final viscosity values were highest for the three molybdenum surfaces and the lowest for the prototype. Finally, the set back value for predicting the degree of aging was significantly higher in semolina and dry surface, followed by prototype and strong texture.

10-4. Surface starch Elution property  Measure

In order to measure the surface starch elution property of the prototype prepared in the examples of the present invention, CJ freshian spaghetti was used as a control group for the control, and the prototype was cooked for 3 minutes and the control group was cooked for 4 minutes as described on the wrapping paper. , Water absorption rate, and turbidity are shown in Table 26 below.

Volume change (ml) Weight change (g) Water Absorption Rate (%) Turbidity
(at 674 nm) Prototype 61.00 ± 1.00 ^b 22.23 ± 1.45 ^b 152.00 + 4.00 ^a 0.20 ± 0.03 ^a Control group 75.33 + - 0.58 ^a1) 35.30 ± 1.49 ^a 148.00 + 4.00 ^a 0.16 0.02 ^{a 1)} Values with the same letter are not significantly different at α = 0.05 level by Duncan's multiple range test.

As a result of measuring volume change of prototype and control group, volume change of control group was measured to be larger, and volume of cooking surface was positively correlated with weight of cooking surface, so that weight of control group was also higher. These differences are considered to be due to the difference in moisture absorption between the control and the prototype at 4 and 3 minutes, respectively. As a result of measuring the moisture absorption rate of the cooked surface, there was no significant difference between the moisture absorption rate of the prototype and the control. Turbidity, a measure of the degree of loss of cooked surface solids, was not significantly different between the prototype and control group.

10-5. Cotton Fire  Measure

In order to measure the non-negative state of the prototype prepared in the example of the present invention and the control group CJ Presian spaghetti, weight and length changes were measured by time after each side was boiled. The results are shown in Tables 27 and 28, respectively . The capital letters shown in the table below mean significant difference between samples, and lower case means significant difference in boiling time.

Boiled time Prototype Control group 1 minute 0.05 ± 0.00 ^Ab 0.05 ± 0.00 ^{Ad1) *} 2 minutes 0.05 ± 0.00 ^Ab 0.06 ± 0.01 ^Ad 3 minutes 0.06 ± 0.01 ^Bb 0.07 ± 0.00 ^Ac 4 minutes 0.08 ± 0.01 ^Aa 0.08 + 0.01 ^Ab 5 minutes 0.07 ± 0.01 ^Ba 0.09 0.01 ^{Aa 1)} Values with the same letter are not significantly different at α = 0.05 level by Duncan's multiple range test.

Boiled time Prototype Control group 1 minute 0.10 0.03 ^Bc 0.19 + 0.03 ^{Ac1) *} 2 minutes 0.15 ± 0.03 ^Bab 0.23 0.03 ^Ac 3 minutes 0.13 0.03 ^Bbc 0.31 0.05 ^Ab 4 minutes 0.17 ± 0.04 ^Bab 0.38 + 0.06 ^Aab 5 minutes 0.18 0.03 ^Ba 0.43 + 0.05 ^{Aa 1)} Values with the same letter are not significantly different at α = 0.05 level by Duncan's multiple range test.

As a result of measuring the weight change of the two products, there was no significant difference between the two products after boiling the prototype and control spaghetti sides for 1 minute and 2 minutes. However, there was a significant difference between the prototype and the control group after 3 minutes of boiling, and the weight change of the control group was significantly higher than that of the prototype when boiled for 5 minutes. The weight change with time of boiling was significantly increased after 3 minutes of boiling in the case of prototype, and the weight of control increased significantly after 2 minutes of boiling.

Next, the change in length after boiling the two products was significantly higher in the control group than in the prototype at all times from 1 minute to 5 minutes after boiling. In the case of the prototype, the length change was significantly increased after one minute of boiling and the length of the control group was significantly increased from 2 minutes after boiling.

10-6. Physical property measurement

The hardness, elasticity and gumminess of the prototype and the control group CJ Presian spaghetti were measured to compare their physical properties. The measurement results are shown in Table 29 below.

Hardness (g) Resilience Gum Prototype 29.01 ± 0.91 ^{a1 )} 0.99 ± 0.03 ^a 14.62 ± 0.81 ^a Control group 28.43 + - 0.22 ^b 0.99 ± 0.01 ^a 13.74 ± 1.48 ^{a 1)} Values with the same letter are not significantly different at α = 0.05 level by Duncan's multiple range test.

The hardness of the prototype was significantly higher than that of the control. In the case of elasticity and gingiva, the prototype and the control group showed almost the same value.

10-7. Sensory test

Finally, the sensory evaluation was performed on the appearance, flavor, taste, hardness, elasticity, chewiness, and overall acceptability of the prototype and the control (Semolina or dry surface). The sensory test was carried out for the expert panel and the general consumer, respectively, and the results are shown in Tables 30 and 31 below.

Exterior incense flavor Hardness Resilience Kosi Overall likelihood Prototype 5.17
± 1.17 ^a 4.50
± 1.38 ^a 4.83
± 1.47 ^a 4.83
± 0.75 ^a 4.50
± 0.55 ^a 4.50
± 0.55 ^a 4.67
± 1.37 ^a Control group 4.17
± 0.49 ^a1) 4.50
± 1.52 ^a 4.33
± 1.21 ^a 4.50
± 1.38 ^a 4.17
± 1.33 ^a 4.83
± 1.47 ^a 5.00
± 0.89 ^{a 1)} Values with the same letter are not significantly different at α = 0.05 level by Duncan's multiple range test.

Exterior incense flavor Hardness Resilience Kosi Overall likelihood Prototype 5.80
± 1.06 ^a 4.70
± 1.42 ^a 4.70
± 1.38 ^a 4.70
± 1.66 ^a 4.50
± 1.43 ^a 4.95
± 1.39 ^a 4.90
± 1.45 ^a Control group 4.40
± 0.94 ^b1) 4.95
± 1.10 ^a 5.00
± 1.21 ^a 5.35
± 0.93 ^a 5.20
± 0.83 ^a 5.10
± 1.07 ^a 5.25
± 0.91 ^{a 1)} Values with the same letter are not significantly different at α = 0.05 level by Duncan's multiple range test.

As a result of the sensory test of the expert panel, as shown in Table 30, the appearance of the prototype was higher than that of the control, but no significant difference was observed. In the fragrance, taste, hardness and elasticity items, the prototype was slightly higher than the control group, but the difference was not significant. On the other hand, Kochum and overall acceptability showed higher values than the control, Semolina spaghetti dry surface, but no significant difference. As a result of sensory evaluation of the expert panel, there was no significant difference between the two products in terms of appearance, flavor, taste, hardness, elasticity, chewiness and overall acceptability. Thus, the spaghetti noodles prepared through the examples of the present invention, And it was evaluated as a product with no significant difference.

As a result of the sensory test on the general consumer panel, as shown in Table 31, the appearance of the prototype was significantly more favored than that of the control group. In the fragrance, taste, hardness, elasticity, Kosi degree, general preference items, the control group, Semolina noodles, got higher score than the prototype, but showed no significant difference. As a result of sensory evaluation through the general consumer panel, no significant difference was observed between the two products in flavor, taste, hardness, elasticity, cornucopia and overall acceptability. Therefore, spaghetti noodles and semolina noodle spaghetti prepared through the examples of the present invention And it was found that they were similarly favored without any significant difference to general consumer panel.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. There will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (5)

A method for producing spaghetti noodles, comprising the steps of:
A method for producing a dough comprising the steps of: a) mixing dough, acetic acid starch, corn starch, egg white, egg yolk, whey, cynthia, oiled vegetable oil, and water to form a dough; And
b) molding the surface of the dough by multi-stage extrusion,
The kneaded batter contains 45-50% by weight of a high-fat, 3-7% by weight of acetic acid starch, 5-10% by weight of corn starch, 1-3% by weight egg white, 0.5-2% by weight of yolk, 1-5% by weight of whey, -1% by weight, emulsified vegetable oil of 1-3% by weight, and water of 25-30% by weight.
delete The method according to claim 1,
Wherein the dough is further mixed with 1-5% by weight of gluten, 1-5% by weight of tablet salt, 0.05-0.1% by weight of gardenia yellow, 0.5-1% by weight of alcohol and 0.1-0.5% by weight of acidulant , Manufacturing method.
The method according to claim 1,
Wherein the multi-stage extrusion is performed under the condition of a multi-stage extrusion temperature of 80-100 ° C.
A spaghetti noodle produced by the method of claim 1.

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