KR101955513B1 - A preparation method of cold noodle using waty corn resistant starch - Google Patents

Abstract

The present invention relates to a method for producing a corn starch comprising heating a surface comprising corn starch; And cooling the surface, and adding the cooled surface to the broth.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of preparing cold noodles using corn starch,

The present invention relates to a method for producing cold noodles using corn starch.

Cold noodles are one of the popular noodles, and are usually made from wheat flour or buckwheat flour as the main ingredient. Generally, Pyongyang noodles and Hamheung cold noodles are well known, and according to the materials and cooking methods, bibim cold noodle, water cold noodle, cold noodle, and the like are known.

Recently, the materials of cold noodles have been diversified to include cold noodles (Korean Patent No. 10-1397064), cold noodles containing mugwort and ramie leaves (Korean Patent No. 10-1434836), and abalone cold noodles (Korean Patent Laid-Open No. 10-2015-0045787 And various cold noodles are being developed.

The inventors of the present invention have found that when using cold corn starch prepared by a specific method while studying cold noodles having excellent sensation and having bright and light color of cotton without artificial coloring, it is possible not only to produce bright yellow cotton but also to control weight gain And thus the present invention has been completed.

It is an object of the present invention to provide a cold noodle having a beautiful color and capable of suppressing weight gain.

According to an aspect of the present invention,

Heating the surface comprising the waxy corn starch;

Cooling said surface; and

And adding the cooled surface to the broth.

A method for producing cold corn cold noodles is provided.

The chewy corn cold noodles of the present invention have a bright yellow color of the face and have high preference of consumers and have the ability to inhibit weight gain, inhibit the increase of blood cholesterol, and increase the blood triglyceride.

Figure 1 shows the dipping of corn cob in sulfuric acid for the production of corn starch.
Figure 2 shows the isolation of embryos from corngrass.
Figure 3 shows the corn grain crushing to produce corn liquor.
Figure 4 shows the removal of by-products from the corn liquid.
Figure 5 shows the precipitation from corn liquor.
Figure 6 shows the removal of the gluten layer from the precipitate.
7 shows dehydration of the product from which the soil layer has been removed after washing with water.
Figure 8 shows that the dried material is ground to produce starch.
Figure 9 shows weighing materials for the production of a face.
Figure 10 shows a dough for making cotton.
Fig. 11 shows extrusion with a face.
Figure 12 shows the cutting of the extruded surface.
Figure 13 shows cooling of the cut surface.
Figure 14 shows aging of the cooled surface.
Figure 15 shows spraying of the alcohol onto the aged surface.
16 shows the market cold side (left) and the side using the corn starch of the present invention (right).

The present invention

Heating the surface comprising the waxy corn starch;

Cooling said surface; and

And adding the cooled surface to the broth.

The present invention relates to a method for producing cold corn cold noodles.

Hereinafter, the present invention will be described in detail.

Corn starch

The waxy corn starch of the present invention is manufactured through a process of chemically treating starch separated from waxy corn and physically treating it again. The surface of the corn starch of the present invention is used to prepare a soup, and then the corn soup of the present invention is prepared using the surface and the soup stock.

The waxy corn starch may be,

Immersing the corn grain in the sulfurous acid;

Removing the immersed grains and separating the embryo from the grains;

Pulverizing the separated grains of the embryo to produce a corn liquid;

Obtaining a precipitate from the corn liquid;

Drying the precipitate to prepare starch;

Adding the starch to a cross-linking solution comprising sodium sulfate to produce a starch suspension;

Recovering the starch from the starch suspension;

Heat treating the recovered starch; and

Drying the heat-treated starch

≪ / RTI >

The crosslinking solution includes sodium sulfate, sodium metamate and sodium triphosphate. Starch is added to the crosslinking solution to prepare a starch suspension, and the starch suspension is allowed to react for 2 to 4 hours to perform the chemical treatment of the starch. In this case, the starch: crosslinking solution is preferably mixed at a weight ratio of 1: 3 to 8 to prepare a starch suspension.

Heat treatment and drying of the recovered starch is a physical treatment of the chemically treated starch again. At this time, the heat treatment is carried out at 110 to 135 DEG C for 2 to 4 hours.

The chemical treatment and the physical treatment as described above denatured the starch separated from the waxy corn and have the specific physical properties required in the production of the cold noodle of the present invention. Therefore, the waxy corn starch of the present invention is not simply a starch separated from waxy corn, but a modified starch after separation from waxy corn and subjected to a specific chemical treatment and physical treatment. In addition, the corn starch of the present invention is an indigestible starch having indigestibility.

Heating the surface comprising the corn starch,

The method of making the corn cold noodles of the present invention includes heating the corn noodles containing the corn starch. The surface comprising the waxy corn starch is prepared using wheat flour, waxy corn flour, waxy corn starch, and alcohol. Preferably, 3 to 11 parts by weight of corn flour, 2 to 7 parts by weight of corn starch, and 0.5 to 5 parts by weight of the flour are added to 100 parts by weight of wheat flour. When the content of waxy corn starch is less than 2 parts by weight, the face is too soft and easily broken. When the content of waxy corn starch is more than 7 parts by weight, the texture becomes hard and the face becomes too tough. However, the surface containing the above corn starch does not contain buckwheat powder.

Cooling the surface

The method of manufacturing the corn cold noodles of the present invention includes cooling the surface. The cooling may be performed by a general method of cooling the cooked surface during the production of the cold surface, and is not particularly limited. For example, the cooked and hot side may be rinsed with cold water to perform cooling.

Adding the cooled surface to broth

The method of the present invention for preparing corn cold noodles comprises adding the cooled surface to broth.

The broth

Mixing water, sugar, starch syrup and vinegar to prepare a mixture; and

And heating the mixture.

It is produced by the method of producing broth.

At this time, 3 to 10 parts by weight of sugar, 0.1 to 1.5 parts by weight of syrup, and 2 to 4 parts by weight of vinegar may be mixed with 100 parts by weight of water to prepare a mixture. At this time, it is possible to add 0.005 to 0.1 parts by weight of a flavoring agent.

Cold corn noodles

The corn cold noodles of the present invention have the ability to inhibit weight gain, inhibit the increase of blood cholesterol and inhibit the increase of blood triglyceride.

≪ Materials and methods >

Male C57BL / 6 mice (4 weeks old) were purchased and used for the experiment after being adapted for 1 week. The commercial corn was purchased and used. Also, a commercially available cold surface (using buckwheat powder) was purchased and used as a control.

(For cold noodles), concentrate and juice (for cold noodles), white sugar, vegetable juice base (for cold noodles), fermented vinegar (for vinegar), base for Dongchimi, soda syrup, syrup, syrup extract, glacial acetic acid, Disodium 5'-ribonucleotide, anhydrous citric acid, squid powder, tablets, and juice were purchased from foodstuff wholesalers. The wheat flour used in cotton production was purchased from Gravity 2, etc. The corn flour (corn) was prepared by using corn purchased from corn purchased.

<Experimental Example 1> Preparation of waxy cornstarch

<1-1> Production of starch

The cornstarch of corn was separated from the cornstarch. The corn grains were soaked in 2000 ppm of sulfuric acid at 50 DEG C for 40 hours (Fig. 1). After 40 hours, the embryos were separated (Fig. 2). The embryo was separated and the remaining cereals were ground using a food pulverizer to prepare a corn liquid (Fig. 3). The corn liquid was filtered using a screen (325 mesh) to remove by-products (FIG. 4). And the corn liquor from which the by-product was removed was prevented for about 24 hours to obtain a precipitate (FIG. 5). The gluten layer was then removed from the precipitate using a centrifuge. At this time, the gluten removal was carried out until the crude protein in the precipitate became 3% by weight or less (FIG. 6). The product from which the gluten layer was removed was washed with water and dehydrated (FIG. 7). After the dewatering process was completed, it was dried, and the dried material was pulverized to prepare starch (FIG. 8).

&Lt; 1-2 > Chemical cross-linking for starch,

12% (w / w) of sodium sulfate and STMP (sodium tripolyphosphate) complex (99: 1 weight ratio) were added to 30 g (db) of starch. (w / w). The sodium sulfate and the composite were dissolved in distilled water (150 mL) to prepare a crosslinking solution. 30 g of waxy corn starch prepared in <1-1> was added to 150 mL of the cross-linked solution to prepare a starch suspension. The pH of the starch suspension was adjusted to 11 using 0.1 N NaOH. Thereafter, the starch suspension was reacted for 3 hours while dispersing the starch suspension at 45 ° C at 200 rpm using a shaking water bath. The starch suspension was cooled to room temperature and neutralized to pH 6.0 with 0.1 N HCl.

The starch was recovered from the neutralized starch suspension using a centrifuge (3,500 rpm, 10 minutes). The recovered starch was washed three times with distilled water and once with ethanol. The supernatant was discarded and only the precipitate was obtained and dried at 35 ° C. The dried sample was then pulverized and sieved with a No. 120 mesh sieve.

<1-3> Heat-moisture treatment of starch

10 g of the corn starch prepared in the above <1-2> was stored in a thermo-hygrostat at a relative humidity of 95% at a temperature of 25 ° C. until the moisture content of the starch became 30%. Then, the starch having a moisture content of 30% was transferred into a Teflon container, sealed, and heat-treated at 120 ° C for 3 hours. The heat-treated starch was dried at 35 DEG C, pulverized and sieved with a No.120 mesh sieve to prepare corn starch.

Hereinafter, the processed corn starch was used in the experiment.

&Lt; Experimental Example 2 >

0.31 part by weight of squid powder, 1.2 parts by weight of purified salt, 8.7 parts by weight of corn meal (corn), 3.7 parts by weight of corn starch of Experimental Example 1, and 77.5 parts by weight of water were prepared for 100 parts by weight of wheat flour. The materials were weighed (Figure 9), mixed and the mixture was kneaded (Figure 10). At this time, weighing and kneading were performed under the condition that the illuminance was 540 Lux or more. The dough was extruded under conditions of 630 to 670 rpm (Fig. 11). The extruded surface was cut to a length of 30 cm (Fig. 12) and cooled (Fig. 13). The cooled surface was aged (Fig. 14) and sprayed with 1.3 parts by weight of the alcohol (Fig. 15). Thereafter, the immersed surface was dried and a surface was prepared. The surface thus prepared was used in the following experiment.

<Experimental Example 3> Preparation of broth

5.5 parts by weight of white sugar, 2.7 parts by weight of vegetable juice base, 2.6 parts by weight of fermented vinegar (vinegar vinegar), 1.5 parts by weight of a dongchimi base, 0.8 parts by weight of gold sulfate, 0.7 parts by weight of cider syrup, , 0.2 part by weight of glacial acetic acid, 0.2 part by weight of glacial acetic acid, 0.15 part by weight of cucumber juice, 0.1 part by weight of juice concentrate, 0.1 part by weight of disodium 5'-ribonucleotide, 0.01 part by weight of anhydrous citric acid, , Heated at 100 DEG C for 20 minutes, and sterilized with stirring to prepare broth.

<Experimental Example 4> Preparation of cold corn starch noodles

20 g of the cotton prepared in Experimental Example 2 was boiled in boiling water and rinsed in cold water. Then, 300 g of the broth prepared in Experimental Example 3 was added to the surface to prepare a cold surface.

<Experimental Example 5>

(High fat diet), and experimental group (high fat diet + cold noodle of Experimental Example 4). A total of 21 mice were used in each group.

Experimental animals were fed for a total of 10 weeks, and high fat diets containing 20% by weight of the cold noodles of Experimental Example 4 were prepared and fed to experimental animals. The high-fat diet group was fed with calories (kcal) so that the above-mentioned experimental group had the same energy level. Water and diet were fed freely and the rearing conditions were 23 ± 1 ℃, 45 ± 5% of humidity and 12 hours of light intensity. The change of body weight was recorded every week.

As a result, the average body weight of the experimental animals fed with the high fat diet after 10 weeks was higher than that of the normal diet fed experimental animals. However, it was confirmed that the experimental group fed with the high-fat diet containing the cold noodles of Experimental Example 4 had significantly less weight gain than the group fed with the high-fat diets having the same calorie (Table 1 and Table 2)

weeks Average weight (g) Normal diet Highland method The high-
The cold noodles of Experimental Example 4 One 21.37142857 21.8 21.5 2 22.98571429 24.52857143 24.55714286 3 23.72857143 26.47142857 25.65714286 4 24.44285714 28.24285714 26.51428571 5 24.87142857 30.4 27.92857143 6 25.7 32.58571429 28.64285714 7 25.75714286 34.55714286 30.21428571 8 26.37142857 36.14285714 31.67142857 9 27.14285714 38.55714286 35.11428571 10 27.25714286 40.88571429 37.17142857

weeks Weight gain (%) Normal diet Highland method The high-
The cold noodles of Experimental Example 4 One 100 100 100 2 107.6082084 112.5351403 114.2334683 3 111.0909865 121.4373793 119.3306247 4 114.4393338 129.551867 123.3068665 5 116.4522026 139.3945015 129.8315276 6 120.3047762 149.4720323 133.2074673 7 120.5538566 158.4884156 140.4897995 8 123.4405355 165.874054 147.227873 9 127.0266894 177.0698911 163.3302939 10 127.5626627 187.6497785 172.8129923

<Experimental Example 6>

After the 10-week rearing period in Experimental Example 5, each experimental animal was fasted for 12 hours. After 12 hours, the experimental animals in each group were cardiac punctured under isoflurane anesthesia to collect blood. Serum total cholesterol, HDL-cholesterol, LDL-cholesterol, and triglyceride levels were measured after centrifugation at 3,000 rpm for 15 minutes in an EDTA-treated tube.

As a result, serum total cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride of experimental animals fed high fat diets were higher than those fed normal diets. However, the experimental group fed with the high-fat diet containing the cold noodles of Experimental Example 4 was found to have significantly lower total cholesterol, HDL-cholesterol, LDL-cholesterol, and triglyceride levels than the group fed with the high-fat diets of the same calorie 3).

Normal diet Highland method The high-
The cold noodles of Experimental Example 4 Total cholesterol (mg / dL) 104.648 166.567 146.772 HDL-cholesterol (mg / dL) 47.546 72.903 70.61 LDL-cholesterol (mg / dL) 6.264 18.268 14.296 Triglyceride (mg / dL) 55.326 95.062 77.526

<Experimental Example 7>

Moisture content and water activity were measured on the surface prepared in Experimental Example 2. Moisture content was measured according to Food Code, General Test Method 1.1.1 Moisture Test Method, and water activity was measured at 25 ° C using a water activity meter (Novasina, Lab master).

As a result, the surface of Experimental Example 2 was slightly higher in water content and slightly lower in water activity than the surface of the commercial cold-noodle product, but not significantly different (Table 4).

Water content (%) Water activity (aw) The surface of Experimental Example 2 40.1 0.925 Cotton on the market 40.3 0.908

<Experimental Example 8>

The chromaticity of the surface prepared in Experimental Example 2 was measured. The chromaticity measurements were repeated three times using a chromometer (Model CR-400, Minolta) and the Hunter scale was used to measure the lightness (L value), redness (a value, b value, +: yellow, -: blue).

As a result, the results of the chromaticity analysis were as shown in Table 5. When the naked eye was observed with the naked eye, buckwheat flour entered into the control cold noodles, and the color of the cotton noodles became brown. However, the cold noodles containing the corn starch of Experimental Example 2 were not added with buckwheat flour, (Fig. 16).

<Experimental Example 9>

50 g of the surface prepared in Experimental Example 2 was placed in 500 g of water, cooked at 100 캜 for 50 seconds, and then cooled in water flowing for 30 seconds. Then, the solution was placed in a cooker, allowed to stand for 3 minutes, dehydrated, and then measured for weight and volume. The volume of the cooked surface was calculated by filling the measuring cylinder with 300 ml of distilled water and then measuring the amount of water that was increased when the noodle with water removed.

At this time, as the comparative group, the surface prepared in the same manner as in Experimental Example 2 was used, except that the corn starch was not used. As a control group, a commercially available cold noodle was used.

As a result of comparing with the comparative group, it was confirmed that the weight change was increased by adding cornstarch starch, but the volume change was not significant.

The turbidity of the cooked broth was evaluated by comparison with the naked eye by preparing a commercially available cold surface as a control group. As a result, the turbidity of the cooked broth was not significantly changed in the case of the surface of Experimental Example 2 containing corn starch.

<Experimental Example 10>

The sensory evaluation of the cold surface of Experimental Example 4 was carried out. As a panel, about 10 of the employees of Sandol Food Co., Ltd. were selected for preliminary education test. Five persons with different discrimination ability were selected for the surface prepared by varying the amount of corn starch added, and sensory evaluation was carried out Respectively.

At this time, a commercial cold noodle was used as a control group. The evaluation was carried out on a cooked surface. The evaluation was made on the 5 points scale (1 point: not at all, 5 points: very much) for the four items of elasticity, color,

As a result, the score was generally 4.8 to 4.9 points. In particular, in the case of color, yellow cold noodles containing chopped corn starch were evaluated to be much better than those of brown commercial cold noodles (Table 6).

Control group
(Commercial cold noodles) Sweet corn starch noodles Elasticity of cotton 4.6 4.8 Cotton color 4.7 4.8 Texture of cotton 4.8 4.8 Smell of cotton 4.4 4.5

Claims (10)

Heating the surface comprising the waxy corn starch;
Cooling said surface; and
And adding the cooled surface to the broth,
At this time, the waxy corn starch
Immersing the corn grain in the sulfurous acid;
Removing the immersed grains and separating the embryo from the grains;
Pulverizing the separated grains of the embryo to produce a corn liquid;
Obtaining a precipitate from the corn liquid;
Drying the precipitate to prepare starch;
Adding the starch to a cross-linking solution comprising sodium sulfate to produce a starch suspension;
Recovering the starch from the starch suspension;
Heat treating the recovered starch; and
Drying the heat-treated starch
&Lt; RTI ID = 0.0 &gt; 1, &lt; / RTI &gt; which is a waxy corn starch,
A method for producing cold corn cold noodles.
delete The method according to claim 1,
Wherein the cross-linking solution comprises sodium sulfate, sodium metamate and sodium triphosphate.
The method according to claim 1,
Wherein the surface comprising the waxy corn starch is produced using wheat flour, waxy corn flour, waxy corn starch and alcohol.
The method according to claim 1,
Wherein the surface comprising the waxy corn starch is produced using 3 to 11 parts by weight of corn flour, 2 to 7 parts by weight of corn starch, and 0.5 to 5 parts by weight of the corn flour, based on 100 parts by weight of the flour. Gt;
The method according to claim 1,
The broth
Mixing water, sugar, starch syrup and vinegar to prepare a mixture; and
And heating the mixture.
A method for producing a cold corn cold noodle, comprising the steps of:
The method according to claim 1,
Characterized in that the waxy corn cold noodles have the ability to inhibit weight gain.
A method for producing cold corn cold noodles.
The method according to claim 1,
Wherein the cold corn cold noodles have an ability to inhibit the increase of blood cholesterol.
A method for producing cold corn cold noodles.
The method according to claim 1,
Wherein the cold corn cold noodles have an ability to inhibit the increase of serum triglycerides.
A method for producing cold corn cold noodles.
The method according to claim 1,
Characterized in that the surface comprising the waxy corn starch does not comprise buckwheat powder.
A method for producing cold corn cold noodles.

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