KR101959133B1 - Rice noodle enriched with okara and method for preparing the same - Google Patents

Abstract

More particularly, the present invention relates to a rice flour containing 10% by weight based on the weight of the rice flour and 0.5% by weight of alginate based on the total weight of the rice flour, (CaCl ₂ ) solution for a certain period of time and then drying it. By reducing the amount of glucose released and delaying the starch digestibility, it is possible to lower the blood glucose level and maintain the quality and texture of the cooked food. Rice noodles and their preparation methods. To this end, the present invention relates to a method for producing a dough sheet, comprising the following steps: a first step of mixing rice flour with alginate and stirring together with water to form a suspension, a second step of flattening the suspension and steaming it with a steamer to form a dough sheet, And a fourth step of dipping the rice noodle in a calcium chloride (CaCl ₂ ) solution for a predetermined period of time, followed by drying.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to rice rice noodles, rice rice noodles, rice noodles,

More particularly, the present invention relates to a rice flour containing 10% by weight based on the weight of the rice flour and 0.5% by weight of alginate based on the total weight of the rice flour, (CaCl ₂ ) solution for a certain period of time, followed by drying. The present invention relates to rice rice noodle with excellent digestion rate retarding effect and a process for producing the same.

In recent years, as consumers have become more and more interested in health, interest in gluten-free noodles has increased more than other noodles, especially because gluten from wheat is known to cause Celiac disease Rice and buckwheat are mainly used to make gluten-free noodles.

In particular, rice noodles account for a large proportion of gluten-free noodles, and many studies have been conducted on them. Among the many studies that have been conducted, there are several prior studies to improve the physical or functional quality characteristics of rice noodles. One is the study on the effect of various materials such as hydrothermally treated starch (HMT), mung bean starch, legumes flour, pea and lentil starch on the quality of rice noodle, and the other is hydrocolloid , Transglutaminase, and emulsifiers to improve the quality of rice noodles. However, most previous studies do not include health functional ingredients. Therefore, it is necessary to study the beneficial effect of rice noodles on health and improvement of noodle aptitude.

On the other hand, dietary fiber refers to a vegetable carbohydrate polymer that is not degraded by human digestive enzymes. Such dietary fibers may contain water-soluble components (e.g. pectin, gum) and insoluble components (e.g. lignin, cellulose and hemicellulose) And the physiological effect is different for each component. Among them, water-soluble dietary fiber is associated with lowering blood cholesterol levels and decreasing glucose uptake by the small intestine. Insoluble dietary fiber is also known to have a positive effect on diarrhea, constipation and irritable bowel disease. These insoluble dietary fibers are more abundant in foods than in water-soluble dietary fibers, but their disadvantage is their limited use due to their water-insoluble properties.

In addition to research for improving the quality of rice noodles, researches using various natural food materials that can enhance nutritional value have been actively carried out. However, along with the improvement of functional aspects, the quality characteristics such as the texture of rice noodles itself There is a difficulty keeping it.

On the other hand, beage is a residue composed of insoluble parts left in soybeans after extracting water-soluble parts in soybean milk and tofu production, and most of the huge amount of bean sprouts produced in soybean consumption around the world is disposed of as waste, It is being raised. However, as a by-product of soybean processing, beage is a by-product obtained by separating components other than water-soluble components used in soybean processing, and has been recently discarded or used as feed. However, its functionality has recently been attracting attention through various studies.

It is known that beage contains nutrients other than moisture, such as carbohydrates and protein dietary fibers, and is particularly rich in dietary fiber. And carbohydrates are mainly composed of polysaccharides which are not easily decomposed in the body. Protein is insoluble protein, which is structurally dense, and when it contains proper amount, it prevents diabetes, low cholesterol, hypothyroidism and obesity Have been reported to have biological activity.

Thus, beage can be useful as a health functional material and has the potential to be applied to food. Many studies have used beverage in ice cream cones, cakes, noodles, bread, steamed bread, yogurt and cookies to produce health functional foods However, in rice-based foods, the blood sugar lowering effect of BJ was not studied much. In addition to the nutritional value and the functional value of the organizational structure, the application of rice beans to rice noodles has increased the interest in the development of rice noodles, which are effective in various aspects that have not appeared in general rice noodles.

Korean Patent Publication No. 10-2017-0056114 (May 27, 2017) Korean Patent No. 10-1237455 (Feb. 20, 2013) Korean Patent No. 10-1340452 (December 31, 2013)

The present invention provides rice rice nugget with excellent digestibility, which has enhanced health functionalities and can control the starch digestibility and produce a blood glucose lowering effect by adding rice flour to rice flour at a certain ratio to produce rice nugget water, There is a purpose.

Another object of the present invention is to provide a rice rice noodle with excellent digestion rate retarding effect which shows various effects not shown in general rice noodle by applying rice bean having functional value of tissue structure as well as nutritional value to general rice noodle .

In addition, the present invention can be applied to health foods for preventing diabetes by changing the starch digestibility while maintaining the physical properties and cooking quality by adding the bean flour and alginate to the rice flour and then treating with calcium chloride (CaCl ₂ ) Which is capable of maintaining the inherent quality of rice noodles, and which is superior in digestion rate retarding effect.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

In order to achieve the above-mentioned object, the rice rice noodle with excellent digestibility delay effect according to the present invention is prepared by mixing noodle flour and alginate in rice flour, dipping it in a calcium chloride (CaCl ₂ ) solution, and drying .

In addition, in addition to the above-mentioned characteristics, the bean flour is 10 wt% based on the weight of the rice flour, the alginate is 0.5 wt% based on the total weight of the flour, and the concentration of the calcium chloride (CaCl ₂ ) It is more preferable to use rice rice noodles with excellent digestibility and delaying effect.

Meanwhile, the method for producing rice rice noodles with excellent digestibility rate retarding effect according to the present invention comprises a first step of mixing a rice flour with bean flour and alginate and stirring the rice flour together with water to prepare a suspension; A second step of flattening the suspension and steam-kneading the suspension with a steamer to form a dough sheet; A third step of aging the dough sheet followed by baking to make a rice noodle; And a fourth step of immersing the rice noodle water in a calcium chloride (CaCl ₂ ) solution for a predetermined period of time and drying the rice noodle water.

In addition, in addition to the above-described features, the method of manufacturing rice rice noodles with excellent digestibility by the present invention is characterized in that in the first step, the rice flour is 10% by weight based on the weight of the rice flour, And more preferably 0.5% by weight based on the weight.

In addition, according to the method of the present invention, the concentration of the calcium chloride (CaCl ₂ ) solution is 0.2 M in the fourth step, and the predetermined time is 30 minutes .

In addition to the above-described problem solving means, detailed solutions for various embodiments are included in the detailed description.

Since the bean-added rice noodle with excellent digestion rate retarding effect according to the present invention and its manufacturing method are manufactured by mixing rice noodle with bean jam, the advantage of delaying the starch digestibility and enhancing the health functionalities and thus preventing diabetes can be obtained have.

In addition, the rice rice nugget having excellent digestibility and the method of producing the rice rice nugget having excellent digestibility rate retarding effect according to the present invention can have the lowest starch digestibility by limiting the addition amount of rice flour to 10 wt% The rice noodle soup having an excellent blood-sugar lowering effect can be produced.

In addition, since the rice rice nugget having excellent digestibility rate retarding effect according to the present invention and alginate and calcium chloride (CaCl ₂ ) were used together, rice nugget rice was prepared by adding rice beans, There is an effect that the texture is not deteriorated.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

FIG. 1A is a graph of glucose release change according to bean content under in vitro digestion conditions. FIG.
Fig. 1B is a graph of the change in starch digestion fraction according to the bean content under in vitro digestion conditions.
FIG. 1C is a graph of change in pGI according to the bean content under in vitro digestion conditions. FIG.
FIG. 2A is a graph showing changes in glucose release upon addition of alginate and calcium chloride (CaCl ₂ ) solution under in vitro digestion conditions.
FIG. 2B is a graph showing the change in starch fraction when alginate is added and calcium chloride (CaCl ₂ ) solution is treated under in vitro digestion conditions.
FIG. 2C is a graph of pGI change in alginate addition and calcium chloride (CaCl ₂ ) solution treatment under in vitro digestion conditions.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. The embodiments disclosed herein are provided so that the written description can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

The rice rice noodle with excellent digestibility rate retarding effect according to the present invention and its preparation method are prepared by adding rice bran as an active ingredient to rice noodle rice. The beverage may be prepared by a method including 10% by weight of bean flour based on the weight of the rice flour, and may further include 0.5% by weight of alginate based on the total weight of the flour. The prepared rice noodle soup may be prepared by soaking the rice noodle soup in a calcium chloride (CaCl ₂ ) solution at a concentration of 0.2 M for a certain period of time, for example, for 30 minutes, and then drying the rice noodle soup surface by coating calcium chloride (CaCl ₂ ). Here, the unit M of calcium chloride (CaCl ₂ ) is the molar concentration (molarity) of the solute contained in the unit volume (L).

Brief Description of the Drawings The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which exemplary embodiments of the invention are shown.

I. Embodiment

1. Materials and Tools

Rice was purchased from the local market for white rice (Segoami; Oryza Sativa L.) harvested in 2015. Chewoom soy fiber had an average grain size of 77.9 ㎛ and a total fiber content of 67.6% 4.6% starch was purchased from S & Food. The total dietary fiber content of Bijie can be divided into 64.0% insoluble dietary fiber and 3.6% soluble dietary fiber. Rice and beans were sieved with a grinder (A11basic, IKA, Berlin, Germany), sifted with 60mesh of rice flour and 100mesh with rice flour. The finished powder was packed in a zipper bag and stored at room temperature until further experiments.

Alginate, pancreatin, porcine pancreas and amyloglucosidase were purchased from Sigma-Aldrich and calcium chloride (CaCl ₂ ) was purchased from Yakuri Pure Chemicals Respectively. Total dietary fiber assay kits, starch content assay kits, and GOPOD assay kits were purchased from Megazyme. The total dietary fiber content was analyzed according to the enzymatic gravimetric enzymatic method and the starch content was analyzed according to AACC method 76-13.01.

2. Rice noodle manufacturing method

30 g of the rice flour and each test group in which 0, 5, 10 and 20 wt% of ground rice flour, respectively, were weighed and mixed with distilled water of 150 wt% based on the total weight of the rice flour, were stirred for 10 minutes to obtain respective suspensions. Each of the above suspensions was poured into a flat stainless steel tray and steamed with a steamer (stainless steel pot, Sekisui Quansense) for 1 minute to prepare respective dough sheets. Each of the dough sheets thus steamed was separated from a tray and placed in a dry oven and dried at 70 ° C for 15 minutes.

Each of the dried dough sheets was wrapped in a cotton swab and then aged at 37 ° C for 3 hours in a zipper bag. After the aging, each of the dough sheets was poured into a dry oven ) And dried at 40 ° C. for 3 hours to prepare rice noodles for use in each experimental group such as rice noodle without beage, rice noodle containing 5% by weight of beage, rice noodle containing 10% by weight of beage, and rice noodle containing 20% by weight of beage.

As will be described later, rice nucifera prepared by mixing 10% by weight of rice flour in each of the above experimental groups, that is, the rice rice containing 10% by weight of beage, most effectively retarded starch digestion in vitro . Therefore, in order to examine the cooking quality of the rice noodle containing 10 wt% beage, alginate was added to the rice noodle containing 10 wt% beage and coated with calcium chloride (CaCl ₂ ).

For this purpose, 30 g of rice flour was mixed with 10% by weight of bean flour and 0.5% by weight of alginate based on the total weight of the rice flour, and the mixture was stirred for 10 minutes to prepare 150% by weight of distilled water. The suspension was poured into a flat stainless steel tray and steamed with a steamer for 1 minute to form a dough sheet. The dough sheet thus steamed was separated from a tray and placed in a dry oven and dried at 70 ° C for 15 minutes. The dried dough sheet was wrapped in a cotton swab and then packed in a zipper bag and aged at 37 ° C for 3 hours. After completion of aging, the dough sheet was baked to make rice noodles so as to have a width of 5 mm.

The 10% by weight rice bran containing rice bran was divided into three experimental groups and treated with calcium chloride (CaCl ₂ ) solution in the following three different ways, respectively.

1) The rice noodles were dipped in 0.2 M calcium chloride (CaCl ₂ ) solution in a damp condition for 30 minutes and then dried in a dry oven at 40 ° C for 3 hours (wet treatment method)

2) for 3 hours in a dry oven (dry oven) 3 hours after it dried over dueotdaga it soak for 30 minutes calcium chloride (CaCl ₂₎ solution of 0.2 M again dry oven (dry oven) for 40 ℃ in 40 ℃ the noodle soup (Dry processing method).

3) The rice noodles were dried in a dry oven at 40 DEG C for 3 hours. (Untreated)

Each rice noodle soup was processed in the zipper bag and stored at room temperature until the next experiment.

3. Control and Experimental Group

For each of the rice nuclides prepared by the above-described method for producing rice nucifera, the control group and the experimental group for carrying out the following experiment were defined as follows.

- Control (CON): rice noodle without beage

- Experimental group 1 (SF5): 5%

- Experimental group 2 (SF10): rice with 10% by weight of rice

- Experimental group 3 (SF20): 20 wt%

- Experimental group 4 (ASF10): rice noodles containing 10% by weight of beage and 0.5% by weight of alginate

- Experimental group 5 (Ca-ASF10 (W)): A rice noodle containing 10% by weight of beage and 0.5% by weight of alginate was subjected to calcium chloride (CaCl ₂ ) coating

- Experimental group 6 (Ca-ASF10 (D)): Rice flour containing 10% by weight of beage and 0.5% by weight of alginate was treated with calcium chloride (CaCl ₂ )

II. Experimental Example

1. Measurement of cooking quality

Each of the rice noodles corresponding to the control group and the experimental group was added to 100 mL of distilled water boiling 2 g each and cooked for 3 minutes. To prevent over cooking, cooked rice noodles were taken out immediately after cooking, cooled in cold water for 5 minutes, cooled, weighed and then placed in a dry oven at 40 ° C overnight ).

The cooking water used for cooking was placed in a dry oven and dried at 105 ° C until it became constant. The cooking loss rate was calculated as a percentage of the weight of solids lost during the cooking process and the index of cooking quality was calculated as follows.

2. Measurement of texture

The texture of the rice noodles was measured by the Texture profile analysis (TPA) method of a texture analyzer (TAXT2i, Stable Micro Systems, UK). The cooked rice noodles were cut into a length of 2.5 cm and used in the experiment. Experiments were carried out with a 35 mm diameter aluminum cylinder probe set to conditions of 1 mm / s (pretest, test and post-test speed) and 75% of the original rice noodle thickness. In addition, after the first compression, it was kept in the stopped state for 1 second before the next compression. The evaluation index of texture recorded from TPA is hardness, adhesion and cohesiveness.

3. in vitro  Determination of starch digestibility

The cooked rice noodles were dried in a freeze dryer for 3 days and then pulverized with a mixer (A11 basic, IKA, Berlin, Germany) and sieved in a 100 mesh sieve. The simulated intestinal fluid (SIF) to be used for the experiment was prepared by adding 0.5M potassium chloride (KCl) (6.8 mL), 0.5M potassium dihydrogenphosphate (KH ₂ PO ₄ ) (0.8 mL), 1M sodium hydrogencarbonate ₃ ) (42.5 mL), 2 M sodium chloride (NaCl) (9.6 mL) and 0.15 M magnesium chloride (MgCl ₂ (H ₂ O) ₆ ) (1.1 mL) were mixed in distilled water (400 mL).

Pancreatin was diluted 1: 5 (w / v) with SIF and centrifuged at 1,952 g for 20 min. The enzyme solution to be used for the experiment was prepared by mixing 5 mL of Pancreatin supernatant, 0.435 g of bile extract and 2 mL of SIF. The mixture was mixed with SIF (26 mL), 0.3 M CaCl ₂ (0.04 mL), 1 M NaOH (0.15 mL) and distilled water (1.31 mL), and the mixture was stirred at 500 rpm for 30 minutes Lt; / RTI >

The enzyme solution (7.5 mL) and amyloglucosidase (0.2 mL / g per starch content) were added, and the pH of the enzyme mixture solution was adjusted to 6.0 with 1N HCl. Lt; / RTI > (0.1 mL) was collected at 0, 30, 60, 90, 120, and 180 minutes and mixed with 99% ethanol (1.4 mL). The ethanol mixture was centrifuged at 600 g for 3 minutes, The content of glucose released through a wavelength of 510 nm was measured using an assay kit and a spectrophotometer (Biomate 3S, Thermo Scientific, USA).

4. Predicted Glycemic Index (pGI) calculation

The starch hydrolysis rate was calculated using the formula [C = C ^∞ (1-e- ^kt )], where C, C∞ and k represent the hydrolysis rate, maximum hydrolysis rate, and kinetic constant of each time, respectively. The hydrolysis index (HI) was calculated by dividing the area under the hydrolysis curve of each sample by the area of the white bread as a comparative sample, and the predicted blood glucose index (pGI) was obtained using the equation pGI = 39.71 + 0.549HI .

5. Statistical Analysis

Statistical analysis was performed using a statistical software program (SPSS, IBM Inc., Chicago, IL, USA) and ANOVA was performed by Duncan's multiple range test (p <0.05). Analysis of cooking characteristics and in vitro starch digestibility analysis were performed in triplicate, and at least ten analyzes of texture were performed. All results were expressed as mean ± SD.

III. Results and Discussion

1. Cooking characteristics of rice noodles containing beage

Table 1 below shows the cooking characteristics of rice noodles containing beans. As shown in Table 1, the cooking loss increased from 3.88% to 4.87% as the bean content increased from 0 to 20% by weight. In particular, the cooking loss of experimental group 3 (SF20) was increased by 25.52% compared to the control (CON), which may be related to the weakening of the structure caused by the addition of rice to rice noodles. These results are consistent with the report that the addition of durum bran, pollard and rajma bean to the noodles increases the cooking loss, and the cooking loss is an index of the quality of the noodles and because of the stickiness of the noodles, Increase is not desirable.

On the other hand, the water uptake and expansion index of all rice noodles added with beage decreased significantly according to the ratio, and the water uptake and the expansion index were related to the cooking quality of starch based noodles. Therefore, when water absorption is insufficient, it becomes hard and rough texture noodles. This result is consistent with the report that water-binding competition between insoluble dietary fiber and starch reduces water absorption of noodles.

division Cooking loss (%) Water absorption (%) Expansion index Control group (CON) 3.88 ± 0.11 ^d 110.19 ± 1.77 ^a 1.24 ± 0.03 ^a Experimental group 1 (SF5) 4.13 + - 0.10 ^c 105.46 ± 1.60 ^b 1.18 ± 0.01 ^b Experimental group 2 (SF10) 4.35 ± 0.06 ^b 103.38 + - 1.41 ^c 1.17 + 0.02 ^b Experimental group 3 (SF20) 4.87 ± 0.09 ^a 99.31 + - 1.27 ^d 1.13 + 0.02 ^c

2. Texture of rice noodles containing beage

Table 2 shows the texture characteristics of rice noodles to which 5-20% by weight of rice bran were added. As shown in Table 2, the hardness and adhesiveness were significantly increased and the cohesiveness was significantly decreased as the addition amount of beads increased. In particular, hardness and adhesiveness of experimental group 3 (SF20) were increased by 14.45% and 53.19%, respectively, and cohesiveness was decreased by 6.67% when compared with control (CON).

In general, the addition of insoluble dietary fiber to noodles increases the hardness, which means that high hardness produces hard, brittle noodles. The stickiness of noodles is indicated by adhesiveness in the texture analysis, and it is reported that high adhesiveness is not desirable for the quality of noodles. In addition, the cohesion is influenced by the quality of the dish and the quality of the noodles because it is considered as an indicator of the extent to which the noodles are destroyed during the chewing process. The above experiment confirmed that the increase of beage adversely affects the quality of rice noodle. Therefore, it is necessary to select the proper amount considering the functional aspect of the beage.

division Hardness (g) Adhesion (gs) Coherence Control group (CON) 6760.08 + - 57.71 ^a -39.69 ± 0.67 ^d 0.75 ± 0.00 ^a Experimental group 1 (SF5) 6970.66 ± 89.00 ^b -45.84 + - 0.42 ^c 0.73 ± 0.00 ^b Experimental group 2 (SF10) 7188.58 ± 73.13 ^c -53.15 + - 0.41 ^b 0.72 ± 0.00 ^c Experimental group 3 (SF20) 7737.19 + - 73.48 ^d -60.80 +/- 0.26 ^a 0.70 ± 0.00 ^d

3. Rice noodles containing beans in vitro  Starch digestibility

To analyze the effects of rice bran on rice noodles under in vitro digestion conditions, glucose released during starch digestion was analyzed. Figure 1a is a graph showing the glucose release changes according to the busy content of 0, 5, 10, and 20% by weight of rice noodles in in vitro starch digestion, Fig. 1b is busy content of the noodle soup in in vitro starch digestion 0, 5, 10, And 20% by weight, wherein the starch digestion fractions are rapidly digestible starch (RDS), slowly digestible starch (SDS), starch digestible starch ) And resistant starch (RS). And FIG. 1C is a graph showing a change in the predicted glycemic index (pGI) according to the 0, 5, 10, and 20% by weight of the rice noodles content in in vitro starch digestion.

In FIG. 1A, the degree of starch digestion in rice nucifera containing rice bran is compared with that of the control (CON). Glucose release was measured as reducing sugar hydrolyzed from starch by digestive enzymes. As shown in FIG. 1A, overall starch hydrolysis rapidly increased after 30 minutes and then gradually increased for 180 minutes. As the content of rice bran in rice noodles increased, the amount of glucose released decreased significantly.

In FIG. 1B, the amounts of RDS, SGS, and RS of the rice noodles containing beage were compared with those of the control (CON). As shown in FIG. 1B, The lowest content of RDS in the rice - containing rice noodles was contained and the highest content of RS was contained. However, there was no significant difference in the amount of SDS in all rice noodles containing beage.

In FIG. 1C, the pGI of rice noodles containing rice is compared with that of the control (CON). Compared with the control group (CON), pGI was significantly decreased in the presence of beage, and lowest in the experimental group 2 (SF10). PGI of the experimental group 2 (SF10) was 4.73% lower than that of the control group (CON). On the other hand, the increase in pGI in the experimental group 3 (SF20) may be due to the fact that Bijie interferes with the composition of the matrix of rice noodles. According to a similar previous study, it was reported that adding more than 10% by weight of oat dietary fiber destroys the starch structure and allows starch granules to be easily accessible to the enzyme, making it more susceptible to degradation. In addition, other studies reported that in vitro starch digestion of cooked pasta and spaghetti was affected by oat bran, durum wheat, and pollard, respectively.

Analysis of the overall results showed that as the amount of beige increased, the hardness and adhesiveness were excessively increased and the cohesion was decreased. However, addition of 10 wt% of beage to the function decreased the pGI significantly. Therefore, the amount of the feed added for the next experiment was set at 10% by weight.

4. Alginate and calcium chloride (CaCl2) were added to the cooking characteristics of rice noodles containing beji ₂ ) Influence

Table 3 shows the effect on the cooking characteristics when adding alginate or calcium chloride (CaCl ₂ ) to rice noodles containing 10% by weight of beage, i.e., experimental group 2 (SF10). As shown in Table 3, the cooking loss of the experimental group 4 (ASF10) containing 0.5% by weight of alginate in the experimental group 2 (SF10) was increased to 50.11% as compared with the experimental group 2 (SF10) And the expansion index decreased by 11.21% and 6.84%, respectively. This result is consistent with the report that cooking loss was increased when xanthan gum or alginate was added to wheat flour noodles. Because the cooking loss is related to the structural strength of noodles, hydrocolloid noodles may be weak in structure.

Experimental group 5 (CaASF10 (W)) and Experiment group 6 (Ca-ASF10 (D)) in which experimental group 4 (ASF10) was immersed in 0.2 M calcium chloride solution (CaCl ₂ ) (SF10), regardless of the dry treatment method (experimental group 6), water absorption and expansion index were significantly increased. In the case of cooking loss, the experimental group 5 (Ca-ASF10 (W)) decreased by 8.74% and the experimental group 6 (Ca-ASF10 (D)) increased by 8.51% compared to the experimental group 2 (SF10). The water uptake and expansion indexes increased by 19.04% and 13.32%, respectively, in the experimental group 5 (Ca-ASF10 (W)) and the experimental group 6 (Ca-ASF10 (D)) compared to the experimental group 4 (ASF10).

In particular, the cooking characteristics of experimental group 5 (Ca-ASF10 (W)) were similar to the control (CON). It can be explained that the quality of the rice noodles was improved by using 0.2M calcium chloride (CaCl ₂ ) coating in the wet state although the 0.5 wt% alginate alone did not improve the quality.

division Cooking loss (%) Water absorption (%) Expansion index Control group (CON) 3.88 ± 0.11 ^d 110.19 ± 1.77 ^a 1.24 ± 0.03 ^a Experimental group 2 (SF10) 4.35 ± 0.06 ^c 103.38 ± 1.41 ^b 1.17 + 0.02 ^b Experimental group 4 (ASF10) 6.53 ± 0.15 ^a 83.93 + 1.64 ^e 1.09 + - 0.01 ^c Experimental group 5 (Ca-ASF10 (W)) 3.97 ± 0.05 ^d 99.91 + 1.88 ^c 1.27 + 0.02 ^a Experimental group 6 (Ca-ASF10 (D)) 4.72 ± 0.21 ^b 95.11 + 1.33 ^d 1.16 ± 0.02 ^b

Table 4 shows the effect of alginate and calcium chloride (CaCl ₂ ) on the texture. It was prepared by adding 0.5% by weight of alginate and immersing it in 0.2 M calcium chloride (CaCl ₂ ) In one case, the result shows that all the texture measures except cohesiveness are changed significantly. As shown in Table 4, the hardness and adhesion of the test group 4 (ASF10) were increased to 16.23% and 21.64%, respectively, as compared with the test group 2 (SF10), but the cohesiveness was not significant. Previous studies have shown that adding alginate to noodles improves hardness and adhesion. This increase in adhesion may be due to some alginate that flows onto the surface of the noodle after cooking.

The calcium chloride (CaCl ₂ ) coating on Experiment Group 4 (ASF10) affected the hardness and adhesion of Experimental Group 4 (ASF10) regardless of the above dry or wet treatment methods. As shown in Table 4, the hardnesses of the experimental group 5 (Ca-ASF10 (W)) and the experimental group 6 (Ca-ASF10 (D)) were reduced by 28.92% and 22.19%, respectively, as compared with the experimental group 4 (ASF10) 34.34% and 39.26%, respectively. Cohesiveness, on the other hand, increased slightly in experimental group 6 (Ca-ASF10 (D)). These results suggest that Ca-alginate treatment improves texture.

division Hardness (g) Adhesion (gs) Coherence Control group (CON) 6760.08 + - 57.71 ^c -39.69 + -0.67 ^c 0.75 ± 0.00 ^a Experimental group 2 (SF10) 7188.58 ± 73.13 ^b -53.15 + - 0.41 ^b 0.72 ± 0.00 ^b Experimental group 4 (ASF10) 8355.01 + - 71.16 ^a -64.65 + 4.42 ^a 0.73 ± 0.00 ^b Experimental group 5 (Ca-ASF10 (W)) 5938.86 ± 46.93 ^e -42.45 + 3.64 ^c 0.72 ± 0.00 ^b Experimental group 6 (Ca-ASF10 (D)) 6501.16 ± 83.60 ^d -39.27 ± 2.29 ^c 0.75 ± 0.00 ^a

5. Alginate and calcium chloride (CaCl2) were added to the in vitro starch digestion of rice noodles ₂ ) Influence

2A shows a graph showing the change in glucose release in in vitro starch digestion when 0.5% by weight of alginate was added to a rice noodle containing 10% by weight of rice bran and a 0.2 M calcium chloride (CaCl ₂ ) solution was coated Graph. As shown in FIG. 2A, the effect of alginate addition and calcium chloride (CaCl ₂ ) coating on the glucose release of experimental group 2 (SF10) was compared with the control group (CON) The amount of glucose released was not significantly changed compared to the experimental group 2 (SF 10) regardless of the addition of alginate and calcium chloride (CaCl ₂ ) .

FIG. 2B is a graph showing the effect of starch digestion fraction (RDS) on in vitro starch digestion when 0.5% by weight of alginate was added to a rice bran containing 10% by weight of beage and coated with 0.2 M calcium chloride (CaCl ₂ ) SDS, and RS). That is, a graph comparing the RDS, SDS, and RS contents of the experimental group 2 (SF10) with those of alginate and calcium chloride (CaCl ₂ ) coatings, all fractions containing alginate (CaCl ₂ ) coatings.

FIG. 2c is a graph showing the predicted glycemic index in vitro when 0.5% by weight of alginate is added to a rice noodle containing 10% by weight of rice bran and a 0.2M calcium chloride (CaCl ₂ ) , pGI). That is, the test group 2 (SF10) and alginate (Alginate) and calcium chloride (CaCl ₂₎ as compared to the coating geotinde showing the effect of pGI value, as shown in Figure 2c alginate (Alginate) was added and calcium chloride (CaCl ₂₎ Coating Can not be known to affect the change in starch digestibility.

As a result, it was concluded that the addition of alginate and calcium chloride (CaCl ₂ ) coating improves the cooking quality of rice noodles containing beage without affecting the increase in starch digestibility.

IV. conclusion

When 10% by weight of rice bran is added to rice noodles, the pGI is remarkably reduced. However, when rice flour is added to rice flour, addition of rice flour affects the cooking quality and texture of rice flour. However, the addition of alginate to rice noodles containing bejji and the coating by immersion in calcium chloride (CaCl ₂ ) solution showed improvement in quality due to similar cooking characteristics and texture as in the control (Control). Alginate ) And calcium chloride (CaCl ₂ ) coating, the pGI of rice noodles containing beage was maintained. As a result, alginate and calcium chloride (CaCl ₂ ) can be used to improve the cooking characteristics and texture of rice noodles containing beage without affecting the increase in starch digestibility, and can be used as a health food having hypoglycemic effect The possibility of applying was confirmed.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (5)

A suspension made by mixing rice flour and alginate together with water is steamed to produce a dough sheet. The dough sheet is aged and noodled, and then the rice noodles are dipped in a calcium chloride (CaCl ₂ ) solution Soak for 30 minutes and dry,
Wherein the alginate is 0.5 wt% based on the total weight of the flour, the water is 150 wt% of the total weight of the flour, and the calcium chloride (CaCl ₂ ) solution And a concentration of 0.2 M, which is excellent in digestibility, delete A first step of mixing rice flour with bean flour and alginate and stirring with water to make a suspension;
A second step of flattening the suspension and steam-kneading the suspension with a steamer to form a dough sheet;
A third step of aging the dough sheet followed by noodle rice noodle; And
And a fourth step of immersing the rice noodle in a calcium chloride (CaCl ₂ ) solution for 30 minutes while the rice noodle soup is wet,
In the first step, the rice flour is 10 wt% based on the weight of the rice flour, the alginate is 0.5 wt% based on the total weight of the flour, the water is 150 wt%
Wherein the concentration of the calcium chloride (CaCl ₂ ) solution is 0.2M in the fourth step. delete delete

Images