KR102000908B1 - Process for producing noodles containing powdered jangdan soy bean and noodles prepared using the same - Google Patents

Abstract

The present invention relates to a dough composition comprising a mixture of water and cooking oil and kneading the mixture into a dough composition containing soybean flour, rice flour, brown rice flour, barley flour, oat flour, ground mushroom powder and thickener without adding starch or wheat flour at all, ; Aging the kneaded product; Heating and extruding the aged dough to produce a surface; And a step of cooling and sealing the surface to cool the noodle, wherein the noodle, texture and preservability are improved, and a noodle with improved quality showing a superior physiological activity effect can be provided, and And to noodles produced thereby.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a noodle containing a soybean flour and a noodle produced thereby,

The present invention relates to a dough composition comprising a mixture of water and cooking oil and kneading the mixture into a dough composition containing soybean flour, rice flour, brown rice flour, barley flour, oat flour, ground mushroom powder and thickener without adding starch or wheat flour at all, ; Aging the kneaded product; Heating and extruding the aged dough to produce a surface; And cooling and cooling the surface by hermetically sealing the noodle, and to a noodle produced thereby.

Various studies for improving the quality of the noodles have been carried out steadily, but the known techniques to date have been predominantly methods using a surface modification agent such as a sludge, a starch, and gluten. Therefore, a technique which can improve both the function of physiological activity as well as the improvement of the texture of the surface and the improvement of quality can be achieved by manufacturing a surface using a health food material known to have an effective activity effect on the human body Very rare.

Especially, when soybeans, which are excellent in nutrition and have been evaluated as effective for prevention of adult diseases such as hypertension, are used to impart nutritional value and the function of a specific ingredient to noodles, they are added in the form of flour or fried soybean flour Is a common method. However, when such a material is processed to make a surface, the preservability of the noodles produced by rancidity of the fat contained in the soybean is significantly lowered, and there is a problem in the formation of the face sheet, and the texture of the formed face sheet is deteriorated. And is known to have many limiting factors.

On the other hand, Jangdankong has gained reputation as a king's product since ancient times, and it is well-known as a good quality bean, as can be seen from the selection of Jangdan kwangmok and Gwanggyo, which were introduced to Korean soybean cultivars, from Jangdan area.

On the other hand, the inventors of the present invention conducted studies to produce a noodle which is excellent in texture and texture and has a physiological activity which can be effectively exerted by a long-legged bean ingredient as a side containing the active ingredient and nutrients of paju bean curd, Thereby completing the present invention.

One embodiment of the present invention is to provide a method of manufacturing a noodle containing a soybean flour which has improved texture, texture and preservability without adding starch or wheat flour at all and which exhibits improved physiological activity by paju bean curd ingredient and And to provide a noodle produced by the method.

An embodiment of the present invention is a method for producing a rice flour comprising adding 3 to 10% by weight of soybean flour, 20 to 60% by weight of rice flour, 5 to 20% by weight of barley flour, 1.5 to 20% To 40 parts by weight of water at 70 to 80 DEG C and from 1 to 10 parts by weight of edible oil are mixed with 100 parts by weight of a dough composition containing 30 to 30% by weight of a thickener and 0.1 to 2% by weight of a thickener, step; Aging the kneaded product; Extruding the aged kneaded product at a temperature of 80 to 110 캜 to produce a surface; And a step of cutting and sealing the surface and cooling the surface, thereby producing a noodle-containing noodle containing the soybean flour.

The long-haired flour may be green soybean flour having a particle size of 100 to 150 mash prepared by washing and drying the long-legged soybeans, followed by dry grinding in a pulverizer.

In the dough composition, the soybean flour, the oat flour and the ground mushroom flour may be mixed in a weight ratio of 1: 0.5 to 1: 1 to 3, respectively.

The step of aging the kneaded product may be a low temperature aging at a temperature of 0 to 5 DEG C for 1 to 24 hours.

In addition, another embodiment of the present invention provides a noodle produced by the method of producing noodles containing jangdangwa powder according to an embodiment of the present invention.

According to one embodiment of the present invention, there is provided a method for producing noodles containing jangdangwa powder and a noodle produced by the method, wherein the noodles, texture and preservability are improved without adding starch or wheat flour at all, Thereby providing a noodle with improved quality that exhibits a superior physiological activity effect.

FIG. 1 shows an actual image of a noodle containing a soybean flour produced by a method of producing a noodle-containing noodle powder according to an embodiment of the present invention.
FIG. 2 is a process image of a step of manufacturing a noodle-containing noodle-containing noodle according to an embodiment of the present invention.
FIG. 3 is a table showing nutrient composition test results for noodles containing jellyfish powder according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail. However, it should be understood that the present invention is not limited thereto, and the present invention is only defined by the scope of the following claims.

An embodiment of the present invention is a method for producing a rice flour comprising adding 3 to 10% by weight of soybean flour, 20 to 60% by weight of rice flour, 5 to 20% by weight of barley flour, 1.5 to 20% To 40 parts by weight of water at 70 to 80 DEG C and from 1 to 10 parts by weight of edible oil are mixed with 100 parts by weight of a dough composition containing 30 to 30% by weight of a thickener and 0.1 to 2% by weight of a thickener, step; Aging the kneaded product; Extruding the aged kneaded product at a temperature of 80 to 110 캜 to produce a surface; And a step of cutting and sealing the surface and cooling the surface, thereby producing a noodle-containing noodle containing the soybean flour.

The actual image of the noodle produced by the method of manufacturing the noodle powder containing the soybean flour according to one embodiment of the present invention is shown in Fig. According to the present invention, the noodles produced by the method of producing the noodles containing the long-grain flour can maintain the strength of the surface with excellent texture and texture without sticking to the flour, so that the noodles are smooth and smooth It is effective.

The method for producing noodle powder containing jute soybean flour according to the present invention is characterized in that 3 to 10 wt% of soybean powder, 20 to 60 wt% of rice flour, 5 to 20 wt% of barley powder, 1.5 to 20 wt% of oat flour, To 30% by weight of a thickener and 0.1 to 2% by weight of a thickener, 40 to 55 parts by weight of water at 70 to 80 DEG C and 1 to 10 parts by weight of edible oil are mixed and kneaded to prepare a kneaded product .

Jangdan Kong is called 'beef in the field' and is the best vegetable protein. (Isoflavones), prevention of aging, increase of bone density, reduction of incidence of breast cancer, and vascular protection effect.

The soybean powder used in one embodiment of the present invention is not particularly limited as long as it is a domestic bean produced in the Paju Jangdan area.

However, by using the raw soybean meal powder having a particle size of 100 to 150 mesh (mash) prepared by washing and drying the long soybean cake and then dry-milling it in a pulverizer, it is possible to prevent destruction of high quality water- However, the compatibility of rice flour, barley flour, oat flour, and mushroom flour is improved.

The rice flour is a rice flour generally used in the art, and the kind thereof is not particularly limited.

For example, white rice, brown rice, glutinous rice, brown rice glutinous rice, white rice glutinous rice, mixed rice flour thereof and the like can be used. As such rice flour, mixed rice flour mixed with white rice and brown rice at a weight ratio of 1: 1 is preferably used because not only nutritional effect but also excellent surface quality can be obtained.

The brown rice is rice which has not peeled off the seeds and rice bran. It is able to consume nutrients such as vitamin B, minerals and essential fatty acids in addition to fat and protein, so that it can prevent constipation, harmful substances, arteriosclerosis and anti-aging effects. outstanding. The glutinous rice is mostly composed of amylopectin, which means sticky rice. The rice glutinous rice is rice glutinous rice rice husk just like brown rice. Common glutinous rice contains fibrin, vitamins and minerals that are good for health. These rice varieties vary in taste depending on the type of storage, but the taste may vary depending on storage period. Especially when stored for more than 3 years, separation of rice flour occurs, so it is recommended to use rice with shelf life of less than 3 years.

The rice flour may have a particle size of 100 to 150 mash. If it is less than 100 mesh, the dough does not loosen well and it tends to aggregate. If it exceeds 150 mesh, the texture of the noodles produced will deteriorate.

Barley contains a large amount of dietary fiber and is the best natural tonic, which is known to help control blood sugar.

The barley powder used in one embodiment of the present invention is a barley powder generally used in the art, and the kind thereof is not particularly limited.

However, taking into account the texture of the noodles produced and the miscibility with other components, the barley is dried at a drying temperature of 30 to 40 ° C to a moisture content of 15% or less and then pulverized to have a particle size of 100 to 150 mesh It is good to use barley flour.

In addition, oat flour and ground mushroom powder are further added to the dough composition prepared by mixing the soybean flour, rice flour and barley flour in advance, thereby significantly improving not only the nutritional effect of oats and field mushrooms but also the preservability of the prepared noodles have. In addition, it has an effect of improving the compatibility with the chewy texture and other ingredients, thereby providing a better surface quality. At this time, the oat flour and the ground mushroom powder may be mixed in the ratio of 1: 0.5 to 1: 1 to 3, respectively, to the long-haired flour, thereby further improving the above-mentioned effect.

Oats are known to have excellent diabetes (anti-hyperglycemia), anti-cancer effects, skin aesthetics, arteriosclerosis, cardiovascular disease prevention, hypertension, bone health, diet and constipation prevention.

The oat flour used in one embodiment of the present invention is oat flour generally used in the art, and its kind is not particularly limited.

However, taking into consideration the texture, preservability and compatibility with other components of the noodles produced, the oats are roasted at 180 to 200 ° C for 15 minutes, and then the roasted oats are dried to a moisture content of 15% or less It is preferable to use oat flour prepared by pulverizing the dried oats to have a particle size of 100 to 150 mesh.

The mushroom is known to be good for anti-cancer effect, improvement of immunity, improvement of lipid metabolism, improvement of diabetes, constant effect, hypertension, heart disease, diabetes mellitus, uterine bleeding, hemorrhagic diseases such as anal bleeding,

The mushroom flour used in one embodiment of the present invention is the mushroom flour generally used in the art, and the kind thereof is not particularly limited.

However, taking into account the texture, preservability and miscibility with the other ingredients of the noodles produced, the product mushrooms were precooled in a product chamber maintained at -20 ° C to prepare frozen mushrooms in a solid state, Then, the frozen mushrooms were frozen at -40 ° C and the vacuum pump was operated to dry the frozen mushrooms to obtain granules having a particle size of 100 to 150 mesh. It is good.

The thickening agent is generally used in the art, and the kind thereof is not particularly limited. But are, for example, at least one selected from the group consisting of xanthan gum, guar gum, arabic gum, alginic acid, carrageenan, cellulose gum, curdlan, gelatin, glucomannan, locust bean gum, pectin, tamarind gum, Can be used. Particularly, it is preferable to use xanthan gum and cellulose gum mixed at a weight ratio of 3: 1 in consideration of the stability of the noodle quality and the dispersibility.

The water can be used for drinking water conventionally used in the art, and it is preferable to use purified water from which impurities have been removed. It is also important to keep the temperature and amount of water constant to maintain the properties of the noodles according to the present invention.

The edible oil is generally used in the art and its kind is not particularly limited. For example, there may be mentioned, for example, corn oil, soybean oil, cottonseed oil, rapeseed oil, palm oil, sunflower oil, safflower oil, grape seed oil, olive oil, salad oil, rice bran oil, perilla oil, sesame oil, palm oil, Ester-exchanged oils of the above-mentioned, and a mixing flow path thereof. Particularly, in view of the stability of the quality of the noodle, it is preferable to use oxbow oil.

Through the step of aging the kneaded product, the viscosity of the kneaded product is improved without loss of nutrients of each component, and the shape is maintained even after extrusion. More specifically, by aging at a temperature of 0 to 5 ° C for 1 to 24 hours at a low temperature, the above-mentioned effect can be further improved.

The extruder used in the extruding process is not limited to the kind used in the art, and it is preferable that the exothermic device It is preferable to use an extruder. The heating device is for the purpose of boiling the kneaded material to be supplied, preferably, it is preferable to apply heat of 80 to 110 캜, more preferably 85 to 95 캜.

It is preferable that the heating device boil the kneaded product by applying steam. When the kneaded product is matured and extruded through an extruder, noodles can be produced. The shape and diameter of the extrusion orifice can be freely adjusted according to the taste of the consumer and the intended use of the product, and the number of the extrusion orifices is not limited to the extent that the object of the present invention can be achieved. The process image of the step of producing the surface by extruding the kneaded product while heating it is shown in Fig.

Next, the surface is transferred through a transfer device, cut to suit the purpose, sealed and packaged, and cooled. The cooling is preferably carried out at -25 to -35 占 폚 for at least 24 hours. Preferably -30 ° C or less for 24 to 36 hours. The cooling process prevents aging of the surface and facilitates the separation of the surface after defrosting. It can maintain soft texture and elasticity of the surface during cooking. The cooling is preferably performed rapidly. The cooling temperature and time may be adjusted within the range according to the composition ratio of the prepared kneaded product and the manufacturing method.

In addition, another embodiment of the present invention provides a noodle produced by the method of producing noodles containing jangdangwa powder according to an embodiment of the present invention.

The noodle is not particularly limited as it is commonly used in the art. However, there may be, for example, cut noodles, raw noodles, dried noodles, udon noodles, and spaghetti noodles.

According to one embodiment of the present invention, there is provided a method for producing noodle-containing noodles and a noodle produced therefrom, wherein the noodles, texture and preservability are improved without adding starch or wheat flour at all, And has an effect of providing a noodle with improved quality showing a superior physiological activity effect.

Best Mode for Carrying Out the Invention Hereinafter, the constitution and effect of the present invention will be described in more detail with reference to examples. However, it is obvious to those skilled in the art that the present invention is not limited to these embodiments.

Example

Jodang Soybean (domestic soybean produced in Paju Jodan area) was selected and foreign matter was removed and dust was removed with a dry dish. The bean jam was dry-pulverized in a pulverizer to prepare green bean powder having a particle size of about 100 mash.

A dough composition 100 comprising 3.3% by weight of the soybean meal, 50% by weight of rice flour (white rice: brown rice = 25:25), 14.7% by weight of barley powder, 2% by weight of oat flour, 29.2% by weight of ground mushroom powder and 0.8% 45 parts by weight of water at about 80 DEG C and 5 parts by weight of edible oil were mixed and kneaded to prepare a kneaded product.

The kneaded product was aged at a low temperature for about 17 hours at a temperature of about 0 ° C, and then the aged kneaded product was heated to about 80 ° C to prepare a kneaded cotton surface. Thereafter, the surface was cut, sealed, and cooled at a temperature of about -30 DEG C for 24 hours to prepare a surface containing soybean flour.

Comparative Example

The surface containing the soybean flour was prepared under the same conditions as in the above example except that the oat flour and the condition mushroom flour were not added.

Test Example

Nutritional analysis

The nutrient composition test was conducted on the surface of the above-mentioned example, and the test result is shown in FIG.

As a result, it was confirmed that the surface containing the soybean powder according to the example of the present invention had a very low calorie content, trans fat and sodium content per unit weight, and particularly no cholesterol.

As a result, it was confirmed that the surface containing the soybean flour according to one embodiment of the present invention has nutritionally excellent quality.

Sensory test

For the surfaces prepared in the above Examples and Comparative Examples, a well-trained sensory test agent (30 persons, 40 persons, 50 persons in total, 6 persons in total, 2 persons in each male and female) was immersed in boiling water for 2 to 2 minutes and 30 seconds When boiling, water was added, boiled, and then washed immediately in cold water to give it a cochiness. The extracted surface was curled up constantly and placed on a pedestal so that water was allowed to fall naturally.

The sensory test was carried out on the six panelists for the highest quality (SS), for the taste (mouthwash), chewiness (texture) and overall taste (preference) , Very excellent (S), excellent (E), and normal (G).

The control group was compared with those of the control group and the control group.

Example Control Comparative Example Oral hygiene SS S S Texture SS SS E Likelihood SS S E

From the above results, it can be seen that the surface containing the soybean flour according to the embodiment of the present invention is far superior to the comparative example, and it is confirmed that the noodles according to the present invention are superior in flavor even when compared with the noodles in the market .

Preservability

Samples prepared in Examples and Comparative Examples were stored in an oven at 60 ° C for 20 days, and then subjected to sensory evaluation in 20 well-trained sensory test workers. The results were evaluated as excellent (SS), excellent (S), excellent (E), and normal (G). At this time, the number of days of oven storage for about 18 days corresponds to 5 months at room temperature.

Example Comparative Example Preservability SS G

From the above results, it was confirmed that the surface containing the long-legged flour according to the example of the present invention is significantly improved in storage stability as compared with the comparative example.

Claims (5)

3 to 10% by weight of soybean flour, 20 to 60% by weight of rice flour, 5 to 20% by weight of barley flour, 1.5 to 20% by weight of oat flour, 5 to 30% To 2 parts by weight of a dough composition, 40 to 55 parts by weight of water at 70 to 80 DEG C and 1 to 10 parts by weight of edible oil are mixed and kneaded to prepare a kneaded product;
Aging the kneaded product;
Extruding the aged kneaded product at a temperature of 80 to 110 캜 to produce a surface; And
And cooling and sealing the surface by cutting,
The long-haired flour is a green soybean flour having a particle size of 100 to 150 mash prepared by washing and drying long-legged soybeans, followed by dry grinding in a pulverizer,
The oat flour is roasted at 180 to 200 ° C for 15 minutes, and then the roasted oats are dried to a moisture content of 15% or less. The dried oats are then sieved to a size of 100 to 150 mesh The oat flour is prepared by pulverizing the oat flour,
The above ground mushroom powder was precooled in a product chamber maintained at -20 ° C to prepare the mushroom as a frozen mushroom in a solid state, and then the ice bank was operated on the frozen mushroom again. And a vacuum pump is operated to dry the frozen mushroom to obtain a mushroom powder having a particle size of 100 to 150 mesh,
Wherein the soybean flour, the oat flour and the ground mushroom flour are mixed at a ratio of 1: 0.5 to 1: 1 to 3, respectively, to the soybean flour, the preserved soybean flour, .
delete delete The method according to claim 1,
The step of aging the kneaded product
At a temperature of 0 to 5 占 폚 for 1 to 24 hours at a low temperature.
A noodle produced by a process for producing a noodle containing a sweet bean flour improved in storage stability as well as a texture and texture according to any one of claims 1 to 4.

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