KR102248062B1 - Barley paste composition and method for preparing noodle using the same - Google Patents

Abstract

The present invention relates to a barley dough composition including a high content of barley and a method for manufacturing noodles using the same. The present invention has excellent elasticity, suppresses aging, and improves storage by including wheat flour, barley powder and onion juice.

Description

Barley dough composition containing ginger fermented juice and method for manufacturing noodles using the same {BARLEY PASTE COMPOSITION AND METHOD FOR PREPARING NOODLE USING THE SAME}

The present invention relates to a barley dough composition having excellent elasticity and improved storage properties by using fermented ginger juice, and a method for producing noodles using the same.

Noodles refer to foods that are made by mixing salt and water with starch, rice flour, buckwheat flour, etc., in addition to flour, which is the main raw material, to form noodles, and then thinly pushed out or sliced. The domestic food code (Ministry of Food and Drug Safety, 2017) categorizes noodles into raw noodles, deep sleep, dried noodles, and fried noodles. Raw noodles are molded with grain flour or starch as the main raw material, and then packaged immediately or only the surface is dried. There are raw kalguksu and raw buckwheat noodles, and deep noodles are cooked after molding using grain flour or starch as the main raw material, or udon noodles and yakisoba noodles are cooked during the shaping process of noodles, and dry noodles are dried raw or deep noodles. Noodles, pasta noodles, and vermicelli are typical of those with a moisture content of 15% or less, and yutang noodles are defined as those obtained by frying raw noodles, deep noodles, and dried noodles.

Today, due to economic development, the food service industry is increasing the proportion of our dietary life. Among them, the noodles industry is steadily growing because of its convenience and economic advantages. In particular, raw noodle products began to grow into a new food industry in the noodle market due to increased interest in low-calorie products from the 1990s, and the size of the domestic noodle market is growing very rapidly. However, raw noodles have a high moisture content compared to other dried noodles or fried noodles, so they have low storage properties and are easily deteriorated during the distribution process.Therefore, manufacturers use alcohol addition, vacuum packaging, and sterilization methods, but it is large to extend the storage period of raw noodles. It is not showing any effect. Therefore, studies are being reported to extend the shelf life of fresh noodles by adding functional materials of natural materials to improve the shelf life of raw noodles, and adding pine flower, pine needles powder and extract, eosuri powder, and dried yam powder, etc., are helpful in improving the shelf life of fresh noodles. This suggests the possibility that these natural products can be used as materials for natural food preservatives.

On the other hand, barley is the second most important basic food after rice in our diet, and is mainly used for mixing and mixing. In the form of malt, it is used to make sikhye or beer, and in the form of powder, bread, confectionery, noodles and cooked food It is used as a variety of processed foods.

In the case of barley-based noodles, it is difficult to form a noodles with only barley powder, so it is usually made with a mixture of barley and wheat. It was investigated that noodles with low quality, such as aging, rapid aging, and stiff texture, were produced. In general, the content of barley flour mixed with wheat flour is 10% by weight, and if gelatinous flour is used as a binder and a vacuum degassing extrusion method is used, up to 20% by weight may be added.

In general, barley has a disadvantage that it is rough and does not allow moisture to permeate. Therefore, the milled barley is properly soaked and divided along the grooves and the milled millet is processed. The white sticky barley in Gunsan-si, Jeollabuk-do uses the processing method of pressed and halmaek at the same time, so it is more convenient to cook, has more stickiness than other barley rice, and has a very high content of β-glucan, one of the water-soluble dietary fibers. -Glucan is known to be excellent in preventing adult diseases such as preventing heart disease by lowering blood cholesterol level in the body, as well as suppressing the accumulation of body fat, alleviating symptoms accompanying obesity.

On the other hand, ginger (Zingiber oficinale Roscoe) is native to tropical Asia, and is a perennial herbaceous plant belonging to the Cardamom family. It is harvested in October-November and stored at 12-15 ℃ and 65-75% relative humidity, and distributed throughout the year. Ginger is one of the most palatable spices that are widely used around the world, and its pharmacological efficacy is recognized, and it is also used as a digestive aid, nausea, abdominal pain, low back pain, and diarrhea. Ginger has 101 scent components, and the yield of domestic essential oil is 0.32%, and the content of sesquiterpene hydrocarbons is higher than that of foreign ginger. The spicy taste of ginger is known to be due to substances known as the main ingredients of ginger such as gingerol, shogaol, and zingerone, as well as monoterpenes and sesquiterpenes, which are aromatic ingredients. Ginger's pharmacological action has been reported on DNA damage inhibition, antibacterial action, anti-allergic, antioxidant action, skin disease and skin aging inhibition, and lipid reduction in the body.

However, since most ginger is used in the form of raw ginger or seasoning, there is a limit to ginger consumption. As such, the frequency of use of ginger in real life is still limited, and the development of noodles using ginger has not been made. Accordingly, there is a need for continuous research on promoting ginger's excellent pharmacological effects, developing various recipes for ginger, preparing health functional foods using ginger, and improving preference through various processing methods of ginger.

Therefore, the barley flour and ginger are used, but there is a demand for noodles with improved elasticity and storage properties without the unique smell of ginger.

Republic of Korea Patent Registration No. 2078461 Republic of Korea Patent Publication No. 2017-0093416

An object of the present invention is to provide a barley dough composition having excellent elasticity and improved storage properties by using ginger fermented juice.

In addition, another object of the present invention is to provide a food product prepared using the barley dough composition.

In addition, another object of the present invention is to provide a method of manufacturing noodles using the barley dough composition.

In addition, another object of the present invention is to provide barley noodles manufactured according to the above manufacturing method.

In addition, another object of the present invention is to provide a food preservative capable of improving storage properties by using fermented ginger juice.

The barley dough composition of the present invention for achieving the above object may include wheat flour, barley flour and ginger fermented juice.

The ginger fermented juice is ginger juice, protamex, celluclast, viscozyme, amyloglucosidase, promozyme, maltogenase, dex It may be treated with two or more mixed enzymes selected from the group consisting of dextrozyme, termamyl, papain, neutrase, and flavourzyme.

Preferably, the ginger fermented juice may be obtained by treating ginger juice with a mixed enzyme of protamex, celluclast, and viscozyme.

The mixed enzyme may be a mixture of protamex, celluclast, and viscozyme in a weight ratio of 1:0.4-0.9:0.4-0.9.

The ginger fermented juice may be fermented for 3 to 15 hours at 20 to 40 °C with a mixed enzyme.

The mixed enzyme may be used in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of ginger juice.

The barley dough composition may be 50 to 90 parts by weight of barley flour and 60 to 110 parts by weight of fermented ginger juice based on 100 parts by weight of wheat flour.

The barley dough composition may further include 0.5 to 5 parts by weight of salt.

In addition, the food of the present invention for achieving the other object described above can be prepared using the barley dough composition.

The food may be noodles, cookies, bread, pizza, fried food, or ramen.

In addition, the method for producing barley noodles of the present invention for achieving the above-described another object includes the steps of (A) preparing a barley dough composition by mixing wheat flour, barley powder, and fermented ginger juice; (B) aging the prepared barley dough composition; And (C) making the aged barley dough composition.

In the step (A), the ginger juice is made from protamex, celluclast, viscozyme, amyloglucosidase, promozyme, and maltogenase. (maltogenase), dextrozyme (dextrozyme), termyl (termamyl), papain (papain), neutrase (neutrase) and flavorzyme (flavourzyme) can be treated with two or more mixed enzymes selected from the group consisting of.

Preferably, in the step (A), the fermented ginger juice may be treated with a mixed enzyme of protamex, celluclast, and viscozyme.

The mixed enzyme may be a mixture of protamex, celluclast, and viscozyme in a weight ratio of 1:0.4-0.9:0.4-0.9.

The mixed enzyme may be used in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of ginger juice.

The dough composition may be 50 to 90 parts by weight of barley flour and 70 to 110 parts by weight of fermented ginger juice based on 100 parts by weight of flour.

The aging in step (B) may be performed at 1 to 8° C. for 10 to 150 minutes.

In addition, the noodles of the present invention for achieving the other object described above can be manufactured according to the above manufacturing method.

In addition, the food preservative of the present invention for achieving the above-described other object may include fermented ginger juice treated with a mixed enzyme of protamex, celluclast, and viscozyme. have.

The barley dough composition of the present invention has excellent elasticity that can improve the processing aptitude of noodles by solving the problems of using the conventional barley powder in a high content because it uses ginger fermented juice even if the barley powder is used in a high content. , It has excellent storability.

1 is a photograph of ginger juice prepared according to Example 1, Control 1 and Preparation Example 2 of the present invention.

The present invention relates to a barley dough composition having excellent elasticity and improved storage properties by using fermented ginger juice, and a method for producing noodles using the same.

The barley dough composition of the present invention uses ginger fermented juice instead of water even if the barley powder is contained in a high content, so it not only solves the problems of using barley powder in a high content but also has an excellent effect. In addition, the ginger fermented juice of the present invention can further increase the storage period of the food to be applied and improve the organoleptic properties.

Hereinafter, the present invention will be described in detail.

The functional barley dough composition of the present invention includes wheat flour, barley flour, and fermented ginger juice.

The flour is not particularly limited as long as it is used for ordinary flour food.

The barley powder is also not particularly limited as long as it is used in food.

The barley flour is used in an amount of 50 to 90 parts by weight, preferably 60 to 70 parts by weight, based on 100 parts by weight of wheat flour. The dough composition using conventional barley flour is used in a low content of 5 to 10 parts by weight based on 100 parts by weight of flour due to problems such as rapid aging and low texture, but the present invention uses 50 to 90 parts by weight of ginger fermented juice together. It can be used in high content.

When the content of barley powder is less than the lower limit, the nutrients, taste, etc. of barley cannot be felt, and when the content of the barley powder exceeds the upper limit, the organoleptic property may be lowered.

The ginger fermentation juice is obtained by fermenting the pulverized ginger product with an enzyme, preferably a mixed enzyme. Mixed enzymes include protamex, celluclast, viscozyme, amyloglucosidase, promozyme, maltogenase, and dextrose. dextrozyme), termamyl, papain, neutrase, and flavourzyme. It is a mixed enzyme of celluclast and viscozyme. In the case of using an enzyme other than the above enzyme, boiling occurs when a high content of barley flour is used.

In addition, the use of three kinds of mixed enzymes in which protamex, celluclast, and viscozyme are mixed is more improved than the two kinds of mixed enzymes, so the above three kinds It is preferable to use a mixed enzyme of. Protamex of the present invention is a protease produced from Bacillus sp. , Celluclast is an enzyme produced from the fungus Trichoderma resei, and Biscozyme is a multienzyme complex produced from Aspergillus. ), cellulase, beta-glucanase, hemicellulase, and carbohydrate hydrolase including xylanase.

The three kinds of mixed enzymes are protamex, celluclast, and viscozyme in a weight ratio of 1: 0.4-0.9: 0.4-0.9, preferably 1: 0.5-0.6: 0.5- It is mixed at a weight ratio of 0.6. If the content of celluclast and viscozyme based on protamex is less than the lower limit, aging may not be suppressed, and if it exceeds the upper limit, storage and elasticity are not further improved. It may not be possible.

In particular, celluclast and viscozyme should be used in the same amount to have the best storage and elasticity.

The mixed enzyme is used in an amount of 0.5 to 10 parts by weight, preferably 1 to 3 parts by weight, based on 100 parts by weight of ginger juice. When the content of the mixed enzyme is less than the lower limit, desired effects cannot be obtained, and when the content of the mixed enzyme exceeds the upper limit, aging of the dough composition may occur rapidly.

In addition, the fermented ginger juice is treated for 3 to 15 hours, preferably 5 to 10 hours at 20 to 40 ℃ after mixing the ginger juice and mixed enzyme. Fermentation may not be performed when the temperature and time are less than the lower limit during treatment with the mixed enzyme, and off-flavor and taste may occur when the temperature and time exceed the upper limit.

The content of the fermented ginger juice is 60 to 110 parts by weight, preferably 70 to 90 parts by weight, based on 100 parts by weight of flour. The ginger fermented juice of the present invention is used with a high content of barley powder to exert an excellent effect, so it is used in place of water in a high content.

When the content of the fermented ginger juice is less than the lower limit, the dough does not stick and boils well, and aging proceeds quickly, and when the content of the ginger fermented juice exceeds the upper limit, texture and organoleptic properties may be deteriorated.

In the barley dough composition of the present invention, salt may be contained in an amount of 0.5 to 5 parts by weight, preferably 1 to 3 parts by weight, based on 100 parts by weight of flour in order to increase the functionality.

In addition, the present invention can provide a food prepared by using the barley dough composition.

The food of the present invention is not particularly limited as long as it is a food that can be prepared using a functional barley dough composition, but preferably, noodle noodles, cookies, bread, pizza, fried food, or ramen are mentioned.

In addition, the present invention can provide a method for producing barley noodles by using the barley dough composition.

The method of producing barley noodles of the present invention comprises the steps of: (A) preparing a barley dough composition by mixing wheat flour, barley powder and ginger fermented juice; (B) aging the prepared barley dough composition; And (C) making the aged barley dough composition.

First, in step (A), wheat flour, barley flour, and fermented ginger juice are mixed to prepare a barley dough composition, which is the same as described above.

Next, in the step (B), the prepared barley dough composition is aged.

The aging is performed at 1 to 8° C., preferably 3 to 5° C. for 10 to 150 minutes, preferably 40 to 80 minutes. When the temperature and time are less than the lower limit during aging, the elasticity and hardness may not be improved because the aging is not performed, and when the temperature and time are greater than the upper limit, texture and sensory properties may be deteriorated.

Next, in the step (C), the aged barley dough composition is made.

The noodle making method is not particularly limited as long as it is a method capable of manufacturing noodle, but preferably, the dough is passed through a roller to form a noodle pad, and the noodle pad is cut out for each thickness using a cutting machine, and the cut noodle pad is placed on the cotton swab. It may be carried out by walking and drying, cutting the dried noodles to a certain length, and packing the cut noodles according to the packaging unit.

Hereinafter, a preferred embodiment is presented to aid in the understanding of the present invention, but it is obvious to those skilled in the art that various changes and modifications are possible within the scope of the present invention and the scope of the technical idea, but the following examples are only illustrative of the present invention, It is natural that such modifications and modifications fall within the scope of the appended claims.

Ginger fermented juice comparison

Control 1. Ginger juice

After the ginger was washed, the peel was removed, the same amount of water was added to a blender (BL311E, Domestic Electrical Appliance Co., Ltd., Zhejiang Shaoxing Supor, China), ground for 5 minutes, and filtered to prepare ginger juice from which solids were removed.

Preparation Example 1. Ginger fermented juice_3 enzymes

After washing the ginger, removing the skin, add the same amount of water to a blender (BL311E, Domestic Electrical Appliance Co., Ltd., Zhejiang Shaoxing Supor, China), and add protamex to 100 parts by weight of crushed ginger juice for 5 minutes. 0.5 parts by weight, 0.25 parts by weight of celluclast and 0.25 parts by weight of viscozyme were added and fermented at 30° C. for 6 hours, then heated at 100° C. for 5 minutes to inactivate the enzyme, and then filtered to make ginger. A fermented juice was obtained.

Preparation Example 2. Ginger fermented juice _2 enzymes

After washing the ginger, removing the skin, add the same amount of water to a blender (BL311E, Domestic Electrical Appliance Co., Ltd., Zhejiang Shaoxing Supor, China), and add protamex to 100 parts by weight of crushed ginger juice for 5 minutes. 0.5 parts by weight and 0.5 parts by weight of celluclast were added and fermented at 30° C. for 6 hours, heated at 100° C. for 5 minutes to inactivate the enzyme, and then filtered to obtain a ginger fermented juice.

<Test Example I>

Test Example 1. Yield measurement

The yield of ginger juice was expressed by measuring the weight of the mixture of ginger and water 1:1, grinding with a blender, fermenting, and then calculating the filtered weight as a percentage.

division Control 1 Manufacturing Example 1 Manufacturing Example 2 yield(%) 71.1 81.0 78.6

As shown in Table 1 above, it was confirmed that the yield of the fermented ginger juice of Preparation Example 1 was higher than that of the ginger juice of Control 1 and the fermented ginger juice of Preparation Example 2.

Test Example 2. Measurement of chromaticity

1 is a photograph of ginger juice prepared according to Example 1, Control 1 and Preparation Example 2 of the present invention.

Chromaticity was measured using a color difference meter (CM-2600d Chroma Meter, Minolta Inc., USA), and L(lightness), a(redness), b(yellowness) values were measured. and b values were 97.10 and 0.19, respectively.

division Control 1 Manufacturing Example 1 Manufacturing Example 2 L value 52.28 56.69 54.52 b value 15.01 13.11 13.42

As shown in Fig. 1 and Table 2 above, compared to the ginger juice of the control group 1, the fermented ginger juice of Preparation Example 1 and Preparation Example 2 increased the L value and lowered the b value, indicating a bright yellow color. It was confirmed that the L value was higher and the b value was lower than that.

Test Example 3. Measurement of inorganic matter

Ginger juice of control 1 and 5 g of fermented ginger juice of Preparation Example 1 and Preparation Example 2 were dried at 550°C, allowed to cool, soaked with distilled water, and _{dissolved by adding 10 mL of HCl:H 2} O (1:1 weight ratio) solution. After evaporation and drying on a water bath (by opening the lid), _{10 mL of HCl:H 2} O (1:3 weight ratio) solution was added, filtered, and analyzed by distilling 100 mL of water. The mineral content of the test solution subjected to the pretreatment process was analyzed with an ICP Atomic Emission Spectrometer (ICP-IRIS, Thermo Elemental, USA).

Classification (unit: ppm) Control 1 Manufacturing Example 1 Manufacturing Example 2 Na 17.800 60.740 20.334 Mg 6.628 7.614 6.969 Ca 9.302 15.101 10.680 Fe 0.687 2.265 0.715

As shown in Table 3 above, it was confirmed that the content of minerals was high in the order of Preparation Example 1> Preparation 2> Control 1, and in particular, the content of sodium, calcium and iron was significantly increased in Preparation Example 1 compared to Control 1. Confirmed.

Test Example 4. Free amino acid measurement

Ginger juice of control 1 and 1.0 g of fermented ginger juice of Preparation Example 1 and Preparation Example 2 were taken, 10 mL of 80% ethanol was added, and ultrasonic treatment was performed for 20 minutes, followed by centrifugation. The above process was repeated twice, collected only the supernatant, filtered through filter paper, dissolved in 1.0 mL of sample dilution buffer for free amino acid (pH 2.2), filtered twice with a 0.45 μm NYLON syringe filter, and used as a sample for analysis. The content of free amino acids in the test solution that had undergone pretreatment was analyzed by Sycan (germany) S7130 auto sampler and S2100 solvent delivery system.

Classification (unit: mg/L) Control 1 Manufacturing Example 1 Manufacturing Example 2 Essential amino acids








Threonin 5.403 7.518 6.861 Valine 5.064 7.426 5.596 Methionine 0.817 1.587 1.353 Leucine 1.541 4.102 3.101 Lysine 0.424 0.821 0.544 Isoleucine 2.226 4.169 3.027 Phenylalanine 0.875 3.371 2.091 Histidine 1.72 2.303 2.209 Arginine 3.679 4.765 2.623 sub Total 21.749 36.062 27.405 Non-essential amino acids















Glutamic acid 6.213 8.949 4.062 Glycine 1.753 4.286 2.000 Alanine 10.821 12.443 13.379 Cystine 0 0 0.42 Tyrosine 2.359 3.371 2.897 Asparagine 22.606 16.262 28.712 Serine 11.537 18.468 15.261 Citrullin 0.804 3.088 4.672 Ornithine 0.873 0.911 0.752 B-Alanine 0.105 0.097 0.134 b-aminoisobutyric acid 0.125 0.341 0.169 g-Amino-n-butyric acid 2.581 2.517 2.807 Ethanolamine 0 0.717 0.729 Ammonia 6.406 6.323 6.418 Hydroxylysine 20.595 20.141 20.618 Ornithine 0.873 0.911 0.752 sub Total 87.651 98.825 103.782 sum 109.4 134.887 131.187

As shown in Table 4 above, it was confirmed that the total amount of free amino acids and the content of essential amino acids were higher in the fermented ginger juice of Preparation Example 1 compared to the ginger juice of Control 1 and the fermented ginger juice of Preparation Example 2.

The amino acids that were particularly elevated in Preparation Example 1 compared to Control 1 were Phenylalanine, Citrullin, Leucine, Glycine, Methionine, Lysine and Serine, which were 3.8 times, 3.8 times, 2.6 times, 2.4 times, 1.9 times, 1.9 times, 1.6 times higher, respectively. Confirmed.

Free amino acid also affects taste, glutamic acid is said to cause umami, glycine, alanine, threonin, serine, and proline are sweet, and leucine, valine, phenylalanine, and arginine are said to cause bitter taste. Among the free amino acids described in [Table 4], only amino acids related to taste were separately analyzed and shown in [Table 5].

Classification (unit: mg/L) Control 1 Manufacturing Example 1 Manufacturing Example 2 bitter Valine 5.064 7.426 5.596 Leucine 1.541 4.102 3.101 Phenylalanine 0.875 3.371 2.091 Arginine 3.679 4.765 2.623 sub Total 11.159 19.664 13.411 Umami, sweet Glutamic acid 6.213 8.949 4.062 Threonin 5.403 7.518 6.861 Glycine 1.753 4.286 2.000 Alanine 10.821 12.443 13.379 Serine 11.537 18.468 15.261 sub Total 35.727 51.664 41.563

As shown in Table 5 above, the content of free amino acids related to umami and sweetness was very high compared to the ginger juice of Control 1 and the fermented ginger juice of Preparation Example 2, compared to the ginger juice of Control 1 and the fermented ginger juice of Preparation Example 2. Confirmed.

Comparison of noodles using fermented ginger juice

Control 2. Using barley dough composition _ Omit ginger fermentation juice

After mixing 100 parts by weight of wheat flour (strong flour) and 10 parts by weight of barley flour (glutinous barley, Saenggeumdeul, Gunsan City), 90 parts by weight of water and 1.9 parts by weight of salt were added to prepare a barley dough composition.

Control 3. Ginger juice of control 1

A barley dough composition was prepared by mixing 100 parts by weight of wheat flour (strong flour), 66 parts by weight of barley flour (white sticky barley, saenggeumdeul, Gunsan-si), 76 parts by weight of ginger juice of the control 1 and 1.9 parts by weight of salt.

Example 1. Fermented ginger juice of Preparation Example 1

A barley dough composition was prepared by mixing 100 parts by weight of wheat flour (strong flour), 66 parts by weight of barley flour (white sticky barley, saenggeumdeul, Gunsan City), 76 parts by weight of the ginger fermented juice of Preparation Example 1, and 1.9 parts by weight of salt.

Example 2. Fermented ginger juice of Preparation Example 2

In the same manner as in Example 1, a barley dough composition was prepared using the ginger fermented juice of Preparation Example 2 instead of the ginger fermented juice of Preparation Example 1.

Example 3. Fermented ginger juice with different enzyme contents

Fermented ginger juice

It was carried out in the same manner as in Preparation Example 1, but using 10 parts by weight of protamex, 5 parts by weight of celluclast, and 5 parts by weight of viscozyme to obtain a ginger fermented juice.

Barley dough composition

It was carried out in the same manner as in Example 1, except that the fermented ginger juice (Example 3) was used instead of the fermented ginger juice of Preparation Example 1 to prepare a barley dough composition.

Comparative Example 1. Fermented ginger juice using one kind of enzyme

Fermented ginger juice

It was carried out in the same manner as in Preparation Example 1, but using 1 part by weight of protamex to obtain fermented ginger juice.

Barley dough composition

It was carried out in the same manner as in Example 1, except that the fermented ginger juice (Comparative Example 1) was used instead of the fermented ginger juice of Preparation Example 1 to prepare a barley dough composition.

Comparative Example 2. Fermented ginger juice with different types of enzymes

Fermented ginger juice

It was carried out in the same manner as in Preparation Example 1, but using 0.5 parts by weight of promozyme, 0.25 parts by weight of maltogenase, and 0.25 parts by weight of dextrozyme to obtain a ginger fermented juice.

Barley dough composition

It was carried out in the same manner as in Example 1, except that the fermented ginger juice (Comparative Example 2) was used instead of the fermented ginger juice of Preparation Example 1 to prepare a barley dough composition.

Comparative Example 3. Water + Ginger Fermented Juice

In the same manner as in Example 1, but instead of 76 parts by weight of fermented ginger juice of Preparation Example 1, 38 parts by weight of water and 38 parts by weight of fermented ginger juice of Preparation Example 1 were used to prepare a barley dough composition.

<Test Example II>

Part of the barley dough composition prepared according to Examples and Comparative Examples was put in a plastic bag (clean bag, Clean Lab Co., Ltd.) and aged for 1 hour at 5°C. BE-8000, Bethel Industries) first made a roughing plate with a thickness of 4.0 mm, and then combined it to form a 4.0 mm thick cotton plate, and then went through three stages of rolls of 4.0 mm, 2.8 mm, and 1.8 mm. The thickness was gradually reduced, and a final thickness of 1.8 mm, a width of 4.0 mm, and a length of 30 cm were prepared as noodle strands. The prepared raw noodles were immediately sprinkled with 10 g of flour to prevent sticking to each other, and then stored in a plastic bag in increments of 100 g.

Test Example 5. Elasticity and hardness measurement

After cutting 10 strands of raw and deep noodles (a sample boiled for 2 minutes in boiling water) prepared using the barley dough composition prepared according to Examples and Comparative Examples into 20*20*20 mm, a texture analyzer (CT3, Brookfield Engineering Laboratories, Inc., Middleborough, Massachusetts, USA), the hardness (hardness, g) and elasticity (springiness, mm) were repeatedly measured three times and expressed as an average value, and the measurement conditions are as shown in [Table 6].

Measurement Condition Test mode and option Texture Profile Analysis (TPA) Pre-test speed 3.0 mm/s Test speed 1.0 mm/s Post-test speed 5.0 mm/s Tigger load 5 g Probe TA39 (Cylinder, 2mm D, 20mm L)

division Control 2 Control 3 Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 cotton wool Hardness 114.0 165.50 109.5 121.5 130.0 160.5 143.8 173.8 Elasticity 0.62 0.73 0.92 0.82 0.79 0.75 0.76 0.67 Deep sleep Hardness 81.50 45.50 11.5 13.3 15.1 39.6 30.4 72.5 Elasticity 1.02 1.65 3.01 2.58 2.36 1.72 1.94 1.01

As shown in Table 7 above, it was confirmed that the raw noodles and deep noodles prepared according to Examples 1 and 2 of the present invention exhibited a chewy texture by showing superior hardness and elasticity compared to the control group 2, the control group 3, and the comparative examples 1 to 3 .

In particular, it was confirmed that the raw noodles and deep sleep of Example 1 showed a more chewy texture due to low hardness and high elasticity compared to Examples 2 and 3.

Test Example 6. Water absorption rate measurement

The moisture absorption rate was measured by subtracting the weight of raw noodles from the weight of deep sleep, dividing it by the weight of raw noodles, and multiplying by 100.

[Equation 1]

Water absorption rate (%) = (Sleep sleep (g)-Fresh noodles (g))/ Fresh noodles (g)X100

division Control 2 Control 3 Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Moisture absorption rate
(%) 47.2 53.6 53.8 52.9 50.6 47.9 48.2 46.3

As shown in Table 8 above, the moisture absorption rate of the cotton prepared according to Examples 1 to 3 of the present invention is higher than that of the control group 2 and Comparative Examples 1 to 3, and it shows a moisture absorption rate of 50 to 55%, so that the cotton is soft. Confirmed.

Test Example 7. Measurement of microorganisms according to storage period

A constant temperature and humidity refrigerator with a humidity of 5°C±1, 75% for a storage period of 1, 3, 5, 7, 9 days after sealing the raw noodles prepared using the dough composition prepared according to Examples and Comparative Examples in a polyethylene bag While storing at, the experiment was conducted to measure the number of general bacteria. 10 g of the sample and 90 mL of sterilized physiological saline (0.85% NaCl, w/v) were placed in a sterile bag with a filter paper, and the sterile bag was placed at 260 rpm using a stomacher (400 Circulator, Seward Ltd., West Sussex, England). The solution homogenized for 90 seconds and passed through the filter paper was used as a test solution for microbial testing. 1 mL of the test solution was appropriately diluted in 10 steps, and 100 uL of each diluted solution was inoculated into the medium of Standard Plate Count Agar, Difco Laboratories, Detroit, MI, USA, and the colonies formed by incubating at 37° C. for 24 hours were counted. .

division Control 2 Control 3 Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 1 day N.D. N.D. N.D. N.D N.D N.D N.D N.D 3 days N.D. N.D. N.D. N.D N.D N.D N.D N.D 5 days 2.45X10 ⁵ 4.12X10 ³ N.D. N.D N.D 15.18X10 ³ 8.17X10 ³ 2.69X10 ⁴ 7 days 32.15X10 ⁵ 24.88X10 ⁴ N.D. N.D 2.48X10 ³ 10.67X10 ⁴ 30.65X10 ³ 46.07X10 ⁴ 9 days 43.35X10 ⁶ 8.12X10 ⁵ N.D. 6.52X10 ³ 23.55X10 ³ 50.88X10 ⁴ 12.89X10 ⁴ 28.54X10 ⁵

N.D.: not detected

As shown in Table 9 above, it was confirmed that the number of microorganisms according to the storage period of the raw noodles prepared according to Examples 1 to 3 of the present invention was less than that of the control group 2, the control group 3, and the comparative examples 1 to 3.

In particular, it was confirmed that the growth of microorganisms was suppressed in the raw noodles of Example 1 throughout the storage period.

Test Example 8. Sensory test

For the sensory evaluation, 20 g of cooked raw noodles were placed in a disposable plastic container (9 cm in diameter and 1 cm in height) and immediately provided to sensory panelists. At this time, the three-digit number extracted from the random number table was marked on the sample container so that there was no prejudice against the sample, and water and a spit cup were provided together to rinse the mouth during evaluation.

For the sensory evaluation, the preference for the color and aroma, taste, texture, and overall preference of noodles was evaluated on a 7-point scale, and the higher the preference, the higher the score was given.

The sensory evaluation panel was evaluated by 10 students majoring in food and nutrition and graduate students after sufficient training on the test methods and evaluation characteristics necessary for sensory evaluation.

division Control 2 Control 3 Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 color 3.01 3.51 6.26 5.78 5.11 4.02 4.99 3.42 incense 2.61 3.99 5.73 5.62 4.22 4.03 4.01 3.55 flavor 3.50 4.56 6.32 5.64 5.22 4.67 4.82 4.01 Texture 2.98 4.01 5.96 4.99 4.78 4.05 4.15 3.56 Overall preference 3.01 4.01 6.19 5.39 4.51 4.04 4.35 3.45

As shown in Table 10 above, it was confirmed that the raw noodles prepared according to Examples 1 to 3 of the present invention were all superior to the control group 2, the control group 3, and the comparative examples 1 to 3 in terms of color, aroma, taste, texture, and overall acceptability. I did.

In particular, it was confirmed that the raw noodles of Example 1 were superior to the other groups in color, scent, taste, texture, and overall acceptability.

Claims (19)

Including flour, barley flour and ginger fermented juice,
Ginger fermented juice is a barley dough composition, characterized in that the ginger juice is treated with a mixed enzyme of protamex, celluclast, and viscozyme. delete delete The barley dough according to claim 1, wherein the mixed enzyme is a mixture of protamex, celluclast, and viscozyme in a weight ratio of 1:0.4-0.9:0.4-0.9. Composition. The method of claim 1, wherein the ginger fermented juice is a barley dough composition, characterized in that fermented for 3 to 15 hours at 20 to 40 ℃ with a mixed enzyme. The barley dough composition according to claim 1, wherein the mixed enzyme is used in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of ginger juice. The barley dough composition according to claim 1, wherein the barley dough composition is 50 to 90 parts by weight of barley powder and 60 to 110 parts by weight of fermented ginger juice based on 100 parts by weight of wheat flour. The barley dough composition according to claim 1, wherein the barley dough composition further comprises 0.5 to 5 parts by weight of salt based on 100 parts by weight of wheat flour. Food, characterized in that prepared using the barley dough composition of claim 1. The food according to claim 9, wherein the food is noodles, cookies, bread, pizza, fried food, or ramen. (A) preparing a barley dough composition by mixing wheat flour, barley powder and ginger fermented juice;
(B) aging the prepared barley dough composition; And
(C) the step of making the aged barley dough composition; Including,
In the step (A), the fermented ginger juice was treated with a mixed enzyme of protamex, celluclast, and viscozyme. delete delete The barley noodles of claim 11, wherein the mixed enzyme is a mixture of protamex, celluclast, and viscozyme in a weight ratio of 1:0.4-0.9:0.4-0.9. Method of manufacturing. The method of claim 11, wherein the mixed enzyme is used in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of ginger juice. The method of claim 11, wherein the dough composition comprises 50 to 90 parts by weight of barley flour and 70 to 110 parts by weight of fermented ginger juice based on 100 parts by weight of flour. The method of claim 11, wherein the aging in step (B) is performed at 1 to 8° C. for 10 to 150 minutes. Barley noodles prepared according to the manufacturing method of any one of claims 11 and 14 to 17. delete

Images