KR102413176B1 - Method of preparing dried noodles with improved texture by adding enzyme - Google Patents

Abstract

The present invention relates to a method for producing dry noodles with improved texture by adding enzymes to low-quality flour. It relates to a manufacturing method.

Description

Method of preparing dried noodles with improved texture by adding enzyme}

The present invention relates to a method for producing dry noodles with improved texture by the addition of enzymes, and more particularly, to a method for producing dry noodles with improved texture by mixing them in an optimal mixing ratio using only natural additives without using synthetic additives. .

Noodles are widely eaten around the world and are known to have been made and eaten in Asia since about 6,000 BC because they are relatively simple to prepare and cook. Noodles can be divided into non-dried raw noodles and dried noodles, and dry noodles can be further divided into oiled noodles fried in oil and dry noodles that are not fried in oil.

Since the noodles are manufactured by simply drying the noodles rather than frying them in oil in Japan and Korea in the past, compared to fried noodles fried in oil after steaming, the oil content is low, so the taste is inferior, the flour smells, and the noodles are hard and lack elasticity. .

In addition, in the conventional method of manufacturing dry noodles, the noodles are prepared by drying the noodles produced by a conventional shaping roller in a complex noodles (2nd or 3rd layer). / thin noodles) has the disadvantage of not being able to implement various textures.

In addition, the process is complicated and difficult, such as boiling dry noodles, rinsing them several times, and preparing a separate broth, which is why young people avoid them. Because it is difficult to solve the problem, most of them contain problems such as replacing them with easy-to-cook ramen.

In addition, the quality of domestic wheat flour is often higher than that of imported wheat flour, and the processing aptitude for manufacturing dry noodles is poor, reducing the use of domestic wheat flour, and efforts to solve this problem are required.

In order to solve the above problems, methods for manufacturing dry noodles have been proposed in various ways, but most of the inventions using synthetic additives such as binding agents and emulsifiers have been made, and these methods are not preferable in terms of cost and mass productivity, Most of the opinions are that it is not in line with the recent trend to exclude synthetic substances for reasons such as health.

Therefore, in order to supplement the above-mentioned problems, the present inventors recognized that it is urgent to develop a method for preparing dry noodles with improved texture by adding enzymes, and completed the present invention.

Republic of Korea Patent Publication No. 10-0372733 Republic of Korea Patent Publication No. 10-1689653

It is an object of the present invention to provide a method for preparing dry noodles with improved texture by kneading the dough with a small amount of water and drying it at room temperature by adding an enzyme to wheat flour having poor processability and noodle making area.

Another object of the present invention is to provide a method for producing dry noodles that improves the extensibility of the prepared dry noodles by preparing them at an optimal mixing ratio and exhibits excellent results in sensory tests such as chewiness, hardness, and appearance.

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

In order to achieve the above object, the present invention provides a method for preparing dry noodles with improved texture by adding an enzyme.

Hereinafter, the present specification will be described in more detail.

The present invention provides a method for preparing dry noodles with improved texture by adding an enzyme comprising the following steps.

(S1) preparing a mixed dough by mixing flour, water, salt and enzymes;

(S2) resting the mixed dough;

(S3) The step of forming a dough sheet and drying the resting mixture.

In the present invention, in the step (S1), 90 to 120 parts by weight of the flour; 25 to 40 parts by weight of water; 0.5 to 5 parts by weight of salt; and 10 to 50 ppm of the enzyme; characterized in that it is mixed to prepare a mixed dough.

In the present invention, the enzyme is characterized in that amylase, xylase or a mixture thereof.

In the present invention, the (S2) step is a temperature of 20 to 40 ℃; And it is characterized by resting at 80 to 90% relative humidity.

In the present invention, the step (S3) is characterized in that it consists of the following steps.

(S3A) sequentially passing the mixed dough paused in step (S2) through rollers at intervals of 3.0 mm, 2.0 mm and 1.5 mm to form a noodle strip;

(S3B) 5.0 to 6.0 mm in width of the face plate; and forming a surface by cutting to a thickness of 1.0 to 2.0 mm; and

(S3C) drying the noodles at a temperature of 20 to 40° C. until they have a moisture content of 15% or less.

The dry noodle manufacturing method of the present invention can improve the texture by adding an enzyme to wheat flour, which is not excellent in processability and noodle making area, by kneading the dough with a small amount of water and drying it at room temperature.

In addition, the dry noodles manufacturing method of the present invention can improve the extensibility of the prepared dry noodles by preparing the dry noodles at an optimal mixing ratio, and exhibit excellent results in sensory tests such as chewability, hardness, and appearance.

Effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

1 is a block diagram schematically showing a method for producing dried noodles with improved texture by the addition of an enzyme of the present invention.
2 is a graph comparing the extensibility of the dry noodle dough prepared in Example 1 and Comparative Example 1. FIG.
3 is a graph illustrating a sensory test of dry noodles prepared in Example 1 and Comparative Example 1. FIG.

The terms used in this specification have been selected as currently widely used general terms as possible while considering the functions in the present invention, but these may vary depending on the intention or precedent of a person skilled in the art, the emergence of new technology, and the like. In addition, in a specific case, there is a term arbitrarily selected by the applicant, and in this case, the meaning will be described in detail in the description of the corresponding invention. Therefore, the term used in the present invention should be defined based on the meaning of the term and the overall content of the present invention, rather than the name of a simple term.

Unless defined otherwise, all terms used herein, including technical and 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 a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Numerical ranges are inclusive of the values defined in that range. Every maximum numerical limitation given throughout this specification includes all lower numerical limitations as if the lower numerical limitation were expressly written. Every minimum numerical limitation given throughout this specification includes all higher numerical limitations as if the higher numerical limitation were expressly written. Any numerical limitation given throughout this specification shall include all numerical ranges within the broader numerical range, as if the narrower numerical limitation were expressly written down.

Hereinafter, examples of the present invention will be described in detail, but it is obvious that the present invention is not limited by the following examples.

The present invention provides a method for preparing dry noodles with improved texture by adding an enzyme comprising the following steps.

(S1) preparing a mixed dough by mixing flour, water, salt and enzymes;

(S2) resting the mixed dough;

(S3) The step of forming a dough sheet and drying the resting mixture.

The step (S1) is to prepare a mixed dough by mixing wheat flour, water, salt and enzyme; as, 90 to 120 parts by weight of the flour; 25 to 40 parts by weight of water; and 0.5 to 5 parts by weight of salt; and 10 to 50 ppm of enzyme; may be mixed to prepare a mixed dough, more preferably 95 to 110 parts by weight of the wheat flour; 30 to 35 parts by weight of water; and 1.0 to 3 parts by weight of salt; and 20 to 30 ppm of enzyme; can be mixed to prepare a mixed dough.

The mixed dough may be prepared by mixing the water, salt and enzyme to form a first mixed dough, and adding the flour to the first mixed dough to prepare a final mixed dough. The mixed dough may be prepared by adding wheat flour to the first mixed dough and mixing for 10 to 20 minutes.

The flour may have the characteristics shown in [Table 1] below.

[Table 1]

More specifically, the flour may contain 11.0 to 14.0% of moisture (moisture, %), 0.55 to 75% of ash, and 9.0 to 10.5% of protein. In addition, 60.0 to 70.0% of water in the solvent retention capacity (SRC) evaluation of the flour; lactic acid 85.0 to 105.0%; sodium carbonate 85.0 to 95.0%; and 105.0 to 115.0% sucrose; may have.

The term “solvent retention capacity (SRC) evaluation” used in the present invention is one of the methods for evaluating the quality of flour, and the overall functionality of the flour can be predicted by evaluating the degree of influence on the flour.

The gluten performance index (GPI) may be 0.45 to 0.52%.

When wheat flour having the gluten titration index range is used, the gluten network is weak during the production of dry noodles, so moisture evaporation is non-uniform while the dry noodles are dried. The quality of the dried noodles can be improved through the addition of enzymes to reduce the hardness of the dried and boiled noodles.

The enzyme may be amylase, xylase, or a mixture thereof, preferably amylase or xylase, and most preferably amylase.

By adding the enzyme, it is possible to reduce water absorption by reducing damaged starch and water-soluble arabinoxylan contained in wheat flour, thereby reducing the amount of water added during the preparation of the dried noodles. In addition, by adding the enzyme, extensibility can be significantly increased, and excellent effects can be exhibited in sensory tests such as hardness and chewability.

The step (S2) is a step of resting the mixed dough; as the resting temperature is 20 to 40 ℃; and 80 to 90% relative humidity. In addition, the resting performed in step (S2) may be performed for 1 to 30 minutes, and most preferably, may be performed for 5 to 15 minutes.

The step (S3) is a step of forming a cotton pad and drying the rested mixed dough; it may be composed of the following steps.

(S3A) sequentially passing the mixed dough paused in step (S2) through rollers at intervals of 3.0 mm, 2.0 mm and 1.5 mm to form a noodle strip;

(S3B) 5.0 to 6.0 mm in width of the face plate; and forming a surface by cutting to a thickness of 1.0 to 2.0 mm; and

(S3C) drying the noodles at a temperature of 20 to 40° C. until they have a moisture content of 15% or less.

The step (S3A) is a step of forming a faceplate. More specifically, by sequentially passing the mixed dough, which has been rested in step (S2), through rollers at intervals of 3.0 mm, 2.0 mm and 1.5 mm, it is possible to form a noodle strip of a uniform thickness.

The step (S3B) is a step of manufacturing noodles by cutting the cotton strip, and more specifically, a width of 5.0 to 6.0 mm; And it can be prepared by cutting to a thickness of 1.0 to 2.0 mm.

The step (S3C) is a step of manufacturing dry noodles by drying the noodles, and more specifically, the noodles can be dried at a temperature of 20 to 40 ° C. have.

The dry noodle manufacturing method of the present invention can improve texture by kneading the dough with a small amount of water and drying it at room temperature by adding an enzyme to wheat flour that does not have excellent processability and noodle making area. It improves the extensibility of dry noodles and can show excellent results in sensory tests such as chewability, hardness, and appearance.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only the embodiments allow the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

The reagents and solvents mentioned below were purchased from Sigma-Aldrich Korea, unless otherwise specified.

Example 1. Dry noodles 1 of the present invention

30 g of water, 2 g of salt, and 25 ppm of an enzyme (amylase) were mixed to prepare a first mixed dough. 100 g of flour having the properties shown in [Table 2] was added to the first mixed dough to prepare a final mixed dough, and the mixture was rested for 10 minutes at a temperature of 30° C. and a relative humidity of 85%. Next, the dough mixture was sequentially passed through rollers at intervals of 3.0 mm, 2.0 mm, and 1.5 mm to form a cotton pad, and the noodles were cut to a width of 4 mm and a thickness of 1.5 mm. Finally, the noodles were dried at 30° C. to prepare dry noodles 1, wherein the moisture content of dry noodles 1 was 12%.

[Table 2]

Example 2. Invention Example 2. Dry noodles 2 of the present invention

30 g of water, 2 g of salt, and 25 ppm of an enzyme (xylase) were mixed to prepare a first mixed dough. 100 g of flour having the properties of [Table 2] was added to the first mixed dough to prepare a final mixed dough, and the mixture was rested for 10 minutes at a temperature of 30° C. and a relative humidity of 85%. Next, the dough mixture was sequentially passed through rollers at intervals of 3.0 mm, 2.0 mm, and 1.5 mm to form a cotton pad, and the noodles were cut to a width of 4 mm and a thickness of 1.5 mm. Finally, the noodles were dried at 30° C. to prepare dry noodles 2, wherein the moisture content of dry noodles 2 was 13%.

Comparative Example 1. Comparative dry noodles 1

A first mixture was prepared by mixing 30 g of water and 2 g of salt. 100 g of flour having the properties of [Table 2] was added to the first mixed dough to prepare a final mixed dough, and the mixture was rested for 10 minutes at a temperature of 30° C. and a relative humidity of 85%. Next, the dough mixture was sequentially passed through rollers at intervals of 3.0 mm, 2.0 mm, and 1.5 mm to form a cotton pad, and the noodles were cut to a width of 4 mm and a thickness of 1.5 mm. Finally, the noodles were dried at 30° C. to prepare comparative dry noodles 1.

Experimental Example 1. Confirmation of extensibility of dry noodle dough

In order to check the extensibility of the dry noodle dough prepared in Example 1 and Comparative Example 1, the extensibility was checked using a texturer, and the results are shown in FIG. 2 .

Before drying the prepared noodles, extensibility was measured using a texture measuring instrument (CT3, Brookfield, Middleboro, MA, USA) to check the extensibility of the dough, and the measurement conditions were test mode: tension, Pretest speed: 2 mm/s, test speed: 3.3 mm/s, probe: Kieffer rig (TA-KF), and target value: 20 mm were set.

Referring to [Fig. 2], it can be seen that the dry noodle dough prepared in Comparative Example 1 exhibits an extensibility of up to 0.8 N, whereas the dry noodle dough of Example 1 exhibits an extensibility of up to 0.92 N. . From the above results, it can be confirmed that the elasticity of the dry noodles dough prepared by the method for preparing dry noodles of the present invention is more excellent.

Experimental Example 2. Confirmation of dry noodle quality characteristics

In order to check the quality characteristics of the dried noodles prepared in Example 1 and Comparative Example 1, the quality characteristics of the dried noodles were checked by measuring the texture after boiling the dried noodles using a texture measuring device, and the results are shown in [Table 3]. .

After boiling, 5 strands of the prepared dry noodles were measured for texture such as hardness, chewiness, and adhesion using a texture measuring instrument (CT3, Brookfield, Middleboro, MA, USA), and the measurement conditions were test mode: TPA, pretest speed: 2 mm /s, test speed: 1 mm/s, probe: Asian noodle rig (TA 7), deformation%: 70 were set.

[Table 3]

Referring to [Table 3], the dry noodles of Comparative Example 1 to which no enzyme was added were observed with a white core in the center even after being boiled, resulting in high hardness and chewiness, and high stickiness due to high adhesion. On the other hand, in the dry noodles of Example 1 to which enzymes were added, no white core was observed in the center after boiling, the hardness and chewiness were reduced, and the adhesiveness was reduced and the stickiness was reduced, making the noodles hard or chewing for a long time. improvement was found. In other words, it can be seen that the dry noodles of the present invention to which enzymes are added have reduced hardness, adhesion, and chewiness of boiled noodles compared to the conventional dry noodles without the addition of enzymes, thereby improving the quality characteristics of the dry noodles. have. Due to the above results, it is possible to shorten the manufacturing time by reducing the amount of water added during the preparation of dry noodles, and it is possible to improve the hard texture.

Experimental Example 3. Sensory test

Sensory test method

The dry noodles of Comparative Example 1 without the addition of enzymes and the dry noodles of Example 1 with the addition of enzymes were provided in order to 30 people who voluntarily participated, respectively, and the appearance, hardness, chewiness, and overall preference of the dry noodles were evaluated on a 9-point scale. was evaluated, and the mouth was rinsed between each dry noodle, and the results are shown in [Fig. 3].

Referring to [Fig. 3], compared to Comparative Example 1 in which no enzyme was added, the dry noodles of Example 1 to which amylase was added as an enzyme were all significantly superior in appearance preference, hardness preference, chewiness preference, and overall preference. have.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (5)

(S1) preparing a mixed dough by mixing flour, water, salt and enzymes;
(S2) resting the mixed dough; and
(S3) forming a cotton pad and drying the rested mixed dough; including,
The flour is a method for producing dry noodles, characterized in that having the characteristics of [Table 2].
[Table 2]

According to claim 1,
The step (S1) is,
90 to 120 parts by weight of the flour; 25 to 40 parts by weight of water; 0.5 to 5 parts by weight of salt; and 10 to 50 ppm of enzyme; According to claim 1,
The enzyme is a method for producing dry noodles, characterized in that amylase, xylase or a mixture thereof. According to claim 1,
The (S2) step is a temperature of 20 to 40 ℃; and resting for 1 to 30 minutes at 80 to 90% relative humidity. According to claim 1,
The step (S3) is,
(S3A) sequentially passing the mixed dough paused in step (S2) through rollers at intervals of 3.0 mm, 2.0 mm and 1.5 mm to form a noodle strip;
(S3B) a width of 5.0 to 6.0 mm; and forming a surface by cutting to a thickness of 1.0 to 2.0 mm; and
(S3C) drying the noodles at a temperature of 20 to 40° C. until the noodles have a moisture content of 15% or less;

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