KR102458155B1 - Method for producing beta-glucan dried noodle - Google Patents

Abstract

The present invention relates to a manufacturing method of a dry noodle and a dry noodle manufactured by the method. The method comprises the following steps of: manufacturing a dough material by mixing rice flour, glutinous rice flour, soy milk, rice bran powder, and the like; aging a kneaded dough by adding a hericium erinaceus culture solution to the manufactured dough material; and steaming the aged dough, and then making a noodle and drying it.

Description

Method for producing beta-glucan dried noodle {Method for producing beta-glucan dried noodle}

The present invention comprises the steps of (1) adding water to a mixture of perilla leaves, persimmon leaves, and stone pear skins, followed by extraction, followed by filtration to prepare an extract; (2) immersing the spicy rice in the extract prepared in step (1), taking it out, and pulverizing it to prepare a spicy rice powder; (3) immersing the glutinous rice in the extract prepared in step (1) and then taking it out and grinding to prepare glutinous rice flour; (4) preparing a dough material by mixing the spicy rice flour prepared in the step (2) and the glutinous rice flour prepared in the step (3), sacha inchi powder, soy milk, rice flour and oatmeal flour; (5) aging the kneaded dough by adding a cultured medium for roe deer mushroom to the dough material prepared in step (4); and (6) steaming the aged dough in step (5), then making noodles and drying it.

As the structure of social life became more diversified and industrialized due to the modernization of industry and the improvement of the economic level, the use of noodles in food rapidly took up a high proportion due to many changes in dietary patterns. In general, noodles are made by kneading raw materials with water and other raw materials, forming a noodle strip, and then cutting or extruding the dough, and the production method is relatively simple. However, when manufactured using only wheat flour as a noodle material, most of the conventional noodles obtained by kneading only wheat flour into thin noodles do not contain even nutrients and do not have a special taste other than a light taste. . In addition, the conventional noodles made of wheat flour as a main ingredient are not digestible well, so it is quite difficult for people with a weak digestive system to digest, and there is a problem that can harm health when ingested.

Accordingly, a method of manufacturing noodles using rice has been proposed as one of the ways to overcome the disadvantages of wheat noodles as described above, but rice noodles show a lower level of processing aptitude during noodle making compared to wheat noodles, and the quality of noodles during cooking. The shape is easily broken and the texture is rough. In order to compensate for the disadvantages of rice noodles as described above, products manufactured by adding various additives to the production of rice noodles make up the mainstream, but the additives have a problem in that they are not beneficial to health. Therefore, there is a need to develop a rice noodle product that meets the tastes of modern people because it has excellent processing aptitude and is rich in nutrients even without adding additives when manufacturing rice noodles.

In the existing technology, beta-glucan functional immune component extracted from medicinal mushrooms or yeast through hot water extraction was added to the manufactured product and used, but the sensuality of the dried noodles is reduced due to the unique taste and aroma of the extract, and productivity and productivity are improved due to the unique odor. Quality competitiveness is significantly reduced.

Korean Patent Application Laid-Open No. 2021-0036054 discloses a method for preparing dry noodles with improved texture by adding enzymes, and Korean Patent Publication No. 2002-0008699 discloses a method for preparing instant dry noodles containing potato starch as a main component. However, it is different from the manufacturing method of the beta-glucan dry noodles of the present invention.

The present invention was derived from the above needs, and in the present invention, in order to supplement the noodle products that do not contain even nutrients and have poor taste, by optimizing manufacturing conditions such as selection of auxiliary materials, rice flour pretreatment, and dough preparation, nutrition The present invention has been completed by developing dry noodles that can satisfy the taste and preferences of consumers.

In order to solve the above problems, the present invention comprises the steps of (1) adding water to a mixture of perilla leaves, persimmon leaves, and stone pear skins, followed by extraction, followed by filtration to prepare an extract; (2) immersing the spicy rice in the extract prepared in step (1), taking it out, and pulverizing it to prepare a spicy rice powder; (3) immersing the glutinous rice in the extract prepared in step (1) and then taking it out and grinding to prepare glutinous rice flour; (4) preparing a dough material by mixing the spicy rice flour prepared in the step (2) and the glutinous rice flour prepared in the step (3), sacha inchi powder, soy milk, rice flour and oatmeal flour; (5) aging the kneaded dough by adding a roe deer horseradish culture solution to the dough material prepared in step (4); and (6) steaming the aged dough in step (5), then making noodles and drying it.

In addition, the present invention provides a dry noodle prepared by the above method.

The dry noodles of the present invention are excellent in physical properties and processing aptitude even when dry noodles are prepared using rice flour as the main material without adding any flour that is difficult to digest. In addition, it contains beta-glucan, which is known to have excellent immune components, and has excellent taste for chewy texture, softness, and taste, so that it can provide dry noodles more preferred by consumers.

In order to achieve the object of the present invention, the present invention

(1) preparing an extract by adding water to a mixture of perilla leaves, persimmon leaves, and stone pear skins, followed by extraction;

(2) immersing the spicy rice in the extract prepared in step (1), taking it out, and pulverizing it to prepare a spicy rice powder;

(3) immersing the glutinous rice in the extract prepared in step (1) and then taking it out and grinding to prepare glutinous rice flour;

(4) preparing a dough material by mixing the spicy rice flour prepared in the step (2) and the glutinous rice flour prepared in the step (3), sacha inchi powder, soy milk, rice flour and oatmeal flour;

(5) aging the kneaded dough by adding a cultured medium for roe deer mushroom to the dough material prepared in step (4); and

(6) After steaming the aged dough in step (5), it provides a method of manufacturing dry noodles, characterized in that it comprises the steps of making noodles and drying the dough.

In the method for producing dry noodles of the present invention, the extract of step (1) is preferably a mixture of perilla leaf, persimmon leaf, and pear peel in a weight ratio of 2.8 to 3.2:1.8 to 2.2:4.8 to 5.2 by adding water to 8 to After 12 times (v/w) addition, extraction at 75-85° C. for 2-4 hours and then filtration can be prepared, and more preferably perilla leaf, persimmon leaf, and stone pear skin are mixed in a 3:2:5 weight ratio. It can be prepared by adding water 10 times (v/w) to a mixture, and then extracting it at 80° C. for 3 hours, followed by filtration.

In addition, in the method for producing dry noodles of the present invention, the spicy rice flour of step (2) may be prepared by immersing the spicy rice in the extract at 20 to 25° C. for 2 to 4 hours, then taking it out and pulverizing it, more preferably It can be prepared by immersing spicy rice in the extract for 3 hours at 20-25° C., then taking it out and pulverizing it.

In addition, in the method for producing dry noodles of the present invention, the glutinous rice flour in step (3) may be prepared by immersing glutinous rice in the extract at 20 to 25° C. for 2 to 4 hours, then taking it out and pulverizing, more preferably It can be prepared by immersing glutinous rice in the extract for 3 hours at 20-25° C., then taking it out and pulverizing it.

Under the same conditions as in steps (1) to (3), hot and glutinous rice flour was immersed in the extract and then pulverized so that it was sufficiently soaked to be suitable for noodle production, and the components of the extract were included, so that high-quality dry noodles could be prepared.

In addition, in the method for producing dry noodles of the present invention, the dough material in step (4) is based on the total weight of the dough material, 78 to 82% by weight of glutinous rice flour, 8 to 12% by weight of glutinous rice flour, 1.5 to 2.5% by weight of sachainchi powder %, soymilk 0.8 to 1.2% by weight, rice flour 4 to 6% by weight, and oatmeal flour 1.5 to 2.5% by weight, more preferably, based on the total weight of the dough material, spicy rice flour 80% by weight, glutinous rice It can be prepared by mixing 10% by weight of flour, 2% by weight of sachainchi powder, 1% by weight of soymilk, 5% by weight of rice flour, and 2% by weight of oatmeal flour. By using the dough material mixed under the same material types and mixing conditions as described above to prepare dry noodles, it was possible to prepare dry noodles with improved soft and chewy noodles and improved palatability.

In addition, in the method for producing dry noodles of the present invention, the step (5) is preferably performed by adding a culture medium of roe deer fungus to the dough material in a weight ratio of 8.8 to 9.2: 0.8 to 1.2, and kneading the dough at 8 to 12 ° C. It can be aged for 4 to 6 hours, and more preferably, the kneaded dough can be aged at 10° C. for 5 hours by adding a culture solution of hepatic rhizomes to the dough material in a 9:1 weight ratio. The dried noodles that went through the aging process did not break easily and had elasticity, so that it could be prepared into more chewy noodles.

In addition, in the method for producing dry noodles of the present invention, in step (6), preferably, the aged dough is steamed at 90 to 110° C. for 15 to 25 minutes and then made and then at 50 to 60° C. for 20 to 40 minutes. It may be dried, and more preferably, the aged dough may be steamed at 100° C. for 20 minutes and then made and dried at 55° C. for 30 minutes. Steaming and drying under the same conditions as described above was able to improve the softness and chewiness of the finished dry noodles while the gloss flows on the surface.

The manufacturing method of dry noodles of the present invention is more specifically

(1) Water 8-12 times (v/w) is added to a mixture of perilla leaf, persimmon leaf, and stone pear peel in a weight ratio of 2.8-3.2:1.8-2.2:4.8-5.2, and then 2~ at 75-85℃ After extracting for 4 hours, filtration to prepare an extract;

(2) immersing the hot rice in the extract prepared in step (1) at 20 to 25° C. for 2 to 4 hours, taking it out, and pulverizing it to prepare hot rice flour;

(3) immersing the glutinous rice in the extract prepared in step (1) at 20 to 25° C. for 2 to 4 hours, taking it out, and pulverizing to prepare glutinous rice flour;

(4) Based on the total weight of the dough material, 78 to 82% by weight of the glutinous rice flour prepared in the step (2) and 8 to 12% by weight of the glutinous rice flour prepared in the step (3) and 1.5 to 2.5% by weight of the sachainchi powder , preparing a dough material by mixing 0.8 to 1.2 wt% of soymilk, 4 to 6 wt% of rice flour, and 1.5 to 2.5 wt% of oatmeal flour;

(5) the step of aging the kneaded dough at 8-12° C. for 4-6 hours by adding a cultured medium of roe deer mushroom to the dough material prepared in step (4) in a weight ratio of 8.8 to 9.2: 0.8 to 1.2; and

(6) may include the step of steaming the aged dough in step (5) for 15 to 25 minutes at 90 ~ 110 ° C.

more specifically

(1) 10 times (v/w) water is added to a mixture of perilla leaf, persimmon leaf, and stone pear peel in a 3:2:5 weight ratio, followed by extraction at 80° C. for 3 hours, followed by filtration to prepare an extract ;

(2) immersing the spicy rice in the extract prepared in step (1) at 20-25° C. for 3 hours, taking it out, and pulverizing it to prepare a spicy rice powder;

(3) immersing the glutinous rice in the extract prepared in step (1) at 20 to 25° C. for 3 hours, then taking it out and grinding to prepare glutinous rice flour;

(4) Based on the total weight of the dough material, 80% by weight of the spicy rice flour prepared in step (2), 10% by weight of the glutinous rice flour prepared in the step (3), 2% by weight of sachainchi powder, 1% by weight of soy milk, preparing a dough material by mixing 5% by weight of rice flour and 2% by weight of oatmeal;

(5) a step of adding a culture solution of hepatic rhinoceros to the dough material prepared in step (4) in a weight ratio of 9:1 and aging the kneaded dough at 10° C. for 5 hours; and

(6) steaming the aged dough in step (5) at 100° C. for 20 minutes, then making noodles and drying it at 55° C. for 30 minutes.

The present invention also provides a dry noodle prepared by the above method.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples are only illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Hepatic rhinoceros mushroom culture solution

(1) Cut 3 parts of the tip of the mycelium of Hexus rhinoceros with a platinum tooth, put 200 mL of PDB liquid medium in a 500 mL Erlenmeyer flask, and pure culture at 25°C for 8 to 12 days to obtain a liquid spawn.

(2) Put 20 L of PDB liquid medium in a continuous circulation incubator and inoculate the liquid spawn obtained in step (1) into PDB liquid medium sterilized at 120°C and 1.2 atm for 30 minutes at 25°C for 8 to 12 days cultured.

(3) Only the mycelium cultured in step (2) was recovered, a little culture solution was added, and crushed with a grinder, and then added to the original culture solution and filtered to prepare a cultured medium for Hepatica oleracea.

Preparation Example 2. Dried noodles

(1) The perilla leaves were steamed at 100°C for 10 minutes and then dried with hot air at 55°C for 24 hours.

(2) Persimmon leaves were steamed at 100° C. for 20 minutes and then dried with hot air at 35° C. for 24 hours.

(3) The shells of stone pears were naturally dried at 20~30℃ for 48 hours.

(4) Purified water was added to a mixture of the hot air dried perilla leaf of step (1), the hot air dried persimmon leaf of step (2), and the naturally dried stone pear skin of step (3) in a 3:2:5 weight ratio. After adding pear (v/w), extraction was performed at 80°C for 3 hours, filtered, and cooled to 30°C or less to prepare an extract.

(5) Spicy rice was immersed in the extract prepared in step (4) for 3 hours at 20-25° C., then taken out, and wet pulverized to prepare glutinous rice flour.

(6) The glutinous rice was immersed in the extract prepared in step (4) for 3 hours at 20 to 25° C., then taken out, and wet pulverized to prepare glutinous rice flour.

(7) Sacha inchi powder was prepared by roasting and pulverizing sacha inchi at 190° C. for 10 minutes.

(8) Based on the total weight of the dough material, 80% by weight of the spicy rice flour prepared in the step (5), 10% by weight of the glutinous rice flour prepared in the step (6), and the sachainchi powder 2 prepared in the step (7) A dough material was prepared by mixing wt%, 1 wt% of soymilk (Vegemil A), 5 wt% of rice flour, and 2 wt% of oatmeal flour (pulverized oatmeal product in Oatmeal).

(9) The dough prepared in step (8) was aged at 10° C. for 5 hours at a weight ratio of 9:1 by mixing the cultured medium of Preparation Example 1.

(10) The aged dough in step (9) was steamed at 100° C. for 20 minutes, then made into noodles with a noodle making machine set at 110° C., and dried at 55° C. for 30 minutes.

Comparative Example 1. Dried noodles

(1) Spicy rice was immersed in purified water at 20-25° C. for 3 hours, then taken out, and wet pulverized to prepare glutinous rice flour.

(2) The glutinous rice was immersed in purified water at 20-25° C. for 3 hours, then taken out, and wet pulverized to prepare glutinous rice flour.

(3) Based on the total weight of the dough material, 80% by weight of the sticky rice flour prepared in step (1), 10% by weight of the glutinous rice flour prepared in the step (2), 2% by weight of soymilk (Vegemil A), and 8% by weight of rice flour The dough material was prepared by mixing the weight percent.

(4) The dough material prepared in step (3) was kneaded with the culture solution of Roeaceae mushroom of Preparation Example 1 in a weight ratio of 9:1, and the dough was aged at 10° C. for 5 hours.

(5) The aged dough in step (4) was steamed at 100° C. for 20 minutes, then made into noodles with a noodle making machine set at 110° C., and dried at 55° C. for 30 minutes.

Comparative Example 2. Dry noodles

Dry noodles were prepared by the method of Preparation Example 2, but steps (1) and (2) were omitted, and perilla leaves and persimmon leaves were not used in the preparation of the extract in step (4), and purified water was added to the pear peel 10 times (v /w) was added, extracted at 80 °C for 3 hours, filtered, cooled to 30 °C or lower, and using the extract, dried noodles were prepared.

Comparative Example 3. Dry noodles

Prepare dry noodles by the method of Preparation Example 2, but omit step (3), do not use stone pear skins when preparing the extract in step (4), and mix perilla leaves and persimmon leaves in a 6:4 weight ratio. After adding purified water 10 times (v/w), extraction was performed at 80° C. for 3 hours, filtered, cooled to 30° C. or lower, and dried noodles were prepared using the extract.

Comparative Example 4. Dried noodles

Dry noodles are prepared by the method of Preparation Example 2, but when preparing the dough material in step (8), based on the total weight of the dough material, 80% by weight of spicy rice flour, 10% by weight of glutinous rice flour, 2% by weight of soymilk (Vegemil A) and Dried noodles were prepared using a dough material in which 8 wt% of rice flour was mixed.

material comparison division perilla leaf persimmon leaves stone pear shell Sacha Inchi + Oatmeal Preparation 2 ○ ○ ○ ○ Comparative Example 1 × × × × Comparative Example 2 × × ○ ○ Comparative Example 3 ○ ○ × ○ Comparative Example 4 ○ ○ ○ ×

Example 1. Texture properties of dry noodles

8 g of each dry noodle was cooked in 200 mL of boiling water for 4 minutes, and after cooking was completed, the texture was analyzed using a physical property meter. For texture, the moving speed of the probe was fixed at 200 mm/min, and the maximum force (R max ) was measured by pulling up until it broke on the cooked side.

Texture properties of dry noodles division R max value (N) Preparation 2 0.74±0.02 Comparative Example 1 0.59±0.03 Comparative Example 2 0.65±0.04 Comparative Example 3 0.63±0.02 Comparative Example 4 0.70±0.01

Table 2 shows the results of comparing the R max value, which is the maximum force measured by pulling up the cooked dry noodles until they break. The higher the R max value, the better the characteristic of not spreading after cooking, and it can be evaluated as having a more chewy texture. The R max value was found to be the highest in the dry noodles of Preparation Example 2.

Example 2. Beta glucan (β-glucan) content of dry noodles

Beta-glucan (β-glucan) content analysis after obtaining the total glucan (total glucan), alpha- glucan (α-glucan) content was subtracted to measure the beta-glucan (β-glucan) content. 0.1 g of dry noodles were placed in 1.5 ml of 37% (v/v) HCl in a tube and reacted in a water bath at 30° C. for 40 minutes to decompose total glucan. After that, 10 ml of distilled water was added, vortexed, and reacted at 100° C. for 2 hours, 10 ml of 2N KOH was added at room temperature, and 100 ml of 200 mM sodium acetate buffer was added, followed by mixing sufficiently. . After that, 0.1 ml of exo-1,3-beta-glucanase plus beta-glucosidase dissolved in 200 mM sodium acetate buffer was added to 0.1 ml of the defined mixture. into the reagent blank, 0.2 ml of acetate buffer was added, 0.1 ml of D-glucose standard and 0.12 ml of acetate buffer were added, mixed, and then reacted at 40° C. for 60 minutes. Then, 3 ml of GOPOD (glucose oxidase/peroxidase mixture) was added and reacted at 40° C. for 20 minutes, and absorbance was measured at 510 nm.

Next, for alpha-glucan, 0.1 ml of a sample and 2 ml of 2M KOH were mixed for 20 minutes, 8 ml of 1.2M sodium acetate buffer was added, and then 0.2 ml of amyloglucosidase plus invertase was mixed. ), mixed well, and reacted in a constant temperature water bath at 40°C for 30 minutes. To 0.1 ml of the reacted mixture, 0.1 ml of 200 mM sodium acetate buffer and 3 ml of GOPOD were added, reacted at 40° C. for 20 minutes, and absorbance was measured at 510 nm.

Beta-glucan content of dried noodles division Content (mg%) Preparation 2 1.98±0.12 Comparative Example 1 1.22±0.20 Comparative Example 2 1.45±0.16 Comparative Example 3 1.53±0.10 Comparative Example 4 1.60±0.11

As a result, as compared to Table 3, the dry noodles of Preparation Example 2 showed the highest content, and the dry noodles of Comparative Example 1 showed the lowest content.

Example 3. Sensory test of dry noodles

After cooking 5 g of each dried noodles in boiling water for 4 minutes, the sensory evaluation of 30 sensory evaluation personnel using the 5-point scoring method is shown in Table 4 below.

Sensory test of dry noodles type of dry noodles chewy Soft taste Overall Preference Preparation 2 4.2 4.3 4.2 4.2 Comparative Example 1 3.5 3.6 3.2 3.4 Comparative Example 2 3.8 3.6 3.4 3.7 Comparative Example 3 3.8 3.7 3.6 3.7 Comparative Example 4 3.9 3.8 3.8 3.9

As a result, it was confirmed that the dry noodles of Preparation Example 2 had a chewy and soft texture compared to other dry noodles and could be prepared as dry noodles with excellent taste.

Claims (5)

(1) preparing an extract by adding water to a mixture of perilla leaves, persimmon leaves, and stone pear skins, followed by extraction;
(2) immersing the spicy rice in the extract prepared in step (1), taking it out, and pulverizing it to prepare a spicy rice powder;
(3) immersing the glutinous rice in the extract prepared in step (1) and then taking it out and grinding to prepare glutinous rice flour;
(4) preparing a dough material by mixing the spicy rice flour prepared in the step (2) and the glutinous rice flour prepared in the step (3), sacha inchi powder, soy milk, rice flour and oatmeal flour;
(5) aging the kneaded dough by adding a cultured medium for roe deer mushroom to the dough material prepared in step (4); and
(6) A method of manufacturing dry noodles, characterized in that it comprises the steps of steaming the aged dough in step (5), then making noodles and drying the dough. According to claim 1, wherein the dough material in step (4), based on the total weight of the dough material, spicy rice flour 78~82% by weight, glutinous rice flour 8~12% by weight, sachainchi powder 1.5~2.5% by weight, soy milk 0.8~ 1.2% by weight, 4 to 6% by weight of rice flour, and 1.5 to 2.5% by weight of oatmeal flour A method for producing dry noodles, characterized in that it is prepared by mixing. 3. The method of claim 2,
(1) 8 to 12 times (v/w) of water is added to a mixture of perilla leaf, persimmon leaf, and stone pear skin in a weight ratio of 2.8~3.2:1.8~2.2:4.8~5.2, extracted and filtered to prepare an extract step;
(2) immersing the spicy rice in the extract prepared in step (1), taking it out, and pulverizing it to prepare a spicy rice powder;
(3) immersing the glutinous rice in the extract prepared in step (1) and then taking it out and grinding to prepare glutinous rice flour;
(4) Based on the total weight of the dough material, 78 to 82% by weight of the glutinous rice flour prepared in the step (2) and 8 to 12% by weight of the glutinous rice flour prepared in the step (3) and 1.5 to 2.5% by weight of the sachainchi powder , preparing a dough material by mixing 0.8 to 1.2 wt% of soymilk, 4 to 6 wt% of rice flour, and 1.5 to 2.5 wt% of oatmeal flour;
(5) aging the kneaded dough by adding the culture medium of roe deer fungus to the dough material prepared in step (4) in a weight ratio of 8.8 to 9.2: 0.8 to 1.2; and
(6) A method of manufacturing dry noodles, characterized in that it comprises the steps of steaming the aged dough in step (5), then making noodles and drying the dough. 4. The method of claim 3,
(1) Water 8-12 times (v/w) is added to a mixture of perilla leaf, persimmon leaf, and stone pear peel in a weight ratio of 2.8-3.2:1.8-2.2:4.8-5.2, and then 2~ at 75-85℃ After extracting for 4 hours, filtration to prepare an extract;
(2) immersing the hot rice in the extract prepared in step (1) at 20 to 25° C. for 2 to 4 hours, taking it out, and pulverizing it to prepare hot rice flour;
(3) immersing the glutinous rice in the extract prepared in step (1) at 20 to 25° C. for 2 to 4 hours, taking it out, and pulverizing to prepare glutinous rice flour;
(4) Based on the total weight of the dough material, 78 to 82% by weight of the glutinous rice flour prepared in the step (2) and 8 to 12% by weight of the glutinous rice flour prepared in the step (3) and 1.5 to 2.5% by weight of the sachainchi powder , preparing a dough material by mixing 0.8 to 1.2 wt% of soymilk, 4 to 6 wt% of rice flour, and 1.5 to 2.5 wt% of oatmeal flour;
(5) the step of aging the kneaded dough at 8-12° C. for 4-6 hours by adding a cultured medium of roe deer mushroom to the dough material prepared in step (4) in a weight ratio of 8.8 to 9.2: 0.8 to 1.2; and
(6) steaming the aged dough in step (5) at 90 to 110° C. for 15 to 25 minutes, then making noodles and drying at 50 to 60° C. for 20 to 40 minutes. A method for manufacturing dried noodles. A dry noodle prepared by the method of any one of claims 1 to 4.