KR102479890B1 - Novel Ganghochung barley noodle and process for preparing the same - Google Patents

Abstract

The present invention relates to a method for preparing barley noodles using Kanghocheong barley flour and to Kanghocheong barley noodles prepared by the method and exhibiting excellent physical properties and antioxidant activity. Kanghocheong barley noodles provided in the present invention not only exhibit higher level of noodles and luxury characteristics than noodles prepared using flour of other barley varieties, but also have relatively superior antioxidant activity compared to commercially available wheat noodles. , it will be widely used in the development of various products using barley.

Description

Kanghocheong Barley Noodle and its manufacturing method {Novel Ganghochung barley noodle and process for preparing the same}

The present invention relates to Kanghocheong barley noodles and a method for producing the same, and more specifically, the present invention relates to a method for preparing barley noodles using Kanghocheong barley flour, and to Kanghocheong barley noodles prepared by the method and exhibiting excellent physical properties and antioxidant activity It relates to a composition for preparing barley noodles comprising green barley noodles and barley flour derived from Kanghocheong barley.

As social and personal demand for food for obesity and health functions increases, interest in whole grains increases. However, among the many limitations of whole wheat products, the reality is that preference is low due to their rough texture.

In the rough structure of wheat, such as the outer shell, endosperm, and embryo, the outer shell, that is, the bran, which is the shell, produces the endosperm part as flour during the milling process of wheat, and the wheat bran produced together contains about 40 to 50% of dietary fiber Although it is a high dietary fiber material, bran distributed in Korea is not used as food due to its unique odor and foreign body sensation, decrease in dough properties, and growth of microorganisms, and is mostly consumed for feed.

Dietary fiber, which is contained in a large amount in wheat bran, is defined as "remnants of plant cells that are not hydrolyzed by human digestive enzymes", and its main components are cellulose, hemicellulose, pectin, and radish. There are polysaccharides such as muscleage and gum, and non-saccharides such as lignin. Dietary fiber is an effective food for solving obesity because it has almost no calories and is excreted together with fat. Recently, the intake of dietary fiber has significantly decreased due to the overflow of instant foods, resulting in increased constipation, and the resulting toxic substances are produced due to decay and fermentation in the intestines, resulting in an increase in the incidence of colon cancer. It helps to produce various beneficial substances to prevent diarrhea, enteritis, constipation, etc., and has the effect of greatly reducing the risk of various adult diseases such as diabetes, heart disease, and colon cancer. As a way to consume such dietary fiber, research to develop products using barley is being actively conducted. Although barley contains more nutrients than wheat, it has poor processing properties compared to wheat, so foods using barley are limited. However, in order to improve the utilization of barley, various studies are being conducted. For example, Japanese Patent Registration No. 4987150 discloses a technique for preparing barley noodles by mixing wheat flour with barley flour. However, as described above, since barley flour has poor processing aptitude compared to wheat flour, development of various technologies using barley flour is required.

Under this background, the present inventors have made diligent research efforts to develop a method for producing noodles with better physical properties using barley flour alone. It was confirmed that barley noodles having excellent physical properties and functionality can be prepared even when used, and the present invention was completed.

One object of the present invention is to provide a method for producing barley noodles using Kanghocheong barley flour.

Another object of the present invention is to provide Kanghocheong barley noodles prepared by the above method.

Another object of the present invention is to provide a composition for preparing barley noodles comprising barley flour derived from Kanghocheong barley.

One embodiment of the present invention for achieving the above object is to obtain barley flour by grinding Kanghocheong barley (a); (b) kneading the obtained barley flour to obtain a dough; And (c) providing a method for producing Kanghocheong barley noodles, comprising the step of extruding the obtained dough to obtain a noodle strip.

The term "Kanghocheong barley" of the present invention is a kind of barley variety belonging to the 6th group rice barley, which has the breaking property III and shows disease, the leaf color is green, the width is medium, the awn is long, and the shape of the ear is It refers to a barley variety that is erect and has a blue seed coat color.

The term "dough" of the present invention refers to a recipe in which water is added to flour and then beaten, or a mixture made by the recipe.

In the present invention, the dough can be interpreted as a recipe or a mixture made by the recipe by adding water to Kanghocheong barley flour.

In addition to the Kanghocheong barley flour, the dough may further include auxiliary ingredients such as salt, sugar, and oil, the contents of which can be easily determined by those skilled in the art.

In the kneading step, water may be added to Kanghocheong barley flour so that the water absorption is 39 to 41%, but is not particularly limited thereto.

In addition, the greater the water absorption, the thinner the thickness of the noodles, the lower the brightness, the yellowish color, and the higher the elasticity and cohesiveness.

In the present invention, when obtaining the kneaded product, barley flour of other varieties of barley, commonly used wheat flour or food science-acceptable sub-materials, additives, natural seasonings, etc. may be added to the Kanghocheong barley flour can

As an example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid, and the like may be included. In addition, minerals such as calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), and copper (Cu) may be included. In addition, amino acids such as lysine, tryptophan, cysteine, and valine may be included. In addition, preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), disinfectants (bleaching powder, high bleaching powder, sodium hypochlorite, etc.), antioxidants (butylhydroxyanisole (BHA), butylhydroxytoluene ( BHT), etc.), coloring agents (tar color, etc.), coloring agents (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite, etc.), seasonings (MSG sodium glutamate, etc.), sweeteners (dulcin, cyclemate, saccharin, sodium, etc.) Food additives such as flavoring agents (vanillin, lactones, etc.), expanding agents (alum, D-potassium hydrogen tartrate, etc.), strengthening agents, emulsifiers, thickeners (thickeners), coating agents, gum base agents, foam inhibitors, solvents, improvers, etc. ) may be added, but is not particularly limited thereto.

The term "extrusion" of the present invention means a process of pressing and extruding through a mold or a narrow hole.

In the present invention, the extrusion can be interpreted as being performed for dough made of barley flour from Ganghocheong.

The extrusion is not particularly limited thereto, but may be performed using an extruder or an extruder, and the operating conditions of the extruder may vary in moisture content, temperature, and screw speed depending on the size, quality, and state of barley flour. As an example, the operating conditions of the extruder may be operated at a barrel temperature of 60 to 120 ° C and a screw rotation speed of 200 to 300 RPM after adding water to contain 20 to 30% of water based on the weight of the barley flour of Ganghocheong. can

Another embodiment of the present invention provides Kanghocheong barley noodles prepared by the above method.

Kanghocheong barley noodles prepared by the above method showed a higher level of hardness of the noodles than noodles prepared using the flour of other barley varieties, and the cohesiveness related to the binding force of water inside the tissue returned to its original state. Elasticity and chewiness, which show the property of grinding, also showed a higher level than noodles made from other barley varieties.

In addition, in terms of luxury characteristics, Kanghocheong barley noodles not only show a higher level of peak viscosity and lower viscosity than noodles made using flour of other barley varieties, but also show a lower level of cooking viscosity, so they are relatively resistant to aging. It was confirmed that the characteristic does not progress.

In addition, compared to wheat noodles sold on the market, it not only showed relatively excellent antioxidant activity, but also showed significantly higher levels of total phenol content and total anthocyanin content.

Another embodiment of the present invention is to provide a composition for preparing barley noodles comprising barley flour derived from Kanghocheong barley.

As described above, unlike conventional barley noodles prepared using a mixture of barley flour and wheat flour, the barley flour derived from Kanghocheong barley provided in the present invention is barley noodles with excellent palatability and functionality with only barley flour without wheat flour Since it can be prepared, the composition containing the barley flour can be used for preparing barley noodles.

Kanghocheong barley noodles provided in the present invention not only exhibit higher level of noodles and luxury characteristics than noodles prepared using flour of other barley varieties, but also have relatively superior antioxidant activity compared to commercially available wheat noodles. , it will be widely used in the development of various products using barley.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited to these examples.

Example 1: Preparation of barley noodles

Barley noodles with barley flour added were prepared using a noodle maker (Chtake Noodle Mfg., Japan). At this time, the barley flour used was of the varieties Saechal, White glutinous rice, Jinjuchal, New rice, Dahan, Kanghocheong, or Heuknuri. %, and mixed for 4 minutes in a pin mixer (Micro Mixer 100 g, National Mfg., USA). The amount of water used during kneading was determined based on the dough formation when making noodles and the ease of rolling, etc., and 35 mL of millagu and 39 mL of glutinous barley added noodles were added. After kneading, a noodle was formed using a noodle maker at a roll interval of 3 mm, and then put in a plastic pack and aged for 1 hour in an incubator at 23 ° C. After aging, barley noodles were manufactured by sequentially extruding to a thickness of 2.4 mm, 1.85 mm, and 1.3 mm at a roll interval of a noodle maker. General and cooking characteristics of noodles were measured immediately after making noodles.

Example 2: Analysis of Physicochemical Components and Chromaticity of Cotton Pads of Barley Noodles

Physicochemical components (water absorption, ash content, amylose content, protein content, moisture content, damaged starch content, beta-glucan content and total starch content) of each barley noodle prepared by the method of Example 1 and the color of the cotton fabric ( WL, Wa and Wb) were analyzed (Table 1). At this time, wheat flour was used as a control.

The water adsorption capacity was measured using the method of Lu et al. (2005). After adding 5 mL of distilled water to 0.5 g of barley flour and shaking for 2 hours in a shaking water bath (150 rpm) at 40 and 80 ° C, respectively, 2500 It was centrifuged for 30 minutes at ×g. After centrifugation, the supernatant was dried at 105 ° C., and the weight of the residue was measured. The weight of the precipitate was measured and the water binding capacity was calculated from the weight ratio with the initial sample amount in consideration of the weight of the residue of the supernatant.

The ash content was measured by a direct ashing method in an electric furnace at 600 ° C (Kim & Ko, 1993).

The amylose content was analyzed by a colorimetric method using the method of Juliano (1971). 100 mg of each sample was put into a volumetric flask, dispersed in 1 mL of 95% ethanol, and then completely gelatinized by adding 9 mL of 1 N NaOH and heating in a water bath at 100 ° C for 10 minutes. After cooling the gelatinized sample at room temperature, 100 mL was filled with distilled water and mixed well. 5 mL of the sample solution was put into a 100 mL flask, 1 mL of 1 N acetic acid and 2 mL of 0.27% iodine solution were added, filled with distilled water, shaken well, left at room temperature for 20 minutes, and absorbance was measured at 620 nm.

The protein content was measured using the Elementar Analyzer System (Vario MACRO, Hanau, Germany).

The water content was measured by a 110° C. normal pressure heating and drying method.

Damaged starch content was analyzed using AACC method 76-60A. 1g of the sample was placed in a 200ml erlenmeyer flask (erlenmeyer flask), 45ml of 110unit/mg solution of α-amylase (10065, Fluka, Switzerland) was added, mixed well, and reacted in a water bath at 30°C for exactly 15 minutes. After adding 3ml of 3.68N sulfuric acid solution and 2ml of 12% sodium tungstate solution to the reaction solution, it was allowed to stand for 2 minutes and Watman N0. 8-10 drops of the initial filtering using 4 filter paper were removed to obtain 5 ml of the filtrate. 10ml of 0.1N alkaline ferricyanide solution was added to the obtained filtrate, followed by reaction in a boiling water bath for exactly 15 minutes. After the reaction is complete, cool it with running water, put it in a 100ml erlenmeyer flask, wash the remaining filtrate in the test tube with 25ml of acetic acid salt solution, add 1ml of soluble starch-KI solution, and add 0.1N thiosulfate until the blue color disappears. Titration was performed to convert the damage of starch. At this time, in order to calculate the amount of sugar contained in the enzyme solution, the process without adding the sample was used as a blank.

Damaged starch (%) = 0.082 / (mg maltose/10g sample)

The β-glucan content was analyzed using the Megazyme β-glucan assay kit applying the Mccleary method.

The total starch content was analyzed by absorbance at 510 nm using a total starch Megazyme assay kit (Mccleary et al., 1992; Mccleary et al., 1994).

For the chromaticity of the cotton band, L (lightness), a (redness), and b (yellowness), which are surface chromaticity values, were measured using a color difference meter (Color JS 55; Color Technology System Co., Japan). The standard color plate used at this time was a white plate (L: 98.14, a: 0.09, b: -0.55). showed up At this time, commercially available barley noodles and black barley noodles were used as comparison groups.

As shown in Table 1, the barley variety had a high damaged starch content, higher water absorption capacity than the Mebori variety, and a high beta-glucan content, so it was judged to be unsuitable for cotton wool because it adhered when forming cotton pads. Meseong varieties showed similar component content to barley noodles on the market.

Example 3: Analysis of Noodle Characteristics of Barley Noodles

The noodle properties (noodle thickness, water absorption and spreadability), physical properties (hardness, adhesiveness, elasticity, gumness, chewiness, cohesiveness) of each barley noodle prepared by the method of Example 1, and the color of the noodle strip after boiling were analyzed ( Table 2). At this time, wheat flour was used as a control.

The thickness of the face strip was measured using a dial thickness gauge (Ozaki Mfg. Japan) after forming the face strip at a roller interval.

The absorption rate was measured by adding 10 mL of distilled water to 1 g of barley flour, shaking in a 60° C. shaking water bath (150 rpm) for 14 hours, and then centrifuging at 2500 × g for 15 minutes. After removing the supernatant, the weight of the remaining gel was calculated by dividing it by the initial sample weight.

The swelling index indicates the degree of swelling of noodles, and was measured using a known method such as Tudorica (2002).

In addition, in order to analyze the physical properties of the barley noodles, noodles were cooked for 18 minutes and then 5 strands of cooled noodles were placed on a platform and hardness was measured using a Texture Analyzer (TA.XT.Plus, Stable Micro Systems) , adhesiveness, springiness, gumminess, chewiness and cohesiveness were measured.

Finally, the chromaticity of the cotton pad after boiling was measured by the method of Example 2.

As shown in Table 2, there was no significant difference in the thickness of the noodle by breed, and the absorption rate was higher for mebarley than for barley, but much less than for wheat noodles. As a result of the texture analysis, the hardness representing hardness was high in Mebori, especially Kanghocheong, the highest, and adhesion related to stickiness was slightly higher in abrasion, cohesiveness related to the binding force of water inside the tissue, and the property of returning to its original state. Elasticity, which indicates the effect on the texture, was the highest except for Heuknuri.

Chewability was evaluated by hardness, cohesiveness, and elasticity, and was higher than other mevoris.

Example 4: Luxury Characteristics of Barley Noodles

The gelatinization properties of each of the barley noodles prepared by the method of Example 1 were measured using a Rapid Visco Analyzer (RVA-4, Newport scientific, Australia). After adding 3 g of sample and 25 mL of distilled water to make a suspension, heating from 25 ° C to 95 ° C at 5 ° C per minute and cooling from 95 ° C to 50 ° C, the highest and lowest viscosity and breakdown viscosity according to temperature , Final viscosity, setback viscosity, peak time, and pasting temperature were measured.

As shown in Table 3, the luxury characteristics of each barley variety were shown. The highest viscosity was the highest in Jinjuchal and Kanghocheong, and increased when there were many linear molecules in the starch. Jinju glutinous rice had the highest drop in viscosity, which indicates the resistance of starch to heat or shear during gelatinization, and Kanghocheong had the highest value among white glutinous rice and mebari. It has been reported that the higher the degree of polymerization, the lower the dropped viscosity. The final viscosity indicates that when the gelatinized starch solution is cooled at 50 ° C, the molecules that existed in a disordered state are arranged side by side to form an aggregate through hydrogen bonding between molecules, resulting in an increase in viscosity. The higher the value, the higher the tendency of aging. have

Chiban viscosity can predict the aging tendency of starch, and generally, the higher the value, the easier aging occurs. The viscosity value of Mebori is high, and in particular, Ganghocheong has the lowest value, indicating that aging occurs less than other Meebori. As a result of the experiment, Kanghocheong was judged to be the most suitable for noodles.

Example 5: Comparison of Physical Properties of Wheat Noodles and Kanghocheong Barley Noodles

According to the results of Example 4, barley flour of Ganghocheong barley was used and a dough made only of barley flour of 100% Ganghocheong barley was extruded at 120 ° C using an extruder for making naengmyeon to make Kanghocheong barley noodles. manufactured.

Antioxidant activity (DPPH, ABTS) and total phenolic and total anthocyanin contents of the prepared Kanghocheong barley noodles were compared with those of Kanghocheong barley raw material (crude) and commercially available wheat noodles (Table 4).

The DPPH (2,2-diphenyl-1-picryl-hydrazil) radical scavenging activity was obtained by extracting 50 mg of the sample in 10 mL of 70% ethanol aqueous solution for 24 hours, adding 2 mL of 0.2 mM DPPH solution to 2 mL of the sample, stirring, and stirring at room temperature. After allowing to stand for 30 minutes, the absorbance was measured at 517 nm, and the difference in absorbance between the sample-added group and the sample-free group was expressed as a percentage (%).

The ABTS (2,2'-azino-bis-3-ethylbenzo-thiaxoline-6-sulfonic acid) radical scavenging activity was performed by leaving 7 mM of ABTS and 2.45 mM of potassium persulphate in the dark for one day to form ABTS cations, and then the solution After diluting with ethanol so that the absorbance value at 734 nm is 0.7 (±0.02), 2.9 ml of ABTS solution was added to 0.1 ml of the sample solution extract, reacted at 30 ° C. for 20 minutes, and then the change in absorbance at 734 nm was measured. At this time, Trolox (Sigma Aldrich) was used as a standard material.

The total phenol content was analyzed by the Folin-Denis method (Official methods of analysis of the Association of official Analytical Chemists) using gallic acid as a standard (So et al. 2002). 1 g of the pulverized sample was extracted with 20 mL 80% MeOH for 24 hours, and then centrifuged at 200 rpm for 10 minutes, and the supernatant was used for analysis. After reacting 500 μL of the supernatant with 1 ml of distilled water and 2.5 mL of Folin reagent (10%) for 3 minutes, 1 mL of Na2CO3 was added and reacted for 1 hour, and the absorbance was measured at 760 nm.

Total anthocyanin content was measured according to the known method of Tuker and Erdo?du.

As shown in Table 4, it was confirmed that Ganghocheong barley noodles had higher antioxidative activity and higher levels of beta-glucan and total phenol content, which were functional components, than wheat noodles.

In particular, it was found that Ganghocheong barley noodles had a higher total anthocyanin content than wheat noodles, making them suitable for nutrient-fortified barley noodles with good noodle making properties.

From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention may be embodied in other specific forms without changing its technical spirit or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the claims to be described later and equivalent concepts rather than the detailed description above are included in the scope of the present invention.

Claims (7)

(a) grinding Kanghocheong barley to obtain Kanghocheong barley flour;
(b) kneading the obtained Kanghocheong barley flour to obtain a dough; and
(c) adding moisture to the obtained dough to contain 20 to 30% (w/w) of moisture based on 100% by weight of Kanghocheong barley flour; and
(d) extruding the water-added dough under conditions of a barrel temperature of 60 to 120 ° C and a screw rotation speed of 200 to 300 RPM to obtain a noodle strip, As a method for producing Kang Ho-cheong barley noodles,
The kneading in step (b) is performed by adding water to Kanghocheong barley flour so that the water absorption is 39 to 41% by weight, so that Kanghocheong barley noodles have a hardness of 5.04 to 5.06g and springiness of 0.74 to 0.74g. 0.76, and the chewability is 1.77 to 1.80, manufacturing method.
delete According to claim 1,
The method further comprising the step of adding barley flour, wheat flour, food chemically acceptable sub-materials, additives or natural seasonings other than Kanghocheong barley during the kneading in step (b).
According to claim 1,
The extrusion of step (d) is carried out using an extruder or an extruder, the method.
delete Kanghocheong barley noodles prepared by the method of any one of claims 1, 3 and 4.
delete