KR102677806B1 - Gaba rice composition treated enzyme and method for preparing noodle using the same - Google Patents

Abstract

The present invention relates to an enzymatic GABA rice composition with increased GABA content and a method for producing noodles using the same. The present invention relates to GABA rice powder containing beta-glucanase, cellulase, and alpha-amylase. and xylanase complex enzyme; Serin endo protease; By treating with mixed enzymes and these, the content of free amino acids including GABA increases and elasticity and functionality improve.

Description

Enzymatic GABA rice composition with increased GABA content and method for manufacturing noodles using the same {GABA RICE COMPOSITION TREATED ENZYME AND METHOD FOR PREPARING NOODLE USING THE SAME}

The present invention relates to an enzymatic Gabas rice composition in which the content of free amino acids including GABA is increased and elasticity and sensory properties are improved by treating GABA rice with an enzyme, and a method for manufacturing noodles using the same.

Noodles refer to foods that are made by kneading the main ingredient, wheat flour, starch, rice flour, buckwheat flour, etc., mixed with salt and water, forming a dough, and then pulling or slicing it into thin strips. The domestic food industry (Ministry of Food and Drug Safety, 2017) classifies noodles as raw noodles, deep-fried noodles, dried noodles, and fried noodles. Fresh noodles are made of grain flour or starch as the main ingredient and then packaged immediately after molding, or only the surface is dried. There are raw kalguksu (noodles) and raw buckwheat noodles, etc., while deep-fried noodles are made from grain flour or starch as the main ingredient and are molded and then cooked, or cooked during the forming process of the noodles, and there are udon noodles and yakisoba noodles. Noodles, pasta noodles, and glass noodles are representative examples of cooked noodles with a moisture content of 15% or less. Fried noodles are defined as raw noodles, deep-fried noodles, and dried noodles that have been fried.

Today, due to economic development, the portion of the restaurant industry in our diet is increasing, and among them, the noodle industry is steadily growing due to convenience and economic advantages. In particular, raw noodle products began to grow as a new food industry in the noodle market as interest in low-calorie products increased in the 1990s, and the size of the domestic raw noodle market is growing very rapidly. However, raw noodles have a high moisture content compared to other dried or boiled noodles, so they have low storage properties and have the problem of easily deteriorating during the distribution process. Manufacturers use methods such as adding alcohol, vacuum packaging, and sterilization, but it is difficult to extend the storage period of raw noodles. It's not showing any effect. Accordingly, research has been reported to improve the shelf life of raw noodles by adding natural functional substances to extend the shelf life, and the addition of pine flower, pine needle powder and extract, fish root powder, and dried hijiki powder is helpful in improving the shelf life of raw noodles. This suggests the possibility of using these natural products as materials for natural food preservatives.

Meanwhile, GABA rice ( Oryza sativa L.) is a rice with a high content of gamma aminobutyric acid (γ-aminobutyric acid, GABA), containing about 8 times more than regular rice. For example, the GABA content was reported to be 0.84 mg/100 g in regular brown rice, 1.52 mg/100 g in black rice, and 6.65 mg/100 g in GABA brown rice, and the GABA brown rice has a high GABA content, showing nutritional excellence among grains. It has been proven.

In the plant world, GABA is widely present in germinated grains, including sprouted brown rice, green tea, and cabbage roots, but in animals, it has been reported to exist only in the brain and eyes. GABA is a type of amino acid that exists in the human brain and is the most commonly used neurotransmitter in the central nervous system. It plays a role in regulating nerve excitement and affects the proliferation and differentiation of nerve cells, neurite extension, and synapse formation. gives. Therefore, if GABA is lacking in the brain, anger, anxiety, and stress may worsen, and you may feel insomnia or nervousness. In particular, GABA increases the oxygen supply to the brain and promotes the metabolic function of brain cells, activating brain activity and improving concentration and memory, which helps improve learning ability.

In addition, GABA is a substance that has a positive effect on the brain and nervous system as it has the function of stabilizing the nerves and relieving stress. It is sold as an effective and safe nutritional tranquilizer ingredient or as a main ingredient in health functional foods.

Therefore, there is a demand for noodles with excellent elasticity and sensory properties while increasing the content of GABA.

Republic of Korea Patent Publication No. 2021-0116458 Republic of Korea Patent No. 2021-0084899

The purpose of the present invention is to provide an enzymatic Gabas rice composition in which the content of free amino acids including GABA is increased and elasticity and functionality are improved by treating GABA rice with an enzyme.

In addition, another object of the present invention is to provide a food manufactured using the enzyme gaba rice composition.

In addition, another object of the present invention is to provide a method for producing noodles using the enzyme garba rice composition.

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

The enzymatic Gabas rice composition with improved GABA content of the present invention for achieving the above object is prepared by combining GaBA rice powder with beta-glucanase, cellulase, alpha-amylase and xylase. Xylanase complex enzyme; Serin endo protease; Or it may be treated with a mixture of these enzymes.

The enzyme Gabas rice composition may be obtained by treating Gabas rice powder treated with enzymes with an ultrasonicator for 20 to 50 minutes.

The ultrasonic treatment may be performed at a frequency of 20 to 50 kHz and a power of 50 to 700 W.

The complex enzyme of beta-glucanase, cellulase, alpha-amylase, and xylanase is Aspergillus aculeatus, Humicola phosphorus It may be derived from Humicola insolens and Bacillus amyloliquefaciens.

The complex enzyme of beta-glucanase, cellulase, alpha-amylase, and xylanase may be Viscoflow.

The serine endo protease may be Protamex.

The mixed enzyme consists of a complex enzyme of beta-glucanase, cellulase, alpha-amylase, and xylanase and serine endo protease: 1: It may be mixed at a weight ratio of 0.2-0.9.

The Gabas rice powder may be fermented with enzymes at 30 to 60 ° C. for 2 to 10 hours.

The enzyme may be used in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of Gabas rice powder.

The enzyme gaba rice composition may be contained in an amount of 3 to 50 parts by weight based on 100 parts by weight of flour.

In addition, the food of the present invention to achieve the above-described other purposes can be manufactured using the enzyme-garbased rice composition.

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

In addition, a method for producing noodles using the enzyme-based rice composition of the present invention to achieve the above-mentioned other object includes the steps of (A) mixing wheat flour, the enzyme-based rice composition, and water to prepare a dough; (B) maturing the prepared dough; and (C) making noodles from the aged dough.

In addition, the noodles of the present invention to achieve the above-described other object can be manufactured according to the method for producing noodles using the enzyme-garbased rice composition.

The enzymatic GABA rice composition of the present invention improves the GABA content by treating GABA rice with enzymes, and has excellent elasticity and sensory properties that can improve the processing suitability of noodles.

Figure 1 is a photograph taken of the enzyme gabas rice composition prepared according to Example 1, Example 2, and Comparative Examples 1 to 4 of the present invention.

The present invention relates to an enzymatic Gabas rice composition in which the content of Gabas and free amino acids is increased and elasticity and sensory properties are improved by treating Gabas rice with an enzyme, and a method for manufacturing noodles using the same.

Hereinafter, the present invention will be described in detail.

The enzymatic GABA rice composition with increased GABA content of the present invention is prepared by treating GABA rice powder with enzymes.

The GABA rice is rice with a high GABA content, and is not particularly limited as long as the GABA content is higher than that of regular rice.

The enzymatic Gabas rice composition of the present invention is prepared by fermenting Gabas rice powder with an enzyme, preferably a mixed enzyme, and more preferably by ultrasonic treatment after enzyme treatment.

The enzymes include complex enzymes of beta-glucanase, cellulase, alpha-amylase, and xylanase; Serin endo protease; or mixed enzymes thereof.

The complex enzyme of beta-glucanase, cellulase, alpha-amylase, and xylanase has beta-glucanase as the main enzyme. Hydrolyzes (1,3)- or (1,4)-linkages of D-glucans, and is effective against Aspergillus aculeatus, Humicola insolens and Bacillus amyloliquipensiens ( It is derived from Bacillus amyloliquefaciens, and its product is Viscoflow.

In addition, the serine endo protease is subtilisin, which is derived from Bacillus licheniformis or Bacillus amyloliquefaciens, and is commercially available as Prota. One example is Protamex. The Protamex is an enzyme that produces amino acids with no or little bitter taste, unlike other endoproteases.

The mixed enzyme includes a complex enzyme of beta-glucanase, cellulase, alpha-amylase, and xylanase; Serine endo protease is mixed at a weight ratio of 1:0.2-0.9, preferably 1:0.3-0.6. Based on the complex enzymes of beta-glucanase, cellulase, alpha-amylase, and xylanase, the content of serine endo protease is within the above lower limit. If it is less than the upper limit, the content of GABA and free amino acids may not be significantly increased and elasticity may be reduced. If it is more than the above upper limit, there will be no change in GABA content, elasticity will be significantly reduced, and elasticity may be low.

The enzyme, preferably a mixed enzyme, is added in an amount of 0.5 to 10 parts by weight, preferably 1 to 5 parts by weight, based on 100 parts by weight of Gabas rice powder. If the enzyme content is less than the lower limit, the desired effect cannot be obtained, and if it exceeds the upper limit, a taste with low preference may occur and antioxidant activity may be reduced.

The Gabas rice powder is fermented with the enzyme, preferably a mixed enzyme, at 30 to 60° C., preferably 45 to 55° C., for 2 to 10 hours, preferably 3 to 5 hours. If the fermentation temperature and time are below the lower limit, the desired effect cannot be obtained, and if it exceeds the upper limit, there is little elasticity and off-flavors may already occur.

The ultrasonic treatment used in the present invention is performed by treating Gabas rice powder with the enzyme, preferably a mixed enzyme, at a frequency of 20 to 50 kHz, preferably 30 to 40 kHz, and 50 to 700 W, preferably 150 to 400 W. It is carried out using a high power ultrasonicator at 50 to 90°C, preferably 70 to 80°C, for 20 to 50 minutes, preferably 25 to 35 minutes.

If the frequency and power of the ultrasonicator are below the lower limit, the antioxidant activity may not be improved and the content of GABA and free amino acids may not be improved, and if it exceeds the upper limit, side reactions may occur and the effect may be reduced.

In addition, if the sonication time and temperature are less than the above lower limit, the antioxidant activity may not be improved and the content of GABA and free amino acids may not be improved, and if the ultrasonic treatment time and temperature are greater than the above upper limit, the functionality may be reduced due to deformation by heat.

The enzyme gaba rice composition is used in an amount of 3 to 50 parts by weight, preferably 5 to 25 parts by weight, based on 100 parts by weight of flour. If the content of the enzyme-based rice composition is less than the lower limit, the elasticity and functionality are reduced, and if it is more than the upper limit, the elasticity is significantly reduced and the dough may be boiled well without being sticky.

The wheat flour is not particularly limited as long as it is used in ordinary flour foods.

In addition, the present invention can provide food manufactured using the enzyme-garbed rice composition.

The food of the present invention is not particularly limited as long as it is a food that can be manufactured using the functional enzyme glutinous rice composition, but preferably includes noodles, cookies, bread, pizza, fried food, or ramen.

In addition, the present invention can provide a method of producing noodles using enzyme gabas rice using the enzyme gabas rice composition.

The method for producing noodles using Enzyme Gabas rice of the present invention includes the steps of (A) mixing wheat flour, the Enzyme Gabas rice composition, and water to prepare a dough; (B) maturing the prepared dough; and (C) making noodles from the aged dough.

First, in step (A), dough is prepared by mixing wheat flour, the enzyme-based rice composition, and water.

Next, in step (B), the prepared dough 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. If the temperature and time during maturation are less than the above lower limit, the elasticity and hardness may not be improved due to lack of aging, and if the temperature and time exceed the above upper limit, the texture and sensory properties may be reduced.

Next, in step (C), the aged dough is prepared.

The noodle-making method is not particularly limited as long as it can produce noodles, but preferably, the dough is passed through a roller to form a cotton pad, the cotton pad is cut out according to thickness using a cutter, and the cut-out cotton pad is placed on a cotton swab. It can be carried out by hanging, transporting and drying, cutting the dried cotton cloth to a certain length, and packaging the cut cotton cloth according to the packaging unit.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention. However, the following examples are merely illustrative of the present invention, and it is clear to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. It is natural that such variations and modifications fall within the scope of the attached patent claims.

[Comparison of enzyme gabas rice compositions]

Control group 1.

Untreated Gabas rice (white rice) was used.

Example 1. Mixed enzymes

mixed enzymes

A mixed enzyme was prepared in which Viscoflow and Protamex were mixed at a weight ratio of 1:0.4.

Enzyme gabar rice composition

100 parts by weight of Gaba rice (white rice) powder was immersed in an enzyme solution containing 1 part by weight of the above mixed enzyme and 150 parts by weight of water, fermented at 50 ° C. for 3 hours, placed on a sieve to remove moisture, and then dried with a hot air dryer to obtain enzyme. A GABA rice composition was obtained.

Example 2. Mixed enzyme + ultrasound

mixed enzymes

A mixed enzyme was prepared in which Viscoflow and Protamex were mixed at a weight ratio of 1:0.4.

Enzyme gabar rice composition

100 parts by weight of Gaba rice (white rice) powder was immersed in an enzyme solution containing 1 part by weight of the above mixed enzyme and 150 parts by weight of water, fermented at 50 ° C. for 3 hours, and then sonicated at 40 kHz and 200 W at 80 ° C. using an ultrasonicator. After being treated with ultrasonic waves for 25 minutes, the moisture was removed through a sieve and dried with a hot air dryer to obtain an ultrasonicated enzymatic rice composition.

Comparative Example 1. Single enzyme_ultrasound omitted

An enzyme-garbed rice composition was obtained in the same manner as in Example 1, except that 1 part by weight of Viscoflow was used instead of the mixed enzyme.

Comparative Example 2. Single enzyme_ultrasound omitted

An enzyme-garbed rice composition was obtained in the same manner as in Example 1, except that 1 part by weight of Protamex was used instead of the mixed enzyme.

Comparative Example 3. Single enzyme + ultrasound

The same procedure as in Example 2 was performed, except that 1 part by weight of Viscoflow was used instead of the mixed enzyme to obtain a sonicated enzymatic rice composition.

Comparative Example 4. Ultrasound only_mixed enzyme omitted

100 parts by weight of Gabas rice powder is immersed in 150 parts by weight of water, then treated with ultrasonic waves at 40 kHz and 200 W at 80°C for 25 minutes using an ultrasonicator, then placed on a sieve to remove moisture, dried with a hot air dryer, and ultrasonicated. A GABA rice composition was obtained.

<Test Example Ⅰ>

Test Example 1. Visual measurement

Figure 1 is a photograph taken of the enzyme gabas rice composition prepared according to Example 1, Example 2, and Comparative Examples 1 to 4 of the present invention.

As shown in Figure 1, it was confirmed that there was no difference in color of the enzyme gabas rice compositions prepared according to Examples 1, 2, and Comparative Examples 1 to 4.

Test Example 2. Measurement of moisture content

To measure the moisture content of the enzyme-garbed rice composition prepared according to Example 1, Example 2, and Comparative Examples 1 to 4, take exactly 5 g of the sample, spread it evenly on a constant weight plate, and then use an infrared moisture meter (MA100C-000230V1, Sartorius Weighing Technology) GmbH, Goettlngen, Germany) was measured using the normal pressure heating drying method at 105°C.

division Control group 1 Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 moisture content
(%) 8.02 8.15 8.21 8.15 8.17 8.22 8.61

As shown in Table 1 above, it was confirmed that the enzyme Gabas rice compositions prepared according to Examples 1 and 2 of the present invention, the Enzyme Gabas rice compositions of Control Group 1 and Comparative Examples 1 to 4 had almost similar moisture contents.

Test Example 3. Measurement of DPPH radical scavenging ability

The DPPH radical scavenging ability of the enzymatic rice composition prepared according to Example 1, Example 2, and Comparative Examples 1 to 4 was measured by referring to the method of Kim et al. (2016). 40 mL of 70% ethanol was added to 10 g of the sample, vortexed for 2 minutes, extracted in a shaking incubator for 16 hours, and then centrifuged at 790 To measure the DPPH radical scavenging ability, add 3 mL of 0.4 mM DPPH ethanol solution to 0.4 mL of the sample solution, stir, leave in a dark place for 10 minutes, and measure the absorbance at 517 nm using a spectrophotometer, as shown in [Equation 1] below. It was calculated accordingly.

[Equation 1]

division Control group 1 Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 DPPH radical scavenging ability
(%) 39.62 55.75 66.32 50.99 50.86 52.75 42.94

As shown in Table 2 above, it was confirmed that the enzyme Gabas rice composition prepared according to Examples 1 and 2 of the present invention had excellent DPPH radical scavenging ability compared to the enzyme Gabas rice compositions of Control Group 1 and Comparative Examples 1 to 4.

In particular, it was confirmed that the ultrasonicated enzymatic gabas rice composition of Example 2 had a better DPPH radical scavenging ability than the other groups and thus had a better antioxidant ability.

Test Example 4. Free amino acid measurement

1.0 g of the enzymatic rice composition prepared according to Example 1, Example 2, and Comparative Examples 1 to 4 was taken, 10 mL of 80% ethanol was added, and then sonicated for 20 minutes and centrifuged. The above process was repeated twice, only the supernatant was collected, filtered through filter paper, dissolved in 1.0 mL of sample dilution buffer for free amino acids (pH 2.2), filtered twice through a 0.45 ㎛ NYLON syringe filter, and used as a sample for analysis. The free amino acid content of the test solution that went through the pretreatment process was analyzed using Sycan (germany)'s S7130 auto sampler and S2100 solvent delivery system.

　Classification (unit: mg/L) Control group 1 Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 essential amino acids Threonin 1.221 3.056 3.820 1.525 2.744 2.618 1.446 Valine 2.541 6.17 7.747 3.052 4.626 4.716 2.722 Methionine 0.59 2.372 2.944 0.784 2.188 1.944 0.649 Leucine 1.896 9.018 11.314 2.566 6.008 5.891 1.972 Lysine 0.883 5.129 5.983 1.953 4.368 3.067 1.024 Isoleucine 1.044 3.877 4.925 1.386 3.436 3.491 1.082 Phenylalanin 1.122 4.796 6.139 1.529 3.335 3.688 1.164 Histidine 0.598 1.262 1.502 0.67 1.208 1.081 0.697 Arginine 2.645 7.925 9.580 4.368 6.249 6.415 2.758 subtotal 12.54 43.605 53.954 17.833 34.158 32.911 13.503 Non-essential amino acids Glutamic acid 1.793 2.19 2.289 1.845 2.032 1.915 1.969 Aspartic acid 0.841 1.164 1.145 0.818 1.002 1.007 1.037 Glycine 0.826 1.563 1.922 0.956 1.442 1.294 0.976 Alanine 5.028 8.512 10.372 5.189 5.758 6.948 6.763 Tyrosine 1.288 4.199 5.378 1.640 2.877 3.018 1.338 Serine 2.197 4.182 5.068 2.406 2.852 3.215 2.566 α-Amino-n-butyric acid 0.001 0.001 0.090 0.077 0.001 0.094 0.001 γ-Amino-n-butyric acid 3.529 4.679 6.414 4.114 4.084 4.578 3.995 Ornithine 0.012 0.051 0.055 0.021 0.032 0.024 0.030 β-Alanine 1.27 1.419 1.468 1.203 1.299 1.311 1.13 subtotal 16.785 27.960 34.201 18.269 21.379 23.404 19.805 sum 29.325 71.565 88.155 36.102 55.537 56.315 33.308

As shown in Table 3 above, the enzyme Gabas rice composition prepared according to Examples 1 and 2 of the present invention has a total amount of free amino acids and a content of essential amino acids compared to the Enzyme Gabas rice compositions of Control 1 and Comparative Examples 1 to 4. It was confirmed that it was high.

In particular, it was confirmed that the sonicated enzymatic rice composition of Example 2 had a higher total amount of free amino acids and a higher content of essential amino acids than the other groups. Moreover, the sonicated enzymatic GABA rice composition of Example 2 improved gamma aminobutyric acid (γ-aminobutyric acid, GABA) by about 1.8 times compared to Control 1, and the essential amino acids Methionine and Leucine by about 5.0 times. It was confirmed that lysine was improved by about 6.0 times, lysine by about 6.8 times, and phenylalanine by about 5.5 times.

Growing children additionally need more histidine than adults, and the sonicated enzymatic rice composition of Example 2 has about 2.5 times more histidine than the control group 1, which seems to be a positive aspect for growing children.

Test Example 5. Mineral measurement

5 g of the enzymatic rice composition prepared according to Example 1, Example 2, and Comparative Examples 1 to 4 were dry-ashed at 550 ° C., allowed to cool, then moistened with distilled water and added with 10 mL of HCl:H ₂ O (1:1 weight ratio) solution. After adding and dissolving, it was evaporated to dryness on a water bath (open the lid), and 10 mL of HCl:H ₂ O (1:3 weight ratio) solution was added, filtered, and analyzed by diluting with 100 mL of distilled water. The mineral content of the test solution that went through the pretreatment process was analyzed with an ICP Atomic Emission Spectrometer (ICP-IRIS, Thermo Elemental, USA).

Classification (unit: ppm) Control group 1 Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Na 6.340 0.093 0.059 0.068 0.078 0.054 7.330 Mg 0.001 0.048 0.067 0.038 0.041 0.050 0.029 Ca 13.458 12.293 20.926 11.450 10.339 13.881 12.927 Zn 0.963 1.046 1.212 0.968 1.006 1.107 0.987

As shown in Table 4 above, the Enzyme Gabas rice composition prepared according to Examples 1 and 2 of the present invention has a lower sodium content compared to the Enzyme Gabas rice compositions of Control 1 and Comparative Examples 1 to 4, and contains magnesium, calcium and It was confirmed that the zinc content was high.

In particular, it was confirmed that the sonicated enzymatic rice composition of Example 2 had a lower sodium content and a higher content of magnesium, calcium, and zinc than the other groups, and among these, the calcium content was significantly improved.

[Comparison of noodles using enzyme gabas rice composition]

Control group 2. Enzyme gabas rice composition omitted

Dough was prepared by mixing 100 parts by weight of wheat flour (strong flour), 50 parts by weight of water, and 2 parts by weight of salt.

Example 3. 5 parts by weight of ultrasonically treated enzyme gabas rice of Example 2

Dough was prepared by mixing 100 parts by weight of wheat flour (strong flour) and 5 parts by weight of ultrasonically treated enzyme-treated rice prepared according to Example 2, then adding 50 parts by weight of water and 2 parts by weight of salt.

Example 4. 11 parts by weight of ultrasonically treated enzyme gabar rice of Example 2

A dough was prepared in the same manner as in Example 3, except that 11 parts by weight of ultrasonically treated enzyme-treated rice prepared according to Example 2 was used.

Example 5. 18 parts by weight of ultrasonically treated enzyme gabas rice of Example 2

A dough was prepared in the same manner as in Example 3, except that 18 parts by weight of ultrasonically treated enzyme-treated rice prepared according to Example 2 was used.

Example 6. 25 parts by weight of ultrasonically treated enzyme gabas rice of Example 2

A dough was prepared in the same manner as in Example 3, except that 25 parts by weight of ultrasonically treated enzyme-treated rice prepared according to Example 2 was used.

Comparative Example 4. 18 parts by weight of untreated Gabas rice

A dough was prepared in the same manner as in Example 3, except that 18 parts by weight of untreated Gabas rice was used instead of the ultrasonic-treated enzyme Gabas rice prepared according to Example 2.

<Test Example Ⅱ>

The dough prepared according to the Examples and Comparative Examples was placed in a plastic bag (Clean Bag, Clean Lab Co., Ltd.) and aged at 5°C for 1 hour. Then, the unripened dough and the aged dough were placed in a noodle making machine (BE-8000). , Bethel Industry) to first make a cotton belt with a thickness of 4.0 mm, then combine these to form a cotton belt with a thickness of 4.0 mm, and then gradually increase the thickness of the cotton belt through three stage rolls of 4.0 mm, 2.8 mm, and 1.8 mm. It was manufactured into noodle strands with a final thickness of 1.8 mm, a width of 4.0 mm, and a length of 30 cm. 10 g of flour was immediately sprinkled on the prepared raw noodles to prevent them from sticking together, and then stored in plastic bags in units of 100 g.

Test Example 6. Measurement of elasticity and hardness

10 strands of raw noodles and well-cooked noodles (samples boiled in boiling water for 2 minutes) prepared using the dough prepared according to Examples and Comparative Examples were cut into 20*20*20 mm and analyzed using a texture analyzer (CT3, Brookfield Engineering Laboratories, Inc. ., Middleborough, Massachusetts, USA), hardness (g) and springiness (mm) were measured three times repeatedly and expressed as average values, and the measurement conditions are as shown in [Table 5].

Measurement Condition Test mode and options TPA(Texture Profile Analysis) 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 group 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 4 cotton wool Hardness 70.5 47.8 41.5 31.1 35.8 77.9 elasticity 1.41 1.65 1.68 1.71 1.58 1.23 Deep sleep Hardness 49.4 39.6 33.7 29.5 31.6 64.1 elasticity 2.22 2.61 2.72 2.88 2.54 1.98

As shown in Table 6 above, the raw noodles and deep-fried noodles prepared according to Examples 3 to 6 of the present invention were confirmed to have superior hardness and elasticity compared to Control Group 2 and Comparative Example 4, showing a chewy texture.

Test Example 7. Measurement of moisture absorption rate

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

[Equation 2]

Moisture absorption rate (%) = (sound sleep (g) - raw noodles (g)) / raw noodles (g)

division Control group 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 4 Moisture absorption rate
(%) 62.4 68.5 72.1 76.0 73.4 60.2

As shown in Table 7 above, the moisture absorption rate of the noodles prepared according to Examples 3 to 6 of the present invention was higher than that of Comparative Example 4, confirming that the noodles were soft.

The moisture absorption rate affects the texture of the cotton. It is known that excessive moisture absorption reduces the texture of the cotton, such as reducing its elasticity. The noodles manufactured according to Examples 3 to 6 have increased elasticity and are known to have excessive moisture. It does not appear to fall into the moisture absorption rate category.

Test Example 8. Sensory test

For the sensory evaluation, 20 g of cooked raw noodles were placed in a disposable plastic container (diameter 9 cm, height 1 cm) and immediately provided to the sensory test panel. At this time, to ensure that there was no bias toward the sample, a three-digit number extracted from a random number table was written on the sample container, and water and a spitting cup were provided to rinse the mouth during evaluation.

The sensory evaluation was conducted to evaluate the preference for the color, aroma, taste, texture, and overall preference of the noodles using a 7-point scale, with the higher the preference, the higher the score.

The sensory evaluation panel consisted of 10 students and graduate students majoring in food and nutrition, and they were evaluated after sufficient training on the test methods and evaluation characteristics required for sensory evaluation.

division Control group 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 4 color 3.41 3.51 5.11 5.95 4.42 4.41 incense 3.64 3.99 4.22 5.43 4.65 3.94 taste 3.62 4.58 5.32 6.02 5.85 3.48 Texture 3.30 4.05 4.81 6.16 4.58 3.15 overall preference 3.48 4.08 4.51 5.89 4.41 3.18

As shown in Table 8 above, it was confirmed that the raw noodles prepared according to Examples 3 to 6 of the present invention were superior to Control Group 2 and Comparative Example 4 in color, aroma, taste, texture, and overall preference.

In particular, it was confirmed that the raw noodles of Example 5 were superior in color, aroma, taste, texture, and overall preference compared to the other groups.

Claims (19)

Gabas rice powder is treated with mixed enzymes,
The enzyme-treated Gabas rice powder was treated with an ultrasonicator with a frequency of 20 to 50 kHz and a power of 50 to 700 W for 20 to 50 minutes,
The mixed enzyme consists of a complex enzyme of beta-glucanase, cellulase, alpha-amylase, and xylanase, and serine endo protease. : Enzyme GABA rice composition with increased GABA content, characterized in that it is mixed at a weight ratio of 0.2-0.9. delete delete The method of claim 1, wherein the complex enzyme of beta-glucanase, cellulase, alpha-amylase, and xylanase is Aspergillus aculeatus. aculeatus), Humicola insolens, and Bacillus amyloliquefaciens. Enzyme Gabas rice composition with enhanced GABA content. The method of claim 4, wherein the complex enzyme of beta-glucanase, cellulase, alpha-amylase, and xylanase is Viscoflow. Enzyme GABA rice composition with increased GABA content. The enzyme Gabas rice composition with improved GABA content according to claim 1, wherein the serine endo protease is Protamex. delete The enzyme Gabas rice composition with increased GABA content according to claim 1, wherein the GABA rice powder is fermented with enzymes at 30 to 60° C. for 2 to 10 hours. The enzyme Gabas rice composition with improved GABA content according to claim 1, wherein the enzyme is used in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of Gabas rice powder. The enzyme Gabas rice composition according to claim 1, wherein the enzyme Gabas rice composition is contained in an amount of 3 to 50 parts by weight based on 100 parts by weight of wheat flour. A food characterized in that it is manufactured using the enzymatic rice composition of claim 1. The food according to claim 11, wherein the food is noodles, cookies, bread, pizza, fried food, or ramen. (A) preparing a dough by mixing wheat flour, the enzymatic rice composition of claim 1, and water;
(B) maturing the prepared dough; and
(C) making noodles from the aged dough; A method of producing noodles using an enzyme-based rice composition comprising: delete delete The method of claim 13, wherein the enzyme is a complex enzyme of beta-glucanase, cellulase, alpha-amylase and xylanase used in producing the rice composition. is a method of producing noodles using an enzyme gabas rice composition, characterized in that it is Viscoflow. The method of claim 13, wherein the serine endo protease used in producing the enzyme Gabas rice composition is Protamex. delete Noodles manufactured according to the manufacturing method of any one of paragraphs 13, 16, and 17.