KR20010007980A - Functional noodles - Google Patents

Abstract

PURPOSE: Functional noodles are provided to extend an expiration date and to prevent high blood pressure and high cholesterol hematoma by adding chitin, chitosan, derivatives from chitin and chitosan, or oligosaccharides to ingredients for manufacturing wet noodle, modified cooked noodle, dry noodle, instant fried noodle and extruded noodle. CONSTITUTION: Functional noodles contain chitin, chitosan, derivatives from chitin and chitosan or oligosaccharides in a range of 0.0001 wt.% to 10 wt.% comparing to total weight of noodles. Chitosan noodles has 30-62 wt.% of flour, 6-13 wt.% of starch, 0.1-2 wt.% of salt, 0.01-0.2 wt.% of alkalis, 0.02-0.12 wt.% of gums, 0.001-0.01 wt.% of coloring matters, 0.5-1.8 wt.% of emulsifier, 0.01-0.05 wt.% of polyphosphate salt and 20-25 wt.% of water. The functional noodles are hand-beating noodle, wet noodle, buckwheat noodles, cooked noodle, modified cooked noodle, dried noodle, extruded noodles like pasta, iced vermicelli and Chinese noodles.

Description

Functional noodles

In the present invention, chitin, chitosan, chitin and chitosan derivatives, or chitin, chitosan, chitin and chitosan derivatives, or oligosaccharides are added to extend the shelf life and prevent hypertension and hypercholesterolemia. It relates to the production of functional noodles containing the oligosaccharides.

In the patent application "chitosan and calcium-containing noodle products and its manufacturing method (Special 1997-049952)" for chitosan-added noodles, the general noodles were contained in the noodles at the time of being boiled in chitosan and calcium aqueous solution. In the noodles manufacturing step, chitin, chitosan, chitin, chitosan derivatives, or a method of adding oligosaccharides thereof were used. In addition, the above method has a problem that the functional, water solubility, and preservation according to the molecular weight of chitin, chitosan, chitin chitosan, or the oligosaccharide thereof have not been examined.

Chitin is a polymer of N-acetylglucosamine obtained by removing protein with dilute sodium hydroxide solution by using crab or shrimp which can be eaten and then decalcifying it with concentrated sodium hydroxide solution. It is chitosan obtained by converting. Chitooligosaccharides are monosaccharides of acetylglucosamine or diacetylglucosamine, and are produced by hydrolysis or enzymatic digestion of chitin and chitosan as a single polymer having a degree of polymerization of 2 to 10 sugars.

Chitin and chitosan have been mostly used as polymer materials such as wastewater treatment agents or heavy metal adsorbents as industrial materials, enzyme fixation carriers as biological materials, chromatography resins and functional membranes, pest control agents as agricultural materials, and artificial skin as medical materials. However, it has been recently discovered that chitin, chitosan and its derivatives have various physiological activities such as anticancer activity, antibacterial activity, body cholesterol improvement effect and hypertension suppression by immunopotentiation and reactivation. This is actively going on.

Oral administration of chitin and chitosan to animals produces little toxicity, intestinal bacteria are improved, and combined with chlorine ions or bile acids to excrete them in vitro to lower serum cholesterol and lower blood pressure. As a result of investigating the antibacterial activity of chitosan, the molecular weight range of chitosan with high antibacterial activity is 10,000 to 100,000.

In addition, as the molecular weight of chitosan decreases intrinsic astringent taste, low molecular weight chitosan of high antimicrobial activity was very weak astringent taste compared to polymer chitosan. That is, in consideration of the sour taste and the astringent taste of chitin and chitosan, it is necessary to adjust the content so as not to deteriorate the taste of food with minimal addition in the range of physiological functions.

In addition, chitosan improves cholesterol. When bile acids made from cholesterol are secreted into the duodenum for digestion of fat, the free amino group of chitosan ionizes carboxyl groups, which are anion charge sites of bile acids, thereby preventing the resorption of bile acids. It works by reducing cholesterol in the body. In this way, ions are also bonded to chlorine ions, which are known to be the cause of hypertension, to prevent the absorption of chlorine ions to prevent hypertension.

Chitin and chitosan oligosaccharides can be used in the treatment of patients with hypertension or hypercholesterolemia when added to ramen or other foods because their absorption into the body is easier and more functional than polymer chitosan.

The present invention relates to the preparation of noodle added chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof in order to add the above-described functionalities of chitosan, and oligosaccharides in order to add molecular weights in the range of 10,000 to 100,000 or to further enhance functionality. It is characterized by using a mixture. In addition, by using the low molecular weight chitin, chitosan, chitin chitosan derivatives or oligosaccharides having the above molecular weight, it is possible to lower the risk of hypertension, hypercholesterolemia and bring food preservation effects.

Chitosan's unique sourness and astringent taste make it hard to damage the taste of noodles and reduce its commercial value. To improve the long-term preservation effect, low molecular weight chitosan should be used.

Accordingly, the present invention has been invented a noodle comprising the addition of a low molecular weight chitin, chitosan, chitin chitosan derivative or an oligosaccharide thereof.

The low molecular weight chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof used in the present invention use low molecular weight chitin, chitosan, chitin chitosan derivatives in the range of molecular weights of 10,000 to 100,000 and oligosaccharides of less than 10,000 and 30,000 to 70,000 It is preferable to use low molecular weight chitin, chitosan, chitin chitosan derivatives and 1,000 to 5,000 oligosaccharides.

The low molecular weight chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof used in the present invention are preferably 0.0001 to 10.0% by weight, particularly 0.01 to 0.5%, based on the total amount of ramen.

The noodles used in the present invention are raw noodles, raw raw noodles, raw udon, raw buckwheat noodles and deep sleep, improved sleep, dried noodles, noodle soup (ramen), extruded noodles, pasta, cold noodles, vermicelli, noodles, makguksu, some noodles, udon noodles, etc. to be.

In order to predict the long-term preservation of the functional noodles, the antibacterial activity was measured by the following method using chitosan as a sample.

Samples were added to the test bacterial solution at 250ppm, 350ppm, 500ppm and then sterilized, followed by incubation at 25 ° C. for 24 hours to determine the number of bacteria. The results are shown in Table 1.

Strain Specimen 250 ppm 350 ppm 500 ppm ① Right after vaccination 5.6 × 10 ³ 5.6 × 10 ³ 5.6 × 10 ³ 5.6 × 10 ³ 24 hours later 2.7 × 10 ⁵ 2.2 × 10 ² 1.8 × 10 ² 1.1 × 10 ² ② Right after vaccination 7.4 × 10 ³ 7.4 × 10 ³ 7.4 × 10 ³ 7.4 × 10 ³ 24 hours later 3.6 × 10 ⁵ 2.3 × 10 ² 2.1 × 10 ² 1.6 × 10 ²

①E. Coli IFO 3301, ② S. aureus

As shown in Table 1, the low-molecular chitosan used in the experiment is expected to have long-term preservation of noodles because it has strong antimicrobial activity against E. Coli IFO 3301 and S. aureus, which can lead to food poisoning.

Examples will be described below to illustrate the present invention. The low molecular weight chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof, which are the main constituents of the present invention, may be selected from at least one kind or two or more kinds, and the subject matter of the present invention and various added materials, preparation methods, and subject matters. The addition time and the like can be selectively adjusted or adjusted.

Example 1

Chitosan raw noodles:

100 g of wheat flour (protein 9.0-10%, ash 0.4%), salt 5g, water 45g, chitosan 0.075g were mixed, kneaded, divided and rounded, and stretched and cut into facets (molding) to prepare raw noodles.

Example 2

Chitosan Fresh Udon:

Fresh udon was prepared by mixing, ripening, molding and cutting 100 g of gravity, 3 g of salt, 37 g of water and 0.07 g of chitosan.

Example 3

Chitosan Ramen:

100g wheat flour, starch 20g, salt 2g, alkali agent 0.2g, gum 0.2g, pigment 0.003g, emulsifier 1.5g, polyphosphate 0.06g, water supply 40g, chitosan 0.08g, blending, forming, cutting, wave, steaming, molding Chitosan ramen was prepared by cooling, frying and cooling.

Example 4

In order to predict the functionality of the chitosan noodles, the effect of preventing hypercholesterolemia was measured by the following method.

The raw udon prepared by the addition of chitosan of Example 2 and the live udon prepared without adding chitosan were eaten at 5 g / kg for 3 days, respectively, and the total cholesterol value and HDL-cholesterol value of blood were measured. The results are shown in Table 2.

Blood lipids Control Chitosan live udon group Total cholesterol (mg / dl) 197 ± 5 ^a 192 ± 7 ^a HDL-cholesterol (mg / dl) 48 ± 4 ^b 58 ± 3 ^a

As shown in Table 2, the total cholesterol value of the raw udon intake group made by adding chitosan was not significantly different from that of the control group, but the HDL-cholesterol value was significantly increased. These results show that chitosan-added raw udon has a cholesterol-lowering effect.

Chitosan can be added to noodles to extend the shelf life of noodles, and can prevent hypercholesterolemia and hypertension and enhance its functionality.

Claims (5)

Functional noodles, characterized in that the chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof are included in the formulation of the noodles. The noodles according to claim 1 are raw noodles, raw noodles, fresh noodles, raw buckwheat noodles and deep sleep, improved sleep, dried noodles, noodle soup (ramen), extruded noodles, pasta, cold noodles, noodles, noodles, noodles, some noodles, udon noodles, etc. . According to claim 1, chitin, chitosan, chitin chitosan derivatives can be used in the range of 1,000 to 1,000,000, but the molecular weight is used in the range of 10,000 to 100,000, oligosaccharides using a molecular weight of 10,000 or less and with respect to the total weight of the noodles Functional noodles, characterized by containing 0.0001 to 10% by weight. The chitosan ramen preparation according to claim 1, which is one of noodles, contains 30 to 62% by weight of wheat flour, 6 to 13% by weight of starch, 0.1 to 2% by weight of salt, 0.01 to 0.2% by weight of alkaline agent, and 0.02 to 0.12% by weight of gum. The amount of the material and the various materials to be added, the preparation method, the addition time of the subject material, etc. are used using 0.001 to 0.01% by weight, emulsifier 0.5 to 1.8% by weight, polyphosphate 0.01 to 0.05% by weight, water supply 20 to 25% by weight. Chitosan ramen, which is optionally added or subtracted or adjusted. The functional noodles according to claim 1, which is a raw raw noodles, fresh udon noodles, fresh buckwheat noodles and deep sleep, improved sleep, dry noodles, noodle soup (ramen noodles), and extruded noodles containing chitin chitosan and chitin chitosan derivatives from 0.0001 to 10% by weight. Pasta, cold noodles, vermicelli, noodles, noodles, some noodles, udon noodles, etc.