KR20040024643A - A Method of Preparing a Preferred Noodles Containing Amorphophallus Konjac and Its Raw Composition - Google Patents
A Method of Preparing a Preferred Noodles Containing Amorphophallus Konjac and Its Raw Composition Download PDFInfo
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- KR20040024643A KR20040024643A KR1020020055228A KR20020055228A KR20040024643A KR 20040024643 A KR20040024643 A KR 20040024643A KR 1020020055228 A KR1020020055228 A KR 1020020055228A KR 20020055228 A KR20020055228 A KR 20020055228A KR 20040024643 A KR20040024643 A KR 20040024643A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/11—Filled, stuffed or multilayered pasta
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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Abstract
Description
본 발명은 식감이 개선된 저칼로리 곤약면의 제조방법과 그 원료조성물에 관한 것이다.The present invention relates to a method for producing low-calorie konjac noodles with improved texture and a raw material composition thereof.
곤약은 오래전부터 식품으로 이용되어 왔으며, 최근에는 무(無)칼로리 성질로 인해 비만 및 성인병 예방에 좋은 다이어트식품 및 건강식품으로 크게 주목받고 있다. 곤약가루를 주원료로 하는 곤약식품으로는 곤약면, 곤약묵, 곤약쌀 등 여러 형태가 있다. 본 발명은 이중 특히 곤약면에 관한 것이다.Konjac has been used as a food for a long time, and recently, due to its calorie-free properties, it has attracted much attention as a diet food and health food for preventing obesity and adult diseases. Konjac foods that contain konjac flour are the main ingredients, including konjac noodles, konjac jelly and konjac rice. The present invention particularly relates to konjac noodles.
종래에 곤약을 주원료로 하는 곤약면은 곤약가루, 또는 곤약가루와 쌀 또는 다른 곡류 분말의 혼합물에 물을 가하고 교반하여 팽윤시킨 후 응고제로 수산화칼슘 용액을 가하면서 면을 사출시키고, 사출된 면을 약 70∼80℃의 물속을 통과시키면서 응고시키는 방법으로 제조하였다. 이와 같은 종래의 곤약면 제조방법에서, 응고제로 수산화칼슘을 사용할 경우 통상적인 사용량은 곤약에 대해 약 3∼6% 이다. 그러나 이러한 응고제의 사용은 사출되는 면이 균일하게 응고되도록 하기 때문에 최종적으로 얻어진 곤약면은 곤약 특유의 뚝뚝한 식감을 갖게 된다. 도 1은 면의 단면이 전체적으로 균일하게 응고되어 있는 종래의 곤약면의 단면을 도시한 것이다.Conventionally, konjac noodles containing konjac as a main ingredient are swelled by adding water to a mixture of konjac powder or konjac powder and rice or other grain powder, stirring and swelling, and then injecting noodles while adding calcium hydroxide solution as a coagulant, It prepared by the method of coagulating, passing through the water of 70-80 degreeC. In such a conventional konjac noodles manufacturing method, when calcium hydroxide is used as a coagulant, the usual amount of use is about 3 to 6% with respect to konjac. However, the use of such coagulant causes the surface to be injected to be uniformly solidified, so the finally obtained konjac noodles have a dull texture unique to konjac. 1 shows a cross section of a conventional konjac surface in which the cross section of the surface is solidified uniformly as a whole.
따라서, 종래의 곤약면은 칼로리를 크게 낮춘 저칼로리 식품으로 여러 가지 장점이 있음에도 불구하고, 일반 소면에 비해 식감이 크게 떨어지는 문제점이 있어 다이어트식품이나 건강식품으로 널리 이용되지 못하고 있는 실정이었다.Therefore, although the conventional konjac noodles have various advantages as low calorie foods that greatly reduce calories, there is a problem in that the texture is significantly decreased compared to normal noodles, and it is not widely used as a diet food or health food.
본 발명은 상기와 같은 종래 곤약면의 문제점을 해결하고자 하는 것으로, 식감이 개선된 저칼로리 곤약면과 그 제조방법을 제공하는 것을 목적으로 한다.The present invention is to solve the problems of the conventional konjac noodles as described above, an object of the present invention is to provide a low-calorie konjac noodles and a method of manufacturing the improved texture.
이를 위해 본 발명에서는 수산화칼슘의 사용으로 면의 단면이 균일하게 응고되는 종래의 곤약면과 달리 면의 구조를 다중화하여 일반 소면과 유사한 부드러운 조직감을 갖도록 한다.To this end, in the present invention, unlike the conventional konjac noodles where the cross section of the noodles is uniformly solidified by the use of calcium hydroxide, the structure of the noodles is multiplexed so as to have a soft texture similar to that of normal carding.
또한, 본 발명에서는 곤약면의 제조원료로 곤약가루 외에 변성전분, 타피오카전분, 소맥분, 대두식이섬유, 현미식이섬유 등의 부재료를 첨가하여 식감을 보다 향상시킨 저칼로리 곤약면을 제조한다.In addition, in the present invention, low-calorie konjac noodles are prepared by adding ingredients such as modified starch, tapioca starch, wheat flour, soybean dietary fiber, and brown rice dietary fiber in addition to konjac powder as raw materials of konjac noodles.
도 1은 종래의 곤약면의 단면을 도시한 것이다.1 is a cross-sectional view of a conventional konjac surface.
도 2는 본 발명에 따른 다층구조를 가진 곤약면의 단면을 도시한 것이다.Figure 2 shows a cross section of the konjac surface having a multilayer structure according to the present invention.
본 발명에서는,In the present invention,
(a) 곤약가루를 주성분으로 하는 원료분말에 물을 가하고 교반·팽윤시켜 페이스트 상태로 만드는 단계;(a) adding water to a raw material powder containing konjac powder as a main component and stirring and swelling it into a paste state;
(b) (a)에서 얻은 페이스트에 응고제로 염기성 아미노산 또는 염기성 염을 상기 페이스트의 70% 이하가 응고될 수 있는 양으로 가하면서 압출성형하여 면을 사출시키는 단계;(b) extruding the surface by adding a basic amino acid or a basic salt to the paste obtained from (a) with a coagulant in an amount such that up to 70% of the paste can be solidified;
(c) (b)의 사출된 면을, 염기성 아미노산 또는 염기성 염이 0.1∼5% 포함된 80∼100℃의 흐르는 물속에서 응고시키는 단계;(c) solidifying the injected side of (b) in flowing water at 80-100 ° C. containing 0.1-5% of basic amino acid or basic salt;
(d) (c)의 응고시킨 면을 80∼100℃, 0.5∼3%의 흐르는 식염수 속을 통과시켜 익히는 단계;(d) ripening the solidified surface of (c) through 80 to 100 ° C., 0.5 to 3% of flowing saline;
를 포함하는 다층구조를 가진 식감이 개선된 저칼로리 곤약면의 제조방법이 제공된다.Provided is a method for producing a low-calorie konjac noodles having an improved texture with a multi-layer structure including a.
본 발명의 또 다른 실시예에서는,In another embodiment of the invention,
(a) 곤약가루를 주성분으로 하는 원료분말에 물을 가하고 교반·팽윤시켜 페이스트 상태로 만드는 단계;(a) adding water to a raw material powder containing konjac powder as a main component and stirring and swelling it into a paste state;
(b) (a)에서 얻은 페이스트를 압출 성형하여 면을 사출시키는 단계;(b) extruding the paste obtained in (a) to inject cotton;
(c) (b)의 사출된 면을, 염기성 아미노산 또는 염기성 염이 0.1∼5% 포함된 80∼100℃의 흐르는 물속에서 응고시키는 단계;(c) solidifying the injected side of (b) in flowing water at 80-100 ° C. containing 0.1-5% of basic amino acid or basic salt;
(d) (c)의 응고시킨 면을 80∼100℃, 0.5∼3%의 흐르는 식염수 속을 통과시켜 익히는 단계;(d) ripening the solidified surface of (c) through 80 to 100 ° C., 0.5 to 3% of flowing saline;
를 포함하는 다층구조를 가진 식감이 개선된 저칼로리 곤약면의 제조방법이 제공된다.Provided is a method for producing a low-calorie konjac noodles having an improved texture with a multi-layer structure including a.
본 발명의 바람직한 일 실시예에서 상기 원료분말은, 곤약 2∼10 중량부; 변성전분 또는 타피오카전분 1∼10 중량부; 소맥분 1∼10 중량부; 대두식이섬유 또는 현미식이섬유 0.1∼5 중량부; 칼슘 0.1∼2 중량부; 및 잔탄검 또는 구아검과 같은 검류 0.1∼3 중량부로 이루어진다.In one preferred embodiment of the present invention, the raw material powder is 2 to 10 parts by weight of konjac; 1 to 10 parts by weight of modified starch or tapioca starch; Wheat flour 1 to 10 parts by weight; 0.1-5 parts by weight of soy fiber or brown rice fiber; 0.1 to 2 parts by weight of calcium; And 0.1 to 3 parts by weight of a gum such as xanthan gum or guar gum.
상기에서 사출된 면을 응고시키는 물은, 보다 바람직하게는 87∼97℃의 온도범위를 갖는다.The water which solidifies the surface injected from the above, More preferably, it has a temperature range of 87-97 degreeC.
또한, 본 발명에서는 곤약 2∼10 중량부; 변성전분 또는 타피오카전분 1∼10 중량부; 소맥분 1∼10 중량부; 대두식이섬유 또는 현미식이섬유 0.1∼5 중량부; 칼슘 0.1∼2 중량부; 잔탄검 또는 구아검과 같은 검류 0.1∼3 중량부; 수산화칼슘 0.01∼5 중량부 및 물 80 중량부로 이루어진 식감이 개선된 곤약면의 원료조성물이 제공된다.In addition, in the present invention, 2 to 10 parts by weight konjac; 1 to 10 parts by weight of modified starch or tapioca starch; Wheat flour 1 to 10 parts by weight; 0.1-5 parts by weight of soy fiber or brown rice fiber; 0.1 to 2 parts by weight of calcium; 0.1 to 3 parts by weight of a gum such as xanthan gum or guar gum; The raw material composition of the konjac noodles with improved texture consisting of 0.01 to 5 parts by weight of calcium hydroxide and 80 parts by weight of water is provided.
이하, 각 단계별로 본 발명의 식감이 개선된 저칼로리 곤약면의 제조방법을 상세히 설명한다.Hereinafter, the manufacturing method of the low-calorie konjac noodles with improved texture of the present invention in each step will be described in detail.
1. 곤약 페이스트를 만드는 단계1.Steps to Make Konjac Paste
본 단계에서는 종래의 일반적인 곤약면 제조방법과 같이 곤약가루를 주성분으로 하는 원료분말에 물을 가하고 교반·팽윤시켜 페이스트 상태를 만든다.In this step, water is added to the raw powder containing konjac powder as a main component, and stirring and swelling are performed to form a paste state, as in the conventional method for preparing konjac noodles.
본 발명에서 상기 원료분말은, 바람직하게는 곤약가루 외에 식감을 향상시키고 영양을 보강하기 위한 부재료를 포함한다. 본 발명의 바람직한 일 실시예에서 상기 원료분말은, 바람직하게는 곤약 2∼10 중량부; 변성전분 또는 타피오카전분 1∼10 중량부; 소맥분 1∼10 중량부; 대두식이섬유 또는 현미식이섬유 0.1∼5 중량부; 칼슘 0.1∼2 중량부; 및 잔탄검 또는 구아검과 같은 검류 0.1∼3 중량부로 이루어진다. 본 조성물 중 변성전분 또는 타피오카전분, 대두식이섬유 또는 현미식이섬유 및 검류는 제조된 곤약면의 식감을 향상시켜 일반 소면과 거의 유사한 조직감을 갖도록 한다. 본 조성물 중 칼슘은 면류에 부족하기 쉬운 칼슘을 보강하기 위해 첨가된다.In the present invention, the raw material powder, preferably in addition to the konjac powder includes a subsidiary material for improving the texture and reinforcing nutrition. In one preferred embodiment of the present invention, the raw material powder, preferably 2 to 10 parts by weight of konjac; 1 to 10 parts by weight of modified starch or tapioca starch; Wheat flour 1 to 10 parts by weight; 0.1-5 parts by weight of soy fiber or brown rice fiber; 0.1 to 2 parts by weight of calcium; And 0.1 to 3 parts by weight of a gum such as xanthan gum or guar gum. Modified starch or tapioca starch, soybean dietary fiber or brown rice dietary fiber and gum in the composition improve the texture of the prepared konjac noodles and have a texture similar to that of normal carding. In the present composition, calcium is added to reinforce calcium which is likely to be insufficient in noodles.
2. 면의 사출단계2. Injection step of cotton
상기 단계에서 얻은 곤약 페이스트에 응고제로 염기성 아미노산 또는 염기성 염을, 상기 페이스트의 70% 이하가 응고될 수 있는 양으로 가하면서 압출성형하여 면을 사출시킨다.The konjac paste obtained in the above step is extruded by adding a basic amino acid or basic salt as a coagulant in an amount that can be solidified up to 70% of the paste, and extruding cotton.
응고제로 사용되는 염기성 아미노산으로는, 아르기닌, 히스티딘, 리신, 시트룰린, 오르니틴 등이 사용되며, 특히 바람직하게는 아르기닌 및 리신이 사용될 수 있다.As the basic amino acid used as the coagulant, arginine, histidine, lysine, citrulline, ornithine and the like are used, and arginine and lysine may be particularly preferably used.
염기성 염으로는, 식품에 사용가능한 염기성 염이면 모두 사용가능하며, 특히 한정되는 것은 아니나 바람직하게는 수산화칼슘, 수산화칼륨, 탄산나트륨, 중탄산나트륨, 탄산칼슘, 인산 이 나트륨, 인산 삼 나트륨, 인산 이 칼슘, 인산 삼 칼륨, 다 인산 나트륨, 시트르산 나트륨, 락트산 나트륨 등이 사용될 수 있다.As the basic salt, any basic salt usable in the foodstuff can be used, but is not particularly limited, but preferably calcium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, calcium carbonate, disodium phosphate, trisodium phosphate, dicalcium phosphate, Tripotassium phosphate, sodium polyphosphate, sodium citrate, sodium lactate and the like can be used.
본 발명의 또 다른 실시예에서는, 상기 단계에서 얻은 페이스트에 응고제를 가하지 않고 그대로 압출 성형하여, 응고제가 용해된 흐르는 물속으로 면을 사출시킨다.In another embodiment of the present invention, the paste obtained in the above step is extruded as it is without adding a coagulant, and the surface is injected into flowing water in which the coagulant is dissolved.
본 단계에서는 응고제인 염기성 아미노산 또는 염기성 염을 곤약 페이스트의 일부만 응고시킬 수 있는 양으로 가하거나 또는 아예 응고제를 사용하지 않고 면을 사출시킴으로써 면의 단면 중 바깥 쪽만 응고되거나 전혀 응고되지 않은 페이스트 상태의 면을 사출시키게 된다.In this step, a coagulant, basic amino acid or basic salt, is added in an amount that can coagulate only a part of the konjac paste, or the cotton is injected into the paste without any coagulant. Will be injected.
3. 사출된 면을 응고시키는 단계3. Solidifying the injected surface
상기 단계에서 일부 응고되거나 전혀 응고되지 않고 페이스트 상태로 사출된 면을, 응고제인 염기성 아미노산 또는 염기성 염이 0.1∼5% 포함된 80∼100℃의 일정한 속도로 흐르는 물속을 통과시키면서 응고시킨다.In this step, the part which is partially solidified or not solidified at all and is injected into the paste state is solidified while passing through a constant flow of 80 to 100 ° C. containing 0.1 to 5% of basic amino acid or basic salt as a coagulant.
즉, 본 단계에서는 곤약면이 일반 소면과 비슷한 개선된 식감을 갖도록, 사출된 면을 응고시키는 물에 염기성 아미노산 또는 염기성 염을 일정량 포함시켜 제조된 면이 다층구조를 형성하도록 한다. 이때 물은 사출되는 면이 서로 엉겨붙지 않도록 면의 사출속도와 같은 속도로 흐르도록 하며, 또한 종래의 곤약면 제조방법에 비해 물의 온도를 고온으로 하여 면을 급격하게 응고시킴으로써 면이 서로 달라붙은 것을 방지한다. 상기 단계에서 사출된 면은, 본 단계에서 응고제가 용해된 물속을 통과하면서 면의 단면 중 바깥쪽이 다시 응고됨으로써 다층구조를 형성하게 된다.In other words, in this step, the konjac noodles have an improved texture similar to that of normal noodles, and the noodles prepared by including a certain amount of basic amino acid or basic salt in water to solidify the injected noodles to form a multilayer structure. At this time, the water flows at the same speed as the injection speed of the surface so that the injected surfaces do not get entangled with each other. prevent. The surface injected in this step, while passing through the water in which the coagulant is dissolved in the step, the outer side of the cross section of the surface is solidified again to form a multi-layer structure.
4. 고온의 식염수를 통과시키는 열처리 단계4. Heat treatment step of passing hot saline solution
상기 단계에서 응고시킨 면을 80∼100℃, 0.5∼3%의 일정한 속도로 흐르는 식염수 속을 통과시켜 익힌다. 면이 충분히 익을 수 있도록 약 5∼30분에 걸쳐 통과시키며, 이때 면의 통과속도와 식염수의 유속을 동일하게 하여 면이 서로 엉겨붙지 않도록 한다. 상기 단계에서 물속을 통과시키면서 응고시킨 면을 다시 고온의 식염수로 처리하는 것은 면을 완전히 익히는 동시에 맛을 좋게 하기 위함이다.The surface solidified in the above step is cooked by passing through a saline solution flowing at a constant rate of 80 to 100 ° C. and 0.5 to 3%. Pass through the noodles for about 5 ~ 30 minutes to fully ripen. At this time, the speed of the noodles and the flow rate of saline solution should be the same so that the noodles do not get stuck together. Treating the coagulated noodles with hot saline again while passing through the water in this step is to fully cook the noodles and to taste them.
본 발명에 따른 다층구조를 가진 면의 단면이 도 2에 도시되어 있다. 도시된 바와 같이, 본 발명에 따른 곤약면은 바깥 쪽으로 갈 수록 많이 응고되고 안쪽으로 갈 수록 약하게 응고되는 층 구조를 갖게 된다. 도 2에서 a 층은 가장 많이 응고된 층을, b 층은 중간 정도로 응고된 층을, c 층은 가장 약하게 응고되거나 전혀 응고되지 않은 층을 나타낸다. 본 발명의 일 실시예에서 염기성 아미노산 또는 염기성 염을 가하면서 면을 사출한 경우는 c 층이 약하게 응고된 상태가 되며, 본 발명의 또 다른 실시예에서 응고제를 전혀 가하지 않고 면을 사출시킨 경우는 c 층이 전혀 응고되지 않은 페이스트 상태가 된다.A cross section of a face having a multilayer structure according to the invention is shown in FIG. 2. As shown, the konjac surface according to the present invention has a layer structure which solidifies more toward the outside and weakly solidifies toward the inside. In FIG. 2, layer a represents the most solidified layer, layer b is the moderately solidified layer, and layer c represents the weakest solidified or no solidified layer. In the embodiment of the present invention, when the surface is injected while adding a basic amino acid or a basic salt, the c layer becomes weakly coagulated, and in another embodiment of the present invention, when the surface is injected without adding any coagulant, The c layer becomes a paste state in which no solidification occurs.
이하 본 발명을 실시예에 의해 더욱 상세히 설명한다. 그러나, 본 발명이 다음의 실시예로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to the following examples.
실시예 1Example 1
제조예Production Example
(1) 곤약 8 중량부; 변성전분 5 중량부; 소맥분 3 중량부; 대두식이섬유 1 중량부; 칼슘 0.5 중량부; 잔탄검 1 중량부로 이루어진 원료분말에 물 80 중량부를 가하고 교반·팽윤시켜 페이스트 상태로 만들었다.(1) 8 parts by weight of konjac; Modified starch 5 parts by weight; Wheat flour 3 parts by weight; 1 part by weight of soy dietary fiber; 0.5 part by weight of calcium; 80 parts by weight of water was added to the raw powder comprising 1 part by weight of xanthan gum, followed by stirring and swelling to obtain a paste state.
(2) 상기에서 얻은 페이스트 상태의 원료에, 수산화칼슘 1% 수용액을 페이스트 대비 7% (수산화칼슘으로 0.13%)로 가하면서 노즐을 통해 압출성형하여 2㎜면을 사출시켰다.(2) To the raw material in the paste state obtained above, 2 mm surface was injected by extrusion molding through a nozzle while adding 1% aqueous solution of calcium hydroxide to 7% (0.13% with calcium hydroxide) relative to the paste.
(3) 상기 사출된 면을 수산화칼슘이 0.2% 포함된 90℃의 흐르는 물속을 통과시키면서 응고시켰다.(3) The injected surface was solidified while passing through 90 ° C flowing water containing 0.2% of calcium hydroxide.
(4) 상기 응고시킨 면을 95℃, 1.5%의 흐르는 식염수 속을 15분에 걸쳐 통과시켜 익힘으로써 본 발명에 따른 식감이 개선된 저칼로리 곤약면을 제조하였다.(4) The low-calorie konjac noodles with improved texture were prepared by passing the solidified noodles through 95 ° C. and 1.5% flowing saline over 15 minutes.
실시예 2Example 2
제조예Production Example
(1) 곤약 8 중량부; 타피오카전분 5 중량부; 소맥분 3 중량부; 현미식이섬유1 중량부; 칼슘 0.5 중량부; 잔탄검 1 중량부로 이루어진 원료분말에 물 80 중량부를 가하고 교반·팽윤시켜 페이스트 상태로 만들었다.(1) 8 parts by weight of konjac; 5 parts by weight of tapioca starch; Wheat flour 3 parts by weight; 1 part by weight of brown rice dietary fiber; 0.5 part by weight of calcium; 80 parts by weight of water was added to the raw powder comprising 1 part by weight of xanthan gum, followed by stirring and swelling to obtain a paste state.
(2) 상기에서 얻은 페이스트 상태의 원료를 그대로 노즐을 통해 압출성형하여 2㎜면을 사출시켰다.(2) The raw material of the paste state obtained above was extruded as it is through a nozzle, and 2 mm surface was injected.
(3) 상기 사출된 면을 수산화칼슘이 2% 포함된 92℃의 물속을 통과시키면서 응고시켜 본 발명에 따른 식감이 개선된 저칼로리 곤약면을 제조하였다.(3) The injected surface was solidified while passing through water at 92 ° C. containing 2% of calcium hydroxide, thereby preparing a low-calorie konjac noodles with improved texture.
(4) 상기 응고시킨 면을 95℃, 1.5%, 흐르는 식염수 속을 15분에 걸쳐 통과시켜 익힘으로써 본 발명에 따른 식감이 개선된 저칼로리 곤약면을 제조하였다.(4) The low-calorie konjac noodles with improved texture were prepared by passing the solidified noodles through 95 ° C., 1.5% and flowing saline over 15 minutes.
실시예 3Example 3
관능검사Sensory evaluation
상기 실시예 1, 2에서 제조된 본 발명의 저칼로리 곤약면의 식감, 전체적인 기호도에 대한 관능검사를 실시하였다. 관능검사는 전문 요원 20인에 대하여 5점 척도 기호도 검사법으로 수행하였다. 결과는 다음의 표 1과 같고, 대조군으로는 시중에서 유통되고 있는 종래의 곤약면과 일반 소면을 사용하였다. 5 점: 매우 좋다, 3 점: 보통이다, 1 점: 매우 나쁘다.The sensory test was performed on the texture and overall acceptability of the low-calorie konjac noodles of the present invention prepared in Examples 1 and 2. Sensory evaluation was performed by five-point scale acceptance test on 20 specialists. The results are as shown in Table 1 below, and the conventional konjac noodles and normal noodles were used in the market as controls. 5 points: very good, 3 points: normal, 1 point: very bad.
상기 표 1로부터 알 수 있는 바와 같이, 실시예 1,2 모두 식감과 전체적인 기호도에서 일반 소면과 거의 대등한 결과를 보였으며, 종래의 방법으로 제조된 시판 곤약면에 비해서는 현저하게 향상된 결과를 나타내었다.As can be seen from Table 1, Examples 1 and 2 showed almost the same results as general carding in the texture and overall acceptability, and markedly improved results compared to commercial konjac noodles prepared by conventional methods. It was.
실시예 4Example 4
기계적인 강도 측정Mechanical strength measurement
제조된 면의 물성을 객관적으로 파악하기 위해 단위 면적당 받는 힘의 세기(bending strength)를 측정하였다. 상기 실시예 1에서 제조된 2㎜ 곤약면을 샘플 A로 하고, 실시예 1과 동일한 방법으로 2.5㎜면을 만들어 샘플 B로 하였으며, 시중에서 유통되고 있는 종래의 곤약면과 일반 소면의 강도를 함께 측정하여 비교하였다.In order to objectively grasp the physical properties of the manufactured cotton, the bending strength received per unit area was measured. The 2 mm konjac noodle prepared in Example 1 was used as sample A, and 2.5 mm was prepared in the same manner as in Example 1, and sample B was used. Measured and compared.
수치가 클 수록 면의 강도가 큰 것이므로 보다 쫄깃거리는 식감을 갖는 것으로 해석할 수 있다. 표 2로부터 확인되는 바와 같이, 본 발명의 곤약면은 종래의 곤약면에 비해 훨씬 쫄깃거리는 식감을 가지며, 2.5㎜면의 경우는 일반 소면 보다도 쫄깃거리는 식감이 강한 것을 알 수 있다.The larger the value, the greater the strength of the surface, which can be interpreted as having a chewy texture. As can be seen from Table 2, the konjac noodles of the present invention have a much chewy texture compared to the conventional konjac noodles, and in the case of the 2.5 mm surface, the chewy texture is stronger than that of normal carding.
상기 실시예로부터 확인되는 바와 같이, 본 발명에 따라 제조된 저칼로리 곤약면은 단면의 안쪽과 바깥쪽의 응고상태가 다른 특유의 다층구조를 형성하게 됨으로써 일반 소면과 비슷한 정도로 식감이 크게 향상되었으며, 이에 따라 식감과 기호도 문제로 활용도가 낮았던 종래의 곤약면과 달리 다이어트 식품 및 건강식품으로 널리 이용될 것으로 기대된다.As can be seen from the above examples, the low-calorie konjac noodles prepared according to the present invention form a unique multi-layered structure having different solidification states inside and outside of the cross section, thereby greatly improving texture. Therefore, unlike the conventional konjac noodles that had low utilization due to texture and palatability, it is expected to be widely used as a diet food and health food.
Claims (7)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20080040229A (en) * | 2006-11-02 | 2008-05-08 | (주)오션푸드 | Jelly muk and noodle using fusiforme and manufacturing method thereof |
| KR20200138559A (en) * | 2019-05-31 | 2020-12-10 | 주식회사 풀무원 | Preparation mehtod of konjac noodles having improved extensibility |
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