KR20090020724A - Wet noodles with salt soluble protein extracts of commercial anchovy and anchovy treated with supercritical fluid extraction - Google Patents
Wet noodles with salt soluble protein extracts of commercial anchovy and anchovy treated with supercritical fluid extraction Download PDFInfo
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- KR20090020724A KR20090020724A KR1020070085235A KR20070085235A KR20090020724A KR 20090020724 A KR20090020724 A KR 20090020724A KR 1020070085235 A KR1020070085235 A KR 1020070085235A KR 20070085235 A KR20070085235 A KR 20070085235A KR 20090020724 A KR20090020724 A KR 20090020724A
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- 241001454694 Clupeiformes Species 0.000 title claims abstract description 124
- 235000019513 anchovy Nutrition 0.000 title claims abstract description 124
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 101
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 101
- 239000000284 extract Substances 0.000 title claims abstract description 93
- 235000012149 noodles Nutrition 0.000 title claims abstract description 81
- 150000003839 salts Chemical class 0.000 title claims description 20
- 238000000194 supercritical-fluid extraction Methods 0.000 title claims description 16
- 239000012530 fluid Substances 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims description 61
- 238000011282 treatment Methods 0.000 claims description 53
- 239000000843 powder Substances 0.000 claims description 22
- 238000000751 protein extraction Methods 0.000 claims description 2
- 238000000605 extraction Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract description 2
- 238000007792 addition Methods 0.000 description 13
- 230000001965 increasing effect Effects 0.000 description 13
- 239000008176 lyophilized powder Substances 0.000 description 13
- 238000005119 centrifugation Methods 0.000 description 9
- 238000005259 measurement Methods 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000002244 precipitate Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 101710109488 Salt stress-induced protein Proteins 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000001139 pH measurement Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000000502 dialysis Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000010610 frozen noodles Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- POSZUTFLHGNLHX-KSBRXOFISA-N tris maleate Chemical compound OCC(N)(CO)CO.OCC(N)(CO)CO.OC(=O)\C=C/C(O)=O POSZUTFLHGNLHX-KSBRXOFISA-N 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- OHJMTUPIZMNBFR-UHFFFAOYSA-N biuret Chemical compound NC(=O)NC(N)=O OHJMTUPIZMNBFR-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
Description
도 1은 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액을 첨가한 반죽의 페리노그래프.1 is a perinograph of the dough to which the salt-soluble protein extract of anchovy and the salt-soluble protein extract of anchovy extracted by the supercritical fluid treatment process.
도 2는 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액을 첨가한 반죽의 익스텐소그래프. Figure 2 is an extensograph of the dough to which the salt-soluble protein extract of anchovy and the salt-soluble protein extract of anchovy extracted by a supercritical fluid treatment process.
도 3은 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액을 첨가한 반죽의 아밀로그래프. Figure 3 is an amylograph of the dough to which the salt-soluble protein extract of anchovy and the salt-soluble protein extract of anchovy extracted by the supercritical fluid treatment process.
도 4는 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 삶은 면의 전단력 4 is a shear force of boiled noodles added with anhydrous protein extract of anchovy and a lyophilized protein extract of anchovy extracted by a supercritical fluid treatment process
도 5는 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액의 제조과정의 흐름도 Figure 5 is a flow chart of the manufacturing process of the salt-soluble protein extract of the anchovy and the salt-soluble protein extract of anchovy extracted by the supercritical fluid treatment process
본 발명은 초임계 처리한 멸치나 처리하지 않은 일반 멸치로부터 추출한 염 용성 단백질을 첨가한 생면에 관한 것으로, 이를 더욱 상세하게 설명하면, 초임계유체 추출공정으로 추출한 멸치로부터 염용성 단백질을 추출하거나 초임계 처리하지 않은 일반 멸치로부터 염용성 단백질을 추출하여, 그 추출액을 생면의 제조 시 첨가함으로서 영양적 향상효과와 기호적인 증진효과를 얻었으며, 반죽특성과 생면의 품질향상에 효능을 증진시키는 생면에 관한 것이다. The present invention relates to raw noodles containing supercritical anchovy or salt-soluble protein extracted from untreated general anchovy, which will be described in more detail, or extracting a salt-soluble protein from anchovy extracted by a supercritical fluid extraction process. By extracting the salt soluble protein from non-critical anchovy and adding the extract during the production of raw noodles, the nutritional and symbolic enhancement effect was obtained. It is about.
최근 산업발달 및 시대적 변화에 따라 맞벌이로 인한 가사노동을 줄이려는 노력으로 식생활의 간편화를 추구하는 경향이 증가하고 있다. 따라서 많은 시간과, 노력을 들여 조리해야하는 음식보다는 간편하게 짧은 시간과 적은 노력으로 조리해 내는 음식에 대한 기호도도 증가하고 있고 즉석식품들이 범람하고 있는 실정이며, 이러한 이유로 즉석식품의 대분은 피자, 햄버그. 스파게티, 라면, 국수, 수제비 등과 같은 면류의 제품이 주류를 이루고 있다. In recent years, with the development of the industry and the changes of the times, there is an increasing tendency to pursue the simplification of dietary life in an effort to reduce household labor caused by double income. Therefore, the preference for foods that can be cooked easily and with short time and less effort is increasing rather than foods that require a lot of time and effort, and instant foods are overflowing. For this reason, most of instant foods are pizza and hamburg. Noodle products such as spaghetti, ramen noodles, noodles and homemade soup are the mainstream.
일반적으로 면류는 곡분 또는 전분을 주원료로 하는 기호식품으로 건면류, 생면류, 숙면류, 개량숙면류 및 냉동면류 등으로 세분할 수 있다. 더욱 구체적으로, 건면류는 밀가루 등의 곡분 또는 전분을 주원료로 하여 만든 생면 또는 숙면을 건조시킨 것을 말하고, 생면류는 면발을 성형한 후 바로 포장한 것이나 표면만 건조시킨 국수, 수제비류, 만두피류 등을 말하고, 숙면류는 면발을 성형한 후 익힌 것 또는 면발의 성형과정 중 익힌 것으로서 국수, 냉면, 당면, 수제비 등이 이에 해당되며, 개량숙면류는 면발을 성형하고 찌거나 삶은 다음 밀봉포장한 후 가열살균하여 장기보존이 가능한 것을 말하고, 냉동면류는 생면 또는 숙면을 냉동한 것을 일컫는다. 이와 같은 면류는 전통적으로 기호식품의 일종으로 취급되어 왔고 최근에는 주 식대용이나 간이식품으로 폭넓게 이용되고 있다. In general, noodles are the preferred foods containing grain or starch, and can be subdivided into dried noodles, raw noodles, deep-fried noodles, improved noodles, and frozen noodles. More specifically, dried noodles refers to dried raw noodles or deep-seasoned meals made from flour or starch such as flour, and raw noodles are those that are immediately packaged after shaping noodle and dried noodles, homemade radishes, and dumplings. The noodles are cooked after shaping the noodle or cooked during the shaping process, which includes noodles, cold noodles, vermicelli, and sujebi.In the case of improved noodles, the noodle is molded, steamed or boiled After heat sterilization means long-term preservation, frozen noodles refers to frozen or deep sleep. Such noodles have traditionally been treated as a kind of favorite food, and have recently been widely used as stock substitutes or fast foods.
이러한 실정으로 기존 면류시장이 활성화되기 위해서는 소비자의 취향과 기호에 맞게 변화된 간편하고 즉석에서 조리할 수 있는 형태, 즉 젊은 세대에게 친숙하게 다가갈 수 있는 새로운 형태의 제품이 절실히 요망되고 있다. In this situation, in order to revitalize the existing noodle market, there is an urgent need for a simple and ready-to-cook form that is adapted to consumers' tastes and preferences, that is, a new form of product that can be familiar to the young generation.
따라서 본 발명은 초임계 처리하거나 처리하지 않은 일반 멸치로부터 추출한 염용성단백질을 첨가한 생면 및 그의 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 초임계유체 추출공정처리를 하지 않은 멸치의 염용성 단백질 추출액을 생면의 제조 시 첨가함에 따라, 반죽의 특성에 탄성이 증가, 삶은 면이 밝게 보여 소비자에 있어 좋은 느낌을 줄 수 있으며, 탄력성과 쫄깃함이 증가하여 조직감이 향상되고, 전단력이 증가되어 면을 먹을 때 이에 느껴지는 질감이 좋아지며, 색, 맛 향, 질감 및 탄력성에 있어서 좋은 효과를 증진시키는 방법을 제공하는데 그 목적이 있다.Therefore, the present invention relates to raw noodles containing salt-soluble protein extracted from the general anchovy, or non-critical anchovy, and a method for preparing the same. More specifically, the salt-soluble protein extract of anchovy extracted by the supercritical fluid treatment process As the salt-soluble protein extract of anchovy, which is not treated with supercritical fluid extraction process, is added during the preparation of raw noodles, the elasticity of the dough is increased and the boiled noodles are bright, which can give a good feeling to consumers. The purpose of the present invention is to provide a method of improving the texture, improving the texture, increasing the shear force, and improving the texture felt when eating noodles, and promoting a good effect on color, taste, texture, and elasticity.
상기 목적을 달성하기 위하여, 본 발명은 일반 멸치 및 초임계 처리한 멸치의 염용성 단백질 추출액을 첨가한 생면에 관한 것으로, 이를 더욱 상세하게 설명하면, 초임계유체 추출공정으로 추출하여 얻은 멸치(A) 또는 초임계유체 추출공정처리를 하지 않은 멸치(B)를 원료로 하여, 멸치에 각각 10 mM 트리스 마레이트 버퍼(Tris-Maleate buffer, pH 7.0) 0.1 M KCl 용액을 가하고 여러차례 원심분리하는 과정을 마친 후, 침전물에 10 mM Tris-HCl(pH 6.8), 0.3 M KCl 용액을 가한 후, 2 시간동안 교반하고 원심분리한 후, 상층액을 여과하여 멸치의 염용성 단백질 추출액을 제조하는 것으로, 이 과정에서, 초임계 유체 처리 공정으로 추출한 멸치(A)의 염용성 단백질 추출액과 초임계유체 추출공정처리를 하지 않은 멸치(B)의 염용성 단백질 추출액이 제조되어지며, 이로 인하여, 반죽의 특성에 탄성이 증가, 삶은 면이 밝게 보여 소비자에 있어 좋은 느낌을 줄 수 있으며, 탄력성과 쫄깃함이 증가하여 조직감이 향상되고, 전단력이 증가되어 면을 먹을 때 이에 느껴지는 질감이 좋아지며, 색, 맛 향, 질감 및 탄력성에 있어서 좋은 효과를 제공하고자 한다.In order to achieve the above object, the present invention relates to raw noodles to which the salt-soluble protein extract of anchovy and supercritical anchovy is added, and in more detail, anchovy obtained by extraction in a supercritical fluid extraction process (A ) Or anchovy (B) without supercritical fluid extraction process as a raw material, and 10 mM tris-maleate buffer (pH 7.0) 0.1 M KCl solution was added to the anchovy and centrifuged several times. After completion, 10 mM Tris-HCl (pH 6.8), 0.3 M KCl solution was added to the precipitate, stirred for 2 hours, centrifuged, and the supernatant was filtered to prepare anhydrous protein extract of anchovy. In the process, a salt soluble protein extract of anchovy (A) extracted by a supercritical fluid treatment process and a salt soluble protein extract of anchovy (B) which is not subjected to a supercritical fluid extraction process are prepared, and thus, the dough Its elasticity is increased and boiled noodles are bright, which can give a good feeling to consumers.The elasticity and chewyness are increased to improve the texture, and the shearing force is increased to improve the texture felt when eating noodles. It aims to provide a good effect on taste, texture, and elasticity.
이하, 본 발명의 구성에 대하여 아래 실시예를 통하여 더욱 상세히 설명하면 다음과 같다. Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples.
[실시예 1] 재료 및 방법 Example 1 Materials and Methods
1. 실험재료1. Experimental Materials
본 실험에 사용한 원료는 남해산 대멸치를 ㈜F&F에서 제공받아 ㈜일신 오토클레이브에서 초임계 추출하여 실험에 사용하였으며, 저염 멸치는 일반 멸치를 건조, 분쇄한 것을 슈퍼마켓에서 구입하여 실험에 사용하였으며, 생면에 첨가한 멸치의 염용성 단백질 추출액과 동결건조 분말의 첨가 배합비는 표 1과 같다. The raw materials used in this experiment were supplied from Namhaesan Anchovy Co., Ltd., F & F, and supercritical extraction from Ilshin Autoclave Co., Ltd. was used for the experiment. The mixing ratios of the salt-soluble protein extract and freeze-dried powder of anchovy added to raw noodles are shown in Table 1.
2. 염용성 단백질 추출2. Salt Soluble Protein Extraction
초임계유체 추출공정으로 추출하여 얻은 멸치(A) 또는 초임계유체 추출공정처리를 하지 않은 일반 멸치(B)를 원료로 하여 각각 원료를 준비(1)하였으며 준비된 원료 A와 B의 멸치에 각각 10 mM 트리스 마레이트 버퍼(Tris-Maleate buffer, pH 7.0), 0.1 M KCl 용액을 7배량 첨가한 후, 10,000 rpm으로 1분간 균질화하고, 균질액을 3,000 rpm으로 10분간 원심분리 하는 원심분리과정(2)을 행하였다. 원심분리 과정(2) 후, 침전물에 10 mM 트리스 마레이트 버퍼(Tris-Maleate buffer, pH 7.0), 0.1 M KCl 용액을 7배량 가한 후, 균질기로 10,000 rpm으로 5초간 균질화하고, 균질액을 3,000 rpm으로 10분간 원심분리하는 1차 원심분리과정(3)을 행하고, 다시 1차 원심분리과정(3) 후의 침전물에 원심분리(3)과정과 동일한 과정으로 1회 더 반복하여 원심분리하는 2차 원심분리과정(4)을 거쳤다. 2차 원심분리과정(4) 후의 침전물에 10 mM Tris-HCl(pH 6.8), 0.3 M KCl 용액을 4배 가한 후, 2시간동안 교반하고 1400×g, 15분간 원심분리한 후, 상층액을 여과하는 여과공정(5)에 의하여 멸치의 염용성 단백질 추출액을 제조하는 것으로, 이 과정에서, 초임계 유체 처리 공정으로 추출한 멸치(A)의 염용성 단백질 추출액과 초임계유체 추출공정처리를 하지 않은 일반멸치(B)의 염용성 단백질 추출액이 제조되어진다.Raw materials were prepared using anchovies (A) obtained by the supercritical fluid extraction process or general anchovies (B) without the supercritical fluid extraction process ( 1 ), respectively. After adding 7 times the amount of mM Tris-Maleate buffer (pH 7.0), 0.1 M KCl solution, homogenizing at 10,000 rpm for 1 minute, and centrifuging the homogenate at 3,000 rpm for 10 minutes ( 2 ). After centrifugation ( 2 ), 7 mM of 10 mM Tri-Maleate buffer (pH 7.0), 0.1 M KCl solution was added to the precipitate, homogenized at 10,000 rpm for 5 seconds with a homogenizer, and the homogenate was 3,000. The first centrifugation process ( 3 ) to centrifuge for 10 minutes at rpm, and the second centrifugation is repeated once more in the same process as centrifugation ( 3 ) to the precipitate after the first centrifugation process ( 3 ) After centrifugation ( 4 ). 10 mM Tris-HCl (pH 6.8) and 0.3 M KCl solution were added to the precipitate after the second centrifugation process ( 4 ), stirred for 2 hours, centrifuged at 1400 x g for 15 minutes, and then the supernatant was removed. The salt-soluble protein extract of anchovy was prepared by the filtration step ( 5 ) to be filtered. In this process, the salt-soluble protein extract of the anchovy (A) and the supercritical fluid extraction step were not treated. A salt soluble protein extract of general anchovy (B) is prepared.
동결건조물은 초임계 유체 처리 공정으로 추출한 멸치(A) 또는 초임계유체 추출공정처리를 하지 않은 일반 멸치(B)를 원료로 하여, 상기의 각각 (2)~(4)과정의 원심분리를 거친 후의 침전물에 10 mM Tris-HCl(pH 6.8), 0.3 M KCl 용액을 7배 가한 후, 하루 동안 교반키고 1400×g, 15분간 원심분리(6)한 다음, 상층액을 여과(7)한 후, 증류수로 18 시간 동안 투석(8)하였다. 투석이 끝난 후 3000 rpm, 20분간 원심분리(9)하고 침전물을 동결건조(10)하여 초임계 처리 멸치(C)분말과 일반멸치(D)분말을 만들어 사용하였다. 단백질 농도는 여과액을 biuret법으로 측정하였다. The freeze-dried product is made from anchovies (A) extracted by the supercritical fluid treatment process or ordinary anchovies (B) without the supercritical fluid extraction process, and subjected to centrifugation in each of the above ( 2 ) to ( 4 ) processes. 10 mM Tris-HCl (pH 6.8) and 0.3 M KCl solution were added 7 times to the precipitate, stirred for 1 day, centrifuged for 1400 x g for 15 minutes, and then the supernatant was filtered (7). Dialysis (8) for 18 hours with distilled water. After dialysis, 3000 rpm, 20 minutes centrifugation (9) and the precipitate was lyophilized (10) to make supercritical anchovy (C) powder and general anchovy (D) powder was used. Protein concentration was measured by the biuret method filtrate.
3. 제면3. Noodle making
생면의 제조는 표 1의 배합 비율로 첨가하여 3분간 반죽한 다음 비닐팩에 넣어 30℃에서 1시간 숙성시켰다. 그런 다음 롤 간격을 4 mm로 하여 면대를 형성한 후, 다시 복합하여 4 mm의 면대를 형성시키고 3단계의 롤을 거쳐 3, 2, 1.5 mm로 면대의 두께를 점차 감소시켰으며, 최종적으로 두께 1.5 mm, 너비 1.5 mm의 생면을 제조하여 사용하였다. The raw noodles were added at the mixing ratio of Table 1, kneaded for 3 minutes, and then put in a plastic pack and aged at 30 ° C. for 1 hour. Then, the surface of the stage was formed with a roll interval of 4 mm, and then composited again to form a surface stage of 4 mm, and then gradually reduced the thickness of the surface stage to 3, 2, and 1.5 mm through three stage rolls. Raw noodles of 1.5 mm and 1.5 mm in width were prepared and used.
4. 반죽 특성4. Dough Characteristics
반죽의 물성은 반죽의 물리성을 측정하는 기기로 일정한 끈기에 도달하는 시간, 굳기를 유지하는 시간, 끈기의 모양을 측정하는 페리노그래프(Farinograph), 밀가루의 점성을 측정하는 아밀로그래프(Amylograph), 밀가루반죽의 신장강도를 측정하 는기기인 익스텐소그래프(Extensograph) (BRABENDER Instruments Inc. Germany)를 이용하여 측정하였다. The physical properties of the dough is a device that measures the physical properties of the dough, the time to reach a constant tenacity, the time to maintain the firmness, the Farinograph (measuring the shape of the persistence), the amylograph (measuring the viscosity of the flour) ), An extensograph (BRABENDER Instruments Inc. Germany), a device for measuring the elongation strength of wheat flour dough.
5. pH 측정 5 . pH measurement
세절한 생면 5 g에 10배량의 증류수를 첨가하여 10,000 rpm에서 2분간 균질화(AM-7, Ace homogenizer, Nihonseiki, Japan)한 후 pH meter(HM-30V, Toa, Japan)를 사용하여 측정하였다. 10 g of distilled water was added to 5 g of fresh raw noodles, and homogenized at 10,000 rpm for 2 minutes (AM-7, Ace homogenizer, Nihonseiki, Japan) and measured using a pH meter (HM-30V, Toa, Japan).
6. 수분 함량 측정 6 . Moisture content measurement
세절한 생면을 1 g 취하여 항량접시에 균일하게 펼친 후 105℃ 상압가열건조법을 이용하여 측정하였다. 1 g of fine raw noodles were taken and spread evenly on a dose plate, and measured using 105 ° C atmospheric pressure drying method.
7. 색도 측정 7 . Chromaticity measurement
생면을 삶은 후 색차계(JC 801, Color technosystem Co., Japan)로 측정하였으며 각각의 색도는 명도(L*), 적색도(a*), 황색도(b*) 값으로 나타내었다. 이 때 사용된 표준백판의 값은 L*=93.73, a*=-0.12, b*= 0.11이었다. After the boiled raw noodles was measured by color difference meter (JC 801, Color technosystem Co., Japan) each chromaticity brightness (L *), redness (a *), yellowness exhibited by (b *) values. At this time, the value of the standard white plate was L * = 93.73, a * = -0.12, b * = 0.11.
8. 물성 측정 8 . Property measurement
생면을 삶은 후, 2 cm 길이로 절단하여, 10가닥씩 2겹으로 성형하여 세기(force) 100 g, 간격(distance) 1.5 mm, 시험시간(test speed) 0.5 mm/s의 값으로 텍스처 메터(texture meter, T1-AT2, SMS Co.,UK)를 사용하여 각 물성 값을 측정하였다. After the raw noodles have been boiled, they are cut into 2 cm lengths and formed into two layers of 10 strands, each of which has a texture meter (100 g of force, 1.5 mm of distance, and 0.5 mm / s of test speed). Texture property, T1-AT2, SMS Co., UK) was used to measure each property value.
9. 관능평가 9 . Sensory evaluation
12명의 숙련된 panel을 대상으로 생면과 삶은 면에 대해 색, 맛, 향, 질감, 전체적인 기호도를 5점법으로 평가하였다. Twelve experienced panelists evaluated the color, taste, aroma, texture, and overall acceptability of raw and boiled noodles by five-point method.
다음은 실험예를 통하여 그들의 결과를 표를 참고하여 설명하면 아래와 같다.The following is a description of the results with reference to the table through the experimental example as follows.
[ 실험결과 ][ Experiment result ]
1. 밀가루 반죽의 페리노그래프, 익스텐소그래프, 아밀로그래프의 측정1. Measurement of flour dough, perinograph, extensograph and amylograph
도 1은 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액을 첨가한 반죽의 페리노그래프를 나타내고, 도 2는 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액을 첨가한 반죽의 익스텐소그래프를 나타내며, 도 3은 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액을 첨가한 반죽의 아밀로그래프를 나타낸다. Figure 1 shows a perinograph of the dough added with a salt-soluble protein extract of the general anchovy and a salt-soluble protein extract of anchovy extracted by the supercritical fluid treatment process, Figure 2 is a salt-soluble protein extract and supercritical fluid treatment of the general anchovy Extensograph of the dough to which the salt-soluble protein extract of the anchovy extracted by the process is shown, Figure 3 shows the salt-soluble protein extract of the general anchovy and the addition of the salt-soluble protein extract of the anchovy extracted by the supercritical fluid treatment process An amylograph is shown.
이들을 더욱 상세하게 설명하면, 1 : 무처리구를 나타내고, 2 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내며, 3 : 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내는 것으로, 먼저, 페리노그래프(Farinograph)의 측정은 반죽의 물리성을 측정하는 기기로 일정한 끈기 에 도달하는 시간, 굳기를 유지하는 시간, 끈기의 모양등 반죽의 점탄성을 알아보기 위해 반죽 특성을 측정한 것이며, 익스텐소그래프(Extensograph)는 발효에 의한 반죽 특성을 알아보기 위한 것이며, 밀가루반죽의 신장강도를 측정한 것이며, 아밀로그래프(Amylograph)는 호화전분의 점도 특성을 알아보기 위한 것으로 반죽 특성을 측정하였다.When these are explained in more detail, 1: shows an untreated tool, 2: shows the addition of 20% of the salt-soluble protein extracts of the anchovy extracted by the supercritical fluid treatment process, and 3: It shows that 20% of salt soluble protein extract of anchovy is added. First, the measurement of Farinograph is a device for measuring the physical properties of the dough. The dough properties were measured to determine the viscoelastic properties of the dough, such as the shape of the dough, Extensograph (Extensograph) is to determine the dough properties by fermentation, it is a measure of the elongation strength of the dough dough, amylograph ( Amylograph) was used to determine the viscosity characteristics of gelatinized starch.
2. 일반 멸치와 초임계유체 처리공정으로 추출한 멸치의 염용성 단백질 추출액을 첨가한 반죽 특성 실험2. Dough Characteristics Experiment with Salt Soluble Protein Extract of Anchovy Extracted by General Anchovy and Supercritical Fluid Treatment
표 2는 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액을 첨가한 반죽 특성을 나타낸 것으로, 이를 더욱 상세하게 설명하면, 1 : 무처리구를 나타내고, 2 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내며, 3 : 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내는 것으로, 이들의 페리노그래프는 흡수율, 반죽형성시간 및 안정도를 측정하였으며, 그 결과, 흡수율과 안정도는 실험구간에 큰 변화가 없었으나, 반죽형성시간은 처리구(2, 3)가 무처리구(1)에 비해 약간 증가하였다. 아밀로그래프는 최고점도를 측정하였으며 처리구(2, 3)가 무처리구(1)에 비해 약간 낮은 값을 나타내었다. 익스텐소그래프는 흡수율, 저항도 및 신장도를 측정하였으며 저항도의 경우, 처리구(2, 3)가 무처리구(1)에 비해 증가하여 탄성이 증가함을 알 수 있었다. Table 2 shows the kneading properties added with the salt-soluble protein extract of the anchovy and the salt-soluble protein extract of the anchovy extracted by the supercritical fluid treatment process, when it is described in more detail, 1: shows an untreated sphere, 2: 2: supercritical 20% of the salt-soluble protein extract of anchovy extracted by the fluid treatment process was added. 20% of the salt-soluble protein extract of anchovy was added, and their perinographs were measured for absorption rate, dough formation time and stability. As a result, the absorption rate and stability were not significantly changed in the experimental section. Formation time was slightly increased in the treatment ( 2, 3 ) compared to the treatment (1). The amylograph measured the highest viscosity and the treatments (2, 3) showed slightly lower values than the treatments (1). Extensographs were measured for absorption, resistivity, and elongation, and in the case of resistivity, the treatment groups (2, 3) increased compared to the untreated group (1).
3. 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 생면의 pH 측정3. Measurement of pH of raw noodles with anchovy salt protein extract and anchovy salt protein extract and lyophilized powder
표 3은 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 생면의 pH를 나타낸 것으로, 이를 더욱 상세하게 설명하면, 1 : 무처리구를 나타내고, 2 : 초임계 유체 처리 공정으로 추출한 멸치 가루 5%를 첨가한 것을 나타내며, 3 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 동결건조 분말 1%를 첨가한 것을 나타내며, 4 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내며, 5 : 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내는 것으로, 생면의 pH 측정 결과는, 무처리구와 첨가구간에 거의 큰 변화가 없었다. Table 3 shows the pH of raw noodle added with anhydrous protein extract of anchovy and anhydrous protein extract and lyophilized powder of anchovy extracted by a supercritical fluid treatment process. 2, which represents the addition of 5% of the anchovy powder extracted by the supercritical fluid treatment process, 3: indicates the addition of 1% of the salt-soluble protein lyophilized powder of anchovy extracted by the supercritical fluid treatment process, 4: 4: supercritical fluid 20% of soluble protein extract of anchovy extracted by the treatment step was added, and 5: 20% of soluble protein extract of anchovy was added. The result of pH measurement of raw noodles was large in the untreated and added sections. There was no change.
4. 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 생면의 수분 함량 측정4. Determination of Moisture Content of Raw Noodles Added with Salt-Soluble Protein Extracts and Anhydrous Salt-Soluble Protein Extracts and Freeze-Dried Powders
표 4는 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 생면의 수분 함량을 나타낸 것으로, 이를 더욱 상세하게 설명하면, 1 : 초임계 추출한 멸치 가루 5%를 첨가한 것을 나타내며, 2 : 초임계 추출한 멸치의 염용성 단백질 동결건조 분말 1%를 첨가한 것을 나타내며, 3 : 초임계 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내는 것으로, 생면의 수분 함량 측정 결과는, 염용성 단백질 추출액을 첨가한 생면(3)이 가장 높았으며, 멸치가루 (1)를 첨가한 경우 가장 낮은 값을 나타내었다.Table 4 shows the water content of the raw anchovy salt and anhydrous protein extract and freeze-dried powder of anchovy extracted by the supercritical fluid treatment process. Indicates that 5% of extracted anchovy powder was added, 2 : 2 : 1% of soluble protein lyophilized powder of supercritical extracted anchovy was added, and 3 : 3 : 20% of soluble protein extract of supercritical extracted anchovy was added. As a result of measuring the moisture content of raw noodles, raw noodles (3) added with the salt-soluble protein extract were the highest, and the lowest value was obtained when the anchovy powder (1) was added.
5. 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 삶은 면의 색도 측정5. Color Measurement of Boiled Noodles with Salt-Soluble Protein Extract of Anchovy and Supercritical Fluid Treatment and Soluble Protein Extract of Anchovy and Lyophilized Powder
표 5는 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 삶은 면의 색도를 나타낸 것으로, 이를 더욱 상세하게 설명하면, 1 : 무처리구를 나타내고, 2 : 초임계 유체 처리 공정으로 추출한 멸치 가루 5%를 첨가한 것을 나타내며, 3 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 동결건조 분말 1%를 첨가한 것을 나타내며, 4 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내며, 5 : 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내는 것으로, 삶은 면의 색도 측정결과는, 염용성 단백질 추출액 첨가구의 경우(4, 5) 삶은 면에 있어 명도는 다른 첨가구에 비해 가장 높은 값을 나타내었고, 적색도와 황색도는 실험구간에 큰 변화는 없었다. 즉, 면이 밝게 보여 소비자에 있어 좋은 느낌을 줄 수 있다.Table 5 shows the chromaticity of boiled noodle added with anhydrous protein extract of anchovy and a lyophilized powder of anchovy extracted by a supercritical fluid treatment process. 1: indicates an untreated sphere, 2: indicates 5% of anchovy powder extracted by a supercritical fluid treatment process, 3: indicates that 1% of soluble protein lyophilized powder of anchovy extracted by a supercritical fluid treatment process was added, 4 indicates that 20% of the salt-soluble protein extract of anchovy extracted by the supercritical fluid treatment process was added, and 5: 20% of the salt-soluble protein extract of the anchovy was added. The color measurement result of the boiled noodles was salt. In the soluble protein extract added group (4, 5), the lightness was highest in the boiled noodles compared to the other added groups, and the redness and yellowness did not change significantly in the experimental period. In other words, the noodles are bright and can give a good feeling to consumers.
6. 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 삶은 면의 물성6. Properties of Boiled Noodles with Salt Soluble Protein Extract and Anhydrous Salt Soluble Protein Extract Extracted by Supercritical Fluid Treatment
표 6은 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 삶은 면의 물성을 나타낸 것으로, 이를 더욱 상세하게 설명하면, 1 : 무처리구를 나타내고, 2 : 초임계 유체 처리 공정으로 추출한 멸치 가루 5%를 첨가한 것을 나타내며, 3 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 동결건조 분말 1%를 첨가한 것을 나타내며, 4 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내며, 5 : 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내는 것으로, 삶은 면의 물성 측정결과는, 5번 첨가구의 경우, 견고성이 가장 높은 값을 나타내어 탄력성과 쫄깃함이 증가하여 조직감이 향상됨을 알 수 있었다.Table 6 shows the physical properties of boiled noodle added with anhydrous protein extract of anchovy and lyophilized powder of anchovy extracted by a supercritical fluid treatment process. 1: indicates an untreated sphere, 2: indicates 5% of anchovy powder extracted by a supercritical fluid treatment process, 3: indicates that 1% of soluble protein lyophilized powder of anchovy extracted by a supercritical fluid treatment process was added, 4 indicates that 20% of the salt-soluble protein extract of anchovy extracted by the supercritical fluid treatment process was added, and 5: indicates that 20% of the salt-soluble protein extract of the anchovy was added. The measurement result of the boiled noodles was 5 In the case of addition group, it shows the highest value of firmness It was found that the organization was improved by increasing the elasticity and chewyness.
7. 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 삶은 면의 전단력7. Shear Strength of Boiled Noodles Added with Salt-Soluble Protein Extract of Anchovy and Supercritical Fluid Treatment
도 4는 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 삶은 면의 전단력을 나타낸 것으로, 이를 더욱 상세하게 설명하면, 1 : 무처리구를 나타내고, 2 : 초임계 유체 처리 공정으로 추출한 멸치 가루 5%를 첨가한 것을 나타내며, 3 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 동결건조 분말 1%를 첨가한 것을 나타내며, 4 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내며, 5 : 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내는 것으로, 삶은 면의 전단력 측정결과는, 염용성 단백질 첨가구(4, 5) 의 경우 다른 첨가구에 비해 전단력이 증가됨을 알 수 있었다. 따라서 면을 먹을 때 이에 느껴지는 질감이 좋아짐을 알 수 있다.Figure 4 shows the shear force of the boiled noodles with anchovy salt protein extract and anchovy salt protein extract and lyophilized powder extracted by a supercritical fluid treatment process, it will be described in more detail, 1: indicates an untreated sphere, 2: indicates 5% of anchovy powder extracted by a supercritical fluid treatment process, 3: indicates that 1% of soluble protein lyophilized powder of anchovy extracted by a supercritical fluid treatment process was added, 4 indicates that 20% of the salt-soluble protein extract of the anchovy extracted by the supercritical fluid treatment process was added, and 5: 20% of the salt-soluble protein extract of the anchovy was added. In the case of the soluble protein addition groups (4, 5) it was found that the shear force is increased compared to other addition groups. Therefore, you can see the texture feels better when eating the noodles.
8. 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 생면과 삶은 면의 관능평가8. Sensory Evaluation of Raw and Boiled Noodles Added with Soluble Protein Extracts and Freeze-Dried Powders of Anchovy Extracted by General Soluble Protein Extracts and Supercritical Fluid Treatment Processes
표 7은 일반 멸치의 염용성 단백질 추출액 및 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액과 동결건조 분말을 첨가한 생면과 삶은 면의 관능평가를 나타낸 것으로, 이를 더욱 상세하게 설명하면, 1 : 무처리구를 나타내고, 2 : 초임계 유체 처리 공정으로 추출한 멸치 가루 5%를 첨가한 것을 나타내며, 3 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 동결건조 분말 1%를 첨가한 것을 나타내며, 4 : 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내며, 5 : 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 것을 나타내는 것으로, 생면과 삶은 면의 관능 평가 측정결과는, 5의 일반 멸치의 추출 염용성 단백질 첨가구가 다른 첨가구에 비해 가장 높은 값을 받았으며 색, 맛 향, 질감 및 탄력성에 있어서 가장 뛰어난 결과를 나타내었다.Table 7 shows the sensory evaluation of raw and boiled noodles, which were added to the salt-soluble protein extract of anchovy and supercritical fluid treatment, and added with lyophilized powder. 1: indicates an untreated sphere, 2: indicates 5% of anchovy powder extracted by a supercritical fluid treatment process, 3: indicates that 1% of soluble protein lyophilized powder of anchovy extracted by a supercritical fluid treatment process was added, 4 indicates that 20% of the salt-soluble protein extract of anchovy extracted by the supercritical fluid treatment process was added, and 5: 20% of the salt-soluble protein extract of the anchovy was added. The sensory evaluation results of raw and boiled noodles In the general anchovy of 5, the salt soluble protein added group received the highest value compared to the other added group and showed the best results in color, taste, texture and elasticity.
상기의 실험예를 종합하여 그 결과를 종합해보면, 1) 반죽의 특성 실험에서, 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것(2)과, 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 것(3)에서 무처리구(1)에 비해 증가하여 탄성이 증가함을 알 수 있었다. In summary, the results of the above experiments were summarized as follows. 1) In the characteristics experiment of the dough, 20% of the salt-soluble protein extract of anchovy extracted by the supercritical fluid treatment process was added (2) and the salt solubility of the general anchovy. The addition of 20% protein extract (3) was found to increase the elasticity compared to the untreated (1).
2) 삶은 면의 색도 측정결과는, 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것(4)과, 일반 멸치의 염용성 단백질 추출액 20%를 첨가한(5) 염용성 단백질 추출액 첨가구에 있어서, 삶은 면의 명도는 다른 첨가구에 비해 가장 높은 값을 나타내었으며, 면이 밝게 보여 소비자에 있어 좋은 느낌을 줄 수 있다. 2) Chromatographic results of boiled noodles were obtained by adding 20% of anchovy's salt-soluble protein extract extracted by supercritical fluid treatment (4) and 20% of anchovy's salt-soluble protein extract (5). In the soluble protein extract addition, the brightness of boiled noodles showed the highest value compared to the other additions, and the noodles were bright, which can give a good feeling to consumers.
3) 삶은 면의 물성 측정결과는, 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 첨가구에서 견고성이 가장 높은 값을 나타내어 탄력성과 쫄깃함이 증가하여 조직감 이 향상됨을 알 수 있었다. 3) The measurement results of the boiled noodles showed the highest value in the added group to which 20% of anchovy salt soluble protein extract was added. Increasing elasticity and chewyness resulted in an improved organization.
4) 삶은 면의 전단력 측정결과는, 초임계 유체 처리 공정으로 추출한 멸치의 염용성 단백질 추출액 20%를 첨가한 것(4)과 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 것의 염용성 단백질 첨가구(5)의 경우 다른 첨가구에 비해 전단력이 증가됨을 알 수 있었다. 따라서 면을 먹을 때 이에 느껴지는 질감이 좋아짐을 알 수 있다. 4) The result of measuring shear force of boiled noodles is based on the addition of 20% salt soluble protein extract of anchovy extracted by supercritical fluid treatment (4) and 20% salt soluble protein extract of anchovy. In the case of the furniture (5) it can be seen that the shear force is increased compared to the other addition. Therefore, you can see the texture feels better when eating the noodles.
5) 생면과 삶은 면의 관능 평가 측정결과는, 일반 멸치의 염용성 단백질 추출액 20%를 첨가한 첨가구(5)가 다른 첨가구에 비해 가장 높은 값을 받았으며 색, 맛 향, 질감 및 탄력성에 있어서 가장 뛰어난 결과를 나타내었다. 5) The sensory evaluation of raw and boiled noodles showed that the added group (5) added 20% of the salt soluble protein extract of anchovy had the highest value compared to the other groups. The most outstanding result.
따라서, 초임계 유체 처리 공정으로 추출한 멸치(A)의 염용성 단백질 추출액과 초임계유체 추출공정처리를 하지 않은 일반 멸치(B)의 염용성 단백질 추출액으로 생면의 전체중량에 대하여 1~ 20중량% 첨가하여 생면을 제조하는 것이 이상적이라 할 수 있으며, 또한, 초임계 유체 처리 공정으로 추출한 멸치(A)의 염용성 단백질 추출액 또는 초임계유체 추출공정처리를 하지 않은 일반 멸치(B)의 염용성 단백질 추출액을 각각 동결 건조(10)하여 분말로 만들어진 초임계 유체 처리 멸치(C)분말과, 일반 멸치(D)분말 중에서 선택된 하나의 멸치분말을 생면의 전체중량에 대하여 0.1~ 5중량% 첨가하여 염용성 단백질 추출분말을 첨가한 생면 만드는 것이 바람직하다. Therefore, the salt-soluble protein extract of anchovy (A) extracted by the supercritical fluid treatment process and the salt-soluble protein extract of general anchovy (B) without the supercritical fluid extraction process were treated in an amount of 1 to 20% by weight, based on the total weight of raw noodles. It can be said that it is ideal to prepare raw noodles by addition, and the salt-soluble protein of the salt-soluble protein extract of anchovy (A) extracted by the supercritical fluid treatment process or the general anchovy (B) without the supercritical fluid extraction process. The extract was freeze-dried (10) and added to the supercritical fluid treated anchovy (C) powder and anchovy powder selected from the powders of anchovy (D) and 0.1 to 5% by weight, based on the total weight of raw noodles. It is preferable to make raw noodles with added soluble protein extract powder.
이상에서와 같이 본 발명은 비록 상기의 실시예에 한하여 설명하였지만 반드시 여기에만 한정되는 것은 아니며 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다. As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention.
이상에서 보여준 바와 같이 본 발명은 일반 멸치 및 초임계 처리로 멸치 염용성 단백질을 첨가한 생면의 제조방법에 관한 것으로, 일반 멸치 및 초임계유체 추출공정으로 추출한 멸치로부터 염용성 단백질을 추출하여, 그 추출액을 국수의 제조 시 첨가함으로서 영양적 향상효과와 기호적인 증진효과를 얻었으며, 반죽특성과 국수의 품질향상에 효과를 가진 것이다.As described above, the present invention relates to a method for preparing raw noodles containing anchovy salt-soluble protein by the general anchovy and supercritical treatment, and extracts the salt-soluble protein from the anchovy extracted by the general anchovy and supercritical fluid extraction process. The extract was added to the preparation of noodles to obtain nutritional and taste enhancing effects, and to improve dough properties and quality of noodles.
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