KR20090044064A - Barley noodles and process for preparing the same - Google Patents

Abstract

The present invention relates to a method for preparing barley noodles using barley flour, gravity flour, active gluten and modified modified starch for cotton, and to barley noodles prepared by the above method. Method for producing barley noodles of the present invention is (i) mixing 50 to 70% by weight of barley flour, 20 to 30% by weight of gravity flour, 5 to 15% by weight of active gluten and 5 to 15% by weight modified starch fair; (Ii) adding 5 to 10% (w / v) of brine at 45 to 60% by weight based on the weight of the mixed powder, kneading, and leaving the mixture at 20 to 30 ° C for 30 minutes to 2 hours for aging; And (iii) applying the aged dough to a roller to form a dough sheet, cutting it into the form of noodles, and then drying at 15 to 25 ° C. for 24 to 48 hours. . According to the present invention, since the barley noodles that exhibit the characteristics equivalent to the flour noodles can be prepared by solving the problems of the prior art, it will be widely used in the development of functional food using barley.

Barley noodles, barley flour, gravity flour, active gluten, modified starch for cotton

Description

Barley noodles and its manufacturing method {Barley Noodles and Process for Preparing the Same}

The present invention relates to barley noodles and a method of manufacturing the same. More specifically, the present invention relates to a method for preparing barley noodles using barley flour, gravity flour, active gluten and modified modified starch for noodles, and barley noodles prepared by the above method.

Barley, the second-largest crop in the world after rice, wheat and corn, is used not only for consumption but also for liquor production and feed. This barley is used for cooking in the form of milled wheat and granules, or is used as a raw material of Sikhye, beer of the germinated form. In particular, recently, it has been applied to baking, noodle, and confectionery as a flour substitute, and is used in the manufacture of flakes using high-fiber bread, one of the functional foods, and crushed barley, but it is not in demand due to the quality improvement. In addition, there is insufficient research to develop the product thereof.

Barley is nutritionally rich in beta glucan, a type of dietary fiber, and it is present in the cell wall of the endosperm and the neutrophils and lowers the cholesterol content in the body, which is the cause of adult disease. It is known that accumulation can be prevented.

In addition, when looking at the growth conditions of barley, compared with other crops, there are few pests, so there is almost no need for spraying pesticides. In addition, the importance of cultivation is widely recognized in terms of winter idle land use and domestic agricultural protection.

Efforts have been made to develop new products using such barley, and various researches have been conducted especially to develop high consumption noodles. For example, Patent Registration No. 387223 discloses a method of mixing flour and glutinous barley powder, kneading them, and then preparing noodles, and Patent Registration No. 681104 describes mixing dough and flour and green barley powder. The method for producing noodle is then disclosed. However, barley noodles prepared by the manufacturing method developed in this way has a high viscosity, so there is no problem when preparing noodles, but when cooking the prepared noodles, the noodles agglomerate with each other, which causes problems in edible use. There was. Accordingly, although the barley noodles were recognized to have a proper level of viscosity even after cooking, such as conventional flour noodles, in order to be favored by consumers, this problem cannot be solved, and the development of barley noodles is delayed. to be.

Therefore, there is a constant need to develop barley noodles that can exhibit the same level of characteristics as flour noodles after cooking.

Accordingly, the present inventors have made extensive efforts to develop barley noodles that can exhibit the same level of characteristics as flour noodles even after cooking. As a result of intensive research, the present inventors have used mixed powders containing barley flour, gravity flour, active gluten and modified starch for cotton. It was confirmed that the barley noodles prepared showed the same level of characteristics as the flour noodles even after cooking, thereby completing the present invention.

After all, the main object of the present invention is to provide a method for producing barley noodles using barley flour, gravity flour, active gluten and modified starch for cotton.

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

The present invention provides a method for preparing barley noodles using barley flour, gravity flour, modified gluten and cotton starch, and barley noodles prepared by the above method. According to the present invention, since the barley noodles that exhibit the characteristics equivalent to the flour noodles can be prepared by solving the problems of the prior art, it will be widely used in the development of functional food using barley.

The present inventors noted that barley noodles should suppress high viscosity unique to barley flour in order to exhibit characteristics equivalent to those of flour noodles after cooking, and searched for an auxiliary component capable of suppressing them. As a result, when barley flour was mixed with gravity flour, active gluten or modified modified starch for cotton, it was confirmed that high viscosity unique to barley flour could be reduced. In addition, when all the above components are mixed in barley flour, it was confirmed that the viscosity of the barley powder can be effectively reduced, and to determine their preferred mixing ratio. As a result, barley noodles prepared using 50 to 70% by weight of barley flour, 20 to 30% by weight of gravity flour, 5 to 15% by weight of active gluten, and 5 to 15% by weight of modified starch for cotton were prepared. Cooking noodle was not only entangled with each other, but also showed similar cooking characteristics as conventional flour noodles.

As a result, the method for preparing barley noodles of the present invention comprises (i) 50 to 70% by weight of barley flour, 20 to 30% by weight of gravity flour, 5 to 15% by weight of active gluten and 5 to 15% by weight of modified starch for cotton. Mixing process; (Ii) adding 5 to 10% (w / v) of brine at 45 to 60% by weight based on the weight of the mixed powder, kneading, and leaving the mixture at 20 to 30 ° C for 30 minutes to 2 hours for aging; And (iii) applying the aged dough to a roller to form a dough sheet, cutting it into the form of noodles, and then drying at 15 to 25 ° C. for 24 to 48 hours. do. In this case, the modified modified starch for cotton is not particularly limited thereto, but corn starch is preferably used.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Analysis of Gelatinization Characteristics of Mixed Powder Containing Barley Powder

First, the wheat barley is ground with a pin mill (Gyeongchang machine, Model SC-1B) to obtain barley flour, and then the barley flour in flour (gravity powder, Korean milling powder) in weight ratio 20, 40, 60, 80 and 100% Mixed.

Gelatinization characteristics of the mixed powders were measured using an amylogram analyzer (Brabender amylograph, C.W.Brabender Instruments Inc., USA) according to the AACC method. Specifically, an appropriate amount of water is added to the mixed powder, heated at 35 ° C. to 95 ° C. at a rate of 1.5 ° C./min, maintained at 95 ° C. for 15 minutes, and then cooled to 50 ° C. at the same rate again to amylogram. Created. Peak viscosity (P: peak viscosity), viscosity after hold for 15 minutes at 95 ° C (H: hold peak), final viscosity after cooling at 50 ° C (C: consistency) and final after 50 ° C cooling The total setback consistency (CH) value, which is the viscosity minus the highest viscosity, was calculated (see Table 1).

Gelatinization Characteristics of Mixed Powder with Different Barley Powder Mixing Ratio (B.U) Wheat flour: Barley flour (% by weight) P H C C-H 100: 0 160 150 210 200 80:20 170 130 190 150 60:40 210 120 200 110 40:60 230 140 140 50 20:80 250 180 100 30 0: 100 280 180 100 0

As shown in Table 1, the highest viscosity was increased as the addition ratio of barley flour increased, which is believed to be due to the increase in the viscosity of starch during the gelatinization process increases the content of β-glucan contained in the barley flour.

CH value, which is the final viscosity after 50 ℃ cooling minus the highest viscosity, can be used to predict the degree of aging (how the starch is tangled to form a gel), which decreases with increasing barley flour content. It was interpreted that the higher the barley flour addition rate, the slower the aging process compared to 100% flour.

As such, as the ratio of barley powder is increased, the progress of aging is slowed, but there is a problem that the viscosity is rapidly increased so that it cannot be prepared in the form of noodles, and this is to be solved.

Example 2 : Establishment of manufacturing process of barley noodles

Example 2-1 : Search for ingredients that can reduce the viscosity of barley noodles

As shown in Example 1, since the viscosity increased rapidly as the proportion of barley flour increased, the search for a material that can suppress the increase in viscosity. That is, to 60% by weight of barley flour to the weight of the final weight of gravity flour, active gluten, modified modified starch (corn starch), soybean powder, white rice powder and yulmu powder used for the production of noodles, respectively After mixing to 40% by weight, gelatinization, their highest viscosity and CH value was measured by the method of Example 1 (see Table 2). At this time, 100% (w / w) barley flour was used as a control.

Gelatinization Characteristics of Barley Flour and Mixtures of Various Additives Ingredient P C-H Control Gravity Flour Activated Gluten Denatured Starch Soybean Powder White Rice Powder Rateless Powder 280 258 234 245 275 284 245 0 15 18 21 87 5 47

As shown in Table 2, when the wheat flour, active gluten and modified modified starch were mixed with barley flour, the peak viscosity was decreased without significantly increasing the CH value compared to the control group, but the soybean powder was mixed with barley flour. In the case of the highest value, the highest viscosity was not decreased, but the highest viscosity did not decrease.In the case of mixing white rice powder with barley flour, the CH value and the highest viscosity were maintained at the same level as that of the control group, and the mixing of the rateless powder with barley powder In one case, the CH value was significantly increased and the peak viscosity was decreased compared to the control group.

From this, it was found that in order to prepare noodles using barley flour, it is preferable to mix gravity flour, active gluten or modified modified starch for barley flour.

Example 2-2 : Comparison of Properties of Powder Combining Ingredients That Can Reduce the Viscosity of Barley Noodles

As shown in Example 2-1, in order to prepare noodles using barley flour, it was found that it is preferable to mix gravity flour, active gluten or modified modified starch for barley flour, and these components are combined. If it was confirmed that the viscosity of the barley powder can be further weakened.

Gravity flour, activated gluten, or modified modified starch for cotton were mixed in 60% by weight of barley flour relative to the final weight, respectively, and these were gelatinized, and their highest viscosity and CH value were measured by the method of Example 1 ( See table 3). At this time, 100% barley flour was used as a control.

Gelatinization Characteristics of Barley Flour and Mixtures of Various Additives Content ratio (% by weight)  P  C-H Barley flour Gravity Flour Active gluten Cotton modified starch 100 60 60 60 60 60 60 0 20 20 0 20 10 10 0 20 0 20 10 20 10 0 0 20 20 10 10 20 280 264 255 258 234 248 244 0 16 17 18 6 7 5

As shown in Table 3, it was found that C-H value hardly increased even though the highest viscosity was lowered when barley flour was mixed with gravity flour, active gluten, and modified starch for cotton. In addition, even if the mixture of gravity flour, active gluten and modified modified starch for barley flour were all mixed, it was found that the C-H value did not increase even when the content of gravity flour was relatively high, even though the peak viscosity decreased.

Example 2-3 : Determination of Content Range of Additives

As shown in Example 2-2, it was found that it is preferable to mix all the gravity flour, active gluten, and modified starch for barley flour, and to determine the ratio of these mixtures showing the optimum viscosity.

That is, barley flour, gravity flour, active gluten and modified modified starch for cotton were mixed at various ratios, respectively, and these were gelatinized, and their highest viscosity and C-H value were measured by the method of Example 1 (see Table 4). At this time, 100% barley flour was used as a control.

Gelatinization Characteristics According to the Content Ratio of Barley Flour and Mixed Ingredients Content ratio (% by weight)  P  C-H Barley flour Gravity Flour Active gluten Cotton modified starch 40 40 40 50 50 50 60 60 60 70 70 70 80 80 80 30 35 40 35 30 25 30 35 30 25 20 15 10 5 10 20 5 5 10 15 15 2 2 8 4 5 5 8 5 5 10 20 15 5 5 10 8 3 2 1 5 10 2 10 5 260 255 258 248 235 238 234 274 238 222 224 248 257 248 267 18 21 19 8 9 7 9 9 8 7 6 8 12 15 18

As shown in Table 4, when the barley flour content is generally 50 to 70% by weight, the CH value is low, and when the content of gravity flour is 20 to 30% by weight, the highest viscosity tends to decrease. Indicated. However, it was difficult to analyze the tendency of gelatinization characteristics according to the content of active gluten and cotton modified starch, so that the active gluten and cotton modified in a mixture containing 55 to 60% barley flour and 20 to 25% gravimetric flour Different starch contents were mixed and their gelatinization properties were measured once again (see Table 5).

Luxury Characteristics by Content Ratio Content ratio (% by weight)  Highest viscosity  C-H Barley flour Gravity Flour Active gluten Cotton modified starch 55 55 55 55 55 55 55 60 60 60 60 60 20 20 20 20 25 25 25 20 20 20 25 25 20 15 10 5 15 10 5 15 10 5 10 5 5 10 15 20 5 10 15 5 10 15 5 10 228 231 227 244 225 220 218 226 223 229 224 227 1 2 5 7 8 4 5 6 7 4 5 6 4

As shown in Table 5, if the content of the active gluten and modified starch for 5 to 15% by weight, while maintaining the highest level of low viscosity without increasing the CH value, the content of active gluten 20% by weight In the case of, the CH value increased rapidly, and the highest viscosity increased when the content of modified starch for cotton was 20% by weight.

Therefore, it was found that the content of the active gluten and cotton modified starch is 5 to 15% by weight.

Finally, for the preparation of barley noodles, it is preferable to use a mixture of 50 to 70% by weight of barley flour, 20 to 30% by weight of gravity flour, 5 to 15% by weight of active gluten and 5 to 15% by weight of modified starch for cotton. I could see.

Example 3 Analysis of Preparation and Cooking of Barley Noodles

Example 3-1 Preparation of Barley Noodles

Barley noodles were prepared using a mixture of each component and the content determined in Example 2.

First, 200g of mixed powder containing 60% by weight of barley flour and 40% by weight of wheat flour was obtained, and 60% by weight of barley flour, 25% by weight of wheat flour, 7.5% by weight of active gluten and 7.5% by weight of modified starch as experimental groups. 200 g of a mixed powder containing% was obtained.

130 g of brine (8.6% (w / v)) was added to each of the obtained powders, kneaded for 5 minutes, put into a zipper bag, sealed and aged for 1 hour in a 25 ° C thermostat, and then applied to a roller sheet. A dough sheet was formed, which was cut to a width of 0.7 mm, and dried in a dry state at 20 ° C. for 36 hours to prepare respective barley noodles having a width of 0.7 mm.

Example 3-2 : Post-cooking Characteristic Analysis of Barley Noodles

50 g of each barley noodle obtained in Example 3-1 was put in 500 ml of boiling water, boiled for 5 minutes, immersed in cold water for 30 seconds, and cooked barley noodles by draining water for 10 minutes.

The turbidity of the broth boiled barley noodles was calculated as the absorbance at 675 nm measured using a spectrophotometer (UV-1201, Shimadzu, Japan) (see Table 6).

Turbidity of soup when cooking barley noodles Barley noodles Turbidity of the broth Control group 0.518 0.387

As shown in Table 6, it was found that the turbidity of the broth in the experimental group is lower than in the control group.

The higher the turbidity of the broth, which indicates the loss of solids during cooking, means that the cooked noodles are easier to loosen and break.

Texture of each of the cooked barley noodles was measured using a texture analyzer (Texture analyzer TA-XT2, Stable Micro System Ltd., England). In other words, the physical properties obtained when each boiled barley noodles were pressed with a circular probe 4 cm in diameter and 0.5 cm thick were analyzed by computer. And chewiness were measured (see Table 7).

Post-cooking texture analysis of barley noodles Item Control Experimental group  Hardness 244.48 ± 21.86 186.17 ± 10.82  Shout 1.01 ± 0.01 1.85 ± 0.18 Coherence 0.75 ± 0.01 1.48 ± 0.03  Sword 184.31 ± 15.33 145.56 ± 12.90  Chewability 185.31 ± 14.98 167.84 ± 35.47

As shown in Table 7, the hardness, gumminess and chewability of the control group was high, the elasticity and cohesion was found to be high in the experimental group.

Hardness, gumminess and chewability as in the control group may provide a dull texture, but when the elasticity and cohesion is low, noodles may be easily released during cooking or noodles may aggregate together.

On the contrary, although the hardness, gumminess and chewiness of the experimental group were lower than those of the control group, the elasticity and cohesive force were high, and it was found that the noodles were not easily released or the noodle was not aggregated with each other during the cooking.

Therefore, in summary, the barley noodles of the present invention compared to the control, it can be seen that the elasticity and cohesive force is maintained at a high level even after cooking.

Example 3-3 : Comparison of Post-cooking Characteristics of Barley Noodles and Plain Flour Noodles

Commercial wheat flour noodles (Korean flour) and barley noodles of the present invention were cooked in the same manner as in Example 3-1, and compared to the characteristics and sensory characteristics of the noodles over time while leaving them at room temperature (see: Table 8).

Comparison of Characteristics of Barley Noodles and Wheat Flour Noodles after Cooking Leaving time (minutes) Flour noodles Barley noodles 0 Very chewy The chewy degree is not much different from the control 10 Very good cotton texture Excellent cotton texture 30 Slightly loaded feeling Slightly weakened with a slight feeling 50 Severe load and elasticity decreased than 30 minutes The degree of recall is severe 60 Slightly more than 50 minutes, less palatability, no problem if you eat kimchi with noodle soup Slightly more called, less palatability, no problem when eating kimchi with some noodle soup

As shown in Table 8, as the time left to stand, the noodle strands were slightly called and the elasticity and the stiffness were weakened. Did not occur.

Therefore, barley noodles of the present invention was found to be similar in terms of characteristics after cooking with conventional wheat noodles.

Claims (2)

(Iii) mixing 50 to 70 weight percent barley flour, 20 to 30 weight percent gravity flour, 5 to 15 weight percent active gluten and 5 to 15 weight percent modified starch; (Ii) adding 5 to 10% (w / v) of brine at 45 to 60% by weight based on the weight of the mixed powder, kneading, and leaving the mixture at 20 to 30 ° C for 30 minutes to 2 hours for aging; And, (Iii) applying the aged dough to a roller to form a dough sheet (cut dough), cut it in the form of noodles, and then drying at 15 to 25 ℃ for 24 to 48 hours, barley How to make noodles. Barley noodles prepared by the method of claim 1, comprising barley flour, gravity flour, active gluten and modified starch for cotton.