KR20140092105A

KR20140092105A - A functional noodle using wheat gluten and chicken breast

Info

Publication number: KR20140092105A
Application number: KR1020130004435A
Authority: KR
Inventors: 김수민; 김은주
Original assignee: 대구한의대학교산학협력단
Priority date: 2013-01-15
Filing date: 2013-01-15
Publication date: 2014-07-23

Abstract

The present invention relates to a functional surface using wheat gluten and a chicken breast. More particularly, the present invention relates to a chicken breast made from a chicken breast, (Transglutaminase) and wheat gluten to make it possible to prepare it as a surface, and to add a bokbunja and a perennial herb extract as an additive to maximize functionality.
The present invention is characterized in that it is a functional surface including chicken breasts, wheat flour, wheat gluten, and TGase.

Description

{A functional noodle using wheat gluten and chicken breast}

The present invention relates to a functional surface using wheat gluten and a chicken breast. More particularly, the present invention relates to a chicken breast which is not so soft and tough, (Transglutaminase) and wheat gluten in order to improve the processability of chicken breasts, and also to maximize functionality by adding bokbunja and Baekjangcho extract as an additive.

According to the method of the present inventors, it is possible to fully utilize the chicken breast as a material of the cotton, and to secure excellent functionality as well.

As a result of various tests, the inventors of the present invention have demonstrated that it is possible to manufacture a chicken breast, a bokbunja,

Recently, with the improvement of national income and the increase of preference for high quality foods and interest in health, researches on noodles with health functional substances have been actively carried out. The raw noodles are classified into general noodles, sleeping noodles, instant improved noodles and frozen noodles, and processed noodles started to appear in the early 1990s. In the domestic noodle market, interest in low-calorie noodle-type products containing water and health-functional properties is rising rather than dry noodles, so research on new functional products is urgent. Until now, noodles prepared with the addition of starch powder, powdered green tea, pine needles, Donga, chlorella, mulberry leaf, barley β-glucan, Kim, , Appearance and texture of the product.

Consumption patterns of chicken are consumed in the form of fresh meat and partial meat. Chicken leg meat is mainly used for deep frying in fast food, while chest meat is being sucked out by consumers because meat quality is not so smooth. Nevertheless, chicken breasts are rarely used efficiently and new types of products have not been developed.

Therefore, it is urgent to develop a product using chicken breasts which are neglected due to the unique toughness despite the low-calorie and high-protein foods, in accordance with the consumers' interest in the quality of the food.

TGase (transglutaminase), which is noticed by the present inventors, catalyzes the cross-linking of proteins by covalent bond formation and improves the physical properties of foods by forming cross-link between lysine and glutamine, which are protein residues. Especially, it can be said that it is more effective when used as a protein food product. When MTGase is added, it is possible to gel the protein which is not gel-forming ability by heat, to dissolve the gel which melts at high temperature, and to be no longer dissolved by the surfactant or denaturant.

When the protein used in foods is partially or completely polymerized using MTGase, functional properties that do not exist are exhibited. This property is expected to play a very important role in terms of food science. Kuraishi et al. Reported that adding TGase did not affect the original product characteristics, flavor, and tenderness, but rather gave elasticity to facilitate slicing and increased chewiness, making it possible to produce products with high preference from consumers (Kuraishi C, Sakamoto J, Soeda T. 1996. The usefulness of transglutaminase for food processing. In Biotechnology for improved foods and flavors . Kuraishi C, Soeda T. eds.

The present inventors have made an attempt to add stomach TGase and bokbunja extract and Baekryuncho extract as an additive in noodle processing for improving the processing aptitude of chicken breasts, and as a result, industrially practical cotton can be manufactured using the above materials It is confirmed that it is possible to maximize functionality.

It is an object of the present invention to provide a method of utilizing a chicken breast which is generally ignored by consumers as a material of cotton.

It is also an object of the present invention not only to realize the above object, but also to maximize functionality by suitably adding other materials capable of imparting functions without detracting from the physical properties of the surface.

In addition, since the surface is food only, it should be free from defects in terms of sensory properties. The object of the present invention is to provide a surface having satisfactory properties in sensory evaluation while using the above materials.

The present invention is characterized in that it includes chicken breast, wheat gluten, and TGase (transglutaminase).

The content of wheat gluten is 25 to 30% by weight and the content of TGase (transglutaminase) is 0.2 to 0.6% by weight in the case of chicken breasts at 25 to 35% by weight, 12 to 18% by weight wheat flour, 25 to 30% by weight wheat gluten, .

In addition, the present invention is characterized by further comprising brambles and perennial extract powder.

The content of the bramble extract powder and the perennial extract powder is 1 to 3 wt%, respectively.

According to the present invention, by adding TGase (transglutaminase) and wheat gluten, it is possible to diversify usage aspects by using chicken breast externally applied to consumers as a material of cotton, Can be maximized.

In addition, it is possible to obtain a surface having satisfactory characteristics in sensory evaluation.

Hereinafter, the present invention will be described in detail with reference to examples.

&Lt; Materials and methods >

1. Materials

The experiment was conducted on chicken breasts (manikers), gravitational powder (flour milling), TGase (Activa ^ⓡ ), active gluten (SINGSONG, KOREA), bokbunja Respectively. The reagents used in the assay were limited reagents.

The 'cooked chickens' used in this experiment were prepared by washing the purchased chicken breasts and then completely immersing the chicken breasts in the cooked water for 30 minutes.

2. Sample extraction, concentration and freeze drying

200 mg of distilled water was added to 20 g of bokbunja and 100 milligrams of the extract, which was repeated twice for three hours at 75 ° C. 1, and then the hot water extract was concentrated in a rotary vacuum concentrator and then diluted using a freeze dryer (FD5510SPT) to Temp. -60 C, Vac. The cells were lyophilized under 10 mmTorr and diluted to 100 ppm, 500 ppm, and 1,000 ppm. The experiment was carried out by adding frozen - dried specimens prepared under the same conditions.

In addition, 200 mg of 70% ethanol was added to 20 g of bokbunja and 20 g of perennial herb, and the extract was stored at room temperature for 24 hours. Filtration, concentration and freezing were carried out under the same conditions as the hot water extract.

3. Total polyphenol content

The total polyphenol compound content was determined by the Folin-Denis method (Swan T, Hillis WE, Ortega M. 1959. Phenolic constituents of ptumus domestica I. Quantitative analysis of phenolic constituents, J Sci Food Agric 10: 83-88) . 1 mL of Folin ciocalteu's phenol reagent was added to 3 mL of the sample solution, 1 mL of a saturated solution of Na ₂ CO ₃ was added thereto, and the reaction was allowed to proceed at room temperature for 1 hour. Then, 0.2 mL of 1 N HCl was added thereto and the absorbance was measured at 640 nm. The content of polyphenol compounds was calculated from the standard curve using tannic acid. The standard curve was obtained by dissolving tannic acid at a concentration of 10 mg / mL in distilled water and taking the final concentration to 0, 37.5, 75, 150, and 300 ㎍ / mL solution. The UV / VIS spectrophotometer (Hitachi U- And the absorbance at 640 nm was measured.

4. Measurement of electron donating ability

The electron donating ability was determined by modifying the Blois method (Blois MS, 1958. Antioxidant determination by the use of a stable free radical, Nature 26: 1199-1201). 1.0 mL of 2 × 10 ^-4 M DPPH was added to 2 mL of each sample, vortexed, and left for 30 minutes. Absorbance was measured at 517 nm. The electron donating ability is represented by 100 - [(absorbance of sample added / absorbance of no added) x 100].

5. Xanthine oxidase

The inhibitory effect of xanthine oxidase was measured according to the method of Stripe and Corte (Stirpe F, Corte ED, 1969. The regulation of rat liver xanthine oxidase. J Biol Chem 244: 3588-3861). Add 0.1 mL of each sample solution and 0.2 mL of xathine (2 mM) dissolved in 0.6 mL of 0.1 M potassium phosphate buffer (pH 7.5), add 0.1 mL of xathine oxidase (0.2 unit / mL) and incubate at 37 ° C for 5 minutes The reaction was terminated by the addition of 1 mL of 1 N HCl, and the absorbance of uric acid was measured at 292 nm. The inhibitory effect of Xathine oxidase was shown by the decreasing rate of absorbance of the addition group of the sample solution and the no addition group.

6. Formulation ratio and manufacturing method

The preparation of the noodles with the sample is as follows. First, knead the gravy, wheat gluten, dried mushroom powder, oligosaccharide, water, liver onion, sample (bokbunja, lyophilized lyophilized powder) sieved in a dough mixed with chicken breast, salt and TGase And the mixture is kneaded at room temperature for 12 minutes. After the dough is completed, the dough is put in a plastic bag and aged at 5 ° C for 4 hours. Then, the thickness of the cotton cloth is gradually decreased in four steps using an automatic automatic cotton machine (KEUMSAN, CN701) (See Table 1).

7. Cooking aptitude of raw surface (ripening time, water absorption rate, volume increase rate, turbidity of boiled water)

20 g of raw noodles is cooked in 160 mL of boiling distilled water. When the surface is boiled, 100 mL of distilled water is divided into three portions and cooked for 6 minutes. After cooling for 1 minute in cold water, it is led to a cooked sieve, left for 5 minutes, To obtain the water absorption rate. 20 g of raw noodles is cooked in 160 mL of boiling distilled water. When the surface is boiled, 100 mL of distilled water is divided into three portions and cooked for 6 minutes. After cooling for 1 minute in cold water, it is led to a cooked sieve, left for 5 minutes, Immediately after weighing, 300 mL of distilled water was filled into a 500 mL measuring cylinder, and the surface was immersed to measure the increased volume. The turbidity of the cooked surface was expressed by the absorbance measured at 375 nm using a Spectrophotometer (Hitachi U-2001, Japan).

8. Measurement of physical properties of cooked surface

The hardness, cohesivness, springness and gumminess of the cooked surface were measured 10 times using rheometer (COMPAC-100Ⅱ, SUN SCIENTIFIC CO., LTD). Measurement conditions were mastication of test type, circle, sample width, height and depth of adapter type were 50 mm, 5 mm and 50 mm respectively, table speed was 60 mm / min and load cell was 2 kg.

9. Sensory evaluation of cooking surface

Sensory evaluation was performed by storing the surface at 5 ° C and cooking just before evaluation to evaluate color, flavor, chewiness, and overall acceptability. The selected sensory staff consisted of 16 people who were thought to have the ability to identify the quality differences of the surface after sufficient training. The evaluation method was as follows: Very bad: 1 point, Bad: 2 points, Normal: 3 points, Good: 4 points, Very good: Each sample was evaluated with 5 points.

10. Statistical processing

Statistical analysis was expressed as mean ± standard error for each sample. Significant differences between groups were analyzed by Duncan's multiple test at α = 0.05 level after analysis of variance.

<Test Results>

1. Functional evaluation of bokbunja and perennials

end. Total polyphenol content

Among the many physiologically active substances contained in plant foods, phenol is most abundantly contained and is known to have a high antioxidative activity. Phenolic compounds are one of the secondary metabolites widely distributed in plants and have various structures and molecular weights. Because they have a phenolic hydroxyl (OH) group, they bind easily to proteins and other macromolecules. Phenolic compounds of natural plants are mostly simple phenols, phenolic acids, phenylprophanoids, flavonoids, etc. They are reported to be effective for antibacterial, antiallergic, antioxidant, anticancer, tooth decay prevention, heart disease and diabetes prevention.

The total polyphenol contents of the hot water extracts and 70% ethanol extracts of Bokbunja and Baicincho were measured. 1. The total polyphenol content of the extracts was 150.25 mg%, 70% ethanol extract, 77.81 mg%, 65.49 mg% and 100% ethanol extract, respectively. The total polyphenol content of hot water extracts was higher than that of 70% ethanol extracts.

I. Electron donating ability

Unstable radicals, which show destruction of biofilm constituents and various oxidation reactions, are stabilized by electron or hydrogen donation. Therefore, antioxidants can inhibit radical oxidation by donating electrons or hydrogen to unstable radicals. DPPH used in the measurement of radical scavenging ability is a relatively stable radical. When electrons or hydrogen are supplied from antioxidants, it is converted to non-radicals and the specific blue color is thinned. As a result, the DPPH method is widely used for measuring the antioxidative activity of natural products .

The results of measuring the electron donating ability of DPPH (α, α'-diphenyl-β-picrylhydrazyl) by hot water extract and 70% 2. The electron donating ability at the sample concentration of 1,000 ppm was 69.36% of bokbunja hot water extract, 67.24% of bokbunja hot water extract, 65.18% of bokbunja 70% ethanol extract, and 48.51% of 70% ethanol extract of bokbunjae. As described above, when the sample concentration was 1,000 ppm, the hydrothermal extract showed high electron donating ability to DPPH, but the electron donating ability of the bokbunja extract was high in the total sample concentration. The DPPH scavenging activity of the bokbunja extract was 87.40%, which was higher than that of alpha-tocopherol (SE Lee, NS Seong, CG Park, JS Seong 2002. Screening for Antioxidative Activity of Oriental Medicinal Plant Materials. Korean J Medicinal Crop Scl 10: 171-176). The DPPH scavenging ability of the bokbunja extract of this experiment was as high as 69.36%. In this study, the hydrogen donating ability of 60% ethanol extract of bokbunja was 0.89 after 1 minute and 0.55 after 10 minutes. The antioxidant activity of bokbule rapidly reacted with DPPH (JW Lee, JH Do 2000. Determination of total phenolic compounds from the fruit of Rubus coreanum and antioxidative activity. J Korean Soc Food Sci Nutr 29: 943-947). Yoon et al. Showed that the concentration (SC ₅₀ ) of the compounds showing 50% DPPH radical scavenging activity in the seven compounds identified in the bokbunja showed the strongest activity with 3,4,5-trihydroybenzoic acid at 8 ㎍ / ㎖ ( J Yoo Cho, JH Kuk, JH Wee, MY Jang, TH Ahn, KH Park, 2002. Identification and activity of antioxidative compounds from Rubus coreanum fruit. Korean Food Sci Technol 34: 898-904). The antioxidative activity of DPPH was investigated using 7 kinds of solvents with different polarity. The results showed that 95% ethanol and methanol extract showed 89.8% and 83.0% antioxidative activity, respectively. hexane and ethyl acetate, respectively, and the water and chloroform extracts showed very low activity (HJ Chung, 2000. Antioxidative and antimicrobial activities of Opuntia ficus indica var. saboten. Korean J Soc Food Sci 16: 160-166).

All. Xanthine oxidase inhibition

The results of measuring the inhibitory effect of xanthine oxidase on hot water extract and 70% ethanol extract of bokbunja and perennials were shown in Fig. 3.

Overall, 70% ethanol extract showed higher xanthine oxidase inhibitory activity than the hot - water extract as the concentration of extract increased. In the extract concentration of 1,000 ppm, xanthine oxidase inhibition was in the order of 70% ethanol extract, 67.96% bokbunja, 54.94% bokbunja extract, 52.79% ethanol extract, 70% ethanol extract and 42.47% hot water extract. These results indicate that the 70% ethanol extract has higher xanthine oxidase inhibitory ability than the hot water extract. Xanthine oxidase is an enzyme involved in purine metabolism in vivo and forms urate from Xanthine or hypoxanthine. Urate increases in blood plasma and accumulates in blood and cell tissue due to its low solubility, causing not only gout but also deposition in kidney, causing kidney disease. Allopurinol is oxidized by alloxathine to xanthine oxidase and then bound to xanthine oxidase, and the enzyme activity of xanthine oxidase, which is involved in the final stage of urate production, It is known that inhibition inhibits the production of urate.

2. Nature of noodles

end. Cooking suitability of noodles

Table 2 shows the results of measuring the ripening time, water uptake rate, volume increase rate and turbidity of noodles after adding noodles to chicken flour, chicken breast, TGase, bokbunja and hydrothermal extract powder.

The ripening time was 304 seconds for CB, 390 seconds for CBT, 779 seconds for NCB, and 761 seconds for NCBT. It took longer to ripen the raw chicken breast and TGase added samples. This is probably due to the relatively hard texture of TGase added samples. Water absorption rate was 146.3% for CB, 126.0% for CBT, 61.5% for NCB and 80.5% for NCBT. This suggests that the water absorption rate of CB and CBT is high because the water content of chicken breast is lower than that of chicken breast without water. The volume increase rate was 246.3% for CB, 225.8% for CBT, 161.5% for NCB, and 180.5% for NCBT, showing a positive relationship between water uptake and volume growth rate. Turbidity of broth was an index indicating the degree of loss of solid content during cooking, with CB of 0.421, CBT of 0.341, NCB of 0.246 and NCBT of 0.240. This means that there is a large amount of solid component leakage from the noodle and that the cooked noodles can be easily loosened and broken to deteriorate the appearance and taste of the noodles. Generally, after the noodles prepared with the mixed ingredients are cooked, And the amount of elution of turbidity and solid content is high.

I. Measurement of physical properties of cooking surface

Table 3 shows the results of measuring the physical properties of noodles prepared by adding chicken breast, TGase, bokbunja powder, and Baekjeoncho powder to wheat flour.

Hardness is a CB, CBT, and NCB NCBT respectively ^{547.8 g / cm 2, 686. 9} g / cm 2, 529. 0 g / cm 2, appeared to 589.3 g / cm ^2, Cohesivness is 52.3%, 81.5%, 51.7 % And 63.4%, respectively. Springness was 54.1%, 87.9%, 52.5% and 71.1%, respectively, and gumminess was 116.7%, 150.7%, 109.1% and 109.1% respectively. Overall, the hardness, cohesivness, springness and gumminess of TGase added treatments were significantly increased regardless of heat treatments of chicken breasts. This difference in physical properties is considered to be the result of improvement of physical properties due to increase of TGase - binding ability of chicken breasts. At the same time, improvement of physical properties by heat treatment is also considered to be due to increase of cross-linking of protein by heating.

All. Sensory evaluation of cooking surface

The color, flavor, chewiness, and overall acceptability of cooked noodles after adding noodles to wheat flour, TGase, bokbunja powder and Baekjeoncho powder were evaluated by 5-point preference test.

Color was 4.0 or higher in all samples. The red color of the bokbunja and the perennial herb extract was evaluated to be more eaten than the noodles made only with the conventional flour. Flavor was 2.6 ~ 2.8 overall in all samples. This is because it does not completely remove the smell of chicken meat. Chewiness showed higher CBT and NCBT than CB and NCB. These results suggest that the addition of TGase has a greater effect on the surface properties of the chicken breast. Overall acceptability was higher for TGase added families. The samples with high chewiness scores were also highly evaluated in overall acceptability, suggesting that consumers prefer to be chewy when eating.

<Conclusion>

The total polyphenol contents of hot water extracts were higher than that of 70% ethanol extracts. The total polyphenol contents of hot water extracts were higher than those of 70% ethanol extracts. Among them, 150.25 mg% , Respectively. Electron donating ability showed that the hot water extract had a high electron donating ability to DPPH, and the highest concentration of hot water extract of bokbunja was 69.36% at the sample concentration of 1,000 ppm.

Chicken breast, TGase, active gluten, bokbunja, and Baeknyoncho were investigated. The time to ripen cotton was the shortest at 304 and the longest at 779 seconds for NCB. The water absorption rate was the highest at 146.3% for CB and the lowest at 61.5% for NCB. The volume increase rate of CB was the highest at 246.3% and NCB was the lowest at 161.5%. The turbidity of broth was the highest value of CB, 0.421, and NCBT, 0.240, which is the index of the loss of solid content during cooking. As a result of measuring the physical properties, hardness, cohesivness, springness and gumminess were high in TGase added treatment. The sensory evaluation results showed that color was higher than 4.0 in all samples. Flavor showed low sensory scores of 2.6 ~ 2.8 overall in all samples. CBT and NCBT were higher in chewiness than CB and NCB, and TGase was higher in overall acceptability. The higher acceptability of chewiness items in overall acceptability is due to consumers' preference for chewiness when eating.

Claims

Chicken breast, wheat flour, wheat gluten, and TGase (transglutaminase).
Functional cotton with wheat gluten and chicken breast.

The method according to claim 1,
Wherein the content of wheat gluten is 25 to 30% by weight, and the content of TGase (transglutaminase) is 0.2 to 0.6% by weight, wherein the content of wheat gluten is 25 to 35% by weight, the content of wheat flour is 12 to 18%
Functional cotton with wheat gluten and chicken breast.

3. The method according to claim 1 or 2,
Bokbunja and perennial plant extract powder.
Functional cotton with wheat gluten and chicken breast.

The method of claim 3,
Wherein the content of the bokbunja extract powder and the content of the Baicincho extract powder are 1 to 3 wt%, respectively.
Functional cotton with wheat gluten and chicken breast.