KR20150085565A - The Dried Powder Comprising Fish Scale Collagen and Herb Extracts and the Grain Flour Having the Same - Google Patents

Abstract

The present invention relates to a freeze-drying powder of fish scale collagen with an edible plan extract solution, including 100 parts by weight of fish scale collagen powders; 75 parts by weight of edible plant extracts made by extracting an edible plant mixture with use of a solvent and by concentrating the same under reduced pressure wherein the edible plant mixture consists of Acanthopanax sessiliflorus, Phragmitis Rhizoma, quince, cherry, seeds of grape and rice bran; and edible plant extract solutions made by melting a composition consisting of 25-100 parts by weight of dextrin with a purified water and by drying the same.

Description

[0001] The present invention relates to a dry collagen powder and a functional wheat flour prepared by mixing the same,

The present invention relates to a dry collagen powder containing an edible plant extract, and more particularly to a collagen powder of young collagen; An edible plant extract comprising a mixture of an edible plant consisting of an agar, an agar, a corn, a cherry, a grape seed, and a persimmon; And dextrin are dissolved in purified water and dried. The present invention also relates to a dry collagen powder comprising the edible plant extract.

The domestic noodle market is 500,000 tons (2 trillion won) as of 2011 and the domestic noodle market is 150,000 tons. Among them, 130,000 tons of rice, 15,000 tons of rice noodles, and 4,000 tons of Vietnamese rice noodles. As of 2013, wheat flour-related products such as hokka mix, fried flour, flour powder, and mix are high value-added products, which range in price from 2000 won to 5000 won per 200g to 400g. The development of functional noodles as well as the development of flour products with such a special purpose is a desirable attempt to expand and enter the market for companies.

Recently, peptides obtained from protein hydrolyzate have been used as potential materials for wrinkle improvement, moisturizing enhancement, elasticity increase and specific skin efficacy through various articles, and a representative example is collagen hydrolyzate. It is also known that the oral intake of collagen strengthens and enriches the hair, nails and claws. Recently, studies have been conducted to examine the effects on joints and bones. Recent research has shown that collagen peptides are effective in increasing the diameter and density of dermal collagen fibers in vivo. Recently, in vivo photoenergization model, Interest in the skin's efficacy of collagen peptides is increasing as the material is revealed.

Collagen includes animal collagen derived from cattle, pigs, and chickens or animal collagen extracted from fish skins, and fish scales collagen extracted from fish scales. In the case of animal collagen derived from cows, pigs, etc., it is difficult to secure the safety of the product due to an increase in disease incidence rate of the cattle or pig. In the collagen production process, The working environment is very poor and safety due to corruption may become a problem. Due to these problems, the use of fish scales as a raw material for extracting collagen is increasing, and when fish scales are used, washing and drying treatments are good, thereby eliminating the problem of safety due to odor generation and decay . Accordingly, the present invention provides a noodle composition comprising fish collagen extracted from fish scales as a collagen, and a face prepared from a nasal composition comprising the extract of the present invention and young collagen of the present invention, It is easy to digest and absorb in the human body, and various amino acids are contained.

The present inventors filed and filed a patent for a rice cake composition and a noodle composition containing a young collagen and an edible plant extract (Korean Patent No. 1181402). The inventor of the present invention has found that long-term storage at room temperature is possible without additional acid treatment, The present inventors have developed a new composition for noodles that is hygienic and beneficial to human health by containing various edible plant extracts having pharmacological effect and manufactured a product by mixing a liquid collagen and an aqueous solution of edible plant extract with wheat flour.

Wheat flour, including young collagen and edible plant extracts, is used in the manufacture of noodles and other products, which are color, taste and sensual. All of the raw materials are homogeneously pulverized and maintained in the form of premixed products to consumers or production plants while retaining the characteristics of tenacity and texture equivalent to or more than that of ordinary flour. If the technology to facilitate quantitative input as raw material is developed, it will greatly contribute to the convenience of distribution and to expand the market of products. However, in the prior art, there have been no attempts to mix the young collagen and edible plant extracts and attempt to disclose the components of the mixture and their proportions so that the mixture can be pulverized. If this type of product is supplied to consumers or production plants, convenience of distribution is expected and it is possible to apply to various types of products (bread noodles, etc.) and the market of products is expected to expand.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the related art, and has the following objectives.

It is an object of the present invention to provide a dry collagen powder containing an edible plant extract by mixing the young collagen and the plant extract for antioxidative edible food, and presenting the proportion of each component of the mixture so that the mixture can be pulverized.

The object of the present invention is to provide premix flour which is uniformly pulverized with all raw materials such as young collagen, edible plant extract and flour.

The object of the present invention is to provide a premixed flour which is expected to be convenient for distribution and can be easily supplied to raw materials as various raw materials such as breads and noodles at consumers and a noodle / do.

The present invention relates to wheat flour, including young collagen and edible plant extracts, and has excellent color, flavor and sensory properties when used in the manufacture of products such as noodles. It is an object of the present invention to provide wheat flour containing young collagen and edible plant extracts whose characteristics such as tenacity, texture and the like are equal to or higher than that of ordinary wheat flour.

In order to achieve the above object, the present invention is implemented by the following means.

The dry collagen powder of the present invention containing the edible plant extract is prepared by mixing 100 parts by weight of young collagen powder; 75 to 150 parts by weight of an edible plant extract which has been extracted with a solvent and then concentrated under reduced pressure, is mixed with an edible plant mixture consisting of ogapi, nogeon, corn, cherries, grape seed, and persimmon; And 25 to 100 parts by weight of dextrin is dissolved in purified water and lyophilized. Preferably, the weight ratio of the collagen powder, edible plant extract and dextrin is 100: 75: 25 to 100, The drying is characterized by lyophilizing the composition dissolved in the purified water at a temperature of -70 to -20 ° C and a pressure of 3 to 80 torr for 5 to 48 hours.

The dried young collagen powder of the present invention comprises 100 parts by weight of a young collagen powder; 75 to 150 parts by weight of an edible plant extract which has been extracted with a solvent and then concentrated under reduced pressure, is mixed with an edible plant mixture consisting of ogapi, nogeon, corn, cherries, grape seed, and persimmon; And 25 to 100 parts by weight of dextrin is dissolved in purified water and then vacuum dried at a temperature of 50 to 70 ° C under a pressure of 700 torr or less for 5 to 48 hours, Plant extract, and dextrin is 100: 75: 25-100.

The dried young collagen powder of the present invention comprises 100 parts by weight of a young collagen powder; 75 to 150 parts by weight of an edible plant extract which has been extracted with a solvent and then concentrated under reduced pressure, is mixed with an edible plant mixture consisting of ogapi, nogeon, corn, cherries, grape seed, and persimmon; And 25 to 100 parts by weight of dextrin was dissolved in purified water and the composition dissolved in the purified water was heated at a hot air inlet temperature of 160 to 200 DEG C and a hot air outlet temperature of 80 to 120 DEG C at a temperature of 60 DEG C and a degree of vacuum of 760 mmHg until a solid content became 30% And drying in a hot air.

Also, the present invention is a functional wheat flour prepared by mixing the dry collagen powder in a ratio of 0.5 to 2.0 wt% based on the total weight of the flour.

The present invention has the following effects with the above-described configuration.

The present invention provides a dry collagen powder containing an edible plant extract by mixing the young collagen and the plant extract for the antioxidative edible plant and showing the proportion of each component of the mixture so that the mixture can be pulverized, In addition, it provides premixed flour which can be easily supplied as raw materials to various types of products such as breads and noodles at consumer and noodle / flour mills, and is easy to quantitatively input. In addition, when used in the manufacture of products such as noodles, Taste, sensuality. It is effective to provide wheat flour containing young collagen and edible plant extracts whose characteristics such as tenacity, texture and the like are equal to or more than that of ordinary flour.

Figure 1 is a photograph of a hot air dried powder without the addition of dextrin
Figure 2 is a photograph of a hot air dried powder

The Applicant hereunder explains in detail the means for solving the foregoing problem. The detailed description of known technology, which is considered to be unnecessarily obscured by the gist of the present invention, will be omitted.

Hereinafter, the constituent components and the manufacturing process of the present invention will be described first. Among them, the collagen and the edible plant extract itself are well known in the art (Korean Patent Registration No. 10-1181402) Only the production process of the young collagen powder and the edible plant extract used in the present invention will be briefly described.

Preparation of young collagen powder

2 kg of washed dome is immersed in 0.1 N sodium hydroxide solution, stirred at 35 ° C for 24 hours and then washed. The washed fish scales are immersed in 0.6N hydrochloric acid solution, stirred at 35 ° C for 24 hours, and then washed. To the fish scale (1.2 kg) after the base treatment and the acid treatment, 15 l of distilled water was added, and 1 g of trypsin enzyme was added thereto, followed by hydrolysis treatment at 35 캜 for 24 hours. The hydrolyzate obtained by hydrolysis is sequentially passed through a microfilter, an ultrafilter, a nanofilter, and an ion exchange resin, followed by hot air drying to obtain a protein collagen peptide collagen peptide powder derived from fish scales.

Preparation of edible plant extracts and its lactic acid bacteria Fermentation product  Produce

The edible plant mixture is divided into 150g, 300g, 300g, 300g, 350g, 150g and 20g of purified water at 70 ℃ for 6 hours. The extract is filtered, and the remaining edible plants are further extracted and filtered three times with 20 liters of purified water, and the filtered extracts are mixed together. The extract is concentrated under reduced pressure at 70 DEG C and 720 mmHg for 10 hours to obtain 430 g (50 Brix) of edible plant extract. The composition ratio of the edible plants is not limited and can be appropriately adjusted by a person skilled in the art.

In addition, the edible plant extract was labeled with " Leuconostoc mesenteroides (YD-3, Yedang Bio Co., Ltd.) and fermented at 30 ° C. for 24 hours. The fermented product was sterilized at 100 ° C. for 30 minutes and centrifuged at 4 ° C. and 15,000 rpm for 30 minutes to remove the cells and insoluble precipitates The supernatant separated therefrom may be filtered with a 1 mu m filter to remove residual impurities, and the fermented lactic acid bacteria obtained may be used.

dextrin

When hydrolyzing starch or flour into acids, heat, enzymes, etc., various hydrolysis products resulting from the intermediate stage from starch to maltose are collectively referred to as dextrin or phloem. It refers to a wide range of things ranging from a high molecular weight starch slightly degraded to a low molecular weight one that does not show an iodine-starch reaction. It is also called dextrin, which is processed by methods such as concentration and drying. Soluble starch is a kind of dextrin. In vivo, dextrin is produced from starch by saliva (saliva) and bacteria in the small intestine, and industrially, the heat acid digestion method is mainly used.

Freeze drying process

The lyophilizing process is preferably performed at a temperature of -70 to -20 ° C., a pressure of 3 to 80 torr, and a temperature of 5 to 48 hours. If the lyophilization temperature is less than -70 ° C., If the freeze-drying temperature exceeds -20 ° C, the taste, texture and color of the freeze-dried powder of the collagen containing edible plant extracts may be changed. If the freeze-drying pressure exceeds 80 torr If the freeze drying pressure is less than 3 torr, the energy input may be too high and the efficiency may be lowered. Meanwhile, the freeze-drying time can be set within 5 to 48 hours in consideration of the amount of the applied composition and the freeze-drying pressure, etc. After completion of the freeze-drying process, a powdery state having a predetermined size Crushed.

Vacuum drying process

The vacuum drying process comprises dissolving a composition comprising young collagen powder, edible plant extract, and dextrin in purified water, followed by vacuum drying at a temperature of 50 to 70 DEG C under a pressure of 700 torr or less for 5 to 48 hours. The vacuum drying time can be set within 5 to 48 hours in consideration of the amount of the applied composition and the drying pressure, etc. After completion of the vacuum drying process, the powder is pulverized into powder having a predetermined size using a pulverizer.

Hot wind drying process

The hot air drying process was carried out by dissolving the composition consisting of young collagen powder, edible plant extract, and dextrin in purified water and then heating the mixture at a temperature of 60 ° C. and a degree of vacuum of 760 mmHg at a hot air inlet temperature of 160 to 200 ° C. and a hot air outlet temperature of 80 Air is dried at ~ 120 ° C. The hot air drying time may be set within 5 to 48 hours in consideration of the amount of the applied composition and the drying pressure, etc. After completion of the vacuum drying process, the hot air is pulverized into powder having a predetermined size using a pulverizer.

Hereinafter, the present invention will be described in detail by way of examples. The following examples illustrate the invention in more detail but do not limit the scope of the invention.

<Preparation of Freeze-Dried Mixture of Young Collagen and Edible Plant Mixture Extract>

(Bondiro PVTFD 20A, Ilshin Lab Co., Ltd., Seoul, Korea) for 24 hours at -70 ° C after dissolving in various ratios of young collagen, edible plant mixture and dextrin as shown in Table 1 below. Freeze dried collagen mixture powder (FDCMP) was prepared from the collagen and edible plant extracts. The crusher was HMF 3260S, Hanil, Korea.

Young collagen
(g) Edible plant extract
(g) Dextrine
(g) Distilled water DW
(ml) Bricks value (° Brix) In the state of freeze drying, State of pulverization Time for pulverization Example 1 5 3.75 5 10 50.7 Dry Best Very good grinding 15 sec Example 2 5 3.75 2.5 10 43.9 Dried Grinding very well 15 sec Example 3 5 3.75 1.25 10 39.8 Dried Grinding very well 15 sec Example 4 5 7.5 5 10 50.8 Secondary drying Crushed 50sec Example 5 5 7.5 2.5 10 44.9 Secondary drying Crushed 50sec Example 6 5 7.5 1.25 10 43 Secondary drying Crushed 45sec Comparative Example 1 5 3.75 0 10 36.1 Secondary drying Moisture absorption (aggregation) occurs immediately after grinding 50sec Comparative Example 2 5 7.5 0 10 38 Secondary drying Moisture absorption (aggregation) occurs immediately after grinding 45sec Comparative Example 3 5 11.25 0 10 40.4 Secondary drying Moisture absorption (aggregation) occurs immediately after grinding 57sec

All of Examples 1 to 6 were lyophilized and powdered well. Specifically, as in the case of Examples 1 to 3, lyophilization was best performed when the ratio of the young collagen, edible plant mixed extract, and dextrin was 5: 3.75: 1.25 to 5, and in Examples 4 to 6, Upon lyophilization, the extract was not dried but precipitated, resulting in the addition of distilled water and subsequent freeze-drying (secondary drying). The powders of Examples 1 to 6 were well pulverized and showed no moisture absorption (aggregation) after pulverization. In the other comparative examples, immediately after pulverization, moisture was immediately absorbed by the moisture in the air, so that it was impossible to prepare powder. As the amount of edible plant extracts increased, freeze drying was not performed well, and it was judged that freeze - drying was not carried out well as the addition of edible plant extract increased Brick value (Brix).

Dextrin should be added in order to mix the young collagen and edible plant extracts and to powder the mixture. The ratio of each component of the mixture is from 5: 3.75 to 7.5: 1.25 to 5 That is, 100: 75-150: 25-100), and preferably 5: 3.75: 1.25-5 (that is, 100: 75: 25-100).

<Preparation of Vacuum Dry Mixture of Young Collagen and Edible Plant Mixture Extract>

Dried at 50-70 ° C. under a pressure of 700 torr or less for 5 to 48 hours. Even though the mixture of the young collagen and the extract was dried through the vacuum drying process, it could not be prepared as a powder due to moisture absorption immediately. In Examples 7 to 12 in which dextrin was added as shown in Table 2 below, It was possible to get angry. Dextrin should be added in order to mix the young collagen and edible plant extracts and to pulverize the mixture by vacuum drying. The ratio of each component of the mixture is 5: 3.75 to 7.5: 1 for young collagen, mixed extract of edible plant and dextrin, (Ie, 100: 75-150: 25-100), and in particular, in the case of 5: 3.75: 1.25-5 (ie, 100: 75: 25-100) of young collagen, edible plant mixed extract and dextrin It was confirmed that the crushing was very good (the crushing time was 15 sec).

Young collagen
(g) Edible plant extract
(g) Dextrine
(g) Distilled water DW
(ml) Bricks value (° Brix) State of vacuum drying State of pulverization Time for pulverization Example 7 5 3.75 5 10 51.7 Dried Very good grinding 15 sec Example 8 5 3.75 2.5 10 45.9 Dried Grinding very well 15 sec Example 9 5 3.75 1.25 10 39.7 Dried Grinding very well 15 sec Example 10 5 7.5 5 10 50.1 Dried Crushed 50sec Example 11 5 7.5 2.5 10 45.9 Dried Crushed 50sec Example 12 5 7.5 1.25 10 42 Dried Crushed 45sec

<Preparation of Hot-air Dry Mixture of Young Collagen and Edible Plant Mixture Extract>

The composition dissolved in the purified water until the solid content reaches 30% at a temperature of 60 캜 and a degree of vacuum of 760 mmHg is heated at a temperature of 160 캜 to 200 캜 and a hot air inlet temperature of 60 캜 to 200 캜, Followed by hot air drying at an outlet temperature of 80 to 120 ° C. In case of adding less than 4 parts by weight of the edible plant mixture extract to 21 parts by weight of the young collagen, it was possible to obtain dry powder without addition of dextrin (see Fig. 1), but the amount of the edible plant mixture extract was insignificant .

In the preparation of the powder by hot air drying, the composition ratio of the same range as that of the freeze-drying and vacuum drying as described above, that is, the combination of young collagen, edible plant mixed extract and dextrin is 5: 3.75 to 7.5: 1.25 to 5 : 25 ~ 100) was powdered by hot air drying. In particular, it was confirmed that drying and pulverization were best performed when the proportion of young collagen, edible plant mixed extract, and dextrin was in the range of 34: 51: 16 (see photograph in FIG. 2).

Young collagen  Manufacture of Flour with Freeze-Dried Powder and Preparation of Cutting Noodle Including It

The amount of freeze-dried collagen-free collagen powder of Example 1 was mixed in a proportion of 0.5 to 2.0% by weight based on the total weight of the flour to prepare a flour of wheat flour (Example 13: 0.5%, Example 14 : 1.0%, Example 15: 1.5%, Example 16: 2.0%).

For the purpose of comparison with Examples 13 to 16, the addition amount of the freeze-dried young collagen powder was mixed in a proportion of 0.5 to 2.0% by weight based on the total weight of the flour to prepare a flour, (Comparative Example 4: 0.0%, Comparative Example 5: 0.5%, Comparative Example 6: 1.0%, Comparative Example 7: 1.5%, Comparative Example 8: 2.0%).

The weight, volume and turbidity of the kneaded noodle samples of the examples and comparative examples prepared above were measured and the results are shown in Table 3.

Samples Weight (g) Volume (mL) Turbidity of soup
, OD at 675 nm) Comparative Example 4 85.10 ± 1.30 74 ± 1.15 0.274 ± 0.007 Comparative Example 5 83.95 ± 1.42 75 ± 1.73 0.287 + 0.020 Comparative Example 6 81.33 + 1.39 72 ± 2.08 0.321 + 0.013 Comparative Example 7 80.43 + 1.21 71 ± 0.96 0.336 + 0.011 Comparative Example 8 80.30 ± 1.65 71 ± 2.06 0.363 + 0.018 Example 13 83.40 ± 1.22 71 ± 2.22 0.275 + 0.013 Example 14 82.80 +/- 1.47 73 ± 2.06 0.321 + 0.015 Example 15 81.15 + 2.41 72 ± 2.00 0.341 + 0.011 Example 16 80.03 + - 4.09 67 ± 3.21 0.384 + 0.021

In Examples 13 to 16, as the amount of freeze-dried collagen lyophilized powder increased from 0.5% to 2%, the weight and volume of kneaded noodles decreased. The turbidity showing the degree of loss of solid content during cooking was lowest at 0.274 in Comparative Example 4 containing only wheat flour and 0.384 in Example 16 in which the amount of freeze-dried collagen-free powder was 2%, and the addition amount of freeze- The higher the turbidity of boiled broccoli, the more significant it was. These results indicate that the turbidity increases as the amount of additive added increases.

(0.5%), Comparative Example 6 (1.0%), Comparative Example 7 (1.5%), and Comparative Example 8 (2.0%) prepared by varying the addition amount of the amount of the freeze-dried young collagen powder added Showed the tendency as in Examples 13 to 16. Therefore, there was no significant difference in the effect of freeze drying, and the treatment of freeze drying did not affect the quality of noodles.

Young collagen  Of flour containing freeze-dried powder Water binding force

The water binding force of the wheat flour containing the frozen dry powder of young collagen was measured by adding 0.5 g of each mixed powder sample to a pre-weighed beaker, adding 15 mL of distilled water, stirring with a magnetic stirrer for 30 minutes at room temperature, Hanil Science Industrial, Korea) at 3,000 rpm for 30 min. The supernatant was then removed and the weight (A) of the precipitated sample was measured and the water binding force was calculated by weight ratio to the initial sample.

Water binding activity (%) = [(A-sample weight) / sample weight] * 100

The results of analyzing the water binding force of wheat flour containing freeze-dried collagen powder are shown in Table 4.

Water binding capacity (%) Control (Comparative Example 4, Control) 67.26 ± 1.16 Example 13 69.10 ± 2.89 Example 14 70.02 + - 2.80 Example 15 72.50 ± 2.49 Example 16 74.22 + - 2.43

The water binding capacity of the control flour of Comparative Example 4 was the lowest at 67.26% and the water binding strength of Examples 13, 14, 15 and 16 were 69.10%, 70.02%, 72.50% and 74.22%, respectively. The water binding capacity increased with increasing the amount of mixed components. The water binding force indicates the affinity between the sample and water and is known to be adsorbed on the surface of the sample. The increase of water binding capacity with increasing collagen content is related to the increase of hardness and resilience of noodles and increase of texture in sensory evaluation.

Chromaticity

The changes in the color of the noodles before, after and after the noodles of Examples 13 to 16 and Comparative Examples 5 to 8 were measured. The chromaticity was measured by using a colorimeter (CR-400 series, Minolta, Japan) and expressed as a Hunter scale (L, lightness), redness (a, redness) and yellowness (b, yellowness). The standard white plate was X = 91.51, Y = 93.38 and Z = 107.14. The results of the chromaticity test are shown in Table 5.

Sample Hunter color value L a b Wet noodle Cooked noodle Soup with boiled noodles Wet noodle Cooked noodle Soup with boiled noodles Wet noodle Cooked noodle Soup with boiled noodles Comparative Example 4 (Control) 73.40 ± 0.96 64.44 + - 2.17 38.06 + - 5.24 -1.55 + 0.04 -1.89 + 0.26 0.12 + - 0.01 12.61 + - 0.16 10.48 ± 0.91 -0.26 ± 0.61 Comparative Example 5 70.07 ± 1.57 62.50 ± 1.89 36.51 ± 1.82 -0.46 ± 0.13 -1.01 + 0.16 0.13 ± 0.05 12.81 + - 0.34 10.63 ± 0.67 -0.09 ± 0.28 Comparative Example 6 68.87 ± 1.26 61.03 + - 1.46 35.04 + - 1.23 -0.02 0.06 -0.35 ± 0.20 0.15 + 0.02 12.88 ± 0.08 10.90 ± 0.05 -0.04 ± 0.19 Comparative Example 7 67.95 ± 1.06 58.85 ± 1.73 34.64 ± 1.34 0.44 + 0.07 0.53 + 0.18 0.16 ± 0.09 12.91 ± 0.05 11.06 + - 0.65 0.06 ± 0.12 Comparative Example 8 65.72 ± 1.13 56.43 + - 1.13 34.29 ± 0.09 0.82 ± 0.08 0.62 0.30 0.16 + 0.02 13.03 + - 0.21 11.10 ± 0.12 0.12 + 0.13 Example 13 71.58 ± 0.83 63.30 ± 1.85 37.56 ± 0.83 -0.68 ± 0.08 -1.03 0.06 0.13 ± 0.05 12.75 + 0.14 10.73 0.34 -0.13 ± 0.26 Example
14 69.86 ± 0.90 60.26 ± 1.28 36.16 ± 2.90 -0.19 ± 0.13 -0.57 ± 0.38 0.16 + 0.02 12.86 ± 0.27 11.04 ± 0.22 -0.07 ± 0.10 Example 15 67.90 ± 1.16 60.16 ± 1.20 35.69 ± 0.76 0.24 0.09 0.13 + - 0.15 0.16 + 0.03 12.94 + 0.03 11.12 + - 0.10 0.04 0.11 Example 16 66.50 ± 1.01 57.89 ± 1.65 34.47 ± 0.40 0.58 ± 0.18 0.30 ± 0.37 0.18 + 0.07 13.07 ± 0.33 11.24 + 0.24 0.14 + 0.18

The L value of raw noodles, cooked noodles and cooked broth was the highest as 73.40, 64.44, 38.06 in Comparative Example 4 (control), and Comparative Example 8 (2% in non-freeze dried young collagen powder) 56.43, and 34.29, respectively, and the lowest value was 66.50, 57.89, and 34.47 in Example 16 (addition amount of freeze-dried powder of young collagen 2%). L value decreased with increasing amount of freeze - dried young collagen powder and young collagen freeze - dried powder.

a value was lowest at 1.55, -1.89, and 0.12, respectively, in Comparative Example 4 (control), 0.82 in Comparative Example 8 (2% in non-freeze dried young collagen powder) 0.62 and 0.16, respectively, and that of Example 16 (addition amount of freeze-dried powder of young collagen 2%) was 0.58, 0.30 and 0.18, respectively. The value of a was increased as the amount of freeze-dried young collagen powder or freeze-dried collagen freeze was increased.

The b value was lowest at 12.61, 10.48, and -0.26, respectively, in Comparative Example 4 (control) of raw noodles, cooked noodles, and cooked broth, as compared with a value. Comparative Example 8 (non-lyophilized young collagen powder 2 %) Was 13.03, 11.10, 0.12 and that of Example 16 (added amount of freeze-dried powder of young collagen 2%) was 13.07, 11.24 and 0.14, respectively. As b value of free collagen freeze dried powder or freeze dried collagen freeze dried powder increased, b value increased. The value of b value of free collage freeze dried powder added young collagen powder was higher than that of freeze dried freeze dried powder. There was no significant difference in the addition amount.

L, a and b values of cooked noodles tended to be lower than that of native noodles. This is thought to be due to the loss of solids in the cooking process as a result of turbidity. The L value of raw noodles and cooked noodles decreased with increasing amount of young collagen powder or young collagen freeze - dried powder, but a value and b value increased.

L value decreased with increasing amount of young collagen powder or young collagen freeze dried powder, but a value and b value increased. On the other hand, in the sensory evaluation of Table 7, as the addition amount of the young collagen powder or the young collagen freeze-dried powder was increased, the color preference decreased, and the overall acceptability was the highest at 0.5% addition and decreased again as the addition amount increased It is judged that it is suitable to prepare the cotton by adding the amount of the young collagen powder or the freeze-dried powder of the young collagen as 0.5% based on the chromaticity.

Measure changes in physical properties after cooking of noodles

Changes in physical properties of the noodles of Examples 13 to 16 and Comparative Examples 4 to 8 after cooking were measured. In order to measure the change of physical properties with time of the prepared surface, the sample was boiled for 10 minutes in boiling water for 10 minutes, cooled in cold water for 1 minute, dried for 2 minutes and then analyzed with a texture analyzer (TA-XT Express, Stable Micro Systems Ltd., Godalming, UK) using a TPA (Texture Profile Analysis) analysis method. The test conditions were load cell 10 kg, pre-test speed 2 mm / s, test speed 2 mm / s, post-test speed 5 mm / s, The compression distance was 1 mm and the trigger force was 10.0 g. Each sample was repeated 10 times. TPA measurements of hardness, adhesivens, springiness, cohesivenss, gumminess, chewiness and resilience from the force distance curves obtained after the measurements. Is analyzed with texture expert software. Samples with no added admixture were also tested for their texture properties. Table 6 shows the results of these physical property changes.

Samples Hardness
(g / cm ² ) Adhesiveness
(g / s) Springiness
(%) Cohesiveness
(%) Gumminess
(g) Chewiness
(g) Resilience Comparative Example 4 5943.03 + - 454.28 -122.96 +/- 24.09 0.94 ± 0.00 0.93 + 0.02 5492.20 ± 2074.46 5152.63 ± 1988.83 0.68 ± 0.09 Comparative Example 5 6209.33 + - 143.28 -128.82 +/- 7.54 0.95 + 0.04 0.93 ± 0.00 5733.97 833.26 5454.58 + - 946.48 0.72 ± 0.01 Comparative Example 6 6404.33 + - 383.38 -138.05 ± 31.38 0.92 + 0.03 0.93 + - 0.01 5372.18 占 1120.94 5047.75 ± 89.86 0.73 + 0.03 Comparative Example 7 6491.93 + - 284.62 -174.67 ± 10.34 0.95 + 0.03 0.93 ± 0.00 5460.19 + - 776.00 5195.50 ± 823.55 0.74 + 0.02 Comparative Example 8 6679.41 + 189.71 -230.39 + -40.86 0.93 + 0.02 0.92 + - 0.01 5553.39 + - 127.62 5176.06 ± 195.68 0.75 + 0.02 Example 13 6250.75 + - 158.49 -148.39 ± 3.29 0.92 ± 0.05 0.94 + - 0.01 5690.82 + 327.19 5266.48 ± 601.57 0.73 + 0.02 Example 14 6340.84 ± 178.08 -176.13 ± 44.09 0.94 + 0.02 0.94 + - 0.01 5463.79 + 263.94 5109.21 + - 222.98 0.74 + 0.03 Example 15 6462.10 ± 130.73 -215.14 ± 36.73 0.95 + - 0.01 0.94 ± 0.00 5532.65 + - 330.84 5377.29 + - 123.42 0.75 + - 0.01 Example 16 6656.45 + 196.03 -272.78 ± 8.19 0.93 + - 0.01 0.93 ± 0.00 5742.46 ± 653.78 5028.21 + - 1174.29 0.76 + 0.04

The hardness of the cooked noodles was the lowest at 5943.03 in Comparative Example 4 (control), the highest in Comparative Example 8 and Example 16 at 6679.41 and 6656.45, respectively, and the addition amount of young collagen powder or freeze- The more.

In the case of adhesivens, the highest value was -122.96 in Comparative Example 4 (control), the lowest values were -230.39 and -272.78 in Comparative Example 8 and Example 16, respectively, and the addition amount of young collagen powder or freeze- As the number of patients increased.

There were no significant differences in springiness, cohesivenss, gumminess and chewiness according to the amount of additives.

In the case of resilience, the lowest value was 0.68 in Comparative Example 4 (control), and the highest values were obtained in Comparative Example 8 and Example 16, 0.75 and 0.76, respectively. As the addition amount of young collagen powder or young collagen freeze- But the difference was not significant.

Sensory evaluation result

The sensory evaluation of the kneaded noodles prepared in Examples 13 to 16 and Comparative Example 4 was carried out. Sensory evaluation of the prepared surface was carried out by using 15 panelists to investigate color, taste, flavor, texture, mouthfeel, overall acceptaiblity Respectively. For the evaluation, the sample shall be provided in a plastic dish of the same size with a length of 170 to 200 mm in a length of 170 to 200 mm, and the sample of each dish should be marked with a random number table so that it can not be recognized by the evaluator and the mouth of the sample must be rinsed Respectively. The evaluation of taste was made from 1 point which is very dissatisfied to 9 point which is very satisfied. The results of the sensory test are shown in Table 7.

Samples Color Taste Flavor Texture Mouthfeel (mouthfeel) Overall acceptability Comparative Example 4 6.67 ± 1.23 5.80 ± 1.42 5.13 ± 1.60 4.73 ± 1.22 5.33 ± 1.50 5.60 1.84 Example 13 5.87 ± 1.51 5.40 ± 1.68 4.33 ± 1.40 6.40 + - 0.74 6.20 0.94 5.67 ± 1.59 Example 14 4.40 + - 0.74 5.27 ± 1.28 4.33 ± 1.40 6.47 + - 0.74 5.93 ± 1.10 5.33 ± 1.40 Example 15 3.60 ± 1.24 4.73 ± 1.44 3.80 ± 1.32 6.27 ± 0.70 5.67 ± 0.98 4.73 ± 1.22 Example 16 3.07 ± 1.28 4.53 ± 1.92 3.87 ± 1.64 6.33 ± 1.11 4.60 ± 1.12 4.60 ± 1.64

The degree of preference for color was highest at 6.67 in Comparative Example 4 (control) and 5.87 in Example 13, which was the second highest.

The degree of preference for taste was the highest in Comparative Example 4 (control) to 5.80, followed by Example 13 and Example 14, respectively. In case of Example 16, the addition amount of the freeze-dried collagen freeze-dried powder is 2%, and it is judged that the taste of the edible plant extract in the freeze-dried collagen powder is lowered due to the bitter and sour taste of the edible plant extract itself.

The flavor was the highest at 5.13 in Comparative Example 4 (control), followed by 4.33, the second highest in Example 13.

On the other hand, the texture was lowest at 4.73 in Comparative Example 4 (control) and highest at 6.47 in Example 14 (addition amount of freeze-dried powder of young collagen 1.0%), followed by Example 13 (6.40) and Example 16 (6.33) and Example 15 (6.27), the texture was improved by the addition of the freeze-dried powder of collagen in comparison with that of Comparative Example 4 (control).

The feeling in the mouth was highest at 6.20 in Example 13, which was 0.5% of freeze-dried collagen, and lowest in Example 16, which was 2.0% in freeze-dried collagen powder.

The overall acceptability showed the best preference in Example 13 with 0.5% freeze-dried collagen powder and 5.67, which was higher than 5.60 in Comparative Example 4 (control). On the other hand, the overall acceptability decreased as the amount of freeze dried collagen powder increased, which was probably due to the decrease in taste, flavor and color preference as the amount of additive increased. Therefore, when 0.5% of freeze-dried collagen powder was added to prepare the surface containing the physiological activity of the freeze-dried powder of young collagen, the production of noodles having the best color, taste, flavor, texture, .

Although the present invention has been described in detail with reference to specific embodiments thereof, it should be understood that various changes and modifications may be made without departing from the scope of the present invention, for example, by replacing wheat flour with grain flour such as rice flour. Therefore, the scope of the present invention should not be limited by the described embodiments, but should be defined by the appended claims and equivalents thereof.

Claims (7)

100 parts by weight of young collagen powder;
75 to 150 parts by weight of an edible plant extract which has been extracted with a solvent and then concentrated under reduced pressure, is mixed with an edible plant mixture consisting of ogapi, nogeon, corn, cherries, grape seed, and persimmon; And
And 25 to 100 parts by weight of dextrin is dissolved in purified water and lyophilized to obtain an edible plant extract. The method according to claim 1,
Wherein the weight ratio of the young collagen powder, the edible plant extract, and the dextrin is 100: 75: 25-100. The method according to claim 1,
Wherein the lyophilization is performed by lyophilizing the composition dissolved in the purified water at a temperature of -70 to -20 DEG C and a pressure of 3 to 80 torr for 5 to 48 hours. 100 parts by weight of young collagen powder;
75 to 150 parts by weight of an edible plant extract which has been extracted with a solvent and then concentrated under reduced pressure, is mixed with an edible plant mixture consisting of ogapi, nogeon, corn, cherries, grape seed, and persimmon; And
And 25 to 100 parts by weight of dextrin is dissolved in purified water, followed by vacuum drying at a temperature of 50 to 70 DEG C under a pressure of 700 torr or less for 5 to 48 hours. 5. The method of claim 4,
Wherein the weight ratio of the young collagen powder, the edible plant extract, and the dextrin is 100: 75: 25-100. 100 parts by weight of young collagen powder;
75 to 150 parts by weight of an edible plant extract which has been extracted with a solvent and then concentrated under reduced pressure, is mixed with an edible plant mixture consisting of ogapi, nogeon, corn, cherries, grape seed, and persimmon; And
And 25 to 100 parts by weight of dextrin was dissolved in purified water, and the composition, which was dissolved in the purified water at a temperature of 60 ° C. and a degree of vacuum of 760 mmHg at a degree of 30% of solid content, was heated at a hot air inlet temperature of 160 to 200 ° C. and a hot air outlet temperature of 80 to 120 ° C. Wherein the extract is dried in hot air. A functional wheat flour produced by mixing the dry collagen powder of any one of claims 1, 2, 4, 5, and 6 in a proportion of 0.5 to 2.0 wt% based on the total weight of the flour.

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