KR20170056114A

KR20170056114A - Noodle comprising soybean residue and method for preparing the same

Info

Publication number: KR20170056114A
Application number: KR1020150159266A
Authority: KR
Inventors: 장동훈; 강동규; 김성우; 백윤수
Original assignee: 학교법인연세대학교
Priority date: 2015-11-13
Filing date: 2015-11-13
Publication date: 2017-05-23

Abstract

More particularly, the present invention relates to a soybean noodle and a method for producing the same, and more particularly, to a soybean noodle and a method for producing the soybean noodle, The present invention relates to a noodle-containing noodle with improved texture and improved consumer acceptance, and a method for producing the same.

Description

[0002] Noodle-containing noodles and methods for preparing the same [0002]

The present invention relates to beef-containing noodles having the same physical properties as the conventional noodles, including texture and texture, but having an increased dietary fiber content by 2 to 4 times, and a process for producing the same.

Noodles are made by combining dough made from wheat flour and salt water in the form of cotton and drying it. It is a popular food for domestic and foreign consumers. In recent years, noodles using various food materials have been commercialized due to the development of noodle manufacturing facilities and food processing techniques, and the quality of noodles varies depending on the raw materials and the manufacturing methods. As the items for evaluating the quality of noodles, It has a chewy texture and taste, the color of noodles, the availability of dough and the processing aptitude.

Over the past 20 years, the development of noodle products has been studied and marketed with products emphasizing color by additionally adding raw materials that are colored with dark noodle products using buckwheat and rice as materials of ingredients. In fact, consumers are not buying much, and recently, low-calorie noodle products such as rice noodles and non-fried noodles have been developed and are selling well. From this, it can be seen that consumers value nutritional value when selecting noodle products.

Nutritional aspects of general noodles are mainly carbohydrates, but noodles are classified as representative foods that should be avoided in the intake of low-carbohydrates, which are recently attracting attention as a health regimen.

In addition to research to improve the quality of noodles, researches using various natural food materials that can enhance nutritional value have been actively carried out. However, in addition to improvement of functional aspects, Which is difficult to maintain.

Soybean is a crop closely related to domestic eating habits and is used as a source of major protein and used as a material of tofu, miso, soy sauce, soy milk, soybean flour, soybean oil, and confectionery. Processed soybeans can be soggy and have a deep flavor and are closely related to the traditional eating habits of Koreans.

As a by-product of soybean processing, beage is a by-product obtained by separating components other than water-soluble components used in soybean processing, and has been discarded or used as feed in recent years. However, recently, to be.

It is known that beage contains nutrients other than moisture, such as carbohydrates and protein dietary fibers, and is particularly rich in dietary fiber. And carbohydrates are mainly composed of polysaccharide which is not easily decomposed in the body. It is insoluble protein and it shows structural characteristics as a protein. It is known as a beneficial ingredient when it contains an adequate amount.

It is considered that such bejjee material can act as an alternative to general wheat flour as a characteristic of tissue structure as well as nutritional value.

The application of such a nutritional value of bee to noodles has increased the interest in the development of noodles which are effective in various aspects that have not appeared in ordinary noodles.

Japanese Laid-Open Patent No. 2009-159874 Japanese Patent No. 10-286072

The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a beverage containing noodles having the same physical properties as the conventional noodles, but having a dietary fiber content of 2 to 4 times, and a process for producing the same. .

One aspect of the present invention is a method for producing soy sauce comprising: (S1) separating beans from soybeans; (S2) mixing and kneading the beans with wheat flour, refined salt, and purified water; (S3) passing the kneaded product through rollers to form a face sheet; (S4) a step of removing the surface zone and aging at low temperature; And (S5) drying the low-temperature aged surface zone.

The beverage may be obtained by roasting the soybeans, immersing the soybeans in hot water, and pulverizing the soybeans to separate the soybeans and beans.

The roasting may be carried out at 175 to 185 DEG C for 2 to 10 minutes.

The beverage may be a liquid-like beverage having a solid content of 19 to 20% by weight.

30 to 60 parts by weight of beage, 0.5 to 3 parts by weight of purified salt and 30 to 50 parts by weight of purified water may be mixed with 100 parts by weight of the wheat flour.

The low-temperature aging may be carried out at 5 to 15 ° C for 1 to 5 days.

Another aspect of the present invention relates to beef-containing noodles produced by the above-described method and having a dietary fiber content of 700 to 1500 mg / 100 g and a carbohydrate content of 60 to 75 g / 100 g.

According to the present invention, the soybean is roasted and then heated and separated to produce soybean oil. By increasing the dietary fiber content of soybean oil to an appropriate amount for producing noodles, the content of beneficial ingredients such as dietary fiber While the texture is improved to provide a beverage containing noodles with improved consumer preference.

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

According to one embodiment, the beage can be obtained by roasting the soybeans, immersing the soybeans in hot water, pulverizing the beans, and separating the soybeans and the beans.

Specifically, the soybeans from which the foreign substances have been removed may be roasted, cooled, immersed in hot water at 70 to 90 ° C for 3 to 7 minutes, and then pulverized to separate soybeans and beans.

According to another embodiment, the roasting can be carried out at 175 to 185 ° C for 2 to 10 minutes, and the appearance, color and texture of the noodles can be further improved by using the beans obtained through the roasting process for producing noodles . Especially, the bean jam produced through the roasting process can improve the preference of the consumers by adding a little taste.

In consideration of the appearance, color and texture of the noodles, roasting can be carried out at 175 to 185 ° C for 2 to 10 minutes.

According to another embodiment, the beverage may be a liquid beverage having a solids content of 19 to 20% by weight.

When the bean jam having a solid content of 19 to 20 wt% is used in the production of noodles, the processing ability of the batter can be improved, and the strength and surface texture of the bean noodles can be optimized.

According to another embodiment, 10 to 70 parts by weight of beige, 0.5 to 3 parts by weight of purified salt, and 30 to 50 parts by weight of purified water may be mixed with 100 parts by weight of the flour.

By adding the above-mentioned beage in an amount of 10 to 70 parts by weight, the dietary fiber content of the noodles can be increased, and the preference for the texture, appearance and color of the noodles can be maximized.

By adding the purified salt in an amount of 30 to 50 parts by weight, it is possible to improve the preference for the texture by imparting a proper foundation to the noodles.

By adding the purified water in an amount of 0.5 to 3 parts by weight, it is possible to improve the processing aptitude and improve the appearance and texture of noodles.

According to another embodiment, the molded surface plate can be aged at a temperature of 5 to 15 ° C for 1 to 5 days at a low temperature. By aging at a low temperature under such conditions, the noodles are not damaged in the distribution process, So that it is possible to provide a sufficient strength to maintain the strength.

Such beage-containing noodles can be used as a health functional food having a low carbohydrate and a high fiber content.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the scope and content of the present invention can not be construed to be limited or limited by the following Examples. In addition, it is apparent that, based on the teachings of the present invention including the following examples, those skilled in the art can easily carry out the present invention in which experimental results are not specifically shown.

Test Example 1: Production of noodles using soybean fiber

In order to increase the dietary fiber content in conventional noodles (dietary fiber content: 400 mg / 100 g), noodles were prepared by adding soybean fiber during the noodle production process.

100 parts by weight of wheat flour, 1 part by weight of soybean fiber, 20 parts by weight of purified water and 1 part by weight of refined salt were mixed and kneaded for 30 minutes. The soybean fiber is a powder having a dietary fiber content of 95 wt% of the total weight.

The kneaded product was passed through a rolling roller, which is a noodle manufacturing apparatus, to form a sheet having a predetermined thickness, and the noodle was cut out to form a noodle flour of a desired standard to prepare noodles using soybean fiber. The noodle is a dry surface having a water content of 8% by weight.

The dietary fiber content of the noodles using the soybean fiber was 1350 mg / 100 g, which was higher than that of conventional noodles (400 mg / 100 g).

On the other hand, 20 sensory test agents were rated as very good (1 point) to very good (9 points) for processing aptitude, elasticity and texture of the surface by 9 point rating method. As a result of sensory evaluation, The elasticity and texture of the cotton were not good.

From the results, it was found that when dietary fiber was added to the noodle, the dietary fiber content of the noodle was increased, but the processing ability was decreased to 7.1, the elasticity of the face was 7.3, and the food texture was 7.1.

Therefore, we intend to manufacture noodles using beef with high dietary fiber content so as not to deteriorate the processing properties, the elasticity of the noodles, and the physical properties including the texture and texture while increasing the dietary fiber content of the noodles.

Test Example 2: Production of noodles using beage

The soybeans were separated from the foreign materials, roasted at 180 ° C for 4 minutes, and then cooled in a natural wind, in order to obtain a beverage to be used in the production of noodles. Soybean, soybean, and soybean husks were separated using a stripping machine. The separated soybeans were immersed in hot water at 80 ° C for 5 minutes, and the soybeans were finely pulverized using a milling machine to separate the soybeans and beans.

100 parts by weight of wheat flour, 6 parts by weight of beage flour, 20 parts by weight of purified water and 1 part by weight of refined salt were mixed and kneaded for 30 minutes.

The kneaded product was passed through a rolling roller, which is a noodle producing apparatus, to form a sheet having a predetermined thickness, and the noodle was cut out to form noodle flakes of a desired size, thereby producing noodles using beige. The noodle is a dry surface having a water content of 8% by weight.

The dietary fiber content of the noodles using the dietary fiber was 992.37 mg / 100 g, which means that the dietary fiber content was more than two times higher than that of the conventional noodles (400 mg / 100 g).

In addition, 20 sensory test agents were rated as very good (1 point) to very good (9 points) for processing aptitude, elasticity and texture of the surface by 9 point scoring method. As a result of sensory evaluation, 7.4, the elasticity of the face 7.5, and the texture 7.5.

From this, it was found that the use of beage can increase the dietary fiber content of noodles, and the processability, elasticity and texture of the noodle are normal.

Therefore, an experiment on a bean-containing noodle manufacturing method capable of further improving the processing aptitude, the elasticity of the surface and the texture of the noodles while increasing the dietary fiber content by producing bean jam during the production of noodles.

Production Example 1

The soybeans were separated from the foreign materials by a rectifier, roasted at 180 ° C for 4 minutes, and then cooled with natural air. Thereafter, soybeans, soybean hulls and soybean hulls were separated using a stripping machine. The separated soybeans were immersed in hot water at 80 ° C for 5 minutes, and the soybeans were finely pulverized using a milling machine to separate the soybeans and beans. Here, the beage is a liquid beverage having a solid content of 20% by weight.

The mixture of the above-mentioned flour and wheat flour, and the brine mixed with the refined salt and purified water were mixed and kneaded for 30 minutes.

The kneaded product was passed through a rolling roller, which is a noodle production apparatus, to form a sheet having a predetermined thickness, and the face sheet was cut out to produce a noodle flour of a desired size.

The surface plate was aged at low temperature in a low temperature storage tank at 10 DEG C for 2 days, dried in a drying chamber, and cut into a predetermined size.

The noodles produced are dry noodles having a water content of 8 wt%.

In the following Examples and Comparative Examples, noodles were prepared in the same manner as in Preparation Example 1, and noodles were prepared in the compositions as shown in Table 1.

Unit: parts by weight Wheat flour Liquid beverage Purified water Refined salt Example 1 100 30 20 One Example 2 100 45 20 One Example 3 100 60 20 One Comparative Example 1 100 6
(Beige powder) 20 One Comparative Example 2 100 0 20 One Comparative Example 3 100 70 20 One Comparative Example 4 100 One
(Soybean fiber) 20 One

Example 1 to Example 3

The same procedure as in Production Example 1 was carried out except that the content of the raw materials was changed as shown in Table 1 to prepare beef containing noodles.

Comparative Example 1

The noodles were prepared in the same manner as in Production Example 1 except that beige noodles were used instead of liquid beige noodles (noodles prepared in Test Example 2 were used as Comparative Example 1).

Comparative Example 2

Noodles were prepared in the same manner as in Preparation Example 1 except that no beverage was used.

Comparative Example 3

The same procedure as in Production Example 1 was carried out except that the content of beans was changed as shown in Table 1 to prepare bean-containing noodles.

Comparative Example 4

The noodles prepared in Test Example 1 were used as Comparative Example 1, except that soybean fiber was used instead of beige.

Experimental Example 1: Comparison of Nutritional Components of Noodles (Before Cooking)

Nutritional components of the noodles prepared in Examples 1 to 3 and Comparative Examples 1 to 4 were measured and compared.

carbohydrate
(g / 100 g) protein
(g / 100 g) Dietary Fiber
(mg / 100g) Example 1 73.2 10.1 763 Example 2 68.9 9.7 992.37 Example 3 65.4 9.31 1221.37 Comparative Example 1 85.2 9.3 906.54 Comparative Example 2 80.4 10.6 400 Comparative Example 3 79.5 9.1 1374.05 Comparative Example 4 84.3 8.2 1350

As a result, as shown in Table 2, the non-nitrogen-containing noodles prepared using the rice prepared by the manufacturing method including the roasting process (Examples 1 to 3) had a low carbohydrate content and high dietary fiber appear.

On the other hand, in the case of Comparative Example 1, the content of dietary fiber and carbohydrate was high as the bean-free noodles prepared using beage flour instead of the liquid beverage.

In Comparative Example 2, the carbohydrate content was high and the dietary fiber content was low. In Comparative Example 3, the carbohydrate content was high as noodles using excessive liquid beverage. In Comparative Example 4, And noodles using soybean fiber also showed high carbohydrate content.

Experimental Example 2: Comparison of processing aptitude, surface elasticity and texture of noodles

The contents of major components of noodles prepared in Examples 1 to 3 and Comparative Examples 1 to 4 were measured and compared.

The above aptitude, strength and mouth feelings were given to each item by a score of 9 by 20 evaluators. The score is very bad (1 point) to very good (9 points).

Machinability Elasticity of the face Texture Example 1 7.9 7.9 8.0 Example 2 7.8 7.7 7.8 Example 3 7.9 8.0 8.1 Comparative Example 1 6.5 6.8 6.6 Comparative Example 2 7.8 7.8 7.9 Comparative Example 3 7.1 7.0 7.1 Comparative Example 4 6.3 6.4 6.2

As a result, as shown in Table 3, the beverage containing noodles prepared in Examples 1 to 3 showed good processability, surface elasticity and texture, and in particular, The elasticity and the texture of the surface are the same as those of the comparative example 2.

In Comparative Example 1, the processing aptitude, surface elasticity, and texture were not good when Comparative Example 1 was used. In Comparative Example 4, the processing ability, the elasticity and the elasticity of the noodles increased in the dietary fiber content using soybean fiber instead of beige It can be seen that the texture is somewhat higher than that of Comparative Example 1, but not superior.

In Comparative Example 3, when the liquid beverage was used in excess, the processability, surface elasticity, and texture were somewhat lower than those of Examples 1 to 3.

Experimental Example 3: Processability of noodles according to the solid content of bean, elasticity of cotton and Texture compare

In Example 1, the solid content of the bean curd was varied, and the content of the bean curd according to the solid content was measured and compared.

The solid content can be adjusted according to the proportion of the soybeans separated by the separation of the ground soybeans into soybean and bean, and as shown in Table 2, the solid content is adjusted to determine the content of the major component of bean according to the solid content Respectively.

Solids content
(weight%) Main ingredient content of bean curd (wt%) moisture protein Lipid carbohydrate Dietary Fiber Sample 1 16.0 84.0 3.23 1.41 10.88 3.16 Sample 2 17.0 83.0 3.46 1.48 11.56 3.36 Sample 3 18.0 82.0 3.70 1.57 12.24 3.56 Sample 4 19.0 81.0 3.84 1.66 12.92 3.76 Sample 5 20 80.0 4.05 1.75 13.60 3.95 Sample 6 21.0 79.0 4.27 1.83 14.26 4.15 Sample 7 22.0 77.0 5.27 1.83 15.28 4.13

In addition, the beige-containing noodles were prepared according to the method of Example 4 using the beans of Samples 1 to 7 as shown in Table 2, and the processing aptitude of the batter, the strength of the prepared noodle surface, And the results are shown in Table 3.

Machinability Elasticity of the face Texture Sample 1-1 7.4 7.4 7.5 Samples 1-2 7.6 7.6 7.7 Samples 1-3 7.5 7.7 7.8 Samples 1-4 7.8 7.9 8.1 Samples 1-5 7.9 7.9 8.0 Samples 1-6 7.8 7.7 7.8 Samples 1-7 7.8 7.5 7.6

As a result, as shown in Table 5, when the solid content of bean paste was 19.0 to 20% by weight, the processability, surface elasticity and texture of the batter were excellent and it was found that the bean paste was suitable for the production of bean-containing noodles.

Experimental Example 4: Roasting Sensory evaluation according to process conditions

In Example 1, sensory evaluation was performed on noodles prepared using soybean rosin, which was prepared by changing the temperature as shown in Table 5.

For the sensory evaluation, 20 sensory scores were assigned to each item by the 9 - point scale for the appearance, color and texture of noodles. The score is very bad (1 point) to very good (9 points).

Roasting temperature (℃) Time (minutes) Appearance Color symbol Texture Sample 2-1 170 4 7.3 7.6 7.8 Sample 2-2 180 7.6 7.8 8.1 Samples 2-3 190 7.8 7.6 7.8 Samples 2-4 - - 6.9 5.7 5.8

As a result, as shown in Table 6, it was found that the noodles prepared using the bean jam produced at 180 ° C and 4 minutes of roasting temperature and time were generally excellent in the appearance, color and texture of the noodles.

In addition, when the roasting process is not performed, the appearance preference degree, color preference degree and texture preference degree are remarkably decreased.

Experimental Example 5: Strength and texture of noodles with or without low temperature aging of noodles

In Example 1, the strength and texture of noodles prepared with or without low temperature aging were analyzed.

The strength and mouth feelings were given to 20 items by the 9-point rating method. The score is very bad (1 point) to very good (9 points).

Low temperature ripening burglar Texture Sample 3-1 After aging at low temperature for 2 days in a low temperature storage tank at 10 ° C 7.9 8.0 Sample 3-2 Dry without low temperature aging 7.5 7.2

As a result, as shown in Table 7, it was found that the strength and texture of bean-containing noodles produced through the low temperature aging process were superior to those of the conventional bean noodles without a low temperature aging process.

Experimental Example 6: Comparison of Nutritional Composition of Noodles (Before Cooking)

carbohydrate
(g / 100 g) protein
(g / 100 g) Dietary Fiber
(mg / 100g) Example 1 73.2 10.1 708 Example 2 68.9 9.7 910 Example 3 65.4 9.31 1,330 Comparative Example 1 85.2 9.3 680 Comparative Example 2 80.4 10.6 400 Comparative Example 3 79.5 9.1 1,360 Comparative Example 4 84.3 8.2 720

As a result, as shown in Table 8, the non-nitrogen-containing noodles prepared using the rice bran prepared by the manufacturing method including the roasting process (Examples 1 to 3) had high carbohydrate content and high dietary fiber appear.

On the other hand, in the case of Comparative Example 1, the carbohydrate content and the dietary fiber content of bean-free noodles prepared using beage flour instead of the liquid beverage were high.

As described above, the beverage containing noodles according to the present invention have a high content of dietary fibers and a low carbohydrate content, and are excellent in the appearance, color and texture of noodles, and thus can be utilized as health functional foods .

It will be apparent to those skilled in the art that the present invention is not limited to the embodiments described above and that various changes and modifications may be made without departing from the spirit and scope of the present invention as defined by the appended claims. As shown in FIG.

It will be understood by those skilled in the art that the present invention may be embodied in many other specific forms without departing from the spirit or scope of the invention as defined by the appended claims and their equivalents. .

Claims

(S1) separating the beans from the soybeans;
(S2) mixing and kneading the beans with wheat flour, refined salt, and purified water;
(S3) passing the kneaded product through rollers to form a face sheet;
(S4) a step of removing the surface zone and aging at low temperature; And
(S5) drying the low-temperature aged surface zone.

The method according to claim 1,
Wherein the beans are obtained by roasting the soybeans, immersing the soybeans in hot water, and pulverizing the soybeans to separate the soybeans and beans from the beans.

3. The method of claim 2,
And roasting at 175 to 185 DEG C for 2 to 10 minutes.

The method according to claim 1,
Wherein the beverage is a liquid beverage having a solid content of 19 to 20% by weight.

The method according to claim 1,
Characterized in that 30 to 60 parts by weight of beage, 0.5 to 3 parts by weight of purified salt and 30 to 50 parts by weight of purified water are mixed with 100 parts by weight of the wheat flour.

The method according to claim 1,
And aging at a low temperature for 5 to 15 days at 5 to 15 占 폚.

A beef-containing noodle produced by the method of any one of claims 1 to 6 and having a dietary fiber content of 700 to 1500 mg / 100 g and a carbohydrate content of 60 to 75 g / 100 g.