KR20170098125A

KR20170098125A - Method of preparing strawberry noodle

Info

Publication number: KR20170098125A
Application number: KR1020160020076A
Authority: KR
Inventors: 박복희; 전은례; 고경미; 차민혜; 김옥주
Original assignee: 목포대학교산학협력단
Priority date: 2016-02-19
Filing date: 2016-02-19
Publication date: 2017-08-29

Abstract

The present invention relates to a strawberry noodle manufacturing method and a strawberry noodle manufactured through the method. More specifically, the method includes: a strawberry powder manufacturing step of manufacturing strawberry powder by freezing and drying washed strawberries at -20C and smashing the strawberries, and then, sifting the strawberries with a sieve of 60 mesh; a flour manufacturing step of manufacturing flour by sifting flour with a sieve of 80 mesh; a composite powder manufacturing step of manufacturing composite powder by mixing 94 parts by weight of the flour with 6 parts by weight of the strawberry powder; a strawberry noodle dough manufacturing step of manufacturing strawberry noodle dough by adding 2 parts by weight of salt and water to 100 parts by weight of the composite powder, and then, mixing and kneading the dough; a strawberry noodle dough aging step of aging the strawberry noodle dough at 15-20C for 20 minutes; and a strawberry noodle manufacturing step of forming noodles by extruding and cutting the aged strawberry noodle dough.

Description

METHOD OF PREPARING STRAWBERRY NOODLE [0002]

The present invention relates to a process for producing strawberry noodles and strawberry noodles produced by the process.

Contemporary society is facing serious problems such as increasing the incidence of diverse metabolic diseases and circulatory diseases due to changes in dietary patterns such as environmental pollution and changes in living environment, specifically severe environmental pollution, work stress, high calorie and high seasoning contents Confronting.

Recently, along with the solution of these problems, consumers' preference for high quality foods is increasing due to lifestyle emphasizing wellbeing and growing interest in health.

Noodles are based on the viscoelasticity of the insoluble protein, gluten, which is contained in wheat or cereal. It is made by mixing salt and water in wheat or cereal flour, kneading it, forming a cotton bed, and cutting it to a certain size Means that. The noodles include products such as dry noodles, fresh noodles, sleep noodles, pastas, instant noodles and the like.

To meet the demand for high quality foods, noodles are also being developed with various functional materials added. For example, development of noodles using materials such as germinated brown rice, tomato, beetroot, germinated soybean flour, Sukjiro, and paprika has been proposed. However, such research and development trends are mainly focused on product development for adults And it was confirmed that product development for children is insufficient.

Strawberry ( Fragaria ananassa Duch, Strawberry) is a typical fruit of children, and is a perennial plant belonging to Rosaceae. It is a fruit and vegetable which is rich in various physiologically active ingredients. The above-mentioned strawberries have various kinds of antioxidants such as vitamin C, quercetin, flavonoid, tannin, phenolic acid and anthocyanin pigment, Substance. It is also known to be rich in sugar and organic acids, which have a lot of potassium and iron that helps blood circulation and are closely related to taste.

In Korea, school lunches grew rapidly in the 1990s, and in 2014, 11,619 schools in the nationwide primary, middle, high and special schools offered 100% of the school lunches, and 11,385 schools (98% ), And 234 (2. 0%) of consigned meals. School meals are aimed at providing a balanced nutrition that allows meals to be regularly consumed with adequate amounts of all the necessary nutrients in the body.

For this reason, development of kimchi for elementary school lunch has recently been developed for children who have not yet developed proper eating habits such as unilateralism, and development of products related to children's favorite noodles is also required in relation to these products .

In this study, the effects of fatigue recovery, detoxification, blood circulation, and antioxidant components (Cho et al., 2004) were investigated for the development of noodle for children's meals in a group foodservice providing childcare, kindergarten, Barrett et al., 2005), but it also tried to diversify noodle products for children by preparing noodles by adding strawberry powder, which is high in children's preference.

KR 2015-0056019A KR 10-1569117B KR 10-1518365B

It is an object of the present invention to provide a method for producing strawberry noodles, which is a new noodle with improved taste and nutritional value by adding taste, flavor and nutrients to existing noodles.

Another object of the present invention is to provide a strawberry noodle produced by the above method.

Unlike noodles, which are produced only from wheat flour, the present invention is superior in terms of nutritional quality, color, flavor, and taste, as well as excellent functional noodles, which are developed in accordance with the taste of an adult It provides a new method of manufacturing strawberry noodles that can meet the taste and demands of children.

The present invention also provides strawberry noodles produced by the above-described method.

Specifically, the method for producing strawberry noodles is characterized in that the washed strawberry is lyophilized at -20 ° C, pulverized, and sieved using a sieve of 60 mesh to obtain a powder, ; Preparing flour powder by sieving wheat flour with a sieve of 80 mesh to obtain wheat flour powder; 94 parts by weight of the flour powder and 6 parts by weight of the strawberry powder are mixed to prepare a composite powder; Preparing a dough for producing strawberry noodles by adding 2 parts by weight of salt and water to 100 parts by weight of the complex component, mixing and kneading to prepare a dough for producing strawberry noodles; Aging the dough for producing strawberry noodles at a temperature of 15 to 20 占 폚 for 20 minutes; And a strawberry noodle manufacturing step of extruding and kneading the aged dough for making strawberry noodles to form a surface.

The maturing step of the dough for producing strawberry noodles may be performed by vacuum packing the dough for making strawberry noodles into polyethylene vinyl and then aging at 15 to 20 ° C for 20 minutes.

The strawberry noodle production step is characterized in that the dough for making strawberry noodles is sequentially extruded at a thickness of 3.0 mm, 2.6 mm, 2.2 mm and 1.8 mm, followed by cutting, followed by drying at 10 to 20 ° C for 24 hours .

The manufacturing method of the present invention is to produce noodles having a high preference degree by using strawberries having excellent sweetness and sweet aroma and having various nutrients and functional ingredients, It is not only capable of contributing to the improvement of profitability of strawberry farmers by solving the problem of price drop, but also providing new foodstuffs that are excellent in preference and nutritional value to group lunches that provide group meal to children, And it has an excellent effect in securing diversity of feeding.

FIG. 1 is a schematic view showing a process for producing strawberry noodles according to an embodiment of the present invention. FIG. 2 is a photograph of a strawberry noodle prepared according to an embodiment of the present invention, wherein A is a noodle B represents noodle prepared by mixing 97% wheat flour and 3% strawberry powder, C represents noodle prepared by mixing a mixture of 94% flour powder and 6% strawberry powder, and D Represents a noodle made of a mixture of 91% flour powder and 9% strawberry powder.

Hereinafter, preferred embodiments of the present invention will be described in detail to explain the present invention. The following examples are intended to illustrate the present invention, but the scope of the present invention is not limited in any way by the following examples, and variations and the like conventionally performed in the art are also included in the scope of the present invention.

The manufacturing method of the present invention is a representative fruit of children's favorite, and is excellent in sweetness and sweet flavor, and has a high preference degree in a group foodservice providing a group meal for children using strawberry containing various nutrients and functional ingredients And to a method for producing strawberry noodles corresponding to new ingredients having excellent nutritional value.

The present invention also relates to strawberry noodles produced by the above-mentioned production method.

In addition to providing novel food ingredients for children's meals of the present invention, the inventors have conducted studies based on various materials in order to overcome the problem that the distribution price is lowered due to over-production of fruit, and as a result, When strawberries, one of the fruits, are used to make faces that are a typical corrosive material favorite for children as substitutes for meals, strawberries with excellent nutritional value are used to solve problems of low nutritional value of existing noodles, The degree of preference in terms of flavor and color can be improved, and it has been confirmed that a superior product can be produced. As a result of further studies, it was confirmed that when the strawberry contains a high sugar content, that is, a large amount of sugar contained in the strawberry, it is difficult to form a dough if it is contained in a certain amount or more. The inventors of the present invention have completed the present invention by confirming that the addition amount of the strawberry powder in the preparation of strawberry noodles having the highest degree of preference in terms of overall preference including the texture is 6% of the total composition weight.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a strawberry noodle manufacturing method.

In the present invention, strawberry noodles means noodles produced by adding strawberry powder to wheat flour which is a main ingredient of noodles.

The method for producing strawberry noodles according to the present invention comprises the steps of: preparing a strawberry powder; Flour powder manufacturing step; A composite powder preparation step; A step of preparing dough for making strawberry noodles; Ripening stage of dough for making strawberry noodles; And a strawberry noodle preparation step.

In the step of preparing the strawberry powder, the washed strawberry may be freeze-dried at -20 ° C, pulverized, and sieved using a sieve of 60 mesh to obtain a powder. In the case of the above-mentioned strawberry powder, it is easy to manufacture the dough when the particles of the strawberry powder are too large in the preparation of the dough by mixing with wheat flour after drying by the freeze drying method in order to minimize the destruction of the nutrients and maintain the taste and aroma In order to control the size of the strawberry powder, sieving is performed using a sieve of 60 mesh to obtain a powder having a size of 60 mesh or less.

The flour powder preparation step may be performed by sieving wheat flour using a sieve of 80 mesh to obtain wheat flour. The wheat flour powder may be a powder having a size of not more than a certain size in the flour, that is, a size of not more than 80 mesh to facilitate the production of the dough.

The composite powder preparation step may be carried out by mixing the wheat flour powder and the strawberry powder. In consideration of the preference and nutritional value of the strawberry noodle finally prepared using the complex powder, the flour powder 94 parts by weight and the above-mentioned strawberry powder (6 parts by weight) are mixed to prepare a composite powder.

The dough for preparing strawberry noodles may be prepared by adding 2 parts by weight of salt, 2 parts by weight of salt, and 45 parts by weight of water, based on 100 parts by weight of the composite powder, to the composite powder, mixing and kneading .

The step of aging the dough for preparing strawberry noodles may be carried out by aging the dough for producing strawberry noodles at 15 to 20 ° C for 20 minutes. Preferably, the dough for producing strawberry noodles is vacuum packaged with polyethylene vinyl, Lt; 0 > C for 20 minutes.

The strawberry noodle manufacturing step may be performed by extruding and cutting the dough for aging strawberry noodles to form a surface. Preferably, the dough for making strawberry noodles is prepared in a size of 3.0 mm, 2.6 mm, 2.2 mm and 1.8 mm Followed by drying at 10 to 20 占 폚 for 24 hours.

The present invention may also be a strawberry noodle according to the above-mentioned production method.

Since the strawberry noodles contain a large amount of nutrients and functional ingredients contained in strawberries, they are not only excellent in nutrition, but also are improved in taste and color by the addition of natural ingredients to strawberries, so that the conventional artificial sweeteners Unlike the artificial fragrance, it is environmentally friendly, safe, and has excellent nutritional value and good taste.

Example : Confirm quality according to strawberry noodle manufacturing conditions

Manufacturing example . Manufacture of strawberry noodles

The strawberry powder used in this study was prepared by lyophilizing the domestic strawberry purchased in the market at -20 ° C for 24 hours, pulverizing it using a pulverizer, and sieving the pulverized product using a sieve of 60 mesh to obtain a powder Respectively.

The flour used in the present study was obtained by purchasing commercial grade 1 gravitational powder (CJ Corp.), sieving with an 80 mesh sieve, and passing the powder.

The salt used in this study was purified salt (salt of one week) with a purity of 99% or more.

Strawberry noodles were prepared by adding the wheat flour and the strawberry powder at the content ratios shown in Table 1 below and mixing to prepare a composite powder. 2 wt% salt and 45 wt% water were added based on 100 wt% After mixing, the mixture was kneaded for 20 minutes using a kneader (5KSS, KitchenAid Inc., USA). The resulting dough was vacuum packed in a polyethylene bag and aged at room temperature (15 to 20 ° C) for 20 minutes. Using a domestic noodle maker (Betel Industries, Korea) , 2.2 and 1.8 mm, sheeting to form a face zone, finally cutting the raw surface to a length of 25 cm, and then cutting it in a sunny, windy cool place (10 to 20 ° C) And dried with time to prepare noodles.

ingredient Sample (SAMPLE) Control (control) SP 3% SP 6% SP 9% Flour Powder 100 97 94 91 Strawberry powder 0 3 6 9 Salt 2 2 2 2 Water 45 45 45 45

Experimental Example . Evaluation of strawberry noodles according to the amount of strawberry powder added

The results of this study were analyzed by SPSS program (SPSS 23.0, SPSS Institute, USA) to determine the likelihood and texture of strawberry noodles, and the mean and standard deviation were calculated. ANOVA and Duncan ' Statistical significance was verified by Duncan's multiple range test.

First, the texture of strawberry noodles was measured using a Rheometer (Sun compact 100, Sun Scientific, Japan). The measurement conditions of the instrument were set to the option TPA (texture profile analysis), pre-test speed 5.0 mm / sec, test speed 0.5 mm / sec, post-test speed 10.0 mm / sec, strain 75.0%. 10 g of each of the four dried noodles prepared in the above Preparation Example was boiled in boiling water for 5 minutes, cooled in cold water for 1 minute, and then drained in a sieve for 2 minutes. Each of the noodle strips, from which the water had been removed, was placed on a platform, and the average value was determined by repeating the measurement ten times using a circular probe plunger having a diameter of 20 mm. The springiness, cohesiveness, and chewiness of TPA were measured from the force distance curve obtained when the sample was squeezed. The results are shown in Table 2.

sample Elasticity (g) Cohesiveness (%) Chewiness (g) Control group 100.42 + - 4.19 89.76 + - 2.42 340.03 + - 26.51 SP 3% 99.98 + - 3.62 89.87 + - 3.40 239.75 ± 13.76 SP 6% 99.32 + - 4.96 89.83 + - 4.34 203.74 ± 17.02 SP 9% 97.60 ± 3.34 92.17 ± 3.97 173.08 ± 12.96

As shown in Table 2, the elasticity of the strawberry noodles was the highest at 100.42 ± 4.19% in the control group, but it was found that there was no significant difference between the control group and the strawberry noodles containing the strawberry powder. In the case of cohesiveness, SP 9% with 9% (w / w) strawberry powder was the highest as 92.17 ± 3.97%, but it was not significantly different from strawberry noodle added with the control and strawberry powder. On the other hand, the chewiness was the highest in the control group and gradually decreased as the amount of the strawberry powder was increased and decreased significantly (p <0.05). From the above results, it was confirmed that the addition of the strawberry powder did not greatly affect the texture.

Therefore, the higher the content of strawberry powder in nutritional value and texture, the better the sensory evaluation.

First of all, the sensory test of strawberry noodles was conducted by 20 students who had experience of sensory evaluation in food and nutrition department of Mokpo University. After thoroughly explained and trained to recognize each item before sensory test, Sensory tests were performed from 3:00 pm to 4:00 pm to avoid the noon time.

Before starting the sensory test, the noodles for sensory evaluation were boiled in 500 mL of boiling water for 10 minutes, boiled for 1 minute, cooled in water for 1 minute, and sieved for 2 minutes. And then they were put in a porcelain bowl for sensory evaluation and were provided at the same time. The content of the evaluation was appearance, flavor, taste, texture, and overall preference, and was indicated by a 7-point scoring method.

sample Exterior incense flavor Texture Overall likelihood Control group 5.04 ± 1.21 3.84 ± 1.13 4.12 ± 1.59 4.72 ± 1.45 4.28 ± 1.46 SP 3% 3.84 ± 1.41 4.12 ± 1.27 4.32 ± 1.28 4.20 ± 1.26 4.32 ± 1.60 SP 6% 4.40 ± 1.12 4.32 ± 1.31 4.65 ± 1.25 4.56 ± 1.29 5.00 ± 1.32 SP 9% 5.08 ± 1.19 4.44 ± 1.23 2.96 ± 1.65 4.00 ± 1.41 3.84 ± 1.65

As shown in Table 3, in the case of the overall preference, noodles containing 6% of strawberry powder had the highest value of 5.00 ± 1.32, while noodles containing 9% of strawberry powder had the lowest value of 3.84 ± 1.65, Was not observed in the control group. Therefore, in the case of adding 6% of the strawberry powder, it was confirmed that the addition amount of the strawberry powder was a significant value in terms of the aspect. Particularly, in case of taste, when 9% of strawberry powder is added, there is a problem that the sweetness is too strong and the texture or texture is low. When 3% strawberry powder is added, the degree of improvement in taste and aroma is weak, In view of the fact that the noodles for children are prepared considering the color, taste and the like preferred by the children through the addition of the strawberry powder, 6% of the strawberry powder is added Was evaluated as appropriate.

Claims

Drying the washed strawberries at -20 ° C., pulverizing them, sieving them using a sieve of 60 mesh to obtain a powder, and then producing a strawberry powder;
Preparing flour powder by sieving wheat flour with a sieve of 80 mesh to obtain wheat flour powder;
94 parts by weight of the flour powder and 6 parts by weight of the strawberry powder are mixed to prepare a composite powder;
Preparing a dough for producing strawberry noodles by adding 2 parts by weight of salt and water to 100 parts by weight of the complex component, mixing and kneading to prepare a dough for producing strawberry noodles;
Aging the dough for producing strawberry noodles at a temperature of 15 to 20 占 폚 for 20 minutes; And
The strawberry noodle manufacturing step for molding the surface by extruding and cutting the aged dough for producing strawberry noodle
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The method according to claim 1,
Wherein the step of aging the dough for preparing strawberry noodles is performed by vacuum packing the dough for producing strawberry noodles into polyethylene vinyl and then aging at 15 to 20 ° C for 20 minutes;
The strawberry noodle production step is characterized in that the dough for making strawberry noodles is sequentially extruded at a thickness of 3.0 mm, 2.6 mm, 2.2 mm and 1.8 mm, followed by cutting, followed by drying at 10 to 20 ° C for 24 hours To
How to make strawberry noodles.

A strawberry noodle produced by the method of claim 1.