KR20180039467A - Gluten-free Noodlecomposition made by using multiple pressing out method - Google Patents

Abstract

The present invention relates to a gluten-free noodle composition using a multistage pressing method, and more particularly, to gluten-free noodles manufactured by multistage-pressing a dough comprising: 40.00-45.00 wt% of wheat flour; 15.00-25.00 wt% of modified starch; 5.00-10.00 wt% of potato starch; 0.20-0.50 wt% of polyglycitol; 0.10-0.50 wt% of transglutaminase; and 10.00-40.00 wt% of lactic acid bacteria culture supernatant, and a method for manufacturing the same. The gluten-free noodles according to the present invention are noodles containing a small amount of gluten but have increased hardness, cohesiveness and chewiness through pressing.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a gluten-free noodle composition made by using multiple pressing out method,

The present invention relates to a gluten-free surface composition using a multi-stage extrusion method.

Gluten is a protein complex found in triticeae tribe grains, including wheat, barley and rye. Gluten proteins (gliadins and similar pro-amines and glutenines) represent a major environmental factor that induces celiac disease and other related diseases. These proteins contain proline and glutamine rich peptide sequences that are more resistant to digestive enzymes than other proteins in the diet and can therefore remain in the intestinal lumen. In individuals who are genetically susceptible to disease, such peptides include both congenital and adaptive immune systems and are broadly divided into intestinal mucosa chronic inflammation, intracapillary lymphocyte hyperplasia, crypt hyperplasia, Celiac disease is an allergic disease that occurs in the small intestine, which is characterized by the susceptibility to gluten, which inhibits absorption of nutrients in the intestines. Celiac disease is known to be inherited, is an autoimmune disease and can occur at any age. It usually appears as a start of ingestion of gluten from a 2-week-old infant to a 1-year-old child, and rarely appears first after becoming an adult. Therefore, in recent years, there has been an increasing demand for gluten-free foods, and there is a growing awareness that gluten-free foods are health foods and premium foods.

However, when gluten is not present at all, it is difficult to form a network when flour is used to make cotton, so it is impossible to make a dough because it does not form a proper dough, so it may be added with a substance that replaces the role of gluten. To replace the role of gluten.

Transglutaminase (TGase, EC 2.3.2.1.3) is an enzyme that crosslinks proteins and is widely distributed in animals, plants, microorganisms, and the like. When these transglutaminases act on proteins or peptides, they can form cross-linking between glutamine and lysine by acyl exchange, cross-linking, and deamination reactions

The present inventors have found that when a gluten-free flour is used to make a surface of a lactic acid bacterium, transglutaminase is added to supplement the physical properties of the gluten, and when a multi-stage extrusion method is applied, And completed the present invention.

Korean Patent Application No. 10-2015-7015081 describes a microencapsulated bacterial strain for the degradation of gluten into a sour dough and a method for producing the sour dough, wherein a lactic acid bacteria (LAB) complex mixture (At least six kinds) are used. Korean Patent Application No. 10-2008-7011446 describes a milk gluten free blue gluten product for a person affected by Celiac disease. Here, a method using Penicillium lucoportion is known. Korean Patent Application No. 10-2007-7021205 describes a mixture of six or more lactic acid bacteria and / or bifidobacteria species in the manufacture of sourdough, wherein the mixture of Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium Lactobacillus plantarum, L. gonorrhoeae, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckis sp. Zvaguliculis. Korean Patent Application No. 10-2003-0027215 describes a method for producing bread using the frozen dough for baking and the frozen dough. Here, in addition to the conventional yeast for freezing, a combination of lactic acid bacteria (L. plantarum, L. brevis) The fermentation system of frozen dough was induced as a strain to improve the sensuality and improve the physical properties of dough with maltogenic amylase (glucose oxidase) and emulsifier (sodium stearoyl-2-lactylate) And for producers a description is given of a frozen dough for baking which improves the efficiency of the production time and saves labor and costs, and a method for manufacturing bread using this frozen dough. Korean Patent Application No. 10-2014-0175882 discloses a gluten-free food composition, a gluten-free food prepared from the food composition, and a method for manufacturing the food. In the invention, gluten-free flour is used, The cellulosic ether compound, when hydrated, forms a network structure similar to gluten and can capture the gas generated by the yeast in the fermentation and baking process, and the gluten-free And also improves the moisture retention of the food composition and the dough thereof. Korean Patent Application No. 10-2010-7016396 describes a composition for improving the health of an individual having a disease associated with gluten ingestion. In order to reduce the adverse effect on gluten, treatment and prevention of celiac disease and related diseases Lt; RTI ID = 0.0 > Bifidobacterium < / RTI > genus as probiotics or pharmaceutical preparations.

It is an object of the present invention to provide a gluten free surface containing lactic acid bacteria and transglutaminase using a multi-stage extrusion method.

It is an object of the present invention to provide a method for producing a gluten free surface comprising lactic acid bacteria and transglutaminase using a multi-stage extrusion method.

To achieve the above object, the present invention provides a method for producing a starch, comprising: 40.00 to 45.00% by weight of wheat flour, 15.00 to 25.00% by weight of modified starch, 5.00 to 10.00% by weight of potato starch, 0.20 to 0.50% by weight of polyglycitol, 0.10 to 0.50% % Of lactic acid bacteria culture supernatant, 10.00 to 40.00 wt% of culture supernatant of lactic acid bacteria.

The term " gluten-free surface " in the present invention means a surface prepared by processing a gluten-containing material used for conventional surface preparation to reduce gluten. Here, " free " But rather the amount of gluten contained in the raw material is lower than the amount of gluten contained in the raw material.

When the concentration of the transglutaminase is less than 0.10 wt%, it is difficult to form the surface layer, and when the concentration exceeds 0.50 wt%, the elasticity is deteriorated.

Preferably, the concentration of the transglutaminase is 0.30 to 0.40% by weight, and most preferably 0.35 to 0.37% by weight.

For example, Lactobacillus plantarum ATCC 8014 described in Patent Application 10-2015-7015081, Lactobacillus plantarum ATCC 8014, system ATCC 27652 (Lactobacillus sanfranciscensis ATCC27652), and Lactobacillus brevis ATCC 14869 (Lactobacillus brevis ATCC 14869), but can be used, without being limited thereto.

A variety of media can be used for the cultivation of the lactic acid bacteria. It is preferable to use a culture medium which does not adversely affect the taste and flavor of the cotton. MRS medium can be used preferably.

The culture time of the lactic acid bacteria may vary depending on the composition of the culture medium, but may be selected from the time when the gluten degradation activity is highest. In general, the culture time of the lactic acid bacteria may be in the range of 12 to 48 hours.

The culture supernatant of the lactic acid bacteria can be used after obtaining the supernatant after centrifugation by selecting the incubation time when the gluten activity by the above-mentioned lactic acid bacteria is the best.

When the amount of the culture supernatant of lactic acid bacteria is less than 10.00% by weight, the degradation of gluten due to the lactic acid bacteria culture is small and the decrease of gluten is small. When the amount is more than 40.00% by weight, the taste and flavor of the cotton Preferably, the lactic acid bacteria culture supernatant can be used in an amount of 20.00 to 30.00% by weight, and most preferably 26.00 to 28.00% by weight.

In a second embodiment of the present invention, there is provided a method for producing a starch, comprising the steps of: 40.00 to 45.00% by weight of wheat flour, 15.00 to 25.00% by weight of modified starch, 5.00 to 10.00% by weight of potato starch, 0.20 to 0.50% by weight of polyglycitol, 0.10 to 0.50% %, A lactic acid bacteria culture supernatant 10.00 to 40.00 wt%; and

And extruding the dough.

The surface and the method of manufacturing the same according to the present invention can provide a surface with increased hardness, cohesiveness and chewiness through extrusion although a small amount of gluten is contained in the surface.

The surface according to the present invention is reduced in the amount of gluten compared with the conventional surface, thereby reducing the risk of diseases caused by gluten. The surface according to the present invention has a hardness, cohesiveness and chewiness due to decrease in gluten, It has a similar physical property, so it has the same flavor and shape as the conventional face while reducing gluten.

FIG. 1 shows fermented noodles of lactic acid bacteria prepared by the rolling method.
Fig. 2 shows lactic acid fermented noodles produced by the extrusion method.

< Comparative Example 1> lactic acid bacteria  Fabrication of cotton using fermented dough

The lactic acid bacteria were supplied from Korea Research Institute of Bioscience and Biotechnology with Herring Egg 1, Herring Egg 12, Herring Egg 25, Octopus 25, BS40 Squid, and Squid 25. The blending ratio of the components is shown in Table 1.

Control group, Herring roe 1, Herring roe 12, Herring roe 25 Lactobacillus was added and the end of the udon noodles was added and the noodles were loosened until they were cut twice. The control noodles were the longest growing, followed by herring roe 25, herring roe 12 and herring roe 1. It can be judged that the longer the gluten content, the longer the increase. The gluten content is shown in Table 3.

When the rate of degradation of gluten is high, gluten is decomposed and it is difficult to form a surface layer.

< Example 1> lactic acid bacteria  On fermented dough Transglutaminase  Added Rear face  Produce

Table 4 shows the addition of additives such as thickener, gum, and saccharide to check the properties of the noodles. Table 4 shows the addition of lactic acid bacteria 28.68%, transglutaminase 0.36%, chiraginan 0.36%, guar gum 0.36%, and the gluten breakdown in the dough removed from the polyglycitol control.

Comparing lactic acid fermentation blend with polyglycitol - free blend of sugars, gluten was slightly degraded in blend containing polyglycitol. On the other hand, when carrageenan and guar gum were added, the degradation rate was measured to be as low as 10%.

In addition, the addition of transglutaminase resulted in a slight increase in the degradation rate of gluten compared to the control.

Table 5 shows that the addition of lactic acid bacteria, 0.36% transglutamenase, 0.36% chlaguanan and 0.36% guar gum, in addition to the components of the control, and the measurement of physical properties in dough removed from polyglycitol control Lt; / RTI &gt;

Hardness (%) was the lowest value in the experimental group with guar gum, although the difference was not significant in all experimental groups. On the other hand, Cohesiveness showed very slight difference, and there was no significant difference in the degree of Kosi in each experiment.

The chewiness (mJ) showed the lowest value in the experimental group added with carrageenan and the highest value in the experimental group added with guar gum. However, the addition of guar gum decreased the degradation rate of gluten and was not suitable as an additive for gluten reduced surface.

On the other hand, the product added with transglutaminase exhibited an approximate value as the control, and the surface area was not cut off during the production of the cotton.

< Example  2> In multi-stage extrusion  Cotton fabrication by

The composition ratio of the dough for the multi-stage extrusion method is shown in Table 6.

The control, without transglutaminase and lactic acid supernatant, and the surface of the present invention were examined for hardness, cohesiveness and chewiness after the surface was prepared by rolling or extrusion, and the results are shown in Table 7 .

As a result, the hardness (%) showed a small value and the hardness (%) of the extruded surface was the lowest. Also, cohesive values showed the highest values on the extruded surface and the lowest values on the rolled surface. This indicates that the extruded surface is the most sticky. The chewiness was also the highest value on the extruded surface, indicating that the cut was less. When the above results are combined, the extruded surface shows the best result.

Claims (6)

The present invention relates to a method for producing a lactic acid bacterium which comprises 40.00 to 45.00 wt% of wheat flour, 15.00 to 25.00 wt% of modified starch, 5.00 to 10.00 wt% of potato starch, 0.20 to 0.50 wt% of polyglycitol, 0.10 to 0.50 wt% of transglutaminase, A gluten - free surface prepared by multi - stage extrusion of dough containing% by weight. The gluten-free surface according to claim 1, wherein the concentration of the transglutaminase is 0.10 wt% to 0.50 wt%. The gluten-free surface according to claim 1, wherein the amount of the culture supernatant of the lactic acid bacteria is 10.00 to 40.00% by weight. The present invention relates to a method for producing a lactic acid bacterium which comprises 40.00 to 45.00 wt% of wheat flour, 15.00 to 25.00 wt% of modified starch, 5.00 to 10.00 wt% of potato starch, 0.20 to 0.50 wt% of polyglycitol, 0.10 to 0.50 wt% of transglutaminase, Preparing a dough comprising the% by weight of the dough; and
And extruding the dough in a multi-step. [4] The method of claim 3, wherein the concentration of the transglutaminase is 0.10 wt% to 0.50 wt%. [Claim 5] The method according to claim 3, wherein the amount of the lactic acid bacteria culture supernatant is 10.00 to 40.00 wt%.

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