KR20200073575A - A method for producing noodles using wheat bran and A noodle produced by the same - Google Patents

Abstract

The present invention relates to a noodle manufacturing method including a pretreatment step of extruding bran, and a noodle manufactured by the method. When using the noodle manufacturing method of the present invention, noodles with increased water-soluble dietary fiber content and improved physical properties can be manufactured. According to the present invention, it is possible to improve the texture of the existing whole wheat noodles and also increase antioxidant effects since noodles with an increased phenolic acid content can be obtained, thereby contributing to the improvement of the quality of whole wheat foods.

Description

A method for producing noodles using wheat bran and A noodle produced by the same}

The present invention relates to a method for producing noodles comprising a pre-treatment step of extruding wheat bran and noodles prepared by the method.

As the social and personal demands for food for obesity and health function increase, interest in whole grains increases. However, among the various limitations on whole wheat products, the preference is low due to the rough texture.

In the rough structure of wheat, the outer shell, endosperm, and embryo, the outer shell, or bran, the shell, produces the endosperm part of the wheat flour during the milling process, and the produced wheat shell (Bran) has about 40-50% dietary fiber. Containing high dietary fiber material, but bran distributed in Korea is not used as food due to its characteristic odor, deterioration of texture, deterioration of dough properties, microbial growth, etc., and is mostly consumed for feed.

Dietary fiber contained in a large amount of wheat bran is defined as "residues of plant cells that are not hydrolyzed by human digestive enzymes." Main components include cellulose, hemicellulose, pectin, and radish. There are polysaccharides such as silase and gum, and non-saccharides such as lignin.

Dietary fiber is a food that is effective in resolving obesity because it has little calories and is excreted with fat. Recently, due to the overflow of instant foods, the consumption of dietary fiber is significantly reduced, constipation increases, and the incidence of intestinal decay causes toxic substances to be generated, leading to increased incidence of colorectal cancer. It is effective in preventing various diarrhea, enteritis, and constipation by helping to create various beneficial substances, and greatly reducing the risk of various adult diseases such as diabetes, heart disease, and colon cancer.

When continuously eating wheat bran containing these dietary fibers in high concentrations (30-50%), the bowel movements are smoothly performed, and rapid and gentle bowel movements are possible, thereby helping to remove many toxins remaining in the intestine. , Can help a lot in the treatment of habitual constipation and the prevention of adult diseases

In this study, the wheat bran was physicochemically treated to produce noodles that are commonly eaten by Koreans among whole wheat products, and the present invention was completed by confirming that the texture is improved compared to the existing whole wheat noodles.

One object of the present invention relates to a method of making noodles comprising a pre-treatment step of extruding wheat bran.

Another object of the present invention is to provide noodles prepared by the above method.

Specifically, it is as follows. Meanwhile, each description and embodiment disclosed in the present invention can be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in the present invention fall within the scope of the present invention. In addition, the scope of the present invention is not limited by the specific descriptions described below.

In the present invention, it was confirmed that the texture and physical properties of the noodles are improved by a method of preparing noodles, which includes a pre-treatment step of extruding wheat bran, and the present invention is based on this.

Hereinafter, the configuration of the present invention will be described in detail.

In order to achieve the above object, one aspect of the present invention is a method for preparing noodles,

A pre-treatment step of extruding wheat bran; It provides a method for producing noodles comprising mixing the extruded wheat bran and flour to prepare whole wheat flour; and adding water to the whole wheat flour and kneading.

"Bran (bran, wheat bran)" in the present invention is a kind of slant left over by crushing wheat and sifting through wheat, also referred to as malt, malt, and wheat, but is not limited thereto. Wheat bran is usually the remainder of separating flour and embryos from flour mill, but is not limited to the form of flour. The structure of wheat bran has a small amount of endosperm and embryo, and consists of wheat seed coat, nuclear epidermis, and aleurone layer, and the main components are moisture, fat, protein, ash, and carbohydrate. However, it is not limited thereto.

"Pretreatment" in the present invention is autoclave (Autoclave), hydration (Prehydrate), roast (Roast), extrusion (Extrusion), puffing (Puff), jet-cook (Jet-cook), high temperature and high pressure cooking (High temperature and high pressure cooking), grinding, drying, extraction, etc. means a method that can be processed by a conventional processing method of food composition, but is not limited thereto, specifically, autoclave, hydration, roast, extrusion, swelling, jet cook, A method of high temperature and high pressure cooking can be used, and more specifically, an extrusion method can be used.

The term "extrusion" in the present invention means a process of pushing through a mold or a narrow hole, and the extrusion method is not particularly limited, but is preferably performed using an extruder or an extrusion molding machine.

At this time, the operating conditions of the extruder can vary the moisture content, temperature, and screw speed depending on the size, quality, condition, etc. of the bran.

In one embodiment of the present invention, the operating conditions of the extruder, after adding moisture to contain 20 to 30% moisture based on the weight of the wheat bran, the barrel temperature 60 ~ 120 ℃, screw rotation speed 200 to 300RPM to be operated Can.

In the case of wheat bran pretreated by the extrusion, it was confirmed that the water-soluble dietary fiber content was increased (Table 8). The water-soluble dietary fiber is soft and sticky when combined with water, so it can help to soften the physical properties and improve the rough texture of bran when making noodles containing it.

In addition, since water-soluble dietary fiber prevents cholesterol and sugar from being combined and absorbed into the blood, it may help to control blood cholesterol and blood sugar levels.

In the case of wheat bran pretreated by the extrusion, it was confirmed that the content of phenolic acid was also increased (Table 8). Therefore, when using the extruded wheat bran, whole wheat foods having an increased antioxidant effect of phenolic acid can be prepared.

The step of pre-treating the bran by extruding may further include crushing, cutting, and hydrating the bran.

The step of hydrating the bran is to supply moisture to the bran, and the method of supplying moisture is not particularly limited. In one embodiment of the present invention, the hydration step may be performed using an autoclave.

In one embodiment of the present invention, the operating conditions of the autoclave are mixed with distilled water in wheat bran, hydrated to 60 to 80%, and stored at 0 to 10°C for 10 to 20 hours to equilibrate moisture, and then to 120 to 150 It can be operated under sterilization conditions at ℃. The above conditions can be preferably operated under conditions of sterilization at 135° C. after storage at 4° C. for 12 hours.

In one embodiment of the present invention, the step of hydrating the bran may be characterized in that the bran is hydrated to 70 to 80% moisture. More preferably, it can be characterized as hydrating at 75%.

When the dough was hydrated after the bran was hydrated, it was confirmed that the moisture content was greater than the case where it was not hydrated (Table 4), and it was confirmed that the dough was made uniform by removing the bran mass (Table 4). 5).

The term "wheat flour" in the present invention is a grain flour made by grinding grains of wheat and contains a high proportion of starch composed of polysaccharide carbohydrates. The flour may include, but is not limited to, strong powder, gravity powder, powdered powder, oil powder, whole powder powder, seroni flour, powdered powder, and the like.

The term "whole wheat flour" in the present invention refers to a food composition that includes wheat flour and wheat bran and can be used as a main material such as bread and snacks (sweets) or noodles, which are usually made of wheat as a main raw material, but is not limited thereto.

In the whole wheat flour production step, it may be prepared by mixing pre-treated wheat bran and wheat flour, and may additionally contain known food additives, additives, and natural seasonings.

Examples include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid, and the like. In addition, it may include minerals such as calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), and copper (Cu). In addition, amino acids such as lysine, tryptophan, cysteine, and valine may be included. Also, preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), fungicides (bleached and highly bleached, sodium hypochlorite, etc.), antioxidants (butylhydroxyanisole (BHA), butylhydroxytoluene ( BHT), etc., colorants (such as tar pigment), colorants (sodium nitrite, sodium nitrite, etc.), bleach (sodium sulfite), seasonings (such as MSG sodium glutamate), sweeteners (dulcine, cyclate, saccharin, sodium, etc.) , Food additives such as flavoring agents (vanillin, lactones, etc.), expanding agents (alum, D-potassium hydrogenate, etc.), strengthening agents, emulsifying agents, thickeners (foaming agents), coating agents, gum herbicides, foam inhibitors, solvents, improvers, etc. ) May be added, and is not particularly limited thereto.

In one embodiment of the present invention, the whole wheat flour production step can be produced in a ratio of 10 to 20% moisture content: wheat bran = 80 to 90: 10 to 20, preferably, flour adjusted to 14% moisture content : Wheat bran = 85: 15, but is not limited thereto.

The "dough" in the present invention means a recipe or a mixture made by the above-mentioned recipe by winning by adding moisture to the powder.

The dough may additionally include auxiliary ingredients such as salt, sugar, and oil in addition to the above ingredients, and their content can be easily determined by those skilled in the art according to the type and content of wheat bran and wheat flour.

In one embodiment of the present invention, the dough may include an aqueous sodium chloride solution containing 2.06 g of NaCl per 100 g of whole wheat flour, but is not limited thereto.

In the kneading step, water may be added to the whole wheat flour so that the water absorption amount is 39 to 41%, but is not limited thereto. The dough prepared by this was confirmed to have a low loss rate when cooking noodles and a high moisture content (Table 2).

In addition, the larger the water absorption, the thinner the thickness of the cotton, the lower the brightness, the yellowish color, the elasticity and cohesiveness increase. When the water absorption is 39 to 41%, it has been found that it has the thickness of general wheat noodles and the physical properties are improved. Table 3.

The dough of the present invention can be molded into a certain shape and then baked, fried, or steamed to produce bread, snacks (sweets), rice cakes, noodles, and the like. In the embodiment of the present invention, the noodles prepared using the dough are described, but are not limited thereto. Breads and snacks (sweets) include, but are not limited to, conventional breads and confectionery, such as castella, muffins, croissants, baquettes, donuts, cakes, pastries, biscuits, biscuits, anpans, and manchus. In addition, noodles include, but are not limited to, ramen, noodles, sujebi, jajangmyeon, kalguksu, udon, cold noodle, beef noodle, and noodles.

In order to achieve the above object, another aspect of the present invention provides noodles prepared by the method for preparing noodles.

Noodles prepared by the method of preparing noodles containing the pre-treated wheat bran by extruding may have improved adhesion and texture.

In the case of the noodles, compared to the control group which was not pre-treated, the texture and adhesiveness increased, and when compared with the pre-treatment by other pre-treatment methods (autoclave, roast, jet cook, puffing), the adhesive and chewability (texture) decreased. It was confirmed that the texture and adhesiveness increased, and it was found that the physical properties were improved (Table 9).

In addition, it was confirmed that the quality was improved because the hardness was rather high even if the thickness of the cotton was reduced than in the case of including the jet cook or puffed wheat bran (Table 10).

In addition, the noodles prepared by the method of preparing the noodles including the wheat bran pre-treated by extrusion may have an increased water-soluble dietary fiber content.

In the case of the wheat bran pre-treated by extrusion, it was confirmed that the water-soluble dietary fiber content increased compared to the wheat bran not pre-treated (Table 8). It was found that as the water-soluble dietary fiber content increased, the water absorption amount increased, thereby softening the physical properties and improving the texture.

In addition, the water-soluble dietary fiber can help intestinal movement because it is present in a sticky state like a gel in combination with water in the digestive process in the body.

In addition, the noodles prepared by the method of producing noodles containing the wheat bran pre-treated by extrusion may have an increased phenolic acid content.

In the case of the wheat bran pretreated by extrusion, it was confirmed that the water soluble phenolic acid content was increased compared to the wheat bran by untreated wheat bran or other pretreatment methods (autoclave, roast, jet cook, puffing) (Table 8). When the phenolic acid content is increased, the antioxidant effect by this can also be increased, so that noodles with improved quality can be prepared.

In the case of using the noodle production method of the present invention, it is possible to produce noodles with increased water-soluble dietary fiber content and improved physical properties, thereby improving the texture of existing whole wheat noodles, as well as obtaining noodles with increased phenolic acid content. Therefore, the antioxidant effect can also be increased, contributing to improving the quality of whole wheat foods.

1 is a result showing the whole wheat flour dough according to the water absorption.
2 is a result of observing the surface of the bran according to the pre-treatment method.
3 is a result of observing the pre-treated wheat bran by SEM.
4 shows whole wheat flour including pre-treated wheat bran and noodles prepared thereby.
5 shows a method of manufacturing whole wheat flour dough.
6 shows a method of manufacturing whole wheat flour dough.
Figure 7 shows the dough state according to the number of times of dough dough dough. This is the result of dosing 10 times for A and 2 times for B.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited by the following examples.

Example 1. Determination of the proper amount of water absorption for the production of whole wheat noodles and determination of the proper hydration amount of wheat bran

Wheat bran and wheat flour were prepared to determine the proper water absorption for the production of whole wheat noodles to prepare whole wheat flour. The bran and wheat flour were used domestically available products. The composition of the flour consisted of 8.8% protein, 35 mL sediment (SDSS volume), and 72% wheat yield.

The production of whole wheat flour (WWF mixing ratio) flour: wheat bran = 85:15*14% m.b. It was prepared by the conditions of.

To determine the water absorption of wheat bran, a water activity meter was used to measure the water activity (a _w ) value according to the water absorption of wheat flour and wheat bran, and the results are shown in Table 1.

Water activity in food affects the reproduction and growth of microorganisms, enzymatic action, and various chemical reactions, so the effect on food quality is so great that water activity (moisture activity) is searched for the optimal amount of water for hydration of wheat bran. ) Was measured. At this time, the equilibrium relative humidity (ERH) is substantially the same as the definition of water activity, and the value of the equilibrium relative humidity is 100 times the water activity of the food in equilibrium with the relative humidity.

In the case of untreated wheat bran, the tissue was rough and it took considerable time to absorb moisture. Therefore, it was judged that the production and quality of whole wheat noodles could be improved by using hydrated rice bran that had been sufficiently absorbed to absorb moisture. The proper amount of water for hydration of wheat bran is important in order not to affect the quality of whole wheat noodles with an improper amount of water due to the movement of moisture from the flour when mixing the hydrated wheat bran and flour, or the movement of moisture from wheat bran to wheat flour. Do. Therefore, it is judged that the moisture movement will not be achieved because the relative humidity is the same when the water activity value indicating the same water activity value as 34-35% (35% in this study) reported in the literature and actual experiments is set as the proper amount of water in the flour noodles. Then, the optimum hydration conditions of wheat bran were searched in accordance with the 35% condition, which is the optimum moisture absorption condition of the existing flour noodles.

Water activity was measured by measuring 13.60% moisture in wheat flour, 8.60% moisture in wheat bran and determining it as a 14% moisture base, and wheat bran was quantified at a rate of 15% out of 100%, and hydrated. After the bran hydration treatment, the mixture was mixed with a pin mixer at 100 rpm for 4 minutes, stored at 4° C. for 12 minutes, maintained at 21-22° C. for a few minutes with a water activity meter, and then measured for water activity at a predetermined temperature. Flour was measured by water activity meter by adding 35% water.

As shown in Table 1, as a result of exploring the amount of wheat bran that corresponds to the water activity of 35% wheat flour, it was 75%, and the total amount of wheat noodle mixed with 85% wheat flour and 15% wheat bran was 41% (wheat flour 29.75mL, wheat bran 11.25 mL=41 mL), which is similar to the proper amount of water in whole wheat noodles.

sample water absorption(%) a _w wheat flour 35.0 0.959 bran 55.0 0.942 bran 61.7 0.951 bran 68.0 0.957 bran 75.0 0.959 bran 81.7 0.964

Whole wheat noodles were prepared by the appropriate moisture absorption of the wheat bran determined above. The whole wheat noodle was added with sodium chloride aqueous solution (NaCl 2.06g/100g flour) to 100g of whole wheat flour in the same manner as the conventional raw noodle production method, mixed at 102 rpm for 4 minutes, and then formed and compounded twice with a thickness of 2.5mm. The dough sheet was aged for 1 hour. After that, the thickness was reduced and seated to 2 mm, 1.5 mm, and 1 mm. After that, after cutting and cutting the noodles to the desired width and length, 20 g of noodles were cooked in boiling water for 15 minutes.

The prepared whole wheat noodle was prepared by mixing wheat flour with hydrated wheat flour and then making it into whole wheat flour, resulting in a problem that the quality of the cotton was not homogeneous due to the formation of wheat bran mass during the formation of the noodles. Methods for producing whole wheat noodles including processing steps for improving this were explored as in Examples 2 and 3.

Example 2. Preparation and characteristics of whole wheat noodles using hydrated bran

In order to improve the quality of whole wheat noodles, the characteristics of each whole wheat noodle dough by water absorption were checked to determine the optimum water absorption. In addition, it was confirmed how to increase the quality of whole wheat noodle by checking the characteristics of the wheat bran hydration and the number of dough of whole wheat flour dough.

Example 2-1. Confirmation of characteristics of water whole wheat noodle dough for water absorption by water absorption

For the production of whole wheat noodles, the bran was pre-hydrated in a cold room for 12 hours with a water absorption of 75%. Thereafter, whole wheat flour was prepared by mixing flour adjusted to a water content of 14% and the hydrated wheat bran in a ratio of flour: wheat bran = 85:15.

Sodium chloride aqueous solution (NaCl 2.06 g/100 g flour) was added to 100 g of whole wheat flour, water was added to each of the water absorption amounts of 38, 39, 40, 41, and 42%, and then kneaded in a fin mixer for 4 minutes. The whole wheat flour noodle dough for each water absorption is shown in FIG. 1.

As can be seen in FIG. 1, the whole wheat flour noodle dough was so dry that the water absorption was 38%, so that a cotton cloth was not formed, and in 40%, the dough was formed with a small size of crumbs. It was seen, and in 42% of cases, the dough was in a state where a large amount of dough was formed. As a result of this, it was confirmed that the larger the water absorption, the larger the size of the dough crumbs.

After preparing whole wheat noodle with the whole wheat flour dough, cooking loss, water content, and mass increase were measured according to the water absorption of the whole wheat noodle, and the results are shown in Table 2. It was shown in.

In addition, hardness, springiness, and cohesiveness were measured by the thickness, lightness/redness/yellowness, and cooking surface properties of whole wheat noodles according to the amount of water absorption. It is shown in 3. In the case of the water absorption of 38%, the noodles were excluded from the results because the noodles were too dry to form noodles.

water absorption(%) cooking loss(%) water content(%) mass increase(%) 39 10.38 30.2 83.03 40 8.73 33.44 79.78 41 9.84 32.07 82.07 42 9.68 33.78 83.76

As can be seen from 2, the cooking loss rate was the lowest when the water absorption was 40% and the highest when the water absorption was 39%. In addition, except for 41%, the moisture content increased as the water absorption increased. In addition, in the case of 40% and 42%, there was no significant difference in moisture content. As a result, it was found that the cooking loss rate was low at 40% water absorption, and the water content was high. The increase rate of cooking was the highest in 42% and the lowest in 40%.

Table 3 shows the thickness, color (L:lightness/a:redness/b:yellowness), and cooking surface properties of the whole wheat noodles according to the amount of water absorption. Hardness, springness, cohesiveness It is the result of measuring.

As can be seen in Table 3, as the water absorption increased, the thickness of the cotton band became thinner, the brightness decreased, and yellowish color was observed. In addition, as the water absorption increased, the hardness of the cooked noodles decreased, and the elasticity and cohesiveness increased.

In general, depending on the amount of water added, the degree of lump formation and the thickness of the noodles on the dough varies. When the noodle dough is dried, the dough does not clump, resulting in thickening of the noodles, a large increase in cooking loss after cooking, and excessive moisture in the dough. If you do, the noodles are thinned and stretched. This experiment shows that it can be applied to whole wheat noodles.

Therefore, when considering the cooking loss rate and the properties and characteristics of whole wheat noodles, 41% of the water absorption was small while the cooking loss rate was small, and the thickness of the cotton was considered appropriate, and the properties (elasticity and adhesion) after cooking showed the best results. Could confirm.

Example 2-2. Characteristics of Whole Wheat Noodles According to Hydration of Wheat Bran and Number of Dough

To check the characteristics of wheat bran hydration and whole wheat flour noodle dough according to the number of dough, we measured the cooking loss, moisture content, and increase rate of whole wheat noodles according to hydration treatment and dough number of wheat bran and the results are shown in Table 4. The thickness, color, and physical properties (hardness and elasticity) of the whole noodles were measured, and the results are shown in Table 5.

The experiment was performed after pin-mixing at a water absorption rate of 41% using pre-hydrated bran (4 minutes, 102 rpm), forming and compounding two dowel sheets of 2.5 mm, and then adding the dough sheet. Aged for 1 hour. After that, the thickness was reduced and seated to 2 mm, 1.5 mm, and 1 mm. Thereafter, after cutting and cutting the noodles to a desired width and length, a case in which 20 g of noodles were cooked in boiling water for 15 minutes was used as a control (FIG. 5).

In addition, when the wheat bran hydrated at 75% was stored at 4°C for 12 hours, and then mixed with flour hydrolyzed at a water absorption of 35% to form and compound the dough 10 times at 2.5 mm (10 times sheeting); And when the above-mentioned flour in the hydrated wheat bran was pre-mixed by a bowl, the dough sheet was formed and compounded twice with 2.5 mm (2 times sheeting), and the results were compared (FIGS. 6 and 7 ). At this time, in the case of forming and compounding 10 times with 2.5 mm (10 times sheeting), the preliminary experiment results of 2, 4, 6, 8, 10 times dosing were improved from 8 times or more. (Figure 7).

Table 4 shows the results of measuring the cooking loss, moisture content, and cooking increase rate of whole wheat noodles according to the hydration treatment of wheat bran and the number of dough.

As shown in Table 4, it was found that the moisture content was large in the case where the wheat bran was hydrated. According to the number of dough, there was no significant difference in cooking loss and moisture content, but it was confirmed that the increase in cooking was greater when the number of dough was large.

Table 5 shows the properties and properties of whole wheat noodles according to the hydration treatment of wheat bran and the number of dough.

As can be seen from the above table, it was found that the case using hydrated wheat bran had a smaller surface thickness and hardness, and higher elasticity and cohesiveness than the control group without hydrated wheat bran.

In addition, as the number of dough increases, the thickness becomes thinner, the color becomes darker, and the hardness is smaller.

Through this, it was confirmed that increasing the number of face-kneading after hydrating the wheat bran can remove the lump of hydrated wheat bran to make the dough uniform, and thus the thickness of the noodles becomes thinner.

Example 3. Quality evaluation of whole wheat noodles using wheat bran according to pretreatment method

Example 3-1. Characteristic analysis according to the pretreatment method of wheat bran

Before confirming the optimal pretreatment method of wheat bran added to whole wheat noodles, the characteristics of wheat bran processed by various pretreatment methods were analyzed.

As a pre-treatment method, wheat bran pre-treatment conditions with high properties of WAI (Water Absroption Index), WSI (Water Solubility Index), and WRC (Water Retention Capacity) were selected and the results are shown in Table 6.

Treatment WAI
(g/g) SD WSI
(%) SD WRC
(g water/g bran) SD Untreated bran (Control) 2.9 0.1 10.4 0.1 2.2 0.1 Roast 200, 15min 3.3 0.0 7.8 0.2 2.4 0.0 70% Prehy. Autoclave 135, 5min 3.6 0.0 12.1 0.2 3.1 0.0 Jet-cook 3.4 0.1 27.9 0.4 3.8 0.0 Extrusion 3.2 0.0 11.3 0.1 2.7 0.0 Puff 3.4 0.0 14.8 0.1 2.7 0.0

As shown in Table 6, WAI and WRC were increased in all pretreatment methods compared to the control group, and WSI was also increased except in the case of roasting in the oven (Roast 200, 15min). Therefore, the five pretreatment conditions in the above table were selected as the bran pretreatment method. The detailed pretreatment method is as follows.

Wheat bran i) High pressure steam sterilizer (autoclave 135℃, 5 min treatment after 70% hydration), ii) Heating in oven (200℃, 15 min), ⅲ) Jet cook through steam inflow (flow rate under 140℃ 1 mL/min), ⅳ) Extrusion using an extruder (26% hydration, then barrel temperature 60~120℃, extrusion molding with screw rotation speed 250RPM), ⅴ) swelling (20% hydration, then swelling under 0.5MPa pressure) ), the bran was pre-treated and the pre-treated bran is shown in FIG. 2.

In addition, in order to see the structural changes of the pre-treated wheat bran, the bran processed by the above five pre-treatment methods was observed by SEM and the results are shown in FIG. 3.

As can be seen in Figure 3, in the case of using a high-pressure steam sterilizer (70% Prehy. It was confirmed that it was clustered. In addition, the bran heated in the oven (Roast 200℃, 15min) showed the most similar form to the control, and the puffed bran separated between the aeuron layer and pericarp. It can be seen that the gap between the two was observed.

To characterize the pre-treated wheat bran, the moisture content, protein content and starch content of the wheat bran by pre-treatment were measured and the results are shown in Table 7.

Treatment Moisture (%) Protein (%) Starch (%) Control (untreated bran) 8.8±0.1 13.2±0.1 10.3±0.7 1. 70% Prehy. Autoclave 9.2±0.2 13.3±0.1 11.0±0.4 2. Roast 2.1±0.1 14.5±0.1 8.8±0.1 3. Jet-cook 7.6±0.1 13.5±0.1 9.7±0.9 4. Extrusion 7.3±0.0 13.5±0.1 9.5±0.8 5. Puff 5.6±0.0 14.1±0.2 10.5±0.7

As shown in Table 7, the moisture content of the pre-treated wheat bran was the highest in the case of using a high-pressure steam sterilizer (70% Prehy. Autoclave), and the lowest heating in the oven.

Protein content was between 13.2 and 14.5% and there was no significant change between pre-treated bran.

The starch content was highest at 11% when using a high pressure steam sterilizer (70% Prehy. Autoclave) and lowest when heated in an oven.

To characterize the pretreated wheat bran, the phenolic acid content and dietary fiber content of the wheat bran by pretreatment were measured and the results are shown in Table 8.

Treatment Phenolics (mg/g of bran) Fiber (%) Free Bound Total Insol. Sol. Control (untreated bran) 2.37±0.30 7.77±1.27 10.14±0.43 43.30 2.17 1. 70% Prehy. Autoclave 2.49±0.29 8.65±1.49 11.14±1.10 42.44 3.91 2. Roast 3.03±0.20 7.26±1.24 10.29±0.55 43.18 3.01 3. Jet-cook 2.53±0.57 7.29±0.83 9.82±0.2 41.13 2.78 4. Extrusion 1.94±0.26 9.53±1.47 11.47±1.19 41.56 3.07 5. Puff 3.30±0.00 6.99±0.09 10.29±0.06

As can be seen from the above table, it was found that all of the pre-treated wheat bran had increased water-soluble dietary fiber content. In addition, it was found that the phenolic acid content was also increased except in the case of treatment with jet-cook.

It can be seen that the phenolic acid content is most increased by the extrusion method, and it can be seen that the whole food product having an increased antioxidant effect of phenolic acid can be produced by the extrusion method.

When pre-treated by the above experiment, it was confirmed that the nutrient content of bran was increased, and in particular, it was confirmed that the texture was improved by increasing the content of water-soluble dietary fiber.

Example 3-2. Characterization of whole wheat noodles according to the pretreatment method of wheat bran

The quality was evaluated after preparing whole wheat noodles using wheat bran processed by various pre-treatment methods to determine the optimal pre-treatment method of wheat bran by applying 40% of the proper moisture absorption performed in Example 2.

Wheat bran is i) autoclave (autoclave 135° C. after 5% hydration, 5 min treatment), ii) heated in an oven (200° C., 15 min), ⅲ) jet cook through steam inflow (flow rate at 140° C. 1 mL/min), ⅳ) Extrusion using an extruder (26% hydration, then barrel temperature 60~120℃, extrusion molding with screw rotation speed 250RPM), ⅴ) swelling (20% hydration, then swelling under 0.5MPa pressure) ) The bran was pretreated.

The whole wheat flour was prepared by mixing the pre-treated wheat bran with wheat flour. The flour is composed of 8.8% protein, 35 mL of SDSS volume, and 72% of wheat yield, and whole wheat flour is mixed with wheat and wheat bran with a moisture content of 14% at a ratio of flour: wheat bran = 85:15. Whole wheat flour was prepared. The moisture absorption of whole wheat flour was 40%, and at this time, the moisture absorption of 100% flour noodles was 35%. The prepared whole wheat flour and whole wheat noodles are shown in FIG. 4.

As can be seen in FIG. 4, it was confirmed that the color darkened when puffed or roasted in the oven compared to noodles that were not pre-treated.

The surface properties of whole wheat noodles according to the pre-treatment method of wheat bran were measured by dividing them into cooking loss, cooking increase rate, hardness, elasticity, cohesiveness, adhesion, and chewability, and the results are shown in Table 9.

As can be seen from Table 9, it was found that the cooking loss rate was increased except in the case of being roasted in the oven compared to the control group, and the cooking growth rate was also generally increased. On the other hand, hardness tended to decrease. The tackiness was increased compared to the control group by the extrusion method, but decreased by the other pretreatment method. In addition, it was confirmed that chewiness (texture) also increased only in the extrusion method and showed a tendency to decrease compared to the control group.

In addition, the cooking characteristics of the whole wheat noodle according to the pre-treatment method of wheat bran and the properties of the cooking surface are divided into a _w (water activity), moisture content, thickness, and color (L:lightness/a:redness/b:yellowness) of noodle dough. It was measured and the results are shown in Table 10.

As can be seen in Table 10, a _w (water activity) of noodle dough was found to be maintained similarly according to the pretreatment method, and there was no significant change in the moisture content according to the pretreatment method. However, in the case of the thickness, it was found that the thickness was generally reduced in the case of pre-treatment, and in particular, the thickness was reduced in the extrusion method. In addition, in the case of pre-treatment, it was confirmed that the brightness of the noodles as a whole was dark, and in particular, in the case of puffing, it was confirmed that the red and yellow colors increased.

As a result, looking at the characteristics of whole wheat noodles prepared using pre-treated wheat bran, the hardness of the cotton is generally lowered depending on the thickness of the cotton stalk, but when the wheat bran is extruded, the thickness of the cotton stalk is slightly thicker even though the thickness of the cotton stalk is reduced. The hardness was higher than that of the jet cook and puffed (swollen)-treated wheat bran.

In addition, in the case of extrusion treatment, it was confirmed that the physical properties such as adhesion, elasticity, and chewability are noticeably improved compared to whole wheat noodles that have not been pre-treated, making it a suitable pretreatment method for whole wheat noodles.

As can be seen in Example 3-1, after the bran pretreatment, the water-soluble dietary fiber content increases. The water-soluble dietary fiber softens the physical properties of the noodles and increases the adhesion, chewability, etc., thereby improving the texture of the rough texture whole wheat noodles. It was confirmed that it had an effect.

From the above description, those skilled in the art to which the present invention pertains will appreciate that the present invention may be implemented in other specific forms without changing its technical spirit or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the following claims rather than the above detailed description and equivalent concepts thereof.

Claims (9)

A pre-treatment step of extruding wheat bran; Preparing whole wheat flour by mixing the extruded wheat bran and flour; And adding water to the whole wheat flour and kneading.
The method of claim 1, wherein the pre-treatment step of extruding the wheat bran adds water to contain 20 to 30% of water based on the weight of the wheat bran, and then extrudes it at a barrel temperature of 60 to 120° C. and a screw rotation speed of 200 to 300 RPM. Noodle manufacturing method characterized in that.
The method of claim 1, wherein the pre-processing step of extruding the wheat bran further comprises the step of hydrating the extruded wheat bran.
The method of claim 3, wherein the step of hydrating the bran is hydrating the bran with moisture of 70 to 80%.
The method of claim 1, wherein the step of manufacturing the whole wheat flour comprises a flour having a moisture content of 10 to 20%: wheat bran = 80 to 90: 10 to 20.
The method of claim 1, wherein the kneading step comprises adding water so that the water absorption of the dough is 39 to 41%.
Noodles prepared by the method of any one of claims 1 to 6, having improved adhesion and texture.
A noodles prepared by the method of claim 1, wherein the phenolic acid content is increased.
A noodles prepared by the method of any one of claims 1 to 6, wherein the water-soluble dietary fiber content is increased.

Images