KR20220109349A - Composition for Forming Noodles with Low Carbohydrate and Method for preparing Noodle using the same - Google Patents
Composition for Forming Noodles with Low Carbohydrate and Method for preparing Noodle using the same Download PDFInfo
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
- A23V2200/3322—Low carb - reduced carbohydrate content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5486—Wheat protein, gluten
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
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- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 난소화성 변성전분을 포함하는 면류 형성용 조성물 및 이를 이용한 면류의 제조방법에 관한 것이다.The present invention relates to a composition for forming noodles comprising indigestible modified starch and a method for preparing noodles using the same.
면류란 밀가루를 주원료로 하고 필요에 따라 전분, 식품첨가물 등을 혼합한 후 면발을 성형하거나 이를 열처리, 유탕처리, 건조 등의 방법으로 가공한 것 또는 이에 수프를 첨가한 것으로서, 아시아 지역에서 한끼 식사 대용으로 선호하는 식품이다. 대한민국 식품의약품안전청의 식품공전에서는 면류를 건면류, 생면류, 숙면류, 유탕면류, 호화건면류, 개량숙면류, 냉동면류, 파스타류와 같이 8가지 유형으로 나누고 있으며, 대부분의 면류는 일반적으로 밀가루, 정제수 및 정제염으로 구성되어있다. Noodles are products made with wheat flour as the main raw material and after mixing starch and food additives as necessary, then forming noodles or processing them by heat treatment, oil treatment, drying, etc., or adding soup to them. It is the preferred substitute for food. According to the Food and Drug Administration of the Republic of Korea Food and Drug Administration, noodles are divided into 8 types: dry noodles, raw noodles, soft noodles, oiled noodles, luxurious dry noodles, improved soft noodles, frozen noodles, and pastas. Most noodles are generally It consists of wheat flour, purified water and refined salt.
면류의 주요 성분인 밀가루는 탄수화물 92% 및 단백질 8%로 구성된 고탄수화물 성분으로, 당지수가 높아 체내 흡수 속도가 빠르고 섭취할 경우 혈당을 급격히 증가시키고 비만을 유발할 우려가 있다. 또한 고탄수화물 식품의 잦은 섭취는 당뇨병, 대사증후군 및 심혈관질환의 위험을 높이고, 심할 경우 탄수화물을 충분히 섭취하고도 계속해서 고당질의 음식을 억제하지 못하는 탄수화물 중독을 일으키는 것으로 알려져 있다.Flour, the main ingredient of noodles, is a high-carbohydrate component composed of 92% carbohydrate and 8% protein. It has a high glycemic index, so it is quickly absorbed into the body and when ingested, it may cause a sharp increase in blood sugar and cause obesity. In addition, frequent consumption of high-carbohydrate foods is known to increase the risk of diabetes, metabolic syndrome, and cardiovascular disease, and in severe cases causes carbohydrate poisoning, which cannot control high-carbohydrate foods even after consuming enough carbohydrates.
따라서 탄수화물 함량을 줄인 면류에 대한 수요가 커짐에 따라, 이러한 면류의 제조방법에 대해 여러 연구가 진행되고 있으나, 탄수화물 함량을 획기적으로 줄이면서 식감을 유지하는 면의 개발은 아직까지 미비한 실정이다.Therefore, as the demand for noodles with reduced carbohydrate content increases, various studies are being conducted on methods for manufacturing such noodles.
한편, 변성전분은 여러 가지 곡물이나 근경에서 유래한 전분을 소량의 화학물질로 처리하여 전분의 하이드록시기와 반응물질 사이의 반응에 의해 화학적으로 변형시킨 것 또는 이를 호화한 것으로서, 그 중 화학적 변성에 의해 효소 저항성을 갖는 난소화성 변성전분은 소장에서는 소화 및 흡수가 되지 않고, 식후 혈당 수치를 천천히 증가시키고, 대장에서 미생물에 의해 단쇄 지방산을 생성시킴으로써, 대장암, 고혈당, 고지혈증 등을 예방하고, 지방의 축적을 억제하는 등의 다양한 효능을 가진다. 이러한 난소화성 변성전분은 상대적으로 높은 총 식이섬유 함량 등의 장점이 있어 이를 식품에 적용하기 위한 연구가 이루어지고 있다. On the other hand, modified starch is a product obtained by treating starch derived from various grains or rhizomes with a small amount of chemical substance and chemically modifying it by a reaction between the hydroxyl group and reactant of the starch, or a luxurious one. Indigestible modified starch, which has enzyme resistance by It has various effects such as inhibiting the accumulation of These indigestible modified starches have advantages such as a relatively high total dietary fiber content, so studies are being made to apply them to food.
그러나, 종래 난소화성 변성전분에 물 및 밀가루를 혼합하여 면류를 제조할 경우 난소화 변성전분의 수분 흡수 능력이 부족하여 반죽 형성이 원활하지 않거나, 생전분 입자와 유사한 형태로 존재하여 이물감을 부여하는 등 최종 제품인 면류의 가공성 및 관능적 특성이 떨어지는 문제가 있었다.However, in the case of manufacturing noodles by mixing water and flour with conventional indigestible modified starch, the water absorption capacity of the indigestible modified starch is insufficient, so dough formation is not smooth, or it exists in a form similar to raw starch particles to give a foreign feeling. There was a problem in that the processability and sensory characteristics of the final product, such as noodles, were inferior.
이러한 배경 하에서, 본 발명자들은 난소화성 변성전분을 포함하여 탄수화물 함량이 적으면서 관능적 특성이 유지되는 면류를 개발하기 위해 예의 연구 노력한 결과, 면대 형성이 원활하고 식감이 우수한 난소화성 변성전분을 포함하는 면류 형성용 조성물을 개발함으로써 본 발명을 완성하였다. Under this background, the present inventors have made intensive research efforts to develop noodles containing indigestible modified starches with low carbohydrate content and maintaining sensory properties. The present invention was completed by developing a composition for forming.
본 발명은 전술한 문제 및 이와 연관된 다른 문제를 해결하는 것을 목적으로 한다.SUMMARY OF THE INVENTION The present invention aims to solve the above problems and other problems related thereto.
본 발명의 일 예시적 목적은 난소화성 변성전분을 포함하는 면류 형성용 조성물을 제공하는 것이다.An exemplary object of the present invention is to provide a composition for forming noodles comprising indigestible modified starch.
본 발명의 다른 예시적 목적은 상기 면류의 제조방법을 제공하는 것이다.Another exemplary object of the present invention is to provide a method for producing the noodles.
본 발명의 또 다른 예시적 목적은 상기 제조방법으로 제조된 면을 제공하는 것이다.Another exemplary object of the present invention is to provide noodles manufactured by the above manufacturing method.
본 명세서에 개시된 발명의 기술적 사상에 따라 이루고자 하는 기술적 과제는 이상에서 언급한 문제점을 해결하기 위한 과제로 제한되지 않으며, 언급되지 않은 또 다른 과제는 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.The technical problem to be achieved according to the technical idea of the invention disclosed in this specification is not limited to the problem for solving the above-mentioned problems, and another problem not mentioned can be clearly understood by those skilled in the art from the description below. There will be.
이를 구체적으로 설명하면 다음과 같다. 한편, 본 출원에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 출원에서 개시된 다양한 요소들의 모든 조합이 본 출원의 범주에 속한다. 또한, 하기 기술된 구체적인 서술에 의하여 본 출원의 범주가 제한된다고 볼 수 없다.A detailed description of this is as follows. Meanwhile, each description and embodiment disclosed in the present application may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. In addition, it cannot be seen that the scope of the present application is limited by the specific descriptions described below.
상기 목적을 달성하기 위한 일 양태로서, 본 발명은 난소화성 변성전분을 포함하는 면류 형성용 조성물을 제공한다.In one aspect for achieving the above object, the present invention provides a composition for forming noodles comprising indigestible modified starch.
본 발명의 용어 "변성전분"은 곡물의 전분을 물리적, 화학적 또는 효소 처리하여 전분의 구조를 일부 변형시킨 원료로서 식품의 점착성 및 점도를 증가시키고 유화안정성을 증진하며 식품의 물성 및 촉감을 향상시키기 위한 식품첨가물을 말한다.As used herein, the term "modified starch" refers to a raw material in which the structure of starch is partially modified by physically, chemically or enzymatically treating the starch of a grain. food additives for
본 발명에 있어서, 면류 형성용 조성물은 면을 형성하기 위해 여러 성분을 포함하는 혼합물을 말하며, 밀가루 및 난소화성 변성전분을 필수적으로 포함하고, 선택적으로 전분, 변성글루텐 및 글루텐을 더 포함할 수 있으나, 이에 제한되지 않는다.In the present invention, the composition for forming noodles refers to a mixture including several components to form noodles, and essentially includes wheat flour and indigestible modified starch, and optionally further includes starch, modified gluten and gluten. , but not limited thereto.
본 발명의 용어 "난소화성 변성전분"은 인체조직에 포도당을 제공하지 않고 대장에서 발효되어 가스나 단쇄지방산을 생산하는 변성전분을 의미하며, 소장에서 소화, 흡수되지 못하기 때문에 식후의 혈액 중 인슐린과 혈당을 낮출 수 있는 것으로 알려져 있다.As used herein, the term "digestible modified starch" refers to modified starch that is fermented in the large intestine to produce gas or short-chain fatty acids without providing glucose to human tissues. It is known to lower hyperglycemia.
본 발명에 있어서, 상기 난소화성 변성전분은 90% 이상의 높은 식이섬유 함량을 보유하고 있는 변성전분을 말한다.In the present invention, the indigestible modified starch refers to a modified starch having a high dietary fiber content of 90% or more.
본 발명에 있어서, 상기 난소화성 변성전분은 옥수수변성전분, 찰옥수수변성전분, 쌀변성전분, 타피오카변성전분, 감자변성전분, 귀리변성전분 및 이들의 혼합전분으로 이루어진 군으로부터 선택되는 어느 하나일 수 있으나, 이에 제한되지 않는다.In the present invention, the indigestible modified starch may be any one selected from the group consisting of corn modified starch, waxy corn modified starch, rice modified starch, tapioca modified starch, potato modified starch, oat modified starch, and mixed starches thereof. However, it is not limited thereto.
본 발명에 따른 면류 형성용 조성물에서 상기 난소화성 변성전분은 밀가루 100 중량부 당 200 내지 480 중량부로 포함될 수 있고, 바람직하게는 280 내지 400 중량부로 포함될 수 있으며, 더욱 바람직하게는 320 내지 360 중량부로 포함될 수 있다.In the composition for forming noodles according to the present invention, the indigestible modified starch may be included in an amount of 200 to 480 parts by weight, preferably 280 to 400 parts by weight, more preferably 320 to 360 parts by weight per 100 parts by weight of wheat flour. may be included.
본 발명의 용어 "밀가루"는 밀을 단계식 제분에 의해 분쇄하여 배유부만을 채취한 가루로서, 본 발명에 따른 면류 형성용 조성물의 부성분으로 사용된다. 밀가루는 단백질 함량에 의해 용도별로 분류되거나 회분 함량에 의해 등급별로 분류된다. 예를 들어, 밀가루는 단백질 함량에 의해 강력분, 준강력분, 중력분, 박력분 등으로 분류될 수 있다. As used herein, the term "wheat flour" refers to flour obtained by pulverizing wheat by stepwise milling and collecting only the endosperm, and is used as a sub-component of the composition for forming noodles according to the present invention. Flour is classified by application by protein content or by grade by ash content. For example, wheat flour may be classified into strong flour, semi-strong flour, light flour, and soft flour according to the protein content.
본 발명에 따른 면류 형성용 조성물에 사용되는 밀가루의 종류는 크게 제한되지 않으며, 바람직하게는 강력분 또는 1등급의 밀가루이고, 더욱 바람직하게는 강력분 및 1등급의 밀가루이다.The type of flour used in the composition for forming noodles according to the present invention is not particularly limited, and is preferably strong flour or first-grade flour, and more preferably strong flour and first-class flour.
본 발명에서 "전분"은 여러가지 곡물이나 근경을 갈아서 말린 가루로서, 소맥전분, 감자전분, 옥수수전분, 찰옥수수전분, 타피오카전분, 고구마전분으로 이루어진 군에서 선택되는 어느 하나 이상일 수 있으나, 이에 제한되지 않는다.In the present invention, "starch" is a powder obtained by grinding various grains or rhizomes, and may be any one or more selected from the group consisting of wheat starch, potato starch, corn starch, waxy corn starch, tapioca starch, and sweet potato starch, but is not limited thereto. does not
본 발명에 따른 면류 형성용 조성물에서 전분의 함량은 밀가루 100 중량부 당 50 내지 200 중량부로 포함될 수 있고, 바람직하게는 100 내지 150 중량부로 포함될 수있으며, 더욱 바람직하게는 120 내지 140 중량부로 포함될 수 있다.In the composition for forming noodles according to the present invention, the starch content may be included in an amount of 50 to 200 parts by weight per 100 parts by weight of wheat flour, preferably 100 to 150 parts by weight, and more preferably 120 to 140 parts by weight. have.
본 발명의 용어 "글루텐"은 밀가루 및 난소화성 전분과 함께 면대형성이 가능하도록 하는 필수요소인 단백질의 보강재료로서, 글루텐의 사용은 면류의 식감 및 면대형성에 중요한 역할을 한다. The term "gluten" in the present invention is a reinforcing material for protein, which is an essential element for making noodles together with wheat flour and indigestible starch, and the use of gluten plays an important role in the texture and formation of noodles.
본 발명에 따른 면류 형성용 조성물에서 글루텐의 함량은 밀가루 100 중량부 당 5 내지 220 중량부로 포함될 수 있고, 바람직하게는 30 내지 150 중량부로 포함될 수 있으며, 더욱 바람직하게는 60 내지 80 중량부로 포함될 수 있다.The content of gluten in the composition for forming noodles according to the present invention may be included in an amount of 5 to 220 parts by weight per 100 parts by weight of wheat flour, preferably in an amount of 30 to 150 parts by weight, and more preferably in an amount of 60 to 80 parts by weight. have.
본 발명의 용어 "변성글루텐"은 글루텐을 산화제 또는 환원제로 처리한 후 건조 및 분말화한 것으로, 글루텐의 딱딱한 식감을 개선하기 위하여 사용된다.The term "denatured gluten" of the present invention is dried and powdered after treating gluten with an oxidizing agent or reducing agent, and is used to improve the hard texture of gluten.
본 발명에 따른 면류 형성용 조성물에서 변성글루텐의 함량은 밀가루 100중량부 당 80 중량부 이내로 포함될 수 있고, 바람직하게는 20 내지 60 중량부로 포함될 수 있으며, 더욱 바람직하게는 35 내지 45 중량부로 포함될 수 있다.The content of modified gluten in the composition for forming noodles according to the present invention may be included in 80 parts by weight per 100 parts by weight of wheat flour, preferably in 20 to 60 parts by weight, more preferably in 35 to 45 parts by weight. have.
본 발명에 따른 면류 형성용 조성물은 면류 제품의 특성을 고려하여 소금, 비타민B2, 구아검, 알긴산나트륨, 면미소, 야채풍미액, MCT오일분말, 클로렐라 및 녹차풍미액 중 선택되는 하나 이상을 포함하는 첨가물을 더 포함할 수 있다.The composition for forming noodles according to the present invention includes at least one selected from salt, vitamin B2, guar gum, sodium alginate, cotton miso, vegetable flavor solution, MCT oil powder, chlorella, and green tea flavor solution in consideration of the characteristics of the noodle product It may further include an additive.
본 발명에 따른 면류 형성용 조성물에서 첨가물의 함량은 밀가루 100 중량부 당 1 내지 100 중량부로 포함될 수 있고, 바람직하게는 10 내지 90 중량부로 포함될 수 있으며, 더욱 바람직하게는 25 내지 75 중량부로 포함될 수 있다.The content of the additive in the composition for forming noodles according to the present invention may be included in an amount of 1 to 100 parts by weight, preferably 10 to 90 parts by weight, and more preferably 25 to 75 parts by weight per 100 parts by weight of wheat flour. have.
본 발명에 따른 면류 형성용 조성물은 탄수화물 함량 감소를 위하여 대두단백질을 추가적으로 포함할 수 있다.The composition for forming noodles according to the present invention may additionally include soybean protein in order to reduce the carbohydrate content.
본 발명에 따른 면류 형성용 조성물에서 대두단백질의 함량은 밀가루 100 중량부 당 50 내지 300 중량부로 포함될 수 있고, 구체적으로 100 내지 250 중량부로 포함될 수 있으며, 더욱 구체적으로 150 내지 200 중량부로 포함될 수 있으나 이에 제한되지 않는다.The content of soy protein in the composition for forming noodles according to the present invention may be included in an amount of 50 to 300 parts by weight, specifically 100 to 250 parts by weight, and more specifically, 150 to 200 parts by weight per 100 parts by weight of wheat flour. It is not limited thereto.
본 발명에 있어서 "면류"는 라면, 건면, 파스타면, 생면, 우동면 또는 국수일 수 있으며, 이에 제한되지 않는다.In the present invention, "noodles" may be ramen, dry noodles, pasta noodles, raw noodles, udon noodles, or noodles, but is not limited thereto.
종래 면류는 전체 100 중량부 대비 60 내지 70 중량부의 탄수화물을 함유하고 있는 것으로 알려져 있으며, 본 발명에 따른 면류 형성용 조성물로 제조한 면은 종래 면류 대비 탄수화물 함량이 현저히 감소된 것일 수 있다.Conventional noodles are known to contain 60 to 70 parts by weight of carbohydrates based on 100 parts by weight of the total, and noodles prepared with the composition for forming noodles according to the present invention may have significantly reduced carbohydrate content compared to conventional noodles.
본 발명의 면류 형성용 조성물로 제조한 면은 전체 100 중량부 대비 탄수화물 10 내지 60 중량부를 포함할 수 있으며, 구체적으로 탄수화물 10 내지 40 중량부를 포함할 수 있고, 더욱 구체적으로 탄수화물 10 내지 30 중량부를 포함할 수 있다.The noodles prepared with the composition for forming noodles of the present invention may contain 10 to 60 parts by weight of carbohydrates based on 100 parts by weight of the total, specifically, 10 to 40 parts by weight of carbohydrates, and more specifically, 10 to 30 parts by weight of carbohydrates. may include
구체적으로, 본 발명의 실시예 1에서는 제조예 1 내지 제조예 9를 비교하여 면대형성이 원활하고 제조된 면의 탄수화물 함량이 낮은 최적의 배합 비율을 확인하였으며, 실험예 1에서 상기 최적의 배합비율로 제조된 면이 다른 배합비율로 제조된 면에 비해 식감 (부드러움, 끊김, 쫄깃함 및 맛)이 현저히 우수함을 확인하였다.Specifically, in Example 1 of the present invention, by comparing Preparation Examples 1 to 9, it was confirmed that the optimal blending ratio was smooth and the prepared noodles had a low carbohydrate content, and in Experimental Example 1, the optimal blending ratio It was confirmed that the texture (softness, breakage, chewiness and taste) of the noodles prepared with
본 발명의 다른 양태로서, 본 발명은 다음의 단계를 포함하는 면류 제조 방법을 제공한다.In another aspect of the present invention, the present invention provides a method for preparing noodles comprising the following steps.
(a) 면류 형성용 조성물을 제조하는 단계;(a) preparing a composition for forming noodles;
(b) 상기 면류 형성용 조성물로 반죽을 형성한 후 압연하여 면대를 형성하는 단계; (b) forming a dough with the noodle-forming composition and then rolling to form a noodle strip;
(c) 상기 면대를 증숙하여 성형하는 단계; 및(c) forming the noodles by steaming; and
(d) 상기 (c)단계에서 성형한 면대를 건조 및 냉각하는 단계.(d) drying and cooling the noodles molded in step (c).
본 발명에 있어서, 상기 (b)단계에서 반죽을 형성한 후, 압연하기 전에 반죽과 얼음을 혼합하여 숙성하는 과정을 더 포함할 수 있다. In the present invention, after forming the dough in step (b), it may further include a process of mixing the dough with ice and aging the dough before rolling.
이처럼 얼음을 이용하여 반죽을 숙성하는 과정을 거치면 글루텐 형성이 향상되고 충분한 수분을 함유하게 되어 반죽의 조직력 및 점성력이 향상되므로 면이 탱글탱글한 상태가 되도록 하며, 면이 부패될 때까지의 기간이 2 내지 3배 증가하게 된다. 또한 면의 제조가 완료된 후 냉동 보관하더라도 해동 후에 냉동 전과 같은 생면 상태가 회복되어, 얼음 반죽 과정을 거치지 않은 면에 비해 맛과 식감이 현저히 향상되는 효과를 가질 수 있다.In this way, when the dough is aged using ice, gluten formation is improved and it contains sufficient moisture to improve the tissue and viscosity of the dough. will increase 2-3 times. In addition, even if the noodles are stored frozen after production is completed, the raw noodles are restored to the state they were before freezing after thawing, so that the taste and texture are significantly improved compared to the noodles that have not been subjected to the ice kneading process.
상기 얼음을 이용하여 반죽을 숙성하는 과정은 -1℃ 내지 1℃에서 1 내지 10시간동안 진행될 수 있고, 구체적으로 3 내지 8시간동안 진행될 수 있으며, 더욱 구체적으로 4 내지 6시간동안 진행될 수 있으나 이에 제한되지 않는다.The process of aging the dough using ice may be performed at -1°C to 1°C for 1 to 10 hours, specifically for 3 to 8 hours, and more specifically for 4 to 6 hours. not limited
본 발명의 또 다른 양태로서, 본 발명은 상기 면류 제조방법으로 제조된 면을 제공한다. 본 발명에 있어서, 상기 면은 라면, 건면, 파스타면, 생면, 우동면 또는 국수일 수 있으나, 이에 제한되지 않는다.As another aspect of the present invention, the present invention provides noodles prepared by the method for preparing noodles. In the present invention, the noodles may be ramen, dry noodles, pasta noodles, raw noodles, udon noodles, or noodles, but is not limited thereto.
본 발명에 따른 난소화성 변성전분을 포함하는 면류 형성용 조성물은 면대 형성이 원활하고 성형이 용이하며, 제조된 면류는 탄수화물 함량이 적고 우수한 관능적 특성을 가지는 바, 본 발명의 면류 형성용 조성물은 저탄수화물 라면, 건면, 파스타면, 생면 등 다양한 면류 제조에 유용하게 사용될 수 있다. The composition for forming noodles comprising the indigestible modified starch according to the present invention has smooth noodles forming and easy forming, and the prepared noodles have a low carbohydrate content and excellent organoleptic properties. It can be usefully used in the manufacture of various noodles, such as ramen, dry noodles, pasta noodles, and fresh noodles.
도 1은 본 발명에 의해 제조된 라면 및 상기 라면의 조리방법을 나타낸 것이다.
도 2는 본 발명에 의해 제조된 생면을 나타낸 것이다.1 shows the ramen prepared by the present invention and a cooking method of the ramen.
Figure 2 shows the raw noodles prepared by the present invention.
이하, 실시예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것일 뿐, 본 발명의 범위가 이에 의해 한정되는 것은 아니다.Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.
실시예 1: 본 발명에 따른 면류 형성용 조성물 및 면류의 제조Example 1: Preparation of noodles and composition for forming noodles according to the present invention
1-1. 면류 형성용 조성물 및 면류 제조1-1. Composition for forming noodles and preparation of noodles
제조예 1.Preparation Example 1.
밀가루 13.32 중량부, 난소화성 타피오카 변성전분 47.48 중량부, 타피오카 전분 17.37 중량부, 변성 글루텐 5.79 중량부, 글루텐 9.84 중량부 및 첨가물 (소금, 비타민B2, 구아검, 알긴산나트륨, 면미소, 야채풍미액, 클로렐라, 녹차풍미액) 6.2 중량부를 혼합하여 면류 형성용 조성물을 제조한 뒤, 반죽기계에서 20분간 교반하여 반죽을 제조하였다. 이후, 반죽과정을 거친 조성물을 롤러로 압연하여 두께 10mm~20mm의 면대를 형성하였다. 상기 면대를 롤러를 통한 2~8차 압연과정을 거쳐 2mm 이하의 면대를 형성하였다. 이후, 웨이브 형성장치로 웨이브를 형성시켜 지름 1.5mm의 둥근 모양의 면발로 성형하였다. 그리고 제조된 면을 스팀으로 98℃에서 2분 30초간 증숙시켜 면을 알파화시켰다. 이후 알파화된 면을 일정한 성형틀에 넣어 팜유를 이용해 150℃에서 2분 30초간 튀겼다. 이후에 상온에서 2분 30초간 냉각시킨 후 건조하여 라면을 제조하였다.Flour 13.32 parts by weight, indigestible modified tapioca starch 47.48 parts by weight, tapioca starch 17.37 parts by weight, modified gluten 5.79 parts by weight, gluten 9.84 parts by weight and additives (salt, vitamin B2, guar gum, sodium alginate, cotton miso, vegetable flavor solution) , chlorella, and green tea flavor liquid) were mixed to prepare a composition for forming noodles, followed by stirring in a kneading machine for 20 minutes to prepare a dough. Thereafter, the kneaded composition was rolled with a roller to form a noodle strip having a thickness of 10 mm to 20 mm. The noodle strips were subjected to the 2nd to 8th rolling process through rollers to form the noodle strips of 2 mm or less. Thereafter, a wave was formed with a wave forming device and formed into round noodles with a diameter of 1.5 mm. Then, the prepared noodles were steamed at 98° C. for 2 minutes and 30 seconds to make the noodles prefabricated. After that, the prefabricated noodles were placed in a mold and fried using palm oil at 150°C for 2 minutes and 30 seconds. Then, after cooling at room temperature for 2 minutes and 30 seconds, it was dried to prepare ramen.
제조된 라면 및 이를 적용한 조리방법의 예시를 도 1에 나타내었다.An example of the prepared ramen and a cooking method to which it is applied is shown in FIG. 1 .
제조예 2.Preparation Example 2.
밀가루 14.78 중량부, 난소화성 타피오카 변성전분 47.31 중량부, 타피오카 전분 17.74 중량부, 변성글루텐 5.91 중량부, 글루텐 10.05 중량부 및 첨가물 (소금, 비타민B2, 구아검, 알긴산나트륨, 면미소, 야채풍미액, MCT오일분말, 녹차풍미액) 4.21 중량부를 혼합하여 면류 형성용 조성물을 제조하였다. 이후 제조예 1과 동일한 방법으로 라면을 제조하였다.Flour 14.78 parts by weight, indigestible modified tapioca starch 47.31 parts by weight, tapioca starch 17.74 parts by weight, modified gluten 5.91 parts by weight, gluten 10.05 parts by weight and additives (salt, vitamin B2, guar gum, sodium alginate, cotton miso, vegetable flavor solution) , MCT oil powder, green tea flavor liquid) was mixed with 4.21 parts by weight to prepare a composition for forming noodles. Thereafter, ramen was prepared in the same manner as in Preparation Example 1.
제조예 3.Preparation Example 3.
밀가루 30 중량부, 난소화성 귀리 변성전분 40.1 중량부, 글루텐 20.5 중량부 및 첨가물 (소금, 비타민B2, 구아검, 알긴산나트륨, 면미소, 야채풍미액, MCT오일분말, 녹차풍미액) 9.4 중량부를 혼합하여 라면 제조를 위한 면류 형성용 조성물을 제조하였다. 이후 제조예 1과 마찬가지로 반죽과정 및 압연과정을 거쳐 면대를 형성하였으나 면대 형성이 불완전하였으며, 웨이브 형성장치로 웨이브를 형성시켜 지름 1.5mm의 둥근 모양의 면발로 성형하였다. 그 후 제조예 1과 동일한 방법으로 증숙하였으나 면이 익지 않아 증숙 및 면 성형이 이루어지지 않았다. 이후 제조예 1과 동일한 유탕, 냉각 및 건조 과정을 거쳐 라면을 제조하였다.30 parts by weight of wheat flour, 40.1 parts by weight of indigestible oat modified starch, 20.5 parts by weight of gluten and 9.4 parts by weight of additives (salt, vitamin B2, guar gum, sodium alginate, cotton miso, vegetable flavor solution, MCT oil powder, green tea flavor solution) The mixture was mixed to prepare a composition for forming noodles for ramen production. Thereafter, as in Preparation Example 1, a noodle band was formed through a kneading process and a rolling process, but the noodle band formation was incomplete. After that, it was steamed in the same manner as in Preparation Example 1, but the steaming and noodle molding were not performed because the noodles were not cooked. Thereafter, ramen was prepared through the same oil bath, cooling and drying processes as in Preparation Example 1.
제조예 4. Preparation Example 4.
밀가루 30 중량부, 난소화성 귀리 변성전분 40.1 중량부, 글루텐 20.5 중량부 및 첨가물 (소금, 비타민B2, 구아검, 알긴산나트륨, 면미소, 야채풍미액, MCT오일분말, 녹차풍미액) 9.4 중량부를 혼합하여 건면 제조를 위한 면류 형성용 조성물을 제조하였다. 이후 제조예 1과 동일한 방법으로 반죽과정 및 압연과정을 거쳐 면대를 형성하였으나 면대 형성이 불완전하였으며, 이후 면의 부스러짐으로 인하여 면 성형에 실패하여 면이 제조되지 않았다.30 parts by weight of wheat flour, 40.1 parts by weight of indigestible oat modified starch, 20.5 parts by weight of gluten and 9.4 parts by weight of additives (salt, vitamin B2, guar gum, sodium alginate, cotton miso, vegetable flavor solution, MCT oil powder, green tea flavor solution) By mixing, a composition for forming noodles for preparing dry noodles was prepared. Thereafter, a noodle strip was formed through a kneading process and a rolling process in the same manner as in Preparation Example 1, but the noodle strip was incomplete, and then the noodle formation failed due to the crumbling of the noodles, so that the noodles were not manufactured.
제조예 5. Preparation 5.
밀가루 33.78 중량부 (강력분 21.5 중량부 및 듀럼밀 12.28 중량부), 난소화성 귀리 변성전분 41.15 중량부, 글루텐 16.95 중량부 및 첨가물 (소금, 비타민B2, 구아검, 알긴산나트륨, 면미소, 야채풍미액, MCT오일분말, 녹차풍미액) 7.82 중량부를 혼합하여 면류 형성용 조성물을 제조하였다. Flour 33.78 parts by weight (21.5 parts by weight of strong flour and 12.28 parts by weight of durum wheat), 41.15 parts by weight of indigestible oat-modified starch, 16.95 parts by weight of gluten and additives (salt, vitamin B2, guar gum, sodium alginate, cotton miso, vegetable flavor solution) , MCT oil powder, green tea flavor liquid) was mixed with 7.82 parts by weight to prepare a composition for forming noodles.
이후, 상기 조성물을 롤러로 압연하여 두께 10mm~20mm의 면대를 형성하였다. 상기 면대를 롤러를 통한 2~8차 압연과정을 거쳐 2mm 이하의 면대를 형성하였다. 이후 생면제조용 칼날공정을 거쳐 지름 1.5mm의 둥근 모양의 면발로 성형하였다.Thereafter, the composition was rolled with a roller to form a face sheet having a thickness of 10 mm to 20 mm. The noodle strips were subjected to the 2nd to 8th rolling process through rollers to form the noodle strips of 2 mm or less. After that, it was molded into round noodles with a diameter of 1.5 mm through a blade process for making raw noodles.
이렇게 성형된 면발가닥을 소정의 중량(약 75g)이 되도록 일정 시간을 반복해서 회전하는 칼날공정을 통해 커팅하는 과정을 통해 생면을 제조하였다.Raw noodles were prepared by cutting the thus-molded noodle strands through a blade process that rotates repeatedly for a predetermined time so as to have a predetermined weight (about 75 g).
제조예 6.Preparation 6.
밀가루 13.63 중량부, 난소화성 귀리 변성전분 46.34 중량부, 글루텐 28.62 중량부 및 첨가물 (소금, 비타민B2, 구아검, 알긴산나트륨, 면미소, 야채풍미액, MCT오일분말, 녹차풍미액) 11.41 중량부를 혼합하여 면류 형성용 조성물을 제조하였다. 이후 제조예 5와 동일한 방법으로 생면을 제조하였다.Flour 13.63 parts by weight, indigestible oat modified starch 46.34 parts by weight, gluten 28.62 parts by weight and additives (salt, vitamin B2, guar gum, sodium alginate, cotton miso, vegetable flavor solution, MCT oil powder, green tea flavor solution) 11.41 parts by weight A composition for forming noodles was prepared by mixing. Thereafter, raw noodles were prepared in the same manner as in Preparation Example 5.
제조예 7.Preparation 7.
밀가루 27.26 중량부, 난소화성 귀리 변성전분 32.71 중량부, 글루텐 28.62 중량부 및 첨가물 (소금, 비타민B2, 구아검, 알긴산나트륨, 면미소, 야채풍미액, MCT오일분말, 녹차풍미액) 11.41 중량부를 혼합하여 면류 형성용 조성물을 제조하였다. 이후 제조예 5와 동일한 방법으로 생면을 제조하였다.Flour 27.26 parts by weight, indigestible oat modified starch 32.71 parts by weight, gluten 28.62 parts by weight and additives (salt, vitamin B2, guar gum, sodium alginate, cotton miso, vegetable flavor solution, MCT oil powder, green tea flavor solution) 11.41 parts by weight A composition for forming noodles was prepared by mixing. Thereafter, raw noodles were prepared in the same manner as in Preparation Example 5.
제조예 8.Preparation 8.
밀가루 55 중량부, 난소화성 옥수수 변성전분 25 중량부, 글루텐 5 중량부 및 첨가물 (소금, 비타민B2, 구아검, 알긴산나트륨, 면미소, 야채풍미액, MCT오일분말, 녹차풍미액) 15 중량부를 혼합하여 면류 형성용 조성물을 제조하였다. 이후 제조예 5와 동일한 방법으로 생면을 제조하였다.55 parts by weight of wheat flour, 25 parts by weight of indigestible corn modified starch, 5 parts by weight of gluten and 15 parts by weight of additives (salt, vitamin B2, guar gum, sodium alginate, cotton miso, vegetable flavor solution, MCT oil powder, green tea flavor solution) A composition for forming noodles was prepared by mixing. Thereafter, raw noodles were prepared in the same manner as in Preparation Example 5.
제조예 9.Preparation 9.
밀가루 10.52 중량부, 난소화성 타피오카 변성전분 37.49 중량부, 타피오카 전분 13.72 중량부, 변성 글루텐 4.57 중량부, 글루텐 7.77 중량부, 대두단백질 19.35 중량부 및 첨가물 (소금, 알긴산나트륨, 면미소, 클로렐라, 녹차풍미액) 6.58 중량부를 혼합하여 면류 형성용 조성물을 제조한 뒤, 반죽기계에서 20분간 교반하여 반죽을 제조하였다. Flour 10.52 parts by weight, indigestible modified tapioca starch 37.49 parts by weight, tapioca starch 13.72 parts by weight, modified gluten 4.57 parts by weight, gluten 7.77 parts by weight, soy protein 19.35 parts by weight and additives (salt, sodium alginate, cotton miso, chlorella, green tea) Flavor liquid) 6.58 parts by weight was mixed to prepare a composition for forming noodles, and then stirred in a kneading machine for 20 minutes to prepare a dough.
이후 상기 반죽을 얼음과 혼합하여 -1℃ 내지 1℃에서 4 내지 6시간동안 숙성과정을 진행하였다. 상기와 같이 얼음을 이용한 숙성 과정을 거치면 글루텐 형성이 향상되고 충분한 수분을 함유하게 되어 반죽의 조직력 및 점성력이 향상되므로 면이 탱글탱글한 상태가 되도록 하며, 면이 부패될 때까지의 기간이 2 내지 3배 증가하게 된다.Then, the dough was mixed with ice and aged at -1°C to 1°C for 4 to 6 hours. As described above, through the aging process using ice, gluten formation is improved and the dough contains sufficient moisture to improve tissue and viscous strength of the dough, so that the noodles are in a tangy state, and the period until the noodles decay is 2 to will increase three times.
이후, 조성물을 롤러로 압연하여 두께 10mm~20mm의 면대를 형성하였다. 상기 면대를 롤러를 통한 2~8차 압연과정을 거쳐 2mm 이하의 면대를 형성하였다. 이후 생면제조용 칼날공정을 거쳐 지름 1.5mm의 둥근 모양의 면발로 성형하였다. 이렇게 성형된 면발가닥을 소정의 중량(약 75g)이 되도록 일정 시간을 반복해서 회전하는 칼날공정을 통해 커팅하는 과정을 통해 생면을 제조하였다(도 2).Then, the composition was rolled with a roller to form a face sheet having a thickness of 10 mm to 20 mm. The noodle strips were subjected to the 2nd to 8th rolling process through rollers to form the noodle strips of 2 mm or less. After that, it was molded into round noodles with a diameter of 1.5 mm through a blade process for making raw noodles. Raw noodles were prepared by cutting the thus-molded noodle strands through a blade process that rotates repeatedly for a predetermined time to a predetermined weight (about 75 g) (FIG. 2).
1-2. 제조된 면의 특성 평가1-2. Characterization of the manufactured cotton
실시예 1에서 각 성분을 달리하여 면을 제조한 결과, 제조예 1 및 제조예 2에서 면대가 잘 형성되고 면성형이 원활하게 이루어짐을 확인하였다. 제조예 3의 경우 면대가 형성되었으나 불완전하게 형성되었고, 면 성형이 이루어지지 않았다. 제조예 4의 경우 면대가 형성되었으나 불완전하게 형성되었으며, 면의 부스러짐으로 인해 면 성형이 이루어지지 않았다. 제조예 5의 경우 면대가 형성되었으나, 공장 적용에는 불가한 것으로 확인되었다. 제조예 6의 경우 면대 형성 및 면성형이 이루어지지 않아 면 제조에 실패하였다. 제조예 7, 8 및 9의 경우 면대가 형성되고 면성형이 가능함을 확인하였다. As a result of preparing noodles by changing each component in Example 1, it was confirmed that the noodles were well formed in Preparation Examples 1 and 2 and surface forming was performed smoothly. In the case of Preparation Example 3, a noodle strip was formed, but it was incompletely formed, and the surface molding was not performed. In the case of Preparation Example 4, the noodles were formed but incompletely formed, and the noodles were not formed due to the crumbling of the noodles. In the case of Preparation Example 5, a cotton pad was formed, but it was confirmed that it was impossible to apply it to a factory. In the case of Preparation Example 6, the noodles were not prepared because the noodles were not formed and the noodles were not formed. In the case of Preparation Examples 7, 8 and 9, it was confirmed that the noodles were formed and surface molding was possible.
제조된 면의 탄수화물 함량을 수원여자대학교 식품분석연구센터 및 한서대학교 산학협력단 식품분석센터에 의뢰하여 측정하였다. 종래 면류는 전체 100 중량부 대비 60 내지 70 중량부의 탄수화물을 함유하고 있는 것으로 알려져, 이러한 종래 면류 대비 본 발명에서 제조한 면이 탄수화물 함량이 적은지 확인하였다.The carbohydrate content of the prepared noodles was measured by requesting the Food Analysis Research Center of Suwon Women's University and the Food Analysis Center of the Industry-Academic Cooperation Foundation of Hanseo University. It is known that the conventional noodles contain 60 to 70 parts by weight of carbohydrates based on 100 parts by weight of the total, and it was confirmed whether the noodles prepared in the present invention had a lower carbohydrate content compared to the conventional noodles.
그 결과, 전체 면 100 중량부 대비 측정된 탄수화물은 각각 제조예 1에서 제조된 면의 경우 25 중량부, 제조예 2에서 제조된 면의 경우 25.82 중량부, 제조예 7에서 제조된 면의 경우 31 중량부, 제조예 8에서 제조된 면의 경우 55 중량부, 제조예 9에서 제조된 면의 경우 14.58 중량부로 측정되어, 제조예 1, 제조예 2 및 제조예 9의 배합 비율로 제조했을 때 종래 면 대비 탄수화물 함량이 현저히 낮은 면을 제조할 수 있음을 확인하였다.As a result, the carbohydrates measured relative to 100 parts by weight of the total cotton were 25 parts by weight for the noodles prepared in Preparation Example 1, 25.82 parts by weight for the noodles prepared in Preparation Example 2, and 31 parts by weight for the noodles prepared in Preparation Example 7, respectively. It was measured in parts by weight, 55 parts by weight for the noodles prepared in Preparation Example 8, and 14.58 parts by weight for the noodles prepared in Preparation Example 9. It was confirmed that noodles with significantly lower carbohydrate content than noodles could be prepared.
실험예 1: 관능 평가Experimental Example 1: Sensory evaluation
실시예 1에서 제조된 면에 대하여 식감을 평가하기 위해, 남성 5명 및 여성 5명으로 구성된 관능검사 요원 총 10명이 부드러움, 끊김, 쫄깃함, 맛에 대한 선호도 평가를 진행하였으며 이를 모두 합한 값을 총점으로 나타내었다. 그 결과를 하기 표 1에 나타내었다.In order to evaluate the texture of the noodles prepared in Example 1, a total of 10 sensory test personnel consisting of 5 males and 5 females evaluated the preference for softness, cut-off, chewiness, and taste, and the sum of all these values was evaluated as a total score. indicated as The results are shown in Table 1 below.
관능평가 결과, 본 발명의 제조예 1, 2 및 9의 배합 비율로 제조된 면은 제조예 3 내지 8에 비교하여 보다 우수한 식감을 나타내는 것으로 확인되었다.As a result of sensory evaluation, it was confirmed that the noodles prepared at the mixing ratio of Preparation Examples 1, 2 and 9 of the present invention exhibited superior texture compared to Preparation Examples 3 to 8.
이상의 설명으로부터, 본 발명이 속하는 기술분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. 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 being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims described below and their equivalents.
Claims (10)
A composition for forming noodles comprising indigestible modified starch.
상기 난소화성 변성전분은 옥수수변성전분, 찰옥수수변성전분, 쌀변성전분, 타피오카변성전분, 감자변성전분, 귀리변성전분 및 이들의 혼합전분으로 이루어진 군으로부터 선택되는 어느 하나인 것을 특징으로 하는, 면류 형성용 조성물.
The method of claim 1,
The indigestible modified starch is any one selected from the group consisting of corn modified starch, waxy corn modified starch, rice modified starch, tapioca modified starch, potato modified starch, oat modified starch, and mixed starch thereof, characterized in that Forming composition.
상기 조성물은 전분, 변성글루텐 및 글루텐 중 선택되는 하나 이상을 더 포함하는 것을 특징으로 하는 면류 형성용 조성물.
The method of claim 1,
The composition for forming noodles, characterized in that it further comprises at least one selected from starch, modified gluten and gluten.
상기 전분은 소맥전분, 감자전분, 옥수수전분, 찰옥수수전분, 타피오카전분, 고구마전분 및 이들의 혼합전분으로 이루어진 군으로부터 선택되는 어느 하나인 것을 특징으로 하는, 면류 형성용 조성물.
4. The method of claim 3,
wherein the starch is any one selected from the group consisting of wheat starch, potato starch, corn starch, waxy corn starch, tapioca starch, sweet potato starch, and mixed starch thereof.
상기 조성물은 대두단백질을 추가로 포함하는 것인, 면류 형성용 조성물.
According to claim 1,
The composition further comprises soy protein, the composition for forming noodles.
상기 면류는 라면, 건면, 파스타면, 생면, 우동면 또는 국수인, 면류 형성용 조성물.
The method of claim 1,
The noodles are ramen, dry noodles, pasta noodles, raw noodles, udon noodles or noodles, a composition for forming noodles.
(a) 제1항 내지 제6항 중 어느 한 항의 면류 형성용 조성물을 제조하는 단계;
(b) 상기 면류 형성용 조성물로 반죽을 형성한 후 압연하여 면대를 형성하는 단계;
(c) 상기 면대를 증숙하여 성형하는 단계; 및
(d) 상기 (c)단계에서 성형한 면대를 건조 및 냉각하는 단계.
A method for preparing noodles comprising the steps of:
(a) preparing the composition for forming noodles according to any one of claims 1 to 6;
(b) forming a dough with the noodle-forming composition and then rolling to form a noodle strip;
(c) forming the noodles by steaming; and
(d) drying and cooling the noodles molded in step (c).
상기 (b)단계에서 반죽을 형성한 후, 압연하기 전에 상기 반죽을 얼음과 혼합하여 숙성하는 단계를 더 포함하는, 면류 제조방법.
8. The method of claim 7,
After forming the dough in step (b), the method further comprising the step of aging by mixing the dough with ice before rolling.
The noodles manufactured by the manufacturing method of claim 7, wherein the noodles are ramen, dry noodles, pasta noodles, raw noodles, udon noodles, or noodles.
상기 면은 전체 면 100 중량부 대비 탄수화물 10 내지 60 중량부를 포함하는, 면.10. The method of claim 9,
The cotton is 100 parts by weight of the total cotton, including 10 to 60 parts by weight of carbohydrates, cotton.
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