KR20230051459A - A dough and preparation method thereof - Google Patents

Abstract

The present application relates to a dough comprising: a flour; a sodium bicarbonate; and any one among vitamin C, amino acid, and a combination thereof, wherein the dough of the present application has an improved sensory quality, such as elasticity and the like, compared to a conventional dough, specifically, a conventional Chinese noodle, and the present application has an advantage of dramatically extending a distribution and storage time limit of the dough as a spot formation phenomenon that occurs during the storage process is effectively suppressed.

Description

Dough and its manufacturing method {A dough and preparation method thereof}

This application relates to dough and a manufacturing method thereof.

Among the doughs used in the manufacture of various flour-based foods, the dough mainly used for Chinese noodle dishes (e.g., Jjajangmyeon, Jjamppong, etc.) and the Chinese cotton pads made with them are yellower than normal cotton pads and show alkalinity . Such a neutral cotton pad is prepared by including an alkali agent, and thus the pH can be increased and the elasticity of the cotton pad can be increased by affecting the production of gluten.

However, in the case of these Chinese cotton pads, discoloration easily occurs during storage and spots may be formed, and discolored cotton pads are difficult to use when making food, so the distribution and storage period are not long. In general, it is known that Chinese cotton pads can be stored and used for up to 3 to 4 days under refrigerated storage conditions. Therefore, if you want to use Chinese noodles in the form of processed food distributed on the market, there is a disadvantage that the shelf life is very short, so you can hardly use them. There is a problem that professional personnel who can pull out the noodles must be present.

In particular, among the alkali agents added in the manufacture of dough for neutralization, in the case of sodium bicarbonate, formation of spots and discoloration are promoted when added. The dough to which sodium bicarbonate is added has problems in distribution and storage, so sodium carbonate is generally used. Japanese Unexamined Patent Publication No. 2001-299256 discloses a process of heat treatment at a temperature of about 100 ° C. or higher to increase the storability of noodle strings to which an alkali agent is added, but sodium bicarbonate is not used as an alkali agent. In addition, this is only to improve storage stability in relation to sterilization of microorganisms and has nothing to do with the method of suppressing the formation of spots during dough storage, research and development to solve the discoloration of dough containing alkali agents and Chinese screens made with it It is necessary.

Accordingly, the inventors of the present application include sodium bicarbonate, which can further increase sensory qualities such as elasticity, as an ingredient included in the dough, and vitamin C and/or Amino acids were incorporated into the dough. As a result, it was confirmed that the sensory quality was increased and the number of spots and discoloration occurring during freezing or storage at room temperature were significantly reduced, thereby completing the invention of the present application regarding dough with an extended shelf life.

In the present application, in dough used for producing flour-based foods, while showing elastic texture and unique flavor, browning or spots that may occur during storage and storage of dough are suppressed, storage and shelf life It is an object to provide this increased dough, or a method for producing the same.

In addition, the present application aims to provide a flour-based food prepared using the dough.

In addition, the present application aims to provide a method for extending the distribution or storage period of dough.

In addition, an object of the present application is to provide a method for inhibiting dough from forming spots.

One aspect of the present application is flour; sodium bicarbonate; And any one of vitamin C, amino acids, and combinations thereof; provides a dough containing.

The term "dough" in the present application means mixing and kneading ingredients used for producing flour-based foods, and may be referred to as 'noodles' when used for producing noodles and noodle products. The dough may be in the form of a dough lump prepared by mixing and stirring a material such as wheat flour with water, and may be manufactured in a shape such as a strip by rolling it to a predetermined thickness.

The flour may be used regardless of the type of flour in particular, but one aspect of the protein application is wheat flour; sodium bicarbonate; And any one of vitamin C, amino acids, and combinations thereof; provides a dough containing.

The term "dough" in the present application means mixing and kneading ingredients used for producing flour-based foods, and may be referred to as 'noodles' when used for producing noodles and noodle products. The dough may be in the form of a dough mass prepared by mixing and stirring a material such as wheat flour with water, and may be flattened by rolling to a predetermined thickness or manufactured in a strip-like shape.

The flour may be used regardless of the type of flour, but it may be a medium flour, strong flour, semi-strong flour, or soft flour classified according to the protein content, and two or more kinds of flour may be mixed and used. Depending on the characteristics and purpose of the dough or flour-based food to be manufactured, the type and mixing ratio of flour can be set, and depending on the type and preference of the final flour-based food, grain flour such as buckwheat flour and soybean flour, seaweed, fruit, and vegetable extracts , It may be used by including one or more additional ingredients such as eggs.

The sodium bicarbonate may be referred to by terms such as sodium bicarbonate, baking soda, sodium bicarbonate, sodium bicarbonate, etc., and imparts a resilient texture to the dough of the present application and flour-based foods prepared therefrom, or has a unique It can be used to impart flavor. In addition, since air bubbles are formed in the dough containing sodium bicarbonate when heated and the dough can be cooked more quickly, the dough of the present application has an advantage in that the heat cooking time can be shortened.

The sodium bicarbonate may be included in an amount of 0.08 to 5.0 parts by weight based on 100 parts by weight of wheat flour in the dough of the present application. Specifically, the sodium bicarbonate, 0.08 parts by weight, 0.1 parts by weight, 0.15 parts by weight, 0.2 parts by weight, 0.25 parts by weight, 0.3 parts by weight, 0.35 parts by weight, 0.4 parts by weight, 0.45 parts by weight, 0.5 parts by weight, 0.55 parts by weight 5 parts, 4.8 parts, 4.5 parts, 4 parts, 3.5 parts, 3.2 parts, 3 parts, 2.8 parts by weight, 2.5 parts by weight, 2.3 parts by weight, 2.1 parts by weight, 2 parts by weight, 1.9 parts by weight, 1.8 parts by weight, and 1.5 parts by weight. For example, 0.08 parts by weight to 5.0 parts by weight, 0.1 parts by weight to 5.0 parts by weight, 0.15 parts by weight to 4.8 parts by weight, 0.2 parts by weight to 4.5 parts by weight, 0.25 parts by weight to 4 parts by weight, 0.3 parts by weight to 3.5 parts by weight. , 0.35 parts by weight to 3.2 parts by weight, 0.4 parts by weight to 3 parts by weight, 0.45 parts by weight to 2.8 parts by weight, 0.5 parts by weight to 2.5 parts by weight, 0.5 parts by weight to 2.3 parts by weight, 0.5 parts by weight to 2 parts by weight, 0.55 It may be 0.6 parts by weight to 2 parts by weight, 0.6 parts by weight to 1.9 parts by weight, 0.65 parts by weight to 1.8 parts by weight, or 0.7 parts by weight to 1.5 parts by weight. When the content of sodium bicarbonate is within the above range, the elasticity and firm texture of the dough are increased, and a flavor that meets the consumer's taste can be exhibited.

The vitamin C is referred to as ascorbic acid, and not only the vitamin C but also salts thereof may be included. For example, it may be included in the form of vitamin C (ascorbic acid), sodium ascorbate, calcium ascorbate, ascorbyl palmitate, or combinations thereof, but is not limited thereto.

The amino acids include all essential amino acids, non-essential amino acids, and non-protein amino acids, and any amino acid that is harmless to the human body and can be used for food may be included in the dough of the present application. For example, the amino acids include arginine, histidine, lysine, aspartic acid, glutamic acid, serine, threonine, asparagine, glutamine, cysteine, selenocysteine, glycine, proline, alanine, valine, leucine, isoleucine, methionine, selenomethionine, phenylalanine, tyrosine, tryptophan, citrulline, ornithine, taurine, and the like. Specifically, the amino acid may be at least one selected from the group consisting of phenylalanine, methionine, tryptophan, cysteine, glutamine, lysine, histidine, and glutamic acid, and more specifically, tryptophan, cysteine, lysine, or histidine.

The dough of the present application may include sodium bicarbonate and vitamin C. When vitamin C is included in the dough together with sodium bicarbonate, it has the effect of suppressing the browning phenomenon or the formation of spots that may occur during the storage of the dough or flour-based food manufactured using it, and accordingly, the dough or flour-based food is suppressed. The shelf life and shelf life of food can be extended.

When the dough of the present application contains sodium bicarbonate and vitamin C, the sodium hydrogen carbonate and vitamin C may be included in a ratio of 1:0.0002 to 1:0.3. Specifically, the sodium bicarbonate and vitamin C are 1:0.002, 1:0.003, 1:0.005, 1:0.007, 1:0.01, 1:0.03, 1 based on the content of sodium bicarbonate (1). :0.0333, 1:0.05, 1:0.07, 1:0.1, 1:0.13, and 1:0.15 and/or 1:0.3, 1:0.27, 1:0.25, 1:0.23, 1:0.2 , 1:0.17, and 1:0.15. For example, 1:0.002 to 1:0.3, 1:0.003 to 1:0.27, 1:0.005 to 1:0.25, 1:0.005 to 1:0.25, 1:0.007 to 1:0.25, 1:0.01 to 1:0.2 , 1:0.03 to 1:0.2, 1:0.0333 to 1:0.25, 1:0.0333 to 1:0.2, 1:0.05 to 1:0.25, 1:0.07 to 1:0.23, 1:0.1 to 1:0.2, 1 :0.13 to 1:0.17, 1:0.15 to 1:0.17, or 1:0.13 to 1:0.15. When the ratio of sodium bicarbonate and vitamin C is within the above range, elasticity and firm texture of the dough can be sufficiently realized, and browning and spot formation of the dough during storage and distribution can be effectively suppressed, while vitamin C will appear. There is an advantage in that it is possible to manufacture dough that satisfies the color preference degree because the color of the dough may not be too reddish and the color of the dough may not occur.

The dough of the present application may include sodium bicarbonate and amino acids. When vitamin C is included in the dough together with sodium bicarbonate, it has the effect of suppressing the browning phenomenon or the formation of spots that may occur during the storage of the dough or flour-based food manufactured using it, and accordingly, the dough or flour-based food is suppressed. The shelf life and shelf life of food can be extended.

When the dough of the present application contains sodium bicarbonate and amino acids, the sodium bicarbonate and amino acids may be included in a ratio of 1:0.005 to 1:0.3. Specifically, the sodium bicarbonate and amino acids are 1:0.005, 1:0.0067, 1:0.01, 1:0.03, 1:0.05, 1:0.07, 1: one lower limit selected from 0.1, 1:0.13, and 1:0.15 and/or one selected from 1:0.3, 1:0.27, 1:0.25, 1:0.23, 1:0.2, 1:0.17, and 1:0.15 may be included as a percentage of the range constituted by the upper limit. For example, 1:0.005 to 1:0.3, 1:0.0067 to 1:0.27, 1:0.01 to 1:0.27, 1:0.03 to 1:0.25, 1:0.05 to 1:0.23, 1:0.07 to 1:0.25 , 1:0.07 to 1:0.23, 1:0.1 to 1:0.25, 1:0.1 to 1:0.23, 1:0.1 to 1:0.2, 1:0.13 to 1:0.23, 1:0.13 to 1:0.2, 1 :0.15 to 1:0.23, 1:0.15 to 1:0.2, or 1:0.15 to 1:0.17. In addition, when the amino acid is phenylalanine, the ratio of sodium bicarbonate and phenylalanine may be 1:005 to 1:0.17, 1:0.005 to 1:0.15, or 1:0.0067 to 1:0.15. When the amino acid is tryptophan or cysteine, the ratio of sodium bicarbonate and tryptophan or cysteine may be 1:0.07 to 1:0.17, 1:0.07 to 1:0.15, or 1:0.1 to 1:0.15. When the amino acid is lysine, the ratio of sodium bicarbonate and lysine may be 1:0.15 to 1:0.25, 1:0.15 to 1:0.23, or 1:0.15 to 1:0.2. When the ratio of sodium bicarbonate and amino acids is within the above range, elasticity and firm texture of the dough can be sufficiently realized, and browning and spot formation of the dough during storage can be effectively suppressed, while the already / It has the advantage of being able to manufacture dough that does not generate off-flavors.

As the vitamin C and amino acids are included together in the dough of the present application, the effect of suppressing the formation of spots that may occur during storage of the dough is more excellent, resulting in a synergistic effect. Specifically, when the dough of the present application contains vitamin C and amino acids, that is, when vitamin C and amino acids are used in combination including sodium bicarbonate, vitamin C and amino acids, the amino acids are phenylalanine, tryptophan and It may be any one of these combinations. When dough is prepared using phenylalanine or tryptophan together with vitamin C and sodium bicarbonate, the effect of inhibiting spot formation may be more excellent than the dough of the present application containing vitamin C without amino acids, and vitamin C The effect of inhibiting spot formation may be more excellent than in the case of preparing dough in combination with other types of amino acids.

The dough may further include at least one selected from the group consisting of starch, salt, sodium carbonate, ammonium hydrogen carbonate, potassium hydrogen carbonate, potassium carbonate, potassium phosphate, a colorant, and a cotton improver.

The starch may be normal starch or modified starch, and the normal starch may be wheat starch, potato starch, tapioca starch, corn starch, sweet potato starch, or a combination thereof, and the modified starch may be alphanized starch of the normal starch, It may be cross-linked starch, oxidized starch, acid-modified starch, acetylated starch, esterified starch, etherified starch, or a combination thereof, but is not limited thereto. The salt refers to table salt and may be natural salt, refined salt, salt, or a combination thereof. The sodium carbonate, ammonium hydrogen carbonate, potassium hydrogen carbonate, potassium carbonate, and potassium phosphate are 0.03 parts by weight to 0.1 parts by weight, 0.05 parts by weight to 0.1 parts by weight, or 0.06 parts by weight to 100 parts by weight of wheat flour in the dough of the present application, respectively. It may be included in an amount of 0.7 parts by weight, and may be appropriately adjusted according to the content of sodium bicarbonate. The pigment may be, for example, gardenia yellow pigment, but is not limited thereto, and the content of 0.03 part by weight to 0.1 part by weight, 0.05 part by weight to 0.1 part by weight, or 0.05 part by weight to 0.7 part by weight based on 100 parts by weight of wheat flour in the dough of the present application. It may be included, but it may be adjusted to an appropriate amount to adjust the color of the dough. The cotton improving agent is egg powder such as egg white powder and whole egg powder, gums such as xanthan gum, guar gum, and locust bean gum, thickeners such as polysaccharides, gelatin, pectin, and arginic acid, animal oils, vegetable oils, emulsified oils, shortening, etc. of fats and oils, emulsifiers such as lecithin, propylene glycol fatty acid esters, and sucrose fatty acid esters, inorganic salts such as carbonates and phosphates, proteins such as gluten, soybean protein, and casein, ethyl alcohol, and enzyme agents.

The pH of the dough may be 7 to 12, specifically 7 to 11.5, 7 to 11, 8 to 11, 8.5 to 10.5, 8.5 to 10, 9 to 10, 9 to 9.5, or 9 to 9.1. When the pH of the dough is in the above range, the dough and the flour-based food prepared using the same can exhibit the unique flavor of the flour-based food containing the alkali agent while maintaining elasticity, thereby producing dough or noodles that best meet the consumer's taste. There are advantages to doing so.

The chromaticity of the dough may have an a value of 2.0 or less in the Lab color coordinate system when the dough is refrigerated at a temperature of 4 ° C to 6 ° C for 2 to 35 days. Specifically, the a value of the Lab color coordinate system may be 2.0 or less, 1.8 or less, 1.7 or less, 1.5 or less, 1.3 or less, 1.0 or less, 0.8 or less, 0.5 or less, 0.3 or less, or 0.1 or less, wherein the range is 0 or 0. Negative values less than (minus values) may also be included. Any value of a that is less than or equal to the upper limit of the range is valid, and the lower limit of the range is not limited. If the a value of the chromaticity of the dough of the present application is within the above range, it may be applied regardless of the lower limit. In addition, the a value may be -0.9 to 2.0, -0.85 to 2.0, -0.8 to 2.0, -0.5 to 2.0, -0.3 to 1.8, -0.2 to 1.8, or -0.1 to 1.7. The higher the a value of the Lab color coordinate system, the more reddish the dough is. It has the advantage of being able to indicate chromaticity.

In addition, the chromaticity of the dough may have an a value of 2.2 or less in a Lab color coordinate system when the dough is stored at room temperature for 1 to 5 days. Specifically, the a value of the Lab color coordinate system is 2.2 or less, 2.15 or less, 2.1 or less, 2 or less, 1.8 or less, 1.7 or less, 1.5 or less, 1.3 or less, 1.0 or less, 0.8 or less, 0.5 or less, 0.3 or less, or 0.1 or less. In this case, the range may also include 0 or a negative value less than 0 (minus value). Any value of a that is less than or equal to the upper limit of the range is valid, and the lower limit of the range is not limited. If the a value of the chromaticity of the dough of the present application is within the above range, it may be applied regardless of the lower limit. Also, the a value may be -0.9 to 2.2, -0.85 to 2.2, -0.8 to 2.2, -0.5 to 2.2, -0.3 to 2.15, -0.2 to 2.1, or -0.1 to 2.0. The higher the a value of the Lab color coordinate system, the more reddish the dough is. It has the advantage of being able to indicate chromaticity.

When the color of the dough during refrigeration or room temperature storage is within the above range, the dough is not too reddish and can meet the consumer's taste, and the distribution and storage period can be extended by maintaining the color within the above range during the distribution process. There are advantages to being

The refrigerated storage may be stored at a temperature of 0 ° C to 10 ° C, specifically 0 ° C to 7 ° C, 0 ° C to 6 ° C, 2 ° C to 7 ° C, 3 ° C to 6 ° C, or 4 ° C to 6 ° C may be stored at a temperature of The room temperature storage may be to store at a temperature of 10.5 ° C to 26 ° C, specifically to store at a temperature of 13 ° C to 25 ° C, 15 ° C to 25 ° C, 17 ° C to 23 ° C, or 19 ° C to 21 ° C can

The dough of the present application can be used for the production of dough requiring elasticity. In addition, the dough or dough can be used for preparing various flour-based foods. The flour-based food may be Chinese noodles, Chinese dumplings, spring rolls, or Huntang blood, and may be, for example, Chinese noodles.

Another aspect of the present application is flour; sodium bicarbonate; And any one of vitamin C, amino acids, and combinations thereof; it provides a composition for preparing dough containing.

The description of the dough is the same as that described above, and specifically, the ingredients, content ratio, pH range, color range, effect, etc. included in the dough are used as described while explaining the dough.

the flour; sodium bicarbonate; And vitamin C, amino acids, and any one of combinations thereof; the composition containing has elasticity and firm texture, and browning or spots that may occur during storage and distribution are suppressed, thereby extending storage and shelf life. It can be used for the preparation of characterized doughs.

Another aspect of the present application provides a flour-based food prepared from the dough.

The description of the dough is the same as that described above, and specifically, the ingredients, content ratio, pH range, color range, effect, etc. included in the dough are used as described while explaining the dough.

The term "flour-based food" in the present application means a food prepared using wheat flour, and may include any food prepared using a dough made by mixing flour and water. The flour-based food may be one in which the shape of the dough is modified using the dough (for example, a shape of noodles cut out of dough, a shape of dumplings made by forming dough, etc.), or may be cooked by heating it.

As the flour-based food of the present application is manufactured using the dough, the characteristics and effects of the dough, that is, the effect of suppressing browning or spot formation that may occur during storage and storage may appear, and may satisfy consumer preference. Corresponding physical properties such as elasticity and hardness may appear.

The flour-based food may be selected from the group consisting of Chinese noodles, Chinese dumplings, spring rolls, and blood of Huntang.

The Chinese noodles may be in the form of noodle strings prepared by cutting the dough into predetermined widths and lengths, or may be in the form of heating and cooking them.

Another aspect of the present application is mixing vitamin C, amino acids, and any one of combinations thereof, wheat flour, and sodium bicarbonate; and kneading the mixture.

Descriptions of the vitamin C, amino acids, wheat flour, and sodium bicarbonate are the same as those of the dough, and thus will not be duplicated in order to avoid excessive complexity of the specification. The mixing ratio of vitamin C and sodium bicarbonate and the mixing ratio of amino acid and sodium bicarbonate are the same as those described above for the content ratio of sodium bicarbonate and vitamin C in dough, and the content ratio of sodium bicarbonate and amino acid in dough, respectively. And the properties and effects of the dough prepared accordingly are the same.

In the mixing step, water may be added to each component and mixed using a mixer, for example, a vacuum mixer may be used. In addition, the mixing step may be to dissolve any one of vitamin C, amino acids, and combinations thereof, and sodium bicarbonate in water and mix with wheat flour.

The mixing step is composed of starch, salt, sodium carbonate, ammonium hydrogen carbonate, potassium hydrogen carbonate, potassium carbonate, potassium phosphate, colorants and cotton improvers in addition to vitamin C, amino acids and combinations thereof, wheat flour and sodium hydrogen carbonate. It may further mix one or more selected from the group, and the description of the ingredients is the same as that described in the description of the dough, so a duplicate description will not be made. At this time, the starch may be mixed with flour and then mixed with the remaining ingredients dissolved in water.

In the kneading step, the mixture may be kneaded through a kneader or kneaded by human hands, for example, kneading with a kneader. The kneading step may be kneading for 5 to 20 minutes. Specifically, the kneading step may be kneading for 7 minutes to 20 minutes, 7 minutes to 15 minutes, 7 minutes to 13 minutes, 10 minutes to 20 minutes, 10 minutes to 15 minutes, or 10 minutes to 13 minutes. . In addition, the kneading step may include compounding and rolling the mixture, and dough having a thickness of 5 to 7 mm may be manufactured by the compounding and rolling.

The method for manufacturing the dough may further include packaging after the kneading step, and the packaging may be vacuum packaging using a vacuum packaging machine. The packaging may include packaging the dough after further cutting out the dough, and the packaged dough may further go through a step of refrigerating or storing at room temperature. The refrigerated storage may be to store at 4 to 6 ℃.

Another aspect of the present application is flour; sodium bicarbonate; And it provides a method for extending the distribution or storage period of dough, comprising storing the dough containing any one of vitamin C, amino acids, and combinations thereof at room temperature or refrigerated conditions.

The dough, ingredients included in the dough, content ratio, pH range, color range, effect, refrigeration, room temperature conditions, etc. are the same as those described while describing the dough, and will not be repeatedly described.

According to the above method, the formation of spots or discoloration in the distribution or storage process is suppressed in the dough, so that the distribution or storage period of the dough is 3 days or more, 5 days or more, 7 days or more, 10 days or more, 15 days or more, 18 days or more. days, or more than 21 days, or more than 24 days, or more than 27 days, or more than 30 days.

Another aspect of the present application is flour; sodium bicarbonate; And it provides a method for inhibiting the formation of spots of dough, comprising storing the dough containing any one of vitamin C, amino acids, and combinations thereof at room temperature or refrigerated conditions.

The dough, ingredients included in the dough, content ratio, pH range, color range, effect, refrigeration, room temperature conditions, etc. are the same as those described while describing the dough, and will not be repeatedly described.

When the number of spots was measured after the same time elapsed, the number of spots produced was higher than that of the dough prepared without mixing vitamin C and/or amino acids (but sodium bicarbonate was included). it may be less For example, when dough is prepared according to the method for inhibiting spot formation of the present application, spots generated on the surface of the dough are stored in a refrigerator at a temperature of 4 to 6 ° C for 2 to 35 days or stored at room temperature for 1 to 5 days. 2 pieces/cm2 or less, 1.9 pieces/cm2 or less, 1.8 pieces/cm2 or less, 1.5 pieces/cm2 or less, 1.4 pieces/cm2 or less, 1.3 pieces/cm2 or less, 1.2 pieces/cm2 or less, 1 piece/cm2 or less, 0.7 0.6 pieces/cm 2 or less, 0.5 pieces/cm 2 or less, 0.3 pieces/cm 2 or less, 0.2 pieces/cm 2 or less, or 0 pieces (no spots are formed).

The dough of the present application has an effect of suppressing browning or spot formation that may occur in the process of storing or distributing conventional dough, particularly dough for the purpose of producing Chinese noodles or Chinese noodles prepared therefrom. Accordingly, the dough of the present application or the Chinese noodles made with the dough has an effect of extending the shelf life or shelf life compared to the conventional dough or Chinese noodles, represents a pH range that meets the consumer's preference, and has a preference degree such as elasticity, hardness, and flavor. There is an increased advantage.

However, the effects of the present application are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 shows the dough of Example 1-6 of the present application containing vitamin C together with sodium bicarbonate and the dough of Comparative Example 1-3 not containing vitamin C, while being refrigerated at 5 ° C for 0 days , 7th, 21st, and 30th day, photos of their appearance were compared.

Hereinafter, the present application will be described in detail by experimental examples and examples.

However, the following experimental examples and examples specifically illustrate the present application, and the contents of the present application are not limited by the following experimental examples and examples.

[Experimental Example 1]

Confirmation of the anti-spot formation effect of dough according to the content ratio of sodium bicarbonate and vitamin C

[1-1] Preparation of dough containing sodium bicarbonate and vitamin C

In order to increase sensory quality such as elasticity and texture compared to conventional dough, sodium bicarbonate as an alkali agent was added in an amount of 0.08 to 5 parts by weight based on 100 parts by weight of wheat flour during dough manufacturing, and at this time, browning reaction and spot formation occurring during distribution and storage In order to solve the problem of, vitamin C was additionally added to the preparation of the dough of the present application. At this time, in order to confirm the effect of inhibiting spot formation and various quality differences according to the content ratio of sodium hydrogen carbonate and vitamin C, dough was prepared by varying the ratio of sodium hydrogen carbonate and vitamin C as shown in Table 1 below. Specifically, salt, sodium carbonate, gardenia yellow, sodium bicarbonate (Natural Soda Inc., USA) and vitamin C (Daejong, China) were dissolved in water and mixed with flour and starch using a vacuum mixer. After mixing, dough with a thickness of 6 mm was prepared through a composite and rolling process, and then vacuum-packed and sealed using a vacuum packaging machine, and then used in subsequent experiments.

In addition, in order to compare with the dough of the present application, sodium carbonate-added dough used for conventional Chinese noodles was prepared in Comparative Example 1-1, and dough in which only sodium bicarbonate was added without adding vitamin C was prepared in Comparative Example 1-2. and used in the experiment.

Raw material Comparative Example 1-1 Comparative Example 1-2 Example 1-1 Example 1-2 Example 1-3 Example 1-4 Example 1-5 Ratio of sodium bicarbonate and vitamin C - - 1:0.0007 1:0.0033 1:0.0333 1:0.10 1:0.20

(Ratio of sodium bicarbonate and vitamin C is rounded up to four decimal places)

[1-2] Measurement of dough spots and reduction rate (%) of spot formation

For the dough prepared in the ratios of Comparative Examples 1-1 and 1-2 and Examples 1-1 to 1-5, spots appearing on the dough were measured and the reduction rate of spot formation was measured. Specifically, the prepared dough was cut into a square shape with a width of 10 cm and a length of 10 cm and stored in a vacuum-packed state in a refrigerator or at room temperature. The number of spots immediately after preparation was confirmed, and in the case of refrigerated storage, the number of spots was measured at 3 days and 14 days after storage, and in the case of storage at room temperature, the number of spots was measured at 3 days after storage. The number of spots was counted by visually observing the brown spots generated in each dough, and the number of spots per 1 cm 2 area was measured and shown in Table 2 below. The number of spots measured in this way was converted into a spot generation reduction rate (%) according to the following [Equation 1] and shown in Table 3 below.

[Equation 1]

number of spots
(ea/cm²) Comparative Example 1-1 Comparative Example 1-2 Example 1-1 Example 1-2 Examples 1-3 Example 1-4 Example 1-5 immediately after manufacture 0 0 0 0 0 0 0 3 days refrigerated 0.11 0.61 0.61 0.15 0 0 0 14 days refrigerated 1.19 2.09 1.89 1.23 0 0 0 3 days at room temperature 0.16 1.42 1.18 0.65 0 0 0

Reduction rate (%) Comparative Example 1-1 Comparative Example 1-2 Example 1-1 Example 1-2 Examples 1-3 Example 1-4 Example 1-5 immediately after manufacture - - - - - - - 3 days refrigerated - - 0.82 75.41 100 100 100 14 days refrigerated - - 9.57 41.15 100 100 100 3 days at room temperature - - 16.96 54.06 100 100 100

As shown in Table 2, when compared to the dough of Comparative Example 1-1 to which only sodium carbonate was added, in the dough of Comparative Example 1-2 containing sodium bicarbonate, it was confirmed that brown spots increased in both refrigeration and room temperature storage, As the storage days increased, the number of spots increased. Accordingly, it was confirmed that when sodium bicarbonate was added, the formation of spots was promoted compared to the addition of sodium carbonate, which is a commonly used alkali agent.

On the other hand, in the case of the dough of Examples 1-1 to 1-5 of the present invention, as the ratio of sodium bicarbonate and vitamin C was adjusted and added, the number of spots appearing in the dough was compared even though sodium bicarbonate was included. Significantly decreased compared to Example 1-2. In particular, in the dough of Examples 1-2 to 1-5 in which the ratio of sodium bicarbonate to vitamin C was about 1:0033, 1:0.033, 1:0.1, and 1:0.2, respectively, in the case of storage at room temperature for 3 days It was confirmed that the formation of spots was reduced by more than 50% and more than 70% in the case of 3 days of refrigeration storage, and the formation of spots was reduced by more than 40% even on the 14th day of refrigeration storage. Through the above experimental results, the inclusion of sodium bicarbonate in the dough promotes the formation of brown spots during the storage process, and the addition of vitamin C in an adjusted ratio with sodium bicarbonate significantly reduces the number of spots occurring in the dough. It was confirmed that the distribution and storage period could be increased by showing the effect of reducing In particular, when the content of vitamin C was greater than about 1:0.0033 in the sodium bicarbonate:vitamin C ratio, it was confirmed that the formation of spots was reduced by more than 40% even after 14 days of refrigerated storage.

[1-3] Measurement of color change in dough

Following the experiment to measure the formation of spots according to the storage of the dough, the color change of the dough during storage was measured. For the doughs of Comparative Examples 1-1, 1-2, and Examples 1-1 to 1-5, L, a, The b values were measured using Konica minolta's equipment and are shown in Table 4 below.

Comparative Example 1-1 Comparative Example 1-2 Example 1-1 Example 1-2 Example 1-3 Example 1-4 Example 1-5 immediately after manufacture L 84.06 83.27 82.19 83.62 83.99 83.03 83.87 a 0.75 0.64 0.65 0.99 1.29 1.44 1.34 b 35.64 0.12 35.82 36.47 35.17 36.68 36.62 3 days refrigerated L 82.32 81.34 80.71 81.85 82.49 82.93 82.61 a 0.43 0.12 -0.01 0.85 1.29 1.46 1.54 b 35.81 35.66 34.61 36.35 37.11 37.64 37.00 14 days refrigerated L 77.52 77.41 78.04 77.23 82.03 81.87 81.47 a -0.88 -0.06 0.48 0.39 1.53 1.68 2.01 b 29.31 31.73 32.33 31.36 36.46 36.50 36.30 3 days at room temperature L 82.81 81.11 80.57 79.59 81.26 81.11 81.17 a -0.12 0.43 0.47 0.66 1.77 2.15 2.25 b 33.60 34.39 33.90 33.46 35.69 36.23 35.58

As shown in Table 4, it was confirmed that the dough of the present application maintained its yellow color even after 14 days of refrigeration storage and 3 days of storage at room temperature, and the dough without sodium bicarbonate (Comparative Example 1-1) or vitamin C Like the dough without addition (Comparative Example 1-2), it was confirmed that the dough of the present application also exhibits a color that can be used for producing flour-based foods that maintains the dough quality immediately after production without being too red.

[1-4] pH measurement and sensory quality evaluation of dough

pH measurement

Since the pH of the dough can affect the sensory properties and quality of the dough, the pH of the doughs of Comparative Examples 1-1 and 1-2 and Examples 1-1 to 1-5 was measured. Each dough was cut to a thickness of 2 mm using a small commercial multifunction machine, and then 10 g of noodles were mixed with 100 g of distilled water and homogenized in a mixer for 1 minute. The pH of the homogenized noodles was measured using a pH meter (metrolm, swiss) and is shown in Table 5 below.

Comparative Example 1-1 Comparative Example 1-2 Example 1-1 Example 1-2 Examples 1-3 Example 1-4 Example 1-5 pH 7.42 9.09 9.05 9.09 9.08 9.00 8.93

As a result, among the Chinese noodles prepared with the dough of the present invention containing vitamin C along with sodium bicarbonate, in the case of the Chinese noodles of Examples 1-1 to 1-4, Comparative Example 1- to which vitamin C was not added Compared to the side of 2, the pH change did not show a significant difference. On the other hand, in Examples 1-5 in which the ratio of sodium bicarbonate to vitamin C was 1:0.2, the pH decreased below 9 and was measured low. In general, in the case of Chinese noodles, it is known that consumers prefer it when the pH is in the range of 9 to 11, so it was confirmed that the preferred alkaline flavor appeared when sodium bicarbonate and vitamin C were added in the addition ratio of the present invention.

Sensory Quality Check

In addition, in order to confirm the sensory quality of the dough containing sodium bicarbonate and vitamin C of the present invention, Comparative Examples 1-1, 1-2, and Examples 1-1 to 1 prepared by cutting into 2 mm thickness as described above For the face of -5, various sensory qualities were evaluated by a trained professional panel. The sensory quality was evaluated for color preference, texture preference, flavor preference, and overall acceptability of Chinese noodles, and elasticity strength, firmness strength, and taste / off-flavor strength were evaluated and shown in Table 6 below. The evaluation criteria of the sensory quality are as follows.

[Evaluation standard]

Overall acceptability: 1 point is the minimum value and 9 points are the maximum value, and it is an item that evaluates the overall sensory quality. The better the overall score, the higher the score.

Color preference: 1 point is the minimum value and 9 points are the maximum value, and the higher the color preference, the higher the score.

Texture preference: 1 point is the minimum value, 9 points is the maximum value, and the better the overall texture of the noodles, the higher the score.

Flavor preference: 1 point is the minimum value and 9 points are the maximum value, and the better the flavor of the noodles, the higher the score.

Elasticity intensity: 1 point is the minimum value and 9 points are the maximum value, and the higher the elasticity of the surface, the higher the score.

Hardness intensity: 1 point is the minimum value and 9 points are the maximum value, and the higher the hardness of the surface, the higher the score.

Taste / off-flavor intensity: 1 point is the minimum value and 9 points are the maximum value, and the higher the already / off-flavor, the higher the score.

Comparative Example 1-1 Comparative Example 1-2 Example 1-1 Example 1-2 Example 1-3 Example 1-4 Example 1-5 preference first half 5 8 8 8 8 8 8 color 7 7 7 7 7 7 7 texture 4 8 8 8 8 8 8 zest 4 8 8 8 8 8 8 robbery elasticity 3 7 7 7 7 7 7 stiffness 4 7 7 7 7 7 8 already / take off One One One One One One One

Comparative Example 1-1 is a noodle prepared by adding sodium carbonate, which is widely used in existing Chinese noodles, without adding sodium bicarbonate. It was confirmed that the strength decreased. Accordingly, as in the dough of the present invention, it was confirmed that elasticity and hardness increased as sodium bicarbonate was added, and overall acceptability including texture and flavor increased accordingly. In addition, Comparative Examples 1-2 without vitamin C In the case of the Chinese noodles of Examples 1-1 to 1-5 of the present invention to which vitamin C was added, most of the preference and strength were evaluated the same, and the ratio of vitamin C was the highest compared to sodium bicarbonate Example 1- Only in 5, the hardness strength was evaluated higher.

In the present invention, in order to increase the sensory quality such as elasticity of Chinese noodles, it is intended to manufacture dough containing sodium bicarbonate. confirmed in In addition, as can be seen from the results of the sensory evaluation, even when the proportions of sodium bicarbonate and vitamin C are adjusted and added as in Examples 1-1 to 1-5, they show similar sensory qualities in terms of palatability and strength, so that vitamin C tastes good. It was confirmed that there was no negative effect on quality. Furthermore, it was confirmed that even if the vitamin C component was included, the immeasurable / off-flavor did not occur, and it was confirmed that there was no problem even when vitamin C was used as a dough ingredient in the amount of the present invention.

[1-5] Confirmation of the effect of increasing the shelf life of the dough of the present invention

Through the results of the above experimental example, it was confirmed that the sensory quality was increased and the formation of spots was suppressed in the dough containing vitamin C along with sodium bicarbonate. The expiration date was confirmed. Dough was prepared in the same manner as in Experimental Example 1-1, sodium bicarbonate was added to the dough of Comparative Example 1-3 but vitamin C was not added, and hydrogen carbonate was added to the dough of Example 1-6. Dough was prepared by adding sodium and vitamin C at a ratio of 1:0.0067, and their shelf life was compared.

The shelf life was measured by checking the appearance quality of the doughs of Comparative Examples 1-3 and Examples 1-6 while being stored. Specifically, while the dough prepared as above was refrigerated at 5 ° C., the L, a, and b values were measured on the 0th, 7th, 21st and 30th days to confirm the color (Table 7), and the appearance was taken by taking pictures. were compared (Fig. 1).

storage period metrics Comparative Example 1-3 Example 1-6 0 days L 81.95 82.10 a 0.31 0.93 b 41.04 41.85 7 days L 77.21 81.22 a -0.19 1.23 b 35.42 39.71 21st L 74.00 80.12 a -0.19 1.41 b 32.36 38.51 30 days L 72.75 77.08 a -0.03 1.21 b 31.34 36.27

As shown in Table 7 and FIG. 1, in the case of Comparative Examples 1-3, which is a dough containing only sodium bicarbonate, the appearance of spots significantly increased and the color of the dough darkened as the storage period elapsed. The measured L value was also relatively low, and it was confirmed that the color change of the overall dough was large.

On the other hand, in the case of the dough of Examples 1-6 of the present invention prepared by including vitamin C along with sodium bicarbonate, spots were not generated and the appearance quality was evaluated as good with little change in color even after refrigerated storage for 30 days. .

In view of the above results, unlike dough containing only sodium bicarbonate which is distributed and stored in a refrigerated state, the color changes significantly and the shelf life is difficult to exceed one week, sodium bicarbonate and vitamin C are added at a specific content. In the case of the dough of the present invention prepared by mixing in a ratio, it was confirmed that there was little change in color, and thus the shelf life and storage period were dramatically extended to 30 days or more.

[Experimental Example 2]

Confirmation of spot formation inhibitory effect of dough containing sodium bicarbonate and amino acids

[2-1] Preparation of dough containing amino acids

In order to solve the problems of browning reaction and spot formation occurring during distribution and storage in the dough of the present application prepared using sodium bicarbonate, various kinds of amino acids were added together with sodium bicarbonate to prepare the dough. As amino acids, phenylalanine (Example 2-1), methionine (Example 2-2), tryptophan (Example 2-3), cysteine (Example 2-4), glutamine (Example 2-5), lysine (Example 2-5) Example 2-6), histidine (Example 2-7), glutamic acid (Example 2-8) and valine (Example 2-9) were added to prepare dough, the same method as in Experimental Example 1-1 (However, vitamin C was not added in this experimental example). The ratio of sodium bicarbonate and each amino acid was added at 1:0.1. The dough of Comparative Example 2-1 was prepared by adding only sodium bicarbonate without adding amino acids.

[2-2] Measurement of dough spots and reduction rate (%) of spot formation

For the doughs of Comparative Example 2-1 and Examples 2-1 to 2-9, spots appearing on the dough were measured and the reduction rate of spot formation was measured. Specifically, the prepared dough was cut into a square shape of 10 cm in width and 10 cm in length, and stored in a vacuum-packed state in a refrigerator. Then, while refrigerated, the number of spots was measured on the third day. The number of spots was counted by visually observing the brown spots generated in each dough, and the number of spots per 1 cm 2 was measured, and then converted into a spot generation reduction rate (%) according to the following [Equation 2], and Table 8 below shown in

[Equation 2]

Reduction rate (%) Comparative Example 2-1 Example 2-1 Example 2-2 Example 2-3 Example 2-4 Example 2-5 Example 2-6 Examples 2-7 Example 2-8 Example 2-9 3 days refrigerated - 12.9 9.67 39.64 34.31 19.46 29.26 28.08 12.32 1.38

As can be seen from the results of Table 8, it was confirmed that spot formation was suppressed in Examples 2-1 to 2-9 with amino acids added, compared to Comparative Example 2-1 without amino acids.

In addition, even if the ratio of sodium bicarbonate and amino acid was the same, it was confirmed that the spot formation reduction rate was different depending on the type of amino acid, and the dough using amino acids of the other types except for the dough using valine showed a spot formation reduction rate of 10% or more, resulting in excellent spot formation. It was confirmed that the inhibitory effect appeared. When tryptophan (Example 2-3), cysteine (Example 2-4), lysine (Example 2-6) and histidine (Example 2-7) were added, it was confirmed that the dough spot reduction rate was 28% or more. .

[2-3] Measurement of color change of dough

Following the experiment to measure the formation of spots according to the storage of the dough, the color change of the dough during storage was measured. For the dough of Comparative Example 2-1 and Examples 2-1 to 2-9, the L, a, b values of the dough were measured in the same manner as in Experimental Example 1-3 at the time of 3 days after refrigerated storage. was measured and shown in Table 9 below.

Comparative Example 2-1 Example 2-1 Example 2-2 Example 2-3 Example 2-4 cold storage
3 days L 81.37 80.91 81.06 80.69 82.44 a -0.51 -0.22 -0.29 -0.07 -0.23 b 34.74 35.24 35.87 35.95 33.91 Example 2-5 Example 2-6 Examples 2-7 Example 2-8 Examples 2-9 cold storage
3 days L 81.32 81.28 81.61 80.88 80.82 a -0.52 -0.26 -0.38 -0.56 -0.40 b 33.43 34.83 34.03 34.67 35.21

As a result, both the dough of Comparative Example 2-1 containing no amino acids and the doughs of Examples 2-1 to 2-9 containing amino acids together with sodium bicarbonate showed color change regardless of the type of amino acids. No significant difference was found.

[Experimental Example 3]

Confirmation of anti-spot formation effect of dough containing sodium bicarbonate, vitamin C and amino acids

[3-1] Preparation of dough containing sodium bicarbonate, vitamin C and amino acids

As confirmed through Experimental Example 1 and Experimental Example 2, when vitamin C or amino acid is used together with sodium bicarbonate in the manufacture of dough, discoloration or spot formation promoted by sodium bicarbonate during the storage process of the dough is prevented. It was confirmed that there was an effect of suppressing and prolonging the shelf life.

Accordingly, in order to identify amino acids exhibiting a synergistic effect with vitamin C, dough containing all of sodium bicarbonate, vitamin C, and amino acids was prepared, and its spot formation inhibitory effect was confirmed. Dough was prepared in the same manner as in Experimental Example 1-1, and among the amino acids used in Experimental Example 2, phenylalanine (Example 3-2), tryptophan (Example 3-3), and cysteine (Example 3 -4) and lysine (Examples 3-5) were used to prepare dough. In the case of the content of each kind of amino acid, it was set based on the content ratio of amino acid to sodium bicarbonate, which had the best spot control effect through preliminary experiments.

In the case of Example 3-1, dough was prepared by including sodium bicarbonate and vitamin C at a ratio of 1:0.0053 but not including amino acids. In the case of the doughs of Examples 3-2 to 3-5, sodium bicarbonate and vitamin C were added at a ratio of 0.0053, and the ratio of amino acids to sodium bicarbonate was added at the ratio shown in Table 10 below.

Raw material Example 3-1 Example 3-2 Example 3-3 Example 3-4 Example 3-5 Ratio of sodium bicarbonate and vitamin C 1:0.0053 1:0.0053 1:0.0053 1:0.0053 1:0.0053 Ratio of sodium bicarbonate and amino acids - 1:0.0067 1:0.1 1:0.2 1:0.1

(Ratio of sodium bicarbonate and vitamin C, ratio of sodium bicarbonate and amino acids are rounded up and displayed to four decimal places)

[3-2] Measurement of dough spots and reduction rate (%) of spot formation

Spots appearing on the dough were measured for the dough of Examples 3-1 to 3-5. Example 3-1 is a dough containing only vitamin C together with sodium bicarbonate, and the doughs of Examples 3-2 to 3-5 are doughs containing sodium bicarbonate, vitamin C, and amino acids. The prepared dough was cut into a square shape of 10 cm in width and 10 cm in length and stored in a vacuum-packed state, and the number of spots was measured 3 days and 14 days after refrigeration. The number of spots was counted by visually observing the brown spots generated in each dough, and the number of spots per 1 cm 2 area was measured and shown in Table 11 below.

Number of spots (ea/cm2) Example 3-1 Example 3-2 Example 3-3 Example 3-4 Example 3-5 3 days refrigerated 0 0 0 0.03 0.35 14 days refrigerated 1.25 1.01 0.06 - -

As a result, in the doughs of Examples 3-4 and 3-5 containing vitamin C together with cysteine and lysine, the number of spots rather increased or the effect of inhibiting spot formation was lower than that of Example 3-1. After 14 days of refrigerated storage, the number of spots in the doughs of Examples 3-4 and 3-5 increased so much that the number of spots increased to a level where it was impossible to objectively measure the number of spots with the naked eye. In contrast, in the dough containing phenylalanine or tryptophan together with sodium bicarbonate and vitamin C (Examples 3-2 and 3-3), the effect of inhibiting spot formation was more excellent, and the effect was most excellent when using tryptophan confirmed to be

In the above, representative experimental examples of the present application have been described as examples, but the scope of the present application is not limited to the specific experimental examples as described above, and those skilled in the art are within the scope described in the claims of the present application. will be able to change accordingly.

Claims (10)

flour;
sodium bicarbonate;
vitamin C; And amino acids; as a help, including;
The sodium bicarbonate and vitamin C are included in a weight ratio of 1:0.002 to 1:0.3, the sodium hydrogen carbonate and amino acids are included in a weight ratio of 1:0.03 to 1:0.3, and the amino acids are phenylalanine, tryptophan, and these Any one of the combinations of, dough (dough).
The method of claim 1,
The dough, wherein the sodium bicarbonate is included in an amount of 0.08 parts by weight to 0.5 parts by weight based on 100 parts by weight of the wheat flour.
The method of claim 1,
The dough further comprises at least one selected from the group consisting of starch, salt, sodium carbonate, ammonium hydrogen carbonate, potassium hydrogen carbonate, potassium carbonate, potassium phosphate, a colorant and a cotton improver.
The method of claim 1,
Dough, the pH of the dough is 7 to 12.
The method of claim 1,
The chromaticity of the dough,
When the dough is refrigerated at 4 ℃ to 6 ℃ for 2 to 35 days, the a value of the Lab color coordinate system is 2.0 or less, or when the dough is stored at room temperature for 1 to 5 days, the a value of the Lab color coordinate system is A dough having a value of 2.2 or less.
Flour-based food prepared from the dough of any one of claims 1 to 5.
The method of claim 6,
Wherein the flour-based food is selected from the group consisting of Chinese noodles, Chinese dumplings, spring rolls, and blood of Huntang, flour-based food.
Mixing vitamin C, amino acids, wheat flour and sodium bicarbonate; and
kneading the mixture; wherein the sodium bicarbonate and vitamin C are included in a weight ratio of 1:0.002 to 1:0.3, and the sodium bicarbonate and amino acids are included in a weight ratio of 1:0.03 to 1:0.3 Included, wherein the amino acid is any one of phenylalanine, tryptophan, and combinations thereof.
flour;
sodium bicarbonate;
vitamin C; and an amino acid, wherein the sodium bicarbonate and vitamin C are included in a weight ratio of 1:0.002 to 1:0.3, and the sodium bicarbonate and amino acid are included in a weight ratio of 1:0.03 to 1:0.3, wherein the A method for extending the distribution or storage period of dough, comprising storing the dough at room temperature or refrigerated conditions, wherein the amino acid is any one of phenylalanine, tryptophan, and combinations thereof.
flour;
sodium bicarbonate;
vitamin C; and an amino acid, wherein the sodium bicarbonate and vitamin C are included in a weight ratio of 1:0.002 to 1:0.3, and the sodium bicarbonate and amino acid are included in a weight ratio of 1:0.03 to 1:0.3, wherein the A method for inhibiting spot formation of dough, comprising storing the dough at room temperature or refrigerated conditions, wherein the amino acid is any one of phenylalanine, tryptophan, and combinations thereof.

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