KR940004886B1 - Composition of noodle - Google Patents

Composition of noodle Download PDF

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KR940004886B1
KR940004886B1 KR1019920003018A KR920003018A KR940004886B1 KR 940004886 B1 KR940004886 B1 KR 940004886B1 KR 1019920003018 A KR1019920003018 A KR 1019920003018A KR 920003018 A KR920003018 A KR 920003018A KR 940004886 B1 KR940004886 B1 KR 940004886B1
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parts
propylene glycol
glycine
raw
alcohol
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KR1019920003018A
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Korean (ko)
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KR930017503A (en
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이해주
유정욱
김은호
임재각
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제일제당 주식회사
김정순
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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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Noodles (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The raw noodle composition is prepd. by mixing 100 wt.% wheat powder, 1.5-2 wt.% propylene glycol, 1.5-2 wt.% ethyl alcohol, 0.5-1 wt.% fermented vinegar, 0.1-0.5 wt.% glycine and 2-4 wt.% edible salt. The obtd. raw noodle composition can be preserved for a long time in room temp. and has a good taste for chewing.

Description

보존성 생면 원료 조성물Preservative raw noodles raw material composition

본 발명은 보존성이 우수하여 상온 유통이 가능한 보존성 생면 원료 조성물에 관한 것이다.The present invention relates to a preservative raw noodle raw material composition excellent in shelf life and capable of circulation at room temperature.

생면류의 경우, 면 본래의 조직감과 맛이 그대로 유지되도록 하여 판매하므로 진품감있는 생타입으로서 소비자에게 제공된다는 장점이 있는 반면, 건면류 또는 유탕면과 비교할때 수분이 많아 상온에서 제품이 쉽게 변질된다는 문제점이 있어 이를 극복하고자 하는 노력이 있어왔다.Raw noodles have the advantage of being provided to consumers as genuine raw types because they are sold so that the original texture and taste of noodles remain intact.However, the products are easily deteriorated at room temperature because they have more moisture than dry noodles or noodle soup. There has been a problem of trying to overcome this problem.

현재까지는 생면류의 보존방법으로 프로필렌글리콜, 주정 등을 반죽원료에 첨가하는 방법이 효과적인 것으로 알려져 있다(한국 특개 제90-1304호, 일본 특개소 제54-2354호). 그러나 프로필렌 글리콜은 점차 사용량이 규제되는 추세에 있고, 주정 등은 천연물이므로 그 사용의 확대가 기대되고 있지만 이러한 물질들이 생면류에 충분한 보존효과를 주기 위해서는 비교적 과량이 사용되어야 하므로, 이 경우, 제품의 풍미와 식감이 현저히 저하된다는 문제점을 가지고 있었다.Until now, it has been known to add propylene glycol, spirits, etc. to dough raw materials as a method of preserving raw noodles (Korean Patent No. 90-1304, Japanese Patent Application No. 54-2354). However, the use of propylene glycol is gradually being regulated, and since alcohol is a natural product, its use is expected to be expanded. However, in order to provide sufficient preservation effect on raw noodles, a relatively excessive amount must be used. There was a problem that the flavor and texture is significantly reduced.

따라서 본 발명자들은 이와 같은 문제점을 해결함으로써 상업적으로 상품가치가 있는 즉, 수개월 보존이 가능하면서 식감도 우수하게 보존되는 생면류의 제조방법을 개발하여 왔다.Accordingly, the present inventors have developed a method of manufacturing raw noodles that have a commercial value, that is, preserved for months, and preserved with excellent texture by solving such problems.

이와 같은 노력의 일환으로 상기의 첨가물질들이 생면에 부여하는 보존력과 식감에 미치는 영향 등을 예의 주시한 결과, 상기의 물질들은 최소량으로 사용하면서도 함께 병용할때 뛰어난 보존효과와 함께 식감도 우수한 제품을 얻을 수 있는 첨가물질로서, 천연 물질인 양조식초와 글리신이 있음을 발견하였으며, 이들은 적정량 첨가할때, 프로필렌 글리콜과 주정의 사용에 의한 풍미저하를 막아주고 더욱이 보존성도 한층 개선된 생면류를 얻을 수 있음을 확인하였다.As a result of these efforts, we have carefully observed the effects of the additives on raw noodles and the texture of raw materials. The additives to be obtained include natural brewed vinegar and glycine, and when added in an appropriate amount, they prevent the deterioration of flavor caused by the use of propylene glycol and alcohol and further improve the preservation of raw noodles. It was confirmed that there is.

따라서, 본 발명의 목적은 보존성과 식감이 개선된 생면 원료 조성물을 제공하는데 있다.Accordingly, it is an object of the present invention to provide a raw noodle raw material composition having improved preservation and texture.

본 발명은 소맥분 100부(이하 "부"는 중량부를 의미한다)에 대한 중량비율로, 프로필렌 글리콜 1.5-2부, 주정 1.5-2부, 양조식초 0.5-1부, 글리신 0.1-0.5부 및 식염 2-4부가 혼합된 보존성이 우수한 새로운 보존성 생면 원료 조성물에 관한 것이다.The present invention is a weight ratio of 100 parts of wheat flour (hereinafter "part" means parts by weight), 1.5-2 parts of propylene glycol, 1.5-2 parts of alcohol, 0.5-1 part of vinegar, 0.1-0.5 parts of glycine and salt The present invention relates to a novel preservative raw noodle raw material composition having excellent preservability in which 2-4 parts are mixed.

또한, 본 발명은 소맥분 100부에 대한 중량비율로 프로필렌 글리콜 1.5-2부, 주정 1.5-2부, 양조식초 0.5-1부, 글리신 0.1-0.5부 및 식염 2-4부를 첨가하여 혼합 병용하되 물에 녹여 반죽수를 38부로 하고, 소맥분과 함께 잘혼합하여 반죽한 후, 반죽한 생지를 제면하고 면선을 가습 및 가온 조건하에 일부 건조하여 반생면으로 하고 기밀성의 합성수지 필름에 넣고 밀봉하여 최종 제품으로 하는 보존성이 우수한 새로운 보존성 생면을 제조하는 방법에 관한 것이다.In addition, the present invention is mixed with the mixture by adding 1.5-2 parts of propylene glycol, 1.5-2 parts of alcohol, 0.5-1 parts of vinegar, 0.1-0.5 parts of glycine and 2-4 parts of salt in a weight ratio to 100 parts of wheat flour. Melt it into 38 parts of dough, mix well with wheat flour, knead, knead dough, and dry some cotton line under humidified and heated conditions to make it half raw, seal it into airtight synthetic resin film and seal it as final product. It is related with the method of manufacturing the new preservative raw noodles excellent in preservability.

본 발명의 제조방법에 있어서, 프로필렌 글리콜은 항균작용을 가지며 면선의 건조시에 건조속도를 조절하여 면선의 표면이 갈라지지 않게 한다. 주정은 세균과 곰팡이의 생육억제에 뛰어난 효과를 나타내고 전분의 노화를 방지한다. 양조식초는 주정과 함께 항균과 항진균성이 우수하고 식미를 개선하는 기능을 한다. 글리신은 프로필렌 글리콜, 주정 등의 사용에 의한 풍미변화를 중화시켜 주며 보존성에도 일부 효과를 나타낸다.In the production method of the present invention, propylene glycol has an antimicrobial action and adjusts the drying rate during drying of the cotton line so that the surface of the cotton line does not crack. Alcohol has an excellent effect on inhibiting the growth of bacteria and fungi, and prevents starch from aging. Brewed vinegar, along with alcohol, has excellent antibacterial and antifungal properties and improves taste. Glycine neutralizes flavor changes caused by the use of propylene glycol and alcohol, and has some effects on preservation.

본 발명의 제조방법에 있어서, 반죽원료에 첨가하는 첨가물의 함량에 있어 프로필렌 글리콜, 주정 및 양조식초 등을 각각 단독으로 3-4부 이상 사용하면 보존성은 좋지만 현저한 식감저하를 나타내어 제품으로써의 가치를 상실하였으며, 프로필렌 글리콜과 주정을 병용하여도 그 첨가량이 2-3부 범위이면 보존성 및 식미평가에서 그다지 좋지 않았다.In the production method of the present invention, when propylene glycol, spirits, brewed vinegar and the like are used alone or more in the amount of additives added to the dough material, the preservation is good but the texture is significantly lowered. It was lost, and even if propylene glycol and alcohol were used in combination, the addition amount thereof was in the range of 2-3 parts.

반면, 양조식초를 프로필렌 글리콜 및 주정과 함께 0.5-1분 범위에서 첨가하면 식미평가 및 보존성에서 우수한 결과를 얻을 수 있었으며, 글리신을 0.1-0.5부로 추가하면 식미와 보존성면에서 더욱 개선된 결과를 얻을 수 있었다.On the other hand, adding brewed vinegar with propylene glycol and alcohol in the range of 0.5-1 minutes yielded excellent results in taste evaluation and preservation, and adding 0.1-0.5 parts of glycine yielded better results in terms of taste and preservation. Could.

다음 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것이다.The following examples are intended to illustrate the invention in more detail.

다음 실시예에 있어서, 식미평가는 시료를 끓는 물에서 10분가 조리한 후 20인이 판단한 것이며, (5점:매우 좋음, 3점:보통임, 1점:매우나쁨), 이들 평점은 평균값으로 표시하였다.In the following example, the taste evaluation was judged by 20 people after cooking the sample in boiling water for 10 minutes (5 points: very good, 3 points: normal, 1 point: very bad), these ratings are the average value Indicated.

보존일수는 온도 37+2℃ 및 상대습도 70%하에 저장하면서 생균수 측정(표준 한천 배양법), 공팜이 관찰 및 관능적 품질변화(색, 향, 조직감)를 종합하여 결정한 것이다.The storage days were determined by combining viable cell counts (standard agar culture method), observation and sensory quality changes (color, aroma and texture) at 37 + 2 ° C and 70% relative humidity.

[실시예]EXAMPLE

[실시예 1 내지 4][Examples 1 to 4]

소맥분 100부에 대하여 식염 3.8부를 첨가하는 것을 기본 배합으로 하고 여기에 프로필렌 글리콜 1.5-2부, 주정 1.5-2부, 양조식초 0.5-1부 및 글리신 0.1-0.5부를 첨가하여 물에 녹인 반죽수 38부를 소맥부과 함께 반죽기에 넣고 15분 동안 반죽하였다. 반죽한 생지를 복합기와 정형 롤러로 압연하여 면대로 한 후 비닐포로 덮어 상온에서 1시간 동안 숙성시켰다. 숙성이 끝난 면대를 계속 압연한 후 각인 10번 롤을 사용하여 폭 3mm, 길이 35cm로 제조한 수분 35-38% 정도의 생명선을 35℃와 70% RH에서 일부 건조하여 수분 20-25% 범위의 반생면으로 제조하였다. 이 반생면을 300g 단량으로 기밀성 합성수지 필름에 탈산소제와 함께 넣고 밀봉한 후 식미 평가 및 보존일수 측정을 실시하여 그 결과를 다음 표 1에 나타냈다.Addition of 3.8 parts of salt to 100 parts of wheat flour is the basic formulation. 1.5-2 parts of propylene glycol, 1.5-2 parts of spirits, 0.5-1 parts of vinegar and 0.1-0.5 parts of glycine are dissolved in water. The part was put into the kneader together with the wheat portion and kneaded for 15 minutes. The kneaded dough was rolled with a multifunction machine and an orthopedic roller to make a cotton noodle, and then aged with a vinyl cloth for 1 hour at room temperature. After rolling the finished mat, the life line of 35-38% of moisture, made of 3mm width and 35cm length, was partially dried at 35 ℃ and 70% RH by using the stamping roll 10 and then dried in the range of 20-25% of moisture. Prepared with half-boiled noodles. 300 g of this semi-fresh noodle was placed in a gas-tight synthetic resin film together with a deoxidizing agent and sealed, and then the evaluation of food taste and measurement of the storage days were shown in Table 1 below.

[비교 실시예 1 내지 6][Comparative Examples 1 to 6]

소맥분 100부에 대하여 식염 3.8부를 첨가하는 것을 기본배합으로 하고 여기에 프로필렌 글리콜 2-4부, 주정 2-4부, 양조식초 3부를 단독 또는 혼합으로 첨가하는 것을 제외하고는 실시예 1 내지 4에서와 같은 방법으로 실시하여 그 결과를 다음 표 1에 나타냈다.In Examples 1 to 4, except that 3.8 parts of salt is added to 100 parts of wheat flour, and 2-4 parts of propylene glycol, 2-4 parts of alcohol, and 3 parts of vinegar are added alone or in a mixture. It carried out by the same method as shown in the following Table 1.

[표 1]TABLE 1

[비교 실시예 7 및 8]Comparative Examples 7 and 8

소맥분 100부에 대한 글리신의 첨가량을 0.05부와 0.75부로 조절한 것을 제외하고는 실시예 1 내지 3에서와 같은 방법으로 실시하여 실시예 1 내지 3과의 비교결과를 다음 표 2에 나타냈다.Except that the amount of glycine added to 100 parts of wheat flour was adjusted to 0.05 parts and 0.75 parts, the same results as in Examples 1 to 3 were shown in Table 2 below.

[표 2]TABLE 2

상기의 결과로부터 알 수 있는 바와 같이 프로필렌 글리콜 1.5-2부, 주정 1.5-2부, 양조식초 0.5-1부, 글리신 0.1-0.5부 및 식염 2-4부를 혼합 병용할때 식미평가 및 보존성에 있어서 우수하며(표 1), 특히 글리신 함량을 0.1-0.5부로 첨가할때가 그 범위외로 사용할때보다 식미와 보존성에 있어서 더 우수하다(표 2).As can be seen from the above results, when the propylene glycol 1.5-2 parts, spirits 1.5-2 parts, brewed vinegar 0.5-1 parts, glycine 0.1-0.5 parts, and salts 2-4 parts were used in combination, Excellent (Table 1), especially when the glycine content is added in 0.1-0.5 parts is better in the taste and preservation than when used out of the range (Table 2).

Claims (1)

소맥분 100부에 대한 중량비로 프로필렌 글리콜 1.5-2부, 주정 1.5-2부, 양조식초 0.5-1부, 글리신 0.1-0.5부 및 식염 2-4부를 혼합한 것임을 특징으로 하는 보존성 생면 원료 조성물.A preservative raw noodles composition, characterized in that a mixture of 1.5-2 parts of propylene glycol, 1.5-2 parts of alcohol, 0.5-1 parts of vinegar, 0.1-0.5 parts of glycine, and 2-4 parts of salt in a weight ratio to 100 parts of wheat flour.
KR1019920003018A 1992-02-26 1992-02-26 Composition of noodle KR940004886B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001037679A1 (en) * 1999-11-24 2001-05-31 Byron Australia Pty Ltd Refrigerator stable raw alimentary paste

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001037679A1 (en) * 1999-11-24 2001-05-31 Byron Australia Pty Ltd Refrigerator stable raw alimentary paste

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