WO2019088574A2 - Fresh noodles with enhanced microbial stability during distribution using allulose - Google Patents

Abstract

The present invention relates to fresh noodles with enhanced microbial stability during distribution using allulose, a method for producing the same, etc.

Description

Improved microbial stability during distribution using alululose

The present invention relates to a composition for making a noodle comprising wheat flour, alcohol and alcohol, a method for producing a composition for making a noodle, a method for manufacturing an noodle, a noodle including the composition for making the noodle, and a method for enhancing microbial stability of noodles.

In busy modern society, consumers' needs for noodles can be solved easily instead of rice. Cooking using noodles has a shorter cooking time and shorter consumption time than other types of cooking, and the consumption of noodles is increasing.

However, cotton is basically made by kneading salt water (salt water) into grain powder, and it is disadvantageous because it contains moisture and nutrients necessary for microbial growth are abundant, and the shelf life is short. For this reason, they are mainly distributed in the form of oil-frying oil-frying pan and dried moisture-free surface (Korean Patent Laid-Open Publication No. 10-2015-0011449), but this has a problem that it is difficult to realize a chewy texture of the raw surface.

Noodles means a surface that has not undergone drying or boiling, and it has a high-moisture content and has a chewy texture compared to a dry surface. In recent years, products utilizing such noodles have been introduced, but they have a disadvantage in that they are vulnerable to microbial stability due to high water content. Therefore, it is necessary to control the growth of microorganisms for the distribution after noodle production. When the microbial control additive is not treated, it can be circulated only within 2 days. Depending on the level of microbial control, it is distributed and sold on an average of one to two month shelf life.

In order to control such microorganisms, a conventional alcohol or an acidulant is used individually or in combination (Korean Patent Laid-Open Publication No. 10-1992-0003018). In the case of noodles, the allowable levels of alcohol and acidulant are not specified, but usually they are used within 2% for alcohol and about 1% for acidulant. However, such alcohol and acidulant are superior in terms of microbial control power, but when used excessively, there is a problem that the sensory characteristics of the product deteriorate due to the offensive sensation, which leads to low commerciality and can cause discomfort when consumed by consumers.

As a result of intensive efforts to solve the above-mentioned problems, the inventors of the present invention have found that, in the case of preparing noodles, the use of alcohol as a substitute for alcohol is limited, and when mixed with alcohol and alginate, And the microbial stability can be enhanced.

One object of the present application is to provide a composition for making noodles comprising flour, liquor and aluloses.

Another object of the present application is to provide a method for producing a composition for making noodles, which comprises mixing wheat flour, alcohol and alululose.

It is another object of the present application to provide a method of making noodles, which comprises mixing flour, alcohol and alulose.

Another object of the present application is to provide a noodle comprising the composition for making noodles.

Another object of the present application is to provide a method for enhancing the microbial stability of noodles, which comprises mixing wheat flour, alcohol and alululose.

The composition for making noodles of the present application can effectively inhibit the growth of microorganisms and improve the quality of the noodles and the stability of microorganisms by using alulose, alululose and alcohol in combination in the production of noodles.

FIG. 1 is a graph showing the degree of inhibition of general bacterial growth by addition of alcohol.

2 is a graph showing the degree of inhibition of general bacterial growth by the addition of alulose and alcohol.

Figure 3 is a graph showing the number of colonies of fungi following addition of alcohol and / or alulose.

Figs. 4 to 8 illustrate the specific microorganisms of the respective microorganisms detected on the raw surface.

This will be described in detail as follows. On the other hand, each description and embodiment disclosed in the present application can 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 the present application. Further, the scope of the present application is not limited by the specific description described below.

In comparison with other noodles such as yam and noodles, noodles have excellent sensory properties such as texture, but they are weak in microbiological stability due to high moisture content. At present, there are problems in using alcohol and acidulant to solve this problem, but there is a feeling of discomfort when consumed due to the specific odor and odor. As a result, increasing the application amount of the alcohol and the acidulant increases the microbial stability.

In the present application, alulose alone or a mixture of alulose and alcohol was used to suppress changes in the quality of noodles caused by microorganisms during distribution, while the use of alcohol was reduced to minimize the inhibition of sensory properties, which was first identified by the present inventors .

The present application will be described in detail below.

One aspect of the present application for achieving the above object provides a composition for making noodles comprising flour, alcohol and alulose.

In the present application, "noodles" means a surface not subjected to drying or boiling treatment, and has a high-moisture content and a chewy texture compared to a dry surface.

Specific examples of wheat flour in the present application include high-strength flour, flour, wheat flour, gravity flour and the like, and may be specifically wheat flour, but are not limited thereto.

In the present application, alulose is a type of sugar having the formula C ₆ H ₁₂ O ₆ , molecular weight of 180.16, which is known to exist in small amounts in figs, grapes, and the like. The above-mentioned aluloses include both D-aluloses and L-aluloses, and commercially available aluloses may be purchased and used, or they may be prepared by chemical or microbiological methods. Alulos may be aluloses having a purity of 90% or more (containing 90% or more by weight of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.

The alulose may be contained in an appropriate amount in the composition for making noodles. Specifically, 0.01 to 10 parts by weight, 0.1 to 10 parts by weight, 0.1 to 5 parts by weight, 0.1 to 3 parts by weight based on 100 parts by weight of wheat flour contained in the composition for making noodles, 0.5 to 5 parts by weight, 0.5 to 3 parts by weight, 1 to 5 parts by weight, 1 to 4 parts by weight, 1 to 3 parts by weight, or 1 to 2 parts by weight. Alternatively, the alulose may be a content that does not inhibit microbial growth when only alulose is added to the composition for making noodles without alcohol.

The alcohol in the present application means an ethyl alcohol or an alcohol. It is known that the alcohol is added to products such as noodles to inhibit the growth of microorganisms. However, when the alcohol is added in an excess amount, there is a problem that bad odor is generated.

The diet may be contained in an appropriate amount in the composition for making noodles, and specifically, 0.01 to 10 parts by weight, 0.1 to 5 parts by weight, 0.1 to 3 parts by weight, 0.5 to 3 parts by weight based on 100 parts by weight of the flour contained in the composition for making noodles, 0.5 to 2 parts by weight, 1 to 5 parts by weight, 1 to 3 parts by weight, or 1 to 2 parts by weight, but is not limited thereto.

When the composition for noodles of the present application additionally contains a syrup, the syrup and the alulose are added in an amount of 0.01 to 15 parts by weight, 0.01 to 10 parts by weight, 0.1 to 10 parts by weight, 0.1 to 10 parts by weight, 0.1 to 4 parts by weight, 0.1 to 3 parts by weight, 0.5 to 10 parts by weight, 0.5 to 5 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3 parts by weight, 1 to 10 parts by weight, 1 to 5 parts by weight, 1 to 4 parts by weight, or 1 to 3 parts by weight, based on the total weight of the composition.

When the composition for noodles of the present application further comprises a spice, the spice and the allylose have a mixing ratio of 1:10 to 1: 0.1, a mixing ratio of 1: 5 to 1: 0.2, a mixing ratio of 1: 3 to 1: 1: 2 to 1: 0.5, or a mixing ratio of 1: 1, but the present invention is not limited thereto.

Further, when the alcohol and alulose ratio exceeds 1:10, that is, when the alululose is added in excess of the mixing ratio, yellowing of the product tends to occur, and sweetness and stickiness are excessively increased. In the present application, the above-mentioned problems are avoided by adding an appropriate amount of alululose. In the case where the composition for making an artificial side of the present application does not contain a spirit, it is possible to use only alulose .

The saccharide of the present application may additionally contain at least one sweetener in addition to alulose. Such sweeteners include, but are not limited to, known sweeteners (e.g., monosaccharides, disaccharides, oligosaccharides, sugar alcohols and high sweeteners). Specifically, the monosaccharide may be, for example, arabinose, xylose, fructose, tagatose, aloose, or galactose, and the disaccharide is a sugar in which two monosaccharides are bonded to each other, such as lactose, maltose, trehalose, Cellobiose. The oligosaccharide may be a sugar having three or more monosaccharides bound thereto, for example, fructo-oligosaccharide, isomaltooligosaccharide, xylooligosaccharide, gentio oligosaccharide, maltooligosaccharide or galacto-oligosaccharide. The sugar alcohol is a substance formed by reducing a carbonyl group of a saccharide, and may be, for example, erythritol, xylitol, arabitol, mannitol, sorbitol, maltitol or lactitol. The high-sweetening agent may be a substance having a sweetness ten times or more higher than that of sugar, such as, but not limited to, aspartame, acesulfame K, rebaudioside A or sucralose.

The composition for making noodles of the present application may contain other additives such as cereal flour, salt water, starch, dextrin, stabilizer, acidity adjusting agent, refining salt, preservative, humectant (glycerol, glycerin, propylene glycol, etc.), coloring agent, flavoring agent, As shown in Fig. In addition, the composition for making an artificial side of the present application may further include known materials commonly used for producing noodles.

In the present application, brine refers to water having a salt content or salt dissolved therein, and the concentration (parts by weight / w%) of the brine used in the composition for making noodles of the present application is 1% to 5%, 2% , 2.5% to 3.5%, or 3%, but is not limited thereto.

The composition for noodle making of the present application may have improved microbial stability. The term "microbial stability" in the present application means the degree of generation and growth of harmful microorganisms in the composition for the production of noodles during the manufacture, storage, use, or after use of the composition for making noodles. In general, the composition for making noodles is added with flour and water to be susceptible to contamination and decay by microorganisms. However, the noodle-making composition of the present application is not limited to the noodle composition alone, And the inhibitory effect on growth and growth is excellent.

In the present application, the microorganism may be general bacteria or fungi.

The composition for making noodles of the present application may be one in which the growth of ordinary bacteria or fungi is suppressed. Specifically, the composition for making noodles of the present invention contains 1 to 10 ⁷ CFU / g, 1 to 10 ⁶ CFU / g, 1 to 10 ⁵ CFU / g, 1 to 10 ⁴ CFU / g, 1 to 10 ³ CFU / to 10 ⁷ CFU / g, 10 to 10 ⁶ CFU / g, 10 to 10 ⁵ CFU / g, 10 to 10 ⁴ CFU / g, 10 to 10 ³ CFU / g, 10 ² to 10 ⁶ CFU / g, 10 ² To 10 ⁵ CFU / g, 10 ² to 10 ⁴ CFU / g, and 10 ² to 10 ³ CFU / g.

The raw surface prepared from the composition for making noodles of the present application has a concentration (CFU / g) of general bacteria immediately after preparation of not more than 60%, more specifically not more than 55% of the raw surface prepared from the noodle preparation composition containing no alulose Or less, more specifically 50% or less, but is not limited thereto.

In addition, the noodles prepared from the composition for making noodles of the present application have a concentration (CFU / g) of general bacteria (CFU / g) of 20% or less after storage for a certain period of time compared to the noodles prepared from the noodle- Specifically, it may be 15% or less, more specifically, 10% or less, but is not limited thereto.

In addition, the raw surface prepared from the composition for making noodles of the present application has a concentration of general bacteria immediately after preparation of 1 x 10 ² CFU / g to 5 x 10 ² CFU / g, more specifically, 2 x 10 ² CFU / g to 4 x 10 ² CFU / g, more specifically, 2.5 x 10 ² CFU / g to 3.5 x 10 may be a ² CFU / g, it is not limited more.

In addition, the noodles prepared from the composition for making noodles of the present invention have a concentration of fungi immediately after preparation of 1 x 10 ³ CFU / g to 5 x 10 ³ CFU / g, more specifically 2 x 10 ³ CFU / g to 4 x 10 ³ CFU / g, more specifically from 2.5 x 10 ³ CFU / g to 3.5 x 10 ³ CFU / g, but is not limited thereto.

In addition, the noodles prepared from the composition for making noodles of the present application have a general bacterial concentration after storage for a certain period of 1 x 10 ³ CFU / g to 5 x 10 ³ CFU / g, more specifically 2 x 10 ³ CFU / g 4 x 10 < ³ > CFU / g, even more specifically 2.5 x 10 ³ CFU / g to 3.5 x 10 ³ CFU / g.

In addition, the noodles prepared from the composition for making noodles of the present application can have a concentration of fungus of 1 x 10 ³ CFU / g to 3 x 10 ³ CFU / g, more specifically 1.5 x 10 ³ CFU / g to 2.5 x 10 < ³ > CFU / g, even more specifically from 1.75 x 10 ³ CFU / g to 2 x 10 ³ CFU / g.

In the present application, general bacteria are not limited to aerobic bacteria or anaerobic bacteria except for pathogenic bacteria that are active in water. Fungi means microorganisms to which fungi such as mold, yeast and the like belong. Specifically, the microorganisms include Aspergillus nomius, Aspergillus flavus, Aspergillus sojae, Aspergillus oryzae, Aspergillus oryzae, Aspergillus oryzae, Aspergillus parasiticus, Aspergillus tamarii, Aspergillus glaucus, Aspergillus cristatus, Aspergillus restrictus, and the like. Aspergillus sp. Microorganisms; A penicillium genus including Penicillium camemberti, Penicillium malachiteum, Penicillium oxalicum, Penicillium decumbens, and the like. Penicillium sp.) Microorganisms; Pantoea sp., Including Pantoea allii, Pantoea agglomerans, Pantoea ananatis, Pantoea anthophila, Pantoea deleyi, Pantoea disperse, Pantoea eucalyptii, Pantoea stewartii and Pantoea vagans. microbe; Candida sp., Including Candida parapsilosis, Candida orthopsilosis, Candida dubliniensis, Candida multigemmis, Candida albicans, Candida tropicalis. microbe; Filobasidium sp., Including Filobasidium wieringae and Filobasidium floriforme. microbe; Wickerhamomyces sp. Containing Wickerhamomyces anomalus. microbe; Eurotium sp. Microorganisms including Eurotium herbariorum, Eurotium rubrum, Eurotium athecium and the like; Eupenicillium javanicum, Chromocleista sp. Microorganisms, and the like, and may include, but are not limited to, non-cultured general bacteria or non-cultured fungi.

Another aspect of the present application for achieving the above object is to provide a method for producing a composition for making noodles, which comprises mixing wheat flour, alcohol and alulose.

Another aspect of the present application for achieving the above object is to provide a method of manufacturing an noodles, which comprises mixing flour, alcohol and alulose.

Another aspect of the present application for achieving the above object is to provide a noodle comprising the composition for making noodles. The raw surface may be one produced by the above production method.

Another aspect of the present application for achieving the above object is to provide a method for enhancing the microbial stability of noodles, comprising mixing wheat flour, alcohol and alulose.

The above-mentioned alulose, alcohol, raw cotton, microbial stability are as described above.

In the present application, it has been confirmed that the addition of alulose to the composition for making noodles suppresses the growth of general bacteria and improves the stability of the microorganism. In particular, when the alululose and the alcohol are mixed and added, And the growth inhibition effect was more synergistic. As a result, it was confirmed that the noodles having excellent quality and improved shelf life could be produced.

Hereinafter, the present application will be described in more detail by way of examples. However, these embodiments are for illustrative purposes only, and the scope of the present application is not limited to these embodiments.

Production Example 1: Production of raw noodles

The flour was mixed at high speed (60 Hz) for 4 minutes and at low speed (30 Hz) for 10 minutes in a noodle mixer (manufacturer's myth) with a flour wheat flour (CJ Cheiljedang) and brine (sodium chloride sodium chloride concentration of one week). When alcohol and alulose were applied, they were mixed in brine. The resulting dough was placed in a composite machine (manufactured by Soseo Engineering Co., Ltd.) to form a primary face, and the primary face passed through the multifunction machine was sequentially placed in a rolling roller (manufactured by Soseo Engineering) to control the thickness. The thickness - adjusted surface was cut into 1.5 mm thick and 3.0 mm wide noodles using a cutter. The prepared noodles were packed in 100 g of food packaging. The raw noodles of Comparative Examples 1 to 4 and Experimental Examples 1 to 4 were constituted at the blending ratios as shown in Table 1 below, and each raw material was weighed based on the weight of wheat flour 100 (CJ Cheiljedang, cotton flour) 98%) and / or alulose (CJ cheiljang, purity: 98% or more).

On the other hand, there is no legal standard for the maximum amount of alcohol in the case of alcohol, but it is added and used within 3 parts by weight of 100 parts by weight of wheat flour so as not to cause quality change due to the remaining alcohol. Further, in the case of the noodles mixed with alulose and alcohol, when the ratio of alcohol to alcohol is more than 1:10, that is, when the ratio of alulose is higher, there is a tendency of yellowing of the product to yellow, excessive sweetness, stickiness Since the quality change occurred, the alcohol and the alcohol were contained in a mixing ratio of 1: 10 to 1: 0.1.

Example 1: Assessment of microbial growth of noodles

The raw noodles prepared in Preparation Example 1 (Comparative Examples 1 to 4 and Experimental Examples 1 to 4) were stored immediately after preparation and at room temperature for 2 days, and microbial growth controlling ability was confirmed through general bacterial analysis.

For the analysis of general bacteria, the standard plate method in the food microorganism test method was used. This is a method for calculating the number of viable cells in the specimen by counting the number of bacterial colonies generated after culturing the specimen. The number of colonies is 15 - The reputation that generated 300 colonies was selected and calculated.

Specifically, each of the noodles was stored for 2 days immediately after the preparation and at room temperature, and then 20 g was taken from any portion (at least five sites) of each noodle sample, and then mixed with 180 mL of 0.9% sterile physiological saline. (STOMACHER, B & F Korea). The homogenized mixture was diluted with 0.9% sterilized physiological saline in a 10-fold dilution method to prepare a diluted sample. 1 mL of each diluted sample was placed in a Petri dish, and the plate was then cultured in a conventional culture medium supplemented with agar (Plate Count Agar) Was added, and the mixture was inoculated in a pouring method in which the mixture was well mixed and solidified. The inoculated culture medium was stored at 35 ° C., and colonies were counted. The number of colony forming units (CFU) per gram of the sample was calculated by multiplying the measured colonies by the dilution factor, and the results are shown in Table 2 and FIGS. 1 and 2 .

In addition, in order to compare the growth inhibition effect against fungi based on the results of general bacteria, Comparative Example 1, Comparative Example 4, Experimental Example 1, Experimental Example 2 and Experimental Example 3 were selected and stored for 2 days at room temperature. Cell mass was analyzed.

The specific test method was the same as that of the above general bacteria, except that the used culture medium was changed to Potato Dextrose Agar to suit the growth of fungi, and the inoculated medium was stored at 25 ° C. to measure the colonies of the bacteria. The measured results are shown in Table 3 and Fig.

More specifically, the p-value calculated by comparing the results of the above-mentioned measurement, that is, the number of general bacteria and fungus colonies (CFU / g) immediately after preparation and after 2 days of storage at room temperature, Synergy effects were verified. The calculated results (p-valule) are shown at the bottom of Tables 2 and 3, respectively.

As a result, the samples of Comparative Examples 1 to 4 and Experiments 1 to 4 were all There was no significant difference between the samples after the preparation, and the bacterial counts were less than 10 ³ CFU / g and the fungi were 10 ³ CFU / g. However, the growth of general bacteria was significantly observed in the noodle samples after 2 days of storage at room temperature, which showed significant difference in the amount of general bacterial growth depending on the content of the added alcohol or alcohol. The growth rate of fungi was lower than that of general bacteria, but the amount of fungi was different according to the contents and contents of alcohol or alulose added.

Specifically, as shown in FIG. 1, which is a result of the general bacterial growth of the noodles of Comparative Examples 1 to 4 in which only alcohol was added, as the amount of alcohol added to the alcohol was increased to 1, 2, and 3% Respectively. Therefore, it is known that as the amount of alcohol added increases, a significant effect of reducing the proliferation of microorganisms is observed (Table 2).

Next, as shown in FIG. 2, the inhibitory effect on general bacterial growth of Experimental Examples 3 to 4 in which alulose and alcohol were mixed was compared with Comparative Examples 3 to 4 in which only alcohol was used. As a result, It was confirmed that more remarkable inhibitory effect on the bacterial growth was observed on the noodles of Experimental Examples 3 to 4 using the mixture of the nutrient solution and the nutrient solution. Specifically, in Experimental Examples 3 to 4 in which alululose was added in an amount of 2% and 3%, respectively, in the same amount of alcohol as in Comparative Example 3 in which the alcohol content was 2%, the number of colonies 1 log or more, indicating that the number of fungal colonies was reduced more than that of Comparative Example 4 in which the alcohol was added at 3%. That is, the addition of 2% or more of alululose rather than the effect of increasing 1% of the alcohol means that the addition of 1% of alcohol and 4% of alulose, which was confirmed in FIG. 1, It was concluded that the inhibition of microbial growth was more effective due to the synergistic effect of the combined use of alululose and alcohol.

On the other hand, Fig. 3 compares the growth inhibition effect of fungi according to the addition amount of alululose and / or alcohol. Comparative Example 4, in which alulose and alcohol were not added, was kept at room temperature for 2 days, whereas the growth of fungi was advanced. In Comparative Example 4 where alcohol was used at 3%, changes in bacterial cell mass It was confirmed that there is no. This means that although the effect is less than that of general bacteria, the growth of fungi can be suppressed to some extent on the noodles to which the alcohol is added.

On the other hand, when the results of Experiments 1 and 2 in which alululose was added were compared, in Experiment 1 where alululose was used at 2%, no growth inhibition effect on fungi was not observed at all, and alululose was used at 4% In Example 2, the growth inhibitory effect was slightly better than that of Comparative Example 4 in which the alcohol content was 3%. Therefore, when alulose is used alone, the addition of about 4% of alulose means that the effect of inhibiting fungal growth is higher than that of Comparative Example 4, and it may be ineffective when 2% is added.

It was verified through Experimental Example 3 that the synergistic effect of the mixed use of alululose and alcohol can be exhibited in fungi. Experimental Example 3 showed that the inhibitory effect of fungal growth was the best even when the content of the alcohol was 2%, which was lower than that of the alcohol of Comparative Example 4. This can be judged from the effect supplemented by 2% of alulose contained in Experimental Example 3, and the significant effect of Experimental Example 3 was that the alulose 2% in Experimental Example 1 did not inhibit fungal growth at all And the synergistic effect of mixed use of alululose and alcohol (Table 3).

More specifically, the change (p-value) of general bacterial growth according to the storage at room temperature of the noodles not containing both alulose and alcohol (Comparative Example 1) and the noodles containing alulose (Experimental Example 1-2) As a result, the effect of inhibiting the growth of the common bacteria by the addition of alulose was not significantly observed. However, the effect of adding alulose was not observed in the case of the noodles containing the alcohol (Comparative Example 3), the noodles mixed with the alcohol and the alcohol (Experimental Example 3-4) (P-value), it was found that the growth of general bacteria was remarkably inhibited by the mixed use of alulose and alcohol (Table 2). In addition, it was confirmed that both alulose and alcohol As a result of observing the change of fungal growth (p-value) according to storage at room temperature of the noodles (Comparative Example 1) containing no allylose (Experimental Example 1-2) Was observed. Further, as a result of observing the change (p-value) of fungal growth according to the storage at room temperature of the noodles (Comparative Example 1) containing no alulose and alcohol, and the noodles mixed with alululose and alcohol (Experimental Example 3) It can be confirmed that the growth of fungi is remarkably inhibited by the mixed use of alulose and alcohol (Table 3).

Thus, the above results show that the noodles containing aluloses can improve the microbial stability, and further, when the alululose and the alcohol are mixed together, the microbial growth inhibitory effect is more synergistically more effective than when the alululose or the alcohol is separately used Able to know.

Example 2: Microbiological identification

Identification of specific microbial species was carried out by integrating biochemical characteristics, sequence homology and phylogenetic relation analysis results of each microorganism detected on the noodles. However, it is to be understood that the analyzed bacterium was used for isolating the dominant species among the various bacterium detected from the nude surface, and that various bacterium other than the identified bacterium was included in the raw surface.

Among the microorganisms specifically detected, 16S rRNA base sequences were analyzed for bacteria corresponding to general bacteria, 26S rRNA nucleotide sequences were analyzed for the fungus, and the analyzed gene sequences were analyzed using a blast similarity search program program: National Institute of Biotechnology Information) and the position in the phylogenic tree was determined (FIGS. 4 to 8).

As a result, the microorganisms detected in the noodles produced from the present invention showed 98-99% homology with Pantoea sp. Microorganisms including Pantoea allii and Pantoea agglomerans. Candida sp. Microorganisms including Candida parapsilosis and 100% And 95% homology to Filobasidium genus including Filobasidium wieringae and 99% homology with Wickerhamomyces genus including Wickerhamomyces anomalus. As a result, it can be confirmed that when the alululose and / or the alcohol are added to the noodles, the growth inhibitory effect on the general bacteria and fungi including the microorganism can be confirmed.

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all aspects and not restrictive. The scope of the present application is to be interpreted as being within the scope of the present application, all changes or modifications derived from the meaning and scope of the appended claims and from their equivalents rather than the detailed description.

Claims (15)

1. Flour, liquorice, and alulose.
2. The composition of claim 1, wherein the composition further comprises saline.
3. The composition for making noodles according to any one of claims 1 to 3, wherein the flour is contained in an amount of 4 parts by weight or less based on 100 parts by weight of wheat flour.
4. The composition of claim 1 or 2, wherein the alulous is included in an amount of 1 to 10 parts by weight based on 100 parts by weight of wheat flour contained in the composition for making noodles.
5. The composition for making noodles according to claim 1 or 2, wherein the alcohol and the alulose are contained in a mixing ratio of 1:10 to 1: 0.1.
6. The composition of claim 1 or 2, wherein the composition for making noodles has improved microbial stability as compared to a composition not containing aluloses.
7. 4. The composition for making an artificial side of claim 1 or 2, wherein the composition for making an artificial side is one in which the growth of a general bacterium or a fungus is suppressed as compared with a composition containing no allylose.
8. 8. The method according to claim 7, wherein the raw surface prepared from the composition for making noodles has a general bacterial CFU / g of not more than 60% immediately after the preparation of the noodles prepared from the noodle preparation composition containing no alulose, Wherein the general bacteria CFU / g is 20% or less.
9. 8. The method according to claim 7, wherein the raw surface prepared from the composition for making noodles has a general bacterial concentration of 1 x 10 ² CFU / g to 5 x 10 ² CFU / g immediately after preparation, or a fungal concentration of 1 x 10 ³ CFU / 5 x 10 ³ CFU / g, or a general bacterial concentration of 1 x 10 ³ CFU / g to 5 x 10 ³ CFU / g or a fungal concentration of 1 x 10 ³ CFU / g to 3 x 10 ³ CFU / g / g. < / RTI >
10. 8. The microorganism according to claim 7, wherein the microorganism is selected from the group consisting of Aspergillus nomius, Aspergillus flavus, Aspergillus sojae, Aspergillus oryzae, Aspergillus parasiticus, Aspergillus tamarii, Aspergillus glaucus, Aspergillus cristatus, Aspergillus restrictus, Aspergillus parasiticus, Aspergillus tamarii, Aspergillus parasiticus, Aspergillus tamarii, Aspergillus glaucus, Aspergillus cristatus, Penicillium camemberti, Penicillium malachiteum, Penicillium oxalicum, Penicillium decumbens, Pantoea allii, Pantoea agglomerans, Pantoea ananatis, Pantoea anthophila, Pantoea deleyi, Pantoea disperse, Pantoea eucalyptii, Pantoea stewartii, Pantoea vagans, Candida parapsilosis, Candida orthopsilosis, Candida dubliniens Candida albicans, Candida tropicalis, Filobasidium wieringae, Filobasidium floriforme, Wickerhamomyces anomalus, Eurotium herbariorum, Eurotium rubrum, Eurotium athecium, Wherein the composition is selected from the group consisting of Eupenicillium javanicum, and Chromocleista sp. Microorganisms.
11. Mixing flour, alcohol and alulose; And preparing a face sheet.
12. 12. The method of claim 11, wherein the brine is further mixed in the mixing step.
13. A noodle comprising the composition for making noodles of claim 1 or 2.
14. A method for enhancing microbial stability of noodles, comprising mixing flour, alcohol and alulose.
15. 15. The method of claim 14, wherein the brine is further mixed in the mixing step.

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