KR100578493B1 - Process for Preparing Noodle Using Black Rice - Google Patents
Process for Preparing Noodle Using Black Rice Download PDFInfo
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- KR100578493B1 KR100578493B1 KR1020030084484A KR20030084484A KR100578493B1 KR 100578493 B1 KR100578493 B1 KR 100578493B1 KR 1020030084484 A KR1020030084484 A KR 1020030084484A KR 20030084484 A KR20030084484 A KR 20030084484A KR 100578493 B1 KR100578493 B1 KR 100578493B1
- Authority
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- South Korea
- Prior art keywords
- noodles
- black
- black flavor
- flavor
- dough
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
본 발명은 증자된 흑향미를 포함하는 반죽을 이용하여 국수를 제조하는 방법 및 전기 방법으로 제조된 국수에 관한 것이다. 본 발명의 흑향미를 이용한 국수의 제조방법은 물에 침지시킨 흑향미를 분말화한 후, 증자시키고, 증자된 흑향미 분말, 밀가루 및 식염을 혼합하고 물을 첨가하여 반죽물을 수득하며, 전기 반죽물을 숙성시킨 후, 이로부터 면대를 형성시키는 공정을 포함한다. 본 발명의 방법으로 제조된 국수는 흑향미의 기능성을 효과적으로 구현시킬 수 있으므로, 기능성 식품의 개발으로 널리 이용될 수 있을 것이다.The present invention relates to a method for preparing noodles using a batter containing increased black flavor and to noodles prepared by the electric method. In the method of preparing noodles using the black flavor of the present invention, the black flavor immersed in water is powdered and then cooked, and the cooked black flavor powder, flour and salt are mixed and water is added to obtain a dough, and the electric dough is prepared. After aging, a step of forming a cotton strip therefrom is included. Noodles prepared by the method of the present invention can effectively implement the functionality of the black flavor, it will be widely used in the development of functional foods.
흑향미, 국수Black flavor, noodles
Description
본 발명은 흑향미를 이용한 국수의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 증자된 흑향미를 포함하는 반죽을 이용하여 국수를 제조하는 방법 및 전기 방법으로 제조된 국수에 관한 것이다.The present invention relates to a method for producing noodles using black flavor. More specifically, the present invention relates to a method for preparing noodles using a dough containing increased black flavor and to noodles prepared by the electric method.
일반적으로, 국수는 전분함량이 높고, 식감이 우수하며, 칼로리가 풍부하여 주식 또는 간식으로 이용되고 있으나, 칼로리원으로서의 용도 이외에는 별다른 기능성이 부여되지 않기 때문에 그 이용성이 제한되고 있는 실정이다. 이러한 단점을 극복하기 위하여, 국수에 다양한 부재료를 혼합하여 기능성이 부여된 국수를 개발하려는 노력이 계속되고 있으며, 그 결과, 국수의 제조시에 칡즙을 첨가하여 제조된 칡국수 등과 같은 일부 제품이 시판되고 있다. 그러나, 현재 개발 또는 시판중이 제품은 대부분 국수에 색소와 향미만이 추가되어 국수에 기능성이 부여되지는 못하고 있는데, 이는 부가된 부재료가 전분성 식재로부터 유래되지 않은 것이 그 이유로 지적되고 있다. 즉, 근본적으로 국수는 밀가루 전분이 90%이상을 차지하고, 밀가루 전분간의 유기적인 결합에 의하여 국수의 특성이 발휘되기 때문에, 전분이 아닌 성분이 첨가될 경우에는 국수의 본래적인 특성이 유지되지 못하므로, 칡 등의 부재료에서 추출된 분말 등이 포함된 경우에는 밀가루 전분간의 유기적인 결합이 저해되어, 국수의 본래적인 특성이 유지되지 못한다는 것이다.In general, noodles have high starch content, excellent texture, and are rich in calories, and are used as stocks or snacks. However, their use is limited because they are not provided with any functionality other than as a calorie source. In order to overcome these drawbacks, efforts have been made to develop noodles that are endowed with functionality by mixing various ingredients in noodles, and as a result, some products such as Korean noodles, which are prepared by adding juice in the production of noodles, are commercially available. It is becoming. However, most of these products, which are currently being developed or marketed, have been added only to pigments and flavors, so that the noodles cannot be given functionality, which is indicated by the fact that the additives are not derived from starch ingredients. That is, since the noodles are made up of 90% or more of wheat starch, and the properties of the noodles are exerted by organic bonding of flour starch, the original properties of the noodles are not maintained when non-starch ingredients are added. In the case where powders extracted from submaterials such as, and the like are contained, organic bonding of flour starch is inhibited, and the original characteristics of noodles are not maintained.
흑향미는 흑색소 또는 진한 적색소를 20% 이상으로 포함하는 쌀의 일종으로, 그의 기능성분이 밝혀짐에 따라 이를 효과적으로 이용할 수 있는 연구가 지속되고 있다. 본초강목에 의하면, 흑향미는 위를 보하고 신장의 기능을 강화시키며, 비장과 간의 기능을 활성화시키고, 눈을 밝게 하며, 혈액순환을 촉진한다고 알려져 있다. 또한, 최근까지 연구된 바에 의하면, 흑향미는 다른 종류의 쌀에 비하여, 폴리페놀계 화합물의 함량이 높다고 알려져 있는데, 이들 폴리페놀계 화합물은 체내의 활성산소와 결합하여 세포노화를 방지하고, 지질산화를 방지하며, 중금속 제거에도 탁월한 효과를 나타내는 것으로 알려져 있다. 아울러, 항암효과가 있는 셀레늄(Se); 글루코스, 말토스, 프럭토스 등의 유리당; 팔미트산, 스테아르산, 올레산, 리놀레산 등의 불포화지방산; 및, 아스파르트산, 트레오닌, 세린, 글루탐산, 글리신, 알라닌, 발린, 이소류신, 류신, 타이로신, 페닐알라닌, 리신, 히스티딘, 프롤린, 시스테인, 메티오닌 등의 필수 아미노산을 다른 종류의 쌀보다 월등한 함량으로 포함한다고 알려져 있다. Black flavor is a type of rice containing more than 20% of black pigment or dark red pigment, and as its functional ingredient is revealed, researches that can effectively use it are continuing. According to the herbaceous tree, black flavor is known to support the stomach, strengthen the function of the kidneys, activate the function of the spleen and liver, brighten the eyes, and promote blood circulation. In addition, according to recent studies, black flavours are known to have a higher content of polyphenolic compounds than other types of rice. These polyphenolic compounds bind to free radicals in the body to prevent cell aging and lipid oxidation. It is known to exhibit excellent effects on the removal of heavy metals. In addition, selenium (Se) having an anticancer effect; Free sugars such as glucose, maltose and fructose; Unsaturated fatty acids such as palmitic acid, stearic acid, oleic acid and linoleic acid; And essential amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, proline, cysteine, methionine, etc. Known.
이러한 흑미의 기능성을 효과적으로 활용하기 위한 연구가 계속되고 있는데, 대한민국 특허공개 제 2000-54234호에는 흑미녹차의 제조방법이 개시되어 있고, 대 한민국 특허공개 제 2002-42384호에는 흑미가루를 포함하는 식빵의 제조방법이 개시되어 있으며, 대한민국 특허 제 351327호에는 흑미 즉석죽의 제조방법이 개시되어 있고, 대한민국 특허공개 제 1998-107호에는 흑미가 첨가된 기능성 떡 조성물이 개시되어 있다.Research to effectively utilize the functionality of such black rice is continued, the Republic of Korea Patent Publication No. 2000-54234 discloses a manufacturing method of black rice green tea, the Republic of Korea Patent Publication No. 2002-42384 is a bread containing black rice flour The manufacturing method of the present invention is disclosed, Korean Patent No. 351327 discloses a method for producing black rice instant porridge, and Korean Patent Publication No. 1998-107 discloses a functional rice cake composition is added black rice.
이처럼 다양한 방법으로 흑향미를 이용하는 연구가 진행되어 왔으나, 흑향미를 국수에 적용하려는 연구는 좋은 성과를 얻지 못하였는데, 이는 국수에 함유된 흑향미의 함량을 증가시킬 경우에, 흑향미에 함유된 전분을 밀가루 전분과 유기적으로 결합시키지 못하였기 때문이다. 즉, 흑향미의 기능성을 이용하기 위하여는 최소한 국수에 함유된 흑향미의 함량이 20% 이상이 되어야 하는데, 국수용 반죽에 흑향미의 함량이 5% 이하인 경우에는 국수의 제조시 문제가 생기지 않았으나, 흑향미의 함량이 5% 이상이 되면, 국수의 특성인 끈기 및 찰기가 약화되고, 10% 이상이 될 경우에는 반죽으로부터 국수면대가 정상적으로 형성되지 않기 때문에, 흑향미의 기능성이 활용할 수 있는 국수의 제조가 불가능하다는 단점이 지적되었다. 지금까지 개발된 흑향미를 포함하는 제품은 대부분 이용이 제한됨에 비하여, 국수는 이용상 제한이 없고, 일반대중이 손쉽게 즐길수 있다는 장점이 있기 때문에, 흑향미를 포함하는 국수를 개발할 경우, 높은 부가가치를 갖는다고 예측되어, 이를 위한 다양한 연구가 진행되고 있으나 아직까지는 별다른 성과가 나타나지 않고 있는 실정이다.As a result, studies on using black flavors in various ways have been conducted. However, studies on applying black flavors to noodles have not achieved good results. When the content of black flavors in noodles is increased, starch contained in black flavors is flour starch. This is because they do not bond organically with. That is, in order to use the functionality of black flavor, at least the content of black flavor in noodles should be 20% or more. If the content of black flavor in the dough for noodles is 5% or less, no problem occurred during the manufacture of noodles. When the content is more than 5%, the tenacity and sticky characteristics of the noodles are weakened, and when the content is more than 10%, the noodle stand is not normally formed from the dough. Therefore, it is impossible to manufacture noodles that can utilize the functionality of the black flavor. Disadvantages were noted. Most of the products containing black flavor developed so far have limited use, but there is no restriction on the use of noodles, and the public can easily enjoy them. Therefore, when developing noodles containing black flavor, they have high added value. As a result, various studies have been conducted for this purpose, but there are no results.
따라서, 흑향미의 기능성을 충분히 활용할 수 있는 국수의 제조방법을 개발 하여야 할 필요성이 끊임없이 대두되었다.Therefore, the necessity to develop a method of manufacturing noodles that can fully utilize the functionality of black flavor has emerged constantly.
이에, 본 발명자들은 흑향미의 기능성을 충분히 활용할 수 있는 국수의 제조방법을 개발하고자 예의 연구 노력한 결과, 일차 호화된 흑향미를 이용할 경우, 흑향미를 높은 함량으로 첨가하여도 끈기와 찰기가 약화되지 않은 국수를 제조할 수 있음을 확인하고, 본 발명을 완성하게 되었다.
Accordingly, the present inventors have diligently researched to develop a method for preparing noodles that can fully utilize the functionality of black flavor, and when using the first luxury black flavor, even if the high flavor of black flavor is added, the noodle is not weakened and sticky. It confirmed that it could manufacture and came to complete this invention.
결국, 본 발명의 주된 목적은 호화된 흑향미를 이용하여 국수를 제조하는 방법을 제공하는 것이다.After all, the main object of the present invention is to provide a method for producing noodles using the luxurious black flavor.
본 발명의 다른 목적은 전기 방법으로 제조된 흑향미 국수를 제공하는 것이다.Another object of the present invention is to provide a black flavor noodle prepared by the electric method.
본 발명의 흑향미를 이용한 국수의 제조방법은 5 내지 10시간 동안 물에 침지시킨 흑향미를 분말화한 후, 증자하는 공정; 전기 증자된 흑향미 분말 15 내지 30%(w/w), 밀가루 68 내지 83%(w/w) 및 식염 2%(w/w)를 혼합하고, 전기 혼합물의 중량에 대하여 20 내지 30%(w/w)의 물을 전기 혼합물에 첨가하고 반죽하여, 반죽물을 수득하는 공정; 전기 반죽물을 5 내지 15℃에서 1 내지 5시간 동안 방치하여 숙성시키는 공정; 및, 전기 숙성된 반죽물을 제면기에 넣어 면대를 형성하고, 형성된 면대를 선절하여 국수를 제조하는 공정을 포함한다: 이때, 혼합물에는 기호에 따라 추가적인 부재료가 포함될 수도 있으며, 포함될 수 있는 부재료는 이에 제한되지 않으나, 국수의 물성을 향상시키기 위하여 활성글루텐, 지방산 에스테르, 탄산칼륨, 구아검 등을 추가로 포함될 수도 있고, 대두분, 타피오카전분, 옥수수전분, 감자전분 등의 전분을 추가로 포함할 수도 있다. The method for producing noodles using the black flavor of the present invention comprises the steps of powdering the black flavor immersed in water for 5 to 10 hours, and then steaming; 15-30% (w / w) of the black cooked powder of electric cooker, 68-83% (w / w) of flour, and 2% (w / w) of salt, and 20-30% (w) by weight of the electric mixture / w) water is added to the electric mixture and kneaded to obtain a dough; Leaving the electric dough at 5 to 15 ° C. for 1 to 5 hours for aging; And preparing the noodle by inserting the electrically aged dough into a noodle making machine, and cutting the formed noodle stand, wherein the mixture may include additional subsidiary materials according to preferences. Although not limited, active gluten, fatty acid esters, potassium carbonate, guar gum, and the like may be further included in order to improve the properties of noodles, and may further include starches such as soybean meal, tapioca starch, corn starch, potato starch, and the like. have.
일반적으로, 흑향미를 10%(w/w) 이상의 함량으로 포함하는 국수를 제조하기 위하여, 흑향미 분말을 밀가루 및 식염과 혼합하여 반죽할 경우에는, 반죽물을 오랫동안 숙성시켜도, 면대를 형성할 수 있을 정도의 끈기가 반죽물에 형성되지 않음이 알려져 있다. 이는 흑향미는 쌀의 일종이고, 쌀가루는 물과 식염을 첨가하여 반죽할 경우에 끈기가 형성되지 않기 때문이다. In general, in order to prepare a noodle containing black flavor at a content of 10% (w / w) or more, when mixing black flavor powder with flour and salt, it is possible to form a cotton pad even if the dough is aged for a long time. It is known that a degree of persistence is not formed in the dough. This is because black flavor is a kind of rice, and rice flour does not form persistence when kneaded with water and salt.
본 발명자들은 끈기가 형성되지 않는 쌀가루에 끈기를 형성시키기 위하여, 흑향미와 밀가루의 혼합물을 증자시키는 방법을 이용하여, 끈기를 형성시키고자 하였으나, 이 경우에는 밀가루가 완전히 호화되어 제면기에 넣어 면대를 형성시킬 수 없음을 알게 되어, 쌀가루에 끈기를 형성시킬 수 있는 방법을 지속적으로 연구한 결과, 쌀가루를 일차로 호화시킨 후, 호화된 쌀가루를 밀가루 및 식염과 혼합하여 반죽물을 형성할 경우, 면대를 형성하기에 충분한 정도의 끈기를 반죽물에 형성시킬 수 있음을 확인하였다. 이처럼 호화된 쌀가루를 이용할 경우에도, 쌀가루의 함량이 30%(w/w) 이상이 되면 반죽물에 형성된 끈기가 약화되어 면대를 형성하기에 부적절함을 알 수 있었다.The present inventors tried to form stickiness by using a method of increasing the mixture of black flavor and flour in order to form stickiness in the rice flour that is not sticky, in this case, the flour is completely gelatinized to form a cotton swab. As a result of continuous research on how to form stickiness in the rice flour, it was found that if the rice flour was first gelatinized and the rice flour was mixed with flour and salt to form a dough, It was confirmed that a sufficient amount of tenacity to form can be formed in the dough. Even in the case of using such a luxurious rice flour, when the content of the rice flour is more than 30% (w / w) it can be seen that the stickiness formed in the dough is weakened, which is inappropriate to form a cotton pad.
아울러, 알려진 바에 의하면, 흑향미에는 폴리페놀계 화합물이 다량으로 포함되어 있어, 장복할 경우 피부세포를 보호하는 효과를 나타내므로, 본 발명자들은 상기 방법으로 제조된 흑향미를 포함하는 국수가 흑향미의 기능성을 충분히 구현할 수 있는 지를 확인하였다. 그 결과, 흑향미를 포함하는 국수를 장복시킨 누드마우스의 경우 자외선에 의한 피부홍반의 발생빈도가 현저히 저하됨을 알 수 있었는데, 이러한 효과는 국수에 포함된 흑향미의 함량에 따라 차이가 나타남을 알 수 있었다. 즉, 흑향미를 최소한 15%(w/w) 이상으로 포함시킨 국수를 장복시킨 경우에, 자외선에 의한 피부홍반의 발생정도가 현저히 저하됨을 알 수 있었으므로, 이보다 낮은 함량으로 흑향미를 포함하는 국수는 흑향미의 기능성을 충분히 구현하지 못하고, 흑향미의 색소만을 이용할 수 있음을 알게 되었다.In addition, it is known that black flavour contains a large amount of polyphenol-based compound, and exhibits the effect of protecting the skin cells when worn, so the present inventors found that noodles containing black flavour prepared by the method described above We confirmed that it could be implemented sufficiently. As a result, it can be seen that the incidence of skin erythema caused by ultraviolet rays is significantly reduced in the nude mouse coated with noodles containing black flavor, and this effect was found to vary depending on the amount of black flavor included in the noodles. . In other words, when the noodles containing black flavor at least 15% (w / w) were worn, it was found that the incidence of skin erythema caused by ultraviolet rays was significantly lowered. It was found that the black flavor could not be sufficiently implemented and only a pigment of black flavor could be used.
이하, 실시예를 통하여 본 발명을 보다 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .
실시예 1: 흑향미를 포함하는 국수의 제조 Example 1 Preparation of Noodles Containing Black Flavor
먼저, 탈곡된 흑향미 1㎏을 2ℓ의 물에 8시간 동안 침지한 후, 제분기에 넣어서 분말화하였다. 이어, 5기압, 110℃의 조건으로 2시간 동안 증자하여, 증자된 흑향미 분말을 수득하였다.First, 1 kg of threshed black flavor was immersed in 2 L of water for 8 hours, and then put into a mill to be powdered. Subsequently, the mixture was cooked for 2 hours under conditions of 5 atm and 110 ° C., thereby obtaining a powdered black flavor powder.
전기 증자된 흑향미 분말 50g, 밀가루 930g 및 식염 20g을 혼합한 혼합물(실험군 1), 증자된 흑향미 분말 100g, 밀가루 880g 및 식염 20g을 혼합한 혼합물(실험군 2), 증자된 흑향미 분말 150g, 밀가루 830g 및 식염 20g을 혼합한 혼합물(실험군 3), 증자된 흑향미 분말 200g, 밀가루 780g 및 식염 20g을 혼합한 혼합물(실험군 4), 증자된 흑향미 분말 250g, 밀가루 730g 및 식염 20g을 혼합한 혼합물(실험군 5), 증자된 흑향미 분말 300g, 밀가루 680g 및 식염 20g을 혼합한 혼합물(실험군 6), 증자된 흑향미 분말 350g, 밀가루 630g 및 식염 20g을 혼합한 혼합물(실험군 7) 및 증자된 흑향미 분말 400g, 밀가루 580g 및 식염 20g을 혼합한 혼합물(실험군 8)을 각각 준비하고, 각각의 혼합물 1㎏에 물 250g을 각각 첨가한 후, 반죽기에 넣고 60rpm으로 20분간 반죽하였으며, 반죽물을 10℃에서 2시간 동안 방치하여, 반죽물을 숙성시켰다. 숙성된 반죽물을 제면기에 넣어 10회 반복하여 면대를 형성시키고, 형성된 면대를 10회 절단으로 선절하여, 흑향미를 포함하는 국수를 제조한 다음, 면대의 형성유무를 확인하였다. A mixture of 50 g of the black cooked black flavor powder, 930 g of flour and 20 g of salt (Experimental Group 1), a mixture of 100 g of cooked black flavored powder, 880 g of flour and 20 g of salt (Experiment 2), 150 g of cooked black flavor powder, 830 g of flour, and A mixture of 20 g of salt (experimental group 3), 200 g of cooked black flavor powder, 780 g of flour and a mixture of 20 g of salt (experimental group 4), a mixture of 250 g of cooked black flavored powder, 730 g of flour and 20 g of salt (experiment 5) , A mixture of 300 g of cooked black flavor powder, 680 g of flour and 20 g of salt (experimental group 6), a mixture of 350 g of cooked black flavor powder, 630 g of flour and 20 g of salt (experimental group 7), 400 g of cooked black flavor powder, 580 g of flour, and A mixture of 20 g of salt (Experimental Group 8) was prepared, and 250 g of water was added to 1 kg of each mixture, which was then placed in a kneader and kneaded at 60 rpm for 20 minutes. And, then aged dough water. The aged dough was put into a noodle machine, and the noodle was repeated 10 times to form a noodle stand, and the noodle was formed by cutting ten times to prepare noodles containing black flavor, and then the presence of noodle was confirmed.
또한, 흑향미를 포함하는 국수의 제조시 첨가되는 흑향미 분말이 면대형성에 미치는 영향을 알아보기 위하여, 증자되지 않은 흑향미 분말 50g, 밀가루 930g 및 식염 20g을 혼합한 혼합물(비교실험군 1), 증자되지 않은 흑향미 분말 100g, 밀가루 880g 및 식염 20g을 혼합한 혼합물(비교실험군 2), 증자되지 않은 흑향미 분말 150g, 밀가루 830g 및 식염 20g을 혼합한 혼합물(비교실험군 3), 증자되지 않은 흑향미 분말 200g, 밀가루 780g 및 식염 20g을 혼합한 혼합물(비교실험군 4), 증자되 지 않은 흑향미 분말 250g, 밀가루 730g 및 식염 20g을 혼합한 혼합물(비교실험군 5), 증자되지 않은 흑향미 분말 300g, 밀가루 680g 및 식염 20g을 혼합한 혼합물(비교실험군 6), 증자되지 않은 흑향미 분말 350g, 밀가루 630g 및 식염 20g을 혼합한 혼합물(비교실험군 7) 및 증자되지 않은 흑향미 분말 400g, 밀가루 580g 및 식염 20g을 혼합한 혼합물(비교실험군 8)을 준비하여 상기와 동일한 방법으로 국수를 제조한 다음, 면대의 형성유무를 확인하였다(참조: 표 1).In addition, in order to determine the effect of black flavor powder added in the preparation of noodles containing black flavor to the noodles, the mixture of 50% uncooked black flavor powder, 930 g flour and 20 g salt (Comparative Experiment 1), uncooked 100 g of black flavor powder, 880 g of flour and 20 g of salt (Comparative Experiment 2), 150 g of uncooked black flavor powder, 150 g of flour, 830 g of mixed flour (Comparative Experiment 3), 200 g of unflavored black flavor powder, 780 g of flour And a mixture of 20 g of salt (Comparative Experiment 4), 250 g of unrefined black flavor powder, 730 g of flour, and a mixture of 20 g of salt (Comparative Experiment 5), 300 g of unrefined black flavor powder, 680 g of flour and 20 g of salt. One mixture (Comparative Group 6), 350 g of uncooked black flavor powder, 630 g of flour and 20 g of salt (Comparative Group 7) and uncooked black flavor powder 4 00g, 580g of flour and 20g of salt were prepared in a mixture (Comparative Experiment 8) to prepare a noodle in the same manner as described above, and then the presence of a cotton band was confirmed (see Table 1).
상기 표 1에서, (Ｏ)는 면대를 형성하는 것이고, (Ｘ)는 면대를 형성하지 않는 것이며, (Ｏ,Ｘ)는 면대를 형성하는 것과 형성하지 않는 것이 혼재하는 경우를 나타나는 것이다. 상기 표 1에서 보듯이, 증자된 흑향미를 이용할 경우, 면대를 형성시킬 수 있는 흑향미의 함량이 월등히 증가됨을 알 수 있었다.In Table 1, (O) is to form a face band, (,) is not to form a face band, (O, Ｘ) is a case where the forming and the not forming the face band is mixed. As shown in Table 1, when using the increased black flavor, it can be seen that the content of the black flavor that can form the cotton band is significantly increased.
실시예 2: 흑향미를 포함하는 국수의 제조공정의 최적화 Example 2 Optimization of Manufacturing Process of Noodles Containing Black Flavor
흑향미를 포함하는 국수를 제조하기 위한 최적의 조건을 확립하기 위하여, 흑향미의 침지조건, 증자조건, 반죽물에 함유된 물의 함량 및 반죽물의 숙성조건 등을 각각 달리하여 국수를 제조한 다음, 면대를 형성할 수 있는 최적의 조건을 확립하였다.In order to establish the optimum conditions for making noodles containing black flavor, the noodles are prepared by varying the immersion conditions of the black flavor, the increase of the conditions, the water content of the dough and the maturing conditions of the dough, and then the noodles stand. Optimal conditions that can be established have been established.
실시예 2-1: 침지조건의 확립 Example 2-1 : establishment of immersion conditions
탈곡된 흑향미 1㎏을 2ℓ의 물에 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 시간 동안 각각 침지한 후, 제분기에 넣어서 분말화하였다. 이어, 5기압, 110℃의 조건으로 2시간 동안 증자하여, 증자된 흑향미 분말을 수득하였다. 이어, 전기 증자된 흑향미 분말 300g, 밀가루 680g 및 식염 20g을 혼합한 혼합물 1㎏에 물 250g 을 각각 첨가한 후, 반죽기에 넣고 60rpm으로 20분간 반죽하였으며, 반죽물을 10℃에서 2시간 동안 방치하여, 반죽물을 숙성시켰다. 숙성된 반죽물을 제면기에 넣어 10회 반복하여 면대를 형성시키고, 형성된 면대를 10회 절단으로 선절하여, 흑향미를 포함하는 국수를 제조한 다음, 면대의 형성유무를 확인하였다(참조: 표 2). 1 kg of the threshed black flavor was immersed in 2 L of water for 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 hours, and then put into a mill to powderize. Subsequently, the mixture was cooked for 2 hours under conditions of 5 atm and 110 ° C., thereby obtaining a powdered black flavor powder. Subsequently, 250 g of water was added to 1 kg of the mixture of 300 g of the black cooked powder, 680 g of flour, and 20 g of salt, respectively, and then put into a kneader and kneaded at 60 rpm for 20 minutes, and the dough was left at 10 ° C. for 2 hours. , The dough was aged. The aged dough was put into a noodle making machine, and the noodle was repeated 10 times to form a noodle stand, and the noodle was formed by cutting ten times to prepare noodles containing black flavor, and then the presence of noodle was confirmed (see Table 2). .
상기 표 2에서, (Ｏ)는 면대를 형성하는 것이고, (Ｘ)는 면대를 형성하지 않는 것이며, (Ｏ,Ｘ)는 면대를 형성하는 것과 형성하지 않는 것이 혼재하는 경우를 나타나는 것이다. 상기 표 2에서 보듯이, 5시간 이상동안 침지시킬 경우에, 면대가 정상적으로 형성됨을 알 수 있었다. 아울러, 너무 과다하게 침지시키는 경우(11시간, 12시간)에는 침지된 물에 흑향미의 색소성분이 우러나와서 일부 흑향미가 탈색되는 것이 관찰되었는 바, 10시간 이하의 시간동안 침지시킴이 바람직한 것으로 판단되었다.In the above Table 2, (O) is to form a face band, (B) is not to form a face band, and (O, B) is a case where the face band is formed and not formed are mixed. As shown in Table 2, when immersed for 5 hours or more, it can be seen that the surface area is normally formed. In addition, when excessively immersed (11 hours, 12 hours), it was observed that some of the black flavors were discolored due to the pigment component of black flavor in the immersed water, it was judged that it is preferable to immerse for less than 10 hours. .
실시예 2-2: 증자시 압력조건의 확립 Example 2-2 : Establishment of Pressure Conditions at Increase
탈곡된 흑향미 1㎏을 2ℓ의 물에 8시간 동안 침지하고, 1, 2, 3, 4, 5, 6, 7, 8, 9 또는 10기압의 조건으로 증자하는 것을 제외하고는, 실시예 2-1과 동일한 방법으로 국수를 제조하였으며, 이때 증자압력의 변화에 따른 면대의 형성유무를 확인하였다(참조: 표 3). Example 2- except that 1 kg of threshed black flavor was immersed in 2 L of water for 8 hours, and then increased under conditions of 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 atmospheres. Noodles were prepared in the same manner as in step 1, wherein the presence of the noodle according to the increase in the pressure increase was confirmed (see Table 3).
상기 표 3에서, (Ｏ)는 면대를 형성하는 것이고, (Ｘ)는 면대를 형성하지 않는 것이며, (Ｏ,Ｘ)는 면대를 형성하는 것과 형성하지 않는 것이 혼재하는 경우를 나타나는 것이다. 상기 표 3에서 보듯이, 최소한 3기압이상의 압력으로 증자할 경우에만, 정상적으로 면대가 형성됨을 알 수 있었다.In the above Table 3, (O) is to form a face band, (Ｘ) is not to form a face band, (O, Ｘ) is a case where the forming and the not forming the face band is mixed. As shown in Table 3, it can be seen that the surface area is normally formed only when increasing the pressure at least 3 atm.
실시예 2-3: 증자시 온도조건의 확립 Example 2-3 Establishment of Temperature Conditions in Steam
탈곡된 흑향미 1㎏을 2ℓ의 물에 8시간 동안 침지하고, 90, 100, 110, 또는 120℃의 조건으로 증자하는 것을 제외하고는, 실시예 2-1과 동일한 방법으로 국수를 제조하였으며, 이때 증자온도의 변화에 따른 면대의 형성유무를 확인하였다(참조: 표 4). Noodles were prepared in the same manner as in Example 2-1, except that 1 kg of the threshed black flavor was immersed in 2 L of water for 8 hours and then increased under conditions of 90, 100, 110, or 120 ° C. It was confirmed whether or not the formation of the surface band according to the change of the steaming temperature (see Table 4).
상기 표 4에서, (Ｏ)는 면대를 형성하는 것을 나타낸다. 상기 표 4에서 보듯이, 증자온도는 면대의 형성에 있어 큰 영향을 미치지 못함을 알 수 있었다.In Table 4 above, (O) represents forming a surface band. As shown in Table 4, the increase in temperature did not have a significant effect on the formation of the surface.
실시예 2-4: 증자시 시간조건의 확립 Example 2-4 : Establishment of Time Conditions for Increase of Capital
탈곡된 흑향미 1㎏을 2ℓ의 물에 8시간 동안 침지하고, 0.5, 1, 2, 3, 4 또는 5시간 동안 증자하는 것을 제외하고는, 실시예 2-1과 동일한 방법으로 국수를 제조하였으며, 이때 증자시간의 변화에 따른 면대의 형성유무를 확인하였다(참조: 표 5). Noodles were prepared in the same manner as in Example 2-1, except that 1 kg of threshed black flavor was immersed in 2 L of water for 8 hours, and then increased for 0.5, 1, 2, 3, 4, or 5 hours. At this time, it was confirmed whether or not the formation of the cotton band according to the change of the steaming time (see Table 5).
상기 표 5에서, (Ｏ)는 면대를 형성하는 것이고, (Ｘ)는 면대를 형성하지 않는 것이며, (Ｏ,Ｘ)는 면대를 형성하는 것과 형성하지 않는 것이 혼재하는 경우를 나타나는 것이다. 상기 표 5에서 보듯이, 최소한 2시간 이상의 시간동안 증자할 경우에만, 정상적으로 면대가 형성됨을 알 수 있었다.In the above Table 5, (O) is to form a face band, (B) is not to form a face band, (O, 경우) is a case where the forming of the face band and what is not formed are mixed. As shown in Table 5, it can be seen that only when the increase in time for at least 2 hours, the surface is normally formed.
실시예 2-5: 반죽물에 함유된 물의 첨가량의 결정 Example 2-5 : Determination of the Added Amount of Water Contained in the Dough
탈곡된 흑향미 1㎏을 2ℓ의 물에 8시간 동안 침지하고, 혼합물 1㎏에 물 50, 100, 150, 200, 250, 300, 350, 400, 450 또는 500g을 각각 첨가하는 것을 제외하고는, 실시예 2-1과 동일한 방법으로 국수를 제조하였으며, 이때 물의 첨가량 변화에 따른 면대의 형성유무를 확인하였다(참조: 표 6). 1 kg of the threshed black flavor was immersed in 2 L of water for 8 hours, and 50 kg, 100, 150, 200, 250, 300, 350, 400, 450 or 500 g of water was added to 1 kg of the mixture, respectively. Noodles were prepared in the same manner as in Example 2-1, wherein the presence or absence of a cotton band according to the amount of water added was confirmed (see Table 6).
상기 표 6에서, (Ｏ)는 면대를 형성하는 것이고, (Ｘ)는 면대를 형성하지 않는 것이며, (Ｏ,Ｘ)는 면대를 형성하는 것과 형성하지 않는 것이 혼재하는 경우를 나타나는 것이다. 상기 표 6에서 보듯이, 혼합물의 중량에 대하여 20 내지 30%(w/w)의 물을 첨가할 경우에, 정상적인 면대가 형성되었는데, 물의 첨가량이 15%(w/w) 이하인 경우에는 반죽에 끈기가 부족하여, 면대가 정상적으로 형성되지 않고 중간에 절단되는 현상이 나타났으며, 물의 첨가량이 35%(w/w) 이상인 경우에는 반죽물에 수분이 과다하여, 제면기에 반죽물을 넣을 수 없는 현상이 발생하였기 때문이다.In the above Table 6, (O) is to form a face band, (Ｘ) is not to form a face band, (O, Ｘ) is a case where the forming of the face band and what is not formed is mixed. As shown in Table 6, when 20 to 30% (w / w) of water is added to the weight of the mixture, a normal cotton band is formed, and when the amount of water is less than 15% (w / w), Due to the lack of persistence, the cotton band was not formed normally but was cut in the middle. When the amount of water added was more than 35% (w / w), the dough was excessively moist and the dough could not be put into the noodle machine. This is because the phenomenon occurred.
실시예 2-6: 숙성시 온도조건의 확립 Example 2-6 : establishment of temperature conditions at the time of ripening
탈곡된 흑향미 1㎏을 2ℓ의 물에 8시간 동안 침지하고, 반죽물을 0, 5, 10, 15, 20, 25 또는 30℃에서 2시간 동안 방치하여 숙성시키는 것을 제외하고는, 실시예 2-1과 동일한 방법으로 국수를 제조하였으며, 이때 숙성시 온도 변화에 따른 면대의 형성유무를 확인하였다(참조: 표 7). Except that 1 kg of the threshed black flavor was immersed in 2 L of water for 8 hours, and the dough was left to mature at 0, 5, 10, 15, 20, 25, or 30 ° C. for 2 hours to be aged. Noodles were prepared in the same manner as in Example 1, where the formation of noodles according to the temperature change during aging was confirmed (see Table 7).
상기 표 7에서, (Ｏ)는 면대를 형성하는 것이고, (Ｘ)는 면대를 형성하지 않는 것이며, (Ｏ,Ｘ)는 면대를 형성하는 것과 형성하지 않는 것이 혼재하는 경우를 나타나는 것이다. 상기 표 7에서 보듯이, 숙성온도가 5 내지 15℃인 경우에 정상적으로 면대가 형성되었는데, 0℃에서 숙성시킨 경우에는 반죽이 얼어서 반죽이 숙성되지 않았고, 20℃이상의 온도에서 숙성시킨 경우에는 반죽이 과다하게 경화되고, 잡균이 오염되는 현상이 관찰되었으므로, 5℃이하 20℃이상의 온도에서 반죽물을 숙성시키는 것은 면대의 형성에 부적절하다고 판단되었다.In the above Table 7, (O) is to form a face band, (Ｘ) is not to form a face band, (O, Ｘ) is a case where the forming and the not forming the face band is mixed. As shown in Table 7, when the maturing temperature is 5 to 15 ℃ normally formed a cotton band, when aged at 0 ℃ the dough was frozen because the dough was not aged, when the dough was aged at a temperature of 20 ℃ or more Since excessive curing and fouling of various bacteria were observed, it was judged that aging the dough at a temperature of 5 ° C. or less and 20 ° C. or more was inappropriate for the formation of a cotton stand.
실시예 2-7: 숙성시 시간조건의 확립 Example 2-7 : establishment of time conditions upon aging
탈곡된 흑향미 1㎏을 2ℓ의 물에 8시간 동안 침지하고, 반죽물을 10℃에서 0.5, 1, 2, 3, 4, 5, 6 또는 7시간 동안 방치하여 숙성시키는 것을 제외하고는, 실시예 2-1과 동일한 방법으로 국수를 제조하였으며, 이때 숙성시간의 변화에 따른 면대의 형성유무를 확인하였다(참조: 표 8). Except that 1 kg of threshed black flavor was immersed in 2 L of water for 8 hours, and the dough was left to mature at 10 ° C. for 0.5, 1, 2, 3, 4, 5, 6 or 7 hours to be aged. Noodles were prepared in the same manner as in 2-1, and the formation of noodles according to the change of ripening time was confirmed (see Table 8).
상기 표 8에서, (Ｏ)는 면대를 형성하는 것이고, (Ｘ)는 면대를 형성하지 않는 것이며, (Ｏ,Ｘ)는 면대를 형성하는 것과 형성하지 않는 것이 혼재하는 경우를 나타나는 것이다. 상기 표 8에서 보듯이, 숙성시간이 1 내지 5시간인 경우에 정상적으로 면대가 형성되었는데, 0.5시간 동안 숙성시킨 경우에는 반죽의 충분히 숙성되지 않았고, 6시간 이상의 시간동안 숙성시킨 경우에는 반죽이 과다하게 경화되어 제면기에서 면대가 정상적으로 형성되지 못함을 알 수 있었다.In Table 8, (O) is to form a face band, (B) is not to form a face band, and (O, B) is a case where the face band is formed and not formed are mixed. As shown in Table 8, when the ripening time is 1 to 5 hours, the cotton pad was normally formed, but when aged for 0.5 hours, the dough was not sufficiently aged, and when aged for 6 hours or more, the dough was excessively It can be seen that the hardening is not normally formed in the noodle machine.
이상의 실시예 2-1 내지 2-7의 결과로부터, 5 내지 10시간 동안 흑향미를 침지하고, 3기압 이상의 압력으로 2시간 이상 증자하며, 혼합물의 중량에 대하여 20 내지 30%(w/w)의 물을 첨가하여 반죽하고, 5 내지 15℃에서 1 내지 5시간 동안 반죽물을 숙성시킬 경우, 흑향미를 포함하는 국수를 효과적으로 제조할 수 있음을 알 수 있었다.From the results of the above Examples 2-1 to 2-7, the black flavor was immersed for 5 to 10 hours, cooked for 2 hours or more at a pressure of 3 atm or more, and 20 to 30% (w / w) based on the weight of the mixture. When kneading with the addition of water, and aged for 1 to 5 hours at 5 to 15 ℃, it can be seen that the noodles containing black flavor can be effectively produced.
실시예 3: 흑향미를 포함하는 국수의 세포보호 효과 Example 3 Cytoprotective Effect of Noodles Containing Black Flavor
흑향미에 다량으로 함유된 폴리페놀계 화합물은 체내의 자유라디칼을 제거하여, 자유라디칼에 의하여 매개되는 세포손상을 억제시킬 수 있는 것으로 알려져 있다. 이러한 흑향미의 기능성을 본 발명의 흑향미를 포함하는 국수가 효과적으로 구현시킬 수 있는지를 확인하기 위하여, 누드마우스를 대상으로 하여, 자외선의 조사에 의하여 발생된 피부홍반의 면적을 측정하였다.Polyphenol-based compounds contained in a large amount of black flavor is known to remove free radicals in the body, thereby suppressing cell damage mediated by free radicals. In order to confirm whether the noodle containing the black flavor of the present invention can effectively implement the functionality of the black flavor, the nude mouse was measured, the area of the skin erythema generated by the irradiation of ultraviolet rays.
먼저, 1주령된 누드마우스(albino SKH-1 hairless mice, 대한바이오링크 주식회사, 대한민국)에 전기 실시예 1에서 면대가 형성된 것으로 확인된, 실험군 1 내지 6과 비교실험군 1로 제조된 국수를 각각 12주동안 섭식시켰다. 그런 다음, 섭식시킨 각각의 생쥐를 자외선램프가 구비된 자외선 상자에 넣고, 50mJ/cm2의 조사량으로 1일 1회씩, 1주동안 자외선을 조사한 후, 각 생쥐의 피부를 직접 스캐닝하여 홍반이 형성된 면적을 측정하여 비교하였다(참조: 표 9). 이때, 대조군으로는 흑향미가 포함되지 않은 국수를 섭식시킨 누드마우스를 사용하였다.First, the noodles prepared in Experimental Groups 1 to 6 and Comparative Experimental Group 1, each of which was found to have a cotton pad in Example 1 in the 1 week-old nude mouse (albino SKH-1 hairless mice, Korea Biolink Co., Ltd., Korea), were prepared. Feed for weeks. Then, each fed mouse was placed in an ultraviolet box equipped with an ultraviolet lamp, and once a day at a dose of 50mJ / cm 2 , irradiated with ultraviolet rays for 1 week, the erythema was formed by directly scanning the skin of each mouse. Areas were measured and compared (see Table 9). At this time, as a control, a nude mouse fed with noodles containing no black flavor was used.
상기 표 9에서 보듯이, 흑향미의 함량이 5 내지 10%(w/w)인 국수는 흑향미를 포함하지 않는 국수와 기능성의 측면에서 별다른 차이가 없고, 흑향미의 함량이 최소한 15%(w/w)이상인 국수가 흑향미의 기능성을 효과적으로 구현할 수 있음을 알 수 있었다.As shown in Table 9, the noodle having a black flavor of 5 to 10% (w / w) has no difference in terms of functionality with the noodles that do not contain black flavor, and the black flavor has at least 15% (w / w). The noodles more than can effectively realize the functionality of the black flavor.
이상에서 상세히 설명하고 입증하였듯이, 본 발명은 증자된 흑향미를 포함하는 반죽을 이용하여 국수를 제조하는 방법 및 전기 방법으로 제조된 국수를 제공한다. 본 발명의 흑향미를 이용한 국수의 제조방법은 물에 침지시킨 흑향미를 분말화한 후, 증자시키고, 증자된 흑향미 분말, 밀가루 및 식염을 혼합하고 물을 첨가하여 반죽물을 수득하며, 전기 반죽물을 숙성시킨 후, 이로부터 면대를 형성시키는 공정을 포함한다. 본 발명의 방법으로 제조된 국수는 흑향미의 기능성을 효과적으로 구현시킬 수 있으므로, 기능성 식품의 개발으로 널리 이용될 수 있을 것이다.As described and demonstrated in detail above, the present invention provides a method for producing noodles and a noodle prepared by the electric method using a dough containing the cooked black flavor. In the method of preparing noodles using the black flavor of the present invention, the black flavor immersed in water is powdered and then cooked, and the cooked black flavor powder, flour and salt are mixed and water is added to obtain a dough, and the electric dough is prepared. After aging, a step of forming a cotton strip therefrom is included. Noodles prepared by the method of the present invention can effectively implement the functionality of the black flavor, it will be widely used in the development of functional foods.
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