KR101358685B1 - Corn naengmyon and mathod of manufacturing the same - Google Patents
Corn naengmyon and mathod of manufacturing the same Download PDFInfo
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- 240000008042 Zea mays Species 0.000 title claims abstract description 85
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 84
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 84
- 235000005822 corn Nutrition 0.000 title claims abstract description 84
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 68
- 235000012149 noodles Nutrition 0.000 claims abstract description 64
- 238000000034 method Methods 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 5
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- 229920001592 potato starch Polymers 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- 238000001125 extrusion Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 230000000704 physical effect Effects 0.000 abstract description 7
- 229920002472 Starch Polymers 0.000 description 18
- 235000019698 starch Nutrition 0.000 description 18
- 239000008107 starch Substances 0.000 description 17
- 238000002360 preparation method Methods 0.000 description 15
- 230000001953 sensory effect Effects 0.000 description 14
- 229920000742 Cotton Polymers 0.000 description 12
- 230000015572 biosynthetic process Effects 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 239000008213 purified water Substances 0.000 description 8
- 238000010411 cooking Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 229920002261 Corn starch Polymers 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 244000017020 Ipomoea batatas Species 0.000 description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 4
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- 108010068370 Glutens Proteins 0.000 description 3
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- 238000013329 compounding Methods 0.000 description 2
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- 239000002075 main ingredient Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- YJLUBHOZZTYQIP-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=N2 YJLUBHOZZTYQIP-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/16—Extrusion
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
본 발명은 옥수수 냉면 및 이의 제조방법에 관한 것으로 좀 더 자세하게는 옥수수 냉면 총 중량부에 대하여 옥수수 가루 35~40 중량부 및 밀가루 18~22 중량부를 포함하는 것을 특징으로 하는 옥수수 냉면에 관한 것이다. 본 발명에 의한 옥수수 냉면은 옥수수 가루를 주성분으로 하여 옥수수 특유의 색을 유지하면서 물성 및 기호도가 뛰어날 수 있다.The present invention relates to corn cold noodles and a method for manufacturing the same in more detail relates to corn cold noodles comprising 35 to 40 parts by weight of corn flour and 18 to 22 parts by weight of wheat flour relative to the total weight of corn cold noodles. Corn cold noodles according to the present invention can be excellent in physical properties and preferences while maintaining the unique color of the corn as the main component.
Description
본 발명은 옥수수 냉면 및 이의 제조방법에 관한 것이다.The present invention relates to corn cold noodles and a method of manufacturing the same.
옥수수는 전세계에 광범위하게 분포 재배되어 쌀, 밀 다음으로 많이 생산되며 콘스타치(Corn Starch), 발효원료로는 콘푸레이크(Corn flakes)나 분말로 하여 제과, 제빵, 물엿, 포도당 등을 만들어 식용으로 사용되며, 가축의 사료로도 많이 소비되고 있다. 특히 옥수수는 뿌리와 잎도 약으로 사용되고 있으며, 위와 신장 및 양기에 좋은 장점이 있다. 이러한 옥수수는 쫄깃쫄깃한 맛이 좋고 포만감을 주면서도 칼로리가 낮아 다이어트 식품으로 그 효과가 높은 장점이 있고, 이와 더불어 가격이 낮아 식용으로 다양하게 사용되고 있다. 따라서, 근래에 이르러 옥수수를 그대로 조리하거나 옥수수 가루 또는 전분 등으로 사용되던 것에서 벗어나 이를 국수로 제조하여 식용으로써 널리 사용되고 있다.Corn is widely distributed all over the world and is produced after rice and wheat. Corn starch and corn flakes or powder are used to make confectionery, bakery, starch syrup and glucose. It is also consumed as a livestock feed. In particular, the roots and leaves are also used as a medicine, has a good advantage in the stomach and kidneys and Yanggi. Such corn has a chewy taste and gives a feeling of satiety, but also has low calorie effect, which is highly effective as a diet food, and low price has been used in various ways for food. Therefore, in recent years, corn has been cooked as it is, or used as corn flour or starch, etc., which has been widely used as food for preparing noodles.
한편, 냉면은 4 계절 내내 선호되는 음식으로서, 특히 여름철에 매우 선호되는 음식이다. 냉면의 주원료는 밀가루와 전분으로 이루어져 있는데, 물과 혼합되었을 때 반죽 정도에 따라 연신성과 점탄성이 증가하면서 쫄깃쫄깃한 질감을 얻을 수 있다. 밀가루와 전분을 주원료로 하는 냉면은 맛이 좋기는 하나, 영양학적으로 보았을 때 탄수화물과 소량의 단백질이 대부분이기 때문에 건강에 좋은 음식이 되지는 못하였다. 이러한 문제점으로 인해 영양학적인 문제점을 보완하고자 하는 냉면제조기술이 개발되고 있는 실정이다(한국특허출원 제10-1997-0047665호, 한국특허출원 제10-2001-0024690호 참고).On the other hand, cold noodles are the preferred food throughout the four seasons, especially in summer. The main ingredients of cold noodles consist of flour and starch, and when mixed with water, the texture can be obtained as the stretch and viscoelasticity increase depending on the degree of dough. Cold noodles, which consist mainly of flour and starch, taste good, but they are not healthy foods because they are mostly carbohydrates and small amounts of protein. Due to these problems, the development of cold noodles manufacturing technology to supplement nutritional problems (see Korean Patent Application No. 10-1997-0047665 and Korean Patent Application No. 10-2001-0024690).
이에 본 발명자는 옥수수를 주성분으로 하는 냉면을 개발하고자 본 발명에 이르렀다.Thus, the present inventors have come to the present invention to develop a cold noodles containing corn as a main ingredient.
본 발명은 옥수수가루, 밀가루 및 전분의 적절한 배합비를 통하여 물성 및 기호도가 뛰어난 옥수수 냉면을 제조하는 것을 목적으로 한다.An object of the present invention is to produce a corn cold noodles excellent in physical properties and preference through the appropriate blending ratio of corn flour, flour and starch.
상기 목적을 달성하기 위하여 본 발명의 일 구체예에서 옥수수 냉면 총 중량부에 대하여 옥수수 가루 35~40 중량부, 밀가루 18~22 중량부를 포함하는 것을 특징으로 하는 옥수수 냉면을 제공한다. 상기 옥수수 냉면은 감자 전분 2~5중량부를 추가로 포함할 수 있고, 옥수수 가루는 95~105mesh인 것을 특징으로 하며, 옥수수 가루는 호화 옥수수 가루 또는 멥 옥수수 가루인 것을 한다.
To achieve the above object in one embodiment of the present invention provides a corn cold noodle, characterized in that it comprises 35 to 40 parts by weight of corn flour, 18 to 22 parts by weight of flour based on the total weight of corn cold noodles. The corn cold noodle may further comprise 2 to 5 parts by weight of potato starch, corn flour is characterized in that 95 to 105mesh, corn flour is to be a luxury corn flour or 멥 corn flour.
일 구체예에서 옥수수 냉면 총 중량부에 대하여 옥수수 가루 35~40 중량부, 밀가루 18~22 중량부를 혼합 후 반죽하는 단계; 반죽물을 마이크로파로 호화시킨 후 숙성시키는 단계; 및 제면기를 이용하여 성형하는 단계를 포함하는 옥수수 냉면을 제조하는 방법을 제공한다. 또한, 감자 전분 2~5중량부를 추가로 혼합할 수 있고, 옥수수 가루는 95~105mesh인 것을 특징으로 하며, 옥수수 가루는 호화 옥수수 가루 또는 멥 옥수수 가루인 것을 특징으로 한다.
In one embodiment 35 to 40 parts by weight of corn flour and 18 to 22 parts by weight of flour based on the total weight of corn cold noodles kneading; Maturing the dough with microwaves and then aging; And it provides a method for producing a corn cold noodles comprising the step of forming using a noodle maker. In addition, potato starch may be additionally mixed 2 to 5 parts by weight, corn flour is characterized in that 95 to 105mesh, corn flour is characterized in that the luxury corn flour or 멥 corn flour.
본 발명에서 멥 옥수수 가루는 옥수수의 곡립을 깨뜨려 잔 입자의 가루로 한 것을 말한다.In the present invention, 멥 corn flour refers to a powder of fine particles by breaking the grain of corn.
본 발명에서 호화 옥수수 가루는 멥 옥수수 가루를 열처리한 것을 말한다.In the present invention, the luxury corn flour refers to heat-treated corn flour.
본 발명에서 옥수수 냉면은 옥수수 가루를 주성분으로 하여 제조된 냉면을 말한다.Corn cold noodle in the present invention refers to the cold noodle prepared with corn flour as a main component.
본 발명은 옥수수 가루를 주성분으로 하여 옥수수 특유의 색을 유지하면서 물성 및 기호도가 뛰어난 옥수수 냉면을 제공한다.The present invention provides corn cold noodles excellent in physical properties and preference while maintaining the corn's unique color based on corn flour.
도 1은 옥수수가루와 밀가루의 배합비에 따른 관능평가를 나타낸 것이다.
도 2는 전분 종류에 따른 관능평가를 나타낸 것이다.
도 3은 재료들의 배합비에 따른 관능평가를 나타낸 것이다.Figure 1 shows the sensory evaluation according to the mixing ratio of corn flour and flour.
Figure 2 shows the sensory evaluation according to the starch type.
Figure 3 shows the sensory evaluation according to the mixing ratio of the materials.
이하, 실시예를 통하여 본 발명을 더욱 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 자에 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
재료 및 방법Materials and methods
가. 재료 end. material
정선군산 멥 옥수수, 찰 옥수수, 호화 옥수수를 분쇄하여 100 mesh 체에 체질 후 여과된 가루를 사용하였고, 감자 전분, 정제염, 밀가루(중력분)을 국내산 제품을 구입하여 사용하였다.
Jeongseon-gun 산 corn, waxed corn, and luxury corn were crushed into 100 mesh sieves, and the filtered powder was used. Potato starch, refined salt, and flour (gravity powder) were used as domestic products.
나. 색도I. Chromaticity
표준백판 (L=97.75, a=-0.49, b=1.96)으로 보정된 Chromameter(CR-400 Minolta Co. Japan)를 사용하여 표면색도 값인 L(Lightness), a(redness/greenness), b(yellowness/blueness)를 5회 반복 측정하여 평균값으로 표기하였다. 가루 시료는 7 g을 취하여 지름 2.5 mm의 플레이트에 넣고 측정하였으며 반죽은 10 g을 취하여 지름 2.5 mm의 플레이트에 넣고 측정하였고, 면은 지름 5.0 mm의 플레이트에 4.0 mm의 면을 15줄 나열하여 측정하였다.
Surface chromaticity values L (Lightness), a (redness / greenness), and b (yellowness) using a Chromameter (CR-400 Minolta Co. Japan) calibrated with standard white plate (L = 97.75, a = -0.49, b = 1.96) / blueness) was repeated five times and expressed as an average value. The powder sample was measured by taking 7 g into a plate of 2.5 mm in diameter and measuring the dough by taking 10 g into a plate of 2.5 mm in diameter. The surface was measured by arranging 15 rows of 4.0 mm in a 5.0 mm plate. It was.
다. 반죽All. dough
원료를 가정용 혼합기(Kitchen aid, K5SS. USA)로 반죽 시험하였다.
The raw materials were kneaded tested with a domestic mixer (Kitchen aid, K5SS.USA).
라. 면 성형la. Cotton molding
실험용 압출 성형 냉면기를 제조하여 면을 성형하였다.
An experimental extrusion molded cold machine was prepared and the side was molded.
마. 관능검사hemp. Sensory test
냉면의 관능특성을 알아보기 위해 15명의 훈련된 패널을 구성하여 외관, 향, 조직감, 맛, 종합적 기호도의 평가항목에 대해 9점 기호척도로 평가하도록 하였으며 바람직한 정도인 기호도는 1로 갈수록 작고 9로 갈수록 큰 것을 나타내었다.
In order to investigate the sensory characteristics of cold noodles, 15 trained panels were composed to evaluate the evaluation items of appearance, aroma, texture, taste, and general preference on a nine-point preference scale. The larger one was shown.
하기 실시예의 옥수수 냉면은 가정용 혼합기(Kitchen Aid, K5SS, USA)로 반죽(15분)하고 5분간 마이크로파로 호화시킨 후 1시간 숙성시켜 상업용 제면기(전자동 냉면기, 삼보냉면기계)를 이용하여 실험실에서 사출 성형하였다. 성형한 면은 실온에서 1시간 방냉 시킨 후 12 cm로 절단하여 12 시간 이상 숙성한 생면 시료로 사용하였다.
Corn cold noodles of the following examples were kneaded with a household mixer (Kitchen Aid, K5SS, USA) (15 minutes), gelatinized with microwave for 5 minutes, and aged for 1 hour, and then injected in a laboratory using a commercial noodle machine (full automatic cold noodle machine, sambo cold noodle machine). Molded. The molded noodles were allowed to cool for 1 hour at room temperature, cut into 12 cm, and used as raw noodles samples aged for 12 hours or more.
실시예Example
실시예Example
1. 옥수수 냉면의 1. Corn cold noodles
정제수Purified water
첨가량 선정 Addition amount selection
옥수수 냉면 반죽 가루에 대한 정제수 첨가량을 전체 재료의 무게와 물 첨가량의 합을 100%로 보았을 때 물 첨가량을 20, 30, 40, 50%로 첨가하였다. 20% 처리구에서는 정제수 첨가량이 적어 일부 반죽이 되지 않고 가루로 잔류하였고, 30% 처리구에서는 반죽이 갈라지고 표면이 매끈하지 않았으며 10분 반죽 시간에서 7~8분 사이에 반죽이 형성되기 시작했으며, 40%에서는 반죽의 표면이 매끈하며 반죽이 잘되었고, 50%에서는 수분함량이 많아 반죽이 8분부터 시작되었다. 이를 토대로 호화 옥수수 가루의 반죽시 물 첨가량은 40%가 가장 적합한 것으로 확인되었다.
When the amount of purified water added to the corn cold noodle dough was 100% based on the total weight of the material and the amount of water added, the amount of water added was 20, 30, 40, and 50%. In the 20% treatment, the amount of purified water was not added, so that some dough did not form and remained as a powder.In the 30% treatment, the dough was cracked and the surface was not smooth. At 40%, the surface of the dough was smooth and the dough was good. At 50%, the moisture content was high and the dough started from 8 minutes. On the basis of this, it was confirmed that 40% of the water addition amount was best when kneading the corn flour.
실시예Example 2. 옥수수 냉면의 밀가루 첨가량 선정 2. Selection of Wheat Flour in Corn Cold Noodles
옥수수 가루는 호화 옥수수가루 또는 멥 옥수수 가루를 사용하여 옥수수 냉면 제조하였을 때 옥수수 가루 100% 처리구에서는 면을 성형했을 때 면의 끊김 형상이 심하여 면대 형성이 불가능하였다. 면대 형성에 도움을 주기 위해 밀가루를 첨가하여 실험하였다. 반죽의 각각 처리구의 옥수수가루와 밀가루의 배합비를 표 1과 같이 달리하면서 정제수의 비율을 29%가 되도록 첨가하여 배합하였다. When the corn flour was prepared by using cold corn flour or maize corn flour, 100% corn flour was hardly formed when the cotton was formed in the 100% treatment group, and thus, it was impossible to form a noodle stand. Experiments were performed with the addition of flour to aid in the formation of cotton pads. The mixing ratio of corn flour and flour in each treatment batter was added as shown in Table 1, and the ratio of purified water was added to 29%.
표 1의 배합비에 따른 반죽의 색도는 표 2에 나타내었다.The chromaticity of the dough according to the mixing ratio of Table 1 is shown in Table 2.
±1.4270.02
± 1.42
±0.24-0.09
± 0.24
±1.0242.54
± 1.02
±1.9673.62
± 1.96
±0.21-0.68
± 0.21
±1.2443.45
± 1.24
-반죽은 잘 되지만
-반죽 형성 시간이 길다.
-면대 형성이 분명하고 분리되어 있다.-The surface of the dough is rough.
-Dough works well
-Long dough formation time.
-The surface formation is clear and separated.
±2.1273.01
± 2.12
±0.16-0.74
± 0.16
±1.0440.58
± 1.04
±1.8674.25
± 1.86
±0.45-1.10
± 0.45
±1.3640.21
± 1.36
-반죽 형성 시간이 제조예 1보다 짧다.
-면대 형성이 분명하고 분리되어 있다.-The dough is elastic and the surface is smooth.
Dough formation time is shorter than Preparation Example 1.
-The surface formation is clear and separated.
±1.3975.98
± 1.39
±0.34-1.09
± 0.34
±0.9838.98
± 0.98
±1.4776.22
± 1.47
±0.06-1.48
± 0.06
±0.9539.10
± 0.95
-반죽 단면에 글루텐 형성으로 인한 기포 구멍이 있다.
-반죽의 수분 함량이 높아 끈적임이 있다.
-면대 형성이 잘 되지 않는다.-The surface of dough is smooth.
-There are bubble holes due to gluten formation in the dough cross section.
-The moisture content of dough is sticky.
-It does not form well.
±2.3076.59
± 2.30
±0.63-2.21
± 0.63
±0.8337.82
± 0.83
±3.2177.48
± 3.21
±0.25-2.42
± 0.25
±0.7738.61
± 0.77
-반죽 단면에 글루텐 형성으로 인한 기포 구멍이 제조예 3보다 많다.
-면대 형성이 잘 되지 않고 면모양이 쉽게 망가진다.-The surface of dough is smooth, but it is very sticky due to high moisture content.
-More bubble holes due to gluten formation on dough cross section than Preparation Example 3.
-The surface is not formed well and the surface shape is easily broken.
±1.9878.82
± 1.98
±0.28-2.77
± 0.28
±1.4437.68
± 1.44
±2.1879.25
± 2.18
±0.27-2.93
± 0.27
±0.9239.03
± 0.92
-끈적임이 심하다.
-반죽 단면에 기포가 많다.
-면대 형성이 되지 않는다.-The dough is soft.
-Sticky is bad.
-Many bubbles in the dough cross section.
-It does not form a facet.
표 2에서 밀가루 함량이 증가할수록 L 값은 증가하고 a 값과 b 값이 감소하는 것을 확인할 수 있었고 글루텐 형성이 증가하여 반죽의 조직감이 무르고 반죽 단면에 기포에 의한 구멍이 관찰되는 것을 확인할 수 있다. 이를 개선하기 위해서는 밀가루 첨가량을 증가시킬수록 정제수 첨가량을 감소하는 방법을 고려할 수 있다. 반대로 옥수수 가루의 첨가량 증가할수록 색도를 나타내는 L 값이 감소하고 적색도를 나타내는 a 값과 황색도를 나타내는 b 값이 증가하며, 반죽 표면이 거칠지만 면대 형성이 잘 되었고 면대의 분리가 뚜렷했지만 면의 탄력성은 좋지 않았다. 이를 토대로 옥수수 냉면의 제조시 옥수수 가루의 첨가량을 최대한 증가시키는 방법이 제품 특성에 어울리는 것을 고려하였을 때 면대 형성이 분명하고 조직감이 좋았던 처리구 제조예 1 내지 제조예 3에 대한 관능을 실시하여 도 1에 나타내었다.
In Table 2, as the flour content increases, the L value increases and the a and b values decrease, and the gluten formation increases, so that the texture of the dough is soft and the hole by the bubbles is observed in the dough cross section. To improve this, a method of reducing the amount of purified water may be considered as the amount of flour is increased. Conversely, as the amount of corn flour increased, the L value for chromaticity decreased, the a value for redness and the b value for yellowness increased, and the dough surface was rough, but the surface was well formed. Was not good. On the basis of this, when the method of increasing the amount of corn flour added to maximize the characteristics of the product during the preparation of corn cold noodles, the sensory treatment was performed for the preparations of Examples 1 to 3, in which the surface band formation was clear and the texture was good. Indicated.
밀가루 첨가량이 10%인 제조예 1과 20%인 제조예 2의 관능 특성은 큰 차이가 없었고 종합적 기호도와 맛, 색, 물성에서 제조예 1이 제조예 2보다 높았다. 밀가루의 첨가량이 증가함에 따라 옥수수 가루 첨가량이 감소하고 그로 인한 맛과 물성의 변화는 관능 특성에도 차이를 주며 옥수수 냉면의 배합비로 옥수수 가루의 함량을 80~90%로 제조하는 것이 가장 적합한 것으로 보여진다. 다만, 옥수수 냉면을 제조함에 있어서 첨가물의 종류 및 함량에 따라 최종 배합비는 달라질 수 있다.
The sensory properties of Preparation Example 1 with 10% of flour added and Preparation Example 2 with 20% did not differ significantly, and Preparation Example 1 was higher than Preparation Example 2 in overall preference, taste, color, and physical properties. As the amount of flour increases, the amount of added corn flour decreases, and the resulting changes in taste and physical properties also affect the sensory properties. The corn flour content is best suited to 80-90% of corn cold noodles. . However, in manufacturing the corn cold noodles, the final blending ratio may vary depending on the type and content of the additive.
실시예Example 3. 옥수수 냉면의 전분 종류의 선정 3. Selection of starch types of corn cold noodles
옥수수 가루와 밀가루를 사용하여 옥수수 냉면을 제조하였을 때, 면 성형에서 면의 끊김 형상이 심하고 면대 형성이 불가능하였다. 국수와 냉면의 차이점은 면의 찰기에 있는데 냉면의 찰기가 더 크다. 이러한 냉면의 특성인 면대에 찰기를 주기 위해 전분을 첨가하기로 하였다. 시중에 판매되고 있는 전분 중 옥수수 전분, 고구마 전분, 감자 전분을 첨가하여 옥수수 냉면을 제조하였다. 전분의 종류를 달리한 배합 비율을 표 3에 나타내었다. When corn cold noodle was prepared using corn flour and wheat flour, the shape of the noodle was severe in cotton forming, and it was impossible to form a noodle stand. The difference between noodles and cold noodles is the stickiness of the noodles. Starch was added to give a coldness to the surface of the cold noodles. Corn cold noodles were prepared by adding corn starch, sweet potato starch and potato starch among commercially available starches. Table 3 shows the mixing ratios of the different starch types.
1) : 옥수수 전분 1) : corn starch
2) : 고구마 전분 2) : sweet potato starch
3) : 감자 전분
3) : potato starch
각각의 전분을 물을 제외한 반죽 재료 기준으로 10%씩 첨가하고, 옥수수 냉면 반죽 재료의 무게와 물의 첨가량을 100%로 보았을 때 밀가루의 양을 고려하여 정제수를 40%를 첨가하였다. 각 처리구에 따른 면의 특징 및 관능평가를 표 4 및 도 2에 나타내었다.Each starch was added 10% based on the dough material except for water, and when the weight of the corn cold noodle dough material and the amount of water were added as 100%, 40% of purified water was added in consideration of the amount of flour. Characteristics and sensory evaluation of the cotton according to each treatment is shown in Table 4 and FIG.
- 반죽은 표면이 갈라진다.
- 면의 끊김 현상이 심하다.-The dough surface is rough.
-The dough cracks the surface.
-The surface is severely broken.
- 면의 끊김 형상이 적고 탄력이 있다.-The surface of dough is smooth.
-The shape of the cut off of the face is small and elastic.
- 면의 끊김 현상이 적고 탄력이 있다.-The physical properties of the dough are soft.
-There is little breakage of cotton and elasticity.
전분 종류에 따른 옥수수 냉면의 관능적 특성은 옥수수 전분을 사용한 제조예 6은 색을 제외한 모든 항목에서 가장 낮은 점수를 받았고, 감자 전분을 사용한 제조예 8이 고구마 전분을 사용한 제조예 7보다 높은 점수를 받았지만 점수 차이가 적었으며 색에서는 제조예 7이 더 높은 점수를 받았다. 옥수수 냉면에 첨가할 전분의 종류 선택시 관능 특성 및 각각의 전분의 농도에 따른 점도변화가 비슷한 범위는 건조 분말시료로 옥수수 전분 7%, 감자 전분 2.5%, 고구마 전분 6%에서 현탁액으로 나타난다는 점을 고려하였다. 각각의 전분 점도 특성이 감자전분이 가장 높고 그 뒤 고구마, 옥수수 전분 순으로 같은 양을 가지고 역가가 가장 높은 것이 감자 전분인 것을 확인하고 감자 전분의 호화개시온도가 57.8℃로 가장 낮은 것을 고려하여 감자 전분을 최종적으로 결정하였다.
The sensory properties of corn cold noodle according to the starch type had the lowest scores in all examples except corn starch, while Example 8 using potato starch scored higher than Example 7 using sweet potato starch. The score difference was small and Preparation 7 scored higher in color. The range of similar sensory characteristics and viscosity changes according to the concentration of each starch when selecting the type of starch to be added to the corn cold noodles is a dry powder sample, which appears as a suspension in corn starch 7%, potato starch 2.5%, and sweet potato starch 6%. Considered. The starch viscosity characteristics of each starch were the highest in potato starch, followed by sweet potato and corn starch, and the highest in potency was potato starch, and the potato starch was considered to have the lowest starting temperature of potato starch at 57.8 ℃. Was finally determined.
실시예Example 4. 옥수수 냉면의 최종 배합비 선정 4. Selection of final blending ratio of corn cold noodles
옥수수 냉면 제조시 최적 배합조건을 결정하기 위해 100 g 기준 중 호화 옥수수 가루를 사용하여 시험한 실시예 2의 밀가루 첨가 시험을 토대로 가장 관능 특성이 좋았던 옥수수 가루 함량 80 g에 ±20 g으로 조정하여 옥수수 가루 100%를 제외한 처리구에 소금과 감자 전분 함량을 고정시켜 100 g을 기준으로 시험한 최종 배합비를 표 5에 나타내었다.Based on the flour addition test of Example 2, which was tested using luxury corn flour out of 100 g basis to determine the optimum blending condition in the preparation of corn cold noodle, the corn content was adjusted to ± 20 g to 80 g of corn flour content which had the most sensory properties. Table 5 shows the final compounding ratio tested based on 100 g of salt and potato starch content in the treatment except for 100% flour.
상기 표 5의 배합비에 따른 면의 색도는 표 6에, 특성은 표 7에 나타내었다. The chromaticity of the cotton according to the blending ratio of Table 5 is shown in Table 6, the characteristics are shown in Table 7.
- 조리시 면의 형태가 붕괴된다.-The dough cracks the surface.
-The shape of noodles collapses when cooking.
- 면 조리 후 끊김 현상이 있다.-The color of raw noodles is dark.
-There is a break after cooking noodles.
- 면 조리 후 끊김 현상이 있다.-The color of raw noodles is light and the texture is soft.
-There is a break after cooking noodles.
- 질감이 부드럽다.
- 면의 끊김 현상이 적다.-The color of raw noodles is light.
-The texture is smooth.
-Less surface breakage.
각각의 처리구 중 옥수수 가루의 함량이 크고 밀가루의 함량이 적은 대조구와 제조예 9는 면대를 형성하지 못했다. 조리 전 생면은 밀가루의 함량이 증가할수록 면발의 굵기와 면의 백색도 L 값이 증가하였고 적색도 a 값과 황색도 b 값이 감소하였다. 조리 후 면은 면대가 형성된 제조예 10, 11 및 12는 밀가루 함량이 증가하고 옥수수 가루의 함량이 감소할수록 윤기가 돌았고 L 값이 증가하고 a 와 b 값은 감소하였다. 관능평가는 도 3에 나타내었다.In each treatment, a control group having a high corn flour content and a low flour content and Preparation Example 9 did not form a cotton pad. The raw noodles before cooking increased the thickness of noodles and the whiteness L value of noodles, and the redness a and yellowness b values decreased as the flour content increased. The
면의 특성과 관능평가를 고려했을 때, 제조예 12의 배합비가 가장 우수한 물성 및 기호도를 나타내었다.Considering the characteristics of cotton and sensory evaluation, the compounding ratio of Preparation Example 12 showed the best physical properties and acceptability.
Claims (8)
반죽물을 마이크로파로 호화시킨 후 숙성시키는 단계; 및
제면기를 이용하여 압출 성형하는 단계를 포함하는, 옥수수 냉면을 제조하는 방법.Kneading after mixing corn flour, flour, salt, potato starch and water so as to include 35 to 40 parts by weight of corn flour, 18 to 22 parts by weight of wheat flour, and 2 to 5 parts by weight of potato starch, based on 100 parts by weight of the dough ;
Maturing the dough with microwaves and then aging; And
A method of making a corn cold noodle, comprising the step of extrusion using a noodle maker.
옥수수 가루가 95~105mesh인 것을 특징으로 하는, 옥수수 냉면을 제조하는 방법.6. The method of claim 5,
Corn flour is 95 ~ 105mesh, characterized in that the method for producing corn cold noodles.
옥수수 가루가 호화 옥수수 가루 또는 멥 옥수수 가루인 것을 특징으로 하는, 옥수수 냉면을 제조하는 방법.6. The method of claim 5,
A method of producing corn cold noodles, characterized in that the corn flour is a luxury corn flour or ground corn flour.
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| KR1020120027296A KR101358685B1 (en) | 2012-03-16 | 2012-03-16 | Corn naengmyon and mathod of manufacturing the same |
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| US10420357B2 (en) * | 2014-07-10 | 2019-09-24 | Standard Foods Corporation | Method for preparing instant noodle, flour composition for instant noodle and use thereof |
| KR101703728B1 (en) | 2014-08-01 | 2017-02-07 | 주식회사 교동식품 | Cold Noodles with konjac gel form and its manufacturing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR880002456A (en) * | 1986-08-26 | 1988-05-09 | 하윤식 | How to Make Corn Noodles |
| KR100332570B1 (en) | 1999-04-21 | 2002-04-17 | 김진선 | Manufacturing Method of Corn Noodle |
| KR20040097669A (en) * | 2003-05-12 | 2004-11-18 | 백 희 원 | corn noodles |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR880002456A (en) * | 1986-08-26 | 1988-05-09 | 하윤식 | How to Make Corn Noodles |
| KR100332570B1 (en) | 1999-04-21 | 2002-04-17 | 김진선 | Manufacturing Method of Corn Noodle |
| KR20040097669A (en) * | 2003-05-12 | 2004-11-18 | 백 희 원 | corn noodles |
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| KR20130105131A (en) | 2013-09-25 |
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