KR20120056379A - Method for producing Dangmyen with enhanced antioxidative activity adding purple sweet potato and Dangmyen produced by the same method - Google Patents
Method for producing Dangmyen with enhanced antioxidative activity adding purple sweet potato and Dangmyen produced by the same method Download PDFInfo
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- KR20120056379A KR20120056379A KR1020100117878A KR20100117878A KR20120056379A KR 20120056379 A KR20120056379 A KR 20120056379A KR 1020100117878 A KR1020100117878 A KR 1020100117878A KR 20100117878 A KR20100117878 A KR 20100117878A KR 20120056379 A KR20120056379 A KR 20120056379A
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- 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
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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 자색고구마를 첨가하여 제조하는 항산화 활성이 증진된 자색고구마 당면의 제조방법 및 상기 방법으로 제조된 항산화 활성이 증진된 자색고구마 당면에 관한 것으로, 당면에 자색고구마를 첨가함으로써, 항산화 활성이 증진되고, 자색의 색상과 부드러운 식감으로 기호성이 향상된 자색고구마 당면을 제조하는 기술에 관한 것이다.The present invention relates to a method for preparing purple sweet potato noodles with enhanced antioxidant activity prepared by adding purple sweet potato and purple sweet potato noodles with enhanced antioxidant activity prepared by the above method. The present invention relates to a technology for producing purple sweet potato vermicelli, which has been enhanced and improved in palatability by purple color and soft texture.
고구마는 전 세계적으로 많은 품종이 있으며 외관과 맛, 자라는 속도, 색, 빛깔, 점도 등에 따라 품종이 다양하다. 고구마는 섬유질이 풍부해 변비예방에 좋고, 나트륨을 체외로 배출시켜 혈압을 낮추어 주는 건강식품으로, 근래에 자색, 주황색 등 다양한 색상의 고구마가 개발되어 보급되고 있다.There are many varieties of sweet potatoes all over the world, and varieties vary in appearance, taste, speed of growth, color, color, and viscosity. Sweet potatoes are rich in fiber, which is good for preventing constipation, and it is a health food that lowers blood pressure by releasing sodium out of the body. Recently, various colors of sweet potatoes such as purple and orange have been developed and distributed.
최근 고구마의 기능성과 가공이용성을 향상시킨 새로운 품종의 고구마가 육종되고 있는 가운데 특히 새로운 천연 식용 색소원으로 주목받고 있는 자색고구마가 큰 각광을 받고 있다. 최근 새로운 천연 식용 색소원으로 주목받고 있는 자색고구마는 일본 큐슈 지방에서 자생하던 산천자(山川紫)라고 알려진 품종을 국내에 도입하여 재배한 것으로 일반 고구마와는 전혀 다른 특징이 있어 관심의 대상이 되고 있다. 자색고구마는 전분과 단백질 이외에도 비타민과 무기질 및 식이 섬유 등을 풍부하게 함유하고 있고 특히 생리 기능성 물질의 하나로 알려진 수용성 안토시아닌 색소를 다량 함유하고 있다. 자색고구마 유래의 추출색소 중 안토시아닌(anthocyanin)은 빨강색(red), 주홍색(scarlet), 자주색(mauve), 보라색(violet) 및 파란색(blue) 등의 색조를 띄는 많은 종류의 과채류나 꽃, 열매, 잎, 뿌리 및 기타 저장기관에 존재하는 수용성의 색소로서 현재 약 300여 종의 안토시아닌(anthocyanin)이 자연계에 존재하는 것으로 알려지고 있다. 이 자색고구마로부터 분리한 안토시아닌(anthocyanin) 색소에 대한 pH, 당, 유기산, 금속이온, 광의 조사 등에 의해 색소의 안정성이 영향을 받는데, 이들 요인 중 광의 조사가 영향이 가장 크고, 형광보다 일광에 대한 영향이 더 컸으며, 저장 시 광을 차단함으로써 안정성을 증진시킬 수 있었다고 보고된 바 있다. 또한, 자색고구마는 항종양, 항고혈당, 항염증, 항돌연변이, ATP 생산촉진, 신경세포 보호 작용을 하는 것으로 알려진 카페오일퀸산(caffeoylquinic acid)이 함유되어 있는 것으로 밝혀져, 천연색소 추출용뿐만 아니라 기능성 음료, 면류, 제빵 등 가공식품용으로 다양한 활용이 기대된다. 따라서 고품질의 생리 기능성 식품이나 건강보조제품의 원료로서 활용이 크게 기대되고 있고 근래에 자색고구마의 재배 면적도 점점 늘어나고 있는 추세이다.Recently, new varieties of sweet potatoes, which improve the functionality and processability of sweet potatoes, are being bred, and purple sweet potatoes, which are attracting attention as a new natural food coloring source, are receiving great attention. The purple sweet potato, which has recently attracted attention as a new natural food coloring source, was cultivated by introducing a variety known as Sancheonja, which was native to Kyushu, in Japan. have. In addition to starch and protein, purple sweet potatoes are rich in vitamins, minerals, and dietary fiber, and in particular, they contain large amounts of water-soluble anthocyanin pigments known as physiologically functional substances. Among the extracts derived from purple sweet potato, anthocyanin is a variety of fruits, flowers, and fruits that have shades of red, scarlet, mauve, violet and blue. It is known that about 300 kinds of anthocyanins exist in nature as water-soluble pigments in leaves, roots, and other storage organs. The stability of the pigment is affected by pH, sugars, organic acids, metal ions, light irradiation, etc. to anthocyanin pigments isolated from the purple sweet potato. It was reported that the impact was greater and that stability could be enhanced by blocking light upon storage. In addition, purple sweet potatoes have been found to contain caffeoylquinic acid, which is known to have antitumor, antihyperglycemic, anti-inflammatory, antimutagenic, ATP production, neuroprotective effects, and is not only functional for natural pigment extraction. Various applications are expected for processed foods such as beverages, noodles, and baking. Therefore, it is expected to be used as a raw material of high-quality physiological functional foods or health supplement products, and the growing area of purple sweet potatoes is increasing.
안토시아닌은 식물계에 널리 분포하는 수용성 색소성분으로 식품첨가물로 널리 사용되어오고 있다. 안토시아닌은 주로 과채류, 꽃 등에 분포되어 있는 수용성 천연색소로서 적, 청, 자색 등 다양한 색상을 나타내며, 21세기의 비타민이라 불리는 폴리페놀 화합물의 하나로서 항산화작용, 항암작용, 심혈관 질환 예방에 도움을 준다고 알려져 있다.Anthocyanins are widely used as food additives as water-soluble pigments widely distributed in the plant kingdom. Anthocyanin is a water-soluble natural pigment mainly distributed in fruits, vegetables, flowers, etc. It has various colors such as red, blue, and purple. It is one of the polyphenolic compounds called vitamins of the 21st century. Known.
과일이나 채소에서 붉은색을 나타내는 안토시아닌(anthocyanin) 색소는 산소, 햇빛, pH, 온도 등 여러 요인에 의하여 쉽게 파괴되므로, 잼이나 과일 주스 같이 안토시아닌(anthocyanin)을 함유하는 식품은 가공이나 저장 중에 아름다운 천연의 붉은색 또는 자주색으로부터 갈색으로 변하여 품질의 저하를 초래한다. 수용액 중의 안토시아닌 천연색소는 붉은색을 띠며, 산성으로 만들면 더욱 선명해진다. 이 용액을 엷은 알칼리 액으로 중화하면 보라색으로, 미 알칼리성으로 하면 푸른색으로 변한다. 거꾸로 산을 더해 가면 보라색을 거쳐 원래의 붉은색으로 되돌아온다. Anthocyanin pigments that appear red in fruits and vegetables are easily destroyed by various factors such as oxygen, sunlight, pH, and temperature, so foods containing anthocyanin, such as jams and fruit juices, are beautiful and natural during processing and storage. It turns from red or purple to brown, resulting in deterioration of quality. Anthocyanin natural pigments in aqueous solution are reddish and more acidic. Neutralize this solution to light alkaline liquid and turn purple. Unalkaline solution turns blue. If you add a mountain upside down, it goes back through purple and returns to its original red color.
시클로덱스트린(cyclodextrin)은 전분과 당전이효소(EC 2.4.1.19 cyclodextrin glycosyltransferase, CGTase)가 작용하면 생성되는데, 6-8개의 포도당이 α-1,4 글루코사이드 결합으로 연결된 환상의 도넛모양을 한 비환원성 말토올리고당이다. 이 도넛 구조 내부와 외부의 수산기 배열 차이에 의해 내부는 소수성(hydrophobic)을, 외부는 친수성(hydrophilic)을 각각 나타낸다. 본 구조적 특성은 환상 고리형의 올리고당 내부에 소수성의 유기화합물을 포집하는 특성을 나타내는데, 이는 광분해성 물질의 보호, 색택의 개선, 마늘유 향미의 저장기간 중 안정화, 식품 및 약품 저장 중 이취 제거, 감귤 음료제조 시 나린진(naringin)의 쓴맛 제거, 난용성 물질의 유화작용 등의 다양한 이화학적 목적으로 이용되어, 앞으로 식품에의 응용 범위가 점차 확대될 것으로 기대된다. Cyclodextrins are produced by the action of starch and sugar transferase (EC 2.4.1.19 cyclodextrin glycosyltransferase (CGTase)), a ring-shaped, non-reducible, non-reducing, 6-8 glucose linked by α-1,4 glucoside bonds. Maltooligosaccharides. Due to the difference in hydroxyl groups between the inside and outside of the donut structure, the inside is hydrophobic and the outside is hydrophilic. This structural characteristic shows the trapping of hydrophobic organic compounds in the cyclic cyclic oligosaccharide, which protects photodegradable substances, improves color selection, stabilizes garlic oil flavor during storage, removes odor during food and drug storage, Citrus drinks are used for various physicochemical purposes such as removing bitter taste of naringin and emulsifying poorly soluble substances.
일반적으로 당면은 감자나 고구마 등의 전분을 원료로 하여 만든 것으로 호면이라고도 불리어지는 것으로서, 우리나라에서 각종 잔치나 집안의 대, 소사에 흔히 먹는 음식으로 널리 애용되고 있다.In general, vermicelli is made from starch, such as potatoes and sweet potatoes, and is also called homyeon, and is widely used as a food commonly eaten in various feasts, households, and sosa in Korea.
이러한 당면의 제조과정을 살펴보면, 먼저 원료 전분의 일부를 명반과 함께 물을 혼합하여 열을 가하여 풀을 만들고, 이 풀을 이용하여 당면용 반죽을 만든 다음, 구멍이 많이 뚫린 용기(국수틀)를 통해 끓는 물이 있는 솥에 자유낙하시켜 면이 익어 떠오르면 건져내어 냉수로 식힌 다음, 틀에 걸어 수분을 제거하고 숙성시킨 후 동결시키고, 이것을 다시 냉수로 해동시켜 건조한 후 제품화한다.Looking at the manufacturing process of this vermicelli, first, a portion of the raw starch is mixed with alum and water to make a paste by applying heat to make a paste for the vermicelli, and then through a container with a lot of holes (noodle frame) Free fall in a pot with boiling water, and when the noodles rise, cool them with cold water, hang them on a mold to remove moisture, ripen and freeze them, thaw it again in cold water and dry it before commercialization.
이러한 공지의 제조방법으로 제조된 일반적인 당면은, 그 원재료가 감자나 고구마 전분이 주성분으로 되어 있으므로, 당면을 좋아하는 일반수요자들에게 감자나 고구마가 지닌 전분질 이외에 당면으로부터 인체에 유익한 기능성을 지닌 성분을 섭취할 수 없는 단점을 지니고 있었다.The general vermicelli prepared by such a known manufacturing method is a raw material of potato or sweet potato starch as its main ingredient. It had a disadvantage that could not be ingested.
우리나라는 오랫동안 전래되어온 많은 종류의 고유한 전통 식품이 있으나, 이러한 전통 식품의 제조를 위생적으로 하거나 제조장치를 개발하거나 전통 식품에 대한 효과를 과학적으로 입증하고 개발하는데 등한히 하고 있는 실정이다.In Korea, there are many kinds of unique traditional foods that have been introduced for a long time, but the situation is neglected to sanitize the production of these traditional foods, to develop a manufacturing apparatus, or to scientifically prove and develop the effects on traditional foods.
그러므로 기존에 전래되어온 다양한 형태의 전통 식품을 현대의 일반수요자들에게 맞추면서 전통 식품이 지닌 고유의 성분 이외에 전통 식품의 색깔, 식감, 맛 및 향을 다양화시킨 기능성 제품의 개발이 필요한 실정이다.Therefore, it is necessary to develop a functional product that has diversified the traditional foods of various types, traditional color, texture, taste and aroma of traditional foods in addition to the unique ingredients of traditional foods.
이러한 전통 식품에 해당되는 당면 역시, 주성분이 감자나 고구마 전분으로 되어 있으므로 소비자들이 당면을 섭취할 경우 당면이 지닌 고유의 성분에 해당되는 탄수화물만을 섭취하는데 국한되는 것이었다.Noodles that correspond to these traditional foods, too, are mainly made of potato or sweet potato starch, so consumers are limited to eating only carbohydrates that are unique to the noodles.
더욱이 남녀노소를 막론하고 서구화된 식생활로 유지식품의 섭취가 증가하고, 야채류의 섭취부족으로 섬유질이 부족한 식생활에 비추어 볼 때, 일상 대사 및 활동(스트레스)으로 인해 활성산소가 많이 발생하여 노화를 촉진하는 현대인의 생활에 비추어 항산화활성 성분과 섬유질이 함유된 기능성 당면 개발로 우리의 전통식품의 기능성 증진과 국민보건에 도움이 되는 당면제품의 고급화와 다양화가 시급히 요구되고 있는 실정이다. In addition, the consumption of maintenance foods is increased due to westernized diet, regardless of age or gender, and in the light of diets lacking fiber due to lack of vegetables, the active metabolism and activity (stress) generate a lot of free radicals to promote aging. In the light of modern people's lives, the development of functional noodles containing antioxidant active ingredients and fiber is urgently needed to enhance and diversify the products of our traditional foods to improve the functionality of our traditional foods and to help public health.
한국특허등록 제0495245호에는 기능성 당면 및 그 제조방법이 개시되어 있으며, 한국특허등록 제0826824호에는 당면 및 이의 제조방법이 개시되어 있으나, 본 발명의 자색 고구마를 첨가한 당면의 제조방법과는 상이하다.Korean Patent Registration No. 0495245 discloses a functional vermicelli and its manufacturing method, and Korean Patent Registration No. 0826824 discloses a vermicelli and its manufacturing method, which is different from the method of preparing a vermicelli added with purple sweet potato of the present invention. Do.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명에서는 영양소가 부족한 종래의 당면에 자색고구마를 첨가하여 제조함으로써, 항산화 활성효과를 지니며, 천연색소인 안토시아닌을 함유하여 자색의 풍미뿐만 아니라, 기능성 성분을 함께 섭취할 수 있어 인체 건강에 매우 유익하며, 당면의 쫄깃쫄깃함과 함께 부드러운 식감으로 맛과 품질을 일정하게 유지하여 기호성이 향상된 자색고구마 당면의 제조방법을 제공하는데 그 목적이 있다.The present invention is derived from the above requirements, in the present invention, by adding purple sweet potato to the conventional nutrient-deficient, it has an antioxidant activity effect, and contains anthocyanin, a natural pigment, as well as purple flavor, It can be ingested together with functional ingredients is very beneficial to human health, and its purpose is to provide a method for producing purple sweet potato vermicelli with improved palatability by maintaining a constant taste and quality with a soft texture and a smooth texture.
상기 과제를 해결하기 위해, 본 발명은 자색고구마를 첨가하여 제조하는 것을 특징으로 하는 항산화 활성이 증진된 자색고구마 당면의 제조방법을 제공한다.In order to solve the above problems, the present invention provides a method for producing purple sweet potato vermicelli with enhanced antioxidant activity, characterized in that the production by adding purple sweet potato.
또한, 본 발명은 상기 방법으로 제조된 항산화 활성이 증진된 자색고구마 당면을 제공한다.In addition, the present invention provides a purple sweet potato vermicelli having enhanced antioxidant activity prepared by the above method.
본 발명에 따르면, 본 발명의 당면은 자색고구마 분말과 자색고구마 유래의 안토시아닌 천연색소의 기능성이 강화된 당면으로서 자색고구마 분말 유래의 전분과 단백질 이외에도 비타민과 무기질 및 식이 섬유 안토시아닌(anthocyanin) 색소 등을 풍부하게 함유하고 있는데, 고구마 유래의 섬유질은 변비예방과 함께 나트륨을 체외로 배출시켜 혈압을 낮춰주고, 항산화 활성이 뛰어난 안토시아닌 천연색소는 대사활동과 스트레스로 인한 활성산소를 제거하여 노화를 억제할 수 있는 생리기능을 기대할 수 있다.According to the present invention, the vermicelli according to the present invention is a vermicelli enhanced in functionality of purple sweet potato powder and anthocyanin natural pigment derived from purple sweet potato. It contains abundantly, sweet potato-derived fiber prevents constipation and releases sodium into the body to lower blood pressure. Anthocyanin natural pigment, which has excellent antioxidant activity, can suppress aging by removing active oxygen due to metabolic activity and stress. You can expect physiological function.
또한, 산미료를 이용하여 당면에 함유된 안토시아닌 색소를 선명하게 해주며, 검류 및 펙틴류 등의 천연 증점제 사용으로 부드럽고 탄력 있는 당면을 제공할 뿐만 아니라, β-시클로덱스트린(β-cyclodextrin)에 의한 풍미 성분과 천연색소의 안정화 작용으로 풍미와 기호성이 우수한 당면을 제공할 수 있다.In addition, by using acidulant to sharpen the anthocyanin pigment contained in the vermicelli, using natural thickeners such as gum and pectin, not only provides a soft and elastic vermicelli, but also flavor by β-cyclodextrin (β-cyclodextrin) Stabilizing action of the ingredients and natural pigments can provide a vermicelli excellent in flavor and palatability.
도 1은 본 발명의 자색고구마 당면의 제조공정을 도식화한 것이다.Figure 1 is a schematic of the manufacturing process of the purple sweet potato vermicelli of the present invention.
본 발명의 목적을 달성하기 위하여, 본 발명은 통상적인 당면의 제조방법에 있어서, 자색고구마를 첨가하여 제조하는 것을 특징으로 하는 항산화 활성이 증진된 자색고구마 당면의 제조방법을 제공한다.In order to achieve the object of the present invention, the present invention provides a method for producing the purple sweet potato noodles with enhanced antioxidant activity, characterized in that the addition of the purple sweet potato in the conventional production method.
본 발명의 자색고구마 당면의 제조방법은 구체적으로는The method for producing the purple sweet potato vermicelli of the present invention is specifically
(a) 산미료, 증점제 및 물을 혼합하여 교반한 혼합물에 전분을 첨가한 후 교반하여 풀물을 제조하는 단계;(a) adding starch to the stirred mixture by mixing acidulant, thickener and water, followed by stirring to prepare pooled water;
(b) 상기 (a)단계의 풀물에 전분과 자색고구마 분말을 넣고 반죽하는 단계;(b) adding starch and purple sweet potato powder to the paste of step (a) for kneading;
(c) 상기 (b)단계의 반죽을 진공기에 넣어 반죽에 잔류하는 공기를 제거한 후 면발로 성형하는 단계;(c) removing the air remaining in the dough by putting the dough of step (b) in a vacuum and then shaping the noodle;
(d) 상기 (c)단계의 성형된 면발을 호화시킨 후 냉각하고 절단하는 단계;(d) cooling and cutting after shaping the molded cotton wool of step (c);
(e) 상기 (d)단계의 절단된 면발을 냉각하고 숙성시킨 후, 냉동처리하는 단계; 및(e) cooling and aging the cut cotton wool of step (d) and then freezing; And
(f) 상기 (e)단계의 냉동처리된 면발을 해동한 후 자연건조 및 열풍 건조하는 단계를 포함할 수 있으며,(f) thawing the frozen noodle treated in step (e) and then may include natural drying and hot air drying.
더욱 구체적으로는More specifically
(a) 산미료 0.01~0.05 중량부, 증점제 0.01~0.05 중량부 및 물 35~45 중량부을 혼합하여 교반한 혼합물에 전분 1~5 중량부를 첨가한 후 교반하여 풀물을 제조하는 단계;(a) adding 0.01 to 0.05 parts by weight of acidulant, 0.01 to 0.05 parts by weight of thickener and 35 to 45 parts by weight of water, and then adding 1 to 5 parts by weight of starch to the stirred mixture to prepare a pool water;
(b) 상기 (a)단계의 풀물에 전분 50~60 중량부와 자색고구마 분말 1~5 중량부를 넣고 반죽하는 단계;(B) step of kneading 50 ~ 60 parts by weight of starch and 1 ~ 5 parts by weight of purple sweet potato powder into the pool water of step (a);
(c) 상기 (b)단계의 반죽을 65~75 mmHg의 진공기에 넣어 반죽에 잔류하는 공기를 제거한 후 면발로 성형하는 단계;(c) putting the dough of step (b) into a vacuum of 65 to 75 mmHg to remove air remaining in the dough and then shaping the noodle into a cotton ball;
(d) 상기 (c)단계의 성형된 면발을 90~100℃의 물에 40~50초간 호화시킨 후, 20~30℃의 물에 넣고 20~30초간 냉각하고 절단하는 단계;(d) after the molded cotton wool of step (c) is gelatinized in water at 90 to 100 ° C. for 40 to 50 seconds, and placed in 20 to 30 ° C. water for cooling and cutting for 20 to 30 seconds;
(e) 상기 (d)단계의 절단된 면발을 20~30℃의 물에 담가 냉각하고, 15~25℃에서 10~14시간 동안 숙성시킨 후, 숙성된 면을 -5~-7℃에서 예냉하고, -20~-30℃로 온도를 내리면서 20~28시간 동안 냉동처리하는 단계; 및(e) After dipping the cut noodle in step (d) in water at 20 to 30 ° C., aging at 15 to 25 ° C. for 10 to 14 hours, and then ripening the noodle at −5 to −7 ° C. And, the freezing treatment for 20 to 28 hours while lowering the temperature to -20 ~ -30 ℃; And
(f) 상기 (e)단계의 냉동처리된 면발을 15~25℃의 정제수에 6~7분 동안 담가 해동한 후 자연건조 및 열풍 건조하는 단계를 포함할 수 있으며,(f) thawing the frozen noodle treated in step (e) in purified water at 15-25 ° C. for 6-7 minutes, and then may include natural drying and hot air drying.
가장 구체적으로는Most specifically
(a) 산미료 0.01 중량부, 증점제 0.02 중량부 및 물 39.87~39.97 중량부을 혼합하여 교반한 혼합물에 전분 5 중량부를 첨가한 후 교반하여 풀물을 제조하는 단계;(a) adding 0.01 parts by weight of acidulant, 0.02 parts by weight of thickener and 39.87 to 39.97 parts by weight of water to add 5 parts by weight of starch to the stirred mixture to prepare a pool water;
(b) 상기 (a)단계의 풀물에 전분 54 중량부와 자색고구마 분말 1 중량부를 넣고 반죽하는 단계;(b) step of kneading 54 parts by weight of starch and 1 part by weight of purple sweet potato powder into the paste water of step (a);
(c) 상기 (b)단계의 반죽을 70 mmHg의 진공기에 넣어 반죽에 잔류하는 공기를 제거한 후 면발로 성형하는 단계;(c) putting the dough of step (b) into a vacuum apparatus of 70 mmHg to remove the air remaining in the dough and then shaping the noodle;
(d) 상기 (c)단계의 성형된 면발을 95℃의 물에 40~50초간 호화시킨 후, 27℃의 물에 넣고 20~30초간 냉각하고 절단하는 단계;(d) after the molded cotton wool of step (c) is gelatinized in water at 95 ° C. for 40 to 50 seconds, and placed in 27 ° C. water for cooling and cutting for 20 to 30 seconds;
(e) 상기 (d)단계의 절단된 면발을 25℃의 물에 담가 냉각하고, 15~25℃에서 12시간 동안 숙성시킨 후, 숙성된 면을 -5~-7℃에서 예냉하고, -25℃로 온도를 내리면서 24시간 동안 냉동처리하는 단계; 및(e) The cut cotton wool of step (d) is cooled by soaking in water at 25 ° C., aged at 15 to 25 ° C. for 12 hours, and then pre-cooled at −5 to −7 ° C., −25 Freezing for 24 hours while lowering the temperature to ℃; And
(f) 상기 (e)단계의 냉동처리된 면발을 20℃의 정제수에 6~7분 동안 담가 해동한 후 자연건조 및 열풍 건조하는 단계를 포함할 수 있다.(f) thawing the frozen noodle treated in step (e) in purified water at 20 ° C. for 6-7 minutes, and may include natural drying and hot air drying.
본 발명의 방법에서, 상기 (a)단계 또는 (b)단계의 전분은 감자 전분 및 고구마 전분으로 이루어진 군으로부터 선택되는 하나 이상일 수 있으며, 바람직하게는 고구마 전분일 수 있으나, 이에 제한되지 않는다.In the method of the present invention, the starch of step (a) or (b) may be one or more selected from the group consisting of potato starch and sweet potato starch, preferably may be sweet potato starch, but is not limited thereto.
또한, 본 발명의 방법에서, 상기 (a)단계의 산미료는 구연산, 사과산 및 비타민 C로 이루어진 군으로부터 선택되는 하나 이상일 수 있으며, 바람직하게는 구연산일 수 있는데, 산미료로 반죽의 pH를 2.5~5.5로 조절함으로써 자색고구마 안토시아닌 천연색소의 색상이 선명해질 수 있다.In addition, in the method of the present invention, the acidulant of step (a) may be at least one selected from the group consisting of citric acid, malic acid and vitamin C, preferably citric acid, the pH of the dough with acidulant 2.5 ~ 5.5 By adjusting the color of purple sweet potato anthocyanin natural pigment can be clear.
또한, 본 발명의 방법에서, 상기 (a)단계의 증점제는 로커스트빈검, 잔탄검, 구아검, 카라기난 및 펙틴으로 이루어진 군으로부터 선택되는 하나 이상일 수 있으며, 바람직하게는 잔탄검일 수 있는데, 상기 증점제를 첨가함으로써 자색고구마 유래의 섬유소로 인한 당면 반죽의 성형곤란을 원활하게 해주는 동시에 식감을 부드럽게 해줄 수 있다.In addition, in the method of the present invention, the thickener of step (a) may be one or more selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan and pectin, preferably xanthan gum, the thickener By adding it, it is possible to soften the texture difficulty of the instant dough caused by the purple sweet potato fiber.
또한, 본 발명의 방법에서, 상기 (a)단계의 혼합물에 자색고구마 유래의 천연색소를 추가로 0.01~1.0 중량부 첨가할 수 있으며, 바람직하게는 0.05 중량부 첨가할 수 있으나, 이에 제한되지 않는다.In addition, in the method of the present invention, a natural sweet potato derived from purple sweet potato may be added to 0.01 to 1.0 parts by weight, preferably 0.05 parts by weight to the mixture of step (a), but is not limited thereto. .
또한, 본 발명의 방법에서, 상기 (a)단계의 혼합물에 β-시클로덱스트린(β-cyclodextrin)을 추가로 0.01~1.0 중량부 첨가할 수 있으며, 바람직하게는 0.05 중량부 첨가할 수 있는데, 상기 β-시클로덱스트린(β-cyclodextrin)을 첨가함으로써 안토시아닌 천연색소와 자색고구마 풍미를 안정화시켜줄 수 있다.In addition, in the method of the present invention, β-cyclodextrin (β-cyclodextrin) may be added to 0.01 ~ 1.0 parts by weight, preferably 0.05 parts by weight may be added to the mixture of step (a), The addition of β-cyclodextrin can stabilize the anthocyanin natural pigment and purple sweet potato flavor.
또한, 본 발명의 방법에서, 상기 (a)단계의 풀물의 온도는 63~70℃일 수 있으며, 바람직하게는 68℃일 수 있으나, 이에 제한되지 않는다.In addition, in the method of the present invention, the temperature of the pool water of step (a) may be 63 ~ 70 ℃, preferably 68 ℃, but is not limited thereto.
또한, 본 발명의 방법에서, 상기 (b)단계의 반죽의 품온은 43~50℃일 수 있으나, 이에 제한되지 않는다.In addition, in the method of the present invention, the temperature of the dough of step (b) may be 43 ~ 50 ℃, but is not limited thereto.
본 발명은 또한, 상기 방법으로 제조된 항산화 활성이 증진된 자색고구마 당면을 제공한다.
The present invention also provides a purple sweet potato vermicelli having enhanced antioxidant activity prepared by the above method.
이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
제조예Manufacturing example 1: 당면의 제조방법 1: manufacturing method
(a) 구연산 0.01 중량부, 잔탄검 0.02 중량부에 95~100℃ 범위의 정제수 39.97 중량부를 가하여 반죽기로 교반하여 균일한 혼합물을 얻은 후, 상기 혼합물에 고구마 전분 5.0 중량부를 넣고 혼합 교반하여 약 68℃의 풀물 45.0 중량부를 만들었다.(a) 0.01 part by weight of citric acid and 0.02 part by weight of xanthan gum were added to 39.97 parts by weight of purified water in the range of 95-100 ° C., and stirred with a kneader to obtain a uniform mixture. Then, 5.0 parts by weight of sweet potato starch was added to the mixture, followed by mixing and stirring. 45.0 parts by weight of pool water at < RTI ID = 0.0 >
(b) 상기 (a)단계의 혼합물에 고구마 전분 54 중량부와 자색고구마 분말 1.0 중량부를 혼합하고 분당 약 50회 내외의 반죽기에 투입하여 충분히 교반하였으며, 이 때 반죽의 pH는 2.5~5.5, 반죽의 품온은 43~50℃이였다.(b) 54 parts by weight of sweet potato starch and 1.0 part by weight of purple sweet potato powder were mixed with the mixture of step (a) and put into a kneader about 50 times per minute and stirred well. At this time, the pH of the dough was 2.5 to 5.5, and the dough was The product temperature of was 43-50 degreeC.
(c) 상기 (b)단계의 반죽을 70 mmHg의 진공기에 넣어 반죽에 잔류하는 공기를 제거한 후 성형기에 투입하여 진동 및 높이를 조절하고 면발로 성형하였다.(c) The dough of step (b) was put into a vacuum of 70 mmHg to remove the air remaining in the dough, and then put into a molding machine to adjust the vibration and height, and was molded into cotton ball.
(d) 상기 (c)단계의 성형된 면발을 95℃의 물에 40~50초간 호화시킨 후 27℃의 물에 넣고 20~30초간 냉각처리하였다.(d) The molded cotton wool of step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, and then cooled in 27 ° C. water for 20 to 30 seconds.
(d) 상기 (c)단계의 성형된 면발을 95℃의 물에 40~50초간 호화시킨 후, 27℃의 물에 넣고 20~30초간 냉각하고 절단하였다.(d) After the molded noodle in step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, it was placed in water at 27 ° C. and cooled and cut for 20 to 30 seconds.
(e) 상기 (d)단계의 절단된 면발을 25℃의 물에 담가 냉각하고, 15~25℃에서 12시간 동안 숙성시킨 후, 숙성된 면을 -5~-7℃에서 예냉하고, -25℃까지 온도를 서서히 내리면서 24시간 동안 냉동처리하였다.(e) The cut cotton wool of step (d) is cooled by soaking in water at 25 ° C., aged at 15 to 25 ° C. for 12 hours, and then pre-cooled at −5 to −7 ° C., −25 Frozen for 24 hours while slowly lowering the temperature to ℃.
(f) 상기 (e)단계의 냉동처리된 면발을 20℃의 정제수에 6~7분 동안 담가 해동한 후 자연건조 및 열풍 건조하였다.
(f) After thawing the frozen noodle in step (e) in purified water at 20 ℃ for 6-7 minutes and then dried naturally and hot air.
제조예Manufacturing example 2: 당면의 제조방법 2: manufacturing method
(a) 구연산 0.01 중량부, 잔탄검 0.02 중량부에 95~100℃ 범위의 정제수 39.92 중량부를 가하여 반죽기로 교반하여 균일한 혼합물을 얻은 후, 상기 혼합물에 고구마 전분 5.0 중량부 및 자색고구마 유래의 천연색소 0.05중량부를 넣고 혼합 교반하여 약 68℃의 풀물 45.0 중량부를 만들었다.(a) 0.01 parts by weight of citric acid and 0.02 parts by weight of xanthan gum were added to 39.92 parts by weight of purified water in the range of 95-100 ° C. and stirred with a kneader to obtain a uniform mixture, and then 5.0 parts by weight of sweet potato starch and natural sweet potato derived from purple sweet potato. 0.05 part by weight of the dye was added and stirred to make 45.0 parts by weight of the pool water at about 68 ° C.
(b) 상기 (a)단계의 혼합물에 고구마 전분 54 중량부와 자색고구마 분말 1.0 중량부를 혼합하고 분당 약 50회 내외의 반죽기에 투입하여 충분히 교반하였으며, 이 때 반죽의 pH는 2.5~5.5, 반죽의 품온은 43~50℃이였다.(b) 54 parts by weight of sweet potato starch and 1.0 part by weight of purple sweet potato powder were mixed with the mixture of step (a) and put into a kneader about 50 times per minute and stirred well. At this time, the pH of the dough was 2.5 to 5.5, and the dough was The product temperature of was 43-50 degreeC.
(c) 상기 (b)단계의 반죽을 70 mmHg의 진공기에 넣어 반죽에 잔류하는 공기를 제거한 후 성형기에 투입하여 진동 및 높이를 조절하고 면발로 성형하였다.(c) The dough of step (b) was put into a vacuum of 70 mmHg to remove the air remaining in the dough, and then put into a molding machine to adjust the vibration and height, and was molded into cotton ball.
(d) 상기 (c)단계의 성형된 면발을 95℃의 물에 40~50초간 호화시킨 후 27℃의 물에 넣고 20~30초간 냉각처리하였다.(d) The molded cotton wool of step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, and then cooled in 27 ° C. water for 20 to 30 seconds.
(d) 상기 (c)단계의 성형된 면발을 95℃의 물에 40~50초간 호화시킨 후, 27℃의 물에 넣고 20~30초간 냉각하고 절단하였다.(d) After the molded noodle in step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, it was placed in water at 27 ° C. and cooled and cut for 20 to 30 seconds.
(e) 상기 (d)단계의 절단된 면발을 25℃의 물에 담가 냉각하고, 15~25℃에서 12시간 동안 숙성시킨 후, 숙성된 면을 -5~-7℃에서 예냉하고, -25℃까지 온도를 서서히 내리면서 24시간 동안 냉동처리하였다.(e) The cut cotton wool of step (d) is cooled by soaking in water at 25 ° C., aged at 15 to 25 ° C. for 12 hours, and then pre-cooled at −5 to −7 ° C., −25 Frozen for 24 hours while slowly lowering the temperature to ℃.
(f) 상기 (e)단계의 냉동처리된 면발을 20℃의 정제수에 6~7분 동안 담가 해동한 후 자연건조 및 열풍 건조하였다.
(f) After thawing the frozen noodle in step (e) in purified water at 20 ℃ for 6-7 minutes and then dried naturally and hot air.
제조예Manufacturing example 3: 당면의 제조방법 3: manufacturing method
(a) 구연산 0.01 중량부, 잔탄검 0.02 중량부에 95~100℃ 범위의 정제수 39.87 중량부를 가하여 반죽기로 교반하여 균일한 혼합물을 얻은 후, 상기 혼합물에 고구마 전분 5.0 중량부, 자색고구마 유래의 천연색소 0.05 중량부 및 β-시클로덱스트린(cyclodextrin) 0.05 중량부를 넣어 혼합 교반하여 약 68℃의 풀물 45.0 중량부를 만들었다.(a) 0.01 parts by weight of citric acid and 0.02 parts by weight of xanthan gum were added 39.87 parts by weight of purified water in the range of 95 to 100 ° C. and stirred with a kneader to obtain a uniform mixture, and then 5.0 parts by weight of sweet potato starch and natural sweet potato derived from purple sweet potato. 0.05 parts by weight of the pigment and 0.05 parts by weight of β-cyclodextrin were added and stirred to prepare 45.0 parts by weight of the pool water at about 68 ° C.
(b) 상기 (a)단계의 혼합물에 고구마 전분 54 중량부와 자색고구마 분말 1.0 중량부를 혼합하고 분당 약 50회 내외의 반죽기에 투입하여 충분히 교반하였으며,이 때 반죽의 pH는 2.5~5.5, 반죽의 품온은 43~50℃이였다.(b) 54 parts by weight of sweet potato starch and 1.0 part by weight of purple sweet potato powder were mixed with the mixture of step (a) and put into a kneader about 50 times per minute and stirred well. At this time, the pH of the dough was 2.5 to 5.5 The product temperature of was 43-50 degreeC.
(c) 상기 (b)단계의 반죽을 70 mmHg의 진공기에 넣고 반죽에 잔류하는 공기를 제거한 후 성형기에 투입하여 진동 및 높이를 조절하고 면발로 성형하였다.(c) The dough of step (b) was placed in a vacuum of 70 mmHg and the air remaining in the dough was removed.
(d) 상기 (c)단계의 성형된 면발을 95℃의 물에 40~50초간 호화시킨 후 27℃의 물에 넣고 20~30초간 냉각처리하였다.(d) The molded cotton wool of step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, and then cooled in 27 ° C. water for 20 to 30 seconds.
(d) 상기 (c)단계의 성형된 면발을 95℃의 물에 40~50초간 호화시킨 후, 27℃의 물에 넣고 20~30초간 냉각하고 절단하였다.(d) After the molded noodle in step (c) was gelatinized in water at 95 ° C. for 40 to 50 seconds, it was placed in water at 27 ° C. and cooled and cut for 20 to 30 seconds.
(e) 상기 (d)단계의 절단된 면발을 25℃의 물에 담가 냉각하고, 15~25℃에서 12시간 동안 숙성시킨 후, 숙성된 면을 -5~-7℃에서 예냉하고, -25℃까지 온도를 서서히 내리면서 24시간 동안 냉동처리하였다.(e) The cut cotton wool of step (d) is cooled by soaking in water at 25 ° C., aged at 15 to 25 ° C. for 12 hours, and then pre-cooled at −5 to −7 ° C., −25 Frozen for 24 hours while slowly lowering the temperature to ℃.
(f) 상기 (e)단계의 냉동처리된 면발을 20℃의 정제수에 6~7분 동안 담가 해동한 후 자연건조 및 열풍 건조하였다.
(f) After thawing the frozen noodle in step (e) in purified water at 20 ℃ for 6-7 minutes and then dried naturally and hot air.
실시예Example 1: 당면의 관능적 특성 1: sensory properties
제조예 1, 2 및 3에 따라 제조된 당면의 품질을 시험하기 위해 색상, 윤기, 부드러움, 쫄깃쫄깃함 및 전제적인 기호도에 대하여 관능검사를 비교 실시하였다. 관능검사는 훈련된 관능검사 요원 12명에 대하여 10점 척도 기호도 검사 방법으로 수행하였다. 그 결과는 하기 표 1에 기재된 바와 같으며 대조군으로는 기존 시중에 유통되고 있는 당면(백색)을 사용하였다.In order to test the quality of the vermicelli prepared according to Preparation Examples 1, 2, and 3, sensory tests were compared for color, gloss, softness, chewyness, and total acceptability. Sensory evaluation was performed by 12-point sensory test on 12 trained sensory test personnel. The results are as shown in Table 1 below, and used as a control vermicelli (white) that is currently in the market.
10점: 매우 좋다, 5점: 보통이다, 1점: 매우 나쁘다10 points: very good, 5 points: normal, 1 point: very bad
하기 표 1로부터 제조예 1, 2 및 3에 따른 당면이 색상의 기호도, 식감의 부드러움성 면에서 시판 당면(백색)에 비해 더 우수한 결과를 나타내었고 전체적인 기호도에서도 우수한 결과를 나타낸 것을 알 수 있었다.Table 1 shows that the vermicelli according to Preparation Examples 1, 2 and 3 showed better results than the commercial vermiculite (white) in terms of color taste and softness of texture, and also showed excellent results in overall acceptability.
같은 칸에서 (*)는 95%에서 유의차가 있음을 나타냄.
(*) In the same column indicates a significant difference in 95%.
실시예Example 2: 당면의 항산화 활성 2: antioxidant activity
제조예 1, 2 및 3에 따라 제조된 기능성 당면의 항산화 활성을 시판 당면(백색)과의 DPPH 자유 라디칼(DPPH free radical) 소거능을 통해 확인한 결과는 표 2와 같다. DPPH 자유 라디칼 소거능은 Blois와 Lee 등의 방법(Blois MS, 1958; Lee JS et al., 1997)을 변형하여 측정하였다. 즉, 에탄올에 DPPH(1,1-diphenyl-2-picrylhydrazyl)를 용해하여 0.1mM DPPH 용액을 준비하였다. 시료는 1/10, 1/100, 1/1000, 1/10000로 희석하여 0.1mM DPPH 용액과 1:1로 섞어 최종적으로 희석 배수가 1/20, 1/200, 1/2000, 1/20000이 되게 처리 하였다. 37℃에서 30분 반응 후, 517nm 파장에서 흡광도를 측정하고 시료 무첨가 대조구와 비교하여 아래 식에서 수소 공여능을 산출하였다. 아스코르브산(ascorbic acid)은 항산화능 비교물질로 에탄올에 녹여 10 ug/ml로 만들어 상기와 동일한 방법으로 처리하여 항산화능을 비교하였다.The antioxidant activity of the functional vermicelli prepared according to Preparation Examples 1, 2 and 3 was confirmed through the DPPH free radical scavenging ability with the commercial vermicelli (white). DPPH free radical scavenging ability was determined by Blois and Lee et al. (Blois MS, 1958; Lee JS et. al ., 1997). That is, 0.1 mM DPPH solution was prepared by dissolving DPPH (1,1-diphenyl-2-picrylhydrazyl) in ethanol. Samples were diluted 1/10, 1/100, 1/1000, 1/10000 and mixed 1: 1 with 0.1 mM DPPH solution, resulting in dilution drainages of 1/20, 1/200, 1/2000, 1/20000 This was processed. After reaction at 37 ° C. for 30 minutes, absorbance at 517 nm was measured and the hydrogen donating ability was calculated from the following equation compared with the sample-free control. Ascorbic acid (Ascorbic acid) is an antioxidant comparable substance was dissolved in ethanol to 10 ug / ml and treated in the same manner as above to compare the antioxidant capacity.
DPPH free radical scavenging activity (%) ={1-(A-B/C)}× 100DPPH free radical scavenging activity (%) = {1- (A-B / C)} × 100
A : 샘플 추출액과 DPPH를 반응시킨 후 흡광도 A: Absorbance after reacting the sample extract with DPPH
B : 샘플 추출액과 에탄올로 반응시킨 후 흡광도 B: absorbance after reacting with sample extract and ethanol
C : 에탄올과 DPPH를 반응시킨 후 흡광도C: absorbance after reacting ethanol and DPPH
표 2에 따르면 항산화활성은 제조예 3 > 제조예 2 > 제조예 1> 시판 당면 순으로 나타났는데, 이는 제조예 1, 2 및 3에 따른 당면과 시판 당면의 안토시아닌 천연색소의 영향에 의한 것이며, 표 3에 나타난 바와 같이 안토시아닌 함량과 관계있는 적색도가 높은 당면에서 항산화 활성이 높게 나타나 적색도 순과 일치하는 결과를 나타내었다.
According to Table 2, the antioxidant activity was found in the order of Preparation Example 3, Preparation Example 2, Preparation Example 1, and commercially available vermicelli, which were due to the effects of natural anthocyanin pigments of vermicelli and commercial vermicelli according to Preparation Examples 1, 2, and 3, As shown in Table 3, the antioxidant activity was high at the high redness associated with the anthocyanin content, which was in agreement with the redness order.
실시예Example 3: 당면의 색도 3: chromaticity
제조예 1, 2 및 3에 따른 당면과 시판 당면(백색)의 색도를 L(명도), a(적색도), b(황색도)를 비교한 결과는 하기의 표 3에 기재된 바와 같다. 표 3에 따르면 적색도는 제조예 3 > 제조예 2 > 제조예 1> 시판 당면 순으로 나타나, 자색고구마 및 자색고구마 유래의 천연색소 안토시아닌을 첨가한 제조예 3이 가장 붉게 나타났으며, 이에 따라 안토시아닌의 항산화 활성이 상기 순서대로 높음과 일치하는 결과를 나타내었다. The results of comparing the chromaticity of the vermicelli according to Preparation Examples 1, 2, and 3 and commercial vermicelli (white) with L (brightness), a (redness) and b (yellowness) are shown in Table 3 below. According to Table 3, redness was shown in Preparation Example 3> Preparation Example 2> Preparation Example 1 > commercially available vermicelli, and the preparation Example 3 to which purple sweet potato and natural sweet potato anthocyanin derived from purple sweet potato were added was most red. The antioxidant activity of showed the same result as high in the above order.
Claims (10)
(a) 산미료, 증점제 및 물을 혼합하여 교반한 혼합물에 전분을 첨가한 후 교반하여 풀물을 제조하는 단계;
(b) 상기 (a)단계의 풀물에 전분과 자색고구마 분말을 넣고 반죽하는 단계;
(c) 상기 (b)단계의 반죽을 진공기에 넣어 반죽에 잔류하는 공기를 제거한 후 면발로 성형하는 단계;
(d) 상기 (c)단계의 성형된 면발을 호화시킨 후 냉각하고 절단하는 단계;
(e) 상기 (d)단계의 절단된 면발을 냉각하고 숙성시킨 후, 냉동처리하는 단계; 및
(f) 상기 (e)단계의 냉동처리된 면발을 해동한 후 자연건조 및 열풍 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 항산화 활성이 증진된 자색고구마 당면의 제조 방법.The method of claim 1,
(a) adding starch to the stirred mixture by mixing acidulant, thickener and water, followed by stirring to prepare pooled water;
(b) adding starch and purple sweet potato powder to the paste of step (a) for kneading;
(c) removing the air remaining in the dough by putting the dough of step (b) in a vacuum and then shaping the noodle;
(d) cooling and cutting after shaping the molded cotton wool of step (c);
(e) cooling and aging the cut cotton wool of step (d) and then freezing; And
(F) Method of producing a purple sweet potato vermicelli with enhanced antioxidant activity, characterized in that it comprises the step of thawing the frozen noodles in step (e) after the natural drying and hot air drying.
(a) 산미료 0.01~0.05 중량부, 증점제 0.01~0.05 중량부 및 물 35~45 중량부을 혼합하여 교반한 혼합물에 전분 1~5 중량부를 첨가한 후 교반하여 풀물을 제조하는 단계;
(b) 상기 (a)단계의 풀물에 전분 50~60 중량부와 자색고구마 분말 1~5 중량부를 넣고 반죽하는 단계;
(c) 상기 (b)단계의 반죽을 65~75 mmHg의 진공기에 넣어 반죽에 잔류하는 공기를 제거한 후 면발로 성형하는 단계;
(d) 상기 (c)단계의 성형된 면발을 90~100℃의 물에 40~50초간 호화시킨 후, 20~30℃의 물에 넣고 20~30초간 냉각하고 절단하는 단계;
(e) 상기 (d)단계의 절단된 면발을 20~30℃의 물에 담가 냉각하고, 15~25℃에서 10~14시간 동안 숙성시킨 후, 숙성된 면을 -5~-7℃에서 예냉하고, -20~-30℃로 온도를 내리면서 20~28시간 동안 냉동처리하는 단계; 및
(f) 상기 (e)단계의 냉동처리된 면발을 15~25℃의 정제수에 6~7분 동안 담가 해동한 후 자연건조 및 열풍 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 항산화 활성이 증진된 자색고구마 당면의 제조 방법.The method of claim 2,
(a) adding 0.01 to 0.05 parts by weight of acidulant, 0.01 to 0.05 parts by weight of thickener and 35 to 45 parts by weight of water, and then adding 1 to 5 parts by weight of starch to the stirred mixture to prepare a pool water;
(B) step of kneading 50 ~ 60 parts by weight of starch and 1 ~ 5 parts by weight of purple sweet potato powder into the pool water of step (a);
(c) putting the dough of step (b) into a vacuum of 65 to 75 mmHg to remove air remaining in the dough and then shaping the noodle into a cotton ball;
(d) after the molded cotton wool of step (c) is gelatinized in water at 90 to 100 ° C. for 40 to 50 seconds, and placed in 20 to 30 ° C. water for cooling and cutting for 20 to 30 seconds;
(e) After dipping the cut noodle in step (d) in water at 20 to 30 ° C., aging at 15 to 25 ° C. for 10 to 14 hours, and then ripening the noodle at −5 to −7 ° C. And, the freezing treatment for 20 to 28 hours while lowering the temperature to -20 ~ -30 ℃; And
(f) thawing the frozen noodle treated in step (e) in purified water at 15-25 ° C. for 6-7 minutes, followed by natural drying and hot air drying to enhance antioxidant activity. Method of making purple sweet potato vermicelli.
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CN104000100A (en) * | 2014-06-17 | 2014-08-27 | 北大荒丰缘集团有限公司 | Purple sweet potato noodles |
CN105433248A (en) * | 2015-11-27 | 2016-03-30 | 安徽家味食品有限公司 | Making method for potato noodles |
KR20200054569A (en) * | 2018-11-12 | 2020-05-20 | 농업회사법인 주식회사 안성식품 | Method of manufacturing chinese noodles |
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KR102321371B1 (en) | 2020-01-06 | 2021-11-03 | 의남식품 주식회사 | Glass noodles including of ginseng extract and method for preparation thereof |
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KR100727252B1 (en) * | 2006-07-04 | 2007-06-11 | 주식회사오뚜기 | Chinese noodles containing no alum and a method of manufacturing the same |
KR100839950B1 (en) | 2006-07-12 | 2008-06-20 | 표재호 | Manufacturing method of noodles composing the powder of Chungkookjang |
KR20100060967A (en) * | 2008-11-28 | 2010-06-07 | 정영기 | Cold noodles using purple-fleshed sweet potato and manufacturing method thereof |
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CN104000100A (en) * | 2014-06-17 | 2014-08-27 | 北大荒丰缘集团有限公司 | Purple sweet potato noodles |
CN105433248A (en) * | 2015-11-27 | 2016-03-30 | 安徽家味食品有限公司 | Making method for potato noodles |
KR20200054569A (en) * | 2018-11-12 | 2020-05-20 | 농업회사법인 주식회사 안성식품 | Method of manufacturing chinese noodles |
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