KR20230166748A - Method of making functional noodle using black barley, And the functional noodle maked of the method - Google Patents
Method of making functional noodle using black barley, And the functional noodle maked of the method Download PDFInfo
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- KR20230166748A KR20230166748A KR1020220067152A KR20220067152A KR20230166748A KR 20230166748 A KR20230166748 A KR 20230166748A KR 1020220067152 A KR1020220067152 A KR 1020220067152A KR 20220067152 A KR20220067152 A KR 20220067152A KR 20230166748 A KR20230166748 A KR 20230166748A
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- barley
- black barley
- noodles
- black
- powder
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- 238000000034 method Methods 0.000 title claims abstract description 16
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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- 235000020985 whole grains Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
본 발명은 검정보리를 이용한 기능성 면 제조방법 및 상기 방법으로 제조된 기능성 면에 관한 것으로서, 보리만 사용하여 보리가 자체적으로 가지는 효능을 상쇄하는 등의 저하문제를 해결할 수 있고, 아울러, 보리만 사용하면서도 보리의 효능을 증진시킬 수 있도록 하는 장점을 가지는, 검정보리를 이용한 기능성 면 제조방법 및 상기 방법으로 제조된 기능성 면에 관한 것이다.The present invention relates to a method of producing functional noodles using black barley and to functional noodles manufactured by the above method. By using only barley, it is possible to solve the problem of deterioration, such as offsetting the efficacy of barley itself, and by using only barley. It relates to a method for manufacturing functional noodles using black barley, which has the advantage of enhancing the efficacy of barley, and to functional noodles manufactured by the method.
Description
본 발명은 검정보리를 이용한 기능성 면 제조방법 및 상기 방법으로 제조된 기능성 면에 관한 것이다.The present invention relates to a method for producing functional noodles using black barley and functional noodles produced by the method.
2018년 식품산업분야별 원료 소비 실태조사의 곡물 가공 식품원료를 조사 결과에 따르면 옥수수 35.7%, 쌀 22.8%, 소맥 7.1%, 보리 2.5% 순으로 나타낫다.According to the results of the 2018 survey on raw material consumption by food industry sector, the grain processed food raw materials were in that order: corn at 35.7%, rice at 22.8%, wheat at 7.1%, and barley at 2.5%.
곡물가공식품에서 사용되는 옥수수, 보리 등은 국내 생산량은 소량이며 제한적인 재배지역으로 인해 대부분 수입산으로 사용되고 있다.Corn, barley, etc. used in processed grain foods are produced domestically in small quantities and are mostly imported due to limited cultivation areas.
한편, 건강기능이 있는 곡물에 대한 소비자의 관심이 높아지면서, 간식, 과자, 빵 등 다양한 품목에서 건강기능이 있는 곡물을 사용하는 제품의 증가하고 있는 실정이다.Meanwhile, as consumer interest in grains with health functions increases, the number of products using grains with health functions in various items such as snacks, cookies, and bread is increasing.
또한, 1인 가구의 증가에 따라 기존 3~4인용 제품 포장에서 1~2인분으로 포장된 제품이 인기가 있으며, 휴대성이 높고 한 끼 정량으로 소포장하여 간편 섭취가 가능한 제품을 선호하는 추세이다.In addition, as the number of single-person households increases, products packaged for 1 to 2 servings are becoming more popular than the existing products packaged for 3 to 4 people, and there is a trend of preferring products that are highly portable and can be easily consumed by being packaged in small portions per meal. .
가장 자주 먹는 곡류가공품으로는 시리얼, 미숫가루, 시리얼바, 선식, 볶은통곡물, 기타 순으로 나타났고, 섭취 목적은 평소 건강관리 및 다이어트 순으로 나타났다.The most frequently eaten processed grain products were cereals, rice flour, cereal bars, sun food, roasted whole grains, and others, and the purpose of consumption was health care and diet.
특히, 보리의 국산 원료비중은 28.9%(2018년)으로 국산보리를 사용하는 이유로는 원산지, 조달용이, 신선도, 프리미엄제품생산 등을 꼽았으며, 주로 건강보조식품, 생식, 이유식과 같은 웰빙제품을 생산하는 업체들로 구성되어 있다.In particular, the proportion of domestically produced barley as a raw material is 28.9% (2018), and the reasons for using domestically produced barley include place of origin, ease of procurement, freshness, and production of premium products, mainly for wellness products such as health supplements, raw food, and baby food. It is made up of manufacturing companies.
보리의 성인병 예방, 항산화, 다이어트 등의 효능을 내세우면서 제품이 출시되고 있지만 성분의 함량이나 효능에 대한 검증이 제대로 이루어지고 있지 않다.Although products are being released touting the efficacy of barley in preventing adult diseases, anti-oxidation, and dieting, the content or efficacy of ingredients has not been properly verified.
국내 보리가공제품은 밥에 같이 넣어서 먹는 혼밥용, 식혜, 블랙보리음료, 보리떡, 보리빵 제품 등이 있다. 아울러, 최근 건강지향적 식품에 관심이 높은 소비자의 요구를 제품에 반영한 시장이 새로운 도약을 계속하고 있다.Domestic barley processed products include products for eating alone with rice, sikhye, black barley drink, barley rice cake, and barley bread. In addition, the market is continuing to make new leaps as products reflect the needs of consumers who are highly interested in health-oriented foods.
농촌진흥청(2001)에 따르면 보리는 영양성분을 고르게 함유하여 영양학적으로 매우 우수하다고 알려져있고, 일반적으로 보리는 탄수화물 71~82%, 단백질 8~10%, 지질을 1~2% 정도를 함유하며, 회분 함량은 1~3%로 회분의 성분으로는 칼륨과 인이 주를 이룰 뿐만 아니라 보리는 비타민 B1(thiamine), 비타민 B2(riboflavin), 비타민 B6(pyridoxine) 그리고 판토테닉산(pantothenic acid)을 다량 함유하고 있어 비타민 B군의 우수한 공급원으로 여겨진다.According to the Rural Development Administration (2001), barley is known to be nutritionally excellent as it contains nutrients evenly. In general, barley contains 71-82% carbohydrates, 8-10% protein, and 1-2% lipid. , the ash content is 1-3%, and the main ash components are potassium and phosphorus, and barley contains vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6 (pyridoxine), and pantothenic acid. It contains a large amount of vitamin B and is considered an excellent source of vitamin B.
최근에는 보리의 생리활성 물질로 잘 알려진 β-glucan, 토코페롤, 페놀 화합물(플라본, 플라보놀등)의 함량이 높다고 알려져 기능성 식품의 제조원료(식품소재)로 새로운 관심을 모으고 있다.Recently, barley is known to have a high content of β-glucan, tocopherol, and phenolic compounds (flavones, flavonols, etc.), which are well-known as physiologically active substances, and is attracting new attention as a raw material (food material) for manufacturing functional foods.
이에 본 출원인은, 보리 특히 검정보리를 이용하는 면(국수)을 제조하되, 보리의 기능을 현저하게 향상시킬 수 있는 방법으로 제조된 기능성 면의 제조방법을 제안하고자 한다.Accordingly, the present applicant would like to propose a method for producing functional noodles using barley, especially black barley, in a manner that can significantly improve the function of barley.
관련된 기술로서, 등록특허공보 제10-2082865호에는 보리가루 및 양파즙을 포함하는 기능성 보리반죽 조성물 및 이를 이용한 국수면의 제조방법이 기재되어 있다.As a related technology, Patent Registration No. 10-2082865 describes a functional barley dough composition containing barley flour and onion juice and a method of manufacturing noodles using the same.
상기 기술은, 보리를 높은 함량으로 포함하는 기능성 보리반죽 조성물 및 이를 이용한 국수면의 제조방법에 관한 것으로 밀가루, 보리가루 및 양파즙을 포함으로써, 탄력성이 우수하며, 노화가 억제될 뿐만 아니라 저장성이 향상된다.The above technology relates to a functional barley dough composition containing a high content of barley and a method of manufacturing noodle noodles using the same. By including wheat flour, barley powder and onion juice, it has excellent elasticity, inhibits aging, and has excellent storage properties. It improves.
또한, 등록특허공보 제10-0938198호에는 보리국수 및 그의 제조방법이 기재되어 있다.Additionally, Registered Patent Publication No. 10-0938198 describes barley noodles and their manufacturing method.
상기 기술은, 보리가루, 중력분 밀가루, 활성 글루텐 및 면용 변성전분을 이용하여 보리국수를 제조하는 방법 및 상기 방법으로 제조된 보리국수에 관한 것이다.The technology relates to a method of producing barley noodles using barley flour, all-purpose flour, activated gluten, and modified starch for noodles, and barley noodles produced by the method.
이러한 보리국수의 제조방법은 (ⅰ) 50 내지 70중량%의 보리가루, 20 내지 30중량%의 중력분 밀가루, 5 내지 15중량%의 활성 글루텐 및 5 내지 15중량% 면용 변성전분을 혼합하는 공정; (ⅱ) 상기 혼합된 분말의 중량에 대하여 5 내지 10%(w/v)의 소금물을 45 내지 60중량%로 가하여 반죽하고, 20 내지 30℃에서 30분 내지 2시간 동안 방치하여 숙성시키는 공정; 및, (ⅲ) 상기 숙성된 반죽물을 롤러에 적용하여 도우 쉬트(dough sheet)를 형성하고, 이를 국수의 형태로 절단한 후, 15 내지 25℃에서 24 내지 48시간 동안 건조시키는 공정을 포함한다. 본 발명에 의하면, 종래기술의 문제점을 해결하여 밀가루 국수와 동등한 특성을 나타내는 보리국수를 제조할 수 있으므로, 보리를 이용한 기능성 식품의 개발에 널리 활용될 수 있을 것이다.The method for producing such barley noodles includes (i) mixing 50 to 70% by weight of barley flour, 20 to 30% by weight of all-purpose flour, 5 to 15% by weight of active gluten, and 5 to 15% by weight of modified starch for noodles; (ii) kneading the dough by adding 45 to 60% by weight of 5 to 10% (w/v) salt water based on the weight of the mixed powder, and maturing by leaving it at 20 to 30°C for 30 minutes to 2 hours; And, (iii) applying the aged dough to a roller to form a dough sheet, cutting it into a noodle shape, and drying it at 15 to 25°C for 24 to 48 hours. . According to the present invention, it is possible to solve the problems of the prior art and produce barley noodles that exhibit properties equivalent to those of wheat flour noodles, so it can be widely used in the development of functional foods using barley.
또한, 등록특허공보 제10-2248062호에는 생강발효즙을 포함하는 보리반죽 조성물 및 이를 이용한 면류의 제조방법이 기재되어 있다.Additionally, Registered Patent Publication No. 10-2248062 describes a barley dough composition containing fermented ginger juice and a method of manufacturing noodles using the same.
상기 기술은, 보리를 높은 함량으로 포함하는 보리반죽 조성물 및 이를 이용한 면류의 제조방법에 관한 것으로 밀가루, 보리가루 및 양파즙을 포함으로써, 탄력성이 우수하며, 노화가 억제될 뿐만 아니라 저장성이 향상된다.The technology relates to a barley dough composition containing a high content of barley and a method of manufacturing noodles using the same. By including wheat flour, barley powder and onion juice, it has excellent elasticity, inhibits aging and improves storage. .
그러나 상술된 기술은, 보리를 습열처리 하는 기술에 관계되지 않고, 목적의 달성을 위하여 보리 외의 다른 조성물을 포함하도록 한다.However, the above-described technology is not related to the technology of wet heat treatment of barley, and includes compositions other than barley to achieve the purpose.
따라서, 효능이 발혈될 수는 있더라도, 보리 자체의 효능이 상쇄되기도 하여 기능성이 저하되는 단점이 있다.Therefore, although the efficacy can be achieved, there is a disadvantage in that the efficacy of the barley itself is offset and the functionality is reduced.
본 발명의 목적은, 검정보리를 이용한 기능성 면 제조방법 및 상기 방법으로 제조된 기능성 면을 제공하는데 있다.The purpose of the present invention is to provide a method for manufacturing functional noodles using black barley and functional noodles manufactured by the method.
상술된 목적을 달성하기 위하여 안출된 것으로, 본 발명은 검정보리 분말만을 이용하여 제조된 기능성 면의 제조방법으로서,Developed to achieve the above-mentioned purpose, the present invention is a method for producing functional noodles using only black barley powder,
상기 검정보리 분말은 습열처리되는 것을 특징으로 한다.The black barley powder is characterized in that it is subjected to moist heat treatment.
이때, 상기 제조방법은,At this time, the manufacturing method is,
검정보리를 이용하여 검정보리분말를 준비하는 제1 단계;A first step of preparing black barley powder using black barley;
상기 제1 단계에서 준비된 검정보리분말을 습열처리하여, 습열처리된 검정보리분말을 준비하는 제2 단계;A second step of moist heat treating the black barley powder prepared in the first step to prepare wet heat treated black barley powder;
상기 제1 단게에서 준비된 검정보리분말 및 상기 제2 단계에서 준비된 습열처리된 검정보리분말을 1:1의 비율로 혼합하고, 물을 첨가하여 반죽하는 제3 단계; 및A third step of mixing the black barley powder prepared in the first step and the wet heat-treated black barley powder prepared in the second step at a ratio of 1:1 and kneading by adding water; and
상기 제3 단계에서 획득된 혼합반죽물을 이용하여 압출성형함으로써 국수를 제조하는 제4 단계;로 이루어지는 것을 특징으로 한다.A fourth step of producing noodles by extrusion molding using the mixed dough obtained in the third step.
또한, 상기 제2 단계의 습열처리는,In addition, the wet heat treatment in the second step is,
검정보리 분말이 20 내지 30%의 수분을 함유하도록 분무기를 이용하여 처리한 후, 10℃ 이하에서 1일 방치하고, 105℃의 온도에서 30분 동안 열처리되는 것을 특징으로 한다.The black barley powder is treated using a sprayer to contain 20 to 30% of moisture, left at 10°C or lower for 1 day, and heat treated at a temperature of 105°C for 30 minutes.
또한, 상기 제3 단계는,Additionally, the third step is,
검정보리분말 및 습열처리된 검정보리분말을 혼합한 혼합물을 100중량부로 기준하여, 유화제 0.3 내지 0.5중량부를 더 혼합하는 것을 특징으로 한다.Based on 100 parts by weight of the mixture of black barley powder and black barley powder subjected to wet heat treatment, 0.3 to 0.5 parts by weight of an emulsifier is further mixed.
본 발명에 따른 검정보리를 이용한 기능성 면 제조방법 및 상기 방법으로 제조된 기능성 면에 의하면, 보리만 사용하여 보리가 자체적으로 가지는 효능을 상쇄하는 등의 저하문제를 해결할 수 있고, 아울러, 보리만 사용하면서도 보리의 효능을 증진시킬 수 있도록 하는 장점을 가진다.According to the method for producing functional noodles using black barley according to the present invention and the functional noodles produced by the method, it is possible to solve the problem of degradation such as offsetting the efficacy of barley by using only barley, and in addition, using only barley However, it has the advantage of enhancing the efficacy of barley.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.Terms or words used in this specification and claims should not be construed as limited to their usual or dictionary meanings, and the inventor may appropriately define the concept of terms to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on principles.
따라서 본 명세서에 기재된 실시 예와 도면에 도시된 구성은 본 발명의 가장 바람직한 실시 예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형 예들이 있을 수 있음을 이해하여야 한다.Therefore, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention and do not represent the entire technical idea of the present invention, and various equivalents can be substituted for them at the time of filing the present application. It should be understood that there may be variations.
이하, 도면을 참조하여 설명하기에 앞서, 본 발명의 요지를 드러내기 위해서 필요하지 않은 사항 즉 통상의 지식을 가진 당업자가 자명하게 부가할 수 있는 공지 구성에 대해서는 도시하지 않거나, 구체적으로 기술하지 않았음을 밝혀둔다.Hereinafter, before explaining with reference to the drawings, matters that are not necessary to reveal the gist of the present invention, that is, known configurations that can be easily added by a person skilled in the art, are not shown or described in detail. Let's keep it clear.
본 발명은 검정보리를 이용한 기능성 면 제조방법 및 상기 방법으로 제조된 기능성 면에 관한 것이다.The present invention relates to a method for producing functional noodles using black barley and functional noodles produced by the method.
이러한 본 발명에 따른 검정보리를 이용한 기능성 면 제조방법은, 검정보리분말를 준비하는 단계; 습열처리된 검정보리분말을 준비하는 단계; 혼합하는 단계; 및 압출을 통해 기능성 면을 제조하는 단계;를 포함하여 이루어진다.The method for producing functional noodles using black barley according to the present invention includes the steps of preparing black barley powder; Preparing wet heat treated black barley powder; mixing; And manufacturing functional cotton through extrusion.
가. 검정보리분말을 준비하는 단계go. Steps to prepare black barley powder
검정보리분말을 준비하는 단계는 검정보리를 이용하여 검정보리분말을 준비하는 단계이다.The step of preparing black barley powder is the step of preparing black barley powder using black barley.
나. 습열처리된 검정보리분말을 준비하는 단계me. Steps to prepare wet heat treated black barley powder
습열처리된 검정보리분말을 준비하는 단계는, 상기 검정보리분말을 준비하는 단계에서 획득된 검정보리분말을 가지고 습열처리하여 습열처리된 검정보리분말을 준비하는 단계이다.The step of preparing the wet heat-treated black barley powder is a step of preparing the wet heat-treated black barley powder by subjecting the black barley powder obtained in the step of preparing the black barley powder to wet heat treatment.
이때, 습열처리는 105℃의 온도 조건에서 30분간 수행되는데, 통상적으로 습열처리는 annealing과 heat-mositure treatment가 있다.At this time, wet heat treatment is performed for 30 minutes at a temperature of 105°C. Typically, wet heat treatment includes annealing and heat-mociture treatment.
이중, annealing은 전분을 60%이상의 수분과 호화온도 이하에서 유지하도록 처리하는 것이며, heat-mositure treatment는 35% 이하의 낮은 수분 조건에서 100℃이상의 고온 처리 하는 것이다.Among them, annealing is treating starch to maintain moisture of 60% or more and below gelatinization temperature, and heat-mociture treatment is treating starch at a high temperature of 100℃ or more under low moisture conditions of 35% or less.
이러한 습열처리는 전문 입자의 물리적 재배열을 가져와 기능성 변화를 보인다. 본 발명에서는 준비된 분말 40g에 일정량의 수분(20-30%)을 분무기를 이용하여 처리한 다음 10℃이하에서 하루밤 방치한 다음 105℃에서 각각 30분간 열처리하여 일정 부분 건조한 다음 시료로 사용한다.This wet heat treatment results in physical rearrangement of specialized particles and changes in functionality. In the present invention, 40 g of the prepared powder is treated with a certain amount of moisture (20-30%) using a sprayer, left overnight at 10°C or lower, heat treated at 105°C for 30 minutes each, dried to a certain extent, and then used as a sample.
다. 혼합하는 단계all. mixing steps
혼합하는 단계는, 상기 검정보리분말을 준비하는 단계에서 준비된 검정보리분말과; 상기 습열처리된 검정보리분말을 준비하는 단계에서 준비된 습열처리된 검정보리분말;을 1:1의 비율로 혼합하는 단계이다.The mixing step includes the black barley powder prepared in the step of preparing the black barley powder; This is a step of mixing the wet heat treated black barley powder prepared in the step of preparing the wet heat treated black barley powder at a ratio of 1:1.
이때, 비율의 기준은 무게비이다.At this time, the standard for ratio is the weight ratio.
또한, 본 단계에서의 혼합하는 단계에서 혼합 중 혼합물 100중량부를 무게비로 기준하여, 유화제 0.3~0.5중량부를 혼합한다. 예를 들어 혼합물 100g에 대하여, 유화제 0.3g을 사용하는 것이다.Additionally, in the mixing step in this step, 0.3 to 0.5 parts by weight of the emulsifier is mixed based on the weight ratio of 100 parts by weight of the mixture during mixing. For example, for 100g of mixture, 0.3g of emulsifier is used.
또한, 유화제가 첨가된 후 소량의 물이 더 혼합될 수 있는데, 이는 통상적으로 면 제조를 위해 반죽될 때 사용되는 물의 양을 의미한다.Additionally, a small amount of water may be further mixed after the emulsifier is added, which typically refers to the amount of water used when kneading for making noodles.
라. 압출을 통해 기능성 면을 제조하는 단계la. Steps for manufacturing functional cotton through extrusion
압출을 통해 기능성 면을 제조하는 단계는, 상기 혼합하는 단계를 통해 혼합된 혼합반죽물을 이용하여, 압출기를 통해 90~100℃에서 압출성형하여 국수를 제조하는 단계이다.The step of producing functional noodles through extrusion is a step of producing noodles by extruding the mixed dough mixed through the mixing step at 90 to 100°C through an extruder.
이하에서는, 상술된 제조방법으로 제조된 검정보리 국수(기능성 면)을 이용하여 소정의 실험을 수행하였다.Below, certain experiments were performed using black barley noodles (functional noodles) prepared by the above-described manufacturing method.
실시예 : 본 발명에 따른 검정보리 국수Example: Black barley noodles according to the present invention
대조군 : 습열처리 없이 검정보리분말만을 이용하여 제조된 국수Control group: Noodles made using only black barley powder without wet heat treatment
실험예 1. 검정보리분말의 색상Experimental Example 1. Color of black barley powder
[표 1]과 같이, 습열처리 없이 분말화된 검정보리 분말, 즉 대조군에서는 실시예에 비하여 상대적으로 흰색을 나타내었다.As shown in [Table 1], the black barley powder powdered without wet heat treatment, that is, the control group, was relatively white compared to the examples.
즉, 이러한 분말로 면을 만들어도, 제조된 면의 색상이 검정보리를 나타내기 어려움을 의미하고, 이는 추후 면의 원료를 컬러보리로 하여도 색상의 구현이 어려움을 의미한다.In other words, even if noodles are made with this powder, the color of the manufactured noodles is difficult to represent black barley, which means that it is difficult to realize the color even if colored barley is used as the raw material for the noodles in the future.
실험예 2. 생리활성물질 측정Experimental Example 2. Measurement of biologically active substances
폴리페놀 함량 분석 : 총 폴리페놀 함량은 Folin-Denis법으로 측정하였다. 즉 시료를 정밀하게 측정하여 증류수에 녹인 다음 0.2 mL를 시험관에 취하고 증류수를 가하여 2 mL로 만든 후, 여기에 0.2 mL Folin-ciocalteu's phenol reagent를 첨가하여 잘 혼합한 후 3분간 실온에 방치하였다.Polyphenol content analysis: Total polyphenol content was measured by the Folin-Denis method. That is, the sample was measured precisely and dissolved in distilled water, then 0.2 mL was taken in a test tube and distilled water was added to make 2 mL. Then, 0.2 mL Folin-ciocalteu's phenol reagent was added, mixed well, and left at room temperature for 3 minutes.
정확히 3분 후 Na2CO3 포화용액 0.4 mL를 가하여 혼합하고 증류수를 첨가하여 4 mL로 만든 후 실온에서 1시간 방치하여 상징액을 725 nm에서 흡광도를 측정하였다. 이때 총 폴리페놀 화합물은 tannic acid를 이용하여 작성한 표준곡선으로부터 함량을 구하였다.After exactly 3 minutes, 0.4 mL of saturated Na2CO3 solution was added and mixed, distilled water was added to make 4 mL, and the mixture was left at room temperature for 1 hour and the absorbance of the supernatant was measured at 725 nm. At this time, the total polyphenol compound content was calculated from a standard curve prepared using tannic acid.
플라보노이드 함량 분석 : 총 플라보노이드 함량은 Zhishen 등(1999)의 방법을 변형하여 측정하였다. 증류수 3.2ml과 메밀 추출물 0.5ml에 5% NaNO₂0.15ml과 10% AlCl3 0.15ml, 1M NaOH 1ml을 가한 후 spectrophotometer (Scinco S-4100, Korea) 350nm에서 측정하였다. 총 플라보노이드 함량은 quercetin을 표준 당량으로 하여 정량화하였다.Flavonoid content analysis: Total flavonoid content was measured by modifying the method of Zhishen et al. (1999). 0.15ml of 5% NaNO₂, 0.15ml of 10% AlCl3, and 1ml of 1M NaOH were added to 3.2ml of distilled water and 0.5ml of buckwheat extract, and then measured at 350nm using a spectrophotometer (Scinco S-4100, Korea). Total flavonoid content was quantified using quercetin as the standard equivalent.
그 결과는 아래 [표 2]를 참조한다.See [Table 2] below for the results.
실험예 3. 검정보리 국수 조직감 분석Experimental Example 3. Texture analysis of black barley noodles
검정보리 국수의 기계적 조직감은 TA를 사용하여 Texture profile analysis (TPA) test를 실시하고 신장 강도를 측정하였다. 경도와 부착성은 국수 세 가닥을 일직선으로 plate에 올려놓고 측정하였다.To determine the mechanical texture of black barley noodles, a texture profile analysis (TPA) test was performed using TA, and the elongation strength was measured. Hardness and adhesion were measured by placing three strands of noodles in a straight line on a plate.
검정보리 국수의 조직감을 분석한 결과, 실시예가 대조군에 비하여 낮은 경도(Hardness)를 보인 바, 섭취시 더 부드러운 식감을 제공할 수 있고, 탄력(Springiness)과 응집성(Cohesiveness)이 더 높아서 더욱 쫄깃한 식감을 제공할 수 있다.As a result of analyzing the texture of the black barley noodles, the Example showed lower hardness than the control, which can provide a softer texture when consumed, and has a chewier texture due to higher springiness and cohesiveness. can be provided.
실험예 4. 검정보리 국수 관능특성Experimental Example 4. Sensory characteristics of black barley noodles
검정보리 국수 5g를 끓는 물 200mL에 넣어 1~2분간 삶아 건져 내어 300mL의 증류수로 30초간 헹군 후 1분간 탈수 방치하여 삶은 국수의 관능적 특성을 조사 하였다. 관능검사는 검사 특성과 평가방법을 훈련시킨 10명의 관능검사 요원을 대상으로 탄력성, 전반적인 기호도 등을 9점 척도법을 사용하여 특성 강도가 가장 낮은 것은 1점으로 하고 특성 강도가 가장 강한 것을 9점으로 두어 평가하였다. 5 g of black barley noodles were boiled in 200 mL of boiling water for 1 to 2 minutes, taken out, rinsed with 300 mL of distilled water for 30 seconds, and left to dehydrate for 1 minute to investigate the sensory characteristics of the boiled noodles. The sensory test was conducted on 10 sensory testers who were trained in test characteristics and evaluation methods, and measured elasticity and overall preference using a 9-point scale, with the lowest characteristic strength being given 1 point and the strongest characteristic strength being given 9 points. were evaluated.
그 결과 본 발명에 따른 실시예에 따른 검정보리 국수가, 검정보리를 습열처리하지 않고 제조된 국수에 비하여 전반적인 기호가 높은 것으로 나타났다.As a result, it was found that the black barley noodles according to the examples according to the present invention had a higher overall preference compared to the noodles prepared without moist heat treatment of black barley.
또한, 습열처리된 검정보리 분말이 함유된 국수가 보리향의 풍미가 더 깊었다는 평가가 있었으며, 특히 조직감의 경우 실험예 3에서도 밝혀진 바와 같이 만점으로 평가하는 평가요원도 있었다.In addition, there was an evaluation that the noodles containing moist heat-treated black barley powder had a deeper barley flavor, and in particular, in the case of texture, some evaluators gave it a perfect score, as revealed in Experimental Example 3.
상기에서 서술한 것은, 본 발명의 주요 사항만을 서술한 것으로, 그 기술적 범위 내에서 다양한 설계가 가능한 만큼, 본 발명이 도면의 구성에 한정되는 것이 아님은 자명하다.The above description describes only the main points of the present invention, and as various designs are possible within the technical scope, it is obvious that the present invention is not limited to the configuration of the drawings.
Claims (5)
상기 검정보리 분말은 습열처리되는 것을 특징하는, 검정보리를 이용한 기능성 면 제조방법.
A method for manufacturing functional noodles using only black barley powder,
A method for manufacturing functional noodles using black barley, wherein the black barley powder is subjected to wet heat treatment.
상기 제조방법은,
검정보리를 이용하여 검정보리분말를 준비하는 제1 단계;
상기 제1 단계에서 준비된 검정보리분말을 습열처리하여, 습열처리된 검정보리분말을 준비하는 제2 단계;
상기 제1 단게에서 준비된 검정보리분말 및 상기 제2 단계에서 준비된 습열처리된 검정보리분말을 1:1의 비율로 혼합하고, 물을 첨가하여 반죽하는 제3 단계; 및
상기 제3 단계에서 획득된 혼합반죽물을 이용하여 압출성형함으로써 국수를 제조하는 제4 단계;로 이루어지는 것을 특징하는, 검정보리를 이용한 기능성 면 제조방법.
In claim 1,
The manufacturing method is,
A first step of preparing black barley powder using black barley;
A second step of moist heat treating the black barley powder prepared in the first step to prepare wet heat treated black barley powder;
A third step of mixing the black barley powder prepared in the first step and the wet heat-treated black barley powder prepared in the second step at a ratio of 1:1 and kneading by adding water; and
A method for producing functional noodles using black barley, characterized in that it consists of a fourth step of producing noodles by extrusion molding using the mixed dough obtained in the third step.
상기 제2 단계의 습열처리는,
검정보리 분말이 20 내지 30%의 수분을 함유하도록 분무기를 이용하여 처리한 후, 10℃ 이하에서 1일 방치하고, 105℃의 온도에서 30분 동안 열처리되는 것을 특징하는, 검정보리를 이용한 기능성 면 제조방법.
In claim 2,
The wet heat treatment in the second step is,
Functional noodles using black barley, characterized in that the black barley powder is treated using a sprayer to contain 20 to 30% of moisture, left for 1 day at 10 ℃ or lower, and heat treated at a temperature of 105 ℃ for 30 minutes. Manufacturing method.
상기 제3 단계는,
검정보리분말 및 습열처리된 검정보리분말을 혼합한 혼합물을 100중량부로 기준하여, 유화제 0.3 내지 0.5중량부를 더 혼합하는 것을 특징하는, 검정보리를 이용한 기능성 면 제조방법.
In claim 2,
The third step is,
A method of manufacturing functional noodles using black barley, characterized in that 0.3 to 0.5 parts by weight of an emulsifier is further mixed based on 100 parts by weight of a mixture of black barley powder and black barley powder subjected to wet heat treatment.
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| KR100938198B1 (en) | 2007-10-31 | 2010-01-22 | 한국식품연구원 | Barley Noodles and Process for Preparing the Same |
| KR102082865B1 (en) | 2019-08-16 | 2020-02-28 | 군산대학교 산학협력단 | Functional barley paste composition and method for preparing functional noodle using the same |
| KR102248062B1 (en) | 2020-10-20 | 2021-05-04 | 군산대학교 산학협력단 | Barley paste composition and method for preparing noodle using the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100938198B1 (en) | 2007-10-31 | 2010-01-22 | 한국식품연구원 | Barley Noodles and Process for Preparing the Same |
| KR102082865B1 (en) | 2019-08-16 | 2020-02-28 | 군산대학교 산학협력단 | Functional barley paste composition and method for preparing functional noodle using the same |
| KR102248062B1 (en) | 2020-10-20 | 2021-05-04 | 군산대학교 산학협력단 | Barley paste composition and method for preparing noodle using the same |
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