KR20030072094A - Wheat flour premix composition for noodle and rice cake - Google Patents

Abstract

PURPOSE: Provided is a wheat flour premix composition for noodle and rice cake, which characteristically contains resistant starch, as a low calory source, beneficial to the human health. CONSTITUTION: In a premix composition for noodle and rice cake using wheat flour as a main ingredient, it is characterized by containing 0.1-50 wt.% of resistant starch, particularly RS3 type or RS4 type.

Description

Wheat Flour Premix Composition for Noodle and Rice cake

The present invention relates to a flour premix composition for rice cakes and noodles as a main ingredient, and more particularly to a rice cake and a premix composition for rice cakes and noodles, in which resistant starch having excellent efficacy against various adult diseases as a diet food is added to the flour.

Starch is an economical material that has long been used by humans to eat food, and it has been known to be completely decomposed in the body.However, Englyst et al. (1982) detect non-starch polysaccharides along with enzyme-resistant starches in analyzing fiber. It was discovered that the presence of resistance starch became known.

Resistant starch (referred to as RS) refers to starch and its degradation products that are not absorbed by the small intestine of a healthy human body. These starches are RS1 and raw starch, which are difficult to access enzymes such as grains and seeds. As a B-type crystalline form of starch, RS2 such as banana or potato starch, RS3 formed by aging of starch, and undigested starch in chemically modified modified starch can be classified into four types. .

Resistant starch is a low-calorie source, and its physiological function is similar to that of dietary fiber, which is not digested and absorbed in the small intestine, but fermented by microorganisms in the large intestine to produce short-chain fatty acids such as butyric acid. In addition, the low glycemic index that indicates the degree of food conversion to sugar can help in the treatment or prevention of obese or diabetic patients, and has been reported to contribute to the prevention of adult disease or colon cancer.

Previous studies on resistant starch have limited the methods of forming and characterizing resistance starches, analyzing them, increasing the yield of resistance starch, and the physiological effects of ingesting resistant starch in animals or humans. Has been.

Recently, with increasing interest in health, consumers prefer foods with low fat, low calorie and high fiber, and the development of these foods has become an important task in the food industry. Dietary fiber has a high water absorption ability, so the added quality of food is low during storage and may adversely affect the color or texture of the food.

However, resistant starch is preferred because it has a nutritional physiological effect similar to dietary fiber but is low in water absorption and small in particle size, so that it is suitable for foods that emphasize texture and does not affect taste. Therefore, foods containing resistant starch have less moisture absorption during storage, which is advantageous in maintaining quality than foods containing dietary fiber.

As described above, the present inventors have endeavored to develop resistant starch having excellent food compatibility into processed foods in the form of rice cakes and noodles, which can be easily touched and eaten by all the people. Accordingly, by using predetermined resistance starch to flour, which is currently used as a raw material of various foods, as a material for rice cakes and noodles, it provides a premix composition with the functionality of resistant starch, contributing to national health and industrial development. There is an object of the invention.

The present invention provides a wheat flour premix composition for rice cakes or noodles, characterized in that 0.1 to 50% by weight of resistant starch in the wheat flour premix composition mainly based on wheat flour.

In another aspect, the present invention provides a rice cake composition or noodles composition to which the above-mentioned wheat flour premix composition containing the resistant starch is added during the production of rice cake or noodles, or the resistance starch is added directly when the rice cake or noodles are prepared.

In the wheat flour premix composition mainly containing flour of the present invention, when the resistive starch is added in less than 0.1% by weight, it contributes little to the functionality and quality associated with rice cake and cotton products, and when it is added in excess of 50% by weight. It is undesirable because of the loss of processing and the loss of properties of the flour, which is the main ingredient. However, even if the above range is slightly out of the range, the present invention is not limited to these equivalent embodiments.

As the resistive starch used in the present invention, RS3 type to RS4 type can be used. As an example of the resistive starch used in the present invention, the RS3 type resistive starch has a ratio of starch and water of 1: 3.5 (w / v) or starch and A water having a ratio of 1: 3.5 (w / v) in which citric acid, which is a kind of organic acid, is added at a concentration of 0.5% to 1.0% with respect to starch can be used.

In addition, as an example of the resistive starch used in the present invention, the RS4 resistive starch is prepared by a known method using a surfactant such as (1) sodium stearoyl lactate or sucrose fatty acid ester, and (2) starch. Annealing within 50 hours at 50 ~ 60 ℃ below the gelatinization temperature and mixing sodium trimetaphosphate and sodium tripolyphosphate in a ratio of 99 ~ 99.9: 0.1 ~ 1 as a crosslinking agent RS4 prepared by a known method using 11-13% added starch standard, (3) RS4 prepared by a known method using pretreated starch with 0.1 N hydrochloric acid, more preferably 0.1 N acid. Type (4) The RS4 type resistive starch obtained by heat-processing the RS4 type resistive starch manufactured using the method of said (1)-(3) within 100 to 120 degreeC within 1 hour can be used.

The starch used in the manufacture of the RS3 type and RS4 type resistant starch can be used all of the starches currently used in general, such as corn starch, high amylose corn starch (more than 70% amylose content), wheat starch It is possible to use rice starch (glutinous rice starch, non-glutinous rice starch).

Meanwhile, the rice cake and noodles composition containing the resistant starch of the present invention may be used by adding the resistant starch in a premixed form containing known additives such as powdered milk, fats, oils, sugars, salts, and baking powder. have.

Hereinafter, the contents of the present invention will be described in detail through pretreatment and examples.

However, these are only for explaining the contents of the present invention and the scope of the invention is not limited thereto.

<Pretreatment 1-1> Preparation of RS3 Type Resistant Starch (1)

50 g of a homogeneous mixture of corn starch and high amylose corn starch (more than 70% amylose content) was added to the water at a ratio of 1: 3.5 (w / v), put into a sterile bottle, and shaken and shaken in a constant temperature water bath at 40 ° C. The sterilizer was gelatinized at 121 ° C for 1 hour. After cooling the gelatinous solution to room temperature and storing it at 4 ° C. for 1 day, repeating the gelatinization, cooling, and storage process four times, and drying it in a freeze dryer, grinding it, and passing it through a 100 mesh sieve to pass RS3-type starch. Prepared.

When using wheat starch, glutinous rice starch and non-glutinous rice starch Wheat starch, glutinous rice starch and non-glutinous rice starch should be added in a ratio of 1: 3.5 (w / v) to starch and water. After drying and grinding at 占 폚, it was passed through a 100 mesh sieve to prepare an RS3-type starch.

<Pretreatment 1-2> Preparation of RS3 Type Resistant Starch (2)

Corn starch, high amylose corn starch, non-glutinous starch was added to the sterilization bottle at a ratio of 1: 1 (w / v) to 1: 3.5 (w / v) in a sterilized bottle and heated at 121 ° C. for 15 minutes. At this time, citric acid (citric acid) was added to dissolve in water to 0.5 to 1.0% of the starch weight. After cooling the gelatinized starch at room temperature for 1 day at 4 ℃, the gelatinization, cooling and storage was repeated twice, dried at 40 ℃ and crushed and passed through a 100 mesh sieve to prepare an RS3-type starch. .

When wheat starch, glutinous rice starch and non-glutinous rice starch are used, wheat starch, glutinous rice starch and non-glutinous rice starch are added with starch and water in a ratio of 1: 3.5 and citric acid dissolved in water to be 0.5-1.0% of the starch weight. RS3 type resistive starch was prepared by pulverizing, cooling, and storing once, and then passing it through a 100 mesh sieve.

<Pretreatment 2-1> Preparation of RS4 type resistive starch (1)

After dissolving 0.025 g (0.5% of starch weight) of the surfactant in 70 ml of water, 50 g of corn starch (dry starch) was added and reacted at 45 ° C. for 1 to 16 hours to form a starch-surfactant complex. After the reaction was carried out for 3 to 5 hours using a magnetic bar in a 45 ℃ constant temperature water bath to prepare a cross-linking starch.

Neutralize the starch solution with cross-linking formed under alkaline condition (ph 11.5) to pH 7.0 with 1M HCl, wash 4 times with water, dry at 40 ° C and crush, and pass through 100 mesh sieve to prepare RS4-resistant starch. It was.

In the above surfactant, sodium stearoyl-2-lactylate or sucrose fatty acid ester was used.

<Pretreatment 2-2> Preparation of RS4 resistive starch (2)

50 g of corn starch was added to 70 ml of water, and the stirred starch solution was added to a 45 ° C. constant temperature water bath, and the starch weight was 10% sodium sulfate, and the starch weight 12% sodium trimetaphosphate (SMTP). ), 1M NaOH was added stepwise to pH 11.5 and stirred for 3 to 5 hours using a magnetic bar to prepare a crosslinked resistance starch, and 1M HCl was added to pH 7.0 to neutralize the starch solution.

After washing the neutralized starch once, add 0.5% of starch weight of surfactant of sodium stearoyl lactate or sucrose fatty acid, boil at 100 ℃, shake, cool, add 50g of corn starch, and then at 45 ℃ for 1 hour. After reacting for 16 hours, washing was repeated four times with water, dried at 40 ° C., and crushed, and then passed through a 100 mesh sieve to prepare an RS4 resistant starch.

<Pretreatment 2-3> Preparation of RS4 resistive starch (3)

50 g of corn starch (dry starch) was added to 70 ml of distilled water to disperse well, and annealing was performed at 30 to 60 ° C. for 24 hours as a pretreatment.

After the heat treatment, place the container containing the starch solution in a constant temperature water bath at 45 ° C, place the magnetic bar in the container containing the starch solution, and then stir the corn starch and distilled water using the magnetic bar and add 10% sodium sulfate. As a crosslinking agent, sodium trimethaphosphate (99 to 99.9%) and sodium tripolyphosphate (Sodium tripolyphosphate, STPP, 0.1 to 1%) were added 12% based on the starch weight.

After adding the crosslinker, the mixture was shaken for 20 minutes, and then 1M NaOH was added to pH 11.5, reacted for 30 to 60 minutes, and then 1M HCl was added to pH 7.0 to neutralize the starch solution and unreacted crosslinker and salt. After repeated washing 4 times or more, dried at 40 ℃ and crushed it was passed through a 100 mesh sieve to prepare a RS4 type resistant starch.

<Pretreatment 2-4> Preparation of RS4 (4)

Starch and water in a ratio of 1: 1 for the RS4 resistant starch prepared by the pretreatment 2-1 to 2-3 were put into a sterile bottle and heated at 100 ° C. for 1 hour, followed by air dehydration to dry air at room temperature. After grinding, the resultant was passed through a 100 mesh sieve to prepare RS4 type starch.

<Example 1> Sensory test of sputum rice cake added with RS

The rice was washed with water, immersed at room temperature for 12 hours, and then drained, and milled twice with a roller mill to prepare non-glutinous rice flour.

1kg of non-glutinous rice flour was mixed so that the ratio of non-glutinous rice, water and salt was 100: 120: 1 and put it in a steamer containing 3L of water to steam for 30 minutes to prepare a rice cake.

When nothing was added during the preparation of the rice cake, a control was added. 5 wt% of the RS3 type resistant starch and the RS4 type resistant starch prepared in the pretreatment step were added to prepare the rice cake, and then the sensory test was performed. Tables 1 to 4 show collectively.

The sensory test was selected from 10 graduate students of the Department of Food and Nutrition, Chonnam National University to explain the purpose of the sensory test and to train them to recognize the parameters of the rice cake. Measurement items include the appearance of color rice cake (color, smoothness on the surface, moistness), flavor (scent of rice flour, odor), mouth feeling (hardness, moistness, chewyness, and stickiness to teeth), Overall preference was in order.

For each subitem, a 15cm linear scale was used and quantitative descriptive analysis (QDA) was used.The sensory test results were ANOVA and Duncan's multiple range test using SAS package. Statistical processing was performed. Meanwhile, as a sample measured at the sensory test, the rice cake which was stored for 1 day at room temperature and 7 days at frozen (-18 ° C.) was used.

Meanwhile, in Tables 1 to 4, ARS-CA is RS prepared from rice starch containing 0.5% citric acid, AWS-CA is RS manufactured from wheat starch containing 0.5% citric acid, and Novelose 330 is used in the United States. It is a commercial RS3-type starch produced by Nation Starch, RRS4 is RS4-type starch made by crosslinking rice starch as raw material, WRS4 is RS4-type starch made by crosslinking wheat starch as raw material, and AnRRS4 is RS4 resistance starch prepared by crosslinking and heat treatment with rice starch, AnWRS4 is RS4 resistance starch prepared by crosslinking and heat treatment with wheat starch, AcWRS4 is 0.5% addition of citric acid and crosslinking It means the RS4 type resistance starch prepared by

Table 1. Sensory test of sputum rice cake prepared by adding RS3-type starch (1 day room temperature storage)

Item Control ARS-CA AWS-CA Novelose 330 Exterior color 8.45 ± 2.4 9.84 ± 2.0 9.71 ± 2.4 8.28 ± 2.5 Smooth degree 3.64 ± 2.0 5.15 ± 3.3 11.81 ± 1.5 4.80 ± 2.4 Moist 11.94 ± 2.0 10.63 ± 2.5 10.66 ± 1.9 10.94 ± 2.5 Flavor Rice flour 5.65 ± 3.4 5.41 ± 3.5 4.36 ± 3.5 5.66 ± 3.5 Off-flavor 3.84 ± 2.5 4.03 ± 2.4 3.83 ± 3.0 3.75 ± 2.2 Mouth feeling Solid degree 2.19 ± 1.1 3.49 ± 2.0 5.85 ± 3.3 2.86 ± 1.5 Chewy 9.05 ± 4.7 9.48 ± 2.2 11.65 ± 1.7 8.92 ± 4.1 Moist 11.68 ± 1.6 11.04 ± 2.1 9.89 ± 2.1 11.34 ± 2.0 Tooth adhesion degree 9.59 ± 3.4 7.47 ± 3.2 4.26 ± 3.2 9.29 ± 3.5 Overall preference 7.98 ± 2.5 9.93 ± 2.0 11.04 ± 1.6 7.93 ± 2.5

Table 2. Sensory test of sputum rice cake prepared by adding RS4 resistance starch (1 day room temperature storage)

Item Control RRS4 WRS4 AnRRS4 AnWRS4 AcWRS4 Exterior color 8.45 ± 2.4 8.22 ± 2.1 10.26 ± 2.6 9.69 ± 2.2 9.08 ± 2.5 10.65 ± 1.8 Smoothness 3.64 ± 2.0 9.38 ± 2.4 10.68 ± 2.9 10.01 ± 1.9 9.75 ± 2.1 10.90 ± 2.7 Moist 11.94 ± 2.0 9.85 ± 2.5 10.62 ± 2.2 10.47 ± 1.0 10.56 ± 1.9 11.37 ± 1.7 Flavor Rice flour 5.65 ± 3.4 5.00 ± 2.9 3.97 ± 2.7 5.14 ± 2.4 5.37 ± 2.6 3.94 ± 2.6 Off-flavor 3.84 ± 2.5 6.08 ± 3.7 3.67 ± 2.6 6.27 ± 3.1 6.89 ± 2.7 3.76 ± 2.6 Mouth feeling Solid degree 2.19 ± 1.1 5.02 ± 3.0 5.10 ± 3.1 4.38 ± 2.4 3.96 ± 2.0 3.59 ± 1.7 Chewy 9.05 ± 4.7 10.21 ± 2.0 11.07 ± 1.9 8.76 ± 3.5 9.15 ± 3.0 8.29 ± 2.6 Moist 11.68 ± 1.6 10.04 ± 2.5 10.94 ± 2.1 9.99 ± 2.3 10.52 ± 2.2 11.65 ± 0.9 Tooth adhesion degree 9.59 ± 3.4 7.40 ± 2.8 8.44 ± 2.9 8.67 ± 3.2 9.27 ± 3.5 9.92 ± 2.8 Overall preference 7.89 ± 2.5 8.70 ± 2.2 10.01 ± 2.2 8.34 ± 1.6 7.78 ± 3.1 7.53 ± 2.2

The results of the sensory test performed after storing the rice cake prepared by adding 5% resistance starch (RS3, RS4) to rice flour at room temperature for 1 day are shown in Tables 1 and 2.

There were no significant differences in color and moistness when RS starch was added to the evaluation items for the appearance of sputum rice cake. Three levels of color whiteness, surface smoothness, and moisture level. Significant differences (p <0.05) were found to be smoother on the surface of rice cakes than the control group when RS starch was added. In addition, the samples with resistance starch showed the highest score, and the samples treated with wheat starch (AWS-CA) received the highest score, and the Novelose 330 added rice cake had the lowest score.

In addition, the rice cakes with WRS4 and AcWRS4 added high scores, and the rice cakes with resistance starch prepared with wheat starch received good evaluation on the smoothness of the surface. The scores of both the smell and off-flavor of rice flour were low and there was no significant difference between samples.

Evaluation of the feeling in the mouth was performed on the hardness (hardness), chewiness, moisture (moisture), tooth adhesion (adhesiveness) of the rice cake. Compared with other items, the hardness of rice cakes was significantly different (p <0.05). Sputum rice cakes with resistance starch were evaluated to be harder than the samples without addition.

In terms of overall preference, AWS-CA received the best ratings, followed by WRS4-added rice cakes.

Table 3. Sensory test of sputum rice cake prepared with RS3-type starch (7 days frozen storage)

Item Control ARS-CA AWS-CA Novelose 330 Exterior color 9.42 ± 2.4 10.05 ± 2.0 10.62 ± 2.8 9.09 ± 2.2 Smooth degree 11.31 ± 1.7 10.74 ± 1.5 10.76 ± 1.8 9.96 ± 2.6 Moist 11.52 ± 2.2 11.79 ± 1.1 11.37 ± 1.3 10.99 ± 2.3 Flavor Rice flour 5.08 ± 3.6 4.54 ± 3.6 3.50 ± 3.4 4.17 ± 3.5 Off-flavor 2.67 ± 1.7 2.61 ± 1.3 2.37 ± 1.8 2.54 ± 1.3 Feel in the mouth Solid degree 3.10 ± 2.9 2.63 ± 1.3 3.37 ± 2.7 3.36 ± 2.5 Chewy 9.07 ± 2.8 6.77 ± 4.2 11.75 ± 1.3 9.06 ± 3.5 Moist 12.17 ± 1.8 11.66 ± 1.7 11.34 ± 2.2 11.35 ± 2.2 Tooth adhesion degree 9.20 ± 3.9 11.00 ± 2.2 7.95 ± 4.2 9.18 ± 3.7 Overall preference 8.32 ± 1.9 7.69 ± 2.1 10.10 ± 1.3 8.40 ± 1.9

Table 4. Sensory evaluation of sputum rice cake prepared by adding RS4 resistance starch (7-day frozen storage)

Item Control RRS4 WRS4 AnRRS4 AnWRS4 AcWRS4 Exterior color 9.42 ± 2.4 10.05 ± 2.8 10.81 ± 2.0 9.60 ± 2.6 9.45 ± 2.5 10.90 ± 2.3 Smoothness 11.31 ± 1.7 10.15 ± 2.5 10.96 ± 2.4 11.06 ± 1.7 9.89 ± 2.6 10.29 ± 2.8 Moist 11.52 ± 2.2 9.46 ± 2.9 11.13 ± 2.4 11.73 ± 1.6 11.01 ± 3.1 11.72 ± 1.8 Flavor Rice flour 5.08 ± 3.6 3.23 ± 2.3 3.03 ± 3.1 3.45 ± 2.0 4.04 ± 2.5 4.03 ± 4.1 Off-flavor 2.67 ± 1.7 3.00 ± 1.9 1.99 ± 1.6 2.81 ± 1.5 3.06 ± 1.9 2.28 ± 1.4 Mouth feeling Solid degree 3.10 ± 2.9 6.67 ± 4.0 3.47 ± 2.8 3.64 ± 2.0 4.89 ± 3.2 2.21 ± 1.3 Chewy 9.07 ± 2.8 11.23 ± 2.0 10.18 ± 3.0 10.55 ± 2.6 10.63 ± 3.1 9.12 ± 4.2 Moist 12.17 ± 1.8 9.06 ± 3.8 11.39 ± 2.0 10.60 ± 2.5 11.04 ± 2.7 12.07 ± 1.1 Tooth adhesion degree 9.20 ± 3.9 5.92 ± 3.2 9.03 ± 3.8 9.98 ± 2.3 8.87 ± 3.4 8.51 ± 4.7 Overall preference 8.32 ± 1.9 9.64 ± 2.4 8.22 ± 2.8 7.88 ± 2.9 8.15 ± 2.7 8.40 ± 3.1

The results of the sensory tests performed after storing the rice cake prepared by adding 5% by weight of resistance starch (RS3, RS4) in frozen (-18 ° C.) for 7 days are shown in Tables 3 and 4.

Appearance of sputum rice cake was not significantly different between the control group without the resistance starch and the sample added with the resistance starch, and there was no difference in flavor. There was a significant difference in hardness of rice cakes (p <0.05). Rice starch RS4 starch (RRS4) had the highest hardness and most had similar or slightly higher scores.

In terms of flirting, AWS-CA scored highest, while RRS4 and WRS4 scored highest.

<Example 2>

As a result of the sensory test of Example 1, the rice cakes with the resistance starch obtained better scores at room temperature and the frozen temperature than the rice cakes of the control group without the resistance starch. As a result, 5% by weight, 10% by weight, and 20% by weight of resistance starch were added to the barley rice cake added with AWS-CA and WRS4, which obtained high scores, to prepare barley rice cake. The sensory test was performed again by the method, and the results are shown in Tables 5 to 8 below.

Table 5. Sensory Evaluation of Rice Cakes Added with AWS-CA (1 Day Room Temperature Storage)

Item AWS-CA 5% by weight AWS-CA 10% by weight AWS-CA 20% by weight Exterior color 9.59 ± 2.8 10.76 ± 2.6 10.66 ± 2.4 Smooth degree 10.68 ± 2.1 11.41 ± 1.9 10.86 ± 2.4 Moist 8.89 ± 3.4 11.04 ± 1.1 11.07 ± 1.4 Flavor Rice flour 3.54 ± 3.9 3.59 ± 3.2 3.78 ± 3.4 Off-flavor 2.80 ± 2.3 2.62 ± 1.9 2.52 ± 1.8 Feel in the mouth Solid degree 8.68 ± 3.8 4.51 ± 2.1 7.82 ± 2.6 Chewy 10.56 ± 1.5 9.86 ± 3.0 10.46 ± 3.0 Moist 8.46 ± 2.3 11.57 ± 1.7 10.20 ± 1.7 Tooth adhesion degree 6.54 ± 3.8 9.10 ± 2.8 6.21 ± 3.5 Overall preference 7.69 ± 2.7 9.21 ± 2.4 8.62 ± 2.7

Table 6. Sensory Evaluation of Sapphire Rice Cake Added with AWS-CA (7-day Frozen Storage)

Item AWS-CA 5% by weight AWS-CA 10% by weight AWS-CA 20% by weight Exterior color 10.18 ± 2.7 10.74 ± 2.5 11.68 ± 2.2 Smooth degree 11.52 ± 1.5 11.69 ± 1.6 11.26 ± 2.8 Moist 10.92 ± 2.0 11.91 ± 1.4 10.99 ± 2.2 Flavor Rice flour 1.98 ± 1.3 2.13 ± 1.4 1.88 ± 1.4 Off-flavor 2.06 ± 1.8 3.51 ± 3.3 1.71 ± 1.4 Feel in the mouth Solid degree 7.29 ± 4.8 3.11 ± 2.7 5.63 ± 4.0 Chewy 11.62 ± 2.6 10.20 ± 4.0 11.18 ± 2.2 Moist 8.41 ± 4.2 11.80 ± 1.4 9.90 ± 3.2 Tooth adhesion degree 5.91 ± 3.7 9.63 ± 3.1 6.88 ± 3.1 Overall preference 9.06 ± 2.5 9.00 ± 3.7 8.21 ± 3.2

Table 7. Sensory Evaluation of Whey Rice Cake Added WRS4 (1 Day Room Temperature Storage)

Item WRS4 5% by weight WRS4 10% by weight WRS4 20% by weight Exterior color 10.33 ± 2.2 9.06 ± 3.5 10.11 ± 2.5 Smooth degree 10.60 ± 2.5 9.71 ± 3.2 9.21 ± 3.9 Moist 10.11 ± 2.2 7.26 ± 4.0 8.48 ± 3.8 Flavor Rice flour 2.94 ± 2.6 2.59 ± 2.4 2.68 ± 2.7 Off-flavor 3.50 ± 3.6 2.21 ± 2.2 2.49 ± 2.8 Feel in the mouth Solid degree 5.56 ± 3.6 7.95 ± 4.7 8.50 ± 3.9 Chewy 10.00 ± 3.4 9.86 ± 4.4 9.16 ± 4.2 Moist 9.17 ± 3.3 6.04 ± 4.6 6.80 ± 3.9 Tooth adhesion degree 7.14 ± 3.2 5.63 ± 4.0 7.65 ± 3.4 Overall preference 10.17 ± 1.7 8.09 ± 3.7 5.61 ± 2.1

Table 8. Sensory Evaluation of Whey Rice Cake Added WRS4 (7-day Frozen Storage)

Item WRS4 5% by weight WRS4 10% by weight WRS4 20% by weight Exterior color 10.70 ± 2.5 10.41 ± 2.7 10.24 ± 2.3 Smooth degree 10.96 ± 1.8 11.57 ± 1.2 10.15 ± 2.3 Moist 10.34 ± 3.3 9.71 ± 3.2 9.16 ± 3.7 Flavor Rice flour 2.34 ± 2.6 2.94 ± 2.6 3.14 ± 2.5 Off-flavor 1.88 ± 1.8 2.32 ± 1.8 2.69 ± 2.0 Feel in the mouth Solid degree 4.44 ± 4.5 4.90 ± 4.5 5.00 ± 5.0 Chewy 11.73 ± 2.6 11.89 ± 2.6 8.18 ± 4.1 Moist 10.47 ± 4.1 10.36 ± 3.8 8.48 ± 4.0 Tooth adhesion degree 8.30 ± 4.5 9.81 ± 3.7 8.51 ± 3.8 Overall preference 10.29 ± 2.6 10.26 ± 2.7 6.53 ± 3.7

When the AWS-CA addition amount was different from the sensory test results shown in Tables 5 to 8, there was no difference in the flavor or appearance of the rice cake, and there was a difference in hardness, and the hardness of the rice cake with 10% by weight of RS was lowest. . In addition, the moistness and tooth adhesion score of the rice cake added with 10% by weight of RS was the highest and the overall preference was the best. When the rice cakes were stored frozen, there was little difference between RS addition amount.

In case of WRS4-added rice cake, there was little difference in appearance or flavor, but hardness increased and moisture level decreased as the amount of RS added. In addition, overall preference was obtained best in the rice cake added with 5% by weight of RS and low score as the amount of RS added. In frozen storage, the rice cakes containing 5% and 10% RS were similar in all categories, and the rice cakes containing 20% by weight RS received low evaluation.

Example 3 Sensory Evaluation of Injeolmi with RS

The glutinous rice was washed with water, immersed at room temperature for 12 hours, and then drained and ground twice with a roller mill to prepare glutinous rice flour.

For 1kg of glutinous rice flour, mix glutinous rice flour, water and salt so that the ratio is 100: 100: 1, put it in a steamer containing 3 liters of water and steam for 30 minutes to prepare dough. Steamed dough mixer (N50, Hobart, USA) It was beaten for 5 minutes at 2 speeds. Then, to prepare a sliced rice by molding to a size of 3cm × 6cm × 1cm, and packed with glutinous rice starch on the surface.

In the preparation of injeolmi, nothing was added as a control, and after the preparation of the injeolmi by adding 10 wt%, 20 wt%, and 30 wt% of the RS3 type resistant starch and the RS4 type resistant starch prepared in the pretreatment step. The sensory test and the results are summarized in Table 6 and Table 7 below.

RS3 is a resistive starch prepared using glutinous rice starch in pretreatment 1-1, and RS4 is a resistive starch prepared by the method of pretreatment 2-2.

The sensory test was selected from 10 graduate students of the Department of Food and Nutrition, Chonnam National University to explain the purpose of the sensory test and to be trained to recognize the measurement items for the characteristics of injeolmi. Measurement items include surface color, odor, off flavor, firmness, springness, adhesiveness, smoothness, overall quality Quantitative Descriptive, Analysis (QDA) using a 15cm linear scale was compared. Sensory test results were statistically analyzed by ANOVA and Duncan's multiplerange test using SAS package.

Table 6. Sensory Evaluation of Injeolmi with RS3

Control RS3 10% by weight RS3 20% by weight RS3 30% by weight Surface color 7.01 ± 2.95 6.98 ± 2.50 5.42 ± 2.67 5.46 ± 3.50 smell 4.46 ± 2.12 3.87 ± 1.96 3.91 ± 2.21 4.51 ± 3.05 Off-flavor 2.63 ± 1.76 2.32 ± 1.06 2.78 ± 1.48 2.17 ± 1.32 Hardness 3.56 ± 1.73 3.20 ± 1.77 3.16 ± 1.24 3.31 ± 1.94 Shout 10.48 ± 2.36 10.71 ± 2.12 10.63 ± 2.32 11.01 ± 2.51 Cohesive 9.21 ± 3.06 8.37 ± 2.88 9.81 ± 2.47 10.31 ± 3.26 lubricity 11.64 ± 2.61 11.77 ± 1.68 10.81 ± 1.57 11.54 ± 1.45 Overall preference 9.52 ± 2.51 9.65 ± 2.32 9.58 ± 2.68 8.33 ± 2.32

As shown in Table 6, the surface color of Injeolmi added with glutinous rice starch added to RS3 became brighter as the amount added, and hardness, cohesiveness and softness of Injeolmi were not related to the amount of all RS3 added. The overall acceptability of the control infestation of RS3 added infal was slightly improved or similar to that of the control.

Table 7. Sensory Evaluation of Injeolmi with RS4

Control RS4 10% by weight RS4 20% by weight RS4 30% by weight Surface color 7.01 ± 2.95 4.50 ± 1.52 4.24 ± 2.63 5.47 ± 3.27 smell 4.46 ± 2.12 1.72 ± 0.96 2.13 ± 13.2 2.32 ± 1.95 Off-flavor 2.63 ± 1.76 1.44 ± 0.58 1.54 ± 0.71 2.15 ± 1.69 Hardness 3.56 ± 1.73 4.04 ± 3.11 5.48 ± 4.14 4.10 ± 1.97 Shout 10.48 ± 2.36 11.92 ± 1.36 11.01 ± 1.07 9.30 ± 2.61 Cohesive 9.21 ± 3.06 8.90 ± 3.54 7.92 ± 3.77 10.66 ± 1.93 lubricity 11.64 ± 2.61 10.94 ± 2.68 10.41 ± 2.29 10.54 ± 1.30 Overall preference 9.52 ± 2.51 10.22 ± 1.34 9.24 ± 2.62 7.88 ± 2.32

As shown in Table 7, the color of the surface of injeolmi added with RS4 became brighter as the amount of resistance starch increased, and odor and odor decreased as the amount of resistance starch increased. Cohesiveness and softness did not show a big difference when the amount of resistance starch was increased. On the other hand, hardness and elasticity tended to decrease as RS4 was added.

<Example 4>

Mix 80% by weight of wheat flour, 1.5% by weight of salt, and 18.5% by weight of water, and then put it in a mixer (Horizontal Mixer) to make a dough suitable for making noodles.Maturate at room temperature for 15 minutes and roll it with a 6-stage roller to dry noodles. After cutting to 25cm in length and dried to prepare a dry noodles for the control noodles without the modified starch was prepared by heating for 4 minutes in boiling water to prepare noodles.

Meanwhile, noodle rule containing modified starch was prepared by adding 70% by weight of wheat flour and 10% by weight of various modified starches and 20% by weight of flour and 20% by weight of various modified starches instead of 80% by weight of flour. It was.

Place the prepared noodles in a container with soy sauce prepared in advance and evaluate 7 items of color, appearance, softness and firmness, elasticity, softness, taste, and overall taste of the noodles for 10 graduate students in the Department of Food and Nutrition, Chonnam National University. Sensory tests were performed and the results are summarized in Tables 8-1 and 8-2 below.

For the sensory evaluation evaluation table, Nagao presented the evaluation table, and the control noodles without modified starch were given a score of 70 out of 100 points and the scores of the noodles with modified starch were measured. Sensory evaluation of noodle with and modified starch was conducted.

In Tables 8-1 and 8-2, WNS is raw wheat starch, WRS3 is wheat-based RS3-type starch, WRS3-CA is wheat-based, citric acid-added RS3-resistant starch, WRS4 is wheat-based RS4 resistance starch, WAnRS4 is wheat raw material and heat treated RS4 type resistance starch, WAcAnRS4 is wheat raw material, added and heat treated with citric acid, RS4 resistance starch, WR NS is raw rice starch, WR RS4 is rice RS4 type resistive starch, WR AnRS4 refers to Novelose 240 and Novelose 330, which are commercial RS4 type resistive starches manufactured by Nation Starch, USA.

Table 8-1. Sensory Evaluation of Noodles with and without Modified Starch

Item color Exterior Balance of softness and rigidity Control 17.5 14 7 WNS 10% by weight 17.17 ± 17.17 14.89 ± 2.26 7.28 ± 1.09 20 wt% 17.72 ± 3.41 14.22 ± 2.11 6.94 ± 1.01 WRS3 1 weight 0% 18.00 ± 3.31 15.00 ± 2.24 7.94 ± 1.01 WRS3-CA 10% by weight 15.50 ± 3.95 14.67 ± 3.00 7.06 ± 1.42 WRS4 20% by weight 18.01 ± 2.02 15.58 ± 1.40 6.95 ± 0.82 WAnRS4 20% by weight 19.00 ± 2.11 14.00 ± 1.14 6.50 ± 1.14 WAcAnRS4 20% by weight 18.86 ± 1.72 15.00 ± 1.15 7.25 ± 0.50 WR NS 10% by weight 17.17 ± 2.80 14.11 ± 2.26 6.28 ± 1.5 WR RS4 20% by weight 19.37 ± 2.39 14.50 ± 1.91 7.00 ± 1.14 WR AnRS4 20% by weight 18.13 ± 1.25 13.78 ± 1.86 7.25 ± 1.26 N240 20% by weight 18.25 ± 3.81 13.60 ± 1.65 9.80 ± 1.16 N330 20% by weight 18.55 ± 3.91 13.89 ± 1.76 6.17 ± 1.00

Table 8-2. Sensory Evaluation of Noodles with and without Modified Starch

Item Shout Softness flavor Overall preference Control 17.5 7 7 70 WNS 10% by weight 17.27 ± 2.32 8.22 ± 1.09 7.28 ± 0.83 69.44 ± 10.14 20 wt% 17.00 ± 2.80 6.89 ± 0.78 6.94 ± 0.73 67.22 ± 6.67 WRS3 10% by weight 19.17 ± 2.50 6.56 ± 1.24 7.38 ± 0.67 74.89 ± 10.54 WRS3-CA 10% by weight 18.94 ± 4.64 6.67 ± 1.58 6.82 ± 1.39 70.44 ± 16.67 WRS4 20% by weight 18.05 ± 2.92 7.09 ± 1.04 7.15 ± 1.04 70.55 ± 5.22 WAnRS4 20% by weight 17.00 ± 2.85 7.00 ± 1.25 7.10 ± 1.48 72.00 ± 11.60 WAcAnRS4 20% by weight 18.75 ± 1.44 7.25 ± 0.50 7.50 ± 0.58 75.00 ± 5.77 WR NS 10% by weight 16.11 ± 3.56 7.11 ± 1.76 6.67 ± 1.41 66.67 ± 14.14 WR RS4 20% by weight 17.88 ± 2.39 7.00 ± 1.15 7.00 ± 0.82 70.50 ± 9.57 WR AnRS4 20% by weight 18.13 ± 3.15 7.00 ± 1.63 7.50 ± 1.29 72.50 ± 9.57 N240 20% by weight 17.25 ± 2.75 6.60 ± 1.43 6.60 ± 0.94 69.00 ± 8.76 N330 20% by weight 16.33 ± 2.50 6.44 ± 1.33 6.14 ± 0.73 63.33 ± 7.07

From the sensory test results of Tables 8-1 and 8-2, the noodle added with 20% by weight of modified starch made from wheat starch and rice starch in most items received similar scores or higher scores than the noodle without modified starch. It was found that.

Noodles added with commercially available starch Novelose 330 and Novelose 240 scored lower than those without added starch, indicating that the modified value of modified starch made from wheat starch or rice starch was higher than that of commercially available starch.

According to the present invention, by adding low-calorie resistant starch, which is beneficial to the human body, to rice cakes and noodles composition as raw materials of rice cakes and noodles, it is possible to improve the functionality of rice cakes and noodles, and consequently to improve the marketability. have.

Claims (5)

In the flour premix composition for rice cakes and noodles if the main ingredient is flour, Flour premix composition for rice cakes and noodles, characterized in that containing 0.1 to 50% by weight resistant starch The method of claim 1, Flour premix composition for rice cakes and noodles, characterized in that the resistant starch is RS3 type The method of claim 1, Flour premix composition for rice cakes and noodles, characterized in that the resistant starch is RS4 type Rice cake composition mainly based on the premix composition of any one of Claims 1-3. Noodle composition based on the premix composition according to any one of claims 1 to 3