KR20230139489A - Preparation of raw noodles containing separated soybean protein and cissus - Google Patents

Abstract

The present invention relates to a method for manufacturing fresh noodles containing isolated soy protein and cissus, and to a method for manufacturing fresh noodles containing isolated soy protein powder and cissus powder while reducing the content of wheat flour. More specifically, according to the method for manufacturing fresh noodles, isolated soy protein powder is added to increase the protein content of fresh noodles, and cissus powder is added to enable an intake of various nutrients and physiologically active substances. In addition, by increasing the gelatinization characteristic during dough and noodle sheet formation, a chewy texture is enhanced and a phenomenon of solids being dissolved in water and increasing the turbidity of a broth is prevented. The method for manufacturing fresh noodles containing isolated soy protein and cissus of the present invention comprises: a material mixing process of mixing 60 to 65 wt% of wheat flour, 30 to 35 wt% of isolated soybean protein powder, 1 to 5 wt% of cissus powder, and 0.3 to 1.2 wt% of refined salt; a mixture kneading process of adding 45 to 55 wt% of refined saline water to 100 wt% of a mixture mixed in the material mixing process and kneading the mixture for 30 to 45 minutes; a maturing step of forming a noodle sheet with a thickness of 4 to 7 mm in two steps using a pressure roll from dough kneaded in the mixture kneading process, and then maturing the same at room temperature for 30 to 60 minutes; a rolling process of forming a noodle sheet with a thickness of 1 to 3 mm through a five-stage rolling process using the pressure roll from the noodle sheet matured in the maturing step; and a cutting process of cutting the noodle sheet rolled in the rolling process using a noodle machine.

Description

Manufacturing method of raw noodles containing separated soybean protein and cissus {Preparation of raw noodles containing separated soybean protein and cissus}

The present invention relates to a method of producing raw noodles containing isolated soy protein powder and cissus powder with a reduced content of wheat flour. More specifically, the raw noodles according to the present invention are prepared by adding isolated soy protein powder to increase the protein content. Cissus powder, which can be consumed with various nutrients and physiologically active substances, was added, and the manufacturing method increases gelatinization during dough and dough formation to enhance the chewy texture and at the same time prevents the phenomenon of solids eluting in the water and increasing the turbidity of the broth. It is about the manufacturing method of raw noodles.

As dietary patterns become more sophisticated and diversified, preference for food increases and interest in health increases, research on noodles with added health functional substances is being actively conducted.

Fresh noodles are classified into regular fresh noodles, deep-fried noodles, and frozen noodles. In the domestic noodle market, there is growing interest in low-calorie fresh noodles that contain more moisture than dried noodles and healthy functional noodles. In particular, products that consume less carbohydrates and more protein. Research is active.

Recently, as people's interest in health has increased due to improved eating habits, many functional cotton products using protein have been developed.

For example, when manufacturing noodles using rice, raw noodles using the interaction between the polyphenol component of the extract and the protein component of the soy protein isolate are added, and when manufacturing noodles using chicken breast, Raw noodles made by adding TGase and wheat gluten, and auxiliary ingredients such as bokbunja and Prickly pear extract, and raw noodles made by mixing protein-rich tofu are known.

Previously developed noodle foods only emphasized the content of protein ingredients, and most of them were in the form of extruded noodles formed by applying heat. In the rolling method of raw noodles, if the total wheat flour content is more than 5% of the total weight, the amount of wheat flour is used. As the content is reduced, gluten formation is difficult, making it difficult to form a dough band. Adding an artificial food additive as a protein binder to facilitate the formation of a dough band can catalyze protein cross-linking and gelatinize the protein, but the texture of the noodle string increases. There are problems such as a decrease in taste, and the demand for satisfying both functionality and taste as food is gradually increasing.

When more than 5% of the total weight of isolated soy protein is contained using the current raw noodle manufacturing method, the total content of wheat flour is reduced, increasing the firmness of the noodle string and reducing elasticity and cohesion. It was difficult to prevent the elution of soluble ingredients that cause turbidity in the cooking water, which is a problem, and to improve the texture.

Accordingly, there is an increasing demand from consumers for raw noodles that are nutritionally excellent, suitable in terms of sensory aspects, and have excellent taste so that many people can eat them.

KR 10-2021-0156253 A KR 10-2011-0095444 A

The present invention was invented to solve the above-mentioned problems. It uses wheat flour as the main raw material, contains isolated soy protein (90% protein content) as a protein source, and Cissus extract powder as a physiologically active ingredient, thereby providing various nutrients and physiological activity. The purpose is to improve the firmness, elasticity, and cohesion, which have been problems when forming a dough with a high protein content, and to prevent the elution of soluble ingredients that cause turbidity in the cooking water, which is a problem during cooking. .

The object of the present invention is not limited to the objects mentioned above, and other objects not mentioned can be clearly understood from the description below.

In the method for producing fresh noodles containing isolated soy protein and cissus according to the present invention to achieve the above object, 60 to 65% by weight of wheat flour, 30 to 35% by weight of isolated soy protein powder, and 1 to 5% by weight of cissus powder. , and a material mixing process of mixing 0.3 to 1.2% by weight of refined salt; A mixture kneading process of adding 45 to 55 parts by weight of purified saline solution to 100 parts by weight of the mixture mixed in the material mixing process and kneading for 30 to 45 minutes; A maturing step in which the dough kneaded in the mixture kneading process is formed twice using a pressure roll to form a dough pad with a thickness of 4 to 7 mm, and then aged at room temperature for 30 to 60 minutes; A rolling process of forming a cotton pad with a thickness of 1 to 3 mm by going through a five-phase rolling process using a pressure roll for the dough mat matured in the maturation step; and a cutting process of cutting the cotton strip rolled in the rolling process using a noodle making machine; It is characterized by consisting of.

In addition, the wheat flour is characterized by using strong flour.

In addition, the isolated soy protein powder is characterized in that soybeans with a protein content of 90% or more are washed, purified, dried, and powdered to a size of 100 to 150 μm.

In addition, the Cissus powder is characterized in that Cissus leaves and stems are washed, extracted using a 50-fold highly concentrated extraction method, dried, and then powdered to a size of 90 to 130 μm.

In addition, the mixture kneading process is characterized by kneading the purified saline solution at a temperature of 23 to 26 ° C.

In addition, the cutting process is a cutting process in which the dough sheet that has passed through the five-phase rolling roller is cut into pieces with a width of 1.5 to 2 mm and a length of 280 to 320 mm; and a corn starch application process to remove adhesion between noodles at the same time as the cutting process. It is characterized by being composed of.

The present invention with the above configuration can expect the following effects.

In the case of existing raw noodles, the ingredients are wheat flour, which when consumed by consumers, consists of excessive carbohydrates, causing nutritional imbalance. However, by containing isolated soy protein and cissus extract powder, various nutrients and physiologically active substances are consumed. It can be nutritionally excellent.

Specifically, 60 to 65% of wheat flour, 30 to 35% of soy protein isolate, 1 to 5% of cissus powder, and 0.3 to 1.2% of refined salt are mixed, and then 45 to 55 parts by weight of water are added to 100 parts by weight of purified saline solution. Noodles can be manufactured by kneading, maturing, and cutting processes.

In addition, in the case of wheat flour, strong flour can be used, which has a lot of protein and can produce dough with good viscosity and elasticity. When strong flour comes in contact with water, the amount of gluten increases and elasticity increases.

Additionally, through the above manufacturing process, the firmness, which is a problem of existing noodle strings using isolated soy protein, can be reduced, elasticity and cohesion can be highly improved, and excellent texture and taste of the noodle strings can be provided when eaten.

Existing noodles are made of wheat flour, so when immersed in cooking water, soluble components may elute, causing cloudiness in the cooking water. However, the protein component of soy protein isolate and the polyphenol component of Cissus extract improve the cross-linking ability between proteins. It can be effective in preventing the elution of soluble ingredients.

Figure 1 is a process diagram for producing raw noodles containing isolated soy protein and cissus according to a preferred embodiment of the present invention.
Figure 2 is a graph showing a comparison of the firmness measurement results of the preferred embodiment of the present invention and the raw noodles prepared in CASE 1 to 5 and Comparative Example 1.
Figure 3 is a graph showing a comparison of the elasticity measurement results of the preferred embodiment of the present invention and the raw noodles prepared in CASE 1 to 5 and Comparative Example 1.
Figure 4 is a graph showing a comparison of the cohesiveness measurement results of the preferred embodiment of the present invention and the raw noodles prepared in CASE 1 to 5 and Comparative Example 1.

Hereinafter, the method for producing raw noodles containing isolated soy protein and cissus according to a preferred embodiment of the present invention will be described in detail with reference to the drawings.

Figure 1 is a raw noodle manufacturing process diagram of a method for manufacturing raw noodles containing isolated soy protein and cissus according to a preferred embodiment of the present invention, and Figure 2 shows the raw noodle manufacturing method prepared in the preferred embodiment of the present invention and CASE 1 to 5 and Comparative Example 1. 3 is a graph showing a comparison of the measurement results of the firmness of raw noodles, FIG. 3 is a graph showing a comparison of the measurement results of the elasticity of the raw noodles prepared in CASE 1 to 5 and Comparative Example 1 with the preferred embodiment of the present invention, and FIG. This is a graph showing a comparison between the preferred embodiments of the invention and the cohesiveness measurement results of raw noodles prepared in CASE 1 to 5 and Comparative Example 1.

The method for producing raw noodles containing isolated soy protein and cissus according to a preferred embodiment of the present invention may be able to increase the protein content with nutritionally excellent raw noodles developed with isolated soy protein and cissus as the core.

Specifically, in order to reduce hardness and improve elasticity and cohesion by containing 30 to 35% of isolated soy protein powder relative to the total weight, polyphenols, which are components of Cissus extract powder, and protein components of soy protein isolate interact with each other. It can have an excellent texture when manufacturing noodles, and because it is composed of a stable network, it may be possible to reduce the amount of soluble substances eluted when eating.

Additionally, isolated soy protein powder is used by washing, purifying, drying soybeans with a protein content of more than 90%, and powdering them to a size of 100 to 150um. Protein with a protein content of more than 90% is one of the three major nutrients and is essential for various organs, It is the main component of the body, such as enzymes and hormones, and accounts for the second largest amount in the body after water. The structural unit of protein is amino acid. Amino acids have the functions of strengthening the body's immunity, removing toxins, restoring liver function, and regenerating cells. It may be possible to have various effects such as anti-aging effect, heart disease prevention, and diet by performing it.

Cissus extract powder is a perennial plant belonging to the grape family that mainly lives in tropical regions. It contains a large amount of felipenol, vitamin C, and flavonoids, and has good effects on preventing aging, increasing immunity, diabetes, and dieting. It may be possible.

Additionally, Cissus extract powder can be extracted from Cissus leaves and stems using a 50-fold highly concentrated extraction method, dried, and powdered to a size of 90 to 130 μm. It can be consumed in various forms such as liquid form and dry powder form. It can be manufactured, and in the case of liquid form and dry powder form, it can be used and ingested as is, and in the case of dry powder form, it may be possible to transform it into liquid form by diluting it with water as necessary.

The method for producing raw noodles containing isolated soy protein and cissus according to a preferred embodiment of the present invention includes a material mixing process (S100), a mixture kneading process (S200), a ripening process (S300), a rolling process (S400), and a cutting process. It may be possible to consist of (S500).

First, in the material mixing process (S100), 60 to 65% by weight of wheat flour, 30 to 35% by weight of isolated soy protein powder, 1 to 5% by weight of cissus extract powder, and 0.3 to 1.2% by weight of refined salt are stirred in a mixer. Wheat flour has excellent viscosity and elasticity, and when in contact with water, the amount of gluten increases, and it may be possible to use strong flour to easily make dough with high elasticity.

Next, in the mixture kneading process (S200), 45 to 55 parts by weight of purified saline solution is added to 100 parts by weight of the mixture mixed in the material mixing process (S100) and kneaded for 30 to 45 minutes. At this time, the temperature of the purified saline water must be set to 23 to 23. The kneading effect can be improved by setting it to 26°C, but preferably the temperature can be set to 24°C.

Next, in the aging process (S300), the dough kneaded in the mixture kneading process (S200) is formed into a dough bag with a thickness of 4 to 7 mm over two phases using a pressure roll, and then aged at room temperature for 30 to 60 minutes. At this time, it may be possible to increase the kneading effect by allowing the maturation time to be 30 to 60 minutes to allow the moisture and mixture to sufficiently combine.

Next, in the rolling process (S400), the maturing material that has been aged in the aging process (S300) is rolled on a roller to manufacture the cotton pad again. In order to increase the texture of the dough pad, the rolling roller can be used in five phases to make the dough, At this time, it may be possible to increase the effect of forming a cotton pad by allowing the pad to be sufficiently rolled and bonded through five-phase noodle making.

Lastly, in the cutting process (S500), the cotton strip rolled in the rolling process (S400) is cut into pieces with a width of 1.5 to 2 mm and a length of 280 to 320 mm. The cross roller is 1.5 mm wide in consideration of the unique characteristics of the cotton. It is used in mm and 2mm, and it may be possible to consist of an application process in which corn starch is applied to eliminate adhesion between surfaces at the same time as the cutting process.

In order to explain the present invention in detail, we will look at other examples of CASE1, CASE2, CASE3, CASE4, CASE5, CASE6 and Comparative Example 1.

First, the process of CASE1 is the same as the process of the present invention, but it may be possible to produce raw noodles except for the cissus extract powder.

Next, the process of CASE2 is the same as the process of the present invention, but it may be possible to produce raw noodles except for the aging process (S300).

Next, the process of CASE3 is the same as the process of the present invention, but it may be possible to produce raw noodles using one-phase rolling rollers in the rolling process (S400) instead of five-phase.

Next, the process of CASE4 is the same as the process of the present invention, but it may be possible to produce raw noodles using three-phase rolling rollers in the rolling process (S400) instead of five-phase.

Next, the process of CASE5 is the same as the process of the present invention, but it may be possible to produce raw noodles using 7-phase rolling rollers in the rolling process (S400) instead of 5-phase.

Finally, in the process of Comparative Example 1, 85 to 90% by weight of wheat flour, 5 to 10% by weight of soy protein isolate, and 0.3 to 1.2% by weight of refined salt were mixed, and 45 to 55 parts by weight of purified saline solution was added to 100 parts by weight of the mixed mixture. After adding, knead for 30 to 45 minutes, form a dough sheet with a thickness of 4 to 7 mm over two phases using a pressure roll, and then age it at room temperature for 30 to 60 minutes, then roll the kneaded dough with a rolling roller. Noodles are made in 5 phases, and the noodle sheet that passes through the rolling roller is cut into pieces with a width of 1.5 to 2 mm and a length of 280 to 320 mm. At this time, considering the unique characteristics of the noodle, cross rollers of 1.5 mm and 2 mm are used. , it may be possible to apply corn starch simultaneously with the cutting process to eliminate adhesion to the surface.

Additionally, in the case of CASE 1 to 5, there are differences in the ingredients and processes from the examples, excluding the cissus extract powder, exclusion of the process, and differences in the pressing roller specifications. In the case of Comparative Example 1, all processes are the same and there is a difference in the content of the materials. It may be possible to explain the examples in detail.

The firmness, elasticity, and cohesion of the raw noodles prepared in the examples of the present invention and CASE 1 to 5 and Comparative Example 1 can be compared. The firmness indicates the degree of firmness of the noodle string, and the elasticity is the property of the deformed material to return to its original state. It can be said to be a rubber-like elastic sensation in the mouth when eating, and cohesiveness means that the ingredients in the food are closely bound together so that they do not come apart easily when eating, and it may be possible for them to clump together to give a chewy texture.

In detail, in order to compare the firmness, elasticity and cohesiveness of the raw noodles prepared in the examples of the present invention with those of CASE 1 to 5 and Comparative Example 1, after preparing the raw noodles of each example, 30 g of each raw noodle was added to 300 ml of boiling drinking water. It may be possible to prepare each sample by boiling it for about 3 minutes, washing it in running water for about 1 minute, and dehydrating it for about 2 minutes.

The texture was measured for each strand of each sample using a physical property measuring device (TA-TX+, UK), and the measurement conditions were Force unit: Grams, Test speed: 1 mm/sec, Target mode: Distance (1 mm), Time: 2. sec, Trigger type:Auto(force), Pre-test speed:1 ㎜/sec, Probe:Φ 50 ㎜ cylinder, Post-test speed:0.4 ㎜/sec, and the average value was measured 3 times for each raw noodle. It may be possible to represent this as Table 1.

Texture analysis results Firmness (g/㎠) Elasticity (%) Cohesiveness (%) Example 168.3 0.87 0.50 CASE1 170.2 0.62 0.43 CASE2 162.2 0.72 0.45 CASE3 168.4 0.82 0.45 CASE4 169.2 0.82 0.45 CASE5 173.3 0.83 0.46 Comparative Example 1 182.3 0.67 0.45

In Table 1, it can be seen that the surface hardness of Comparative Example 1 is the highest, while the elasticity and cohesiveness are relatively low. In the case of the Example, the hardness is lower than that of Comparative Example 1, so the surface is not relatively hard and the elasticity and cohesion are relatively low. It can be confirmed that the soft chewiness increases when chewing the noodles.

On the other hand, in the case of CASE2, which has not undergone a maturation time, the firmness is relatively high and the elasticity and cohesion are relatively low compared to the example that has undergone a maturation time, so it can be confirmed that the texture is improved when there is a maturation time. In the case of CASE 1, which does not contain the extract powder, the firmness is relatively lowered compared to the Example, so the noodles are not hard, but the same level of elasticity and cohesion as Comparative Example 1 can be confirmed.

In the case of CASE3, CASE4, and CASE5, compared to the examples, the sturdiness was relatively higher and the elasticity and cohesion were lower. This can be confirmed by the fact that the five-phase rolling process moderately relaxes the binding of the dough particles and improves the texture of the noodle strings.

It may be possible to measure and compare the solid content outflow of the raw noodles produced in the examples of the present invention and CASE 1 to 5 and Comparative Example 1.

In detail, the results can be measured by measuring the weight of the raw noodles after cooking in boiled water compared to the weight of the raw noodles before cooking. At this time, the difference between the weight of the raw noodles before cooking and the weight after cooking can be measured as the eluted solid content. , it may be possible to repeat the process three times and display the average value in Table 2 below.

Solids oil content measurement result Raw noodles before cooking (g) Raw noodles after cooking (g) Difference (g) Wheat flour + soy protein isolate + cissus extract powder
(Example) 140 138 2 Wheat flour + soy protein isolate
(CASE1) 140 134 6 Wheat flour + soy protein isolate + cissus extract powder
(Comparative Example 1) 140 136 4 Wheat flour + Cissus extract powder
(Contrast example) 140 136 4

In Table 2, a control example in which only cissus extract powder was added was added to compare with the examples due to differences in ingredients. In the case of the control example, there was no difference in the content lost during cooking compared to the noodles in Comparative Example 1, and the separated In the case of the example in which soy protein and Cissus extract powder were added together, it could be confirmed that the weight was reduced by 2g.

Compared to the case of CASE1, which contained only isolated soy protein, there was a decrease of 4g, which is due to the improved cross-linking ability of the protein component of soy protein isolate and the polyphenol component of Cissus extract, resulting in a well-formed cotton pad and solubility when broken in cooking water. It can be confirmed that it is effective in preventing the elution of ingredients.

Sensory tests can be performed on the raw noodles prepared in the examples of the present invention, CASE 1 to 5, and Comparative Example 1, and the sensory test refers to physical and chemical tests such as food, alcohol, perfume, and cosmetics, as well as defects in sound quality, image quality, and fabric. It may be possible to check the color, softness, chewiness, and breakage of raw noodles through a test that measures only products whose quality characteristics cannot be evaluated.

In detail, after preparing the raw noodles of each example prepared in the examples of the present invention, CASE 1 to 5, and Comparative Example 1, 30 g of each raw noodle was placed in 300 ml of boiling drinking water, boiled for about 3 minutes, and then allowed to flow for about 1 minute. Each raw noodle can be prepared by washing in water and dehydrating for about 2 minutes, the broth can be prepared by boiling anchovies in drinking water and seasoning with soy sauce, and mushrooms can be prepared as a garnish.

Next, each sample can be prepared by placing each prepared raw noodle in a bowl, pouring broth and soy sauce, and topping it with mushrooms. Five men and women from their teens to their 70s were selected for each age, and each sample was tested. It may be possible to measure the color, softness, chewiness, degree of breakage of the noodles, and overall preference using a 1 to 5 point scale and display the average value in Table 3 below.

Sensory evaluation results color Soft Chewy breakage of noodles Example 4.8 4.8 4.8 4.8 CASE1 4.7 4.4 4.3 3.8 CASE2 4.2 4.3 4.5 4.2 CASE3 4.8 4.7 4.6 3.9 CASE4 4.8 4.8 4.6 4.3 CASE5 4.8 4.8 4.5 4.5 Comparative Example 1 4.6 4.4 4.3 4.2 ※Discrimination criteria
1. Evaluation criteria for color, softness, and chewiness preference
(5 points: very good, 4 points: good, 3 points: average, 2 points: bad, and 1 point: very bad)
2. Criteria for evaluating the breakage of noodles
(5 points: very little breakage, 4 points: little breakage, 3 points: some breakage, 2 points: a lot of breakage, and 1 point: very much breakage)

In Table 3, the difference in color is not large for each group, but the Example received a better evaluation than Comparative Example 1 in terms of softness and chewiness, and the softness and chewiness are similar to the textural analysis results of firmness, elasticity, and cohesion of raw noodles. Trends can be identified.

The degree of breakage of the noodle strings, which determines the texture, shows a significant difference in the example in which isolated soy protein and cissus extract powder were added compared to Comparative Example 1. This is a phenomenon in which the noodle strings did not break easily and the bonding force between the particles was strong, so the noodle strings did not break. This can be confirmed.

In terms of overall preference, the raw noodles of Example 1 according to the present invention were evaluated higher than those of CASEs 1 to 5 and Comparative Example 1, confirming that the raw noodles of the present invention were evaluated as superior to the raw noodles of CASEs 1 to 5 and Comparative Example 1.

S100: Material mixing process
S200: Mixture kneading process
S300: Maturing process
S400: Rolling process
S500: Cutting process

Claims (6)

A material mixing process of mixing 60 to 65% by weight of wheat flour, 30 to 35% by weight of soy protein isolate, 1 to 5% by weight of cissus powder, and 0.3 to 1.2% by weight of purified saline solution;
A mixture kneading process of adding 45 to 55 parts by weight of purified saline solution to 100 parts by weight of the mixture mixed in the material mixing process and kneading for 30 to 45 minutes;
A maturing step in which the dough kneaded in the mixture kneading process is formed twice using a pressure roll to form a dough pad with a thickness of 4 to 7 mm, and then aged at room temperature for 30 to 60 minutes;
A rolling process of forming a cotton pad with a thickness of 1 to 3 mm by going through a five-phase rolling process using a pressure roll for the dough mat matured in the maturation step; and
A cutting process of cutting the cotton pad rolled in the rolling process using a noodle making machine; Method for producing raw noodles containing isolated soy protein and cissus. According to clause 1,
A method of producing raw noodles containing isolated soy protein and cissus, characterized in that the wheat flour uses strong flour. According to clause 1,
The isolated soy protein powder,
A method for producing raw noodles containing isolated soy protein and cissus, characterized in that soybeans with a protein content of 90% or more are washed, purified, dried, and powdered to a size of 100 to 150 μm. According to clause 1,
The Cissus powder is a method of producing raw noodles containing isolated soy protein and Cissus, characterized in that the Cissus leaves and stems are washed, extracted using a 50-fold highly concentrated extraction method, dried, and powdered to a size of 90 to 130um. In claim 1,
A method for producing raw noodles containing isolated soy protein and cissus, characterized in that the mixture kneading process includes kneading purified saline at a temperature of 23 to 26 ° C. In claim 1,
The cutting process is,
A cutting process in which the dough sheet that has passed through the 5-phase rolling roller is cut into pieces with a width of 1.5 to 2 mm and a length of 280 to 320 mm; and
A corn starch application process that removes adhesion between noodles at the same time as the cutting process; A method for producing raw noodles containing isolated soy protein and cissus, characterized in that it consists of: