Premix for manufacturing protein-enriched noodles and method for manufacturing protein-enriched noodles using the same

Abstract

The present invention relates to a premix for manufacturing protein-reinforced noodles and a method for manufacturing protein-reinforced noodles using the same. In the present invention, a premix for manufacturing protein-reinforced noodles was optimized to produce noodles with high protein content and excellent sensory properties, and a manufacturing process for protein-reinforced noodles was established through an extrusion process, so that it can be usefully utilized as a functional noodle.

Description

Technology Field

[0001] The present invention relates to a premix for manufacturing protein-reinforced noodles and a method for manufacturing protein-reinforced noodles using the same. Background Technology

[0002] Due to the dietary characteristics of the Korean people, carbohydrates, represented by rice and noodles, have become staple foods, leading to concerns about nutritional imbalance caused by excessive carbohydrate intake. Recently, interest and concern regarding health have been growing across the board in food consumption. Consequently, there is increasing interest in diets that provide a sense of fullness while limiting carbohydrate intake without compromising health, and consumers are increasingly seeking to secure both a satisfying diet and nutrition through healthy and delicious meals.

[0003] Noodle types include various types made from wheat flour, such as kalguksu, somyeon, jungmyeon, and ramyeon; as well as glass noodles made from sweet potatoes, somil noodles made from buckwheat, and rice noodles made from rice. Depending on the manufacturing method, there are types such as lapmyeon, apyeon, jeolmyeon, somyeon, and habun. Most noodles have a high carbohydrate content and a relatively low protein content.

[0004] Recently, due to the high preference for protein, there is a growing demand for noodle products with a higher protein content. Soybean and pea proteins are commonly used as ingredients for commercially available protein noodles, with a protein content typically ranging from 16 to 19%. However, commercially available protein-fortified noodles lack elasticity and chewiness, and produce off-flavors and odors, so there is a need for improvement. Prior art literature

[0005] (0001) Republic of Korea Registered Patent KR 10-2358540(0002) Republic of Korea Registered Patent KR 10-1883075 The problem to be solved

[0006] Accordingly, the inventors have developed a premix with an optimal mixing ratio established for manufacturing protein noodles with improved elasticity, chewiness, and sensory properties while utilizing various protein materials, thereby completing the present invention. means of solving the problem

[0007] The present invention provides a protein-fortified premix comprising wheat flour, isolated soy protein, tapioca starch, gluten, salt, HPMC (Hydroxypropyl Methyl Cellulose), and PGA (Propylene Glycol Alginate).

[0008] The present invention provides a protein-fortified noodle prepared by adding a 2% xanthan gum solution and maltitol syrup to the above-mentioned premix composition.

[0009] The present invention comprises the step of placing a premix composition for manufacturing protein-fortified noodles, comprising 20 to 30 parts by weight of wheat flour, 25 to 30 parts by weight of isolated soy protein, 0.5 to 1.5 parts by weight of tapioca starch, 5 to 7 parts by weight of gluten, 0.3 to 0.7 parts by weight of salt, 0.3 to 0.7 parts by weight of HPMC (Hydroxypropyl Methyl Cellulose), and 0.5 to 1.5 parts by weight of PGA (Propylene Glycol Alginate), into a dough mixer and mixing;

[0010] A step of preparing a dough by adding 38 to 40 parts by weight of a 2% xanthan gum solution and 0.3 to 0.7 parts by weight of maltitol syrup to the above premix composition and mixing for 3 to 7 minutes;

[0011] A step of aging the above dough in a refrigerator for 50 to 70 minutes; and

[0012] A method for manufacturing protein-reinforced noodles is provided, comprising the step of putting the above dough into an extrusion machine and extruding the noodles.

[0013] The present invention provides a method for manufacturing the protein-reinforced noodles and provides the protein-reinforced noodles manufactured. Effects of the invention

[0014] In the present invention, a premix for manufacturing protein-reinforced noodles was optimized to produce noodles with high protein content and excellent sensory properties, and a manufacturing process for protein-reinforced noodles was established through an extrusion process, so it can be usefully utilized as a functional noodle. Brief explanation of the drawing

[0015] Figure 1 is a photograph of dough with tapioca starch (A) and potato starch (B) added to improve elasticity when making protein noodles. Figure 2 is a photograph showing the shapes of protein-reinforced noodles, gluten-free noodles, soybean noodles, and flaxseed noodles before and after cooking. Specific details for implementing the invention

[0016] The present invention will be described in detail below.

[0018] In order to manufacture noodles using the extrusion method, the mixing ratio of the premix and the type and ratio of the added liquid are very important. Noodles with a high protein content have the disadvantage of having low elasticity and poor sensory properties due to the occurrence of off-flavors and odors. Therefore, in the present invention, an optimal premix composition for manufacturing protein-reinforced noodles was derived that can produce protein-reinforced noodles with excellent elasticity and chewiness while having a protein content of 30% or more, and protein-reinforced noodles were manufactured by adding a liquid component.

[0020] The present invention provides a premix composition for making protein-fortified noodles comprising wheat flour, isolated soy protein, tapioca starch, gluten, salt, HPMC (Hydroxypropyl Methyl Cellulose), and PGA (Propylene Glycol Alginate).

[0021] In one embodiment of the present invention, the composition preferably comprises 20 to 30 parts by weight of wheat flour, 25 to 30 parts by weight of isolated soy protein, 0.5 to 1.5 parts by weight of tapioca starch, 5 to 7 parts by weight of gluten, 0.3 to 0.7 parts by weight of salt, 0.3 to 0.7 parts by weight of HPMC (Hydroxypropyl Methyl Cellulose), and 0.5 to 1.5 parts by weight of PGA (Propylene Glycol Alginate), and more preferably comprises 25 parts by weight of wheat flour, 26 parts by weight of isolated soy protein, 1 part by weight of tapioca starch, 6 parts by weight of gluten, 0.5 parts by weight of salt, 0.5 parts by weight of HPMC (Hydroxypropyl Methyl Cellulose), and 1 part by weight of PGA (Propylene Glycol Alginate).

[0022] In one embodiment of the present invention, the flour is preferably strong flour.

[0023] The present invention provides protein-reinforced noodles prepared by adding a 2% xanthan gum solution and maltitol syrup to the premix composition for preparing protein-reinforced noodles.

[0024] In one embodiment of the present invention, the protein-reinforced noodle preferably comprises 38 to 40 parts by weight of a 2% xanthan gum solution and 0.3 to 0.7 parts by weight of maltitol syrup, and more preferably comprises 39.5 parts by weight of a 2% xanthan gum solution and 0.5 parts by weight of maltitol syrup. If the content of the 2% xanthan gum solution is 38 parts by weight or less, the moisture in the premix dough is too low to form binding power, and if it is 40 parts by weight or more, the moisture content is high, resulting in reduced uniformity of the dough's shape during extrusion molding and causing it to clump together, making it difficult to maintain the shape.

[0025] The present invention provides a method for producing protein-reinforced noodles, comprising the steps of: mixing a premix composition for producing protein-reinforced noodles, comprising 20 to 30 parts by weight of wheat flour, 25 to 30 parts by weight of isolated soy protein, 0.5 to 1.5 parts by weight of tapioca starch, 5 to 7 parts by weight of gluten, 0.3 to 0.7 parts by weight of salt, 0.3 to 0.7 parts by weight of HPMC (Hydroxypropyl Methyl Cellulose), and 0.5 to 1.5 parts by weight of PGA (Propylene Glycol Alginate), in a dough mixer; adding 38 to 40 parts by weight of a 2% xanthan gum solution and 0.3 to 0.7 parts by weight of maltitol syrup to the premix composition and mixing for 3 to 7 minutes to produce dough; aging the dough in a refrigerator for 50 to 70 minutes; and putting the dough into an extrusion machine to extrude noodles.

[0026] In one embodiment of the present invention, the extrusion process preferably has a raw material input speed of 70 to 90 rpm, a screw rotation speed of 20 to 40 rpm, and a barrel temperature of 30℃ to 40℃, and more preferably has a raw material input speed of 80 rpm, a screw rotation speed of 30 rpm, and a barrel temperature of 35℃.

[0027] The present invention provides a protein-reinforced noodle prepared by the above method.

[0029] <Example 1> Analysis of Protein Reinforced Noodle Characteristics According to Material for Manufacturing Protein Reinforced Noodles

[0030] <1-1> Comparison of Tapioca Starch and Potato Starch

[0031] To improve elasticity when making protein noodles, tapioca starch and potato starch were mixed in the ratio shown in Table 1 below to make protein noodles.

[0032] As a result, the protein noodles with added tapioca starch were soft without the particles scattering, maintained their shape well, and were chewed cleanly. On the other hand, the protein noodles with added potato starch felt mushy, and the tofu scattered in the mouth, did not mix well, clumped together, and had poor chewability. Therefore, it was confirmed that it is desirable to select tapioca starch to improve the texture of the protein noodles or to ensure uniform mixing (Fig. 1).

[0034] Tapioca starch content protein noodles Potato starch content protein noodles minced tofu (g) 70 70 Tapioca starch (g) 20 0 Potato starch (g) 0 20 Gluten (g) 7 7 Salt (g) 1 1 characteristic Cleanly chewed Soggy texture, tofu crumbling in the mouth, tastes other than tofu are detected

[0036] <1-2> Comparison of HPMC Content

[0037] Protein noodles were prepared by mixing HPMC, a thickening agent, in the ratio shown in Table 2 below to enhance elasticity and provide stability to the formulation when manufacturing protein noodles.

[0038] As the HPMC content increased, the flexibility and stickiness of the dough increased. When 0.5g was added, it was observed that the dough lacked elasticity and was rough when extruded into noodles. When 1g was added, the dough was still not smooth, but it had good elasticity. When 1.5g was added, the dough stuck to the mixer and became sticky; as the dough stretched well, the noodles stuck together and did not separate properly when extruded into noodles. Therefore, it was confirmed that determining the optimal HPMC content is desirable to enhance the texture of the protein noodles.

[0040] Ingredients (g) HPMC 0.5 HPMC 1.0 HPMC 1.5 minced tofu 70 70 70 tapioca starch 20 20 20 HPMC 0.5 1 1.5 gluten 7 7 7 salt 1 1 1 characteristic Lack of elasticity The dough is not smooth, but has good elasticity. Stickiness

[0042] <1-3> Comparison of Wheat Flour and Gluten Content

[0043] Protein noodles were prepared by increasing the wheat flour content and decreasing the gluten content to control the content of the two ingredients and to eliminate the roughness appearing on the surface of the dough and to produce more elastic noodles when making protein noodles, by mixing them in the ratio shown in Table 3 below.

[0044] As a result, the elasticity was best when the flour and gluten content was 10:2, while when the flour and gluten content was 10:1 or 10:3, the elasticity was insufficient and the dough broke quickly, and when the amount of gluten added was too high, the dough was too hard to make into noodles.

[0046] Ingredients (g) Wheat flour / gluten 10:1 Wheat flour / gluten 10:2 Wheat flour / gluten 10:3 minced tofu 70 70 70 tapioca starch 20 20 20 HPMC 1 1 1 flour 20 20 20 gluten 2 4 6 salt 1 1 1 water 10 10 10 Protein content Low elasticity Excellent elasticity Low elasticity

[0048] <1-4> Comparison of Soybean Flour and Tofu Flour Content

[0049] Protein noodles were prepared by adding protein-reinforcing materials, namely soybean flour and tofu flour, and analyzed. As a result, the protein noodles with added soybean flour did not break and had a high protein content, while the protein noodles with added tofu flour broke easily and did not form a noodle shape.

[0050] Ingredients (g) Protein noodles with added soybean pulp Protein noodles with added tofu powder flour 10 10 Soy protein isolate 30 30 soybean pulp 10 0 Tofu powder 0 10 potato starch 5 5 2% Xanthan gum solution 10 10 gluten 10 0 flaxseed 0 10 salt 1 1 HPMC 1 1 10% whey protein solution 75 65 Protein content 29.67% 28.45%

[0052] <Example 2> Optimization of Premix for Protein-Fortified Noodles

[0053] To produce noodles with excellent elasticity and texture while increasing protein content, premixes were prepared in four forms. For the protein-reinforced noodles containing 6% gluten, an optimal blending ratio was derived using wheat flour and protein isolate, and it was confirmed to have the highest protein content. For the gluten-free protein noodles, low-gluten rice flour was used as a substitute for wheat flour, and for the protein noodles with added flaxseed, flaxseed was utilized as a material capable of increasing not only protein but also various other nutrients. The protein noodles with added soybean pulp were optimized to produce noodles that increase protein content while reducing the amount of protein isolate.

[0055] Ingredients (g) Protein-fortified noodles gluten-free noodles Flaxseed cotton (not extruded) Soybean powder flour 25 0 25 25 weak rice flour 0 31 0 0 isolated protein 26 26 26 19 Tapirocca starch 1 1 1 1 soybean pulp 0 0 0 7 wheat gluten 6 0 6 6 salt 0.5 0.5 0.5 0.5 HPMC 0.5 0.5 0.5 0.5 Propylene Glycol Alginate (PGA) 1 1 1 1 flaxseed 0 0 3 0 moisture 2% xanthan gum solution 39.5 51.5 50.5 48.5 Maltitol syrup 0.5 0.5 0.5 0.5 aggregate 100 112 114 109

[0057] <Example 3> Method for manufacturing protein-fortified noodles using a premix for manufacturing protein-fortified noodles

[0058] A method for manufacturing protein-reinforced noodles was established using the premix for manufacturing protein-reinforced noodles described in Table 5 above.

[0059] Specifically, the premix listed in Table 5 was mixed, and a 2% xanthan gum solution was added and mixed with a dough mixer for 5 minutes. Once the premix and liquid ingredients were completely mixed to form a dough, it was aged in a refrigerator for 60 minutes. The aged dough was fed into a noodle extruder, and optimal noodles were produced when extruded at a raw material input speed of 80 rpm, a screw rotation speed of 30 rpm, and a barrel temperature of 35°C. After boiling four noodles in 100°C boiling water for 7 minutes and rinsing them in cold water to check their shape, it was confirmed that all noodles, except for the noodles with added flaxseed, maintained their shape without distortion.

[0061] <Example 4> Analysis of Crude Protein and Dietary Fiber in Protein-Fortified Noodles

[0062] The crude protein and dietary fiber of the protein-fortified noodles, gluten-free noodles, flaxseed noodles, and soybean pulp noodles prepared in Table 5 above were analyzed by the Korean Standard Food and Drug Research Institute.

[0063] As a result, as shown in Table 6 below, it was confirmed that the protein-fortified noodles had the highest protein content, with a protein content exceeding 30%, while the gluten-free noodles had the lowest protein content. In terms of dietary fiber content, no difference was found between the protein-fortified noodles and the other noodles.

[0065] Protein-fortified noodles gluten-free noodles Flaxseed cotton (not extruded) Soybean Protein content 1st 31.06% 20.68% 25.20% 20.78% Protein content 2nd 31.48% 21.10% 25.59% 20.41% Dietary fiber primary 7.53% 6.67% 6.72% 10.34% Dietary fiber secondary 6.91% 6.28% 7.00% 10.55%

Claims

Claim 1 delete Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 A method for producing protein-fortified noodles comprising the steps of: mixing a premix composition for producing protein-fortified noodles, comprising 20 to 30 parts by weight of wheat flour, 25 to 30 parts by weight of isolated soy protein, 0.5 to 1.5 parts by weight of tapioca starch, 5 to 7 parts by weight of gluten, 0.3 to 0.7 parts by weight of salt, 0.3 to 0.7 parts by weight of HPMC (Hydroxypropyl Methyl Cellulose), and 0.5 to 1.5 parts by weight of PGA (Propylene Glycol Alginate), in a dough mixer; preparing a dough by adding 38 to 40 parts by weight of a 2% xanthan gum solution and 0.3 to 0.7 parts by weight of maltitol syrup to the premix composition and mixing for 3 to 7 minutes; aging the dough in a refrigerator for 50 to 70 minutes; and putting the dough into an extrusion machine to extrude the noodles. Claim 6 Protein-reinforced noodles manufactured by the method of Clause 5.

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