매실(Prunus mume) 착즙액을 첨가한 생국수의 품질 특성

이현애,남은숙,박신인 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cookimg properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume were was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brighteness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

시금치주스, 비트주스, 오징어먹물을 첨가한 생면의 품질특성

심재호,김경미,배동호 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.1

The new colored noodles were produced by utilization of cuttlefish ink, beetroot juice and/or spinach juice in this study and the physico-chemical and sensory properties of the developed noodles were investigated before and after cooking. The weights of fresh noodles increased 2.36~2.22 times by moisture adsorption after cooking. Moisture adsorptions of the cooked noodles were higher in the cooked noodles with higher contents of additives and ranged 136 to 144%. The colors of the all fresh noodles and the cooked noodles containing cuttlefish ink or spinach juice were highly acceptable. The tensile strength was highest in the cooked noodle containing 2% cuttlefish ink, which was 9 folds higher than regular noodle. The % elongations were highest in the regular cooked noodle and the cooked noodle containing 4% cuttlefish ink. In the textural property assays of cooked noodles, the cooked noodle containing 10% beetroot juice had higher values in hardness, chewingness and gumminess than the regular noodle. The cohensiveness was highest in the cooked noodle containing 6% spinach juice. The adhesiveness of the regular cooked noodle was significantly high, compared to any developed noodle. The differences in springinesses of developed noodles were ignorable. The overall textural properties were influenced by the additives in noodles, however, the effects of concentrations of the additives were insignificant. The results of the sensory tests showed the highest values of all descriptions in the cooked noodles containing 4% cuttlefish ink or 10% spinach juice, indicating the highest acceptability.

시금치주스, 비트주스, 오징어먹물을 첨가한 생면의 품질특성

심재호,김경미,배동호 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.1

오징어먹물 2, 4%, 비트주스 6, 10%, 그리고 시금치주스 6, 10%를 첨가한 생면을 개발하여, 조리후의 물리화학적 및 관능적 특성을 비교하였다. 생면의 중량은 조리 후에 2.36~2.44배 늘어났으며, 수분 흡수율은 136~144%로 대조구와 비교할 때 유의적인 차이가 없었다. 색도 측정결과, 생면보다 조리면의 L값이 컸으며, 첨가물의 첨가량이 많을수록 L값은 감소하였다. 물리적 특성에서 인장강도는 대조구의 값이 가장 작은 반면, 오징어 먹물 2% 첨가한 생면이 대조구보다 9배 높았다. 신장율은 대조구의 값이 가장 높게 나타났지만, 오징어 먹물 4%를 첨가한 생면도 대조구와 유사하게 높은 값을 보였다. 견고성, 씹힘성, 뭉침성은 비트쥬스 10% 첨가면이 대조구에 비해 높았고, 응집성은 시금치주스 6% 첨가면이 가장 높았다. 접착성은 대조구가 다른 첨가면들과 큰 유의적 차이를 보였으며, 탄력성은 비트주스 6% 첨가면이 가장 높았다. 조리면의 관능검사 결과, 오징어 먹물을 4% 첨가한 면과 시금치주스를 10% 첨가한 면이 조직감 및 전체적인 기호도에서 가장 높은 평가를 받았다. The new colored noodles were produced by utilization of cuttlefish ink, beertroot juice and/or spinach juice in this study and the physico-chemical and sensory properties of the developed noodles were investigated before and after cooking. The weights of fresh noodles increased 2.36∼2.22 Times bymoisture adsorption after cookong. Moisture adsorption of the cooked noodles were higher in the cooked noodles with higher contents of additives and ranged 136 to 144%. The colors of the all fresh noodles and the cooked noodles containing cuttlefish ink or spinach juice were highly acceptable. The tensilw strength was highest in the cooked noodle containing 2% cuttlefish ink, which was 9 folds higher than regular noodle. The % elongations were highest in the regular cooked noodle and the cooked noodle containing 4% cuttlefish ink. In the textural property assays of cooked noodles, the cooked noodle containing 10% beetroot juice had higher values in hardness, chewingness and gumminess than the regular noodle. The chhensiveness was highest in the cooked noodle containing 6% spinach juice. The adhesiveness of the regular cooked noodle was significantly high, compared to any developed noodle. The differences in springinesses of developed noodles were ignorable. The overall textural properties were influenced by the additives in noodles, however, the effects of concentrations of the additives were insignificant. The result of the sensory tests showed the highest values of all description in the cooked noodles containing 4% cuttlefish ink or 10% spinach juice, indicating the highest acceptability.

제면 과정

崔相道 진주산업대학교 농업기술연구소 2007 農業技術硏究所報 Vol.20 No.-

1. 제면(製麵)은 밀가루를 반죽하여, 그 반죽을 면발로 만드는 기술인데, (1) 반죽을 당겨 늘이는 방법, (2) 반죽을 눌러 펴서 자르는 방법, (3) 반죽을 국수틀로 눌러 펴서 빼는 방법, (4) 반죽을 반달모양으로 만들어서 윤절(輪切)하는 방법 등이 있다 2. 기계 제면의 공정은 (1) 반죽, (2) 정형 및 압연, (3) 면발뽑기, (4) 면발 절단, (5) 숙성, (6) 삶기, (7) 건조 등의 순(順)이다 3. 제면시험에는 (1) 공장형 시험법과 (2) 시범형 시험법으로 구분할 수 있으며, 또한 (1) 공정시험, (2) 점탄성측정, (3) 관능평가 등 이 있다. 4. 제면에 필요한 시설 및 설비를 갖추고, 공정 및 위생관리 시스템과 품질관리 시스템을 완비하여야만 제면공장으로서 인정을 받는다. Noodles manufacture is the technology on the strip making of noodle from dough of flour. 1. The technology on the strip of noodles are the stretch a dough tight, the dough is pressed flat and is widely spreaded, and cut the dough, the dough press out the noodle machine and the lastly round cut the dough of half moon shape. But these technique are variety. 2. The machine noodles manufacture is orderly processed the dough of flour, fixed type and rolled the dough, dough press out the noodle machine, cut the strip of noodles, aging of noodles, boiled the noodles and the lastly drying of the noodles. 3. The noodle factory type and pilot type are on the noodles manufacture test. Moreover the noodles manufacture test are distinguished the process test, viscosity measurement and sensory test etc., & c. 4. The noodle factory get all the necessary an institution and equipment and needed the system of the noodles manufacture and sanitary management, and the system of quality control.

국내산 통보리가루 첨가에 따른 국수의 품질 특성 및 항산화활성

이미자,김경순,김양길,최재성,박광근,김형순 韓國作物學會 2013 한국작물학회지 Vol.58 No.4

본 연구에서는 여러 가지 품종별 통보리가루를 20% 첨가 하여 보리 국수를 제조하고 제조된 국수의 품질특성과 β -glucan 함량 및 항산화활성 변화를 조사하였다. 호화특성 중 호화개시온도와 최고점도는 보릿가루 첨가에 따라 증가하였고, 치반점도는 감소하였다. 통보리가루 첨가 국수의 L 값은 밀가루 국수에 비해 낮았고 a값과 b값은 높았다. 조리 시 흡수율은 통보리가루 첨가국수에서 밀가루 국수보다 낮 게 나타났으며, swelling index는 메성보리는 높았고 찰성보 리는 밀가루 국수와 비슷하였다. 보리국수의 조리 후 경도, 검성은 밀가루 국수에 비해 약간 낮았으며, 메성보리가 찰 성보리보다 경도, 응집성, 검성이 높았고 메성 품종인 다한 이 가장 밀가루 국수와 유사한 특성을 보였다. 보릿가루 첨 가에 따라 국수의 β-glucan 함량은 증가하였으며, 조리 후 β-glucan 함량이 약간 증가하였고, 전분함량은 조리 후 감 소하였다. 보리첨가 국수의 항산화활성은 밀가루 국수보다 높았고 조리 후 감소하였다. This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, β-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. β-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high β-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

천연고분자 첨가에 의한 쌀국수 제면성 연구

조희정,유영진,강미영,엄인철 경북대학교 농업과학기술연구소 2011 慶北大農學誌 Vol.29 No.-

본 연구에서는 자체 성분으로는 제면이 어려운 쌀가루에 대해서 제면성을 향상시키기 위해 잔탄검, 구아검, 결정셀룰로오스, 카르복시 메틸셀룰로오스와 같은 천연고분자를 첨가한 후 첨가량과 물양을 달리하여 제면성에 대해 살펴보았다. 본 연구에서 검토된 네 가지의 천연고분자 중에서 잔탄검이 가장 우수한 제면성을 보였고, 결정셀룰로오스가 가장 제면성이 나쁜 것으로 나타났다. 이러한 결과는 천연고분자의 물에서의 용해정도와 유변물성과 깊은 관련이 있을 것으로 생각되며, 잔탄검의 경우 수용액 상태에서도 가장 높은 점성을 보이기 때문에 쌀가루에 혼합되었을 때 쌀입자들을 잘 뭉치게 할 수 있는 특성 역시 커 가장 우수한 제면성을 보인 것으로 생각된다. 네 가지의 천연고분자 시료 모두 쌀의 제면성에 있어 첨가량과 물양에 의해 상당한 영향을 받는 것으로 나타났다. 잔탄검의 경우, 잔탄검 함량 3%, 물량 64~68%에서 가장 우수한 제면성을 보였고, 구아검의 경우 2~3% 구아검 함량과 66% 부근의 물량에서 제면성이 가장 우수한 것으로 나타났다. 결정셀룰로오스를 첨가했을 경우에는 쌀반죽의 제면이 전혀 이뤄지지 않았으며, 카르복시메틸 셀룰로오스를 첨가한 경 우에는 3% 첨가량과 64%의 물량에서 최적의 제면성을 보였다. 전체적으로, 결정셀룰로오스를 제외한 세가지 천연고분자를 이용했을 때 쌀의 제면이 가능한 것으로 나타나, 쌀면을 제조하는데 있어 천연고분자들을 효과적으로 활용할 수 있음을 본 연구를 통해 확인할 수 있었다. 그러나, 효과적인 쌀면을 개발하기 위해서는 쌀반죽의 제면성뿐만 아니라 조리특성 및 식감 역시 우수해야 하므로, 향후 이에 대한 연구가 추가적으로 필요하다. In this study, four natural polymers were added into rice flour to prepare rice noodle and their effects on the fabrication of rice noodle were examined. Also, the effect of water dosage and natural polymer content on the noodle-making properties of rice noodle was investigated. Addition of xanthan gum showed the best performance of noodle formation, while crystalline cellulose did not help the improvement of noodle making properties of rice dough. Regardless of natural polymer type, the amount of water dosage and polymer content influenced significantly the performance of rice noodle formation. In case of xanthan gum, 3% polymer content and 64~68% water dosage were the best conditions to fabricate a good rice noodle. Guar gum showed the best performance at 2~3% guar gum addition and 66% water content. Finally, 3% carboxymethyl cellulose and 64% water dosage were optimum condition for good formation of rice noodle.

구약감자 분말의 첨가가 제면특성에 미치는 영향

최희은 ( Hee-eun Choi ),박화영 ( Hwa-young Park ),조영인 ( Young-in Jo ),김나율 ( Na-yul Kim ),이난희 ( Nan-hee Lee ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.2

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles

뽕잎분말의 첨가가 국수의 조리특성에 미치는 영향

김영애 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

Mulberry leaves noodles were prepared with composite flour by the addition of various levels of mulberry leaves powder of 100 mesh particle size. The characteristics of cooked noodle including color, texture, cooking properties were measured, and sensory evaluation was performed. The L and a values of cooked noodle decreased as more wheat flour was substituted with mulberry leaves powder. And the b value of noodle containing mulberry leaves powder was higher than control, but b value did not increase as the ratio of powder increased. The increase in cooking weight and volume was greater with cooked noodles of higher content of mulberry leaves powder. The turbidity of soup and eluted solid content increased as the content of powder increased, indicating higher cooking loss. There was not much difference in hardness among cooked noodles, but cohesiveness and springiness decreased as the ratio of mulberry leaves powder increased, while adhesiveness increased. The results of sensory evaluation showed that cooked noodles containing 4% and 6% mulberry leaves powder were acceptable as much as wheat four noodle in terms of color, texture, taste and flavor. But the overall acceptability of mulberry leaves noodle was lower than wheat flour noodle.

히드록시프로필 메틸셀룰로오스 첨가에 의한 쌀국수 제면성 연구 1

유영진,강미영,엄인철 경북대학교 농업생명과학대학 2012 Current Research on Agriculture and Life Sciences Vol.30 No.2

본 연구에서는 쌀국수를 제조하기 위하여 히드록시프로필 메틸셀룰로오스 (HPMC)가 사용되었고, 물 첨가량, HPMC 첨가량, HPMC의 점도가 쌀반죽의 제면성이 주는 영향에 대한 연구가 수행되었다. 물 첨가량이 증가함에 따라 첫 번째 롤러를 통과한 쌀반죽의 형태가 더 반듯하고 균일한 형태를 나타내었다. 그러나, 물 첨가량이 특정 범위를 넘어서자, 제면 후의쌀국수의 형태가 굴곡이 심한 문제가 있었다. HPMC 첨가량을 달리하여 제면성을 살펴본 결과, 3% 함량이 쌀반죽의 우수한 제면성을 위해 최적의 조건임이 확인되었다. HPMC의 점도가 감소할수록 롤러를 통과한 쌀반죽이 불균일해지는 문제가 있었으나 점도가 가장 낮은 PMC 40H를 첨가한 경우, 높은 물 첨가량에서도 제면 후 면의 형태가 곧은 형태가 나타나 제면성이 향상되었음을 알 수 있었다. 전체적으로 본 연구에서 실험한 범위에서는 56~58%의 물첨가량, 3% 함량의 HPMC 첨가, 고점도 HPMC(PMC60U) 사용이 가장 우수한 제면을 위한 최적의 조건으로 생각된다. In this study, hydroxypropyl methylcelluloses (HPMCs) were added to prepare the rice noodle and the effects of water dosage, HPMC content, and viscosity level of HPMC on the noodle-making properties of rice dough were examined. As the water dosage was increased, the rice dough after roller pass became more flat and homogeneous. However, when the water dosage was over a certain range, the rice noodle became more waved. In the test result of various HPMC contents, 3% HPMC addition was turned out to be an optimum condition for the best noodle-making properties of rice dough. As the viscosity level of HPMC decreased, the rice dough after roller pass became inhomogeneous. However, the lowest viscosity level HPMC (PMC 40H) did not show any waved rice noodle at even high water dosage indicating the improved noodle-making properties of rice dough. On the whole, it seems that 56~58% water dosage, 3% HPMC content, and high viscosity HPMC (PMC60U) were the optimum condition for preparation of good rice noodle.

양파분말을 첨가한 국수의 품질과 저장성

김요셉,박나영,노홍균 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.2

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at 10℃ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.