Quality improving effect of dries noodle according to treatment of pine needle seasoning oil

솔잎향미유 처리에 의한 건면의 품질개선 효과

Dried noodles was manufactured by wheat flour and saline solution mixture. At this time, saline solution mixture was used for simple saline solution and mixture(blending ratio of PNSO and emulsifier=2:1, w/w) of both pine needle seasoning oil (PNSO) manufactured by autoclaving method and food emulsifier. Water absorption ratio, volume expansion ratio and water soluble solid matters content were decreased, but cooking time was prolonged, respectively. According to, suitable treating amount of PNSO was 2-3%(w/w) level. On organoleptic test, the peculiar green color was appeared in cooked noodles of PNSO treating groups. The surface was slickly, chewy rheology and texture were improved at PNSO treating cooked noodle. During 20-30 minutes after cooking, chewy characteristics was maintained the treating groups more than PNSO 2%(w/w). At the result, this PNSO treatin dried noodle samples were suitable at the institutional food service as well as dining hal1 for the case of large scale's kitchen work.

Autoclaving법으로 제조한 솔잎향미유(pine needle seasoning oil, PNSO) 0~3%(w/w)와 유화제를 2:1(w/w)로 혼합하여 식염수에 용해시킨 후 이를 밀가루와 반죽하여 건면을 제조하였다. PNSO 처리량이 증가할수록 수분흡수율, 부피팽창율, 고형분 용출율은 감소하였으며, 조리시간은 연장 되는 것으로 나타나 적정 처리량은 2~3%(w/w) 수준인 것으로 판명되었다. 한편, 관능검사 결과 PNSO의 처리에 따라 조리면에서 솔잎 고유의 녹색이 나타났으며, 조리면의 표면이 매끈하였고, 쫄깃쫄깃한 rheology 및 texture가 크게 개선되었다. PNSO 2%(w/w) 이상 처리군에서는 조리 후 20~30분이 경과하여도 조리면의 쫄깃쫄깃한 특성이 그대로 유지되어 식당, 단체급식소 등의 대량 취식용으로도 적합할 것으로 판단되었다.