한국산학기술학회논문지 (Journal of the Korea Academia-Industrial cooperation Society)

  • 제10권5호
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  • Pages.1148-1156
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  • 2009
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  • 1975-4701(pISSN)
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  • 2288-4688(eISSN)
한국산학기술학회 (The Korea Academia-Industrial cooperation Society)
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유기산과 증점제를 첨가한 쌀국수의 품질 특성

Quality characteristics of rice noodles with organic acid and thickening agents

  • Kim, Ki-Sun (Dept. of Food science and technology, Kongju National University) ;
  • Han, Chi-Won (Dept. of Food science and technology, Kongju National University) ;
  • Joung, Kyung-Hee (Dept. of Food science and technology, Kongju National University) ;
  • Lee, Seung-Kee (Dept. of Bioindustry mechanical engineering, Kongju National University) ;
  • Kim, Ae-Jung (Dept. of Food and Nutrition, Hyejeon College) ;
  • Park, Won-Jong (Dept. of Food science and technology, Kongju National University)
  • 발행 : 2009.05.31
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초록

쌀을 주원료로 국수를 제조하기 위해 유기산과 증점제를 이용하고 단백질, 텍스트린, 정제염을 첨가하였다. 혼합 유기산과 증점제를 사용한 쌀가루 반죽의 증숙 후 물성은 최대응력(max weight)은 평균 $2040.00\;g/cm^2$ 이었고 탄성 139.12%, 응집력 66.05%, 씹음성 1,396.13 g, 깨짐성 190,456.12 g으로 나타났다. 이상의 결과 쌀가루를 이용한 쌀국수제조에 적합한 조건은 다음과 같다. 원료쌀의 수침은 $20{\sim}25^{\circ}C$에서 12시간 실시하고 $35^{\circ}C$이하 온도에서 분쇄를 2회 실시하는 것이 적합하였고, 쌀가루의 물성을 변화시키기 위해 혼합유기산 0.255%(무수 구연산 0.10%, 사과산 0.75%, adipic acid 0.03%, 양조식초 0.05%), 혼합 증점제 2.820%(산탄검 1.00%, 구아검 0.80%, 알긴산나트륨 0.96%, 폴리아크릴산나트륨 0.06%), 글루텐 3.00%, 덱스트린 1.00%, 카제인나트륨 1.00%, 정제염 3.88%를 혼합한 쌀가루로 국수를 제조하는 것이 적합한 조건으로 판단되었다.

In order to manufacture noodles using rice flour as its main ingredient, organic acid and thickening agents have been used, and protein, dextrin, and refined salt have added. The rice flour dough that had been baked using organic acids and thickening agent showed the max weight of $2040.00\;g/cm^2$, elasticity value of 139.12%, cohesiveness of 66.05%, chewiness of 1,396.13g, and brittleness of 190,456.12g respectively. The appropriate conditions for manufacturing rice noodle using rice flour were that the rice was to be soaked for 12 hours at temperature of $20{\sim}25^{\circ}C$ and to be milled twice at temperature lower than $35^{\circ}C$. Additionally, the most ideal condition to manufacture noodles was to use the rice flour by combining protein, dextrin and refined salt using 3.88% organic acid blend and 2.82% blend of thickening agents in order to change the rice flour properties

키워드

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피인용 문헌

  1. Quality Characteristics of Instant Rice Noodles Manufactured with Broken Rice Flour vol.43, pp.8, 2014, https://doi.org/10.3746/jkfn.2014.43.8.1270