쌀단백질이 첨가된 냉동 반죽으로 제조한 쌀 생면의 품질특성 (Quality Properties of Rice Wet Noodle Prepared from Frozen Dough)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 35권 / 6호 / 610 ~ 618페이지
· 저자명 : 노준희, 이주리, 문세훈, 신말식

초록

Purpose: Quality characteristics of the rice wet noodle, such as udong, using frozen dough with different amounts of rice protein and soy protein, were investigated. Methods: The rice flour and protein were prepared from the japonica type Sindongjin variety. The ratio of rice protein and soy protein isolate was 100:0, 75:25, 50:50, and 0:100. The color values of the rice flour dough and cooked noodles, noodle volume, cooking loss, water absorption after cooking, and texture properties were measured. Results: The color values of dough ranged from 84.70 to 87.41 for the L values, from –0.94 to –1.24 for redness (+a), and from 6.33 to 9.58 for yellowness (+b), and those of the cooked noodles ranged from 66.38~68.82 for L, -1.18~-1.43 for +a, and 1.67~2.71 for +b. The color values of the rice noodle prepared from frozen dough were not different those color values obtained from the raw noodle dough. The volume and cooking loss of rice noodles after cooking were 13.67~14.83 mL and 4.89~5.24%, respectively. The cooking loss of the rice noodle using frozen rice dough was increased. The hardness, cohesiveness, chewiness, and resilience of the cooked noodles made with 100% soy protein showed the highest values of 931.05 g/cm2, 0.65, 546.58 and 0.41, respectively. The elastic limit and distance by tensile test showed no significant difference between the different rice and soy protein ratios. The addition of rice protein decreased the hardness and cohesiveness of the cooked noodles, but those noodles maintained their elasticity compared to that of the noodles with added soy protein. Conclusion: These results demonstrated that texture quality of noodles with rice protein replaced by soy protein can be maintained after freezing the dough. The texture properties of rice wet noodle using rice protein can probably be improved by conducting further studies.

영어초록

Purpose: Quality characteristics of the rice wet noodle, such as udong, using frozen dough with different amounts of rice protein and soy protein, were investigated. Methods: The rice flour and protein were prepared from the japonica type Sindongjin variety. The ratio of rice protein and soy protein isolate was 100:0, 75:25, 50:50, and 0:100. The color values of the rice flour dough and cooked noodles, noodle volume, cooking loss, water absorption after cooking, and texture properties were measured. Results: The color values of dough ranged from 84.70 to 87.41 for the L values, from –0.94 to –1.24 for redness (+a), and from 6.33 to 9.58 for yellowness (+b), and those of the cooked noodles ranged from 66.38~68.82 for L, -1.18~-1.43 for +a, and 1.67~2.71 for +b. The color values of the rice noodle prepared from frozen dough were not different those color values obtained from the raw noodle dough. The volume and cooking loss of rice noodles after cooking were 13.67~14.83 mL and 4.89~5.24%, respectively. The cooking loss of the rice noodle using frozen rice dough was increased. The hardness, cohesiveness, chewiness, and resilience of the cooked noodles made with 100% soy protein showed the highest values of 931.05 g/cm2, 0.65, 546.58 and 0.41, respectively. The elastic limit and distance by tensile test showed no significant difference between the different rice and soy protein ratios. The addition of rice protein decreased the hardness and cohesiveness of the cooked noodles, but those noodles maintained their elasticity compared to that of the noodles with added soy protein. Conclusion: These results demonstrated that texture quality of noodles with rice protein replaced by soy protein can be maintained after freezing the dough. The texture properties of rice wet noodle using rice protein can probably be improved by conducting further studies.

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