가천대학교 산학협력단;GACHON UNIVERSITY OF INDUSTRY-ACADEMIC COOPERATION FOUNDATION
发明人:
이영택,LEE, YOUNG TACKKR
申请号：
KR1020130086372
公开号：
KR1020150011449A
申请日:
2013.07.22
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to fried noodles containing rice starch and a manufacturing method thereof. Rice starch, acetylated rice starch and hydroxypropylated rice starch have been manufactured by using rice flour, and fried noodles of the rice starch have been manufactured. As a result of measurement of the chromaticity, weight, volume, water content, soup turbidity and texture of the fried noodles, the color of fried noodles containing acetylated rice starch and hydroxypropylated rice starch has looked brighter than the color of fried noodles containing common rice starch, and the fried noodles containing acetylated rice starch and hydroxypropylated rice starch have shown a soft texture due to low hardness and chewiness. In addition, the weight, volume and water content of fried noodles have been increased after cooking of the fried noodles by the addition of rice starch, and the turbidity of soup has shown a tendency to be reduced. Furthermore, it has been shown that the addition of acetylated rice starch and hydroxypropylated rice starch which are modified rice starch increases the weight, volume and water content of fried noodles after cooking of the fried noodles compared with common rice starch. In addition, fried noodles containing rice starch has shown a soft texture due to low hardness and chewiness compared with a control group. Particularly, in the case of acetylated rice starch, the hardness of fried noodles is remarkably low so the fried noodles have been easily gelatinized and also a soft texture has been added. As a result of implementation of a sensory test, fried noodles containing rice starch have shown high sensory preferences in color and texture compared with fried noodles made from wheat flour. Particularly, in the case of fried noodles containing acetylated rice starch, appearance, taste and texture are enhanced so the fried noodles have excellent effects of being quickly cooked due to low gelatinization temperature and of improving tast
