KR102628560B1 - Protein-fortified noodle using chicken breast and manufacturing method thereof - Google Patents

Abstract

The present invention relates to protein-enhanced noodles, and more specifically, to provide protein-enhanced noodles made by containing a high content of chicken breast, thereby enabling the consumption of high-quality protein easily and deliciously. This is about protein-enhanced noodles using breast meat.

Description

Protein-fortified noodle using chicken breast and manufacturing method thereof}

The present invention relates to protein-enhanced noodles, and more specifically, to provide protein-enhanced noodles made by containing a high content of chicken breast, thereby enabling the consumption of high-quality protein easily and deliciously. This is about protein-enhanced noodles using breast meat.

Protein is an essential nutrient for everyone, and it is especially important for children and adolescents to receive protein in their bodies for growth.

There are about 20 types of amino acids, which are components of protein. In particular, essential amino acids must be obtained from food, so when preparing a diet, be sure to consume one-third of the daily protein requirement from animal proteins that contain a lot of essential amino acids. You must plan. These essential amino acids are used to form body tissues and the production of hormones, digestive enzymes, mucous substances, and other physiological substances.

According to the nutritional intake standards for Koreans by the Korean Society of Nutrition, it is recommended that 7 to 20% of total daily energy intake be consumed through protein. For example, the recommended daily protein intake for men aged 19 to 49 is 55 g per day, for those aged 50 or older, 50 g, for adult women in their 20s, 50 g, and for those aged 30 or older, 45 g.

Representative protein sources include meat and fish. According to the Rural Development Administration's National Standard Food Ingredient Table, a palm-sized portion of meat or fish (about 100g) contains about 20g of protein. However, because most of the fat contained in meat is saturated fat, which increases the risk of cardiovascular disease, it is important to reduce fat intake when consuming protein through meat.

For example, you can reduce fat intake by cooking chicken with its skin removed, and when choosing pork and beef, choose lean cuts of meat with less fat. In particular, pork sirloin or tenderloin parts have less fat than pork belly or shoulder meat.

Meanwhile, fish is considered a highly nutritious food because it contains not only protein but also a lot of unsaturated fatty acids such as omega-3 fatty acids. Additionally, one egg contains about 6g of protein, and milk is also a good source of protein. In addition, it is rich in vegetable protein, such as beans, tofu, and nuts.

However, animal protein is better utilized by the body than vegetable protein, and animal protein contains essential amino acids that our body cannot produce and must be consumed, so it is most important to eat well animal protein such as meat and fish. .

However, in today's busy society, planning a diet by calculating the amount of protein consumed at each meal is not as easy as you might think. Therefore, recently, foods that can easily consume protein as a meal replacement, such as nutritional bars, protein bars, and protein drinks, have been commercialized and sold, and are favored by many consumers.

However, most of these protein products contain mainly vegetable protein and are insufficient to meet the recommended daily protein intake. In particular, there is a limitation in that it can never replace the high-quality intake of animal protein, which was emphasized earlier. This is because, in a busy modern society, it is realistically difficult to prepare side dishes or dishes for every meal to consume meat or fish, which are sources of animal protein.

Accordingly, the present applicant proposes a new method that can be easily and conveniently consumed by anyone, but also contains not only protein but also carbohydrates, fat, and various vitamins and minerals, helping to resolve nutrient imbalances and lead a more convenient and healthy diet. This invention was completed by developing nutritious food.

Republic of Korea Patent Publication No. 10-2018-0118622

The present invention is intended to solve the above problems, and provides protein-enhanced noodles made with a high content of chicken breast, so that high-quality protein can be consumed easily and deliciously, and daily protein intake is reduced. The aim is to provide a protein-enhanced noodle using chicken breast and a method for manufacturing the same, which can more easily and easily meet the requirements.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The purpose is to cook chicken breast; Grinding cooked chicken breast; Preparing a primary mixture by mixing eggs, gluten, refined salt, and purified water for 3 minutes; Preparing a secondary mixture by adding nutrient-enhanced flour and wheat dietary fiber to a noodle-making machine and mixing for 3 minutes; Mixing ground chicken breast and the primary mixture with the secondary mixture and stirring to prepare a dough; Forming a first dough sheet by subjecting the dough to a first rolling process using a roller; Forming a secondary dough sheet by subjecting the primary dough band to a secondary rolling process; Sealing the secondary cotton pad to prevent moisture from evaporating and then maturing it at 35 to 55° C. for 20 to 40 minutes; Forming a tertiary dough belt by performing a third rolling of the aged secondary dough belt; and cutting the tertiary dough sheet into a desired size using a cutting roller. It can be achieved by a method for producing protein-enhanced noodles, which includes.

The primary mixture further includes alcohol, and the secondary mixture further includes soy protein powder, buckwheat flour, soluble dietary fiber, and an acidity regulator, and based on the total weight of the dough, 10 to 20 of the cooked chicken breast. By weight, it contains 5 to 10% by weight of the nutrient-enhanced wheat flour, 2 to 5% by weight of the egg, 0.1 to 2% by weight of the wheat dietary fiber, 1 to 3% by weight of the gluten, and 0.1 to 2% by weight of the refined salt. ,

Containing 15 to 23% by weight of the soy protein powder, 0.1 to 2% by weight of the water-soluble dietary fiber, 2 to 8% by weight of the buckwheat flour, 0.1 to 2% by weight of the alcohol, and 0.05 to 1% by weight of the acidity regulator, the balance It is characterized in that it further contains purified water.

For the above purpose, based on the total weight of protein-enhanced noodles on a solid basis, 25 to 32% by weight of chicken breast, 8 to 16% by weight of nutrient-enhanced wheat flour, 4 to 8% by weight of eggs, 0.1 to 2% by weight of wheat dietary fiber, and gluten 2. to 5% by weight, 1 to 4% by weight of refined salt, 30 to 40% by weight of soy protein powder, 0.1 to 2% by weight of soluble dietary fiber, 8 to 15% by weight of buckwheat flour, and 0.1 to 2% by weight of an acidity regulator. This can be achieved by featuring a protein-enhanced surface.

According to the present invention, by providing protein-enhanced noodles made by containing a high content of chicken breast, it is possible to consume high-quality protein conveniently and deliciously, and more easily and easily meet the daily protein intake. Let it happen.

The protein-enhanced noodles according to the present invention are functional noodles that have a specific ingredient composition and mixing ratio, and are harmoniously blended at a high content with all nutritional ingredients such as vegetable protein and animal protein, a carbohydrate source with excellent nutritional composition, and other vitamins and minerals. You can.

The protein-enhanced noodles can be used or applied to various types of noodles, such as kalguksu noodles, some noodles, medium noodles, chewy noodles, ramen, and dried noodles. However, the type of surface to which it is applied is not limited thereto.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 is a flow chart sequentially showing a method for manufacturing protein-enhanced noodles according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments of the present invention and drawings. These examples are merely presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

Additionally, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains, and in case of conflict, this specification including definitions The description will take precedence.

In order to clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar reference numerals have been assigned to similar parts throughout the specification. And, when it is said that a part "includes" a certain component, this means that it does not exclude other components, but may further include other components, unless specifically stated to the contrary. Additionally, “unit” as used in the specification refers to a unit or block that performs a specific function.

Identification codes (first, second, etc.) for each step are used for convenience of explanation. The identification codes do not describe the order of each step, and each step does not clearly state a specific order in context. It may be carried out differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the opposite order.

Hereinafter, implementation examples and examples of the present application will be described in detail with reference to the attached drawings. However, the present disclosure may not be limited to these implementations, examples, and drawings.

One aspect of the present application is, based on the total weight of protein-enhanced noodles (based on solid content), 25 to 32% by weight of chicken breast, 8 to 16% by weight of nutrient-enhanced wheat flour, 4 to 8% by weight of eggs, and 0.1 to 2% by weight of wheat dietary fiber. It provides protein-enhanced noodles, characterized in that it contains 2 to 5% by weight of gluten and 1 to 4% by weight of refined salt.

More specifically, the protein-enhanced noodles include 25 to 32% by weight of the chicken breast, for example, 28% by weight, and 8 to 16% by weight of the nutrient-enhanced flour, for example, 12% by weight, based on the total weight (based on solid content). %, the eggs 4 to 8% by weight, for example, 6.6% by weight, the wheat dietary fiber 0.1 to 2% by weight, for example, 1% by weight, the gluten 2 to 5% by weight, 3% by weight, and refined salt 1 to 1% It may include 4% by weight, for example, 2% by weight.

The protein-enhanced noodles contain 30 to 40% by weight of soy protein powder, specifically, 32 to 38% by weight, for example, 35% by weight, and 0.1 to 2% by weight of soluble dietary fiber, for example, based on the total weight (solid content). , 1% by weight, 8 to 15% by weight of buckwheat flour, specifically, 10 to 14% by weight, for example, 12% by weight, and 0.1 to 2% by weight, for example, 0.4% by weight of an acidity regulator. .

Protein-enhanced noodles having the above-mentioned composition and mixing ratio may be functional noodles in which all nutrients such as vegetable and animal proteins, carbohydrate sources with excellent nutritional composition, and other vitamins and minerals are harmoniously mixed in a high content.

The protein-enhanced noodles can be used or applied to various types of noodles, such as kalguksu noodles, some noodles, medium noodles, chewy noodles, ramen, and dried noodles. However, the type of surface to which it is applied is not limited thereto.

Figure 1 is a flow chart sequentially showing a method for manufacturing protein-enhanced noodles according to an embodiment of the present invention. With reference to Figure 1, the protein-enhanced surface will be described in more detail.

First, in step S1, the process of cooking chicken breast is performed.

Chicken is rich in protein, which promotes brain development, and is also known to be good for skin beauty due to its high collagen content. In addition, chicken has more protein than other meats such as beef or pork and is easily digested due to its thin and soft fiber, so it is often used by children, the elderly, and convalescent patients. In addition, chicken contains a large amount of linoleic acid, an unsaturated fatty acid, and is known to help prevent adult diseases such as arteriosclerosis and heart disease.

Chicken breast is the meat attached to the inner breast area of a chicken's ribs. It has little fat but is rich in protein. When used for making noodles, it not only contains a high amount of high-quality animal protein, but also has the unique texture and savory taste of the starch in noodles. can be maintained as is.

When using other meat or other parts of chicken, if a lot of meat is included, the flavor of the meat may become excessive, causing off-flavors and off-flavors, and there is a risk of damaging the inherent taste and texture of the noodles. To prevent this, if you include less meat, the protein content decreases accordingly.

The cooking process may be heat treatment at 178 to 180°C, for example, 180°C for 12 to 18 minutes, for example, 15 minutes, using an oven, for example, a convection oven.

If the chicken breast is quickly heat-treated for a short period of time using an oven, the outside and inside of the chicken breast are cooked quickly at the same time, while forming an appropriate moisture content of 10% or less, eliminating the need for additional cutting and drying processes. It is effective in shortening the process steps.

According to the prior art, chicken breast was steamed using a steam steamer, but this had the problem of complicating the entire process because the chicken breast had to be cut, steamed, and then dried.

Next, in step S2, the cooked chicken breast can be pulverized. The grinding may preferably be done using a blender, for example, by mixing for 3 to 5 minutes to finely grind. At this time, grinding efficiency can be improved by mixing while gradually adding a small amount of purified water.

The grinding may be performed immediately after the above-described step S1 is completed. The pulverized product can be placed at room temperature (19 to 23°C) and cooled to about 20°C.

Next, in step S3, the primary mixture can be prepared. The primary mixture may include eggs, gluten, refined salt, alcohol, and purified water. The primary mixture can be mixed for 3 minutes using a conventional stirrer, for example, a blender.

Gluten is a mixture of insoluble proteins present in grains such as barley, rye, and wheat. Gluten extracted through a normal process is gray-brown in color. Gluten is a mixture of several proteins and also contains some sugars and lipids.

The gluten is necessary to make the dough sticky and form the shape of noodles. However, it is preferable to use only a small amount of gluten, 5% by weight or less, based on the total weight of the dough. If the gluten content exceeds 5% by weight, there is a risk of side effects such as indigestion and abdominal distension.

Refined salt is salt made by evaporating and concentrating concentrated brine obtained by electrodialysis of seawater through an ion exchange membrane or dissolved rock salt or sea salt. There are first-class refined salt and second-class refined salt.

In the present invention, it is preferable to use first-class refined salt, and the quality standards of first-class refined salt are moisture 0.30%, insoluble matter 0.01% or less, total chlorine 60.1% or more, calcium 0.10% or less, magnesium 0.20% or less, and sulfate ion 0.40%. % or less, and has an ingredient composition of 99.0% or more sodium chloride.

Next, in step S4, a secondary mixture can be prepared. The secondary mixture may include soy protein powder, nutrient-enhanced wheat flour, buckwheat flour, wheat dietary fiber, soluble dietary fiber, and an acidity regulator.

The nutritionally enhanced flour may be obtained by mixing unrefined whole wheat flour with B vitamins, minerals, and amino acids. The nutrient-enhanced flour contains about 8 to 12% protein, so it has superior nutritional value compared to commonly used refined flours such as strong flour, medium flour, and soft flour, or rice flour.

The soy protein powder means that defatted soybeans are extracted with water or a weak alkaline solution, and the proteins in the extract are isoelectrically precipitated at pH 4 to 5. The protein content of the soy protein powder is about 90%, representing globulin, a soy protein.

The soy protein powder is a vegetable protein, and allows protein-enhanced noodles to be manufactured later to contain a high level of animal protein and vegetable protein.

The wheat dietary fiber is obtained by drying and pulverizing the outer skin or stalks of wheat, and has excellent efficacy in suppressing the rise in blood sugar levels.

As the water-soluble dietary fiber, beta-glucan or guar gum can be used.

Not only do these dietary fibers exert various effects such as providing a feeling of fullness, suppressing the rise in blood sugar levels, antioxidants, and adsorbing harmful substances in the intestines, but they also help form the chewy texture of noodles by assisting gluten in forming the dough and giving it viscosity. Therefore, by containing only a small amount of gluten, problems such as indigestion and allergies caused by gluten can be significantly reduced.

The buckwheat is a plant belonging to the buckwheat genus (Fagopyrum) and is a type of grain, originating from Tibet and south-central China. Buckwheat is a plant that is not a plant, which is rare as a grain. The technical term for such grains is Pseudocereal (sub-grain). In addition to buckwheat, there are amaranth (family Amaranth) and quinoa (family Amaranth).

The buckwheat can be harvested in all four seasons, but buckwheat harvested in the summer is said to have too little gluten and has poor taste, so buckwheat harvested in the winter can be used.

The buckwheat is a grain used in healthy food because it is rich in vitamin B complex and minerals. In particular, it is used in the diet of patients with high blood pressure due to its high rutin content, which is effective in suppressing blood pressure. Additionally, chiroinositol lowers blood sugar levels, allowing diabetics to enjoy noodles without burden.

The buckwheat can be used in the form of dried and ground buckwheat flour. The buckwheat flour is mixed with the nutrient-enhanced flour and serves as a highly nutritious carbohydrate source, but it also contains a wide range of nutrients such as proteins, vitamins, and minerals, which can further improve the balance and quality of the nutritional combination. Furthermore, by exhibiting various health functionalities such as improving vascular diseases, it enables the production of high-quality noodles compared to the conventional noodle-making field.

As the acidity regulator, a typical alkaline agent added to noodles can be used. For example, there are alkaline agents added to solid noodles, alkaline agents added to liquid noodles, and alkaline agents added to diluted powdered noodles (diluted with wheat flour and insoluble starch).

The secondary mixture may be mixed in a noodle dough kneader for 2 to 4 minutes, for example, 3 minutes. At this time, mixing may be performed while gradually adding a small amount of purified water to increase mixing efficiency.

Next, in step S5, the ground chicken breast and the primary mixture can be mixed with the secondary mixture and stirred to prepare a dough.

As described above, it is preferable to prepare the first mixture, the second mixture, and cooked chicken breast separately and then mix them later.

In other words, mixing the gluten and eggs in the first mixture first, mixing the nutritionally enhanced wheat flour and buckwheat flour in the second mixture separately, and then finally forming the dough can increase the mixing efficiency the most, and To maximize the uniformity and density of all ingredients.

Based on the total weight of the dough, 10 to 20% by weight of the (cooked) chicken breast, specifically, 13 to 17% by weight, for example, 15% by weight, and 5 to 10% by weight of the nutritionally enhanced flour, for example, 7 Weight%, the egg 2 to 5% by weight, for example, 3% by weight, the wheat dietary fiber 0.1 to 2% by weight, for example, 0.5% by weight, the gluten 1 to 3% by weight, for example, 2% by weight, and It may contain 0.1 to 2% by weight of refined salt, for example, 1% by weight.

In addition, based on the total weight of the dough, 15 to 23% by weight of soy protein powder, specifically, 16 to 20% by weight, for example, 18.8% by weight, and 0.1 to 2% by weight, soluble dietary fiber, for example, 0.5% by weight. , 2 to 8% by weight of buckwheat flour, specifically, 4 to 7% by weight, for example, 6% by weight, 0.1 to 2% by weight of alcohol, for example, 1% by weight, and 0.05 to 1% by weight of an acidity regulator, for example, It may further contain 0.2% by weight.

The dough may further include purified water as a residual amount.

Next, in step S6, the dough may be subjected to a primary rolling process using a roller to form a primary dough sheet. The roller is a common device and is not particularly limited as long as it can form a pad.

The primary rolling process may be to form a primary dough sheet having a thickness of 20 to 25 mm by rolling the dough with the roller about 2 to 3 times. The pressure of the first rolling may be within a commonly used range.

Next, in step S7, the primary dough sheet may be subjected to a secondary rolling process to form a secondary dough band. The secondary rolling process may use the same roller device as the primary rolling, and the secondary rolling is preferably performed 1 to 2 times at a pressure 10 to 15% higher than the primary rolling. For example, the secondary surface may be formed to have a thickness of 14 to 19 mm.

At this time, by performing the first and second rollings at different times and with different pressures, damage to the tissue in the dough can be minimized, moisture in the dough is well maintained, and a more chewy texture can be achieved. .

Since the dough according to an embodiment of the present invention contains buckwheat flour, applying strong pressure to the dough at once should be avoided as there is a risk of damaging the density within the tissue, and it is important to keep the moisture and density of the dough high. is more important than anything else.

Once the secondary cotton pad is formed, it can be sealed to prevent moisture from evaporating, and then aged at a low temperature of 35 to 55°C for 20 to 40 minutes.

At this time, if the maturation time is lower than 35°C, there is a risk that the hardness of the dough may become too high or the aging efficiency may be poor, and if it is higher than 55°C, there is a risk of denaturation of components in the dough. In addition, if the aging time is less than 20 minutes, the efficiency of aging may be minimal, and if it exceeds 40 minutes, there is a risk of denaturation of the ingredients in the dough or leaving an off-flavor or taste.

As a result, carbohydrate ingredients, including nutrient-enhanced wheat flour and buckwheat flour, and protein ingredients, including chicken breast and soy protein powder, can all be harmoniously mixed at a high content without denaturation, and in particular, the off-flavor or taste unique to chicken breast remains. By doing so, it helps improve sensuality.

Next, in step S8, the matured secondary dough sheet may be subjected to third rolling to form a tertiary dough band.

The 3rd rolling is performed by rolling the matured secondary noodle sheet with strong pressure, making the texture of the noodle more chewy, and effectively removing unnecessary gases or off-flavors.

The third rolling is preferably performed once or twice at a pressure that is 16 to 17% higher than the pressure of the first rolling. For example, the tertiary surface may be formed to have a thickness of 5 to 13 mm.

Subsequently, the tertiary cotton sheet can be cut to a desired size using a cutting roller. The cut noodles may be formed, for example, in the shape of kalguksu noodles, but there are no significant restrictions on the thickness, length, or shape of the noodles.

The protein-enhanced noodles produced here may, for example, be manufactured as raw noodles with a short shelf life, or they may be manufactured as dried noodles by drying the raw noodles in a drying room to a moisture content of about 10 to 15%.

The protein-enhanced noodles can be vacuum-packed using conventional equipment and materials and stored frozen at a temperature of about -18°C or lower.

According to one embodiment of the present invention, by providing protein-enhanced noodles made by containing a high content of chicken breast, high-quality protein can be consumed conveniently and deliciously, and daily protein intake can be easily and easily achieved. To ensure that it can be fully satisfied.

According to the present invention, protein-enhanced noodles with a specific composition and mixing ratio can be functional noodles in which all nutrients such as vegetable and animal proteins, carbohydrate sources with excellent nutritional composition, and other vitamins and minerals are harmoniously mixed at a high content. .

The protein-enhanced noodles can be used or applied to various types of noodles, such as kalguksu noodles, some noodles, medium noodles, chewy noodles, ramen, and dried noodles. However, the type of surface to which it is applied is not limited thereto.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for illustrating the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1: Preparation of protein-enhanced noodles]

Chicken breast was cooked in a convection oven at 180°C for 15 minutes. The cooked chicken breast was ground finely in a blender for 3 minutes and then cooled to 20°C.

Meanwhile, eggs, gluten, refined salt, alcohol, and purified water were added to the stirrer and mixed evenly for 3 minutes to prepare the first mixture. Then, soy protein powder, nutrient-enhanced wheat flour, wheat dietary fiber, soluble dietary fiber, buckwheat flour, and acidity regulator were metered into the noodle-making machine and mixed for 3 minutes to prepare a secondary mixture.

Next, cooked chicken breast and the first mixture were added to the second mixture, and mixed at low speed (50-60 rpm) for 15 minutes to prepare the dough. Then, the dough was subjected to a primary rolling process using a roller to produce a primary dough sheet with a thickness of approximately 23 mm. Afterwards, a secondary dough sheet with a thickness of approximately 15 mm was manufactured using a secondary rolling roller at a higher pressure than the primary rolling. The second cotton pad was sealed and aged at 40°C for 30 minutes.

Afterwards, a third surface was formed to have a thickness of approximately 6 mm through third rolling, and then the surface was cut to the target size and weight using a cutting roller. Afterwards, starch was powdered to prevent the noodles from sticking together, packaged to the desired weight, and frozen at -18°C or lower. The composition and mixing ratio of each component relative to the total weight of the dough are shown in Table 1 below, and the unit is weight%.

[Example 2 to Example 5]

Protein-enhanced noodles were prepared in the same manner as in Example 1 above, except that the composition and mixing ratio in Table 1 below were followed.

[Comparative Examples 1 to 4]

Protein-enhanced noodles were prepared in the same manner as in Example 1 above, except that the composition and mixing ratio in Table 1 below were followed.

<Experimental Example 1: Sensory test evaluation>

Sensory tests on protein-enhanced noodles prepared according to the compositions of Examples 1 to 5 and Comparative Examples 1 to 4 on 13 well-trained panelists (20-30s, 7 men, 6 women) was performed (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good). The sensory test was evaluated on a 5-point scale for the overall taste of the noodles, the aftertaste after eating, the chewiness of the texture of the noodles, the softness of the texture of the noodles, and overall preference, with 3 points being normal, and the results are shown in Table 2 below. indicated.

As shown in Table 2, the Examples of the present invention received overall excellent evaluations in all items of overall taste, aftertaste after eating, chewiness, softness, and overall preference compared to the Comparative Examples. In particular, the protein-enhanced noodles of Example 1 showed the highest score.

<Experimental Example 2: Ingredient Analysis>

For each of the protein-enhanced noodles of Example 1 and Comparative Examples 1 to 3, nutritional components per equal weight were measured. For accurate comparison, regular kalguksu noodles and commercially available protein-enhanced noodles (vegetable protein) were compared together as control group 1 and control group 2.

Crude protein content was measured using a protein analyzer (KJELTEC AUTO SAMPLE SYSTEM 1035 ANALYZER), and crude fat content was measured using the Soxhlet method. In addition, ash and moisture content were measured according to known techniques.

Carbohydrates were calculated by subtracting crude fat, crude protein, and moisture content of ash from 100. The amount of heat generated when the sample was burned was measured using a bomb-calorimeter (adiabatic calorimetet, Paff), and the results are shown in Table 3 below.

As shown in Table 3, Example 1 showed a high protein content, low fat content, and low calories compared to the protein-enhanced noodles of the comparative examples, confirming that the nutritional combination was most harmonious.

Accordingly, when referring to the results of the sensory evaluation described above, it was confirmed that the protein-enhanced noodles of Example 1 had the most harmonious combination of nutrients and exhibited excellent sensory properties.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical idea of the present invention is not limited or limited thereto, and of course, it can be modified and implemented in various ways by those skilled in the art.

Claims (3)

Cooking chicken breast;
Grinding cooked chicken breast;
Preparing a primary mixture by mixing eggs, gluten, refined salt, and purified water for 3 minutes;
Preparing a secondary mixture by adding nutrient-enhanced flour and wheat dietary fiber to a noodle-making machine and mixing for 3 minutes;
Mixing ground chicken breast and the primary mixture with the secondary mixture and stirring to prepare a dough;
Forming a first dough sheet by subjecting the dough to a first rolling process using a roller;
Forming a secondary dough sheet by subjecting the primary dough band to a secondary rolling process;
Sealing the secondary cotton pad to prevent moisture from evaporating and then maturing it at 35 to 55° C. for 20 to 40 minutes;
Forming a tertiary dough belt by performing a third rolling of the aged secondary dough belt; and
Cutting the tertiary cotton sheet to a desired size using a cutting roller; Including,
The primary mixture further includes alcohol,
The secondary mixture further includes soy protein powder, buckwheat flour, soluble dietary fiber, and an acidity regulator,
Based on the total weight of the dough, 10 to 20% by weight of the cooked chicken breast, 5 to 10% by weight of the nutrient-enhanced wheat flour, 2 to 5% by weight of the egg, 0.1 to 2% by weight of the wheat dietary fiber, and 1 to 1% by weight of the gluten. 3% by weight and 0.1 to 2% by weight of the refined salt,
Containing 15 to 23% by weight of the soy protein powder, 0.1 to 2% by weight of the water-soluble dietary fiber, 2 to 8% by weight of the buckwheat flour, 0.1 to 2% by weight of the alcohol, and 0.05 to 1% by weight of the acidity regulator, the balance A method for producing protein-enhanced noodles, characterized in that it further includes purified water. delete Regarding the total weight of protein-enhanced noodles based on solid content,
25 to 32% by weight of chicken breast, 8 to 16% by weight of nutritionally enhanced flour, 4 to 8% by weight of eggs, 0.1 to 2% by weight of wheat dietary fiber, 2 to 5% by weight of gluten, 1 to 4% by weight of refined salt, soy protein Protein-enhanced noodles comprising 30 to 40% by weight of powder, 0.1 to 2% by weight of soluble dietary fiber, 8 to 15% by weight of buckwheat flour, and 0.1 to 2% by weight of an acidity regulator.