쌀 함량을 최대화한 글루텐프리 쌀냉면의 품질특성
Quality Characteristics of Gluten-Free Rice Naengmyeon Maximized Rice Content
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초록
냉면은 한국 고유의 음식 중 하나이다. 냉면의 주원료는 밀가루와 메밀가루이다. 한편 국내 쌀 관련 동향은 남는 쌀로 인하여 쌀농사를 줄여야 한다는 해법이 제시 되고 있는 상황이다. 쌀농사를 줄이 것은 식량안보에 관련된 중요한 문제이다. 따라서 국내 잉여 쌀의 소비를 촉진하여 지속적으로 쌀을 생산하는 것이 중요하다. 이를 위하여 고객이 선호할 수 있는 맛있는 쌀 관련 가공식품이 개발되어야 쌀이 소비될 수 있다. 냉면에 쌀을 최대한으로 투입하여, 밀가루를 이용한 냉면과 유사한 조직감과 맛을 구현한다면, 쌀 소비 촉진에 기여 할 수 있다. 밀가루에는 글루텐 단백질이 있어 면을 제조하는 반죽에 점탄성을 부여하는 중요한 기능을 하고 있다. 그러나 글루텐은 복강병(celiac disease)의 원인물질로 알려져 있다. 따라서 글루텐이 없는 쌀을 이용한 글루텐프리 쌀냉면을 개발하고자 하였다. 면을 제조하기 위한 반죽은 쌀 투입량을 최대로 하였고, 특수한 면류 품질개량제를 사용하였으며, 숙면 형태의 실온 유통 쌀냉면 개발하였고, 품질 특성을 연구하였다. 투입한 정제수 제외 기준으로 쌀가루는 95.59%, 면류 품질개량제는 2.83% 투입, 반죽시간 7분, 실온에서 2일간 숙성, 동결 및 해동하면 주원료가 밀가루인 일반적인 메밀 냉면와 조직감이 유사하였다.
Abstract
Naengmyeon is one of Korea's own foods. The main ingredients of naengmyeon are flour and buckwheat flour. Meanwhile, the domestic rice-related trend is suggesting a solution that rice farming should be reduced due to the remaining rice. This is an important issue related to food security. Therefore, it is important to continuously produce rice by promoting the consumption of surplus rice in Korea. To this end, rice can be consumed only when delicious rice-related processed foods that customers can prefer are developed. If rice is added to the maximum amount of naengmyeon and a texture and taste similar to that of naengmyeon using flour, it can contribute to promoting rice consumption. Flour has gluten protein and plays an important function of imparting viscoelasticity to the dough for making noodles. However, gluten is known as a causative agent of celiac disease. Therefore, it is intended to develop gluten-free naengmyeon using gluten-free rice. For the dough for making noodles, the amount of rice input was maximized, and a special noodle quality improvement agent was used, room temperature distribution rice naengmyeon in the form of a boiled noodle was developed, and quality characteristics were studied. Based on the exclusion of purified water, rice flour was 95.59%, noodle quality improvement agent was 2.83% added, kneading time was 7.0 minutes, and aging at room temperature for 2 days, and the texture was similar to that of general buckwheat cold noodles, whose main material was flour.
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