CN103844160A - Method for preparation of cellophane noodles and cellophane noodles obtained therefrom - Google Patents
Method for preparation of cellophane noodles and cellophane noodles obtained therefrom Download PDFInfo
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- CN103844160A CN103844160A CN201310624618.0A CN201310624618A CN103844160A CN 103844160 A CN103844160 A CN 103844160A CN 201310624618 A CN201310624618 A CN 201310624618A CN 103844160 A CN103844160 A CN 103844160A
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- 238000000034 method Methods 0.000 title claims abstract description 49
- 235000012149 noodles Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 229920000298 Cellophane Polymers 0.000 title abstract 7
- 229920002472 Starch Polymers 0.000 claims abstract description 49
- 239000008107 starch Substances 0.000 claims abstract description 49
- 235000019698 starch Nutrition 0.000 claims abstract description 49
- 229920003086 cellulose ether Polymers 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000012545 processing Methods 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 95
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 95
- 235000015927 pasta Nutrition 0.000 claims description 48
- 125000002768 hydroxyalkyl group Chemical group 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 11
- 238000006467 substitution reaction Methods 0.000 claims description 11
- 238000005057 refrigeration Methods 0.000 claims description 10
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 229920001592 potato starch Polymers 0.000 claims description 8
- 229920013820 alkyl cellulose Polymers 0.000 claims description 7
- 229920013821 hydroxy alkyl cellulose Polymers 0.000 claims description 7
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 7
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 7
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 6
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical group OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 6
- 125000000217 alkyl group Chemical group 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 229920000663 Hydroxyethyl cellulose Chemical group 0.000 claims description 3
- 239000004354 Hydroxyethyl cellulose Chemical group 0.000 claims description 3
- 229920001479 Hydroxyethyl methyl cellulose Chemical group 0.000 claims description 3
- 229920002153 Hydroxypropyl cellulose Chemical group 0.000 claims description 3
- 101150107144 hemC gene Chemical group 0.000 claims description 3
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 claims description 3
- 239000001863 hydroxypropyl cellulose Chemical group 0.000 claims description 3
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 claims description 3
- 238000010257 thawing Methods 0.000 abstract description 21
- 238000001035 drying Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 21
- 229940037003 alum Drugs 0.000 description 15
- 230000008569 process Effects 0.000 description 8
- 238000007493 shaping process Methods 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
- 229910052782 aluminium Inorganic materials 0.000 description 4
- 239000004411 aluminium Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 229920001206 natural gum Polymers 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000007605 air drying Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007429 general method Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000009429 distress Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- -1 preferably Substances 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
The invention provides a method for the preparation of cellophane noodles and the cellophane noodles obtained therefrom. The method for the preparation of the cellophane noodles comprises the following steps: making dough by using the mixture containing starch, cellulose ether and water, preparing noodles by using the dough, refrigerating the noodles, and drying the refrigerated noodles to be produced as a product. Due to the cellophane noodles containing cellulose ether, the texture similar to conventional cellophane noodles is possessed without freeze-thawing processing.
Description
The cross reference of related application
The application requires priority and the interests thereof of the Korean Patent Application No. 2012-0137177 submitting on November 29th, 2012, by reference to its whole disclosures are introduced to the present patent application.
Technical field
The present invention relates to a kind of method for the preparation of bean vermicelli and thus obtained bean vermicelli, more specifically, relate to a kind of by bean vermicelli with adding cellulose ether in dough/pasta, do not have the freeze thawing of traditional bean vermicelli manufacture method to process the method for the preparation of bean vermicelli that yet can implement, and thus obtained bean vermicelli.
Background technology
Bean vermicelli is dry noodles, is conventionally made by green starch, farina, sweet potato starch, tapioca etc.And be called vermicelli.For edible bean vermicelli, it is cooked in boiling water, then rinse.Because bean vermicelli has clean taste and band elastic force Jing road quality, so they are widely used in various dish in Korea S and China, such as various soup, mixture and hodgepodge (japchae).
According to traditional bean vermicelli manufacture method, by adding alum (alum) to prepare gelatinized corn starch in sweet potato starch, and put in mixer to make dough/pasta.Then dough/pasta be placed in shaping frame and pass through whereby, from shaping frame, drawing out thus noodles.By the gelatinization cooling in cold water in hot water of the noodles after moulding, then in constant temperature, carry out aging.Afterwards, noodles are carried out freezing and aging, then thaw and be dried to be produced as product.
In above-mentioned traditional manufacture processing, alum makes the color of bean vermicelli shinny or transparent, and the pH of the dough/pasta for bean vermicelli is maintained in 3～4 scope, thereby provides suitable mobility, viscosity and elastic force to dough/pasta.That is, alum has increased whitening effect and kneading intensity, to improve gelatinization and the performance of starch.But alum is not natural materials, but the chemical addition agent that contains aluminium.Aluminium is restricted to 60kg body weight is allowed to absorb 60mg every day by WHO/FAO as the main matter of alum.Especially, reported that alum may cause failure of memory, Parkinson's and malacosteon in specific patient group.
So, developed the bean vermicelli manufacture method that does not use alum.A kind of functional bean vermicelli and manufacture method thereof are disclosed in Korean patent No. No.10-0727252, wherein by adding natural extract to replace alum as natural gum (comprising organic acid, alginates, carrageenan and xanthans), described functional bean vermicelli is beneficial to man and has flexibility, glossiness and the color of improvement compared with traditional bean vermicelli.But above-mentioned document has only proposed to replace alum with natural gum in traditional bean vermicelli manufacture method.
But, in traditional bean vermicelli manufacture method, owing to processing by carrying out freeze thawing the long process time causing, so productivity ratio is low, can not process continuously, and carrying out being difficult to guarantee health and stability in multiple processing.But, if do not have freeze thawing to process to manufacture bean vermicelli, be difficult to obtain the quality that is similar to traditional bean vermicelli.Therefore, maintained the conventional method that comprises freeze thawing processing.
The inventor by find to bean vermicelli when adding cellulose ether in dough/pasta, do not use alum and do not carry out freeze thawing processing to obtain the bean vermicelli with Jing similar to traditional bean vermicelli road and elastic force quality yet, thereby completed the present invention.
Summary of the invention
The object of the present invention is to provide a kind of method for the preparation of bean vermicelli, described bean vermicelli is not carrying out under freeze thawing processing, also having Jing similar to traditional bean vermicelli road and elastic force quality.
Another object of the present invention is to provide a kind of bean vermicelli not carrying out also having under freeze thawing processing Jing similar to traditional bean vermicelli road and elastic force quality.
In order to achieve the above object, the invention provides a kind of method for the preparation of bean vermicelli, described method comprises: with the mixture making dough/pasta that comprises starch, cellulose ether and water; Prepare noodles by described dough/pasta; By prepared noodles refrigeration; And noodles after dry refrigeration are to produce as product.
According to the method for the preparation of bean vermicelli of the present invention, be starch and the water of 100 weight portions with respect to total amount, the amount of described cellulose ether can be preferably 0.01～0.1 weight portion.
And preferred described cellulose ether can be hydroxyalkyl alkylcellulose or hydroxy alkyl cellulose.If described cellulose ether is hydroxyalkyl alkylcellulose, preferably hydroxyalkyl group substitution value can be 4～12%, and alkyl group substitution value can be 19～30%; If described cellulose ether is hydroxy alkyl cellulose, preferably hydroxyalkyl group substitution value can be 4～12%.Particularly, more preferably described cellulose ether can be hydroxypropyl methylcellulose, HEMC, hydroxyethylcellulose or hydroxypropyl cellulose.
In addition,, according to the method for the preparation of bean vermicelli of the present invention, preferred described starch can comprise one or more in the group that farina, sweet potato starch, cornstarch, green starch, tapioca and combination thereof form.
According to the method for the preparation of bean vermicelli of the present invention, described making dough/pasta comprises: prepare starch water with some starch and water (i); (ii) cellulose ether is mixed with the starch of its surplus; And (iii) starch water is mixed with the starch that is mixed with cellulose ether, and add water to make dough/pasta.
According to the method for the preparation of bean vermicelli of the present invention, prepare noodles by described dough/pasta and comprise: be (i) shaped to noodles by described dough/pasta; And (ii) by the noodles gelatinization after moulding.And, describedly prepare noodles by described dough/pasta and comprise: (i) by described dough/pasta gelatinization; And be (ii) shaped to noodles by the dough/pasta after gelatinization.
According to the method for the preparation of bean vermicelli of the present invention, preferably, at least one processing can be carried out continuously.And preferably, the step of described gelatinization can be carried out 2～5 minutes at 95 DEG C to 100 DEG C or higher temperature in steamer, and described refrigeration can be carried out 1～4 hour at 2～4 DEG C of temperature in refrigerating chamber.
In order to reach another object, the invention provides a kind of bean vermicelli obtaining by the described method for the preparation of bean vermicelli; Described method comprises: with the mixture making dough/pasta that comprises starch, cellulose ether and water; Prepare noodles by described dough/pasta; By prepared noodles refrigeration; Noodles after dry refrigeration are to produce as product.
With respect to the starch of 100 weight portions, final dried bean vermicelli of the present invention comprises the cellulose ether of 0.02～0.2 weight portion.
Brief description of the drawings
Describe exemplary embodiment in detail by reference to accompanying drawing, above-mentioned and other object of the present invention, feature and advantage will be for a person skilled in the art by more clear, wherein:
Fig. 1 is that explanation is according to the flow chart of the method for the preparation of bean vermicelli of the present invention; And
Fig. 2 is that brief description is at the figure for evaluating projects of analyzing according to the texture profile of the quality of bean vermicelli of the present invention.
Detailed description of the invention
Hereinafter, the present invention will be described in more detail.
When putting into hot water or in the time that water heats with raw material starch as main bean vermicelli, starch granules is expanded to the colloidal liquid with high viscosity.No matter this phenomenon is called as " gelatinization (gelatinization) ", and which kind of starch, can see this phenomenon in temperature range uniformly substantially.
Such bean vermicelli only has transparency and elastic force in the time that they comprise alum, and need to carry out freeze thawing processing in order to obtain strength road and elastic force quality.But the alum providing is the material being pernicious to people.And freeze thawing processing increases the time of manufacturing processing, causes poor efficiency, can not carry out continuous production, and be difficult to guarantee health and stability man-hour carrying out many adding.
In the present invention, with comprising that the starch of cellulose ether makes bean vermicelli dough/pasta, make not use aluminium and also do not carry out freeze thawing and process and can obtain the bean vermicelli with Jing similar to traditional bean vermicelli road and elastic force quality.
Described starch can comprise one or more in the group that farina, sweet potato starch, cornstarch, green starch, tapioca and combination thereof form.These starch have similar feature conventionally.Farina is better than other starch in color and glossiness, and therefore not bad smell is applied to the product of various processing, and sweet potato starch has more sugar and vitamin C, water still less and higher heat levels compared with farina.
Described cellulose ether can be hydroxyalkyl alkylcellulose or hydroxy alkyl cellulose.If described cellulose ether is hydroxyalkyl alkylcellulose, preferably, hydroxyalkyl group substitution value can be by weight 4～12% and alkyl group substitution value can be 19～30% by weight, if described cellulose ether is hydroxy alkyl cellulose, preferably, hydroxyalkyl group substitution value can be 4～12%.Described alkyl can comprise methyl, ethyl, propyl group, butyl etc., more preferably, described hydroxyalkyl alkylcellulose can be hydroxypropyl methylcellulose or HEMC, and described hydroxy alkyl cellulose can be hydroxyethylcellulose or hydroxypropyl cellulose.
If use hydroxyalkyl group substitution value or alkyl group substitution value at the cellulose ether of above-mentioned scope, do not carrying out under freeze thawing processing, can obtain Jing similar to traditional bean vermicelli road and elastic force quality.
In the time measuring by Brookfield viscometer at 20 DEG C, the cellulose ether based on 2wt% solution can demonstrate the viscosity within the scope of 50～100000cps.If the viscosity of cellulose ether is in above-mentioned scope, it can be for the manufacture of bean vermicelli.Can adjust the viscosity of dough/pasta by adjusting the amount of the cellulose ether adding.
In the time that making bean vermicelli is used dough/pasta, be starch and the water of 100 weight portions with respect to total amount, the amount of cellulose ether is preferably 0.01～0.1 weight portion, more preferably 0.01～0.08 weight portion.
If use the cellulose ether that is less than 0.01 weight portion, dough/pasta does not have viscosity, and the bean vermicelli of manufacturing has dark color, and is difficult to obtain bean vermicelli distinctive strength road and elastic force quality.If use the cellulose ether that is greater than 0.1 weight portion, because increasing, viscosity is difficult to moulding; Due to the bubble in bean vermicelli use dough/pasta, the bean vermicelli of manufacturing completes good not, and noodles may become too sticky.
Fig. 1 illustrates according to the method for the preparation of bean vermicelli of the present invention.With reference to figure 1, the method for the preparation of bean vermicelli according to the present invention is implemented by following process.At least one processing can be continuously or batch-type carry out.
1. dough/pasta manufacturing process
Dough/pasta is made and is first implemented by preparing starch water with some starch and water.For example, obtain uniform suspension by the cold water that adds 5～10 weight portions in the starch to 1.0～2.0 weight deals, then by colloid mill or this mixture of high-speed stirred machined.Then, add wherein the hot water of 95～100 DEG C of 10～15 weight portions, and by stirring to mix the starch water with for the preparation of bean vermicelli.
In the time of the starch water for the preparation of bean vermicelli, implement the starch-mixed step of cellulose ether and its surplus.
Then, to prepared bean vermicelli with starch water be mixed with in the starch of cellulose ether and add cold water, and fully stir the mixture to make dough/pasta homogenising.
Can be at normally used in the art proportion in the total amount of making the starch that uses in dough/pasta and water, preferably, starch and water can be by weight for example ratio within the scope of 4:6～6:4 use.
And preferably, with respect to total amount 100 weight portions of used starch and water, the amount of described cellulose ether is 0.01～0.l weight portion.
If the amount of the starch of putting into is less than or greater than above-mentioned scope, the bean vermicelli produced may lacking toughness.Therefore preferably in above-mentioned scope, starch is mixed with water.And, if the amount of the cellulose ether of putting into is less than 0.01 weight portion or is greater than 0.1 weight portion, may not obtain desirable quality.
Optionally, the dough/pasta obtaining from described dough/pasta is made can be put in the evacuator of 70 ± mmHg to remove at the residual air of bean vermicelli dough/pasta.
2. noodles preparation process
If make dough/pasta with abundant stirring in described dough/pasta is made, carry out moulding by the general method of this area, that is, described dough/pasta is placed in shaping frame, and vibrates and highly described dough/pasta be shaped to uniform noodles by adjustment.For example, described noodles can be by pour dough/pasta in the rectangle shaping frame with 1.5mm height to spread out equably to a certain height and carry out moulding, or can carry out moulding by extruder.
General method by this area can be carried out gelatinization by the moulding noodles with noodles bundle.For example, can be in the steamer of 95～100 DEG C or higher temperature gelatinization shaping frame itself approximately 2～5 minutes, or the noodles that use extruder moulding are placed in steamer, under condition as above, carry out gelatinization.
Can carry out moulding and gelatinization with different orders.That is, under condition as above after gelatinization dough/pasta, can be by the dough/pasta moulding after gelatinization under condition as above.
3. cold storage procedure
At 2～4 DEG C of temperature, in refrigerating chamber, the noodles of gelatinization are refrigerated to 1～4 hour.
4. process of producing product
The noodles of refrigeration are cut into the noodles with uniform thickness or even length.The noodles of cutting are carried out natural drying or in the baking oven of 45～50 DEG C, carry out heated-air drying to produce noodle product.
Containing with respect to starch 100 weight portions by the bean vermicelli as product of said method final production is the cellulose ether of 0.02～0.2 weight portion.
According to the present invention, owing to replacing alum with cellulose ether, so bean vermicelli is harmless and do not carry out freeze thawing processing and also have the quality of strength road and elastic force to people.And, the invention solves owing to implementing freeze thawing processing and can not carry out the problem of the conventional method of processing continuously, therefore can reduce manufacturing cost, obtain efficiently and wholesomely prepare bean vermicelli by carrying out processing continuously by reducing manufacture process.
Hereinafter, reference example is explained the present invention, but the present invention can be not limited to following examples.
embodiment 1
With reference to component content and the condition listed in table 1, by adding 30g cold water and stir the mixture with colloid mill in 12g sweet potato starch, obtain uniform aaerosol solution, then add wherein the hot water of 90g100 DEG C of temperature and by stirring to mix to prepare 132g bean vermicelli starch water.Then, to add in 288g sweet potato starch 0.3g hydroxypropyl methylcellulose (HPMC2910,
, Samsung Fine Chemicals Co., Ltd.), be then mixed together by stirring with starch water.Add 180g cold water to prepare dough/pasta to it while stirring.Thereafter, to in the high rectangle shaping frame of 1.5mm, pour dough/pasta into spread out equably to a certain height, then at 100 DEG C by shaping frame gelatinization 3 minutes, in refrigerating chamber below 10 DEG C cooling 1.5 hours, be then cut into the noodles of 5mm thickness and in the baking oven of 45 DEG C, carry out heated-air drying to manufacture bean vermicelli.
embodiment 2～9
Except gelatinization time or cold preservation time different from embodiment 1, manufactured bean vermicelli in the mode identical with embodiment 1.
embodiment 10～11
Except hydroxypropyl methylcellulose content is different from embodiment 1, manufacture bean vermicelli in the mode identical with embodiment 1.
comparative example 1～3
Except do not add hydroxypropyl methylcellulose and gelatinization time or cold preservation time different from embodiment 1, manufactured bean vermicelli in the mode identical with embodiment 1.
comparative example 4
Except being implemented in 10 DEG C of following refrigerations 12 hours after the gelatinization of embodiment 1, at-18 DEG C freezing 24 hours and be immersed in cold water in and thaw, manufactured bean vermicelli in the mode identical with embodiment 1.
[table 1]
* HPMC:HPMC2910,
samsung Fine Chemicals Co., Ltd..
evaluation Example
About the bean vermicelli being obtained by embodiment and comparative example, by texture profile assay depend on the quality of gelatinization time and cold preservation time.And be the results are shown in following table 2 and following table 3.
Texture profile analysis is to implement with simulation people's the movable formalized model of stinging.Chew the strength of twice by measurement, can obtain hardness, adherence, elasticity, cohesiveness and restoring force.In the time that the value of each parameter increases, the performance of parameter is stronger.Use the TA.XT Plus being manufactured by Stable Micro System company at 2.00mm/ test speed second, 2.00mm/ surveys rear speed second, and carries out texture profile analysis under 70% stress (strain) condition.With reference to figure 2, define above-mentioned character as follows.
Hardness: reach the needed power (F of required distortion
1)
Adherence: in the situation that chewing for the first time, represent (A from the needed power of probe separation sample and by negative stress area
3)
Elasticity: in the time of the power of removal, the sample of distortion is back to the character (d of reset condition
2/ d
1)
Cohesiveness: to maintain the power (A of original-shape
2/ A
1)
Restoring force: the character (A that the deformed sample relevant with power with the speed applying returned
5/ A
4)
[table 2]
Can be found out by upper table 2: in an embodiment, along with the increase of gelatinization time, the hardness of the bean vermicelli boiling and adherence reduce, and this represents the increase along with gelatinization time, and fully the starch granules of gelatinization increases, and bean vermicelli can have more soft quality.
And, along with adding cellulose ether, even not carrying out freeze thawing processing, bean vermicelli also has suitable hardness.But, as found out by comparative example 4: carry out freeze thawing not adding cellulose ether and add man-hour, bean vermicelli has too high hardness, therefore has hard quality.Therefore, can learn by adding cellulose ether, not carry out freeze thawing processing and also can manufacture the bean vermicelli with strength road and elastic force quality.
[table 3]
As can be seen from Table 3: after gelatinization, along with the increase of cold preservation time, hardness increases, and this represents that bean vermicelli is aging.This shows: while considering hardness, adherence and cohesiveness, embodiment is better than comparative example comprehensively, and embodiment provides the elastic force quality with consumer preference.
Consequently, even if can find out and not carry out freeze thawing processing, by adding cellulose ether and adjusting gelatinization time and cold preservation time, can go out to there is the highly preferably bean vermicelli of quality compared with comprising the bean vermicelli of the conventional method manufacturing that freeze thawing is processed by continuous processing and manufacturing.
sensory evaluation
In 100 DEG C of boiling water, by the bean vermicelli obtaining from embodiment 1, embodiment 4 and embodiment 7, and use natural gum to replace alum and the bean vermicelli for hodgepodge (as a reference example) that provided by market (Ottogi company) boils approximately 6 minutes.Then, carry out the sensory testing about color, pliability, strength road quality, elasticity quality and overall preference.Described sensory testing tests to implement by the preference of 5 points of systems by the group member of 10 special trainings.
Described sensory evaluation is to implement with the bean vermicelli boiling.After overall appearance is evaluated, test to evaluate the preference to bean vermicelli quality by 5 points of preferences processed.That is, described sensory evaluation is to be implemented by following mode: based on the bean vermicelli being provided by market, give relative mark with worse bean vermicelli (1 point), equal bean vermicelli (3 points) with better bean vermicelli (5 points).
[table 4]
| ? | Sensory evaluation |
| Reference example | 3.0 |
| Embodiment 1 | 3.2 |
| Embodiment 4 | 3.0 |
| Embodiment 7 | 4.0 |
Can be found out by upper table 4: in embodiment, prepared all beans vermicelli are compared with the bean vermicelli being provided by market to have obtained and equated or higher mark.This result has proved to add cellulose ether and has not carried out freeze thawing processing and the quality effect similar to the bean vermicelli being provided by market is provided for the bean vermicelli manufactured.
According to the present invention, in the time making dough/pasta, by add cellulose ether in starch, can obtain and have and do not use aluminium and also do not carry out traditional bean vermicelli similar Jing road of freeze thawing processing and the bean vermicelli of elastic force quality.
Foregoing is the explanation of embodiment, and can not be construed as limited to these embodiments.Although described little embodiment, those skilled in the art will recognize easily substantially not depart under novel teachings and advantage and can carry out many variations.Therefore, all these change intention and are included in as in the scope of the inventive concept defined in claims.In claims, functional restriction intention covers the structure as exemplary functions described herein, the not only equivalent on covered structure, but also cover structure of equal value.
Claims (13)
1. for the preparation of a method for bean vermicelli, described method comprises:
With the mixture making dough/pasta that comprises starch, cellulose ether and water;
Prepare noodles by described dough/pasta;
By prepared noodles refrigeration; And
Noodles after dry refrigeration are to produce as product.
2. method according to claim 1, wherein, is starch and the water of 100 weight portions with respect to total amount, and the amount of described cellulose ether is 0.01～0.1 weight portion.
3. method according to claim 1, wherein, described cellulose ether is hydroxyalkyl alkylcellulose or hydroxy alkyl cellulose.
4. method according to claim 3, wherein, described hydroxyalkyl alkylcellulose has 4～12% hydroxyalkyl group substitution values and 19～30% alkyl group substitution values, and described hydroxy alkyl cellulose has 4～12% hydroxyalkyl group substitution values.
5. method according to claim 3, wherein, described cellulose ether comprises and selects one or more in the group that free hydroxypropyl methylcellulose, HEMC, hydroxyethylcellulose and hydroxypropyl cellulose form.
6. method according to claim 1, wherein, described starch comprise farina, sweet potato starch, cornstarch, green starch, tapioca and the group that forms in one or more.
7. method according to claim 1, wherein, described making dough/pasta comprises:
(i) prepare starch water with some starch and water;
(ii) cellulose ether is mixed with the starch of its surplus; And
(iii) by described starch water be mixed with in the starch of cellulose ether and add water to make dough/pasta.
8. method according to claim 1, wherein, describedly prepare noodles by dough/pasta and comprise:
(i) be shaped to noodles by described dough/pasta; And
(ii) the noodles after moulding are carried out to gelatinization.
9. method according to claim 1, wherein, describedly prepare noodles by dough/pasta and comprise:
(i) described dough/pasta is carried out to gelatinization; And
(ii) be shaped to noodles by the dough/pasta after gelatinization.
10. method according to claim 1, wherein, at least one processing is carried out continuously.
11. methods according to claim 8 or claim 9, wherein, described gelatinization is in steamer, to carry out approximately 2～5 minutes at 95 DEG C to 100 DEG C or higher temperature.
12. methods according to claim 1, wherein, described is in refrigerating chamber, to carry out 1～4 hour at 2～4 DEG C of temperature by prepared noodles refrigeration.
13. 1 kinds of beans vermicelli, it is the product of producing for the preparation of the method for bean vermicelli by claimed in claim 1.
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| KR10-2012-0137177 | 2012-11-29 | ||
| KR1020120137177A KR20140069643A (en) | 2012-11-29 | 2012-11-29 | Method for Preparation of Cellophane Noodle and Cellophane Noodle Obtained Therefrom |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104323067A (en) * | 2014-09-22 | 2015-02-04 | 赵大勇 | Vegetable vermicelli and preparation method thereof |
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| CN104970284A (en) * | 2015-07-14 | 2015-10-14 | 天津科技大学 | Application of bacterium cellulose, potato vermicelli and preparation method of potato vermicelli |
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| EP1561380A1 (en) * | 2004-02-09 | 2005-08-10 | Shin-Etsu Chemical Co., Ltd. | Gluten-free dough composition |
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| CN101433302A (en) * | 2008-12-17 | 2009-05-20 | 合肥工业大学 | Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same |
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| CN104323067A (en) * | 2014-09-22 | 2015-02-04 | 赵大勇 | Vegetable vermicelli and preparation method thereof |
Also Published As
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|---|---|
| JP6317912B2 (en) | 2018-04-25 |
| KR20140069643A (en) | 2014-06-10 |
| JP2014103967A (en) | 2014-06-09 |
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