JP6317912B2 - Spring shark production method and spring shark obtained from this - Google Patents

Description

  The present invention relates to a method for producing spring shark and a spring shark obtained therefrom. More specifically, during the production of spring shark, cellulose ether is added to the dough for spring shark, and the freezing and thawing process can be omitted from the conventional spring shark production process, and obtained from this About spring shark.

  Spring shark is a dry noodle made from starch such as mung beans, potatoes, sweet potatoes, tapioca, etc. It is also called hu noodles. When eating, boil in hot water and then use it after cooling with water. It has a light taste, chewyness, elasticity, and has been widely used in various cooking such as various soup dishes, Jongol, Chapche in China and Korea.

  In the conventional production method of such spring sachet, starch paste prepared in advance by adding alum (potassium aluminum sulfate) to sweet potato starch is put in a mixer, kneaded, and then put in a molding mold and passed. After making noodles and gelatinizing the shaped noodles with hot water, after cooling with cold water and aging at a constant temperature, after freezing and aging, this is further thawed It is composed by drying and commercializing.

  In the above-described conventional manufacturing process, alum has a role of making the spring shark's hue bright and transparent, keeping the spring shark's dough acidic at pH 3-4, and providing flowability, viscosity and elasticity suitable for the dough. That is, alum was used to increase the whitening effect and the strength of the dough, and to improve the gelatinization and physical properties of starch. However, alum is a chemical additive containing aluminum that is not a natural substance. Aluminum, which is the main component of alum, has a daily intake limit limited to 60 mg per 60 kg body weight by WHO / FAO. In particular, reports have been published that induce memory loss, Parkinson's disease, and osteomalacia for specific patient classes.

  From this, a method for producing spring shark that removes alum is developed. In Patent Document 1, a natural extraction raw material such as organic acids, alginate, carrageenan gum and xanthan gum is added instead of alum. Disclosed a functional spring shark that can maintain the softness, gloss, and color of noodles more than the conventional spring shark, and a method for producing the same, while beneficial to the human body. However, the above document only presents the use of gums instead of alum while maintaining the conventional spring shark manufacturing process.

  However, the conventional spring shark manufacturing method has a long manufacturing process due to the freezing and thawing process, the productivity is low, the continuous process is impossible, and various stages are advanced, so that hygiene and stability can be ensured. There is a problem that it is difficult. However, it is difficult to realize a texture similar to that of the conventional spring shark during the production of the spring shark from which the freezing / thawing process is removed, so that the conventional process including the freezing / thawing process is maintained.

  As a result, when the cellulose ether is included in the spring pea dough, the present inventors did not use alum and passed through the freezing and thawing process, and the taste was similar to that of the conventional spring shark. The present invention was completed by clarifying that a texture can be realized.

Korean Patent Registration No. 10-0727252

  Accordingly, it is an object of the present invention to provide a method for producing spring shark that can embody a taste and a crisp texture similar to those of a conventional spring shark without going through a freezing and thawing process.

  Another object of the present invention is to provide a spring shark that can embody a taste and a texture that is similar to a conventional spring shark without going through a freezing and thawing process.

  In order to achieve the above object, the present invention includes a step of kneading a mixture containing starch, cellulose ether and water; a step of producing dough into noodles; a step of refrigeration of the produced noodles; and a refrigerated noodle A method for producing spring cucumber, comprising the steps of:

  In the method for producing spring shark according to the present invention, the cellulose ether is preferably contained in an amount of 0.01 to 0.1 parts by weight with respect to 100 parts by weight of starch and water in total.

  The cellulose ether is preferably hydroxyalkylalkylcellulose or hydroxyalkylcellulose. In the case of the hydroxyalkylalkylcellulose, the hydroxyalkyl group substitution degree is 4 to 12%, and the alkyl group substitution degree is 19%. The hydroxyalkyl group substitution degree is preferably 4 to 12% in the case of the hydroxyalkyl cellulose. Specifically, the cellulose ether includes hydroxypropylmethylcellulose, hydroxyethylmethylcellulose, More preferred is hydroxyethyl cellulose or hydroxypropyl cellulose.

  In the method for producing spring pea according to the present invention, the starch is preferably selected from the group consisting of sweet potato starch, corn starch, mung bean starch, tapioca starch, potato starch, and mixed starch thereof.

  In the method for producing spring shark according to the present invention, the kneading step comprises (i) a step of producing paste with a part of the starch and water; and (ii) a step of mixing cellulose ether with the remaining starch; (Iii) mixing the paste and starch mixed with cellulose ether, adding water, and kneading.

  In the method for producing spring shark according to the present invention, the step of producing the dough into noodles includes: (i) forming the dough into noodles; and (ii) gelatinizing the formed noodles. . The step of producing the dough into noodles includes: (i) gelatinizing the dough; and (ii) forming the gelatinized dough into noodles.

  In the method for producing spring shark according to the present invention, it is preferable that at least one of the above steps is continuously performed. The gelatinization step is preferably gelatinized for about 2 to 5 minutes in a steamer at 95 to 100 ° C. or higher, and the refrigeration step is refrigerated in a refrigerator at 2 to 4 ° C. for 1 to 4 hours. It is preferable.

  The present invention also includes a step of kneading a mixture containing starch, cellulose ether and water; a step of producing dough into noodles; a step of refrigeration of the produced noodles; and drying the refrigerated noodles to produce a product. And providing a spring shark obtained by a method for producing spring shark.

  The final dried spring shark according to the present invention contains cellulose ether in a ratio of 0.02 to 0.2 parts by weight in 100 parts by weight of starch.

  In the present invention, by adding cellulose ether to starch during kneading of spring shark, it does not use alum and undergoes freezing and thawing processes, and has a taste and a similar taste to that of conventional spring shark. A texture can be realized.

FIG. 1 is a flowchart showing a process for producing spring shark according to the present invention. FIG. 2 is a graph showing the explanation for each item in the organization profile analysis for evaluating the texture of spring shark according to the present invention.

Hereinafter, the present invention will be described in more detail.
Starch, which is the main ingredient of spring peas, is heated with hot water or water. In other words, regardless of the type of starch, it can be seen in an almost constant temperature range.

  Such spring sharks must have a freezing and thawing process in the manufacturing process in order to have a clear taste and a rich texture when they contain alum. However, lucid is a substance that has been proven to be harmful to the human body, and the freezing and thawing process during the manufacturing process increases the manufacturing process time, lowers productivity, and prevents continuous processes. Since it is possible to proceed through various stages, it is difficult to ensure hygiene and stability.

  The present invention does not use alum and does not go through the freezing and thawing process in the production process of spring shark, so that it can obtain a taste and a puffy texture similar to those of conventional spring shark, Spring koji is kneaded with cellulose ether.

  As said starch, 1 or more types can be selected from the group which consists of sweet potato starch, potato starch, corn starch, mung bean starch, tapioca starch, and these mixed starches. These have almost similar properties, and potato starch has a better hue and luster than other starches and has no off-flavor, so it is often used in various processed products, and sweet potato starch is more popular than potato starch. It has high sugar and vitamin C, low water content, and high calories.

  The cellulose ether is preferably hydroxyalkyl alkyl cellulose or hydroxyalkyl cellulose. When hydroxyalkyl alkyl cellulose is used, the hydroxyalkyl group substitution degree is 4 to 12% based on weight, and the alkyl group substitution is performed. The degree of substitution is preferably 19 to 30%, and in the case of the hydroxyalkyl cellulose, the substitution degree of hydroxyalkyl group is preferably 4 to 12%. Examples of the alkyl include methyl, ethyl, propyl, and butyl. The hydroxyalkylalkylcellulose may be hydroxypropylmethylcellulose or hydroxyethylmethylcellulose, and the hydroxyalkylcellulose may be hydroxyethylcellulose. Or more preferably a hydroxypropylcellulose.

  When applying a cellulose ether having the hydroxyalkyl group substitution degree or alkyl group substitution degree within the above range, it is possible to obtain a savory taste and a puffy texture similar to conventional spring shark without going through freezing and thawing processes. Can do.

  The viscosity of the cellulose ether is 50-100,000 cps, measured with a Brookfield viscometer, based on a 2 wt% solution at 20 ° C. When the viscosity of the cellulose ether is in the above range, It is suitable and can adjust the addition amount of cellulose ether to adjust the viscosity of the dough.

  When kneaded, the cellulose ether is preferably contained in an amount of 0.01 to 0.1 parts by weight, more preferably 0.01 to 0.08 parts by weight, based on a total of 100 parts by weight of starch and water. It is.

  When the hydroxyalkyl alkyl cellulose is used in an amount of less than 0.01 parts by weight, the dough does not become sticky, and after the spring sachet is produced, the darkness and color of the spring sachet have a natural texture. If it is used in excess of 0.1 parts by weight, it will be difficult to mold due to increased viscosity, bubbles will form in the spring shark dough, and it will not boil well after the spring shark is manufactured. The problem of excessive stickiness of the noodles can occur.

  FIG. 1 illustrates a spring shark manufacturing process according to the present invention. Referring to FIG. 1, the spring shark manufacturing process according to the present invention is manufactured in the following steps, at least one of the above steps being: It can proceed continuously or in a batch mode.

1. Kneading Stage The kneading stage proceeds primarily at the stage of producing paste with a part of starch and water. For example, 5 to 10 parts by weight of normal temperature water is added to 1.0 to 2.0 parts by weight of starch, treated with a colloid mill or a high-speed stirrer to obtain a uniform suspension, and then a high temperature of 95 to 100 ° C. After adding water at 10 to 15 parts by weight, the mixture is stirred and a paste for spring squirt can be obtained.

  If the spring sachet paste is obtained, then the step of mixing the remaining starch with cellulose ether proceeds.

  Next, normal temperature water is added to the starch mixed with the spring jelly paste obtained above and the cellulose ether, and the mixture is sufficiently stirred so that the dough becomes uniform.

  The starch and water that are totally charged in the kneading step can be used within a range generally used in this field, for example, within a range of 4: 6 to 6: 4 by weight. It is preferable.

  Moreover, it is preferable that a cellulose ether is contained within the range of 0.01-0.1 weight part with respect to 100 weight part of starch and water input to the whole.

  When the starch is added in less than or more than the above range, a problem that the stickiness of the spring shark to be produced can be reduced, and therefore, it is preferably mixed with water within the above range. In addition, when cellulose ether is added in an amount of less than 0.01 parts by weight or more than 0.1 parts by weight, a problem that a desired texture cannot be obtained can occur.

  The dough obtained in the kneading step can be selectively placed in a vacuum chamber of 70 ± mmHg to remove air remaining in the spring waving dough.

2. Noodle production stage If kneading is completed with sufficient agitation in the dough stage, the vibration and height are adjusted through a method generally used in this field, that is, after being put into a molding machine, to maintain the noodles uniformly. Mold. For example, the dough can be poured into a square mold having a height of 1.5 mm so as to spread uniformly at a certain height, and noodles can be formed using an extruder.

  After the molding, the noodles with the streaks formed therein can be similarly gelatinized through a general method in this field. For example, the molding mold itself can be gelatinized in a steamer at 95-100 ° C. or higher for about 2-5 minutes, and the molded noodles can be put into a steamer using an extruder and gelatinized as described above. it can.

  The above molding and gelatinization can proceed by different procedures. That is, after the dough is gelatinized as described above, the gelatinized dough can be formed as described above.

3. Refrigeration stage The gelatinized noodles are refrigerated, and the refrigeration is refrigerated in a refrigerator room at 2 to 4 ° C. for 1 to 4 hours.

4). Commercialization stage The refrigerated noodles are cut into surfaces of uniform thickness or length, and the cut noodles are naturally dried or hot air dried in an oven at 45 to 50 ° C. to produce a product.

  The spring shark produced and commercialized by the above method finally contains cellulose ether in a ratio of 0.02 to 0.2 parts by weight in 100 parts by weight of starch.

  Such spring shark according to the present invention can have noodles that are harmless to the human body by using cellulose ether instead of alum, and are elastic and elastic without going through freezing and thawing processes. In addition, through the freezing and thawing process, it overcomes the limitations of conventional processes that cannot be performed continuously, reducing costs by shortening the manufacturing process, and producing efficient and sanitary spring sag by continuous processes. to enable.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited by the following Example.

Example 1
Referring to the component contents and conditions shown in Table 1, 30 g of normal temperature water was added to 12 g of sweet potato starch and stirred in a colloid mill to obtain a uniform suspension solution, and 90 g of hot water at 100 ° C. was added, followed by mixing and stirring. And 132 g of spring shark paste was made. Next, 0.3 g of hydroxypropylmethylcellulose (HPMC2910, AnyAddy (registered trademark), Samsung Precision Chemical Co., Ltd.) was added to 288 g of sweet potato starch, and this was mixed with the paste and stirred, and then 180 g of room temperature water was added. After charging, the mixture was stirred to complete the dough. In succession, the dough was poured into a square-shaped mold with a height of 1.5 mm so that the dough was spread evenly at a certain height, and the mold was gelatinized at 100 ° C. for 3 minutes. After refrigeration for 1 hour and 30 minutes in a refrigerated room at or below, the spring shark was cut to a thickness of 5 mm and dried with hot air in a 45 ° C. oven to produce a spring shark.

Examples 2-9
Spring shark was produced in the same manner as in Example 1 except that the gelatinization time or refrigeration time was changed in Example 1.

Examples 10-11
Spring shark was produced in the same manner as in Example 1 except that the content of hydroxypropylmethylcellulose in Example 1 was changed.

Comparative Examples 1-3
Spring shark was produced in the same manner as in Example 1 except that hydroxypropylmethylcellulose was not added and the gelatinization time or refrigeration time was varied.

Comparative Example 4
In Example 1 above, after the gelatinization, spring shark was produced in the same manner as in Example 1, except that it was refrigerated at 10 ° C. or lower for 12 hours, cooled at −18 ° C. for 24 hours, immersed in room temperature water and thawed.

HPMC: HPMC 2910, AnyAddy (registered trademark), Samsung Precision Chemical Co., Ltd.

Evaluation Example The texture of spring shark according to the pasting time and refrigeration time was evaluated through a tissue profile analysis for the above examples and comparative examples, and the results are shown in Tables 2 and 3 below. .

  Tissue profile analysis is an analysis method that models human chewing action, and measures the force against biting twice, based on this, hardness (Hardness), adhesiveness (Adhesiveness), elasticity (Springines) It is possible to grasp cohesiveness and resilience. The larger the numerical value for each item, the stronger the characteristic, and the hardness can be a criterion for judging aging. The organization profile analysis described above is performed by TA of Micro Micro System. Using XT Plus, measurement was performed under the conditions of Test speed 2.00 mm / sec, Post-Test Speed 2.00 mm / sec, and strain 70%.

With reference to FIG. 2, the definition of the characteristic is as follows.
Hardness: force required to reach the desired deformation (F ₁ )
Adhesiveness: When first biting, it is indicated with a negative force area with the force required until the sample and probe are separated (A ₃ )
Springiness: The property that a deformed sample tries to return to its original state after the force is removed (d ₂ / d ₁ )
Cohesiveness: force (A ₂ / A ₁ ) that tries to maintain the shape of the object as it is
Resilience: The property (A ₅ / A ₄ ) that a deformed sample recovers in relation to applied speed and force

 As apparent from Table 2 above, in the case of Examples, the hardness (Hardness) and adhesion (Adhesiveness) of the cooked spring shark decreased as the gelatinization time increased. It can be seen that the longer the gelatinization time is, the more the part where the starch particles are gelatinized increases, thereby showing a softer texture.

  In addition, when cellulose ether is added, it has an appropriate hardness without going through the freezing / thawing process, but as in Comparative Example 4, if the freezing / thawing process proceeds without adding the cellulose ether, the hardness is rather Increases excessively and induces a hard texture. This indicates that by adding cellulose ether, a spring shark having a firm and firm texture can be produced without going through a freezing and thawing process.

 As is apparent from Table 3, it can be seen that after gelatinization, the hardness increases as the refrigerated aging time increases, and thus, it is understood that the spring shark is aged. When considering hardness, adhesiveness, and cohesiveness as a whole, it can be confirmed that the example is superior to the comparative example, and that it realizes a firm texture of spring sag that consumers prefer.

  In conclusion, it contains cellulose ether without going through the freezing and thawing process, and has a higher preference than spring sharks produced through the conventional freezing and thawing process through adjustment of the gelatinization time and aging time. It turns out that the spring shark which has a feeling can be manufactured in a continuous process.

Sensory evaluation The spring shark obtained in Example 1, Example 4 and Example 7 described above, and a reference example, substituting alum with gums, were replaced with a commercially available spring shark for chapuche (product of Ottogi Co., Ltd.) with hot water at about 100 ° C. After boiling for a minute, a sensory test was performed on the hue, softness, strain, crispness and overall preference for these. The sensory test was performed by a five-point scale preference test method on 10 trained sensory test personnel.

  The sensory evaluation proceeded with the cooked spring shark, and after evaluating the general appearance, proceeded with a preference for the spring shark texture and a 5-point evaluation. That is, the sensory evaluation was carried out with a scale determined based on the commercially available spring shark as a reference (1 point), equivalent to the commercially available spring shark (3 points), and even better (5 points).

 From Table 4 above, all of the spring sharks produced in the examples scored equal or better than the commercial spring sharks. Thus, it was proved that the spring shark produced by adding cellulose ether exhibits a similar texture expression effect to the commercial spring shark without going through the freezing and thawing process.

Claims (9)

Kneading a mixture comprising starch, hydroxypropylmethylcellulose and water;
Producing dough into noodles;
Chilling the produced noodles;
Drying the chilled noodles and commercializing the spring noodles. The method for producing spring shark according to claim 1, comprising the hydroxypropyl methylcellulose in an amount of 0.01 to 0.1 parts by weight with respect to 100 parts by weight of starch and water in total. The method for producing spring shark according to claim 1, wherein the starch is selected from the group consisting of potato starch, sweet potato starch, corn starch, mung bean starch, tapioca starch, and mixed starch thereof. The kneading step includes
(I) producing a paste with a portion of the starch and water;
(Ii) mixing hydroxypropyl methylcellulose with the remaining starch;
The method for producing spring shark according to claim 1, comprising: (iii) adding water to the starch mixed with the paste and cellulose ether and kneading. The stage of producing the dough into noodles is as follows:
(I) forming the dough into noodles;
The method for producing spring shark according to claim 1, comprising the step of gelatinizing the formed noodles. The stage of producing the dough into noodles is as follows:
(I) gelatinizing the dough;
(Ii) forming a gelatinized dough into noodles; The method for producing spring shark according to claim 1, wherein at least one of the steps proceeds continuously. The method for producing spring shark according to claim 5 or 6, wherein the step of gelatinizing comprises gelatinizing with a steamer of 95 to 100 ° C or higher for about 2 to 5 minutes. The method for producing spring shark according to claim 1, wherein the step of refrigeration of the noodles is refrigeration for 1 to 4 hours in a refrigeration room at 2 to 4 ° C.