KR0182861B1 - Preparation of instant sujebi - Google Patents

Abstract

The present invention relates to an instant flushing method consisting of wheat flour, salt, sodium salt and sodium L-glutamate, and the cooking time is shortened by half freezing after molding and boiling water in an extruder that is heated and pressurized. The present invention relates to a method for producing instant sujebi by improving the color, taste, texture, etc. of sujebi.

Description

Manufacturing method of instant soup

FIG. 1 is a manufacturing process chart of instant preparations.

The present invention relates to a method for preparing ready-to-drink preparations which can be cooked within 4 minutes.

Sujebi is a Korean traditional food made from wheat flour and has been used as a staple food or snack because of its soft and light taste. However, with the avoidance of cooked foods, which require a lot of time and effort due to the change of social structure and the expansion of women's social advancement, and the increase in the preference for instant convenience-oriented foods, the eating process in the homes of Sujebi, which has a complicated cooking process, is gradually decreasing. It is true.

Accordingly, the present inventors have experimented with the method of eliminating or simplifying the cooking process of homemade meals that require a lot of effort and reducing the cooking time, and shortening the cooking time. By freezing, it was possible to make a ready-to-eat frozen water preparation in 4 minutes by boiling water.

The preparation method of instant sujebi related to the present invention is introduced in Korean Patent Application No. 90-17227, whereas the method of the present invention is a method of making dough by making only a wheat flour and then forming and freezing it. Addition of sodium salt and sodium L-glutamate, kneading, extrusion molding with an extruder, hot water treatment and rapid freezing to reduce cooking time to less than half, and to give color, taste, chewy texture to the cooking costs It relates to a method for preparing instant frozen water preparation of excellent quality that improves the taste and facilitates mass production.

Detailed description of the invention is as follows.

Wheat flour 96.5 ~ 98.5wt% 0.5 ~ 1.5wt% salt, 0.5 ~ 1.0wt% one or more sodium salt selected from the group consisting of sodium carbonate, sodium bicarbonate and sodium triphosphate, 0.5 ~ 1.0wt% L-glutamate Was added in a weight ratio of 30 ~ 50wt% of water in a well-mixed mixture and kneaded for 5 to 10 minutes and then maintained at an extrusion temperature of 30 ~ 60 ℃, pressure 5 ~ 10kg / ㎠ using an extrusion molding machine Extrude. The extruded homemade ratio is cut into a certain size using a cutter, put into hot water of 95 ~ 100 ℃, heated for 1 ~ 3 minutes, immersed in 0 ~ 10 ℃ cooling water for 3 ~ 5 minutes, cooled, and then cooled by a rapid freezing device. Quick freeze and pack to constant weight.

Separately cut potatoes, courgette, onions, and leeks to a certain size and boiled, then mixed with zucchini, onions, and leeks in a weight ratio of 0.3 ~ 1 for each potato 1, packaging, frozen to make a soup. In addition, the homemade seasonings, which are mixed with anchovy powder made of three-mesh or less particles, various spices, and seasoning salts, are packed together with frozen sujebi and freeze dried soup.

As seen from the above, the present invention is composed of frozen sujebi and freeze-dried soup, homemade condiments prepared by rapid freezing after hot water treatment by extrusion molding, prepared in boiling water without separate efforts such as preparation of homemade preparations and raw materials and anchovy grains It relates to a method for preparing instant frozen water preparations which can be cooked and eaten in 4 minutes.

Hereinafter, the present invention will be described in detail through examples.

Example 1

45 g of water was added to 95 g of a mixture of 98.5% of wheat flour, 0.5% of sodium carbonate, 0.5% of sodium carbonate (based on building, dissolved in hot water), and 0.5% of sodium L-glutamate, and then kneaded with a kneader for 8 minutes. Using a molding extruder maintained at 50 ° C. and a pressure of 5-7 kg / cm 2 at the time of extrusion, various types of homemade ratios of 25 mm to 35 mm in thickness, length and width are formed. Put it in hot water of 98 ~ 100 ℃ for 2 minutes, then immerse in 2 ~ 4 ℃ of cooling water for 3 minutes to cool it, and then rapidly freeze it using a rapid freezing device and pack it. In addition, 30 g of potatoes cut into 2 mm thick and boiled in 100 ° C. hot water for 5 minutes, 15 g of zucchini cut into 2 mm thick and boiled in 100 ° C. hot water for 3 minutes, cut vertically and 15 g of onions boiled in 100 ° C. Was packed and rapidly frozen. In addition, the anchovy was ground and dried, and dried and packaged with a homemade condiment prepared by mixing 1.5 g of salt, 0.5 g of seasonings and spices, respectively, in 7.5 g of granulated powder.

The recovery time, the storage period, and the sensory test results of the frozen meal ratio prepared according to the method of Example 1 and the prepared ratio prepared by the conventional manufacturing method as a comparative sample are shown in Table 1.

The sensory test was performed on 25 sensory test personnel and 5 point scale was used.

* 5 points: Very good. 3 points | pieces: Normal. 1 point | piece: Very bad.

As shown in Table 1, it was found that the preparation ratio prepared by Example 1 was much better in restoration time, shelf life, and sensory characteristics than the preparation ratio prepared by the conventional method.

EXAMPLES 2-6

As shown in Table 2, the preparation ratio was prepared while varying the extrusion temperature, pressure, and boiling water treatment time during extrusion during the manufacturing process of Example 1.

As a comparative sample, the preparation ratio of the manufacturing process of Example 1 which did not go through the boiling water treatment process was used and used.

Table 3 shows the restoration time and sensory results when cooked in boiling water.

Sensory evaluation was performed on 25 patients and a 5-point scale was used.

* 5 points: Very good. 3 points | pieces: Normal. 1 point | piece: Very bad.

As shown in Table 3, as the extrusion temperature and pressure increased during extrusion molding, it was found that the recovery time was slow even though the boiling water treatment time was longer. It was found to affect the sensory characteristics such as taste.

EXAMPLES 7-11

As shown in Table 4, the preparation ratio was prepared according to the preparation method of Example 1 while varying the composition ratio of flour and additives.

The sensory test results when cooked in boiling water for 3 minutes are shown in Table 5.

Sensory evaluation was performed on 25 patients and a 5-point scale was used.

* 5 points: Very good. 3 points | pieces: Normal. 1 point | piece: Very bad.

As shown in Table 5, it can be seen that it affects the sensory characteristics such as color, texture, and overall taste according to the composition ratio of wheat flour and additives.

Claims (1)

Wheat flour 96.5 ~ 98.5wt%, 0.5 ~ 1.5wt% salt, sodium carbonate 0.5 ~ 1.0wt%, at least one sodium salt selected from the group consisting of sodium carbonate, sodium hydrogen carbonate and sodium triphosphate, 0.5 ~ 1.0wt% L-glutamate 30 to 50wt% of water was kneaded to the mixture mixed at a ratio of 10 to 50 wt%, followed by extrusion molding using an extrusion molding machine maintained at an extrusion temperature of 30 to 60 ° C. and an extrusion pressure of 5 to 10 kg / cm 2, and 95 to 100 ° C. After hot water treatment for 1 to 3 minutes in the hot water of immersion in cool water at 0 ~ 10 ℃ 3 to 5 minutes to cool and then rapidly frozen to prepare a manufacturing method of the preparation.