KR100280613B1 - Method of manufacturing boiled noodles with improved quality - Google Patents

Abstract

The present invention relates to a method for producing noodles prepared using wheat flour or wheat flour and starch as the main raw materials, and more particularly, a method for preparing boiled noodles that can maximize the quality of chewy texture by suppressing starch loss during cooking. It is about.

Description

Method of manufacturing boiled noodles with improved quality

The present invention relates to a method for producing noodles prepared using wheat flour or wheat flour and starch as the main raw materials, and more particularly, a method for preparing boiled noodles that can maximize the quality of chewy texture by suppressing starch loss during cooking. It is about.

In the noodle products for market distribution, the taste of the noodles, the chewy texture, the elasticity of the appearance, etc. are important factors urging consumers to purchase.

The quality of these boiled noodles is mostly determined in the process of boiling in a self-contained bath at 95 ~ 100 ℃. Specifically, the deteriorating factor is bubbles generated by elution of starch when boiled. The higher the amount of starch elution, the more amylopectin, the ingredient that makes the cotton chewy, decreases the texture, and the surface of the cotton becomes rough and loses its elasticity.

In addition, as the eluted starch accumulates and solidifies in the self-trough over time, the concentration of the aqueous solution in the self-trough is increased, and eventually, the concentration of the waste water increases, causing environmental problems. The recent tightening of wastewater discharge and concentration regulations under the Water Environment Protection Act requires new treatment facilities to treat wastewater, which in turn causes cost increases.

For this reason, in order to suppress foaming during self-sufficiency and to remove the generated foaming, conventionally, a physical method such as adding cold water or blowing air is used, or an edible emulsifier such as glycerin fatty acid ester. And propylene glycol fatty acid esters, sorbic acid fatty acid esters, crude sugar fatty acid esters, and the like (Japanese Patent Application Laid-Open No. 57-22655) have been used.

However, the conventional physical methods cause an increase in manufacturing cost because additional manpower must always reside in the self-tight tub, and it is difficult to secure stable surface quality. In addition, the method of removing the foam by using an emulsifier, the emulsifier residue is left in the cotton line, which adversely affects the flavor during long-term preservation, as well as suppresses the elution of starch itself because the presented emulsifiers simply provide a role as an antifoaming agent. It is not possible to improve the quality of cotton is insufficient.

Therefore, the inventors of the present invention are not merely removing bubbles generated during self-sufficiency in improving the quality of the starch, but more fundamentally, while searching for a method of suppressing starch elution itself, the present invention adds a specific blend of mixed organic acids and salts to the self-contained bath. It was confirmed that the elution can be significantly suppressed, and the present invention was completed.

Accordingly, it is an object of the present invention to provide a self-adhesive additive composition for significantly reducing starch elution during cooking in the preparation of boiled noodles.

Another object of the present invention is to provide a method of producing boiled noodles, characterized in that boiled cotton line in a self-help tank to which the additive composition is added.

Another object of the present invention is to provide boiled noodles with improved quality.

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

1 is a process chart of the manufacturing method of boiled noodles according to the present invention.

Figure 2 is a graph comparing the amount of starch elution according to the self-bathing additive.

In order to achieve the above object, in the preparation of boiled noodles according to the present invention, the self-adhesive additive composition for reducing starch elution during cooking, 15-30% by weight of malic acid, 15-25% by weight of potassium formate, adipic acid 10 to 15% by weight, 5 to 10% by weight of lactic acid, 5 to 10% by weight of acetic acid and 20 to 25% by weight of salt.

The additive composition acts on starch in cotton to enhance the cohesion of protein-starch, and also inhibits starch elution by acting on amylopectin in starch to enhance its binding, and the amount of addition varies slightly depending on the content of starch in cotton. However, it is generally added in an amount of 0.01 to 0.3 parts by weight to 100 parts by weight of boiling water of the self-help tank. If the amount exceeds 0.3 parts by weight, the pH is lowered to 4 or less, so that the pH adjustment function is added, but in this case, the surface quality becomes poor, the pH adjustment in the next process becomes difficult, and the cost increases so much that there is no meaning. .

By adding the additive composition of the present invention to the boiling water of the self-help tank, it was possible to significantly reduce the amount of starch eluted from the wheat flour and starch during cooking, thus maximizing the chewy texture of the noodles.

In addition, by suppressing the elution of starch, the concentration of wastewater flowing out of the self-contained bath can be lowered, thereby reducing the facility and treatment costs associated with wastewater treatment.

Method for producing boiled noodles according to the present invention, except for adding the above additive composition to a self-contained bath, according to a conventional manufacturing process, can be specifically referred to the process of Figure 1, can be summarized in the following steps Can be:

(1) a step of obtaining dough by mixing and kneading salt and water based on wheat flour or wheat flour and starch;

(2) passing dough through a rolling roller to obtain a cotton pad;

(3) aging the cotton strip;

(3) rolling and cutting the aged cotton strip to obtain a cotton line;

(4) boiling the cotton wire in a self-contained bath at about 95-100 ° C .;

(5) washing the cooked noodles with cold and hot water, and then immersing them in an immersion tank at pH 2-4; And

(6) after sealing packaging, sterilizing for 10 to 20 minutes at about 90 ℃ or more.

Hereinafter, the present invention will be described in more detail with reference to Examples.

<Examples and Comparative Examples 1-2>

100 parts by weight of wheat flour, or 100 parts by weight of wheat flour, 10 parts by weight of starch, purified water 43% (relative to the sum of the weight of wheat flour and starch), and 2.8 parts by weight of salt were mixed and kneaded through a roller to prepare a cotton pad. The cotton pad thus prepared was aged at a temperature of about 20 to 35 ° C. for about 45 to 50 minutes, and then rolled out to prepare a cotton line. The obtained cotton wire was put into a self-contained bath at about 95 ° C. and boiled for about 10 to 20 minutes. At this time, the boiling water of the self-contained bath is prepared by adding 0.1 parts by weight of the additives specified in Table 1 with respect to 100 parts by weight of water.

The state and texture of the cotton line after cooking were measured by measuring the adhesiveness of the cotton line, and the results are shown in Table 1.

Wheat flour Starch Self-help additives Example Comparative Example 1 Comparative Example 2 Mixed organic acid + salt ^* Glycerin Fatty Acid Ester Mixed seconds ^** (adjust to pH2.5) Adhesion of Cotton Line after Sleeping Experiment 1 100 - 0.54 0.45 0.47 Experiment 2 100 10 0.65 0.55 0.56 Corporation * Example 1 Mixed organic acid + salt = malic acid 30% + potassium malate 20% + adipic acid 10% + lactic acid 10% + acetic acid 10% + salt 20% ** mixed vinegar of Comparative Example 2 = vinegar 85% + Tackiness evaluation of 5% citric acid + 10% salt and cotton: 10 times were measured using a texture analyzer TA-XT 2/5 of STABLE MICRO SYSTEMS to calculate the average value.

Experimental Example: Starch Elution Comparison

The process of boiling the cotton line obtained from the raw material composition in the Example in a self-contained bath at about 95 ° C. for about 15 minutes was repeated for 8 hours. At this time, the boiling water of the self-help tank is prepared by adding 0.1 parts by weight of the additives specified in Table 2 with respect to 100 parts by weight of water.

Starch concentration in the self-study was measured every hour and is shown in Table 2 and FIG. 2.

Raw material Wheat flour 100 parts + starch 10 parts Self-help additives Starch concentration (ppm) 1 hours 2 hours 3 hours 4 hours 5 hours 6 hours 7 hours 8 hours Example Mixed organic acid + salt ^* 500 1500 3000 4800 5900 7500 9100 11300 Comparative Example 1 Glycerin Fatty Acid Ester 2500 5500 9800 14500 22000 24500 26000 26500 Comparative Example 2 Mixed seconds ^** (adjust to pH2.5) 2000 3800 6900 10500 15000 19000 21000 21500 Comparative Example 3 Acetic acid (adjust to pH2.5) 2000 4100 7900 12500 18800 21000 22000 22500 Corporation * Example 1 Mixed organic acid + salt = malic acid 30% + potassium malate 20% + adipic acid 10% + lactic acid 10% + acetic acid 10% + salt 20% ** mixed vinegar of Comparative Example 2 = vinegar 85% + 5% citric acid + 10% salt

From the results of Table 1 and Table 2, by adding the additive composition of the present invention to the boiling water of the self-help tank, it is possible to significantly reduce the amount of starch eluted from wheat flour and starch at the time of cooking, thereby increasing the adhesion of cotton. You can check it.

By adding the additive composition of the present invention to the boiling water of the self-cooking bath can significantly reduce the amount of starch eluted from the wheat flour and starch during cooking, thereby maximizing the texture, such as the chewy texture of the noodles.

Claims (3)

As a composition to be added to a self-cooking bath in the manufacture of boiled noodles, 15-30% by weight of malic acid, 15-25% by weight of potassium formate, 10-15% by weight of adipic acid, 5-10% by weight of lactic acid, 5-10% by weight of acetic acid And self-bathing additive composition characterized in that the composition is 20 to 25% by weight salt. The additive composition according to claim 1, wherein the additive composition is added in an amount of 0.01 to 0.3 parts by weight based on 100 parts by weight of boiling water in a self-contained bath. In the method of preparing boiled noodles, the following steps are taken: (1) a step of obtaining dough by mixing and kneading salt and water based on wheat flour or wheat flour and starch; (2) passing dough through a rolling roller to obtain a cotton pad; (3) aging the cotton strip; (3) rolling and cutting the aged cotton strip to obtain a cotton line; (4) boiling the cotton wire in a self-contained bath at about 95-100 ° C .; (5) washing the cooked noodles with cold and hot water, and then immersing them in an immersion tank at pH 2-4; And (6) after sealing packaging, sterilizing for 10-20 minutes at about 90 ℃ or more Including; A method of producing boiled noodles comprising adding the additive composition according to claim 1 to 100 parts by weight of boiling water of the above-described self-cooking bath in an amount of 0.01 to 0.3 parts by weight.