KR101227372B1 - Dough for noodle or sujebi using yam - Google Patents

Abstract

The present invention relates to a noodle or homemade cost dough composition using hemp, and more particularly, to increase the gelatinity during heating and to enhance the chewy texture, while eluting ingredients in the water in the prior art to increase the turbidity of noodles or homemade soup It relates to a noodle or homemade dough composition that prevented the phenomenon.
Noodle or homemade cost dough composition according to the present invention (1) by mixing flour, raw yam, soy flour, egg white, skim milk powder, edible oil, gum, salt and purified water of 18 ~ 50 ℃ temperature The first step of kneading the composition consisting of stirring for 10 to 25 minutes, (2) the second step of low temperature aging of the composition at a temperature of 3 ~ 5 ℃ 24 hours, (3) the aged composition again for 10 to 25 minutes It comprises a third step of stirring.

Description

Dough for noodle or sujebi using yam}

The present invention relates to a noodle or homemade cost dough composition using hemp, and more particularly, to increase the gelatinity during heating and to enhance the chewy texture, while eluting ingredients in the water in the prior art to increase the turbidity of noodles or homemade soup It relates to a noodle or homemade cost dough composition that prevented the phenomenon.

A vine is a perennial vine plant belonging to the subfamily and is widely distributed in the tropical and subtropical regions, and is also called mountain medicine or calligraphy. ), Dioscorea aimadomio. Hemp is an alkaline food that contains a large amount of sticky yellowish or milky white sticky substance, which is mostly polysaccharides such as water-soluble acetyl mannan and contains a small amount of glucose and fructose, proteins and minerals, and vitamins. In particular, hemp is known to be excellent in the amount and composition of the protein in the document, the essential fat content, and the raw horse is known to be advantageous to store it as a powder because it is fast to decay even when stored or harvested at low temperature after harvesting due to the fast decay.

The root of hemp has been beneficial to lung and spleen as well as guangguan food since ancient times. It has nourishment and tonic, branch, jigal, suit, Jinhae, expectorant, diuretic, detoxification effect, nutrition and digestion improvement, strengthening of immune function by mucin, neuralgia, It is known that it is effective in improving rheumatism, maintaining brain function, and the like, and specifically, it is known to improve diabetes, reduce blood glucose and neutral lipid in blood.

As described above, research on a variety of processed foods using horses has been actively conducted in recent years due to various effects of horses. For example, ^{1) in} Korean Patent Application Publication No. 10-2001-0074116, a method of making noodles using horses ²⁾ Republic of Korea Patent Publication No. 10-2000-0030059 discloses a method for preparing noodles by mixing the yam juice in a conventional flour, kneading ³⁾ Republic of Korea Patent Publication No. 10-2005 -0101084 discloses a method for producing noodle kneaded by mixing crushed ground powder and brown rice powder. However, in the case of the above-mentioned prior document, the total content of the specific powder is not disclosed at all, but in the case of the powder, the bonding ability with moisture or the low degree of luxury due to heating is lower than the general grain powder, and the dough is low and cooked with noodles or homemade costs. When it is heated, there is a problem that the powder is eluted to the broth during heating, so that the noodle or sujebi has a poor texture and the color of the broth is turbid. When water is prepared, browning occurs with polyphenol oxidase present in the hemp, which causes a problem of lowering the color of the dough. For this reason, hemp can not be used alone or as a main ingredient, and the dough is prepared by adding a low content when mixing with other grain powder.

In the present invention, to solve the above problems of the prior art by using a hemp or noodle or a homemade cost dough composition, by increasing the bonding strength with water when kneading to improve the kneading properties as well as to improve the chewiness of cooking And it aims to provide a noodles or homemade cost dough composition with improved texture.

In order to achieve the above object, noodle or homemade cost dough composition according to the present invention is (1) wheat flour, raw yam, soy flour, egg white, skim milk powder, edible oils, gums, salt and 18 ~ A first step of kneading the composition formed by mixing purified water at a temperature of 50 ° C. for 10 to 25 minutes, (2) a second step of low temperature aging of the composition at a temperature of 3 to 5 ° C. for 24 hours, and (3) the aging step And a third step of stirring the resultant composition again for 10 to 25 minutes.

The first step is 10 to 30 parts by weight of raw horse flour, 3 to 10 parts by weight of soy flour, 1 to 6 parts by weight of egg white, 1 to 4 parts by weight of skim milk powder, 0.2 to 3 parts by weight of edible oil and fat, gum) 0.1 to 1 part by weight, salt 0.2 to 1 part by weight and 10 to 50 parts by weight of purified water at a temperature of 18 to 50 ℃ and stirred for 10 to 25 minutes to prepare a basic dough composition.

The raw horse, egg white, skim milk powder and edible oil is characterized in that the mixed together and pulverized, characterized in that the use of crushed raw horse (生 () rather than using a conventional dry horse.

The egg white serves as an emulsifier, and serves to help form a dense texture by increasing the mixing composition of the dough composition, and above all, to reduce the phenomenon that hemp components are eluted in water during cooking. It plays an important role in solving the heavy texture of noodles and sujebi using hemp. However, in the case of egg white, it is preferable to add 1 to 6 parts by weight with respect to 100 parts by weight of flour. If it exceeds the above range, the chewiness of the dough composition is lowered, and if it is less than the above range, the gumminess is reduced. It is desirable to keep the added amount because it may fall.

The skimmed milk powder and the edible oil are ingredients that play an important role in the hardness (hardness) of the dough composition to provide the effect of having a softer texture by lowering the hardness of the dough composition, skim milk powder 1 to 4 parts by weight, edible oil and fat 0.2 to When 3 parts by weight is exceeded, it is important to keep the above range because there is an effect of falling elasticity and dough properties.

The soy flour may be used by pulverizing the usual black beans, kidney beans, meju beans, eastern beans, rat eye beans, etc., conventionally 65 to 80㎛ of the washed beans after drying, rather than pulverizing after the heat treatment It is characterized by the fact that it is prepared by grinding to a particle size.

The gum is selected from HPMC (hydroxyl propyl methyl cellulose), tara gum (tara gum), locust bean gum (LBG), xanthan gum and guar gum alone or two or more kinds Can be used.

The second step is a step of aging the dough composition of the first step for 24 hours at a low temperature of 3 ~ 5 ℃, at this time to put the dough composition in a sealed container to ripen by having a time to increase the water absorption in the dough composition To increase the viscosity of the dough composition.

The third step is a step of increasing the density and texture of the dough composition by removing the bubbles present in the dough composition by stirring the aged dough composition again for 10 to 25 minutes.

The dough composition manufactured through the third process may be vacuum packed in a conventional polyethylene (PE) material container and refrigerated at 2 ° C. to 5 ° C., and the consumer may immediately prepare noodles or homemade expenses without a separate kneading process. Molded in the form of a feature that can be cooked.

Noodle and homemade cost dough composition using hemp according to the present invention solves the chewiness and stubborn texture that was a problem when prepared using a hemp, and improves the chewyness during heating and chewy texture at the same time in the water The eluting ingredient is eluted to prevent the phenomenon that the turbidity of noodles or homemade broth is increased.

Examples are provided below to help the understanding of the present invention, but are not limited to the following examples, and applications at ordinary skill in the art are also included in the scope of the present invention.

[Example]

Buy and wash fresh horses harvested in Andong-si, Gyeongsangbuk-do in October 2010, and add 1 kg of washed horses to 200g of egg white powder (Punglim Foods), 200g of skim milk powder (Seoul milk company) and 100g of cooking oil and mix them for 10 minutes. Was mixed and ground.

10 kg of flour was mixed with the mixed crushed draft, soybean powder 500g, HPMC (Korea CMC Co., Ltd.) 30g, salt 20g, 2kg of a mixture of purified water of 30 ℃ temperature was kneaded while rotating in a stirrer for 25 minutes.

The kneaded composition was stored in a sealed container for 24 hours in a refrigerating chamber at a temperature of 3 ° C., and then put into a stirrer and stirred for 25 minutes to form a portion of the dough obtained by using a noodle maker. It was. 150 g of noodles were added to 200 ml of broth prepared as shown in [Table 1], and the noodles were heated for 10 minutes.

[Comparative Example]

The dried powder purchased from Andong-si, Gyeongsangbuk-do was prepared to be ground pulverized to an average particle size of 70㎛.

10 g of flour was mixed with 500 g of the flour and 20 g of salt and 2 kg of purified water at a temperature of 30 ° C. were kneaded while rotating for 25 minutes in an agitator. A portion of the dough obtained by kneading was finally formed into a noodle maker with a cotton ball of 2 mm in width and 2.5 mm in thickness. 150 g of noodles were added to 200 ml of broth prepared as shown in [Table 1], and the noodles were heated for 10 minutes.

material Weight (g) Recipe Anchovy
shrimp
Pollock
Kelp
radish
onion
Green onion
Cheongyang Pepper
Shiitake mushrooms 30
20
6
34
165
90
40
14
6


10 liters of water was added to the ingredients, and heated to 6 liters to make broth.

[Experimental Example]

For the sensory evaluation of the above [Examples] and [Comparative Examples], 20 food specialists and Andong University students in Andong City, who have experience in manufacturing foods for more than 10 years, were selected, color, flavor, Taste, texture, and overall acceptance were evaluated in order. Extremely good 7 points, very good 6 points, a little good 5 points, moderate 4 points, a little dislike 3 points, very dislike 2 points, extremely dislike 2 points. The statistics processing was done using the SPSS 12.0 for windows program. Analysis of the variance and Duncan's multiple range test (Duncan's multiple range test) to test the significance is shown in the following [Table 2]. There was no significant difference in color and aroma in the Examples and Comparative Examples, but the taste, texture, and overall preference showed significant differences, but the Example was evaluated as excellent.

Example Comparative example Color
Flavor
Taste
Texture
Overall acceptance 4.72 ± 0.76
4.69 ± 0.75
5.23 ± 0.73
5.15 ± 0.80
5.31 ± 0.63 4.69 ± 0.75
4.46 ± 0.97
4.38 ± 0.77
4.23 ± 0.83
4.08 ± 0.76

Claims (5)

10 to 20 parts by weight of raw horse flour, 3 to 10 parts by weight of soy flour, 1 to 6 parts by weight of egg white, 1 to 4 parts by weight of skim milk powder, 0.2 to 3 parts by weight of edible oil and fat A first step of kneading a composition comprising 0.1 to 1 parts by weight of gum, 0.2 to 1 parts by weight of salt, and 10 to 50 parts by weight of purified water at a temperature of 18 to 50 ° C by stirring for 10 to 25 minutes;
A second step of aging the kneaded mixture composition at a temperature of 3 to 5 ° C. for 24 hours at low temperature;
Noodle or homemade cost kneading composition comprising a third step of stirring the aged mixed composition again for 10 to 25 minutes. The method of claim 1, wherein the raw horse, egg white, skim milk powder, and edible oil are mixed together and pulverized. According to claim 1, wherein the gum is HPMC (hydroxyl propyl methyl cellulose), tara gum (tara gum), locust bean gum (LBG), xanthan gum (guthan gum) and guar gum (guar gum) alone or A method of producing a noodle or homemade cost dough composition, characterized in that two or more selected and used. Noodles or homemade kneading composition, which is prepared by the method of any one of claims 1 to 3. The noodle or homemade cost dough composition according to claim 4, wherein the noodle or homemade cost dough composition can be vacuum-packed in a container made of polyethylene (PE) and refrigerated at a temperature of 2 ° C to 5 ° C.