KR101689483B1

KR101689483B1 - Instant Noodel made of sweet potato and unpolished rice and method for manufacturing thereof

Info

Publication number: KR101689483B1
Application number: KR1020150171883A
Authority: KR
Inventors: 전순자
Original assignee: 충청북도 청주시(농업기술센터장); 전순자
Priority date: 2015-12-04
Filing date: 2015-12-04
Publication date: 2016-12-23

Abstract

The present invention relates to instant noodles using sweet potato and unpolished rice, and a method for manufacturing the same. The method includes: a first step of preparing steamed sweet potato by steaming sweet potato and then peeling the same; a second step of producing dough by kneading the steamed sweet potato with unpolished rice powder and barley powder; and a third step of producing the instant noodles using sweet potato and unpolished rice by forming the dough into noodles while boiling the same at 100 to 150C. According to the present invention, excellent nutritional ingredients of the unpolished rice can be kept intact, and thus an excellent functional effect can be achieved. In addition, the instant noodles using sweet potato and unpolished rice can be instantly cooked within a short period of time by pouring hot water to the noodles.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweet potato brown rice and a method for manufacturing the same,

More particularly, the present invention relates to a sweet potato brown rice instant noodle surface which can be cooked in a short time by pouring only hot water on the spot, and a method for producing the same.

In general, cotton is a kind of food that is made by mixing and kneading grains, especially wheat flour, mainly in water, and lengthening or thinning the resulting dough, cutting it out, and boiling it in water or steam.

According to the Food Sanitation Regulations Manual, the term "noodles" refers to noodles made from flour or starch as a main ingredient and, if necessary, a food additive or the like is mixed, and the noodle is molded or processed by heat treatment, Quot; refers to a product obtained by adding one or more kinds of soup thereto, and examples of its types include dry noodles, fresh noodles, sleep noodles, hot noodles, luxury noodles, improved sleep noodles, frozen noodles, pastas and the like.

Conventional flour has been mainly produced using flour, but nowadays, wheat flour is gradually removed from buckwheat flour, rice flour and / or brown rice flour as the trend toward nutrition is considered.

Cotton is a food that has been used all over the world. In Korea, cotton is consumed in the form of noodles, noodles and udon noodles. Especially, for those who have snacks and news for meals, people can eat them, and people are consuming it steadily.

In recent years, the establishment of a well-being culture has led to a tendency to consider not only food that solves hunger but also health, but most of the ingredients contained in the existing surface are carbohydrate, But it is not suitable in terms of balance. Therefore, it can be said that the nutritional imbalance resolution and health functionalities are considered as high value as the food.

Recently, several studies have been conducted to solve this problem.

Related prior arts include Korean Patent Publication No. 10-2002-0061971 (sweet potato noodle), Korean Patent Registration No. 10-1029029 (Korean rice gruel noodle and its manufacturing method) and Korean Patent Laid-Open No. 10-2014 -0002386 (production method of germinated brown rice surface) are disclosed.

However, the above-described prior arts have been developed only in consideration of health functionalities, and have a disadvantage in that they are complicated in manufacturing process and at the same time, they are inconvenient to ingest separately.

The object of the present invention is to simplify the manufacturing process, to solve the nutritional imbalance and to consider the health functionalities, so that it is possible to ingest the excellent nutritive substances of the brown rice as it is and to supply only hot water immediately, And a method for manufacturing the same.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

In order to accomplish the above object, the present invention provides a method for preparing a sweet potato brown rice instant noodle surface, comprising the steps of: preparing a sweet potato having a husked sweet potato after peeling the sweet potato, a rice flour and a barley flour in a steamed sweet potato, And a third step of preparing the kneaded product at a temperature of 100 to 150 DEG C and shaping the kneaded product into a noodle form to prepare a sweet potato rice unripe rice sleeping surface.

The kneaded product of the second step is characterized by comprising 40 to 50% by weight of the steamed sweet potato, 40 to 50% by weight of the brown rice flour, and 5 to 15% by weight of the barley flour.

The sweet potato brown rice instant water surface of the present invention is produced by the above-described manufacturing method and is characterized in that only hot water is poured to cook in a short time.

According to the present invention, there is provided a sweet potato brown rice instant noodle sleeping surface which is simple in the manufacturing process, which is excellent in functional and sensory effect by utilizing various nutritional ingredients excellent in brown rice, and can be cooked in a short time by pouring only hot water on the spot.

Brief Description of the Drawings Fig. 1 is a view showing a manufacturing process of a potato brown rice unrequited water surface of the present invention. Fig.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted.

The method for producing the sweet potato brown rice instant water surface of the present invention will be described in detail as follows.

1. First step; Preparation of steamed sweet potato (S1)

FIG. 1 is a view showing a stepwise process for preparing a sweet potato rice unrefined water surface according to the present invention. As shown in the figure, the method for preparing a sweet potato rice unrefined water surface of the present invention comprises the steps of preparing sweet potatoes peeled (S1).

Sweet potatoes ( Ipomoea batatas ) are the main sources of excellent carbohydrates, except moisture, and have been used as major food resources along with cereals such as rice and barley. In addition, as a source of natural beta-carotene and various minerals, vitamins and dietary fiber, its nutritional and functional properties have been confirmed, and it has been used as a material for convenience foods, preferential foods and health supplements.

However, there is a disadvantage that sweet potatoes have lower storage stability than other crops in economic use. That is, the sweet potato has a high moisture content, weakness in the cold, susceptibility to disease, and high loss during storage.

Accordingly, the inventors of the present invention increased the availability of sweet potatoes in order to prevent the loss of sweet potatoes, which have relatively high domestic production yields, and applied sweet potatoes instead of wheat flour, which is often used as starchy starch.

At this time, any kind of sweet potatoes applied may be used, but yellow sweet potatoes containing a large amount of natural β-carotene and having a fresh orange color or natural anthocyanin pigments It is best to use a purple sweet potato which contains a large amount of flesh and has a purple color and is functional and sensual.

In addition, purple sweet potatoes and yellow sweet potatoes have higher antioxidative properties, lower mold incidence, and higher antimicrobial activity against common bacteria than other cultivars. This is due to anthocyanin and beta-carotene pigment components, which are contained in large amounts in purple sweet potatoes and yellow sweet potatoes, respectively , And these pigments are also widely known as excellent anticancer compounds.

These sweet potatoes have usually been used as starches in noodles, but have often been used in the form of powders. However, the shape of such powder is troublesome to add water separately in the later noodle surface molding, and the inherent taste of the materials tends to be deteriorated due to the added water, and the viscosity also falls and the texture is lowered.

In the present invention, in order to simplify the manufacturing process and maintain the unique taste of the ingredients, the sweet potato is prepared in a steamed state to make the noodle surface with only water of the sweet potato itself without adding water.

In other words, in this step, the prepared sweet potatoes are cleaned first, then they are put in a boiler, steamed for 1 to 2 hours, and then peeled to prepare steamed sweet potatoes that are peeled off.

At this time, when the time for potting is less than one hour, there is a risk that the sweet potato becomes less steamy or the sweet potato itself has too much water content due to steam, The amount of moisture retained in the sweet potato itself is too much due to the steam, which may also make it difficult to form the noodle surface.

2. The second step; Production of dough (S2)

In this step, brown rice flour and barley flour are added to the steamed sweet potato and kneaded to produce a kneaded product. At this time, the steamed sweet potato itself has too much moisture content and can not be formed into a noodle surface by itself. Therefore, in order to control the moisture content of the steamed sweet potato, brown rice flour and barley flour .

Here, brown rice (unpolished rice) is composed of a rice bran layer such as peel, seed coat, and horny layer from the outside, a boat occupying a small portion of the base of rice grain, and an endosperm which occupies most of the rest. This endosperm is mainly made of starch particles, and is the part that is used for cooking as white rice.

On the other hand, brown rice contains 11.0g of moisture, 76.8g of sugar, 2.5g of fat, 7.2g of protein, and 1.5g of protein, while that of rice is 12.3g of water, 78.8g of sugar, 78g of lipid, 1.1g of protein, (Starch) accounts for 0.54 mg of 100 g of fiber, 1.3 g of fiber, 1.2 mg of ash, and 100 g of vitamin B1, and brown rice has not much protein and fat, and vitamin B1 is superior to white rice in nutrition. In addition, brown rice has better shelf life than white rice, has few harmful and microbial harms, and has little loss of nutrients.

Therefore, the inventors of the present invention used rice flour instead of wheat flour in order to control the moisture content of the steamed sweet potato and to provide noodle surface considering the health functional aspect. In rice flour, instead of white rice flour, To further improve the functional and / or functional properties, barley flour (14.0 g of moisture, 72.2 g of sugar, 2.0 g of lipid, 10.2 g of protein, 0.7 g of fibrin, 0.9 mg of ash, Protein is mainly hormone belonging to pyrrolamine, which is less lysine, tryptophan is more abundant than rice or wheat, and fiber is more abundant than rice, so it is effective in blood cholesterol lowering, constipation, cancer prevention and treatment).

At this time, the brown rice flour and the barley flour are preferably ground to a particle size of 10 to 100 mu m. That is, when the particle size of the brown rice flour and the barley flour is less than 10 탆, the size thereof is too large and the dough is not well-made. Since the water content is large, it is difficult to form the noodle surface without addition of water, The particles are so small that the texture of the noodles may be lost after molding to deteriorate the consumer's preference. Therefore, it is preferable to use a grain size of the brown rice flour and barley flour having the above-mentioned particle size when preparing the batter.

The kneaded product produced in this step is characterized by comprising 40 to 50% by weight of the steamed sweet potato, 40 to 50% by weight of the brown rice flour, and 5 to 15% by weight of the barley flour for preparation without addition of water .

Generally speaking, the noodle surface to which the rice flour is applied is lower than the noodle surface to which the wheat flour is applied, so that the texture of the noodles is lowered and the ability to maintain the physical properties when restoring the hot water is lowered. Particularly, rice flour surface is easy to dissolve as it is well fused, making it difficult to process the surface in the form of instant surface.

In this step, in order to make it possible to produce a kneaded product without addition of water, it is possible to use 40 to 50% by weight of steamed sweet potato, It is best to mix 40 to 50% by weight of brown rice flour and 5 to 15% by weight of barley powder and knead them to prepare a kneaded product.

In other words, when the content of the steamed sweet potato is less than 40% by weight based on the total weight of the kneaded product, the content thereof is too small to form a kneaded product. If the content is more than 50% by weight, There is a risk that the noodle surface itself may become difficult due to the excessive amount of the nutrients being mixed with the other ingredients and maintaining a damp state.

When the content of the brown rice flour is less than 40% by weight with respect to the total weight of the kneaded product, the content thereof is too small to control the moisture content of the steamed sweet potato, making it difficult to form into the noodle surface, And if it is contained in an amount exceeding 50% by weight, the content thereof is too large, and it becomes difficult to process the surface in the instant surface due to dissolution of the starch.

When the content of the barley powder is less than 5% by weight based on the total weight of the kneaded product, it is difficult to obtain an increased functional surface as compared with the case of applying only brown rice flour. When the content exceeds 15% by weight, The noodles of the final product may have a strong texture on the noodle surface, which may also cause a deterioration of the quality of the noodle surface.

The mixing ratio of the steamed sweet potato, the brown rice flour and the barley flour in the mixing ratio of the steamed sweet potato and the barley flour in the preparation of the dough of the present step can be achieved without any additional water, It is the most optimal condition that maximizes the functional surface of materials and maximizes the surface quality of the surface, and maintains the property of maintaining the physical properties when restoring to hot water.

3. The third step; Sweet potato brown rice instant noodle sleep production (S3)

In this step, the kneaded product is shaped into a noodle surface shape while being cooked at 100 to 150 ° C to produce a sweet potato rice unadulterated water surface.

In other words, the kneaded product prepared above is put into a predetermined extrusion molding apparatus and pressure is applied to pass through a frame made in the form of a noodle which can draw a certain shape, that is, a noodle surface.

When the mold is passed, the kneaded product is made into a noodle shape. At this time, the extrusion molding device can be heated to a temperature of 100 to 150 ° C. Therefore, the extruded kneaded product of the noodle- It can become a state that it is learned.

In this case, the sweet potato brown rice unhealthy water surface can be cooked in a short time (1 to 2 minutes) by pouring only hot water without boiling process.

After passing through the extrusion molding apparatus and heated, the sweet potato United States sleeping surface is placed in a predetermined place to cool the remaining heat, and is wrapped and completed when the heat radiation is completed. At this time, vacuum packaging or desiccant may be added and packaged.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these Examples and Experimental Examples are for illustrative purposes only and are not intended to limit the scope of protection of the present invention.

<Example 1> Sweet potato brown rice unrefined sleep preparation

After preparing the sweet potatoes, they were washed, placed in a pottery machine and incubated for 1 hour and 30 minutes. Then, the shells were peeled off to prepare steamed sweet potatoes.

Brown rice flour and barley flour having a particle size of 10 to 100 mu m were prepared.

45 g of brown rice flour and 10 g of barley flour were added to 45 g of the prepared steamed sweet potato, and kneaded to prepare a kneaded product.

The kneaded product was placed in an extrusion molding machine (at 100 ° C) and cooked to prepare a sweet potato brown rice ready soup surface having a noodle surface shape.

&Lt; Comparative Example 1 >

45g of brown rice flour and 10g of barley flour were added to 45g of sweet potato powder, and water was added thereto to form a noodle surface. The resulting mixture was kneaded in an extruder (at 100 ° C), and the instant noodle surface .

&Lt; Comparative Example 2 >

55 g of brown rice flour was added to 45 g of steamed sweet potato, kneaded, and the resulting instant noodle surface was prepared by kneading it into an extruder (at a temperature of 100 ° C).

&Lt; Comparative Example 3 >

60g of brown rice flour and 10g of barley flour were added to 30g of steamed sweet potato and kneaded, and the resulting instant noodle surface having a noodle surface shape was prepared by putting it into an extruder (at 100 ° C) and cooking.

&Lt; Comparative Example 4 >

30 g of brown rice flour and 10 g of barley flour were added to 60 g of steamed sweet potato, kneaded, and the resulting instant noodle surface having a noodle surface shape was prepared by putting it in an extruder (at 100 ° C).

&Lt; Comparative Example 5 >

55 g of flour was added to 45 g of steamed sweet potato, kneaded, and the mixture was put in an extruder (at 100 ° C) to prepare ready-made noodles having a noodle surface shape.

<Experimental Example 1> Quality characteristics and sensory evaluation

1. Experimental Method

The quality characteristics (surface elasticity and material, turbidity of the soup, turbidity of the soup, and the restoration ability of the cotton) and sensory evaluation (taste, color, and overall appearance) of the instant noodles of Example 1 and Comparative Examples 1 and 2, ).

In the evaluation, 40 persons were selected for each age group, 10 persons for each age group and 10 persons for 40s, considering age and gender. Then, 7 points scale (1 point: very disliked, 2 points: Point: slightly disliked, 4 points: normal, 5 points: slightly good, 6 points: good, 7 points: very good). The lower the turbidity of the broth, the better.

The test items and the results are shown in Table 1 below.

division Quality characteristics Sensual evaluation Elasticity of cotton Material of cotton Turbidity of broth Resilience of cotton flavor color Overall likelihood Example 1 6.5 6.7 0.4 6.8 6.7 6.3 6.6 Comparative Example 1 3.1 2.9 2.3 2.5 2.2 2.4 2.3 Comparative Example 2 4.2 4.5 5.2 3.5 3.2 5.5 4.3

As shown in Table 1, both the quality characteristics and the sensory evaluation showed that the sweet potato brown rice instant noodle of the present invention of Example 1 was the highest.

In other words, Comparative Example 1 is an instant noodle surface prepared by adding extra water while applying sweet potato powder. Unlike Example 1, in which whole steamed sweet potato was applied, the elasticity of the cotton was poor, It was confirmed that the restoration ability of the cotton was lowered when put into boiled water and it was difficult to use it as an instant cotton.

In addition, it was confirmed that only the powder of sweet potato powder was felt, and the taste of the noodles was not felt, and the texture of the crisp side was felt, and the face was well cut and the color was also sharp, .

In Comparative Example 2, only the brown rice powder was applied as the rice flour, and the elasticity and the material of the cotton were higher than those of Comparative Example 1. However, the elasticity was still lower than that of Example 1 using the barley flour, If too much water is added to boiled noodles, the broth becomes too turbid due to the starch elution, making it impossible to use it as an instant noodle.

In addition, starch elution did not give a clear taste of the noodles, the elasticity of the cotton was lower than that of the noodle of Example 1, and the texture of the noodle still remained dark, indicating that the consumer's overall preference was low Respectively.

On the other hand, the instantaneous water surface of Example 1 showed a high degree of elasticity of the surface, and the material of the surface was smooth and easy to eat because of its stickiness, and the starch was hardly eluted and the soup was clean. It is confirmed that restoration is done well in a short time without breaking.

In addition, it showed good taste with a chewy texture, and it also confirmed that the overall color preference is high due to the color preference of consumers.

When the sweet potato powder was applied instead of the steamed sweet potato (Comparative Example 1), the instant noodle surface was produced by simply mixing the sweet potato with the brown rice flour (Comparative Example 2) The elasticity and the material of the cotton are deteriorated and it is confirmed that it is impossible to produce a product which is preferred by the consumers. Therefore, in order to manufacture a sweet potato brown rice instant noodle surface which can be cooked in a short time by pouring only hot water on the spot, the manufacturing process is simple, the nutritive composition excellent in brown rice is kept as it is and the functional and sensory effect is good. Respectively.

<Experimental Example 2> Confirmation of the state of molding of noodles according to the moisture control of steamed sweet potato

1. Experimental Method

After the constant hot water was poured into the water of the instant noodles of Example 1 and Comparative Examples 3 and 4 and after 2 minutes, the degree of molding of the noodle surface was visually confirmed and the taste was also evaluated.

In the evaluation, 40 persons were selected for each age group, 10 persons for each age group and 10 persons for 40s, considering age and gender. Then, 7 points scale (1 point: very disliked, 2 points: Point: slightly disliked, 4 points: normal, 5 points: slightly good, 6 points: good, 7 points: very good).

The test items and results are shown in Table 2 below.

flavor Degree of molding Degree of elasticity Remarks Example 1 6.7 6.8 6.5 Taste was excellent, and noodle surface was well formed, and it was confirmed that it was in excellent condition as it showed a chewy texture. Comparative Example 3 2.2 2.9 2.3 The mixing ratio of the kneaded product did not match, and the texture of the noodles was reduced and the elasticity of the noodles fell off. Comparative Example 4 4.2 - - Due to the excessive moisture content of steamed sweet potatoes, molding in the form of noodles was impossible. Comparative Example 5 3.2 5.8 3.2 Although the noodles were formed in the form of noodles, the texture of the noodles was reduced and the elasticity of the noodles fell off.

As shown in Table 2, when using steamed sweet potatoes in the manufacture of noodles as in the present invention, it was confirmed that the kinds and contents of powders contained in the batter were very important. In other words, the inventive sweet potato brown rice unrefined water surface of the present invention was found to be in excellent condition because it had a chewy texture while maintaining the state of noodles even when it was cooked to the final noodles because the mixing ratio of the batter was appropriate.

In the case of the noodle surface of Comparative Example 3, the content of the brown rice flour was large compared to the content of steamed sweet potatoes even though the barley flour was applied, so that the whole mixture ratio of the batter was not matched, Problem.

In case of Comparative Example 4, because of excessive moisture content of steamed sweet potato, the molding itself was impossible in the form of noodle surface, and it was difficult to understand the shape of hot noodle in hot water. In the case of Comparative Example 5, wheat flour was used instead of brown rice flour, and the shape of the noodle surface was maintained. However, the texture of the noodles was also lowered and the elasticity was also lowered.

As described above, in the present invention, in order to form the noodle surface using the steamed sweet potato, it is necessary to confirm that the constitution of the kneaded product should consist of 40 to 50 wt% steamed sweet potato, 40 to 50 wt% of brown rice flour, and 5 to 15 wt% Respectively.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It will be possible. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims

The first step is to prepare sweet potatoes that are peeled off after steamed sweet potatoes;
A second step of adding 40 to 50% by weight of brown rice flour and 5 to 15% by weight of barley powder to 40 to 50% by weight of the steamed sweet potato and kneading to prepare a batter,
And a third step of preparing the kneaded water at a temperature of 100 to 150 DEG C and shaping the kneaded product into a noodle surface shape to prepare a sweet potato rice unripe rice sleeping surface.
A method of manufacturing sweet potato brown rice unrefrigerated water.

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A sweet potato brown rice unrefined sleeping surface which is produced by the manufacturing method of claim 1 and can be cooked in a short time by pouring only hot water.

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