KR101986841B1 - Process for preparing noodle with starches - Google Patents

Abstract

The present invention relates to a method for manufacturing noodles using starch products. More specifically, the present invention relates to a method for manufacturing noodles using starch products, which changes physical properties of starch products, which are difficult to become noodles immediately in a hot state, to confine the same in preservation water to enable long-term storage and distribution without being swollen or loosened; and which allows users to conveniently cook noodles on the spot. Starch noodles according to the present invention can be stored and distributed for a long time without the swelling or loosening of particles and can be conveniently cooked on the spot, by changing physical properties of starch products, which are difficult to become noodles immediately in the hot state, to confine the same in preservation water and then to pack the same. Thus, the present invention suggests a novel application method about a manufacturing method of noodles using starch products.

Description

{Processing for preparing noodles with starches}

More particularly, the present invention relates to a method of manufacturing a surface using a pre-sorting method, and more particularly, to a method of manufacturing a surface using a pre-sorting method, The present invention relates to a method of manufacturing a surface using a pre-sorting method capable of preparing a noodle easily and conveniently.

Starch is one of the most abundant natural raw materials obtained from plants such as corn, wheat, rice, potatoes, sweet potatoes, and tapioca. It is the most important food resource that accounts for 70-80% of calories consumed worldwide. Starch is widely used as a thickening agent, a beating agent, a cold stabilizer and an emulsion stabilizer in the food industry due to various physical phenomena such as swelling, gelatinization, aging and swelling, as well as nutritional aspects. It is an important ingredient that gives functionality such as

Rice is composed of more than 70 ~ 80% of starch, and its processability is largely affected by the characteristics of starch. Amylose content of rice starch was the most important factor in rice starches and rice varieties. Also, it was reported that the molecular structure of starch significantly affected the physicochemical properties of rice starch.

Rice starch is produced all over the world, but it is relatively inexpensive to produce starch compared with corn or wheat starch and is relatively expensive to produce and is not used much in comparison with other starches such as corn, wheat and potato.

Rice starch, however, has a higher digestion and absorption rate than other starches and is less irritant, so it is being used for infant foods and special foods such as infant formula.

The general chemical modification of starch can be obtained by cross-linking, oxidation, acid hydrolysis and derivatization of starch.

Acetic acid starch in starch derivatives is a starch ester substituted by acetic acid group. It has high solubility and swelling power, low starch initiation temperature, high transparency and excellent aging resistance, and also increases mechanical shear force, pH stability and cold stability . Hydroxypropylation is a process in which propylene oxide is added under an alkaline catalyst to replace the hydroxypropyl group in the starch. As a result, internal bonds such as hydrogen bonds which retain the starch particles by the derived hydroxypropyl groups are weakened, Lowered and aging is suppressed.

Ramen is a type of yam-myeon, a noodle made by mixing salt and alkali in flour and kneading with water. It is one of instant noodles that is used in oil. It is a modern dietary supplement that can be cooked conveniently and easily. A good ramen condition is known to be the role of wheat flour and starch, which are the main ingredients of ramen, because starch gelatinized at low temperature, that is, the speed of gelatinization is fast and high viscosity and elasticity are maintained.

Currently, potato, corn, and tapioca starch are mainly used as starch ingredients other than wheat flour.

A manufacturing method of producing a cotton with rice as a main raw material has been disclosed in Korean Patent No. 10-0917054 and Korean Patent Laid-Open No. 10-2010-0007646. However, these methods have drawbacks in that they cause allergies such as sialic acid due to the addition of wheat flour-derived gluten. Grain noodles using grains and a manufacturing method thereof have been disclosed in Korean Patent No. 10-1063896.

However, until now, it has been difficult to make all kinds of oat, rice, acorn, buckwheat, barley, potato, sweet potato, and agate, etc., boiled at 100 ° C and made into a cotton form at a temperature of 60 ° C to 80 ° C.

Korean Patent No. 10-0014954 (December 20, 1995) Korean Patent Publication No. 10-2015-0011449 (Feb. Korean Patent Publication No. 10-2002-0008699 (Jan. 31, 2002)

Accordingly, the inventor of the present invention has conducted research to develop a cotton product using the pre-sorting method, and as described later, the inventors of the present invention prepared a cotton cloth by changing the physical properties of the pre- It is possible to store and circulate for a long time without blowing or loosening the particles, so that the noodle can be conveniently cooked on the spot, thus completing the present invention.

Accordingly, an object of the present invention is to provide a surface, which is produced by keeping the physical properties of the pre-sort which is difficult to be faced immediately in a hot state, on the one surface,

SUMMARY OF THE INVENTION [0006]

a) adding 19.5 to 79.5% by weight of pre-classified water to the stirrer and 0.05 to 0.5% by weight of dibasic potassium phosphate and boiling at 90 to 110 ° C for 5 minutes to 1 hour to obtain a paste;

b) separately adding 0.5 to 2% by weight of sodium alginate to water drainage and dissolving;

c) separately adding 0.1 to 2% by weight of agar to water drainage and melting at 90 to 110 ° C;

d) adding a sodium alginate solution and an agar solution to the starch paste obtained in the above step in a vacuum stirrer, stirring the mixture at 80 to 100 ° C to remove air bubbles, and obtaining a uniformly mixed paste; And

e) dropping the mixed paste into the coagulation water at 30 to 80 캜 through a discharge pump,

The water content in the steps a), b) and c) may be 19.4 to 79% by weight based on the total raw material composition.

The starch surface according to the present invention can be stored and circulated for a long time without being blown or loosened by packing the starch surface in the preserved water by changing the physical properties of the pre- Therefore, we propose a new application method for the production method of starch-based cotton.

Fig. 1 is a manufacturing process diagram of a surface including a pre-sort according to the present invention.

The present invention, in one aspect,

a) adding 19.5 to 79.5% by weight of pre-classified water to the stirrer and 0.05 to 0.5% by weight of dibasic potassium phosphate and boiling at 90 to 110 ° C for 5 minutes to 1 hour to obtain a paste;

b) separately adding 0.5 to 2% by weight of sodium alginate to water drainage and dissolving;

c) separately adding 0.1 to 2% by weight of agar to water drainage and melting at 90 to 110 ° C;

d) adding a sodium alginate solution and an agar solution to the starch paste obtained in the above step in a vacuum stirrer, stirring the mixture at 80 to 100 ° C to remove air bubbles, and obtaining a uniformly mixed paste; And

e) dropping the mixed paste into the coagulation water at 30 to 80 캜 through a discharge pump,

Wherein the water content in the steps a), b) and c) is 19.4 to 79% by weight based on the total raw material composition.

According to a further aspect of the present invention,

The solidification water is obtained by dissolving 0.5 to 1.8% by weight of calcium chloride in 98.2 to 99.5% by weight of water or alternatively 0.5 to 1.6% by weight of calcium chloride and 0.01 to 0.2% by weight of edible vinegar in 98.2 to 99.49% The present invention also provides a method of manufacturing a surface including a pre-classification.

In another further aspect,

Further, the produced surface is rinsed from the coagulation water and then packed at 0 to 85 ° C by adding 10 to 50% by weight of cotton to the preserved water having a pH of 6 to 12; And

And sterilizing the package at 85 to 110 DEG C for 30 to 50 minutes.

In another further aspect,

Wherein the preserved water comprises a trace amount of salt or calcium chloride.

In another further aspect, the present invention provides a method of preparing a starch comprising a pre-classified starch comprising at least one selected from the group consisting of oats, rice, acorns, buckwheat, barley, potatoes, sweet potatoes, maize, And a manufacturing method thereof.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

In the present invention, when the flour is not used at all, it is possible to store and distribute the flour for a long period of time without changing the properties of the flour, ℃, and it can be made into the surface shape immediately.

(85 ℃ ~ 110 ℃), it is possible to store and circulate for a long time without being blown or loosened. It has the advantage of being able to eat without boiling immediately. Particularly, rice flour has a property of blowing well in water If the product is manufactured according to the above method, the physical properties are fixed, so that you can enjoy the convenience of the dish in any place at any time.

Hereinafter, individual steps involved in manufacturing the surface using the pre-sort according to the present invention will be described in detail.

FIG. 1 is a view illustrating a manufacturing process of a surface using a pre-sort according to the present invention.

As shown in FIG. 1, the method for producing a surface using a pre-sorting method according to the present invention comprises a step of obtaining a pre-sorting paste, a step of obtaining an aqueous solution of sodium alginate, a step of obtaining an agar solution, a step of obtaining a mixed paste, A step of dropping onto the solidified water, a packaging step and a sterilization step.

First, in step a), the starch paste is prepared by adding 19.5 to 79.5% by weight of pre-classified starch and 0.05 to 0.5% by weight of dibasic potassium phosphate in a stirrer and boiling at 90 to 110 ° C for 5 minutes to 1 hour.

The pre-sort used in the present invention is not limited to this and may be one or more selected from the group consisting of oats, rice, acorns, buckwheats, barley, potatoes, sweet potatoes, corn and rootstocks.

Subsequently, in step b), 0.5 to 2% by weight of sodium alginate is dissolved in water drainage and dissolved to obtain an aqueous solution of sodium alginate.

Likewise, in step c), 0.1 to 2% by weight of agar is separately added to the water drainage, and the solution is dissolved at 90 to 110 ° C to obtain an aqueous agar solution.

As used herein, the term "water drainage" is intended to be used when specifying the total amount of water used in the entire process step without the need to limit or specify the amount of water used in each step.

The total amount of water in steps a), b) and c) is 19.4 to 79% by weight based on the total raw material composition.

Next, in step d), the sodium alginate solution and the agar solution are added to the starch paste obtained in each of the above steps in a vacuum stirrer and stirred at 60 ° C to 100 ° C to remove air bubbles to obtain a uniformly mixed paste.

At this time, the mixing ratio of the starch paste, the potassium phosphate, the sodium alginate solution and the agar solution was 19.5 to 79.5 wt% for the whole powder, 0.05 to 0.5 wt% for the potassium phosphate, 0.5 to 2% by weight of sodium, and 0.1 to 2% by weight of agar powder.

If the content of sodium alginate is less than 0.5% by weight in the above range, the viscosity may be decreased and the texture of the surface may be deteriorated. If the content of sodium alginate is less than 0.5% by weight, And if it is more than 2% by weight, the viscosity is strong, so that the texture of the pre-classified chewing can disappear and the softness of the face disappears. If the content of the agar solution is less than the above-mentioned set range of 0.1 wt% or less, there is a problem that the combination of sodium alginate and the pre-slurry can not be assured. If the agar solution is more than 2 wt% .

Depending on the surface to be produced according to the present invention, it may contain a small amount of an additive commonly used in the surface. Examples of such a small amount additive include, but are not limited to, pigments, fragrance and the like.

Next, in step e), the evenly kneaded paste is dropped into the coagulation water at 30 to 80 ° C through a discharge pump.

The solidification water is obtained by dissolving 0.5 to 1.8% by weight of calcium chloride in 98.2 to 99.5% by weight of water or alternatively 0.5 to 1.6% by weight of calcium chloride and 0.01 to 0.2% by weight of edible vinegar in 98.2 to 99.49% Can be preferably used.

The calcium chloride functions to break the molecular chain of starch. The vinegar not only makes the calcium particles soluble in fine particles, but also functions to stabilize the color when the coloring matter is added to the whole blood.

If necessary, in step f), the molded surface is taken out of the coagulation water, rinsed in purified water, packed at 0 to 80 ° C with 10 to 50% by weight of the content to the preserved water of pH 6 to 12.

It is more preferable that the preserved water has a pH in the range from weakly alkaline or alkaline. To this end, it is preferable to add a small amount of salt and / or calcium chloride to the purified water to use it as preservative water.

These reservoirs provide additional functions, such as bacterial inhibition, in addition to their original function of allowing storage and distribution over a long period of time without blowing or loosening the pre-sorted surfaces.

 Next, in step g), the packaged cotton product is sterilized at 85-110 ° C for 30-50 minutes according to a conventional method, and the packaged cotton product can be stored at room temperature. However, it is preferably stored at -10 ° C or less It is preferable to shipment, and frozen storage changes property, so it is best not to refrigerate as much as possible.

<Examples>

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only intended to further illustrate the present invention and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention.

Examples 1 to 5: Preparation of cotton using pre-sorting

Starch was added to the stirrer in the same amount as shown in Table 1 (by weight) shown below and boiled at 100 DEG C for 20 minutes to obtain a paste. Separately prepared sodium alginate aqueous solution and agar solution were added to a vacuum stirrer together with starch paste, uniformly kneaded and bubbled therein, and dropped into a coagulating water (1% aqueous calcium chloride solution) at an outlet temperature of 80 ° C to prepare a cotton. The prepared surface was filled with preserved water, packed and sterilized at 110 ° C.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example Starch 19.9% 29.05% - 10.0% 34.5% 15% rice - - 39.9% 16.9% 45.0% 15% Dibasic potassium phosphate 0.1% 0.05% 0.2% 0.3% 0.5% - Sodium alginate 0.5% 2.0% 0.5% 0.3% 0.5% - Agar 0.5% 2.0% 0.5% 0.3% 0.1% - Purified water 79% 66.9% 58.9% 72.2% 19.4% 70% Sum 100% 100% 100% 100% 100% 100%

Test Example 1: Physical property evaluation

After the surfaces according to the above examples were cooked, the following properties were tested. The gel strength and shear strength were measured using a Rheometer (Sun Kagaku, Japan). The hardness, elasticity and tackiness were analyzed by using a texture analyzer of the Texture Analyzer for each section, and immediately after the standard cooking time was adjusted to 1 The surface of the strand was placed and the physical properties were measured under a certain condition. The results are shown in Table 2 below.

Item Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example Gel strength
(g / cm2) 1135 1150 1175 1145 585 550 Shear strength
(g / cm2) 14,900 15,200 15,800 15,300 9,800 9,200 Hardness 2825.32 + - 25.3 2840.32 + - 23.1 2826.25 ± 21.6 2828.11 + - 15.2 2229.25 ± 20.1 2834.32 + 21.2 Resilience 0.865 + 0.015 0.866 + 0.023 0.873 ± 0.004 0.843 0.000 0.804 ± 0.006 0.701 0.005 Stickiness 2476.28 + - 24.2 2458.28 ± 13.4 2482.72 + - 29.5 2452.61 ± 17.3 2338.67 ± 23.5 2350.72 ± 29.5

In Table 2, the products of the comparative examples were purchased from the market, and were evaluated as the comparative dry surface. As shown in Table 2, the dry surface (experimental example) and general dry surface (comparative example) according to the present invention were analyzed. As a result, the dry surface prepared according to the present invention was found to have a dry surface Comparative Example) It was analyzed that the contrast gel strength, elasticity and adhesiveness were particularly excellent.

Test Example 2: Sensory evaluation

The surface prepared according to the above examples was cooked and subjected to sensory evaluation. A total of 30 sensory test agents with sensory discrimination ability were selected and the quality evaluation scale was 7 points scale (7 points: very good, 6 points: good, 5 points: slightly better, 4 points: normal, 3 points: slightly worse , 2 points: bad, 1 point: very bad).

The sensory evaluation items were evaluated with four sensory items such as texture, taste, elasticity and overall acceptability. The results were verified by Duncan's multiple range test at 5% level using ANOVA.

The results are shown in Table 3 (average value ㅁ standard deviation). As a comparative product, a commercially available product was used.

Item Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example Texture 6.23 ± 1.21 6.32 ± 1.03 6.41 ± 1.01 6.03 ± 0.21 5.84 ± 0.52 5.30 1.02 flavor 6.12 ± 0.56 6.25 ± 0.78 6.36 ± 0.61 6.15 + 0.33 6.25 ± 0.31 5.11 + 0.66 Resilience 6.35 ± 1.67 6.42 + - 0.37 6.45 + - 0.74 6.27 ± 0.26 6.15 ± 0.16 5.41 0.41 Overall likelihood 6.26 ± 0.13 6.30 ± 0.25 6.40 + - 0.72 6.11 + - 0.43 6.17 ± 0.37 5.26 ± 0.25

As a result, the product of Example 3 was excellent in texture, elasticity, and overall acceptability, and the products according to the examples of the present invention exhibited significantly superior results to the comparative examples in all items.

From the results of Table 1, it can be seen that the products of the examples of the present invention are superior to the comparative products regardless of ages.

As described above, the surface prepared using the pre-sorting according to the present invention is a starch as a main ingredient, and a functional auxiliary ingredient and a variety of grains are treated in a balanced manner to provide excellent taste, richness, and elasticity, It is rich in nutrients, and can be stored for a long time by packing in a certain unit, so that it is advantageous that consumers can easily eat at any time, anywhere and at any time.

According to the present invention, the future development direction of the utilization method of the previous classification is presented, and the research and development work that can lead to the creation of jobs and the well-being food culture, . Social and cultural issues related to health continue to be present in the media and the like in the present and the future. Therefore, many functional food products such as the present invention have been developed and suggested directions for solving various social problems.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (5)

a) adding 1.95 to 79.5% by weight of pre-classified water to water in a stirrer and 0.05 to 0.5% by weight of potassium phosphate, and boiling at 90 to 110 ° C for 5 minutes to 1 hour to obtain a paste;
b) separately adding 0.5 to 2% by weight of sodium alginate to water drainage and dissolving;
c) separately adding 0.1 to 2% by weight of agar to water drainage and melting at 90 to 110 ° C;
d) adding a sodium alginate solution and an agar solution to the starch paste obtained in the above step in a vacuum stirrer, stirring the mixture at 80 to 100 ° C to remove air bubbles, and obtaining a uniformly mixed paste;
e) dropping the mixed paste into the coagulation water at 30 to 80 캜 through a discharge pump;
f) packaging the fabricated surface at 0 to 85 ° C with 10 to 50% by weight of cotton added to the preserved water having a pH of 6 to 12 after rinsing it from the coagulation water; And
g) sterilizing said package at 85-110 &lt; 0 &gt; C for 30-50 minutes,
The content of water in steps a), b) and c) is 19.4 to 79.0% by weight based on the total raw material composition,
Wherein the pre-sort is at least one selected from the group consisting of oats, rice, acorns, buckwheat, barley, potatoes, sweet potatoes and corn. The method according to claim 1,
The solidifying water is obtained by dissolving 0.5 to 1.8% by weight of calcium chloride in 98.2 to 99.5% by weight of water, or by dissolving 0.5 to 1.6% by weight of calcium chloride and 0.01 to 0.2% by weight of edible vinegar in 98.2 to 99.49% Wherein the step of forming the surface comprises the steps of: delete The method according to claim 1,
Wherein the preserved water comprises a trace amount of salt or calcium chloride. delete

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