KR102522629B1 - bun-mo-ja noodle with an increased retention period and its manufacturing method - Google Patents

Abstract

Disclosed are Fen Hao Zi noodles with increased shelf life and a method for manufacturing the same. The Fen Hao Zi noodles manufactured according to an embodiment have excellent texture and excellent storage stability. In particular, the Fen Hao Zi noodles have excellent preference when used in cooking Mala soup. The method for manufacturing Fen Hao Zi noodles of the present invention comprises the steps of: preparing a mixture including 35 to 45 wt% of potato starch, 9.0 to 11.0 wt% of tapioca starch, 35 to 45 wt% of water, 0.9 to 1.1 wt% of refined salt, and 0.005 to 0.02 wt% of aluminum ammonium sulfate; heating the mixture to a boiling temperature; drying the heated mixture by applying cold air thereto; forming Fen Hao Zi noodles by using the dried material, and performing primary cooling on the Fen Hao Zi noodles; steaming the cooled Fen Hao Zi noodles; and performing secondary cooling on the steamed Fen Hao Zi noodles.

Description

A denominator with an increased retention period and its manufacturing method {bun-mo-ja noodle with an increased retention period and its manufacturing method}

The following examples relate to a method of manufacturing denominator noodles, and more specifically, to a method of providing denominator noodles having excellent texture and an improved shelf life.

Bunmojamyeon is a vermicelli noodle originating from the northeast region of China. It is made of potato starch and has a chewy texture and is thick and long like rice cakes.

In the late 2010s, it became known in Korea as it became very popular in Korea's YouTube mukbang. In Northeast China, the country of origin, it is eaten by putting it in malatang or hot pot. In Korea, it first came in as a maratang like in China, but later it is also used as an ingredient in tteokbokki or jjajang.

It looks like konjac or bar rice cake, and it has an extremely chewy taste because it contains potato starch. Although the denominator itself has no taste, it is a food that enjoys the texture by adding it to dishes with soup, such as tteokbokki. Put it in marathon and eat it.

On the other hand, since the denominator noodles have a short storage period after cooking, commercial production and distribution are difficult. Research on a commercial manufacturing method for such denominator cotton has not been known to date.

In this situation, the present inventors devised a method for producing denominator noodles with excellent texture and improved shelf life, confirmed the excellent effect, and completed the present invention.

1. US20110105072A

Embodiments are directed to providing denominator noodles having excellent texture and an improved shelf life.

As one embodiment for solving the above problems, the present invention contains 35 to 45% by weight of potato starch, 9.0 to 11.0% by weight of tapioca starch, 35 to 45% by weight of water, 0.9 to 1.1% by weight of refined salt, and 0.005% by weight of aluminum ammonium sulfate to 0.02% by weight preparing a mixture;

heating the mixture to boiling temperature;

Drying by applying cold air to the heated liquid mixture;

forming a denominator with the dried material and performing primary cooling;

steaming the cooled denominator; and

It provides a method for producing a denominator, including the step of secondary cooling the steamed denominator.

According to one embodiment, the mixture further comprises 4.5 to 5.5% by weight of ginger extract and 0.4 to 0.6% by weight of sodium citrate.

According to one embodiment, the primary cooling is a step of cooling the molded denominator in a freezer at a temperature of -15 to -5 ° C for 30 minutes to 2 hours.

According to one embodiment, the drying step is a step of drying for 30 minutes to 2 hours by adding cold air of 0 to 15 ° C. after containing the heated liquid mixture in a thin container with a height of 10 cm or less.

According to one embodiment, the steaming step is to steam for 1 hour to 3 hours at a temperature of 35 to 45 ° C.

According to one embodiment, the molded denominator has a size of 2.5 to 3.5 cm x 2.5 to 3.5 cm x 9.0 to 11.0 cm.

An apparatus according to an embodiment may be combined with hardware and controlled by a computer program stored in a medium to execute any one of the methods described above.

The denominators prepared according to the examples have excellent food texture and excellent storage stability. In general, the shelf life of the denominator is short, so it is difficult to use it as dumplings or chicken ribs, but the preservation period is significantly increased. In addition, it is characterized by having excellent palatability when cooked with Maratang.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes can be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents or substitutes to the embodiments are included within the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only, and may be modified and implemented in various forms. Therefore, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Although terms such as first or second may be used to describe various components, such terms should only be construed for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element.

It should be understood that when an element is referred to as being “connected” to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle.

Terms used in the examples are used only for descriptive purposes and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the art to which the embodiment belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, they should not be interpreted in an ideal or excessively formal meaning. don't

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by one of ordinary skill in the art to which the present invention belongs. It has meaning. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning not be interpreted as

The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining the embodiments of the present invention are illustrative, so the present invention is not limited to the details shown. In addition, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification is used, other parts may be added unless 'only' is used. In the case where a component is expressed in the singular, the case including the plural is included unless otherwise explicitly stated.

In interpreting the components, even if there is no separate explicit description, it is interpreted as including the error range.

The size and thickness of each component shown in the drawings are shown for convenience of description, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

Each feature of the various embodiments of the present invention can be partially or entirely combined or combined with each other, and as those skilled in the art can fully understand, various interlocking and driving operations are possible, and each embodiment can be implemented independently of each other. It may be possible to implement together in an association relationship.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1. Preparation of the denominator

Potato starch 40 wt%, tapioca starch 10 wt%, acorn starch 3.0 wt%, water 39.47 wt%, ginger extract 5 wt%, refined salt 1 wt%, maltodextrin 1 wt%, sodium citrate 0.5 wt%, guar gum 0.02 wt% % by weight and 0.01% by weight of aluminum ammonium sulfate were weighed and blended. The mixture was heated and stirred for another minute after it began to boil. Then, it was transferred to a thin tray with a height of 5 cm and dried for 1 hour while applying cold air of 5 to 10 ° C from the top. The somewhat cured denominator was immediately molded into a size of 3 cm x 3 cm x 10 cm, cooled in a freezer at -10 ° C for about 1 hour, and then steamed for 2 hours at a temperature of 40 ° C. After cooling at room temperature, a denominator was prepared.

The ginger extract was washed and peeled, and then 80% by weight of water was added to 20% by weight of chopped ginger, extracted with stirring for about 2 hours, and the filtered filtrate was used as an extract.

The prepared denominator was metal detected with CCP1 so that Fe 2.5 and SUS 4.5 mmØ or more were not detected, and sterilized with CCP-2B to a heating temperature of 85 ° C or higher and a heating time of 20 to 60 minutes. After that, the outer packaging is carried out.

Comparative Example 1. In Example 1, a case in which tapioca starch was not added and 40% by weight of persimmon starch was used was prepared as Comparative Example 1.

Comparative Example 2. A case in which 30% by weight of potato starch and 20% by weight of tapioca starch was used in Example 1 was prepared as Comparative Example 2.

Comparative Example 3. A case in which 44.47% by weight of water was used without using the ginger extract in Example 1 was prepared as Comparative Example 3.

Comparative Example 4. A case in which 39.97% by weight of water was used without adding 0.5% by weight of sodium citrate in Example 1 was prepared as Comparative Example 4.

Comparative Example 5. Instead of drying in a freezer for 1 hour in Example 1, 1 hour at room temperature

Experimental Example 1. Comparison of characteristics of Examples and Comparative Examples

The texture of the denominator prepared in Examples and Comparative Examples was measured using a Texture analysis XT-Plus device, and SMSP/25 was used as a probe. Specific measurement conditions are as follows.

<TA Setting>

- Pre-Test Speed 5.0 mm/sec

- Test Speed 1.0 mm/sec

- Post-Test Speed 1.0 mm/sec

- Target Mode Strain

- Strain 30%

- Time 2 sec

- Trigger Type Auto (force)

- Trigger Force 5.0g

- Tare Mode Auto

- Adie. Option (AD. Option) On

- TA Calibrate - Height

- Return Distance 30 mm

- Return Speed 10 mm/sec

- Contact Force 1

It was measured by the above method, and the measured values are shown in [Table 1] below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Hardness 1356 852 890 724 952 870 adhesiveness -24.5 -56.2 -45.2 -35.5 -28.5 -31.5 elasticity 0.98 0.74 0.73 0.64 0.81 0.65 cohesiveness 0.81 0.45 0.56 0.47 0.65 0.78 chewiness 1295.2 824.8 742.3 872.1 749.4 917.4

As described above, the denominator according to Example 1 was confirmed to be superior to Comparative Examples 1 to 5 in terms of hardness, adhesion, elasticity, cohesiveness, and chewability.

Experimental Example 2. Microbial measurement

The number of microorganisms was measured after storing the denominators prepared in Examples and Comparative Examples in a storage at 15 ° C. The total bacterial count was measured by using a dry medium (Petrifilm, USA) manufactured by 3M, and the total bacterial count medium was measured by incubating at 37 ° C. for 24 hours with a petrifilm aerobic count medium. The total number of bacteria was expressed as colony forming unit (CFU) per 1 g of treatment, and the results thereof are shown in [Table 2] below.

30 days 120 days 240 Example 1 N.D. 2.05 4.54 Comparative Example 1 N.D. 2.10 5.43 Comparative Example 2 N.D. 1.81 7.59 Comparative Example 3 3.84 5.84 11.73 Comparative Example 4 N.D. 4.85 13.73 Comparative Example 5 N.D. 5.98 14.24

As described above, in Example 1 and Comparative Examples 1 and 2, bacteria were suppressed during the preservation period, but in Comparative Examples 3 to 5, the increase in the number of bacteria was not controlled. From this, it was found that the ginger extract, sodium citrate, and the freezing step synergistically contributed to the increase in shelf life.

Experimental Example 3. Sensory evaluation of Malatang dishes using Example 1 and other companies' denominators

Color, taste, texture, sauce matching, and overall preference were compared for Malatang dishes using Example 1 and other companies' denominators. As an evaluation method, 30 ordinary people were evaluated for color, taste, texture, sauce matching, and overall preference of Malatang dishes, with 1 point for very bad and 7 points for very good. All experiments were repeated three times.

Cooking using Example 1 Cooking with Third Party Denominators color 5.7 4.7 taste 6.3 4.5 texture 6.9 4.1 Matching Sauce 6.8 3.8 overall sign 6.3 4.4

The dish using Example 1 exhibited excellent color, taste, and texture compared to dishes using other companies' denominators, and in particular, received a very good evaluation in texture.

Claims (3)

Preparing a mixture comprising 35 to 45% by weight of potato starch, 9.0 to 11.0% by weight of tapioca starch, 35 to 45% by weight of water, 0.9 to 1.1% by weight of refined salt, and 0.005 to 0.02% by weight of aluminum ammonium sulfate;
heating the mixture to boiling temperature;
Drying by applying cold air to the heated liquid mixture;
forming a denominator with the dried material and performing primary cooling;
steaming the cooled denominator; and
A method for producing a denominator comprising the step of secondary cooling the steamed denominator.
According to claim 1,
The mixture further comprises 4.5 to 5.5% by weight of ginger extract and 0.4 to 0.6% by weight of sodium citrate.
According to claim 1,
The primary cooling step is a step of cooling the molded denominator in a freezer at a temperature of -15 to -5 ° C. for 30 minutes to 2 hours.