KR102632128B1 - Konjac noodle composition without peculiar smell of konjac and syneresis phenomenon and method for manufacturing konjac noodle using the same - Google Patents
Konjac noodle composition without peculiar smell of konjac and syneresis phenomenon and method for manufacturing konjac noodle using the same Download PDFInfo
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- konjac
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- sweet potato
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- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 75
- 229920002752 Konjac Polymers 0.000 title claims abstract description 75
- 235000010485 konjac Nutrition 0.000 title claims abstract description 75
- 239000000252 konjac Substances 0.000 title claims abstract description 75
- 235000012149 noodles Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000000203 mixture Substances 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 241001312219 Amorphophallus konjac Species 0.000 title 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 81
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 72
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 25
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 25
- 229920001592 potato starch Polymers 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000000701 coagulant Substances 0.000 claims abstract description 15
- 238000000465 moulding Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 6
- 230000020477 pH reduction Effects 0.000 abstract description 2
- 238000012805 post-processing Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 19
- 230000000694 effects Effects 0.000 description 8
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical group [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000002612 dispersion medium Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000020845 low-calorie diet Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 곤약 분말, 물, 응고제 및 고구마 전분을 포함하는 곤약면 조성물을 이용하여 곤약면을 제조하고 구연산 용액을 이용하여 산성화시키는 후처리단계를 통해 곤약면을 제조함으로서, 곤약 특유의 냄새를 제거하고 이수 현상을 차단하여 포장지 개봉 후 바로 먹을 수 있는 곤약면 조성물 및 이를 이용한 곤약면 제조방법을 제공할 수 있다.The present invention manufactures konjac noodles using a konjac noodle composition containing konjac powder, water, coagulant, and sweet potato starch, and produces konjac noodles through a post-processing step of acidification using a citric acid solution, thereby removing the unique odor of konjac. It is possible to provide a konjac noodle composition that blocks syneresis and can be eaten immediately after opening the package, and a method for manufacturing konjac noodle using the same.
Description
본 발명은 곤약면 조성물 및 이를 이용한 곤약면 제조방법에 관한 것으로, 더욱 상세하게는 곤약 특유의 냄새 및 이수 현상이 없는 곤약면 조성물 및 이를 이용한 곤약면 제조방법에 관한 것이다.The present invention relates to a konjac noodle composition and a method for producing konjac noodle using the same. More specifically, it relates to a konjac noodle composition without the characteristic odor and syneresis phenomenon of konjac and a method for producing konjac noodle using the same.
여기서는, 본 개시에 관한 배경기술이 제공되며, 이들이 반드시 공지기술을 의미하는 것은 아니다.Herein, background technology regarding the present disclosure is provided, and does not necessarily mean that it is well-known technology.
일반적으로 곤약은 구약나물의 땅속뿌리를 가루로 만들어 끓여서 만든 고유의 식품으로 성인병 예방, 정장작용 등을 하는 저칼로리 다이어트 식품으로 다양한 방법으로 섭취하는 것으로 알려져 있다. 곤약에 들어있는 글루코만난은 주성분이 수분과 식이섬유로 되어있어 부드럽게 장을 자극해 배변활동을 도와 변비나 다이어트에 좋다.In general, konjac is a unique food made by powdering and boiling the underground roots of the oriental herb. It is known to be consumed in various ways as a low-calorie diet food that prevents adult diseases and has a bowel function. The main ingredients of glucomannan in konjac are water and dietary fiber, so it gently stimulates the intestines and helps bowel movement, making it good for constipation or dieting.
곤약은 곤약분말과 물, 응고제를 첨가하여 가열, 팽윤시킨 다음 냉각시켜 탄력적인 젤의 형태로 제조된다. 이때 사용되는 응고제는 강알칼리제인 수산화칼슘(Ca(OH)2)을 사용하여 최종 제품의 pH가 11 이상으로 특이한 냄새(비린내, 퀴퀴한 냄새)를 동반한다. 또한 곤약은 수분 함량이 매우 높으므로 보편적으로 이수(syneresis) 현상(겔에 함유되어 있는 분산매(물)가 겔 밖으로 분리되어 나오는 현상)이 많이 발생한다.Konjac is manufactured in the form of an elastic gel by adding konjac powder, water, and a coagulant, heating, swelling, and then cooling. The coagulant used at this time is calcium hydroxide (Ca(OH) 2 ), a strong alkaline agent, and the pH of the final product is over 11, which is accompanied by a unique odor (fishy, musty odor). In addition, konjac has a very high water content, so syneresis (a phenomenon in which the dispersion medium (water) contained in the gel separates out of the gel) commonly occurs.
따라서 곤약의 특이한 냄새 제거 기술 및 수분함량이 높은 곤약의 이수 현상을 완전 차단하여 즉시 먹을 수 있는 간편하고 편리한 곤약면을 개발할 필요성이 있다.Therefore, there is a need to develop simple and convenient konjac noodles that can be eaten immediately by removing technology for the unique odor of konjac and completely blocking the syneresis phenomenon of konjac with high moisture content.
본 발명은 곤약 특유의 냄새를 제거하고 이수 현상을 차단하여 포장지 개봉 후 바로 먹을 수 있는 곤약면 조성물 및 이를 이용한 곤약면 제조방법을 제공하고자 한다. The present invention seeks to provide a konjac noodle composition that removes the characteristic odor of konjac, blocks syneresis, and can be eaten immediately after opening the package, and a method of manufacturing konjac noodles using the same.
그러나 본 발명의 목적들은 상기에 언급된 목적으로 제한되지 않으며, 언급되지 않은 또 다른 목적들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.However, the objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.
본 발명은 곤약 분말, 물, 응고제 및 고구마 전분을 포함하는 곤약면 조성물을 제공한다. The present invention provides a konjac noodle composition comprising konjac powder, water, a coagulant, and sweet potato starch.
또한 상기 고구마 전분은 곤약 분말 100 중량부에 대하여 25 내지 30 중량부 포함되는 것을 특징으로 한다. In addition, the sweet potato starch is characterized in that it is included in an amount of 25 to 30 parts by weight based on 100 parts by weight of konjac powder.
또한 본 발명은 곤약면 조성물을 이용하여 면을 제조하는 제면단계 및 상기 제조된 면을 pH 4 내지 5로 산성화시키는 후처리단계를 포함하는 곤약면 제조방법을 제공한다. In addition, the present invention provides a method for producing konjac noodles, including a noodle making step of producing noodles using a konjac noodle composition and a post-treatment step of acidifying the prepared noodles to pH 4 to 5.
또한 상기 후처리단계는 상기 제조된 면을 구연산이 0.01 내지 0.05 wt% 포함된 구연산 용액에 15 내지 20분 동안 침지시키는 단계인 것을 특징으로 한다. In addition, the post-treatment step is characterized in that the prepared cotton is immersed in a citric acid solution containing 0.01 to 0.05 wt% citric acid for 15 to 20 minutes.
또한 상기 후처리단계는 상기 제조된 면을 구연산이 0.01 내지 0.05 wt% 포함된 75 내지 80℃의 구연산 용액에 15 내지 20분 동안 침지시키는 단계인 것을 특징으로 한다. In addition, the post-treatment step is characterized in that the prepared cotton is immersed in a citric acid solution at 75 to 80 ° C. containing 0.01 to 0.05 wt% citric acid for 15 to 20 minutes.
또한 상기 제면단계는 정제수에 곤약 분말 및 고구마 전분을 넣고 용해시키는 혼합 공정 및 응고제를 투입함과 동시에 면의 형태로 압출 성형하는 성형 공정을 포함하는 것을 특징으로 한다. In addition, the noodle making step is characterized by including a mixing process of adding and dissolving konjac powder and sweet potato starch in purified water, and a molding process of extruding and molding the noodles into the shape of noodles while adding a coagulant.
본 발명은 곤약의 특유한 냄새 재거를 위해 강알카리의(pH 12) 곤약을 산성화(pH 4) 시켜 특유한 냄새를 제거하여 포장 보관된 곤약을 개봉하여 바로 먹을 수 있도록 한다. 또한 고구마 전분을 포함하여 수분함량이 많은 곤약의 이수 현상을 차단하여 곤약의 부드럽고 쫄깃한 본질을 벗어나지 않고 이수 현상 없이 바로 섭취할 수 있다. The present invention removes the unique odor of konjac by acidifying (pH 4) strongly alkaline (pH 12) konjac to remove the unique odor so that packaged konjac can be opened and eaten immediately. In addition, it contains sweet potato starch to block the syneresis phenomenon of konjac, which has a high moisture content, so it can be consumed immediately without syneresis without deviating from the soft and chewy essence of konjac.
도 1은 본 발명의 일실시예에 따른 곤약면의 고구마 전분 함량에 따른 이수 현상 측정 결과를 나타낸 것이다.
도 2는 본 발명의 일실시예에 따른 곤약면의 후처리 조건에 따른 이미지를 나타낸 것이다. Figure 1 shows the results of measuring syneresis according to the sweet potato starch content of konjac noodles according to an embodiment of the present invention.
Figure 2 shows images according to post-processing conditions of konjac noodles according to an embodiment of the present invention.
본 명세서에 사용되는 모든 기술용어 및 과학용어는 다른 언급이 없는 한은 기술적으로 통상의 기술을 가진 자에게 일반적으로 이해되는 것과 동일한 의미를 가진다. 또한 본 명세서 및 청구범위의 전반에 걸쳐, 다른 언급이 없는 한 포함(comprise, comprises, comprising)이라는 용어는 언급된 물건, 단계 또는 일군의 물건, 및 단계를 포함하는 것을 의미하고, 임의의 어떤 다른 물건, 단계 또는 일군의 물건 또는 일군의 단계를 배제하는 의미로 사용된 것은 아니다.All technical and scientific terms used in this specification have the same meaning as generally understood by those skilled in the art, unless otherwise specified. Additionally, throughout this specification and claims, unless otherwise specified, the terms "comprise", "comprises", and "comprising" mean including the stated article, step or group of articles, and steps, and any other It is not used in the sense of excluding an object, step, or group of objects or group of steps.
이하에 본 발명을 상세하게 설명하기에 앞서, 본 명세서에 사용된 용어는 특정의 실시예를 기술하기 위한 것일 뿐 첨부하는 특허청구의 범위에 의해서만 한정되는 본 발명의 범위를 한정하려는 것은 아님을 이해하여야 한다.Before describing the present invention in detail below, it is understood that the terms used in this specification are only for describing specific embodiments and are not intended to limit the scope of the present invention, which is limited only by the scope of the appended claims. shall.
한편, 본 발명의 여러 가지 실시예들은 명확한 반대의 지적이 없는 한 그 외의 어떤 다른 실시예들과 결합될 수 있다. 특히 바람직하거나 유리하다고 지시하는 어떤 특징도 바람직하거나 유리하다고 지시한 그 외의 어떤 특징 및 특징들과 결합될 수 있다. 이하, 첨부된 도면을 참조하여 본 발명의 실시예 및 이에 따른 효과를 설명하기로 한다.Meanwhile, various embodiments of the present invention may be combined with any other embodiments unless clearly indicated to the contrary. Any feature indicated as being particularly preferred or advantageous may be combined with any other feature or feature indicated as being preferred or advantageous. Hereinafter, embodiments of the present invention and effects thereof will be described with reference to the attached drawings.
본 발명의 일실시예에 따른 곤약면 조성물은 곤약 분말, 물 및 응고제 외에 고구마 전분을 특정 함량 포함하여 이수 현상이 차단된 것을 일 특징으로 한다. The konjac noodle composition according to an embodiment of the present invention is characterized by blocking syneresis by containing a specific amount of sweet potato starch in addition to konjac powder, water, and a coagulant.
더욱 구체적으로 본 발명에 따른 곤약면 조성물은 곤약 분말, 물, 응고제 및 고구마 전분을 포함하며, 이 때, 곤약 분말 100 중량부에 대하여 고구마 전분은 25 내지 30 중량부 포함된다.More specifically, the konjac noodle composition according to the present invention includes konjac powder, water, a coagulant, and sweet potato starch. In this case, 25 to 30 parts by weight of sweet potato starch is included based on 100 parts by weight of konjac powder.
상기 고구마 전분의 함량을 벗어날 경우 곤약의 젤 상태가 불량하여 곤약 형성 및 면 성형이 어려운 문제점이 있다. 더욱 구체적으로 고구마 전분이 25 중량부 미만으로 포함될 경우 곤약면 제조 시 이수 현상이 발생하는 문제점이 있고, 30 중량부 초과하여 포함될 경우 겔화가 불안정하게 이루어지면서 곤약이 잘 형성되지 않는 문제점이 있다. If the sweet potato starch content exceeds the above, the gel state of the konjac is poor, making it difficult to form konjac and shape noodles. More specifically, if sweet potato starch is included in less than 25 parts by weight, there is a problem that syneresis occurs when manufacturing konjac noodles, and if it is included in more than 30 parts by weight, there is a problem in that gelation is unstable and konjac is not formed well.
상기 응고제는 알칼리 수용액으로, 예를 들어, 5~15% 수산화칼슘 용액을 사용한다.The coagulant is an aqueous alkaline solution, for example, a 5-15% calcium hydroxide solution.
본 발명에 따른 곤약면 제조방법은 상기 곤약면 조성물을 이용하여 면을 제조하는 제면단계 및 상기 제조된 면을 pH 4 내지 5로 산성화시켜 냄새를 제거하는 후처리단계를 포함한다. The method for producing konjac noodles according to the present invention includes a noodle making step of producing noodles using the konjac noodle composition and a post-treatment step of acidifying the prepared noodles to pH 4 to 5 to remove odor.
상기 제면단계는 정제수에 곤약 분말 및 고구마 전분을 넣고 용해시키는 혼합 공정 및 응고제를 투입함과 동시에 면의 형태로 압출 성형하는 성형 공정을 포함하여 이루어진다. The noodle making step includes a mixing process of adding and dissolving konjac powder and sweet potato starch in purified water, and a molding process of extruding and molding the noodles into the shape of noodles while adding a coagulant.
상기 혼합 공정은 상기 곤약 분말 및 고구마 전분을 물(정제수)에 용해시키는 공정으로서, 25 내지 30℃의 정제수 100 중량부에 대하여 곤약 분말 2 내지 5 중량부, 고구마 전분 0.5 내지 1.5 중량부를 넣고 교반하여 충분히 용해시킨 후, 80 내지 100 분간 숙성시킨다. The mixing process is a process of dissolving the konjac powder and sweet potato starch in water (purified water), by adding 2 to 5 parts by weight of konjac powder and 0.5 to 1.5 parts by weight of sweet potato starch to 100 parts by weight of purified water at 25 to 30 ° C. and stirring. After sufficiently dissolving, it is aged for 80 to 100 minutes.
상기 성형 공정은 상기 혼합 공정에서 숙성된 용해물에 응고제를 투입함과 동시에 면의 형태로 압출 성형하는 공정이다. 상기 응고제는 5 내지 15%로 희석된 수산화칼슘을 용액을 사용하는 것이 좋고, 상기 정제수 100 중량부에 대하여 응고제를 0.1 내지 0.5 중량부 투입한다.The molding process is a process of adding a coagulant to the melt aged in the mixing process and simultaneously extruding it into a noodle shape. The coagulant is preferably a solution of calcium hydroxide diluted to 5 to 15%, and 0.1 to 0.5 parts by weight of the coagulant is added per 100 parts by weight of the purified water.
상기 후처리단계는 제조된 면을 pH 4 내지 5로 산성화시켜 냄새를 제거하는 단계로서, 상기 제조된 면을 구연산 용액에 15 내지 20분 동안 침지시키는 단계이다. The post-treatment step is a step of removing odor by acidifying the prepared noodles to pH 4 to 5, and is a step of immersing the prepared noodles in a citric acid solution for 15 to 20 minutes.
더욱 구체적으로 구연산 용액은 구연산이 0.01 내지 0.05 wt% 포함된 산성 용액이며, 물에 구연산을 혼합하고 75 내지 80℃로 가열하거나 75 내지 80℃로 가열된 물에 구연산을 혼합하여 제조할 수 있다. More specifically, the citric acid solution is an acidic solution containing 0.01 to 0.05 wt% of citric acid, and can be prepared by mixing citric acid in water and heating it to 75 to 80°C, or mixing citric acid in water heated to 75 to 80°C.
구연산 용액에 구연산이 0.01 wt% 미만으로 포함될 경우 곤약 특유의 냄새 제거 효과가 떨어지고, 0.05 wt% 초과하여 포함될 경우 pH가 4 미만으로 산성화 정도가 과도하여 곤약이 풀어져 없어지는 문제점이 있다. If the citric acid solution contains less than 0.01 wt% of citric acid, the effect of removing the unique odor of konjac is reduced, and if it contains more than 0.05 wt%, the pH is less than 4 and the degree of acidification is excessive, causing the konjac to dissolve and disappear.
또한 구연산 용액의 온도가 75℃ 미만일 경우 곤약의 특유한 냄새가 남아 있는 문제가 있고, 80℃ 초과할 경우 곤약면이 과한 온도로 수축되어 냄새 제거 효과도 없을 뿐만 아니라 면이 쭈글쭈글 해지는 문제점이 있다.In addition, if the temperature of the citric acid solution is less than 75℃, there is a problem that the characteristic odor of konjac remains, and if it exceeds 80℃, the konjac noodles shrink to excessive temperature, which not only has no odor removal effect, but also causes the noodles to become wrinkled.
실시예 및 실험예Examples and Experimental Examples
(1) 고구마 전분 함량에 따른 이수 현상 측정(1) Measurement of syneresis according to sweet potato starch content
곤약 분말 100 중량부 대비 고구마 전분 함량을 하기 표 1과 같이 변경하여 제조한 것을 제외하고는 동일한 제면단계를 거쳐 곤약면을 제조하고 일정 규격으로 포장하였다. 고구마 전분이 35 중량부 포함되는 경우 젤화가 불안정하게 이루어지면서 면 형태로 성형이 어려웠으며, 응고제를 투입하여 제조된 곤약을 다른 실시예와 동일한 함량으로 포장하였다. 포장된 제품을 80℃의 살균 탱크에서 30분간 살균시킨 후 3일간 보관한 뒤, 개봉하여 전체 내용물을 체에 받쳐 5분간 방치 후 걸러진 물의 중량을 측정하여 하기 표 1에 나타내었다. Konjac noodles were manufactured through the same noodle-making steps, except that the sweet potato starch content relative to 100 parts by weight of konjac powder was changed as shown in Table 1 below, and packaged to a certain standard. When 35 parts by weight of sweet potato starch was included, gelation was unstable and molding into a noodle shape was difficult, and konjac prepared by adding a coagulant was packaged at the same content as in other examples. The packaged product was sterilized in a sterilization tank at 80°C for 30 minutes and stored for 3 days, then opened, the entire contents were placed in a sieve and left for 5 minutes, and the weight of the filtered water was measured and shown in Table 1 below.
상기 표 1에 나타난 것과 같이 고구마 전분을 25 내지 30 중량부 포함할 경우에는 걸러진 물의 함량이 0.1 미만으로 측정되지 않아 이수 현상이 완전히 차단된 반면, 고구마 전분을 20 중량부 포함하거나 35 중량부 포함하는 경우 이수 현상이 발생한 것을 확인할 수 있다. 도 1에 실시예 1-1 및 1-2에 따라 제조된 곤약면의 이수 현상 이미지를 나타내었다. As shown in Table 1, when 25 to 30 parts by weight of sweet potato starch is included, the content of filtered water is not measured to be less than 0.1, and the syneresis phenomenon is completely blocked. On the other hand, when 20 to 30 parts by weight of sweet potato starch is included, the syneresis phenomenon is completely blocked. In this case, it can be confirmed that a water synergy phenomenon has occurred. Figure 1 shows syneresis images of konjac noodles prepared according to Examples 1-1 and 1-2.
(2) 구연산 용액 농도에 따른 냄새 제거 효과 측정(2) Measurement of odor removal effect according to citric acid solution concentration
고구마 전분이 곤약 분말 대비 25wt% 포함된 곤약면 조성물을 이용하여 동일한 제면단계를 통해 곤약면을 제조한 후 하기 표 2에 나타난 것과 같은 농도로 75℃ 온도의 구연산 용액을 제조하여 20분 간 침지하여 후처리 하였다. 이후 체에 받쳐 5분간 방치 후 비린내 및 퀴퀴한 냄새가 나는지 여부를 10명의 실험자를 대상으로 확인하였다. 10명 중 7명 이상이 냄새를 느낀 경우 O, 4~6명이 냄새를 느낀 경우 △, 3명 이하로 냄새를 느낀 경우 X로 평가하였다.After producing konjac noodles through the same noodle making step using a konjac noodle composition containing 25 wt% of sweet potato starch compared to konjac powder, a citric acid solution at a temperature of 75°C was prepared at the concentration shown in Table 2 below and soaked for 20 minutes. Post-processed. After placing it in a sieve and leaving it for 5 minutes, 10 experimenters checked whether there was a fishy or musty smell. If more than 7 out of 10 people felt the smell, it was rated as O, if 4 to 6 people felt the smell, it was rated as △, and if 3 or less people felt the smell, it was rated as X.
상기 표 2에 나타난 것과 같이 구연산 용액의 농도가 0.01~0.05wt% 인 경우 비린내 및 퀴퀴한 냄새가 거의 나지 않았으나, 구연산 용액의 농도가 0.01wt% 미만(0.005wt%) 인 경우 실험자 모두가 퀴퀴한 냄새를 맡았고, 대부분이 비린내가 난다고 응답하였다. 구연산 용액의 농도가 0.05wt% 초과(0.08wt%) 인 경우 곤약면이 형태를 유지하지 못하여 면의 형태를 유지하지 않았으며 절반 이상의 실험자가 비린내 및 퀴퀴한 냄새가 난다고 응답하여 냄새 제거 효과가 균일적으로 이루어지지 않은 것을 알 수 있다. As shown in Table 2, when the concentration of the citric acid solution was 0.01 to 0.05 wt%, there was almost no fishy or musty odor, but when the concentration of the citric acid solution was less than 0.01 wt% (0.005 wt%), all the experimenters noticed a musty smell. I took charge of it, and most people responded that it smelled fishy. If the concentration of the citric acid solution exceeded 0.05wt% (0.08wt%), the konjac noodles did not maintain their shape and more than half of the experimenters responded that there was a fishy and musty odor, indicating that the odor removal effect was uniform. You can see that it is not made of .
(3) 구연산 용액 온도에 따른 냄새 제거 효과 측정(3) Measurement of odor removal effect according to citric acid solution temperature
고구마 전분이 곤약 분말 대비 30wt% 포함된 곤약면 조성물을 이용하여 동일한 제면단계를 통해 곤약면을 제조한 후 하기 표 3에 나타난 것과 같은 온도의 0.03wt% 구연산 용액을 제조하여 15분 간 침지하여 후처리 하였다. 이후 체에 받쳐 5분간 방치 후 비린내 및 퀴퀴한 냄새가 나는지 여부를 10명의 실험자를 대상으로 확인하였다. 10명 중 7명 이상이 냄새를 느낀 경우 O, 4~6명이 냄새를 느낀 경우 △, 3명 이하로 냄새를 느낀 경우 X로 평가하였다. After producing konjac noodles through the same noodle-making step using a konjac noodle composition containing 30 wt% of sweet potato starch compared to konjac powder, a 0.03 wt% citric acid solution was prepared at the same temperature as shown in Table 3 below and soaked for 15 minutes. processed. After placing it in a sieve and leaving it for 5 minutes, 10 experimenters checked whether there was a fishy or musty smell. If more than 7 out of 10 people felt the smell, it was rated as O, if 4 to 6 people felt the smell, it was rated as △, and if 3 or less people felt the smell, it was rated as X.
상기 표 3에 나타난 것과 같이 구연산 용액의 온도가 75~80℃ 인 경우 비린내 및 퀴퀴한 냄새가 거의 나지 않았으나, 구연산 용액의 온도가 75℃ 미만(70℃) 인 경우 실험자 대부분이 비린내 및 퀴퀴한 냄새가 난다고 응답하였다. 구연산 용액의 온도가 80℃ 초과(85℃) 인 경우 과한 온도로 곤약면이 수축하면서 냄새 제거 효과가 없는 것을 알 수 있다. 도 2에 실시예 3-3 및 3-4에 따라 제조된 곤약면의 이미지를 나타내었다. As shown in Table 3 above, when the temperature of the citric acid solution was 75 to 80°C, there was almost no fishy or musty odor, but when the temperature of the citric acid solution was less than 75°C (70°C), most of the experimenters reported a fishy and musty smell. I responded. If the temperature of the citric acid solution exceeds 80℃ (85℃), the konjac noodles shrink due to the excessive temperature and there is no odor removal effect. Figure 2 shows images of konjac noodles prepared according to Examples 3-3 and 3-4.
전술한 각 실시예에서 예시된 특징, 구조, 효과 등은 실시예들이 속하는 분야의 통상의 지식을 가지는 자에 의하여 다른 실시예들에 대해서도 조합 또는 변형되어 실시 가능하다. 따라서 이러한 조합과 변형에 관계된 내용들은 본 발명의 범위에 포함되는 것으로 해석되어야 할 것이다.The features, structures, effects, etc. illustrated in each of the above-described embodiments can be combined or modified for other embodiments by those skilled in the art. Therefore, contents related to such combinations and modifications should be construed as being included in the scope of the present invention.
Claims (6)
상기 고구마 전분은 곤약 분말 100 중량부에 대하여 25 내지 30 중량부 포함되며,
상기 후처리단계는 상기 제조된 면을 구연산이 0.01 내지 0.05 wt% 포함된 75 내지 80℃의 구연산 용액에 15 내지 20분 동안 침지시키는 단계인 것을 특징으로 하는 곤약면 제조방법.
A noodle-making step of producing noodles using a konjac noodle composition containing konjac powder, water, a coagulant, and sweet potato starch, and a post-treatment step of acidifying the prepared noodles to pH 4 to 5,
The sweet potato starch is included in an amount of 25 to 30 parts by weight based on 100 parts by weight of konjac powder,
The post-treatment step is a method of producing konjac noodles, characterized in that the prepared noodles are immersed in a citric acid solution at 75 to 80 ° C. containing 0.01 to 0.05 wt% of citric acid for 15 to 20 minutes.
상기 제면단계는 정제수에 곤약 분말 및 고구마 전분을 넣고 용해시키는 혼합 공정 및 응고제를 투입함과 동시에 면의 형태로 압출 성형하는 성형 공정을 포함하는 것을 특징으로 하는 곤약면 제조방법.According to paragraph 3,
The noodle making step includes a mixing process of adding and dissolving konjac powder and sweet potato starch in purified water, and a molding process of extruding and molding the noodle shape while adding a coagulant.
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