KR19980077437A - Manufacturing method of dumpling skin and noodles using konjac starch - Google Patents

Abstract

The present invention relates to a manufacturing method of dumpling skin and noodles that can keep the appearance and chewy even if the dumpling skin or noodles used for instant dumplings are kept in water for a long time, and also make the dumpling skin or noodles transparent and visually enhance the taste.

Potato starch, konjac starch, soybean protein, wheat flour, glutinous rice flour, glutinous rice flour, buckwheat flour, buckwheat flour, etc. are mixed with water at a constant temperature, stirred and dissolved for a predetermined time, and then aged for a predetermined time. It is prepared by adding a small amount of calcium hydroxide to the matured mixture and molding and then naturally solidifying for a predetermined time.

Description

Manufacturing method of dumpling skin and noodles using konjac starch

The present invention relates to a method for manufacturing dumpling skin and noodles using konjac starch, and more particularly, to keep the appearance and chewy state even if the dumpling skin or noodles used for instant dumplings are kept in water for a long time, and the dumpling skin or noodles are transparent. It relates to a method of manufacturing dumpling skin and noodles using konjac starch that can visually enhance the taste.

Recently, due to the busy daily life of modern people, instant foods that can be cooked and eaten on the spot are greatly in the spotlight, and the instant foods are also diversified according to consumer preferences.

In accordance with this trend, instant dumplings or noodles (eg, cold noodles, noodles, grains, etc.) are provided as instant foods, and the instant dumplings are packaged by putting a small amount of water together in a container and soaking the container in hot water for a predetermined time. After that, consumers take out the dumplings from the container and eat them.

The noodles are cooked as it is after boiling for a predetermined time in boiling water or rinsed cooked noodles in cold water as described above.

These instant dumplings for dumplings and noodles are made by kneading wheat flour and water at a predetermined ratio.

Therefore, the instant dumplings and instant noodles for water dumplings should be able to maintain a chewy state with the appearance as it is for a long time in the water in order to improve the aesthetics when consumers eat.

However, conventional dumpling skin and instant noodles for instant dumplings are simply kneaded with wheat flour and water at an appropriate ratio, so if they are contained in water for a certain time, they will be broken down and spread into the water. However, there was a problem that it is difficult to eat instant dumplings and noodles.

In addition, the instant dumplings for dumplings and noodles were formed opaque, there was also a problem that does not enhance the taste of consumers.

In particular, the dumpling skin and instant noodles for instant dumplings were made with wheat flour as the main raw material, so there was a problem that the acidic foods do not contribute significantly to the health of consumers.

Therefore, the present invention has been made in order to solve the above problems, the object of the present invention is to keep the appearance and chewy state while the dumpling skin or noodles used for instant dumplings in water for a long time, as well as transparent the dumpling skin or noodles The present invention provides a method for manufacturing dumpling skin and noodles using konjac starch, which can visually enhance the taste.

In order to achieve the above object, the present invention mixes potato starch, konjac starch, soybean protein, wheat flour, glutinous rice flour, glutinous rice flour, buckwheat flour, etc. in a constant ratio and stirred for a predetermined time in water having a constant temperature. And it provides a method for producing dumplings and noodles using konjac starch prepared by dissolving and aging for a certain time, and by adding a small amount of calcium hydroxide to the mixture and the aged and then naturally solidified for a certain time.

The instant dumplings and noodles for instant dumplings prepared according to the present invention can be easily controlled by potato starch or soybean protein, and have improved adhesiveness and effective aging. It is possible to maintain the shape and state of the dumpling skin and noodles even in the water at high temperature for a long time by water and heat, and is also transparently formed by konjac starch.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

[Example]

40 to 70 parts by weight of water at 50 ° C. to 90 ° C., 5 to 20 parts by weight of potato starch, 0 to 20 parts by weight of soy protein, 5 to 20 parts by weight of konjac starch and the like are mixed and stirred for 30 minutes to 1 hour and a half. After dissolving, the mixture was aged for 10 to 60 minutes, and calcium hydroxide was added to 3 to 7 parts by weight of konjac starch, and stirred and immediately molded to prepare dumplings for instant dumplings using konjac starch. Manufacture.

As soon as it is prepared as described above, put the dumplings in the dumpling skin, comb and bond, and then spontaneously solidify for 2 to 4 hours to prepare instant water dumplings, and the prepared instant water dumplings are filled with water and sealed in dumplings Autoclaving is carried out for 10 to 30 minutes so that the center temperature is 121 ° C to 130 ° C for at least 4 minutes.

Accordingly, the dumpling skin for instant dumplings can be easily controlled moisture by potato starch or soybean protein, adhesiveness is improved, and aging effectively.

In addition, the konjac starch, potato starch, soy protein, etc., by the high temperature water and heat to maintain the shape and state of the dumpling skin even in high temperature water for a long time and is also transparently formed by konjac starch.

In one embodiment, to prepare the dumplings transparent, 55 kg of water at 60 ℃, 5 kg of potato starch, 7 kg of konjac starch, etc. are mixed, stirred and dissolved over 1 hour, the mixture is aged for 30 minutes, and the ripening 0.35 kg of calcium hydroxide was added to the prepared mixture, and the dumpling skin was immediately formed after stirring.

In addition, in one embodiment, to prepare the dumpling skin opaque, 55 kg of water at 60 ℃, 4 kg of potato starch, 4 kg of soy protein, 7 kg of konjac starch, etc. are mixed, stirred and dissolved over 1 hour, the mixture is 30 minutes After aging, 0.35 kg of calcium hydroxide was added to the aged mixture, and the dumpling skin was immediately formed after stirring.

Immediately put the dumplings in the transparent or opaque dumplings formed as described above, comb and bond, and then spontaneously solidified for 2 to 4 hours to provide instant water dumplings, and the instant dumpling containers prepared as described above are sealed with water After that, autoclaving is performed for about 20 minutes so that the center temperature is maintained at 121 ° C. for at least 4 minutes.

Other Examples

40 to 70 parts by weight of water at 50 ° C to 90 ° C, 5 to 20 parts by weight of potato starch, 5 to 20 parts by weight of konjac starch, 0 to 25 parts by weight of wheat flour, 0 to 20 parts by weight of buckwheat, 0 to 15 parts by weight of glutinous rice, Mix 0-15 parts by weight of hot rice and the like, stir and dissolve over 30 minutes to 1 and a half hours, mature the mixture for 10 minutes to 60 minutes, and add 3 to 7 weight of calcium hydroxide to the aged mixture. After adding the parts and stirring and molding, provides noodles using konjac starch prepared by natural coagulation for 2 to 4 hours.

After the noodles are prepared as described above, sterilization is carried out for 10 to 30 minutes so that the central temperature of the noodles is maintained at 121 ° C. to 130 ° C. for at least 4 minutes.

Accordingly, the noodles can be easily adjusted to moisture by potato starch or soy protein, and the adhesiveness is improved, and aging is effectively performed.

In addition, the konjac starch or potato starch, etc., to maintain the shape and state of the noodles even in the water of high temperature for a long time by the high temperature water and heat, and also formed transparently by konjac starch.

(1) noodles

60 kg of water at 60 ° C., 15 kg of wheat starch, 3 kg of potato starch, 8 kg of konjac starch, 3 kg of soy protein, etc. are mixed and stirred and dissolved over 1 hour, the mixture is aged for 30 minutes, and the calcium hydroxide 0.32 In addition to the addition of the kg and stirring to form a natural coagulation for 2 to 4 hours to prepare.

And the noodles prepared as described above are autoclaved for about 20 minutes so that the central temperature is maintained at 121 ℃ for 4 minutes or more.

- Cold noodles -

60 kg of water at 60 ° C., 10 kg of buckwheat, 8 kg of konjac starch, 5 kg of potato starch, 5 kg of soy protein are mixed and stirred and dissolved over 1 hour, the mixture is aged for 30 minutes, and the calcium hydroxide 0.32 In addition to the addition of the kg and stirring to form a natural coagulation for 2 to 4 hours to prepare.

And the cold noodles prepared as described above are autoclaved for about 20 minutes so that the central temperature is maintained at 121 ℃ for 4 minutes or more.

-Egg-

60 kg of water at 60 ° C., 15 kg of glutinous rice flour, 8 kg of konjac starch, 2 kg of potato starch, 1 kg of spicy rice flour, mixed and stirred for 1 hour, and then the mixture is aged for 30 minutes and calcium hydroxide is added to the aged mixture. After adding 0.32kg and stirring to form, it is produced by natural solidification for 2 to 4 hours.

And the new eggs prepared as described above are subjected to autoclaving for about 20 minutes so that the center temperature is maintained at 121 ° C. for 4 minutes or more.

As described above, the present invention enables the appearance and chewy state of the dumpling skin or noodles used for instant dumplings to be kept in a high temperature water for a long time, and also makes the dumpling skin or noodles transparent to visually enhance the taste. There is.

In addition, konjac starch is rich in fiber, which helps to relieve constipation along with intestinal action, prevents obesity due to almost no calories, inhibits the production of cholesterol, improves the acidified constitution with strong alkaline foods of PH 11, In addition to normalizing and reducing the waste of insulin in the body, there is also an effect that can greatly contribute to the health of consumers, such as preventing diabetes.

Claims (4)

Potato starch, konjac starch, soybean protein, wheat flour, glutinous rice flour, glutinous rice flour, buckwheat flour, buckwheat flour, etc. are mixed with water at a constant temperature, stirred and dissolved for a predetermined time, and then aged for a predetermined time. And a method of manufacturing dumpling skin and noodles using konjac starch, which is prepared by adding a small amount of calcium hydroxide to the matured mixture and then solidifying for a predetermined time. The method of claim 1, wherein the dumpling skin is mixed by mixing 40 to 70 parts by weight of water at 50 ° C to 90 ° C, 5 to 20 parts by weight of potato starch, 0 to 20 parts by weight of soy protein, and 5 to 20 parts by weight of konjac starch. Stir and dissolve over a minute to an hour and a half, and the mixture is aged for 10 to 60 minutes, and calcium hydroxide is added to the aged mixture at 3 to 7 parts by weight of konjac starch, followed by molding immediately after stirring. How to prepare dumpling skin using konjac starch to be prepared. The instant dumpling according to claim 1 or 2, wherein the instant dumplings are prepared by putting the dumplings in the dumpling skin and combing them together, and then spontaneously solidifying them for 2 to 4 hours to prepare instant dumplings. Method of manufacturing dumpling skin using konjac starch prepared by autoclaving for about 10-30 minutes so that the core temperature is kept at 121 ℃ ~ 130 ℃ for more than 4 minutes after sealing in a dumpling container. According to claim 1, wherein the noodles is 50 to 90 ℃ water 40 to 70 parts by weight, potato starch 5 to 20 parts by weight, konjac starch 5 to 20 parts by weight, wheat flour 0 to 25 parts by weight, buckwheat 0 to 20 weight 1 part by weight, 0-15 parts by weight of glutinous rice, 0-15 parts by weight of spicy rice, and the mixture is stirred and dissolved for 30 minutes to 1 and a half hours, and the mixture is aged for 10 minutes to 60 minutes, and the hydroxide is hydrated in the matured mixture. A method of preparing noodles using konjac starch, which is prepared by incorporating 3 to 7 parts by weight of calcium konjac starch and stirring and molding to naturally solidify for 2 to 4 hours.