KR19990078953A - Development of chitosan solution for preparation of starch paste, Dangmyun(starch nuddle)and various nuddles - Google Patents

Abstract

The present invention relates to a method for producing chitosan aqueous solution for producing noodles having antimicrobial properties and physiological functions, and a method for preparing grass, vermicelli and various noodles using the same.

In general, various kinds of noodles are kneaded using starch and cereals, which are the main raw materials, using subsidiary materials, additives, and purified water, and the noodles are molded and cut into various thicknesses, shapes, and lengths to sterilize, heat treat, grease and dry. It was processed by the method and packaged in a certain amount and sold.

Thus, the process of manufacturing various conventional noodles is as follows.

[1st process (dough process)]

Knead the main ingredients (various starches and cereals) using subsidiary materials, additives, and purified water.

[2nd process (molding process and cutting process)]

Shape and cut the noodles into thickness, shape and length according to the noodles.

[3rd process (heat treatment, milking and drying)]

Sterilize the noodle shaped by noodle, heat-treat it, and then dry it.

[4th process (packing process)]

The various noodles produced are packed in units.

As described above, conventionally, various kinds of noodles are prepared by using subsidiary materials, additives, and purified water in various starches and cereals as main ingredients in manufacturing various noodles. There was a problem in that it can only be manufactured simply.

The present invention dissolves chitosan using lactic acid (acetic acid, citric acid, glutamic acid, succinic acid, ascorbic acid, etc.) in various starches and cereals, which are the main raw materials, to form an aqueous solution by dissolving chitosan. It is used to provide evenly mixing to cereals and use it to give antimicrobial properties to various noodles, including vermicelli, and ingesting these noodles promotes the growth of bifidus bacteria in the large intestine of the human body, thereby enhancing the physiological function. To reinforce.

Description

Development of chitosan aqueous solution and method for preparing grass, vermicelli and various noodles using same {Development of chitosan solution for preparation of starch paste, Dangmyun (starch nuddle) and various nuddles}

The present invention relates to a method for producing chitosan aqueous solution for producing noodles having antibacterial, anti-microbial action and physiological function by adding chitosan to various noodles, and a method for preparing grass, vermicelli and various noodles using the same.

In general, various kinds of noodles are kneaded with starch and cereals, which are main raw materials, using subsidiary materials, additives, and purified water, and molded into various thicknesses and lengths according to the noodles. It was packaged in a certain amount and sold.

Thus, the process of manufacturing various conventional noodles is as follows.

[1st process (dough process)]

Knead the main ingredients (various starches and cereals) using subsidiary materials, additives, and purified water.

[2nd process (molding process and cutting process)]

According to the noodles, shape the cotton into thickness, shape and length and cut it.

[3rd process (heat treatment, milking and drying)]

The noodles shaped according to the noodles are sterilized, heat treated, and then dried and dried.

Thus, conventionally, in manufacturing various kinds of noodles, various ingredients such as starch and cereals are used as raw materials, additives, and purified water, so that various kinds of noodles are prepared without adding special nutrients or beneficial ingredients to human body. There was a problem in that it can only be manufactured simply.

Chitin, a carbohydrate-derived chitin, is the second most common natural polymer in the world after cellulose, mainly in the shells of shellfish, shrimp shells, shellfish and insects, mollusks, and in the cell walls of fungi, yeast, and mushrooms. There is a situation.

Such chitin and chitosan have recently been used in a wide range of places including food, medical engineering, and natural pesticides, with various functions such as biodegradability, antimicrobial activity, biosynthesis and metal ion adsorption, and selective permeability membranes. to be.

Chitin is a structural carbohydrate of crustaceans, called poly-N-acetyl-D-glucosamine, and cellulose and a C-2 hydroxyl group are the acetoamides. It is substituted with an acetamide group and is almost identical in structure.

Chitosan is a poly-D-glucosamine that is deacetylated from the acetoamide group of chitin.

Chitosan is not soluble in water or alcohol, but is soluble in organic acids such as formic acid, lactic acid, acetic acid, citric acid, ascorbic acid, and inorganic acids such as dilute hydrochloric acid. It has the property of becoming a viscous solution.

Various physiological activities of chitosan have been reported to be greatly affected by the chitosan molecular weight and the degree of deacetylation. Therefore, it is very important to control the molecular weight and the deacetylation degree of chitosan when preparing chitosan aqueous solution.

Since chitosan is not dissolved in water as described above, it is very difficult to mix when kneading together with starch and grains.

The present invention may use lactic acid (acetic acid, citric acid, phosphoric acid, glutamic acid, ascorbic acid, succinic acid, etc.) in various starches (potato starch, potato starch, corn starch, tapioca starch, sago starch, etc.) and grains. Use to dissolve chitosan to make an aqueous solution so that it is evenly mixed with starch and cereals, and use this to give antibacterial properties in the manufacture of various noodles, and ingesting these noodles promotes the growth of bifidus in the large intestine. The main purpose is to reinforce the physiological function such as to enhance the suit effect.

[Manufacturing method 1]

The preparation method of chitosan aqueous solution is as follows.

(First process)

After dipping chitosan in purified water for 30 minutes at a ratio of chitosan 25: purified water at room temperature for 30 minutes, while rotating at 50 rpm with a stirrer at room temperature, lactic acid solution having the same ratio as the amount of chitosan is added to make a gel state.

(Second process)

After stirring at a rotational speed of 50rpm in a gel state, the mixture was stirred for about 1 hour while adding purified water in an amount of chitosan 1:20 ratio, and the impurities were filtered through a stainless steel of 80-100 mesh to obtain an aqueous chitosan solution.

Thus, in preparing the chitosan aqueous solution, the molecular weight of chitosan can be 60,000 to 140,000, and the higher the degree of deacetylation, the higher the cost.

However, the degree of deacetylation should be 70% or more, and the use ratio of chitosan depends on the molecular weight, but the final amount used for various noodles by preparing 5-10% aqueous solution is 500ppm.

The solvent to be used may be an organic acid of acetic acid, citric acid, phosphoric acid, glutamic acid, ascorbic acid succinic acid instead of lactic acid, and the concentration of the solvent is suitably stirred by using 5-10%.

As described above, chitosan can be prepared in a state in which chitosan is conveniently mixed with starch and grains using purified water and lactic acid.

[Manufacturing Method 2]

The pool preparation method with chitosan solution added is as follows.

(First process)

Hot water at 80 ° C. is added to the starch, and the starch is stirred well so as not to grind, and then the chitosan aqueous solution prepared in (Production Method 1) is added.

(Second process)

The hot water of 90 degreeC is added to the mixture which mixed starch, hot water, and chitosan aqueous solution, it is left to stand for 2-3 minutes, and it is prepared so that it may become a mixture state simultaneously with gelatinization.

In this way, it can be prepared in a full state, but can be used starch and cereals such as sweet potato starch, potato starch, corn starch, tapioca starch, sago starch, etc. Since anyone can use it conveniently.

[Manufacturing Method 3]

Conventional vermicelli manufacturing method with chitosan solution added is as follows.

(First process)

Add 80 ° C hot water to the starch, stir well to prevent starch from grinding, and then slowly add chitosan solution and add 90 ° C hot water for 2 to 3 minutes to start gelatinization. At this time, the stirrer is rotated at 60 rpm. Stir to prepare the pool.

(Second process)

The starch obtained in the first step is added to the starch, mixed by rotating the stirrer at a rotational speed of 60 rpm, and then kneaded with a stirrer for 15 minutes in a vacuum of 700 mmHg.

The dough is continuously transferred to the molding machine through a screw, and when the noodle is formed into a luxury pot maintaining a water temperature of 98 ° C., it becomes a vermicelli for 5 to 6 seconds.

(Third process)

The gelatinized vermicelli is cut to a constant length in a state of cooling for 2 to 3 minutes with 5 ° C cooling water, and aged at 27 to 30 ° C for 15 to 24 hours.

(Fourth process)

After ripening, prematurely prepare the vermicelli at -10 ° C for about 10 hours, and freeze at -20 ° C for 12 hours. The frozen vermicelli is defrosted with water at 11-13 ° C.

(5th process)

The thawed vermicelli is dried in an indoor drying room maintained at 25 ° C. so that the moisture content of the vermicelli is less than 14% and then packaged regularly.

[Manufacturing Method 4]

Mechanical vermicelli production method with chitosan solution added is as follows.

(First process)

Add 80 ° C hot water to the starch, stir well to prevent starch from grinding, and then slowly add chitosan solution and add 90 ° C hot water for 2 to 3 minutes to start gelatinization. At this time, the stirrer is rotated at 60 rpm. Stir to prepare the pool.

(Second process)

The starch obtained in the first step is added to the starch, mixed by rotating the stirrer at a rotational speed of 60 rpm, and then kneaded with a stirrer for 15 minutes in a vacuum of 700 mmHg.

When the dough is gelatinized and molded in an extrusion molding machine which is maintained at 90 ° C to 120 ° C, and cooled by a cold air at room temperature, it becomes a vermicelli.

(Third process)

The molded vermicelli is cut to a constant length and aged at 27 to 30 ° C. for 15 to 24 hours.

(Fourth process)

After ripening, prematurely prepare the vermicelli at -10 ° C for about 10 hours, and freeze at -20 ° C for 12 hours. The frozen vermicelli is defrosted with water at 11-13 ° C.

(5th process)

The thawed vermicelli is dried in an indoor drying room maintained at 25 ° C. so that the moisture content of the vermicelli is less than 14% and then packaged regularly.

[Manufacturing Method 5]

Looking at the manufacturing method of various noodles added with chitosan aqueous solution is as follows.

The aqueous chitosan solution is prepared according to the above (Manufacturing Method 1) and added to the kneading process, and molded into various shapes, thicknesses and lengths according to the noodles, and then cut and manufactured into a process such as sterilization, heat treatment, milking and drying. .

As described above, in preparing various noodles, raw noodles, dried noodles, or noodle soups are prepared by using various starches (potato starch, potato starch, corn starch, tapioca starch, sago starch) and grains as main ingredients.

Example 1

An example of the preparation method of chitosan aqueous solution is as follows.

(First process)

Chitosan 25 at room temperature: 0.25Kg of chitosan in purified water at a rate of 450 minutes for 30 minutes, and then stirred at 50rpm at room temperature while rotating the stirrer at room temperature to add 0.25Kg of lactic acid solution in the same proportion as the amount of chitosan to gel.

(Second process)

After stirring at a rotational speed of 50rpm in a gel state and stirring for about 1 hour while adding 5Kg of purified water, which is a quantity of chitosan 1: 20, in a small amount, the impurities are filtered through a stainless steel of 80-100 mesh to obtain 10Kg of aqueous chitosan solution.

Example 2

An example of the pool preparation method to which chitosan aqueous solution was added is as follows.

(First process)

Add 3 liters of hot water at 80 ° C. to 7.5 Kg of starch, stir well to prevent starch from grinding, and then add 1.3 liters of the aqueous chitosan solution prepared in (Production Method 1).

(Second process)

90 liters of hot water at 90 ° C. is added to the mixture of starch, hot water and chitosan aqueous solution, and the mixture is left to stand for 2-3 minutes to prepare a mixture while mixing with gelatinization.

Example 3

An example of the conventional vermicelli preparation method to which chitosan aqueous solution is added is as follows.

(First process)

Add 3ℓ of hot water at 80 ℃ to 7.5Kg of starch, stir well to prevent starch from grinding, then slowly add 1.3ℓ of chitosan aqueous solution and add 100ℓ of hot water at 90 ℃ for 2 ~ 3 minutes to start to gelatinize. To prepare a pool by stirring at a rotation speed of 60rpm.

(Second process)

The paste obtained in the first step was added to 250 Kg of starch, and the stirrer was rotated at a rotational speed of 60 rpm to mix, and then kneaded with a stirrer for 15 minutes in a vacuum of 700 mmHg.

The dough is continuously transferred to the molding machine through a screw, and when the noodle is formed into a luxury pot maintaining a water temperature of 98 ° C., it becomes a vermicelli for 5 to 6 seconds.

(Third process)

The gelatinized vermicelli is cut to a constant length in a state of cooling for 2 to 3 minutes with 5 ° C cooling water, and aged at 27 to 30 ° C for 15 to 24 hours.

(Fourth process)

After ripening, prematurely prepare the vermicelli at -10 ° C for about 10 hours, and freeze at -20 ° C for 12 hours. The frozen vermicelli is defrosted with water at 11-13 ° C.

(5th process)

The thawed vermicelli is dried in an indoor drying room maintained at 25 ° C. so that the moisture content of the vermicelli is 14% or less, and then the packaging is constantly made.

Example 4

Looking at the embodiment of the mechanical vermicelli manufacturing method to which the chitosan aqueous solution is added.

(First process)

Add 3ℓ of hot water at 80 ℃ to 7.5Kg of starch, stir well to prevent starch from grinding, then slowly add 1.3ℓ of chitosan aqueous solution and add 100ℓ of hot water at 90 ℃ for 2 ~ 3 minutes to start to gelatinize. To prepare a pool by stirring at a rotation speed of 60rpm.

(Second process)

The paste obtained in the first step was added to 250 Kg of starch, and the stirrer was rotated at a rotational speed of 60 rpm to mix, and then kneaded with a stirrer for 15 minutes in a vacuum of 700 mmHg.

When the dough is gelatinized and molded in an extrusion molding machine which is maintained at 90 ° C to 120 ° C, and cooled by a cold air at room temperature, it becomes a vermicelli.

(Third process)

The molded vermicelli is cut to a constant length and aged at 27 to 30 ° C. for 15 to 24 hours.

(Fourth process)

After ripening, prematurely prepare the vermicelli at -10 ° C for about 10 hours, and freeze at -20 ° C for 12 hours. The frozen vermicelli is defrosted with water at 11-13 ° C.

(5th process)

The thawed vermicelli is dried in an indoor drying room maintained at 25 ° C. so that the moisture content of the vermicelli is 14% or less, and then the packaging is constantly made.

By adding chitosan in this way, it is possible to give the luster of noodle which chitosan is added to, and to prevent the phenomena caused by freezing, which can adversely affect the noodles. At the same time, ingestion of bifidus bacteria is promoted in the large intestine in the human body to obtain a formal effect.

Then, 100 g each of the prepared vermicelli and the conventional general vermicelli were boiled in 1 liter of water for 6 minutes and dried in a state of quenching in purified water at 10 ° C. to remove moisture. The measurement results of thickness, moisture content and stretchability of are as in [Table 1].

As shown in [Table 1], the thickness of the noodles shows that the noodles are thicker with time, and this means that the noodles are swelling. It can be seen that there is little.

Therefore, it can be seen that the addition of chitosan can preserve the properties of the noodles as it does not swell.

In addition, the moisture content indicates that the normal vermicelli is removed and dried over time, and the vermicelli containing chitosan shows little change in the moisture content even if it elapses over time.

In addition, if the elongation is over 40 minutes to 80 minutes, the elongation of vermicelli decreases rapidly, but the elongation of vermicelli is the same as that of chitosan containing chitosan. It can be seen that ups and downs are severe even in general.

As such, the noodles and various noodles prepared with chitosan are given antimicrobial and anti-microbial effects, and they can enhance physiological functions such as enhancing the formal effect by promoting the growth of bifidus bacteria in the large intestine. It is a very good invention.

Claims (5)

After soaking chitosan in purified water for 30 minutes at room temperature, while rotating at 50 rpm with a stirrer, add lactic acid solution to make a gel state. After stirring for 1 hour while adding purified water while stirring at a rotational speed of 50rpm in a gel state, the chitosan aqueous solution, characterized in that to obtain an aqueous chitosan solution by filtering impurities with a stainless steel of 80-100 mesh. After soaking chitosan in purified water for 30 minutes at room temperature, while rotating at 50 rpm with a stirrer, add lactic acid solution to make a gel state. After stirring for 1 hour while adding purified water while stirring at a rotational speed of 50rpm in a gel state, and filtered the impurities with a stainless steel of 80-100 mesh to obtain a chitosan aqueous solution. Add hot water at 80 ° C to the starch, stir well to prevent starch from grinding, add the aqueous chitosan solution prepared above, add 90 ° C warm water to the mixture of starch, hot water and chitosan solution, and leave for 2-3 minutes. Method of producing a pool with chitosan, characterized in that the mixture is prepared to be in a state of pool while mixing with gelatinization. After soaking chitosan in purified water for 30 minutes at room temperature, while rotating at 50 rpm with a stirrer, add lactic acid solution to dissolve in gel form. After stirring for 1 hour while adding purified water while stirring at a rotational speed of 50rpm in a gel state, and filtered the impurities with a stainless steel of 80-100 mesh to obtain a chitosan aqueous solution. Add 80 ° C warm water to the starch, stir well to prevent starch from grinding, add the aqueous chitosan solution prepared above, and add 90 ° C warm water to the mixture of starch, hot water and chitosan solution, and leave for 2-3 minutes. When it starts to gelatinize, at this time, the agitator is stirred at a rotational speed of 60 rpm to prepare a pool. The starch is added to the starch, and the agitator is rotated at a rotational speed of 60 rpm to be mixed. Knead. The dough is continuously transferred to the molding machine through a screw, and when the noodle is formed into a luxury pot maintaining a water temperature of 98 ° C., it becomes a vermicelli for 5 to 6 seconds. The gelatinized vermicelli is cut to a constant length in a state of cooling for 2 to 3 minutes with 5 ° C cooling water, and aged at 27 to 30 ° C for 15 to 24 hours. After ripening, prematurely prepare the vermicelli at -10 ° C for about 10 hours, and freeze at -20 ° C for 12 hours. The frozen vermicelli is defrosted with water at 11-13 ° C. Method for producing a vermicelli containing chitosan, characterized by drying the thawed vermicelli so that the moisture content of the vermicelli in an indoor drying room maintained at 25 ℃ to less than 14%. After soaking chitosan in purified water for 30 minutes at room temperature, while rotating at 50 rpm with a stirrer, add lactic acid solution to dissolve in gel form. After stirring for 1 hour while adding purified water while stirring at a rotational speed of 50rpm in a gel state, and filtered the impurities with a stainless steel of 80-100 mesh to obtain a chitosan aqueous solution. Add 80 ° C warm water to the starch, stir well to prevent starch from grinding, add the aqueous chitosan solution prepared above, and add 90 ° C warm water to the mixture of starch, hot water and chitosan solution, and leave for 2-3 minutes. When it starts to gelatinize, at this time, the agitator is stirred at a rotational speed of 60 rpm to prepare a pool. The starch is added to the starch, and the agitator is rotated at a rotational speed of 60 rpm to be mixed. Knead. When the dough is gelatinized and molded in an extrusion molding machine which is maintained at 90 ° C to 120 ° C, and cooled by a cold air at room temperature, it becomes a vermicelli. The molded vermicelli is cut to a constant length and aged at 27 to 30 ° C. for 15 to 24 hours. After ripening, prematurely prepare the vermicelli at -10 ° C for about 10 hours, and freeze at -20 ° C for 12 hours. The frozen vermicelli is defrosted with water at 11-13 ° C. Method for producing a vermicelli containing chitosan, characterized by drying the thawed vermicelli so that the moisture content of the vermicelli in an indoor drying room maintained at 25 ℃ to less than 14%. After immersing chitosan in purified water for 30 minutes at room temperature, while rotating the stirrer at 50 rpm at room temperature, lactic acid solution is added to make the gel. After stirring for 1 hour while adding purified water while stirring at a rotational speed of 50rpm in a gel state, the impurities are filtered through a stainless steel of 80-100 mesh to obtain a chitosan aqueous solution. Chitosan solution is added to various starches (potato starch, potato starch, corn starch, tapioca starch, sago starch) and grains, kneaded with a stirrer, and the noodles are formed into various thicknesses, shapes and lengths, and then sterilized. A method for producing various noodle containing chitosan, which is processed by overheating, milking and drying.