KR20000012204A - Method of manufacturing a powdered food - Google Patents

Abstract

PURPOSE: A manufacturing method for a flour meal is provided to add a powder typed and a raw juice typed vegetable as a supplying source of vitamin and inorganic substance for increasing a visual effect by a natural color as well as increasing a nutrition and a natural flavor of the vegetable. CONSTITUTION: A manufacturing method for a flour-based meal includes: a process for cleaning and cutting evenly a vegetable into 2-5 millimeters for completely drying for eliminating the moisture and pounding the vegetable to powder; a process for hard boiling an egg for completely drying and pounding up the yolk of the hard-boiled egg; a process for squeezing a vegetable into a raw juice for being kept in a refrigerator to be cooled; a process for taking a yolk of a raw egg for being kept in the refrigerator; a process for mixing the vegetable powder and a flour in the ratio of 3:7, 4:6, or 5:5; and a process for adding 10-20 wt% of a starch, 10-15 wt% of an oligosaccharide, 1-2 wt% of a sodium bicarbonate, and a yolk powder to the mixture for kneading.

Description

Method of manufacturing a powdered food

The present invention relates to a method of manufacturing a food meal that can enhance the taste and aroma, as well as the nutritional value and visual effects of flour foods such as noodles and dumplings, in particular, foods such as noodles and dumplings as the main ingredients The present invention relates to a method of preparing a pastry food which can enhance the natural color effect and nutritional value as well as the taste and aroma of the cooked food through the addition of vegetables added in the form of powder and juice in the cooking of food.

In general, pasta foods cooked using flour are cooked by pushing dough like noodles, gyoza, biscuits, and cookies, and bread types made by inflation with yeast, chemical swelling agent, or steam. , Cakes, and other ingredients such as rouge, sauce, fried food, and Muniel using starch viscosity.

In particular, noodles and dumplings are formed by kneading flour with dilute brine. Salts reduce the adhesiveness of the gluten network, preventing them from sticking together and increasing the surface area of the gluten. to be.

These kinds of pastries have been tended to spread by diluting with dilute brine and have a tendency to be weak and easily spread when eating. Especially, ordinary noodles, mugwort noodles, or noodles are healthy. Although it is edible a lot, the taste and coarse, such as the taste and taste of the falling, there was a disadvantage that the food and taste falls.

The present invention has been invented to improve the general disadvantages through the cooking method of the conventional pastry foods, vegetables and vegetables, which are the source of vitamins and minerals in the cooking of pastry foods with flour as the main ingredients, such as noodles and dumplings The purpose of the present invention is to provide a method for preparing a pastry food, which can significantly improve the appetite and quality of food by increasing the visual effect of nutrients and natural flavors of natural vegetables as well as natural pigments by adding flour in a proper form. have.

1 is a process of manufacturing a pastry food according to the first embodiment of the present invention

Figure 2 is a process for producing a pastry food according to a second embodiment of the present invention

In order to achieve the above object, the present invention is to evenly cut vegetables containing natural pigments as a source of vitamins and minerals, evenly sliced to a size of 2-5 mm, which is good for processing, and completely dried to remove moisture. Vegetable powder process for powder processing; An egg powder process of steaming the eggs, which gently promotes the dough, into a mature product and then completely drying the yolks of the ripened eggs; Apart from the vegetable powder process and the egg powder process, put vegetables in a green juice juice without mixing water, squeeze it into fresh juice and store it in a refrigerator, and take only the yolk of raw eggs and refrigerate and store it in the refrigerator; The vegetable powder produced by the vegetable powder process is weighed at a mixing ratio of wheat flour and 3: 7 or 4: 6 or 5: 5 to measure 10-20 wt% starch, 10-15 wt% oligosaccharide and 1-2 wt% carbonic acid. A raw material dough process of mixing the powdered yolk powder with sodium hydrogen and the egg powder process, and then adding the vegetable juice and egg yolk produced through the fresh juice and egg production process without mixing water; The raw material dough is obtained by kneading the raw material obtained by kneading the refrigerator for 1-24 hours or less in the refrigerator, characterized in that to shape the raw material of the pastry food containing flour as the main raw material.

In addition, the present invention, without the vegetable powder process and egg powder process without mixing the vegetables in the green juice in the juicer and squeezed with fresh juice and stored in the refrigerator refrigerated, and taking only the yolk of the raw eggs and the fresh juice and the spawning process; Wheat flour is mixed with 10-20wt% starch, 10-15wt% oligosaccharide, 1-2wt% sodium bicarbonate and powdered yolk powder through the egg powder process, and produced through the fresh juice and egg production process. Raw material kneading step of kneading vegetable raw juice and egg yolk without adding water; The raw material dough is obtained by kneading the raw material obtained by kneading the refrigerator for 1-24 hours or less in the refrigerator, characterized in that to shape the raw material of the pastry food containing flour as the main raw material.

Hereinafter, preferred embodiments of the present invention will be described in detail.

The first embodiment of the present invention, as shown in the food production process diagram of Fig. 1, powdered vegetables to enhance the taste and aroma as well as the nutritional value and visual effects of the flour foods such as noodles and dumplings as the main ingredients Vegetable powder process to be processed, egg powder process to process egg yolk, raw juice and egg production process to keep only raw egg yolk with refrigeration, and vegetable powder to starch The raw material dough process including raw material dough process of adding raw vegetable juice and raw egg yolk together with fruit and oligosaccharide, sodium bicarbonate and yolk powder of mature egg and raw material ripening process by refrigeration of dough raw material. Raw materials can be shaped.

In other words, in the vegetable powder process, vegetables and vegetables containing natural pigments are sufficiently washed with a source of vitamins and minerals, evenly sliced to a size of 2-5 mm, which is good for processing, and then dried to remove moisture, and then processed into powder. In this case, when the vegetables are completely dried, the vegetables may be immediately dried in a circle or steamed, and then dried by a hot air dryer to remove moisture.

The vegetables include spinach, cabbage, cabbage, leafy vegetables such as watermelon, watermelon, melon, tomato, fruit and vegetables such as radish, carrot, burdock, potato, etc., 80-90% of the water is contained, such as fruits There are few solids, but as a source of vitamins and minerals, dietary fiber and organic acids among the components stimulate the intestines to help peristalsis and prevent constipation. It neutralizes the change and keeps it slightly alkaline. Especially, the beautiful color and fragrance of nature have the function of appetizing.

In addition, through the egg powder process to steam the product smoothly so that the dough is smoothly steamed and then completely dried egg yolk of the mature egg is added to the product dough is processed to powder to increase the texture of the product.

The eggs are widely used in food cooking due to their unique color and scent, together with coagulation, emulsification, and foaming properties due to heat, and in particular, swelling agents due to their bubble-forming properties. Egg protein is coagulated by heating to help form glutin, and the emulsification of egg yolk emulsifies saturated fat to evenly disperse and It has the effect of improving the quality of the product by improving the texture. But if you use too much, it can become stiff.

In addition, in the raw juice and spawning process, the vegetable powder is separated from the vegetable powder process and the egg powder process, and the vegetables are put in a juicer without mixing with water, squeezed with fresh juice and refrigerated in the refrigerator, while only the yolks of the eggs are taken and stored in the refrigerator.

In the raw material kneading process, the vegetable powder produced by the vegetable powder process is weighed at a mixing ratio of wheat flour and 3: 7 or 4: 6 or 5: 5, and 10-20wt% starch and 10-15wt% oligosaccharide and The powdered yolk powder is mixed by 1-2wt% sodium bicarbonate and egg powder process, and then the vegetable yolk and egg yolk produced by the fresh juice production process are added without mixing water.

In particular, the flour is a state in which 10-20wt% of gravity and 5-15wt% of strong powders are properly mixed with the powdered yolk powder and mixed with vegetable powder, so that a certain amount of starch, oligosaccharides, sodium bicarbonate and vegetables It is preferable to add the yolk of the egg and mix it with the fresh juice suitably. In addition, it can also be added and mixed with chitosan with a acidity of shiver instead of the said oligosaccharide.

The starch is a polymer carbohydrate produced by plants and is present in many seeds or tubers. When it is heated with water, it is decomposed to form pastes or gels, and when food is cooked. Used as a thickening agent, it is effective in giving a thick texture to food and increasing the viscosity of food.

The oligonucleotide is a low sugar alkaline polysaccharide similar in solubility and microchemical properties to monosaccharides, and the sodium hydrogen carbonate has a characteristic of softening and flavoring food dough while promoting digestion. It is widely used as additives in beverages, confectionery and baking.

And, by kneading the raw material dough obtained through the raw material kneading process in a refrigerator for about 1-24 hours or less at 5 ℃ or less can be shaped as a raw material of the pastry food containing flour as the main raw material.

On the other hand, the second embodiment of the present invention is a shortened manufacturing process of the above-described first embodiment, omitting the vegetable powder process and egg powder process, immediately to the raw food and raw material production process, raw material semi-process and raw material ripening process only to the raw foods The natural flavor of vegetables and natural pigments can enhance the visual effects of food.

In other words, through the juice and spawning process, the vegetable powder process and the egg powder process are not mixed with water, but the vegetables are mixed in a juicer without mixing water, and the vegetables are mixed in a juicer and squeezed with fresh juice and stored in the refrigerator for refrigeration. In the raw material kneading process, the flour is mixed with 10-20 wt% starch, 10-15 wt% oligosaccharide and 1-2 wt% sodium bicarbonate, and the vegetable juice and egg yolk produced through the above-mentioned juice and egg production process Add kneading without mixing water.

In addition, by preserving the dough raw material obtained through the raw material kneading process in a refrigerator for about 1-24 hours or less at 5 ℃ or less, the powdered food as a main raw material even in the manufacturing process shorter than the manufacturing process of the first embodiment It can shape | mold as a raw material of. Of course, the second embodiment, which omits the vegetable powder process and the egg powder process, may have slightly lower raw material dough and slightly lower nutrients and natural amounts of the vegetables than the first embodiment. It was not enough.

The raw materials of the conventional foods prepared by the manufacturing process as described above can be applied to all foods prepared using flour, and consequently, vegetables and vegetables in the cooking of food products containing flour such as noodles and dumplings as main ingredients. Due to the characteristics of eggs and other ingredients added together, the tenacity of cooking with conventional flour alone is not enough to reduce the astringent taste and tend to spread easily, as well as to the nutrients and natural flavors of the ingredients as well as natural pigments. Increase the visual effects of food.

According to the powdered food manufacturing method of the present invention as described above, in the cooking of a preservative food containing flour as the main ingredients, such as noodles and dumplings, vegetables and vegetables as a source of vitamins and minerals in the form of powder and juice, and other additives are flour By appropriately added with nutrients and natural flavors of raw materials including vegetables, as well as the visual effect of the food by natural pigments can significantly improve the appetite and quality of food.

This results in stimulating the intestines by stimulating the intestines by the dietary fiber and organic acids, which are the characteristics of vegetable foods, as well as the nutritional ingredients of flour-based foods, preventing constipation, and eating blood or body fluids when eating meat or grains, acidic foods. Not only can it neutralize this acidic change and keep it weakly alkaline, but it is also able to enhance appetite with natural beautiful colors and fragrance ingredients, and visually enhance aesthetics with its unique natural pigments. It is expected.

Claims (5)

A vegetable powder process of evenly cutting vegetables containing natural pigments into sources of vitamins and minerals, evenly sliced to a size of 2-5 mm, which is good for powder processing, and completely drying them to remove water; An egg powder process of steaming the eggs, which gently promotes the dough, into a mature product and then completely drying the yolks of the ripened eggs; Apart from the vegetable powder process and the egg powder process, put vegetables in a green juice juice without mixing water, squeeze it into fresh juice and store it in a refrigerator, and take only the yolk of raw eggs and refrigerate and store it in the refrigerator; The vegetable powder produced by the vegetable powder process is weighed at a mixing ratio of wheat flour and 3: 7 or 4: 6 or 5: 5 to measure 10-20 wt% starch, 10-15 wt% oligosaccharide and 1-2 wt% carbonic acid. Mixing raw yolk powder powdered through sodium hydrogen and egg powder process, and then kneading the raw vegetable juice and egg yolk produced by the fresh juice producing process without mixing water; The raw material of the pastry foods comprising flour as the main raw material, including raw material ripening step of aging the dough raw material obtained through the raw material dough process at 5 ℃ or less in the refrigerator for about 1-24 hours. Manufacturing method. The method of claim 1, wherein in the vegetable powder process, when the vegetables are completely dried, the vegetables are immediately dried in a circle or steamed and steam-dried by a hot air dryer. The method of claim 1, wherein the flour in the raw material kneading process, the method for producing a pastry food, characterized in that 10 to 20% by weight of gravity and 5-15% by weight of the strong component is mixed. The method of claim 1, wherein in the raw material kneading step, the mixture is added and mixed with chitosan having an acidity of taste which is shaken off instead of oligosaccharide. Fresh vegetables and eggs are produced by putting vegetables in a green juice without mixing water and squeezing with fresh juice and refrigerated in the refrigerator, and taking only the yolk of raw eggs and refrigerated in the refrigerator; The flour is mixed with 10-20wt% starch, 10-15wt% oligosaccharide and 1-2wt% sodium bicarbonate, and the vegetable juice and egg yolk produced by the juice and egg production process are added without mixing water. Raw material kneading process and kneading; The raw material of the pastry foods comprising flour as the main raw material, including raw material ripening step of aging the dough raw material obtained through the raw material dough process at 5 ℃ or less in the refrigerator for about 1-24 hours. Manufacturing method.