KR20020086438A - using Coffee, food additive and the manufacturing method - Google Patents

Abstract

PURPOSE: Provided is a food additive using coffee to remove bas smell of foods including noodles, dumplings and dumpling skin, bean curd and the like, to promote digestion and to prevent adult disease and its manufacturing method. CONSTITUTION: The food additive is characteristically added to foods including noodles, dumplings and dumpling skin, bean curd and the like, in the amount of 0.01-50 wt.% based on the total weight of a food.

Description

Food additives using coffee and manufacturing method thereof {using Coffee, food additive and the manufacturing method}

The present invention relates to a food additive using coffee and a method of manufacturing the same, and more particularly, when using coffee as an additive to foods including various noodles, dumplings and dumpling skin, homemade beet, tofu, etc. The present invention relates to a food additive using coffee to produce an unpleasant food odor, that is, a function of removing odor and promoting digestion, and a method for producing the same.

In the prior art, various foods such as noodles, dumplings and dumpling skins, sujebi, tofu, etc. are bloated or stuffy, unpleasant odor, and difficult to digest during or after food. In particular, foods that feel like fried noodles or jjajangmyeon, which are fried and processed with oil, have more bad smell and digestive function. For this reason, they tended to avoid foods such as noodles or flour, or patients who are weak in digestion or elderly people.

Therefore, the present invention, it is pointed out that the above problems can be solved by adding a coffee content suitable to the food based on the fact that the coffee component promotes various odor removal and digestive function. But Until now, coffee-based foods have used coffee powder to give a specific color in various colors of noodles or 'color copper noodles' composition, or coffee is used as an additive in broth in fusion foods. It was not a method for solving the above problems by using as an additive, and thus had the disadvantage that the unique flavor of the coffee ingredients in the food material was not actively reflected in the food as well as the pharmacological action or efficacy of the coffee.

Therefore, the present invention was devised to solve the conventional problems as described above, the various foods such as noodles, dumplings and dumplings, homemade soup, tofu and other foods processed by adding and mixing the coffee processed food and various odor after ingestion The purpose is to provide a favorite food with a distinctive flavor and a clean taste that eliminates and promotes digestion.

The present invention for achieving the above object relates to a food additive and a method for producing the same using coffee, Food manufacturing methods including various noodles (hereinafter, including dry and raw noodles, steamed noodles, etc.), dumplings and dumpling skin, homemade soup, tofu (hereinafter, including tofu and soft tofu), etc. A first method of easily adding, mixing and processing coffee in the process of; In the normal manufacturing method of dry noodles food, the contents of the dried noodles are mixed and blended with the food contents without adding coffee, and the coffee is placed in diluted water for a suitable time. And a second method of drying / completed through the steps of the process, such as spraying the diluted water with a sprayer, and coating the coating of a part or the whole of the dry noodles with a coffee coater such as a dipping method.

First of all, let's take a look at the contents extracted from the coffee items of Doosan World Daebaek and EnCyber.

"Botanically, coffee varieties were divided into 16 by Swedish naturalist Linne, but today the three varieties of commercial cultivation are the Arabica, the Coffee Robusta, and the Liberia. There are many flavors and aromas depending on the place of origin.

.....syncopation

Coffee is a beverage made from beans and powder made by roasting the seeds of the coffee tree. The taste varies from bitterness, sourness, sweetness, and astringency. Bitter is a pharmacological caffeine that acts as a central nervous stimulant, respiratory stimulant, cardiovascular, diuretic, and a small amount of fatigue recovery, and also has the effect of inhibiting the synthesis of fursta grandine, which has the effect of analgesic effects such as migraine and neuralgia. The astringent taste is tannic and acts on the skin or mucous membranes to coagulate proteins to remove inflammation and to create a protective film, as well as to constrict blood vessels to stop bleeding or prevent diarrhea. Sour taste is an important source of energy fatty acids, sweetness comes from sugar. Fatty acids are saturated fatty acids, palmitic acid and stearic acid, unsaturated fatty acids oleic acid and essential fatty acids linoleic acid. Other sources include moisture, crude protein, extracts, crude fiber, ash and volatile organic acids that give off flavor. "

In addition, coffee to increase the effect of exercise and prevent obesity by activating various odor removal and internal and external movements.

Hereinafter, the manufacturing method of the food additive using the coffee of the present invention will be described in more detail by process, and will be described in detail for use as a food additive.

In the food additive and coffee manufacturing method using the coffee of the present invention,

The coffee is a coffee powder coffee, granulated coffee, liquid coffee, caffeine-free coffee, enzyme coffee, made from the coffee tree fruit as well as pharmaceuticals and supplements such as ginseng coffee extract and ginseng It refers to all the coffee compositions obtained by the coffee processing methods known to date, including processed coffee, etc., and also in one or two or more kinds of different beans or processed coffees in making a flavored food of unique coffee taste and aroma. You can get a good coffee to mix with.

Method 1 : adding coffee to the process of the usual manufacturing method

A feature of the present invention is to prepare easily by adding coffee in the process step of mixing and blending the food contents in the process of manufacturing a food form including various noodles, dumplings and dumpling skin, homemade buckwheat, tofu, etc. in a conventional manufacturing method Provide a method.

More specifically, in the process of completing a food form including various noodles, dumplings and dumpling skins, sujebi, including dried and raw noodles and steamed noodles by machine or manual work, flour, buckwheat powder, chopped powder or liquid, In the process of mixing and blending the main ingredients such as green tea powder or liquid, various grains, various fruits, vegetables, fruits, and the like, the content is less than 0.01 to 30% of coffee, preferably 2 to 10 to the weight of the food object. It is to provide a method for producing by adding a% weight.

In addition, coffee can be added to tofu food in various conventional manufacturing methods, such as blending with soy flour, blending with filtered soybeans, and adding beans when heating soybeans in the process of manufacturing tofu and pure tofu food by conventional manufacturing methods known to date. Characterized in that the method of producing by adding 0.01 to 30% of coffee to the weight of the whole food, preferably 2 to 10% by weight of the total food.

Second method ; Add coffee to dried noodles shell during the drying process of dried noodles

To the shell of dry noodles, which is in the processing stage of dried noodles in the process of completing dried noodles with the usual manufacturing method without adding coffee,

How to pour coffee in diluted water,

A method of spraying dilute coffee water into the contents of a sprayer,

Characterized in the manufacturing method comprising the step of drying / completing the process, such as coating to a thickness of about 0.5 ~ 5㎜ on the outer part of the food form of dry noodles with a coffee coating machine such as dipping method, etc. to provide.

At this time, the weight ratio of the coffee to the weight of the whole water is less than 0.01 to 80% of the coffee, preferably 2 to 10% in the manufacturing method to pour in water, 2 to 80% in the manufacturing method to be sprayed with a nebulizer, dipping method and the like In the same method of manufacturing a coating with a coffee coater to add 60 to 80% by weight so that the weight of the dry noodles food object is 2 to 10% by weight.

In the second method, the concentration of the coffee is arbitrarily adjusted, and the process of immersing in the water or spraying and applying the water can be repeated so as to sufficiently infiltrate or apply the food to the dry noodles. have.

In addition, the food of fried noodles is prepared by the second method in the drying step after fried in oil.

The weight ratio of the coffee in the first method and the second method may be blended or added by adjusting within the scope of the present invention to an acceptable standard that can improve the taste of the food in different manufacturing methods of the food. .

In addition, the water used in the present invention may be any water as long as it contains ordinary water or various minerals and water that can improve the taste of food, such as specially prepared purified water that can promote metabolism.

In addition, the temperature of the diluted water and coffee used in the present invention can be adjusted by the appropriate temperature and method necessary to complete a normal food.

In addition, in the case of the noodles boiled by boiling the first boiled broth and rinsed with cold water to cook, if the content of the coffee is low, many components of the coffee are drawn out and the object of the present invention is faded. Therefore, in view of such a content of coffee can be adjusted in the appropriate ratio in the scope of the present invention.

*** Use of food additives using coffee

Foods added with coffee prepared by the above-mentioned process method are intended to remove greasy, fishy or various odors, to add a light taste and unique flavor to foods, or as functional health foods with prevention and treatment of various diseases. It can be added to foods for use. In this case, coffee is added for the purpose of deodorant or flavoring, and coffee may be used independently as a food additive for the purpose of improving texture or functional food, but preferably, coffee is added. By using food additives, the active ingredients of the coffee and its efficacy are maximized. Food additives added with coffee are preferably added in an amount of 0.01 to 80%, preferably 2 to 10% by weight based on the weight of the food ingredients. Food and drinkers cannot feel the proper taste of food.

Food additives using the coffee of the present invention can be easily added and applied to food forms including various noodles, dumplings and dumpling skin, homemade beet, tofu, bar weight of coffee is 2 to 10% relative to the total weight of the food It may be added as possible.

Hereinafter, the present invention will be described in more detail with reference to the following examples. It will be apparent to those skilled in the art that these embodiments are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Example 1; 〈Produced by adding coffee to the process of making noodle〉

90 to 97% by weight of flour and a small amount of seasoning (1 to 4% by weight of salt, etc.) are mixed with 2 to 10% by weight of coffee to obtain a sufficiently mixed dough, which is then fed into a conventional noodle extruder and extruded raw noodles. After it is obtained, it is steamed by putting it in a steam chamber in the range of 100 to 200 ° C., and then cooled, dried, and cut, and then subdivided / vacuum-packed into a vinyl bag, or raw noodles are cut and vacuum-packed without passing through the steam chamber. Cooked or cooked to make instant noodles.

Example 2; 〈Produced by adding coffee to the process of making noodle〉

2-10% coffee, 95% by weight or less wheat flour, 1-10% by weight starch, 1-4% by weight refined salt are mixed in purified water and mixed evenly and kneaded in the usual manner, or 60 to increase gluten activity. 100 cmHg, mix and vacuum kneading for about 15 to 20 minutes.

The dough water mixed as described above enters a multi-stage roller rolling step. Here, two faceplates are formed in a multifunction machine and pressed through a roller to form faceplates of a desired final thickness.

The surface band that has passed through the rollers is cut into pieces with a certain thickness and length by replacing the blades according to the uses such as carding, middle noodles, and noodles. Noodles, which are completed until the fine cutting stage, are raw noodles.

By cutting the finished raw noodles up to the above process and vacuum-packed in a plastic bag or the like to heat cooking or noodles of instant food.

Alternatively, dry noodles are completed by drying the raw noodles to 14 wt% or less, preferably 10 wt% or less, which is an appropriate moisture of the product using a steam heat source and a fan.

The dry noodles are cut and weighed according to the use and packed by using bags and plastic bags.

Example 3; 〈Produced by adding coffee to the shell of ramen〉

1st process which mixes 80 to 90 weight% of wheat flour, 1 to 10 weight% of starch, and 1 to 4 weight% of refined salts in purified water, and mix | blends them.

A second step of forming a surface stand by rolling the dough blended in the first step with a roller.

A third step of noodle-making the noodle stand formed in the second step in a noodle-shaped machine and farmers to adjust the speed of the conveyor belt into a tortuous shape peculiar to ramen.

And a fourth step of steaming the contents formed in the third step by alpha (alpha) while passing the steam box.

And a fifth step of molding the contents steamed in the fourth step into a lead-type case in order to form a predetermined shape.

The sixth step of frying the contents formed in the fifth step in the oil such as palm oil at about 150 ℃ and volatilizing the water.

A seventh step of cooling the contents melted in the sixth step at 30 ~ 80 ℃ room temperature.

The contents of the seventh step,

2 to 10% of the weight of coffee is added to the total weight of water and dilute to within 1 to 2 or more times for 1 to 2 times or more, so that the coffee penetrates the contents;

5 to 50% of the weight of the coffee is added to the total weight of water and diluted with a sprayer to spray part or all of the contents of the primary or primary contents, or

An eighth step of adding 60 to 80% by weight of coffee to the weight of the whole water and applying it to a whole or part of the contents of the contents with a thickness of about 1 to 2 mm with a coffee coater such as a dipping method.

A ninth step of drying the contents of the eighth step through a cold air dryer.

Raw materials of seasonings are mixed with the composition obtained through the steps of the first to ninth steps and the finished / packed soup is attached and packaged as a finished product.

Example 4 〈Preparation of Tofu Food Added with Coffee〉

The first step is to soak the beans sufficiently by immersing in water for 8-14 hours after washing the beans.

The second step of washing the swollen soybeans in the first step about 2 to 5 times clean and put into a grinding machine to grind more than 100 mesh.

A third step of collecting the soybeans by filtering the soy flour pulverized in the second step with a filter and a cloth.

A fourth step of adding 2 to 7% by weight of coffee to the total weight of the soybeans filtered in the third step and boiling for 15 to 20 minutes at 60 ~ 90 ℃.

The contents obtained in the fourth step are put in a certain amount to the automatic packaging machine and applied by applying heat to prevent the contents from leaking, and then put into the image 3 ~ 5 ℃ cooler to cool and solidify, or left in water below 5 ℃ for 15 to 45 minutes. The fifth step is to complete the soft tofu product with added coffee by allowing it to coagulate naturally.

The sixth step of mixing the contents obtained in the fourth step with G. D. L. (1.7%) magnesium chloride (1%) as a coagulant in the stirrer without going through the fifth step.

The seventh step of natural coagulation by putting the contents of the sixth step into an automatic packaging machine, applying heat to prevent the contents from leaking out, and then attaching them to a heater at 85 ° C for 45 minutes.

Tofu products with added coffee in the first to seventh steps as described above are added to the image 3 ℃ cooler and cooled and stored in the refrigerator.

Example 5; 〈Production of foods such as dumplings, dumpling skins, and sujebi added with coffee〉

The step of adding coffee in the process of preparing dumplings, dumplings, homemade sujebi by a conventional manufacturing method,

Dumpling skin and sujebi in the process of mixing and mixing the contents, such as flour,

Dumplings are steamed dumplings, dumpling skins, sujebi, etc. in the process of mixing the contents of the inside of dumplings, namely leek, boiled vermicelli, and boiled minced meat. Manufactured with food.

Although specific parts of the present invention have been described and disclosed in detail above, the present invention provides various combinations or modifications of all the access information appearing by adding coffee to food forms including various noodles, dumplings and dumpling skins, sujebi, tofu, etc. This can be done by a method of preparing food additives using coffee, which will also fall within the specific claims of the present invention.

The present invention relates to a food additive using coffee and a method of manufacturing the same. More specifically, when coffee is added to foods including various noodles, dumplings and dumpling skins, sujebi, tofu, etc., it eliminates strange and unpleasant odors and adds a unique flavor to enhance the taste and aroma of the food. Food additives using coffee that can make the stomach feel stuffy, bloated, strange or unpleasant off-flavor after eating, and promote digestion and give functionality to foods such as restoring, diuretic or preventing adult diseases, and methods for producing the same It is about.

Claims (5)

Various types of noodles including fresh and raw noodles, steamed noodles, steamed noodles, dumplings and dumplings, sujebi, tofu, etc. It is characterized by the method of manufacturing by adding and mixing a weight. In the additives using the coffee to the shell of dried noodles in the processing step of the noodles dried by mixing the food contents without adding coffee in the process of the noodle manufacturing method of dry noodles food, Add 0.01 to 50% of the weight of coffee to the total weight of water, and add the contents of the noodles to the diluted water for 1 second or 1 or more times within 0.1 seconds to 2 minutes to allow the coffee to soak into some or all of the dried noodles. It is characterized by drying and processing. According to claim 2, It is necessary to control the concentration of coffee, first or first, by spraying water diluted with added coffee so that the weight of water is 0.01 to 80% by weight of the whole water with a hand-held sprayer or a mechanical sprayer. It features. According to claim 2, Add 60 to 80% of the weight to the weight of the whole water to adjust the concentration of coffee so that it is evenly or evenly distributed in a thickness of 0.5 to 5 mm with a coffee coating machine such as dipping method. It is characterized in that the coating and drying and processing through a cold air dryer. When cooking and cooking various foods such as noodles, dumplings, and homemade foods, which are completed by the usual manufacturing method, the coffee can be added to water or seasoning by adding 0.01 to 30% of the coffee to the weight of the whole food. Method.