KR20050101983A - Retort food material suitable for microwave oven cooking and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a retort food material suitable for microwave cooking and a method of manufacturing the same. More specifically, the addition of a quality improvement material to a retort food material reduces food texture and starch due to hardening of the food skin during cooking using a microwave oven. It relates to a retort food material and a method for producing the same that can prevent aging.

The present invention was devised to solve the problem of cooking starch retort food for frozen cooked food using a microwave oven to suppress the evaporation of moisture during retort food storage by including a quality improvement material in the starch retort food material. In addition, it is to provide a starch retort food material that can prevent the degradation of the texture due to the curing phenomenon of the retort food epidermis when cooking in a microwave oven, and can solve the problem of starch aging.

In another aspect, the present invention is coated with a dextrin solution when manufacturing a starch retort food material containing a quality improving material to prevent the degradation of the texture due to the curing phenomenon of the retort food epidermis when cooking in a microwave oven and to solve the problems of starch aging Another object is to provide a method for producing a retort food ingredient.

Description

Retort food material suitable for microwave oven cooking and manufacturing method thereof

The present invention relates to a retort food material suitable for microwave cooking and a method of manufacturing the same. More specifically, the addition of a quality improvement material to a retort food material reduces food texture and starch due to hardening of the food skin during cooking using a microwave oven. It relates to a retort food material and a method for producing the same that can prevent aging.

In general, the cooking method of the food is a method of heating and cooking to the inside of the food by heat conduction by applying heat from the outside of the food. However, since foods generally have low thermal conductivity, when the cooking time is short, the surface of the food is overheated, tissues are destroyed and burned, and nutrients are lost, and the center of food is not sufficiently cooked.

On the contrary, heating cooking using a microwave oven, where microwaves are generated, puts food into a container that is easy to pass electromagnetic waves such as glass, ceramics, and plastic, and heats the microwaves passing through the container from the inside of the food. I never do that. Therefore, the cooking of food using a microwave oven is highly efficient, shortens the cooking time and can do other things during the cooking time, and also has the advantage of increasing the vitamin remaining rate of the food. have. Therefore, as a microwave oven that can be easily cooked is increasingly required as a cooking utensil in each home, the market for retort foods and frozen foods that can be cooked easily with a microwave oven is gradually increasing.

Retort food is a generic name for retort pouch food and refers to high-temperature sterilized food using a flexible bag mainly made of aluminum. Originally, retort food was originally developed as a space food in the United States, but in general commercialization was carried out in Japan in 1969 by placing curry in a flexible bag and sterilizing it at a high temperature, and for the first time, a product that preserved such as canned food. The basis of the development of retort food is the invention of aluminum foil and plastic films, which can be sterilized at high temperature like heat-seal and canned food. Retort foods are thinner than canned foods, and heat sterilization is shorter than canned foods (2 to 5 minutes at 135 ° C), with less destruction of nutrients. In addition, since the part in contact with food is a plastic film, the deterioration of the quality is small, so that it can be preserved for two to three years without loss of quality. Retort food is not only a simple preserve but also a variety of dishes such as curry, stew, meat sauce, hamburger, meatball, rice, soup, dumplings, spaghetti, porridge, etc. Also used a lot.

Such retort food can be easily cooked and consumed using a microwave oven.

Some of the retort foods are semi-finished frozen foods that have been briefly cooked and then rapidly frozen. These frozen foods are generally consumed by consumers by steaming or using a microwave oven. Steaming, however, is a hassle to keep track of how well cooked it is by adjusting the temperature by preparing water and adjusting the intensity of the fire. On the other hand, cooking using a microwave oven gradually fills a retort food in a container for a microwave oven, and then puts it in a microwave oven and inputs only a predetermined time, and thus the cooking method using a microwave oven is gradually preferred.

However, when cooking the starch retort food for frozen cooked food using a microwave oven there is a problem that the texture of the food decreases as the skin of the food hardens. Especially in the case of dumplings, the tip is pointed so that the moisture inside the dumplings is not delivered to the epidermis of the dumplings, so the degree of hardening is more serious. In addition, the retort food has a long shelf life, while the retort food has a problem of starch aging when the main ingredient is starch, such as noodles and dumplings.

Dumplings, one of the conventional starch retort foods, consists of dumplings and dumpling skins surrounding the dumplings. Common dumpling products are cooked frozen foods that are rapidly frozen by being packaged in a heat-resistant packaging container and are commonly consumed by consumers by steaming or microwave cooking. Such a product has a problem in that the quality characteristics of the product are deteriorated in cooking other than steaming cooking in which water is supplied during cooking by evaporation of moisture contained in the product as an oxygen permeation packaging container during distribution. In particular, when it is applied to microwave cooking, the quality of the product is deteriorated due to the rapid evaporation of water due to the rapid heating conditions.To improve this, a method such as wrapping the dumpling or spraying water was used. There are problems such as harmfulness problem, difficulty in spreading water evenly on dumplings, lowering of texture improvement effect, and fundamentally preventing the evaporation of moisture contained in dumplings during distribution and storage.

The present invention was devised to solve the problem of cooking starch retort food using a microwave oven to include a quality improvement material in the starch retort food material to suppress the evaporation of moisture during retort food storage, microwave oven The purpose of the present invention is to provide a starch retort food material that prevents degradation of the texture due to hardening of the retort food epidermis and can solve the problems of starch aging.

In another aspect, the present invention is coated with a dextrin solution when manufacturing a starch retort food material containing a quality improving material to prevent the degradation of the texture due to the curing phenomenon of the retort food epidermis when cooking in a microwave oven and to solve the problems of starch aging Another object is to provide a method for producing a retort food ingredient.

The retort food material suitable for microwave cooking of the present invention for achieving the above-mentioned object includes a quality improving material in the starch retort food material in the conventional starch retort food material.

In the present invention, the main raw material of the starch retort food material may be any one selected from flour, rice flour, brown rice flour, barley flour, corn flour, potato flour, or a mixture of two or more thereof.

The starch retort food material in the present invention is any quality selected from starch, gum, emulsifier 0.1 as the quality improvement material with respect to 100 parts by weight of the main raw material of the starch retort food material in order to solve the problems caused when cooking using a microwave oven It may contain-5 parts by weight.

In the present invention, if the quality improving material is less than 1 part by weight based on 100 parts by weight of the main raw material of the starch retort food material, there is no meaning of using the quality improving material. There is no rise. Therefore, in the present invention, the quality improving material may be added in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of the main raw material of the starch retort food material.

Starch as one of the quality improving material of the starch retort food material in the present invention is conventionally allowed to be used in food science and to enhance the bonding strength between the raw material particles of the starch retort food material to prevent the hardening of the surface during microwave cooking Anything that can keep the texture can be used. As an example of such starch, the present invention may be any one selected from potato starch, tapioaca starch, tapioaca starch, glutinous rice, suntender, sunfree, or two or more. have.

As one of the quality improvement materials of starch retort food materials, gum is allowed to be used conventionally in foods and strengthens the binding force between raw material particles of starch retort food material to prevent the hardening of the surface during microwave cooking to maintain the texture. You can use anything you can. As an example of such a gum, in the present invention, any one selected from arabic gum, guar gum, xantan gum, or two or more may be used.

As one of the quality improvement materials of starch retort food materials, emulsifiers are allowed to be used conventionally in foods and strengthen the binding force between raw material particles of starch retort food materials to prevent the hardening of the surface during microwave cooking to maintain the texture. You can use anything you can. As an example of such an emulsifier, in the present invention, a physical modifier (e.g., emulsified oil retainer (Furimol P (SNC International))), a thickener (e.g., thickened polysaccharide PU Co., Ltd.), E-600 (Ester-600; IL) SHIN EMULSIFIER Co. Korea), E-700 (Sugar Ester-700; RYOTO, Japan) or any one or more may be used.

In the present invention, the starch retort food material containing the quality improving material may be used as cotton or dumpling skin. In this case, the noodles may be used as a material for general processed foods such as spaghetti, retort foods such as udon noodles, frozen foods, or ramen noodles.

On the other hand, the present invention includes a method for producing a retort food ingredient suitable for microwave cooking.

Method for producing a retort food ingredient suitable for microwave cooking of the present invention

In the production of starch retort food ingredients,

(1) kneading and aging by adding the main raw material, quality improvement material, and purified water of starch retort food ingredients,

(2) forming the aged dough into a material of starch retort food;

(3) steaming the molded starch retort food ingredient.

In step (1), 0.1 to 5 parts by weight of quality improvement material, 40 to 50 parts by weight of purified water, and a functional additive are added to 100 parts by weight of the main raw material of the starch retort food material, followed by kneading. When the dough is finished, the dough is refrigerated under normal cold aging conditions. As one example of such refrigerated aging conditions, it can be refrigerated aged at 2 to 5 ° C for 30 minutes to 2 hours. On the other hand, the functional additive in the above may be added to a predetermined amount of refined salt, sugars, spices. The content of such functional additives is not an essential component in the present invention, and those skilled in the art can select the content appropriately and apply it to a predetermined content, so the following description will be omitted.

The dough material aged in the step (2) is molded into a starch retort food material. At this time, the starch retort food material may be molded into noodles or dumpling skin used for spaghetti, ramen or udon. In this case, when the dough is put into a noodle making machine used for manufacturing noodles, the noodle can be manufactured with a predetermined diameter. . The molding of noodles or dumpling skins using such dough can be carried out by those skilled in the art as appropriate and will not be described in detail below.

The starch retort food material molded in the step (3) is steamed using a general steamer to produce a starch retort food material in the form of a semi-finished product. At this time, the steaming of the starch retort food material using a steamer may be appropriately selected by those skilled in the art according to conditions such as the size and thickness of the starch retort food material, and thus detailed steaming conditions will be omitted.

In addition, the present invention further comprises the step of adding the quality improvement material to the starch retort food material to form a starch retort food material after the molding of the retort food material of the step (3) after steaming and coating with a dextrin solution By preventing moisture evaporation of the starch retort food material during distribution and storage, it is possible to prevent the hardening of the surface even during microwave cooking to maintain the texture. At this time, the dextrin solution may be coated on the molding of the starch retort food material of the dextrin solution of 3 to 10% concentration. In the present invention, when the dextrin solution is coated on a molding of the starch retort food material, various concentrations of the dextrin solution are applied. Thus, when the dextrin solution having a concentration in the above-described numerical range is used, the starch retort food material meeting the object of the present invention can be obtained. have.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Example 1 Dumplings Using Dumpling Skin Coated with Dextrin Solution

0.74 parts by weight of refined salt was mixed with 100 parts by weight of wheat flour consisting of 50 parts by weight of strong powder and 50 parts by weight of flour, and then 45 parts by weight of purified water were kneaded, and the mixture was refrigerated at 4 ° C. for 1 hour. After refrigeration aging, the dough was prepared with a circular dumpling skin to have a diameter of 10 cm and a thickness of 1 mm.

Steamed dumplings for 3 minutes using a steamer (Korea Tech HT-08) and coated with water on the surface of dumplings as a control. Dextrin M440, M500, M520, M580 (MALTRIN QD ^ⓡ , Grain Processing Co. USA) each sprayed and coated with a test sphere. Dextrin coatings were coated by concentrations of 3%, 5%, 7%, 10% solutions.

Each dextrin coated dumpling skin contains dumplings made of 50% pork, 10% kimchi, 20% leek, 17% tofu, 1% refined salt, 1% sugar and 1% pepper. The debt was then stored frozen for 48 hours at -20 ℃. Frozen dumplings were cooked in a microwave oven and the effects of quality improvement on the coating of the dumpling skin were investigated through sensory evaluation.

Example 2 Preparation of Dumplings Using Dumpling Skin Added with Starch

0.74 parts by weight of refined salt, potato starch (Samgwang food), tapioca starch (Samyang Genex), glutinous rice starch, suntender (Samyang Genex), sunfree (Samyang Genex) 5 parts by weight of starch, etc., respectively, and then 45 parts by weight of purified water were added to knead five kinds of flour and refrigerated at 4 ° C. for 1 hour. After the refrigeration aging, the dough of five kinds were each prepared with a circular dumpling skin having a diameter of 10 cm and a thickness of 1 mm.

Each steamed steamer was steamed for 3 minutes using a steamer, and then 50% of pork, 10% of kimchi, 20% of leek, 17% of tofu, 1% of refined salt, 1% of sugar, and black pepper on each dumpling. Dumplings made of 1% by weight of dumplings were made, and then dumplings were packed with polypropylene resin and stored frozen at -20 ° C for 48 hours.

Example 3 Preparation of Dumplings Using Gumju Skin Added Dumplings

0.74 parts by weight of refined salt, gum gum (Sanmaul Food), guar gum (Sanmaul Food), and xanthan gum (Sanmaul Food, Inc.) were added to 100 parts by weight of flour consisting of 50 parts by weight of strong and 50 parts by weight of flour. After mixing the parts by weight, 45 parts by weight of purified water were added to knead three kinds of flour and refrigerated at 4 ° C. for 1 hour. After the refrigeration aging, the three types of dough each prepared a circular dumpling skin to have a diameter of 10cm, thickness 1mm.

Each steamed steamer was steamed for 3 minutes using a steamer, and then 50% of pork, 10% of kimchi, 20% of leek, 17% of tofu, 1% of refined salt, 1% of sugar, and black pepper on each dumpling. Dumplings made of 1% by weight of dumplings were made, and then dumplings were packed with polypropylene resin and stored frozen at -20 ° C for 48 hours.

Example 4 Preparation of Dumplings Using Dumpling Skin Added with Emulsifier

0.74 parts by weight of refined salt based on 100 parts by weight of wheat flour consisting of 50 parts by weight of strong powder and 50 parts by weight of powder, physical modifier (Solli International (SNC International)), thickener (thickened polysaccharide PU Co., Ltd.), E-600 0.1 weight part of emulsifiers, such as Cherish: ILSHIN) and S-700 (purchased from RYOTO), respectively, were mixed, and then 45 parts by weight of purified water was added to knead four kinds of flour and refrigerated at 4 ° C. for 1 hour. After the refrigeration aging, four kinds of dough each prepared a circular dumpling skin to have a diameter of 10cm, thickness of 1mm.

Each steamed steamer was steamed for 3 minutes using a steamer, and then 50% of pork, 10% of kimchi, 20% of leek, 17% of tofu, 1% of refined salt, 1% of sugar, and black pepper on each dumpling. Dumplings made of 1% by weight of dumplings were made, and then dumplings were packed with polypropylene resin and stored frozen at -20 ° C for 48 hours.

Example 5 Preparation of Dumplings Using Dumpling Skin with Starch Added and Dextrin Coating Liquid Coated

With respect to 100 parts by weight of flour consisting of 50 parts by weight of strong powder and 50 parts by weight of flour, 0.74 parts by weight of refined salt and 5 parts by weight of tapioca starch were mixed, and then 45 parts by weight of purified water was added to knead the flour and refrigerated at 4 ° C. for 1 hour. After refrigeration aging, the dough was prepared with a circular dumpling skin to have a diameter of 10 cm and a thickness of 1 mm.

After steaming the steamed buns for 3 minutes using a steamer, the surface of the dumplings was coated with 7% dextrin solution.

Each steamed steamer was steamed for 3 minutes using a steamer, and then 50% of pork, 10% of kimchi, 20% of leek, 17% of tofu, 1% of refined salt, 1% of sugar and 1% of pepper Dumplings made of% made dumplings were made dumplings were then packaged with polypropylene resin and stored frozen at -20 ℃ for 48 hours.

Example 6 Preparation of Dumplings Using Dumpling Skin Added with Gum and Dextrin Coating Solution

With respect to 100 parts by weight of flour consisting of 50 parts by weight of strong powder and 50 parts by weight of powder, 0.74 parts by weight of refined salt and 5 parts by weight of xanthan gum were mixed, and then 45 parts by weight of purified water was added to knead flour and refrigerated at 4 ° C. for 1 hour. After refrigeration aging, the dough was prepared with a circular dumpling skin to have a diameter of 10 cm and a thickness of 1 mm.

After steaming the steamed buns for 3 minutes using a steamer, the surface of the dumplings was coated with 7% dextrin solution.

Each steamed steamer was steamed for 3 minutes using a steamer, and then 50% of pork, 10% of kimchi, 20% of leek, 17% of tofu, 1% of refined salt, 1% of sugar and 1% of pepper Dumplings made of% made dumplings were made dumplings were then packaged with polypropylene resin and stored frozen at -20 ℃ for 48 hours.

Example 7 Preparation of Dumplings Using Dumpling Skin with Emulsifier Added and Dextrin Coating Liquid Coated

To 100 parts by weight of flour consisting of 50 parts by weight of strong powder and 50 parts by weight of flour, 0.74 parts by weight of refined salt and 0.1 parts by weight of E-600 (ILSHIN) were mixed, and then 45 parts by weight of purified water was added to knead the flour and refrigerated at 4 ° C. for 1 hour. I was. After refrigeration aging, the dough was prepared with a circular dumpling skin to have a diameter of 10 cm and a thickness of 1 mm.

After steaming the steamed buns for 3 minutes using a steamer, the surface of the dumplings was coated with 7% dextrin solution.

Each steamed steamer was steamed for 3 minutes using a steamer, and then 50% of pork, 10% of kimchi, 20% of leek, 17% of tofu, 1% of refined salt, 1% of sugar and 1% of pepper Dumplings made of% made dumplings were made dumplings were then packaged with polypropylene resin and stored frozen at -20 ℃ for 48 hours.

Test Example 1 Sensory Evaluation According to Dextrin Solution Coating on Dumpling Skin

In Example 1, the sensory test was performed on the dumplings prepared from the dumpling skin of the control plate coated with water and the dextrin solution coated on the dumpling skin, respectively.

The sensory test was conducted by 30 sensory test personnel (15 males and 15 females) who had been in food-related fields for more than 3 years and the overall palatability was measured by the 9-point scale. The results are shown in Table 1 below.

Table 1. Changes in the Degree of Acceptance by Coating Material and Concentration of Steamed Dumplings

density Control  M440 M500 M520 M580 0% 2 - - - - 3% -  2.5 3.7 3.75 3.0 5% - 4.95 4.75 4.65 5.03 7% - 4 4.5 4.7 6.7 10% - 4.95 5.55 5.58 5.45

* Control group: Steamed dumplings and coated the surface of dumplings with water

In the microwave treatment, the surface of the dumpling skin of the control group was rougher, more textured, and harder at the end of the dumpling skin. Although the stickiness of the dumpling skin was weak, it was found that the degree of aging was faster than that of other samples.

In the experimental group coated with dextrin solution, 3 ~ 7% of M440 had similar appearance and texture to the control, but the texture was improved at 10%, and M500 and M520 had 7% of the surface. This improvement was found. Curing phenomena at the end of the dumplings were also significantly reduced. As the concentration increased, the M580 was smooth and very moisturized, but sticky. It was confirmed that 7% M500 and 7% M520 were effective for improving the dumpling skin surface.

Test Example 2 Sensory Evaluation of Dumplings Added with Starch

In Example 2, steamed steamed steamed at 100 ° C. for 3 minutes or placed in a saucepan with water containing a dumpling skin containing starch added as a quality improving material in a microwave oven (LG, M-M270TC, strength: medium ) For 30 seconds.

Sensory tests of 30 cooked dumplings (15 males and 15 females) who had been engaged in food-related fields for more than 3 years, conducted sensory tests on texture, appearance, and color using a 9-point scale. It is shown in Table 2 below.

Table 2. The symbols in accordance with the heating method of the bun prepared using the mandupi to before addition of the different ^{classifications: 1)} change

Sensory characteristics process Control * Potato starch Glutinous rice starch Tapioca Starch Suntender Sun free Organization Steaming 7.1 ± 0.57 ^ab 6.7 ± 1.53 ^a 7.0 ± 1.00 ^ab 9.0 ± 0.00 ^b 7.7 ± 0.58 ^ab 8.7 ± 0.58 ^b MHNP ^** 4.2 ± 1.61 ^ab 3.0 ± 1.00 ^a 5.0 ± 0.00 ^ab 8.0 ± 0.00 ^c 7.3 ± 0.58 ^b 5.7 ± 0.58 ^ab MHP ^*** 4.5 ± 2.12 ^ab 3.3 ± 0.58 ^a 4.0 ± 1.00 ^ab 7.0 ± 1.73 ^c 6.3 ± 1.15 ^b 6.0 ± 1.00 ^b Exterior Steaming 8.8 ± 0.50 8.0 ± 1.00 8.5 ± 0.50 8.0 ± 1.00 7.7 ± 1.15 8.0 ± 0.00 MHNP ^** 5.1 ± 1.71 ^ab 4.0 ± 1.00 ^a 6.7 ± 1.53 ^b 6.7 ± 0.58 ^b 7.3 ± 1.53 ^b 6.3 ± 0.58 ^b MHP ^*** 5.3 ± 2.21 ^ab 4.7 ± 1.15 ^a 6.7 ± 1.53 ^b 6.7 ± 1.53 ^b 6.7 ± 2.08 ^ab 6.7 ± 1.15 ^ab Color Steaming 8.4 ± 0.50 ^ab 8.0 ± 1.00 ^ab 7.30.58 ^a 7.8 ± 0.76 ^ab 8.5 ± 0.87 ^b 7.3 ± 0.58 ^a MHNP ^** 6.9 ± 0.62 ^ab 6.3 ± 2.52 ^a 7.3 ± 0.58 ^ab 8.3 ± 0.58 ^b 7.5 ± 1.80 ^b 7.0 ± 0.00 ^ab MHP ^*** 6.7 ± 0.74 7.0 ± 2.00 7.3 ± 0.58 7.7 ± 0.58 7.2 ± 2.25 7.0 ± 2.00

¹⁾ Significance level between added groups p <0.05

* Control is the control dumpling of Example 1

** Heated in microwave after unpacking dumplings.

*** Packed dumplings in polypropylene and heated in a microwave.

The added starches were white, tasteless and odorless food materials, and after steaming, they showed higher palatability than the control group in color, appearance, and texture. Among these samples, tapioca and sunfree starch were found to have the best effect. .

In microwave cooking, all of the treated groups except tapioca and sunfree starch showed a sharp decrease in color taste, appearance, and texture, except for polypropylene packaging group. In the microwave cooking group, tapioca and sunfree starch added groups showed lower palatability and color taste than steaming, but texture palatability was similar to steaming.

<Test Example 3> Sensory test of dumplings added with gum

In Example 3, steamed dumplings containing dumpling skin added with gum as a quality improvement material were placed in a saucepan with water and steamed at 100 ° C. for 3 minutes, or in a microwave oven (LG, M-M270TC, strength: medium). Cook for 30 seconds.

Sensory tests of 30 cooked dumplings (15 males and 15 females) who had been engaged in food-related fields for more than 3 years, conducted sensory tests on texture, appearance, and color using a 9-point scale. It is shown in Table 3 below.

Table 3 symbols according to the heating method of buns with a mandupi prepared by adding different gum ¹⁾ changed

Sensory characteristics process Control * Arabian sword Guar gum Xanthan Gum Organization Steaming 7.1 ± 0.57 8.2 ± 1.44 8.2 ± 1.04 8.0 ± 0.00 MHNP ^** 4.2 ± 1.61 ^a 7.0 ± 1.00 ^b 4.3 ± 1.53 ^a 7.7 ± 1.53 ^b MHP ^*** 4.5 ± 2.12 ^a 7.3 ± 1.15 ^b 4.3 ± 0.58 ^a 7.0 ± 1.00 ^b Exterior Steaming 8.8 ± 0.50 7.7 ± 0.58 8.7 ± 0.58 7.7 ± 0.58 MHNP ^** 5.1 ± 1.71 ^ab 7.0 ± 0.00 ^b 4.3 ± 0.58 ^a 7.7 ± 0.58 ^b MHP ^*** 5.3 ± 2.21 ^a 6.7 ± 0.58 ^ab 5.7 ± 0.58 ^a 8.0 ± 1.00 ^b Color Steaming 8.4 ± 0.50 7.7 ± 0.58 8.0 ± 1.00 8.3 ± 0.58 MHNP ^** 6.9 ± 0.62 ^a 7.7 ± 0.58 ^a 7.0 ± 1.00 ^a 8.0 ± 1.00 ^b MHP ^*** 6.7 ± 0.74 ^a 7.3 ± 0.58 ^ab 6.7 ± 0.58 ^a 8.0 ± 1.00 ^b

¹⁾ Significance level between added groups p <0.05

 * Control is the control dumpling of Example 1

 ** Heated in microwave after unpacking dumplings.

*** Packed dumplings in polypropylene and heated in a microwave.

As a result of adding gum to the basic dough composition, steaming treatment (Steaming) was found to have a higher acceptability for the texture of the addition group than the control group, but the color group and appearance were found to be lower than the control group.

In microwave cooking, the preference of polypropylene packaging group, color and appearance of all treatments was significantly reduced compared to steaming treatment. It was found that there was an improvement effect on the appearance, color, etc., and there was no improvement effect due to the polypropylene packaging.

Test Example 4 Sensory Evaluation of Dumplings Added with Emulsifier

In Example 3, steamed dumplings containing dumpling skin added with gum as a quality improvement material were placed in a saucepan with water and steamed at 100 ° C. for 3 minutes, or in a microwave oven (LG, M-M270TC, strength: medium). Cook for 30 seconds.

Sensory tests of 30 cooked dumplings (15 males and 15 females) who had been engaged in food-related fields for more than 3 years, conducted sensory tests on texture, appearance, and color using a 9-point scale. It is shown in Table 4 below.

Table 4. symbols according to the heating method of buns with a mandupi prepared by adding varying the ^{emulsifier: 1)} change

Sensory characteristics process Control * Physical property modifier Thickener E-600 S-770 Organization Steaming 7.1 ± 0.57 ^a 8.7 ± 0.58 ^b 6.7 ± 0.58 ^a 8.5 ± 0.50 ^b 8.5 ± 0.50 ^c MHNP ^** 4.2 ± 1.61 ^a 6.7 ± 0.58 ^ab 4.7 ± 0.58 ^a 7.5 ± 0.50 ^b 7.7 ± 0.58 ^b MHP ^*** 4.5 ± 2.12 ^ab 5.7 ± 0.58 ^b 3.7 ± 0.58 ^a 5.7 ± 0.58 ^b 7.5 ± 0.50 ^b Exterior Steaming 8.8 ± 0.50 ^b 7.7 ± 0.58 ^a 7.7 ± 0.58 ^a 9.0 ± 0.00 ^b 7.7 ± 0.58 ^ab MHNP ^** 5.1 ± 1.71 ^a 4.7 ± 0.58 ^a 4.7 ± 0.58 ^a 8.0 ± 0.00 ^b 6.8 ± 0.76 ^c MHP ^*** 5.3 ± 2.21 ^ab 6.0 ± 1.00 ^ab 5.3 ± 0.58 ^a 6.3 ± 0.58 ^b 6.7 ± 0.58 ^c Color Steaming 8.4 ± 0.50 7.7 ± 0.58 7.3 ± 0.58 7.3 ± 0.58 8.3 ± 0.58 MHNP ^** 6.9 ± 0.62 ^a 7.3 ± 0.58 ^a 7.3 ± 0.58 ^a 8.7 ± 0.58 ^b 8.3 ± 0.58 ^b MHP ^*** 6.7 ± 0.74 ^a 7.7 ± 0.58 ^ab 7.0 ± 0.00 ^a 8.0 ± 0.00 ^b 8.3 ± 0.58 ^b

¹⁾ Significance level between added groups p <0.05

 * Control is the control dumpling of Example 1

 ** Heated in microwave after unpacking dumplings.

*** Packed dumplings in polypropylene and heated in a microwave.

As a result of adding a physical modifier, a thickener, etc. to the basic dough composition, the results were similar to the results of gum addition. The degree of preference for color appearance and appearance was examined.

In microwave cooking, all groups except polypropylene packing, color treatment and appearance of all treatments were significantly reduced compared to steaming treatments except for E-600 and S-700 treatments. In comparison, the texture, appearance and color of the E-600 and S700 addition groups were all improved. The texture, appearance, color, etc. of the addition group except E-600 and S700 were similar or lower than those of the control group, and there was no improvement effect by the polypropylene packaging.

<Test Example 5> Measurement of texture of the dumpling skin selected additives during the sensory test

The texture analyser was compared to the control of Example 1 to the prepared dumpling skin after adding the selected amount of the selected additives to the basic dough composition in the quality improvement material additive composition prepared by Examples 2 to 4 above. The measurement results are shown in Table 5 below.

The texture analysis was measured by a two-cycle compression test using a texture analyzer. The sample size was φ30 × 30 mm, and the measurement conditions were probe; cylindrical φ40mm, force; 200 g, test speed; It was set to 10 mm / s.

Table 5. Measurement of texture according to heating method of dumpling skin prepared by adding quality modifier

process Hardness (g) Adhesiveness (gs) Elasticity Cohesive Gumseong (g) Chewability (g) Steaming control 41.260 -171.124 1.649 0.766 31.597 52.096 Tapioca 38.324 -621.685 1.704 0.693 26.565 45.260 Suntender 29.578 -590.570 1.507 0.668 19.749 29.758 Arabic gum 30.112 -21.663 0.899 0.789 25.879 23.112 Xantan gum 34.109 -16.663 0.833 0.876 29.867 24.864 E-600 23.573 -214.575 1.200 0.698 25.774 31.726 S-770 25.070 -234.638 1.577 0.643 18.627 29.370 Microwave ^* control 25.660 -309.312 1.740 0.759 19.469 33.876 Tapioca 21.884 -58.907 1.769 0.779 17.041 30.147 Suntender 24.608 -376.680 1.613 0.726 17.876 28.365 Arabic gum 27.434 -65.856 0.934 0.811 21.743 19.156 Xantan gum 24.551 -62.469 0.888 0.828 20.331 18.044 E-600 21.881 -186.618 0.998 0.712 14.926 24.398 S-770 23.850 -149.175 1.371 0.697 15.697 20.225 Microwave ^** control 25.852 -191.832 1.749 0.678 17.517 30.633 Tapioca 30.819 -39.498 0.921 0.785 24.199 22.295 Suntender 27.329 -73.261 0.986 0.743 20.311 20.031 Arabic gum 27.563 -47.465 0.857 0.808 20.112 21.675 Xantan gum 24.275 -136.508 1.258 0.821 19.931 25.063 E-600 22.647 -105.4.8 0.929 0.798 16.084 21.077 S-770 24.079 -86.408 0.998 0.717 20.084 19.007

 ** After heating, microwave heating (LG, M-M270TC, Heating condition-Strength (medium), 30 seconds)

 *** Microwave heating after packing polypropylene

In the experiments with six kinds of selected materials, the hardness, adhesiveness, guminess and chewing property of steaming and microwave heating (unpacked state) were lower than those of the control. Springing and cohesiveness showed similar results, and microwave heating after polypropylene packaging tended to reduce other properties except hardness and gumability compared to microwave heating in the unpacked state. Showed.

Test Example 6 Determination of Aging Degree of Dough Selected in Sensory Test

In the dumpling skins prepared in Examples 2 to 4, additives effective for improving the dumpling skin were selected and specific aging was measured by the α-amylase-iodine method. The results are shown in Table 6 below.

Aging degree was measured by the following method.

Sample preparation was performed by heating 10% starch suspension (w / w dry weight basis) in a constant temperature water bath at 98-100 ℃ for 20 minutes, gelatinizing, dehydrating and filtration under reduced pressure, drying at room temperature (18 ± 1 ℃), and then 100mash. Sieve was used as a sample of gelatinous starch. Aged starch was placed in a sealed container with starch gel in order to prevent evaporation of water during storage, and stored at refrigerated temperature (4 ± 1 ℃) for 3 days before dehydration in the same manner as gelatinized starch. Filtered under reduced pressure and dried at room temperature.

The degree of aging by α-amylase-iodine method was added to 50 ml of distilled water and 250 mg of starch sample in a long glass cup, and 5 ml of starch solution homogenized for 3 minutes using a homogenizer. 2 ml of NaCl) was added, and 2 ml (about 7 units) of α-amylase (EC3.2.1.1. 5 ml of 4N NaOH solution was added and the pH was neutralized with 4N HCl to 100 ml. 10ml of this solution with an iodine solution - adding _{(0.2% I 2 2% KI} , w / v) were reacted to 5ml of distilled water to make 100ml. After standing at room temperature for 20 minutes, the absorbance was measured at 625 nm using a spectrophotometer.

Aging degree of starch was calculated using the following equation (1).

......(One)

Where a is the absorbance of the total starch fraction, b is the absorbance of the starch fraction after enzymatic reaction, and c is the absorbance of the starch fraction after being completely degraded by the enzyme.

Table 6. Determination of Aging of Selected Additive Dumplings

process Control Tapioca Starch Suntender Arabian sword Xanthan Gum E-600 S-700 Steaming 28.12 20.97 25.76 15.03 10.59 15.52 19.20 Microwave ^* 51.59 30.48 39.96 38.55 30.97 40.08 41.24 Microwave ^** 54.52 37.20 40.25 37.42 35.47 45.48 47.83

** Microwave heating after unpacking (LG, M-M270TC, Heating condition-Strength (medium), 30 seconds)

*** Microwave heating after polypropylene packaging

As a result of adding the quality improvement material to the basic dough composition, the addition group showed lower aging degree in the steaming group and the microwave treatment group than the control group. It was investigated that the aging rate can be said to suppress the curing phenomenon of dumplings than the control group, there was no improvement effect according to the polypropylene packaging. Among the tapioca, sun tender, gum arabic, xanthan gum, E-600 and S-700, xanthan gum was most effective in suppressing aging in steaming and microwave treatment. As a result, all the groups were found to be more effective in improving aging than the control group.

In the present invention, as shown in the results of the test example it can be seen that there is a better functionality when adding a quality improving material to the starch retort food material. In addition, even if the quality improving material is not added, it can be seen that the functional property is excellent when coating the molding of the starch retort food material with dextrin solution.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.

Claims (9)

In starch retort food ingredients, A retort food material, characterized in that the starch retort food material comprises a quality improving material. The retort food ingredient according to claim 1, wherein the main raw material of the starch retort food ingredient is any one selected from flour, rice flour, brown rice flour, barley flour, corn flour, potato flour, or a mixture of two or more. The retort food material according to claim 1, wherein the quality improving material adds 0.1 to 5 parts by weight of any one selected from starch, gum and emulsifier based on 100 parts by weight of the main raw material of the starch retort food material. The retort food material of claim 1, wherein the retort food material is cotton or dumpling skin. In the production of starch retort food ingredients, Kneading and aging by adding the main raw material, quality improvement material and purified water of starch retort food ingredients, Molding the aged dough into a retort food material, A method for producing a retort food material, comprising the step of steaming the molded retort food material. The method of claim 5, wherein the main raw material of the starch retort food material is any one selected from flour, rice flour, brown rice flour, barley flour, corn flour, or a mixture of two or more thereof. The method for producing a retort food material according to claim 5, wherein the quality improving material adds 0.1 to 5 parts by weight of any one selected from starch, gum, and emulsifier based on 100 parts by weight of the main raw material of the starch retort food material. 6. The method of claim 5, further comprising the step of steaming the retort food material after molding and then coating it with a dextrin solution. 6. The method of claim 5, wherein the retort food material is cotton or dumpling skin.