KR20080006328A - Manufacturing method of noodles composing the powder of chungkookjang - Google Patents

Abstract

A method of producing noodles containing fermented soybean powder as a main ingredient along with Polygonatum Root powder and wheat flour is provided which is able to remove characteristic smell of fermented soybeans from the noodles. Noodle powder is kneaded with brine, packaged under reduced pressure and aged at 35deg.C for 15min in a first step. The aged dough is passed through an extruder to form a noodle sheet which is aged at 26 to 27deg.C for 30min in a second step, extruded, cut and dried at 50 to 55deg.C for 12 to 24hr. The noodle powder contains 2 to 6% by weight of fermented soybean powder, 1 to 3% by weight of Polygonatum Root powder and 100% by weight of wheat flour and additionally purple-fleshed sweet potato powder.

Description

Manufacturing method of noodles composing the powder of Chungkookjang}

1 is a manufacturing process diagram of the present invention.

2 is a sensory test table diagram for the present invention.

The present invention relates to a method for producing noodles containing the Chungkookjang powder.

Cheonggukjang is one of Korea's traditional Jangjang, and its record dates back to Goguryeo. Unlike other traditional soy sauces such as soy sauce, soybean paste and red pepper paste, it is boiled beans and fermented at high temperatures without salt. Cheonggukjang is fermented using Bacillus subtilis called Bacillus subtilis attached to rice straw. The fermentation process produces a unique taste and strong smell.

Cheonggukjang has been known to contain excellent nutritional ingredients as shown in Table 1.

TABLE 1

Cheonggukjang (per 100g) castle gate mineral vitamin amino acid Moisture 55g Calories 212kcal Protein 17.7g Lipid 11g Carbohydrate 14.3g Fiber 5.4g Ash 1.9g Calcium 217mg Iron 8.6mg Magnesium 115mg Phosphorus 174mg Sodium 7mg Potassium 790mg Zinc 3mg Copper 0.6mg Manganese 1.5mg Selenium 8.8µg Vitamin B ₁ 0.16mg Vitamin B ₂ 0.56mg Niacin 1.1mg Pantothenic Acid 0.21mg Vitamin B6 0.13mg Folic Acid 8µg Vitamin B12 0.32µg Vitamin E 0.01mg Vitamin K 870µg Tryptophan 0.22 g Threonine 0.81 g Isoleucine 0.93 g Leucine 1.5 g Lysine 1.14 g Methionine 0.2 g Cystine 0.22 g Phenylalanine 0.94 g Tyrosine 0.55 g Valine 1.01 g Arginine 0.9 g Histidine 0.51 g Alanine 0.79 g Aspartic acid 1.95 g Glutamic acid 3.33 g Glycine 0.64 g Prosine 1.4 g of pin 1.12 g of serine Fatty acid composition ratio (%) of Chungkookjang  Linoleic acid 53.8% oleic acid 21.2% palmitic acid 12.4% linolenic acid 9.0% stearic acid 3.7%

Therefore, in the past, Cheonggukjang has been mainly used as a material of stew, but recently, the rich nutritional ingredients of Cheonggukjang are attracting attention, and are produced as Cheonggukjanghwan, Cheonggukjang powder, etc., and are attracting attention as health food.

However, Cheonggukjang has a problem that does not fit the taste of modern people due to the peculiar smell, it was required that a way to easily eat the nutrients of Cheonggukjang without a peculiar smell of fermented food as a meal.

Meanwhile, as the structure of social life became industrialized, the dietary habits also changed and the use of noodles increased. Noodles are relatively simple to manufacture and can be used in many dishes. In order to satisfy the tastes of modern people, the development of noodle products with excellent nutrition and excellent color and taste was required.

In order to solve the above-mentioned conventional problems, it is an object of the present invention to provide a method for producing noodles containing chunggukjang powder with excellent nutrition but no peculiar smell of fermented food.

In addition, to provide a method for producing noodles containing natural purple pigment to satisfy the taste of modern people in color.

The present invention comprises the steps of: (a) mixing the noodles powder containing the Cheonggukjang powder, the powdered wheat flour powder and the gravitational flour, and adding brine; (b) vacuum aging the dough and primary aging; (c) forming a cotton pad with the first aged dough and rolling roller; (d) secondary ripening the noodle stand; (e) fol- lowing and arranging the secondary aged cotton strips; And (f) provides a method for producing noodles comprising the Cheonggukjang powder comprising the step of drying the noodle. Specifically, the present invention (b) step is carried out at 35 ℃ 15 minutes; The step (d) is carried out for 30 minutes at 26 ~ 27 ℃; The step (f) further comprises the step of aged at the same time drying at 50 ~ 55 ℃ for 12 to 24 hours at the same time, wherein the Cheonggukjang powder is characterized in that 2 to 6% of the weight-based noodles powder, the round powder Includes a method for producing noodles, characterized in that 1 to 3% of the weight-bearing noodle soup. In addition, in more detail, it provides a method for producing noodles comprising the Cheonggukjang powder, characterized in that it further comprises a purple sweet potato powder in the proportion of 2 to 5% by weight of noodles.

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

1 is a manufacturing process diagram of noodles containing the natural violet color of the cheongukjang powder and purple sweet potato of the present invention.

Material blend

Flour, Cheonggukjang powder, roundle powder, purple sweet potato powder, salt is mixed, the Cheonggukjang powder is 2 to 6% of the weight ratio of the whole noodles powder, 1 to 3% of the round powder, purple sweet potato powder is 2 to 5%, Salt is preferably 2%. The salt content can be adjusted to the consumer's preference. More preferably, the ratio of the Cheonggukjang powder and the round powder is 2: 1.

 By mixing the rounded powder, the rounded scent envelops the peculiar smell of Cheonggukjang, making noodles containing Cheonggukjang powder that does not smell unique to Cheonggukjang. Cheonggukjang powder and roundle powder ratio of 2: 1 is effective in preventing the smell of Cheonggukjang. Roundle powder is also known to contain vitamin A, glycosides, and the like.

On the other hand, the purple sweet potato has a large amount of natural anthocyanin pigment, and the powder is mixed with the safe natural pigments, not artificial pigments, while having excellent color and visually causing appetite.

When the ratio of Cheonggukjang Powder, Donggule Powder, and Purple Sweet Potato Powder other than wheat flour is high, it decreases the chewyness of the noodles, and if the ratio of Cheonggukjang Powder is lower than the above, it departs from the original purpose of ingesting Cheonggukjang powder with excellent nutritional ingredients. If the ratio of the purple sweet potato powder is lower than the above, the purple color of the noodles is faint and the color is not excellent. In the case of the rounded powder, if the ratio is lower than the above, it is impossible to remove the odor peculiar to Cheonggukjang.

First step: mixing and kneading

This process is a step of kneading noodle powder containing the Cheonggukjang powder, roundle powder, purple sweet potato powder and flour and adding salt and water to it. The salt content can be adjusted to the consumer's preference.

Second Step: Maturation of Dough (Primary Maturation)

Knead the noodles for 15 minutes while mixing the noodles to make the purple sweet potato powder well and at the same time mix the Cheonggukjang powder and the Donggule powder evenly. In order to even out the uneven part, while stirring slowly, the effect of aging is at the same time. As for temperature, about 35 degreeC is suitable. Preferably vacuum kneading is performed.

3rd process: rolling and maturing of cotton strip (secondary aging)

The aged dough is pushed with a rolling roller to form an initial face band, and two face pads are formed from a pair of rolls, which are then combined into one face sheet to make a face pad. The formed stand is aged for 30 minutes at 26 ~ 27 ℃.

4th process: connection and Line

The softener produces the aged face to the desired thickness while gradually pressing the roll. The thickness of noodles is determined by the standard, which means that if the number of noodles is 25-30 in a 30cm width, the noodles are noodle and the noodles are 18-23. Choose a line according to the type of surface you want.

5th process: drying and cutting packing

As the most important process for noodle making, drying the above-mentioned noodle stand while performing third aging at 50-55 ° C. for 12-24 hours. Thereafter, the dried noodles are cut and subjected to aromatic polypropylene (OPP) films or paper packaging.

Example

First, 250g (5%) of Cheonggukjang powder, 125g (2.5%) of dongle powder, 100g (2%) of purple sweet potato powder, 4425g (88.5%) of flour, and 100g (2%) of refined salt are added to the blender. Into the mixture and knead the raw materials uniformly. It was aged at 35 ° C. while vacuum kneading for 15 minutes.

After the aged dough was rolled, the prepared noodles were second aged at 26 ° C. for 30 minutes, and the aged noodles were further softened and cut into small noodles. The noodles were dried again and aged for 12 hours at 52 ° C. to prepare noodles.

Sensory evaluation

The panel of ten people was selected and the sensory test was carried out whether the noodle of the present invention had no peculiar smell or taste and color.

2 is a sensory test table for the noodles of the present invention.

Each evaluation was made on taste, color, aroma, texture of noodles, overall preference, and the results are shown in Table 2.

<Table 2> Sensory Evaluation by 10-Point Symbol Scale

Sensory characteristics Average (out of 10) Symbol for overall taste 9.8 Symbol for color 9.6 Cheonggukjang Smell Strength 0.3 Chewy 9.3 Overall preference 9.68

The taste of overall taste was 9.8 points on average, which showed high preference, and the preference of color of noodles due to natural purple was high on average of 9.6 points.

In particular, in the evaluation of the intensity of the cheonggukjang odor, 4 out of 10 panelists scored 0, the average score of 0.3 was found to be very low, the chungkukjang powder and natural porcelain produced by the present invention for the purposes of the present invention Noodles with pigments can be seen that the smell peculiar to Cheonggukjang.

In terms of noodle noodles, there was an evaluation that it was very chewy with an average of 9.3 points, and the overall preference was 9.68 points.

The effect of the invention of the above configuration is as follows.

First, the odor of Cheonggukjang is very rare even though it contains excellent nutrients.

Second, it contains rounded powder which is excellent in nutrition.

Third, preference is high in visual aspect including natural purple pigment and preference in taste, texture and overall preference.

Claims (4)

(a) mixing the noodle flour, which contains the Cheonggukjang powder, the round gourd powder, and the flour, and kneading by adding brine; (b) vacuum aging the dough and primary aging; (c) forming a cotton pad with the first aged dough and rolling roller; (d) secondary ripening the noodle stand; (e) fol- lowing and arranging the secondary aged cotton strips; And (F) a method of producing noodles comprising the Cheonggukjang powder comprising the step of drying the noodle. In claim 1, Step (b) is carried out at 35 ° C. for 15 minutes; The step (d) is carried out for 30 minutes at 26 ~ 27 ℃; The step (f) further comprises the step of aged at the same time drying at 50 ~ 55 ℃ for 12 to 24 hours at the same time; The Chungkookjang powder is characterized in that 2 to 6% of the weight ratio of noodle soup; The roundle powder is a manufacturing method of the noodles comprising the Cheonggukjang powder characterized in that 1 to 3% of the weight-based noodles. The method of claim 1 or 2, The weight ratio of the Cheonggukjang powder and the rounde powder is preferably a method of producing noodle containing Cheonggukjang powder, characterized in that 2: 1. The method of claim 1 or 2, The noodle soup is a method of producing a noodle containing the Cheonggukjang powder, characterized in that it further comprises a purple sweet potato powder in the proportion of 2 to 5% by weight of the noodle soup.

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