KR20130081042A - Manufacturing method of premix with purple sweet potato and cut noodles, wheat flakes and cold noodles using the same - Google Patents

Abstract

PURPOSE: A manufacturing method of premix with purple sweet potato powder and noodles using the same is provided to contain functional component which is good for health including anthocyanin pigment, etc and to have good color sense. CONSTITUTION: Purple sweet potato is crushed into irregular granules which have a diameter of 0.5 to 1 cm, dried and pulverized. After rice is soaked in water over 1 hour, the soaked rice is pulverized in a pulverizing device. 5-20 weight % of purple sweet potato powder, 5-50 weight % of rice flour, 30-85 weight % of wheat flour, 2-5 weight % of alpha starch and 0.5-2 weight % of salt are mixed, and premix is manufactured. The soaked rice in the water is immediately pulverized without being dried, and rice flour is manufactured. [Reference numerals] (AA) Start; (BB) End; (S10) Crushing purple sweet potato into irregular granules and producing purple sweet potato powder; (S11) Soaking rice, pulverizing the rice and producing rice powder; (S12) Manufacturing premix of purple sweet potato powder, rice power, flour, alpha starch and salt

Description

MANUFACTURING METHOD OF PREMIX WITH PURPLE SWEET POTATO AND CUT NOODLES, WHEAT FLAKES AND COLD NOODLES USING THE SAME}

The present invention relates to a method for producing a premix containing purple sweet potato powder, and more particularly, purple purple sweet potato powder, which can be prepared by mixing purple sweet potato powder containing a large amount of beneficial ingredients to rice flour, flour, etc. The present invention relates to a method for preparing a premix containing sweet potato powder, and kalguksu, sujebi and cold noodles prepared using the same.

With the increasing interest in the health of modern people, purple sweet potatoes have recently been in the spotlight as health foods. Purple sweet potatoes have a different color from ordinary sweet potatoes. The purple sweet potatoes have such a purple color because they contain anthocyanin, a kind of pigment. Anthocyanins are pigments contained in strawberries, bokbunja, blueberries, cranberries, and the like, and are mainly contained in the fruits and flowers of plants and exhibit unique colors such as blue, purple, and red. Anthocyanins are known to be very beneficial to the human body and continue to be studied. Anthocyanins are now known to promote re-synthesis of rhodopsin, a light-sensing protein in the eye's retina, to help improve vision, have strong antioxidant effects, protect the liver, and prevent hypertension and anticancer effects.

Purple sweet potato containing a large amount of such anthocyanin is good as a health food, good taste and aroma, it is necessary to expand the spread by allowing it to be applied as a food additive or in cooking.

As such technology, Republic of Korea Patent No. 839950 (registration date: 2008.6.13, hereinafter referred to as 'prior art 1') 'the manufacturing method of noodles containing Cheonggukjang powder' is posted. The prior art 1 is a method for producing noodles by adding the Cheonggukjang powder, dongle powder and purple sweet potato powder with a weight ratio of 2 to 5%, in order to suppress the peculiar aroma of the Cheonggukjang powder, to add a round powder, and to improve color Add purple sweet potato powder. However, in the prior art 1, the mixing ratio of the purple sweet potato powder is low, so that the content of the anthocyanin pigment added to the noodles is also low. Therefore, the efficacy of the anthocyanin pigment obtained when ingesting noodles is almost negligible. In addition, when preparing the noodles by combining the materials according to the prior art 1, when the content of the purple sweet potato powder is increased to 2 to 5% by weight or more, there is a problem that the chewy of the noodles is lost. In addition, in the prior art 1, since the soybean paste powder is the main raw material, in the noodles with a small amount of purple sweet potato powder added in 2 to 5% by weight, the sweet taste and aroma of the purple sweet potato itself are hardly found.

In addition, Korean Patent Registration No. 860072 (Registration date: September 18, 2008, hereinafter referred to as 'Prior Art 2') discloses a method of preparing kalguksu, homemade beets, and cold noodles prepared by mixing powders of bokbunja, shiitake mushroom, silkworm, cordyceps and mulberry. It is. According to the prior art 2, although the anthocyanin pigment is contained in the added bokbunja and audi, bokbunja or audi because it has acidity as a fruit may have difficulty in making a light taste when prepared with noodles. In addition, the prior art 2 is to combine the bokbunja, shiitake mushrooms, silkworms, cordyceps sinensis, audi in the wheat flour, each of the five types of dough made of cotton and glued together, the manufacturing process is complicated and the finished bokbunja Because the content of and Audi is very low, it may be difficult to obtain the effects of anthocyanin.

The present invention is to provide a method for preparing a premix containing a purple sweet potato powder with good color, while containing functional ingredients such as anthocyanin pigment included in the purple sweet potato, and kalguksu, homemade beets and cold noodles prepared using the same.

In addition, the present invention is to provide a method of preparing a premix containing purple sweet potato powder and purple sweet potato powder and soft and chewy purple sweet potato powder and kalguksu, homemade beet and cold noodles prepared using the same.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above.

The method for producing a premix containing purple sweet potato powder of the present invention for achieving the above object is to crush the purple sweet potato into amorphous grains having a diameter of 0.5 to 1 cm, and then dry the pulverized granules into purple sweet potato powder. The purple sweet potato powder manufacturing step to prepare, and after the rice is soaked in water, the rice powder manufacturing step of pulverizing the soaked rice in a pulverizer and the rice flour, and the purple sweet potato powder 5 to 20% by weight of the prepared, the prepared rice powder 5 It may include a mixing step of mixing ~ 50% by weight, wheat flour 30 ~ 85% by weight, alpha starch 2 ~ 5% by weight and salt 0.5 ~ 2% by weight.

Specifically, in the purple sweet potato powder manufacturing step, the drying may be dried by maintaining for 5 to 15 hours at a temperature of 40 ~ 50 ℃.

The rice may be soaked in water for at least 1 hour.

In the rice flour manufacturing step, the rice soaked in water may be immediately pulverized without being dried to prepare rice flour.

The premix is prepared by the above method, and may be used in any one of kalguksu, sujebi, cold noodles, rice cake soup and rice cake for rice cake.

The method for producing kalguksu or sujebi containing the purple sweet potato powder of the present invention for achieving the above object is made by crushing the purple sweet potato into irregular grains having a diameter of 0.5 to 1 cm, and dried at a temperature of 40 to 50 ° C. for 5 to 15 hours. Thereafter, the dried granulated pulverized purple sweet potato powder manufacturing step to produce a purple sweet potato powder, and after the rice is soaked in water, the pulverized rice pulverized in a mill to prepare a rice flour, and the prepared purple Sweet potato powder 7-15% by weight, 40-50% by weight of the prepared rice flour, 30-50% by weight of wheat flour, 3-5% by weight of alpha starch, 0.5-1% by weight of salt and 0.5-1% by weight of alcohol And a dough step of preparing a dough by adding 10-30% by weight of water to the mixture to the mixture, and inserting the prepared dough into an extrusion molding apparatus and extruding the molded product to a predetermined length.It may include a molding step of cutting, and a packaging step of cooling and then packing the molded dough heat.

The method for producing cold noodles comprising the purple sweet potato powder of the present invention for achieving the above object is made by crushing the purple sweet potato into amorphous grains having a diameter of 0.5 to 1 cm, and drying at a temperature of 40 to 50 ° C. for 5 to 15 hours. Purple sweet potato powder manufacturing step of pulverizing the dried granules to make a purple sweet potato powder, Rice soaked in water, Rice flour manufacturing step of pulverizing the soaked rice in a grinder to produce rice powder, and Purple sweet potato powder prepared 5 to 7% by weight, 5 to 10% by weight of the prepared rice flour, 80 to 85% by weight of flour, sweet potato starch 1 to 3% by weight, alpha starch 2 to 5% by weight and salt mixing 0.5 to 1% by weight And, kneading step of kneading by adding 10 to 30% by weight of water to the mixture to the mixture, and molding the prepared dough is put into an extrusion molding apparatus to cut the molded product to a predetermined length Wow , After cooling the heat of the molded dough, it may include a packaging step of packing the dough to be frozen at minus 10 ~ 20 ℃.

As described above, the present invention has the effect of enhancing the health of consumers by adding a purple sweet potato powder to prepare a premix to contain functional ingredients such as anthocyanin pigment included in the purple sweet potato. In addition, it promotes the appetite through the beautiful color of the purple sweet potato powder, there is an effect that can satisfy the taste of consumers.

In addition, the present invention can expand the application range of the purple sweet potato by providing purple sweet potato powder and rice flour combined to provide a premix with good texture, taste and flavor, and kalguksu, homemade beets and cold noodles prepared using the same.

1 is a manufacturing process diagram of a premix including purple sweet potato powder according to an embodiment of the present invention.
Figure 2 is a manufacturing process diagram of kalguksu or homemade soup containing purple sweet potato powder according to an embodiment of the present invention.
Figure 3 is a manufacturing process of the cold noodles containing a purple sweet potato powder according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.

1 is a manufacturing process diagram of a premix including purple sweet potato powder according to an embodiment of the present invention. The premix production will be described in order with reference to the drawings.

Purple sweet potato powder manufacturing step (S11)

The purple sweet potato used in the present invention is a health food containing carbohydrates, proteins, and dietary fiber contained in ordinary sweet potatoes, as well as anthocyanin pigments that give a purple color of the flesh. The anthocyanin contained in large amounts of purple sweet potato is known to have high antioxidant activity and is effective in improving arteriosclerosis and cancer, and research results show that it is also effective in improving liver diseases such as hepatitis and cirrhosis and retinal function.

The purple sweet potato is washed and crushed to a size of 0.5-1cm adzuki bean using a predetermined crusher. In this case, the purple sweet potato may be crushed into an amorphous grain having the size through a crusher. The purpose of crushing the purple sweet potato in this way is to dry it prior to manufacturing the purple sweet potato powder to shorten the drying time to minimize the destruction of the anthocyanin pigment in the purple sweet potato. If the size is out of the size of the crushed purple sweet potato is too small or too large, such as over-drying or drying takes a long time when drying, the destruction of the anthocyanin pigment in the purple sweet potato may be severe.

After that, put the crushed purple sweet potato grains in a dryer and dry while maintaining a temperature of 40 ~ 50 ℃. At this time, the drying time is preferably 5 to 15 hours. If the size of the purple sweet potato granules as described above, the drying time is longer than necessary if the temperature is less than 40 ℃, the color of the purple sweet potato may change color, even when dried at a temperature above 50 ℃ purple sweet potato The color may change or the anthocyanin pigment of the purple sweet potato may be excessively destroyed due to the high temperature.

In addition, depending on the drying temperature, the drying time may be appropriately adjusted within the above range, but when dried for a time outside the above range, the purple sweet potato grains are less dried, making them unsuitable for making powder, or overdried purple sweet potato. The color may change and excessive destruction of the anthocyanin pigment may occur.

The dried purple sweet potato grains are dried in a predetermined grinder and pulverized to form fine particles, that is, powder. In this case, the powder may refer to amorphous particles having a diameter in the range of 0.3 to 2 mm.

Rice flour manufacturing step (S12)

The rice is prepared by washing the spicy rice, and is called by pouring enough water to soak the rice. At this time, the rice is preferably soaked in water for at least 1 hour. If it is called less than 1 hour, the moisture is not absorbed enough in the rice, and may be lost in the stickiness and elasticity of the cotton when it is made with a premix in the future.

After the rice is soaked in water as described above, it is pulverized into fine particles using a grinder or the like to make rice flour. In this case, the powder may refer to amorphous particles having a diameter in the range of 0.3 to 2 mm.

Mixing step (S13)

5 to 20% by weight of purple sweet potato powder prepared as described above, 30 to 85% by weight of wheat flour, 2 to 5% by weight of alpha starch, and 0.5 to 2% by weight of salt to 5 to 50% by weight of rice flour prepared as above. Mix to mix to make a premix.

At this time, the reason for limiting the mixing ratio of each material is as follows.

When the purple sweet potato powder is added in less than 5% by weight, the content of the purple sweet potato in the premix is too small, and the health benefits such as the antioxidant activity that can be obtained through the anthocyanin pigment, which can be obtained from the purple sweet potato, may be too small. If it is added in excess of 20% by weight, it may be less sticky when it is manufactured as a product such as noodles in the future, the purple is too dark there is a fear to hurt the aesthetics.

In addition, when the rice flour is added in less than 5% by weight, the amount of vitamins and other ingredients that can be obtained from the rice when the product is made in the future, such as noodles, too small, the light taste may be too small, 50% by weight If exceeded, the stickiness of the cotton may be weakened, which may reduce the quality of the product.

Flour is a basic ingredient of cotton, and gluten contained in flour gives viscosity and elasticity to dough when kneaded. If the flour is added in less than 30% by weight, when it is made of cotton and cooked in the future, the viscosity of the noodles becomes poor and the elasticity becomes poor, resulting in poor texture and taste, and poor quality of the product. Since the ratio of purple sweet potato powder or rice powder added in addition to flour becomes too small, the content of functional ingredients such as anthocyanin may be lost in the future production.

 Alpha starch refers to a state in which the starch is heated and gelatinized, and refers to a starch which is swollen by adding water to the starch, and swollen, and becomes starch because of its increased transparency and viscosity. Alpha starch is to make cotton more chewy by making it more viscous. If it is out of the range of 2 to 5% by weight, this effect can be insignificant. It is difficult to expect a health-promoting effect due to functional ingredients when ingested in the future, such as reduced.

Salt is added to the mixture after mixing all the ingredients, 0.5 to 2% by weight may give a proper salinity. If it is out of this way, too fresh or too salty to produce a product may affect the marketability.

When the above materials are mixed evenly, the preparation of the premix including the purple sweet potato powder is completed. Such a premix may be used as a material for preparing kalguksu, sujebi, cold noodles, rice cake soup and rice cake for rice cake.

In the present invention, it is possible to prepare a kalguksu or homemade salad containing a purple sweet potato powder, this process is shown in FIG. This will be described in detail below.

Purple sweet potato powder manufacturing step (S21)

The purple sweet potato is washed and crushed to the size of 0.5-1cm of red beans using a predetermined crusher. In this case, the purple sweet potato may be crushed into an amorphous grain having the size through a crusher.

After that, put the crushed purple sweet potato granules to dry for 5-15 hours while maintaining a temperature of 40 ~ 50 ℃. Drying under these conditions can minimize the destruction of anthocyanin pigment in the purple sweet potato without altering the color of the purple sweet potato.

The dried purple sweet potato grains are dried in a predetermined grinder and pulverized to form fine particles, that is, powder. In this case, the powder may refer to amorphous particles having a diameter in the range of 0.3 to 2 mm.

Rice flour manufacturing step ( S22)

Rice is prepared by washing spicy rice, pour water enough to soak rice and soak in water for at least 1 hour. After the rice is soaked in water as described above, it is pulverized into fine particles using a grinder or the like to make rice flour. In this case, the powder may refer to amorphous particles having a diameter in the range of 0.3 to 2 mm.

Mixing step (S23)

7-15% by weight of purple sweet potato powder prepared as described above, 30-50% by weight of flour, 3-5% by weight of alpha starch, 0.5-1% by weight of salt and 0.5 0.5% by weight of 40-50% by weight of rice flour prepared as described above. Add ~ 1% by weight to mix evenly.

At this time, the reason for limiting the mixing ratio of each material is as follows.

When the purple sweet potato powder is added in less than 7% by weight, the health benefits such as the antioxidant activity that can be obtained through the anthocyanin pigment, which can be obtained from the purple sweet potato, are too small for the health benefits. The weak appetite effect may be less, and when added in excess of 15% by weight may be less sticky cotton when made into products such as noodles in the future, there is a fear that the purple is too dark to hurt the aesthetics.

In addition, if the rice flour is added in less than 40% by weight, the amount of vitamins and other ingredients that can be obtained from the rice when the product is made in the future, such as noodles, too small, the light taste may be too small, 50% by weight If exceeded, the stickiness of the cotton may be weakened, which may reduce the quality of the product.

If less than 30% by weight of flour is added, cooked with kalguksu or sujebi in the future, the viscosity of the noodles will decrease and the elasticity will be poor, resulting in poor texture and taste. If it is too thick to be used for kalguksu or homemade soup, it may not taste or taste good.

 Alpha starch may be insignificant or excessive when it is prepared in kalguksu or homemade soup if it is outside the range of 3 to 5% by weight.

Salt is added to the mixture after mixing all the ingredients, and 0.5 to 1% by weight is most suitable.

Alcoholic beverages are added to obtain the antiseptic effect when the noodle soup or sujebi is distributed in the refrigerated state without being frozen. Addition of 0.5 to 1% by weight can achieve the maximum antiseptic effect without affecting the taste and aroma of the kalguksu or sujebi. have.

Dough step (S24)

After the mixing step, the materials used in the present invention are evenly mixed and kneaded by adding water thereto. At this time, the amount of water added is preferably 10 to 30% by weight based on the weight of the mixture. If the water is added less than 10% by weight, the dough is too much, so there is a risk of cracking after making it with kalguksu or sujebi and texture is poor. If the water exceeds 30% by weight, the dough is too hard to mold in the form of kalguksu or sujebi and may be poorly eaten by the texture.

Molding step (S25)

The dough prepared in the above is put in a predetermined extrusion molding apparatus to apply pressure to pass through a mold made in a constant shape, that is, kalguksu noodles or sujebi. The dough is made in the form of kalguksu or sujebi after passing through the mold. At this time, the extrusion molding apparatus can be used to be heated to a temperature of several hundred degrees, because of this extruded kalguksu or homemade dough kneading can be heated to 100 ~ 150 ℃ boiled state.

Packing step (S26)

The boiled molding is heated in a predetermined place while being heated through the extrusion apparatus to cool the heat remaining in the molding. If the product is packaged with heat remaining, it may be difficult to store it in a packaged state due to moisture inside the package. After all of the heat dissipation is completed, the molding is packed. At this time, it can be packaged by adding vacuum packaging or desiccant.

Through such a process, it is possible to prepare a kalguksu or sujebi containing purple sweet potato powder.

In addition, in the present invention can be prepared cold noodles containing a purple sweet potato powder, this process is shown in FIG. This will be described in detail below.

Purple sweet potato powder manufacturing step (S31)

The purple sweet potato is washed and crushed to the size of 0.5-1cm of red beans using a predetermined crusher. In this case, the purple sweet potato may be crushed into an amorphous grain having the size through a crusher. After that, put the crushed purple sweet potato granules to dry for 5-15 hours while maintaining a temperature of 40 ~ 50 ℃. Drying under these conditions can minimize the destruction of anthocyanin pigment in the purple sweet potato without altering the color of the purple sweet potato. The dried purple sweet potato grains are dried in a predetermined grinder and pulverized to form fine particles, that is, powder. In this case, the powder may refer to amorphous particles having a diameter in the range of 0.3 to 2 mm.

Rice flour manufacturing step (S32)

Rice is prepared by washing spicy rice, pour water enough to soak rice and soak in water for at least 1 hour. After the rice is soaked in water as described above, it is pulverized into fine particles using a grinder or the like to make rice flour. In this case, the powder may refer to amorphous particles having a diameter in the range of 0.3 to 2 mm.

Mixing step (S33)

5 to 7% by weight of purple sweet potato powder prepared as described above, 80 to 85% by weight of flour, 1 to 3% by weight of sweet potato starch, 2 to 5% by weight of alpha starch, and 5 to 10% by weight of rice flour prepared as described above. Add 0.5 ~ 1% by weight to mix evenly.

At this time, the reason for limiting the mixing ratio of each material is as follows.

When the purple sweet potato powder is added in less than 5% by weight, the health benefits such as the antioxidant activity that can be obtained through the anthocyanin pigment, which can be obtained from the purple sweet potato, are too small for the health benefits. Appetite may be less effective. In addition, when added in excess of 7% by weight may be less stickiness of the cotton when it is made in future products such as noodles.

In addition, if the rice flour is added in less than 5% by weight, the amount of vitamins and other ingredients that can be obtained from rice when the product is made in the future, such as noodle is too small, if more than 10% by weight of cotton becomes weak The quality may deteriorate. Cold noodles are a product that requires a lot of persistence compared to kalguksu or sujebi, so the ratio of purple sweet potato powder or rice flour can be less than that of kalguksu or homemade.

If the flour is added to less than 80% by weight, when the cold noodles are made and cooked in the future, the viscosity of the noodles becomes poor and the elasticity is poor, resulting in poor texture and taste, and the quality of the product may be lowered. The amount of addition may be too high, the viscosity may be too high, and the amount of addition of rice flour or purple sweet potato powder may be relatively low.

Sweet potato starch is added to the 1 ~ 3% by weight is best to add flavor and impart consistency of the product to be produced.

 Alpha starch may be insignificant or excessive to give viscosity to cold noodles when it is outside the range of 2 to 5% by weight.

Salt is added to the mixture after mixing all the ingredients, and 0.5 to 1% by weight is most suitable.

Kneading step (S34)

After the mixing step, the materials used in the present invention are evenly mixed and kneaded by adding water thereto. At this time, the amount of water added is preferably 10 to 30% by weight based on the weight of the mixture. If less than 10% by weight of water is added, the dough is too much, there is a risk of breaking easily after making cold noodles and texture is poor. If the water exceeds 30% by weight, the dough is too hard to form a cold noodle is not good and can be poorly eaten texture.

Molding step (S35)

The dough prepared in the above is put in a predetermined extrusion molding apparatus to apply a pressure to pass through a mold made in a constant shape, that is, cold cotton shape. The dough is made in the form of cold noodles when passed through the mold. At this time, the extrusion apparatus may be used to be heated to a temperature of several hundred degrees, because of this, the cold-shaped dough out of the extrusion may be heated to 100 ~ 150 ℃ boiled state.

Packing step (S36)

The boiled molding is heated in a predetermined place while being heated through the extrusion apparatus to cool the heat remaining in the molding. If the product is packaged with heat remaining, it may be difficult to store it in a packaged state due to moisture inside the package. After packing the heat-dissipated molding in this way, it is put in a freezer at minus 10 ~ 20 ℃ and frozen. Cold noodles are distributed in the frozen state and can be frozen to obtain an antiseptic effect.

Through such a process it can be produced cold noodles containing a purple sweet potato powder.

Example 1 Preparation of Premix 1 Containing Purple Sweet Potato Powder

10 wt% of purple sweet potato powder, 45 wt% of rice flour, 39 wt% of flour, 5 wt% of alpha starch, and 1 wt% of salt were put in a predetermined container, and mixed by mixing to prepare a premix.

Example 2 Preparation of Sujebi by Premix of Example 1

After kneading by adding 20% by weight of water relative to the weight of the premix to the premix of Example 1, and put into an extruder to prepare a molding in the form of a homemade, after cooling the molding of the molding, by adding 0.5% by weight relative to the molding The preparation was made by packaging.

Example 3 Preparation of Premix 2 Containing Purple Sweet Potato Powder

5% by weight of purple sweet potato powder, 10% by weight of rice flour, 80% by weight of wheat flour, 2% by weight of alpha starch, 1% by weight of salt and 2% by weight of sweet potato starch were placed in a predetermined container and mixed to mix to prepare a premix.

<Example 4> Cold noodles prepared by the premix of Example 3

After kneading by adding 20% by weight of water relative to the weight of the premix to the premix of Example 3, it is put in an extruder to prepare a molded article in the form of cold noodles, the heat of the molded product is cooled, packed and then frozen at minus 18 ℃ Cold noodles were prepared.

Experimental Example Sensory Evaluation of Examples

The sensory test was carried out for the preparation ratio and cold noodles including the purple sweet potato powder of Example 2 and Example 4.

The sensory test was conducted to evaluate the fragrance, taste, color, and chewing feeling. After selecting 40 male and female adults in their teens and 40s, each age group was selected in consideration of their age and gender. The evaluation was performed using a 7-point scale (1 point: very disliked, 2 points: disliked, 3 points: slightly disliked, 4 points: normal, 5 points: slightly good, 6 points: good, 7 points: very good).

Test items and the results are shown in Table 1 below.

Sensual characteristic Example 2 Example 4 flavor 6.8 6.7 incense 6.7 6.6 Chewing 6.5 6.8 Overall likelihood 6.67 6.71

The sensory test subjects are generally excellent in taste and aroma of the homemade soup of Example 2 and the cold noodles of Example 4 prepared by adding purple sweet potato powder and rice flour, and exhibited a purple color of purple sweet potato. Evaluated as. In addition, chewing feeling was chewy and elastic and evaluated that it was possible to feel good texture.

The premix containing the purple sweet potato powder prepared as described above, and kalguksu, sujebi, and cold noodles prepared using the same include functional ingredients that are beneficial to health, such as anthocyanin pigment, which is included in the purple sweet potato. . In addition, it promotes the appetite through the beautiful color of the purple sweet potato powder, there is an effect that can satisfy the taste of consumers. In addition, the combination of purple sweet potato powder and rice flour is good texture, taste and aroma can expand the application range of the purple sweet potato and activate the dissemination.

The method of preparing a premix containing the purple sweet potato powder as described above, and kalguksu, sujebi and cold noodles prepared using the same are not limited to the configuration and operation of the embodiments described above. The embodiments may be configured so that all or some of the embodiments may be selectively combined so that various modifications may be made.

Claims (11)

Crushing the purple sweet potato to form an amorphous grain having a diameter of 0.5 to 1 cm and drying the purple sweet potato powder manufacturing step of pulverizing the dried granules to prepare the purple sweet potato powder;
A rice flour manufacturing step of pulverizing the soaked rice in water and then crushing the soaked rice in a grinder to prepare rice flour; And
5 to 20 wt% of the prepared purple sweet potato powder, 5 to 50 wt% of the prepared rice flour, 30 to 85 wt% of flour, 2 to 5 wt% of alpha starch, and 0.5 to 2 wt% of salt; Method for producing a premix containing purple sweet potato powder.
The method according to claim 1,
In the purple sweet potato powder manufacturing step,
The drying is a method of producing a premix containing purple sweet potato powder which is maintained by drying for 5 to 15 hours at a temperature of 40 ~ 50 ℃.
The method according to claim 1,
In the rice flour manufacturing step,
A method for producing a premix containing purple sweet potato powder called rice in water for at least 1 hour.
The method according to claim 1,
In the rice flour manufacturing step,
A method for producing a premix containing purple sweet potato powder, which is prepared by grinding rice without drying the soaked rice immediately.
A premix comprising a purple sweet potato powder prepared by the method of any one of claims 1 to 4 and used in any one of kalguksu, sujebi, cold noodles, rice cake soup and rice cake rice cake.
Crushing the purple sweet potato to form amorphous grains of 0.5 to 1 cm in diameter, dried for 5 to 15 hours at a temperature of 40 to 50 ° C., and then pulverizing the dried granules to prepare a purple sweet potato powder;
A rice flour manufacturing step of pulverizing the soaked rice in water and then crushing the soaked rice in a grinder to prepare rice flour;
The prepared purple sweet potato powder 7-15% by weight, the prepared rice flour 40-50% by weight, wheat flour 30-50% by weight, alpha starch 3-5% by weight, salt 0.5-1% by weight and alcohol 0.5-1% by weight Mixing step of mixing;
A kneading step of preparing a dough by adding 10 to 30% by weight of water to the mixture;
A molding step of cutting the formed molding by extrusion molding the prepared dough into an extrusion molding apparatus; And
Packing step of cooling the molded molding heat and packaging step; manufacturing method of kalguksu or sujebi comprising a purple sweet potato powder comprising a.
The method of claim 6,
The forming step comprises:
When the molded product is passed through the extrusion molding apparatus, a method of producing a kalguksu or sujebi containing purple sweet potato powder boiled while being heated to a temperature of 100 ~ 150 ℃.
Kalguksu or homemade soup containing purple sweet potato powder prepared by the method of any one of claims 6 and 7.
Crushing the purple sweet potato to form amorphous grains of 0.5 to 1 cm in diameter, dried for 5 to 15 hours at a temperature of 40 to 50 ° C., and then pulverizing the dried granules to prepare a purple sweet potato powder;
A rice flour manufacturing step of pulverizing the soaked rice in water and then crushing the soaked rice in a grinder to prepare rice flour;
The prepared purple sweet potato powder 5-7% by weight, the prepared rice flour 5-10% by weight, wheat flour 80-85% by weight, sweet potato starch 1-3% by weight, alpha starch 2-5% by weight and salt 0.5-1% A mixing step of mixing%;
A kneading step of kneading the mixture by adding 10 to 30% by weight of water to the mixture;
A molding step of cutting the formed molding by extrusion molding the prepared dough into an extrusion molding apparatus; And
After cooling the molded molding heat, the packaging step of packaging the molded product to freeze at minus 10 ~ 20 ℃; manufacturing method of cold noodles comprising a purple sweet potato powder comprising a.
The method according to claim 9,
The forming step comprises:
When the molded product is passed through the extrusion molding apparatus for producing a cold noodles comprising a purple sweet potato powder is boiled while heated to a temperature of 100 ~ 150 ℃.
Cold noodles comprising a purple sweet potato powder prepared by the method of any one of claims 9 and 10.

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