KR20160007374A

KR20160007374A - Glass noodle using starch and method for preparion thereof

Info

Publication number: KR20160007374A
Application number: KR1020150094951A
Authority: KR
Inventors: 이정곤
Original assignee: 씨제이제일제당 (주)
Priority date: 2014-07-11
Filing date: 2015-07-02
Publication date: 2016-01-20
Also published as: KR101982376B1

Abstract

The present invention provides a starchy face which is first gorgeous in the dough molding step and has a quality equal to or higher than that of a conventional face without alum and thickener, including two or more precooling steps after the molding and sizing, and a method for producing the same.

Description

TECHNICAL FIELD [0001] The present invention relates to a starch-

The present invention relates to a starch-based starch and a process for producing the same.

It is a dried noodle made of starch such as mung bean, potato, sweet potato and tapioca, which is commonly called mung bean (胡麵), because it has a tasty flavor and texture and elasticity. Therefore, in China and Korea, It has been widely used in a variety of dishes such as hotpot, soup and so on. Conventionally, alum was used to smooth out the surface of the surface during manufacture of the bean curd, to improve the swelling force and the binding force, and to prevent the breakage of the bean curd.

The alum is bright and transparent to make the color of the face bright, and the whitening effect is maintained. The dough is kept acidic (pH 3 to 4) to improve the flowability, viscosity and elasticity for dough.

However, alum is a double salt made of aluminum sulphate and alkali metal other than lithium, monovalent metal such as potassium and ammonium, and is a chemical additive containing aluminum rather than a natural substance.

Aluminum, the main component of alum, is limited to 60 mg / 60 kg body weight per day by the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) , Especially for certain patient classes, have been reported to cause memory loss, Parkinson's disease, and osteomalacia.

In modern society, besides the desire for taste, as the desire for quality of health and life is increased, the demand for health-oriented food is steadily increasing in the intake of food, and this trend is in the aspect of traditional food, Lt; RTI ID = 0.0 > alum, < / RTI >

In order to solve this problem, it has been known to prepare persimmon by using a gum or thickener instead of alum (Korean Patent No. 10-0727252), but the gum or thickener corresponds to a food additive, It is difficult to reduce consumer anxiety and anxiety.

Therefore, it is still not possible to produce the starch using only the pure natural raw material, starch.

Therefore, in order to realize the product using only pure raw materials, there is a need for a dairy product containing no food additives such as alum, gum, and thickener, and a method for producing the same.

Korean Patent No. 10-0727252 (Announcement of Jun. 11, 2007)

none

A problem to be solved by the present invention is to maintain the smoothness of noodles at a conventional level without using food additives such as alum, which contains metal salts harmful to human body, thickeners and the like, and to improve the denseness of starch tissues even with starch alone Which is capable of preventing the breakage of the noodles, and a method for producing the same.

Specifically, it is intended to prepare a beverage having a level equal to or higher than that of a product to which alum, gum or thickener is added by controlling the production process of the bean curd without containing alum, gum or thickener.

According to one aspect of the present invention, there is provided a method for producing a starch-containing starch, comprising the steps of: preparing a starch-containing starch and a starch- And preheating the formed dough after preliminary cooling several times.

According to another aspect of the present invention, there is provided a faceted surface produced by a method of the present invention of the present invention.

The present invention controls the temperature during the preparation of the pulp so that the starch in the pulp prior to kneading may not be pretreated prior to kneading, thereby allowing the starch to be evenly dispersed when the additional starch is mixed and stirred with the pulp, There is an advantage in that the process conditions are adjusted so that the initial smoothing is performed after the molding, and the surface of the beverage having a level equal to or higher than that of the conventional beverage can be produced without alum and the thickener.

In addition, by controlling the water content in the plane and imparting densification to the facial tissue by means of a manufacturing method including two or more pre-cooling steps after the dough is formed and after the gelatinization, the breakage of the facet made of only the starch is controlled through low temperature aging, It is possible to provide the appearance of the same texture as the existing one.

FIG. 1 is a conceptual diagram for explaining a method of manufacturing the present invention according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail. Those skilled in the art will appreciate that various modifications, additions, and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.

According to one aspect of the present invention, there is provided a method for producing a starch-containing starch, comprising the steps of: preparing a starch-containing starch and a starch- And then pre-cooling the formed dough after the dough is gelled several times.

Hereinafter, specific steps will be described with reference to Fig.

Step

As used herein, the term "pulp" refers to a blend water produced by mixing an appropriate amount of starch and purified water in order to produce a bean curd, and is used to smoothly hydrate the additionally added starch.

The term " hydration "refers to hydration of starch.

The starch used in the preparation of the pulp of the present embodiment is not particularly limited, but one or more of mung bean, potato, sweet potato, tapioca and corn may be used. Specifically, sweet potato starch and tapioca can be used.

The sweet potato starch has a higher starch initiation temperature and a better gelatinization property than the potato starch, so that the compactness of the starch can be improved, which is useful for the production of starch containing pure starch.

Hereinafter, the production of the pulverized product of this embodiment will be described in detail. The preparation of the pulp of this embodiment can be made in the following two steps.

First Manufacture of pulp

Starch and purified water may be blended to make the primary pulp.

Specifically, based on the total weight of the primary pulp, the starch may be contained in an amount of from 20 to 35% by weight and, more specifically, from 25 to 30% by weight, The starch in the tea pulp can be evenly dispersed.

In addition, the temperature of the purified water to be mixed with the starch may be 10 to 30 ° C, specifically 15 to 25 ° C, to prevent starch gelification within the temperature range, Can be evenly dispersed.

Second Manufacture of pulp

Hot water at a temperature of 80 to 100 ° C may be added in an amount of 350 to 450 parts by weight based on 100 parts by weight of the first primary aggregate prepared above and 40 to 60 parts by weight of a room temperature water at 10 to 30 ° C is further added thereto, By controlling the temperature, it is possible to produce secondary aggregates below the starch starch initiation temperature.

Since the sweetening starch starch used in the present embodiment of the present invention has a starch initiation temperature of 71 ° C, the temperature of the second pullulan may be 50 to 70 ° C, specifically 60 to 70 ° C.

The temperature of the hot water additionally added may be specifically 90 to 100 ° C, and the temperature of the room temperature water to be added may be 15 to 25 ° C.

Within the above range, the temperature of the pooled water can be controlled to prevent the starch in the swimming pool from becoming luxurious, as well as sufficient hydration of the starch can be achieved.

In addition, by maintaining the temperature of the completed water at a constant level by using hot water and room temperature water, when the starch and the water in the kneading step are mixed and stirred, the particles of the starch are not broken but hydrated to improve the denseness and swelling .

Dough stage

Subsequently, 60 to 80 parts by weight, specifically 65 to 75 parts by weight, of the finally prepared flocculent in the above step of preparing the above-mentioned swell can be added to 100 parts by weight of the starch.

The starch contained in the dough may be from 50 to 70% by weight, and in particular from 55 to 65% by weight, based on the total weight of the dough. Within this range, hydration of the starch by the swollen material can be smoothly performed.

The dough is slowly added to the mixer so that the dough is not clumped and stirred, and the kneading temperature is kept below the starch starch temperature so as to prevent the starch in the kneaded starch.

Since the sweetening starch starch used in this aspect of the present invention has a starch initiation temperature of 71 캜, the temperature of the kneading can be maintained at 30 to 60 캜, specifically 40 to 50 캜.

Since the starch is not smoothened to the kneading stage, the starch in the kneaded product can be evenly dispersed and the denseness and binding force can be imparted to the starch, so that the strength of the starch made from starch alone can be increased without using alum, gum or thickener .

Molding and smoothing step

The dough produced as described above can be vacuum-processed before molding.

By removing the air bubbles in the dough by vacuum processing and removing the air bubbles inside the surface lines after molding, the denseness of the face wire structure can be ensured.

The vacuum treatment may be performed while stirring.

Through the stirring, the layer separation between the starch and the purified water is prevented from occurring, and the air that is further introduced when the dough is put into the mold can be removed.

After the vacuum treatment, the dough can be molded.

The dough passed through the molding die is passed through the heat water bath at 90 to 110 DEG C, specifically 95 to 105 DEG C for 10 to 15 seconds, thereby maximizing the gelatinization of the starch in the dough.

That is, by maximizing the degree of gelatinization in the above step, the starch having sufficiently hydrated at the kneading stage can be more agglomerated with the starch than the gelatinized gelatinized before molding, The strength can be secured.

Precool step

Next, in the present embodiment, the preheating step may be performed at least two times, and in the embodiment of the present invention, the first preheating and the second preheating may be performed.

First Precool Step (aging at room temperature)

In the present method of manufacture of the present embodiment, the molded and glazed facial surface may be first precooled at 10 to 30 캜 for up to 10 hours for in-plane moisture control.

Specifically, the first precooling step may be performed at 15 to 25 ° C for 10 hours or less, and the in-plane moisture can be controlled within the above-mentioned range to prevent cracks due to surface drying on the surface.

Second Precool Step (refrigerate aging)

After the first pre-cooling step, the second pre-cooling treatment may be performed separately.

The second precooling step may be carried out at 0 to 10 ° C or less for 10 hours or less, and specifically at 0 to 5 ° C for 10 hours or less.

Within this range, it is possible to prevent warpage due to moisture imbalance at the time of drying owing to the water content of the surface core portion, to give a texture compactness and to prevent cracking.

After the pre-cooling step, it is possible to produce a facet which is easy to circulate through a cooling / thawing and drying step, which can be manufactured through the same process as the known facet production method.

Hereinafter, the present invention will be described in more detail by describing Examples, Comparative Examples and Experimental Examples. However, the following examples, comparative examples and experimental examples are merely examples of the present invention, and the present invention should not be construed as being limited thereto.

Example And Comparative Example

Example One

1. Manufacture of pulp

8 to 10 kg of sweet potato starch (Yimeng mountain winery company, made in China) was mixed with 20 L of 20 ° C purified water to prepare a primary pulp.

100 L of hot water at 90 to 100 캜 was added to the primary pulp, and then 50 to 60 L of 20 purified water were further added thereto to prepare a final pulp (secondary pulp) having a temperature of 58 to 68 캜 .

2. Manufacture of dough

250 kg of sweet potato starch (Chinese sweet potato starch) was put into a stirrer blender (Daejin Machinery; primary mixer), and 170 to 180 L of the herb was slowly added thereto without clustering of dough and stirred, .

3. Molding and luxation of dough

The dough prepared in the above 2 was put into a blender (Daejin Machinery; secondary blender) and vacuumed under the condition of 600 to 740 mmHg while stirring to remove air bubbles in the kneader.

The dough removed from the bubbles was formed into a noodle through a molding die, and then passed through a heat water bath of 97 to 100 ° C for 10 to 15 seconds for liquefaction.

4. First Precool (Aging at room temperature)

The sugar faced face passed through the heat water tank was first precooled at 15 to 25 캜 for 6 hours to 7 hours to remove the water in the surface line to prevent breakage of the face line due to the face made of 100% starch.

5. Second Precool (Refrigeration aging)

The dense and firmness of the surface line was given through the second pre-cooling (refrigeration aging) for 6 hours to 7 hours at 0 to 5 ° C.

6. Cooling / Thawing and Drying Step

The frozen surface is sufficiently frozen at -20 to -22 占 폚 for 7 to 9 hours, then thawed at 10 to 20 占 폚 for 3 to 5 minutes, and then frozen at 26 to 32 占 폚 for 14 to 16 hours Followed by cutting and other processes to prepare a circulating form of confectionery.

Comparative Example One

In the same manner as in Example 1 except that only the precooling was carried out once at a temperature of 15 to 25 DEG C for 6 to 7 hours instead of the first and second primary precooling steps.

Comparative Example 2

In the same manner as in Example 1 except that only precooling was performed once at 6 to 7 hours at 0 to 5 캜, instead of the above primary and secondary precooling, the facings were prepared in the same manner. 　

Experimental Example One

Observing the state of the face

The presence or absence of cracks was visually observed in the state of the face of the present invention produced in Examples and Comparative Examples.

The results of Experimental Example 1 are shown in Table 1 below.

Example 1 Comparative Example 1 Comparative Example 2 Observing the state of the face Does not occur Surface cracking Cracking and warpage

Referring to Table 1, in the case of Comparative Example 1 in which the warpage of the surface and the surface crack did not occur in the case where the preparation and dough were made at less than the staring initiation temperature but only one pre-cooling (room temperature aging) And it was confirmed that defects may be caused in the packaging process of the product due to the occurrence of surface cracking as well as surface cracking when the product is subjected to only the cooling and aging step without premature aging at the time of precooling once.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that such detail is solved by the person skilled in the art without departing from the scope of the invention. will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims

Starch and purified water,
Preparing a swim under the starch initiation temperature of the starch,
Adding the starch additionally to the herbaceous material and kneading it at a temperature below the starch initiation temperature,
Molding the dough,
After the molded dough is aged,
Wherein the preheating is carried out a plurality of times.

The method according to claim 1, wherein the pre-cooling includes a first pre-cooling and a second pre-cooling.

3. The method according to claim 2, wherein the first precooling is performed at 10 to 30 DEG C for 10 hours or less.

3. The method according to claim 2, wherein the second pre-cooling is performed at 0 to 10 DEG C or lower for 10 hours or less.

The process as claimed in claim 1, wherein the temperature of the pulp is 50 to 70 ° C.

The method according to claim 1, wherein the dough molding is performed at a temperature of 30 to 60 캜.

The method as claimed in claim 1, wherein the pulp is a second pulp produced by adding hot water and room temperature water after the first pulp made of starch and purified water.

8. The method of claim 7, wherein the starch is included in an amount of 20 to 35% by weight based on the total weight of the primary fibers.

8. The method according to claim 7, wherein the hot water is 80 to 100 占 폚 and is added in an amount of 350 to 450 parts by weight based on 100 parts by weight of the primary aggregate.

8. The method according to claim 7, wherein the room temperature is from 10 to 30 DEG C and is added in an amount of 40 to 60 parts by weight based on 100 parts by weight of the primary aggregate.

The method according to claim 1, wherein the kneaded starch is contained in an amount of 50 to 70% by weight based on the total weight of the dough.

The process as claimed in claim 1, wherein the starch is free of at least one of alum, gum or thickener in addition to the starch.

13. A non-woven fabric prepared by the method of any one of claims 1 to 12.