KR20160051899A - Method of manufacturing sweet potatoes noodle and the resulting sweet potatoes noodle - Google Patents

Abstract

The present invention relates to a method for producing sweet potato noodles comprising a step of preparing dough through mixing sweet potato starch, steamed sweet potatoes, refined salt, and water, and producing the noodles by extruding the dough. According to the present invention, the noodles having a chewy taste texture, holding the unique flavor and rich nutritional contents of sweet potato with respect to a taste and nutrition as it is, and having the significantly enhanced general functionality, can be produced.

Description

Description: TECHNICAL FIELD The present invention relates to a sweet potato noodle and a sweet potato noodle,

The present invention relates to a method for producing sweet potato noodles and a sweet potato noodle according to the present invention, and more particularly to a method for preparing sweet potato starch, steamed sweet potato, refined salt and water to prepare a batter, and extruding the batter to prepare noodles And a method for producing sweet potato noodles.

Recently, the lives of modern people are gradually changing due to the high degree of industrialization and informationization. In addition, as the nuclear family and dual-income households continue to increase, the living standards have been gradually improved and the eating out has become more and more common.

Among them, noodles are inexpensive, relatively easy to cook, and can be adjusted in various ways according to the cooking method of the cooker, and the demand thereof is increasing every year.

Noodles are also referred to as cotton, and flour, buckwheat flour, potato starch, etc. are kneaded, sliced and thinly sliced or thinly cut out from the frame. The noodles are mainly made from wheat flour.

Flour noodles are characterized by high carbohydrate content, while nutrients such as fiber, minerals, and vitamins are remarkably low. Therefore, when the flour noodles are continuously consumed, excessive intake of carbohydrates may cause obesity. Therefore, modern people who are interested in health and diet are avoiding the noodles produced by using wheat flour as a main component.

In order to solve such a flour noodle avoidance phenomenon, it is important to research and develop various flavors of noodles, but it is urgent to develop alternative raw materials that can replace wheat flour, which is the main raw material used in noodle production.

Modern people prefer alkaline foods with high content of fiber, minerals and vitamins due to their interest in health and diet. One of them is sweet potatoes.

Sweet potatoes are especially alkaline foods with high potassium content, which can control blood pressure and stress and prevent fatigue. In particular, cellulose contained in a large amount of sweet potato helps prevent bowel movement, and is effective in the treatment of constipation. It is also known to have excellent ability to release bad cholesterol out of the body.

In addition, sweet potato contains polyphenolic compounds and beta carotene, which have antioxidant activity, and is excellent in anticancer effect because it contains a large amount of anticancer and antiretroviral protease inhibitor. Vitamin C contained in sweet potatoes is preserved at 70 to 80% or more even when heat is applied and is absorbed in the living body, and it is known that it has the effect of improving spots and freckles, and alleviating the skin whitening effect.

As described above, if a sweet potato containing a large amount of good ingredients can be used as a main ingredient of noodle noodles, noodles can be improved, thereby improving the taste of noodles and benefiting the health of people who consume noodles. The research and development on this subject is insufficient.

Accordingly, the present inventors have made extensive efforts to overcome the problems of the wheat flour noodles and to find a noodle-producing method with improved nutritional composition. As a result, they have found that when dough is prepared by mixing sweet potato starch and steamed sweet potato, , The noodles of sweet potatoes are retained as they are, while the plain taste and the refreshing taste are enhanced, and noodles having a chewy and firm texture can be produced. Thus, the present invention has been completed.

Accordingly, a main object of the present invention is to provide a method for producing sweet potato noodles having enhanced nutritional and sensory properties.

Another object of the present invention is to provide a sweet potato noodle which does not contain wheat flour while maintaining the flavor and nutrition inherent to the sweet potato using the above method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, there is provided a method of producing a dough comprising mixing dough starch, steamed sweet potato, refined salt, and water to form a dough; Preparing a noodle by extruding the kneaded product; And cutting and freezing the noodle. The present invention also provides a method for producing sweet potato noodles.

The inventor of the present invention has focused on the fact that the main raw material of noodles is made of wheat flour, and after intensive research to form persistence even after kneading with sweet potato as a main ingredient, sweet potato starch and steamed sweet potato are mixed and then refined salt is added, When the time is controlled, sweet potato noodles having stickiness and excellent texture are obtained and the strength of the surface is maintained without mixing the thickening agent, thereby completing the present invention.

Hereinafter, a method for producing sweet potato noodles according to the present invention and sweet potato noodles according to the present invention will be described in detail.

The preparation method of sweet potato noodles according to the present invention may be prepared by mixing 80 to 120 parts by weight of steamed sweet potato, 3 to 10 parts by weight of purified salt, and 60 to 120 parts by weight of water, relative to 100 parts by weight of the sweet potato starch.

The sweet potatoes used in the present invention can be any sweet potato varieties used for edible purposes. Examples of such sweet potato varieties include dry flavor, Daumyumi, Tastemini, Kwangmyun, Kogonmi, Shin Kunmi, Chinheungmi, , Yeonja Mi, Shinja Mi, Jamie, Happy Mi, Orange Rice, and Shin Hwangmi. Sweet potatoes vary in flavor depending on the storage period. Especially when stored for 3 years or more, sweet potatoes are not retained in their original flavor. Because of loss of nutritional content, sweet potatoes with a storage period of less than 3 years are used It is good.

In the present invention, the sweet potato starch means an edible starch prepared by breaking down a plant tissue using a sweet potato as a raw material, and separating, separating, purifying and drying the starch, and having a moisture content of 18% or less and a pH of 5.5 or less . The sweet potato starch which can be used in the present invention is usually commercially available starch and can be directly prepared by a method such as a tank precipitation method, a table method, or a centrifugal separation method. And is widely known.

In the present invention, the steamed sweet potato means sweet potatoes obtained by treating raw sweet potatoes with steam. Specifically, in the present invention, fresh sweet potatoes are cut to a thickness of 2 to 5 cm and treated with steam of 100 to 125 for 10 to 30 minutes to use mashed sweet potato. The sweet potatoes are primarily sweetened in the temperature and time ranges, so that the sweet potato starch can be easily kneaded in the kneading process and the food processing ability is increased even in the subsequent noodle making process. When the temperature and the time range are exceeded, the sweet potato structure is completely disintegrated. If the temperature and the time range are less than the above range, the starch particles of the sweet potato structure are not sufficiently agglomerated.

It is preferable that the sweet potato starch and the steamed sweet potato be mixed at a ratio of 80 to 120 parts by weight of steamed sweet potato relative to 100 parts by weight of the sweet potato starch. If the steamed sweet potato is added in an amount exceeding 120 parts by weight, When it is added in an amount of less than 80 parts by weight, it is easy to knead, and noodles are noodles, but the nutritional components of sweet potatoes are not sufficiently contained.

In addition, the purified salt is added to control the liver of the noodle, and is not limited to the kind that is commonly used in the art. The refined salt may be added in an amount of 3 to 10 parts by weight based on 100 parts by weight of the sweet potato starch. When added in an amount of less than 3 parts by weight, the flavor of the sweet potato noodles produced becomes too flat. When the content of the sweet potato noodles is more than 10 parts by weight, the taste of the noodles used in the noodles becomes inadequate.

The water may be a drinking water commonly used in the art, and it is preferable to use purified water from which impurities have been removed. In order to maintain the physical properties of the noodles according to the present invention, it is preferable that the temperature of the water and the production time of the dough are made constant. The temperature of the water is preferably 60 to 80 DEG C for maintaining the doughability.

The water may be added in an amount of 60 to 120 parts by weight based on 100 parts by weight of sweet potato starch. If it is added in an amount of less than 60 parts by weight, the kneading is difficult and the face is easily broken, so that the kneading is difficult. If the kneading amount is more than 120 parts by weight, the kneading is kneaded.

The dough may be produced by using a method, a tool, or a machine commonly used in the art. For example, a surface may be produced through a soot system using a plunger, or a kneader having a stirring rod of one axis or more may be used.

The dough may be aged at a temperature of 5 to 20 DEG C for 5 to 20 hours between the step of preparing the dough in the noodle making method of the present invention and the step of extruding the dough to produce the noodle .

Aging the dough in the aging step enhances the elasticity of the noodles and improves the texture of the noodles by adding a chewy and chewy taste to the noodles. The viscosity of the noodles is improved to maintain the shape after extrusion, It does not spread easily and can maintain the taste. The aging process may be performed by increasing or decreasing the temperature and time according to the composition ratio of the kneaded product and the preparation method, but the present invention is not limited thereto.

The dough thus produced can be extruded and made into noodles. The extruder used for the extrusion is not limited to the type as long as it is commonly used in the art, and it is preferable to use an extruder having a heating device inside.

The heating device is used for boiling the dough to be fed, preferably at a temperature of 90 to 150 ° C, more preferably at a temperature of 95 to 100 ° C. In the heating device, an apparatus for steaming the dough by applying steam is generally used.

Preferably, the dough is stored in the extruder for 10 seconds to 2 minutes, preferably 10 to 60 seconds. If the dough is stirred for less than 10 seconds, the inside of the dough is not cooked. If the dough is more than 2 minutes, the dough is too cooked, which makes molding of the dough difficult.

When the dough is matured, it is extruded in the form of a face through an extrusion port. The shape and diameter of the extrusion orifice can be freely adjusted according to the taste of the consumer and the sale of the product, and the number of the extrusion orifices is not limited within the scope of achieving the object of the present invention.

The molded sweet potato noodles can be conveyed through a conveying device and can be dried during the conveying step or the storage step. The drying step may be performed using a blower, and may be naturally dried in a light-free storage room. The drying is preferably performed at 20 to 50 ° C for 5 to 24 hours, preferably at 30 to 40 ° C so that the water content is 20 to 35% by weight.

According to another aspect of the present invention, there is provided a sweet potato noodle produced by the above-described method of the present invention.

Since the sweet potato noodles of the present invention are manufactured using the sweet potato noodle production method, the description common to both is omitted in order to avoid the excessive complexity of the present specification.

As described above, the method of producing sweet potato noodles according to the present invention has a texture of chewy texture and texture, and also has a unique flavor and nutritive content of sweet potatoes in terms of taste and nutrition, Can be manufactured.

In addition, the manufacturing method is comparatively simple, and mass production is possible, so that sweet potato noodles of excellent quality can be supplied to consumers at a low price.

1 is a photograph of sweet potato noodles manufactured according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1. Preparation of noodles using steamed sweet potato and sweet potato starch (1: 1)

1 Kg of fresh sweet potato was cut into 3 cm size, treated with steam at 100 캜 for 20 minutes, and then steamed sweet potato was prepared. 1 kg of sweet potato starch and 50 g of tablets were added to the steamed sweet potatoes, and 0.8 L of water at 70 캜 was added and kneaded for 10 minutes. The dough thus prepared was put into an extruder. At this time, the temperature inside the extruder was set at 90 占 폚, and the dough was allowed to stay for 10 seconds before the extruded product was kneaded. After the steaming, the extruded noodles were cut to a length of 50 cm and dried at a room temperature to a moisture content of 25% to prepare sweet potato noodles.

Example 2. Preparation of noodles using steamed sweet potato and sweet potato starch (0.8: 1.2)

Noodles were prepared in the same manner as in Example 1, except that steamed sweet potatoes were prepared using 800 g of fresh sweet potato and 1.2 kg of sweet potato starch was used.

Example 3: Production of noodles using steamed sweet potato and sweet potato starch (1.2: 0.8)

Noodles were prepared in the same manner as in Example 1, except that steamed sweet potatoes were prepared using 1.2 kg of fresh sweet potato and 800 g of sweet potato starch was used.

Comparative Example 1. Preparation of noodles using only sweet potato starch instead of steamed sweet potato

Noodles were prepared in the same manner as in Example 1, except that 1 kg of sweet potato starch was added in the same amount without using steamed sweet potatoes in the preparation of dough.

Comparative Example 2. Preparation of noodles using only steamed sweet potato instead of sweet potato starch

Noodles were prepared in the same manner as in Example 1, except that 1 kg of steamed sweet potatoes were added in the same amount without using sweet potato starch.

Comparative Example  3. Production of noodles using wheat flour

Noodles were prepared in the same manner as in Example 1, except that 2 kg of wheat flour was used without the use of sweet potato starch or steamed sweet potato.

Experimental Example  1. Sensory Characteristics of Noodles

The noodles prepared in the above examples and comparative examples were each placed in water at 100 ° C and boiled for 4 minutes. Sensory evaluation of cotton was carried out on 20 trained sensory test personnel. The sensory test items were form, texture, taste, and overall preference. Five points were scored according to the 5 point scaling method, and scores were recorded according to the following criteria. The texture, texture, and taste of the texture were measured and sampled immediately. The morphology of the texture was compared with one hour after the surface was cooked, and the overall preference was evaluated after evaluation of shape, texture, and taste Very good, 4 points good, 3 points average, 2 points insufficient, 1 point insufficiency).

[Table 1]

As a result, as shown in Table 1, the sweet potato noodles prepared according to Examples 1 to 3 obtained high sensory scores in shape, texture, taste and overall preference. Particularly, it can be seen that the dough is superior in shape and texture to that of Comparative Example 1 produced using only steamed sweet potato, and the score of shape, texture and taste is superior to Comparative Example 2 produced using only sweet potato starch .

It was also found that, compared with Comparative Example 3 prepared using wheat flour, a high score was obtained in the overall sensory test item.

From the above results, it was confirmed that the sweet potato noodles produced according to the present invention had a higher sensory score than the noodles of the comparative example in overall acceptability. The examples showing higher scores in all items than the comparative examples showed that texture was improved by using sweet potato starch and steamed sweet potato as a raw material without using artificial additives and flavor was preserved by preserving the unique flavor of sweet potato, Because of the high overall preference.

Taken together with the results of these examples, the sweet potato noodles of the present invention maintains its original shape even after boiling the noodles, has a chewy texture and texture, and has a unique taste of sweet potatoes and rich nutritional ingredients of sweet potatoes And the overall sensory performance is greatly improved, and thus it can be used suitably for noodles.

Claims (6)

Preparing a dough by mixing sweet potato starch, steamed sweet potato, refined salt, and water;
Extruding the dough to produce noodles; And
Cutting and freezing the noodles;
≪ / RTI > The method according to claim 1,
Wherein the mixing is performed by mixing 80 to 120 parts by weight of steamed sweet potato, 3 to 10 parts by weight of purified salt, and 60 to 120 parts by weight of water relative to 100 parts by weight of the sweet potato starch. The method according to claim 1,
Wherein the steamed sweet potatoes are obtained by cutting the sweet potatoes to a thickness of 2 to 5 cm and treating them with steam at 100 to 125 캜 for 10 to 30 minutes. The method according to claim 1,
Wherein the dough is kneaded for 5 to 15 minutes using water at 60 to 80 占 폚. The method according to claim 1,
Further comprising aging the dough for 5 to 20 hours at a temperature of 5 to 20 DEG C between the step of producing the dough and the step of producing the noodle. A sweet potato noodle produced by the method of any one of claims 1 to 5.

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