KR20170022432A

KR20170022432A - process of manufacturing

Info

Publication number: KR20170022432A
Application number: KR1020150117391A
Authority: KR
Inventors: 김현수; 김선영; 김광만
Original assignee: 김현수; 김선영
Priority date: 2015-08-20
Filing date: 2015-08-20
Publication date: 2017-03-02

Abstract

The present invention relates to a method for producing potato corn surface, in particular, it is possible to improve the texture and cornification of noodles by mixing wheat flour and corn powder by pulverizing and crushing the potato so as to become a puddle state, The present invention provides a method for producing a potato corn surface which can be ingested without destroying the potato.

Description

{Process of manufacturing}

The present invention relates to a method for producing potato corn surface, in particular, it is possible to improve the texture and cornucopia of noodles (noodles, noodles, soup noodles, etc.) by mixing the wheat flour and the corn powder, And a method for producing a potato corn surface which can be ingested without destroying vitamin C contained in corn.

Potato is a dietary medicinal product that is not problematic even when consumed a lot, and it is widely known as a longevity food for a long time. In European countries such as Germany and France, potatoes have long been called nutritional chunks of underground apples and underground. The potato absorbs unnecessary moisture accumulated in the body and slows down the rate of aging. Contrary to other vegetables, vitamin C contained in potatoes does not easily break down even after applying heat. When cooking potatoes in a microwave oven, 96% of the vitamin C remains. When struck with potatoes, 67% of the vitamin C remains. When heating the potatoes in the oven, 62% of the vitamin C remains.

Vitamin C helps reduce stress in the body, stimulate iron absorption, improve insulin action, improve infertility, help to treat trauma and fractures, inhibit carcinogenesis, promote blood clotting, inhibit viral hepatitis, increase cholesterol, and increase cold resistance .

Korean Patent No. 10-0453232 discloses a method for producing noodles using potatoes. Noodles using potatoes are made with 100% potatoes. Noodles are excellent, but there is a problem that the texture and quality of noodles are insufficient. It is desirable to mix potatoes in flour, but potato noodles can improve the texture and cornification of noodles by pretreating potatoes.

Generally, noodles are foods made with flour as the main ingredient. They are made by kneading flour, kneading noodles, boiling them in hot water under dry or wet conditions, and those who do not like flour food are better than noodles made of pure flour It is a tendency to prefer noodles made by mixing mackerel and barley.

Noodles made by mixing good potatoes with health foods are also produced, but it is not easy to produce noodles because there is no tenacity in making noodles using only pure potato as a raw material in the past. Potato noodles were prepared by mixing wheat flour or buckwheat flour into potato flour, but they are not widely available.

The present invention has been made to solve the problems of the prior art. The present invention has been made by grinding potatoes so as to crush them into a puddle state and mixing wheat flour and corn powder. The potato and corn may be mixed with wheat flour to improve the texture and corei of noodles, The present invention provides a method for producing a potato corn surface which can be ingested without destroying vitamin C contained in corn.

The present invention relates to a method for producing a fermented potato, which comprises pulverizing a potato for 5 to 20 minutes and pulverizing it to a sludge state; Heating the pulverized potato with a hot water at 80 to 90 캜; 20 to 30 parts by weight of the heated potato, 20 to 30 parts by weight of corn powder and 0.5 to 1 part by weight of salt are mixed with 100 parts by weight of wheat flour, and the mixture is kneaded with water; Aging the batter; Rolling the aged kneaded material using a rolling roller machine; Preparing the rolled kneaded product by using an extruder; And drying the potato noodles. The present invention also relates to a method for producing potato noodles.

The noodle according to the present invention is produced by mixing wheat flour and corn powder by crushing the potato into crumbs and crushing it. The noodles can improve the texture and corn fat of the noodles by mixing potato and corn in the flour and can be contained in potatoes and corn There is an advantage that it can be consumed without destroying the vitamin C. It is possible to use the low-calorie alkaline food potato to improve the taste of the noodle, and to consume the noodles with the health food and the stock, and the potato and corn are mixed, So that it is possible to easily produce noodles using potatoes and corn, thereby promoting consumption of potatoes and corn.

The present invention relates to a method for producing a fermented potato, which comprises pulverizing a potato for 5 to 20 minutes and pulverizing it to a sludge state; Heating the pulverized potato with a hot water at 80 to 90 캜; 20 to 30 parts by weight of the heated potato, 20 to 30 parts by weight of corn powder and 0.5 to 1 part by weight of salt are mixed with 100 parts by weight of wheat flour, and the mixture is kneaded with water; Aging the batter; Rolling the aged kneaded material using a rolling roller machine; Preparing a rolled kneaded product by using an extruder to produce a potato corn surface; And drying the potato noodles. The present invention also relates to a method for producing potato noodles.

The mixture according to the present invention is characterized in that 10 parts by weight of any one selected from the group consisting of yulmu, pine powder, perilla powder, peanut powder, soybean powder, buckwheat powder and sweet potato powder is further mixed.

The noodles according to the present invention contain 5 parts by weight of ginger, 10 parts by weight of cinnamon, 20 parts by weight of onion, 20 parts by weight of par, 5 parts by weight of garlic, 50 parts by weight of radish, 20 parts by weight of ram, 20 parts by weight of o- 5 parts by weight of anchovies, 20 parts by weight of an anchovy, 20 parts by weight of licorice and 10 parts by weight of jujube, adding water, and stirring the mixture for 5 to 10 hours.

In the present invention, the mixture is further characterized by mixing 2 to 10 parts by weight of water-soluble flaxseed oil.

In the present invention, water-soluble flaxseed oil is prepared by heating flaxseed at 100 DEG C for 20 minutes to remove water from flaxseed, followed by rapid cooling, rapid cooling of the flaxseed into the milking machine, milking at the temperature of the milking machine at 100 DEG C, The resulting filtered flaxseed oil was subjected to natural precipitation for 20 days to recover the upper layer of the filtered flaxseed oil to obtain refined flaxseed oil, and the produced odor and cyanide (-CN) toxic flaxseed And 50 g of the above flaxseed oil and 20 g of tocopherol were mixed in 25 g of water and then 5 g of Tween 60 was added thereto and coated at a high rotation speed of 3000 rpm to prepare a water soluble linseed oil containing a large amount of omega- .

The water-soluble flaxseed oil added in the present invention contains a large amount of omega-3 fatty acid, and is a water-soluble flaxseed oil in which malodor and cyanide (-CN) toxicity are removed, so that it tastes good and digestion is good. It does not occur and can always have a savory taste. The water-soluble flaxseed oil added to the production method of the present invention can produce a face containing a large amount of omega-3 fatty acid, and can be added to the face to produce noodles having a high omega fatty acid content.

It can be seen that the above-mentioned surface includes all aspects such as noodles, noodles, noodles, and handmade noodles.

Example

The potatoes were washed, ground, and grounded for 10 minutes so as to be in a sludge state. The ground potato was heated in a bath for 30 minutes at 85 < 0 > C. 25 parts by weight of potatoes, 25 parts by weight of corn powder and 0.7 parts by weight of salt were mixed with 100 parts by weight of wheat flour, and water was added and kneaded. The kneaded product was aged at 25 DEG C for 1 hour. The aged dough was rolled using a rolling roller machine. The rolled kneaded product was made into potato noodles using an extruder. The noodles were dried at 40 DEG C for 40 hours.

Comparative Example

The potatoes were peeled off, washed and crushed, and the crushed potatoes were filtered with a 60 mesh sieve to separate them into a mixture of potato powder solid and starch. The potato powder solid was put in a steamer and boiled in boiling water at 100 ° C for 20 minutes to be pulverized again. The starch mixture was precipitated to extract starch, and the ground potato powder and starch were kneaded and boiled in boiling water at 100 ° C for 20 minutes. Min again to make a dough mass. The noodles were taken out of the dough mass.

Experimental Example

The potato corn noodles of the examples and the potato noodles of the comparative examples were cooked by the same cooking method to each of 10 persons in 20s, 30s, 40s, and 50s men and women, and the properties were evaluated. The results were averaged, Respectively. The potato noodles of the example in which potato was pre-treated by mixing potato corn with wheat flour compared to the comparative example of potato noodles made of 100% of potatoes showed excellent texture and texture.

Claims

Pulverizing the potatoes for 5 to 20 minutes to obtain a sludge state; Heating the pulverized potato with a hot water at 80 to 90 캜; 20 to 30 parts by weight of the heated potato, 20 to 30 parts by weight of corn powder and 0.5 to 1 part by weight of salt are mixed with 100 parts by weight of wheat flour, and the mixture is kneaded with water; Aging the batter; Rolling the aged kneaded material using a rolling roller machine; Preparing the rolled kneaded product by using an extruder; And drying the potato noodles. The method for producing potato corn as set forth in claim 1,
.

The method according to claim 1, wherein the mixture is further mixed with 10 parts by weight of any one selected from the group consisting of yulmu, pine nuts, perilla powder, peanut powder, soybean powder, buckwheat powder and sweet potato powder .

The method according to claim 1, wherein the surface is selected from the group consisting of 5 parts by weight of ginger, 10 parts by weight of cinnamon, 20 parts by weight of onion, 20 parts by weight of garlic, 5 parts by weight of garlic, , 5 parts by weight of anchovies, 20 parts by weight of an anchovy, 20 parts by weight of licorice, and 10 parts by weight of jujube, adding water thereto and stirring the mixture for 5 to 10 hours to prepare potato corn surface .

The method according to claim 1, wherein the noodles are noodles, noodles, udon noodles, and handmade noodles.

5. The process according to claim 4, wherein the mixture is heated at 100 < 0 > C for 20 minutes to remove moisture from the flaxseed, followed by rapid cooling, rapidly cooled flaxseed is introduced into the milking machine, Filtrated to obtain filtered flaxseed oil, and the filtered flaxseed oil was spontaneously precipitated for 20 days, and the upper layer was recovered to obtain refined flaxseed oil. Then, odor and cyanide (-CN) 50 g of flaxseed oil and 20 g of tocopherol were mixed in 25 g of water and then 5 g of Tween 60 was added thereto and coated at a high rotation speed of 3,000 rpm to prepare a water soluble linseed oil solution containing a large amount of omega- &Lt; RTI ID = 0.0 > 1.