KR20180047561A - Frozen Dough for Chinese Noodle and Preparation method thereof - Google Patents

Abstract

The present invention provides frozen noodle dough which can be stored for a long period in comparison with refrigeration noodle dough, improves preservation and has excellent elasticity and texture after cooking, a manufacturing method thereof, noodles manufactured therefrom, and a manufacturing method of noodles. The frozen noodle dough comprises wheat flour, an acidity regulator, and an elasticity enhancer.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dough for Chinese noodle and preparation method,

More particularly, the present invention relates to a frozen dough containing wheat flour, an acidity adjusting agent, and an elasticity-enhancing agent, a method for producing the frozen dough, a noodle made from the frozen dough, and a method for producing the frozen dough. A method of manufacturing the noodle is provided.

BACKGROUND ART Frozen raw materials are used in the manufacture of bakery products such as baked goods and baked confectionery. Frozen dough means frozen dough during the baking process to inhibit the activity of yeast and enzyme to enable long-term preservation, and to restore the baking process when thawing. However, in the noodle field, the elasticity and texture of the surface are significantly lowered when the raw material is flowed in the frozen state, and the flow is mainly distributed in a refrigerated noodle state. In the case of refrigerated storage, the flour, which is the main material, The shelf life is short, the texture of the surface after cooking deteriorates, and the quality is lowered.

In addition, the frozen surface type is a frozen product obtained by boiling the surface once, and when it is used by sea water (thawing), there is a problem that elasticity and texture are considerably lowered.

In the case of producing a noodle with a frozen raw material, since a good quality noodle food can be obtained simply by defrosting the frozen raw material that is being frozen and preserved after the defrosting, if necessary, heating and cooking, There is an advantage that it is possible to simplify the labor work of the cotton maker by deleting the kneading process and to easily provide food cooked with freshly picked cotton to the consumers.

However, there is a problem in that the frozen raw material has a problem that the gluten network structure is destroyed due to ice crystal growth during cryopreservation and the like, the surface is softened more rapidly, the surface structure of the surface is uneven and the use thereof is limited in the field of noodles.

Further, since the fresh surface in the frozen state dissolves while being defrosted, the surfaces stick to each other at the time of defrosting, or the shape or shape of the surface changes, so that it is difficult to circulate the frozen raw surface.

Korean Patent Laid-Open Publication No. 10-2006-0107338

Accordingly, the inventors of the present invention prepared a frozen dough composition and a kneaded product, which comprises wheat flour, an acidity adjusting agent, an elasticity enhancing agent, and gluten, and divided and frozen the dough, It is possible to produce noodles having an improved texture and flavor by overcoming refrigeration trouble and deterioration in quality caused by the process, and have completed the present invention.

An example of the present invention is to provide a frozen raw material dough composition for a cold surface containing common starch and modified starch which inhibits frozen denaturation of wheat protein, collapse of gluten network, facial softening, etc. caused by ice crystal growth during frozen storage . It is still another object of the present invention to provide a frozen saucer for a surface, which can be stored for a long period of time compared with a conventional frozen raw sauce to improve shelf life and have excellent elasticity and texture on the surface after cooking, .

In the present specification, frost damage such as frozen denaturation of wheat protein due to iced crystal growth, collapse of gluten network, and softening of cotton is suppressed, storage stability can be improved due to long-term storage as compared with conventional frozen raw noodles, A method for producing a frozen ground paper for a surface having excellent elasticity and texture of a surface, a method for producing the frozen ground paper,

A used noodle manufacturing technique is provided.

One example provides a frozen dough comprising wheat flour, an acidity modifier, and a resilience enhancer. The frozen raw material may further include gluten. Specifically, the frozen raw material may include wheat flour, an acidity adjusting agent, and an elasticity strengthening agent, and a kneaded product optionally containing gluten (for example, with water).

Wherein the wheat flour is selected from the group consisting of at least 51 wt%, at least 60 wt%, at least 70 wt%, at least 80 wt%, at least 90 wt%, at least 91 wt%, at least 92 wt%, at least 93 wt% At least 95 wt.%, At least 96 wt.%, At least 97 wt.%, At least 98 wt.%, Or at least 99 wt.%. The wheat flour is a component other than the gravity component, and may contain a strong and / or semi-strong component in order to achieve the desired physical properties of the dough. The wheat flour may further include at least one selected from the group consisting of cereal flour such as buckwheat flour and soybean flour, seaweed, fruit, vegetable extract, egg, etc. according to the kind and / . Depending on the form further included, it may be added in the form of a liquid as a substitute for water, and in the case of a solid phase, it may be added in place of a flour substitute. The content of wheat flour in the frozen raw material is 40 to 90% by weight, 45 to 90% by weight, 50 to 90% by weight, 55 to 90% by weight, 40 to 80% by weight, 45 to 80% by weight, %, 50 to 80 wt%, 55 to 80 wt%, 40 to 75 wt%, 45 to 75 wt%, 50 to 75 wt%, or 55 to 75 wt%.

The pH adjusting agent may include one or more selected from the group consisting of ammonium hydrogen carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate, potassium carbonate (for example, anhydrous potassium carbonate), sodium phosphate (for example, sodium phosphate) . 0.01 to 5 parts by weight, 0.01 to 3 parts by weight, 0.01 to 2 parts by weight, 0.01 to 1.5 parts by weight, 0.05 to 7 parts by weight, based on 100 parts by weight of wheat flour, 0.05 to 3 parts by weight, 0.05 to 2 parts by weight, 0.05 to 1.5 parts by weight, 0.1 to 7 parts by weight, 0.1 to 5 parts by weight, 0.1 to 3 parts by weight, 0.1 to 2 parts by weight 0.5 to 5 parts by weight, 0.5 to 5 parts by weight, 0.5 to 3 parts by weight, 0.5 to 2 parts by weight, 0.5 to 1.5 parts by weight, 1 to 7 parts by weight, 1 to 5 parts by weight, To 3 parts by weight, 1 to 2 parts by weight, or 1 to 1.5 parts by weight.

The above-mentioned resilience enhancer improves preservability in order to enable preservation of intestinal tract as compared with conventional chilled fresh noodles, maintains excellent elasticity and texture of the surface after cooking, enables long-term preservation and easy circulation, The texture contributes to the realization of frozen dough that can provide excellent noodles. The elasticity-enhancing agent usable in the present invention may be a saccharide mixture. The saccharide mixture usable as a resilience enhancer may be one comprising common starch and modified starch. In another example, the resilience enhancer may further comprise a thickening polysaccharide in addition to the general starch and modified starch as described above. The above-mentioned general starch can be used without limitation as long as it is commonly used, and can be at least one selected from the group consisting of wheat starch, potato starch, corn starch, tapioca, sweet potato starch, It is possible to use processed starch and modified starch which have been processed appropriately.

The modified starch may be a modified starch of at least one common starch selected from the group consisting of wheat starch, potato starch, corn starch, tapioca, sweet potato starch and the like. Examples of the modified starch include acid modified starch, oxidized starch, Starch, crosslinked starch, acetylated starch, etherified starch, and esterified starch. In one embodiment, the modified starch may be at least one selected from the group consisting of hydroxyalkyl starch of the general starch, especially hydroxypropyl starch, hydroxypropyl phosphate, and the like, but is not limited thereto.

The content (general starch content + modified starch content) of the general starch and modified starch contained as the elasticity strengthening agent in the frozen dough is 0.01 to 3 parts by weight, 0.01 to 2.5 parts by weight, 0.01 to 2 parts by weight, 0.01 to 1 part by weight, 0.01 to 0.5 part by weight, 0.05 to 3 parts by weight, 0.05 to 2.5 parts by weight, 0.05 to 2 parts by weight, 0.05 to 1.5 parts by weight, 0.05 to 1 part by weight , Or 0.05 to 0.5 parts by weight. The weight ratio of the general starch to the modified starch is in the range of 5: 1 to 1: 3, 5: 1 to 1: 2, 5: 1 to 1: 1.5, 5: 1 3: 1 to 1: 3, 3: 1 to 1: 2, 4: 1 to 1: 2: 1 to 1: 2, 2: 1 to 1: 1.5, 2: 1 to 1: 1, 2: 1 to 1: , 1: 1 to 1: 3, 1: 1 to 1: 2, or 1: 1 to 1: 1.5.

The elasticity strengthening agent may further include a thickening polysaccharide in addition to the above-mentioned general starch and modified starch. The available thickening polysaccharides are selected from the group consisting of Xanthan Gum, Guar Gum, Arabia Gum, Glucomannan, Gellan Gum, Carageenan and the like. Or more, but is not limited thereto. The content of the thickening polysaccharide in the frozen raw material is 0.0001 to 0.1 part by weight, 0.0001 to 0.05 part by weight, 0.0001 to 0.03 part by weight, 0.0005 to 0.1 part by weight, 0.0005 to 0.05 part by weight, 0.0005 to 0.03 part by weight, 0.001 to 0.1 part by weight, 0.001 to 0.05 part by weight, or 0.001 to 0.03 part by weight. The gluten is an insoluble protein in the wheat protein. It is composed of gliadin and glutenine. Gliadin has SS bond and shows viscosity. Gluute is an enzyme in which many kinds of subunits are intermolecular SS It has elasticity because it has a bonded structure. Glyadine and glutenine combine with water to form gluten, which acts as a skeleton by improving the structural force.

The gluten content may be 0.01 to 15 parts by weight, 0.01 to 13 parts by weight, 0.01 to 10 parts by weight, 0.01 to 8 parts by weight, 0.01 to 5 parts by weight, 0.01 to 3 parts by weight based on 100 parts by weight of wheat flour 0.01 to 2 parts by weight, 0.01 to 1.5 parts by weight, 0.01 to 1.2 parts by weight, 0.01 to 0.5 parts by weight, 0.05 to 15 parts by weight, 0.05 to 13 parts by weight, 0.05 to 10 parts by weight, 0.05 to 8 parts by weight, 0.05 to 5 parts by weight, 0.05 to 3 parts by weight, 0.05 to 2 parts by weight, 0.05 to 1.5 parts by weight, 0.05 to 1.2 parts by weight, or 0.05 to 0.5 parts by weight.

The total gluten content in the frozen dough provided herein may be the sum of the gluten content in the wheat flour or the gluten content in the wheat flour (if the gluten is further included) and optionally the gluten content additionally included. In one example, the total gluten content in the frozen dough is from 5 to 15 parts by weight, from 5 to 14 parts by weight, from 5 to 13 parts by weight, from 5 to 12 parts by weight, from 5 to 11 parts by weight, from 5 to 11 parts by weight, 8 to 15 parts by weight, 8 to 14 parts by weight, 8 to 13 parts by weight, 8 to 12 parts by weight, 8 to 11 parts by weight, or 8 to 10 parts by weight. In order to achieve the total gluten content in the frozen dough as described above, it is possible to adjust the gravity content and strength content ratio in the wheat flour and / or determine the amount of gluten to be included and / or included in the addition of gluten .

The frozen dough can be used as a raw material for a frozen dough such as salt (salt), sugar, skim milk powder, flavoring, coloring agent, vitamin C, ammonium salt, calcium salt, potassium carbonate, sodium hydrogen carbonate, sodium carbonate, sodium phosphate, Amylase, and / or cellulase), and the like. The content of the additive may be appropriately adjusted according to the purpose of the addition, and may be, for example, 0.001 to 3 parts by weight, 0.001 to 2 parts by weight, 0.001 to 1 part by weight, 0.001 to 0.5 parts by weight, 0.005 to 1 part by weight, 0.005 to 0.5 part by weight, 0.01 to 3 parts by weight, 0.01 to 2 parts by weight, 0.01 to 1 part by weight, or 0.01 to 0.5 part by weight, But is not limited to.

The salt may be a salt, a decontamination salt, a purified salt or a mixture thereof, for example, a purified salt. 0.001 to 1 part by weight, 0.001 to 0.5 part by weight, 0.01 to 3 parts by weight, 0.01 to 1 part by weight, or 0.01 to 0.5 part by weight, based on 100 parts by weight of wheat flour, But it can be suitably adjusted according to the input purpose and / or preference.

The frozen raw material includes water (for example, purified water). The content of water in the frozen dough can be an amount that can be combined with the above-described ingredients to achieve the desired degree of kneading. For example, 20 to 60 parts by weight, 20 to 55 parts by weight 20 to 45 parts by weight, 30 to 60 parts by weight, 30 to 55 parts by weight, 30 to 50 parts by weight, 30 to 45 parts by weight, 35 to 60 parts by weight, 35 to 55 parts by weight, 35 to 50 parts by weight, 35 to 45 parts by weight, or 37 to 43 parts by weight.

The frozen raw material may be in a frozen state until use and may be thawed at the time of use. For example, the frozen raw material may have a temperature of -10 ° C to -45 ° C, a temperature of -10 ° C to -40 ° C, a temperature of -10 ° C to -35 ° C, a temperature of -10 ° C to -30 ° C, Minus 15 캜 to minus 40 캜, minus 15 캜 to minus 35 캜, minus 15 캜 to minus 30 캜, minus 15 캜 to minus 25 캜, minus 20 캜 to minus 45 캜, (Stored) and / or circulated at a temperature of minus 20 ° C to minus 35 ° C, minus 20 ° C to minus 30 ° C, or minus 20 ° C to minus 25 ° C. In one example, the frozen raw material is frozen in the above-mentioned temperature range, and the frozen raw material is used at a temperature from room temperature (for example, 1 to 30 캜, 1 캜 to 25 캜, 1 캜 to 20 캜, 1 캜 to 10 캜, 3 ° C to 5 ° C, 3 ° C to 5 ° C, 3 ° C to 30 ° C, 3 ° C to 25 ° C, 3 ° C to 20 ° C, 3 ° C to 10 ° C, For about 1 to 24 hours, for 1 to 18 hours, for 1 to 12 hours, for 6 to 24 hours, for 6 to 18 hours, or for 6 to 12 hours. This thawing process can aged the dough.

The frozen raw material may be in the form of a sheet (sheet). For example, the plate-like frozen dough paper is not limited to a diameter or a length / breadth size (it can be suitably adjusted for packaging and / or distribution) and may be 0.5 to 2 cm, 0.5 to 1.5 cm, or 0.5 to 1 cm But is not limited thereto. The frozen raw material is provided in the form of a plate, whereby the shelf life can be improved to increase the circulation and / or storage period, and to improve convenience in distribution, storage, and / or use.

The frozen raw material is mixed with about 10 times by weight of water (purified water) to prepare a solution having a pH of 7-11, 7-10, 8-11, 8-10, 9-11, or 9-10 Lt; / RTI >

The frozen raw material is heated to a temperature at which the frozen state can be maintained, for example, 0 ° C or less (eg, minus 25 ° C to 0 ° C, minus 20 ° C to 0 ° C, minus 15 ° C to 0 ° C, minus 25 ° C to minus 5 ° C, At least one month, at least one month, at least one month after storage at minus 20 캜 to minus 5 캜, minus 15 캜 to minus 5 캜, minus 25 캜 to minus 10 캜, minus 20 캜 to minus 10 캜, Months, 6 months, 9 months, 1 year, up to 2 years or up to 1 year and 6 months.

The frozen raw material may be used for producing noodles. The above-mentioned noodles may be various kinds of noodles used in Korean, Chinese or Western style (for example, somen noodles, Chinese noodles, noodles, spaghetti noodles, lasagne noodles, cold noodles noodles, Chinese noodles, etc.); Safflower, dumpling, crepe or the like, or a sheet-like food material and the like. For example, the above-mentioned noodle food may be a neutralizing surface, and may include dumplings, spring rolls, and hoods. In addition, the noodles may be widely applied to cooking, or noodles, boiled noodles, steamed noodles, dried noodles, and yanged noodles, which are distributed in different degrees of instantness.

As described above, when the raw paper is flowed, stored, and / or used in a frozen state, the preservability and convenience are improved. However, frozen deformation such as frozen denaturation of the wheat protein due to freezing deformation, collapse of the gluten network, In particular, when the frozen dough is applied to the noodle, the hardness of the dough is lowered and the elasticity is lowered and the moisture absorption rate is increased when the frozen dough is cooked after thawing, I have been.

However, in the case of the frozen dough that is proposed in the present specification, it has a hardness and an elasticity equal to or higher than those of the refrigerated dough having the same composition as well as the conventional refrigerated dough, and the moisture content and the volume increase And the spreading phenomenon is remarkably improved.

Another example provides a method of making frozen dough.

In the above manufacturing method,

Mixing and kneading the flour, the acidity adjusting agent and the elasticity strengthening agent, and

Freezing the kneaded product

. ≪ / RTI >

The manufacturing method may further include molding the kneaded product obtained in the mixing and kneading step before the freezing step.

The mixing and kneading may include mixing the acid-controlling agent and the elasticity-enhancing agent first, mixing the mixture with water, adding the flour and kneading the mixture, or blending together the flour, the acidity adjusting agent and the elasticity-enhancing agent, .

In another example, the mixing and kneading may further include adding gluten in addition to the wheat flour, the acidity adjusting agent and the elasticity strengthening agent. In this case, the step of mixing and kneading may be carried out by mixing all ingredients except wheat flour, that is, an acidity adjusting agent, a resilience enhancer, and gluten, gums, or a combination thereof, Mixing the flour, the acidity adjusting agent, the elasticity enhancing agent, and the gluten together, and then kneading the mixture with water.

In another example, the compounding and kneading may further comprise blending the wheat flour, the acidity modifier, the elasticity enhancer, and optionally the gluten, with the additive. In this case, the step of mixing and kneading may be performed by mixing all components except wheat flour, that is, an acidity adjusting agent, an elasticity enhancing agent, an additive, and optionally gluten, and mixing with water and adding wheat flour or kneading, , A resilience enhancer, an additive, and optionally gluten, followed by kneading with water.

The types and contents of the flour, the acidity regulator, the elasticity enhancer, the additive, and the gluten are as described above.

In the method of the present invention, the forming step may be performed by dividing the kneaded product into a predetermined size and then molding the kneaded product into a sheet form (plate form) such as a circle or a square, or using a plate-shaped forming mold have. For example, the kneaded product can be divided into 10-600 g, or 50-300 g, and formed into a sheet. For example, after dividing the kneaded product, the kneaded product can be cut into a size and shape that can be easily circulated after being formed into a plate-shaped raw paper having a final thickness of 0.5 to 2 mm using a sieve machine or the like. The flaky flour is used in the form of flaky grain flour (wheat flour, rice flour, etc.), starch flour (potato, corn, tapioca, etc.), or a mixture thereof in a plate form Or may be dispersed and / or applied. In this case, the amount of application of the cereal flour, starch powder, or a mixture thereof may be suitably adjusted in an amount such that the flaky flakes do not adhere to each other, for example, 0.1 to 20 parts by weight Or more.

The freezing step may be performed at a temperature of -10 ° C to -45 ° C, -10 ° C to -40 ° C, -10 ° C to -35 ° C, -10 ° C to -30 ° C, -10 ° C to -25 ° C, Minus 15 캜 to minus 40 캜, minus 15 캜 to minus 35 캜, minus 15 캜 to minus 30 캜, minus 15 캜 to minus 25 캜, minus 20 캜 to minus 45 캜, , Minus 20 ° C to minus 35 ° C, minus 20 ° C to minus 30 ° C, or minus 20 ° C to minus 25 ° C, such as freezing the dough at a temperature of minus 20 ° C or below, May be performed by rapid freezing until the temperature falls from minus 15 ° C to minus 5 ° C, for example, to about -10 ° C.

In the freezing step, the kneaded product is frozen in the freezer to prevent deterioration of the quality of the dough and improve the preservability. The storage temperature of the frozen dough after the freezing is not particularly limited as long as it is a temperature at which the frozen state can be maintained. For example, the storage temperature is 0 ° C or less (for example, minus 25 ° C to 0 ° C, minus 20 ° C to 0 ° C, Min from minus 25 째 C to minus 5 째 C, minus 20 째 C to minus 5 째 C, minus 15 째 C to minus 5 째 C, minus 25 째 C to minus 10 째 C, minus 20 째 C to minus 10 째 C, ), But is not limited thereto.

Another example provides a method of making a noodle using the frozen raw material.

In one example,

Defrosting the frozen raw material as described above; And

Nesting phase

. ≪ / RTI >

Wherein the defrosting step includes a step of defrosting the frozen raw material at a temperature of 1 to 30 캜, 1 to 25 캜, 1 to 20 캜, 1 to 10 캜, 1 to 7, 1 to 5, 1 to 12 hours, 1 to 18 hours, 1 to 12 hours, 1 to 12 hours, 3 to 25 ° C, 3 to 20 ° C, 3 to 10 ° C, 3 to 7 ° C, 3 to 5 ° C, Hours, 6 to 24 hours, 6 to 18 hours, or 6 to 12 hours. During this thawing process, low-temperature aging takes place together. As described above, the frozen dough is subjected to a thawing and low-temperature aging process, so that the dough produced from the dough can attain a texture equivalent to or higher than the noodles produced from the frozen dough (for example, frozen dough).

The nipping step may be performed in a conventional manner (e.g., using a conventional facial machine, slicing to a desired thickness, slicing and then cutting long, making a soap, etc.).

Another example provides a noodle prepared from the frozen raw material. The above-mentioned noodle food may be one prepared by the aforementioned noodle manufacturing method.

The above-mentioned noodles can be used for various kinds of noodles used in Korean, Chinese or Western style (for example, somen, medium, noodle, spaghetti, lasagna, Udong-myeon, Chunghwa-myeon, etc. In one example, the noodle may be a soup surface; And a sheet-like food material such as caramel, dumpling, crepe, and the like. For example, the above-mentioned noodle food may be a neutralizing surface, and may include dumplings, spring rolls, and hoods. In addition, the noodles may be widely applied to cooking, or noodles, boiled noodles, steamed noodles, dried noodles, and yanged noodles, which are distributed in different degrees of instantness.

The noodles can be cooked (e.g., cooked for 2 minutes in boiling water, washed for 30 seconds in cold water, and soaked in hot water for 2 seconds, and then rescued), the volume increase rate after cooking is 10% or less, 9% Or 7% or less. In addition, the above-mentioned noodles are cooked (for example, cooked for 2 minutes in boiling water, washed for 30 seconds in cold water, dipped in hot water for 2 seconds, (E.g., the weight of the noodle food) / the weight of the noodle food before cooking * 100) is about 90% or less or about 80% or less (e.g., 50 to 90% or 50 to 80%), and / (For example, 50 to 120% or 50 to 100%), and / or a water content after 15 minutes of cooking is 120% or less or about 110% or less To 110%).

The frozen dough for manufacturing noodles provided in this specification enables the manufacture of noodles having excellent texture and texture during cooking after freezing storage, defrosting, molding, and cooking for a certain period of time while maintaining the natural elasticity and texture of the sea water surface.

More particularly, the present invention relates to a frozen dough for surface and a method for producing the frozen dough for surface, and more particularly, to a method for producing frozen dough for surface, Which can be stored for a long period of time in comparison with a raw chilled surface to improve preservability and to provide a surface elasticity and texture of the surface after cooking, a method for producing the frozen raw material, and a noodle using the raw frozen raw material. The present invention provides a cotton maker with a simplification of a facet and an effect of enhancing preservation of a material, and can provide a cotton dish having a high degree of satisfaction to consumers owing to the resilient and fresh texture retention of the rear facings.

The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

Examples 1 and 2: Preparation of frozen dough

The composition except for wheat flour was mixed with 8 kg of purified water, and the mixture was added to 20 kg of wheat flour and kneaded in a kneader for about 15 minutes. The amount of each component to be added was determined by using 20 kg of wheat flour as 100 parts by weight so as to be the ratio described below.

ingredient Amount of input (relative to 100 parts by weight of wheat flour) flour
(Samyang Corporation, gravity distribution) 100 water 40 Sodium hydrogencarbonate 1.17 General starch (potato starch) 0.12 Active gluten 0.09 Modified starch (tapioca hydroxypropyl modified starch) 0.075 Gardenia yellow 0.015 Potassium carbonate (anhydrous) 0.0285 Xanthan gum 0.0015

After the dough is finished, the mixture is compressed and molded so as to be 160 g per one sheet (0.8 cm in thickness, 15 cm in width and 8 cm in length), and then either left to cool at -25 ° C or rapidly frozen to pk / 10ea Were used.

The frozen dough was put into a refrigerator at 4 ° C for thawing for 12 hours so that it could be aged after thawing.

The green paper of Example 1 was obtained by storing the green paper obtained in the manufacturing process at -25 ° C for 12 months in a frozen state and then thawing. The green paper of Example 2 means that the green paper obtained in the manufacturing process was stored for 1 day in a refrigerated state .

As a comparative example, a refrigerated cotton product sold by the company (manufactured by NIPPON KYOWA CO., LTD., Product name: 1 kg of raw water) was purchased and used.

Test Example 1: Cotton fabrication and physical property evaluation

1.1. Cotton manufacture

The dough prepared in each of Examples 1 and 2 was molded into a plate shape with a final thickness of 2 mm using a sieve machine (Hyundai Machinery Co., Korea), and then changed into a plane mode to obtain a surface of 2 mm in thickness and 2.3 to 2.5 mm to prepare a cotton (raw cotton preparation).

1.2. Cooking

70 g of the prepared surface was cooked in 2000 g of boiling water for 2 minutes, then washed with cold water for 30 seconds, immersed in hot water for 2 seconds, and then cooked (boiled surface preparation).

1.3. PH of raw surface

10 g of the raw surface prepared in 1.1 was mixed with 100 g of distilled water in an amount of 10 times, and the mixture was homogenized in a blender for 1 minute and then pH was measured using a pH meter (801 stirrer, metrohm, swiss).

The pH of the obtained noodles is shown in Table 2 below:

pH Example 1 9.18 Example 2 9.23 Comparative Example 6.11

1.4. The volume of boiled noodles

After removing moisture from the raw noodle prepared in 1.1 and the boiled noodle prepared in 1.2, three strands each having a length of 15 cm were taken in each of the examples and immersed in a measuring cylinder filled with water to increase the volume of water, ) And the post - cooking surface (boiled noodles) were measured.

The resulting boiled surface volume results are shown in Table 3 below:

Specific volume (ml / g) Before cooking After cooking Volume Growth Rate (%) Example 1 0.75 0.80 6.67 Example 2 0.80 0.86 7.50 Comparative Example 0.70 0.78 10.71

As shown in Table 3, in the case of the surface prepared from the dough of Examples 1 and 2, the volume increase rate after cooking was remarkably lower than that of the fertilizer, and in particular, in the case of the frozen dough of Example 1, Was more prominent. These results show that the degree of swelling of the surface at the time of cooking is low in the case of producing the surface from the raw materials of Examples 1 and 2, particularly from the raw material of Example 1, and it is possible to maintain a more firm and firm texture.

1.5. Water content and thickness variation of boiled surface

The water content of each of 70 g of raw noodles was measured immediately after being cooked and held for 5, 10 and 15 minutes while immersed in hot water (100 캜).

The water content was determined by the following formula:

water absorption (%) = ((weight of cooked noodles (boiled cotton) - weight of raw noodles before cooking) / weight of raw noodles before cooking) * 100

The obtained water content (%) is shown in Table 4 below:

Example 1 Example 2 Comparative Example Immediately after cooking 50.71 47.86 58.86 5 minutes later 77.57 76.57 91.29 After 10 minutes 91.43 91.86 105.43 15 minutes 96.14 96.43 112.71

As shown in Table 4, the moisture content of the boiled surface immediately after cooking was the lowest in the case of the surface prepared from the refrigerated raw paper of Example 2, while it was the highest in the case of the commercially-sold cotton surface (Comparative Example). In the moisture content test over time, the surface prepared from the frozen raw material of Example 1 and the surface prepared from the refrigerated raw material of Example 2 showed an equal water content, whereas the comparative example showed a remarkably high water content . The results show that, in the case of preparing the foods prepared in Examples 1 and 2 in the case of being cooked into a dish immersed in soup, spreading (solving) by moisture absorption is less than in the case of the surface of the comparative example.

The thicknesses of the surfaces after holding of 70 g of raw surface (thickness: 2 mm) and after holding for 5 minutes, 10 minutes and 15 minutes while immersed in hot water (100 ° C) were measured and shown in Table 5 below.

Surface Thickness (mm) Example 1 Example 2 Comparative Example Immediately after cooking 2.30 2.45 2.19 5 minutes 2.45 2.49 2.25 After 10 minutes 2.64 2.54 2.67 After 15 minutes 2.61 2.60 2.61

As shown in Table 5, the surface thickness immediately after cooking was the smallest in the comparative example, but after 15 minutes, all three samples showed equivalent thicknesses. These results show that the change in thickness after baking (degree of burning) of the surface prepared from the frozen dough of Example 1 is about the same as the surface prepared from the frozen dough or the refrigerated surface as in Example 2 and Comparative Example.

1.6. Measurement of physical properties by TA (Texture analyzer)

The equipment used to measure the physical properties of the TA (Texture analyzer) is as follows:

- Texture analyzer (TA-Xt2i, Stable Micro System, UK)

- probe (20 mm rounded cylinder)

Conditions for measuring the physical properties of the raw paper were as follows:

- Sample size: 4cm in width, 4cm in height, 8mm in thickness

- Pre-speed: 2.0mm / s

- test-speed: 2.0mm / s

- post speed: 2.0mm / s

- Distance: 60%

Conditions for measuring the physical properties of the prepared surface (boiled surface) were as follows:

- Pre-speed: 2.0mm / s

- test-speed: 2.0mm / s

- post speed: 2.0mm / s

- Distance: 70%

The obtained physical properties (hardness and elasticity) measurement results are shown in the following Tables 6 to 8:

Hardness and elasticity Example 1 Example 2 Hardness 25299.42 27432.33 Resilience 0.49 0.52

Hardness of boiled cotton Example 1 Example 2 Comparative Example Immediately after cooking 3361.19 4143.16 3332.08 After 10 minutes 1519.81 1759.79 1216.05

Resilience of boiled cotton Resilience Example 1 Example 2 Comparative Example Immediately after cooking 0.96 0.97 0.91 After 10 minutes 0.92 0.94 0.88

As shown in Tables 6 to 8, the surfaces prepared in Examples 1 and 2 were excellent in hardness and elasticity as compared with Comparative Examples, and the surface prepared in Examples 1 and 2 It is possible to exhibit a better texture than the comparative example in this cooking.

Experimental Example 2. Preference Evaluation (including visual observation)

(Boiled surface) prepared in Examples 1 and 2 and the surface of the comparative example (boiled surface) are shown in Table 9 below:

Example 1 Example 2 Comparative Example

In addition, for the cotton (boiled rice) prepared in Examples 1 and 2 and the cotton (boiled rice) in the comparative example, 10 men and women who were familiar with the tastes of mid-twenties to mid- (1 point: very bad, 5 points: just so, 9 points: very good) for the color, hardness, elasticity and overall acceptability of the above panel on the panel. , And the results of the evaluation are shown in Table 10 below:

(1 point: very bad, 5 points: just so, 9 points: very good) color stiffness Resilience Total likelihood Example 1 8 7 8 8 Example 2 8 7 8 8 Comparative Example 5 6 5 6

As shown in Tables 9 and 10, the surfaces prepared in Examples 1 and 2 exhibited a bright color upon cooking as compared with Comparative Examples, and were excellent in color, rigidity, elasticity, and overall acceptability I was evaluated.

Claims (34)

Wheat flour, an acidity adjusting agent, and a resilience enhancer,
The acid controlling agent includes at least one selected from the group consisting of ammonium hydrogencarbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, sodium carbonate, potassium carbonate, and sodium phosphate, and the content is 0.01 to 7 parts by weight ego,
The elasticity-enhancing agent includes general starch and modified starch, and the content thereof is 0.01 to 3 parts by weight based on 100 parts by weight of wheat flour,
Wherein the dough is in a frozen state,
Frozen raw materials. The frozen raw material according to claim 1, wherein the general starch is at least one selected from the group consisting of wheat starch, potato starch, corn starch, tapioca, and sweet potato starch. The modified starch according to claim 1, wherein the modified starch is at least one selected from the group consisting of acid modified starch, oxidized starch, alpha starch, crosslinked starch, acetylated starch selected from the group consisting of wheat starch, potato starch, corn starch, tapioca, Freeze-dried starch, etherified starch, or esterified starch. The frozen edible raw material according to claim 1, wherein the content ratio (general starch weight: modified starch weight) between the general starch and the modified starch is 5: 1 to 1: 3 by weight. The composition of claim 1, wherein the resilience enhancer is selected from the group consisting of xanthan gum, guar gum, Arabia gum, glucomannan, gellan gum, and carageenan. , In an amount of 0.0001 to 0.1 part by weight based on 100 parts by weight of wheat flour.  2. The frozen edible product according to claim 1, which has been frozen at minus 10 deg. C to minus 45 deg. 7. The frozen edible product according to any one of claims 1 to 6, further comprising gluten in an amount of 0.01 to 2 parts by weight based on 100 parts by weight of wheat flour. The frozen raw material according to claim 7, wherein the total content of gluten in the frozen raw material is 5 to 15% by weight based on 100 parts by weight of wheat flour. The frozen dough according to any one of claims 1 to 6, wherein the total content of gluten in the frozen dough is 5 to 15% by weight based on 100 parts by weight of wheat flour. The frozen edible raw material according to any one of claims 1 to 6, wherein the frozen edible product is a plate. The frozen raw material according to claim 7, which is plate-like. 7. The frozen edible raw material according to any one of claims 1 to 6, wherein the pH is 7-11. 8. The frozen edible raw material according to claim 7, wherein the pH is 7-11. The frozen raw material according to any one of claims 1 to 6, wherein the preservation period is one month or longer. The frozen raw material according to claim 7, wherein the preservation period is one month or longer. The frozen edible product according to any one of claims 1 to 6, which is for producing noodles. 17. The frozen edible product according to claim 16, wherein the noodle is a neutralized surface or dumpling, spring roll, or foot dish. 8. The frozen raw material according to claim 7, which is for producing noodles. 19. The frozen edible product according to claim 18, wherein the noodle is a neutralized surface or buns, a spring roll or a foot of hontang. Mixing and kneading the flour, the acidity adjusting agent and the elasticity strengthening agent, and
Freezing the kneaded product
Lt; / RTI >
The acid controlling agent includes at least one selected from the group consisting of ammonium bicarbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, sodium carbonate, potassium carbonate, and sodium phosphate, and the content is 0.01 to 7 parts by weight relative to 100 parts by weight of the wheat flour ,
Wherein the elasticity-enhancing agent comprises general starch and modified starch, and the content is 0.01 to 3 parts by weight based on 100 parts by weight of wheat flour,
A method for manufacturing frozen dough. 21. The method of producing a frozen dough according to claim 20, wherein the content ratio between the general starch and the modified starch (general starch weight: modified starch weight) is from 5: 1 to 1: 3 by weight. 21. The method of claim 20, wherein the compounding and kneading is carried out in the presence of at least one of xanthan gum, Xanthan gum, Guar gum, Arabia gum, Glucomannan, Gellan Gum, And carageenan in an amount of 0.0001 to 0.1 part by weight based on 100 parts by weight of wheat flour.  21. The method of claim 20, wherein the freezing step is performed at minus 10 < 0 > C to minus 45 < 0 > C. 24. The method of any one of claims 20 to 23, wherein said compounding and kneading further comprises blending gluten in an amount of 0.01 to 2 parts by weight based on 100 parts by weight of wheat flour. A method for manufacturing frozen dough. 24. The method according to any one of claims 20 to 23, further comprising molding the kneaded product obtained in the mixing and kneading step before the freezing step. 26. The method of manufacturing a frozen dough according to claim 25, wherein the forming step comprises shaping the kneaded product into a plate. A noodle prepared from the frozen dough of any one of claims 1 to 6. A noodle prepared from the frozen raw material of claim 7. [7] A method for manufacturing a frozen dough according to any one of claims 1 to 6, And
Nesting phase
/ RTI > 30. The method according to claim 29, wherein the thawing is performed at 1 DEG C to 30 DEG C for 1 to 24 hours. 30. The method according to claim 29, wherein the noodles are neutralized noodles, dumplings, spring rolls, or hutang's noodles or noodles. Defrosting the frozen raw material according to claim 7; And
Nesting phase
/ RTI > 33. The method of claim 32, wherein said thawing is performed at 1 DEG C to 30 DEG C for 1 to 24 hours. 33. The method according to claim 32, wherein the noodle is a neutralized noodle, dumpling, spring roll, or hintang's noodle or noodle.