KR20200082958A - Method for preparing Korean style noodle with improved taste - Google Patents

Abstract

The present invention relates to a method for preparing taste-improved Korean-style noodles. The method includes: (a) a step of preparing dough by mixing blended ingredients with water; (b) a primary extrusion step of extruding the dough while gelatinizing the dough at 100 to 130 degrees Celsius; (c) a secondary extrusion step of re-extruding and forming the dough; and (d) a dehumidification and ripening step performed at 10 to 30 degrees Celsius and a humidity of 30 to 80%. The method for preparing the chewy noodles: (i) is free from microbial contamination and wastewater generation attributable to grain soaking and crushing since the blended ingredients are used; (ii) leads to an excellent noodle texture resulting from the double extrusion by gelatinization and formation; and (iii) can be useful for new noodle dishes as the chewy texture unique to Korean-style noodles and excellent sauce permeation are ensured.

Description

Method for preparing Korean style noodle with improved taste}

The present invention relates to a method of manufacturing Korean-style noodles with improved functionality, and more specifically, (a) preparing a dough by mixing a blend with water; (b) a primary extrusion step of extruding the dough at a temperature condition of 100 to 130° C. by extruding; (c) a second extrusion step of extruding and molding the first extruded dough again; And (d) a dehumidification and aging process performed at 10 to 30° C. and a humidity of 30 to 80%.

Noodles are very familiar food to us, but it is not as easy as it seems to define what is called noodles. In general, foods that are made by adding soup (seasoned soup) to main ingredients made from grain flour are defined as noodles.

Usually, the main ingredients of elongated noodle made from wheat flour such as udon/ramen/champon are considered to be typical noodles. Even if the shape of the main ingredients such as Sujebi/Tteokguk is not a regular noodle, noodles with high viscosity of soup such as Jjajangmyeon/Spaghetti may be included in the noodles.

Noodles are also foods that are prepared by kneading grains, mainly flour, and making them thin and long, and are the world's first instant foods and the best instant foods today. It is known that noodles were originally derived from China, but according to a previous report, the oldest noodles in Central Asia near the birthplace of humanity's oldest (oldest) civilization were discovered. Here, the past spreads to the west as pasta, which is close to the original noodles, but the noodles spread to China and the East develop independently, such as rice noodles and Tang-myeon. The reason for making it thin and long is to make it cook quickly, and dried noodles are easy to distribute and are not easily damaged, so noodles have developed in this way. Since noodles are simple to cook and eat at any time, noodles are one of the most frequently used food ingredients.

Noodles, which have been transformed and developed in various forms with a long history, are currently manufactured and developed in various forms around the world, and are utilized as ingredients for various textures, however, noodle dishes that provide the characteristic of chewy texture It is not easily provided.

On the other hand, when producing noodles with sticky or non-sticky starch, such as glutinous rice and chalcedony, it is required to minimize hardening of cotton tissue due to deterioration by microorganisms and aging of starch.

Aging of starch refers to a change in which starch molecules form a crystalline structure by bonding to each other through hydrogen bonding by allowing gelatinized starch to stand at room temperature for a long time. As the junction zone formed by bonding expands like a zipper, the water existing in the network escapes out and the product hardens. Aging is generally the most accelerated in the water content of 30 to 60%, and also inhibits aging by fat, surfactant, and sugars. The aging of starch is closely related to the amount of moisture contained, and the moisture content of rice cake is about 30 to 60%, which falls within the range where aging occurs most rapidly.

Because of this problem, in the past, cotton products with a chewy texture have not been developed.In particular, if you want to manufacture noodles with sticky starch such as glutinous rice and chalcedony, they are excellent in spiciness immediately after manufacturing, but are in distribution. Due to the causes of starch aging and the like, the texture hardens and the original texture is lost, and even if it is called with water before cooking, the texture is not restored.

On the other hand, in general, instant noodle products use a method of suppressing the propagation of microorganisms and extending the storage period by reducing moisture through oil treatment or drying, but products with a thick appearance such as udon noodles and raw noodles have a very long cooking time. This method is undesirable because the original texture cannot be reproduced.

Therefore, in order to extend the preservation period of the relatively thick side, it is common to refrigerate or retort sterilization, but the refrigerated distribution has only a preservation effect of about one week, and the latter method of retort sterilization. When it was rough, the color of the cotton changed and the texture was poor due to high heating at 120°C.

Accordingly, the present inventors made efforts to produce a novel Korean-style noodles having improved chewy texture and improved storage by inhibiting the occurrence of microorganisms, and then, after preparing the dough using the blended ingredients, after extruding and extruding by gelatinization Through the double extrusion process and dehumidification and drying process, the preservation and sensory properties were markedly improved and the chewy texture was found. Thus, it was discovered that a Korean-style instant noodles in a form that could not be manufactured previously can be produced and the present invention was completed.

Therefore, the object of the present invention is to prepare a dough by mixing (a) the blended ingredients and water; (b) a primary extrusion step of extruding the dough at a temperature condition of 100 to 130° C. by extruding; (c) a second extrusion step of extruding and molding the first extruded dough again; And (d) to provide a method for producing a cotton comprising a dehumidification and aging process performed at a humidity condition of 10 ~ 30 ℃ and 30 ~ 80%.

In order to achieve the above object of the present invention, the present invention comprises the steps of: (a) mixing the blending component and water to prepare a dough; (b) a primary extrusion step of extruding the dough by gelatinization at a temperature condition of 100 to 130°C; (c) a second extrusion step of extruding and molding the first extruded dough again; And (d) a dehumidification and aging process performed at 10 to 30° C. and a humidity of 30 to 80%.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of (a) preparing a dough by mixing the blended powder and water; (b) a primary extrusion step of extruding the dough at a temperature condition of 100 to 130° C. by extruding; (c) a second extrusion step of extruding and molding the first extruded dough again; And (d) a dehumidification and aging process performed at 10 to 30° C. and a humidity of 30 to 80%.

(A) mixing the blending component and water to prepare a dough;

In the conventional general cotton manufacturing process, after washing the quantity of grain, soaking it in water, dehydrating it, crushing it with a crushing machine, put the produced grain powder in a water box, put it in a water box, heat it with water, and transfer it to an extruder. A method of extruding, cooling and solidifying packaging, or packing by tangling is used.

However, according to the conventional method, by spending a lot of time in the pre-treatment process such as washing, dipping, dehydration, crushing of rice or wheat, human and material loss, as well as the cost of renting buildings due to the use of an excessive area of the workplace, a large amount of water There were problems such as the occurrence of secondary pollutants due to dehydration discharge of immersion water, which is likely to consume and pollute the environment.

Accordingly, the present invention was intended to solve the problems of the above-described conventional manufacturing process by using a blended powder for the production of Korean noodles with a chewy texture, thereby reducing the consumption of water used for water washing, dipping, dehydration, grinding, etc. , It can reduce environmental pollution by waste water. In the present invention, the blended powder means that the flour (米粉) and / or flour and other grains as a main component, it can be prepared by adding starch if necessary. Preferably, the blended powder may be fine powder, flour, or a mixed powder thereof, and most preferably, fine powder (米粉).

In the kneading step, it is also possible to improve the physical properties of the dough by adding starch if necessary. As starch, for example, wheat starch, rice starch, potato starch, tapioca starch, corn starch, and processed or modified ones thereof can be used. In addition, proteins, fats, emulsifiers, etc., which are commonly used in food production, can be used as appropriate. have.

As the water to be used for the dough, general purified water may be used, and water in which a quality improving agent such as a refined salt, an alkali addition agent for noodles, an emulsifier, or gum is dissolved may be used. One or more organic acids selected from acetic acid, lactic acid, citric acid, adipic acid, and malic acid may be added to adjust the pH appropriately.

(b) a primary extrusion step of extruding the dough at a temperature condition of 100 to 130° C. by extruding;

The step (b) of the present invention is a primary extrusion step of simultaneously performing gelatinization and extrusion of the dough prepared in step (a).

“Luxury” refers to the phenomenon that when starch is released into water and heated, it loses its double crystallinity and becomes loose. When rice is cooked with rice or steamed rice to make rice cakes, it is the phenomenon that occurs due to the luxury of amylopectin that makes up starch. Live starch is called beta(β)-starch because it shows the diffraction pattern of the double crystal structure by X-ray diffraction, and when it is gelatinized, it changes to alpha(α)-starch by showing the diffraction pattern that lost the crystal structure. The term alpha (α) is sometimes used to describe such luxury.

In the conventional cotton manufacturing process, the dough is not subjected to the process of gelatinization, and the dough is directly applied to the extrusion molding step, and then the molded surface is cooked or heated with hot water or steam. However, since the conventional cotton produced through this method separately performs the gelatinization process and the extrusion process, the internal texture of the cotton is not dense, and pores and starch remain, so the elasticity of the cotton is insufficient and it is easily cut. It is difficult to implement. On the other hand, in the present invention, in order to make the inside of the noodles uniform and dense, the first extrusion process in which gelatinization and extrusion of the dough are simultaneously performed is performed before the molding extrusion step.

In the present invention, the primary extrusion process proceeds while gelatinizing the dough at a temperature condition of 100 to 130°C, preferably 100 to 125°C, 100 to 120°C, or 100 to 115°C, most preferably 100. It may be to be gelatinized at a temperature condition of 115°C.

The simultaneous gelatinization and extrusion refers to simultaneous gelatinization and extrusion using pressure and temperature passing through the extruder instead of simply placing the dough into a molding machine and extruding it. In the process of the dough passing through the extrusion molding machine at a speed of 500 to 800 RPM, strong pressure is generated, and at the same time, gelatinization and extrusion are performed using the temperature conditions of 100 to 130°C generated under strong pressure. As a result, the dough is As the starch texture becomes dense, the pores are reduced to give a chewy intuition to the noodles, and there is an effect of primary cooking, thereby improving the quality of the finished product.

Since the dough passing through the first extrusion step is simultaneously gelatinized and extruded, moisture in the dough decreases due to evaporation, and microbial stability is increased due to the reduced water and high temperature conditions.

(c) a second extrusion step of extruding and molding the first extruded dough again;

The second extrusion step is a step of extruding the extruded dough, which has been gelatinized, into an extruder to form a certain shape. In the gelatinization step, the dough extruded first is extruded by applying a strong pressure once again, so that the dough can be molded into a certain shape, and the texture of the cotton may be more dense.

The secondary extrusion is a process in which molding is performed by applying pressure while lowering the temperature of the cotton dough having a temperature of 100 to 130°C in a first extrusion process to a certain range, and it is time to start giving elasticity to the cotton tissue. Preferably, the second extrusion process may be performed while indirectly cooling the first extruded dough with 5 to 30°C of cooling water, but is not limited thereto.

The indirect cooling refers to a method of lowering the temperature by passing the high-temperature cotton dough, which is first gelatinized and extruded, through 5 to 30°C water.

The double extrusion process including the first extrusion process for extruding and extruding the cotton dough and the second extrusion process for cotton molding has not been reported in the prior art, and for the production of Korean-style noodles showing a chewy texture. As developed, it is the first disclosure through the present invention.

After the step (c), a process of cutting the extruded surface into a holding oil and cutting it to a certain length may be added. When the extruded face is immersed in fat and cut to a certain size, fat is applied to the surface of the face to prevent bonding of the face with the finished face, and (d) thereafter, a state suitable for dehumidifying and maturing the extruded face. do. At this time, the oil used must maintain a temperature of 10 to 30°C, and a process of cooling the oil may be added to maintain the temperature of the oil.

The fats and oils used in the present invention can be used without limitation as long as they are usually used for food, but are preferably animal or vegetable oils.

Examples of animal fats and oils include fats and oils, beef fat, pork fat and fish oil, and fats and fats are preferably used. Examples of fats and oils include fats and oils derived from cattle, sheep, chlorine, and water buffalo.

Plant oils include, for example, palm oil, palm oil, rice bran oil (brown rice oil), palm kernel oil, rapeseed oil, soybean oil, corn oil, rice bran oil, safflower oil, sesame oil, cottonseed oil, olive oil, sunflower oil, peanut oil.

In the present invention, the thickness of the extruded surface is not particularly limited, but in order to realize a unique chewy texture, it is preferable to extrude the surface having a diameter of 1 to 20 mm in cross section, more preferably 3 to 20 mm, most preferably It is preferable to extrude to a surface of 3 to 10 mm.

(d) A method of manufacturing cotton comprising a dehumidification and aging process performed at 10 to 30°C and a humidity of 30 to 80%.

The step (d) is a step of dehumidifying and aging the extruded cotton at a constant temperature and humidity condition, and by performing a dehumidifying function as compared to the existing natural aging method, it is possible to reduce moisture in the product by 1 to 2%, thereby reducing microorganisms. And it can bring the effect of improving the chewy texture.

The dehumidification and aging process can be performed for 10 to 120 minutes at a humidity condition of 10 to 30°C and 30 to 80%, and when the temperature, humidity and time condition angle is less than the above range, the amount of residual moisture in the surface is sufficiently reduced. It is not, there is a problem that the elasticity of the cotton is reduced due to lack of maturation. On the other hand, when the temperature, humidity, and time conditions exceed the above range, the amount of residual moisture in the cotton is too small, and the surface of the cotton is hardened, so that a texture may not be easily recovered during cooking.

In the present invention, even if relatively thick noodles are produced by simultaneously performing the dehumidification and aging process in the step (d), there is an advantage in that it is possible to produce noodles showing desirable texture by monitoring the residual moisture content and the degree of aging in the noodles.

The present invention may further include a sterilization step of immersing the cotton in the spirit after the step (d).

The immersion process may be based on a method of immersing cotton in a 95% ethanol solution (ethyl alcohol, C5H5OH) for 10 minutes, and alcohol has a large osmotic ability to penetrate the membrane of the bacterial surface and solidify the bacteria's protein to show sterilizing action. . After the dipping process, after the dipping process, it is packaged and stored at room temperature, refrigerated, or frozen for distribution.

On the other hand, in order to improve the storage of the cotton, it can be packaged after aging the starch to adjust the hardness of the cotton.

The chewy texture of the Korean style noodles production method of the present invention is produced by (i) no microbial contamination and wastewater generation due to the grain immersion/crushing process using the blended powder, and (ii) a double extrusion process of luxury extrusion and molding extrusion. The texture of the noodles is very good, and (iii) it has a unique Korean chewy texture and excellent sauce cutability, which can be very useful in the manufacture of new style noodles.

1 is a view showing a manufacturing process of the double extrusion surface manufacturing process according to the present invention.
2 is a view showing various types of noodles cooked using chewy texture noodles prepared according to the method of the present invention.

Hereinafter, the present invention will be described in detail.

However, the following examples are only to illustrate the present invention, the content of the present invention is not limited to the following examples.

<Example 1>

Cotton manufactured according to the manufacturing process including the double extrusion process and the blow drying process

Raw material used: Raw material is supplied with pulverized powder from foreign rice

Kneading: Mixing salt with 60-70% water (w/v%) of fine powder and powder and kneading for 15 minutes using a kneader under 25℃.

Primary Extrusion (Luxury Extrusion): The dough was gelatinized under a temperature condition of 103°C for 5 minutes or less through a 50HP luxury extruder, and then extruded through a 1.2mm 1000-neck die.

Secondary extrusion (forming extrusion): Secondary extrusion was performed by re-extrusion molding of the first extruded dough through a 12HP 6-neck die while indirectly cooling with 10-20°C cooling water through a 30HP molding extruder.

Cutting: The extruded surface was immersed in an emulsified oil-in-water solution (mild-oil mixture), and cut into a regular size of 7 mm in length and 150 mm in thickness using a rotary blade.

Dehumidification, aging: The moisture of the product was controlled by using a dehumidifying facility at 30~80% humidity at a temperature of 10~30℃ for 20~60 minutes on a conveyor of about 20~40m long.

Alcohol soaking: Sterilization was performed by immersing the air-dried rice cake in alcohol with a concentration of 85% or more.

Packing: Desoldering and packaging according to the purpose with a rotary packaging machine of 120 to 300g

Figure 1 shows the surface of the present invention prepared according to the above method.

<Example 2>

Sensory evaluation

Using the noodles prepared according to the method of the present invention in Example 1, 11 types of noodle dishes were prepared according to a conventionally known method, and functionality was evaluated.

Specifically, noodles were cooked by applying to Sobo Garlic, direct-fired Jjajang, cream cheese curry, chili cream, seafood stir-fry, bulgogi stir-fry, cayenne cream, red pepper paste basil, French Chi Minh, shrimp bisque, and Gambas alliolio sauce. , Fig. 2 shows the appearance of the finished dish.

Among these dishes, to evaluate the development potential of Korean-style noodles through chewy texture, the bacon cream sauce was applied to the noodles prepared in Example 1, the general udon noodles, and the general pasta noodles to compare and evaluate the functionality.

The sensory evaluation was conducted by 30 foreigners and 10 Koreans of various nationalities.It was an evaluation index of a total of 5 points (1 point: very bad to 5 points: very good), and the appearance, length, thickness, texture, The harmony with the source, rigidity, chewyness, and the degree to which it was attached were set as evaluation items.

The results are shown in Table 1 below.

[Table 1]

As can be seen in the above table, Korean-style noodles prepared according to the method of the present invention exhibited a remarkably high result while the degree of adhesion to them was similar, but the chewy texture was remarkably high compared to the udon noodles of similar thickness. It was confirmed that all foreigners received similarly excellent evaluations.

In particular, in terms of the degree of harmony with the sauce, the udon noodles have a very low degree of harmonization with the bacon cream sauce, while the Korean noodles produced according to the method of the present invention have a similar degree to the pasta. As the preference was shown, it could be expected that even when applied to Western-style sauces, consumer satisfaction could be high.

The chewy texture of the Korean style noodles production method of the present invention is produced by (i) no microbial contamination and wastewater generation due to the grain immersion/crushing process using the blended powder, and (ii) a double extrusion process of luxury extrusion and molding extrusion. The texture of the noodles is very good, and (iii) it has a unique Korean chewy texture and excellent sauce cutability, so it can be very useful in the manufacture of new style noodles, so it has excellent industrial applicability.

Claims (8)

(A) mixing the blending component and water to prepare a dough;
(b) a primary extrusion step of extruding the dough at a temperature condition of 100 to 130° C. by extruding;
(c) a second extrusion step of extruding and molding the first extruded dough again; And
(d) A method of manufacturing cotton comprising a dehumidification and aging process performed at 10 to 30°C and a humidity of 30 to 80%.
The method of claim 1, wherein the dehumidification and aging process is performed for 10 to 120 minutes.
The method of claim 1, wherein the second extrusion is performed while indirectly cooling the first extruded dough with cooling water of 5 to 30°C.
The method according to claim 1, further comprising the step of immersing the extruded surface after the step (c) in oil and then cutting it.
The method of claim 1, further comprising a sterilizing step of immersing the cotton in the spirit after the step (d).
The method of claim 1, further comprising the step of packaging after aging the starch after the step (d).
The method of claim 1, wherein the blending powder is a fine powder (米粉).
A cotton prepared according to the method of claim 1.

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