KR20200113758A - Method for producing of speed salad noodles and speed salad noodles produced by the same - Google Patents

Abstract

Provided is a method for preparing speed salad noodles. The method for preparing speed salad noodles comprises the steps of: preparing mixed starch obtained by mixing at least one selected from the group consisting of sweet potato starch and tapioca starch with hydroxypropyl phosphate tapioca starch; preparing functional paste by mixing paste made of sweet potato starch, hydroxypropyl phosphate tapioca starch, and water; preparing dough by stirring the mixed starch and the functional paste; removing air remaining in the dough; and molding the dough into noodles. According to the present invention, the time required for cooking the noodles can be shortened.

Description

[Method for producing of speed salad noodles and speed salad noodles produced by the same}

The present invention relates to a method for producing a speed salad vermicelli and a speed salad vermicelli produced through the same.

In general, vermicelli is manufactured through the following steps. Blending a sweet potato starch or potato starch raw material; Kneading the blended starch; Shaping the dough; Gelatinizing the vermicelli molded to form strands; First cooling the gelatinized vermicelli; Cutting the cooled vermicelli; Aging the cut vermicelli by hanging it on a cotton drying rod; Precooling and quenching the aged vermicelli in a freezer; It is manufactured through the step of thawing frozen vermicelli, drying, and packaging.

In order to cook the vermicelli manufactured by this method, put it in boiling water and boil it for 7 to 9 minutes or longer, and when the noodles become transparent, rinse them thoroughly with cold water 2-3 times, and then place them in a bowl that can drain the water well to make sari. There is a drawback of having to go through several processes, such as mixing kinds of roasted ingredients.

In addition, conventionally, alum was introduced for the production of instant noodles or instant noodles, or limited to sweet potatoes and potato starch.General vermicelli prepared by this known manufacturing method has a thickness of 1.0 to 1.2 mm, so the cooking time is 7 to 9 minutes. As long as

In addition, vermicelli is used in traditional dishes such as japchae, tang-ryu, and hot pot, and has been regarded as a seasonal food, mainly used in autumn and winter. However, in recent years, as traditional foods or seasonal foods have been modernized, diversification into Western, fusion, and whole dishes is required while retaining the original ingredients, texture, and taste of traditional or seasonal foods. That is, there is a need for development of vermicelli that can be conveniently and quickly used for various foods such as salads cooked with various dressings or sauces, bibimmyeon, and naengchae dishes.

In addition, although Dangmyeon is liked and widely used by teenagers, it has not yet been used as an instant cooked food that can be easily cooked and eaten anywhere. In other words, vermicelli products are not eaten only on special days, but can be easily eaten as a substitute meal like ramen, and there is a need to develop convenient foods such as instant vermicelli products that suit our taste and provide sufficient nutrition.

Accordingly, the present inventors have completed a speed salad vermicelli and a method of manufacturing the same, which can improve tenacity, gloss and texture compared to ordinary vermicelli, and that can give simplicity of vermicelli cooking while maintaining constant flavor and quality of vermicelli.

In order to achieve the object of the present invention as described above, the present invention comprises the steps of preparing a mixed starch in which at least one selected from the group consisting of sweet potato starch and tapioca starch and hydroxypropyl phosphate tapioca starch are mixed; Preparing a functional paste by mixing a paste made of sweet potato starch, hydroxypropyl phosphate tapioca starch, and water; Preparing a dough by stirring the mixed starch and the functional paste; Removing air remaining in the dough; And it provides a method for producing a speed salad vermicelli comprising the step of molding.

In one embodiment of the present invention, the hydroxypropyl phosphate tapioca starch is a starch obtained by reacting a hydroxy group of tapioca starch with a hydroxypropyl group and a phosphate group.

In an embodiment of the present invention, the mixed starch is characterized in that 90 to 95% by weight of sweet potato starch and 5 to 10% by weight of hydroxypropyl phosphate tapioca starch are mixed.

In an embodiment of the present invention, the mixed starch is characterized in that 90 to 95% by weight of tapioca starch and 5 to 10% by weight of hydroxypropyl phosphate tapioca starch are mixed.

In an embodiment of the present invention, the mixed starch is characterized in that 10 to 90% by weight of sweet potato starch, 10 to 90% by weight of tapioca starch, and 5 to 10% by weight of hydroxypropyl phosphate tapioca starch are mixed.

In one embodiment of the present invention, in the step of preparing the functional paste, the hydroxypropyl phosphate tapioca starch is mixed in an amount of 3 to 10% by weight.

In one embodiment of the present invention, in the step of preparing the functional paste, 13 to 17% by weight of full starch and 5 to 7% by weight of hydroxypropyl phosphate tapioca starch and 76 to 82% by weight of water are mixed It is characterized by being.

In one embodiment of the present invention, in the step of preparing the dough, 55 to 65% by weight of the mixed starch and 35 to 45% by weight of the functional paste are mixed.

In an embodiment of the present invention, in the forming step, a vermiculite having a thickness of 0.5 to 0.7 mm is prepared.

In one embodiment of the present invention, the speed salad vermicelli is characterized in that it is produced by the above manufacturing method.

The vermicelli produced by the manufacturing method of the present invention has a high moisture absorption rate, so that the cooking time can be shortened, and the dehydration rate of moisture from the vermicelli is low, so the rheology of the vermicelli is close to that of raw sugar.

If you pour boiling water with a temperature of 90-100℃ on the vermicelli prepared by the method of the present invention, it is possible to restore the noodles within 3-4 minutes and try it immediately, as well as salad noodles, bibimmyeon, and whole dishes because the vermicelli noodles are thin. Suitable for etc. In addition, it is possible to improve the tenacity, gloss, and texture compared to general vermicelli, and it is possible to impart simplicity of vermicelli cooking while maintaining a constant taste and quality of vermicelli.

In addition, the speed salad vermicelli prepared by the manufacturing method of the present invention is put in boiling water, which is a conventional common vermicelli cooking method, and boiled for 7 to 9 minutes or longer to make the noodles transparent, rinse thoroughly with cold water 2-3 times, and then the water is removed. It is possible to solve the disadvantages of having to go through several processes of mixing various types of stir-fried ingredients to make sari by putting them in a bowl that can easily fall out.

1 is a flowchart illustrating a method of manufacturing a speed salad vermicelli according to an embodiment of the present invention.

Hereinafter, various embodiments of the present document will be described with reference to the accompanying drawings. The examples and terms used therein are not intended to limit the technology described in this document to a specific embodiment, and should be understood to include various modifications, equivalents, and/or substitutes of the corresponding embodiments.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Referring to FIG. 1, a method of manufacturing a speed salad vermicelli according to various embodiments of the present invention includes preparing a mixed starch, preparing a functional paste, preparing a dough, and removing air remaining in the dough. It may include a step and molding step.

First, in the step of preparing the mixed starch, a mixed starch in which at least one selected from the group consisting of sweet potato starch and tapioca starch and hydroxypropyl phosphate tapioca starch are mixed may be prepared.

The hydroxypropyl phosphate tapioca starch may be a starch obtained by reacting a hydroxy group of tapioca starch with a hydroxypropyl group and a phosphoric acid group. Hydroxypropyl phosphate tapioca starch not only lowers the gelatinization initiation temperature of vermicelli, improves cold/sealing stability, but also stabilizes the rheology of vermicelli during thawing. Therefore, when cooking vermicelli added with hydroxypropyl phosphate tapioca starch, moisture absorption is accelerated, the cooking time is shortened, and the rate of dehydration from the vermicelli is lowered, so that the rheology of the vermicelli during cooking becomes close to the raw noodles. This hydroxypropyl phosphate tapioca starch may be mixed in an amount of 3 to 10% by weight based on the total weight of the mixed starch.

Specifically, according to an embodiment, the mixed starch may be a starch in which sweet potato starch and hydroxypropyl phosphate tapioca starch are mixed. At this time, 90 to 95% by weight of sweet potato starch and 5 to 10% by weight of hydroxypropyl phosphate tapioca starch may be mixed.

Meanwhile, according to another embodiment, the mixed starch may be a starch in which tapioca starch and hydroxypropyl phosphate tapioca starch are mixed. At this time, 90 to 95% by weight of tapioca starch and 5 to 10% by weight of hydroxypropyl phosphate tapioca starch may be mixed.

Meanwhile, according to another embodiment, the mixed starch may be a starch in which sweet potato starch, tapioca starch, and hydroxypropyl phosphate tapioca starch are mixed. At this time, 10 to 90% by weight of sweet potato starch, 10 to 90% by weight of tapioca starch, and 5 to 10% by weight of hydroxypropyl phosphate tapioca starch may be mixed. The starch obtained by mixing sweet potato starch and tapioca starch may be mixed in an amount of 90 to 95% by weight.

These mixed starches have a gelatinization temperature of 66 to 69°C, and are therefore suitable for speed salad vermicelli, which is lower than the gelatinization temperature of potato or sweet potato starch, which are starches for vermicelli, and has excellent resilience and texture.

Next, in the step of preparing a functional paste, a paste made of sweet potato starch, hydroxypropyl phosphate tapioca starch, and water may be mixed.

The hydroxypropyl phosphate tapioca starch may be mixed in an amount of 3 to 10% by weight based on the total weight of the functional paste.

Specifically, 13 to 17% by weight of full starch made of sweet potato starch, 5 to 7% by weight of hydroxypropyl phosphate tapioca starch, and 76 to 82% by weight of water may be mixed at a temperature of 63 to 70°C. After putting this into the kneader, the temperature of the dough is adjusted to 40 to 42°C and mixed at 5 to 50 rpm in a stirrer to prepare a functional paste.

More specifically, add 13 to 17% by weight of paste made of sweet potato starch and 5 to 7% by weight of hydroxypropyl phosphate tapioca starch in a pool water tank, and add 55 to 60% by weight of hot water at 5 to 100°C to cook the paste starch. Make it in a colloidal state such as Then, 16 to 27% by weight of cold water is added to the paste and sufficiently mixed and stirred, and then the functional paste mixed at a temperature of 63 to 70°C is added to the kneader. At this time, the temperature of the dough can be adjusted to 40 ~ 42 ℃ and mixed at 45 ~ 50rpm in a stirrer to prepare a functional paste.

Next, it is possible to prepare a dough by stirring the above-described mixed starch and functional paste. Specifically, 55 to 65% by weight of mixed starch and 35 to 45% by weight of a functional paste may be added to a kneader and mixed and stirred to prepare a dough for speed salad vermicelli. At this time, the temperature of the noodle dough is adjusted to 40 to 42°C and rotated at 45 to 50 rpm with a stirrer, while stirring them well to make the dough for vermicelli.

Next, air remaining in the dough can be removed. In the previous step, the dough for speed salad vermicelli prepared from the kneader can be transferred to a vacuum machine to remove air remaining in the dough.

Next, in the molding step, a speed salad vermicelli can be prepared from the dough for vermicelli.

At this time, in the molding step, the height of the molding machine and the luxury pot may be adjusted so that the thickness of the noodles may be 0.5 to 0.7 mm.

On the other hand, after the step of molding the dough into speed salad vermicelli. The step of gelatinizing the molded and stranded vermicelli, cooling the gelatinized vermicelli, cutting the cooled vermicelli, aging the cut vermicelli, pre-cooling and quenching by storing the aged speed salad vermicelli in a freezer. The step, defrosting and dehydrating the frozen speed salad vermicelli, drying the speed salad vermicelli, and packaging the speed salad vermicelli may be further included.

Speed salad vermicelli prepared by the manufacturing method according to various embodiments of the present invention can be eaten immediately by restoring the noodles within 3 to 4 minutes by pouring boiling water at a temperature of 90 to 100°C to the vermicelli. Therefore, when the noodles become transparent by putting them in boiling water, which is a conventional method of cooking noodles, and boil them for 7 to 9 minutes or more, rinse them thoroughly with cold water 2 to 3 times, and then place them in a bowl that can drain water to make various types of noodles. You can solve the disadvantages of having to go through several processes of mixing the roasted ingredients of

In addition, the speed salad vermicelli prepared by the manufacturing method according to various embodiments has a vermicelli noodles of 0.5 to 0.7 mm, which is suitable for salad noodles, bibim noodles and whole dishes, and can improve tenacity, gloss and texture compared to general vermicelli. In addition, it is possible to give variety of vermicelli dishes while maintaining the unique taste and quality of vermicelli.

Hereinafter, the present invention will be described in more detail through examples. These examples are for explaining the present invention more specifically, and the scope of the present invention is not limited to these examples.

Example 1

1. Manufacture of mixed starch

In a kneader, 190 kg of sweet potato starch and 10 kg of hydroxypropyl phosphate tapioca starch are mixed to prepare 200 kg of mixed starch.

2. Manufacture of functional paste

Put 4 kg of sweet potato starch paste into the pool, add 20 liters of hot water at a temperature of 35 to 55°C, mix and stir sufficiently, add 200 g of tapioca starch hydroxypropyl phosphate, and stir, and warm water at a temperature of 95 to 100°C. Add 40 liters of water to make a liquid state while stirring, and then add 16 liters of cold water to prepare 80.2 kg of full water at a temperature of 63 to 70°C by sufficiently mixing and stirring while adjusting the temperature.

3. Manufacture of dough for speed salad vermicelli

The functional paste prepared in the above step was transferred to a kneader in which the mixed starch was stored and sufficiently stirred to prepare a dough for vermicelli.

4. Remove residual air from dough for speed salad vermicelli

In the above step, the dough for vermicelli prepared from the kneader is transferred to a vacuum machine to remove air remaining inside the dough for vermicelli.

5. Speed salad vermicelli production

The dough for speed salad vermicelli prepared in the above step is molded so that the thickness of the noodles is 0.5 to 0.7mm by adjusting the height of the molding machine and the luxury pot. Next, the step of gelatinizing the molded and stranded vermicelli, cooling the gelatinized vermicelli, cutting the cooled vermicelli, aging the cut speed salad vermicelli, and storing the aged speed salad vermicelli in the freezer. Speed salad vermicelli is prepared by pre-cooling and quenching, defrosting and dehydrating frozen speed salad vermicelli, and drying and packaging the speed salad vermicelli.

Example 2

'1. Mixed Starch Preparation' was prepared through the same steps except that 190 kg of tapioca starch was mixed instead of sweet potato starch to prepare a mixed starch.

Example 3

'1. In the'Mixed Starch Preparation', 152 kg of sweet potato starch, 38 kg of tapioca starch, and 10 kg of hydroxypropyl phosphate tapioca starch were mixed to prepare 200 kg of mixed starch.

Comparative Example 1

General vermicelli made with only 100% by weight of sweet potato starch

Experimental example

A sensory test was conducted on 15 sensory test personnel. Dietary characteristics and overall acceptability were evaluated according to the type of vermicelli, and the results are shown in Table 1 below.

* Water temperature: 98℃, Product weight: 60g, Water volume: 500ml

* 10-point method = 10: Extremely good, 9: Very good, 8: Very good, 7: Normally good. 6: A little like, 5: I don't like it, 4: I don't like it, 3: I don't like it, 2: I don't like it, 1: I don't like it.

Vermicelli type (thickness of noodle feet 0.7mm) Softness Chewy burnish Texture Overall
Preference Example Cooking time (minutes) One 3 9 9 9 9 9 4 9 8 9 10 9 5 9 9 9 10 9 2 3 7 8 9 7 8 4 8 9 9 7 8 5 9 9 10 9 9 3 3 6 6 6 5 6 4 7 7 6 7 7 5 8 8 7 8 8 4 (comparative example) 3 5 5 8 5 5 4 6 6 8 5 6 5 7 7 9 5 7

Referring to Table 1, in the case of Example 1 using tapioca starch, compared to Example 2 using sweet potato starch and Example 3 in which sweet potato starch and tapioca starch were mixed despite the same thickness of noodles, softness, chewyness, gloss, It showed the best score in all test items of texture.

On the other hand, the comparative example prepared with 100% by weight of sweet potato starch showed a lower score in all test items compared to Examples 1, 2, and 3 in which hydroxypropyl phosphate tapioca starch was added.

In addition, in Example 1, a cooking time of 3 minutes was appropriate, and in the change over time according to the cooking time, Examples 2 and 3 showed better scores when the cooking time elapsed for 4 minutes.

In the case of Example 1, after 3 to 5 minutes of boiling water was added, it was evaluated that the texture of the noodles was the best at the same time as the restoration of the noodles.

So far, the present invention has been looked at around its preferred embodiments. Those of ordinary skill in the art to which the present invention pertains will be able to understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (10)

Preparing a mixed starch in which at least one selected from the group consisting of sweet potato starch and tapioca starch and hydroxypropyl phosphate tapioca starch are mixed;
Preparing a functional paste by mixing a paste made of sweet potato starch, hydroxypropyl phosphate tapioca starch, and water;
Preparing a dough by stirring the mixed starch and the functional paste;
Removing air remaining in the dough; And
Method for producing a speed salad vermicelli comprising the step of molding. The method of claim 1,
The hydroxypropyl phosphate tapioca starch is a method for producing speed salad vermicelli, characterized in that the starch is obtained by reacting a hydroxy group of tapioca starch with a hydroxypropyl group and a phosphate group. The method of claim 1,
The mixed starch,
A method of producing speed salad vermicelli, characterized in that 90 to 95% by weight of sweet potato starch and 5 to 10% by weight of hydroxypropyl phosphate tapioca starch are mixed. The method of claim 1,
The mixed starch,
90 to 95% by weight of tapioca starch and 5 to 10% by weight of hydroxypropyl phosphate tapioca starch are mixed. The method of claim 1,
The mixed starch,
10 to 90% by weight of sweet potato starch, 10 to 90% by weight of tapioca starch, and 5 to 10% by weight of hydroxypropyl phosphate tapioca starch are mixed. The method of claim 1,
In the step of preparing the functional paste,
The hydroxypropyl phosphate tapioca starch is a method for producing speed salad vermicelli, characterized in that 3 to 10% by weight are mixed. The method of claim 1,
In the step of preparing the functional paste,
The method of producing a speed salad vermicelli, characterized in that 13 to 17% by weight of full starch made of sweet potato starch, 5 to 7% by weight of hydroxypropyl phosphate tapioca starch, and 76 to 82% by weight of water. The method of claim 1,
In the step of preparing the dough,
The method for producing a speed salad vermicelli, characterized in that mixing 55 to 65% by weight of the mixed starch and 35 to 45% by weight of the functional paste. The method of claim 1,
In the forming step,
A method for producing a speed salad vermicelli, characterized in that to prepare a vermicelli having a thickness of 0.5 to 0.7mm of the molded noodles. Speed salad vermicelli prepared by the manufacturing method according to any one of claims 1 to 9.

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