KR20210063562A - Method for manufacturing of potato noodles and potato noodles using the same - Google Patents

Abstract

The present invention provides a method for manufacturing potato noodles and potato noodles manufactured thereby. According to the present invention, the method comprises: a step of cutting potatoes with a knife and extruding the cut potatoes linearly to form potato strips; a step of boiling a mixture prepared by mixing starch, vinegar, and propylene glycol to lightly cook the potato strips in the mixture so that the surface of the potato strips is treated with the vinegar and starch and propylene glycol penetrate into the potato strips, thereby allowing the potato strips to have elasticity as noodles; and a step of cold-aging the cooked potato strips and annealing and drying the same for several days to produce dried noodles. Accordingly, the shape of the noodles with a continuous length can be maintained without using flour and a firm texture, softness, and volume can be provided during eating while maintaining the original taste and ingredients of potatoes as much as possible.

Description

Potato noodle manufacturing method and potato noodle manufactured using the same {METHOD FOR MANUFACTURING OF POTATO NOODLES AND POTATO NOODLES USING THE SAME}

The present invention relates to a method for manufacturing potato noodles and potato noodles manufactured using the same, and more particularly, to a mixture prepared by cutting potatoes and drawing them out linearly to form potato strings, and mixing starch, vinegar and propylene glycol Boil and lightly cook the potato strips in the mixture so that starch and propylene glycol penetrate into the potato strips so that the potato strips have elasticity as noodles, then refrigerate the cooked potato strips and dry slowly for several days to prepare dry noodles. , A method of making potato noodles that can maintain the shape of noodles with a continuous length without using flour, and can feel the firm texture, softness, and volume of noodles while maintaining the original taste and ingredients of potatoes as much as possible when eating, and using the same It relates to potato noodles being manufactured.

In general, noodles used for noodle dishes such as udon or ramen are manufactured using wheat flour as the main raw material, and are manufactured by kneading flour made in powder form and then pressurizing the dough using a noodle maker to extrude the dough. The texture is determined by the degree of simmering.

Potatoes are a dietary ingredient that does not have any problem with excessive intake. They have a lot of nutrients such as vitamin C, and they provide the effect of slowing down aging by absorbing unnecessary water accumulated in the body. If you want to cook noodles using these potatoes, conventionally, you mix flour and water with ground potato starch, knead it, go through the noodle manufacturing process described above, and then dry the dough for a predetermined time to make dry noodles. , The dried noodles were boiled in water and cooked.

However, noodles prepared by kneading potato starch and wheat flour in this way have a strong smell of flour, are not easily digested due to the characteristics of wheat flour, and it is difficult to feel the crunchy texture unique to potatoes, and the content of potatoes contained in the noodles is high. Since it is not high compared to the whole, there is a problem that the inherent taste and nutritional content of potatoes are significantly reduced, which reduces consumer preference and prevents the various advantages of potatoes from being highlighted.

In addition, as another example, as another method of cooking noodles using potatoes, there is a method in which raw potatoes are cut in a straight line without being cut, and then cooked directly in boiling water without drying the cut potato strings.

However, if cooked in water immediately after being cut and dried without going through the drying process, the noodles are not sticky and the noodles themselves are crumbly and easily cut, so it has little meaning as a noodle dish that requires a continuous length of noodles. Not only can you feel the crunchy texture of potatoes when eating, but it is very difficult to feel the firm texture, softness and volume of noodles as in general noodle dishes.

On the other hand, as another example, there is a method that does not use flour, but slightly boils the potato strips in water, then dry them and store them as dry noodles, then boil them in water and use them for cooking. There is a problem in that the noodles may be severely cracked or cracked, and the noodles are still severely broken in the cooked and cooked state because the noodles are not sticky.

Republic of Korea Patent Publication No. 10-0489796 Republic of Korea Patent Publication No. 10-0453232

An object of the present invention is to maintain the shape of noodles with a continuous length without using flour by having elasticity as a noodle, and to maintain the original taste and ingredients of potatoes as much as possible while eating, while maintaining a firm texture, softness and volume. An object of the present invention is to provide a method for manufacturing potato noodles that can be felt, and potato noodles manufactured using the same.

Another object of the present invention is to provide a method for manufacturing potato noodles, which minimizes the occurrence of easily broken noodles or cracked noodles in a dry state, and prevents the noodles from easily breaking in a cooked and cooked state, and potato noodles manufactured using the same is to provide

One aspect of the present invention, a first step of forming a potato line extending long by cutting the potatoes; a second step of preparing a mixed solution by mixing purified water and 100 parts by weight of the purified water, 40 to 60 parts by weight of starch, 5 to 15 parts by weight of vinegar, and 1 to 3 parts by weight of propylene glycol; After boiling the mixture and putting the potato string formed in the first step, the potato string is cooked for 3 to 5 seconds while the surface of the potato string is treated with vinegar, starch and propylene glycol penetrate into the potato string to form the potato string A third step to have elasticity as noodles; A fourth step of refrigerated aging the cooked potato strips at 5 to 10° C. for 1 to 2 days; and a fifth step of slowly cooling and drying the refrigerated aged potato strips for 3 to 7 days to obtain dry noodles; It provides a method for producing potato noodles comprising a.

According to a preferred feature of the present invention, a sixth step of preparing cujippong fruit extract by squeezing kkujippong fruit; And a seventh step of adding purified water to the cujippong fruit extract to prepare a cujippong fruit dilution; Including further, in the fifth step, the refrigerated ripened potato strips can be immersed in the diluting solution of kkujippong fruit prepared in the seventh step and slowly cooled to dry in a coated state with the potato strips.

According to a preferred feature of the present invention, in the seventh step, the mixing ratio of the cujippong fruit extract and the purified water may be 3-4:6-7 (cujippong fruit extract: purified water).

Another aspect of the present invention provides potato noodles prepared by such a manufacturing method.

According to an embodiment of the present invention, potatoes are cut and drawn out linearly to form a potato string, and a mixture prepared by mixing starch, vinegar and propylene glycol is boiled and the potato string is slightly cooked in this mixture, and starch and propylene are inside the potato string. After allowing glycol to permeate, dry noodles are prepared through a process of refrigerated ripening of cooked potato strips and slow drying for several days, thereby maintaining the shape of noodles with a continuous length without using wheat flour. The ingredients can be maintained as much as possible, and the noodles can feel firm texture, softness, and volume, thereby increasing consumer preference and producing potato noodles that can highlight the various advantages of potatoes.

In addition, according to an embodiment of the present invention, it is possible to minimize the occurrence of easily broken noodles or cracked noodles in the dry state, and it is possible to prevent the noodles from being easily cut in the cooked and cooked state, so that it can be properly used as a main ingredient for noodle dishes. There is an effect that can make potato noodles.

1 is a flowchart sequentially illustrating a method for manufacturing potato noodles according to an embodiment of the present invention.
2 is a flowchart sequentially illustrating a method for manufacturing potato noodles according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described. However, embodiments of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below. In addition, 'including' a certain element throughout the specification means that other elements may be further included, rather than excluding other elements, unless otherwise stated.

first embodiment

1 is a flowchart sequentially illustrating a method for manufacturing potato noodles according to a first embodiment of the present invention.

Referring to Figure 1, in order to manufacture potato noodles according to the first embodiment of the present invention, the first step (S10) of cutting potatoes with a noodle maker, drawing out the potatoes to be elongated and linearly formed into a potato file is carried out (S10) .

In this case, the potato is preferably peeled and then washed and used. The noodle maker may be composed of a face cutting tool having a draw-out hole provided therein so as to take out the potato into a potato file of a predetermined size, and a rotary tool that rotates by a driving means and presses the fixed potato toward the face cutting tool for close rotation. And, the present invention is not limited to using a noodle making machine having such a structure, and various types of known noodle making machines such as a screw extruder can be used.

At this time, the thickness of the molded potato string may be preferably determined from 0.1 to 2.0 mm so that it can be appropriately applied to Chinese noodles, pasta, udon or noodles, etc. depending on the type of noodles, but the present invention is not limited thereto.

Next, a second step of preparing a mixture by mixing purified water and 100 parts by weight of the purified water, 40 to 60 parts by weight of starch, 5 to 15 parts by weight of vinegar, and 1 to 3 parts by weight of propylene glycol (Propylene Glycol) ( S20) is performed.

The starch provides elasticity and adhesion to the potato string, and for example, one or more selected from the group consisting of barley, potato, sweet potato and corn may be used as a raw material, but the present invention is not limited thereto.

At this time, when the content of the starch is less than 40 parts by weight, the potato string may not have sufficient elasticity as noodles. In addition, when the content of the starch exceeds 60 parts by weight, the elasticity of the potato string is excessively increased, and thus the texture of the potato noodles may be rather deteriorated.

The vinegar may serve to treat the surface of the potato string so that the starch and propylene glycol contained in the mixed solution can easily penetrate into the potato line during the boiling process of putting the potato string in the mixed solution.

At this time, if the content of the vinegar is less than 5 parts by weight, the surface treatment of the potato string is not properly performed, so that starch and propylene glycol do not sufficiently penetrate into the inside of the potato string, so that the elasticity and adhesiveness of the surface and the inside of the potato string are different from each other. I can have problems and lose my appetite. In addition, even if the content of the vinegar exceeds 10 parts by weight, the penetrating effect of starch and propylene glycol is not significantly increased, so the content of the vinegar is preferably 10 parts by weight or less in consideration of efficient cost.

The propylene glycol is a colorless and transparent syrupy liquid, and by penetrating inside the potato string, it can further enhance the elasticity and adhesiveness synergistic effect of the starch, thereby greatly improving the elasticity of the potato string compared to the amount of starch used. Therefore, even if the dried noodles contain a small amount of starch and propylene glycol relative to the total weight, they provide sufficient elasticity as noodles. there will be

At this time, if the content of propylene glycol is less than 1 part by weight, the role of enhancing the effect of the starch is insignificant, and if the content of propylene glycol exceeds 3 parts by weight, the viscosity of the mixed solution becomes too high. Therefore, the content of propylene glycol is preferably 1 to 3 parts by weight based on 100 parts by weight of purified water. In addition, in order to satisfy the standard amount (2% or less of the final product) of propylene glycol as a food additive for food safety, it is preferable that the content of propylene glycol is 3 parts by weight or less when preparing the mixed solution.

Next, after boiling the mixture and putting the potato string formed in the first step, the third step (S30) of cooking the potato string for 3 to 5 seconds is performed. In this process, the vinegar contained in the mixed solution treats the surface of the potato string, and at the same time, the starch and propylene glycol of the mixed solution penetrate evenly into the potato string, thereby increasing the elasticity and adhesion of the potato string.

Next, a fourth step (S40) of refrigerated aging the cooked potato strips at 5 to 10° C. for 1 to 2 days is performed. At this time, if the aging temperature is less than 5 ℃ or exceeds 10 ℃, the potato string may crack or the dried noodles may be damaged during the aging process, and similar problems may occur even if the aging period is less than 1 day or exceeds 2 days. may occur.

Next, the fifth step (S50) of obtaining dry noodles by slowly cooling and drying the refrigerated aged potato strips for 3 to 7 days is performed. Thereby, it is possible to obtain potato noodles having a firm texture as noodles. In addition, the potato noodles prepared in this way can be stored and distributed for a long time as dry noodles, and have the advantage of being conveniently cooked when necessary.

In addition, the potato noodles produced by the present invention contain a significantly greater amount of potato components relative to the total weight of the potato noodles by minimizing the content of starch and propylene glycol at a level that provides elasticity as noodles for noodles, so flour is not used. It is possible to maintain the shape of noodles with a continuous length without having to eat them, to maintain the original taste and ingredients of potatoes as much as possible while eating, and to feel the firm texture, softness and volume of the noodles, increasing consumer preference and providing various advantages of potatoes. can be highlighted.

second embodiment

2 is a flowchart sequentially illustrating a method for manufacturing potato noodles according to a second embodiment of the present invention. The second embodiment of the present invention is different from the first embodiment in the method of slow cooling drying, and will be described below in detail about the diluting solution of kkujippong fruit different from the first embodiment, and avoid overlapping with the first embodiment for overlapping contents. For this purpose, a description thereof will be omitted.

Referring to Figure 2, in the slow cooling drying process of the fifth step (S50 '), the refrigerated ripened potato strips are immersed in a diluting solution of Cujippong fruit prepared by the method to be described below and then slowly cooled and dried while the potato strips are coated. do.

Cuji mulberry tree, which bears Cuji mulberry fruit, is classified as a deciduous broad-leaved small arboreous tree or shrub of the Morus family. The fruit of this cucurbita tree is a chrysanthemum, round, about 2.5 cm in length, and matures to red in September to October, and the fruit is about 5 mm long, black, sweet, edible, and contains antibacterial active substances.

The diluent cujibong fruit proceeds to the sixth step (S60) of first pressing the cujippong fruit to prepare the cujippong fruit extract with strong viscosity. At this time, it is also possible to obtain an extract from kkujippong fruit using water, alcohol or a mixture thereof as a solvent. In addition, a large amount of phytochemicals are contained in the extract of Cujipon fruit extract.

The phytochemicals are phytochemicals made by plants to protect themselves from pathogens, pests and fungi, and have physiological activities that help health, so that when ingested, they promote the action of antioxidants in the human body and inhibit cell damage. It can provide beneficial effects.

And, since the cujippong fruit extract is too viscous, purified water is added to the cujippong fruit extract to prepare a diluent cujippong fruit extract (S70).

At this time, the mixing ratio of cujippong fruit extract and purified water is based on the weight ratio, preferably 3-4:6-7 (cujippong fruit extract: purified water). Here, when the mixing ratio of cujibong fruit extract and purified water is out of the set range, the balance of the concentration of the diluent is undesirable. If the mixing ratio of Cujipon fruit extract is less than 3, the Cujibong fruit coating film cannot be properly formed on the surface of the potato row, and when the mixing ratio of Cujippong fruit extract exceeds 4, the viscosity of the diluent is too high and the thickness of the Cujippong fruit coating film is excessive. It may become thick or the thickness of the coating film may be unevenly formed, which may cause deterioration of the texture.

According to this embodiment, in the fifth step (S50'), the potato string is immersed in the cujippong fruit dilution solution, and the surface of the potato string is coated with the cujippong fruit dilution solution so that a cujippong fruit coating film is formed on the surface of the potato string, and in this state When the potato strips become dry noodles by slow drying in the oven, the kujippong fruit coating film smoothes the surface of the dried noodles, so it is possible to minimize the possibility of easily breaking or cracking the noodles in the dry state, and the noodles are easily cooked and cooked. breakage can be prevented.

Hereinafter, the present invention will be described in more detail through test examples. These test examples are for more specific explanation of the present invention, and the scope of the present invention is not limited by the contents disclosed in these test examples.

Test Example 1 - Evaluation of Physical Properties of Cotton

Dried noodles (Comparative Example 1), which were dried after lightly cooking potato strips in boiling water without using conventional flour, and potatoes and wheat flour in a ratio of 5:5, knead the dough, and then dry it in the refrigerator for about 1 day. dried noodles (Comparative Example 2), potato noodles prepared by the manufacturing method of the first embodiment of the present invention (Example 1), and potato noodles manufactured by the manufacturing method of the second embodiment of the present invention (Example 2) ) are prepared for each.

At this time, the mixed solution used for the preparation of Examples 1 and 2 was prepared by mixing 50 parts by weight of starch, 10 parts by weight of vinegar, and 3 parts by weight of propylene glycol with respect to 100 parts by weight of purified water. In addition, in Example 2, after immersing the refrigerated ripened potato string in the cujippong fruit dilution solution, and then slowly drying it, the cujippong fruit dilution solution was prepared at a mixing ratio of cujippong fruit extract and purified water at 4:6 (cujippong fruit extract: purified water).

And, the physical properties of Comparative Example 1, Comparative Example 2, Examples 1 and 2 were measured through a test. Here, the shear strength was measured using a shear strength meter, and elasticity and adhesion were measured under certain conditions using a texture analyzer's physical property meter for each section after each sample was cooked for a standard cooking time. The results are shown in Table 1 (mean value ± standard deviation) below. Also, in Table 1, cracked noodle strings are a phenomenon in which a large cavity is formed in the center of the noodle strings, and when the cross-section of the noodle strings was observed with the naked eye, 50% or more of the noodle strings were cracked was defined as 'Yes'.

Item Comparative Example 1 Comparative Example 2 Example 1 Example 2 Shear strength (g/cm2) 5,400 9,700 12,300 16,500 resilience 0.576±0.005 0.737±0.006 0.854±0.012 0.876±0.026 adhesive 1654,76±28.4 2342±22.6 2477±23.2 2489±17.3 cracked noodles has exist has exist has exist none

Referring to Table 1, in the case of Comparative Example 1 made of only potatoes, it was confirmed that the shear strength, adhesiveness and elasticity were the weakest. That is, it can be seen that the dry noodles of Comparative Example 1 are not suitable for use in noodle dishes.

On the other hand, in Comparative Example 2, Example 1 and Example 2, the shear strength, adhesiveness, and elasticity were superior to those of Comparative Example 1, and in particular, in the case of Examples 1 and 2, the shear strength was significantly higher than that of Comparative Example 1. improvement was confirmed.

In addition, in the case of Example 2, the best results were confirmed in all properties (shear strength, elasticity and adhesion), and in particular, a large increase in shear strength was confirmed compared to Example 1. This is due to the coating of kkujippong fruit dilution solution, which means that the phenomenon in which the dry noodles of Example 2 is broken in the dry noodles state can be further reduced compared to that of Example 1. In Comparative Example 1, Comparative Example 2, and Example 1, while cracking of the noodles was observed, in Example 2, cracking of the noodles was not confirmed due to the influence of the Kujippong fruit coating film.

Test Example 2 - Sensory Evaluation

The dried noodles of Comparative Example 1, Comparative Example 2, Example 1, and Example 2 used in Test Example 1 were cooked in boiling water for 2 minutes, respectively, and then sensory tests were performed. For this sensory test, 50 sensory test personnel with sensory discrimination ability were selected and blindly tested, and the evaluation scale of quality was a five-point scale method (5 points: very good, with 1 being the lowest and 5 being the highest). 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad).

Here, the sensory test items are four, texture, taste, elasticity, and overall acceptability, and the results verified a significant difference between each sample by Duncan's multiple range test at the 5% level using ANOVA. The results are shown in Table 2 (mean value ± standard deviation) below.

Item Comparative Example 1 Comparative Example 2 Example 1 Example 2 Texture 2.34±0.32 3.12±0.42 4.24±0.15 4.66±0.16 flavor 2.11±0.21 2.32±0.32 4.34±0.34 4.56±0.25 resilience 1.56±0.43 4.21±0.21 4.36±0.25 4.58±0.31 Overall preference 1.87±0.28 3.16±0.32 4.32±0.19 4.63±0.31

Referring to Table 2, Comparative Example 2 containing flour received an excellent evaluation in elasticity compared to Comparative Example 1, but did not reach the results of Examples 1 and 2 in texture, taste, and overall preference.

That is, it can be seen that the examples of the present invention have overall superior quality compared to the comparative examples, and in particular, in the case of Example 2, the noodles are more effectively prevented from being cut off in the cooked state by the cujippong fruit coating film. It can be seen that it has the best quality in

The present invention is not limited by the above-described embodiments and the accompanying drawings. Therefore, various types of substitutions, modifications, and changes will be possible by those of ordinary skill in the art within the scope not departing from the technical spirit of the present invention described in the claims, and this also belongs to the scope of the invention something to do.

S10: Potato file forming step
S20: step of preparing the mixture
S30: Cooking the potato string
S40: step of refrigerated ripening of potato rows
S50, S50': annealing drying the potato strips
S60: Cuji mulberry fruit extract preparation stage
S70: Cujippong fruit dilution preparation step

Claims (4)

A first step of forming a potato line extending long by cutting the potato;
a second step of preparing a mixed solution by mixing purified water and 100 parts by weight of the purified water, 40 to 60 parts by weight of starch, 5 to 15 parts by weight of vinegar, and 1 to 3 parts by weight of propylene glycol;
After boiling the mixture and putting the potato string formed in the first step, the potato string is cooked for 3 to 5 seconds while the surface of the potato string is treated with vinegar, starch and propylene glycol penetrate into the potato string to form the potato string A third step to have elasticity as noodles;
A fourth step of refrigerated aging the cooked potato strips at 5 to 10° C. for 1 to 2 days; and
a fifth step of slowly drying the refrigerated aged potato strips for 3 to 7 days to obtain dry noodles; A method for producing potato noodles comprising a. The method of claim 1,
A sixth step of squeezing the Cujippong fruit to prepare the Cujippong fruit extract; and
A seventh step of adding purified water to the cujippong fruit extract to prepare a cujippong fruit dilution; Including more,
In the fifth step, a method for producing potato noodles, characterized in that by immersing the refrigerated aged potato strips in the diluting solution prepared in step 7 and removing the potato strips so that the potato strips are slowly cooled and dried in a coated state. The method of claim 2, wherein in the seventh step,
Potato noodle manufacturing method, characterized in that the mixing ratio of the cujippong fruit extract and the purified water is 3 to 4:6-7 (cujippong fruit extract: purified water). Potato noodles manufactured by the manufacturing method in any one of Claims 1-3.

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