KR20210083550A - Method for producing of smart glass noodles including of agar and sodium alginate - Google Patents

Abstract

The present invention relates to a method for manufacturing glass noodles including agar and alginate and smart glass noodle manufactured thereby. More specifically, the method comprises the following steps: (1) preparing a mixed starch by mixing a starch raw material, agar, and sodium alginate; (2) preparing a starch paste by using a starch raw material; (3) preparing a dough by mixing and stirring the mixed starch of the step (1) with the starch paste of the step (2); and (4) removing air remaining in the dough and forming and gelatinizing the dough. Accordingly, since the glass noodles quickly absorb moisture while being boiled, cooking time can be reduced and dehydration speed of the boiled glass noodle can be reduced due to high moisturization effect, thereby providing excellent texture and physical properties more than those of ordinary glass noodles manufactured a conventional method.

Description

Method for producing vermicelli containing agar and alginate and smart vermicelli prepared by the above method {Method for producing of smart glass noodles including of agar and sodium alginate}

The present invention relates to a method for producing vermicelli containing agar and alginate, and to a smart vermicelli prepared by the method.

In general, vermicelli is made from starch such as potatoes or sweet potatoes, and is also called homyeon (胡麵), and it is widely used as a food commonly eaten at various feasts, family dinners, and sauces in Korea.

Most methods of using sweet potato starch for the production of vermicelli include the steps of: blending sweet potato starch; kneading the blended starch; forming the dough; A step of gelatinizing the molded vermicelli; Cooling the gelatinized vermicelli; cutting the cooled vermicelli; A step of aging the cut vermicelli by hanging it on a drying rod; Pre-cooling and rapid cooling of the aged vermicelli in a freezer; And it is prepared through the step of thawing and drying the frozen vermicelli and packaging.

To cook the vermicelli prepared in this way, put it in boiling water and boil it for about 7 to 9 minutes. When the noodles become transparent, rinse them thoroughly with cold water 2-3 times, and then put them in a bowl that can drain well and make various cooking saris. applied to cooking.

However, this method has a problem in that the cooking time is long and the texture of the sari is reduced after cooking because moisture is lost to the noodles when stored after boiling. In addition, since vermicelli is mainly used for hot foods such as dangmyeon japchae, feast soups, and hotpots at holidays or feasts, it has been considered as a seasonal food because it is mainly used from autumn to winter. However, dishes using vermicelli have recently been developed in a variety of ways, including globalization of traditional food, Western cuisine, fusion cuisine, and whole cuisine. Therefore, the development of new noodles is required to meet the trend of the times. In other words, it is necessary to develop a new method for manufacturing vermicelli, which can shorten the boiling time of the dried vermicelli noodles, and can maintain the texture of the original vermicelli dish as it is by enhancing the texture restoration properties of the noodles when cooked after storing the boiled sari.

Republic of Korea Patent No. 10-0495247

Accordingly, the present inventors have completed the present invention by establishing a method for producing a smart vermicelli that can shorten the boiling time compared to normal vermicelli and has improved storage period and restoration properties of boiled sarimyeon.

Accordingly, it is an object of the present invention to provide a method for producing smart vermicelli using agar and sodium alginate.

Another object of the present invention is to provide a smart vermicelli using agar and sodium alginate prepared by the method of the present invention.

In order to achieve the object of the present invention as described above, the present invention comprises the steps of (1) preparing a mixed starch by mixing a starch raw material, agar and sodium alginate; (2) preparing a starch paste using the starch raw material; (3) preparing a dough by mixing and stirring the mixed starch of step (1) and the starch paste of step (2); And (4) removing the air remaining in the dough, it provides a method for producing smart vermicelli using agar and sodium alginate, comprising the steps of molding and gelatinizing.

In one embodiment of the present invention, the starchy raw material may be sweet potato or tapioca.

In one embodiment of the present invention, the starch raw material, agar and sodium alginate may be mixed in a weight ratio of 5000:1:2 to 5000:1:4, respectively.

In one embodiment of the present invention, in the preparation of the starch paste in step (2), 13 to 17 wt% of a starch raw material is added to a pool bucket and 55 to 60 wt% of hot water at 100°C is added to form a colloidal paste. After preparing the dough, it may be prepared by adding 16 to 27% by weight of cold water at 5 to 20 ℃ to the paste dough and stirring at 45 to 50 rpm,

In one embodiment of the present invention, the gelatinization may be performed at a temperature of 95 ~ 100 ℃.

In one embodiment of the present invention, the molding in step (4) may be molding into a noodle having a thickness of 0.5 to 0.7 mm.

In addition, the present invention provides a smart vermicelli using agar and sodium alginate prepared by the method of the present invention.

The smart vermicelli prepared by the method of the present invention has a high water absorption rate during boiling, so it can shorten the cooking time, and the high moisturizing effect of boiled vermicelli can lower the dehydration rate of water. It has an excellent effect. In addition, the smart vermicelli prepared by the method of the present invention has the effect of shortening the boiled time from 8 to 10 minutes to 5 to 6 minutes, and the boiled sari can be stored for 8 to 10 hours in a stable state without damage when stored at room temperature. Compared to regular vermicelli, the boiling time is shortened, which improves tenacity, gloss, and texture, and maintains the original taste and quality of vermicelli while providing simplicity of cooking and excellent moisturizing power. The sari can be usefully used for group meals or banquet food ingredients.

1 shows a schematic diagram of a process for a method for manufacturing smart vermicelli according to an embodiment of the present invention.

The present invention is characterized by providing a new manufacturing method of vermicelli which can shorten the boiling time and improve the storage period and restoration properties of boiled sarimyeon.

The method for manufacturing vermicelli, that is, smart vermicelli provided by the present invention, is described in schematic diagram in FIG. 1 , and preferably comprises the steps of (1) mixing starch raw materials, agar and sodium alginate to prepare mixed starch; (2) preparing a starch paste using the starch raw material; (3) preparing a dough by mixing and stirring the mixed starch of step (1) and the starch paste of step (2); and (4) removing the air remaining in the dough, forming and gelatinizing.

A more detailed description of the manufacturing method is as follows.

First, for the production of smart vermicelli according to the present invention, a starch mixture is prepared by first mixing a starch raw material, agar and sodium alginate.

In the present invention, agar was used for the production of smart vermicelli. The agar is a polysaccharide dried by hot water extraction or hot water extraction and drying of red algae such as agaricaceae, agaricaceae, and agaraceae, and such agar is dissolved in hot water and uniform by cooling. However, it has a thermoreversible property, and when the gel is heated to 90~100℃, it becomes a sol and its shape changes to a solution form. In addition, it is preferable that the agar has a high gel melting point, high viscosity, and high strength.

Alginate includes alginic acid, sodium alginate, potassium alginate, etc. Polysaccharides contained in brown algae are extracted, and sodium alginate is used as a stabilizer for dairy products such as ice cream and yogurt. It is used as a thickener and emulsifier in salads, puddings, jams, juices and canned products, as well as as a wetting agent for noodles and frozen products, forming a resilient gel in calcium and acid. Sodium alginate is also used to gel in the presence of calcium as a shear thickener in the absence of calcium, to stabilize emulsions or foams, and to form films.

On the other hand, in the present invention, agar and sodium alginate were used to prepare smart vermicelli, but there is no example of using agar and sodium alginate for the manufacture of vermicelli so far.

According to the method of the present invention, if the noodles are prepared by mixing agar and sodium alginate together with the starchy raw material, the cooking time of the prepared vermicelli can be reduced from 8 to 10 minutes to 5 to 6 minutes compared to normal vermicelli. When the sari is stored at room temperature, it can be extended for 8 to 10 hours, which can improve storage or storage ability. In addition, since the boiling time is shortened compared to normal vermicelli, the tenacity, gloss, and texture can be improved, and the unique taste and quality of the vermicelli can be kept constant, and the elasticity of the noodles can be maintained due to the addition of agar and sodium alginate. There is an effect that can be used for various dishes using the vermicelli of

In the method of the present invention, the starch raw material may be any food raw material containing starch, preferably sweet potato or tapioca, and more preferably sweet potato.

In addition, starch raw material, agar, and sodium alginate for the preparation of the mixed starch may be mixed and used in a weight ratio of 5000:1:2 to 5000:1:4, respectively, in particular, to improve the storage period and stability (elasticity) of vermicelli. It was first identified in the present invention that the mixing ratio of the agar and sodium alginate plays an important role as a condition for the present invention.

Specifically, if the agar is used in an amount exceeding the above range, the viscosity of the prepared vermicelli is too high to produce a firm vermicelli, and if there is a problem in that the texture is deteriorated due to insufficient moisture absorption, the amount of less than the above range is lower than the above range. When used in an amount, the restoration properties of the prepared vermicelli are lowered and there is a problem that the texture is lowered.

In addition, when sodium alginate is used in excess beyond the above range, the high viscosity affects the viscosity of the dough during the process, so that the vermicelli is not formed properly, and the prepared vermicelli is too hard, thereby reducing the texture. In addition, even when used in less than the above range, there is a problem that the starch raw material and the agar are not homogeneously mixed and the viscosity is too low, thereby reducing the restoring power and sensuality of the noodles.

Therefore, it is important to mix the starch raw material, agar and sodium alginate in a weight ratio of 5000:1:2 to 5000:1:4, respectively, in order to maintain excellent resilience and excellent organoleptic taste of the noodles, preferably starch raw material, agar and sodium alginate. can be mixed in a weight ratio of 5000:1:4.

According to one embodiment of the present invention, starch raw material, agar and sodium alginate are mixed in a weight ratio of 5000:1:1, 5000:1:4, 5000:2:1 and 5000:3:1, respectively, using a dough Sensory evaluation was performed on the prepared vermicelli on restoring power and texture, and as a result, the group mixed with a weight ratio of 5000:1:4 received the most excellent restoration and texture compared to other mixed groups.

Therefore, it is very important to mix and use the starch raw material, agar, and sodium alginate in a weight ratio of 5000:1:2 to 5000:1:4, respectively.

Next, when the preparation of the mixed starch is completed, a starch paste is prepared using the starchy raw material.

For the production of starch paste, 13 to 17% by weight of starch raw material is added to a pool of water, and 55 to 60% by weight of hot water at 100°C to prepare a colloidal paste dough, and then to the paste dough at 5 to 20°C. It can be prepared by adding cold water in an amount of 16 to 27% by weight and stirring at 45 to 50 rpm, and after stirring, while maintaining the temperature at 63 to 70° C., the starch paste of the present invention is prepared.

When the production of the starch paste is completed, the dough is prepared by mixing the starch paste and the mixed starch prepared above.

At this time, the dough is prepared by mixing and stirring 55 to 65% by weight of mixed starch and 35 to 45% by weight of starch paste (functional grass water) in a kneader. At this time, the temperature of the dough for vermicelli is set at 40 to 42° C., and the dough is well stirred while rotating at a speed of 45 to 50 rpm with a stirrer to prepare a dough for vermicelli.

Next, the remaining air in the dough is removed. The air remaining in the dough can be removed by transferring the dough for smart noodles prepared from the kneader in the previous step to the vacuum machine.

When the air removal is complete, the molding and gluing process are performed. In the forming step, smart vermicelli can be manufactured with the dough for vermicelli, and the height of the molding machine and the luxury pot is adjusted to form the noodles so that the thickness of the noodles is 0.5 to 0.7 mm. If the thickness of the noodles is less than 0.5mm during molding, the noodles are easily broken during boiling or cooking. If the thickness is more than 0.7mm, the noodles are too thick, making it difficult to eat and texture, and overall preference is low. There is a problem with losing.

Next, the gelatinization step can be performed at a temperature of 95 to 100 ° C. When the starch raw material is sweet potato starch or tapioca starch, the gelatinization temperature of the molded starch can be adjusted in consideration of the initial gelatinization temperature of each. .

Specifically, in the case of sweet potato starch, the gelatinization may be performed at a temperature of 98 to 100° C., and in the case of tapioca starch, the gelatinization temperature after molding is preferably performed at a temperature of 95 to 96° C. When the gelatinization is performed outside the above temperature range for each type of starch, there is a problem in that the vermicelli noodles with reduced sensuality are produced without being prepared in an intact form.

When the gelatinization process is completed, cooling the gelatinized vermicelli, cutting the cooled vermicelli, maturing the cut vermicelli, storing the aged smart vermicelli in a freezer for pre-cooling and rapid cooling, and preparing the frozen smart vermicelli The steps of thawing and dehydrating, drying the smart vermicelli, and packaging the smart vermicelli may be additionally performed.

As mentioned above, the vermicelli prepared by the method of the present invention has a feature that can shorten the cooking time due to high water absorption rate, and the high moisturizing effect of boiled vermicelli can lower the dehydration rate of water, so the texture and physical properties of the vermicelli are general. It is superior to vermicelli and can produce high-quality smart vermicelli.

In addition, according to one embodiment of the present invention, when boiling the vermicelli prepared by the method of the present invention, it takes 8 to 10 minutes, whereas the instant noodles of the present invention can reduce the time to 5 to 6 minutes. It has the effect of reducing time, and even boiled sari can be safely stored in an intact state for a long time of 8 to 10 hours when stored at room temperature.

Therefore, the method of the present invention can provide high-quality smart vermicelli noodles that can maintain the unique taste and quality of vermicelli noodles at a constant level, while reducing cooking time and enhancing sensuality through improved tenacity, gloss and texture. can provide good vermicelli raw materials.

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

< Example 1>

agar and sodium alginate Manufacture of smart vermicelli using sweet potato starch

1. Mixed Starch Preparation

200 kg of sweet potato starch, 40 g of agar, and 160 g of sodium alginate were added and mixed in a kneader to prepare 200.2 kg of mixed starch.

2. Manufacture of sweet potato starch grass water

Sweet potato starch was added to 15% by weight in a pool bowl, and warm water at 100° C. was added to 60% by weight and mixed to form a colloidal state. Then, 25 wt % of cold water at 5 ° C was added to the paste dough, mixed and stirred at 50 rpm, and then sweet potato starch paste was prepared at a temperature of 70 ° C.

3. Making dough for smart vermicelli

The sweet potato starch paste prepared in step 2 was transferred to a kneader in which the mixed starch prepared in step 1 was stored, and then rotated at a speed of 50 rpm with a stirrer. prepared.

4. Residual air removal in dough for smart vermicelli

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

5. Molding of smart vermicelli

The dough for smart vermicelli prepared in the above step was molded to have a thickness of 0.5 mm by adjusting the height of the molding machine and the luxury pot.

6. The luxury of smart vermicelli

What was molded in the above step was gelatinized at a temperature of 100°C.

7. Manufacturing of Smart Vermicelli

Next, the luxurious vermicelli was cooled, the cooled vermicelli was cut, and the cut smart vermicelli was aged, and the aged smart vermicelli was stored in a freezer to perform pre-cooling and rapid cooling. Thereafter, the frozen smart vermicelli was thawed, dehydrated, dried and packaged to produce smart vermicelli using sweet potato starch.

< Example 2>

agar and sodium alginate used tapioca Manufacture of smart vermicelli using starch

In Example 1, 200 kg of tapioca starch was mixed instead of sweet potato starch in the process of preparing the mixed starch in step 1 to prepare mixed starch, and in step 2, tapioca starch was used instead of sweet potato starch in the process of preparing sweet potato starch, and the gelatinization temperature Tapioca starch smart vermicelli using agar and sodium alginate was prepared through the same steps as in Example 1, except that it was carried out at 95°C.

<Comparative Example 1>

Sweet potato starch vermicelli was prepared using only 100% by weight of sweet potato starch using a general process for preparing vermicelli. That is, the noodles were prepared by a general process for preparing noodles without using agar and sodium monoginate.

<Experimental Example 1>

sensory evaluation

A sensory test was performed for each smart vermicelli prepared in the above example for 15 sensory test personnel. The evaluation of dietary characteristics and overall preference according to the type of vermicelli were evaluated, and the results are shown in Table 1 below.

* Water temperature: 98℃, product weight: 60g, quantity: 500ml

* 10-point scale = 10: Extremely good, 9: Very good, 8: Very good, 7: Moderately good. 6: Somewhat good, 5: Neither like nor dislike, 4: Somewhat dislike, 3: Moderately dislike, 2: Very dislike, 1: Extremely dislike.

Type of vermicelli (thickness of noodles 0.7mm) softness chewy burnish texture Overall
symbol experimental group Cooking time (minutes) Example 1 3 9 9 9 9 9 4 9 8 9 10 9 5 9 9 9 10 9 Example 2 3 7 8 9 7 8 4 8 9 9 7 8 5 9 9 10 9 9 (Comparative Example 1) 3 5 5 8 5 5 4 6 6 8 5 6 5 7 7 9 5 7

As a result of the analysis, as shown in Table 1 above, in the case of Example 1 using sweet potato starch, compared to Example 2 using tapioca starch, despite the same thickness of noodles, the softness, chewiness, gloss, and texture were the highest in all test items. It showed an excellent score.

On the other hand, compared to Examples 1 and 2 in which agar and sodium alginate were added, the vermicelli of Comparative Example prepared with 100% by weight of sweet potato starch showed lower scores in all test items.

In addition, in Example 1 and Example 2, a cooking time of 5 minutes was appropriate, and in Example 1, there was no significant difference in softness, chewiness, and gloss in the change over time according to the cooking time, but 5 minutes showed the optimum value in texture. . In addition, in Example 2, 5 minutes showed the optimum value in all items of softness, chewiness, gloss, and texture in the temporal change according to the cooking time.

<Experimental Example 2>

Assessment of the resilience of the present

Furthermore, the present inventors prepared sweet potato smart vermicelli according to the method of Example 1, except that sweet potato was used as a raw material in the smart vermicelli manufacturing process according to the method of the present invention, and the mixing weight ratio of sweet potato starch, agar and sodium alginate was different. It was prepared, and boiling water was added to each prepared vermicelli, and the time for recognizing restoration was evaluated three times and averaged for 5 days of expert panel personnel to evaluate the restoration time and taste preference of the vermicelli. The taste preference was evaluated by a 10-point method as follows.

* 10-point scale = 10: Extremely good, 9: Very good, 8: Very good, 7: Moderately good. 6: Somewhat good, 5: Neither like nor dislike, 4: Somewhat dislike, 3: Moderately dislike, 2: Very dislike, 1: Extremely dislike.

Raw material mixed weight ratio Restoration time (minutes) vermicelli texture
symbol Sweet potato starch: Agar: Sodium alginate 5000:1:1 7.2 minutes 8.1 Sweet potato starch: Agar: Sodium alginate 5000:1:4 5.2 minutes 9.2 Sweet potato starch: Agar: Sodium alginate 5000:2:1 6.0 minutes 7.5 Sweet potato starch: Agar: Sodium alginate 5000:3:1 9.7 minutes 6.3

As shown in Table 2 above, in the preparation of vermicelli, the group in which sweet potato starch: agar: sodium alginate was added in a weight ratio of 5000:1:4 had the best water absorption capacity of the vermicelli compared to other groups, and thus the restoration time was the shortest. As it was confirmed that it was confirmed that mixing at a weight ratio of 5000:1:4 was important for enhancing the resilience of the vermicelli, the group mixed at a 5000:1:4 weight ratio was the most important compared to other groups in the texture analysis of the prepared vermicelli. It was found to show a high degree of taste preference.

So far, with respect to the present invention, the preferred embodiments have been looked at. Those of ordinary skill in the art to which the present invention pertains will 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 are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated 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 (7)

(1) preparing a mixed starch by mixing a starch raw material, agar and sodium alginate;
(2) preparing a starch paste using the starch raw material;
(3) preparing a dough by mixing and stirring the mixed starch of step (1) and the starch paste of step (2); and
(4) removing the air remaining in the dough, comprising the step of molding and gelatinizing,
Method for manufacturing smart vermicelli using agar and sodium alginate. According to claim 1,
The starch raw material is a method for producing smart vermicelli using agar and sodium alginate, characterized in that sweet potato or tapioca. According to claim 1,
The starch raw material, agar and sodium alginate are each mixed in a weight ratio of 5000:1:2 to 5000:1:4, a method for producing smart vermicelli using agar and sodium alginate. According to claim 1,
The starch paste of step (2) is prepared by adding 13 to 17 wt% of starchy raw material to a pool of water and adding 55 to 60 wt% of hot water at 100°C to prepare a colloidal paste dough, and then A method for producing smart vermicelli using agar and sodium alginate, characterized in that it is prepared by adding 16 to 27 wt % of cold water at 5 to 20 ° C and stirring at 45 to 50 rpm. According to claim 1,
The gelatinization is a method for producing smart vermicelli using agar and sodium alginate, characterized in that it is performed at a temperature of 95 ~ 100 ℃. According to claim 1,
The molding in step (4) is a method for producing smart vermicelli using agar and sodium alginate, characterized in that the molded noodles are molded with a thickness of 0.5 to 0.7 mm. A smart vermicelli using agar and sodium alginate prepared by the manufacturing method according to any one of claims 1 to 6.

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