KR20230126947A - Method for manufacturing dough for noodles using potato - Google Patents

Abstract

A method of manufacturing a dough for kalguksu using surimi potatoes includes the steps of (a) preparing and washing surimi potatoes; (b) steaming the surimi potatoes washed in step (a), peeling and grinding; (c) freezing the potatoes pulverized in step (b); (d) preparing a main material by mixing flour with perilla seeds, salt, cooking oil, and alcohol; And (e) thawing and kneading the main ingredients prepared in step (d) with water, vegetable emulsifier and frozen potatoes in step (c), (f) mixing potatoes in step (e) Further comprising the step of aging the dough, the dough is 60 to 65 parts by weight of flour, 18 to 22 parts by weight of water, 13 to 17 parts by weight of potatoes, 0.005 to 0.015 parts by weight of perilla seeds, 0.12 parts by weight of salt, based on 100 parts by weight of dough ~ 0.16 parts by weight, cooking oil 0.005 ~ 0.015 parts by weight, alcohol 0.05 ~ 0.15 parts by weight, vegetable emulsifier 0.5 ~ 1.0 parts by weight.

Description

Method for manufacturing kalguksu dough using surimi potatoes {METHOD FOR MANUFACTURING DOUGH FOR NOODLES USING POTATO}

The present invention relates to a method for producing a dough for kalguksu using surimi potatoes, and more particularly, to a method for producing a dough for kalguksu using surimi potatoes to maintain the unique taste of potatoes.

Recently, interest in traditional foods is increasing in the indiscriminate spread of western food culture. Research is being conducted to ensure that traditional food with traditional taste and nutrition can be served in specialized restaurants in the form of chain stores. In particular, Sujebi, Kalguksu, and Noodles, which use wheat flour as the main ingredient, have a relatively simple cooking method and are rich in nutrients, so they have a lot of potential for development.

These sujebi are widely used as snacks and meal replacements and are rich in nutrients.

Sujebi traditionally uses wheat flour as the main ingredient to make dough, and a certain portion of the dough is taken out and a piece of dough is boiled with anchovy-infused broth. In other words, sujebi is a type of flour and is a dish completed by kneading flour, removing it, and boiling it in broth with seasoning. However, sujebi as described above has a problem that causes indigestion because wheat flour is used as an ingredient. In addition, sujebi needs to be improved in taste and nutrition in order to be favored by many people as a favorite food.

In addition, kalguksu refers to food made by thinly rolling dough made of grain flour and slicing it using a cutting tool such as a knife or pressing it into a mold. Kalguksu is known to have been cooked and eaten by people living in Asia since a long time ago because it is relatively simple to prepare and cook. It has also been used as a special food on a daily basis.

Wheat flour is generally used for making kalguksu. However, noodles using only wheat flour are insufficient as a meal in terms of nutrition. To compensate for this, kalguksu can be prepared by adding ingredients beneficial to the human body in addition to wheat flour. Recently, kalguksu supplemented with nutritional ingredients has been manufactured by adding buckwheat, kudzu, oriental medicine ingredients.

One example of a technique for solving this problem is disclosed in Documents 1 and 2 below.

For example, Patent Document 1 below includes cutting surimi potatoes into a thickness of 0.5 to 3 cm, cooking the cut surimi potatoes in steam at 100 ° C or higher, pulverizing the potatoes with a roller grinder, and pulverizing the potato raw material. Potato sujebi consisting of adding 40 to 80 parts by weight of potato starch and 1 to 10 parts by weight of seasoning powder to 100 parts by weight and kneading, injecting the dough at a temperature of 90 ° C or higher, and vacuum-packing the injection. A method for producing is disclosed.

In addition, in Patent Document 2 below, 70 to 80% of wheat flour, 8 to 12% of sweet potato starch, 8 to 12% of potato starch, and 4 to 6% of corn starch are mixed with a small amount of cooking oil and salt, and an appropriate amount of water is added to make the dough. In the kneading step, the dough is pressed into a circular shape of an appropriate size and matured at about 7℃ for 24 hours. In the water in which the anchovies were boiled at 100℃ for 7 minutes, cabbage, radish, onion, green onion and mussels are added and boiled for another 20 minutes. , After taking out all the contents, turn off the fire, and when the water temperature reaches 80 ℃, cut an appropriate amount of dried kelp and leave it for 20 minutes. Disclosed is a method for producing sujebi prepared by adding clams, pumpkins, onions, carrots, potatoes, and the like.

In addition, Patent Document 3 contains a primary raw material mixing step of mixing potato starch, tapioca, and gluten with wheat flour, potato starch, tapioca, and gluten, a secondary raw material mixing step of mixing eggs, soybean oil, and salt, and the mixed 3rd mixed raw material kneading step of kneading 8-14% by weight of the 2nd mixed raw material mixed with 86-92% by weight of the first mixed raw material at a rotation rate of 30 per minute for 8-12 minutes, the kneaded 3rd mixed raw material 33 -37% by weight and 63-67% by weight of water at 8 to 12°C for 25 to 30 minutes at a rotation rate of 1 minute and 30 degrees Kneading the 4th mixed raw material kneading step, kneading the kneaded 4th mixed raw material for 5 to 7 minutes Disclosed is a method for producing kalguksu, comprising a step of maturing the mixed raw material and a fifth kneading step of kneading the aged mixed raw material for 25 to 30 minutes at a rotation rate of 1 minute and 30 minutes.

However, in the prior art as described above, there was a problem that the manufacturing process of potato sujebi was long and the preparation process of the dough was complicated by containing various ingredients.

In addition, in the prior art as described above, there was also a problem that the manufacturing cost increased due to the complexity of various components and manufacturing processes.

Patent Publication No. 10-2003-0040944, method for producing potato sujebi (published on May 23, 2003) Registered Patent No. 10-0478414, Manufacturing method of sujebi (registration date: March 14, 2005) Registered Patent No. 10-1510159, Kalguksu manufacturing method (registration date: April 2, 2015)

An object of the present invention has been made to solve the above-described problems, and provides a method for preparing a dough for kalguksu using Sumi potatoes, which can prepare a dough for kalguksu noodles in a simple and inexpensive way.

An object of the present invention is to spread and develop traditional food culture, to prevent and treat various diseases by the nutritional components and efficacy of Sumi potatoes, and to provide a method for manufacturing kalguksu dough using Sumi potatoes that can meet consumer preferences. do.

As an embodiment, a method of manufacturing a dough for kalguksu using surimi potatoes includes the steps of (a) preparing and washing surimi potatoes; (b) steaming the surimi potatoes washed in step (a), peeling and grinding; (c) freezing the potatoes pulverized in step (b); (d) preparing a main material by mixing flour with perilla seeds, salt, cooking oil, and alcohol; And (e) thawing and kneading the main ingredients prepared in step (d) with water, a vegetable emulsifier and frozen potatoes in step (c), and (f) adding surimi potatoes in step (e) Further comprising aging the mixed dough, wherein the dough contains 60 to 65 parts by weight of flour, 18 to 22 parts by weight of water, 13 to 17 parts by weight of surimi potatoes, 0.005 to 0.015 parts by weight of perilla seeds, 0.12 to 0.16 parts by weight of salt, 0.005 to 0.015 parts by weight of cooking oil, 0.05 to 0.15 parts by weight of alcohol, and 0.5 to 1.0 parts by weight of vegetable emulsifier.

The dough of the method for manufacturing kalguksu dough using surimi potatoes includes 635 parts by weight of flour, 20 parts by weight of water, 16 parts by weight of surimi potatoes, 0.01 parts by weight of perilla seeds, 0.12 to 0.16 parts by weight of salt, and 0.01 parts by weight of cooking oil, based on 100 parts by weight of dough. parts by weight, 0.1 parts by weight of alcohol, and 0.8 parts by weight of a vegetable emulsifier.

As described above according to the present invention, the method for manufacturing a dough for kalguksu using sumi potatoes according to the present invention prepares a dough containing sumi potatoes simply and inexpensively, and uses this dough to prepare sujebi, kalguksu, noodles, etc. Since it is manufactured, it has the effect of ingesting the components of potatoes and supplying traditional foods.

In addition, according to the method of manufacturing the dough for kalguksu using Sumi potatoes according to the present invention, it has an effect that farm household income can be created by farmers in Gangwon-do using potatoes produced in Gangwon-do.

1 is a process chart for explaining the manufacturing process of dough using surimi potatoes according to the present invention.

The present invention described below may apply various transformations and may have various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description.

However, it should be understood that this is not intended to limit the present invention to specific embodiments, and includes all transformations, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

In addition, terms such as first and second may be used to classify and describe various components, but the components should not be limited by the terms. These terms are only used for the purpose of distinguishing one component from another.

In addition, when at least two different embodiments are described in the present application, all or part of the components of each embodiment can be merged and mixed with each other, even if there is no specific description, within the scope of not departing from the technical spirit of the present invention. .

First, the components of the dough prepared using Sumi potatoes in the present invention will be described.

The dough according to the present invention includes flour, water, potatoes, perilla seeds, salt, cooking oil, and alcohol. That is, the dough according to the present invention contains 60 to 65 parts by weight of flour, 18 to 22 parts by weight of water, 13 to 17 parts by weight of surimi potatoes, 0.005 to 0.015 parts by weight of perilla seeds, 0.12 to 0.16 parts by weight of salt, 0.005 to 0.015 parts by weight of cooking oil, 0.05 to 0.15 parts by weight of alcohol, and 0.5 to 1.0 parts by weight of a vegetable emulsifier.

Potato, which is applied to the present invention, is one of the world's four major crops along with rice, wheat, and corn, and is one of the most important food crops for mankind. Potatoes originate from the central highlands of the Andes in South America. They are hygrophilic that like relatively cool climate, and the temperature suitable for growth is 12~21℃. These wild potatoes were propagated to Europe, and in Korea, they were introduced from the Gando region of Manchuria across the Tuman River in 1824 (the 24th year of King Sunjo of Joseon) and are cultivated throughout the country.

In particular, Sumi potato, a specialty of Gangwon-do, is a food ingredient that Gangwon-do is the main producer of, along with corn and sweet potatoes. It is used as a raw material for soju and alcohol, and potato starch is used as a high-quality feed besides being used for glass noodles and industrial raw materials.

In addition, Sumi potatoes are known to purify the blood, improve energy, strengthen the stomach, and strengthen the digestive system. In addition, it has pharmacological action and no side effects, so it has been widely used as a folk remedy for treating chronic diseases such as malignant tumors, high blood pressure, arteriosclerosis, heart disease, and liver disease.

Ingredients of Sumi potato are 75% of moisture in the tuber, 13~20% of starch, 15~26% of protein, 0.6~1% of minerals, 0.03mg of reducing sugar, 10~30mg of vitamin C, vitamins B1, B2, B6, niacin, and pantothenic acid. , potassium, calcium, etc. are abundant, and amino acids that account for half of nitrogen compounds contain more essential amino acids than flour. In addition, 100 g of Sumi potato is equivalent to 80 calories.

In addition, Sumi potatoes contain ingredients that strengthen the mucous membrane, so it is good for people with weak stomach function or suffering from gastritis, gastric ulcer, duodenal ulcer, etc. In particular, 'Arginine' contained in raw juice of Sumi potato treats and prevents stomach diseases because it protects the stomach by creating a film on the stomach wall. In addition, fresh potato juice contains 'atropine', which has a calming effect, and reduces pain such as gastroduodenal ulcer.

In addition, minerals such as potassium, sulfur, phosphorus, and chlorine contained in Sumi potatoes have a purifying action that removes impurities from the skin or body. According to Donguibogam, potatoes prevent tooth decay and eliminate pests and parasites, It has been shown to have a detoxifying action. The potassium content mentioned above is 16 times that of rice, and since potassium works to release sodium, a component of salt, it can prevent and treat mild high blood pressure caused by salt. In addition, potassium treats dizziness and has the effect of urinating well to remove swelling. In addition, saponin contained in potatoes not only cures cough and cold, but also dissolves cholesterol to purify the blood. Water-soluble fiber, 'pectin', has been found to lower the level of cholesterol in the blood, eliminates heat in the stomach and quenches thirst. It is effective for diabetes, and the carbohydrates in potatoes are digested slowly so that blood sugar levels do not rise rapidly like white rice.

In addition, potatoes are rich in substances that neutralize germs and carcinogens, and fluoride is a good source of nutrients for the development of microorganisms in the large intestine, and the proliferated microorganisms stimulate the intestinal wall to activate intestinal activity, thereby treating and preventing constipation. Help.

Flour is divided into strong flour, semi-strong flour, medium-strong flour, and soft flour according to the content of gluten. If the gluten content is 11% or more, it is strong flour or semi-strong flour. An appropriate type can be selected and used, but it is preferable to use gravity flour.

Drinkable water is used for water, and bedrock water is preferably used.

Perilla seeds contain 17.8% moisture, 18.5% protein, 28% fiber, 0.11mg% vitamin B2, 3.1mg% nicotinic acid, and about 40% fat, mainly composed of oleic acid, linoleic acid, and a small amount of palmitic acid. It is prescribed for chronic gastritis, cough, and hyperacidity, and is used in the private sector as a treatment for colds, skin diseases, ringworm, and burns.

Salt is a compound of sodium and chlorine, and sun salt or refined salt is used.

Edible oil is a liquid oil provided for food, but is not limited to a specific edible oil, but it is preferable to use any one of olive oil, soybean oil, cottonseed oil, corn oil, sesame oil, rapeseed oil, peanut oil, and camellia oil. These salts and cooking oil help maintain the chewiness of the flour during the kneading process.

It is preferable to use alcohol produced by fermenting sugar with yeast for Sumi potato, but it is not limited thereto, and ethyl alcohol may be used.

Vegetable emulsifiers are food additives used for the purpose of improving the quality of starch products and facilitating the manufacturing process when manufacturing various starch products. prevent them from sticking to each other and from adhering to the surface of the machine. These emulsifiers include sorbitol, soybean oil, stabilizers and the like.

The dough prepared from the raw materials described above may be applied to homemade cost dough, noodle dough, etc. in addition to dough for kalguksu.

Hereinafter, the preparation of the dough according to the present invention will be described according to the drawings.

1 is a process chart for explaining the manufacturing process of the dough for kalguksu using Sumi potatoes according to the present invention.

First, the selected surimi potatoes are washed in purified water to remove soil and foreign substances (S10).

Next, the surimi potatoes washed in step S10 are steamed at a temperature of 100 ° C or higher, peeled and ground (S20). Since the temperature and time for steaming potatoes in step S20 can be changed depending on the container and the amount of potatoes, Not limiting. The pulverization can remove moisture while maintaining the unique taste of potatoes by applying a pulverizer having a pulverizing and stirring function, for example, a roller pulverizer. Through this process, more than 60% of water in potatoes can be removed.

The potatoes crushed in step S20 are quickly frozen (S30). Since such freezing conditions can be changed according to the amount of potatoes to be frozen, it is not limited to specific conditions, but it is preferable to use a dedicated freezer.

Apart from the steps S10 to S30, the main ingredients are prepared by mixing flour with perilla seeds, salt, cooking oil, and alcohol (S40)

The main ingredients include 60 to 65 parts by weight of wheat flour, 0.005 to 0.015 parts by weight of perilla seeds, 0.12 to 0.16 parts by weight of salt, 0.005 to 0.015 parts by weight of cooking oil, and 0.05 to 0.15 parts by weight of alcohol based on 100 parts by weight of the dough according to the present invention. .

Next, water and the frozen surimi potatoes in step S30 are thawed (S50) in the main material prepared in step S40 and mixed and kneaded (S60). 22 parts by weight, 0.5 to 1.0 parts by weight of vegetable emulsifier and 13 to 17 parts by weight of surimi potatoes are included and executed using a kneader.

Through the above process, the dough according to the present invention is completed.

In addition, the present invention is not limited thereto, and the dough formed in step S50 may be wrapped in plastic wrap and refrigerated for 10 minutes to 1 hour to mature (S70). The elasticity of the dough is maintained during aging of the dough, and the elasticity of the noodles is maintained during the manufacture of sujebi, kalguksu, or noodles.

The dough aged in step S70 is extruded to make kalguksu noodles (S80), that is, the dough is injected into an extruder and rubbed with a screw at a temperature of 90° C. or higher to inject into a desired shape and size. At this time, the shape of the injection molding is preferably made into a flat plate shape, and the size is preferably 2 to 4 cm in width and 2 to 4 cm in length, but is not limited thereto, and may be injected in a specific shape.

Thereafter, the injection-molded product for kalguksu injected in step S80 is vacuum-packed (S90). By such vacuum packaging, the injection-molded product for kalguksu can be stored for a long period of time.

[Example]

First, 1 kg of Sumi potatoes from Gangwon-do was washed, soil and foreign substances were removed, steamed in a pressure cooker, cooled at room temperature, peeled, pulverized with a roller grinder, and frozen.

In addition, 635 g of plain wheat flour, 0.1 g of perilla, 1.5 g of salt, 0.1 g of cooking oil, 1 g of alcohol, 20 g of water, and 0.8 g of vegetable emulsifier were prepared, respectively, and frozen potatoes were thawed and mixed with 160 g to prepare dough.

After aging the dough for 10 to 15 minutes, remove it in a size of 2 to 4 cm in width and 2 to 4 cm in length as in the usual way, put it in boiling anchovy broth or broth at 100 ° C and cook it to complete Sujebi. At this time, various subsidiary materials including carrots, green onions, mushrooms, pumpkins, clams, kelp, etc. were added.

Kalguksu cooked according to the present invention became translucent with unique colors of perilla seeds and potatoes, exhibiting a beautiful gloss, and the unique taste of Sumi potatoes made it possible to feel the taste of new kalguksu.

In order to find out the preference for the taste of kalguksu according to the present invention, 10 men and women divided into 10s, 20s, 30s, 40s, 50s, and 60s living in Gangwon-do, respectively, were subjected to the same manufacturing method and Table 1 shows the results of examining the preference of kalguksu made with ordinary wheat flour dough using a sub-material (anchovy soup) and kalguksu made with the dough according to the present invention.

age group Plain Flour Dough Dough according to the invention teenager 40% 60% 20's 30% 70% 30's 20% 80% 40's 10% 90% 50's 0% 100% 60's 0% 100%

As shown in Table 1, 6 people in their teens, 7 people in their 20s, 8 people in their 30s, 9 people in their 40s, and all 10 people in their 50s and 60s made kalguksu with the dough according to the present invention. responded that it tastes better.

In addition, in order to find out the color preference for kalguksu according to the present invention, 10 men and women divided into 10s, 20s, 30s, 40s, 50s, and 60s living in Gangwon-do were subjected to the same manufacturing method Table 2 Same as

age group Plain Flour Dough Dough according to the invention teenager 50% 50% 20's 40% 60% 30's 40% 60% 40's 20% 80% 50's 10% 90% 60's 0% 100%

As shown in Table 2, all participants in the survey responded that the appearance of kalguksu made with the dough according to the present invention was better than that of ordinary flour dough kalguksu.

According to the above detailed description, as described above according to the present invention, the method for manufacturing a dough for kalguksu using Sumi potatoes according to the present invention provides a simple and inexpensive dough containing Sumi potatoes, and uses this dough Sosujebi, kalguksu, noodles, etc. are produced, so it has the effect of ingesting the components of potatoes and supplying traditional foods.

In addition, according to the method of manufacturing the dough for kalguksu using Sumi potatoes according to the present invention, it has an effect that farm household income can be created by farmers in Gangwon-do using potatoes produced in Gangwon-do.

On the other hand, the embodiments disclosed in the drawings are only presented as specific examples to aid understanding, and are not intended to limit the scope of the present invention. It is obvious to those skilled in the art that other modifications based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

Claims (2)

(a) preparing and washing surimi potatoes;
(b) steaming the surimi potatoes washed in step (a), peeling and grinding;
(c) freezing the potatoes pulverized in step (b);
(d) preparing a main material by mixing flour with perilla seeds, salt, cooking oil, and alcohol; and
(e) thawing and kneading the main ingredients prepared in step (d) with water, a vegetable emulsifier, and potatoes frozen in step (c);
(f) further comprising aging the dough mixed with surimi potatoes in step (e), wherein the dough contains 60 to 65 parts by weight of wheat flour, 18 to 22 parts by weight of water, and 13 parts by weight of surimi potatoes to 100 parts by weight of dough. ~ 17 parts by weight, perilla seeds 0.005 ~ 0.015 parts by weight, salt 0.12 ~ 0.16 parts by weight, cooking oil 0.005 ~ 0.015 parts by weight, alcohol 0.05 ~ 0.15 parts by weight, vegetable emulsifier 0.5 ~ 1.0 parts by weight manufacturing method. According to claim 1,
The dough contains 635 parts by weight of flour, 20 parts by weight of water, 16 parts by weight of surimi potatoes, 0.01 parts by weight of perilla seeds, 0.12-0.16 parts by weight of salt, 0.01 parts by weight of cooking oil, 0.1 parts by weight of alcohol, 0.8 parts by weight of vegetable emulsifier, based on 100 parts by weight of dough. Method for producing a dough for kalguksu using surimi potatoes containing parts by weight.