KR810000506B1 - Process for preparing instant elastic foods base from plant seeds - Google Patents

Abstract

Base for instant elastic foods was prepared by mixing sodium alginate powder and plant seed powder. Thus, testa of plant seeds were peeled off to obtain seed fruit, heated by steam, dried, crushed to give edible powder, and mixed with sodium alginate powder and coated sodium alginate coagulating agent, denaturalized in water to give instant elastic food base.

Description

Manufacturing method of instant elastic food base based on plant seeds

The present invention peels the seedlings of the plant seeds, obtains fruiting parts, and after drying, powders are dried and pulverized to form a edible powder, mixed with sodium alginate powder, and the dissolution rate for water Powder mixture of sodium alginate coagulant coated with coating agent dissolved when heated to 50 ~ 70 ℃ in slow coating solution or aqueous solution is mixed to make powder composite mixture, which is then dissolved in a certain amount of water. When released, sodium alginate acts as a coagulant and denatures into an insoluble alginate after a while to form a mass of homogeneous elastic coagulants or partial elastomeric coagulants, which are readily edible on elastic food substrates. It relates to a manufacturing method.

Invented by the inventors (Patent No. 7088 No. 954), the soybean is predominantly processed to produce soybean homogeneous elastic coagulum by processing soybeans in a method of manufacturing an elastic protein tissue food, but then various plants Seeds were also made into a dry powder, dispersed in an aqueous solution of sodium alginate, and then various coagulants of sodium alginate were added to form an elastic coagulant with different palatability. It is possible to produce instant foods that can be coagulated after a short time by dispersing the powder obtained by coating the sodium alginate coagulant with some kind of coating material and then dispersing it in water. I learned. Such elastic coagulum is often used as a coagulum elastic coagulum by staying in our diet, depending on the type of plant species, and as a partial elastic coagulum, as an added base material of meat soup, steamed rice, etc. As a base material, it has very many uses, and compared with such a conventional product, there is a very convenient point in use.

It is an object of the present invention to easily form a uniform mass or partial elastic coagulum in which the coarse material in which the fine particles of the plant seeds are dispersed in an aqueous sodium alginate solution in one operation when used by a consumer is used. The coagulant acts on the water-soluble sodium alginate and denatures into a network of insoluble alginate.The coagulant used is a high solubility substance such as calcium chloride, which reacts rapidly with sodium alginate when contacted. As a result, a partial gel phenomenon occurs, and a relatively low solubility such as calcium sulfate causes a slow reaction rate, and the whole is gradually formed into a mass of elastic coagulum. At this time, the fine particles of the plant seeds are also co-ordinated by the coagulation rate adjustment, and a delay adjustment action is formed along with the phosphates, which are general coagulation regulators.

In general, as a coagulant of sodium alginate, suitable for food additives, calcium salts are calcium chloride, calcium sulfate, calcium lactate, calcium citrate, calcium guruconate, and the like, and aluminum salts include alum, aluminum chloride, and the like. The solidification rate and jelly strength of the coagulated product are different depending on the solubility. In general, in the formation of a homogeneous mass of elastic coagulum, the jerry strength according to the blending ratio of raw materials is the amount and viscosity of sodium alginate or the concentration and type of coagulant added thereto in the hydrolyzed state. It depends very broadly on the back. In general, plant seed powder: Sodium alginate: coagulant = 100: 10: 5 when sodium alginate 300cps is used for 1,000 water is a standard elastic food, and it is a standard to obtain a suitable texture. Formation of the coagulum is appropriate to promote partial gel formation by adding and stirring three to four times the amount of water.

These instant foods are added to the powder product as it is, and when used in contact with water immediately reacts with sodium alginate to coagulate so that the coagulation phenomenon including the seed powder does not occur and the desired elastic coagulum cannot be obtained.

Accordingly, the coagulant is a kind of coating agent, and when the coagulant is coated by the conventional spray coating method, the coagulant dissolves or breaks down and the coagulant is exposed to act as a coagulant.

Therefore, according to the purpose of use of the product, the type of coating, the amount of use and the coating method will be appropriately selected, and in the past, such a coagulant of instant food is used as it is without coating, so as a separate product Although it was inconvenient to attach the packaging, coagulation of the coagulant completely solved the problem.

Examples of the coating agent coating the coagulant include: 1. Coating agents having low solubility in water, such as tragacanth rubber, agar, calcium CMC alginate, aluminum alginate, and the like. Examples of coating agents that are dissolved by the coating agent include Gyeongnam, Beeswax, Pyramid, Cured Oil, and Fatty Acid Glycerin Ester. As a coating agent to dissolve by heating or heating, it is generally fat, so that it is dissolved in an organic solvent or the like and sprayed into a spray chamber with a nebulizer to granulate in particulate form or granular form.

Examples of the plant types usable in the present invention include grains, cereals, soybeans, seed and ginseng seeds, and guanghu foods. Egg powder, fish meal, gluten powder, etc. Can be.

The first step in the processing of plant seeds, the main material, is the process of mechanically peeling the seeds of the seeds to obtain selected fruiting parts. This fruit part is added to the cooking pot to increase the cooking state, and after drying, it is possible to prepare the raw material of instant food by grinding the powder to a particle size before and after 100 mesh (mesh) with a grinder.

As described above, when the coarse powder coated with the plant seed and the coating agent is made, it is put in these V-type powder mixers and the like, and the sodium alginate powder and the product are dissolved in water to dissolve sodium alginate. Sodium phosphate, which accelerates and adjusts the coagulation rate, is also put together with antioxidants, MGS, amino acids, vitamins, salts, sugars, etc. Make.

This will be shipped in a certain amount of wrapping paper that can be as little as possible affected by daylight, air.

EXAMPLE

Compounding ratio (quantity increase)

Examples 1 and 2 The plant seeds are first peeled off mechanically and then ballooned, and the selected fruiting parts are steamed in a cooker for 20 to 25 minutes in a steaming pot with 100 ° C steam, dried and pulverized with a grinder to about 100 meshes. Make dry powder.

Each powder is added to the V-type mixer in the same ratio as in Tables 1 and 2, and mixed until it is sufficiently uniform, packaged in a certain amount of silver foil, and commercialized.

When used by a consumer, Example 1 is a powder product having an amount of the increase ratio of Table 1 with respect to 1,000 water, and slowly stirred for about 2 to 3 minutes and left for 15 minutes to form a viscous arc. . At this time, if the mixture is stirred vigorously for 2 to 3 minutes, the coating agent is dissolved and the coagulant is exposed to act on the sodium alginate to produce a uniform mass of elastic coagulum, which can immediately make mung bean.

In Example 2, a powder product having an amount of increase in the table was added to 3,000 water, and the mixture was slowly stirred for about 3 minutes, left to stand for about 15 minutes, and warmed to about 60 ° C with gentle stirring. If this is continued, stirring continues to produce a lot of partial elastic coagulum, and the same state phenomenon occurs as the egg is solidified while stirring in hot water, so that it can be used as a substitute for egg roots such as meat soup and steamed chicken.

Claims (1)

A method for producing an instant elastic food base based on plant seeds, characterized by mixing a plant seed powder with sodium alginate powder and a known coagulant powder coated with a coating agent.