KR960006567B1 - Processing method of ordorless konjac noodle - Google Patents

Abstract

A konjac noodle is made from only konjac powder or mixture of konjac powder, potato starch, carrageenan. A odorless konjac noodle is made by (1) washing the prepared konjac noodle with 40-50 deg. C water, (2) dehydrating, (3) soaking the obtd. konjac noodle in , 0.02-0.1% citrate solution (55-75 deg. C) for 10-40min., (4) precipitating in 55-75 deg. C water for 10-40min. (5) Packaging it together with 0.02-0.1% citrate solution and then sterilizing to obtain the odorless flexible konjac noodle. The obtd. konjac noodle can be preserved for a long period.

Description

Manufacturing method of odorless konjac noodles

The present invention relates to a method for preparing odorless konjac noodles, and more particularly, there is no alkaline smell peculiar to konjac food, which is characterized in that the konjac noodles are manufactured after washing, washing, acid treatment, hot water treatment, packaging, and sterilization. It relates to a method of manufacturing konjac noodles that can be refrigerated and long-term storage at room temperature.

Konjac food is a health food manufactured from konjac powder (powder), which is a dietary fiber material, and has recently attracted great attention as a diet food that is good for preventing intestinal action, obesity and adult diseases.

Conventionally, in the preparation of konjac noodles, water is added to the konjac powder, stirred and swollen, extruded through a nozzle while adding calcium hydroxide solution as a coagulant, and then heated and solidified. It was common to prepare konjac noodles by packing with solutions and then sterilizing.

However, the konjac noodles prepared by the method described above are not only the fishy and astringent tastes of alkali, which are unique to alkali, due to calcium hydroxide as a preservative water for the purpose of preserving coagulants and long-term preservation. Edo noodles have not been penetrated into seasonings, making them impossible to apply to various dishes, and despite the excellent nutritional efficacy value of konjac, they have been the main cause of refusal and intake by many consumers.

As a conventional technique for solving the above problems, soybean protein, cyclotodextrin, green onion extract, paprika, alkali odor, etc. in Japanese Patent Application Laid-Open No. 59-232062, 62-130658, Japanese Laid-Open Patent Application No. 1-256364, 3-19658, A method for removing alkali odor by adding a substance known to have a removal function is disclosed, and a method for reducing or replacing the amount of coagulant causing alkali odor is disclosed in Japanese Patent Laid-Open No. 61-166377 and Japanese Patent Laid-Open No. 3-19658. However, alkali ingestion remains at the time of ingestion or after ingestion, which has the disadvantage of degrading the value of the product.Alkali odor as acid in Japanese Laid Open Patent 56-l44070, 60-83562, Japanese Laid Open Patent 1-3-39961, 4-210564 There is a method for fundamentally eliminating alkali odor by neutralization, but these methods are intended to remove alkali odor simply by neutralization by acid treatment. It was not the ultimate solution that had the disadvantages that the tissues were hardened, the cotton was hardened during the sterilization of the package for long-term preservation, the colors of the cotton and preserved water became red, and the tissues were collapsed during storage.

Therefore, the present inventors have completed the present invention as a result of solving the above various problems at the same time to find a method of manufacturing a konjac noodles capable of long-term preservation without alkali smell while maintaining the elastic texture of konjac noodles.

The method for preparing the konjac noodles according to the present invention may be 100 weight percent of konjac powder or 25-30 in a mixture of 70-85 weight percent of konjac powder and 10-20 weight percent of potato starch and 3-10 weight percent of carrageenan. The purified water at ℃ was added 20-22 times of the mixture by weight ratio, stirred well for about 10 minutes with a stirrer, and swelled after standing for 40-60 minutes, extruded by the in-phase method, and heat-coagulated to prepare konjac noodles. Rinse 2-3 times with 40-60 ° C. hot water 2-3 times, dehydrate and immerse in 55-75 ° C. 0.02-0.1% citric acid solution with gentle stirring for 10-40 minutes, and then immerse it again in 55-75 ° C. hot water 10-40 Immerse for minutes. 50-75% by weight of odorless konjac prepared in this way and 25-50% by weight of 0.02-0.l% citric acid solution are sterilized at 80 ° C. for 1-2 hours to complete the product.

Konjac noodles prepared by the above method is not only completely eliminate the odor caused by alkali, but also has a soft texture and bright colors compared to the conventional konjac noodles, and is easy to penetrate seasoning liquids when cooking, which can be applied to various dishes. Become a quality product.

Hereinafter, the present invention will be described in detail through the manufacturing process.

First step:

Konjac noodles manufacturing process

Sprinkled by konjac powder alone or swelled by adding water to a mixture of potato starch and carrageenan in a certain ratio, and then swelling for a certain period of time using a konjac noodle maker and adding calcium hydroxide solution, an alkali coagulant, The solution was heated to solidify at least 80 hours in an alkaline solution of 80 ° C. or higher.

Second process:

Washing process

The konjac noodles made by the first step are washed 2-3 times with water at 40-60 ° C. and then dehydrated.

This process is to increase the efficiency of acid treatment process by removing excess alkali coagulant on konjac surface.

Third process:

Acid treatment process

The washed konjac noodles are dipped in 0.02-0.1% citric acid solution at 55-75 ° C for 10-40 minutes with gentle stirring.

This step is an alkali odor removal step by neutralization reaction of alkali and organic acid, and this process eliminates the unpleasant odor due to alkali odor of konjac noodles, thereby making it possible to manufacture odorless konjac. At this time, the acid treatment temperature, time, and the concentration of the organic acid have a significant effect on the tissue of the degree of de-alkali. If the concentration of citric acid solution is too high, the tissue of the surface treated with acid is weak, which is not good.If the concentration of citric acid solution and treatment temperature is too low, effective odor is difficult, and if the treatment temperature is too high, it causes hardening of the tissue. It is very important to properly control the treatment temperature and treatment time.

4th process:

Hot water treatment process

The acid treated konjac noodles are soaked in hot water at 55-75 ° C. for 10-40 minutes.

This process stops the reaction between alkali and organic acid and at the same time stabilizes the structure of the cotton to solve the problems that occur when not treated with hot water, that is, the cotton becomes red during sterilization and the tissue softens during storage. It is a process. If the hot water treatment temperature is low or the hot water treatment time is short, it is difficult for efficient hot water treatment to leave acid odors in the product and soften the tissue during storage.If the treatment temperature is too high or the treatment time is too long, It is not good because hardening occurs.

5th process:

Packing and Sterilization

50-75% by weight of konjac noodles and 25-50% by weight of 0.02-0.1% citric acid solution are packed together and sterilized at 80 ℃ for 2 hours to complete the product.

If the concentration of citric acid solution is too high, sour taste remains on the noodles to give a bad texture when ingested, if the concentration of citric acid is too low, it is important to determine the appropriate concentration of citric acid because there is a risk of deterioration caused by microorganisms.

The konjac noodles prepared by the method as described above are konjac noodles that can be stored for a long time without alkali smell while maintaining elastic texture.

The present invention will be described in more detail with reference to the following Examples.

Example 1

Purified water at 28-30 ° C. was added 22 times to 100% by weight of konjac powder and stirred for 10 minutes. After stirring, the mixture was left for 40-50 minutes to swell and extruded by a conventional method while adding a 2% calcium hydroxide solution as a coagulant using a conventional konjac noodle maker. The extruded cotton is heat-coagulated in a 0.2% calcium hydroxide solution at 80-90 ° C. for at least 5 hours, washed 2-3 times with water at 40-50 ° C., and dehydrated. The surface was immersed in 0.05% citric acid solution at 65 DEG C for 30 minutes while gradually immersed in hot water at 65 DEG C for 30 minutes. Thus prepared 75% by weight konjac noodles and 0.05% citric acid solution 25% by weight together to sterilize 2 hours in 80 ℃ hot water to complete the product.

The sensory test results of the odorless konjac noodles prepared by the method of Example 1 are shown in Table 1, and the control group was prepared by a conventional method and used konjac noodles stored in an alkaline preservative solution.

The sensory test was done by 20 sensory test personnel.

Table 1. Sensory test results

* Sensory test rating:

Color and texture: 5 points: very good, 3 points: normal, 1 point: very bad.

Alkali odor degree: 5 points: very much fly, 3 points: normal, l points: not at all.

As shown in Table 1, the konjac noodle prepared by Example 1 was found to have a very good palatability in color compared to the control, and the alkali odor was completely removed and the quality was not changed even during 3 months of storage at room temperature.

Example 2

It was prepared in the same manner as in Example 1 except for changing the mixing ratio of the konjac flour, potato starch, and the simmered mixture in the raw material as shown in Table 2.

The sensory test was a five-point scale test in addition to 20 trained sensory test personnel.

Table 2. Compounding Ratios and Sensory Test Results

* Sensory test: 5 points: Very good, 3 points: Normal, 1 point: Very bad.

As shown in the sensory test results of Table 2, it was found that the konyan noodles prepared at the compounding ratio as shown in Table 2 were konjac noodles having excellent palatability in color and texture.

Example 3

As shown in Table 3, in the citric acid treatment process for the purpose of removing the alkali odor was prepared in Example 1 and the method while varying the concentration, temperature, and treatment time of the citric acid was carried out sensory test.

The sensory test was carried out on 20 sensory personnel.

Table 3. Sensory test results according to the change of citric acid treatment process

＊ Sensory test

Color / Texture: 5 points: Very good, 3 points: Normal, 1 point: Very bad

Alkali odor degree: 5 points: very much fly, 3 points: normal, 1 point: not at all.

As shown in Table 3, when the concentration of citric acid treatment, temperature and treatment time were properly harmonized, the results were very good in color, texture and degree of removal of apical odor. However, any one of citric acid concentration, temperature and time was insufficient or excessive. In this case, the sensory evaluation and the quality of the noodles during storage were adversely affected.

Example 4

As shown in Table 4, the sensor was manufactured and trained in the same manner as in Example 1, changing only the temperature and time of the hot water treatment in the hot water treatment process to stop the neutralization reaction of alkali and organic acids and stabilize the tissue of cotton. Phosphorus test was performed with 5 point scale symbol test.

Table 4. Sensory test results by hot water treatment temperature and time

＊ Sensory test

Color and texture: 5 points: very good, 3 points: normal, 1 point: very bad.

As shown in Table 4, when the proper hot water treatment was performed, the results were very good in color, texture, and storage, but when the temperature and treatment time were excessive or insufficient, the color, texture, and storage were adversely affected. Could.

Example 5

As shown in Table 5, by changing the concentration of the citric acid solution as the preservation water added for the purpose of improving the preservation, it was prepared in the same manner as in Example 1 and subjected to the sensory test. The sensory test was carried out by a 5-point scale symbol test for 20 trained sensory test personnel, and stored storage at 20 ℃ and 70% relative humidity.

Table 5. Sensory test and storage period results according to the concentration of citric acid solution

* Sensory test:

Sour taste: 5 points: very much fly, 3 points: normal, 1 point: no.

Texture: 5 points: Very good, 3 points: Normal, 1 point: Very bad.

As shown in Table 5, when the concentration of citric acid is 0.02-0.1%, the shelf life is longer than 120 days, and the sour taste is hardly felt in the noodles, but when the citric acid is not added as preserved water, the sour taste of the noodles is felt. Although the storage period was very short (15 days) due to the damage caused by the microorganisms during storage, and when the amount of citric acid was added, the sour taste remained strong on the noodles, which gave a bad texture when ingested and softened cotton tissue during storage. It can be seen that the storage period is shortened.

Claims (1)

Konjac prepared by the conventional method using only 100% by weight of konjac powder alone or a mixture of 70-85% by weight konjac powder, 10-20% by weight potato starch and 3-10% by weight carrageenan Wash and dehydrate the cotton with 40-50 ℃ water, and then treat it for 10-40 minutes in 55-75 ℃ 0.02-0.1% citric acid solution, and then immerse it in 55-75% hot water for 10-40 minutes, then 0.02-0.1% Konnyaku noodles manufacturing method characterized in that the sterilization by packaging with citric acid solution.