KR20100060967A - Cold noodles using purple-fleshed sweet potato and manufacturing method thereof - Google Patents
Cold noodles using purple-fleshed sweet potato and manufacturing method thereof Download PDFInfo
- Publication number
- KR20100060967A KR20100060967A KR1020080119792A KR20080119792A KR20100060967A KR 20100060967 A KR20100060967 A KR 20100060967A KR 1020080119792 A KR1020080119792 A KR 1020080119792A KR 20080119792 A KR20080119792 A KR 20080119792A KR 20100060967 A KR20100060967 A KR 20100060967A
- Authority
- KR
- South Korea
- Prior art keywords
- sweet potato
- weight
- cold
- noodles
- cold noodles
- Prior art date
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 47
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 46
- 235000012149 noodles Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 229940100445 wheat starch Drugs 0.000 claims abstract description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 2
- 229920000742 Cotton Polymers 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 2
- 238000007605 air drying Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
Description
The present invention relates to cold noodles using sweet potato and a method of manufacturing the same.
Zami sweet potato is a hybrid of purple sweet potato, and the anthocyanin pigment containing sweet potato's own sugar and fiber as well as purple sweet potato is reported to have anti-cancer, antioxidant, and hepatoprotective activity. It is expected to be. Anthocyanin pigments of purple sweet potato are neutral and weakly acidic because they exist in acylated form with caffeic acid and ferulic acid. can do.
On the other hand, cold noodles are made from flour or buckwheat flour, and then sweet potatoes, potato starch, etc. are added, and water and salt are added to prepare cold noodles. Cold noodles are known.
The present invention is to provide a cold noodle and a method of manufacturing the same to provide the functionality of the anthocyanin pigment of the sweet potato sweet potato to enhance the palatability and provide a chewy noodles.
Therefore, the present invention is a step of powdering sweet potato as a preferred first embodiment; 5-10% by weight of sweet potato powder, 3-10% by weight of ordinary sweet potato powder, 75-85% by weight wheat flour, 3-5% by buckwheat flour, 3-5% by weight wheat starch, 0.5 ~ cotton soda Mixing a raw material comprising 1 wt% and 0.5-1 wt% of salt; Mixing and stirring the mixed raw material mixture with water at a weight ratio of 1: 3-5; And provides a method for producing cold noodles using sweet potato comprising the step of forming into cotton.
In the above embodiment, the step of powdering may be to grind to 80 ~ 300mesh after drying for 2 to 10 hours at 50 ~ 200 ℃.
In the above embodiment, the steaming sweet potato before the powdering step may be further comprising a step of steaming for 10 to 30 minutes at 80 ~ 150 ℃.
In the above embodiment, the step of aging the dough at a temperature of 25 ~ 30 ℃ before the step of forming into a cotton may be further comprising a step.
Cold surface manufacturing method according to the embodiment may be further comprising the step of cold air drying after the forming step.
The present invention provides a cold noodles using yam sweet potato produced by the above production method as a second preferred embodiment.
Hereinafter, the present invention will be described in more detail.
Cold noodles production method using the sweet potato of the present invention comprises the steps of powdering sweet potato; 5-10 wt% of sweet potato powder, 3-10 wt% of general sweet potato powder, 75-85 wt% of wheat flour, 3-5 wt% of buckwheat flour, 3-5 wt% of wheat starch, cotton soda 0.5 Mixing the raw material including 1 wt% and 0.5-1 wt% of salt; Mixing and stirring the mixed raw material mixture with water at a weight ratio of 1: 3-5; And shaping to cotton.
First, in order to powder the sweet potato, the sweet potato is sorted and washed and cut into appropriate sizes as necessary. After drying for 2-10 hours at 50 ~ 200 ℃ and pulverized to 80 ~ 300mesh by a grinder to powder. The drying method is not particularly limited, and may be preferably hot air dried.
The sweet potato may be powdered by steaming for 10 to 30 minutes at 80 to 150 ° C. before the drying. In this case, the drying time can be shorter, so powdering is easy.
Thus prepared sweet potato powder may contain 5 to 10% by weight relative to the total weight of the raw material to provide a functional color while also providing functionality. Based on the total weight of the raw materials, 3 to 10% by weight of normal sweet potato powder, 75 to 85% by weight of wheat flour, 3 to 5% by weight of buckwheat flour, 3 to 5% by weight of wheat starch, 0.5 to 1% by weight of soda and 0.5 to 1 salt. The raw materials containing the weight% are mixed. It is preferable to adjust the said raw material at the said ratio in order to obtain the chewy texture of cold noodles.
The mixed raw material mixture is kneaded by mixing and stirring with water at a weight ratio of 1: 3 to 5, and then molded into noodles to prepare cold noodles.
Before the step of forming into the cotton, the dough may be aged for 1 to 2 hours at a temperature of 25 to 30 ° C. for easier texture and texture.
After the shaping step may be molded by a known method.
After the forming step can be cold-air dried so as not to stick to each other, the length is controlled by cutting and final drying, vacuum packing and freeze-drying to maintain and strengthen the chewy of the cotton noodle by press molding to be manufactured to enable long-term storage Can be.
Hereinafter, examples of the present invention will be described in more detail, but the scope of the present invention is not limited thereto.
<Example 1>
Zami sweet potato was selected and washed, and dried by hot air at 100 ° C. for 8 hours, and then crushed into 100 mesh to prepare a sweet potato powder.
As raw materials for cold noodles, 7% by weight of sweet potato powder, 5% by weight of ordinary sweet potato powder, 81% by weight of wheat flour, 3% by weight of buckwheat flour, 3% by weight of wheat starch, 0.5% by weight of soda and 0.5% by weight of salt were mixed.
20 kg of water was added to 10 kg of the mixed raw material mixture, followed by kneading with sufficient stirring. Then, the dough was put into a noodle machine and then molded into noodles, and the resultant noodles were immediately dried in cold air at 0 ° C.
After cutting to a certain length and then again dried for 30 minutes in 0 ℃ cold air and dried for 30 minutes in 100 ℃ hot air after vacuum packaging to freeze-dried at -19 ℃ for 10 hours to prepare a cold noodles.
<Example 2>
After removing the sweet potato in Example 1, steamed for 15 minutes at 120 ℃ and then hot air dried at 100 ℃ for 2 hours. Then, put into a grinder to grind to 100mesh to prepare a sweet potato powder, and then cold noodles were prepared in the same manner.
<Example 3>
Cold noodles were prepared in the same manner as in Example 1, except that the dough was aged at 25 ° C. for 1 hour.
Comparative Example 1
Prepared "Hamheung Cold Noodle" of Baekli Foods.
Comparative Example 2
"Hamheung Cold Noodle" of Pine Needle Food Co., Ltd. was prepared.
Experimental Example
After boiling the cold noodles of Examples and Comparative Examples for 10 minutes in boiling water and washing them in cold water, a panel of 20 persons is formed for the taste, aroma and texture of the noodle noodles. Relative evaluation by a five-step scoring method is shown as an average value. The evaluation results are shown in Table 1 below.
As a result of the sensory evaluation, the cold noodle of the present invention is not only excellent in taste and aroma of noodle, but also very chewy compared to conventional noodle of conventional cold noodle.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080119792A KR20100060967A (en) | 2008-11-28 | 2008-11-28 | Cold noodles using purple-fleshed sweet potato and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080119792A KR20100060967A (en) | 2008-11-28 | 2008-11-28 | Cold noodles using purple-fleshed sweet potato and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100060967A true KR20100060967A (en) | 2010-06-07 |
Family
ID=42361822
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080119792A KR20100060967A (en) | 2008-11-28 | 2008-11-28 | Cold noodles using purple-fleshed sweet potato and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100060967A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101346364B1 (en) * | 2010-11-25 | 2014-01-06 | 재단법인 전주생물소재연구소 | Method for producing Dangmyen with enhanced antioxidative activity adding purple sweet potato and Dangmyen produced by the same method |
| CN109662252A (en) * | 2018-11-07 | 2019-04-23 | 河南农业大学 | Purple sweet potato flour noodle and its cool braised noodle series of products and preparation method thereof |
-
2008
- 2008-11-28 KR KR1020080119792A patent/KR20100060967A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101346364B1 (en) * | 2010-11-25 | 2014-01-06 | 재단법인 전주생물소재연구소 | Method for producing Dangmyen with enhanced antioxidative activity adding purple sweet potato and Dangmyen produced by the same method |
| CN109662252A (en) * | 2018-11-07 | 2019-04-23 | 河南农业大学 | Purple sweet potato flour noodle and its cool braised noodle series of products and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| WITN | Withdrawal due to no request for examination |