KR100311778B1 - A making method for ramen snack - Google Patents

Abstract

The present invention is a method for producing a ramen confectionary having a certain shape through a raw material blending process, cotton stand forming process, frying process, grinding process, unflavored process, confectionery forming process and drying process, the main component of the raw material blending process, such as force component or gravity component And a mixture of starch mixed in a ratio of 1: 0 to 0.5 by weight, and the frying step is fry once at 180-210 ° C for 45 to 80 seconds, or in turn at 45 to 60 ° C at 135-150 ° C. It is related with the manufacturing method of ramen confectionery characterized by performing by frying twice for 10-25 seconds at 180-210 degreeC for the first time.

According to the method of the present invention, it is possible to obtain ramen sweets having a soft and crispy texture.

Description

How to make ramen confectionery {A MAKING METHOD FOR RAMEN SNACK}

The present invention relates to a method for manufacturing ramen confectionery, and more particularly, using a force component alone, or a gravity component or a mixture of force component and starch as a main raw material, after forming the ramen noodles, fry once at 180-210 ℃, Or by frying twice at 135-150 ° C, 180-210 ° C, it relates to a method for producing a ramen confectionery having a texture of crunchy snacks.

In general, ramen is manufactured using wheat flour with high protein content, which gives the protein contained in wheat flour strong elasticity and tenacity when kneading, and slows down the water release during boiling after boiling. It uses unique properties. However, when this is snacked, the texture is hard and there is no crunchy feeling, so it is not suitable as a snack.

Conventional ramen confectionery mainly uses gravity to form noodles, and performs only the first frying process at a low temperature (170 ° C.) or lower, so that texture is not crispy but hard.

In addition, in the manufacturing method of the general confectionery, the syrup is candy at a high temperature to strengthen the binding force, and then a molding process is performed. When this is used as it is, the syrup becomes dense and the texture becomes hard.

An object of the present invention is to provide a method for producing a ramen confectionary having a soft and crispy texture.

The present inventors use force powder alone as a raw material of ramen confectionery, or use it in combination with wheat flour and starch of gravity powder or force powder, and if the frying process is carried out once or twice in an appropriate temperature range, it feels soft and crunchy unlike conventional. The present invention was completed by finding out that ramen sweets with a sense of texture can be prepared.

Therefore, according to the present invention, a method of manufacturing a ramen confectionary having a certain shape through a raw material mixing step, a cotton stand forming step, a frying step, a crushing step, an unloading step, a confectionery forming step and a drying step, the main raw material of the raw material mixing step As a mixture of force component or gravity component and starch in a ratio of 1: 0 to 0.5 by weight, the frying step is fry once at 180 to 210 캜 for 45 to 80 seconds or 135 to 150 캜 in turn. A method of making a ramen snack is provided, which is performed by frying twice at 45 to 60 seconds for 10 to 25 seconds at 180 to 210 ° C.

The present invention will be described in more detail as follows.

First step: blending process of raw materials

As the main raw material, a low-powder wheat flour, which is a low protein content, may be used alone, or a combination of a force powder or a gravity powder and starch may be used. When mixing starch and starch, when the starch is used 20% or more, the cotton pad is not formed. Therefore, the ratio of the starch and starch is preferably 1: 0.05 to 0.2 by weight, and when mixing the starch and starch, When the starch is used at 5% or less, the texture of the confectionary becomes hard, and when it is used at 50% or more, the cotton pad is not formed. Therefore, the ratio of gravity to starch is preferably 1: 0.05 to 0.5 by weight ratio. As starch, starches, such as tapioca, potato, and corn starch, are suitable.

If necessary, in order to increase the taste of the grain, in addition to wheat flour and starch, rice, corn and soybean powder may be added at 0.05 to 0.2 times based on the weight of the wheat flour.

In addition, one or more secondary ingredients such as white sugar and refined salt which are commonly used in snacks may be used for general seasoning.

The raw material blending is performed by supplying 80 to 100 kg of raw material per hour and 15 to 45 kg of water per hour, followed by sufficient stirring in a mixer for 5 to 30 minutes.

2nd process: faceplate forming process

The face-to-face molding process may be divided into face-to-face rolling process, face-to-face cutting process, wave-forming process, steaming process of cutting-out surface, cutting process of steaming surface, and forming process of cutting surface.

Rolling

After compacting and rolling the raw material blend obtained in the first step to first form a cotton pad, in order to obtain a texture similar to a snack, a thickness of 1 mm to 2.5 mm is maintained using a seven-stage roller.

Breakout and Wave Formation

After cutting the rolled cotton strip to 1 to 3 mm using a cutting machine, a wave is formed by using a difference between the cutting speed and the feed conveyor speed after cutting.

Steaming

The extruded side is passed through a steam box (holding at 80-120 ° C. for 9 seconds-200 seconds) to gelatinize.

cut

After passing through the steaming process, the surface is cut into pieces with a cutter. The size is not particularly limited, but is preferably in the range of 20 to 50 cm in consideration of molding and production yield.

Molding

In order to mold the cut surface into a constant shape, it is molded by inserting it into a uniform lead mold.

Third process: frying process

The shaped cotton is fried once or twice using vegetable fats and oils. As the vegetable fats and oils, palm olein, rice bran oil, rapeseed oil, soybean oil, and the like, which are commonly used in preparing ramen or other snacks, may be used.

If the frying process is performed only once, it is preferable to fry at 180-210 ° C. for 45 to 80 seconds. If the temperature is 180 ° C. or less, moisture evaporation does not occur sufficiently and does not exhibit a crispy texture, and burning occurs at 210 ° C. or more.

If the frying process is performed only once, the process is simple and the productivity is improved. However, since the inside and the outside of the noodles are not uniformly fried, the texture of the final confectionary may be slightly reduced. Therefore, in order to further improve the texture of a confectionery, it is preferable to perform a frying process twice. For example, 45-60 seconds at 135-150 ° C., followed by 180 to remove some of the moisture during the first frying and to sufficiently remove the residual moisture during the second frying while forming the texture of the crispy snack. Can be fried for 10 to 25 seconds at -210 ° C.

4th process: grinding process

Grind the fried noodles to a certain size. This size can be adjusted accordingly considering the final shape of the ramen confectionery to be manufactured.

5th Process: Unprocessed Process

Syrup may be used to add flavor to the ground noodles.

Syrup was used mainly in the tail of conventional confectionery, and it was prepared by heat-concentrating the raw material mixed with the content of white sugar and starch syrup in a ratio of about 1: 1 to 120 ~ 135 ℃, and then concentrating sweetness by coating syrup on the confectionery. Was granted.

However, in the case of applying the tailing process of the confectionery by the syrup as it is to the tailings of the ramen confection of the present invention, the syrup becomes dense after the preparation of the confectionery, so that the texture becomes hard.

Therefore, the present inventors have studied to prepare a syrup suitable for the production of soft and crispy ramen confectionary, and as a result, when using a syrup prepared by mixing gelatin and / or butter in addition to raw materials such as white sugar and starch syrup, which are conventionally used, It was confirmed that the object of the invention is met. In particular, starch sugar, butter and gelatin are mixed in water at a ratio of 1: 0.1 to 2 parts by weight, 0.05 to 0.5 parts by weight, and 0.001 to 0.02 parts by weight, and then mixed with water. Preference is given to using syrups prepared by heating to −115 ° C.

The prepared syrup may be mixed directly with the ground ramen, or the syrup may be first mixed with other undiluted ingredients (eg, Dane, nuts, sesame, etc.), and then the mixed sample may be mixed with the ground noodles. Syrup is preferably used in the range of 30 to 80 parts by weight per 100 parts by weight if ground. When used in an amount of 30 parts by weight or less, the binding force is weak and easily broken, and when used in an amount of 80 parts by weight or more, the amount of syrup is large, so that the texture becomes hard.

6th process: forming and drying process

After ramen confectionery, the ramen confectionery is shaped into a certain shape and dried. The final ramen confectionery may be molded to have a desired shape, and when the molding is completed, it is preferable to maintain the dried ramen for 15 to 35 minutes at 105-130 ° C. At 105 degrees C or less, evaporation of water is difficult, and syrup burns occur at 130 degrees C or more. Sufficient moisture evaporation is less than 15 minutes, and over 35 minutes, the texture becomes hard due to overdrying.

Hereinafter, the present invention will be described in more detail with reference to Examples. The examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

Example 1

76.5 kg of force flour and 1.5 kg of calcium were added to a mixer and mixed for 20 minutes. Then, 1000g per white, 1200g refined salt, 700g emulsified oil and fat 700g, MSG 300g, 300g licorice and 25kg of water, and evenly mixed for 10 minutes to activate the gluten. Subsequently, the raw material blend was compacted and passed through a seven-stage roller to form a cotton pad, followed by cutting, forming a wave, steaming at 110 ° C. for 150 seconds, cutting and shaping, and then 60 ° C. in 180 ° C. palm olein for 60 seconds. Fried. The fried ramen noodles were ground to a size of approximately 9 mm in length.

Separately, 30 kg per white sugar, 30 kg starch syrup, 15 kg butter, 0.3 kg gelatin was mixed with 30 kg water, boiled up to 110 ° C., and stirred at high speed to generate foam, thereby preparing a syrup.

The prepared syrup was mixed with the ground ramen in a weight ratio of 1: 0.3, and the ramen confectionery was formed into a substantially rectangular shape, and then dried at 110 ° C. for 25 minutes to prepare a non-rigid ramen confection.

Example 2

66 kg of gravity (Korean flour), 18 kg of potato starch (Abebe) and 1.5 kg of calcium were placed in a mixer and mixed for 10 minutes. Then, 1000g per white, refined salt 1200g, emulsified oil and fat 700g, MSG 300g, licorice 300g and water 25kg was added and mixed evenly for 10 minutes to activate the gluten. Subsequently, the raw material blend was compacted and passed through a seven-stage roller to form a cotton pad, followed by cutting, forming a wave, steaming at 110 ° C. for 150 seconds, cutting and shaping, and then 50 ° C. in 150 ° C. palm olein for 50 seconds. Fry and again fry at 190 ° C. in palm olein for 20 seconds. The fried ramen noodles were ground to a size of approximately 9 mm in length.

Separately, 30 kg per white sugar, 30 kg starch syrup, 15 kg butter, 0.3 kg gelatin were mixed with 30 kg water, boiled up to 110 ° C., and stirred at high speed to generate foam, thereby preparing a syrup.

The prepared syrup was heated to 110 ° C., mixed with the ground ramen in a weight ratio of 1: 0.3, and shaped into a substantially rectangular ramen confection, and dried at 110 ° C. for 25 minutes to prepare a non-rigid ramen confection. It was.

Example 3

Ramen confectionery was prepared in the same manner as in Example 1 except that 77 kg of gravity powder (Korean flour) and 7 kg of tapioca starch (Abebe) were used instead of the powerful powder.

Example 4

Ramen confectionery was prepared in the same manner as in Example 3, except that 7 kg of corn starch (Doosan) was used instead of tapioca starch.

Comparative Example 1

76.5 kg of gravity powder and 1.5 kg of calcium were added to the mixer and mixed for 10 minutes. Thereafter, 1000g per white, 1200g refined salt, 700g emulsified oil and fat, 700g, MSG 300g and 25kg of water were added and mixed evenly for 10 minutes to activate the gluten. Subsequently, the raw material blend was compacted and passed through a seven-stage roller to form a cotton pad, followed by cutting, forming a wave, steaming at 94 ° C. for 120 seconds, cutting and shaping, and then pressing the palm olein at 170 ° C. for 60 seconds. Fried. The fried ramen noodles were ground to a size of approximately 9 mm in length.

Separately, 40 kg per white sugar, 40 kg starch syrup was mixed with 40 kg of water and concentrated to heat to 125 ℃ to prepare a syrup.

The prepared syrup was heated to 125 ° C., mixed with the ground ramen at a weight ratio of 1: 0.8, a ramen confection was formed into a substantially rectangular shape, and dried at 105 ° C. for 20 minutes to prepare a ramen confection.

Comparative Example 2

66 kg of gravity powder (Korean flour) and 18 kg of powerful powder (Korean flour) were placed in a mixer and mixed for 10 minutes. Thereafter, 1000g per white, 1200g refined salt, 700g emulsified oil and fat, 700g, MSG 300g and 25kg of water were added and mixed evenly for 10 minutes to activate the gluten. Subsequently, the raw material blend was compacted and passed through a seven-stage roller to form a cotton pad, followed by cutting, forming a wave, steaming at 94 ° C. for 120 seconds, cutting and shaping, and then, 60 ° C. in 150 ° C. palm olein for 60 seconds. Fried. The fried ramen noodles were ground to a size of approximately 9 mm in length.

Separately, 40 kg per white sugar, 40 kg starch syrup was mixed with 40 kg of water and concentrated to heat to 130 ℃ to prepare a syrup.

The prepared syrup was heated to 125 ° C., mixed with the ground ramen at a weight ratio of 1: 0.8, a ramen confection was formed into a substantially rectangular shape, and dried at 105 ° C. for 20 minutes to prepare a ramen confection.

Test Example

The density, hardness, etc. of the ramen confectionery manufactured in Example 1, Example 2, Comparative Example 1, and Comparative Example 2 were measured, the physical texture was evaluated, and the sensory evaluation was performed, and the results are shown in Table 1.

The density was calculated by measuring the volume and weight of the final ramen confection.

Hardness and fracture force were calculated by using a texture analyzer and applying a rupture test.

Hardness (g) is a numerical value representing the hardness of the product, the higher the value, the more firm the value, and the smaller the value, the soft texture.

Fracture force is an integral value of the total amount of energy consumed up to the site showing the hardness, and may be different depending on the software of the measuring device, the probe, and the moving speed, but it can be compared in the same condition.

The slope was calculated by dividing the maximum value obtained by the hardness measurement by the time (distance) up to that time.

In general, sensory evaluation was performed on 30 panelists using a 7-point measurement method, which was used for strength measurement. The data were verified for significance using SPSS, a statistical program.

Density (g / cm 3) Hardness (g) Breaking force (gs) Slope (g / s) Sensory evaluation Comparative Example 1 2.3 ± 0.1 890.2 ± 110.7 3.589E ± 2 931.3 ± 277.9 +++ Comparative Example 2 1.9 ± 0.1 840.2 ± 90.5 3.354E ± 2 902.9 ± 257.0 +++ Example 1 0.6 ± 0.1 547.2 ± 70.3 2.050E ± 2 635.8 ± 94.4 + Example 2 0.6 ± 0.1 537.2 ± 60.3 2.000E ± 2 608.8 ± 57.4 + +++: hard +: Crunchy.

In the above results, it was found that the ramen confectionery of Examples 1 and 2 was lower in density than the ramen confectionery of Comparative Examples 1 and 2, so that the mass was light at a certain volume and the texture was good. Hardness is a measure of the hardness of the product, the higher the value, the stronger the physical properties. On the contrary, the smaller the value, the weaker and crunchy texture. Therefore, it can be seen that the ramen confections of Examples 1 and 2 having low numerical values have a crisp texture. The inclination in the table indicates that the larger the numerical value, the stronger the breakage property, and the smaller the inclination, the softer the feature. Therefore, it can be seen that the ramen confections of Examples 1 and 2, which have small hardness and slope, are crispy, which is also confirmed in the sensory evaluation.

According to the method of the present invention, a ramen confectionary having a soft texture and a crispy feeling can be produced.

Claims (4)

As a method of manufacturing a ramen confectionary having a certain shape through a raw material mixing process, a cotton stand forming process, a frying process, a crushing process, a tailing process, a confectionery forming process and a drying process, As a main raw material of the raw material mixing step, a mixture of a force component or a gravity component and starch in a weight ratio of 1: 0 to 0.5 is used, The frying step is carried out by frying once at 180-210 ° C. for 45 to 80 seconds, or sequentially frying twice at 135-150 ° C. for 45 to 60 seconds and at 180-210 ° C. for 10 to 25 seconds. How to make ramen confectionery. The method of claim 1, Ramen confectionery manufacturing method characterized in that the starch is tapioca starch, potato starch or corn starch. The method of claim 1, In the above step, the white sugar, syrup, butter and gelatin are mixed in a weight ratio of 1: 0.1 to 2: 0.05-0.5: 0.001-0.02, and a syrup prepared by heating to 105-115 ° C is used. The ramen confectionery manufacturing method to use. The method of claim 3, wherein The syrup is mixed with the crushed surface, molded, and then dried for 15-35 minutes at 105-130 ℃.