KR100340092B1 - Method of producing apple noodles - Google Patents

Abstract

It is made by mixing flour and apple concentrate with water-based noodles and aging them for a long time to make them little by little. Disclosed is a method of preparing noodles that can be preserved for a long time without any quality change. According to the present invention, 95 to 98% by weight of flour and 1 to 2% by weight of refined salt and 1 to 3% by weight of apple concentrate are mixed uniformly, and then kneaded with an appropriate amount of purified water, and mixed with a pressurizer. After pressing process, make a thick circular dough mass into pencil-shaped circular dough mass using a 1st to 4th molding machine and put an appropriate amount into a container. When forming the fourth molding machine, evenly apply 0.01 to 0.03% by weight of cottonseed oil in order to maintain the temperature and smooth the molding operation. After molding, aged in the aging barrel for about 3 hours and stretch the machine using the stretch machine, the first and the second stretch, the stretch operation is a long stretch of the drying room to prevent people from sticking to each other using a long chopsticks It is made by hanging in a drying mold. After drying the drying chamber with a hot air dryer while gradually increasing the temperature in a drying frame, the cutting machine is cut using a manual cutter, the cut noodles are sorted, and packed and shipped.

Description

Method of producing apple noodles {Method of producing apple noodles}

The present invention relates to the manufacture of apple noodle, more specifically, because the flour and apple concentrate is mixed and kneaded for a long time to make a little by hand to grow every day, the noodle is thin and soft, even after a long time after boiling The present invention relates to a method of making noodles that provides a chewy taste without any change in product quality even at room temperature and thus can be preserved for a long time.

Noodles are made from wheat flour as the main raw material.In recent years, to improve the functionality of ordinary flour noodles, various kinds of vegetables, as well as fish paste or meat powder, are added to make the noodles to supplement the insufficient nutrients. In order to increase the response to flour noodles, noodle is made mainly from barley or rice.

By the way, in the case of noodles mixed with wheat flour with barley or rice as the main ingredients such additives, there is a problem that the calories are relatively high, but it is burdensome to eat and poor access to people who do not like noodles.

The present invention has been made to solve the conventional problems as described above, the object of the present invention is to mix the apple concentrate in flour dough in order to enhance the palatability of people to taste and improve the taste, and then aged it for a long time By making it by hand, the noodle is thin and soft, and it doesn't spread even after a long time of cooking. It provides chewy taste and no change in product quality even at room temperature. It is.

1 is a manufacturing process of the apple noodles in accordance with a preferred embodiment of the present invention.

In order to achieve the above object, the present invention,

95 to 98% by weight of commercially available hydrolysed wheat flour, 1 to 2% by weight of refined salt and 1 to 3% by weight of apple concentrate, after mixing a predetermined amount of purified water to make a dough (S1);

After the dough is finished using a pressure-squeezer to pressurize the mixed dough mass for 1 hour (S2);

After pressing process, make thick circular dough lump using primary molding machine, make small thickness of circular dough dough using secondary and tertiary molding machines, and then mix 0.01 ~ 0.03% by weight of cottonseed oil evenly. Smearing step (S3) to make a dough dough of a circular thickness of the pencil using a fourth molding machine;

After the molding is completed by aging for 3 hours in the aging barrel to perform a first stretch at a predetermined interval using a stretch machine and performing a second stretch after 1 hour (S4);

After stretching the step of drying the dough lengthened in the drying state of the drying chamber in a drying chamber with a hot air dryer while gradually increasing the temperature of the drying chamber (S5);

Cutting to a predetermined length using a cutter after drying (S6); And

Inserting the cut noodles into the shaker and shaking to smooth the noodle through friction, while looking at the shape and thickness of the noodle, selecting a good noodle product, packaging and shipping the step (S7) characterized in that it comprises a step To provide.

In the step (S4), a person stretches a long time without sticking to each other using long chopsticks and hangs on the drying mold.

As mentioned above, in the method for producing noodles according to the present invention, 100% apple concentrate is extracted from apples produced in a fruit farm near Chungju, mixed in flour and aged for a long time to preserve the taste of hand noodles. Manufacture by stretching.

Hereinafter, a method of manufacturing apple noodles according to the present invention will be described in detail.

1 is a manufacturing process of the apple noodles in accordance with a preferred embodiment of the present invention.

As shown in FIG. 1, the present invention prepares commercially available flour for water-based noodles, refined salt, apple concentrate, and purified water as a starting material for making a dough, which is a raw material of noodles. When the material is prepared, uniformly mix 1 to 2% by weight of refined salt and 1 to 3% by weight of apple concentrate with 95 to 98% by weight of flour, and then knead with an appropriate amount of purified water.

At this time, the apple concentrate administered to the dough is a 100% concentrated stock made by grinding apples purchased from the fruit farms around Chungju-si, Chungcheongbuk-do, and after mixing 10-14 bomedo (Baume) tablets with flour and apple concentrate Knead evenly for about 40 minutes.

When the dough is finished, press the crusher to crush the mixed dough for about an hour. Then, after pressing, a thick circular dough dough is formed using a primary molding machine, and the dough mass is made smaller in thickness than the primary circles using secondary and tertiary molding machines. Finally, using a 4th molding machine, make a circular dough mass of the thickness of a pencil and put an appropriate amount in a container. When forming with the 4th molding machine, apply 0.01 ~ 0.03% by weight of cottonseed oil evenly to maintain the temperature and smooth the molding work. The time required for such molding is about 2 hours in total.

After the mixture is finished, the mixture is aged for 3 hours in a aging barrel. At this time, the maturation is aged for 1 hour after molding, and then put back into the maturing barrel after aging.

After ripening, the stretching machine is used to perform the first stretching at regular intervals. After the 1st stretch, the 2nd stretch is done after 1 hour. At this time, the stretching operation is made by a person by using a long chopsticks one by one to stretch the long to prevent the sides from sticking to each other in the drying mold in the drying chamber, the length of the cotton hanger is about 180cm.

After drying the drying chamber with a hot air drier while gradually increasing the temperature in the drying state, the next day, using a manual cutter, about 18cm length is cut. Put the cut noodles into the shaker and shake them to smooth the noodle, and then look at the shape and thickness of the noodle and sort out the good noodle products before shipping them.

By this process, you can get noodles with white or egg color and thin noodle.

As mentioned above, in the method of manufacturing apple noodles according to the present invention, 100% apple concentrate is extracted from apples produced in a fruit farm near Chungju, mixed in flour and aged for a long time to preserve the taste of hand noodles. Since it is made by hand, the noodle is thin and tender, and it doesn't spread even after a long time since it is boiled, and it has a chewy taste so that even people who don't like noodles can eat easily and deliciously.

In addition, since the moisture content is 10% or less, there is no change in the quality of the product at room temperature, so that it can be stored for a long time, so that the taste and quality of the product are maintained and a long-term distribution of about 24 months from the date of manufacture is possible.

Although the above has been described with reference to a preferred embodiment of the present invention, those skilled in the art will be able to variously modify and change the present invention without departing from the spirit and scope of the invention as set forth in the claims below. It will be appreciated.

Claims (2)

Mixing 95 to 98% by weight of commercially available flour with 1 to 2% by weight of refined salt and 1 to 3% by weight of apple concentrate, then adding a predetermined amount of purified water to knead to make a dough (S1); After the dough is finished using a pressure-squeezer to pressurize the mixed dough mass for 1 hour (S2); After pressing process, make thick circular dough lump using primary molding machine, make small thickness of circular dough dough using secondary and tertiary molding machines, and then mix 0.01 ~ 0.03% by weight of cottonseed oil evenly. Smearing step (S3) to make a dough dough of a circular thickness of the pencil using a fourth molding machine; After the molding is completed by aging for 3 hours in the aging barrel to perform the first stretching operation at regular intervals using the stretching machine and performing a second stretching operation after 1 hour (S4); After stretching the step of drying the dough lengthened in the drying state of the drying chamber in a drying chamber with a hot air dryer while gradually increasing the temperature of the drying chamber (S5); Cutting to a predetermined length using a cutter after drying (S6); And Inserting the cut noodles into the shaker and shaking to smooth the noodle through friction, while looking at the shape and thickness of the noodle, selecting a good noodle product, packaging and shipping the step (S7) characterized in that it comprises a step . The method of claim 1, wherein in the step (S4), a person uses a long chopsticks to extend the length of the noodle so as not to stick to each other to hang on the drying mold.