KR100364585B1 - Improved extruded noodles and manufacturing process thereof - Google Patents

Abstract

The present invention relates to an instant injection surface such as cold noodles, vermicelli, cotton noodles, and the like, and to a method of manufacturing the same, by mixing and kneading cotton materials and injecting a first luxury from a twin extruder through a die, It provides a method for producing an instant injection surface comprising the step of forming a wave by slowing down the conveying conveyor and then drying it. Furthermore, in order to provide a traditional cotton appearance and a more elastic cotton texture, the present invention provides a method for producing an instant injection surface further comprising the step of releasing a wave and spraying cold water. By introducing the continuous manufacturing method into instant injection noodles, the productivity can be improved while maintaining the unique texture of noodles, and the uniform quality can be maintained. It is also an efficient packaging unit, which is convenient to cook and meets the modern distribution system. Can be.

Description

Improved instant injection surface and its manufacturing method {Improved extruded noodles and manufacturing process

The present invention relates to instant injection noodles such as cold noodles, vermicelli, noodle noodles and the like, and in particular, instant injection noodles prepared in such a way that the unit can be packaged for one serving while having a wave form by a continuous production method. It is related to a method.

Cold noodles, a traditional noodle that has been widely used since ancient times, are made with wheat flour, starch, and buckwheat flour as the main ingredients. In addition, traditional noodles such as starch as the main raw material, and cotton noodles containing wheat flour and starch as the main raw materials are widely used foods regardless of age, sex, and age.

Unlike instant noodles, such cold noodles, vermicelli noodles, and noodle noodles are injection noodles manufactured by mixing and kneading a mixture of prescription ingredients corresponding to the noodles, and the noodles injected through the apparatus are cold water or It is cooled by a cold-air blower, frozen on a hanger hanger, frozen, and separated by rubbing the cotton lines by hand.

Looking more specifically at the manufacturing method of the cold noodles, wheat flour, starch (potato starch, potato starch or tapioca starch), buckwheat flour and the like as the main raw material, starch (starch starch, potato starch or tapioca starch) In case of cotton noodles, wheat flour and starch (sweet potato starch, potato starch or tapioca starch) are added as the main raw materials, and 40-50% of water is kneaded and then injected through a simple injection molding machine. It is manufactured by quenching in cold water or cold wind. The injection surface thus prepared is aligned with a long hanger on a bar-shaped hanger that can be lined with cotton, frozen in a freezer at minus 15 to 25 ° C for 10 to 15 hours, then taken out at room temperature Rubbing separates the face lines. At this time, the purpose of the freezing is to facilitate the separation of the cotton line. The freeze separated injection surface is dried in a sun-dried or dryer and then cut into 25-30 cm lengths and packed in 3 to 5 servings. In some cases, there is also a method of cutting and packaging as short as 15 cm, but this is a separate tray packaging is used when small packaging by 1-2 servings.

As described above, the conventional method of manufacturing instant injection noodles such as cold noodles, vermicelli noodles, and cotton noodles consists of a labor-intensive process that almost all depends on human labor, from raw material formulation to finished product packaging. Therefore, when the work is normally performed, it may be said that the productivity is very low since it takes 40 hours or more to start from the raw material formulation and the preparation water production to the final distribution product. In addition, a separate freezer is required, and a large working space for a dryer or a drying facility is required, as well as a large amount of product loss in the cutting process before packaging.

As such, instant injection noodles such as cold noodles, noodles, and noodles are manufactured by the traditional methods of the past, and are disadvantageous in that the production process is not only cumbersome, but also the production loss due to the discontinuous manufacturing method is difficult and the quality control is difficult. Also, in the case of products supplied to consumers, unlike instant ramen, which has a wave shape and is packed in one serving unit, these instant injection noodles are mostly straight cotton products and are packaged in five serving units. In addition to the large, there is a difficulty in controlling the amount, and when cooking, there is a problem that a long cotton line is attached to the boiled container wall without being completely submerged in water.

In order to compensate for the distribution and cooking problems of instant injection noodles, there is a method of reducing the length of the cotton wire to the first 50% level and packaging using a separate 1-2 serving container. There is a cost burden. In addition, in the case of cold noodles, there are products that are refrigerated in the form of some fresh green noodles, which not only follows the condition that the distribution chain must be kept refrigerated, but also keeps fresh for about 20 days even in the chilled state. There are disadvantages. On the other hand, in the case of noodle noodles, there are dried noodle types manufactured and dried according to the above method, and raw noodle type products in which the injected noodles are vacuum packed and commercialized. As for the noodle type, the time required for cooking in an edible state Since it takes about 10 minutes or so, it tends not to meet the needs of consumers who want fast things. On the contrary, in the case of the raw noodles type, it is possible to cook faster than dry noodles, but it is inconvenient to separate each cotton line during cooking. .

An object of the present invention is to solve the above problems with instant injection noodles such as cold noodles, vermicelli, noodle noodles, to improve the productivity by making the production in a continuous manufacturing method while maintaining the texture of the cotton unique, uniform It is intended to provide an instant injection surface and a method for producing the same having an efficient packaging unit which is convenient to cook and which meets the distribution system while maintaining the quality to stabilize the quality.

1 is a process diagram schematically showing each step of manufacturing an instant injection surface having a wave form of the present invention.

Figure 2 is a process diagram schematically showing each manufacturing step of the instant injection surface having a wave form of the present invention.

Instant injection surface of the present invention for achieving the above object is characterized in that it has a wave shape.

Here, it is preferable that an instant injection surface is cold noodles, vermicelli, or cotton noodles.

Moreover, it is preferable that the monoglycerides of a lecithin and a fatty acid are added 0.05-2.0% and 0.02-0.25%, respectively, to the instant injection surface of this invention.

Method for producing an instant injection surface for achieving another object of the present invention,

Mixing cotton material;

Primary gelatinization by supplying water and steam to the mixed cotton material;

Injecting the primary gelatinized dough through a die from a twin extruder;

Forming a wave by slowing down the conveyor to convey it rather than the injection speed of the face; And

Drying the side having a wave form.

Method for producing an instant injection surface for achieving another object of the present invention,

Mixing cotton material;

Primary gelatinization by supplying water and steam to the mixed cotton material;

Injecting the primary gelatinized dough through a die from a twin extruder;

Forming a wave by slowing down the conveyor to convey it rather than the injection speed of the face;

Naturally releasing the wave by the tension conveyor while spraying cold water on the wave-formed injection surface; And

Drying the cotton in the form of the final product to be made by lead.

The present invention also provides an improved instant injection surface produced by the above method.

Hereinafter, the present invention will be described in more detail.

In the present invention, while producing instant injection noodles such as cold noodles, vermicelli and noodle noodles in a continuous manufacturing method to give a wave in the form of ramen noodles give the effect that the lines do not stick to each other, small unit packaging such as one serving In order to add and mix the emulsifier to the face material, and characterized in that the wave is given by the speed difference between the injection speed and the transfer conveyor while injecting using an injection molding machine having a characteristic configuration.

In other words, when preparing instant injection noodles of the present invention by adding an appropriate amount of emulsifiers lecithin and monoglycerides of fatty acids to cotton materials such as wheat flour, starch and the like to improve the texture of the cotton and shorten the restoration time during cooking. In addition, the instant injection surface of the present invention is produced using a twin-axial injection machine, unlike a simple injection machine composed of a single axis used in the conventional injection surface production. Since the twin-screw injection machine can easily adjust the pressure change during injection, it is possible to prevent starch damage due to excessive shear stress (shear) and to prevent surface quality deterioration. In this way, by slowing the speed of the conveyor for transporting the surface rather than the injection speed of the surface through the twin-screw injection machine it is possible to form a wave on the surface.

In addition, the present invention, in addition to the conventional injection surface solved the problem as described above, to minimize the wave of the manufactured injection surface and to provide more elastic to the surface to provide an injection surface of the appearance similar to the traditional shape, At the same time, by packaging in the desired amount and form using a lead, it provides a method for producing an injection surface to enable efficient manufacturing, packaging and distribution at the same time.

In other words, the injection surface produced in the waved state, such as the appearance of the ramen is to solve the problem of the conventional instant injection surface by preventing the attachment of the line between each other as described above and to enable the packaging in a small unit, The state that the wave is still maintained after cooking has a disadvantage that can not give the traditional cold noodles atmosphere. Therefore, by adding an additional process to the above-described wave-shaped injection surface manufacturing process it can increase the apparent product value. In other words, because the wave is minimized, the appearance is closer to the surface produced by a more traditional manufacturing method.

In addition, by supplying cold water in the form of a spray in the process of spreading the wave, the cotton strands can be easily separated and can minimize the elution of the starch components in the cooking during cooking has a feature that the surface texture after cooking is more excellent.

The cotton line that has undergone the above process can be packaged with an efficient volume by drying in a lead-shaped shape, and the shelf life is increased by drying, thereby increasing the efficiency of distribution.

Hereinafter, the manufacturing method of the instant injection surface of this invention is demonstrated with reference to FIG.

First, 0.05 to 2.0% and 0.02 to 0.25% of lecithin and fatty acid monoglycerides are added to wheat flour, starch, refined salt, which are cotton materials, respectively, mixed in the mixer (1), and passed through the storage container (2). 3) to the preliminary cooking machine (4).

The preliminary cooker 4 is, for example, a differential diameter cylinder (DDC), which supplies a certain amount of water and steam by a nozzle-type water supply device and maintains the cotton material mixture at a temperature of 90 to 95 ° C. Primary gelatinization forms a dough with a water content of 30 to 35%.

The dough is sent to the twin-screw injection machine (5) and injected through the die (7) while applying water and steam, and then the speed of the conveyor belt that transfers the injected surface is slower than the injection speed of the cotton wire. Form.

Subsequently, the surface prepared to have a wave shape is cooled, cut, and dried under ordinary conditions to prepare an instant injection surface of the present invention.

Another instant production surface of the present invention will be described with reference to FIG.

The surface of the wave formed by the process of Fig. 1 washes the components of the starch attached by the tension of the cotton wire by the tension conveyor 8 and the water spraying process by 90 mL of cold water per minute. As the cooling effect by cold water makes noodles more elastic, it can minimize the external image of the noodles by releasing the wave of the noodles. Thus, the wave is released from the cutter (9) to cut to a suitable length, put it into a predetermined standard lead mold 10 to dry hot air. At this time, the drying conditions are maintained by the drying method by maintaining the temperature and humidity and circulating by blowing air of hot air.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following Examples are only examples of the present invention, and the present invention is not limited thereto.

(Example 1) Preparation of instant cold noodles having a wave form

8.2 kg of wheat flour, 1.0 kg of sweet potato starch, 0.5 kg of buckwheat flour, refined salt and alkaline agent (soda) are mixed, and lecithin and stearic acid monoglyceride are added at a ratio of 1.5% and 0.25%, respectively. It was.

The raw materials thus blended are preliminarily gelatinized in a preliminary cooking machine, and water and steam are supplied in the amounts of 12 to 15.5 kg / hr and 15 to 20 kg / hr, respectively, through a nozzle type water supply device and the temperature is 90 to It was maintained at 95 ℃, so that the moisture content of the dough was about 30.7%.

Luxurious dough was injected through a die in a twin-screw injection machine, as shown in Figure 1, where the die was used so that a number of cotton strands come out with a hole diameter of 0.7 mm.

Subsequently, a wave shape is given to the face at a speed of 89 kg / hr for the face and a speed of a conveyor belt for conveying the face at 7 m / min. After cutting, and then dried at 85 ° C, 90% relative humidity to prepare an instant cold noodles.

(Example 2) Preparation of instant cotton wool having a wave form

9.2 kg of wheat flour, 0.4 kg of sweet potato starch, refined salt and alkaline agent (soda) were mixed, and monoglycerides of lecithin and stearic acid were added at a ratio of 2.0% and 0.2%, respectively.

The raw material thus blended is preliminarily gelatinized in a preliminary cooking machine with a feed screw speed of 15 rpm and water and steam of 0.213 kg / min and 18.2 kg /, respectively, via a nozzle-type water supply. It was supplied in the amount of hr.

Luxurious dough was injected through a die in a twin-screw injection machine, as shown in Figure 1, in which the die was used to allow multiple cotton strands to come out. Vacuum degassing was carried out through the exhaust system.

Subsequently, a wave shape is given to the face at a surface injection speed of 90 kg / hr and a conveyor belt for conveying the injected surface at a speed of 6 m / min, and then the surface manufactured to have a wave shape is cooled. After cutting, and then dried at 75 ℃, relative humidity 85% to prepare an instant cotton.

(Example 3) Preparation of instant vermicelli having a wave form

9.75 kg of sweet potato starch, refined salt and alkaline agent (soda) were mixed, and monoglycerides of lecithin and stearic acid were added at a ratio of 1.0% and 0.02%, respectively.

The raw materials thus blended are preliminarily gelatinized in a preliminary cooking machine, and water and steam are supplied in the amounts of 12 to 15.5 kg / hr and 15 to 20 kg / hr, respectively, through a nozzle type water supply device and the temperature is 90 to The temperature was maintained at 95 ° C. so that the moisture content of the dough was 35%.

Luxurious dough was injected through a die in a twin-screw injection machine, as shown in Figure 1, wherein the die was used to allow a number of cotton strands come out with a hole diameter of 0.8 mm.

Subsequently, a wave shape is given to the face at a surface injection speed of 72 kg / hr and a conveyor belt for conveying the injected face at a speed of 9 m / min, and the surface manufactured to have a wave shape is cooled. After cutting, and then dried at 75 ℃, relative humidity 87% to prepare an instant vermicelli.

Example 4 Preparation of Instant Cold Noodles with Traditional Form

8.2 kg of wheat flour, 1.0 kg of sweet potato starch, 0.5 kg of buckwheat flour, refined salt and alkaline agent (soda) are mixed, and lecithin and stearic acid monoglyceride are added at a ratio of 1.5% and 0.25%, respectively. It was.

The raw materials thus blended are preliminarily gelatinized in a preliminary cooking machine, and water and steam are supplied in the amounts of 12 to 15.5 kg / hr and 15 to 20 kg / hr, respectively, through a nozzle type water supply device and the temperature is 90 to It was maintained at 95 ℃, so that the moisture content of the dough was about 30.7%.

Luxurious dough was injected through a die in a twin-screw injection machine, as shown in Figure 1, where the die was used so that a number of cotton strands come out with a hole diameter of 0.7 mm.

Subsequently, a wave shape is given to the face at a speed of 89 kg / hr for the face and a speed of 7 m / min for the conveyor belt for conveying the face, and then 12m for the face prepared to have a wave shape. Increase the shape of the wave connected to the tension conveyor at / min. At this time, while spraying 90mL / min of water to separate the adhesion between the cotton line, wash the starch components attached to the surface during gelatinization, injection process. Cut the strands of the line between the lines and loosen them to a suitable length and dry them in a round or square lead. Hot air drying produced more instantaneous cold noodle, which was improved in quality by drying such that the moisture of the final product was 11-13% while maintaining a relative humidity of 92-96% at 77-80 ° C.

As described above, by introducing a continuous manufacturing method that gives a wave form on the instant injection surface, such as cold noodles, vermicelli, cotton noodles, etc., it is possible to improve the productivity while maintaining the unique texture of the cotton and to maintain a uniform quality In addition, it is easy to cook in an efficient packaging unit and can be adapted to modern distribution systems.

In addition to maintaining this effect, it has a shape similar to that of traditional cotton and at the same time has an excellent texture, making instant injection cotton more suitable for consumers' preferences.

Claims (6)

An instant injection surface comprising 0.05 to 2.0% of lecithin and 0.02 to 0.25% of monoglycerides of fatty acids and having a wave form. The instant injection surface according to claim 1, which is cold noodles, vermicelli or cotton noodles. delete Mixing cotton material; Primary gelatinization by supplying water and steam to the mixed cotton material; Injecting the primary gelatinized dough through a die from a twin extruder; Forming a wave by slowing down the conveyor to convey it rather than the injection speed of the face; And Method for producing an instant injection surface comprising the step of drying the surface having a wave form. Mixing cotton material; Primary gelatinization by supplying water and steam to the mixed cotton material; Injecting the primary gelatinized dough through a die from a twin extruder; Forming a wave by slowing down the conveyor to convey it rather than the injection speed of the face; Naturally releasing the wave by the tension conveyor while spraying cold water on the wave-formed injection surface; And Method for producing an instant injection noodles comprising the step of drying the cotton in the form of the final product to be made by lead. The instant injection surface of the wave-released form produced by the method of claim 5.