KR100409261B1 - Method for producing fried thick-noodle with improved restoration - Google Patents

Abstract

The present invention relates to a method for producing thick noodle noodles with improved restorability, and more particularly, by mixing the blended water and the blended ingredients to make the outer layer dough and the inner layer dough separately to form a cotton stand, and then rolling the surface stand. In the method of manufacturing a three-layer cotton pad consisting of the outer layer / inner layer / outer layer, and rolling, forming the cotton line, steaming, milking, cooling step to produce a three-layered noodle soup, obtained by decomposing wheat gluten in addition to the usual noodle making raw material By adding wheat gluten peptide effectively, the present invention relates to a method for producing coarse noodle, characterized in that it is improved in restorability and texture.

Description

Method for producing fried thick-noodle with improved restoration

Instant noodles are foods prepared to be eaten by heating in boiling water for a short time, and have been widely supported by consumers because of their excellent instant and preservative properties. Such instant noodles include hot instant dried noodles, hot air dried instant noodles and freeze dried instant noodles according to the drying method thereof. In particular, among them, the instant noodle is instant noodles, cooking simplicity, ease of manufacture, high preservation, and the price is low, making the instant noodles mainstream.

The instant noodle is usually blended with raw materials for about 20 minutes, and then the cotton pads are formed from the blend, followed by rolling and cutting two identical cotton pads to form a wave, and steaming the resulting noodles in a steam box. And, steamed and put in a container in a certain amount of steamed, and then produced by cooling and packaging.

The instant noodle prepared in this way is largely divided into a wort barn surface and a wort container surface according to the form and cooking method.

The noodle strips are ingested with evenly lined α- form, and the cooking conditions are generally cooked for 3 to 5 minutes with 500 to 600 cc of boiling water. The cooking time of this cotton line is closely related to the cotton line specification. The cotton line standard is determined in the step of cutting during the manufacturing process of the noodle noodle described above, and the width of the common cotton line for the cooking time as described above is 1.0 to 3.0 mm and the thickness is 1.0 to 1.5 mm. When cooking thick coarse wadded surface with a thickness of more than 1.5 mm and having a thickness of more than 1.5 mm, the cooking time is longer than 6 minutes in order to sufficiently a-ize.

However, in this case, as the cooking time increases, the inside of the noodles is sufficiently ??-hwa, but the surface of the noodles becomes crumbly, which is an undesirable texture, and the commerciality of instant noodles is characterized by a short cooking time. Will fall.

In addition, in the case of the noodles having a thick line or flat noodles such as kalguksu, the puffing phenomenon occurs during the lacquer treatment process, and the surface of the noodles becomes rough and ruptured. Even after the water is excessively absorbed in the puffed area, it exhibits a poor, poor texture, and the starch taste is not shown due to excessive elution of starch.

In addition, the methods using polysaccharides and various additives, such as carrageenan and alginic acid, which are a kind of gum, to give tissue elasticity in the prior art, are not limited to raw or frozen noodles, but rather hard and rubbery chew when used on thick noodle bags. Will give You have a bad texture.

Most of the commercially-produced lactose sticks are prepared to cook for 3 ~ 5 minutes with 500 ~ 600cc of boiling water, and the thickness of the cotton line is 1.0 ~ 1.5mm when manufactured. Therefore, the above-mentioned general method of producing a noodle can not be used to produce a thick noodle stick surface of 1.6 mm or more in thickness.

Therefore, an object of the present invention for solving the above problems, in the manufacture of a thick lactose rod surface of more than 1.6mm cotton line thickness, excellent restorability, good texture and can also reduce the puffing of the surface surface during lactose treatment; It is to provide a method of producing a wort-flour cotton that can be cooked within 5 minutes.

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

After mixing the blended ingredients and the blended water to make the outer layer dough and inner layer dough separately to form a cotton bar, and then combined rolling to make a three-layer cotton bar consisting of the outer layer / inner layer / outer layer, and then rolling, forming the cotton line, steaming, milking, and In the manufacturing method of the three-layered yutang yumyeon comprising the step of cooling, the starch content in the blended ingredients in the preparation of the inner layer dough in the range of 15 to 35% by weight, the gluten peptide in the preparation of the outer layer dough 0.6-5.0 It provides a method characterized in that the addition by weight. At this time, the gluten peptide is composed of 6.0 to 27.0 wt% of the molecular weight of 10,000 to 50,000 peptide, 37.0 to 43.0 wt% of the peptide of 10,000 to 10,000, and the remainder of the peptide of the remaining molecular weight, steaming process The steaming flow in the tank is based on the process of producing 100 g of 100 g of noodle for 1 minute. It is preferable to set it as 840 kg / hr-980 kg / hr.

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

The main ingredient of the raw material constituting the instant instant noodles is wheat flour, and the next most commonly used raw material is starch. Starch has a high rate of absorption of moisture and high viscosity, and cooking instant noodles containing a lot of starch can shorten the restoration time and provide an elastic texture. Therefore, it is true that the amount of starch content is higher in the case of a lactose container surface in which calories are relatively insufficient. Starch content is 5-15% by weight in the case of a typical lactose bag, 15-20% in the case of a milk container surface.

However, in the case of thick noodle, even if a lot of starch is used, there is a limit in the restorability due to the thickness of the cotton line, but rather, the surface of the cotton is slippery and rubbery texture is not good.

Therefore, in the coarse noodle production method of the present invention, the wheat gluten peptide obtained by decomposing the wheat gluten is mixed in the cotton batter at an appropriate ratio, thereby producing coarse noodle noodles with excellent recoverability and good texture without increasing the starch mixing amount. Make it possible.

The wheat gluten peptide used in the present invention refers to a peptide produced by proper decomposition in a general proteolysis process in which gluten, which is a protein of wheat, is decomposed into peptides and peptides are further decomposed into amino acids. Has a molecular weight distribution corresponding to 6.0 wt% to 27.0 wt% of the molecular weight 10,000 to 50,000 peptide, 37.0 wt% to 43.0 wt% of the 10,000 to 10,000 peptide, and the remainder of the peptide.

If the molecular weight distribution of wheat gluten peptide is out of the above conditions, for example, the peptide content corresponding to molecular weight of 10,000 to 50,000 is high as 6% or more, and particularly, the content of molecular weight of 50,000 or more is about 15% by weight. It means that there is little decomposition of phosphorus gluten, so it means that there are few parts that are broken down into peptides. In other words, the texture of noodles is hardened as in the case of adding normal protein to noodles, but there is almost no difference in water absorption capacity.

On the other hand, if the peptide is over-degraded, for example, the molecular weight of 1,000 to 10,000 corresponds to 37% by weight or less and the molecular weight of 1,000 or less is high by 60% by weight or more. Peptides or amino acids below the size of the high content of the amino acid is added only to see the similar effect. In other words, although the water absorption ability is high, the elution during cooking, the noodles are blurred, the texture is not good.

As a method of decomposing wheat gluten to obtain such wheat gluten peptide, any mechanical, chemical, or enzymatic (biological) method that is not harmful to the human body that can decompose wheat gluten may be used, but preferably Enzymatic digestion using dopeptidase, such as Alcalase (NOVO), Protamex (NOVO), Papain (Gist-brocades), Protein PC10 F (Daiwa-Kasei), or Promod 278 (Biocatalyst) It is preferable to use. The wheat gluten decomposed in this manner is conventional Gel Permeation Chromatography (analytical chemistry pp. 669 ~ 672, author: Daniel C. Harris, translator: Kim Kang-jin, Kim Ha-seok, Lee Dae-woon, Lee Won, publisher: Free Academy, Published date: 1989.1 .5) can be prepared to confirm that it has a specific molecular weight distribution.

Gluten peptides have an excellent feature of improving the recoverability of cotton even in small amounts of 0.6 to 5% by weight. However, when such gluten peptides are used for coarse cotton, as the amount of use increases, the resilience increases but the surface texture of the cotton becomes very weak. Therefore, by adjusting the content ratio of gluten peptides and starch, it is possible to produce a thick noodle noodles with excellent surface texture and good restoreability.

In order to control the content of gluten peptides and starch, the method by the three-layered surface composition is inevitable. The three-layered surface configured in the present invention in order to develop a coarse noodle with improved stability is to adjust the content ratio of the gluten peptide and starch by using a gluten peptide in the inner layer and a large amount of starch in the outer layer.

The type of starch used is not particularly limited, but potato starch, tapioca starch, corn starch, sweet potato starch or modified starch of such starches may be used.

In addition, control of steaming flow rate and steaming time is essential for improving quality such as stability. In general, a sufficient α-ization during the cotton manufacturing process can shorten the cooking time and provide good texture. There are two ways to fully α- during the manufacturing process, which is to increase the steam flow rate or steam time.

The steaming time and steaming flow rate should be set so that the overall quality, such as the quality of the design and the restoring force of the designing quality, is displayed at the best state. If the steaming time is too long, the elasticity holding force of the noodles during cooking decreases, causing the noodles to loosen. In other words, even if the steam flow rate increases only the steaming time in the same state enough to luxury inside the cotton line, since the surface of the cotton line receives excessive heat, there is an adverse effect such as unwinding the texture of the surface line, so that the effect of α-ization is sufficient. Steaming in the shortest possible time to get a higher steam flow rate is more effective. Therefore, the production method of the present invention is carried out under steam flow conditions that are increased compared to existing steam flow rates.

Referring to the production method of the present invention in more detail as follows.

The method of manufacturing the thick noodle noodle of the present invention is generally the same as the conventional method of producing noodle noodle, which constitutes a noodle stand with three layers except for the following matters.

That is, the blended water mixed with the blended ingredients, which are dough materials, is used for the softened water that has undergone the softening treatment device. Purified salts, gluten peptides, pigments, and the like are added to the soft water for the inner layer and the outer layer, respectively, and then dissolved. Gluten peptides may be dissolved in formulated water or used in formulated ingredients. The blended water in which the gluten peptide is dissolved is used to prepare the cotton pad for the outer layer. Gluten peptide is used for the purpose of improving the resilience of coarse cotton by facilitating the absorption of moisture when cooking by using it in the outer layer because it is excellent in water absorption capacity.

As the blended powder, starch is added to the raw powder containing flour or other grains as a main ingredient, if necessary, so as to be divided into an inner layer material and an outer layer material. In the present invention, the starch content of the inner layer was set to 15 to 35% by weight. The starch content of the outer layer is added or not added in small amounts for ease of processing. Starch is used a lot in the inner layer in order to absorb moisture absorbed from the outside of the cotton line during cooking to the inner layer to improve resilience and to obtain a chewy texture by the inner starch.

Mixing the blended water and the blended water, such as tablet salt, gluten peptides, pigments, etc. as described above to make the inner and outer layers of the dough, respectively, it is composed of the outer layer / inner layer / outer layer to make a single cotton pad. After rolling the composite cotton strip in steps to a certain thickness and using a cutting machine in the usual way to make a cotton line, after forming a wave, steaming and milking, the surface is cooled.

During the steaming process, steaming for 2 minutes at a flow rate of 840 kg / hr (20% increase), which is about 20% more than the steaming flow rate (700 kg / hr) used to manufacture other conventional wadding bags, results in α- Conduct anger. The unit (kg / hr) of the steam flow rate used throughout this specification means the steam flow rate at the time of producing 240 meals of 100 g of milk noodle for 1 minute. By increasing the steam flow rate, the heat penetrates evenly from the thick line to the inside to achieve α-ization. As described above, it is conceivable to increase the α-ization by increasing only the steaming time, but since this adversely affects the tissue on the surface of the cotton line, it is impossible to obtain a good texture of noodle.

Hereinafter, the present invention will be described through Examples and Comparative Examples. The following examples are merely to aid the understanding of the present invention and the present invention is not limited to these examples.

Example 1

Gluten peptide (2.8% by weight) in the outer layer, a large amount of starch (15% by weight) in the inner layer and the production of coarse three-layer noodle soup with a 20% increase in steaming flow

First, a gluten peptide was prepared as follows. First, put 30L of water and 3kg of active gluten (78% of protein) in a 50L digestion tank, raise the temperature to 95 ℃ while stirring and heat treatment for 10 minutes, then cool the temperature to 60 ℃ and use 5% sodium hydroxide solution. PH was adjusted to 8.0, and then 45 g of endopeptidase was added for enzymatic digestion for 2 hours. After the enzymatic digestion was completed, the temperature was raised to 95 ° C. and heat treated for 10 minutes to deactivate the enzyme. The enzymatic digestion solution was filtered using a filter press, the filtrate was concentrated, and the concentrate was spray dried to prepare a gluten peptide. .

Next, for inner layer dough, 73 g of refined salt was dissolved in soft water to make 2700 ml, and kneading for 20 minutes was made by adding the soft water described above to a mixture of gravity wheat flour 6.4 kg and starch 1.2 kg (15 wt%).

For outer layer cotton dough, 78g of refined salt and 224g (2.8% by weight) of gluten peptide are dissolved in soft water to make 2600ml, and the dough is added to the mixture of gravity wheat flour 7.0kg and starch 1.0kg and kneaded for 20 minutes to make cotton dough. .

The inner inner surface dough and outer layer cotton dough are rolled into noodles, and they are rolled into a single layer of a three-layer structure by complex rolling with a rolling roller in an outer / inner / outer layer structure. At this time, the usage ratio of the inner layer and the outer layer was prepared to be 50:50.

After rolling this face stand to thickness 1.8mm, a face line is made to 2.5mm in width. The cotton line passes through the wave box to form two layers of waves.

The above-described cotton wire is steamed for 2 minutes (100 ° C., 840 kg / hr steam flow rate), and then cut into 600 mm lengths using a cutter.

Then, according to a conventional method, put in a constant container and the milk (145 ° C, 90 seconds) through a lacquer machine, and then cooled to 40 ℃.

Example 2

Gluten peptide (2.8 wt%) in the outer layer, a large amount of starch (25 wt%) in the inner layer and the production of thick three-layered noodle soup with increased steaming flow rate

In the dough for the inner layer, 73 g of refined salt was dissolved in soft water to make 2800 ml, and the same method as in Example 1 except that a mixture of 6.0 kg of gravity wheat flour and 2.0 kg (25 wt%) of starch was used. A noodle noodle was prepared.

Example 3

Gluten peptide (2.8 wt%) in the outer layer, a large amount of starch (35 wt%) in the inner layer and the production of coarse three-layer noodles with increased steaming flow rate

In the dough of the inner layer, 2900 ml of the purified salt was dissolved in soft water to make 2900 ml, and the same method as in Example 1 was used except that a mixture of 5.2 kg of gravity wheat flour and 2.8 kg (35 wt%) of starch was used. The noodle noodle was prepared.

Example 4

Gluten peptide (0.6% by weight) in the outer layer, a large amount of starch (25% by weight) in the inner layer and the production of thick three-layered noodle soup with increased steaming flow rate

In the dough for the outer layer, the noodle was prepared in the same manner as in Example 2, except that 48 g (0.6 wt%) of the gluten peptide was used.

Example 5

Gluten peptide (5.0 wt%) in the outer layer, a large amount of starch (25 wt%) in the inner layer and the production of thick three-layered noodle soup with increased steaming flow rate

In the dough for the outer layer, the noodle was prepared in the same manner as in Example 2, except that 400 g (5.0 wt%) of the gluten peptide was used.

Example 6

Gluten peptide (2.8% by weight) in the outer layer, a large amount of starch (15% by weight) in the inner layer and the production of coarse three-layer noodle soup with a 40% increase in steaming flow

A steamed noodle was prepared in the same manner as in Example 1 except that the steam flow rate was 980 kg / hr.

Comparative Example 1

Gluten peptide (0.3 wt%) in the outer layer, a large amount of starch (25 wt%) in the inner layer and the production of coarse three-layer noodles with increased steaming flow rate

In the dough for the outer layer, the noodle was prepared in the same manner as in Example 2 except that the gluten peptide was 24g (0.3% by weight).

Comparative Example 2

Gluten peptide (6.0% by weight) in the outer layer, a large amount of starch (25% by weight) in the inner layer and the production of coarse three-layer noodles with increased steaming flow rate

In the dough for the outer layer, the noodle was prepared in the same manner as in Example 2 except that the gluten peptide was 480 g (6.0 wt%).

Comparative Example 3

Gluten peptide (7.0% by weight) in the outer layer, a large amount of starch (25% by weight) in the inner layer and the production of coarse three-layer noodles with increased steaming flow rate

In the dough for the outer layer, the noodle was prepared in the same manner as in Example 2 except that the gluten peptide was 560 g (7.0 wt%).

Comparative Example 4

Preparation of coarse three-layered noodles containing gluten peptide (2.8 wt%) in the outer layer and starch (10 wt%) in the inner layer and increased steaming flow rate

In the inner-layer noodle batter, 73 g of refined salt was dissolved in soft water to make 2600 ml, and the noodle was prepared in the same manner as in Example 1 except for using a mixture of 7.2 kg of gravity flour and 0.8 kg (10% by weight) of starch. Was prepared.

Comparative Example 5

Gluten peptide (2.8 wt%) in the outer layer, starch in the inner layer containing 5% by weight of the thick three-layered noodle soup with increased steaming flow

In the inner-layer noodle batter, 73 g of refined salt was dissolved in soft water to make 2500 ml, and the noodle surface was prepared in the same manner as in Example 1 except for using a mixture of 7.6 kg of gravity wheat flour and 0.4 kg (5 wt%) of starch. Was prepared.

Comparative Example 6

Gluten peptide (2.8% by weight) in the outer layer, starch in the inner layer containing 40% by weight of thick steamed noodle layer with increased steaming flow rate

In the inner-layer noodle batter, 73 g of refined salt was dissolved in soft water to make 2900 ml, and the noodle surface was prepared in the same manner as in Example 1 except for using a mixture of 4.8 kg of gravity wheat flour and 3.2 kg (40% by weight) of starch. Was prepared.

Comparative Example 7

Gluten peptide (2.8% by weight) in the outer layer, starch content in the inner layer containing 50% by weight, the production of coarse three-layer noodles with increased steaming flow

In the dough for the inner layer, 73 g of purified salt was dissolved in soft water to make 3000 ml, and a noodle surface was prepared in the same manner as in Example 1, except that 4.0 kg of gravity wheat flour and 4.0 kg of starch were used.

Comparative Example 8

Gluten peptide (2.8% by weight) in the outer layer, a large amount of starch (25% by weight) in the inner layer and the production of thick three-layered noodle soup with a 60% increase in steaming flow

A steamed noodle was prepared in the same manner as in Example 2 except that the steaming flow rate was 1120 kg / hr.

Comparative Example 9

Gluten peptide (2.8% by weight) in the outer layer, a large amount of starch (25% by weight) in the inner layer and the production of thick three-layered noodle soup with 100% increased steaming flow

A noodle surface was prepared in the same manner as in Example 2 except that the steaming flow rate was 1400 kg / hr.

Comparative Example 10

Gluten peptide (2.8% by weight) in the outer layer, a large amount of starch (25% by weight) in the inner layer and the production of coarse three-layer noodles with reduced steaming flow 20%

A noodle surface was prepared in the same manner as in Example 2 except that the steaming flow rate was set to a steam flow rate of 560 kg / hr.

Comparative Example 11

Preparation of thick lacquered three-layer noodles containing gluten peptide in inner layer and large amount of starch in outer layer

In the inner layer noodles, 1.6 kg of starch was used, in the outer layer noodles, 0.05 g of the gluten peptide was used, and the steaming flow rate was 700 kg / hr. In the same way to prepare a noodle.

Comparative Example 12

Preparation of coarse lactose monolayer containing large amount of starch

73 g of purified salt was dissolved in soft water to make 2800 ml. The soft water was added to a mixture of 6.0 kg of gravity wheat flour and 2.0 kg of starch, and kneaded for 20 minutes to prepare a cotton dough.

The above-mentioned cotton dough was made into cotton by rolling and rolled again into a single cotton.

After rolling this face stand to thickness 1.8mm, a face line is made to 2.5mm in width. The cotton line was passed through the wave box to form two layers of waves.

The above-described cotton wire was steamed for 2 minutes (100 ° C., 700 kg / hr steam flow rate), and then cut into 600 mm lengths using a cutter.

Then, according to a conventional method, put in a constant container to perform a lacquer (145 ℃, 90 seconds) through a lacquer, and then the fried noodles were cooled to 40 ℃.

Comparative Example 13

Preparation of Coarse Lactate Monolayers Containing Gluten Peptides

After dissolving 73 g of purified salt and 0.05 g of gluten peptide in soft water to make 2600 ml, kneaded for 20 minutes by adding the soft water described above to a mixture of gravity wheat flour 7.0 kg and starch 1.0 kg to make a cotton dough. Tang noodles were prepared.

Comparative Example 14

Preparation of Coarse Lactate Monolayers Containing Gluten Peptides and Large Amount of Starch

After dissolving 73 g of purified salt and 0.05 g of gluten peptide in soft water to make 2800 ml, kneading for 20 minutes by adding the soft water described above to a mixture of gravity wheat flour 6.0 kg and starch 2.0 kg to make a cotton dough, and then in the same manner as in Comparative Example 12 A noodle noodle was prepared.

Comparative Example 15

Coarse lactose monolayer prepared by general prescription

After dissolving 73 g of refined salt in soft water to make 2600 ml, kneading for 20 minutes was made by adding the soft water described above to a mixture of gravity wheat flour 7.0 kg and starch 1.0 kg to make a cotton dough, and a noodle was prepared in the same manner as in Comparative Example 12. .

Test Example 1

The restoration time and texture persistence were tested as follows to compare restoration time and texture persistence of the noodle prepared in Examples and Comparative Examples.

Restoration of noodles means that noodles prepared from 3.0% by weight to 10.0% by weight through a process such as milking or drying are returned to the original moisture state or 60% to 70% by weight of water through a cooking process. This means that the well-recovered noodles have good elasticity, are smooth and have no wheat fraction. Restoration time test of this test example refers to the time required to continue to boil in boiling water 550ml of 100g and 10g soup prepared according to the comparative example and Example, the criterion is good (5 minutes), slightly The evaluation was performed in five stages: good (5.5 minutes), normal (6 minutes), slightly poor (6.5 minutes), and poor (7 minutes).

In addition, the persistence of the texture refers to the degree to which the texture (elasticity, texture, etc.) is maintained even after some time elapses from cooking. The texture of 5 minutes after cooking is compared to the texture immediately after cooking. . Judgment criteria were evaluated by 15 fully trained professional sensory test personnel, each of five stages of good (5), slightly good (4), moderate (3), slightly poor (2), poor (1), It judged by the average point. The test results are shown in Table 1 below.

division Quality comparison of restoration time and texture persistence Restoration time Texture persistence Example 1 Good Good Example 2 Good Good Example 3 Good Good Example 4 Good Good Example 5 Good Good Example 6 Good Good Comparative Example 1 usually Good Comparative Example 2 Good Slightly bad Comparative Example 3 Good Bad Comparative Example 4 usually Slightly good Comparative Example 5 Slightly bad Slightly good Comparative Example 6 Good usually Comparative Example 7 - - Comparative Example 8 Slightly good Slightly good Comparative Example 9 Slightly good usually Comparative Example 10 Bad Slightly good Comparative Example 11 Slightly good Slightly good Comparative Example 12 usually Good Comparative Example 13 Slightly good usually Comparative Example 14 Good Slightly good Comparative Example 15 Bad Slightly bad

As shown in Table 1, the recovery time when cooked under a certain condition was found to be slightly good and good in the case of Examples 1 to 6 and Comparative Examples 11, 13, and 14 using gluten peptides. Even in the case of Example 1, Comparative Example 11 and Comparative Example 12 using a large amount of starch content prepared by the three-layered surface, the sustainability of the texture was good, in the case of Comparative Example 13 using only gluten peptides Losing texture.

In the case of Comparative Example 1 using a small amount of gluten peptides can not be obtained a good recovery time, even in the case of Comparative Examples 2, 3 used in excess was found to be poor in terms of the sustainability of the texture.

On the basis of Example 2, the comparative examples 4 and 5, in which the starch content of the inner layer was manufactured to 15% or less, were found to have a long recovery time. On the other hand, in Comparative Examples 6 and 7, in which the starch content was increased a lot, the texture of the starch was not maintained or it was not produced because the surface was not formed.

In addition, even in the case of Comparative Examples 8 to 11 in which the conditions of steaming flow rate were different, the quality was inferior compared with the Example.

Even when the gluten peptide and the starch content were optimized as in Comparative Example 14, it was found that the correct quality state could not be maintained when the three-layered surface was not formed and when prepared by the general method as in Comparative Example 15.

Test Example 2

For the noodle surface prepared in the above Examples and Comparative Examples, the looseness and texture of the surface of the noodle were tested. Unwinding means that the surface of the cotton absorbs excessive moisture and thus fails to maintain its original shape and texture, resulting in a sticky feeling in the mouth or a weak elasticity of the cotton. The looseness of the cotton surface is closely related to the texture and puffing of the prepared cotton.

In the cooking method, 100 g of cotton and 10 g of soup prepared according to Comparative Examples and Examples were added to 550 ml of boiling water, followed by heating for 5 minutes to cook.

Determination of palatability of the surface of the noodles and palatability of the texture was performed by 15 fully trained professional sensory test personnel who tasted the noodle prepared in Examples and Comparative Examples, respectively (5) and slightly better (4). ), It was evaluated in five stages of normal (3), slightly defective (2), and defective (1), and determined by the average point.

In the case of 'good', the surface of the noodles is smooth and not released, and when chewed, the chewy taste is good. In the case of 'normal', the surface of the cotton is slightly loosened and the texture is weak, and when you chew the noodles, you can feel the difference between the inside and outside of the cotton line. In case of 'bad', the surface of the noodles is excessively α-ized, so that the noodles are loosened much and the texture is weak, or when the noodles are chewed, they are in a hard state with no feeling of α-ized.

The results are shown in Table 2 below.

division Symbol of unwinding / texture of cotton surface Unwinding of the surface of the face Texture symbol Example 1 Good Good Example 2 Good Good Example 3 Good Good Example 4 Good Good Example 5 Good Good Example 6 Good Good Comparative Example 1 Good Slightly good Comparative Example 2 Slightly bad usually Comparative Example 3 Bad Slightly bad Comparative Example 4 Slightly good usually Comparative Example 5 Slightly good Slightly bad Comparative Example 6 usually Slightly good Comparative Example 7 - - Comparative Example 8 Slightly good Slightly good Comparative Example 9 usually usually Comparative Example 10 Slightly good Slightly bad Comparative Example 11 Slightly good Bad Comparative Example 12 Good usually Comparative Example 13 usually Slightly bad Comparative Example 14 Slightly good usually Comparative Example 15 Slightly bad Bad

As described above, the noodle prepared according to the present invention uses a gluten peptide having excellent water absorption rate in the blended layer on the outer layer of the three-layered surface and uses a large amount of starch to give a chewy texture to the inner layer. By increasing the steaming pressure, it is possible to solve the problem of the long cooking time, the puffing phenomenon of the noodles, and the phenomenon of unwinding the surface after cooking.

Claims (3)

After mixing the blended ingredients and the blended water to make the outer layer dough and inner layer dough separately to form a cotton bar, and then combined rolling to make a three-layer cotton bar consisting of the outer layer / inner layer / outer layer, and then rolling, forming the cotton line, steaming, milking, and In the manufacturing method of the three-layer noodle soup comprising the step of cooling, A method for preparing the inner layer dough, wherein the starch content in the blend is in the range of 15-35% by weight, and the gluten peptide is added at 0.6-5.0% by weight of the total blend in the outer layer. According to claim 1, wherein the gluten peptide is characterized in that consisting of 6.0% to 27.0% by weight of the peptide of 10,000 to 50,000, 37.0% to 43.0% by weight of the peptide of 10,000 to 10,000, and the remainder of the peptide of the remaining molecular weight How to. The steaming flow rate during the steaming step is based on the process of producing 100 g of 100 g of noodle soup for 1 minute. 840 kg / hr to 980 kg / hr.