KR100416389B1 - The manufacturing method of a noodles having a section structure of the keyhole shape and a noodles utilizing thereof - Google Patents
The manufacturing method of a noodles having a section structure of the keyhole shape and a noodles utilizing thereof Download PDFInfo
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- KR100416389B1 KR100416389B1 KR10-2001-0088466A KR20010088466A KR100416389B1 KR 100416389 B1 KR100416389 B1 KR 100416389B1 KR 20010088466 A KR20010088466 A KR 20010088466A KR 100416389 B1 KR100416389 B1 KR 100416389B1
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- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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Abstract
본 발명은 쌀가루와 소맥분을 혼합한 곡물가루로 제조하는 쌀국수를 제조하되, 성형기에 의해 열쇠구멍형상의 단면구조를 갖도록 압출성형하고, 이를 통상의 라면형상과 같이 꾸불꾸불하게끔 형성시킴을 특징으로 하는 국수의 제조방법이다.The present invention is to prepare a rice noodles made of grain flour mixed with rice flour and wheat flour, extrusion molding to have a cross-sectional structure of the key hole shape by a molding machine, it is characterized in that it is formed to be squiggly like a normal ramen shape It is a manufacturing method of noodles.
이러한, 본 발명은 국수를 압출성형할 때 일측부는 원통형상으로 성형하고, 타측부는 얇은 평판형상으로 성형하되, 상기 원통형상부와 평판형상부를 일체화시킴으로서 전체적으로 "" 형상의 단면구조, 즉 통상의 열쇠구멍형상의 단면구조를 갖도록 압출성형하고, 이를 통상의 라면형상과 같이 꾸불꾸불하게끔 형성시켜 제조함을 특징으로 하는 것이다.In the present invention, when extruding noodles, one side is molded into a cylindrical shape, and the other side is molded into a thin plate shape, and the cylindrical part and the flat part are integrated as a whole. It is characterized in that it is manufactured by extrusion molding to have a cross-sectional structure of "shape, ie, a cross section structure of a normal keyhole shape, and to form it as a regular ramen shape.
이와 같이 제조된 본 발명의 국수는 끓였을때 원통형상부와 평판형상부의 익은 상태가 다르게 되므로서 국수를 먹을때 쫄깃쫄깃한 맛과 익은 맛이 동시에 공존해 독특한 미감(味感)을 느낄 수 있을 뿐만 아니라, 미관상으로도 상품가치가 개선되어 소비자로 하여금 식욕을 증진케 하는 효과가 있다.When the noodle of the present invention prepared as described above is different in the ripe state of the cylindrical and flat portions when boiled, the chewy taste and the ripe taste coexist at the same time when you eat the noodles, as well as you can feel a unique sense of taste (味 感) As a result, the value of goods is improved in aesthetic sense, which has the effect of increasing appetite for consumers.
Description
본 발명은 열쇠구멍형상의 단면구조를 갖는 국수의 제조방법 및 그 방법으로 제조된 국수에 관한 것이다.The present invention relates to a method of manufacturing a noodle having a cross-sectional structure of a keyhole and a noodle prepared by the method.
이러한, 본 발명의 국수를 성형할 때 일측부는 원통형상으로 성형하고, 타측부는 얇은 평판형상으로 성형하되, 상기 원통형상부와 평판형상부를 일체화시킴으로서 전체적으로 "" 형상의 단면구조, 즉 통상의 열쇠구멍형상의 단면구조를 갖도록 압출성형하고, 이를 통상의 라면형상과 같이 꾸불꾸불하게 형성시켜 제조함을 특징으로 하는 것이다.When forming the noodle of the present invention, one side is molded into a cylindrical shape, the other part is molded into a thin flat plate shape, by integrating the cylindrical part and the flat plate as a whole " It is characterized in that it is produced by extrusion molding to have a cross-sectional structure of "shape, ie, a cross section structure of a normal keyhole shape, and to form it in a serpentine shape like a normal ramen shape.
이와 같이 제조된 본 발명의 국수는 끓였을때 원통형상부와 평판형상부의 익은 상태가 다르게 되므로서 국수를 먹을때 쫄깃쫄깃한 맛과 익은 맛이 동시에 공존해 독특한 미감(味感)을 느낄 수 있을 뿐만 아니라, 미관상으로도 상품가치가 개선되어 소비자로 하여금 식욕을 증진케 하는 효과를 얻게 되는 것이다.When the noodle of the present invention prepared as described above is different in the ripe state of the cylindrical and flat portions when boiled, the chewy taste and the ripe taste coexist at the same time when you eat the noodles, as well as you can feel a unique sense of taste (味 感) In other words, the value of goods is improved in aesthetically pleasing ways, leading to an increase in appetite for consumers.
국수란 밀가루·메밀가루·감자녹말 등을 반죽하여 얇게 밀어서 가늘게 썰든지 국수틀에서 가늘게 빼낸 것을 삶아 국물에 말거나 비벼 먹는 음식의 총칭을 말한다.Noodles are the general term for foods that are made by kneading flour, buckwheat flour, and potato starch.
또한, 국수를 면(麵)이라고도 한다. 국수는 제조나 조리가 비교적 간단하기 때문에 빵보다도 역사가 깊어, BC 6000 ∼ BC 5000년경에 이미 아시아 지방에서 만들기 시작했다고 한다. 한국에서도 아주 오래 전부터 국수를 만들어 먹었으나, 밀의 생산이 많지 않았기 때문에 상용음식이 되지는 못하였다. 메밀국수나 밀국수는 생일·혼례 등 경사스러운 날의 특별 음식이 되었는데, 이것은 국수의 길게 이어진 모양과 관련하여 생일에는 수명이 길기를 기원하는 뜻으로, 혼례에는 결연(結緣)이 길기를 원하는 뜻으로 쓰였다.Noodles are also called noodles. Noodles have a long history than bread because they are relatively simple to manufacture and cook, and are said to have been made in Asia around 6,000 BC to 5000 BC. In Korea, noodles were made and eaten for a long time, but it was not a commercial food because there was not much wheat production. Buckwheat noodles and wheat noodles have become special foods on occasions such as birthdays and weddings. This means that the long life of the noodles will be long in relation to the long shape of the noodles. Used as
또한, 통상의 국수는 재료에 따라 밀가루로 만든 밀국수·소면(素麵)·마카로니, 메밀가루로 만든 메밀국수, 감자의 녹말로 만든 당면 등이 있고, 반죽하여 뽑아낸 면을 수분이 14∼15% 정도가 되게 건조시킨 건면(乾麵), 반죽한 것을 끈 모양으로 만들어 가열한 생면(生麵), 생면을 삶은 다음 기름에 튀기거나, 그대로 뜨거운 바람으로 건조시켜 녹말을 알파화(α化)한 석면 등이 있다. 만드는 방법도 여러 가지인데, 칼국수와 같이 얇게 민 반죽을 칼로 가늘게 자른 것, 소면이나 중국면같이 반죽을 잡아당겨 가늘게 뽑은 것, 마카로니와 같이 강한 압력으로 뽑아낸 것 등이 있다.Ordinary noodles include wheat noodles, noodles, macaroni, buckwheat noodles made from buckwheat flour, vermicelli noodles made from starch of potato, etc., depending on the ingredients. Dried noodle dried to 15%, raw noodle heated by kneading dough, boiled raw noodle and fried in oil or dried with hot wind to alpha starch (α 化) ) Asbestos. There are many ways to make it, such as thinly cut dough such as kalguksu with a knife, pulling it out by pulling the dough like somen or Chinese noodles, or extracting it under strong pressure such as macaroni.
또한, 한국의 전통적인 면요리에는 온면(국수장국)·냉면·비빔국수·칼국수·콩국수 등이 있다. 궁중에서는 백면(白麵:메밀국수)을 가장 상(上)으로 쳤다고 하며, 국물은 꿩고기를 삶은 육수를 썼다고 한다. 여름에는 동치미국과 양지머리 육수를 섞어 식혀서 만든 냉면을 만들어 먹었다고 한다. 민간에서는 냉면 대신 흰 콩과 흰 깨를 갈아서 만든 콩냉국에 밀국수를 말아서 먹기도 하였다.In addition, Korean traditional noodles include Ongmyeon (Noodle Soup Soup), Cold Noodles, Bibimb Noodles, Kalguksu and Soy Noodles. In the palace, it was said that white noodles (白麵: noodles) were top-rated, and the broth used broth cooked with pheasant meat. In the summer, they cooked cold noodles made from a mixture of Dongchi American and brisket broth. In private, instead of cold noodles, the noodles were rolled into a bean-cold soup made by grinding white beans and white sesame seeds.
또한, 서울 지방에서는 혼례·빈례(賓禮)용으로는 메밀가루와 녹두녹말을 섞어서 반죽하여 국수틀에 가늘게 뽑아서 만든 국수를 썼다. 녹말국수는 고운 밀가루와 녹두녹말가루를 섞어 만든 국수로, 국수반죽을 할 때 먼저 밀가루 풀을 쑨 다음 녹말가루를 섞어 반죽하여 더울 때 국수로 뽑는다. 밀국수는 밀가루 반죽을 가늘게 뽑아 말린 것으로 필요할 때 삶아서 요리하는 것이고, 칼국수는 밀가루 반죽을 얇게 밀어 가늘게 썰어서 만드는데, 햇밀을 걷어들이는 유두절(流頭節)을 전후하여 먹는 시절음식(時節飮食:절식)의 하나로, 닭고기 국물에 애호박을 채 썰어 넣고 끓인 칼국수는 여름철에 입맛을 돋구어주는 요리이다.In the Seoul area, buckwheat flour and mung bean starch were kneaded and kneaded into a noodle frame. Starch noodles are noodles made from a mixture of fine flour and mung bean starch powder. When kneading noodles, first knead the flour paste, mix it with starch powder and knead it when it is hot. Wheat Noodles are made by thinly squeezing out the dough and then boiled and cooked when needed. Kalguksu is made by thinly slicing the dough into thin slices. As a type of fasting, the kalguksu, which is sliced with zucchini and boiled in a chicken broth, is an appetizing dish for the summer season.
또한, 더운 국수장국의 장국으로는 양지머리를 곤 국물이나, 쇠고기를 잘게 썰어 양념하여 끓인 맑은 장국을 쓰고, 밀국수를 삶아 냉수에 담가 식힌 다음 건져서 물기를 빼고 대접에 담아 뜨거운 장국을 붓고 알지단·쇠고기와 버섯볶음 등 고명(웃기)을 얹고 후춧가루를 뿌린다. 냉면은 닭국물·양지머리국물 등을 차게 식히고 메밀국수를 마는데, 양지머리편육·알지단 등을 고명으로 얹는다. 냉면은 찬 음식이지만 원래는 겨울철의 절식이었으며, 특히 육수에 동치미국물을 섞어 만든 겨울철 별미식이었다.In addition, as a soup of hot noodle soup, you can use boiled brisket or a clear soup with finely chopped beef and boil it. Top up with a garnish of beef and mushrooms, and sprinkle with peppercorns. Cold noodles are chilled chicken broth, brisket broth, and dried soba noodles. Cold noodles were cold foods, but they were originally a fasting season in winter, especially the winter specialties made from the same meat mixed with broth.
그 밖에 수질이 좋은 산촌에서는 잔치에 모인 손님에게 약수를 떠다가 간장으로만 간을 하여 국수를 말아서 대접하였는데, 시원하고 담백한 맛이 육수에 비할 바가 아니었다고 한다. 봄철에는 녹말가루를 물에 풀어 익혀서 양푼에 넣어 종이처럼 얇게 굳힌 다음, 가늘게 썰어 오미자즙에 타서 먹는 창면 또는 화면(花麵)이 있었고, 여름에는 참깨를 볶아 갈아서 그 국물에 국수를 말아먹는 '토장녹두화나'라는 것도 있었다.In addition, in the villages with good water quality, the guests were gathered at a feast, soaked in spring water and served with soy sauce to roll the noodles. The cool and light taste was not comparable to the broth. In spring, the starch powder was dissolved in water, cooked, put in a scoop, hardened as paper, and then chopped. Mung bean sprouts. '
그러나, 상기와 같은 종래의 국수는 봉상형상 등의 동일한 굵기로 압출성형하여 사용함으로서 국수 내부까지 삶아지는 시간이 오래 걸릴 뿐만 아니라, 국수를 씹을 때 질감의 차이가 없어 밋밋한 맛 밖에 못 느끼는 문제점이 있었다.However, the conventional noodle as described above has a problem that not only takes a long time to boil until the inside of the noodle by extrusion molding using the same thickness, such as rod-like shape, but also has a tasteless taste because there is no difference in texture when chewing the noodle. .
따라서, 본 발명의 목적은 국수를 끓였을때 원통형상부와 평판형상부의 익은 상태가 다르게 되므로서 국수를 먹을때 쫄깃쫄깃한 맛과 익은 맛이 동시에 공존해 독특한 미감(味感)을 느낄 수 있을 뿐만 아니라, 미관상으로도 상품가치가 개선되어 소비자로 하여금 식욕을 증진케할 수 있는 열쇠구멍형상의 단면구조를 갖는 국수의 제조방법을 제공하는 데 있다.Therefore, the objective of the present invention is that when the noodles are boiled, the cylindrical and flat portions of the ripe state are different, so the chewy and ripe taste coexists at the same time when you eat the noodles, and you can feel a unique sense of taste. In addition, the present invention provides a method of manufacturing noodles having a keyhole-shaped cross-sectional structure that can improve consumer appetite, thereby improving appetite.
본 발명의 다른 목적은 상기 목적의 열쇠구멍형상의 단면구조를 갖는 국수의 제조방법을 이용한 국수를 제공하는 데 있다.Another object of the present invention is to provide a noodle using the manufacturing method of the noodle having a cross-sectional structure of the key hole of the above object.
상기 목적들 뿐만 아니라 용이하게 표출되는 다른 목적을 달성하기 위하여 본 발명에서는 국수를 압출성형할 때 일측부는 원통형상으로 성형하고, 타측부는 얇은 평판형상으로 성형하되, 상기 원통형상부와 평판형상부를 일체화시킴으로서 전체적으로 "" 형상의 단면구조, 즉 통상의 열쇠구멍형상의 단면구조를 갖도록 압출성형하고, 이를 통상의 라면형상과 같이 꾸불꾸불하게 형성시켜 제조하므로서 국수를 끓였을때 원통형상부와 평판형상부의 익은 상태가 다르게 되므로서 국수를 먹을때 쫄깃쫄깃한 맛과 익은 맛이 동시에 공존해 독특한 미감(味感)을 느낄 수 있을 뿐만 아니라, 미관상으로도 상품가치가 개선되어 소비자로 하여금 식욕을 증진케 하는 효과가 있었다.In order to achieve the above objects as well as other objects that are easily expressed in the present invention, when extruding noodles, one side is molded into a cylindrical shape, and the other side is molded into a thin flat plate, but the cylindrical part and the flat plate are integrated. As a whole, "The cross-sectional structure of the shape, that is, extrusion molding to have a cross-sectional structure of a normal keyhole shape, and manufactured by forming it in the same shape as a normal ramen shape, when the noodle is boiled different ripe state of the cylindrical portion and the flat plate shape Therefore, when eating noodles, the chewy and ripe taste coexists at the same time, so that you can not only feel a unique sense of taste, but also aesthetically, the value of the product is improved, which has the effect of enhancing the appetite for consumers.
도 1은 일례의 본 발명 국수 성형기 단면도.1 is a cross-sectional view of an example of the present invention noodle molding machine.
도 2는 일례의 본 발명 국수 성형기의 압출구 사시도.Figure 2 is a perspective view of the extrusion port of the present invention noodle molding machine as an example.
도 3은 일례의 본 발명 국수 성형기의 압출구 단면도.Figure 3 is an extruded sectional view of an example noodle forming machine of the present invention.
도 4는 본 발명의 국수 예시도.Figure 4 is an illustration of noodles of the present invention.
<도면의 주요 부분에 대한 부호의 설명><Explanation of symbols for the main parts of the drawings>
10 : 국수 11 : 원통형상부10: noodles 11: cylindrical upper part
12 : 평판형상부 20 : 성형기12: plate shape portion 20: molding machine
21 : 원료투입구 22 : 가압스크류21: Raw material inlet 22: Pressurized screw
23 : 압출구 23a,23b,23c,23d : 배출공23: extruded port 23a, 23b, 23c, 23d: discharge hole
본 발명을 좀 더 상세히 설명하면 다음과 같다.The present invention is described in more detail as follows.
본 발명에 따른 국수의 제조방법은 공지의 국수 성형방법에 있어서, 성형시 일측부는 원통형상으로 성형하고, 타측부는 얇은 평판형상으로 성형하되, 상기 원통형상부와 평판형상부를 일체화시킴으로서 전체적으로 "" 형상의 단면구조, 즉 통상의 열쇠구멍형상의 단면구조를 갖도록 압출성형하는 것으로 특징지워진다.In the noodle manufacturing method according to the present invention, in the known noodle forming method, one side is molded into a cylindrical shape while the other side is molded into a thin flat plate, and the cylindrical part and the flat plate are integrally formed. It is characterized by extrusion molding to have a cross-sectional structure of "-shape, that is, a cross-sectional structure of a normal keyhole shape.
또한, 상기 본 발명의 국수를 압출성형시 통상의 라면형상과 같이 꾸불꾸불하게 형성시켜 제조하는 것으로 특징지워진다.In addition, the noodle of the present invention is characterized in that it is produced by winding the noodle shape as usual during extrusion molding.
이하, 본 발명의 바람직한 실시예를 다음과 같이 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail as follows.
국수의 원료는 미세하게 분쇄한 쌀가루 45부량(중량비 이하 같음)과 소맥분 39부량(강력분과 방력분이 혼합된 대한제분 주식회사 제품으로서 상표명 "반달표") 및 소맥전분 15부량 소금 1부량을 혼합한 곡물가루에 25부량의 50℃물을 가하여 반죽한다.The raw materials for noodles are grains containing 45 parts of finely ground rice flour (less than the weight ratio), 39 parts of wheat flour (manufactured by Daehan Flour Co., Ltd., which is a mixture of strong and stamina) and 15 parts of wheat starch. 25 parts of 50 ° C. water is added to the powder to knead.
쌀가루만을 원료로 하게 되면 점성이 부족하여 제면이 불가능하게 되므로 바인더로서 전분이 필요한 바 전분으로서는 소맥전분이 바람직하며 또한 면을 빨리 익히고 부드럽게 하기 위하여는 소맥분을 다량 혼합하는 것이 바람직함을 알았다. 쌀가루와 소맥분의 배합비는 거의 비슷한 것이 좋으며 쌀가루가 약간 많은 정도가더욱 바람직하다. 그리하여 쌀가루 40-50부량, 소맥분 30-50부량 소금 1부량을 혼가하여 원료인 곡물가루를 제조하는 것이 바람직하다.When only rice flour is used as a raw material, it is impossible to make noodle, so starch is required as a binder. As a starch, wheat starch is preferable, and in order to ripen and soften noodles, it is preferable to mix a large amount of wheat flour. The mixing ratio of rice flour and wheat flour is about the same, and rice flour is a little more preferable. Therefore, it is preferable to prepare grain powder as a raw material by mixing 40-50 parts by weight of rice powder and 30-50 parts by weight of wheat flour and 1 part by weight of salt.
상기 국수 반죽을 성형기(20)의 원료투입구(21)에 넣고 가압스크류(22)를 구동시켜 압출구(23)로 이송한다.The noodle dough is put into the raw material inlet 21 of the molding machine 20 and driven by the pressure screw 22 to be transferred to the extrusion port 23.
상기 압출구(23)로의 이송은 본 발명이 속하는 기술 분야에서 통상적으로 사용되는 방법이 모두 사용가능하지만 본 발명에서는 가압스크류(22)를 구동시켜 압출구(23)로 이송되도록 하여 자동화가 가능하도록 하였다.Transfer to the extruder 23 is a method commonly used in the technical field to which the present invention can be used, but in the present invention by driving the pressure screw 22 to be transferred to the extruder 23 to enable automation. It was.
상기의 이송한 국수 반죽을 압출구(23)의 배출공(23a,23b,23c,23d)을 이용하여 압출성형한다.The noodle dough thus transferred is extruded using the discharge holes 23a, 23b, 23c, and 23d of the extrusion port 23.
즉, 국수 반죽은 압출구(23)에서 배출공(23a,23b,23c,23d)을 통하여 일측부는 원통형상으로 성형하고, 타측부는 얇은 평판형상으로 성형하되, 상기 원통형상부(11)와 평판형상부(12)를 일체화시킴으로서 전체적으로 "" 형상의 단면구조, 즉 통상의 열쇠구멍형상의 단면구조를 갖도록 압출성형하고, 이를 통상의 라면형상과 같이 꾸불꾸불하게끔 형성시켜 제조한다.That is, the noodle dough is formed into a cylindrical shape through the discharge hole (23a, 23b, 23c, 23d) in the extrusion port 23, the other side is formed into a thin flat plate shape, the cylindrical portion 11 and the flat plate By integrating the shape portion 12 as a whole " It is manufactured by extrusion molding to have a cross-sectional structure of "-shape, that is, a cross section structure of a normal keyhole shape, and to form it as a regular ramen shape.
상기의 실시예는 본 발명을 좀 더 상세히 설명하는 것이지만, 본 발명의 범주를 한정하는 것은 아니다.The above examples illustrate the invention in more detail, but do not limit the scope of the invention.
또한, 제조될 국수의 용도에 따라 용도에 적합한 공지의 성분들을 첨가 할 수도 있다.In addition, it is also possible to add known ingredients suitable for the application depending on the use of the noodles to be prepared.
이와 같이 제조된 본 발명의 국수는 끓였을때 원통형상부와 평판형상부의 익은 상태가 다르게 되므로서 국수를 먹을때 쫄깃쫄깃한 맛과 익은 맛이 동시에 공존해 독특한 미감(味感)을 느낄 수 있을 뿐만 아니라, 미관상으로도 상품가치가 개선되어 소비자로 하여금 식욕을 증진케 하는 효과를 얻게 되는 것이다.When the noodle of the present invention prepared as described above is different in the ripe state of the cylindrical and flat portions when boiled, the chewy taste and the ripe taste coexist at the same time when you eat the noodles, as well as you can feel a unique sense of taste (味 感) In other words, the value of goods is improved in aesthetically pleasing ways, leading to an increase in appetite for consumers.
상술한 바와 같이 본 발명에서는 국수를 성형할 때 일측부는 원통형상으로 성형하고, 타측부는 얇은 평판형상으로 성형하되, 상기 원통형상부와 평판형상부를 일체화시킴으로서 전체적으로 "" 형상의 단면구조, 즉 통상의 열쇠구멍형상의 단면구조를 갖도록 압출성형하고, 이를 통상의 라면형상과 같이 꾸불꾸불하게 형성시켜 제조하므로서 국수를 끓였을때 원통형상부와 평판형상부의 익은 상태가 다르게 되므로서 국수를 먹을때 쫄깃쫄깃한 맛과 익은 맛이 동시에 공존해 독특한 미감(味感)을 느낄 수 있을 뿐만 아니라, 미관상으로도 상품가치가 개선되어 소비자로 하여금 식욕을 증진케 하는 효과가 있다.As described above, in forming the noodles, one side is molded into a cylindrical shape, and the other part is molded into a thin flat plate, and the cylindrical part and the flat plate are integrally formed. "The cross-sectional structure of the shape, that is, extrusion molding to have a cross-sectional structure of a normal keyhole shape, and manufactured by forming it in the same shape as a normal ramen shape, when the noodle is boiled different ripe state of the cylindrical portion and the flat plate shape Therefore, when you eat noodles, chewy and ripe taste coexist at the same time, so that you can feel a unique aesthetic (味 感) as well as improve the value of the product in terms of aesthetics.
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| KR20190045125A (en) | 2019-04-23 | 2019-05-02 | 최해용 | C Typed-noodle and Manufacture Method Thereof |
| KR20200024202A (en) | 2020-02-28 | 2020-03-06 | 최해용 | C Typed-noodle and Manufacture Method Thereof |
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| CN107439942A (en) * | 2017-07-31 | 2017-12-08 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of healthy fine dried noodles |
| CN107198112A (en) * | 2017-07-31 | 2017-09-26 | 遵义市桐梓县宇强农产品开发有限公司 | A kind of anti-adhesion vermicelli processing technology |
| CN114073258A (en) * | 2020-08-10 | 2022-02-22 | 财团法人食品工业发展研究所 | Die for forming noodles of special shape |
| CN114073295A (en) * | 2020-08-10 | 2022-02-22 | 财团法人食品工业发展研究所 | Body for improving biting feeling |
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