KR100419311B1 - Process for preparing instant noodle snack shaped into Gang-jung - Google Patents

Abstract

The present invention relates to a method for producing a ramen snack using a ramen, using a general ramen manufacturing process, but the ramen made by adjusting the mixing ratio of raw materials and frying temperature for a sense of texture texture, crushed ramen to a certain size The pieces are added together with the subsidiary materials to the mixer and mixed uniformly, and then, by adding and mixing the starch liquor prepared uniformly as a paste therein to form a binding force, and then forming and drying using pressure to have a soft and crunchy texture. How to make ramen snacks.

Description

Process for preparing instant noodle snack shaped into Gang-jung}

The present invention relates to a method for producing a ramen snack using ramen, and in particular, using a ramen manufactured with wheat flour and starch as the main raw material, a long cylindrical egg-shaped ramen with a low cylindrical shape having a crispy and not hard texture It relates to a method of making a snack.

In more detail, the ramen snack manufacturing method of this invention provides the method of manufacturing the ramen snack which has a crisp and not hard texture by performing a frying process at high temperature, and using a binder different from the past.

Ramen is boiled with soup and eaten in the form of noodles, but in recent years, ramen snacks have been eaten without cooking ramen.

Most commercially available ramen snacks have been produced in the state of maintaining the noodle-shape of the prepared ramen, or most of them are crushed and commercialized.

In addition, when forming a certain form such as jeongjeong by using the ramen as described above, the noodle pieces are attached to each other by using a binder, when using the sugar syrup commonly used in jeongjeong as a binder syrup ramen Since the filling between the pores between the pieces of syrup increases and becomes dense, and after drying, the texture is hardened due to the candy can be formed, the shape of the ramen pieces stick to the molding mold during molding does not have a clean shape.

Therefore, in the present invention, by adjusting the mixing ratio of the wheat flour and starch and the temperature of the frying process, by using a new binder, the texture is soft and crunchy and does not stick to the mold during molding, and has a columnar organ shape. It is aimed at making ramen snacks with excellent eating feeling.

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

Blending low-protein wheat flour and starch as ramen raw materials, mixing the blended raw materials, rolling and cutting the mixed ingredients, steaming the sliced noodles, and laminating the luxury noodles; As a binder, cutting and molding, frying the molded surface, crushing the fried surface to a certain size, and a starch solution comprising a starch aqueous solution mixed and gelatinized the ground surface and the raw material as a binder Adding and coating the ramen pieces to form a desired shape and drying the mixture, wherein the mixing ratio of wheat flour and starch is 1: 0-2, and the frying process is performed at a high temperature of 165-200 ° C. It provides a method for producing a ramen snack.

The paste used as the binder is preferably a starch liquor obtained by gelatinizing a 3-10% aqueous solution of starch at 75 to 100 ° C., and the amount of the paste added to the ramen pieces is in a ratio of 10 to 30% by weight relative to the ramen pieces. Preferably, the starch of the aqueous starch solution is preferably corn, potato starch, tapioca starch, or modified starch.

Moreover, it is preferable to dry 15 to 35 minutes at 100-120 degreeC for the said drying process, and it is preferable that the shaping | molding form of a ramen snack is columnar shape.

Moreover, this invention provides the manufacturing method of the steel crystal characterized by using the gelatinization solution which gelatinized 3-10% of starch aqueous solution as a binder of a steel crystal.

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

In the first step of blending the raw materials, it is also possible to use wheat flour with a moderate or high protein content and add some starch, but most preferably 0-2 parts by weight of starch with low protein content as the main raw material. Add and mix. This blending ratio results in a soft and crunchy texture ramen snack. At this time, tapioca, potato, corn starch, etc. are suitable as the starch used. If necessary, rice, corn, or soybean powder may be added to the blended raw material at 0.05 to 0.2 times, and the grain taste is most increased at this blending ratio. The blended raw material and water are then stirred in a mixer for 5-30 minutes.

In the second process, which is a rolling process, the raw material mixture obtained in the first process is compacted and rolled to form a cotton pad first, and then a thickness of 0.7-2 mm is maintained by using a seven-stage roller. It can be excellent.

In the 3rd process which is a cutting process, the surface stand obtained by the 2nd process is cut out to 1-3 mm using a piercing machine, and a wave is formed.

In the 4th process which is a steaming process, the surface cut out in the 3rd process is made to pass through a steaming box, and gelatinizes.

In the 5th process which is a cutting process, the surface which passed the steaming process is cut | disconnected to fixed size using a cutter.

In the 6th process which is a shaping | molding process, in order to shape | mold the cut | disconnected surface to a fixed shape, it puts into a fixed lead mold and shape | molars.

In the 7th process which is a frying process, the shape | molded surface is fried in vegetable fats and oils (palm olein, rice bran oil, rapeseed oil, soybean oil, etc.) of 165-200 degreeC. Thus, the crispy snack texture can be created by frying noodles at a high temperature.

In the eighth step, which is a grinding step, the manufactured face is ground to a constant size.

In the ninth step, which is a seasoning and forming step, the above-ground crushed noodles are mixed with other subsidiary ingredients (eg, Danjeong for grains, nuts, sesame seeds, tails, etc.) to give a desired taste. In addition, the paste made by using starch is mixed with it, and then molded in a constant shape in a device to be molded using pressure, and then dried to complete. At this time, the paste is used to gelatinize 3-10% starch aqueous solution under the conditions of 75 to 100 ℃, the amount of the paste added to the ramen pieces is preferably in the ratio of 10 to 30% by weight compared to the ramen pieces, starch The starch of the aqueous solution may be used corn starch, potato starch, tapioca starch, or modified starch.

By using a paste as in the present invention as a binder instead of using a conventional syrup, it is possible to make the product crunchy by preventing the texture from becoming hard, and to prevent the product from sticking to the molding die during molding. . The molding shape can be any shape desired.

In addition, the food prepared as described above can be used in place of syrup as well as ramen snacks in general jeongjeonggwa, thereby controlling the sweetness of the jeongjeonggum and at the same time can prevent the jeongjeongg hard to provide a smooth texture of the jeongjeong.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1

76.5 kg of the low protein wheat flour (less than 8% protein content) and 0.75 kg of wheat germ meal were added to a mixer and mixed for 10 minutes. Then add 3.0kg of white sugar, 1.2kg of refined salt, 0.05kg of emulsified oil and 25kg of water, and mix for 20 minutes to activate gluten. Subsequently, the raw material mixture was chopped and passed through a seven-stage roller to form a cotton pad, cut out, steamed at 95 ° C. for 150 seconds, cut and molded, and then fried in vegetable oil at 180 ° C. for 60 seconds. After the frying process, the noodles are crushed to a certain size, and then mixed with raw materials consisting of 20 kg per white, 10 kg of refined salt, 0.3 kg of L-glutamate, and some spices, and 5% aqueous solution of corn starch at 95 ° C. Mixing the flavor made by gelatinization under the condition was added in an amount of 15% by weight based on the ramen pieces to coat the ground noodles. The ramen pieces coated in this way were molded into a desired shape using a molding machine and dried to prepare a non-rigid ramen snack.

Example 2

88 kg of gravity and 9 kg of modified starch were placed in a mixer and mixed for 10 minutes. Here, 2.5 kg of white sugar, 0.7 kg of refined salt, 0.05 kg of an oil and fat was added, and 30 kg of water were added and mixed for 20 minutes. The raw material mixture was then chopped and passed through a seven-stage roller to form a cotton pad, then cut, steamed, cut and molded at 80-120 ° C. for 90-200 seconds, then fried in a vegetable oil at 165-180 ° C. for 50 seconds to 90 seconds. gave. After the frying process, the noodles are crushed to make a certain size (3mm-10mm length), and then mixed with a starch solution containing flavored 8% aqueous solution of potato starch at 85 ° C and fragrance, including fragrance. After mixing at a weight ratio of 20% to the mixture, it was molded in a columnar shape in a molding machine and dried in a dryer to prepare a ramen snack.

Example 3

Ramen snacks were prepared in the same manner as in Example 1, except that modified starch was used in preparing the starch aqueous solution.

Example 4

Ramen snacks were prepared in the same manner as in Example 2, except that wheat starch was used instead of potato starch in preparing starch aqueous solution.

On the other hand, as a comparative example, the ramen steel crystal manufacturing process which did not use the paste of this invention was performed as follows.

Comparative Example 1

76.5 kg of gravity and 1.5 kg of calcium were added to the mixer and mixed for 10 minutes. Add 5 kg of additives such as white sugar, refined salt, and oil or oil and 25 kg of water, and mix for 20 minutes to activate gluten. Subsequently, the raw material mixture was compacted and passed through a seven-stage roller to form a cotton pad, then cut out, passed through a steamer, cut, and molded, and then fried in a vegetable oil at 135-190 ° C. for 70 seconds. After the frying process, the noodles are crushed to a certain size (3mm-10mm length), and the syrup consisting of 40kg per white and 40kg syrup is mixed at a ratio of 80% by weight to the ramen pieces and mixed while heating at a high temperature (130 ° C). After forming in a plate shape using a roller, a ramen steel tablet was prepared by cutting it to a constant size.

Comparative Example 2

66 kg of gravity and 18 kg of force were placed in a mixer and mixed for 10 minutes. 5 kg of additives such as white sugar, refined salt, and oil and fat and 30 kg of water were added and mixed evenly for 20 minutes. Subsequently, the raw material mixture was chopped and passed through a seven-stage roller to form a cotton pad, then cut out, passed through a steaming process, cut, molded, and fried in vegetable oil at 150 ° C. for 60 seconds. After the frying process, the noodles are ground to a certain size (3mm-10mm length), and the syrup consisting of 40kg per white and 20kg syrup is mixed at a ratio of 60% by weight to the ramen pieces, and then molded into a plate using a roller. Ramen steel tablets were prepared by cutting to a constant shape.

Test result

Various measurements were made in relation to the texture of the snacks prepared in Example 1, Example 2, Comparative Example 1, and Comparative Example 2. The results are shown in the following table.

Density (g / m ³ ) Hardness (g) Breaking force (gs) Slope (g / s) Sensory evaluation Molding frame adhesion rate (%) Adhesion rate Visual inspection Comparative Example 1 3.7 ± 0.1 890.2 ± 115.3 3.892E + 2 987.3 ± 266.3 ++++ 4.3 There are many raw materials attached, and continuous work is impossible Comparative Example 1 3.3 ± 0.1 840.2 ± 92.1 3.627E + 2 954.3 ± 232.4 ++++ 1.8 The attached material is not felt much but continuous work is impossible Example 1 2.1 ± 0.1 491.3 ± 57.8 1.982E + 2 482.7 ± 89.2 + 0 Only traces on mold surface Example 2 2.2 ± 0.1 525.2 ± 62.7 2.011E + 2 512.6 ± 60.8 + 0 The surface of the mold is clean, allowing for continuous work

(+++: hard, +: soft)

In the above table, the molding mold adhesion rate (%) = (weight of the raw material remaining in the mold / weight of the raw material input) × 100, where the molding mold adhesion rate represents the adhesion rate of the raw material that is attached to the molding mold in the manufacturing process In the case of continuous operation, raw material may remain in the molding mold. In this case, if the raw material adheres severely for a long time, the productivity is reduced due to the cleaning problem and the raw material adheres to the finished product. It is a factor of deterioration.

Density is a value for calculating the weight per volume of the manufactured product, Examples 1 and 2 showed a lower value than Comparative Examples 1 and 2. Therefore, at a certain volume, the mass is light and the texture is good. Hardness is a numerical value representing the hardness of the product, the higher the value means a more robust physical properties, on the contrary, the smaller the value is to have a weak and soft texture, Examples 1 and 2 represent a low value. Fracture force represents the total amount of energy consumed up to the yield point, which is small in Examples 1 and 2. The slope is a value obtained by dividing the maximum value obtained by the hardness measurement by the time (distance) up to that time, and the larger the slope, the stronger the breakage property, and the smaller the slope has the characteristic of softly sinking. Indicates a value.

From the above results, it can be seen that the texture of Examples 1 and 2 is soft. This was also demonstrated through sensory evaluation.

According to the present invention, in preparing a ramen snack using low-protein wheat flour, by adjusting the production conditions such as the mixing ratio and the frying temperature, by using a starch liquor as a binder, the columnar ramen having a crispy texture Snack can be obtained, and also in the molding process, there is an effect that can prevent the phenomenon that the ramen pieces stick to the mold.

Claims (5)

Blending low-protein wheat flour and starch as ramen raw materials, mixing the blended raw materials, rolling and cutting the mixed ingredients, steaming the sliced noodles, and laminating the luxury noodles; As a binder, cutting and molding, frying the molded surface, crushing the fried surface to a certain size, and a starch solution comprising a starch aqueous solution mixed and gelatinized the ground surface and the raw material as a binder Adding and coating the ramen pieces to form a desired shape and drying the mixture, wherein the mixing ratio of wheat flour and starch is 1: 0-2, and the frying process is performed at a high temperature of 165-200 ° C. The manufacturing method of the ramen snack to make. The method of claim 1, wherein the filler used as the binder is a starch-laden solution obtained by gelatinizing a 3-10% aqueous solution of starch at 75 to 100 ° C. The method according to claim 1, wherein the starch of the aqueous starch solution is corn starch, potato starch, tapioca starch, or modified starch. The method of claim 1, wherein the drying step is dried for 15 to 35 minutes at 100 to 120 ℃. delete