KR100487853B1 - Process for preparing frying noodle using reduced pressure mixer - Google Patents

Abstract

According to the present invention, after mixing the blended ingredients and the blended water to make the outer layer dough and the inner layer dough separately to form a cotton bar, and then combined rolling to make a three-layer cotton stand consisting of the outer layer / inner layer / outer layer, rolling, facet formation, steaming, milking In the method for producing the three-layered noodle soup through the cooling step, in the step of mixing the blended ingredients and blending water to make a dough for the inner layer is mixed using a pressure-sensitive mixer of 1-360 mmHg, as the blended water of the inner layer dough The method characterized in that the use of 35-50% by weight of the cooling water based on the blend for the inner layer, by mixing the blend and the blended water to form a dough to form a cotton pad, then the same two cotton bands are combined to make a two-layer cotton band In the method of manufacturing a double-layered noodle surface by rolling, faceting, steaming, milking, and cooling, the mixture of 210-560 mmHg Mixing using a mixer, and the method of mixing the dough, characterized in that using 30-45% by weight of the cooling water based on the blended content, and to the noodle prepared according to the conventional two-layered noodle noodle Or more elastic and superior texture lasts compared to the three-layered noodle noodles, smooth and transparent without puffing, and the cooking time is shortened by shortening the restoration time, making it simpler as instant noodles, rather than controlling the texture of cotton by raw ingredients The texture of the noodles can be freely controlled by the physical change of the process, and since it is more effective in the milking process, the oil content of the noodles is relatively lower, which is good for health, and the material cost is relatively low. It is possible to obtain a noodle having.

Description

Process of producing noodle with pressure-sensitive mixer {PROCESS FOR PREPARING FRYING NOODLE USING REDUCED PRESSURE MIXER}

The noodle noodle is usually blended with a raw material for about 20 minutes using an atmospheric pressure mixer, and then a cotton pad is formed from the blend, and then two rolls of the same cotton strip are combined to form rolling, cutting and wave formation step by step. Steamed noodles in a steam box, and put them in a container by a certain amount of milk is processed by cooling and packaging.

Decompression mixers are mainly used for raw noodles (frozen noodles, improved noodles, etc.) boiled in water. Since the effect of degassing according to polyhydric acid is increased, the efficiency of ripening is increased, the cotton tissue is compacted so as not to spread, and a chewy texture is provided.

However, if the decompression mixer is applied to the noodle with raw noodles, the texture of the noodle becomes tighter and harder than that of the atmospheric mixer, but after steaming, Puffing of the cotton occurs. As a result, the surface of the surface becomes rough and ruptured, which appears to be poor in appearance and the surface of the surface is not smooth.

On the other hand, water (mixed water) used in blending in noodle making is a very important factor for the quality of cotton, and the more the blending water is added, the more transparent the noodles and the texture are.

In conventional noodles, water at room temperature is generally used. However, when the temperature is high, such as summer, when kneaded with water at room temperature, the dough becomes considerably harder and the working efficiency decreases. In addition, when the amount of hydrolysis is reduced to increase the working efficiency, α-oxidization is not well performed during steaming. . On the other hand, a method of increasing α-ization by increasing the amount of hydrolyzate by using cooling water that can be kneaded with a larger amount of water is used.

However, in the noodle surface, even if the steaming efficiency is increased by increasing the amount of hydrolyzed water using the cooling water as described above, the water evaporates from the noodle treatment and the oil penetrates the oil. Puffing occurred and was not desirable. In addition, since the surface area becomes weak in the kneading and continuous rolling process, it was impossible to use the cooling water.

Accordingly, an object of the present invention is to solve the above problems caused by using a pressure-sensitive mixer for the noodle surface, to provide a better texture and better appearance and resilience of the noodle surface prepared by the conventional method, and a method for producing the same. It is done.

In order to achieve the above object, according to the present invention, by mixing the blended ingredients and blending water to make a separate outer layer dough and inner layer dough to form a cotton each, and then combined rolling to make a three-layer cotton consisting of the outer layer / inner layer / outer layer In the method for producing a three-layered yutang floor through rolling, surface forming, steaming, milking, cooling step, mixing using a pressure-sensitive mixer in the step of mixing the blended ingredients and blended water to make the inner layer dough, the inner layer dough Method for characterized in that the cooling water is used as the mixing water of,

In the method of manufacturing a double-layered noodle surface by mixing the mixture and the number of mixtures to form a dough, and then forming a double-sided noodle zone by complex rolling the same two stages, rolling, facet formation, steaming, milking, cooling step In the step of mixing the blended ingredients and blended water to make a dough using a pressure-sensitive mixer, the method characterized in that the cooling water is used as the blending water of the dough, and

There is provided a tang surface prepared according to the above methods.

The present invention will be described in detail as follows.

1) Manufacturing method of three-layer cotton stand using a reduced pressure, atmospheric mixer

As blended water, the soft water which passed through the soft water treatment apparatus is cooled to 1-10 degreeC, and is used. To the inner layer and the outer layer, tablet salts, surface modifiers, and natural pigments are added to the inner layer and dissolved.

As the blended powder, starch is added to the raw powder containing flour or other grains as a main ingredient as necessary, and used for the inner layer and the outer layer.

Flour, rice flour, grain starch, starch, etc. are used as the dough raw material starch, and starch, rice starch, potato starch, tapioca starch, corn starch, etc., which are added as needed, are processed or modified. It can also be used.

Mixing the above-described formulated ingredients and formulated water in which a refined salt, a surface modifier, a natural colorant, etc. are dissolved to form a dough for inner and outer layers. When making the inner layer dough, use a pressure-sensitive mixer and increase the amount of water. In order to increase the amount of hydrolysis, cooled mixture water of 1-10 ℃ is used, and when the mixture water of temperature higher than 10 ℃ is used, the dough becomes considerably thicker and the dough variation occurs depending on the outside temperature, resulting in rolling, cutting and steaming. This is because the quality of the dough is lowered due to poor processability, and the temperature of the dough is so low that the temperature of the dough is too low to activate the properties of gluten in the wheat flour. In addition, by carrying out under reduced pressure using a pressure-sensitive mixer, water is evenly spread over the cotton dough, making the dough uniform and dense. At this time, it is preferable to use 35-50% by weight of the cooled blended water based on the blended content for the inner layer. When using more than 50% by weight of blending water, the dough becomes considerably harder and the variation of the dough occurs depending on the outside temperature, resulting in poor quality of rolling, cutting and steaming. This is because using it does not activate the properties of gluten in wheat flour. In addition, it is preferable that the pressure reduction mixer use a pressure reduction mixer of 1-360 mmHg. If it exceeds 360mmHg, the degree of vacuum drops a lot, and even if the cooling compounded water is used, as the dough becomes harder, processing suitability is lowered, so that the compounded water cannot be added a lot, and a vacuum degree of less than 1 mmHg is almost impossible. In addition, when making the dough for the outer layer is prepared in a normal amount of water (25-40% by weight based on the blending component for the outer layer) using a general atmospheric pressure mixer.

Subsequently, each of the two doughs made is made of cotton pads, and these are composed of an outer layer / inner layer / outer layer to be combined to form a cotton pad. Rolled three stages of stages are rolled to make a constant thickness.

After making a cotton line using an extruder by a conventional method, a wave is formed, steaming and milking are performed, and the surface is cooled.

2) Manufacturing method of double-layered cotton stand using only pressure-sensitive mixer

As blended water, the soft water which passed through the soft water treatment apparatus is cooled to 1-10 degreeC, and is used. After adding a refined salt, a quality modifier, a natural pigment, etc., it is made to melt | dissolve well.

As a compounding powder, starch is added to a raw material powder which has a flour or other grain powder as a main component as needed, and is used. As dough raw material powder, the same thing as what was used by the manufacturing method of a 3-layer surface stand can be used.

Noodles are prepared by mixing the formulated ingredients and the formulated water in which a refined salt, a surface modifier, and a natural pigment are dissolved. When mixing, use a vacuum mixer and increase the amount of water. In order to increase the amount of water, a cooled compound water of 1-10 ° C. is used, as described in the manufacturing method of the three-layer cotton stand. In addition, by carrying out under reduced pressure using a pressure-sensitive mixer, water is evenly spread over the cotton dough, making the dough uniform and dense. At this time, it is preferable to use 30-45% by weight of the cooled blended water based on the blended fraction. When using more than 45% by weight of blending water, the dough becomes considerably harder, and the variation of the dough occurs according to the outside temperature, resulting in poor quality of rolling, cutting and steaming. This is because using it does not activate the properties of gluten in wheat flour. In addition, it is preferable to use the pressure reduction mixer of 210-560 mmHg as a pressure reduction mixer. If it exceeds 560mmHg, the degree of vacuum is low so that a large amount of water can not be added.Therefore, the prepared noodle surface has no difference in quality from the noodle surface according to the general manufacturing method.If it is less than 210mmHg, puffing is formed during steaming and lactation. This is because the quality of the deterioration.

Next, the two doughs are made from the dough, and they are combined to form a cotton swab. Roll the stages composited in two layers stepwise to make a constant thickness. After making a cotton line using an extruder by a conventional method, a wave is formed, steaming and milking are performed, and the surface is cooled.

In addition, in the present invention, proteins, refined salts, cotton improvers, natural pigments, fats and oils, emulsifiers, various gums, dietary fibers, and the like, which are generally used in food production, may be appropriately used in the preparation of the blended water.

Hereinafter, the present invention will be described through Examples and Comparative Examples. This is only to aid the understanding of the present invention and the present invention is not limited to these examples.

(Example 1)

Manufacture three layers of multi-sided pressure-sensitive mixers and low-pressure atmospheric mixers

182 g of purified salt, 16 g of alkaline agent and 0.003 g of natural pigment were dissolved in 4 ° C. of cold soft water to make 4,300 ml. The soft water was added to 10.0 kg of wheat flour.

164 g of purified salt, 14 g of alkaline agent, and 0.003 g of natural pigment were dissolved in general soft water to make 3,400 ml, and the soft water described above was added to a mixture of 9.0 kg of wheat flour and 1.0 kg of starch and mixed for 20 minutes in an atmospheric mixer to make dough dough for the outer layer.

The inner layer dough and the outer layer dough were rolled to form a cotton pad, and these were again rolled into the outer layer / inner layer / outer layer to form one surface.

After rolling the three-layer face band in stages, a face line was formed with a width of 1.8 mm and a thickness of 1.2 mm, and the face line was passed through a wave box to form a wave.

The cotton wire was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr) and then cut to 600 mm in length using a cutter.

After putting in a constant container and the milk (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Example 2)

Manufacture three layers of multi-sided pressure-sensitive mixers and low-pressure atmospheric mixers

182 g of refined salt, 16 g of alkaline agent and 0.003 g of natural pigment were dissolved in 4 ° C. of cold soft water to make 4,300 ml of water. .

164 g of purified salt, 14 g of alkaline agent, and 0.003 g of natural pigment were dissolved in general soft water to make 3,400 ml. The soft water was added to a mixture of 9.0 kg of wheat flour and 1.0 kg of starch, and mixed for 20 minutes in an atmospheric mixer to make dough dough for the outer layer.

The inner layer dough and the outer layer dough were rolled to form a cotton bar, and these were again rolled into the outer layer / inner layer / outer layer to form one surface.

After rolling the three-layer face band in stages, a face line was formed with a width of 1.8 mm and a thickness of 1.2 mm, and the face line was passed through a wave box to form a wave.

The cotton wire was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr) and then cut to 600 mm in length using a cutter.

After putting in a constant container and the milk bath (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Example 3)

Manufacture of Double-Layered Surface Using Multiple Singers

3,800 ml of 134 g of purified salt, 19 g of alkaline agent, and 0.003 g of natural pigment are dissolved in 4 ° C. cooling soft water, and the soft water is added to a mixture of 8.9 kg of wheat flour and 1.1 kg of starch. Made.

The dough of the dough was formed by rolling, and these were again rolled into two planes to make one plane.

After rolling the double-sided face band stepwise, a face line was made with a width of 1.8 mm and a thickness of 1.2 mm, and the wave was formed by passing the face line through the wave box.

The cotton wire was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr) and then cut to 600 mm in length using a cutter.

After putting in a constant container and the milk bath (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Example 4)

Manufacture of Double-Layered Surface Using Multiple Singers

134 g of purified salt, 19 g of alkaline agent, and 0.003 g of natural pigment are dissolved in cold softened water at 4 ° C. to make 4,100 ml. Made.

The dough of the dough was formed by rolling, and these were again rolled into two planes to make one plane.

After rolling the double-sided face band stepwise, a face line was made with a width of 1.8 mm and a thickness of 1.2 mm, and the wave was formed by passing the face line through the wave box.

The cotton wire was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr) and then cut to 600 mm in length using a cutter.

After putting in a constant container and the milk (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Comparative Example 1)

Three layers of pressure reducing mixer

182 g of purified salt, 16 g of alkaline agent and 0.003 g of natural pigment were dissolved in 4 ° C. of cold soft water to make 4,300 ml. The soft water was added to 10.0 kg of wheat flour.

164g of refined salt, 14g of alkaline agent and 0.003g of natural pigment are dissolved in 4 ℃ cooling water to make 4,300ml. Dough was made.

The inner layer dough and the outer layer dough were rolled to form a cotton bar, and these were again rolled into the outer layer / inner layer / outer layer to form one surface.

After rolling the three-layer basin stepwise, a face line was made with a width of 1.8 mm and a thickness of 1.2 mm, and the wave was formed by passing the face line through the wave box.

The cotton line was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr), and then cut to 600 mm in length using a cutter.

After putting in a constant container and the milk bath (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Comparative Example 2)

Manufacture of three layers of multi-sided 460mmHg decompression mixer and atmospheric mixer

182 g of purified salt, 16 g of alkaline agent, and 0.003 g of natural pigment were dissolved in cold soft water of 4 ° C. to make 4,100 ml of water.

164 g of purified salt, 14 g of alkaline agent, and 0.003 g of natural pigment were dissolved in general soft water to make 3,400 ml. The soft water was added to a mixture of 9.0 kg of wheat flour and 1.0 kg of starch, and mixed for 20 minutes in an atmospheric mixer to make dough dough for the outer layer.

The inner layer dough and the outer layer dough were rolled to form a cotton bar, and these were again rolled into the outer layer / inner layer / outer layer to form one surface.

After rolling the three-layer basin stepwise, a face line was formed with a width of 1.8 mm and a thickness of 1.2 mm, and the face line was passed through a wave box to form a wave.

The cotton wire was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr) and then cut to 600 mm in length using a cutter.

After putting in a constant container and the milk bath (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Comparative Example 3)

Manufacture three layers of low-pressure pressure reducing mixer and atmospheric mixer

182 g of purified salt, 16 g of alkaline agent, and 0.003 g of natural pigment were dissolved in cold softened water at 4 ° C. to make 3,400 ml.

164 g of purified salt, 14 g of alkaline agent, and 0.003 g of natural pigment were dissolved in general soft water to make 3,400 ml. The soft water was added to a mixture of 9.0 kg of wheat flour and 1.0 kg of starch, and mixed for 20 minutes in an atmospheric mixer to make dough dough for the outer layer.

The inner layer dough and the outer layer dough were rolled to form a cotton bar, and these were again rolled into the outer layer / inner layer / outer layer to form one surface.

After rolling the three-layer face band in stages, a face line was formed with a width of 1.8 mm and a thickness of 1.2 mm, and the face line was passed through a wave box to form a wave.

The cotton wire was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr), and then cut to 600 mm in length using a cutter.

After putting in a constant container and the milk bath (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Comparative Example 4)

Manufacture three layers of low cost atmospheric mixer

182 g of purified salt, 16 g of alkaline agent, and 0.003 g of natural pigment were dissolved in soft water to make 3.400 ml, and the soft water was added to 10.0 kg of wheat flour, followed by mixing for 20 minutes in an atmospheric mixer to make dough dough for inner layers.

164 g of purified salt, 14 g of alkaline agent, and 0.003 g of natural pigment were dissolved in general soft water to make 3,400 ml. The soft water was added to a mixture of 9.0 kg of wheat flour and 1.0 kg of starch, and mixed for 20 minutes in an atmospheric mixer to make dough dough for the outer layer.

The inner layer dough and the outer layer dough were rolled to form a cotton bar, and these were again rolled into the outer layer / inner layer / outer layer to form one surface.

After rolling the three-layer basin stepwise, a face line was made with a width of 1.8 mm and a thickness of 1.2 mm, and the wave was formed by passing the face line through the wave box.

The cotton wire was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr) and then cut to 600 mm in length using a cutter.

After putting in a constant container and the milk bath (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Comparative Example 5)

Fabrication of Double Layers Using Low-Cost 15mmHg Pressure Sensitive Mixer

134 g of refined salt, 19 g of alkaline agent, and 0.003 g of natural pigment are dissolved in cold soft water at 4 ° C. to make 3,000 ml. Made.

The dough of the dough was formed by rolling, and these were again rolled into two planes to make one plane.

After rolling the double-sided surface stage stepwise, a face line was made with a width of 1.8 mm and a thickness of 1.2 mm, and the wave was formed by passing the face line through the wave box.

The cotton wire was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr) and then cut to 600 mm in length using a cutter.

After putting in a constant container and the milk bath (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Comparative Example 6)

Fabrication of Double Layer Using Multi-Singer 15mmHg Pressure-Sensitive Mixer

134 g of purified salt, 19 g of alkaline agent, and 0.003 g of natural pigment are dissolved in cold soft water of 4 ° C. to make 5,000 ml. Made.

The dough of the dough was formed by rolling, and these were again rolled into two planes to make one plane.

After rolling the two-layer surface stage stepwise, a face line was made with a width of 1.8 mm and a thickness of 1.2 mm, and the face line was passed through a wave box to form a wave.

The cotton wire was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr) and then cut using a cutter to a length of 600 mm.

After putting in a constant container and the milk bath (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Comparative Example 7)

Manufacture of Double Layer Using Low-Cost Pressure Mixer

134 g of purified salt, 19 g of alkaline agent, and 0.003 g of natural pigment were dissolved in soft water to make 3,000 ml. The soft water was added to a mixture of wheat flour 8.9 kg and 1.1 kg of starch, and mixed for 20 minutes in an atmospheric mixer to form a dough dough.

The dough of the dough was formed by rolling, and these were again rolled into two planes to make one plane.

After rolling the double-sided surface stage stepwise, a face line was made with a width of 1.8 mm and a thickness of 1.2 mm, and the wave was formed by passing the face line through the wave box.

The cotton wire was steamed through a steam box for 2 minutes (100 ° C., steam flow rate of 550 kg / Hr) and then cut to 600 mm in length using a cutter.

After putting in a constant container and the milk bath (145 ℃, 90sec) through a milk machine, the fried noodles were cooled to 40 ℃.

(Test Example 1)

The texture (elasticity) was tested in order to compare the smoothness / transparency of the surface of the rag surface of the Example and the comparative example.

The smoothness / transparency and connectivity of the surface of the surface refers to the state after the cutting surface passes through the steamer, and the excessively α-formation means that the surface of the cotton is distorted and the texture becomes tough, but the α-formation is well-corrected. The surface is smooth and there is no breakage of the surface. However, poor α-ization results in poor color of cotton and poor connection of cotton.

Determination of texture (elasticity) state, 15 fully trained professional sensory test personnel tasting the noodle noodles of the examples and comparative examples, respectively 5 (good), 4 (slightly good), 3 (normal), 2 (slightly poor) , 1 (defect) was evaluated in five stages, and the average score was determined.

 Good: 1) Smooth surface

            2) Transparent to the inside of the face

             Do not.

Normal: 1) The surface of the cotton is slightly crushed due to excessive α-ization and the texture is slightly

             Chewy

          2) The surface is a little transparent, and it won't break even if you pull the cotton line a little

             Do not.

Poor: 1) The surface of the cotton is crushed by excessive α-ization and the texture is very tough.

           2) On the contrary, the surface is muddy, and it is easily broken even if the line is not pulled.

The test results are shown in Table 1 below.

division Quality Comparison of Pressure Reduction and Hydrogen Volume in Inner and Outer Layers Texture (elasticity) Smoothness or transparency Puffing degree of face line Example 1 Good Good Good Example 2 Good Good Good Example 3 Good Good Good Example 4 Good Good Good Comparative Example 1 Good Good Bad Comparative Example 2 Slightly good usually Good Comparative Example 3 Slightly good usually usually Comparative Example 4 usually usually usually Comparative Example 5 Slightly good usually Slightly defective Comparative Example 6 Slightly good Slightly good Bad Comparative Example 7 Slightly defective Slightly defective Good

According to Table 1, it can be seen that the milk noodle according to the present invention has excellent texture, smoothness / transparency by maintaining the increased steaming efficiency without puffing even after the steaming process.

(Test Example 2)

In order to compare the restoration time and texture persistence of the lacquered noodles of Examples and Comparative Examples, the following tests were performed.

At this time, Comparative Examples 1 and 6 were excluded because there is no product value due to the surface defect of the cotton.

The restoration time refers to the time until the boiling state is added to the noodles and soups according to Comparative Examples and Examples in boiling water and then continue to boil. The evaluation criteria were evaluated in five stages: good (4 minutes), slightly good (4.5 minutes), moderate (5 minutes), slightly poor (5.5 minutes), and poor (6 minutes).

The sustainability of the texture was determined by the texture after 5 minutes of eating after cooking. Judgment criteria were evaluated by 15 fully trained professional sensory test personnel in 5 levels of 5 (good), 4 (slightly good), 3 (normal), 2 (slightly poor), and 1 (bad). It judged by the average point.

The test results are shown in Table 2 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 Comparative Example 2 Slightly good usually Comparative Example 3 Bad usually Comparative Example 4 usually usually Comparative Example 5 Slightly defective Slightly good Comparative Example 7 Slightly defective Slightly defective

(Test Example 3)

In order to compare the oil content with respect to the noodle noodle of the Example and Comparative Example was tested as follows.

According to the analytical method of the Food Code, the noodle noodles of the Examples and Comparative Examples were analyzed and the results are shown in Table 3 below. The data refers to the oil content when the lactose treatment based on the optimum state (6% moisture).

division Quality Comparison by Oil Content Example 1 14.2% Example 2 14.3% Example 3 14.4% Example 4 14.3% Comparative Example 1 15.8% Comparative Example 2 16.1% Comparative Example 3 15.9% Comparative Example 4 16.9% Comparative Example 5 16.7% Comparative Example 6 16.1% Comparative Example 7 17.1%

According to Table 3, the noodle according to the present invention can be seen that the oil content is about 2% lower than the conventional noodle and the noodle without the conditions of the present invention. Therefore, it can be seen that the noodle of the present invention has a low oil content and is good in terms of health and manufacturing cost.

Through the above examples and comparative examples, it can be seen that when the two- and three-layer lacquered noodles are made by using a pressure-sensitive mixer combined with polyhydric water, a lacquered noodles having a more elastic and smooth texture and a minimized oil content can be prepared. have. In addition, it can be seen that the resilience of the noodles can be shortened to shorten the cooking time, and the persistence can be improved by minimizing the spread of the noodles.

Thus, the noodle surface prepared according to the present invention is a conventional noodle surface which was unable to use a pressure-sensitive mixer under certain conditions in which the degree of vacuum is controlled using a pressure-sensitive mixer to which a large amount of the mixing water can be added and the polyhydric acid is cooled using the cooling water. By applying to, more elastic and excellent texture lasts compared to the existing two-layered or three-layered noodle, smooth and transparent without puffing, and the cooking time is shortened by shortening the restoration time, making it simpler as instant noodles. The texture of the cotton can be freely controlled by physical change by the manufacturing process, rather than by controlling the texture of the cotton by the raw material. In addition, since the oil content of the cotton is relatively low because it is more effective in the milking process, it is good for health, and the material cost is relatively low, thus showing an advantage in terms of manufacturing cost.

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, rolling, faceting, steaming, milking, cooling step In the method of manufacturing a three-layered noodle soup through, In the step of mixing the blended ingredients and blended water to make the inner layer dough, mix using a pressure-sensitive mixer of 1-360 mmHg, As the blending water of the inner layer dough, a method of using 35-50% by weight of cooling water based on the blending layer for the inner layer. In the method of manufacturing a double-layered noodle surface by mixing the mixture and the number of mixtures to form a dough, and then forming a double-sided noodle zone by complex rolling the same two stages, rolling, facet formation, steaming, milking, cooling step , In the step of mixing the blended ingredients and blended water to make a dough using a 210-560 mmHg vacuum mixer, As the blending water of the dough, characterized in that 30 to 45% by weight of the cooling water based on the blended content. Noodles prepared according to the method of claim 1 or 2.