KR100492627B1 - Method for preparing an instant noodle - Google Patents

Abstract

The present invention relates to a method for producing instant ramen, and more specifically, after washing, dipping and salting rice, pulverizing and kneading them, making ramen noodle with a noodle machine, and steaming, shaping and milking. After the process, the present invention relates to a method for producing instant rice ramen which is characterized by cooling and cutting and packaging, which is capable of instant restoration and which does not blow for a predetermined time at room temperature after cooking.

According to the present invention, it is possible to produce instant ramen that can be eaten immediately by pouring hot water without boiling. Instant ramen of the present invention has the advantage that when hot water is added, it can be restored within 3 minutes, and even if left at room temperature for 30 minutes or more after cooking, the texture is good. In addition, since instant instant ramen of the present invention is manufactured using 100% domestic rice, if the instant instant ramen of the present invention is commercially available, it may contribute to domestic rural income improvement.

Description

Method for Preparing Instant Ramen {Method for Preparing an Instant Noodle}

The present invention relates to a method for producing instant ramen, and more specifically, after washing, dipping and salting rice, pulverizing and kneading them, making ramen noodle with a noodle machine, and steaming, shaping and milking. After the process, the present invention relates to a method for producing instant rice ramen which is characterized by cooling and cutting and packaging, which is capable of instant restoration and which does not blow for a predetermined time at room temperature after cooking.

The instant ramen of instant food is becoming a very important food for busy modern people. Ramen, which is released as a commodity, is an instant food supplemented with steamed noodles and steamed noodles in steamed noodles, which have been produced and marketed by various food companies since the 1960s. Ramen noodles consist of 83 to 85% of wheat flour, 15 to 18% of refined fats and oils, 1% of refined salts, and 0.6 to 1% of other ramen noodles; It consists of soup consisting of beef, soy sauce, sodium glutamate, nucleic acid seasoning, glucose, spices, garlic, onions, and peppers. 100g of this ramen contains approximately 422kcal of calories, double carbohydrates 65g, 9g protein, 14g fat contained in itself as a substitute for one meal meal is positioned as an excellent nutritional substitute.

The manufacturing method of ramen consists of a compounding process, a noodle making process, a steaming process, a molding process, a milking process, a cooling process, and a packaging process. Specifically, (1) in the blending process, the flour is mixed with the blended water to make a dough. (2) In the noodle making process, the dough is rolled on a roller to make a noodle stand, and the rolled noodle is made using a noodle machine to make noodles (noodle soup), and then the speed of the conveyor belt is adjusted. Make a curly noodle shape. (3) In the steaming process, the noodle is alphaized while passing through the steam box. At this time, steam of 100 ° C or higher is used to make an alpha compatible starch that is easily digested. (4) In the molding process, the steamed surface is made into a certain shape, in which case a leaded case is used. (5) In the milking process, fry the alpha-ized steamed noodles at about 150 ° C with purified oil. In this way, it is possible to maintain and increase the alpha state, and to volatilize the moisture of cotton while adsorbing oil on the cotton. (6) In the cooling process, the surface of the milk bath is moved to the room temperature while moving through the conveyor belt. Finally, (7) Noodles and soups cooled in the packaging process are packed with finished ramen using an automatic packaging machine.

Ramen is a cheap and easy-to-use popular food.It is sterilized during steaming and milking process (150 ℃) during manufacture, and the moisture content of the product is kept below 10%, so there is no need to use preservatives to prevent spoilage of the product. It has good shelf life and is very suitable for emergency food. And since it is a dry food, it has more nutrients per unit weight than food with a lot of moisture, and it is hygienic because it can be sterilized once again before boiling. In addition, it is possible to satisfy one meal with simple cooking operation, the application is endless, and the weight is light, so it can be easily carried when traveling or going out.

The production of agricultural products, food processing, storage, and its distribution industry are becoming more important as the dietary changes due to the increase in population and income. In particular, due to busy modern life, the demand for nutritious, tasteful, hygienic and rational processing and storage food is increasing day by day. Developed in response to these demands, there is a so-called 'cup noodle' that is made by pouring boiling water without curing for a long time and curing it for 3 to 5 minutes.

In Korea, rice is used as a staple food, but the consumption of rice is rapidly decreasing due to the flooding of instant foods prepared using flour for simplicity and the rapid taste of youth and youth. Moreover, as the import of cheap rice increased due to the recent opening of rice, the deterioration of income in rural areas in Korea is becoming a big problem.

In the past, many farmers lived in wheat farming in Korea, but recently, as imports of cheap foreign wheat flour have become common, there are few farmers working in wheat farming in Korea. This phenomenon can occur not only in wheat farming but also in rice farming. Since September 2005, rice is officially imported for consumption, and if cheap foreign rice floods in Korea, rice farming may be lost in Korea. Rice farming plays an important role in preventing pollution, preventing flooding and preserving ecosystems.

Therefore, in the art, a lot of efforts are made to prepare a variety of foods suitable for the taste of adolescents and young people using domestic rice, and constantly research for the production of instant ramen using rice. As a result, many food companies have researched and developed patented instant ramen using rice as a raw material, and instant ramen is currently on the market.

Representative related patent applications include Korean Patent Application No. 10-2003-0004663 (Method for preparing grain ramen made from glutinous rice, rice, barley, soybean, sorghum and ginseng) and Application No. 10-1990-0000441 (Method for manufacturing rice ramen) However, the patent suggests a method of restoring the ramen in a short time to easily cook and ingest it, but after cooking, the disadvantage that the ramen is blown or sultry in a short time (within 5 minutes) is overcome. There is a problem that did not do.

The problem of instant ramen that is currently on the market is that, as described above, it is easy to cook, but after cooking, the chewing texture worsens and there is a limit to satisfy the taste of modern people. In addition, since the main nutrients of ramen is carbohydrates, it is difficult to consume balanced nutrients such as vitamins.

Therefore, in the art, even when the ramen is restored to its original state for a short time, the chewing texture is good because it does not blow at room temperature for more than a predetermined time, and it is urgent to develop instant ramen that is beneficial to the health of modern people by adding a useful ingredient for health.

Accordingly, the present inventors have made a diligent effort to produce instant ramen that is suitable for Korean taste, rich in nutritional value, and excellent in sensory characteristics. As a result, the present invention has been completed.

After all, the main purpose of the present invention is to wash, immerse, and salt the raw rice, and then crush and knead it, make a ramen noodle using a noodle machine, and then cool and cut and package the steaming, forming and milking process. Characterized by, instant restoration is possible, and provides a method for producing instant ramen that does not blow for a predetermined time at room temperature after cooking.

Another object of the present invention, when preparing the instant ramen noodles, lotus leaf, baeknyeoncho, green tea leaf, black rice, brown rice, chlorella, DHA, herbs, aloe, red ginseng, sanghwa, ginseng, 칡, Ganoderma lucidum mushroom, situation mushroom and It is to provide a method for producing a healthy instant ramen noodles by further adding at least one subsidiary material selected from the group consisting of Cordyceps sinensis.

In order to achieve the above object, the present invention (a) washing the raw rice, immersing for 2 to 10 hours; (b) treating the immersed rice with 0.2 to 1% by weight of salt, followed by grinding and kneading; (c) rolling the kneaded rice on a roller to prepare a noodle stand, making a noodle foot from the prepared noodle stand using a cutting machine, and then adjusting the speed of the conveyor belt to make a noodle-shaped noodle-shaped noodle-shaped; (d) steaming the noodle; (e) molding the steamed noodle string at a temperature of 28-32 ° C. using a lead-type case; And (f) provides a method for producing instant ramen noodles comprising the step of frying the shaped noodle fry, and then recovering and cooling and packaging.

In the present invention, the salt-treated rice in step (b) lotus leaf, baeknyeoncho, green tea leaves, black rice, brown rice, chlorella, DHA, herbs, aloe, red ginseng, sanghwa, ginseng, 칡, Ganoderma lucidum mushroom, situation mushroom and It may be characterized by further adding any one or more subsidiary materials selected from the group consisting of Cordyceps sinensis.

In the present invention, it may be characterized in that the addition of the instant restore the rice cake to the packaging step of step (f).

Hereinafter, the present invention will be described in detail.

Referring to step by step the manufacturing method of instant ramen according to the present invention.

Step 1: Wash and Soak Raw Rice

In order to prepare a ramen preparation, the raw rice is washed three times and then swelled by soaking water for 20 to 25 hours by soaking in water at 20 to 25 ° C for 20 to 25 hours.

Second stage: salting stage

The water of the swollen rice is removed, and salt (sodium chloride) is added 1.0% to the weight% of the raw rice and mixed evenly.

Step 3: adding and grinding submaterial

The rice and other materials subjected to the second step are pulverized several times (two to three times) with a two-stage roller grinder, and uniformly adjusted to a particle size with 100 to 200 mesh so that the materials are uniformly mixed.

In addition to the second stage rice and other ingredients, it is selected from the group consisting of lotus leaf, baeknyeoncho, green tea leaf, black rice, brown rice, chlorella, DHA, herbs, aloe, red ginseng, sanghwa, ginseng, 칡, ganoderma lucidum mushroom, situation mushroom and cordyceps. Any one or more subsidiary materials may be added in an amount of 0.1 to 5% based on the weight% of the raw rice.

Lotus leaf, one of the subsidiary materials, has recently been known to have antioxidant and blood pressure strengthening effects, and is an ingredient that has increased interest in the food industry. Lotus leaf is rich in alkanoids (nuciferine, roemerine, anonaine), flavonoids (nelumboside), quercetin, tannin, vitamin B12, vitamin C, dietary fiber, iron and calcium.

In addition, Baeknyeoncho is rich in minerals such as dietary fiber, calcium, and iron, and is effective for indigestion, stomach cramps, and constipation.It grows on Jeju Island, and it is also known as palm cactus because it looks like a stem with a flat fan shape. It is called.

In addition, green tea leaves are rich in catechins, flavonoids, caffeine, polysaccharides, vitamin C, vitamin E, carotene, fluorine, zinc, selenium, and manganese, which have antioxidant, anti-cancer, increased immunity, anti-fertility, anti-scurvy, and blood sugar suppression. , Anti-diabetic, caries prevention effect.

In addition, black and brown rice is an excellent food containing a lot of various nutrients such as protein, fat, fiber, minerals, vitamins than ordinary rice, and is a substance that is increasing interest in accordance with the recent well-being era.

In addition, chlorella contains high-quality protein, chlorophyll, carbohydrates, minerals, vitamins, and the like, and has the effect of preventing and treating arteriosclerosis, thrombosis, myocardial infarction, and cerebral infarction, which has increased interest in the food and pharmaceutical industry. It is a substance.

In addition, DHA (docosahexaenoic acid) is contained in a lot of blue fish, and has been proven in the medical community as an important role in improving memory and learning ability, developing the brain and optic nerve.

Fourth Step: Mixing Process

The pulverized raw rice and / or subsidiary materials are mixed with the blended water (0.01 ~ 0.1 times) to make a dough.

5th Step: Noodle Making Process

The kneaded rice and / or subsidiary materials are rolled on a roller to make a cotton pad. Rolled noodles are made in a noodle-shaped shape using a plunger. The speed of the conveyor belt is then adjusted to create a ramen-specific twisted noodle pattern.

Step 6: steaming

The noodles are gelatinized (alpha) while passing through a steam box, steam out of a temperature of 90 ~ 120 ℃.

Step 7: forming step

In order to make the steamed surface of the sixth step to a uniform shape is molded using a lead-type case. Temperature during the main molding is adjusted to 28 ~ 32 ℃. When the molding temperature of the present invention is lower than 28 ℃, when restoring the ramen of the present invention, the ramen is easily broken, the phenomenon of blowing immediately after cooking, If the temperature is higher than 32 ℃, the ramen is cured Cooking time is long, there was a disadvantage that the sensory characteristics are also reduced. Therefore, it is very important to adjust the temperature of molding of this invention to 28-32 degreeC.

Eighth Step: Milking Process

The alpha-ized steamed noodles are fried at about 150 ° C with purified oil. After this process, the ramen is kept in an alpha state, and the moisture inside the noodles is volatilized so that it can be stored continuously at room temperature.

Step 9: Cool and Pack

The noodles from the milk bath of step 8 are cooled at room temperature while being moved on a conveyor belt, and the soup is packed on the cooled noodles and packed into finished ramen using an automatic packaging machine.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1 Preparation of Ramen

After washing 1kg of non-glutinous rice 3 ~ 5 times until the rice water becomes clear, it is immersed in water at 20 ~ 25 ℃ for 20 ~ 25 hours, and after adding 10g of salt (sodium chloride), two-stage roller grinder Grind several times (two to three times) with 100 to 200 mesh to uniformly adjust the particle size so that the materials are mixed uniformly. Add the blended water (0.02 times the weight of crushed rice) to the crushed rice, knead it, make ramen noodles using a noodle machine, and then adjust the speed of the conveyor belt to make a unique noodle shape. .

After noodle noodle is steamed at a temperature of 100 ° C. or higher, the noodle is gelatinized (alpha) while passing through a steam box, and then molded into a predetermined shape using a lead-type case. The temperature of the lead-type case in this molding is adjusted to 28 ~ 32 ℃. Further, the steamed noodles are fried at about 150 ° C. with a tablet oil, and then cooled on a room temperature while being moved on a conveyor belt, and the finished product ramen is packed together with the soup using an automatic packaging machine with a soup packed on the cooled surface. .

Comparative Example 1 Test of Blowing Degree According to Molding Temperature

The degree of blowing according to the temperature during molding, which is the core of the present invention, was tested. In the step of preparing the ramen of Example 1, all other conditions were the same, and the temperature during forming was 22, 25, 28, 30, 32, and 35 ° C., and the time for preparing the ramen and then the time for starting to blow was measured.

As for the degree of blowing test, the instant ramen noodles prepared under the respective conditions were cooked in boiling water for 3 minutes, and then measured at the time of starting when they were placed at room temperature. When the molding temperature was 25 ° C., it started to be blown within 5 minutes, and when it was 22 ° C., it started to be blown within 3 minutes. However, in the case where the molding temperature was 28 ° C. or more, almost 30 minutes had passed. Therefore, the present inventors set the lower limit of molding temperature to 28 degreeC.

Molding temperature 22 ℃ 25 ℃ 28 ℃ 30 ℃ 32 ℃ 35 ℃ Time to start blowing 3 minutes 5 minutes 35 minutes 37 minutes 40 minutes 43 minutes

Comparative Example 2 Sensory Test According to Molding Temperature

Sensory tests were performed according to the temperature at the time of molding, which is the core of the present invention. In the step of preparing the ramen of Example 1, all other conditions are the same, and the temperature is 22, 25, 28, 30, 32, and 35 ° C. during molding, to prepare the ramen, and then Sensory tests were conducted to investigate preferences.

The sensory test was made by cooking instant noodle noodles prepared under the respective conditions for 3 minutes in boiling water without any other ingredients.The sensory test was carried out by selecting 20 trained evaluators according to each molding temperature. Evaluation items such as the color of ramen, delicious taste, chewy texture, and overall preference were evaluated by a 9-point scale method (1 = very bad, 9 = very good). All sensory test results were statistically analyzed with a 95% confidence level.

As a result of the experiment, when the molding temperature was 28 ~ 32 ℃, the sensory properties were significantly higher (Table 2). When the molding temperature exceeds 32 ° C., as discussed in Comparative Example 1, although the time to start blowing is very delayed, it was found that the ramen became hard and the overall preference was low. Therefore, the inventors set the upper limit of the molding temperature to 32 ° C.

Evaluation item / temperature 22 ℃ 25 ℃ 28 ℃ 30 ℃ 32 ℃ 35 ℃ color 5.5 6.5 8 8.5 8 7 A delicious taste 6.5 7 8.5 8 8.5 6 Chewy texture 4 4.5 9 9 7.5 5 Overall preference 5 6 8.5 8.5 8.0 6

Example 2 Preparation of Ramen Noodles Added

After washing 950g of non-glutinous rice 3 ~ 5 times until the rice water becomes clear, it is immersed in water at 20 ~ 25 ℃ for 20 ~ 25 hours, 10g of salt (sodium chloride) is added, and then 50g of lotus leaf is mixed. By pulverizing several times (two to three times) with a two-stage roller grinder, the particle size is uniformly adjusted to 100 to 200 mesh so that the materials are uniformly mixed. The crushed rice mixture is kneaded with the addition of blending water (0.01 to 0.1 times), and the ramen noodles are made using a noodle machine, and then the speed of the conveyor belt is adjusted to form a unique noodle shape.

After noodle noodle is steamed at a temperature of 100 ° C. or higher, the noodle is gelatinized (alpha) while passing through a steam box, and then molded into a predetermined shape using a lead-type case. Temperature during the main molding is adjusted to 28 ~ 32 ℃. Further, the steamed noodles are fried at about 150 ° C. with a tablet oil, and then cooled on a room temperature while being moved on a conveyor belt, and the finished product ramen is packed together with the soup using an automatic packaging machine with a soup packed on the cooled surface. .

Example 3 Preparation of Instant Rice Cake Ramen

In the instant noodle production of Examples 1 and 2, in the packaging step, it is possible to restore in a short time (within 3 minutes), and attached with the instant rice cake soup that is not blown for more than 30 minutes at room temperature, and packed together with the soup, Instant rice cake ramen can be prepared.

The instant restoration rice cake was prepared according to the method for preparing instant rice cake of "Method for preparing instant rice cake soup" of Korean Patent Application No. 10-2005-0036321, which is the applicant's patent application. That is, the rice was washed, immersed and salted, milled and cooked, then extruded at 28-32 ° C., gently frozen, thawed and cut to prepare rice cakes for instant restoration.

Having described the specific part of the present invention in detail, it is obvious to those skilled in the art that such a specific description is only a preferred embodiment, thereby not limiting the scope of the present invention. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described in detail above, according to the present invention, according to the present invention, it is possible to prepare instant ramen that can be eaten immediately by pouring hot water without boiling. Instant ramen of the present invention has the advantage that when hot water is added, it can be restored within 3 minutes, and even if left at room temperature for 30 minutes or more after cooking, the texture is good.

In addition, according to the present invention any instant selected from the group consisting of lotus leaf, baeknyeoncho, green tea leaf, black rice, brown rice, chlorella, DHA, herbs, aloe, red ginseng, sanghwa, ginseng, 칡, Ganoderma lucidum mushroom, mushrooms and cordyceps Since one or more subsidiary materials may be further added, there is an effect of providing not only the excellent sensory properties as described above, but also a health food useful for the health of modern people. In addition, since the instant ramen soup of the present invention is manufactured using 100% domestic rice, if the instant ramen soup of the present invention is commercially available, it may contribute to domestic rural profit increase.

1 is a flowchart illustrating a manufacturing process of instant ramen of the present invention.

Figure 2 is a schematic diagram showing the manufacturing process of instant ramen of the present invention.

Claims (3)

Method for preparing instant rice ramen comprising the following steps: (a) washing the raw rice and soaking for 2 to 10 hours; (b) treating the immersed rice with 0.2 to 1% by weight of salt, followed by grinding and kneading; (c) rolling the kneaded rice on a roller to prepare a noodle stand, making a noodle foot from the prepared noodle stand using a cutting machine, and then adjusting the speed of the conveyor belt to make a noodle-shaped noodle-shaped noodle-shaped; (d) steaming the noodle; (e) molding the steamed noodle string at a temperature of 28-32 ° C. using a lead-type case; And (f) frying the shaped noodle soup into a tablet oil and then recovering, cooling and packaging. According to claim 1, wherein the salt-treated rice in step (b) lotus leaf, baeknyeoncho, green tea leaf, black rice, brown rice, chlorella, DHA, herbs, aloe, red ginseng, sanghwa, ginseng, 칡, Ganoderma lucidum mushroom, situation mushroom And at least one submaterial selected from the group consisting of Cordyceps sinensis. The method of claim 1, further comprising the step of adding the instant recovery rice cake to the packaging step of step (f).