KR100637730B1 - Manufacturing method for fresh noodles - Google Patents

Abstract

A method of manufacturing cooked noodles by separately making inner layer dough and outer layer dough with flour and water, forming each noodle sheet, making a composite extrusion of each noodle to give a three-layered noodle sheet of an inner-outer-inner layer and then cooking the three-layered noodle sheet is provided. The method provides cooked noodles with strips that are not hardened or do not cling to each other after storage and are easily disentangled during cooking. The cooked noodles are prepared by the following process consisting of: mixing flour and water to make separately inner layer dough and outer layer dough; forming to obtain each noodle sheet; subjecting each noodle sheet to a composite extrusion to obtain three-layered noodle sheet of inner-outer-inner layers; and then subjecting the noodle sheet to the process containing aging, the formation of noodle strips, gelatinization, soaking and sterilization. The outer layer dough contains 0.002 to 0.01% by weight of alpha-amylase or CGtase enzyme. The alpha-amylase is novamyl L or novamyl 1500MG. The CGtase enzyme is toruzyme.

Description

Manufacturing method for improved sleep

The present invention relates to a method for producing an improved sound sleep, and more particularly, by mixing a blended component and blended water to make an outer layer dough and an inner layer dough separately, kneading each to form a cotton pad, and then composite rolling to form an outer layer-inner layer-outer layer. An improved sleep method for producing a three-layered cotton wool and undergoing aging, cotton line formation, gelatinization, dipping and sterilization, wherein the dough for outer layer comprises alpha-amylase or CGTase enzyme. It is about a method.

Among the various instant noodles, the improved deep-fried noodles are preferred by many consumers because they have lower calories and short cooking times than dry noodles. The long-term storage of these improved deep-fried vegetables is also being actively released in order to keep the texture as it is, and the situation is successful in reaching consumers with the image of fresh food.

Improved deep sleep is boiled with boiling water during the manufacturing process to provide moisture and provide calories. This process causes the starch particles inside the cotton to swell and paste during the decay step. Starch is one of the most important ingredients that affects the properties of noodles along with gluten, a wheat protein. Starch particles composed of amylose and amylopectin are white carbohydrates (1 ~ 150μm) that are insoluble in water and have a crystal structure composed of a polymer of glucose.As a result, when starch particles are sufficiently watered and heated, the crystals dissolve and become amorphous. Changing phase transitions, or gelatinization, occur. Since the gelatinization characteristics of starch vary depending on the type of starch, the amount of water, the amount of heating heat, etc., it is a technique of optimizing the conditions of these variables.

When the cotton is changed into the starch-like connection phase, the viscosity and the firmness are expressed to form the texture of the cotton.

In terms of cotton, the starch characteristics, besides the main meaning of forming the texture of the cotton due to gelatinization, has the disadvantage that the starch is aged during distribution in the improved sleep. As the cotton ages, the tissue hardens, and the cotton lines are attached to each other so that the cotton lines do not become loose when cooked.

In particular, the improved deep-fried noodles provided the convenience to consumers by gelatinizing starch at the time of manufacture and warming them when cooking, but the starch, the main raw material of noodles, ages over time due to the nature of the product. There is a problem that the cotton line adhesion and texture deterioration occurs.

In order to delay the aging of the improved deep-seasoned sleep or to easily loosen the cotton line, it is the most widely known method to use the modified starch to suppress aging, but this is not a fundamental solution.

The research on the aging mechanism of starch and its suppression method has been conducted by many academics and the industry in order to suppress the aging phenomenon by adding sugars and sugars such as starch syrup, but it is applied to products such as noodles due to its strong sweetness. There are disadvantages that are difficult to do. On the other hand, condensed phosphate containing calcium salt does not age even after long-term storage of starch foods (Patent Publication No. 1985-005238), a method of inhibiting aging by using the barley barley flour (Patent Publication No. 1986- 0002221), etc., but chemical additives such as phosphate should be used, and in the case of waxy barley flour, there is a problem that it is not suitable for appearance because it may affect the color of cotton.

In addition, there is disclosed a method of manufacturing three-layer raw noodles for improving the smoothness and loosening state of the product (Patent Publication No. 1996-020732), but there was a problem of using alginate as an additive during kneading.

In order to solve the above problems, the present invention is intended to provide a stable sleep quality of the consumer by suppressing or delaying the hardening of the surface and the adhesion of the cotton line caused by the aging of the cotton occurs during the distribution of the improved sleep.

In order to achieve the above object, the present invention mixes the blended ingredients and blended water and kneads the outer layer dough and the inner layer dough separately to form a cotton pad, and then rolls the composite layer to make a three-layer cotton pad of the outer layer-inner layer-outer layer. As a method for producing a good night's sleep, which undergoes cotton line formation, gelatinization, dipping and sterilization, the dough for outer layer includes alpha-amylase or cgtase enzyme.

The present invention delays the rate of aging of a product by converting the structure of starch, the main component of cotton, that is, starch composed of amylose and amylopectin into an aging stable form. The present invention is to provide a method of inhibiting aging by converting the structure of amylose into a form similar to amylopectin in view of the fact that amylose, which is relatively easy to adsorb and desorb moisture, is more likely to age than amylopectin.

Therefore, in the present invention, alpha-amylase, an enzyme that selectively acts on amylose, or cgtase, an enzyme that changes the structure of amylopectin, is added to the dough of noodles to change the structure and simultaneously. In order to solve the degradation of the texture of the cotton by the enzyme treatment provides a method of using the enzyme only in the outer layer by varying the outer and inner layers of the cotton.

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

In the present invention, alpha-amylases are used for example, Novamoyl-L, Novamyl 1500 Mg from Novo, and CGTase are used as torusyme. The amount of the enzyme used is set at 0.002% by weight to 0.01% by weight of the blended portion. If the amount of the added enzyme is less than 0.002% by weight starch anti-aging effect is insignificant, if more than 0.01% by weight, the texture of the noodles after cooking may cause a disadvantage that the noodles are broken.

As the blended powder, raw materials containing mainly flour or wheat flour and other grains may be used, and starch may be added as necessary.

For kneading, refined salt, alkaline agent, and the like are added to the blended water, and then dissolved well. The blended powder is added to make two-sided dough for inner and outer layers. As the alkaline agent, potassium carbonate, sodium carbonate, dibasic sodium phosphate or a mixed powder thereof can be used.

In order to make the dough with a high elasticity, a surface modifier is added to the inner dough. As the surface modifier, various gums and cotton pastes such as propylene glycol alginate, sodium carboxymethyl cellulose, xanthan gum, guar gum, alginate or mixtures thereof may be used. In particular, the present invention adds 0.002% to 0.01% by weight of alpha-amylase or CGTase to the outer layer dough based on 100 parts by weight of the entire raw material except water.

When making the inner layer dough and the outer layer dough, the moisture is spread evenly and the dough is uniformed, and the air inside the dough is removed under reduced pressure so that a dense dough can be made.

When the inner and outer layers of the dough is completed, each made a cotton stand, and then composite rolled to make a three-layer cotton stand consisting of the outer layer-inner layer-outer layer.

The three-layered cotton zone is aged under the conditions of temperature 15 ~ 35 ℃ and humidity 50 ~ 95%. The maturation results in a more uniform surface area in each layer, and sufficient reaction of the added alpha-amylase or cgtase can occur. After that, the cotton line is made in the usual way. In the present invention, it was confirmed that the effects of alpha-amylase and cGTase were the same.

The boiled noodles are sealed and packaged through washing and dipping, and then sterilized for 20 minutes at 95 ° C.

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

Example 1 Preparation of Three-Layered Noodle Stand with Dough Added Alpha-amylase to Dough for Outer Layer

The improved sound sleep of the present invention was prepared according to the following process.

① 270g of refined salt was dissolved in cold soft water to make 4500ml, and this solution was added to a mixture of 9.5kg of gravity wheat flour and 0.5kg of gluten and kneaded for 15 minutes in a pressure-sensitive mixer to make an inner layer dough.

② Dissolve 260 g of refined salt, 1.0 g of Novamyl-L (NOVO company), 150 g of emulsified oil and oil, 10 g of guar gum in cold soft water to make 4500 ml. This solution is a mixture of 8 kg of gravity flour, 1.5 kg of starch, and 0.5 kg of gluten. It was added to and kneaded for 15 minutes in a pressure-sensitive mixer to make a cotton dough for the outer layer.

③ The inner layer cotton dough and the outer layer cotton dough was made by rolling a cotton pad and these were rolled again by a rolling roller and aged.

④ After rolling the surface stand out of the aging machine to a thickness of 2.5 mm, a face line was made to a width of 3.2 mm.

⑤ The noodles were boiled in boiling water for 6 minutes.

⑥ Washed boiled noodles for 1 minute and cooled again for 1 minute.

⑦ The cooled surface was immersed in a solution of low pH with lactic acid for 50 seconds.

⑧ Seal the soaked surface and sterilize at 95 ℃ for 20 minutes.

Example 2

The production method of Example 1 was carried out in the same manner as in Example 1, except that the amount of Novamyl-L (novamyl-L, NOVO Co., Ltd.) in step # 2 was 0.2 g.

Comparative Example 1: Alpha-amylase treatment of the dough, but did not produce a three-layer cotton

① Dissolve 260g of refined salt, 0.5g of Novamyl-L (NOVO company), 150g of emulsified oil and oil, 10g of guar gum in cold soft water to make 4500ml. This solution is a mixture of 8kg of gravity wheat flour, 1.5kg of starch, 0.5kg of gluten. It was added to and kneaded for 15 minutes in a vacuum mixer to make a cotton dough.

② The cotton dough was made by rolling and aged.

The following steps were carried out in the same manner as ③ to ⑧ of Example 1.

Comparative Example 2 Preparation of Three-Layered Noodles without Alpha-amylase Treatment of the Dough

① 270g of refined salt was dissolved in cold soft water to make 4500ml, and this solution was added to a mixture of 9.5kg of gravity flour and 0.5kg of gluten and kneaded for 15 minutes in a pressure-sensitive mixer to make an inner layer dough.

② Dissolve 260 g of refined salt, 150 g of emulsified oil and 10 g of guar gum in cold soft water to make 4500 ml. Add this solution to a mixture of 8 kg of gravity flour, 1.5 kg of starch and 0.5 kg of gluten, and knead it for 15 minutes in a pressure-sensitive mixer to make an outer layer dough. Made.

③ The inner layer cotton dough and the outer layer cotton dough was made by rolling a cotton pad and these were rolled again by a rolling roller and aged.

The following steps were carried out in the same manner as in ④ to ⑧ of Example 1.

Comparative Example 3: Preparation of a three-layered cotton pad by alpha-amylase treatment on both outer and inner layers

① Dissolve 270g of refined salt and 0.5g of Novamyl-L (NOVO company) in cold soft water to make 4500ml. Then, add this solution to a mixture of 9.5kg of gravity flour and 0.5㎏ of gluten and knead it for 15 minutes in a pressure-sensitive mixer. I made cotton dough.

② Dissolve 260g of refined salt, 0.5g of Novamyl-L (NOVO company), 150g of emulsified oil and oil, and 10g of guar gum in cold soft water to make 4500ml. This solution is a mixture of 8kg gravity wheat flour, 1.5kg starch, 0.5kg gluten. It was added to and kneaded for 15 minutes in a pressure-sensitive mixer to make a cotton dough for the outer layer.

③ The inner layer cotton dough and the outer layer cotton dough was made by rolling a cotton pad and these were rolled again by a rolling roller and aged.

The following steps were carried out in the same manner as in ④ to ⑧ of Example 1.

Comparative Example 4: Alpha-amylase treatment only for the inner layer dough to prepare a three-layer basin

① Dissolve 270g of refined salt and 0.5g of Novamyl-L (NOVO company) in cold soft water to make 4500ml. Then, add this solution to a mixture of 9.5kg of gravity flour and 0.5㎏ of gluten and knead it for 15 minutes in a pressure-sensitive mixer. I made cotton dough.

② Dissolve 260 g of refined salt, 150 g of emulsified oil and 10 g of guar gum in cold soft water to make 4500 ml. Add this solution to a mixture of 8 kg of gravity flour, 1.5 kg of starch and 0.5 kg of gluten, and knead it for 15 minutes in a pressure-sensitive mixer to make an outer layer dough. Made.

③ The inner layer cotton dough and the outer layer cotton dough was made by rolling a cotton pad and these were rolled again by a rolling roller and aged.

The following steps were carried out in the same manner as in ④ to ⑧ of Example 1.

Comparative Example 5: 0.01% by weight or more of alpha-amylase was added

① 270g of refined salt was dissolved in cold soft water to make 4500ml, and this solution was added to a mixture of 9.5kg of gravity wheat flour and 0.5kg of gluten and kneaded for 15 minutes in a pressure-sensitive mixer to make an inner layer dough.

② Dissolve 260 g of refined salt, 1.1 g of novamyl-L (NOVO company), 150 g of emulsified oil and oil, and 10 g of guar gum in cold soft water to make 4500 ml. This solution is a mixture of 8 kg of gravity flour, 1.5 kg of starch, and 0.5 kg of gluten. It was added to and kneaded for 15 minutes in a pressure-sensitive mixer to make a cotton dough for the outer layer.

The following process was performed similarly to (3)-(8) of Example 1.

Comparative Example 6: Add 0.002% by weight or less of alpha-amylase

① 270g of refined salt was dissolved in cold soft water to make 4500ml, and this solution was added to a mixture of 9.5kg of gravity wheat flour and 0.5kg of gluten and kneaded for 15 minutes in a pressure-sensitive mixer to make an inner layer dough.

② Dissolve 260 g of refined salt, 0.1 g of Novamyl-L (NOVOyl), 150 g of emulsified oil and oil, 10 g of guar gum in cold soft water to make 4500 ml. This solution is a mixture of 8 kg of gravity flour, 1.5 kg of starch, and 0.5 kg of gluten. It was added to and kneaded for 15 minutes in a pressure-sensitive mixer to make a cotton dough for the outer layer.

The following process was performed similarly to (3)-(8) of Example 1.

The improved sound sleep produced by Examples and Comparative Examples was evaluated by dividing it into two items, namely unwinding and texture (elasticity) during cooking. The texture was judged by sensory evaluation by a texture analyzer (Texturemeter, Stable Micro Systems, UK) and well-trained sensory evaluation personnel.

Test Example 1

Examples 1 and 2 In order to rapidly promote the aging of the improved sound sleep produced by the method of Comparative Examples 1 to 6 were stored in a 4 ℃ refrigerator. On the 0th, 7th, 14th and 21st days, put one improved deep sleep packaged in 450ml of boiling water in 230g units and cook it for 2 minutes, and then unwind the cotton line (when completely separated without sticking between the strands) Time taken) and the degree of loosening of the cotton line was photographed. The results for the unwinding time of the cotton line are shown in Table 1.

Table 1

0 days of storage 7 days of storage 14 days storage 21 days of storage Example 1 15 30 45 60 Example 2 15 30 45 75 Comparative Example 1 15 40 60 90 Comparative Example 2 15 60 100 More than 120 Comparative Example 3 15 45 60 90 Comparative Example 4 15 60 90 100 Comparative Example 5 15 45 60 90 Comparative Example 6 15 60 100 More than 120

Test Example 2

The organizational evaluation was performed by 10 well-trained sensory evaluation staff, and the sticky and late textures (5 minutes after cooking) were 5 (good), 4 (slightly good), 3 (normal) and 2 (slightly poor). , 1 (defect) was evaluated in five stages and judged as the average point. The results of sensory evaluation on texture are shown in Table 2.

[Table 2]

Stickiness (elasticity) Late texture Example 1 Good Good Example 2 Good Good Comparative Example 1 Bad Bad Comparative Example 2 Good Good Comparative Example 3 Slightly bad Bad Comparative Example 4 usually Slightly bad Comparative Example 5 Bad Bad Comparative Example 6 Slightly good Slightly good

As shown in Table 2, Comparative Examples 1, 3, and 5, in which a large amount of enzyme was used, showed a weak and easily released texture due to the structural change of starch by the enzyme.

On the other hand, in Comparative Examples 2 and 6 where the amount of enzyme was used was low, the evaluation was good to slightly good in terms of texture, but the value of the product was lowered as shown in Table 1 in terms of loosening of cotton line during cooking. there was.

In Comparative Example 4, in which only the inner layer was enzymatically treated, there was an opinion that it was unfamiliar in terms of texture and was also poor in loosening property.

However, the improved sound sleep according to the present invention was able to obtain a satisfactory result even after 4 ° C., after 21 days of storage, the cotton line was released within 2 minutes, which is a cooking time of a general improved sound sleep.

According to the present invention, even after long-term storage, the adhesion of cotton line is suppressed, and when cooked, the cotton line is easily loosened, thereby providing an improved good sleep having a good texture.

Claims (3)

Mix the blended ingredients and blended water to make the outer layer and inner layer separately and knead them to form cotton strips, and then roll the composite to make three-layer cotton strips of the outer layer, inner layer and outer layer. As an improved sound sleep manufacturing method The outer layer dough production method of improved sleep, characterized in that containing alpha-amylase or CGTase enzyme. The method of claim 1, The alpha-amylase is Novamyl L (novamyl L) or Novamyl 1500 Mg (novamyl1500MG), CGTase (CGTase) is a method for producing an improved sleep. The method according to claim 1 or 2, The alpha-amylase or sagease (CGTase) enzyme content is 0.002% by weight to 0.01% by weight of the preparation method of the improved sleep.