KR101033277B1 - A Manufacturing method of Ramen usable in space environment - Google Patents

Abstract

The present invention relates to a method for manufacturing ramen which can be eaten in a space environment. More specifically, the present invention relates to a problem of scattering of soup that may occur in a space environment, a problem of low temperature of water to be supplied, and a problem of space radiation. To solve the possibility of mutant conversion by bacteria, it is bibimbyeon form without broth, and it is possible to restore noodles at low temperature by using gelatinized starch and vacuum drying method, and ramen sterilized by radiation to ensure microbiological safety. It can be used as a food that can be stored for a long time in extreme environments such as space environment, microbiologically safe, and easily ingested.

Gamma Irradiation, Ramen, Space Food, Space Environment, Vacuum Packaging

Description

A manufacturing method of ramen usable in space environment

The present invention relates to a method for manufacturing ramen which can be eaten in a space environment. More specifically, the present invention relates to a problem of scattering of soup that may occur in a space environment, a problem of low temperature of water to be supplied, and a problem of space radiation. Ramen is bibimbyeon form without broth to solve the possibility of mutant conversion by bacteria, steaming and freeze-drying with the addition of swelling agent to restore the noodles at low temperature, and microbiological safety through the sterilization process by radiation It relates to a method of manufacturing.

In general, space food refers to food suitable for the space environment. The biggest difference between the space and the earth is that there is a gravity-free state with little gravity and light energy called space radiation. In addition, since there is no refrigerator in the spaceship, it should be able to be stored for a long time under the environment where temperature fluctuates greatly, and the form of food should be easily ingested under weightlessness. As it can, it is restricted in the form of manufacture.

Space radiation in the space environment is known to increase the incidence of microbial mutations and also affects microorganisms in food. Therefore, it is recommended that even foods that are beneficial to our bodies can be converted into mutations caused by cosmic radiation, and because of the possibility of pathogenicity, space foods should be manufactured as completely aseptic. However, soup, which is a raw material of ramen, has a lot of limitations in controlling microorganisms to meet the space food standard through conventional sterilization techniques. In addition, the shelf life of space foods consists of foods that can be stored for at least 9 months up to 5 years, depending on the nature and duration of the mission, and must comply with stringent microbial standards for long-term storage.

In the US, on February 26, 1995, FDA approved the irradiation of frozen and packaged meat for use in the NASA's space flight program. In collaboration with the US Army Natick Institute of Technology, a space steak and BBQ was developed by irradiating at least 44 kGy of radiation for sterilization of meat. In Russia, there are no regulations on radiation doses and strict microbial regulations. In addition, under the conditions similar to the space environment for three months, the microorganism inspection and sensory evaluation according to the storage period will finally confirm the possibility of loading the spacecraft. For commercial sterilized products by irradiation, spore-forming bacteria should not be more than 10 CFU / g of food and anaerobes should not be detected in 5 g of food. The microbial standards of space foods proposed by the Institute of Biomedical Problems (IBMP) of the Russian Space Agency, a Russian space food certification authority are shown in Table 1 below.

Russia IBMP Space food microbial standards food Microbial factors limit Non-heat resistant Total aerobic bacteria <20,000 CFU / g Coliform <10 CFU / g Gram-positive staphylococcus 0 CFU / g Salmonella 0 CFU / 25g Yeast, mold <50 CFU / g Escherichia coli 0 CFU / 10g Bacillus bacteria <10 CFU / g Commercial sterilization products
(Heat resistance and irradiation) Spore-forming mesophilic Bacillus <10 CFU / g Mesophilic anaerobic bacteria 0 CFU / 5g Yeast, Fungi (under pH <4.2) 0 CFU / 2g

Radiation Food Irradiation technology for controlling microorganisms uses energy from radioactive materials, such as gamma rays (Co-60 or Se-137) or X-rays, that is, ionized radiation energy at 0.01 kGy to 50 kGy It is used to suppress germination of foods, delay ripening, control parasites and pests, and sterilize decay and pathogenic microorganisms. Conventionally, chemical fumigants such as ethylene oxide have been used for sterilization of household goods and foods, but it is known to harm the human body and destroy the environment. Currently, most developed countries are economically efficient and harmless to humans. Is actively using.

Taking advantage of the above-mentioned radiation technology, the NASA has been conducting various researches with radiation technology as a core technology in space food development since the 1960s in collaboration with the Natick Research Institute. In addition, because food-borne diseases that may exist in space may threaten the safety of astronauts, irradiation technology is being studied as a processing method to secure microbiological safety, and the health as well as the hygiene-promoting effects of microbial control are studied. It has also been proven.

In the noodles, restorability means returning the moisture state of the noodles after drying to the moisture state before drying in the general noodle making process of mixing the raw materials and the blended water, kneading, forming the noodles, cutting, steaming and drying the packaging. Restoration of the cotton is usually made by having a moisture content of 60% to 70% by weight through the cooking process. Instant noodles (Korean Patent Application No. 2003-0058804) with improved resilience, Noodles with fast rehydration (Korean Patent Application No. 2002-0071216), Soup sterilization (Republic of Korea Patent Application No. 19890003506) and radiation There is a report on the improvement of the used surface quality (Korean Patent Application No. 19990004496), but there is no report on the development of noodles that solves the convenience of eating and the stability of microorganisms that may occur in the space environment.

Therefore, the present inventors studied a processing method for developing a ramen, which is a representative food of Koreans, as a Korean space food, developed a bibim-myeon form without broth, and solved the problem of scattering of broth. It is possible to restore to 70 ℃ water provided by the spacecraft in 5 minutes due to the generation of pores.The microbiological safety is secured through the process of lyophilization, vacuum packing, rapid freezing (-70 ℃) and sterilization with radiation. The present invention was completed by developing a ramen.

An object of the present invention is to provide a ramen and a manufacturing method thereof that can be eaten in a space environment.

In order to achieve the above object, the present invention

1) preparing ramen noodles;

2) packing the ramen of step 1);

3) rapidly freezing the packaged ramen of step 2); And

4) It provides a method of producing a ramen that can be eaten in a space environment including the step of irradiating the rapid frozen ramen of step 3).

In addition, the present invention provides a ramen that can be eaten even in a space environment prepared by the manufacturing method.

Space ramen of the present invention solves the problem of scattering of soup that can occur in the space environment, the temperature of the water supply is low than the ground and the possibility of mutation conversion of bacteria by space radiation can be stored for a long time in the space environment and microorganisms It is academically safe and can be used as a convenient food.

Hereinafter, the present invention will be described in detail.

The present invention

1) preparing ramen noodles;

2) packing the ramen of step 1);

3) rapidly freezing the packaged ramen of step 2); And

4) provides a method for producing ramen which can be eaten even in a space environment including the step of irradiating the rapid frozen ramen of step 3) (see Fig. 2).

In the manufacturing method, the ramen of step 1) preferably comprises starch in addition to wheat flour as raw materials, but is not limited thereto. The wheat flour is preferably medium-strength or gravity starch, and starch is preferably potato starch, corn starch, tapioca starch, acetic acid starch or wheat starch, but not limited thereto, and those processed or modified may be used. In addition, in addition to the wheat flour and starch may be additionally included, but is not limited to refined salts, fats, oils, emulsifiers or swelling agents. The refined salt, fats and oils, emulsifiers and swelling agents may be added in the usual amounts of the kind usually added to instant noodles.

Ramen of the present invention preferably further comprises an expanding agent to improve the restoring force. The expanding agent is preferably sodium bicarbonate, ammonium bicarbonate or baking powder, but is not limited thereto.

In order to find out whether the addition of a swelling agent improves the water absorption and resilience of the noodles in the preparation of the ramen, the present inventors have found that the scavenger is added to the noodle and the non-added noodle added with the swelling agent (one of sodium bicarbonate, ammonium bicarbonate, and baking powder). After the addition of water at ℃ was restored time and sensory evaluation. As a result, it was found that the restoration time was shortened by about 5 minutes or more as compared with the swelling agent-added surface (see Table 2). In addition, the restoration time of the swelling agent added surface was increased in the order of ammonium bicarbonate <sodium bicarbonate <baking powder, but the organoleptic quality was increased in the order of ammonium bicarbonate <sodium bicarbonate <baking powder. Although the recovery speed of cotton prepared by adding baking powder was slower than other expanding agents, it was reduced by about 2 times compared to non-added noodles, and the sensory quality was the best. Therefore, the surface of which the resilience is improved by adding the swelling agent of the present invention should be able to be quickly restored to water of 70 ° C., which is the maximum temperature of water supplied from space, and thus may be suitably used in such an environment (see FIG. 3).

In the manufacturing method, the ramen of step 1) is preferably prepared in the form of a bibimyeon mixed with a surface piece and soup, but is not limited thereto. The non-bibimbyeon form without the soup of the present invention is viscous when water is added to solve the problem of scattering of the contents and soup can be used suitably for the space environment.

In order to prepare a ramen of the noodles and soup mixture of the present invention, first, after preparing a soup paste using the raw materials seasoning, dried vegetables, miso powder, corn starch, red pepper powder and guar gum, the prepared noodles are square frame It is preferable to prepare by lyophilizing the soup paste after the topping in the soup paste, but is not limited thereto, and any method for preparing ramen in the form of a general bibim noodle known in the art may be used.

In the above production method, the drying of the ramen of step 1) is not limited to the freeze-drying method, all of the general food drying methods known in the art can be used.

In the above production method, the packaging of step 2) is preferably packaged by using any one method selected from the group consisting of air-containing packaging, vacuum packaging and nitrogen gas substitution packaging, but it is more preferable to use the vacuum packaging method. The packaging is polyethylene (PE), aluminum-laminated low density polyethylene (Al-LDPE), polypropylene (PP), polyvinyl chloride (PVC), polyvinylidene It is preferable to use one of the packaging materials selected from the group consisting of polyvinylidene chloride (PVDC), polyethylene terphthalate (PET), polycarbonates (PC) or nylon (Nylon), and polyethylene is used. More preferably, but not limited to. The reason polyethylene is preferable is that the polyethylene is used as a raw material of most vacuum packaging papers on the market, and is excellent in thermal adhesiveness and easy to control oxygen permeability by a combination of various polymers.

In order to examine the effect of the packaging method and rapid freezing conditions on the microbial growth of space ramen, the present inventors applied gamma rays to each of the ramens packed with air-packed, non-rapid, vacuum-packed, non-rapid and vacuum-rapid. After irradiation, the microbial growth was measured. 5 kGy gamma-irradiation showed that some microorganisms survived in the case of air-packed-non-rapid freezing, whereas vacuum-packed-non-rapid and vacuum-packed freezing were not detected (see Table 3). Therefore, the rapid freezing manufacturing process after the vacuum packaging of the present invention can further ensure microbiological safety through the process of sterilization with radiation.

In order to investigate the effects of the packaging method and the rapid freezing conditions on the sensory quality of space ramen, the present inventors have applied to each of the above-mentioned air-packed-non-quick, vacuum-packed-non-quick and vacuum-packed ramen. After gamma irradiation, sensory quality was evaluated. As a result, the vacuum packing which removes oxygen rather than the air packing can minimize the deterioration of quality by gamma-irradiation, and if the gamma-rays are irradiated with the combination of vacuum-rapid freezing packaging, the sensory quality change by oxygen and radical can be reduced. It has been shown to remain effective (see Table 4). In general, when oxygen is present during food gamma ray irradiation, the food may be deteriorated by promoting the oxidation of the food. When removing oxygen from the packaging such as vacuum packaging, it is effective to minimize the quality change because it inhibits oxidation by gamma ray. In the case of rapid freezing irradiation, it is known to minimize radical generation by minimizing radical generation by water. Therefore, the rapid freezing manufacturing process after the vacuum packaging of the present invention can prevent degradation of organoleptic quality through the process of sterilization with radiation.

In the above production method, the rapid freezing of step 3) is preferably frozen at -50 ° C to -100 ° C, and more preferably frozen at -50 ° C to -70 ° C, but is not limited thereto. The vacuum-packed ramen is stored in a freezer fixed at -70 ° C for 24 hours so that the internal temperature is -70 ° C, and the rapidly frozen ramen is irradiated with radiation after maintaining a low temperature in dry ice. But is not limited thereto.

The present inventors evaluated the sensory quality after irradiating gamma rays to the ramen of various freezing temperatures in order to determine the effect of the freezing temperature on the sensory quality of space ramen. As a result, the quality of the ramen irradiated gamma-irradiated at -50 ℃ ~ -70 ℃ was the most excellent.

In the above production method, the radiation of step 4) is preferably using high energy gamma rays, X-rays or electron beams, and more preferably gamma rays, but not always limited thereto. Radiation sources used to irradiate foods include radionuclides of certain types, radioactive nuclei of Co-60 or Ce-137, x-ray generators with energy of 5 million electron volts (5 MeV), or energy of 10 MeV or less. An electron beam apparatus may be used, and Co-60 is more preferably used as a radiation source, but is not limited thereto. The irradiation dose of the radiation is preferably 10kGy ~ 50kGy, more preferably 10kGy ~ 30kGy, but is not limited thereto. If the radiation dose is less than 10kGy, there is no complete sterilization effect, and if it exceeds 50kGy, there is a problem that the sensory quality is very degraded. This is because the deterioration of the quality affects the starch, protein, fat, and the like of ramen, resulting in off-flavor.

The present inventors measured the microbial growth after irradiating gamma-rays to the cosmic ramen in order to determine the effect of radiation dose on the microbial growth of space ramen. As a result, all the bacteria appeared to be completely sterilized at a dose of 10 kGy or more (see Table 3 and FIG. 4). This satisfies the microbial standards for space food proposed by the Institute of Biomedical Problems (IBMP) of the Russian Space Agency. Therefore, it was confirmed that the combined treatment of gamma-irradiation after vacuum-rapid refrigeration packaging was excellent in killing microorganisms and completely eliminated the microorganisms in ramen to comply with the microbiological standards of Russian space food.

The present inventors evaluated the sensory quality after irradiating gamma rays of various irradiation doses to determine the effect of the radiation dose on the sensory quality of space ramen. As a result, the quality of ramen irradiated with gamma rays, which are irradiation doses of 10 kGy to 30 kGy, was found to be the best (see Table 4). Therefore, the irradiation of the appropriate irradiation dose can prevent the degradation of organoleptic quality through the process of sterilization with radiation.

In addition, the present invention provides a ramen that can be eaten even in a space environment prepared by the manufacturing method.

Space ramen prepared by the manufacturing method of the present invention was developed in the form of a non-bibim noodle without soup, wherein the mixed soup is viscous when water is added to solve the problem of scattering of the contents and soup in the space environment, and adding an expanding agent to the noodles It can be easily restored with 70 ℃ water which can be provided in space environment, and it is sterilized by jinjangjang, rapid freezing and radiation to completely sterilize microorganisms in ramen and to prevent the possibility of mutation conversion of bacteria by space radiation. Through the process to ensure microbiological safety (see Figure 1).

As a result of evaluating the sensory quality and storage capacity of the present space ramen of the present invention, there was almost no sensory difference from ordinary ramen, and any microbial growth was observed even after accelerated storage at 50 ° C. for 2 hours at 35 ° C. and 3 months at 35 ° C. In addition, the sensory quality evaluation during accelerated storage did not cause any significant difference from normal ramen.

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

However, the following Examples and Experimental Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.

< Example > Space ramen  Produce

<1-1> Preparation of Ramen

1.47% by weight of refined salt, 1% by weight of an expanding agent (any one of sodium bicarbonate, ammonium bicarbonate and baking powder), phosphate, 0.43% by weight of the blended water dissolved in 3.10% by weight of purified water, 70% by weight of flour and 24% by weight of starch acetate It was kneaded for 20 minutes after addition to the mixture. Baking powder of the expanding agent was added to the flour, and sodium bicarbonate and ammonium bicarbonate were added to the blended water. The dough was passed through a roller and cut out to a thickness of 1.2 mm and a width of 1.9 mm. After steaming for 2 minutes and 30 seconds with water vapor, 55 g of each cutting surface is placed in a square frame. The already prepared soup paste on the cutout surface is mixed with 10 to 15% by weight compared to the cotton pieces. The soup paste is an aqueous solution consisting of 30% by weight of beef seasoning, 25% by weight of dried vegetables, 20% by weight of vegetable flavors, 10% by weight of miso powder, 5% by weight of corn starch, 5% by weight of red pepper powder and 5% by weight of guar gum. It is prepared by gelatinizing under the conditions of 80 to 95 ℃. Put a square frame in which the cutting surface mixed with the soup paste is inserted into a freeze dryer to prepare a dried ramen.

<1-2> Vacuum packaging of the prepared ramen.

The ramen noodles prepared in Example <1-1> were vacuum packed with polyethylene laminate film wrapper.

<1-3> Rapid freezing

The ramen bags vacuum-packed in Example <1-2> were put into a freezer having a temperature calibrated to -75 ° C. and subjected to a low temperature treatment for about 24 hours, and then used for experiments by filling dry ice in a thermal box.

<1-4> irradiation

Taping the frozen packaging ramen prepared in Example <1-3> in a styrofoam box having a thickness of 5 cm and an inner space of 10 cm, and then gamma-ray irradiation facility of the Jeongeup Radiation Science Research Institute of Korea Atomic Energy Research Institute (300,000 Ci) , Co-60) was irradiated at a dose rate of 125 Gy per minute at room temperature (12 ± 1 ℃). The gamma-irradiation dose of ramen was obtained to obtain total absorbed doses of 5, 10, 15, 20, 25 and 30 kGy, and the absorbed dose was determined using a ceric-cerous dosimeter. Error was ± 0.1 kGy.

The gamma-irradiated space ramen was used in the following experimental example, and all experiments were repeated five times. One-way Analysis of Variance (ANOVA) was used for statistical analysis system (SAS Version 5 edition). It was carried out using. Duncan's multiple test method was used to test the significance of the mean value within 5%. The mean and standard error were shown.

< Comparative example  1> Inflator  Production of additive-free ramen

In Example <1-1> was prepared in the same manner as in Example using a tablet salt of 1.47% by weight, phosphate, 0.43% by weight of a mixture of 71% by weight of flour and 24% by weight of starch acetate except the expanding agent.

< Comparative example  2> radiation No treatment  Manufacture of Ramen

Except for the radiation of Example <1-4>, and was prepared in the same manner as in Example.

< Comparative example  3> Aircraft Packaging -Preparation of Radiation Treated Ramen

In Example <1-2> it was packaged instead of vacuum packaging, and was prepared in the same manner as in Example, except for the rapid freezing of Example <1-3>.

< Comparative example  4> Vacuum Packaging-Preparation of Radiation Treated Ramen

Except for the rapid freezing of Example <1-3> was prepared in the same manner as in Example.

Experimental Example 1 Measurement of Restoration Time for Space Ramen

The restoration rates of the ramen noodles prepared in <Example> and <Comparative Example 1> were compared. Restoration time was measured by adding 125 mL of 70 ° C water to each manufactured cotton to measure the weight of cotton in units of 30 seconds, and the water absorption amount was 60% by weight of cotton. The sensory quality of the restored noodles presented to 12 people was evaluated by a 7-point scoring method (1: very bad ~ 7: very good) and the average score was shown.

Resilience Speed Measurement Treated group Restoration time (minutes) Sensory quality Comparative Example 1 10.0 6.2 Example Ammonium Bicarbonate 3.0 3.0 Sodium bicarbonate 4.5 3.3 Baking Powder 5.0 6.1

As a result, as shown in Table 2, the time for restoring the cotton was reduced by at least 5 minutes compared to the cotton added with the expanding agent, and ammonium bicarbonate was shortened by 7 minutes. However, the ammonium bicarbonate showed the lowest point in the sensory quality, and the baking powder added side showed the most similar quality as the no additive side. Based on the above results, the sensory quality was similar to the additive-free noodles, but it was determined that the baking powder 1% added with the recovery speed reduced by 5 minutes was the most suitable manufacturing method to be consumed in the space environment.

< Experimental Example  2> Space ramen  Microbial Growth Test

To evaluate the effect of irradiation on microbial growth during accelerated storage of ramen under vacuum packaging and rapid freezing conditions, microbial growth of cosmic ramen was measured. First, 10 g of the ramen samples of <Example> and <Comparative Example 2> to <Comparative Example 4> were placed in a sterile bag for sample homogenization, respectively, and put 90 mL of peptone water (0.9% peptone) prepared in advance for sterilization. Homogenized (Stomacher) for 3 minutes. The sample homogenate was allowed to stand for 10 minutes, followed by diluting with 1 mL of the supernatant and performing a 10-fold dilution method. Then, 1 mL of each dilution was added to a plate count agar prepared in advance and sterilized, and then plated at 35 ° C. After 48 hours of incubation, the microbial colonies were counted. The culture medium was not found microorganisms were further cultured for 24 hours under the same culture conditions to observe the growth of microorganisms.

Microorganisms, Fungi / Yeasts and Spores Following Gamma Irradiation Constituent  Change in CFU / g) division Irradiation dose
(kGy) Evaluation item Total bacteria Mold / Yeast Spore forming bacteria Comparative Example 2 - 2.8 × 10 ³ 3.0 × 10 ² 2.1 × 10 ² Comparative Example 3 5 3.0 × 10 ¹ ND 6.0 × 10 ¹ 10 ND ND ND 15 ND ND ND 20 ND ND ND 25 ND ND ND 30 ND ND ND Comparative Example 4 5 ND ND 3.0 × 10 ¹ 10 ND ND ND 15 ND ND ND 20 ND ND ND 25 ND ND ND 30 ND ND ND Example 5 ND ND 2.0 × 10 ¹ 10 ND ND ND 15 ND ND ND 20 ND ND ND 25 ND ND ND 30 ND ND ND

ND: Sample without microbial growth detected

As a result, as shown in Table 3 above, as a result of microbiological quality evaluation of space ramen, the total bacterial count was found to be 10 ³ (CFU / g), and the fungus / yeast was found to be 10 ² (CFU / g) and spore forming bacteria Was 10 ² (CFU / g). For the total number of bacteria, the packaging (Comparative Example 3) showed that 10 ¹ (CFU / g) of microorganisms survived by 5 kGy gamma irradiation. On the other hand, vacuum packaging (Comparative Example 4) and vacuum-rapid refrigeration packaging (Example) were not detected, and it was found that microbial growth was controlled under anaerobic conditions according to vacuum packaging. The fungus / yeast was completely killed at 5 kGy dose regardless of the packaging method and the rapid freeze-treatment. However, spore-forming bacteria were found to survive 10 ¹ in all treatments. At doses above 10 kGy, however, it was determined that all microorganisms were completely killed. In particular, in the case of the treated example gamma-irradiated after vacuum-rapid freezing packaging, the effect of killing microorganisms was greater than that of other comparative examples.

< Experimental Example  3> Space ramen  Sensory quality rating

In order to confirm the effect of the deterioration of quality of the ramen noodles by the gamma irradiation, the packaging method, and the combination method on the organoleptic quality, the samples according to <Example> and <Comparative Example 2> to <Comparative Example 4> were evaluated by seven points. The organoleptic quality was evaluated using. The ramen was provided to twelve previously trained sensory evaluation personnel to evaluate color choice, texture, taste, aroma, unpleasantness (radiation) and overall preference.

Sensory Quality Changes due to Gamma Irradiation division Irradiation dose
(kGy) Evaluation item Color Organization flavor Scent Displeasure Symbol Comparative Example 2 - 6.7 6.5 6.6 7.0 1.0 7.0 Comparative Example 3 5 6.0 5.3 5.5 5.7 1.9 5.5 10 5.2 4.9 4.8 5.1 2.6 4.9 15 4.3 4.0 4.1 4.1 3.1 4.0 20 3.1 3.3 3.2 2.3 3.8 2.7 25 2.1 2.8 2.1 1.3 4.9 1.9 30 1.0 1.8 1.0 1.0 5.9 1.0 Comparative Example 4 5 6.1 5.9 6.2 5.7 1.5 5.6 10 5.7 5.2 5.0 5.4 2.0 5.0 15 4.5 4.1 4.0 4.4 2.8 4.6 20 4.0 3.8 3.5 3.7 4.0 3.5 25 2.0 3.2 2.3 2.8 4.3 2.1 30 1.4 2.0 1.2 2.2 5.7 1.9 Example 5 6.2 6.2 6.5 5.9 1.5 6.0 10 5.9 5.3 5.4 5.9 1.8 5.8 15 4.7 5.0 4.8 4.8 2.1 4.9 20 4.4 4.3 3.8 4.0 3.2 3.8 25 2.2 3.7 2.7 3.0 4.0 2.7

As a result, as shown in Table 4, the vacuum packaging (Comparative Example 4) from which oxygen was removed from the packaging (Comparative Example 3) can minimize the deterioration of quality due to gamma irradiation, and the vacuum-freezing packaging (Example) Irradiation of gamma rays with concomitant treatments has been shown to effectively maintain sensory quality changes by oxygen and radicals. Therefore, the combination of gamma-ray irradiation of 5 to 15 kGy and vacuum-quick freezing condition was found to be the optimal condition for maintaining sensory quality.

Advanced space food manufacturing process based on radiation technology can be used as a manufacturing technology if the space can be stored safely in extreme conditions such as space conditions while preventing sensory quality degradation caused by radiation. Based on the above technology, it can be used for the long-term safe storage manufacturing of noodles with similar characteristics to ramen, so it is useful for the development of technology not only in space food but also in special food development field such as military combat food, sports food and aseptic patient food. Can be.

1 is a diagram showing a product of the present invention if the universe.

Figure 2 is a schematic diagram showing the manufacturing process steps if the universe of the present invention.

Figure 3 is a view showing a cross section of the cosmic ramen of the present invention compared to the cross section of the general ramen.

Figure 4 shows the growth of microorganisms in a plate count agar for general bacterial plate count after the accelerated storage of rapid freezing-gamma irradiation (treated group, 10 kGy) and untreated group after vacuum packaging the space ramen of the present invention The figure shows whether 100% sterilization was done.

Claims (14)

1) preparing ramen noodles; 2) vacuum packaging the ramen of step 1); 3) rapidly freezing the vacuum-packed ramen of step 2); And 4) A method for producing ramen which can be eaten even in a space environment, comprising the step of irradiating gamma rays to the rapidly frozen ramen of step 3) at an irradiation dose of 10 to 20 kGy. The ramen of claim 1, wherein the ramen of step 1) further comprises an expanding agent in addition to wheat flour. The ramen method of claim 1, wherein the ramen of step 1) is prepared in the form of a bibim noodle in which noodles and soup are mixed. The ramen method of claim 1, wherein the ramen of step 1) is manufactured in a dried form. delete delete According to claim 1, the vacuum packaging of step 2) is polyethylene (PE), aluminum-laminated low density polyethylene (Al-LDPE), polypropylene (PP), polyvinyl chloride ( Polyvinyl chloride (PVC), polyvinylidene chloride (PVDC), polyethylene terphthalate (PET), polycarbonates (PC) or nylon (Nylon) A method for preparing ramen noodles, which can be eaten in a space environment, characterized by using materials. The method of claim 1, wherein the rapid freezing in step 3) is frozen at -50 ° C to -100 ° C. 9. The method of claim 8, wherein the rapid freezing is frozen at -50 ° C to -70 ° C. delete delete delete delete delete

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