KR101287338B1 - Preparing method for noodle - Google Patents

Abstract

PURPOSE: A manufacturing method for noodle is provided to spray oil and fat to noodles and absorb the oil and fat into the noodle using an oven, thereby being harmonious with a side soup in cooking and being in balance with soup. CONSTITUTION: The oil and fat of from 1 to 17% by weight is evenly sprayed to the gelatinized noodles of 100% by weight containing the water of from 30 to 50% by weight. The noodle passes through an oven, in which a hot wind is sprayed at 130-170°C, during from 2 to 10 minutes so as to absorb the oil and fat into the noodle. The spraying speed of the hot wind is from 30 to 90 m/s. The oil and fat is vegetable or animal, and is at least one kind selected from the group consisting of olive oil, sunflower seed oil, rice bran oil, and grape seed oil. The oil and fat is at least one kind selected from the group consisting of edible suet, lard, fish oil. The temperature of the sprayed oil and fat is from 25 to 100°C.

Description

Cotton manufacturing method {Preparing method for noodle}

The present invention relates to a method for producing instant noodles.

Typical instant noodles on the market include tang noodles and luxury dried noodles. Typically, the noodle is made by steaming it and steaming it in oil, and the dried noodle is made by making a cotton line through a noodle-making process from dough and then drying it with hot air.

By the way, the noodle noodle is fried in oil, so the calories are high, the oil contained in the noodles during the storage period may be bloated when ingested, and also due to the rancidity of oil, there is a problem that long-term preservation is difficult.

In addition, the luxury dry noodles have a problem that the soup does not blend well with the soup broth because the cooking time is long and the soup broth does not soak well in the noodles during cooking.

In addition, both noodle and deluxe dried noodles have a limit that the texture of the noodles decreases quickly after a certain amount of time.

For example, Korean Laid-Open Patent Publication No. 2011-81801 discloses a method for producing instant noodles, but has not suggested an alternative to the problems of the above-produced noodle soup and luxury dried noodles.

Korean Patent Publication No. 2011-81801

It is an object of the present invention to provide a low calorie instant noodles with excellent coordination with soups during cooking.

1. Evenly spraying 1 to 17 parts by weight of oil and fat based on 100 parts by weight of the cotton to the luxury of the water content of 30 to 50% by weight; And passing the fat-injected surface through an oven in which hot air at 130 to 170 ° C. is injected, to introduce the fat-in-oil into the surface.

2. The method of 1 above, wherein the time passed through the oven is more than 2 minutes to less than 10 minutes manufacturing method of instant noodles.

3. In the above 1, the injection speed of the hot air is 30 to 90m / sec manufacturing method of instant noodles.

4. The method according to the above 1, wherein the oil or fat is vegetable or animal.

5. The method according to the above 1, wherein the oil is at least one selected from the group consisting of olive oil, sunflower seed oil, rice bran oil and grape seed oil.

6. The method according to the above 1, wherein the oil or fat is at least one selected from the group consisting of edible cattle, pork and fish oil.

7. In the above 1, wherein the temperature of the sprayed oil is 25 to 100 ℃ manufacturing method of instant noodles.

8. according to the above 1, wherein the oven is provided with a plurality of nozzles for spraying hot air instant noodles manufacturing method.

9. according to the above 1, wherein the content of the oil into which the oil is introduced is 6 to 10% by weight of the manufacturing method of instant noodles.

10. The method according to 1 above, wherein the luxury cotton is housed in a lead mold.

11. The method according to the above 1, further comprising the step of steaming cotton line and cutting it to a certain length to obtain a luxurious cotton with a moisture content of 30 to 50% by weight.

12. The method according to the above 11, further comprising the step of forming the face line by rolling and cutting after forming the face band in the dough.

13. The method according to the above 12, further comprising the step of making the dough by mixing the cotton material containing wheat flour and starch with water.

14. The method according to the above 1, wherein the oil is introduced into the cotton according to the evaporation of moisture contained in the cotton.

15. The method according to the above 1, wherein the oil is introduced into the surface, the void is formed in the surface layer of the surface.

Instant noodles of the present invention is formed with a large number of pores, so that the soup is easy to penetrate properly when cooking, it is excellent in harmony with the soup when ingested.

Instant noodles of the present invention is significantly lower in calories than milk noodle is advantageous for diet. In addition, the minimum use of fats and oils is more suitable for the modern-day health-oriented tendency and lowers the risk of fats and oils in the product distribution process.

The instant noodles of the present invention have a shorter manufacturing time than the luxury dry noodles.

Instant noodles of the present invention are excellent in flavor, chewy texture, and brown.

Instant noodles of the present invention are innovative products having only the advantages of tangled noodle and luxury dried noodle.

The present invention comprises the steps of evenly spraying 1 to 17 parts by weight of oil and fat based on 100 parts by weight of the cotton to the luxury of the water content of 30 to 50% by weight; And passing the fat and oil into the surface by passing the fat-injected surface into an oven in which hot air of 130 to 170 ° C. is sprayed, so that the oil is well blended with the broth during cooking and has a rich brown color. In addition, the present invention relates to a method of preparing instant noodles that not only can maintain a chewy texture for a long time but also have low calories and low oil rancidity.

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

Method for producing instant noodles of the present invention comprises the steps of spraying evenly 1 to 17 parts by weight of fat on the basis of 100 parts by weight of the cotton in the water content of 30 to 50% by weight; And flowing the fat and oil into the surface by passing the fat-injected surface through an oven in which hot air at 130 to 170 ° C. is injected.

The manufacturing method of the present invention includes, for example, (1) a step of making a dough from a cotton material including flour, starch, etc. commonly used for milk noodle, dried noodles, etc .; (2) forming a cotton pad with a dough and then cutting it to form a cotton line; (3) steaming the cotton line and cutting it to a constant length to obtain a luxurious surface; (4) spraying an appropriate amount of oil onto the gelatinized side; And (5) passing the surface sprayed with fat and oil through an oven to which hot air at a predetermined temperature is sprayed.

For example, each step is as follows.

(1) step of making dough

As the material used for forming the dough, those used for the production of noodle, dry noodles and the like can be used. For example, it may include wheat flour and starch, and may include other grain flours, refined salts, emulsified oils, powdered oils, vegetable oils, alkalis, and the like, as necessary.

The wheat flour is not particularly limited, and examples thereof include quasi-strength powder, gravity powder, and force powder. These can be used individually or in mixture of 2 or more types.

Starch is not specifically limited, For example, potato starch, tapioca starch, sweet potato starch, corn starch, modified starch, etc. are mentioned. Starch affects the texture of the noodles and can be added in various ways depending on the purpose of the noodles.

Other grains include buckwheat flour, barley flour, millet flour, crude powder, oat flour, rice flour, green beans powder, millet powder, soybean powder, and blood powder. These can be used individually or in mixture of 2 or more types.

For example, the dough may be mixed for 10 to 20 minutes by mixing the blended water in the dough material.

After the dough is formed, the maturing process of the dough may be further performed as necessary. Aging can be carried out, for example, for 30 minutes to 48 hours at a low temperature of 5 to 15 ° C or a medium temperature of 15 to 35 ° C.

(2) after forming the cotton pad In cut Face line  Forming step

The dough is combined to form a cotton pad, followed by rolling to prepare a cotton pad of appropriate thickness, and then cut out to form a cotton line.

The step of forming and cutting the noodle stand may be by a method commonly used in the art. For example, noodle forming may be performed by forming the dough into two pieces by shaping the dough produced in the kneading step, and then passing through a multi-function machine. It may be made of cotton, then rolled to make the cotton strip of the cotton thin, and the cutting may be performed by making a cotton line with an extruder and then forming a wave in the wave box.

The thickness of a surface stand is not specifically limited, It can adjust suitably according to the kind of surface.

(3) Face line Steamed  After cutting to a certain length Luxury  Step of getting cotton

The formed cotton line is steamed and gelatinized, and cut to a predetermined length to obtain a gelatinized surface.

Steaming may be by a method commonly used in the art, for example, steaming may be by passing the cotton wire through a steam box of 95 to 105 ℃ 1 to 4 minutes.

Steaming according to the present invention may be made so that the moisture content of the cotton is 30 to 50% by weight, such as 30 to 40% by weight, 35 to 45% by weight, 40 to 50% by weight.

If the water content of the luxury cotton is in the above range, after the maintenance spray and passed through the oven set to the conditions described below, the water content of the cotton can be properly maintained, preventing contamination such as microbial propagation due to excess water This can prevent problems such as cracking and discoloration due to moisture overdrying.

The cut length of the cotton is not limited to a specific range, and may be appropriately adjusted according to the type and product of the cotton.

The embellished cotton may be accommodated in a mold of constant size and shape to be molded into the shape of the product. The mold may for example be lead.

(4) Luxury  Spraying grease on cotton

The oil is sprayed onto the embellished cotton containing 30 to 50% by weight of water.

The sprayed fats and oils form a holding film on the surface, thereby preventing the hot air from directly contacting the surface in the step of forming voids, thereby preventing the cracking of the surface, and causing the surface to be baked uniformly to have a brown color. .

In addition, it is possible to produce a low-calorie noodles compared to the fry noodle immersed in oil to fry the whole, it is possible to reduce the occurrence of rancidity during the distribution process. For example, the chance of rancidity is significantly lower than that of the noodle.

The fats and oils according to the present invention may be animal fats or vegetable oils, and preferably vegetable fats and oils in terms of the health promoting effect by the inclusion of unsaturated fatty acids and the degree of preference according to consumers' well-being recognition.

Animal fats and oils are not specifically limited, For example, Edible Tallow, Lard, Fish oil, etc. are mentioned. These can be used individually or in mixture of 2 or more types.

Vegetable fats and oils are not specifically limited, For example, olive oil, sunflower seed oil, rice bran oil, grapeseed oil, etc. are mentioned. These can be used individually or in mixture of 2 or more types.

The temperature of the oil or fat sprayed is not particularly limited, and may be, for example, 25 to 100 ° C, and in some cases, 30 to 50 ° C, 40 to 60 ° C, 50 to 70 ° C, 60 to 80 ° C, 70 to 90 ° C, and 80 to 80 ° C. It may be 100 ℃, 40 to 80 ℃, 50 to 90 ℃.

When the temperature of the fat or oil is within the above range, the spraying is easy and the surface temperature of the cotton rises, thereby shortening the execution time of the oven passing step, thereby improving process efficiency.

The fat or oil is sprayed from 1 to 17 parts by weight based on 100 parts by weight of cotton. For example, 1 to 5 parts by weight, 2 to 6 parts by weight, 3 to 7 parts by weight, 4 to 8 parts by weight, 5 to 9 parts by weight, 6 to 10 parts by weight, 7 to 11 parts by weight, 8 to 12 parts by weight, 9 to 13 parts by weight, 10 to 14 parts by weight, 11 to 15 parts by weight, 12 to 16 parts by weight, 13 to 17 parts by weight can be injected, the spraying amount of fats and oils is characterized by the characteristics of the product, the temperature of the oven, the speed of hot air, It may be appropriately selected at the level of ordinary skill in the art depending on the oven passage time and the like.

When the amount of oil-injection falls within the above range, the noodles are baked uniformly, have an appropriate moisture content, and the likelihood of rancidity is considerably lower than that of the noodle.

In addition, the oil does not flow during distribution as a finished product, and the surface of the cotton is easily flowed in and retained after evaporation of moisture, and it is possible to form pores of appropriate size and number better.

(5) passing the fat-injected side through the oven

Thereafter, the oil-injected surface is passed through an oven in which hot air is sprayed, so that the oil contained in the surface evaporates and the oil penetrates into the position where the water was contained so that voids are formed on the surface and the surface layer of the surface. .

In the present invention, "surface" refers to the outermost part in contact with the outside of the face, and "surface layer" means the layer from the face of the face to the center of the face thickness.

When the voids are formed in the noodles, the soup penetrates into the voids of the noodles at the time of cooking, and the harmony between the noodles and the broth is improved, so that the noodles having excellent flavor can be produced.

In addition, since the voids are formed in a uniform size on the surface and inside of the noodle to maintain a long chewy texture after cooking, it helps to solve the problem that the noodle blows quickly after a certain time after cooking of the conventional instant noodles.

The temperature of the hot air applied to the surface on which oil or fat is injected is 130 to 170 ° C, for example, 130 to 150 ° C, 135 to 155 ° C, 140 to 160 ° C, 145 to 165 ° C, 150 to 170 ° C or 135 to 165 ° C. The temperature of the hot air can be appropriately selected at the level of ordinary skill in the art according to the amount of oil spray, the speed of the oven moving in the face, the speed of the hot air, etc., and the temperature of the hot air in the oven at a temperature of 150 to 170 ° C. in terms of promoting proper pore formation. It is desirable to speed up.

When the temperature of the hot air is in the above range, it is possible to maximize the flavor improvement and the maintenance of the chewy texture, it is easy to flow into the surface after evaporation of moisture on the surface of the surface and can form a good size and number of pores better.

The oven includes hot air spray means. The hot air spraying means may be a nozzle. The nozzle may be one or more than two.

The distance between the hot-air jet nozzle and the surface on which oil is passed through the oven is sprayed can be appropriately determined by a person skilled in the art. In order to shorten the process time, the distance between the nozzle and the face can be shortened within a range that does not affect the properties of the face.

The injection speed of hot air may be such that hot air of 130 to 170 ° C. is introduced into the surface of 1 to 17 parts by weight based on 100 parts by weight of cotton to sufficiently form voids according to the object of the present invention.

The blowing speed of the hot air can be, for example, 30 to 90 m / sec. Within the above range, for example, it may be 40 to 70 m / second, 50 to 80 m / second, 60 to 90 m / second and the like. The blowing speed of the hot air can be appropriately selected in consideration of the temperature of the hot air, the purpose of the product (dry noodles, baked noodles, etc.), the moisture content of the noodles, and the like.

If the blowing speed of the hot air is properly selected within the above range, it is possible to maximize the effect of creating voids on the surface surface and shortening the process time.

The time for passing the cotton through the oven is not particularly limited and may be appropriately performed so that the fats and oils can flow into the cotton to sufficiently form voids, for example, 2 minutes to 10 minutes, 2 minutes to 6 minutes, 3 minutes or more and 7 minutes or less, 4 minutes or more and 8 minutes or less, 5 minutes or more and 9 minutes or less, 6 minutes or more and less than 10 minutes, and the like. Preferably, in terms of promoting proper pore formation, the time for passing the cotton through the oven at a high temperature of 150 to 170 ° C. can be shortened to 2 minutes or more and 7 minutes or less.

When the time for passing the cotton in the oven is within the above range, it is possible to maximize the effect of improving the flavor by forming a void evenly on the surface of the cotton, the oil into the fat has a moisture content of 6 to 10% by weight It is possible to suppress cracking of the cotton due to overdrying and to prevent contamination such as microbial propagation due to excessive moisture content.

For example, the moisture content of the cotton into which fat or oil is introduced may be preferably 7 to 9.5% by weight. When the water content is within the above range, it is possible to maximize the crack suppression and contamination prevention effect.

After passing the cotton through the oven may further comprise the step of cooling the cotton at room temperature.

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

Example  One

Wheat flour (gravity) 86.54 wt%, potato starch 5.19 wt%, tapioca starch 6.06 wt%, noodles added alkaline agent (mixture of potassium carbonate, sodium carbonate, dibasic sodium phosphate, sodium polyphosphate and sodium pyrophosphate), olive oil 0.87 The weight percent was added to the blender and mixed, 1.25% by weight of refined salt was dissolved in water corresponding to 32% of the mixed raw material lOkg, and the blended water was prepared. .

Thereafter, the prepared dough was made into cotton in a molding machine and a multifunction machine, and rolled with a roller.

Next, a surface wire having a thickness of 1.25 mm was manufactured as a rolled surface, and a wave was formed by a wave forming apparatus. And the prepared cotton line was steamed for 3 minutes with steam.

After cutting the steamed cotton wire with 40% by weight of steamed steam into a certain length, spraying 4 parts by weight of olive oil with respect to 100 parts by weight of the steam, and passing the hot air at 150 ° C. with a nozzle while passing through an oven at 70 m / Sprayed on the cotton for 2 minutes at the speed of seconds.

After cooling at room temperature to prepare the instant noodles of the present invention.

Example  2

A cotton was manufactured in the same manner as in Example 1, except that 170 ° C. high temperature hot air was sprayed onto the cotton for 2 minutes at a speed of 30 m / sec.

Example  3

A cotton was manufactured in the same manner as in Example 1 except that the hot air at 160 ° C. was sprayed on the cotton for 4 minutes at a speed of 40 m / sec with a nozzle.

Example  4

A cotton was manufactured in the same manner as in Example 1 except that the hot air at 160 ° C. was sprayed on the cotton for 3 minutes at a speed of 50 m / sec with a nozzle.

Example  5

A cotton was manufactured in the same manner as in Example 1 except that the hot air at 165 ° C. was sprayed on the cotton for 2 minutes at a speed of 50 m / sec.

Example  6

A cotton was manufactured in the same manner as in Example 1 except that the hot hot air at 150 ° C. was sprayed on the cotton for 3 minutes at a speed of 50 m / sec with a nozzle.

Example  7

A cotton was manufactured in the same manner as in Example 1 except that the hot air at 145 ° C. was sprayed on the cotton for 4 minutes at a speed of 40 m / sec.

Example  8

A cotton was manufactured in the same manner as in Example 1 except that the hot air at 140 ° C. was sprayed on the cotton for 5 minutes at a speed of 40 m / sec with a nozzle.

Example  9

A cotton was manufactured in the same manner as in Example 1 except that the hot hot air at 130 ° C. was sprayed on the cotton for 7 minutes at a speed of 30 m / sec.

Example  10

The cotton line was steamed for 4 minutes with steam to prepare cotton in the same manner as in Example 1 except that the water content of the luxury cotton line was 50% by weight.

Example  11

The cotton line was steamed for 1 minute and 20 seconds with steam, and cotton was prepared in the same manner as in Example 1 except that the moisture content of the luxury cotton line was 32% by weight.

Example  12

Cotton was prepared in the same manner as in Example 1 except that 9 parts by weight of olive oil was sprayed on 100 parts by weight of steamed luxury cotton line.

Example  13

Cotton was prepared in the same manner as in Example 1 except that 15 parts by weight of olive oil was sprayed with respect to 100 parts by weight of steamed luxury cotton line.

Example  14

A cotton was manufactured in the same manner as in Example 1 except that the hot air at 130 ° C. was sprayed on the cotton for 8 minutes at a speed of 80 m / sec.

Example  15

A cotton was manufactured in the same manner as in Example 1 except that a high temperature hot air at 140 ° C. was sprayed on the cotton for 11 minutes with a nozzle at a speed of 40 m / sec.

Example  16

A cotton was manufactured in the same manner as in Example 1 except that the hot hot air at 150 ° C. was sprayed on the cotton for 1 minute and 30 seconds at a speed of 40 m / sec.

Comparative example  One

The same method as in Example 1 was omitted except that the holding spraying step after the shaping of the cotton wire was omitted, and the hot hot air at 150 ° C. was sprayed onto the cotton at a speed of 70 m / sec for 2 minutes with a nozzle. Cotton was prepared by.

Comparative example  2

In the same manner as in Example 1 except that the holding spraying step after the shaping of the cotton wire was omitted, and the hot hot air at 150 ° C. was sprayed onto the cotton at a speed of 70 m / sec for 2 minutes with a nozzle, and then baked at 150 ° C. for 30 minutes. Cotton was prepared.

Comparative example  3

In the same manner as in Example 1, except that the holding spraying step after the shaping of the cotton wire was omitted and the hot hot air at 150 ° C. was sprayed onto the cotton at a speed of 70 m / sec for 2 minutes with a nozzle, and then baked at 180 ° C. for 12 minutes. Cotton was prepared.

Comparative example  4

In the same manner as in Example 1, except that the holding spraying step after the shaping of the cotton wire was omitted and the hot hot air at 150 ° C. was sprayed onto the cotton at a speed of 70 m / sec for 2 minutes with a nozzle, and then baked at 190 ° C. for 10 minutes. Cotton was prepared.

Comparative example  5

The same step as in Example 1 was omitted except that the holding spraying step after the shaping of the cotton wire was omitted, and the hot hot air at 150 ° C. was sprayed onto the cotton at a speed of 70 m / sec for 2 minutes with a nozzle, instead of being heated for 3 minutes at 150 ° C. Cotton was prepared by the method.

Comparative example  6

Noodles were prepared in the same manner as in Example 1, except that olive oil was not sprayed on the noodles.

Comparative example  7

After steaming the cotton line, the forming and holding spraying step is omitted, and instead of spraying hot air at 150 ° C. on the cotton for 2 minutes at a speed of 70 m / sec with a nozzle, the cotton line is covered with 5% by weight of olive oil based on the weight of cotton. Spread evenly in the oven preheated to 200 ℃ was prepared by the same method as in Example 1 except that one side was baked for 2 minutes and turned over and the other side was baked for 2 minutes.

Comparative example  8

Noodles were manufactured in the same manner as in Example 1, except that the hot hot air at 150 ° C. was sprayed onto the cotton at a speed of 70 m / sec for 2 minutes with a nozzle, followed by hot air drying at 100 ° C. for 120 minutes.

Comparative example  9

A cotton was manufactured in the same manner as in Example 1 except that a high temperature hot air at 190 ° C. was sprayed on the cotton for 8 minutes and 30 seconds at a speed of 60 m / sec with a nozzle.

Comparative example  10

A cotton was produced in the same manner as in Example 1, except that 110 ° C. high temperature hot air was sprayed onto the cotton for 4 minutes at a speed of 40 m / sec.

Comparative example  11

Cotton was prepared in the same manner as in Example 1, except that the cotton line was steamed for 6 minutes with steam, so that the water content of the luxury cotton was 60% by weight.

Comparative example  12

Noodles were steamed for 40 seconds with steam to prepare noodles in the same manner as in Example 1, except that the water content of the luxurious noodles was 20% by weight.

Comparative example  13

Cotton was prepared in the same manner as in Example 1, except that 20 parts by weight of olive oil was sprayed with respect to 100 parts by weight of the cotton.

Experimental Example  1. Characterization of dried noodles

For the cotton prepared in Examples and Comparative Examples was evaluated the moisture content, color, aroma preference and strength before boiling. In terms of color, the color of the protruding part was visually evaluated, and the aroma preference was evaluated by 9 high-favorites, 1 off-flavored or low-preferred 1 by a total of 25 fully trained sensory test panels. The strength of the cotton was analyzed by the property tester (Stable Micro Systems, TAXTplus) under the conditions of Post-Test Speed 10.00mm / sec and Strain 50.00%. The evaluation results are shown in Table 1 below.

division Moisture content
(weight%) Color Incense preference burglar
(g) Example 1 8.4 Light yellow 6.5 3879.236 Example 2 8.7 Light yellow 6.2 3851.217 Example 3 8.1 Light yellow 6.5 3887.724 Example 4 8.4 Light yellow 7.1 3872.682 Example 5 7.9 Light yellow 6.2 3904.242 Example 6 8.9 Light yellow 6.8 3884.628 Example 7 8.7 Light yellow 6.7 3822.672 Example 8 9.0 Light yellow 6.4 3821.424 Example 9 9.1 Light yellow 6.2 3816.736 Example 10 8.8 Light yellow 6.4 3821.246 Example 11 8.0 Light yellow 6.3 3891.467 Example 12 8.6 Light yellow 6.3 3803.265 Example 13 8.8 Light yellow 6.2 3847.377 Example 14 6.3 Light yellow 6.0 3921.652 Example 15 6.1 Light yellow 5.9 3941.521 Example 16 9.8 Light yellow 5.8 3766.719 Comparative Example 1 3.2 bitumen 3.9 4154.268 Comparative Example 2 2.7 bitumen 3.5 4224.142 Comparative Example 3 2.5 bitumen 3.1 4312.686 Comparative Example 4 1.2 bitumen 3.2 4216.442 Comparative Example 5 7.8 Light yellow 5.3 3802.142 Comparative Example 6 8.5 Light yellow 4.2 3869.146 Comparative Example 7 60.0 Light yellow 5.0 1695.248 Comparative Example 8 3.8 bitumen 3.5 3986.462 Comparative Example 9 1.8 bitumen 3.0 4264.713 Comparative Example 10 10.5 Light yellow 4.3 3802.142 Comparative Example 11 12.8 Light yellow 4.2 3426.753 Comparative Example 12 3.5 bitumen 3.2 4212.639 Comparative Example 13 13 Light yellow 5.3 2954.457

Referring to Table 1, the surface prepared by the method of Examples 1 to 14 had a proper moisture content, showed a light yellow uniform color, and was very excellent in aroma preference and strength.

The method of Examples 15 and 16, although the time to apply the hot air is out of the preferred range, it was confirmed that the cotton having an excellent fragrance preference can be prepared.

However, it was confirmed that the cotton prepared by the method of Comparative Examples 1 to 13 was inferior in flavor preference, and had a low or high problem.

Experimental Example  2. Characterization of cooked noodles

The noodles prepared in Examples and Comparative Examples were cooked for 4 minutes 30 seconds, and then the degree of chewyness of the noodles, aroma preference immediately after boiling, and texture preference of noodles were evaluated. Noodles were cooked for 4 minutes and 30 seconds. A total of 25 sensory test panel members who were sufficiently trained for chewyness, fragrance preference, and texture preference were evaluated with high preference of 9 and low preference of 1, followed by ANOVA test. Furthermore, after 10 minutes of cooking, the chewyness was evaluated by the same method.

The evaluation results are shown in Table 2 below.

division Chewy
(Right after cooking) Chewy
(10 minutes after cooking) Incense preference Organizational Preference Example 1 6.8 5.0 6.5 7.5 Example 2 7.0 5.4 6.0 7.0 Example 3 6.8 5.8 6.2 6.8 Example 4 7.0 5.8 6.0 6.5 Example 5 6.3 5.5 6.2 6.2 Example 6 6.5 5.8 6.8 6.0 Example 7 6.2 6.0 6.2 6.3 Example 8 6.8 6.0 6.1 6.1 Example 9 6.1 5.3 6.0 6.0 Example 10 6.6 4.9 6.3 7.2 Example 11 6.4 5.0 6.2 7.2 Example 12 6.5 4.8 6.3 7.3 Example 13 6.3 4.8 6.1 7.1 Example 14 5.9 5.4 5.9 6.0 Example 15 5.8 5.1 5.4 5.8 Example 16 5.9 5.3 5.7 5.7 Comparative Example 1 4.3 3.0 1.8 1.8 Comparative Example 2 4.8 3.8 3.2 3.5 Comparative Example 3 4.6 3.8 3.5 3.2 Comparative Example 4 4.9 3.6 4.2 3.0 Comparative Example 5 5.5 3.6 5.0 3.0 Comparative Example 6 4.8 3.5 4.2 2.8 Comparative Example 7 5.2 4.2 5.0 4.0 Comparative Example 8 4.6 4.0 3.8 3.8 Comparative Example 9 3.2 3.0 2.5 2.8 Comparative Example 10 4.6 3.6 4.1 4.3 Comparative Example 11 4.8 3.7 4.4 4.5 Comparative Example 12 3.2 3.8 3.0 3.2 Comparative Example 13 3.4 3.6 3.2 3.4

Referring to Table 2, the surface prepared by the method of Examples 1 to 14 was very excellent in the crispness immediately after cooking and maintained excellent crispness even after 10 minutes. The fragrance and texture also showed high preference.

The method of Examples 15 and 16 was found that the time to apply the hot air is out of the preferred range, but can be prepared cotton having a good chewy, fragrance and texture preference.

However, the noodles prepared by the methods of Comparative Examples 1 to 13 had a chewy drop even after cooking, and after 10 minutes, the noodles were blown or hard, resulting in poor texture. And it was confirmed that the flavor and texture preferences fall.

Claims (15)

Evenly spraying 1 to 17 parts by weight of fat or oil based on 100 parts by weight of the cotton to a luxurious surface having a water content of 30 to 50% by weight; And
Passing the oil-injected surface through an oven in which hot air of 130 to 170 ° C is injected, introducing the oil into the surface
Method for producing an instant noodles comprising a.
The method of claim 1, wherein the time passed through the oven is at least 2 minutes and less than 10 minutes.
The method of claim 1, wherein the injection speed of the hot air is 30 to 90m / sec.
The method of claim 1, wherein the fat or oil is vegetable or animal.
The method of claim 1, wherein the fat or oil is at least one selected from the group consisting of olive oil, sunflower seed oil, rice bran oil and grape seed oil.
The method for producing instant noodles according to claim 1, wherein the fat or oil is at least one selected from the group consisting of edible beef, lard and fish oil.
The method of claim 1, wherein the temperature of the sprayed fats and oils is 25 to 100 ℃.
The method of claim 1, wherein the oven is provided with a plurality of nozzles for blowing hot air.
The method of claim 1, wherein the oil content of the noodle is introduced is 6 to 10% by weight of the production method of instant noodles.
The method for producing instant noodles according to claim 1, wherein the luxury cotton is housed in a lead mold.
The method of claim 1, further comprising the step of steaming the cotton line and cutting it to a constant length to obtain a gelatinized cotton having the water content of 30 to 50% by weight.
The method of claim 11, further comprising the step of forming the cotton line by cutting after forming the cotton pad in the dough.
13. The method of claim 12, further comprising mixing the cotton material comprising wheat flour and starch with water to make the dough.
The method of claim 1, wherein the fat is introduced into the surface of the instant noodles evaporation of the moisture contained in the cotton.
The method for producing an instant noodles according to claim 1, wherein voids are formed in the surface layer of the face by allowing the oil into the face.