KR101367111B1 - Preparing method for noodle - Google Patents

Abstract

The present invention relates to a production method of noodles, more specifically a production method of noodles which comprises the following steps: uniformly spraying 0.5-20 parts by weight of fat or an emulsified solution thereof based on 100 parts by weight of noodles for 30-50 wt% of gelatinized noodles; and passing the noodles sprayed with the fat or the emulsified solution thereof through an oven spraying hot air at 120-200°C for inserting the fat into the noodles. The production method of the noodles provides the noodles which has excellent flavor by combining with soup, has yellow color, maintains the chewy texture for a long time, has low calories, and is capable of preventing the acidification of oil.

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 0.5 to 20 parts by weight of the oil or its emulsion solution 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 or oil on which the emulsion is sprayed through an oven in which 120 to 200 ° C. hot air is injected, to introduce the fat or fat into the noodle.

2. In the above 1, the time passed in the oven is 2 to 20 minutes of the instant noodles manufacturing method.

3. In the above 1, the injection speed of the hot air is 10 to 70m / sec instant noodles manufacturing method.

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, grape seed oil, brown rice oil, walnut oil, camellia oil, peanut oil, palm oil and red palm oil .

6. The method according to the above 1, wherein the oil 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 or its emulsion solution is 25 to 100 ℃ manufacturing method of instant noodles.

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

9. The method of claim 1, wherein the oil content of the oil is introduced into the instant noodles method of 4 to 10% by weight.

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 at 40 to 105 ℃ cut to a certain length to obtain a luxury cotton with the moisture content of 30 to 50% by weight.

12. The method according to the above 11, further comprising the step of forming the cotton line by cutting off after forming the cotton 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.

16. The method according to the above 1, wherein the emulsification solution is a fat, oil and water containing the emulsifier.

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 0.5 to 20 parts by weight of the oil or its emulsion solution on the basis of 100 parts by weight of the cotton to the luxury of the water content of 30 to 50% by weight; And passing the fat or oil on which the emulsion solution is sprayed through an oven in which 120 to 200 ° C. hot air is injected, to introduce the fat or oil into the noodle, so that the soup blends well with the soup when cooked and has excellent flavor. The present invention relates to a method for preparing instant noodles which have a color and can maintain a chewy texture for a long time, and which is low in calories and low in oil.

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

Method for producing instant noodles of the present invention comprises the steps of spraying 0.5 to 20 parts by weight of the oil or its emulsion solution based on 100 parts by weight of the cotton to the luxury of the water content of 30 to 50% by weight; And flowing the fat or oil into the face by passing the face of the fat or oil emulsion solution into an oven in which hot air at 120 to 200 ° 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 at 40 to 105 ° C. and cutting it to a constant length to obtain a luxurious surface; (4) spraying a proper amount of oil or its emulsion on the gelatinized cotton; And (5) passing the surface on which the fat or oil is injected is passed through an oven to which hot air at a predetermined temperature is injected.

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 cereal flours, refined salts, emulsified oils, oils and fats, vegetable oils, alkalis, functional raw materials, 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.

The functional raw material is not particularly limited, and examples thereof include calcium, dietary fiber, DHA, and vitamins. These can be used individually or in mixture of 2 or more types.

Vitamins are not particularly restricted but includes, for example, vitamins A, B _1, B _2, B _6, niacin, pantothenic acid, folic acid, B _12, C, D, E, K and the like. These may be used alone or in combination of two or more.

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 can be carried out at 40 to 105 ° C. When the steaming temperature is within the above range, the cotton may have an appropriate moisture content and then exhibit a high flavor and excellent texture by hot air spraying.

A steaming method is not specifically limited, For example, it can be based on the method which makes a cotton wire pass through a steam box of 40-105 degreeC for 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 within the above range, after the oil or oil is sprayed into the emulsion, the water content of the cotton can be properly maintained after passing through an oven set to the following conditions, and the breeding of microorganisms due to the excessive content of water Contamination, etc., can be prevented, and problems such as cracking and discoloration due to moisture overdrying can be prevented.

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 fat or oil on the cotton

A fat or oil is sprayed on the embellished cotton containing 30 to 50% by weight of water.

The sprayed oils or their emulsions form a film on the surface of the cotton, which prevents cracking of the surface by preventing the hot air from directly contacting the surface in the air gap formation step, and prevents the surface from cracking. To indicate.

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 oil is not specifically limited, For example, olive oil, sunflower seed oil, rice bran oil, grape seed oil, brown rice oil, walnut oil, camellia oil, peanut oil, palm oil, red palm oil, etc. are mentioned. These can be used individually or in mixture of 2 or more types.

Emulsion solutions of fats and oils include fats, oils, and emulsifiers.

The emulsifier is not particularly limited and may be an emulsifier known in the art, for example, glycerin fatty acid ester.

The content of the above components in the emulsion solution is not particularly limited and may be appropriately selected according to manufacturing conditions, target products, and the like, for example, 1 to 12% by weight of oil, 80 to 98% by weight of water, and 0.01 to 3% by weight of emulsifier. have. When the content of the components is in the above range, it is possible to maximize the effect by the maintenance spray.

The temperature of the oil or water to be sprayed or the emulsion 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, and 70 to 90 ° C. ℃, it may be 80 to 100 ℃, 40 to 80 ℃, 50 to 90 ℃.

When the temperature of the fat or oil or its emulsion solution is in the range of 25 to 100 ° C., 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 0.5 to 20 parts by weight based on 100 parts by weight of the emulsion solution. Within the above range, for example, 0.5 to 20 parts by weight, 0.5 to 18 parts by weight, 0.5 to 15 parts by weight, 0.5 to 10 parts by weight, 0.5 to 8 parts by weight, 0.5 to 5 parts by weight, 0.5 to 3 parts by weight, and 3 to 20 parts by weight, 5 to 20 parts by weight, 10 to 20 parts by weight, 15 to 20 parts by weight and the like may be injected. The injection amount of the fat or oil or its emulsion solution may be appropriately selected at the level of ordinary skill in the art according to the characteristics of the product, the temperature of the oven, the speed of the hot air, the passage time of the oven, and the like.

When the injection amount of the fat or oil or its emulsion solution is in the range of 0.5 to 20 parts by weight, the noodles are baked uniformly, have an appropriate moisture content, and the likelihood of rancidity is significantly 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.

In terms of maximizing such an effect, preferably, the fat or oil may be sprayed at 0.5 to 10 parts by weight. For example, 0.5 to 10 parts by weight, 0.5 to 8 parts by weight, 0.5 to 5 parts by weight, 0.5 to 3 parts by weight, 1 to 5 parts by weight and the like may be injected.

Similarly in that aspect, the emulsion solution may be sprayed 5 to 18 parts by weight. For example, 5 to 18 parts by weight, 5 to 15 parts by weight, 5 to 13 parts by weight, 7 to 18 parts by weight, 7 to 15 parts by weight, 7 to 13 parts by weight, and the like may be injected. It may be appropriately selected depending on the amount of fats and oils in the emulsion.

(5) passing the fat or oil on which the emulsion is sprayed through an oven

Thereafter, the oil or the surface of which the emulsion solution is sprayed is passed through an oven in which hot air is sprayed, so that the oil contained in the surface evaporates, and the oil permeates into the place where the water was contained. Make it well formed.

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 the fat or oil or the emulsion solution is injected is 120 to 200 ° C. Within the above range, for example, 120 to 200 ℃, 120 to 160 ℃, 130 to 170 ℃, 140 to 180 ℃, 150 to 190 ℃, 160 to 200 ℃, 120 to 180 ℃, 130 to 180 ℃, 150 to 180 ℃ And the like. The temperature of the hot air can be appropriately selected at the level of ordinary skill in the art according to the amount of the oil or oil sprayed therein, the moving speed of the cotton in the oven, the speed of the hot air, and the like.

When the temperature of the hot air is in the range of 120 to 200 ° C., it is possible to improve the retaining effect of the savory flavor and the chewy texture, and to easily maintain the inlet after moisture evaporation on the surface of the cotton, and to form the pores of the appropriate size and number better. have. In terms of improving the degree of oil inflow and pore formation, more preferably 130 to 180 ° C, and most preferably 150 to 180 ° C.

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 fat or oil surface passed through the oven or the surface on which the emulsion is injected 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 the hot air may be such that hot air at 120 to 200 ° C. can sufficiently maintain the pores according to the object of the present invention by introducing oil into the surface.

The blowing speed of the hot air can be, for example, 10 to 70 m / sec. Within the above range, for example, 10 to 70 m / sec, 10 to 40 m / sec, 20 to 50 m / sec, 30 to 60 m / sec, 40 to 70 m / sec, 10 to 60 m / sec, 20 to 70 m / sec, etc. have. The blowing speed of the hot air can be appropriately selected at the level of ordinary skill in the art according to the temperature of the hot air, the purpose of the product (dry surface, baked surface, etc.), the moisture content of the cotton, and the like.

When the spraying speed of the hot air is in the range of 10 to 70m / second can maximize the effect of the surface surface generation and voids, it may be more preferably 20 to 50m / second in this respect.

The time for passing the cotton through the oven is not particularly limited and may be appropriately performed so that the fat may flow into the cotton to sufficiently form voids, for example, 2 to 20 minutes. Within the above range, for example, 2 to 20 minutes, 2 to 8 minutes, 3 to 11 minutes, 4 to 12 minutes, 5 to 13 minutes, 6 to 14 minutes, 7 to 15 minutes, 8 to 16 minutes, 9 to 17 minutes , 10 to 18 minutes, 11 to 19 minutes, 12 to 20 minutes, and the like. The time for passing the cotton through the oven may be appropriately selected at the level of ordinary skill in the art according to the temperature, speed, and the like of the hot air.

If the time to pass the cotton in the oven is in the range of 2 to 20 minutes, it is possible to maximize the effect of improving the flavor by forming a void evenly on the surface of the cotton, 4 to 10% by weight of the oil inflow fat It has a content to suppress the cracking of cotton due to overdrying, and can prevent contamination such as microbial propagation due to excessive moisture content. In that respect it may be preferably from 2 to 10 minutes, more preferably from 2 to 7 minutes.

The moisture content of the cotton into which the fat or oil is introduced may be preferably 4 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.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples.

Example  One

82.6% by weight of flour (gravity), 16.14% by weight of tapioca starch, 0.09% by weight of alkali additives (potassium carbonate, sodium carbonate, dibasic sodium phosphate, sodium polyphosphate and sodium pyrophosphate), functional ingredients (calcium, dietary fiber, DHA and vitamin B2) 0.3% by weight, 0.87% by weight brown rice oil is added to the blender and mixed, and 1.25% by weight of refined salt is dissolved in water corresponding to 32% of the mixed raw material lOkg to prepare the blended water. The dough was prepared by stirring for 18 minutes in a blender.

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 35% by weight of steamed water to a certain length, put it in a lead mold, spray 4 parts by weight of olive oil with respect to 100 parts by weight of cotton, and then pass a hot hot air of 180 ° C. with a nozzle while passing through an oven at 30 m / Sprayed on the cotton for 5 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 the hot air at 170 ° C. was sprayed on the cotton for 8 minutes with a nozzle 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 onto the cotton for 10 minutes with a nozzle at a speed of 20 m / sec.

Example  4

A cotton was manufactured in the same manner as in Example 1 except that the hot air at 150 ° C. was sprayed on the cotton for 13 minutes at a speed of 10 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 140 ° C. was sprayed on the cotton for 15 minutes at a speed of 20 m / sec with a nozzle.

Example  6

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 16 minutes at a speed of 20 m / sec with a nozzle.

Example  7

Instead of spraying 4 parts by weight of brown rice oil based on 100 parts by weight of cotton, except that 10 parts by weight of an oil-fat emulsion containing 3.8% brown rice oil, 1% palm oil, 0.2% glycerin fatty acid ester and 95% water was sprayed. Cotton was prepared in the same manner as in 1.

Example  8

A cotton was manufactured in the same manner as in Example 7, except that the nozzle was sprayed on the cotton for 2 minutes at a rate of 10 m / sec.

Example  9

A cotton was manufactured in the same manner as in Example 7, except that the hot hot air at 120 ° C. was sprayed on the cotton for 18 minutes at a speed of 20 m / sec.

Example  10

A cotton was manufactured in the same manner as in Example 7, except that the hot hot air at 120 ° C. was sprayed on the cotton for 20 minutes at a speed of 10 m / sec.

Example  11

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  12

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  13

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

Example  14

Cotton was prepared in the same manner as in Example 1 except that 15 parts by weight of brown rice oil was sprayed on 100 parts by weight of the steamed luxury cotton line.

Example  15

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 13 minutes at a speed of 30 m / sec with a nozzle.

Example  16

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 25 minutes at a speed of 30 m / sec.

Example  17

A cotton was manufactured in the same manner as in Example 1 except that the hot hot air at 200 ° C. was sprayed on the cotton for 1 minute and 30 seconds at a speed of 30 m / sec.

Comparative Example  One

The same method 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 180 ° C. was sprayed on the surface for 5 minutes at a speed of 30 m / sec with a nozzle, except that the hot air was dried at 100 ° C. for 120 minutes. 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 180 ° C. was sprayed on the surface for 5 minutes at a speed of 30 m / sec with a nozzle, and was 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 180 ° C. was sprayed onto the surface at a speed of 30 m / sec for 5 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 180 ° C. was sprayed onto the cotton at a speed of 30 m / sec for 5 minutes with a nozzle, and then baked at 190 ° C. for 10 minutes. Cotton was prepared.

Comparative Example  5

The same step as 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 180 ° C. was sprayed onto the surface for 5 minutes at a speed of 30 m / sec with a nozzle, instead of being sprayed at 150 ° C. for 3 minutes. Cotton was prepared by the method.

Comparative Example  6

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

Comparative Example  7

After steaming the cotton line, the molding and holding spraying step is omitted, and instead of spraying the hot hot air at 180 ° C. on the cotton for 5 minutes at a speed of 30 m / sec with a nozzle, the cotton line is coated with 5% by weight of brown rice 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 prepared in the same manner as in Example 1, except that hot hot air at 180 ° C. was sprayed onto the cotton at a speed of 30 m / sec for 5 minutes with a nozzle, and then hot air dried at 100 ° C. for 120 minutes.

Comparative Example  9

A cotton was manufactured in the same manner as in Example 1 except that the hot air at 220 ° C. was sprayed on the cotton for 10 minutes with a nozzle at a speed of 80 m / sec.

Comparative Example  10

A cotton was manufactured in the same manner as in Example 1, except that 100 ° C. high temperature hot air was sprayed onto the cotton for 3 minutes at a speed of 60 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

A cotton was prepared in the same manner as in Example 1, except that 25 parts by weight of brown rice oil was sprayed with respect to 100 parts by weight of the cotton.

Experimental Example . Evaluation 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, and a total of 25 sensory panel members who were sufficiently trained for chewyness, fragrance preference, and texture preference were evaluated as 9 high and 1 low. Furthermore, after 10 minutes of cooking, the chewyness was evaluated by the same method.

The evaluation results are shown in Table 1 below.

division Chewy
(Right after cooking) Chewy
(10 minutes after cooking) Incense preference Organizational Preference Example 1 8 8 8 8 Example 2 7 7 8 8 Example 3 8 7 7 7 Example 4 7 6 6 7 Example 5 7 6 7 7 Example 6 7 6 7 7 Example 7 8 7 8 8 Example 8 8 7 8 8 Example 9 7 6 7 7 Example 10 7 6 7 7 Example 11 7 6 8 8 Example 12 8 7 8 8 Example 13 7 6 8 7 Example 14 7 6 6 6 Example 15 7 6 6 7 Example 16 6 5 5 6 Example 17 6 5 5 5 Comparative Example 1 2 2 2 2 Comparative Example 2 3 3 3 3 Comparative Example 3 3 3 2 2 Comparative Example 4 3 3 2 2 Comparative Example 5 4 2 2 2 Comparative Example 6 3 3 3 3 Comparative Example 7 5 2 3 4 Comparative Example 8 2 2 One 2 Comparative Example 9 One One One One Comparative Example 10 2 2 2 2 Comparative Example 11 3 2 2 2 Comparative Example 12 One One 2 One Comparative Example 13 2 One 3 2

Referring to Table 2, the surface prepared by the method of Examples 1 to 17 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.

Although the methods of Examples 16 and 17 were out of the preferred range for applying hot air, it was confirmed that cotton having excellent chewy, fragrance, and texture preferences could be prepared.

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 (16)

Spraying 0.5 to 20 parts by weight of the oil or its emulsion solution on the basis of 100 parts by weight of the cotton which has a water content of 30 to 50% by weight; And
Passing the fat or oil on which the emulsion is sprayed through an oven into which 150 to 190 ° C. hot air is injected, to introduce the fat or oil to the noodle;
The injection speed of the hot air is 20 to 70 m / sec,
The temperature of the sprayed oil or its emulsion solution is 25 to 100 ℃,
The emulsion solution is a method of producing an instant noodles containing fats, oils, and emulsifiers.
The method of claim 1, wherein the time passed through the oven is 2 to 20 minutes.
delete 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, grape seed oil, brown rice oil, walnut oil, camellia oil, peanut oil, palm oil and red palm 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 cattle, pork and fish oil.
delete 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 a method for producing instant noodles of 4 to 10% by weight.
The method for producing instant noodles according to claim 1, wherein the luxury cotton is housed in a lead mold.
The method according to claim 1, further comprising the step of steaming the cotton line at 40 to 105 ℃ cut to a constant length to obtain a gelatinized cotton with the moisture 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 noodle by introducing the oil into the noodle.
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