KR101469551B1 - The Method of Core-Shell type Noodles combined with soup base and Noodles - Google Patents

Abstract

The present invention relates to a novel method of producing ramen noodles, and more particularly, to a method of manufacturing a novel ramen noodle by coating fluidized soup on noodles and drying the noodles, And a manufacturing method thereof.
The present invention aims to reduce the use of packaging containers according to the separate packaging of soup, to prevent the phenomenon that the powder is scattered at the time of opening the soup, and to overcome the disadvantage that the soup bag is attached due to the steam, To provide a method of manufacturing a ramen that can be taken without additional soup wrapping.

Description

   A method of making a noodle in the form of a core-shell combination of soup and noodles. {The Method of Core-Shell type Noodles combined with soup base and Noodles}

The present invention relates to a novel method of producing ramen noodles, and more particularly, to a method of manufacturing a novel ramen noodle by coating fluidized soup on noodles and drying the noodles, And a manufacturing method thereof.

Recently, consumption of processed food has been rapidly increasing due to changes in living patterns such as changes in diet, development of processing techniques, and increase in double-income households.

In particular, the domestic demand for ramen is increasing and attracting interest, and it is popular because it can be cooked and eaten easily.

In order to easily reproduce the standardized taste as the consumption of ramen becomes so high, concentrated pasty seasonings or seasonings are lyophilized to provide a powdery soup.

However, the paste-type seasoning material is excessively bulky, and the seasoning material and the soup stock are used even in use, and even after the contents are taken out, there is waste of food due to the material remaining in the pouch. There is.

In addition, the soup in the form of a dry powder requires a separate packaging container and must be opened one by one, and it is difficult to use the powder in a proper amount because it is disadvantageous in that it is dispersed in the production of a ramen.

There is a need for a new method of making soup and ramen which is easy to circulate and use and which is not difficult to use in a fixed amount even though it is not individually wrapped.

   Patent Document 0001) Korean Patent Publication No. 2012-0124520

   Patent Document 0002) Japanese Patent Application Laid-Open No. 1997-28334

It is an object of the present invention to overcome the problems caused by using conventional noodles prepared by frying in oil and separately using soup, and to reduce the use of packaging containers for separate packaging of soup, The present invention also provides a method of manufacturing a ramen which is capable of preventing the disadvantage that a soup bag is adhered by steam, and that the fluidized soup is coated on a noodle and then dried to be consumed without additional soup.

Making a dough sheet; Mixing a syrup with a mixed powder comprising a soup base to produce a fluid-phase soup; Napping the kneading sheet; Coating with the fluidized-phase soup after or simultaneously with the face; Drying the coated surface; And a step of cutting the dried surface.

As a specific example, the method of producing a ramen according to the present invention comprises the steps of: mixing a raw material containing flour and starch other than wheat flour and wheat flour with water to prepare a dough sheet; Preparing a fluidized-bed soup by mixing a fluidized syrup with a mixed powder prepared by mixing a soup base, refined glucose, and edible salt; Napping the kneading sheet; Coating with the fluidized-phase soup after or simultaneously with the face; Drying the coated surface; And a step of cutting the dried surface.

In the method of manufacturing a ram noodle according to the present invention, the soup base may be subjected to a pulverization process for controlling the initial particle size of the powder.

In the method of manufacturing a ramen according to the present invention, a step of making a dough sheet; Mixing a syrup with a mixed powder comprising a soup base to produce a fluid-phase soup; Napping the kneading sheet; Coating with the fluidized-phase soup after or simultaneously with the face; Drying the coated surface; Removing the dried surface; And heating the cut-out surface to melt the raw cotton.

In the method of manufacturing a ramen according to the present invention, the coating step may include co-extruding the surface and the fluid-phase soup.

In the method of manufacturing a ramie noodle according to the present invention, the coating step may be a method of producing ram noodles in which the surface is impregnated and coated in a fluid-phase reservoir.

In the method of manufacturing a ram noodle according to the present invention, the drying device in the drying step may be a method of manufacturing a ram noodle, which is a heater formed by inserting heat rays on both sides of the exit surface of the coated surface.

In the method of manufacturing a ramen according to the present invention, the fluid-phase soup may further include a rod release and a point settlement.

In the method for producing ramen according to the present invention, the cream phase syrup may be a method of producing ramen mixed with lactose or hydrolyzed glucose and vegetable oil.

In the method for producing ramen according to the present invention, the vegetable oil may be a liquid concentrate of corn or a dry powdered ram noodle.

As described above, according to the present invention, there is provided a method of manufacturing a ramp, Mixing a syrup with a mixed powder comprising a soup base to produce a fluid-phase soup; Napping the kneading sheet; Coating with the fluidized-phase soup after or simultaneously with the face; Drying the coated surface; And a step of cutting the dried surface.

The method of manufacturing ram noodles according to the present invention reduces the use of wrapping material according to the separate packaging of soup by coating the noodle with a floating soup unlike ram noodle which is manufactured by conventional soup and is packaged in separate packaging containers The present invention provides a method of manufacturing a soup-surface integrated ramp that can prevent the phenomenon of scattering of powder at the time of opening the soup, and can be taken without a separate soup package that overcomes the disadvantage that the soup bag is caught by steam.

The method of manufacturing ram noodles according to the present invention is characterized in that the soup and the surface are co-extruded on the surface of the fluid-like soup, or the soup and the surface are impregnated and coated to improve the taste and flavor of the soup coated on the surface. .

Hereinafter, the technical idea of the present invention will be described in more detail by way of examples. However, it should be understood that the present invention is not limited to the following embodiments, and various modifications and changes may be made without departing from the spirit and scope of the present invention.

In addition, the following embodiments are provided by way of example so that those skilled in the art can fully understand the spirit of the present invention. Therefore, the present invention is not limited to the embodiments described below, but may be embodied in other forms.

Here, unless otherwise defined in the technical terms and the scientific terms used, those having ordinary skill in the art to which the present invention belongs have the same meaning as commonly understood by those skilled in the art.

As an embodiment of the present invention, the step of making a batter sheet includes the kinds of flour consisting of wheat flour and flour other than wheat flour and starch, and optionally, refined salt, oil, emulsifier and the like are appropriately added.

Other flour other than the wheat flour may be various kinds of grain flour which can be a flavorful material, such as rice flour and soybean flour. The flavor can be improved by adding such a curry to the blend, but the added flour is not limited to the above example.

The tablet, oil, emulsifier and the like are added in the usual amount to the kind that is usually added to the instant noodles.

The raw material and the compounding water are sufficiently stirred in a mixer to produce a kneaded sheet. The raw material and the compounding water may be sufficiently stirred in a mixer for preferably 5 to 60 minutes, more preferably 5 to 30 minutes to form a kneaded sheet, but the present invention is not limited thereto.

The step of preparing the fluidized-bed soup according to the present invention comprises mixing the syrup with the mixed powder containing the soup base to prepare a fluid-phase soup.

Mixed powders are prepared by adding water and fluidized syrup to mixed powder prepared by appropriately mixing soup base, tablets, purified glucose, and edible salt.

As a non-limiting example, 5 to 40 parts by weight of purified salt, 30 to 70 parts by weight of purified glucose, and 5 to 20 parts by weight of edible salt are mixed with 100 parts by weight of the soup base to prepare a mixed powder, .

In another non-limiting embodiment, 0.8 kg of refined salt of 2.7 kg of soup base, 1.2 kg of purified glucose, and 0.3 kg of edible salt were mixed to prepare a mixed powder. The soup base is prepared by mixing beef and beef bones at the same ratio and boiling the raw onion, raw garlic, fresh and red pepper powder for a predetermined amount, boiling for 20 hours, and then pulverizing the mixture by a conventional method. The mixture is prepared to have the same particle size as a conventional ramen soup.

Fluidized syrup is prepared by adding cornstarch powder, lactose and purified water, which are vegetable starches.

As a specific example, 10 to 60 parts by weight of lactose and 10 to 40 parts by weight of purified water may be added to 100 parts by weight of the corn dry powder as the vegetable starch, but the present invention is not limited thereto.

For the prepared mixed powder, the syrup is mixed with water to prepare a fluid-phase soup.

In the method of manufacturing a ramen soup according to the present invention, the ratio of the mixed powder to the syrup may be adjusted to control the viscosity of the fluid-phase soup.

As a non-limiting example, 10 to 80 parts by weight of the syrup is mixed with water to 100 parts by weight of the mixed powder to prepare a fluid-phase soup.

As another non-limiting example, a mixed powder was prepared by mixing 2.7 kg of a soup base, 0.8 kg of purified salt, 1.2 kg of purified glucose, and 0.3 kg of edible salt. The soup base is prepared by mixing beef and beef bones at the same ratio and boiling the raw onion, raw garlic, raw garlic, red pepper powder for a predetermined amount, boiling for 20 hours, and then vacuum concentrating, vacuum drying and pulverizing the mixture. The mixture can be made to have the same particle size as a conventional ramen soup. Syrup is prepared by adding 30 parts by weight of lactose and 20 parts by weight of purified water to 100 parts by weight of corn dry powder as the vegetable starch. To 100 parts by weight of the prepared mixed powder, 30 parts by weight of the cream syrup was mixed with water to prepare a fluid-phase soup.

In one embodiment according to the present invention, the napping step comprises chopping and rolling the obtained raw material combination dough to form a face sheet first and then adjusting it to a fine thickness using a roller.

As a specific example, the raw material combination dough obtained is rolled and rolled to form a face sheet first, and then adjusted to a thickness of 1.1 to 2 mm, preferably 1.1 to 1.3 mm by using a roller. In this condition, But it is not limited to the present embodiment but includes all of the nesting methods performed in the nesting stage of the conventional nesting.

In one embodiment according to the present invention, the step of coating with the fluidized-phase soup after or simultaneously with the facet may be a method of producing a ramen, in which the surface is impregnated and coated in a fluid-phase reservoir.

As a specific example, the process in which the fluidized-bed soup is produced and the process in which the surface is baked are alternately performed in any order.

That is, the pre-manufactured surface can be coated by putting it into a place where the fluidized soup is made, and the pre-formed fluidized soup can be put on the surface to be coated.

As a non-limiting example, when the surface to be faced exits through the conveyor, the fluidized-bed soup can be applied by spraying with a sprayer installed on both sides of the conveyor.

In one embodiment according to the present invention, the step of coating the fluidized-bed soup and the surface may comprise coextruding the surface and the fluidised-bed soup.

The co-extrusion may include a method of simultaneously extruding the surface and the fluid-phase soup using two or more extruders and laminating them in a molten state into a plurality of layers.

In one embodiment of the present invention, the step of drying the coated surface includes a conventional drying apparatus, wherein the drying time and degree of drying include all the conditions in which the fluidized-phase soup adheres and dries on the surface to be fully applied do.

As a non-limiting example, the drying apparatus in the drying step may be a heater formed by inserting heat rays into both sides of the outlet face of the coated surface.

In the method of manufacturing a ramen according to the present invention, a step of making a dough sheet; Mixing a syrup with a mixed powder comprising a soup base to produce a fluid-phase soup; Napping the kneading sheet; Coating with the fluidized-phase soup after or simultaneously with the face; Flowing the coated surface into a drying device and drying; Removing the dried surface; And heating the cut-out surface to melt the raw cotton.

In one embodiment according to the present invention, the step of boiling may be carried out in a state containing a water content of a conventional ramen at a hot water temperature of a normal ramen.

As a non-limiting example, a water-heating kiln is used to dry the water content to 1 to 10%, preferably 1 to 5%, more preferably 1 to 3%.

The temperature of the hot water is set at 150 캜 to 180 캜, preferably 160 캜 to 170 캜.

The heating time is preferably 120 to 200 seconds, but is not limited thereto.

In the embodiment according to the present invention, the fluid-phase soup may further contain a disintegrant and a viscous agent.

Disintegrants include starches, carbonates and the like, which are added for the purpose of promoting the disintegration of tablets, capsules, granules and the like in the digestive juices, but not limited thereto, and all substances capable of achieving the purpose as a disintegrant.

The binder is a substance to be added so that the soup is not scattered, but includes, but is not limited to, dextrin and starch.

In the process for the production of ramen according to the present invention, the fluid phase syrup comprises a mixture of lactose or hydrated glucose and vegetable fat.

The vegetable oil may be used in the form of a liquid concentrate or a dry powder of corn, and the amount of the vegetable oil used is preferably such that the powder can be coated in a minimum amount.

As a non-limiting example, 0.1 to 10% by weight of the total weight of the powdery soup is included.

When the cream phase syrup is mixed with the above ratio, the specific odor of the vegetable fat in the cream syrup is increased and the flavor of the seasoning material itself is damaged after cooking.

It also provides tackiness of the powder surface after spraying and sticking to the surface in the cotton coating step of the fluidised-bed soup, thereby facilitating the post-coating drying step.

Claims (8)

(a) making a dough sheet;
(b) mixing a fluidized-bed syrup with a mixed powder comprising a soup base to produce a fluid-phase soup;
(c) nesting the kneading sheet;
(d) co-extruding and co-extruding the fluidized soup and the surface after or simultaneously with the surface of the mold;
(e) drying the coated surface;
(f) removing the dried surface,
Wherein the drying device of the drying step of (e) is a heater formed by inserting heat rays into both sides of the outlet face of the coated face. The method according to claim 1,
Further comprising the step of boiling the surface cut out in the step (f). delete 3. The method of claim 2,
Wherein the coating step is a step of impregnating the surface with a fluid-phase soup. delete The method according to claim 1,
Wherein the fluid-phase soup further comprises a disintegrant and a binder. The method according to claim 1,
Wherein the fluidized-bed syrup is a mixture of lactose or hydrodynamic glucose and vegetable fat. 8. The method of claim 7,
Wherein the vegetable oil is a liquid concentrate of corn or a dry powder.