KR101568246B1 - Method for preparing instant noodle - Google Patents

Abstract

The present invention relates to a method of manufacturing an instant dry surface by molding, drying and cooling an original surface obtained by composite rolling according to a three-layered surface formed in the order of an outer layer, an inner layer and an outer layer, wherein the inner layer has a degree of vacuum of more than 0 mmHg and less than 300 mmHg , The outer layer is kneaded at a degree of vacuum of more than 300 mmHg and less than 700 mmHg, and the composite ratio of the three layers is 20 to 80% for the inner layer and 20 to 80% for the outer layer, It is possible to produce instant dry surface with smooth and chewy texture and good restoring force and surface loosening by treating at a drying temperature of 120 to 150 ° C, a drying relative humidity of 5 to 20% and a drying wind speed of 3 to 5 m / sec for 2 to 10 minutes .

Description

[0001] METHOD FOR PREPARING INSTANT NOODLE [0002]

The present invention relates to a method of manufacturing an instant dry surface by molding, drying and cooling an original surface obtained by composite rolling according to a three-layered surface formed in the order of an outer layer, an inner layer and an outer layer, wherein the inner layer has a degree of vacuum of more than 0 mmHg and less than 300 mmHg , The outer layer is kneaded at a degree of vacuum of more than 300 mmHg and less than 700 mmHg, and the composite ratio of the three layers is 20 to 80% for the inner layer and 20 to 80% for the outer layer, It is possible to produce instant dry surface with smooth and chewy texture and good restoring force and surface loosening by treating at a drying temperature of 120 to 150 ° C, a drying relative humidity of 5 to 20% and a drying wind speed of 3 to 5 m / sec for 2 to 10 minutes .

Noodle, which is one of the traditional dry noodles, is generally produced by kneading cotton and then drying it at room temperature for a long time (24 hr ~ 48 hr) without steaming process (see B in FIG. 1).

Such a manufacturing process often causes cracking of the surface of the surface after drying, so that it is usually manufactured by a drying method in which the relative humidity is maintained at low temperature and low wind speed to solve this problem. However, the drying method with a low temperature and low speed over a long period of time induces shrinkage of the surface during drying, resulting in poor restorability and a hard texture even after restoration. Also, since the surface is not loosened, .

In addition, it takes a long time to manufacture, which leads to a decrease in manufacturing efficiency, a method which is influenced by external factors such as temperature and humidity, and is not suitable for the food industry based on the modern mass production system.

On the other hand, modern instant noodles are adapted to mass production system by introducing steam cooking process, improving manufacturing efficiency and shortening cooking time. However, the excess α of the surface line achieved by the steaming process leads to a vaginal texture specific to the starch, which is somewhat distant from the original texture of the raw surface, and unevenness of α often appears as uneven texture.

In addition, instant instant noodle products are usually manufactured using 3-layer noodle method which is composed of outer layer / inner layer / outer layer, and the texture optimization is implemented by a method such as different composition of inner / outer layer. However, there is still a lack of research to utilize the three-layer noodle method to create synergistic effects other than texture in connection with subsequent processes (eg, drying process).

On the other hand, the Korean patent application (Application No. 10-2006-0136409; container type dry surface preparation method) comprises a step of first drying the molded surface at a high temperature and high wind speed condition of 110 to 130 캜 and 3 to 10 m / sec, Drying the primary dried surface at a low temperature and a low wind speed of from 2 to 5 m / sec at a temperature of from 60 to 100 ° C, and adjusting the humidity to 10 to 30% RH. A method of restoring a short time and a long-lasting resilience unique to a dry surface, unlike a conventional conventional dry surface. However, there have been limitations in expressing the porous surface structure realized through the above-described invention at various levels in accordance with a desired specification.

On the other hand, in the Korean patent application (Application No. 10-2012-7031510; Patent No. 10-2012-7031510), a manufacturing method for forming a surface of a porous structure by adding powdered oil derived from 100% oil, .

These are prepared by adding a powdered fat originating from 100% oil, which is greater than 0.5% by weight and less than 6% by weight based on the total weight of the cotton blend, such that the formation of porosity of the cotton is made uniform, And the cooking time is shortened. On the other hand, the surface of the surface is very slippery, the texture is lowered, and the distinctive oil taste is expressed, and the harmony with the light soup is deteriorated, (12 months) due to the sourness of the oil component according to the conventional method.

In addition, in the above-mentioned disclosure, it is stated that foaming and drying are performed at 90 ° C to 130 ° C. However, when the raw surface is cut without a steaming process, surface cracking occurs at the drying temperature of less than 130 ° C, There is a problem that the value is lost.

Accordingly, it is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a non- The present invention provides a method for producing instant noodles of natural texture such as noodles in which oxidation stability is ensured.

Another object of the present invention is to provide a method of manufacturing an instant cooked surface which is easy to cook due to good surface loosening and can realize various mouth-feel by controlling the porous structure.

Also, it is intended to provide a method for manufacturing an instant dry surface having a high manufacturing efficiency in a manufacturing process requiring a short manufacturing time.

Other objects and advantages of the present invention will be described hereinafter, and will be learned by practice of the present invention. Further, the objects and advantages of the present invention can be realized by means of the means shown in the claims and their combinations.

According to the present invention, there is provided a method for manufacturing an instant hot-rolled surface by performing composite rolling to a three-layer surface formed in the order of an outer layer, an inner layer and an outer layer, and molding, drying and cooling the raw surface extracted therefrom, Wherein the outer layer is formed by kneading at a degree of vacuum of greater than 300 mmHg and less than 700 mmHg.

The inner and outer layers include 50 to 92% by weight of wheat flour, 5 to 40% by weight of starch and 0.5 to 3.0% by weight of purified salt, and the inner layer and outer layer contain 30 to 45 parts by weight It can be kneaded with purified water.

The inner layer may contain 20 wt% to 80 wt%, and the outer layer may include 20 wt% to 80 wt%.

The drying can be carried out at a temperature of 130 ° C to 150 ° C, a relative humidity of 5% to 20% and an air velocity of 3 m / s to 5 m / s.

The present invention provides a surface line having a porous structure with excellent restorability by applying a vacuum degree of a vacuum mixer used for densifying the dough differently to inner layer and outer layer dough.

In general, the vacuum degree of the inner / outer layer dough is maintained at 650 mmHg or more at the time of manufacturing of the live mixer / freeze surface / steamed dry face using a vacuum mixer. This prevents induction of cracks by inducing dense cotton texture, And the disadvantage of falling.

On the other hand, according to the present invention, when kneading an inner layer, a degree of vacuum is kneaded in a range of greater than 0 mmHg and less than 300 mmHg to form a relatively less dense and flexible surface texture, and when kneading the outer layer, the degree of vacuum is greater than 300 mmHg and less than 700 mmHg To give a sufficiently firm and resilient cotton texture. The noodles obtained by constructing the inner / outer layer dough of the inner / outer layer as the outer layer / inner layer / outer layer as the three layers of the outer layer have a stable porous structure even in the surface line at the time of drying in the high temperature and the old wind, The tissue remains so that it maintains a smooth and firm texture.

In addition, the instant dry surface to be subjected to the drying process in the conventional high temperature and antique wind has a porous structure but has a constant pattern. On the contrary, in the present invention, the surface layers of the inner / outer layers obtained by differentiating the above- And the outer layer, it is possible to provide an instant dry surface having various porous characteristics by varying the composition ratio of each layer.

The composite ratio is characterized in that the inner layer is performed in a range of 20% to 80%, and the outer layer is performed in a range of 80% to 20%.

In the present invention, the raw noodle obtained through the above-mentioned three-layer cotton is dried under the conditions of a temperature of 130 ° C. to 150 ° C., a relative humidity of 5% to 20% and an air velocity of 3 m / s to 5 m / s, The present invention provides a method of manufacturing an instant dry surface which is easy to use.

As described above, according to the present invention, the noodles obtained by using the three-layered noodle method without the addition of the powdery oil based on the oil raw material in the surface are produced by the drying process without the steaming process, It is excellent in resilience and has oxidation stability up to 12 months at room temperature. It is provided with instant noodles of natural texture like noodles and it can be realized by short and simple continuous manufacturing process.

1 is a graph comparing the cross-section (A) of an instant cooked surface according to the present invention with the cross section (B) of a commercially available noodle product (dried at room temperature for a long time without a steaming process) at a magnification of 150 at an optical microscope (Digital Microscope It is.

Hereinafter, preferred embodiments of the present invention will be described in detail. Prior to that, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings, and the inventor shall define the concept of the term in order to best describe its own invention The present invention should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention.

Therefore, the constitutions shown in the embodiments described herein are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention, so that various equivalents that can be substituted at the time of the present application It should be understood that variations can be made.

Manufacturing example

First step (metering and mixing)

A mixture of 50 to 92% by weight of wheat flour, 5 to 40% by weight of whole flour, 0.5 to 3.0% by weight of purified flour and 30 to 45% by weight of a raw material such as a noodle- With a degree of vacuum of greater than 0 mmHg and less than 700 mmHg for 10 to 30 minutes.

More specifically, the vacuum conditions of the inner and outer layers during the mixing of the raw materials were differently configured. The degree of vacuum at the time of mixing the inner layer was greater than 0 mmHg and less than 300 mmHg. The degree of vacuum when mixing the outer layer was greater than 300 mmHg and less than 700 mmHg.

At this time, the kind of the wheat flour to be used is not particularly limited, but a gravity fraction, a strong fraction and the like are preferred. In addition, the type of starch used is not particularly limited, but potato starch, tapioca starch and starch modified starch may be used.

The second step (three-step composite)

The kneaded mixture of the inner layer and the outer layer was formed into a single face, and then a three-stage composite face plate composed of outer layer / inner layer / outer layer was formed. At this time, the composite ratio of the inner layer may be in the range of 20% to 80%, and the composite ratio of the outer layer may be in the range of 80% to 20% depending on the texture and the porous structure of the surface to be implemented.

The third step (rolling- Cutting )

The above-mentioned three-stage composite face sheet is passed through a multifunctional machine and made into a single face, and then rolled to 5 to 7 stages while maintaining a rolling ratio of 20 to 60% according to the face thickness of the final product.

The rolled face plates are cut out in accordance with the characteristics of the final product in terms of face width, thickness and shape.

Fourth step (cutting and molding)

The cut surface is weighed in accordance with the specifications of the final product, and is then placed on a lead type to form a surface.

At this time, various types of air-spray such as a rotary air nozzle or a left and right air pipe can be utilized to smooth the formation of the surface.

It can be sprayed for 3 ~ 10 seconds at 1 ~ 6kgf / ㎠ air pressure to smoothly form the surface.

Step 5 (drying)

And drying the formed surface at a drying temperature of 130 ° C to 150 ° C, a drying relative humidity of 5% to 20%, and a drying wind speed of 3 m / sec to 5 m / sec for 3 minutes to 10 minutes.

Step 6 (cooling)

The dried surface is cooled by cooling at a cooling temperature of 10 ° C to 60 ° C, a cooling relative humidity of 0% to 10% and a cooling wind speed of 1 m / s to 3 m / s.

<Test Example>

Test Example 1

The addition of the oil-derived oil-derived raw material to the oil-added porous material contributes to the improvement of the restoring force by forming the porous structure of the cotton-like line, but the effect on the texture and the degree of harmony with the broth, Were not added. The tasting was done by a scale of 5 points by 10 expert panelists. The meaning of the rating is as follows.

5 = Very good / Very strong / Very good; 4 = good / strong / little; 3 = plain / normal; 2 = slightly bad / weak / almost not; 1 = Very poor / Very weak / Not very

division Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 Mixing ratio of powder in the surface (%) 3.0 2.0 1.0 0 result Stability 5 5 3 2 Slippery texture 5 4 4 One Soup harmony degree One One 2 5 Preservation at room temperature 6 months 6 months 8 months 12 months

In the case of Example 1 in which powder holding was not applied, the result was that the surface of the surface was hard, the feeling of slippery texture was small, and the degree of harmony with the broth was high due to the taste of the plain surface. In addition, it was possible to maintain the physico - chemical stability at room temperature for 12 months without the addition of a separate antioxidant.

On the other hand, in the case of applying the powder-retaining method, in the case of Examples 1 to 3, as the blending ratio of the surface increased, relatively slippery texture appeared, and the texture was lowered and the degree of harmony with the soup was decreased due to the oil taste. Further, the oxidation of the lipids during the storage period proceeded, and the oxidation stability was lower than that of Example 1.

Test Example 2

Applying the vacuum condition in the kneading process of the raw material has the effect of preventing the cracking of the surface line by making the tissue dense. However, since the excessively dense structure makes it difficult to form the porous surface line, Were compared with those of the single - layered surface to compare the effect of porous structure on the surface texture.

division Example 2 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Vacuum degree (mmHg) 700 500 300 100 0 result Porous formation One 2 3 5 5 Stability One 2 2 - - Plane crack One One 3 5 5 Tasting evaluation One One 2 - -

In the case of Example 2, in which the condition of the degree of vacuum used in the process of mixing the compounding ingredient and the compounding amount based on the face layer of the single layer was similar to that of the general living face, freezing face, So that the restoration was not enough and the texture was also hard. On the other hand, in the case of Comparative Examples 6 and 7, the porous structure of the dried surface was well formed, but many surface cracks were generated and lost its value as a product. In the case of Comparative Examples 4 and 5, the porous structure was formed to be insignificant, but it was insufficient for sufficient restoration and the texture was also implemented in a soft direction.

Test Example 3

From the results of Test Example 2, it was difficult to adjust the surface texture of the single layer to the desired level and the surface texture of the single layer. Therefore, this test constituted a three-layer face sheet and the difference in the surface resilience and texture of the inner / Respectively.

division Comparative Example 8 Example 3 Example 4 Example 5 Example 6 fault 3rd Floor 3rd Floor 3rd Floor 3rd Floor outside of mine outside outside of mine outside outside of mine outside outside of mine outside Vacuum degree
(mmHg) 300 650 200 650 200 650 200 400 200 400 200 400 200 Porous 3 5 4 5 4 Plane crack 3 One One One One Tasting evaluation 2 5 3 4 3

As in the case of the comparative example 8, the raw surface obtained by combining the three-layered surface in the order of the outer layer, the inner layer and the outer layer as in Examples 3 to 6 was favorable for the porous formation as a whole. Among them, in Example 3, the inner layer had a degree of vacuum of 200 mmHg to form a soft and flexible dough, and the outer layer was set to have a degree of vacuum of about 650 mmHg, which is a level used for general living surfaces and frozen surfaces, Surface collapse and the like can be controlled. As a result, it was possible to produce a porous structure having an adequate level of texture with a chewy and chewy texture even without surface cracks.

Test Example 4

The conventional noodles obtained by the conventional noodle method have a disadvantage in that the convenience of restoration is deteriorated because a restoration time of about 5 minutes is required for a normal instant noodle at a level of about 7 to 8 minutes and a current face thickness of 1.0 mm. Therefore, it was compared whether the surface stability was effective by adjusting the composite ratio of the inner layer and outer layer of the three-layer surface layer.

division Comparative Example 9 Example 7 Example 8 Example 9 Example 10 outside of mine outside outside of mine outside outside of mine outside outside of mine outside outside of mine outside Vacuum degree
(mmHg) Inner layer: 200, outer layer: 650 standard Composite ratio
(%) 45 10 45 40 20 40 30 40 30 20 60 20 10 80 10 restore
castle 1.0 mm 5 5 5 5 5 1.1mm 4 5 5 5 5 1.2 mm 3 4 5 5 5 1.3 mm One 2 3 5 5 Water Absorption Rate (%) 115% 121% 125% 129% 132% Tasting evaluation 3 4 5 5 5

In the case of Comparative Example 9, as a result of forming the composite ratio of the outer layer to the inner layer higher than that of the inner layer, the surface restoration force was equal or similar to that of the conventional instant dry surface. On the other hand, in the case of Example 9 in which the composite ratio of the inner layer showing the soft texture was set to 60%, it was confirmed that the restoration was possible in 5 minutes of cooking time up to the surface thickness of 1.3 mm.

This was confirmed by measuring the water absorption rate. As a result of measuring the weight of water which was absorbed by the surface after the cooked in 500ml of boiling water for 5 minutes, the composite ratio of the inner layer was 20% or more Showed a water absorption rate of 120% or more, which is generally recognized as restored.

It was confirmed that the porous structure and the restoring force of the surface can be determined at various levels by adjusting the composite ratio in the case of constructing the three-layered face layer composed of outer layer, inner layer and outer layer in this order.

[Equation 1]

Water absorption rate (%) = (weight of the cooked surface / weight of the cooked surface before cooking) × 100

Test Example 5

In order to investigate the effect of surface dryness and relative humidity on surface crack and texture, comparative experiments were conducted.

division Comparative Example 10 Comparative Example 11 Comparative Example 12 Comparative Example 13 Comparative Example 14 Comparative Example 15 dry
Condition Temperature(?) 40 60 80 100 120 140 Relative humidity (%) 0 0 0 0 0 0 Wind speed (m / sec) 3 3 3 3 3 3 Time (minutes) 90 40 18 15 9 3 result Plane crack 5 5 5 5 5 5 Stability - - - - - - Tasting evaluation - - - - - -

As a result of controlling only the drying temperature and the wind speed without humidification during the drying process, surface cracks occurred in Comparative Examples 10 to 15, regardless of the drying temperature range, and the product lost its value. It was confirmed from the above experiment that the condition for humidifying is indispensable for the drying process. Therefore, the effects on the surface cracking and texture according to the drying temperature were compared under the conditions of 20% relative humidity.

division Comparative Example 16 Comparative Example 17 Comparative Example 18 Comparative Example 19 Comparative Example 20 Example 11 dry
Condition Temperature (℃) 40 60 80 100 120 140 Relative humidity (%) 20 20 20 20 20 20 Wind speed (m / sec) 3 3 3 3 3 3 Time (minutes) 180 90 30 25 10 5 result Plane crack 5 5 5 5 2 One Stability - - - - 3 5 Tasting evaluation - - - - 2 5

Even when the relative humidity of the drying was controlled to the level of 20%, surface cracks were partially observed under the conditions of less than 120 캜 in drying temperature (Comparative Examples 16 to 19). On the other hand, in the case of Example 11, surface cracking did not occur, the surface was uniformly porous, and the stability was good. In addition, it was found that the drying time was short when the treatment was performed at a high temperature, and thus it was also excellent in terms of production efficiency.

Test Example  6

In order to set more detailed drying conditions, experiments were carried out for each drying condition.

division Example 12 Example 13 Example 14 Example 15 Example
16 Example 17 Comparative Example 21 Drying conditions Temperature (℃) 140 140 140 110 120 150 160 Relative humidity (%) 5 10 10 10 10 10 10 Wind speed (m / sec) 3 3 5 5 5 5 5 Time (minutes) 3 3.5 3 5 4 2.5 2 result Plane crack One One One 4 2 One One Stability 5 5 5 2 4 5 5 Tasting evaluation 4 5 5 One 4 4 2 Other - - - - - - The cotton ride.

As a result of adjusting the drying relative humidity to 5% and 10% through Examples 12 and 13, the appearance and texture of the cotton did not show a large difference to a satisfactory level.

In addition, the effect on the drying wind speed was more visually perceptible than that of Example 14 in which 5 m / sec was externally applied, and did not show a sharp difference in shape or quality. As a result of the comparison of the drying temperature, it was found that the surface cracking and the stability were not affected even at 120 ° C (Example 16), and it was evaluated at a high level up to 150 ° C (Example 17). However, in the case of drying at 110 ° C (Example 15), it was observed that the surface crack was severely observed, and in the case of exceeding 150 ° C (Comparative Example 21), the rusting of the surface was observed and the commercial value was lost.

Claims (5)

The present invention relates to a method for producing an instant hot-rolled surface by performing composite rolling to form a three-layered surface in the order of an outer layer, an inner layer and an outer layer, and molding, drying and cooling the raw surface,
The inner layer is formed by kneading at a degree of vacuum greater than 0 mmHg and less than 300 mmHg,
The outer layer is formed by kneading at a degree of vacuum greater than 300 mmHg and less than 700 mmHg,
Wherein the drying is performed at a temperature of 120 ° C to 150 ° C, a relative humidity of 5% to 20%, and an air velocity of 3m / s to 5m / s. The method according to claim 1,
The surface material of the inner layer and outer layer comprises 50 to 92% by weight of wheat flour, 5 to 40% by weight of starch and 0.5 to 3.0% by weight of tablets,
Wherein the inner layer and the outer layer are filled with purified water of 30 to 45 parts by weight based on 100 parts by weight of the surface material. 3. The method according to claim 1 or 2,
Wherein the inner layer comprises 20 wt% to 80 wt%, and the outer layer comprises 20 wt% to 80 wt%. delete delete

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