KR101677218B1 - Manufacturing method of instant cooking noodles and instant cooking noodles maunufactured using the same - Google Patents

Abstract

A method for manufacturing a ready-to-cook surface according to the present invention includes a first step of boiling a surface and firstly cooking the same, a second step of filling the inert gas into the retort container by mixing the first cooked surface, water, And a third step of simultaneously treating sterilization and secondary cooking of the contents in the retort container at a predetermined temperature.

Description

[0001] The present invention relates to a method for preparing instant cooked surfaces and to a method for preparing instant cooked noodles,

The present invention relates to a method for producing a ready-to-cooked surface and a ready-to-cooked surface prepared thereby, and more particularly, to a method for preparing a ready-to-cooked surface which can be stored at room temperature for a long period of time, The present invention relates to an instant cooked surface produced by a cooker.

Instant food is widely used by modern people who live their busy lives regardless of time and place. Such conventional ready-to-eat foods are provided in a retort container packed with various kinds of foods so that they can be warmed by hot water or microwave.

In particular, conventional instant instant noodles are predominantly foodstuffs that provide dried noodles as disclosed in U.S. Patent No. 10-2011-0081801. Examples of such conventional instant noodle manufacturing methods include a hot water noodle which instantly replaces water on the surface with oil after boiling the surface, a luxurious noodle dries after the hot noodles are smoothed, a raw noodle made of flour or starch as a main raw material And dry noodles which are dried by hot air in a sleeping surface. These conventional ready-to-eat noodles have many limitations such as opening the packed sauce and the surface separately, pouring boiling water and rehydrating for more than 3 minutes.

On the other hand, as another conventional ready-to-eat noodle food, a modified sleeping-type foodstuff which is formed by molding a face, boiled or boiled, sealed and heated and sterilized for long-term preservation, or a frozen noodle food which is subjected to a thawing process is provided. However, these instant noodles still require much time and effort to cook, since they must be cooked separately on a cotton wrapped sauce or thawed frozen food. In addition, these conventional ready-to-eat instant noodles have to be stored separately from the source and the surface during the manufacturing process or stored in the freezing state during the storage process.

It is an object of the present invention to provide a method for preparing an instant cooked surface which can be stored at room temperature for a long period of time and which can be easily taken without a separate cooking process and an instant cooked surface prepared by the method .

In order to accomplish the above object, the present invention provides a method for manufacturing a ready-to-cook surface, comprising the steps of: (1) boiling the surface to first cook, (2) firstly preparing the cooked surface, And a third step of simultaneously treating sterilization and secondary cooking of the contents in the retort container at a predetermined temperature.

In addition, the method for preparing a cooked surface according to the present invention may further comprise a fourth step of cooling the contents in the retort container.

Particularly, it is preferable that the weight of the cotton, water, sour ingredients and the sauces before the primary cooking is 10 to 40 parts by weight, respectively. The weight ratio between them is 25: 20: 30: 25 in case of roasted noodles, 25 : 25: 25: 25.

In addition, it is preferable that the contents in the retort container are sterilized and subjected to a secondary cooking treatment at a temperature of 100 ° C to 125 ° C for 10 minutes to 40 minutes.

The method of manufacturing the instant cooked surface according to the present invention and the instant cooked surface according to the present invention can be stored at room temperature for a long period of time, so that the storage property is improved and the packaging is simplified because there is no need to wrap the source and the surface separately In addition, sterilization and cooking can be processed at the same time, and the product can be quickly mass-produced. Accordingly, the present invention can reduce manufacturing costs, storage costs, and distribution costs caused by individual processes of cryopreservation, individual packaging, sterilization and cooking, and are cost-effective.

In addition, according to the present invention, the instant cooked surface can be provided with a ready-to-cooked noodle by various spices, thereby providing a ready-to-cooked surface that can be easily taken without a separate cooking process.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a method of manufacturing a ready-to-cook surface according to an embodiment of the present invention. FIG.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings, . In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.

Furthermore, terms used herein are for the purpose of illustrating embodiments and are not intended to limit the present invention. In this specification, the singular forms include plural forms as the case may be, unless the context clearly indicates otherwise. &Quot; comprises "and / or" comprising "used in the specification do not exclude the presence or addition of one or more other elements other than the stated element. Unless defined otherwise, all terms used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, commonly used predefined terms are not ideally or excessively interpreted unless explicitly defined otherwise.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Fig. 1 shows a method of manufacturing a ready-to-cook surface according to the present invention.

A method for manufacturing a ready-to-cook surface according to the present invention includes: a first step (S10) of boiling a surface and cooking it first, as shown in FIG. 1; A second step (S20) of incorporating the first cooked surface, water, a known material and a source into a retort container and filling and packing the inert gas; A third step (S30) of simultaneously treating sterilization and secondary cooking of the contents in the retort container at a predetermined temperature; And a fourth step (S40) of cooling the contents in the retort container.

In the first step (S10), the prepared surface is boiled for 1 minute to 5 minutes so that the surface is half boiled. That is, since the dried noodle is usually long, the dried noodle can be broken when the noodle is received in the retort container as it is, but the noodle dried through the first step (S10) Various types of noodles can be accommodated in the retort container. It is preferable to use a surface containing 11% by weight of water, such as spaghetti noodles, pasta, rice noodles, bean curd, rice noodles, ram noodles, rice noodles, ram noodles and other noodles.

For example, the above-mentioned surface is a noodle prepared by boiling a face, fried in oil and instantly substituting moisture in the face with oil, a luxurious dried noodle dried after making a noodle, a noodle made by using flour or starch, May be dry noodles dried with hot air.

The instant cooked surface according to an embodiment of the present invention may be any one of roasted noodles, pasta and miscellaneous products. Depending on the type of the instant cooked surface, the specific ingredients .

For example, the above-mentioned famous materials include vegetables such as green onion, garlic, onion, green onion, green pepper, carrot and cucumber, mushrooms such as ginseng, mushroom, mushroom, mushroom, oyster, , Disintegration logistics, etc. may be in the form of a powder or a stalk cut into a predetermined size. In addition, the sauce may be a liquid form obtained by grinding or roasting broth, meat materials, oysters such as oysters, seaweed such as kelp, seaweed, meat such as green tea, mugwort, seaweed, dairy products and the like. In addition, the water is added for processing the surface, and it can be sterilized by UV.

In the second step (S20), the weight of the firstly cooked surface, the water, the salted material and the sauce are mixed into the retort container depending on the type of the instant cooked surface.

In particular, it is preferable that the surface, the water, the pomegranate material and the sauce are 10 to 40 parts by weight before the primary cooking so that the sauce is appropriately harmonized and the ready-to-cooked surface is provided. The weight ratio between them is most preferably 25: 20: 30: 25 in the case of roasted surface, and 25: 25: 25: 25 in case of pasta. In this case, the weight of the surface before the first cooking is described instead of the first cooking surface, because the amount of water absorbed by the first cooking surface is varied according to the time and temperature at the time of the first cooking and the weight of the first cooking surface is specified It is difficult to do.

The retort container is a heat-resistant retort packaging container that is conventionally used in the food field. For example, the above-mentioned retort container may be made of a plastic heat resistant container which is not deformed even at a temperature of 100 ° C or higher.

In the second step (S20), after mixing the first cooked surface, the water, the high-quality material and the sauce into the retort container, the air in the empty space of the retort container is removed or the inert gas is filled, .

For example, air in an empty space of a retort container containing a primary cooked surface, water, a high-quality material, and a source can be gas-exchanged with a nitrogen gas and sealed and packaged. In addition, air in the empty space of the retort container can be sealed and packaged after gas replacement with a mixed gas of nitrogen and carbon dioxide mixed at a volume ratio of 5: 5 to 8: 2.

In the second step S20, the contents of the retort container which has been packaged (primary cooked surface, water, high-quality material and source) are simultaneously sterilized and the secondary cooking process is performed through the third step S30 . Accordingly, the present invention provides an instant cooked surface that can be stored at room temperature for a long period of time, while simplifying the process and reducing the cost of manufacturing an instant cooked surface.

That is, through the third step (S30), the first-cooked surface is secondarily processed so that the chewable and digestible state is maintained, and the saucer-treated surface is subjected to a saucer treatment And sterilization treatment of the contents of the retort container is also performed.

Particularly, the degree of texture and sterilization treatment of the entire processed surface is controlled according to the temperature and time of sterilization and cooking in the third step (S30). That is, in the third step S30, the contents of the retort container are preferably sterilized and cooked at a temperature of 100 ° C to 125 ° C for 10 minutes to 40 minutes.

The fourth step S40 is a step of cooling the contents in the retort container sterilized and cooked in the third step S30, wherein cooling water at 0 to 10 DEG C is sprinkled in the retort container for 10 to 60 seconds, To cool the contents in the retort container.

≪ Example 1 > Instant shrimp stir fried noodles>

Unit: wt% division noodles water A famous material sauce



Percentage by material group


Spaghetti noodles: 100
(Containing 11% by weight water)



Drinking water: 100 Shrimp: 30
Onion: 20
Carrot: 10
Paprika: 10
Garlic: 5
Oil: 17
Soy sauce: 8
(Stir to 80% of biological weight)
Crab: 5
Driftwood: 15
Kelp: 5
Anchovy: 5
Grandfather: 10
Completion: 5
Water: 55
(Cooked for 20 minutes) Overall ratio 25 20 30 25

≪ Example 2 > Instant chicken pasta production>

Unit: wt% division noodles water A famous material sauce






Percentage by material group





Fujiri: 100
(Containing 11% by weight water)







Drinking water: 100

Chicken: 40
Onion: 30
Paprika: 10
Mushroom: 6
Garlic: 5
Oil: 8
Salt: 1

(Stir to 80% of biological weight) Tomato hall: 64
Chicken broth: 15
Liver of garlic: 6
Tomato paste: 4
Chopped onions: 4
Oil: 3
Full version: 1.3
Salt: 0.7
Sugar: 0.7
Red pepper powder: 0.4
Starch: 0.3
Pepper: 0.3
Oregano: 0.2
Basil: 0.1
(Cooked for 20 minutes) Overall ratio 25 25 25 25

In addition, since the instant cooked surface according to the production method of the present invention can be packed by various capacities, it is possible to purchase only the desired number of people, warm and eat them, and prevent the food from remaining.

In addition, as one generation and camping culture are spreading like today, the present invention can provide a food having a high nutritional value and a balanced food according to the preference within 3 minutes by heating at a room temperature and cooking by microwave,

Claims (4)

A first step of boiling a surface containing 11% by weight of water in boiling water for 1 minute to 5 minutes;
The boiled surface, water, garnish and sauce are mixed in a retort container in a weight ratio of 10 to 40 parts by weight based on the weight ratio of noodles before boiling, 25: 20: 30: 25 in the case of roasted surface, 25 : 25: 25: 25, and air in the empty space of the retort container was replaced with a gas mixture of nitrogen and carbon dioxide, which are inert gases, at a volume ratio of 5: 5 to 8: 2, ;
A third step of simultaneously treating the contents in the retort container at a temperature of 100 ° C to 125 ° C for 10 minutes to 40 minutes at the same time;
And a fourth step in which the contents in the sterilized and cooked retort container are sprinkled with cooling water of 0 to 10 ° C for 10 to 60 seconds in a retort container and cooled. The method according to claim 1,
In the case where the ready-to-eat shrimp stir-fried surface is prepared in the second step,
Noodles consisting of 100 parts by weight of spaghetti cotton containing 11% by weight of water;
Water consisting of 100 parts by weight of potable water;
Shrimp 30, onion 20, carrot 10, paprika 10, garlic 5, oil 17, and soy sauce 8 parts by weight, and roasted to 80% of the biological weight;
Safflower 5, kelp 15, kelp 5, dried anchovy 5, green onion 10, purified water 5, and water 55 parts by weight were mixed and cooked for 20 minutes;
Is mixed into a retort container at a weight ratio of 25: 20: 30: 25. The method according to claim 1,
In the case where instant chicken pasta is prepared in the spaghetti stream in the second step,
Noodles consisting of 100 parts by weight of fuzilite containing 11% by weight of water;
Water consisting of 100 parts by weight of potable water;
Chicken meat 40, onion 30, paprika 10, mushroom 6, garlic 5, oil 8, and salt 1 part by weight, and roasted to 80% of the biological weight;
Tomato Hole 64, Chicken Broth 15, Liver Garlic 6, Tomato Paste 4, Chopped Onion 4, Oil 3, Precipitation 1.3, Salt 0.7, Sugar 0.7, Chili Powder 0.4, Starch 0.3, Pepper 0.3, Oregano 0.2, Sauce cooked for 20 minutes;
Is mixed into a retort container at a weight ratio of 25: 25: 25: 25. An instant cooked surface prepared according to any one of claims 1 to 3.

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