KR101918843B1 - Manufacture method of Low temperature maturing dried noodle - Google Patents

Abstract

The present invention relates to a method for producing a roasted surface which has been aged at a low temperature. In the preparation method of the present invention, a mixture is prepared by mixing 5 to 10 parts by weight of tablets with 100 parts by weight of wheat flour, and kneading 35 to 45 parts by weight of purified water with 100 parts by weight of the mixture to produce a kneaded product. A low-temperature aging step of aging the kneaded material rolled at the step at a low temperature; a secondary rolling step of re-rolling the aged kneaded material at the step; A molding step for molding the surface by extruding the secondary rolled kneaded material into an extruder, a drying step for drying the surface formed in the step, a cutting and cutting step for cutting and drying the surface dried in the step The method comprising the steps of:

Description

{Manufacturing method of low temperature maturing dried noodle}

TECHNICAL FIELD The present invention relates to a method for producing a low-temperature aged surface, and more particularly, to a method for producing a low-temperature aged surface exhibiting a flexible texture by a low temperature aging surface preparation method.

Noodle is a food made by mixing wheat flour, which is the main raw material, with salt, water, etc., kneaded, formed into cotton, cut into a certain size, and is one of the representative wheat processed food having a unique texture due to gluten property. Generally, Though the noodles are divided into small noodles and thick noodles, according to the National Food Code, the types of noodles are classified into noodles such as dried noodles, pastas, fresh noodles, sleep noodles, and instant noodles.

In Korea, noodles are mostly prepared by cutting dough made of wheat flour into a wide size and finely cut, and dry surface is made by drying noodles or sleeping surface made by kneading with flour or cereal flour such as wheat flour or starch as a main raw material.

The dry surface prepared by the same raw materials is classified into three types according to the thickness and shape of the noodles, such as three kinds of noodles, somen noodles, middle noodles, wang noodles (udong noodles) and sake noodles (noodles noodles) But it is classified in an idiomatic sense without any division of detailed items.

Unlike other foodstuffs, the raw material is very limited to 2 to 3 species, so changes in quality characteristics or dramatic improvement are relatively limited through adjustment of raw material proportion and changes in production process conditions. In the past, storage safety and shelf-life extension of products have been selected as priority issues. However, it is necessary to provide convenience and simplicity through shortening of restoration time for flexible noodles and cooking according to changes of consumers' desires. In recent years, research focusing on the rheology for making the texture after cooking as same as the raw surface has been going on.

The dry surface is boiled in water, rinsed several times, and a separate broth is prepared. The procedure is complicated and difficult to avoid, and it is evident that the young people are avoiding it. When a group meals such as military service, school meal service, And it is difficult to replace them with ramen which is most easily cooked due to the difficult relationship.

In addition, efforts to develop high-quality foods by using a low-temperature aging method in which carbonyl compound generation (aldehyde, ketone, etc.), lactic acid, There is practically no noodle produced by the low-temperature aging method.

Patent Publication No. 2013-0038262 Patent Publication No. 2015-0059670

Accordingly, it is an object of the present invention to provide a method of manufacturing a low-temperature aged surface using a low-temperature aging method in which the bonding between materials is tightened, the density sensation is increased, and the moisture distribution is uniformized to activate the tissue.

It is another object of the present invention to provide a method of manufacturing a low-temperature aged surface by which a kneaded product is matured at a low temperature to prevent sagging, thereby maintaining the texture of the kneaded product in a resilient manner to improve texture.

To achieve the above object, the present invention relates to a method for producing a kneaded product, which comprises mixing 100 parts by weight of flour with 5 to 10 parts by weight of purified salt to prepare a mixture, and then mixing 40 to 50 parts by weight of purified water with 100 parts by weight of the mixture And the kneaded product produced in the above step is kept at a low temperature of 10 to 25 ° C at a temperature of 70 to 98% to agitate the kneaded product for 30 to 90 minutes while keeping the surface of the kneaded product free from drying Temperature aging step and the aged kneaded product is prepared with a moisture content of 10 to 13% on the surface of the kneaded product.

Further, the kneaded product produced in the step of producing the kneaded product is first rolled to set the width of the kneaded product to 400 to 500 mm and the thickness to be 15 to 25 mm.

The kneaded product aged at a low temperature in the low-temperature aging step is secondarily rolled to have a thickness of 0.9 to 1.3 mm or 2 to 3 mm.

The method may further include drying the kneaded material aged in the low-temperature aging step at a temperature of 20 to 50 ° C to increase the temperature.

The dry surface produced by the low-temperature aging process according to the present invention is excellent not only in the water absorption rate and the volume expansion rate, but also in the sensory properties such as the appearance of the dry surface, the texture of the cornishes and the maintenance of the elasticity of the noodles.

In addition, there is also an effect of preventing the stretching of the surface through the low temperature aging manufacturing method and maintaining the texture of the kneaded product.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for producing a low-temperature aged surface according to the present invention; FIG.

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

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The term " noodles " appearing in the detailed description of the present invention is used generically to denote a variety of noodles made of flour made of wheat, regardless of whether they are used for boiled water, .

Hereinafter, a method of producing a low-temperature aged surface according to the present invention will be described with reference to FIG.

flour 100 parts by weight  Refined salt 5 ~ 10 parts by weight  Step of mixing to make mixture

First, in the above step, 5 to 10 parts by weight of a salt (salt) is added to 100 parts by weight of wheat flour containing wheat flour to prepare a mixture. For reference, it is preferable that gravitational force is used for the wheat flour.

The mixture 100 parts by weight Purified water  40 ~ 50 parts by weight  By kneading Dough water  Dough stage to produce

If the amount of purified water is less than 40 parts by weight, the raw material which is not mixed with water is left as it is and the flour component is retained, When the amount of the purified water exceeds 50 parts by weight, adherence of the cotton strands occurs and the surface thereof sinks down, and the water and the raw materials are mixed with each other to change physical properties. For reference, the most preferable weight portion of the purified water is 45 parts by weight.

That is, the kneading method in the kneading step is to increase the amount of water (amount of addition of water) and to strengthen the gluten of the wheat flour and to agitate the cotton at a constant temperature for a long period of time to make the noodles chewy and soft, It is the application of the ripening aging method.

It should be noted that in the kneading step, 30 to 40 ° C of brine is mixed based on 100 parts by weight of the kneaded product. The salt concentration (salt concentration) of the salt water is 12-15 (most preferably 13), and the addition of a large amount of water and high salt are used to activate the gluten, It is to run the dough. For reference, if the salinity is less than 12, the effect is insignificant, and if the salinity exceeds 15, the drying time becomes long due to moisture absorption due to high salt.

Therefore, when the salinity is in the above-mentioned range, the cooking time is shortened even if the surface is thick. Such dough with a high water content can bring the mixing ratio between the raw materials constant and does not lose moisture with high saltiness.

In addition, in order to minimize the heat generation during the execution of the dough, a cooling pipe (not shown) is wrapped around the outside of the kneader (not shown) to reduce the temperature of the rubbing heat, .

The Dough water  Through a rolling machine Rolling  Primary rolling stage

The kneaded material is subjected to a primary rolling process (a material (kneaded material) is sandwiched between rollers and stretched by plastic deformation) through a round mixer (not shown). This will set the kneading water thickness necessary for low-temperature aging to be carried out in the following steps, with a width of 400-500 mm and a thickness of 15-25 mm most preferred.

When the primary rolling step is performed as described above, the tissue is activated by gluten, so that the following steps can be performed.

In this step Rolled Dough water  Low-temperature aging step for aging at low temperature

In the low-temperature aging step, the kneaded product produced in the kneading step is maintained at a temperature of 10 to 25 ° C at a temperature of 70 to 98% in a kneader (not shown) to keep the surface of the kneaded product from being dried, This is the step of aging for 90 minutes.

In this step, the time taken to mature the kneaded product at low temperature is from 30 minutes to 1 hour 30 minutes (most preferably, about 1 hour). When the aging time is less than 30 minutes, the kneading time becomes too short, Minute, it is not desirable to retract the tissue. Therefore, in consideration of the fact that a typical low temperature aging time is 24 hours, it is possible to perform low temperature aging within a very short time.

The reason for passing through the low-temperature aging step is to maintain the texture of the kneaded product for a long time by preventing water from being stretched through pre-drying in the process of water homogenization and aging of the face plate (not shown).

In order to increase the activity of gluten in the kneaded product, it is preferable to spread the kneaded product to a thickness of about 3 cm and then aged at a low temperature through a face plate (not shown).

The aging temperature can be appropriately selected in consideration of the kneading condition, and preferably the aging temperature is 10 to 25 캜, and most preferably 20 캜. If the aging temperature is lower than 10 ° C, the aging time becomes longer. If the aging temperature exceeds 25 ° C, gluten may be destroyed, which is undesirable.

If such a low-temperature background is aged, the dough will not be spoiled, and the ingredients will be uniformly mixed with each other, and the flavor will be improved, thereby improving the flavor.

The above-mentioned low temperature aging process minimizes the tissue damage and makes it possible to maintain the texture of the chewy texture without burning the noodles during the process of cooking the noodles with high heat.

In addition, the humidity is maintained at a high level of 70 to 98%, so it is transported in a closed space for a short time of about 1 hour and undergoes aging process.

The reason for maintaining such high humidity is to prevent drying of the outer surface of the kneaded product, and it is necessary to maintain the internal and external moisture balance of the face plate to dry the inside of the kneaded product to remove unnecessary moisture, As the preliminary drying is carried out, the texture of the noodles is maintained and the drying is facilitated despite the high amount of water.

After passing through a low-temperature aging line (not shown) under the low-temperature and high-humidity conditions, the moisture balance between the surface and the inner surface of the face plate is completed and some drying is performed. As a result, it is possible to produce a kneaded product having a dense, pore-free structure and a low-temperature aging effect within a short period of time without using the additives in the aging method.

At the low-temperature aging step, Dough water Re-rolling  Secondary rolling step

It is the process of making the kneaded water that has undergone the ripening process to the general cotton thickness. For reference, the thickness of the surface corresponding to the noodles made by the manufacturing method of the present invention is 0.9 to 1.3 mm, and the thickness is 2 to 3 mm in the case of noodles or knife noodles.

In the above step, Dough water  Molding step of molding the surface by extrusion into an extrusion molding machine

The kneaded product formed as described above is put into an extruder (not shown) and extruded to extrude and produce cotton yarn continuously to form cotton yarn.

Preferably, the extrusion molding machine maintains the injection pressure at 25 to 35 kgf / cm 2 during extrusion molding and maintains the screw internal temperature of the extrusion molding machine at 80 to 140 ° C. If the internal temperature of the screw is 140 ° C or more, a problem of strength change of the tissue occurs. If the internal temperature of the screw is 80 ° C or less, extrusion fluidity problems may occur.

After the extrusion process as described above, a sterilization operation is performed as usual. For example, sterilization is performed by irradiating the molded article with ultraviolet rays at 50 to 60 DEG C for 30 to 50 minutes through an ultraviolet sterilizer or the like.

In this step Molded  Cotton Dry  Drying step

The aged dough is agitated in an extrusion molding machine and dried in an aging room for 7 to 9 hours (preferably 8 hours) in order to feel a chewy texture when the noodles produced by extrusion are cooked. The drying method is the aging drying method, and it is possible to dry the items which are difficult to dry, such as vacuum surface, polyvalent water and aged surface at low temperature, while maintaining the efficiency.

The drying temperature in the drying step is 20 to 50 ° C and the humidity is 70 to 98% (most preferably 90%).

Herein, the drying temperature is gradually increased to 20 to 50 ° C. The drying is started at 20 ° C, and then the temperature is gradually increased to 50 ° C.

More specifically, the initial temperature is 20 to 29 ° C, the humidity is 85 to 95%, the next temperature is 30 to 39 ° C, the humidity is 85%, the subsequent temperature is less than 40 to 45 ° C, 80%, and the final temperature is 45 to 50 DEG C and the humidity is 70 to 75%.

That is, this method can minimize the damage of the kneaded product by gradually raising and drying the temperature.

And, the reason why the humidity should be maintained at a high level of 70 ~ 95% during drying is to prevent the outer surface of the cotton strands from being dried, so that the outer surface of the cotton strands is dried In the conventional drying method having high temperature and low humidity conditions, it is possible to dry in a short time by heat. However, since the texture of the dough due to heat damages the texture, the dissolution due to the dough damage during cooking often occurs. It is because.

That is, since the coating of the surface is performed in a state of high humidity, internal moisture is discharged so that the moisture content of the surface of the kneaded product is 10 to 13%. This is because the cooking time is shortened and there is almost no elution, so that it is not necessary to rinse the surface separately.

A step of cutting and drying the dried surface to a predetermined length in the above step, and a step of packaging

The thus-produced surface is cut to a predetermined length, packed, and then released. The packaging is performed by using a film material made of PP (polypropylene) or PE (polyethylene).

The dry surface produced by the above-described manufacturing method can maintain the noodle state without damaging the tissue due to the low-temperature aging method, can significantly shorten the cooking time, minimize the starch damaged during the manufacturing process and mix with the raw material Can be accomplished well, and leaching is hardly occurred, so that it has an advantage that it can be well mixed with soup.

[ Example ]

According to the manufacturing method of the present invention, wheat flour was mixed with water, kneaded, and kneaded with salt water at a temperature of 35 캜 to produce a kneaded product. The kneaded product was subjected to primary rolling through a round mixer, followed by low-temperature aging at a temperature of 25 ° C, followed by a secondary rolling process. The rolled kneaded material was molded into a face and dried to produce a dry face.

[Sensory Evaluation]

Preference for aging of flour dough

Before the dough was aged, the noodles were prepared as it was, and the noodles were prepared by making the noodles at the low temperature by the method according to the above-described example. The results are shown in Table 1 below.

Item Noodles made before aging  The noodles prepared in the examples of the present invention flavor 4.1 4.8 color 4.6 4.7 zest 4.2 4.6 Overall likelihood 4.3 4.7

As can be seen from Table 1, the noodles prepared with the dry noodles according to the present invention are superior to the noodles before aging in taste, color and flavor.

As described above, those skilled in the art will understand that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the embodiments described above are all illustrative and not restrictive.

The scope of the present invention should be construed as being included in the scope of the present invention without departing from the scope of the present invention.

Claims (4)

In a method of producing a low-temperature aged surface,
Wherein the low-temperature aging surface is prepared by mixing 5 to 10 parts by weight of purified salt with 100 parts by weight of gravity fraction, and kneading 40 to 50 parts by weight of purified water into 100 parts by weight of the mixture to produce a kneaded product;
Subjecting the kneaded product to primary rolling to a thickness of 15 to 25 mm, which is a thickness required for low-temperature aging, to activate the gluten texture of the kneaded product;
The primary rolled kneaded product is kept at a temperature of 10 to 20 ° C at a temperature of 70 to 98% in a sealed kneader at a low temperature to maintain the surface of the kneaded product at a low temperature during aging for 30 to 90 minutes step;
Subjecting the aged dough to a second rolling to a thickness of 0.9 to 1.3 mm which is the thickness of the surface corresponding to the noodle;
Extruding the secondary rolled kneaded product in an extruder screw internal temperature of 80 to 140 ° C to form a surface strand;
Wherein the molded surface strand is dried at a temperature of 20 to 50 占 폚 and a humidity of 70 to 98% to have a water content of 10 to 13%. delete The method according to claim 1,
Wherein the aged dough is secondarily rolled to a thickness of 2 to 3 mm which is the thickness of the surface corresponding to the noodles or cut noodles. delete

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