KR102596458B1 - Manufacturing method of wet noodle - Google Patents

Abstract

A method for manufacturing raw noodles is disclosed. According to one aspect of the present invention, preparing flour, dough water, and alcohol, preparing dough by kneading flour, dough water, and alcohol, rolling the dough, cutting and cutting the dough to make noodles. A method for manufacturing raw noodles is provided, including the step of forming and dusting the noodle strands with powder.

Description

Method for manufacturing raw noodles {MANUFACTURING METHOD OF WET NOODLE}

The present invention relates to a method for manufacturing fresh noodles.

Noodles are made from grain flour or starch as the main ingredient, and are noodles made by processing them. Depending on the method of making, these noodles are divided into waxed noodles, pressed noodles, cut noodles, and some noodles, and depending on the drying and manufacturing method, they can be divided into raw noodles, dried noodles, and deep noodles.

Raw noodles refer to noodles that are packaged immediately after molding or only the surface is dried, while deep-fried noodles refer to noodles that are cooked and packaged during the molding process or after molding. Additionally, dried noodles refer to those made by drying raw noodles or deep-fried noodles.

Among these, raw noodles have the advantage of having a soft texture and high digestion and absorption rate because the moisture is contained in the noodles, unlike dried noodles, which evaporate moisture and have a high digestion and absorption rate. They do not go through the process of applying heat or frying in oil before cooking, so broth or sauce seeps in. This is superior to other aspects.

Meanwhile, fresh noodles are difficult to distribute and store because they are not easy to retain moisture and have a short shelf life, so methods to improve these shortcomings are being studied.

Republic of Korea Patent Publication No. 10-1992-0003071 (April 13, 1992)

The present invention provides a method for producing raw noodles using dough containing alcohol to extend the shelf life through sterilization.

According to one aspect of the present invention, preparing flour, dough water, and alcohol, preparing dough by kneading flour, dough water, and alcohol, rolling the dough, cutting and cutting the dough to make noodles. A method for manufacturing raw noodles is provided, including the step of forming and dusting the noodle strands with powder.

The step of preparing the dough may include a first kneading step of kneading flour, dough water, and alcohol, and a second kneading step of maturing the dough by kneading at a slower speed than the first kneading step.

Alcohol may include fermented alcohol.

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The powder may include at least one of modified starch and corn starch.

Dough water can be purified by reverse osmosis and provided at a preset temperature.

The raw noodle manufacturing method may further include the step of packaging the powdered noodle strings according to a preset capacity.

The step of packaging the noodle strings may include distributing the divided noodle strings into a package according to a preset capacity and sealing the package.

The method of producing raw noodles may further include the step of detecting metal contained in the noodle strings.

The step of detecting metal contained in the noodle strings may be performed after the step of sealing the packaging if the packaging capacity is less than a preset capacity.

According to the present invention, raw noodles can be manufactured using dough containing alcohol to extend the shelf life through sterilization.

1 is a flowchart showing a method for manufacturing raw noodles according to an embodiment of the present invention.

Since the present invention can be modified in various ways and can have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Terms such as first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

In addition, coupling does not mean only the case of direct physical contact between each component in the contact relationship between each component, but also means that another component is interposed between each component, and the component is in that other component. It should be used as a concept that encompasses even the cases where each is in contact.

Hereinafter, embodiments of the method for manufacturing raw noodles according to the present invention will be described in detail with reference to the accompanying drawings. In the description with reference to the accompanying drawings, identical or corresponding components are assigned the same drawing numbers and overlapping The explanation will be omitted.

According to an embodiment of the present invention, preparing flour, dough water and alcohol (S110), kneading flour, dough water and alcohol to prepare dough, rolling the dough, cutting out the dough And a method for producing raw noodles is provided, including the step of cutting and forming noodle strings, and the step of dusting the noodle strings with powder.

The raw noodle manufacturing method of this embodiment can sterilize the dough by adding alcohol to the dough material, and the raw noodle produced through this raw noodle manufacturing method has a longer shelf life than existing regular raw noodles.

More specifically, compared to the shelf life of regular raw noodles of about 14 days to 3 months, the raw noodles manufactured through the raw noodle manufacturing method of this example had a shelf life of 5 according to a test setting the safety factor for the point of spoilage at 80%. The expiration date has been confirmed to be around 20 days a month, so it may have a longer shelf life than regular raw noodles.

In addition, in the case of regular raw noodles, they can be manufactured with 40 to 50% by weight of kneading water, and due to these characteristics, the degree of swelling of the noodles over time may be large and the elasticity of the noodles may be reduced.

However, the raw noodles manufactured using the raw noodle manufacturing method of this embodiment are made of dough containing 20 to 25% by weight of kneading water, and can provide a softer and more elastic texture than regular raw noodles.

Hereinafter, each step of the raw noodle manufacturing method according to this embodiment will be described with reference to FIG. 1.

First, as shown in FIG. 1, a step (S110) of preparing flour, dough water, and alcohol may be performed.

Here, the dough water is water purified through a reverse osmosis purification step. More specifically, the dough water is applied by gravity or separate mechanical pressure and passes through a filter containing sand, gravel, charcoal, and special ceramics, thereby reducing the concentration to a low concentration. Water purification can be done using the reverse osmosis method, in which contaminants are filtered out by moving in the opposite direction.

The water purification method performed through this reverse osmosis method has a slow water purification speed, but has high water purification efficiency, so it can be viewed as a water purification method suitable for the dough water of this embodiment used as a food ingredient.

In addition, kneading water may be purified by reverse osmosis and provided at a preset temperature. More specifically, kneading water may be provided by adjusting tap water stored in a water tank to a temperature of 18 to 22°C and purifying it, or through reverse osmosis. It can be provided after being purified in a certain way and then adjusted to a temperature of 18 to 22°C.

Additionally, in this embodiment, the alcohol may include fermented alcohol, and fermented alcohol with an alcohol concentration of 95% may be used. Alcohol includes fermented alcohol used for food and drink, medicine, etc., and synthetic alcohol used for industrial purposes. In this embodiment, fermented alcohol made by fermenting starch or sugar raw materials is used.

Next, as shown in FIG. 1, a step (S120) of preparing a dough by kneading flour, dough water, and alcohol may be performed. More specifically, the step of preparing the dough (S120) includes the first kneading step (S122) of kneading flour, dough water, and alcohol, and the second kneading step of kneading at a slower rate than the first kneading step to age the dough. It may include a kneading step (S124).

Here, the first kneading step (S122) is performed at high speed and can be performed with the goal of evenly mixing the flour, dough water, and alcohol. More specifically, the first kneading step (S122) is performed at 1300 to 1700 RPM. It can be performed at any speed, preferably at a speed of 1500 RPM.

The second kneading step (S124) may be performed continuously after the first kneading step (S122). The second kneading step (S124) may be performed at a slower rate than the above-described first kneading step (S122), and during this process, the dough may be aged.

More specifically, the second kneading step (S124) may be performed slower than the first kneading step (S122) at a speed of 600 to 800 RPM, and preferably may be performed at a speed of 700 RPM.

In addition, the step of preparing the dough (S120) can be performed for 8 to 15 minutes, and the first kneading step (S122) is performed first for about 3 minutes and 30 seconds, followed by the second kneading step (S124) for 4 minutes. It can be performed for 30 seconds to 11 minutes and 30 seconds to prepare the dough.

Meanwhile, in the step of preparing the dough (S120), the mixing ratio of flour, dough water, and alcohol may be 70 to 75% by weight of flour, 20 to 25% by weight of dough water, and 2 to 3% by weight of alcohol. Additionally, 1 to 2% by weight of refined salt may be added.

More preferably, the mixing ratio of flour, dough water, alcohol, and refined salt may be 73.2% by weight of flour, 22.9% by weight of purified water, 2.3% by weight of alcohol, and 1.6% by weight of refined salt. The raw noodle manufacturing method of this embodiment can produce dough according to the mixing ratio of flour, dough water, alcohol, and refined salt.

Subsequently, as shown in FIG. 1, a step (S130) of rolling the dough may be performed. The step of rolling the dough (S130) refers to the step of making a dough pad by applying pressure to the dough. The step of making a dough pad can be performed by continuously pressing the dough using a roller.

More specifically, the step of rolling the dough (S130) may include a first rolling step of forming a dough sheet, a second rolling step of stabilizing the dough band, and a third rolling step of adjusting the thickness of the dough band.

Next, as shown in FIG. 1, a step (S140) of cutting and cutting the dough to form noodle strings may be performed. The dough in the step of forming the noodle strings (S140) can refer to a dough pad. More specifically, the dough pad is cut to a preset thickness while moving the pad, and when the cut length reaches the preset length, the dough pad is cut. Noodles can be molded.

For example, raw noodles manufactured using the raw noodle manufacturing method of this example can be molded to a thickness of 1.8 cm and a length of 32 cm.

Subsequently, as shown in FIG. 1, the step (S150) of dusting the powder into the molded noodle strands may be performed, and the step of dusting the powder (S150) can prevent moisture from reaching the noodle strings from the outside. It can prevent multiple strands of noodles from sticking together.

More specifically, in the step (S150) of grinding the powder into the noodle strands, the amount of powder to be powdered can be adjusted according to the temperature and humidity environment and the seasonal environment. More specifically, the amount of powder to be powdered can be adjusted in summer compared to winter. The powder may get into the noodles.

Additionally, in the step (S150) of dusting the powder into the noodle strands, the powder may contain at least one of modified starch and corn starch.

Next, as shown in FIG. 1, a step (S160) of packaging the divided noodle strings according to a preset capacity may be performed. More specifically, the step of packaging the noodle strings (S160) may include distributing the divided noodle strings into a package according to a preset capacity (S162) and sealing the package (S164).

Here, the step (S162) of distributing the divided noodles into packaging according to the preset capacity may be performed in a separate line depending on the packaging capacity. For example, large-capacity packaging of 3 to 7 servings is performed in the first line. In the second line, small-capacity packaging of 1 to 2 servings can be performed.

The step of sealing the packaging (S164) is a step of sealing the packaging in a vacuum environment to block the outside air from the noodles distributed in the packaging according to the preset capacity. The quality of the raw noodles sealed through this step remains stable until the expiration date. It can be maintained.

In addition, the step of adding a deoxidizer into the package may be performed before the step of sealing the package (S164), and changes in the quality of the packaged raw noodles can be reduced through the deoxidizer.

Additionally, as shown in FIG. 1, a step (S170) of detecting metal contained in the noodle string may be performed, and a step of detecting metal including iron and stainless steel that may be included in the raw noodle manufacturing process may be performed. .

More specifically, in the step of detecting metal contained in the noodle strings (S170), iron of more than 2.5 mmΦ and stainless steel of more than 3.5 mmΦ can be detected. If metal is detected, the quality of the raw noodles is managed by discarding the noodle strings in the relevant package. can do.

Additionally, the step of detecting metal contained in the noodle strings (S170) may be performed after the step of sealing the packaging (S164) if the packaging capacity is less than the preset capacity. For example, when raw noodles are packaged in small quantities for 1 to 2 servings in the above-described second line, the step of sealing the packaging (S164) is performed and then the step of detecting metal contained in the noodle strings (S170) is performed. It can be.

Meanwhile, in the case where raw noodles are packaged in large quantities of 3 to 7 servings in the above-described first line, a step of distributing the noodle strings to the packaging according to a preset capacity (S162) is followed by a step of detecting metal contained in the noodle strings (S170). is performed, and after the metal detection step, a step of sealing the packaging (S164) may be performed.

As described above, the step of detecting the metal contained in the noodle string (S170) detects the metal in a different order depending on the capacity of the noodle string, so when detecting the metal in a small volume of 1 to 2 servings, the process time is long. In some cases, metal detection can be performed using multiple criteria. On the other hand, in the case of large-capacity packaging for 3 to 7 servings, a metal detection step (S170) is performed after packaging, and metal is detected here, thereby preventing the entire large-capacity product from being discarded.

Above, an embodiment of the present invention has been described, but those skilled in the art can add, change, delete or add components without departing from the spirit of the present invention as set forth in the patent claims. The present invention may be modified and changed in various ways, and this will also be included within the scope of rights of the present invention.

Claims (10)

Preparing flour, kneading water, alcohol and refined salt;
kneading the flour, the dough water, the alcohol, and the refined salt to prepare a dough product;
Rolling the dough;
forming noodle strings by cutting and cutting the dough; and
Comprising the step of dusting the noodle strands with powder,
The step of preparing the dough is,
A first kneading step of kneading the flour, the kneading water, the alcohol, and the refined salt; and
It includes a second kneading step of maturing the dough by kneading at a slower rate than the first kneading step,
The first kneading step is performed at a speed of 1300 to 1700 RPM,
The second kneading step is performed at a speed of 600 to 800 RPM,
The step of preparing the dough is performed for 8 to 15 minutes, the first kneading step is performed for 3 minutes and 30 seconds, and the second kneading step is performed for 4 minutes and 30 seconds to 11 minutes and 30 seconds,
In the step of preparing the dough,
The mixing ratio of the flour, the dough water, the alcohol, and the refined salt is 70 to 75% by weight of flour, 20 to 25% by weight of dough water, 2 to 3% by weight of alcohol, and 1 to 2% by weight of refined salt. become,
Packaging the divided noodles according to a preset capacity; and
Further comprising the step of detecting metal contained in the noodle string,
The step of packaging the noodles is,
Distributing the divided noodles into packaging according to a preset capacity; and
Comprising the step of sealing the packaging,
The step of detecting the metal contained in the noodle strings is performed after the step of sealing the package if the packaging capacity is less than a preset capacity,
The step of detecting the metal contained in the noodle string is performed before the step of sealing the package when the packaging capacity is greater than a preset capacity to minimize the noodle string discarded according to the amount of metal detected.
delete delete According to paragraph 1,
A method of producing raw noodles, wherein the alcohol includes fermented alcohol.
According to paragraph 1,
A method of producing raw noodles, wherein the tabun powder includes at least one of modified starch and corn starch.
According to paragraph 1,
A method of manufacturing raw noodles, wherein the dough water is purified by reverse osmosis and provided at a preset temperature.
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