KR102632462B1 - Method for producing yellow and transparent wheat noodles by performing quadruple aging process - Google Patents

Abstract

The present invention relates to a method of manufacturing noodles using wheat flour (white flour) as a raw material. In particular, during the noodle manufacturing process, four different maturation processes are performed on the dough and noodles, and each manufacturing process is It relates to a method of producing yellow and transparent wheat noodles with superior color, texture, and cooking characteristics compared to noodles produced using conventional technology by performing the process inside a space configured to be blocked from the outside.

Description

Method for producing yellow and transparent wheat noodles by performing quadruple aging process}

The present invention relates to a method of manufacturing noodles using wheat flour (white flour) as a raw material. In particular, during the noodle manufacturing process, four different maturation processes are performed on the dough and noodles, and each manufacturing process is It relates to a method of producing yellow and transparent wheat noodles with superior color, texture, and cooking characteristics compared to noodles produced using conventional technology by performing the process inside a space configured to be blocked from the outside.

Traditionally, wheat flour noodles have been the most preferred among noodles manufactured using grain flour as the main ingredient, and have the largest share of sales and distribution.

Wheat noodles made from wheat are usually white, but the degree of whiteness varies depending on the manufacturing process, and in some cases, they are made with a yellowish white color.

As mentioned above, most noodles made from wheat flour are white or close to white, but the color can increase consumer preference for noodles, produce noodles with excellent texture and cooking characteristics, or stimulate consumers' desire to purchase. There have been various efforts to produce noodles with .

In manufacturing noodles using wheat flour, starch, barley flour, rice flour, etc. as main ingredients, the color of the noodles can be changed to increase consumer preference, or useful nutrients can be included in the noodles to increase the quality of the noodles. Conventional technologies for promoting consumption include the following.

Domestic Patent Publication No. 10-1999-0064723 (publication date; 1999.08.05.) relates to an invention titled 'Color Kalguksu Manufacturing Method', and this prior art involves 400g of juiced carrots (yellow) in 1kg of pulverized flour. ), 150g of kale (green), 350g of prickly pear (vermilion), 500g of navy cabbage (light purple), 0.4L of water, and sticky kneaded noodles are used to make colored kalguksuk.

Domestic Patent Publication No. 10-2007-0013652 (publication date; 2007.01.31.) is an invention titled ‘Method for producing healthy functional noodles with Phellodendron mushrooms’, and this prior art includes Sanghwang mushrooms, which have various effects. Noodles (kalguksu, raw noodles, dried noodles): Manufacturing method and noodles added during production. Sanghwang mushroom noodles (kalguksu, raw noodles, dried noodles), made by appropriately mixing wheat flour with Sanghwang mushroom extract and powder, are yellow noodles with an excellent color, and the technology for manufacturing functional noodles with various health benefits of Sanghwang mushrooms is described. there is.

Domestic Registered Patent No. 10-0810677 (registration date; February 28, 2008) relates to an invention entitled ‘Noodle Manufacturing Method’ (hereinafter referred to as ‘Pre-registered Invention 1’), which was applied for by the present applicant. It is a registered prior art. In this prior art, when drying noodles after mixing flour and salt water, the noodles are dried by passing them through a number of drying rooms with different environments. The drying rooms through which they initially pass are maintained at a low temperature and high humidity to remove moisture and salt contained in the noodles. It relates to a noodle manufacturing method that maintains the texture of noodles close to fresh noodles by maintaining uniform distribution, increasing the degree of ripening, and lowering the degree of dryness. In this prior art, the surface passing through the first to fourth drying chambers 31, 32, 33, and 34 is dried by wind under high humidity, so that more salt is present compared to the prior art, and the inter-particle structure is strong. A method of producing translucent yellow noodles is shown by maintaining moisture uniformly distributed and containing more moisture.

Domestic Patent No. 10-0821569 (registration date: 2008.04.04.) relates to an invention titled 'Rainbow Kalguksu Manufacturing Method', which includes a red natural colorant composition, an orange natural colorant composition, and a yellow colorant composition. A rainbow-colored composition manufacturing process for producing a natural pigment composition, a green natural pigment composition, a blue natural pigment composition, an indigo natural pigment composition, and a purple natural pigment composition; Mix 60-70% by weight of flour and 10-20% by weight of water with 10-30% by weight of natural coloring composition of red, orange, yellow, green, blue, indigo, and purple produced through the rainbow color composition manufacturing process. The rainbow-colored dough manufacturing process of kneading; This is a technology related to the rainbow kalguksu manufacturing method, which includes a rainbow-colored noodle-making process in which the dough of each color completed through the rainbow-colored dough manufacturing process is individually made with a noodle-making machine or cut with a knife to form noodles.

Domestic Patent No. 10-2219708 (registration date; 2021.02.18.) is an invention titled ‘Functional noodle manufacturing method using aged turmeric’. When manufacturing noodles with wheat flour, aged turmeric powder is added to make the noodles. This relates to a method of manufacturing functional noodles using aged turmeric that prevents deterioration and provides health-promoting effects. This invention includes a dough composition step (S1) in which 96% by weight of wheat flour, 1.5% by weight of salt, 2% by weight of aged turmeric, and 0.5% by weight of potato starch are mixed and kneaded, and the dough kneaded in the dough composition step (S1). The first room temperature maturation step (S2) involves aging at room temperature at 20℃ for 20 minutes, and the matured dough that has gone through the first room temperature maturation step (S2) is kept in a refrigerator at a low temperature of 4℃ for 2 hours. While adjusting the thickness of the noodles in a noodle making machine, the dough prepared through the second low-temperature maturation step (S3), the first room temperature maturation step (S2), and the second low-temperature maturation step (S3) are aged. It is characterized by the inclusion of a noodle-making step (S4) in which ripened turmeric exerts various health-beneficial pharmacological effects, resulting in a health-promoting effect and minimizing the deterioration of noodles with aged turmeric. It is about a method of manufacturing functional noodles that can be expected to have effects such as changing the color of the noodles, significantly improving product response, and improving the chewy texture of the noodles.

Domestic registered patent No. 10-2029592 (registration date; 2019.09.30.) relates to an invention entitled ‘Method for manufacturing aged noodles using a vacuum chamber and degassed water, etc.’ (hereinafter referred to as ‘pre-registered invention 2’). This invention is a prior art applied for and registered by the applicant of the present invention. This prior art relates to a technology for manufacturing noodle products used in cooking noodles (janchiguksu), kalguksu, somen, medium noodles, cold noodles, spaghetti, etc. using grain flour such as starch, white wheat flour, and rice flour as raw materials. , It relates to a method of kneading grain flour using degassed brine, ensuring that the kneading process is carried out in a specific vacuum and temperature atmosphere, and manufacturing noodle products that are matured close to fully ripened through three maturation processes. In particular, the present invention uses degassed water in the dough of grain flour and allows the dough to be kneaded under a specific vacuum pressure and temperature atmosphere, so that the dough undergoes primary aging during the kneading process and secondary aging during the subsequent aging and drying processes. And it relates to a method of manufacturing noodles so that tertiary ripening occurs. In the present invention, the noodles are ripened during the manufacturing process, and the damaged parts of the noodles are recovered during the process, so that the noodles have excellent color, are soft, transparent and elastic after cooking, and starch (grain flour) is eluted during cooking. It relates to a method of manufacturing aged noodles (noodle products) with greatly improved characteristics.

Domestic Patent Publication No. 10-1999-0064723 (publication date: 1999.08.05.) Domestic Patent Publication No. 10-2007-0013652 (publication date: 2007.01.31.) Domestic registered patent No. 10-0810677 (registration date: 2008.02.28.) Domestic registered patent No. 10-0821569 (registration date: 2008.04.04.) Domestic registered patent No. 10-2219708 (registration date: 2021.02.18.) Domestic registered patent No. 10-2029592 (registration date: 2019.09.30.)

In the various prior technologies reviewed above, techniques for manufacturing noodles in yellow or various colors are proposed to increase consumer response to noodle or kalguksu products. In these prior arts, most methods used to produce noodles in yellow or yellow-based colors or in various colors instead of white include adding natural pigments or other ingredients containing yellow or other colored ingredients to wheat flour or other grain powders. Yellow, colored or colored noodles were produced. In other words, when making noodles, ingredients of a specific color were added to flour and then kneaded to produce noodles. The noodles were manufactured in a way that the manufactured noodles took on the color of the ingredients added. In the prior art, natural coloring compositions or materials such as carrots, gardenias, tangerines, turmeric, turmeric, and Sanghwang mushrooms were used to produce yellow color.

The present invention was developed to solve the following problems.

The present invention is intended to provide a method for producing yellow and transparent wheat noodles using only wheat flour as a raw material. Unlike prior arts that produce noodles of a specific color or various colors using materials or pigments containing colored ingredients, the present invention is intended to provide a method of producing yellow and transparent noodles while using only wheat flour as the main raw material.

The present invention manufactures wheat noodles using only flour, water, and salt, but performs four different maturation processes (quadruple maturation) on the dough, noodles, and noodle strands during the noodle manufacturing process, compared to the prior art. The purpose is to provide a method of manufacturing wheat noodles with clearer yellow color and improved transparency.

In the present invention, when kneading flour, a larger amount of water is added compared to the prior art to produce the dough, so that moisture is sufficiently absorbed into the raw materials, and in addition, a certain range of temperature and vacuum pressure is formed. By mixing flour and water for a certain period of time inside the mixing chamber to prepare the dough, the dough turns yellow during the kneading stage, and the yellow color is discolored as the yellow dough goes through various subsequent processes. This is to ensure that the final manufactured wheat noodles are yellow and transparent by increasing the transparency while forming the raw material structure uniformly.

The present invention manufactures noodles made using wheat flour as a raw material to increase transparency while maintaining yellow color while going through various manufacturing processes, so that the noodles are manufactured in the color preferred by consumers, and during cooking, the inside of the noodle strands is manufactured. The cooking time is shortened so that moisture is easily absorbed, and the noodles do not spread easily after cooking (excellent spreadability), but are intended to produce wheat noodles with an excellent chewy and elastic texture.

In addition, the present invention is configured so that the space in which the dough, face plate, or noodle strand moves is blocked from the outside while performing several steps for manufacturing wheat noodles, so that the surfaces of the dough and face plate or noodle strand are exposed to external air. By not being directly exposed to heat, the entire process is carried out while minimizing problems such as surface drying or hardening due to temperature differences, so that the surface of the dough and face plate does not dry during the manufacturing process and the surface has the same or similar moisture as the inside. This is to ensure that the manufacturing process is performed while maintaining the distribution state. Here, ‘outside’ refers to the large indoor space where the noodle making equipment is installed.

In order to perform the drying process, the present invention provides more detailed drying rooms than the prior art, but maintains a specific range of temperature and humidity in each drying room and applies different drying times to each drying room, thereby improving the transparency of the cotton strands. This is to increase the height so that yellow and transparent wheat noodles can be manufactured.

In addition, the present invention increases the preference of wheat noodles for consumers by manufacturing wheat noodles with improved color and texture compared to the previously registered invention 2, which was applied and registered by the present applicant, and increases the color and texture of the cooked noodles. The purpose is to provide a method of producing wheat noodles with better texture and cooking properties.

The present invention relates to a method of manufacturing noodles using wheat flour as a raw material. In particular, during the noodle manufacturing process, the dough or noodles are subjected to four maturing stages with different content, and the manufacturing process of each stage is carried out by external and external processes. The purpose is to produce yellow and transparent noodles with superior color, texture, and cooking characteristics compared to noodles produced using conventional technology by performing the process inside a blocked space.

The present invention was derived by further improving the technology of pre-registered invention 2 regarding the technology of manufacturing aged noodles through three maturing processes, and is structured to differ from pre-registered invention 2 in the following points.

First, the first thing to be performed in the present invention is the vacuum kneading process (S10). In the vacuum kneading process, deaerated salt water is used to knead flour, and the vacuum kneading process is performed inside a kneading chamber where a vacuum of a certain pressure is formed. The vacuum kneading process of the present invention is performed similarly to the kneading process of pre-registered invention 2, but is configured to produce flour dough by adding a larger amount of deaerated salt water compared to pre-registered invention 2.

Second, the first rolling process (S20) is performed following the vacuum kneading process of the present invention. In the first rolling process, the dough manufactured in the previous vacuum kneading process is formed into two flat face plates (first flat face plates). In the case of pre-registered invention 2, the dough is manufactured into one face plate in the first rolling step.

Third, the first rolling process of the present invention is followed by a tissue maturation process (S30). The tissue aging process of the present invention is comprised of two steps, namely, a corrugated face plate forming process (S31) and a corrugated face plate rolling process (S32). The tissue ripening process is not provided in pre-registered invention 2 and corresponds to a process unique to the present invention.

First, the corrugated face plate forming process (S31) is performed using two corrugated face plate feeders, that is, primary and secondary corrugated face plate feeders. The dough material formed and transported into two flat face plates (primary flat face plates) in the previous primary rolling process is combined into one in the primary corrugated face plate feeder and formed into a primary corrugated face plate with multiple wrinkles, 1 As the primary corrugated face plate passes through the secondary corrugated face plate feeder, it is formed into a secondary corrugated face plate. The secondary corrugated face plate is formed so that the width (pitch) of the wrinkles is shorter and the depth (depth of the valley) is deeper than the primary corrugated face plate.

The secondary corrugated face plate is discharged through the secondary corrugated face plate feeder and is supplied to the upper part of the conveyor moving at a constant speed from the lower part. The secondary corrugated face plate feeder operates to supply the secondary corrugated face plate to the upper part of the conveyor while reciprocating in the width direction of the conveyor. The secondary corrugated face plates supplied from the top of the conveyor moving at a constant speed overlap up and down at a certain angle on the conveyor, depending on the moving speed and width of the conveyor, the moving speed of the secondary corrugated plate feeder, and the width of the secondary corrugated face plate. It is supplied at an angle determined accordingly. The secondary corrugated face plate is moved on the upper part of the conveyor while being overlapped in an oblique form the number of times determined by the supply angle as above.

Next, the corrugated face plate rolling process (S32) is performed by rolling the secondary corrugated face plate, which is formed in the corrugated face plate forming step and then transferred after overlapping in a shape similar to a diagonal line at a certain angle at the top of the conveyor, with a roller to form one flat face plate (2) This is the stage of molding into a flat face plate.

The tissue maturation process of the present invention is a process of molding the dough supplied after being molded into a flat face plate into a plurality of wrinkle face plates, allowing the wrinkle face plates to overlap each other, and then rolling the overlapping wrinkle face plates again to form a single flat face plate. During the process, a passage for moisture is formed between the face plates, thereby promoting the movement of moisture between the dough pieces. Additionally, the two flat face plates are combined into one, and the corrugated face plates are overlapped and rolled again. This is a process to ensure that the moisture inside the dough is spread evenly throughout the dough (face plate) during the process of forming it into a flat face plate.

Fourth, the tissue aging process of the present invention is followed by a uniform aging process (S40). The uniform ripening process is performed similarly to the ripening step in pre-registered invention 2, and is performed inside a ripening device that is separated from the outside. This is carried out by passing through the inside of the ripening room, which has seven 5m long ripening lines arranged vertically, or two 20m ripening lines arranged vertically, for a period of not less than 20 minutes but not more than 40 minutes.

The uniform maturation process (S40) of the present invention is a result of the tissue maturation performed in the preceding tissue maturation process, and the moisture spreads through the dough along the moisture channels formed between the dough, and the moisture is evenly distributed throughout the interior of the flat face plate. This is a process to make it happen.

Fifth, the uniform aging process of the present invention is followed by a secondary rolling process (S50).

In this process, a flat surface plate (secondary flat surface plate) with a thickness of 15 mm or more and 20 mm or less, which has been uniformly aged throughout the uniform aging process (S40), is subjected to multiple rolling steps depending on the noodle product to be manufactured, to a thickness of 0.5 mm appropriate for the target product. It is molded into a flat face plate (tertiary flat face plate) of mm or more and 5 mm or less.

Sixth, following the secondary rolling process of the present invention, a cotton strand cutting process (S60) is performed. In this process, the flat face plate (tertiary flat face plate) formed to a certain thickness in the secondary rolling process is cut in the longitudinal direction and formed into noodle strands of a width suitable for the noodle product to be manufactured.

Seventh, the process performed after the cotton strand cutting process is the dry aging process (S70). The dry aging process of the present invention is a finishing process to ensure that the wheat noodles produced through the present invention are manufactured as a transparent product while maintaining yellow color, and is performed by sequentially passing through six drying chambers. During this process, the yellow color of the noodle strands becomes uniform throughout and transparency increases, producing yellow and transparent wheat noodles.

The dry aging process of the present invention is performed while passing through a plurality of drying chambers configured differently from the drying process of pre-registered invention 2. That is, in the dry aging process of the present invention, the final aging of the cotton strands is achieved by sequentially passing through a drying room with six different conditions, and the moisture content is less than 13%, which can be safely distributed for the period specified in laws and regulations. The cotton strands are dried as much as possible.

Meanwhile, in the present invention, in addition to being configured to further perform a tissue maturation process, which was not applied to pre-registered invention 2, the entire process from the vacuum kneading process to the drying process is performed inside a space configured to be separated from the outside. There is also a difference.

That is, in the case of pre-registered invention 2, which was applied for and registered by the present applicant, the kneading process, maturation process, and drying process were configured to be performed inside a space separated from the outside, but in the case of the present application, the organization It has the characteristic of allowing the entire process, including the ripening process, to be carried out inside a space designed to be separated from the outside.

In the present invention, initial maturation occurs when the dough is kneaded inside a mixing chamber at a specific vacuum level and temperature while using degassed salt water, and then three different types of maturation processes, such as a tissue maturation process, are additionally performed to obtain raw materials. Moisture is distributed evenly within the tissue, and as a result, yellow and transparent wheat noodles are produced.

The wheat noodles produced according to the present invention, which are manufactured by performing four different maturation processes, have improved color (yellow) and transparency compared to wheat noodles produced by the conventional technology, and have good moisture absorption during cooking. Even though the cooking time is shortened, effects such as preventing the noodles from spreading easily and improving the texture of the cooked noodles occur.

In addition, the consumption of wheat noodles has been increasing for a long time, but recently, the consumption of wheat noodles has stagnated or decreased. Wheat noodles produced by the method of the present invention are yellow and transparent without using colored ingredients or other pigments. By having color, consumers' preference can be increased, and as a result, consumption of wheat noodles can be expected to be promoted again.

On the other hand, when noodles are manufactured using ingredients other than flour, the manufacturing process becomes more complicated and the manufacturing cost may also increase significantly due to an increase in material costs. However, the present invention uses only flour, salt and water. Since it is possible to produce noodles with an excellent texture while making noodles, the manufacturing process can be simplified and manufacturing costs can be reduced compared to using more other ingredients.

Figure 1: Flow chart of the wheat noodle manufacturing process according to the present invention

The present invention relates to a method of manufacturing noodles using wheat flour (wheat flour) as a raw material. In particular, during the noodle manufacturing process, four different aging processes with different content are performed on the dough, cotton plate, and noodle strands, and each It relates to a method of producing yellow and transparent wheat noodles with superior color, texture, and cooking characteristics compared to noodles produced using conventional technology by allowing the manufacturing process to be performed inside a space configured to be blocked from the outside.

The present invention relates to a method of manufacturing noodles using only starch and wheat flour (wheat flour) as raw materials. The dough is kneaded by mixing wheat flour with deaerated salt water, and the vacuum kneading process is carried out in a specific vacuum pressure and temperature atmosphere. A vacuum kneading process to ensure primary maturation of the dough, a tissue maturation process (second maturation), a homogenization maturation process (tertiary maturation), and a dry maturation process (fourth maturation) to achieve quadruple maturation. Therefore, the main feature of the invention is to enable the production of yellow and transparent wheat noodles with excellent color, texture, and cooking characteristics.

As described in the previously registered inventions 1 and 2, which were previously filed by the present applicant, the present applicant has developed noodle manufacturing related technology for a long period of time and at the same time, in the process of manufacturing the product, noodles made using wheat flour have been developed. It was discovered that when the color becomes yellow and transparent, the texture and cookability of the cooked noodles become very excellent.

However, each time wheat noodles were manufactured, a problem occurred where the color of the noodles changed. This problem occurred when the surface of the dough or face plate dried during the various steps performed during the noodle manufacturing process, or when the raw materials exchanged within them. It was discovered that this occurs when bonding is done unevenly.

In other words, while the flour dough manufactured in the first vacuum kneading process goes through the process of reaching the final stage of the noodle strand drying process, the surface or interior of the flour processed products (dough, cotton plate, noodle strand) must not dry, and the entire manufacturing process must not dry out. It was discovered that if the raw materials inside the workpiece were maintained in an even combination during the process, yellow and transparent wheat noodles could be produced.

When consumers choose noodles, the color of the noodles can be an important criterion for the quality and texture of the noodles. In other words, the color of the manufactured noodles is closely related to consumer preferences, and it also appears to be highly related to the quality of the noodles themselves, such as texture and cooking characteristics. The color of noodles has an important meaning as mentioned above, and wheat noodles made with yellow and transparent color were found to have particularly excellent texture and cooking characteristics.

The present invention manufactures noodles using flour (wheat flour) containing a lot of gluten, but quadruple aging is performed to optimally activate the gluten among the flour components and maintain that state continuously during the manufacturing process. By performing the method, the purpose is to produce a wheat noodle product with excellent noodle quality and a color that is attractive to consumers.

In the present invention, 'maturation' refers to the uniform distribution of moisture within the structure of the raw material (flour) for noodle production. In particular, salt (salt) added with water causes moisture to be removed from the flour (raw material) dough, face plate, or noodle. It is used as a term to mean that it is evenly distributed within the tissue of the strand.

Figure 1 is a diagram showing the sequence of the wheat noodle manufacturing process applied to the method of the present invention.

In the method for producing wheat noodles according to the present invention, as shown in Figure 1, a vacuum kneading process (S10), a primary rolling process (S20), a texture aging process (S30), a uniform aging process (S40), and a secondary rolling process (S50). , the cotton strand cutting process (S60) and the dry aging process (S70) are performed sequentially. In the above tissue maturation process (S30), two processes are performed: the corrugated face plate forming process (S31) and the corrugated face plate rolling process (S32).

In each process of the present invention, the following operations are performed.

(1) Vacuum kneading process (S10)

The first process of the present invention, the vacuum kneading process (S10), is a process of producing dough by mixing flour and water. In this vacuum kneading process, flour is put into the mixing chamber, and then a certain amount of degassed brine (hereinafter referred to as ‘degassed brine’) is put into the mixing chamber and mixed to knead the flour. The degassed salt water used in the present invention refers to water prepared by adding a certain amount of salt (salt) to degassed water from which dissolved oxygen contained in ordinary drinking water, such as tap water or groundwater, has been removed to a certain level. In the present invention, degassed brine prepared to have a salt concentration of 2 to 5% and a dissolved oxygen content of 1 ppm to 2 ppm can be used.

In the vacuum kneading process (S10) of the present invention, a process of kneading flour is performed by introducing degassed salt water of 40% to 42%, which is a larger amount than the normal polyhydric level, into the mixing chamber.

For reference, the typical range of polyhydric water is to supply water of 30% to 40% of the raw materials, and when degassed brine is used, the raw materials are better mixed, resulting in the effect of the raw materials being closely combined with each other. In the present invention, By adding a larger amount of degassed salt water than the normal amount of polyhydric water as above, the moisture and salt are allowed to permeate more evenly and sufficiently into the raw material (flour) of the dough.

In the present invention, adding 40% to 42% of degassed salt water means adding a weight of degassed salt water equivalent to 40% to 42% of the weight of flour into the mixing chamber to knead the flour.

That is, in the vacuum kneading process of the present invention, for example, when making a dough using 100 kg of flour, 40 liters to 42 liters of degassed salt water or 40 kg to 42 kg of degassed salt water is introduced into the mixing chamber. This produces dough. In this way, when the dough is prepared by adding a larger amount of water (degassed salt water) than the normal polyhydric water, the moisture content of the produced dough becomes higher, and the face plate can be easily formed.

When the injection of degassed brine into the mixing chamber is completed, close the raw material inlet and water supply valve, place the mixing chamber in a sealed state, and then exhaust the air inside the mixing chamber to create a vacuum in the range of 60 to 100 mmHg. In addition, while the vacuum kneading process is in progress, the temperature inside the mixing chamber is maintained between 33°C and 37°C, which is the temperature most suitable for activating gluten. At this time, the vacuum pressure and temperature inside the mixing chamber can be kept in the same or similar range as in pre-registered invention 2.

As above, after supplying degassed salt water to the mixing chamber in the vacuum kneading process, if the kneading process is carried out while maintaining a certain range of vacuum inside, the dough can be produced in a short time of 15 to 20 minutes. , moisture and salt are distributed relatively evenly inside the dough. The process of distributing moisture and salt through the above vacuum kneading process of the present invention is called primary ripening.

During the first maturation process of the present invention performed as above, the color of the flour dough gradually changes from white to yellow, and generally becomes yellow after the kneading process is completed. However, it is difficult to form an even yellow color overall just by performing the vacuum kneading process, and the white color of the flour may remain in some parts.

To manufacture noodles, several steps are performed after the vacuum kneading process. During the subsequent process, the yellow color produced during the kneading process may discolor due to the influence of temperature and humidity, and the partially remaining white color may remain as is. It may be maintained. Therefore, in the present invention, the yellow color of the dough produced in the kneading process is maintained well until the final process while performing other subsequent processes, and the white part becomes yellow, and the too strong yellow part changes to a lighter yellow, making it uniform throughout. In order to produce yellow and transparent noodles, three more maturations are performed while performing the processes described below, so that the final manufactured noodles are yellow and transparent.

(2) First rolling process (S20)

The dough prepared to be generally yellow in the previous vacuum kneading process (S10) is transferred to the first rolling roller to perform the first rolling process (S20).

The first rolling process (S20) is a process for forming the dough that has undergone primary aging by kneading in the previous vacuum kneading process into two flat face plates. The two face plates formed at this time are called primary flat face plates.

In the first rolling process (S20) of the present invention, a face plate is formed using the dough prepared in the previous vacuum kneading process, and is formed into two primary flat face plates with a width of 450 mm and a thickness of 20 mm or less. The dough discharged through the outlet of the mixing chamber is supplied to the primary rolling device. In the primary rolling device, two rollers engage and rotate to roll and form the dough into the above width and thickness. The primary rolling device may be configured to perform one or two rounds of rolling, and the dough is formed into a face plate as it passes between one or two pairs of rollers (roller pairs) configured to engage and rotate. do.

In the primary rolling process of the present invention, two flat face plates are formed in parallel up and down. This is to ensure more effective tissue maturation of the face plates during the tissue maturation process performed immediately after the primary rolling process. The two primary flat face plates manufactured through the primary rolling process of the present invention are supplied to the primary corrugated face plate molding machine to perform the next process, the tissue maturation process.

The present invention is configured to allow the primary rolling process (S20) to be performed inside a space configured to be separated from the outside, thereby preventing the surface of the dough or rolled face plate from drying during this process. At this time, space separation can be configured so that the entire rolling equipment is located in a space separated from the outside, or the space where the raw materials move is separated from the outside.

(3) Tissue maturation process (S30)

The two primary flat face plates formed in the previous primary rolling process (S20) are within the structure of the raw material while passing through two corrugated face plate forming machines and one corrugated face plate rolling roller provided to perform the tissue maturation process. Active moisture movement takes place.

The tissue maturation process (S30) of the present invention combines the two primary flat face plates formed in the previous primary rolling process into one, allowing moisture in the internal tissue of the raw material to move to both sides, and also creates first and second wrinkles. After forming the face plate, the molded corrugated face plates are overlapped up and down to form a moisture passage between the face plates, and the water containing salt (degassed salt water) is spread evenly across the face plate through the passage. It's fair.

The tissue aging process (S30) of the present invention includes two processes as described below, namely, the corrugated face plate forming process (S31) and the corrugated face plate rolling process (S32), and these processes are performed sequentially. It is designed to ensure better distribution of moisture in the tissue of the raw material, i.e. the face plate, during the performance of this process. The above change in moisture distribution inside the raw material that occurs during the tissue ripening process (S30) is called secondary ripening.

(3-1) Corrugated face plate forming process (S31)

The corrugated face plate forming process (S31), which is performed first in the tissue maturation process (S30), is a process of forming the two primary flat face plates formed and supplied in the previous primary rolling process into corrugated face plates with a wrinkle shape in a certain range. .

The corrugated face plate forming process (S31) of the present invention involves forming primary and secondary corrugated face plates of different shapes from the two primary flat face plates through two corrugated face plate forming devices, that is, primary and secondary corrugated face plate molding machines. This is a process for doing so, and the secondary corrugated face plate is configured to be supplied to the top of a conveyor that moves at a constant speed.

That is, the two primary flat face plates formed to a width of 450 mm and a thickness of 20 mm or less in the primary rolling process are supplied to the primary corrugated surface plate molding machine and then pass through the primary corrugated surface plate molding machine to become primary corrugated surface plates of a certain pitch and depth. After being formed, the primary corrugated face plate is supplied to the secondary corrugated face plate molding machine, and as it passes through the secondary corrugated face plate molding machine, it is formed into a secondary corrugated face plate with a shorter pitch and deeper depth than the primary corrugated face plate.

In the corrugated face plate forming process (S31) of the present invention, the primary corrugated face plate is formed to have a thickness of 20 ± 5 mm, a pitch of 65 mm, and a depth (corrugation depth) of 3 mm, and the secondary corrugated face plate is formed to have a thickness of 20 ± 5 mm, a pitch of 20 mm, and a depth of 3 mm. It is molded to 5mm. That is, the two primary flat face plates supplied in the previous process are molded into gently wrinkled primary corrugated face plates as they pass through the primary corrugated face plate molding machine, and then as they pass through the secondary corrugated face plate molding machine, they are formed into primary corrugated face plates. It is molded into a secondary wrinkle face plate with a greater number of wrinkles and deeper valley depth.

The secondary corrugated face plate forming machine used in the method of the present invention is installed on the upper side of a conveyor moving at a constant speed, and operates to supply the secondary corrugated face plate formed as above to the upper part of the conveyor. In other words, the secondary corrugated plate molding machine installed at a certain position at the top of the conveyor has its discharge port reciprocating left and right in the width direction of the conveyor, discharging the secondary corrugated plate so that a certain portion overlaps at the top of the conveyor.

The secondary corrugated face plate molding machine used in the present invention is installed on the upper side of a conveyor moving at a constant speed, and supplies the secondary corrugated face plate on the conveyor while reciprocating in the width direction of the conveyor. When the secondary corrugated surface plate molding machine moves back and forth from the upper side of the conveyor in the width direction and supplies the secondary corrugated surface plate on top of the conveyor, the secondary corrugated surface plate is shifted on the conveyor by an angle determined by the moving speed of the conveyor. They are supplied in an overlapping manner.

When the secondary corrugated face plates are supplied as above on a conveyor moving at a constant speed, the secondary corrugated face plates overlap upward and downward at an angle formed according to the moving speed of the conveyor and the discharge speed of the secondary corrugated face plates. When viewed, the secondary corrugated face plates overlapped in a zigzag shape move along the conveyor. At this time, the secondary corrugated face plates are stacked and overlapped in a zigzag form at a certain angle at the top of the conveyor, and the secondary corrugated face plates overlapped a certain number of times move along the conveyor.

The secondary corrugated face plates discharged from the secondary corrugated plate molding machine overlap at a certain range of angles when viewed from the top of the conveyor. The secondary corrugated face plates discharged from the back are folded at both ends of the width of the conveyor at the above angle and then reversed. The motion of moving in that direction is repeated.

In the present invention, the secondary corrugated face plates are supplied while being folded at both ends of the width of the conveyor, so that they overlap obliquely upward and downward. The secondary corrugations are such that the angle formed between the overlapping corrugated face plates is between 25 degrees and 40 degrees. Ensure that face plates are supplied. As the angle increases, the number of overlaps of the corrugated face plates decreases, and as the angle decreases, the corrugated face plates overlap more times, and the number of overlaps increases at both ends in the width direction of the conveyor. When the angle between the secondary corrugated face plates is 40 degrees, the face plates overlap between 2 and 4 times, and when it is 25 degrees, they overlap (overlap) between 3 and 6 times. That is, in the present invention, the secondary corrugated face plates are overlapped up and down two or more times up to six times and then transferred to the next process.

As shown above, the secondary corrugated surface plate molding machine moves back and forth from the upper side of the conveyor moving at a certain speed in the width direction of the conveyor to supply the secondary corrugated surface plate to the upper part of the conveyor, and the secondary corrugated surface plate is tilted at an angle within a certain range. They are discharged in an overlapping manner, and the secondary corrugated face plates discharged in this way are supplied in an overlapping manner from 2 to 6 times at the top of the conveyor. The secondary corrugated face plate supplied to the top of the conveyor to overlap at an angle at a certain angle is formed into a single flat face plate (secondary flat face plate) in the next process. This configuration is one of the important features of the noodle manufacturing method of the present invention. It applies to one.

Meanwhile, the present invention is configured to prevent the surface of the corrugated face plate from drying while performing this process by allowing the corrugated face plate forming process (S31) to be performed inside a space configured to be blocked from the outside.

(3-2) Corrugated face plate rolling process (S32)

The corrugated face plate rolling process (S32), which is performed next in the tissue maturation process (S30), is formed into a secondary corrugated face plate in the previous corrugated face plate forming process (S31), and then overlaps a certain range at an angle at the top of the conveyor. This is a process of rolling the supplied secondary corrugated face plate and forming it into a single flat face plate. The flat face plate manufactured at this time is called the secondary flat face plate.

In this process, a pair of rolling rollers is used to roll secondary corrugated face plates that overlap at an angle. The secondary flat face plates formed in this process are molded to a thickness of 15 mm to 20 mm, and the width ranges from 450 mm to 1200 mm. Make it possible.

In the corrugated face plate rolling process (S32), the moisture contained in the raw material moves through the moisture passage formed between the multiple overlapping corrugated face plates. In this process, although the moisture moves, it is distributed evenly between the raw material structures. Moisture is not distributed evenly, and parts with irregular moisture distribution remain.

The present invention is configured to prevent the surface of the face plate from drying out during the intermediate rolling process by allowing the intermediate rolling process (S32) to be performed inside a space configured to be blocked from the outside.

(4) Uniform aging process (S40)

The uniform aging process (S40) of the present invention is a process performed to ensure that the moisture irregularly distributed inside the secondary flat face plate is uniformly distributed throughout the entire face plate tissue, and is performed inside the ripening device that is blocked from the outside. The process is carried out.

In the present invention, while going through the primary rolling process (S20), the corrugated face plate forming process (S31) and the intermediate rolling process (S32) in the tissue maturation process (S30), the fatigue of the internal tissue of the secondary flat face plate increases. do. Fatigue refers to a factor that prevents the uniformity of the tissue, that is, the uniform distribution of moisture and salt, and refers to the partial drying or hardening of the raw material tissue. In the present invention, the fatigue of the secondary flat face plate tissue is mainly due to the drying of the outside of the face plate during the forming process of the face plate and the moisture on the surface, and the inside of each corrugated face plate and the friction between the corrugated face plates and each other during the process of overlapping the face plates. It occurs when moisture distribution between overlapping parts is formed irregularly.

The uniform aging process (S40) of the present invention is to ensure that moisture is distributed uniformly throughout the tissue of the secondary flat face plate, which is irregularly distributed for the above reasons, while preventing moisture on the surface of the face plate from drying out and allowing moisture to remain throughout the face plate tissue. Move evenly to form uniform moisture distribution.

In order to allow moisture to move quickly inside the face plate, the inside of the ripening machine, where the uniform aging process is performed, must be maintained at a certain temperature and humidity above a certain level. The uniform aging process (S40) of the present invention maintains the temperature inside the ripening device at 30°C or more and 45°C or less, and in particular, in a state set to maintain humidity at 90% or more and 98% or less, 20% for the secondary flat face plate. It can be performed for more than 40 minutes and less than 40 minutes. In particular, the uniform aging process (S40) of the present invention is preferably performed with the interior of the ripening machine set to maintain a high humidity of 95% or more and 98% or less.

While passing through the ripening device configured to maintain the above temperature and very high humidity, moisture moves quickly within the tissue of the face plate and the moisture is distributed evenly throughout, so that the color of the secondary flat face plate takes on a uniform yellow color overall. It changes. In other words, the part that was white changes to yellow, and the part that was strong yellow becomes lighter and changes to a uniform yellow overall.

It was previously said that 'maturation' means that moisture is evenly distributed within the structure of the flour (raw material) dough, face plate, or noodle strand by salt (salt) added together with water. The homogenization aging process (S40) of the present invention In this case, the above-mentioned maturation is carried out on the second flat surface plate, and this is called third maturation.

The uniform aging process (S40) of the present invention is a process for third aging the raw material (e.g., secondary flat face plate with a width of 450 mm to 1200 mm and a thickness of 15 mm to 20 mm) formed in the intermediate rolling process (S32). This is a process that is carried out by passing a flat surface plate through a ripening room with seven 5m-long ripening lines arranged vertically or two 20m-long ripening lines arranged vertically for 40 minutes.

In the aging process of the present invention, the face plate is aged for 20 to 40 minutes inside a ripening machine separated from the outside where the temperature is maintained at 30 to 45°C and the humidity is maintained at 96 to 98%.

The uniform maturation process (S40) of the present invention is carried out in particular by passing through the inside of a maturator where the humidity is set to be very high and is isolated from the outside, thereby preventing drying of the outer surface of the secondary flat face plate during the process, thereby preserving the raw materials (secondary Flat surface plate) allows for uniform moisture distribution throughout the interior.

(5) Secondary rolling process (S50)

The secondary rolling process (S50) of the present invention is a process of forming the thickness of the face plate according to the size of the cotton strands of the final manufactured cotton product.

The secondary flat face plate, which has achieved uniform moisture distribution through the previous uniform aging process, is formed into a thickness appropriate for the characteristics of the cotton product through multiple rolling stages through the secondary rolling process. The secondary rolling process of the present invention is configured to go through up to 7 stages of rolling, and the secondary flat face plate (e.g., width 450 mm or more and 1,200 mm or less, thickness 15 mm or more and 20 mm or less) that has been thirdly aged in the previous aging process is It can be rolled and molded to a thickness of 0.5~5mm. The face plate formed in this process is called a third flat face plate.

The secondary rolling process (S50) of the present invention can be configured to be performed while passing through five stages of roller pairs (roller pairs: two rollers that engage and rotate) arranged in a straight line.

Meanwhile, the present invention is configured to prevent the surface of the face plate from drying during the performance of this process by allowing the secondary rolling process (S50) to be performed inside a space configured to be separated from the outside.

(6) Cotton strand cutting process (S60)

The noodle strand cutting process (S60) uses a noodle strand cutter to cut the third flat surface plate formed to a certain width and thickness in the previous secondary rolling process (S50) in the length direction to create the noodle strand shape of the final noodle product. It is a molding process. This process can be accomplished by allowing a third flat face plate to pass between rollers on which a plurality of blades are formed along the rotational direction on the outer peripheral surface of the rollers that rotate while interlocking with each other.

After going through this process, the cut noodle plates become noodle strands of the same shape as the noodle products to be manufactured, such as somen, kalguksu noodles, Jajangmyeon, and udon noodles. In this process, the three-dimensional flat face plate can be cut in the longitudinal direction to produce cotton strands with a width of 0.5 to 20 mm.

In other words, in this process, a wide face plate finally molded to a certain thickness is cut lengthwise to manufacture a large number of cotton strands, and the cotton strands cut in this way are dried and aged through the subsequent dry-aging process. It is cut to a length suitable for packaging.

Additionally, in the present invention, the cotton strand cutting process (S60) is also performed inside a space configured to be separated from the outside. When the cotton strand cutting process is performed in an external atmosphere, the surfaces of the supplied face plate (tertiary flat face plate) and the cotton strands transferred to the next process after cutting may dry and harden. Therefore, in order to prevent the surface of the face plate from drying out during the cotton strand cutting process, the present invention is designed so that the operation of this process is performed in a space separated from the outside.

(7) Dry aging process (S70)

The dry aging process (S70) is a process in which final aging is performed along with drying of the raw materials.

The dry aging process (S70) of the present invention is a process that performs drying of the cotton strands and simultaneously achieves final maturation of the raw material structure of the cotton strands. This process is performed while the cotton strands move through six drying chambers in order. It will happen. The maturation that occurs in the dry aging process (S70) is called fourth maturation.

The fourth maturation, which takes place during the dry aging process (S70) of the present invention, involves forming the raw material dough into two primary flat face plates, which are then combined to form a primary corrugated face plate, and then formed into a secondary corrugated face plate. Next, the secondary corrugated face plates are supplied in a state where they are overlapped (overlapping) two to six times, and the overlapping corrugated face plates are intermediately rolled to form a single face plate, the secondary flat face plate, and then subjected to a secondary rolling process to achieve a certain level. It is formed at the final stage to eliminate fatigue or uneven moisture distribution that was formed in the tissue of the raw material during the process of forming it into a thick three-dimensional flat face plate and cutting it into cotton strands, especially during the secondary rolling process and the cotton strands. This is done to eliminate fatigue or uneven moisture distribution that occurred in the raw materials during the excision process at the final stage.

In other words, the fourth aging of the present invention is intended to dry the cotton strands and at the same time ensure that moisture is ultimately evenly distributed throughout the raw material structure of the cotton strands. The noodle strands dried through this process are cut to length and then packaged. Therefore, in the present invention, the dry aging process (S70) is the final step in determining the quality of the wheat noodle product.

In the noodle manufacturing process, the drying process is the process that takes the most time and uses the largest space. The dry aging process of the present invention is performed for a period of 6 to 10 hours. The dry maturation time can be determined depending on the thickness of the noodle product. If the thickness of the third flat surface plate is 0.5 mm, it is performed for 6 hours, and if the thickness is 5 mm, it is performed for 10 hours, so that the moisture content of the noodle strand is 13%. Dry to the following.

The dry aging process (S70) of the present invention is performed by sequentially passing the cotton strands cut out in the longitudinal direction in the previous cotton strand cutting process through six drying chambers where the temperature and humidity are set differently. The drying room used in the present invention is separated from the outside, and the atmosphere inside it is formed as follows. The conditions inside each drying room applied to the dry aging process (S70) of the present invention are set as follows.

The interior of the primary drying room, where the cotton strands that are cut out and transferred in the previous process first pass, must be kept at a temperature of 15 to 30°C and a humidity of 88% to 92%, and the cotton strands are kept within 0.5~1% of the inside. As time passes, it dries and matures.

In the second drying room, the cotton strands are dried and aged for 1 to 2 hours at a temperature of 27℃ or higher and 35℃ or lower and a humidity of 88% or higher and 92% or lower. The third drying room is a temperature of 35℃ or higher and 40℃ and humidity of 75%. Cotton strands are dried and aged for 1.5 to 2.5 hours at a temperature of 82% or higher, and in the fourth drying room, the cotton strands are dried and aged for 1.5 to 2.5 hours at a temperature of 45 or higher to 53°C and a humidity of 70 or higher to 75%. After maturation, drying and aging takes place in the 5th drying room for 1 to 1.5 hours at a temperature of 50℃ or higher and 55℃ or lower and a humidity of 63% or higher and 70% or lower.

The interior of the 6th drying room, where the cotton strands finally pass, is dried and aged for 0.5 to 1 hour while maintaining a temperature of 30℃ to 35℃ and humidity of 60% to 65%. After passing the sixth drying room, the actual production of wheat noodles according to the present invention is completed, and thereafter, procedures related to packaging and distribution of the noodle products are performed.

The reason for setting the temperature inside each drying room where the dry aging process (S70) of the present invention is performed as above is as follows.

First, the temperature inside the first drying room is set relatively low, at 15°C or more and 30°C or less. This means that the temperature inside the first drying room is similar to the previously performed tissue ripening process (S30), second rolling process (S50), and cotton. This is to allow the dry aging process (S70) to begin while reducing the occurrence of fatigue in the tissue of the cotton strands by ensuring that the temperature is in a similar range to the internal temperature of the space where the strand cutting process (S60) is performed. Instead, the humidity in the primary drying room is set very high to prevent drying or hardening from occurring on the surface of the cotton strands passing through the primary drying room.

Next, the temperature inside each drying room is configured to gradually increase from the second drying room to the fifth drying room. That is, the temperature of the 2nd drying room is 27℃ and 35℃ or less, the 3rd drying room is 35℃ and 40℃ or less, the 4th drying room is 45℃ and 53℃ or less, and the 5th drying room is 50℃ or more and 55℃ or less. It is designed to rise gradually. Setting the temperature in this way is to promote the movement of moisture inside the cotton strands, achieve even moisture distribution, and ensure that the cotton strands are dried evenly throughout.

Lastly, the temperature inside the 6th drying room is set to 30℃ or higher and 35℃ or lower. The temperature inside the 5th drying room is between 50℃ and 55℃, but the temperature inside the 6th drying room is set low so that there is a large difference of about 20℃ because the temperature inside the 6th drying room is similar to the outside room temperature. By making it only slightly higher than that and setting the humidity to the lowest among the drying rooms to ensure a stable state, even if the final dried cotton strands are taken out of the 6th drying room, the internal tissues are not shocked and can naturally harmonize with the external environment. It is intended to be so.

Meanwhile, in the present invention, the interior of each drying room where the dry aging process (S70) is performed is set to maintain relatively high humidity. Among the six drying rooms, the first and second drying rooms are set to have the highest humidity, and the humidity is set to be the highest in the drying rooms provided thereafter. The humidity in the 3rd to 6th drying rooms is set to gradually decrease.

In the present invention, the humidity of the first and second drying rooms is set high to 88% to 92%, and after the third drying room, the humidity is gradually lowered from 75% to 82% to 60% to 65%. , it is designed to produce the effect of better drying of the cotton strands as they pass through the drying room. Meanwhile, if the humidity of each drying room is set as above, the surface of the cotton strands passing through the drying room does not dry out, and moisture is evenly discharged from the inside of the cotton strands, thereby ensuring good drying of all cotton strands.

The reason why the humidity inside the drying room is kept relatively high as above is to prevent the surface of the cotton strands from drying and hardening during the drying process. When the surface of the cotton strand hardens, a wall is formed in that area that impedes the movement of moisture, making it difficult for the moisture inside to be discharged to the outside. As a result, a problem occurs in which the moisture inside the cotton strand does not dry well.

As described above, the dry aging process (S70) of the present invention is configured so that the temperature inside the drying room gradually increases from the 1st drying room to the 5th drying room and then drops significantly in the 6th drying room, and the humidity inside the drying room is The 1st and 2nd drying rooms are set at the same very high level, and are set to gradually lower from the 3rd to the 6th drying room, which means that during the long drying process of 6 to 10 hours, the cotton strand raw material This is to ensure that the tissue is dried while maintaining uniform moisture distribution.

In order to perform the dry aging process (S70), the temperature of each drying room is set as above, the overall humidity of the drying room is maintained high, but the humidity of each drying room is set to gradually decrease, so that the cotton strand raw materials are removed in the process of passing through the drying room one by one. As moisture is distributed evenly between tissues, the transparency of the cotton strands increases, and the interior and surface of the cotton strands become the same yellow color.

The fourth maturation performed in the dry aging process (S70) of the present invention is performed at the final stage of wheat noodle production, and through this process, the overall color of the noodles becomes bright yellow and transparency increases.

As described in detail above, the method for manufacturing wheat noodles according to the present invention includes a vacuum kneading process (S10), a primary rolling process (S20), a tissue aging process (S30), a corrugated face plate forming process (S31), and a corrugated face plate rolling process ( S32)), uniform aging process (S40), secondary rolling process (S50), cotton strand cutting process (S60), and dry aging process (S70) are performed sequentially.

In the prior art such as pre-registered invention 2, the kneading process, maturation process, and drying process are performed inside a space configured to be separated from the outside, but other processes, for example, rolling the dough and forming it into a face plate, 1 and 2 The tea rolling process and cutting process are performed while exposed to the indoor space where the manufacturing equipment is installed (the space corresponding to the 'outside' described above).

On the other hand, the present invention, unlike prior art such as pre-registered invention 2, is configured so that the first and second rolling processes (S20, S50) and the cotton strand cutting process (S60) are performed inside a space separated from the outside. , In addition, in the case of the tissue aging process (S30) including the corrugated face plate forming process (S31) and the corrugated face plate rolling process (S32), which are unique to the present invention, the process of forming the first and second corrugated face plates and the secondary wrinkles The process of rolling the face plate and forming the secondary flat face plate is configured to be carried out inside a space separated from the outside.

In the present invention, the reason why the process from the vacuum kneading process of mixing flour with degassed salt water to prepare the dough to the dry aging process, which is the final process, is performed in a space separated from the outside is that, during the process, the raw materials (dough) This is to ensure uniform moisture distribution throughout the raw material by preventing the occurrence of a phenomenon that impedes moisture movement as the surface of the material (water, face plate, cotton strand) dries.

Meanwhile, the present invention provides an acrylic cover on the upper, lower, and both side surfaces of the space where the face plate is transferred for the next process after completing the previous process or the conveyor where the face plate is transferred, so that the space where the face plate is transferred and the external space are separated. They can be configured to be separated from each other. When the face plate is moved inside the space configured in this way, it is possible to prevent the surface of the face plate from drying out during transportation.

In the present invention, a space where the face plate (first flat face plate) formed through the first rolling process (S20) is transferred to perform the next tissue maturation process (S30), and a face plate that has completed the tissue ripening process (S30) A space where (secondary flat face plate) is transferred for the uniform aging process (S40), a space where the face plate that has completed the uniform aging process (S40) is transferred for the second rolling process (S50), and a space for the second rolling process (S50) ) can be configured so that the space where the finished face plate (third flat face plate) is transported for the face strand cutting process (S60) is separated from the outside. When the face plate is transported inside the space configured in this way, the face plate is not exposed to an external atmosphere with different temperature and humidity during the transfer process, so external shock due to temperature or humidity differences can be prevented, and the drying of the surface of the face plate and the face plate can be prevented. Changes in moisture distribution within the interior can be minimized.

The method for producing wheat noodles according to the present invention has the following characteristics.

First, in the present invention, by supplying degassed salt water at a level higher than the normal polyhydric level and then kneading in a vacuum, the dough can be prepared in a short time, and the moisture and salt inside the dough are relatively evenly distributed. The first ripening occurs when it is distributed.

Next, unlike pre-registered invention 2, which is configured to form one flat face plate from the dough through the primary rolling process, in the present invention, the dough is formed into two primary flat face plates through the first rolling process (S20). It is configured to do so. In this way, the two primary flat face plates are combined into one in the corrugated face plate forming process (S31) performed thereafter, forming a primary corrugated face plate. During this joining process, moisture moves between the face plates, causing damage to the raw materials. Moisture movement is promoted.

In addition, in the tissue maturation process (S30) of the present invention, the primary flat face plate is sequentially formed into the first and second corrugated face plates, but the pitch and depth of the first and second corrugated face plates are different, and the pitch is shorter and the depth is deeper. After the secondary corrugated face plates are overlapped on the conveyor at a certain angle, the multiple overlapping secondary corrugated face plates are rolled into one flat face plate so that a plurality of moisture passages are formed between the face plates. , moisture moves between the face plates along the passage, resulting in secondary ripening in which moisture moves evenly throughout the raw material.

The uniform ripening process (S40) of the present invention is configured to be carried out inside a ripening machine where the internal humidity is set very high compared to the pre-registered invention 2, etc., and the temperature is also set at a higher level. As drying of the surface of the secondary flat face plate passing through is prevented, tertiary aging occurs in which uniform moisture distribution is formed throughout the entire inside of the raw material (secondary flat face plate).

In the dry aging process (S70) of the present invention, fourth aging is performed to eliminate fatigue or uneven moisture distribution that occurred on the surface and internal structure of the raw material during the performance of various processes according to the present invention at the final stage. Through the fourth maturation that takes place during this process, the overall color of the final wheat noodles becomes bright yellow and the transparency increases.

Unlike the prior art, the present invention allows the first and second rolling processes (S20, S50) and the cotton strand cutting process (S60) to be performed inside a space separated from the outside, and the tissue ripening process (S30), which is a unique configuration of the present invention. ) is also performed inside a space separated from the outside, so that moisture distribution can be achieved uniformly throughout the raw materials during each process.

The present invention is configured so that the space where the face plate is transferred for the next process after completing the previous process is separated from the outside, preventing the surface of the face plate being transferred inside from drying, and also preventing the inside of the face plate from drying during the transfer process. Changes in moisture distribution can be minimized.

Wheat noodles produced through the present invention have the following characteristics.

First, the present invention can produce yellow wheat noodles using only wheat flour without using colored ingredients or pigments.

In addition, when wheat noodles are manufactured using the technology of the present invention, the noodles become yellow and transparent in color and have a superior color compared to wheat noodles manufactured using the conventional technology, and their texture is softer and more elastic than conventional wheat noodles. You can make these excellent noodles.

In addition, the yellow and transparent wheat noodles produced by the method of the present invention allow moisture to easily penetrate between the tissues, making it possible to cook the noodles in a shorter time.

In addition, yellow and transparent wheat noodles can increase consumer preference, so it is expected that sales of companies or restaurants that use noodle products will increase.

The present invention has been made based on the technical idea described above, and the scope of the patent rights accordingly should be interpreted in accordance with the matters stated in the patent claims, and the rights shall extend to the scope equivalent to the scope determined by the patent claims. In other words, it must be protected to the extent that a person with ordinary skill in this technical field can reasonably understand and recognize.

Claims (7)

In a method of producing wheat noodles by using wheat flour as a raw material and sequentially performing a vacuum kneading process, primary rolling process, tissue maturation process, homogenization maturation process, secondary rolling process, noodle strand cutting process, and dry maturation process,
In the vacuum kneading process, flour and degassed salt water are put into the mixing chamber and then mixed to prepare the dough, and a weight of degassed salt water equivalent to 40% to 42% of the weight of the flour is input into the mixing chamber to make the dough. making water,
In the primary rolling process, the dough produced in the vacuum kneading process is formed into two primary flat face plates with a width of 450 mm and a thickness of 20 mm or less,
In the tissue maturation process, the corrugated face plate forming process and the corrugated face plate rolling process are performed sequentially,
In the corrugated face plate forming process, the two primary flat face plates are formed into primary and secondary corrugated face plates of different shapes through the primary and secondary corrugated face plate molding machines, and the secondary corrugated face plate molding machine operates at a constant speed. The secondary corrugated face plate is supplied to the upper part of the conveyor while reciprocating from the upper side of the moving conveyor in the width direction of the conveyor, and the secondary corrugated face plate is supplied so that it is obliquely overlapped a certain number of times while forming an angle in a certain range,
In the corrugated face plate rolling process, the secondary corrugated face plates supplied to overlap at an angle in the corrugated face plate forming process are formed into one secondary flat face plate through a pair of rolling rollers,
The uniform aging process is performed by maturing the secondary flat face plate for a period of 20 minutes or more and 40 minutes or less inside a ripening machine in which the temperature is maintained at 30°C or higher and 45°C or lower and the humidity is maintained at 90% or higher and 98% or lower. Ensure that moisture is evenly distributed throughout the tissue of the secondary flat face plate,
In the secondary rolling process, the secondary flat surface plate aged in the uniform aging process is rolled and formed into a tertiary flat surface plate with a thickness of 0.5 to 5 mm,
In the noodle strand cutting process, the tertiary flat face plate formed in the secondary rolling process is cut in the longitudinal direction and formed into noodle strands of the same shape as the noodle product to be manufactured,
In the dry-aging process, the cotton strands cut out in the cotton strand cutting process are dried and aged by sequentially passing through six drying rooms with different temperatures and humidity settings, and the temperature inside the drying rooms is 15°C or higher in the first drying room. 30°C or lower, 2nd drying room is 27°C or higher and 35°C or lower, 3rd drying room is 35°C or higher and 40°C or lower, 4th drying room is 45°C or higher and 53°C or lower, 5th drying room is 50°C or higher and 55°C or lower, 6 The primary drying room is set to 30°C or more and 35°C or less , and the humidity inside the drying room is set to be the same in the 1st and 2nd drying rooms, and is set to gradually lower from the 3rd drying room to the 6th drying room. A method of producing yellow and transparent wheat noodles through the aging process.
In claim 1,
In the corrugated face plate forming process, the angle formed between the corrugated face plates that overlap diagonally upward and downward supplied to the upper part of the conveyor is 25 degrees or more and 40 degrees or less, and the corrugated face plates are supplied to overlap 2 to 6 times. A method of producing yellow and transparent wheat noodles through a quadruple ripening process.
In claim 1,
A method of producing yellow and transparent wheat noodles through a quadruple aging process, characterized in that the uniform aging process is performed in a state where the humidity inside the ripening device is set to be maintained at 90% or more and 98% or less.
delete In claim 1,
The humidity of the first and second drying rooms applied to the dry aging process is equally 88% to 92%, the humidity of the third drying room is 75% to 82%, and the humidity of the fourth drying room is 70% or more. Yellow and transparent wheat noodles are manufactured through a quadruple ripening process, wherein the humidity of the 5th drying room is set to 63% to 70%, and the humidity of the 6th drying room is set to 60% to 65%. How to.
In any one of claims 1, 2, 3, and 5 ,
The first and second rolling processes, the cotton strand cutting process, the corrugated face plate forming process included in the tissue maturation process, and the corrugated face plate rolling process are configured to be performed inside a space separated from the outside. A method of producing yellow and transparent wheat noodles through a four-layer aging process.
In claim 6,
A space where the face plate formed through the first rolling process (S20) is transferred to perform the tissue maturation process (S30), and the face plate that has completed the tissue ripening process (S30) is transferred for the homogenization aging process (S40). space, a space where the face plate that has completed the homogenization aging process (S40) is transferred for the secondary rolling process (S50), and a space where the face plate that has completed the secondary rolling process (S50) is transported for the face strand cutting process (S60). Through the quadruple aging process, the space to be transported is configured to be separated from the external atmosphere, preventing external shock due to temperature or humidity differences, and minimizing drying of the surface of the face plate and changes in moisture distribution inside the face plate. How to make yellow and transparent wheat noodles.