KR102800012B1 - Method for preparing meat noodles - Google Patents

Abstract

The meat noodles manufactured by the manufacturing method of the present invention have a high meat content of 95% or more, but show excellent quality maintenance without damage or breakage during storage or cooking, and can be widely used as a protein source in the form of noodles in general diets or diet plans.

Description

{Method for preparing meat noodles}

The present invention relates to a method for producing high-quality meat noodles having a high meat content.

Noodles are a type of food that is made by mixing wheat flour with water, kneading the dough, stretching or thinning it, cutting it, and then boiling it in water or steam.

In the past, noodles were mainly made using wheat flour, and were divided into small noodles and thick udon noodles depending on the size of the noodles, but these days, the types are becoming more diverse, including ramen, spaghetti, and other noodle dishes.

Cotton has been one of the representative foods along with rice and corn since ancient times. Since it has fewer restrictions on production conditions compared to rice, it is grown in the southern hemisphere, from Australia to 60 degrees north latitude and in mountainous regions over 3,000 meters above sea level, and has been used as a major food around the world in place of rice, which has insufficient production.

Nowadays, with the development of science and technology, rice production has increased, and in Asian regions where rice is the staple food, noodles are increasingly consumed as a snack rather than a main meal, or as a special meal after eating rice for a long time. In particular, noodles are a food that has been used worldwide, and there are various dishes using noodles in each country, and a restaurant culture specializing in these various noodle dishes from around the world is developing.

In Korea, noodles are consumed in large quantities, especially in the form of ramen, and are also consumed in many other forms, such as noodles and udon. In particular, noodles are consumed consistently by people as a meal replacement snack or as a meal for those who eat lightly.

As mentioned above, noodles come in many different types depending on their shape and material, but they can be roughly divided into thin noodles and thick udon noodles based on their size (thickness).

Recently, with the establishment of a well-being culture, there is a trend to consider not only food that relieves hunger but also health. However, most of the ingredients contained in existing noodles are carbohydrates, which causes a serious nutritional imbalance compared to other staple foods, making them unsuitable in terms of nutritional balance.

Korean Patent No. 2464983

The purpose of the present invention is to provide a method for producing high-quality meat noodles having a high meat content.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below.

As one aspect of the present invention, a method for manufacturing meat noodles is provided, comprising: a first step of pulverizing frozen raw meat; a second step of mixing the pulverized raw meat with potato starch, salt, baking powder, and pepper to obtain mixed meat; a third step of forming the pulverized raw meat into a noodle shape by applying pressure so that it passes through a mesh of 20 mesh or less; a fourth step of placing the formed noodles on a conveyor and heating them with steam; and a fifth step of cooling to obtain meat noodles.

The above raw meat may be derived from at least one selected from the group consisting of cows, pigs, chickens, sheep, goats, ducks, ostriches, horses and camels, and in a preferred embodiment, may be derived from at least one selected from the group consisting of cows, pigs and chickens, but is not limited thereto.

The above first step may be a step of grinding the frozen raw meat to a size of 10 mesh or less, which may be meant as a specific upper limit for making it easy to shape the raw meat into a noodle shape. As a more preferable range, it may be a step of grinding the frozen raw meat to a size of 10 to 15 mesh, or 12 to 14 mesh, which may be a preferable size setting in terms of considering the stability of the shape of the final shaped noodle in addition to the ease of forming into a noodle shape.

The above first step may further include a step of thawing at a temperature of 10°C or lower for 24 to 48 hours or 24 to 36 hours before grinding the frozen raw meat. This may be a technical intention to obtain a homogeneous mixed meat by better mixing with potato starch, salt, baking powder, and pepper during the process of obtaining the mixed meat in the second step. More preferably, the temperature condition may be a temperature condition of 5 to 10°C or 6 to 8°C, which may be an appropriate temperature setting to prevent excessively rapid thawing, which may deteriorate the quality of the meat or induce the growth of bacteria.

The second step may be a step of obtaining a mixed meat by mixing the ground raw meat with potato starch, salt, baking powder, and pepper, and mixing the ground raw meat and potato starch in a weight ratio of 50:1 to 20:1, 50:1 to 30:1, 40:1 to 20:1, or 40:1 to 30:1, and preferably, in terms of maintaining the shape of the final meat noodle while including a high meat content, the second step may be a step of obtaining a mixed meat by mixing the ground raw meat and potato starch in a weight ratio of 40:1 to 30:1, but is not limited thereto.

The second step may be a step of obtaining a mixed meat by mixing the ground raw meat with potato starch, salt, baking powder, and pepper, and mixing the ground raw meat and baking powder at a weight ratio of 150:1 to 100:1, 140:1 to 110:1, 150:1 to 110:1, 150:1 to 120:1, 140:1 to 120:1, or 130:1 to 120:1, and preferably, in terms of maintaining the shape of the final meat noodle while including a high meat content, the second step may be a step of obtaining a mixed meat by mixing the ground raw meat and baking powder at a weight ratio of 130:1 to 120:1, but is not limited thereto.

The second step may be a step of obtaining a mixed meat by mixing the ground raw meat with potato starch, salt, baking powder, and pepper, and mixing the potato starch and baking powder in a weight ratio of 5:1 to 1:1, 5:1 to 2:1, 5:1 to 3:1, 4:1 to 1:1, 4:1 to 2:1, or 4:1 to 3:1, and preferably, in terms of maintaining the shape of the final meat noodle while including a high meat content, the second step may be a step of obtaining a mixed meat by mixing the potato starch and baking powder in a weight ratio of 4:1 to 3:1, but is not limited thereto.

The second step may be a step of obtaining a mixed meat comprising 80 wt% or more, 82 wt% or more, 84 wt% or more, 86 wt% or more, 88 wt% or more, 90 wt% or more, 92 wt% or more, 94 wt% or more, or 95 wt% or more of the ground raw meat relative to the total weight of the mixed meat, and in a preferred embodiment, may be a step of obtaining a mixed meat comprising 95 wt% or more of the ground raw meat relative to the total weight of the mixed meat, which may be a technical intention to produce high-quality meat noodles while having a high protein content.

In such a case, the potato starch may be included in an amount of 1 to 10, 1 to 9, 1 to 8, 1 to 7, 1 to 6, 1 to 5, 1 to 4 or 1 to 3 wt% relative to the total weight of the mixed meat, and in a preferred embodiment, may be included in an amount of 1 to 3 wt%, but is not limited thereto.

In such cases, the salt may be included in an amount of 0.1 to 1.0, 0.2 to 1.0, 0.3 to 1.0, 0.4 to 1.0, 0.5 to 1.0, 0.6 to 1.0, 0.7 to 1.0, 0.7 to 0.9 or 0.8 to 0.9 wt% relative to the total weight of the mixed meat, and in a preferred embodiment, the salt may be included in an amount of 0.8 to 0.9 wt%, but is not limited thereto.

In such cases, the baking powder may be included in an amount of 0.1 to 1.0, 0.2 to 1.0, 0.3 to 1.0, 0.4 to 1.0, 0.5 to 1.0, 0.6 to 1.0, 0.7 to 1.0, 0.7 to 0.9 or 0.7 to 0.8 wt% based on the total weight of the mixed meat, and in a preferred embodiment, the baking powder may be included in an amount of 0.7 to 0.8 wt%, but is not limited thereto.

In such cases, the pepper may be included in an amount of 0.1 to 1.0, 0.1 to 0.9, 0.1 to 0.8, 0.1 to 0.7, 0.1 to 0.6, 0.1 to 0.5, 0.1 to 0.4, 0.2 to 0.4 or 0.3 to 0.4 wt% relative to the total weight of the mixed meat, and in a preferred embodiment, may be included in an amount of 0.3 to 0.4 wt%, but is not limited thereto.

The second step may be a step of mixing the ground raw meat with potato starch, salt, baking powder, pepper and purified water, and obtaining a mixed meat containing 60 wt% or more, 62 wt% or more, 64 wt% or more, 66 wt% or more, 68 wt% or more, 70 wt% or more, 72 wt% or more, 74 wt% or more, 76 wt% or more, 78 wt% or more or 80 wt% or more of the ground raw meat relative to the total weight of the mixed meat, and in a preferred embodiment, may be a step of obtaining a mixed meat containing 80 wt% or more of the ground raw meat relative to the total weight of the mixed meat, which may be a technical intention to produce high-quality meat noodles while having a high protein content even when purified water is mixed in.

In such a case, the purified water may be included in an amount of 10 to 30, 10 to 28, 10 to 26, 10 to 24, 10 to 22, 10 to 20, 10 to 18, 10 to 16, 12 to 30, 14 to 30, 14 to 28, 14 to 26, 14 to 24, 14 to 22, 14 to 20, 14 to 18 or 14 to 16 wt% relative to the total weight of the mixed meat, and in a preferred embodiment, may be included in an amount of 14 to 16 wt%, but is not limited thereto.

In such a case, the potato starch may be included in an amount of 1 to 10, 1 to 9, 1 to 8, 1 to 7, 1 to 6, 1 to 5, 1 to 4 or 1 to 3 wt% relative to the total weight of the mixed meat, and in a preferred embodiment, may be included in an amount of 1 to 3 wt%, but is not limited thereto.

In such cases, the salt may be included in an amount of 0.1 to 1.0, 0.2 to 1.0, 0.3 to 1.0, 0.4 to 1.0, 0.5 to 1.0, 0.6 to 1.0, 0.7 to 1.0, 0.7 to 0.9 or 0.7 to 0.8 wt% relative to the total weight of the mixed meat, and in a preferred embodiment, the salt may be included in an amount of 0.7 to 0.8 wt%, but is not limited thereto.

In such cases, the baking powder may be included in an amount of 0.1 to 1.0, 0.2 to 1.0, 0.3 to 1.0, 0.4 to 1.0, 0.5 to 1.0, 0.6 to 1.0, 0.6 to 0.9, 0.6 to 0.8 or 0.6 to 0.7 wt% relative to the total weight of the mixed meat, and in a preferred embodiment, may be included in an amount of 0.6 to 0.7 wt%, but is not limited thereto.

In such cases, the pepper may be included in an amount of 0.1 to 1.0, 0.1 to 0.9, 0.1 to 0.8, 0.1 to 0.7, 0.1 to 0.6, 0.1 to 0.5, 0.1 to 0.4, 0.2 to 0.4 or 0.3 to 0.4 wt% relative to the total weight of the mixed meat, and in a preferred embodiment, may be included in an amount of 0.3 to 0.4 wt%, but is not limited thereto.

Between the second and third steps, a step of finely grinding the obtained mixed meat may be further included, and as a preferred embodiment, a step of putting the obtained mixed meat into a commercially available fine grinder, such as a silent cutter, to perform fine grinding may be further included. This may be intended to very finely grind the raw meat and other materials in a wet manner to enhance the final texture of the noodles.

The third step may be a step of forming into a surface having a diameter of 1.0 to 10.0, 1.0 to 9.5, 1.0 to 9.0, 1.0 to 8.5, 1.0 to 8.0, 1.0 to 7.5, 1.0 to 7.0, 1.0 to 6.5, 1.0 to 6.0, 1.0 to 5.5, 1.0 to 5.0, 1.0 to 4.5, 1.0 to 4.0, 1.0 to 3.5, 1.0 to 3.0, 1.0 to 2.5, 1.0 to 2.0 or 2.0 to 3.0 mm, and according to a preferred embodiment, may be a step of forming into a surface having a diameter of 1.0 to 2.0 or 2.0 to 3.0 mm, which It may be a technical intention to set an appropriate range to maintain the properties of the product while manufacturing high-quality meat noodles while maintaining an appropriate thickness.

The third step may be a step of forming into the shape of noodles by applying pressure so as to pass through a mesh of 20 to 30 mesh, 21 to 30 mesh, 22 to 30 mesh, 23 to 30 mesh, 24 to 30 mesh, 25 to 30 mesh, 26 to 30 mesh, 27 to 30 mesh, 28 to 30 mesh, 26 to 29 mesh or 26 to 28 mesh, and in the fourth step of steam heating that follows, in order to provide a texture with an appropriate thickness while allowing the noodles to maintain an appropriate shape, the third step may be a step of forming into noodles by applying pressure so as to pass through a mesh of 25 to 30 mesh or 26 to 28 mesh, but is not limited thereto.

The fourth step may be a step of placing the formed surface on a conveyor moving at a speed of 1 to 10, 1 to 9 1 to 8, 1 to 7, 1 to 6, 1 to 5, 1 to 4, 1 to 3, 4 to 6, 2 to 4 or 3 to 5 cm/s and heating it with steam, and in a preferred embodiment, may be a step of placing the formed surface on a conveyor moving at a speed of 1 to 3, 2 to 4, 3 to 5 or 4 to 6 cm/s and heating it with steam, which may be a technical intention to maintain the quality and properties of the finally manufactured meat noodle at an excellent level by controlling the degree of steam heating applied to the unit area of the formed surface.

The fourth step may be a step of steam heating under temperature conditions of 80 to 120, 85 to 120, 90 to 120, 80 to 115, 80 to 110, 85 to 115 or 90 to 110° C., and in a preferred embodiment, may be a step of steam heating under temperature conditions of 90 to 110° C., which may be a technical intention to prevent deterioration of the raw meat and other components included in the formed noodles and the nutrients included therein, thereby producing high-quality noodles.

The fourth step may be a step of steam heating under the time conditions of 30 to 90, 35 to 90, 40 to 90, 40 to 85, 40 to 80, 30 to 85, 30 to 80, 40 to 50, 50 to 60, 60 to 70 or 70 to 80 seconds, and according to a preferred embodiment, may be a step of steam heating under the time conditions of 40 to 50, 50 to 60, 60 to 70 or 70 to 80 seconds, which may be a technical intention to provide a degree of completion by plasticizing the mixed meat components by appropriate heat without excessively applying heat to the formed surface.

The fourth step may be a step of placing the formed surface on a conveyor of a steam heater having a power of 0.5 to 1.0, 0.5 to 0.9, 0.5 to 0.8, 0.6 to 1.0, 0.6 to 0.9, 0.6 to 0.8 or 0.7 to 0.8 KW and a volume of 15 to 25, 16 to 24, 17 to 23, 18 to 22, 19 to 21 m ³ and heating the surface with steam, and in terms of providing optimal steam heating conditions, it may be a step of placing the formed surface on a conveyor of a steam heater having a power of 0.7 to 0.8 KW and a volume of 19 to 21 m ³ and heating the surface with steam, but is not limited thereto.

The fifth step may be a step of obtaining meat noodles by cooling the deep temperature of the steam-heated surface to a temperature of 10°C or lower, which is an appropriate cooling temperature range for forming the properties and shape of the final meat noodles. In terms of controlling the cooling speed, it may be a step of obtaining meat noodles by cooling at a temperature condition of preferably 5 to 10°C, or 6 to 8°C, but is not limited thereto.

The above fifth step may be conducted for, but is not limited to, 24 to 48 hours or 24 to 36 hours.

As one aspect of the present invention, meat noodles manufactured by the above-described manufacturing method are provided.

The above-mentioned manufactured meat noodles have a meat content of 80 wt% or more of the total weight, and have the technical effect of maintaining a stable shape and providing texture despite having a high meat content.

The meat noodles manufactured by the manufacturing method of the present invention have a high meat content of 95% or more, and show excellent quality maintenance without damage or breakage during storage or cooking, so that they can be widely used as a protein source in the form of noodles in general diets or diets.

However, it should be understood that the effects are not limited to the above-mentioned effects, and include all effects that can be inferred from the composition of the invention described in the detailed description or claims.

Figure 1 is a photograph of a meat noodle manufactured through an example of the present invention.

Hereinafter, in order to explain more specifically, examples and experimental examples will be given to explain in detail. However, the following examples and experimental examples are illustrative only and the scope of the invention is not limited thereto.

Example. Manufacturing of six sides

The raw meat delivered to our company was frozen and stored at -18℃ or below, and then refrigerated for 24 to 36 hours for thawing. At this time, the temperature of the refrigerated storage was set to be 10℃ or below, and an average temperature condition of about 6 to 8℃ was maintained. Thereafter, the thawed raw meat was ground to a size of 10 mesh or less, but an average of 12 to 14 mesh, and the mincer was set to ground the raw meat. Thereafter, the ground raw meat, purified water, potato starch, salt, baking powder, and pepper were mixed in the ratios shown in Table 1 below to obtain mixed meat, which was then fed into a silent cutter to be finely ground. Thereafter, the finely ground mixed meat was pressurized to pass through a 20 mesh mesh and formed into a shape of noodles. The injected noodles were placed on a conveyor belt of a steam heating system with a power of 0.75 KW and a volume of 1200 mm(W)*12000 mm(L)*1400 mm(H). Depending on the type of raw meat and the thickness (diameter) of the noodles, the conveyor belt moving speed and the steam heating time were adjusted according to the conditions in Table 2 below to heat the injected noodles with steam. Thereafter, the heated noodles were cooled to obtain the final noodles, but the cooling was performed such that the core temperature of the noodles became 10℃ or lower, and the temperature was adjusted to about 6 to 8℃.

Mixing ratio Item Name Weight (g) ratio(%) Raw meat 2892.8 80.62 Purified water 552.5 15.40 Potato starch 81.4 2.27 salt 26.2 0.73 Baking powder 23.7 0.66 pepper 11.8 0.33 Total 3588.4 100 Mixing ratio (excluding purified water) Item Name Weight (g) ratio(%) Raw meat 2892.8 95.29 Potato starch 81.4 2.68 salt 26.2 0.86 Baking powder 23.7 0.78 pepper 11.8 0.39 Total 3035.9 100

chicken Thickness of cotton (mm) Conveyor temperature (℃) Conveyor speed (cm/s) Heating time (sec) 1.5 100 5 45 2.5 100 3 65 pork Thickness of cotton (mm) Conveyor temperature (℃) Conveyor speed (cm/s) Heating time (sec) 1.5 100 4 55 2.5 100 2 75 beef Thickness of cotton (mm) Conveyor temperature (℃) Conveyor speed (cm/s) Heating time (sec) 1.5 100 5 45 2.5 100 3 65

Experimental Example 1. Sensory test of meat noodles according to the mixing ratio of mixed meat

1. Sensory test according to the content ratio of raw meat and potato starch

In order to measure consumer preference according to the content ratio of raw meat and potato starch, the taste, aroma, texture and overall preference of the noodles (chicken; 1.5 mm) manufactured according to the example and the comparative example noodles manufactured in the same manner as the example but with a different content ratio were measured, and the results are shown in Table 3 below. The taste, aroma, texture and overall preference of the noodles were surveyed using a 5-point scale with 50 test subjects, and then expressed as an average value (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad).

As shown in Table 3 below, the noodles manufactured by the manufacturing method of the examples had excellent taste, aroma, texture, and overall preference, but the noodles manufactured by Comparative Examples 1 to 4 had excessive starch, resulting in a rough taste with a wheat flour taste, or insufficient starch, resulting in a decrease in the morphological stability of the noodles, resulting in a decrease in texture.

Comparative Example 2 Comparative Example 1 Example Comparative Example 3 Comparative Example 4 Raw meat (g) 2909.6 2901.7 2892.8 2878.3 2859.9 Potato starch (g) 64.6 72.5 81.4 95.9 114.3 Sensual Test Comparative Example 2 Comparative Example 1 Example Comparative Example 3 Comparative Example 4 taste 3.7 4.1 4.8 4.2 3.6 incense 3.8 4.0 4.7 4.3 3.5 Texture 3.5 4.2 4.9 3.9 3.2 Full symbol 3.66 4.1 4.8 4.13 3.43

2. Sensory test according to the content ratio of raw meat and baking powder

In order to measure consumer preference according to the content ratio of raw meat and baking powder, the taste, aroma, texture and overall preference of the noodles (chicken; 1.5 mm) manufactured according to the example and the comparative noodles manufactured in the same manner as the example but with a different content ratio were measured, and the results are shown in Table 4 below. The taste, aroma, texture and overall preference of the noodles were surveyed on 50 test subjects using a 5-point scale method and then expressed as an average value (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad).

As shown in Table 4 below, the noodles manufactured by the manufacturing method of the examples had excellent taste, aroma, texture, and overall preference, but the noodles manufactured by Comparative Examples 5 to 8 had excessive baking powder, which reduced the hardness of the outer surface of the noodles and thus reduced the texture, or had insufficient baking powder, which reduced the expansion of the starch and thus prevented mixing with the raw meat, resulting in a problem of reduced texture.

Comparative Example 6 Comparative Example 5 Example Comparative Example 7 Comparative Example 8 Raw meat (g) 2895.1 2894.3 2892.8 2892.4 2891.4 Baking powder (g) 21.4 22.2 23.7 24.1 25.1 Sensual Test Comparative Example 6 Comparative Example 5 Example Comparative Example 7 Comparative Example 8 taste 4.0 4.3 4.8 4.5 4.0 incense 4.1 4.2 4.7 4.2 4.1 Texture 3.8 4.1 4.9 4.0 3.8 Full symbol 3.96 4.2 4.8 4.23 3.96

3. Sensory test according to the content ratio of potato starch and baking powder

In order to measure consumer preference according to the content ratio of potato starch and baking powder, the taste, aroma, texture and overall preference of noodles (chicken; 1.5 mm) manufactured according to the example and comparative noodles manufactured in the same manner as the example but with a different content ratio were measured, and the results are shown in Table 4 below. The taste, aroma, texture and overall preference of the noodles were surveyed using a 5-point scale with 50 test subjects, and then expressed as an average value (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad).

As shown in Table 5 below, the noodles manufactured by the manufacturing method of the examples had excellent taste, aroma, texture, and overall preference, but the noodles manufactured by Comparative Examples 9 to 12 had excessive baking powder, which caused bubbles to form on the outer surface of the noodles, thereby reducing the texture, or had insufficient baking powder, which caused the starch to expand less and prevented mixing with the raw meat, thereby reducing the texture.

Comparative Example 10 Comparative Example 9 Example Comparative Example 11 Comparative Example 12 Potato starch (g) 86.0 84.1 81.4 78.9 75.1 Baking powder (g) 19.1 21.0 23.7 26.2 30.0 Sensual Test Comparative Example 10 Comparative Example 9 Example Comparative Example 11 Comparative Example 12 taste 3.8 4.1 4.8 3.9 3.8 incense 3.7 4.0 4.7 4.0 3.8 Texture 3.5 4.0 4.9 3.9 3.5 Full symbol 3.66 4.06 4.8 3.93 3.7

Experimental Example 2. Sensory Test of Six Noodles According to Steam Heating Conditions

1. Chicken Noodles

In order to measure consumer preference according to the speed of the conveyor belt during steam heating of noodles, the taste, aroma, texture and overall preference of noodles manufactured according to the example and comparative noodles manufactured in the same manner as the example but with a different conveyor belt speed were measured, and the results are shown in Table 6 (chicken; 1.5 mm) and Table 7 (chicken; 2.5 mm) below. The taste, aroma, texture and overall preference of the noodles were surveyed on 50 test subjects using a 5-point scale, and then expressed as an average value (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad).

As shown in Tables 6 and 7 below, the meat noodles manufactured by the manufacturing method of the examples had excellent taste, aroma, texture, and overall preference, but the meat noodles manufactured by Comparative Examples 13 to 20 had problems such as insufficient steam heating, which caused the raw meat inside to not be cooked sufficiently, or excessive steam heating, which caused the outer surface of the meat noodles to be damaged or easily broken.

Comparative Example 14 Comparative Example 13 Example Comparative Example 15 Comparative Example 16 Conveyor speed (cm/s) 3 4 5 6 7 Sensual Test Comparative Example 14 Comparative Example 13 Example Comparative Example 15 Comparative Example 16 taste 3.8 4.2 4.8 4.5 4.3 incense 4.0 4.0 4.7 4.5 4.3 Texture 3.9 4.1 4.9 4.3 4.0 Full symbol 3.9 4.1 4.8 4.43 4.2

Comparative Example 18 Comparative Example 17 Example Comparative Example 19 Comparative Example 20 Conveyor speed (cm/s) 1 2 3 4 5 Sensual Test Comparative Example 18 Comparative Example 17 Example Comparative Example 19 Comparative Example 20 taste 3.5 4.0 4.7 4.5 4.3 incense 4.0 4.3 4.7 4.6 4.3 Texture 3.4 4.0 4.5 4.2 3.9 Full symbol 3.63 4.1 4.6 4.43 4.16

2. Pork Noodles

In order to measure consumer preference according to the speed of the conveyor belt during steam heating of noodles, the taste, aroma, texture and overall preference of noodles manufactured according to the example and comparative noodles manufactured in the same manner as the example but with a different conveyor belt speed were measured, and the results are shown in Table 8 (pork; 1.5 mm) and Table 9 (pork; 2.5 mm) below. The taste, aroma, texture and overall preference of the noodles were surveyed using a 5-point scale with 50 test subjects, and then expressed as an average value (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad).

As shown in Tables 8 and 9 below, the meat noodles manufactured by the manufacturing method of the examples had excellent taste, aroma, texture, and overall preference, but the meat noodles manufactured by Comparative Examples 21 to 28 had insufficient steam heating, so the raw meat inside was not cooked sufficiently or the characteristic pork smell remained, and excessive steam heating caused the outer surface of the meat noodles to be damaged or easily broken.

Comparative Example 22 Comparative Example 21 Example Comparative Example 23 Comparative Example 24 Conveyor speed (cm/s) 2 3 4 5 6 Sensual Test Comparative Example 22 Comparative Example 21 Example Comparative Example 23 Comparative Example 24 taste 4.3 4.5 4.8 4.4 4.2 incense 4.2 4.6 4.9 4.3 4.3 Texture 4.0 4.3 4.8 4.3 4.0 Full symbol 4.16 4.46 4.83 4.33 4.16

Comparative Example 26 Comparative Example 25 Example Comparative Example 27 Comparative Example 28 Conveyor speed (cm/s) 0.5 1 2 3 4 Sensual Test Comparative Example 26 Comparative Example 25 Example Comparative Example 27 Comparative Example 28 taste 4.1 4.5 4.8 4.4 4.0 incense 4.0 4.6 4.9 4.5 4.3 Texture 3.9 4.1 4.5 4.5 3.8 Full symbol 4 4.4 4.73 4.46 4.03

3. Beef Noodles

In order to measure consumer preference according to the speed of the conveyor belt during steam heating of noodles, the taste, aroma, texture and overall preference of noodles manufactured according to the example and comparative noodles manufactured in the same manner as the example but with a different conveyor belt speed were measured, and the results are shown in Table 10 (beef; 1.5 mm) and Table 11 (beef; 2.5 mm) below. The taste, aroma, texture and overall preference of the noodles were surveyed using a 5-point scale with 50 test subjects, and then expressed as an average value (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad).

As shown in Tables 10 and 11 below, the meat noodles manufactured by the manufacturing method of the examples had excellent taste, aroma, texture, and overall preference, but the meat noodles manufactured by Comparative Examples 29 to 36 had insufficient steam heating, so that the raw meat inside was not cooked sufficiently or the characteristic beef smell remained, and excessive steam heating made the beef itself too tough, damaging the texture or damaging the outer surface of the meat noodles and causing the noodles to break easily.

Comparative Example 30 Comparative Example 29 Example Comparative Example 31 Comparative Example 32 Conveyor speed (cm/s) 3 4 5 6 7 Sensual Test Comparative Example 30 Comparative Example 29 Example Comparative Example 31 Comparative Example 32 taste 4.2 4.4 4.7 4.5 4.3 incense 4.3 4.3 4.8 4.4 4.3 Texture 3.8 4.0 4.5 4.3 3.9 Full symbol 4.1 4.23 4.66 4.4 4.16

Comparative Example 34 Comparative Example 33 Example Comparative Example 35 Comparative Example 36 Conveyor speed (cm/s) 1 2 3 4 5 Sensual Test Comparative Example 34 Comparative Example 33 Example Comparative Example 35 Comparative Example 36 taste 4.0 4.2 4.6 4.5 4.2 incense 4.0 4.5 4.5 4.5 4.3 Texture 3.8 4.0 4.5 4.1 4.0 Full symbol 3.93 4.23 4.53 4.36 4.16

The scope of the present invention is indicated by the claims set forth below, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims (15)

Step 1: Grinding frozen raw meat;
Mix the ground meat with potato starch, salt, baking powder and pepper.
A second step of obtaining a mixed meat by mixing the pulverized raw meat and the potato starch in a weight ratio of 30:1 to 40:1, the pulverized raw meat and the baking powder in a weight ratio of 120:1 to 130:1, and the potato starch and the baking powder in a weight ratio of 3:1 to 4:1;
The third step is to pressurize the material to penetrate a mesh of 20 mesh or less and shape it into a cotton shape;
A fourth step of placing the above-mentioned formed surface on a conveyor and heating it with steam; and
A fifth step of cooling to obtain a meat surface; comprising;
Method for making meat noodles.
A manufacturing method according to claim 1, wherein the raw meat is derived from at least one selected from the group consisting of cows, pigs, chickens, sheep, goats, ducks, ostriches, and horses.
A manufacturing method according to claim 1, wherein the first step is a step of grinding frozen raw meat into a size of 10 mesh or less.
A manufacturing method according to claim 1, wherein the first step further includes a step of thawing the frozen raw meat at a temperature of 10°C or lower for 24 to 36 hours before grinding the frozen raw meat.
delete delete delete A manufacturing method according to claim 1, wherein the second step is a step of obtaining mixed meat containing at least 80 wt% of the crushed raw meat relative to the total weight of the mixed meat.
A manufacturing method according to claim 1, wherein the second step is a step of mixing the ground raw meat with potato starch, salt, baking powder, pepper, and purified water, and obtaining a mixed meat containing at least 60 wt% of the ground raw meat relative to the total weight of the mixed meat.
A manufacturing method according to claim 1, wherein the third step is a step of forming into a surface having a diameter of 1.0 to 10.0 mm.
A manufacturing method according to claim 1, wherein the fourth step is a step of placing the formed surface on a conveyor moving at a speed of 1 to 6 cm/s and heating it with steam.
A manufacturing method according to claim 1, wherein the fourth step is a step of heating with steam under a temperature condition of 80 to 120°C.
A manufacturing method according to claim 1, wherein the fourth step is a step of heating with steam under a time condition of 30 to 90 seconds.
A manufacturing method according to claim 1, wherein the fifth step is a step of obtaining meat noodles by cooling the deep temperature of the steam-heated surface to a temperature of 10°C or lower.
Meat noodles manufactured by any one of the manufacturing methods of claims 1 to 4 and 8 to 14.