KR19990062342A - Manufacturing method of block ramen soup coated with gelatin - Google Patents
Manufacturing method of block ramen soup coated with gelatin Download PDFInfo
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- KR19990062342A KR19990062342A KR1019970082657A KR19970082657A KR19990062342A KR 19990062342 A KR19990062342 A KR 19990062342A KR 1019970082657 A KR1019970082657 A KR 1019970082657A KR 19970082657 A KR19970082657 A KR 19970082657A KR 19990062342 A KR19990062342 A KR 19990062342A
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Abstract
라면의 블럭형 스프의 제조에 있어서 건조된 파, 마늘토막, 감자토막, 계란토막, 건조김치, 전분, 초산, 정제염, 글루타민산나트륨, 정백당 등을 묽은 갈분풀로 분사 교반하여 ㎠/5kg의 압력으로 성형,블럭화 한후 25%함수율을 가진 제라틴필름으로 압착포장후 100% 건조한 제라틴으로 코팅된 블럭식 라면스프의 제조방법.In the production of block type soup of ramen, dried leek, garlic, potato, egg, dried kimchi, starch, acetic acid, refined salt, sodium glutamate, white sugar, etc. Method for producing a block-type ramen soup coated with 100% dry gelatin after pressing and packing with a gelatin film having a 25% water content after molding and blocking.
Description
[발명의 명칭][Name of invention]
제라틴으로 코팅된 블럭식 라면 스프의 제조방법Manufacturing method of block ramen soup coated with gelatin
[발명의 상세한 설명]Detailed description of the invention
본 발명은 인스탄트 라면 스프에 있어서 블럭식으로 제조하는 방법에 관한것으로써 라면을 포장할때 함께 포장되어져서 조리시 끓는 물만 부우면 식용할수있도록 한 편리성과 경제성이 탁월한 라면스프의 제조 방법에 관한 것이다.The present invention relates to a method for producing a block type instant noodles soup, which is packaged together when packaging the instant noodles, and relates to a method for producing a ramen soup having excellent convenience and economical efficiency so that only boiling water is poured during cooking. .
건조한 파, 마늘, 초산, 감자, 전분, 정제염, 글루타민산나트륨, 건조김치 등의 양념을 3%의 묽은 갈분풀 분사후 고압으로 성형하여 블럭화 한후 25%의 제라틴필름으로 압착포장후 건조한 인스탄트식 라면스프에 관한것이다.Condiments such as dried leek, garlic, acetic acid, potato, starch, refined salt, sodium glutamate, and dried kimchi are sprayed with 3% diluted brown powder, molded at high pressure, blocked, and then compressed and packed with 25% gelatin film and dried. It's about soup.
[발명의 목적][Purpose of invention]
따라서 본 고안은 인스탄트식 라면의 스프를 비닐포장에서 해방함으로해서 사용시 양념포장지를 버려야하는 낭비를 줄일뿐 아니라, 라면 끓일시 간편하면서 사용은 실용적인 스프를 제공함에 있다.Therefore, the present invention not only reduces the waste of discarding seasoning wrapping paper when using instant ramen soup from vinyl packaging, but also provides a simple and practical soup for boiling ramen.
[발명이 속하는 기술분야 그 분야의 종래기술]TECHNICAL FIELD OF THE INVENTION
종래의 라면의 스프는 비닐 봉지에 넣어져 있으므로 사용시 비닐을 개봉해서 스프를 넣어야 하는 것으로써 제작시 생산비용의 증가및 사용시 비닐을 버리는 환경적 오염과 재료의 낭비 또한 있다 하겠다.Since the soup of the conventional ramen is put in a plastic bag, it is necessary to open the plastic in the soup when used, so that there is an increase in the production cost in production and environmental pollution and waste of materials to discard the plastic in use.
그러므로 이러한 낭비적 요소와 생산 방법의 복잡함등을 개선할 필요성을 강조함이 마땅하다 하겠다.Therefore, it is appropriate to emphasize the need to improve these wasteful factors and the complexity of the production method.
[발명이 이루고자 하는 기술적 과제][Technical problem to be achieved]
본 발명의 기술적 과제는 건조된 파, 마늘, 감자, 계란, 건조김치 등을 적정한 비율을 갖는 묽은 액상 갈분풀에 적당한 압력으로 블럭화 한것을 다시 제라틴 필름으로 압착한 포장후 건조하는 방법에 있다 하겠다.The technical problem of the present invention is to dry dried green onion, garlic, potatoes, eggs, dried kimchi, etc. in a thin liquid powder powder having a proper ratio to the method of drying after packing compressed with a gelatin film again. .
[발명의 구성 및 작용][Configuration and Function of Invention]
본 발명은 건조된 파, 마늘토막, 감자토막, 계란토막, 건조김치, 전분, 초산, 정제염, 글루타민산나트륨 등의 양념을 3%의 묽은 갈분풀로 분사 교반하여 ㎠/5kg 도의 압력으로 성형,블럭화 한후 25%의 함유률을 가진 제라틴필름으로 압착포장후 열건조실에서 100% 건조한 제라틴 필름으로 포장된 블럭식 라면 스프이다.The present invention is sprayed and stirred with seasonings such as dried leeks, garlic chips, potato chips, egg chips, dried kimchi, starch, acetic acid, refined salt, sodium glutamate, etc. with a thin powder of 3% distilled powder, and molded and blocked at a pressure of ㎠ / 5kg. After that, it is a gelatin film with a content of 25%, and it is a block-type ramen soup packed with 100% dry gelatin film in a heat-drying chamber after compression packing.
본 제라틴 라면의 불럭식 스프는 95℃∼100℃의 끓는 물에는 30초 정도만 지나면 잘 풀려질 뿐아니라 장기간 보관시 라면의 성형 및 보관 함수율과 동일하게 저장될수 있으므로 스프가 습기에 의하여 액상으로 변하는 단점도 해결되는 일석삼조의 장점이 있다 하겠다.The soup of this gelatin ramen is not only solved well in boiling water of 95 ℃ ~ 100 ℃ after 30 seconds but also can be stored in the same way as the shaping and storage moisture content of the ramen. It is said that there is an advantage of three stone trillion that the disadvantage is solved.
[발명의 효과][Effects of the Invention]
앞에서 설명한 방법과 같이 라면의 스프를 불럭형 제라틴 필름으로 성형하였을시 실제 사용상의 효과는 크다고 할수 있다.As described above, when the soup of ramen is molded into a block type gelatin film, the practical use effect is great.
비닐 봉지가 사용되지 않으므로 해서 생산공정이 간편 하며 보관상 습도가 라면봉지내의 습도와 동일하므로 액상으로 변함을 방지함은 물론 알려진 일반 스프처럼 비닐봉지가 없으므로 해서 꺼내서 개봉하는 불편함이 없는 다양한 효과가 크다 하겠다.Since the plastic bag is not used, the production process is simple, and the humidity in storage is the same as the humidity in the ramen bag. Therefore, it prevents the liquid from changing, and there is no plastic bag like the common soup. I will be big.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970082657A KR19990062342A (en) | 1997-12-24 | 1997-12-24 | Manufacturing method of block ramen soup coated with gelatin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970082657A KR19990062342A (en) | 1997-12-24 | 1997-12-24 | Manufacturing method of block ramen soup coated with gelatin |
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| Publication Number | Publication Date |
|---|---|
| KR19990062342A true KR19990062342A (en) | 1999-07-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019970082657A KR19990062342A (en) | 1997-12-24 | 1997-12-24 | Manufacturing method of block ramen soup coated with gelatin |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020080813A (en) * | 2001-04-17 | 2002-10-26 | 이성문 | Bio-Garlic Seasoned Health Food and Its Manufacturing Method |
| KR100897921B1 (en) * | 2007-08-06 | 2009-05-18 | 이정수 | The Manufacturing Method of Capsule type Red Pepper and Capsule type Red Pepper thereof |
-
1997
- 1997-12-24 KR KR1019970082657A patent/KR19990062342A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020080813A (en) * | 2001-04-17 | 2002-10-26 | 이성문 | Bio-Garlic Seasoned Health Food and Its Manufacturing Method |
| KR100897921B1 (en) * | 2007-08-06 | 2009-05-18 | 이정수 | The Manufacturing Method of Capsule type Red Pepper and Capsule type Red Pepper thereof |
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