KR19990064923A - Method for manufacturing Sujebi - Google Patents
Method for manufacturing Sujebi Download PDFInfo
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- KR19990064923A KR19990064923A KR1019990018558A KR19990018558A KR19990064923A KR 19990064923 A KR19990064923 A KR 19990064923A KR 1019990018558 A KR1019990018558 A KR 1019990018558A KR 19990018558 A KR19990018558 A KR 19990018558A KR 19990064923 A KR19990064923 A KR 19990064923A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title description 4
- 238000001035 drying Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000002347 injection Methods 0.000 claims abstract description 9
- 239000007924 injection Substances 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000007664 blowing Methods 0.000 claims abstract description 5
- 239000002075 main ingredient Substances 0.000 claims abstract description 5
- 230000005070 ripening Effects 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 4
- 241000219051 Fagopyrum Species 0.000 abstract description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
본 발명은 라면 또는 컵라면 등과 같이 건조시켜 장기 보관 유통이 가능하면서 쉽게 조리해 먹을 수 있는 인스턴트 수제비의 제조방법에 관한 것으로, 특히 자동화 생산이 용이하면서 완전히 익힌 상태로 제품화함으로써 끓여서 먹거나 뜨거운 물을 부어서 먹을 수 있는 수제비의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing instant homemade foods that can be cooked and eaten easily while being dried for a long time, such as dried ramen or cup ramen, and especially, automated production is easy to produce by boiling and pour hot water It relates to a manufacturing method of edible homemade buckwheat.
상기 목적을 달성하기 위해 본 발명은 밀가루를 주성분으로 한 원료를 30℃∼80℃ 미만의 온도를 갖는 물로 반죽하여 노즐로써 0.2mm∼0.5mm의 두께로 사출하는 단계와,In order to achieve the above object, the present invention comprises the steps of kneading the raw material containing flour as the main ingredient with water having a temperature of less than 30 ℃ to 80 ℃ and injection into a thickness of 0.2mm to 0.5mm with a nozzle,
상기 사출물을 로터리 칼날에 의해 1.5cm∼5cm 미만의 길이로 절단하는 단계와,Cutting the injection into a length of less than 1.5 cm to less than 5 cm by means of a rotary blade;
이를 스팀장치를 통과하는 이송 컨베이어로 1분 내지 9분 동안 이동하면서 100℃∼140℃의 스팀으로 익히는 단계와,Ripening with steam at 100 ° C. to 140 ° C. while moving it for 1 to 9 minutes through a transfer conveyor passing through a steam apparatus;
상기 스팀장치를 통과하여 컨베이어로 계속 1분 내지 9분 동안 이동되면서 자연 건조시키는 단계와,Naturally drying while passing through the steam apparatus to the conveyor for 1 to 9 minutes, and
이를 콘테이너에 넣어 0℃∼10℃ 사이의 온도로 약 2∼3시간 정도 저온보관하는 단계와Storing it in a container at a temperature between 0 ° C and 10 ° C for about 2 to 3 hours
이를 분리하여 자연 송풍 또는 열풍(50℃∼80℃) 건조에 의해 대량 건조하는 단계를 포함하는 수제비의 제조방법이다.This is a method of manufacturing a homemade ratio comprising the step of separating and mass drying by natural blowing or hot air (50 ℃ to 80 ℃) drying.
Description
본 발명은 라면 또는 컵라면 등과 같이 건조시켜 장기 보관 유통이 가능하면서 쉽게 조리해 먹을 수 있는 인스턴트 수제비의 제조방법에 관한 것으로, 특히 자동화 생산이 용이하면서 완전히 익힌 상태로 제품화 함으로써 끓여서 먹거나 뜨거운 물을 부어서 먹을 수 있는 수제비의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing instant homemade foods that can be cooked and eaten easily while being dried for a long time, such as dried ramen or cup ramen, and in particular, automated production is easy to produce while boiled or poured with hot water. It relates to a manufacturing method of edible homemade buckwheat.
일반적으로 수제비는 우리 고유의 식품으로써 근래에 와서 이를 인스턴트 식품 화하는 노력을 기울이고 있다.In general, Sujebi is our own food, and has been making efforts to instant food it.
이러한 종래의 수제비 제조방법은 밀가루를 주성분으로 식염과 물을 반죽하여 압출기에서 압출 성형하여 제조되는 것이 보통으로써 수분을 많이 함유하고, 익히지 않은 상태의 수제비를 제공하여 약 3개월 정도의 유통기간을 가질 수밖에 없어 장기 보존에 어려움이 있으며, 특히 끓여서 먹어야만 하는 불편함이 있는 것으로 컵라면과 같이 스프가 제공되어 끓는 물을 부어서 조리할 수 없는 단점이 있다.In the conventional method of manufacturing a preparation for the homemade ratio is usually produced by extrusion molding in the extruder by kneading the salt and water as a main component, it has a shelf life of about three months by providing a lot of moisture, the preparation of the uncooked state Inevitably there is a difficulty in long-term preservation, and in particular, there is a discomfort that must be eaten by boiling, there is a disadvantage that can not be cooked by pouring the boiling water is provided with soup, such as cup ramen.
따라서 본 발명은 상기 문제점을 해결하기 위해 발명된 것으로, 본 발명의 목적은 수제비의 제조공정을 걸치며 익혀지는 수제비를 제공하고, 이를 건조시키는 단계와 함께 1년 이상의 유통기간을 갖는 장기 보존의 이점과 컵라면과 같이 스프를 첨가하여 끓는 물을 부어서도 조리가 되는 수제비를 제공함에 있다.Accordingly, the present invention has been invented to solve the above problems, and an object of the present invention is to provide a preparation for cooking over the manufacturing process of the sujebi, and the advantage of long-term storage having a shelf life of 1 year or more with drying It is to provide a homemade sujebi that can be cooked even if the boiling water is poured by adding soup like cup ramen.
상기 목적을 달성하기 위해 본 발명은 밀가루를 주성분으로 한 원료를 30℃∼80℃ 미만의 온도를 갖는 물로 반죽하여 노즐로써 0.2mm∼0.5mm의 두께로 사출하는 단계와,In order to achieve the above object, the present invention comprises the steps of kneading the raw material containing flour as the main ingredient with water having a temperature of less than 30 ℃ to 80 ℃ and injection into a thickness of 0.2mm to 0.5mm with a nozzle,
상기 사출물을 로터리 칼날에 의해 1.5cm∼5cm 미만의 길이로 절단하는 단계와,Cutting the injection into a length of less than 1.5 cm to less than 5 cm by means of a rotary blade;
이를 스팀장치를 통과하는 이송 컨베이어로 1분 내지 9분 동안 이동하면서 100℃∼140℃의 스팀으로 익히는 단계와,Ripening with steam at 100 ° C. to 140 ° C. while moving it for 1 to 9 minutes through a transfer conveyor passing through a steam apparatus;
상기 스팀장치를 통과하여 컨베이어로 계속 1내지 9분 동안 이동되면서 자연건조 시키는 단계와,To dry through the steam apparatus while moving for 1 to 9 minutes to the conveyor continuously,
이를 콘테이너에 넣어 0℃∼10℃ 사이의 온도로 약 2∼3 시간정도 저온보관하는 단계와Put it in a container and store it at low temperature for about 2 ~ 3 hours at a temperature between 0 ℃ ~ 10 ℃
이를 분리하여 자연 송풍 또는 열풍(50℃∼80℃) 건조에 의해 대량 건조하는 단계를 포함하는 수제비의 제조방법이다.This is a method of manufacturing a homemade ratio comprising the step of separating and mass drying by natural blowing or hot air (50 ℃ to 80 ℃) drying.
이하에서 본 발명을 바람직한 실시예에 의해 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail with reference to the following examples.
밀가루를 주성분으로 한 원료를 30℃∼80℃ 미만의 온도를 갖는 물로 반죽하여 노즐로써 0.2mm∼0.5mm의 두께로 사출하는 단계와,Kneading the raw material containing flour as a main ingredient with water having a temperature of less than 30 ° C. to 80 ° C. and injecting it into a thickness of 0.2 mm to 0.5 mm with a nozzle;
상기 사출물을 로터리 칼날에 의해 1.5cm∼5cm 미만의 길이로 절단하는 단계와,Cutting the injection into a length of less than 1.5 cm to less than 5 cm by means of a rotary blade;
이를 스팀장치를 통과하는 이송 컨베이어로 1 내지 9분 동안 이동하면서 100℃∼140℃의 스팀으로 익히는 단계와,Ripening with steam at 100 ° C. to 140 ° C. while moving it for 1 to 9 minutes through a transfer conveyor passing through the steam apparatus;
상기 스팀장치를 통과하여 컨베이어로 계속 1 내지 9분 동안 이동되면서 자연 건조시키는 단계와,Naturally drying while moving through the steam apparatus to the conveyor for 1 to 9 minutes,
이를 콘테이너에 넣어 0℃∼10℃ 사이의 온도로 약 2∼3시간 정도 저온보관하는 단계와Storing it in a container at a temperature between 0 ° C and 10 ° C for about 2 to 3 hours
이를 분리하여 자연 송풍 또는 열풍(50℃∼80℃) 건조에 의해 대량 건조하는 단계를 포함하는 수제비의 제조방법이다.This is a method of manufacturing a homemade ratio comprising the step of separating and mass drying by natural blowing or hot air (50 ℃ to 80 ℃) drying.
상기 단계에서 밀가루를 주성분으로 한 원료를 30℃∼80℃ 미만의 온도를 갖는 물로 반죽하여 노즐로써 0.2mm∼0.5mm의 두께로 사출하는 단계에서, 밀가루에 전분이나 기타 식용 분말을 적절히 기호에 따라 혼합될 수가 있으며, 반죽하는 물의 온도를 30℃ 이하로 할 때에는 뻑뻑하여 반죽이 어려우며 끈기가 저하되며, 80℃ 이상으로 할 때에는 반죽 상태에서 익어버려 사출성형이 불가해지기 때문이다.In the step, kneading the raw material containing flour as a main ingredient with water having a temperature of 30 ° C. to less than 80 ° C. and injecting it into a thickness of 0.2 mm to 0.5 mm with a nozzle, appropriately injecting starch or other edible powder into the flour according to preference. It can be mixed, when the temperature of the water to kneading is less than 30 ℃ stiffness of the dough is difficult and the stickiness is lowered, when the temperature of 80 ℃ or more cooked in the dough state is impossible because the injection molding.
따라서 상기 온도 범위로써 반죽을 함으로써 반죽의 끈기를 살려주고 사출 과정에서도 서로 뭉치는 효과가 좋다.Therefore, by kneading in the above temperature range, the tenacity of the dough is saved and the effect of agglomeration with each other in the injection process is good.
또 노즐로써 사출물의 두께가 0.2mm∼0.5mm가 되게 한 것은 다음 단계에서 그 크기를 1.5cm∼5cm 미만의 길이로 절단하는 단계와 함께 사람의 기호 조건에 맞는 크기와 두께이면서 얇음으로써 자동화 공정에서 익히고 건조하는 단게에서 연료를 절감하는데 큰 효과가 있기 때문이다.In addition, the thickness of the injection molded product was 0.2mm to 0.5mm by the nozzle. In the next step, the size was cut to a length of less than 1.5cm to less than 5cm. This is because the cooking and drying stages have a great effect on saving fuel.
또 이를 스팀장치를 통과하는 이송 컨베이어로 1 내지 9분동안 이동하면서 100℃∼140℃의 스팀으로 익히는 단계에서 이송 컨베이어의 이동간 익힘이 상기 얇은 두께에 의해 효과를 달성할 수는 것으로, 수제비의 성형 두께가 두꺼우면 스팀 온도를 상기 범위에서 높게 하거나 이송 컨베이어로 이송 건조시키는 시간을 상기 시간의 범위 내에서 길게 해야 하는 함수 관계가 성립된다.In addition, it is possible to achieve the effect by the thin thickness of the transfer between the transfer of the transfer conveyor in the step of ripening with steam of 100 ℃ to 140 ℃ while moving it for 1 to 9 minutes to the transfer conveyor passing through the steam apparatus, If the thickness is thick, a functional relationship is established in which the steam temperature is increased in the above range or the time for transfer drying to the conveying conveyor is increased within the above range.
상기 스팀장치를 통과하여 컨베이어로 계속 1 내지 9분 동안 이동되면서 자연 건조시키는 단계와,Naturally drying while moving through the steam apparatus to the conveyor for 1 to 9 minutes,
이를 콘테이너에 넣어 0℃∼10℃ 사이의 온도로 약 2∼3시간 정도 저온보관하는 단계에서 저온 보관을 하는 이유는 사출물이 작고 부드러운 물성을 갖고 있기 때문에 완전 성형되기까지의 필요 단계이며, 또한 다음 단계를 위한 분리가 용이하기 때문이다.The reason for the low temperature storage in the step of storing it in a low temperature for about 2 to 3 hours at a temperature between 0 ° C and 10 ° C in a container is a necessary step to complete molding because the injection molded product has small and soft physical properties. This is because the separation for the step is easy.
이를 분리하여 자연 송풍 또는 열풍(50℃∼80℃) 건조에 의해 대량 건조하는 단계를 포함하여 수분 15% 미만의 건조 수제비를 완성한다.This is separated to complete a dry preparation ratio of less than 15% moisture, including the step of mass drying by natural blowing or hot air (50 ℃ to 80 ℃) drying.
이상과 같은 방법으로 제조되는 본 발명의 수제비는 원료상태부터 제조되는 과정에서 익힘이 되어, 컵라면과 같이 스프를 첨가하여 뜨거운 물을 부어서 직접 화력을 가하지 않고 먹을 수가 있는 것으로 사용자의 식성에 따라 2~4분에 바로 먹을 수가 있으며, 끓여서 먹을 때에는 3~5분 정도면 수제비의 복원이 가능하여 먹을 수 있게 된다.Sujebi of the present invention produced by the above method is cooked in the process of manufacturing from the raw material state, can be eaten without adding direct fire by pouring hot water by adding soup like cup noodles 2 according to the diet of the user You can eat it immediately in ~ 4 minutes, and when you boil it, you can restore it in 3 to 5 minutes.
또한 건조시켜서 유통되게 함에 따라 냉장과 냉동보관이 필요없이 일반적인 라면과 같은 보관 및 유통이 가능하며 유통 기간도 1년 이상으로 할 수 있는 이점이 있다.In addition, it is possible to store and distribute the same as the general ramen without the need for refrigeration and freezing, as it is dried and circulated, and the shelf life can be more than one year.
이상과 같이 구성되고 작용되는 본 발명은 수제비의 제조공정을 걸치며 익혀지는 수제비를 제공하고, 이를 건조시키는 단계와 함께 1년 이상의 유통기간을 갖는 장기 보존의 이점과 컵 라면과 같이 스프를 첨가하여 끓는 물을 부어서도 조리가 되는 수제비를 제공하여 수제비의 인스턴스화 식품에 유통과 조리의 폭을 넓힌 효과가 있다.The present invention constituted and operated as described above provides a cooked stew which is cooked over the manufacturing process of the cooked stew, and is dried and boiled by adding soup such as cup ramen with the advantage of long-term preservation having a shelf life of 1 year or more. Providing a homemade sujebi even by pouring water has the effect of widening the range of distribution and cooking in the instant food of sujebi.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990018558A KR100335965B1 (en) | 1999-05-21 | 1999-05-21 | Method for manufacturing Sujebi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990018558A KR100335965B1 (en) | 1999-05-21 | 1999-05-21 | Method for manufacturing Sujebi |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR19990064923A true KR19990064923A (en) | 1999-08-05 |
| KR100335965B1 KR100335965B1 (en) | 2002-05-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990018558A KR100335965B1 (en) | 1999-05-21 | 1999-05-21 | Method for manufacturing Sujebi |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100335965B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010089967A (en) * | 2000-03-18 | 2001-10-17 | 장운용 | A Soup with dough Flakes and Manufacturing Method |
| KR100705706B1 (en) * | 2005-05-03 | 2007-04-09 | 주식회사 아워홈 | Method for preparing wheat flake and wheat flake prepared by the method |
-
1999
- 1999-05-21 KR KR1019990018558A patent/KR100335965B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010089967A (en) * | 2000-03-18 | 2001-10-17 | 장운용 | A Soup with dough Flakes and Manufacturing Method |
| KR100705706B1 (en) * | 2005-05-03 | 2007-04-09 | 주식회사 아워홈 | Method for preparing wheat flake and wheat flake prepared by the method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100335965B1 (en) | 2002-05-09 |
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