KR19990085584A - Method of manufacturing frozen three-layer noodles - Google Patents

Abstract

The present invention is to mix the blending and blending water to make a separate outer layer dough, and the inner layer dough to form a cotton bar, and then composite rolling to make a three-layer cotton zone consisting of the outer layer / inner layer / outer layer, aging, face line formation, α In the method for producing a frozen three-layer surface through a treatment, a freezing step, to the outer dough, a quantity of the surface modifier than the inner layer dough is added, and after forming a wave on the three-layer surface before α treatment, α Fire treatment relates to a method for producing a frozen three-layer noodles, characterized in that performed in two stages of steaming and boiling.

According to the method of the present invention, it is possible to obtain long-term preservation in the frozen state, it is possible to obtain a frozen three-layered surface is greatly improved the bibimability with sauces while keeping the thawing time of the noodles as possible as possible, while maintaining the unique texture of raw noodles.

Description

Method of manufacturing frozen three-layer noodles

The present invention relates to a method for producing a frozen three-layered noodles that maintains the softness and elasticity (chewyness) that are inherent in raw noodles, and has excellent bibimability with a source.

Known instant noodles are prepared by adding starch, alkaline agent, refined salt or surface modifier to the raw material powder mainly containing flour or flour and other grains, and mixing and rolling the dough obtained by mixing and kneading under normal pressure. After frying or drying, cooling, sorting and packaging are prepared.

These instant noodles should keep moisture below a certain level for long-term preservation, and the most popular method is to fry in oil or to dry.

However, since the conventional noodle soup is fried in oil and manufactured, the calories are not only high, but when dried, it causes difficulty in long-term preservation due to the occurrence of falling off and dry smell peculiar to dry noodles.

L.L. (long life) noodles are also developed, which are prepared according to the general instant noodles manufacturing method, cut out, α-ized, acid-liquid treated, sealed and sterilized. L.L. The moisture content of noodles is 40 ~ 70%, much higher than that of noodle or dried noodles, but it is not easy to produce the expected texture of raw noodles because the deterioration of noodles and the sterilization passes through sterilization again.

On the other hand, in order to improve the processability of cotton, there is a known technique for forming a composite cotton stand with three layers of outer layer / inner layer / outer layer [う ど ん の 技術, pp 78-80, Food Publishing Co., 1983], Japanese Patent Publication In order to improve the texture and preservation of these three layers, 7-8194 discloses a method of adding alginic acid and alginate to form a cotton pad and finally carrying out acid solution treatment. The texture of the noodles can be improved by this method, but in the case of thick noodles, the cooking time is considerably longer (10 minutes or more), and the acid solution is treated to improve the preservation of the noodles. Not only is not easy to match the taste of food ingredients added to suppress the sour taste can cause problems in the taste of soup.

The most delicious way to eat noodles, both east and west, is to eat them right after boiling. However, it is very difficult to maintain such a texture in instant noodles after conventional methods (milking, drying), and the best way to solve this problem is to freeze immediately after boiling to minimize the deterioration of noodles.

The delicious noodles that are eaten immediately after boiling are low in moisture in the center of noodles and high in moisture outside. However, as time passes, the outside moisture penetrates into the inside, and the entire surface becomes uniform, and it is difficult to return the surface where the water is uniform to its original state. The frozen noodles are rapidly frozen while maintaining the difference in water content between the center and the outside, so that the consumer maintains almost the same state as when the boiled raw noodles are eaten when cooked.

Japanese Unexamined Patent Publication No. 8-9909 discloses a method of manufacturing frozen three-layer noodles, wherein the contents of the liver powder and the refined salt are different from the inner and outer layers, and the inner layer is pushed out under reduced pressure to produce a smooth, viscoelastic noodles. A method is disclosed.

By providing a strong (chewy) composition to the inner layer, it is generally possible to give the cotton elasticity.However, if the outer layer is weak and rubs with the soup of the sauce during cooking, the surface will loosen, causing the surface to fall off. It does not meet the degree of preference. In addition, since the α layer is formed by a conventional method after the formation of the three-layered stand, there is a problem that not only takes a long time during thawing cooking but also degrades the texture of the noodles.

Accordingly, it is an object of the present invention to provide a method for producing frozen three-layer noodles that can be stored for a long time, maintain the texture of raw noodles, and improve the unwinding properties and increase the bibimability with sauces during thawing of noodles.

In order to achieve the above object, according to the present invention, after mixing the blended component and the blended water to form the outer layer dough and the inner layer dough separately to form a cotton bar, and then combined rolling to form a three-layer surface consisting of the outer layer / inner layer / outer layer In the method for producing a frozen three-layered surface through the aging, cotton line formation, α-ized treatment, freezing step, the amount of the surface modifier than the inner layer dough is added to the outer layer dough, and the three-layered surface before the α-ized treatment After the wave is formed, a process for producing a frozen three-layered surface is provided, wherein the α treatment is performed in two stages of steaming and boiling.

The present invention is explained in more detail as follows.

The blended water is preferably cooled to 1 to 10 ° C. after passing through the soft water treatment device. Cotton dough containing a lot of water is better α-ized, and using cooled water is advantageous because it can be kneaded with a larger amount of water. In conventional instant noodles, dough is usually made by using water at room temperature, so when the temperature is high, such as summer, the dough becomes poor and the working efficiency decreases. The problem arises. In the present invention, to make the desired dough by reducing the pressure at the same time using the cooled water in order to make 40 ~ 70% of the polyhydric cotton dough compared to the blend.

As the blended powder, raw materials containing mainly flour or wheat flour and other grains may be used, and starch may be added as necessary.

For kneading, a tablet salt, an alkali chemicals, etc. are added to the blended water, and then dissolved well. The blended powder is added to form two-sided dough for inner and outer layers. As the alkaline agent, potassium carbonate, sodium carbonate, dibasic sodium phosphate or a mixed powder thereof can be used.

In order to make the dough strong, a surface modifier is added to the outer dough. As the surface modifier, various gums and cotton pastes such as propylene glycol alginate, sodium carboxymethyl cellulose, xanthine gum, guar gum, alginate or mixtures thereof can be used. The inner layer can be added to the surface improver, but the amount is lower than the outer layer. It is preferable to add 0.05-0.5 weight part of surface modifiers to an inner layer dough, and 0.1-0.7 weight part of surface modifiers based on 100 weight part of all raw materials except water.

The inner layer dough not only increases the amount of starch so that the α-formation can be well but also increases the amount of water compared to the outer layer dough.

When making the inner layer dough and outer layer dough, the moisture is spread evenly and is carried out under reduced pressure so that the dough is uniform and the air inside the dough is removed to form a dense dough.

When the inner and outer layers of the dough is completed, each made a cotton stand, and then composite rolling to make a three-layer cotton stand consisting of the outer layer / inner layer / outer layer.

The three-layer composite cotton zone is aged at a temperature of 15 to 35 ° C. and a humidity of 50 to 95%. Aging results in a more uniform surface area in each layer. After this, a face line is made by a conventional method.

The cotton line forms a dense wave like a tang of noodles. By forming a strong wave, the unwinding properties of the noodles during cooking are significantly increased, and the bibeam aptitude with paste sauces (bean curd, spaghetti, curry, and hiss) is significantly improved.

In the instant instant noodles, α-ization is carried out by steaming or boiling. However, in the present invention, steamed noodles are steamed and steamed in boiling water for two-stage α-aging for increased unwinding and sufficient α-ing during cooking. . Unlike the conventional method, the frozen three-layer noodles prepared according to the present invention have softness and elasticity, which is a texture unique to raw noodles by performing α-ization through a second process of steaming with steam and boiling with boiling water. .

In steam steaming, the wave is very important, but it is not almost loose like the wave found in the existing frozen noodles, but it must be densely and windingly like the wave of the noodle. The wave thus formed is clearly visible even in the frozen state. When the wave is formed, the loosening of the surface during cooking may be significantly increased.

After the boiled noodles are washed with water and cooled, they are put in a fixed mold and sent to a quick freezer, and frozen in the same way as a normal frozen noodles.

In general, frozen foods that are frozen and stored after rapid freezing are extremely advantageous compared to non-frozen foods in terms of preservation, because the generation of microorganisms during frozen storage is extremely limited.

Therefore, according to the present invention, it is possible to preserve the long-term preservation in the frozen state by supplementing the problems of the existing instant noodles, and to reduce the thawing time of the noodles as much as possible, while maintaining the texture of the raw noodles as it is, the frozen three-layer significantly improved the bibimbibi with sauces You can get noodles.

Since the manufacturing method of the frozen three-layer noodles according to the present invention has excellent biblicity with sauces, it is not only usefully used for preparing instant frozen noodles, but also boiling sauces such as soups, spaghetti, curry, etc. It can also be widely used in the manufacture of noodles, frozen noodles cooked in a microwave.

Hereinafter, the present invention will be described by way of examples and comparative examples. The following examples are provided only to facilitate understanding of the present invention, but the present invention is not limited to these examples.

Example 1

When a three-layered cotton pad is made of polyhydric dough with the addition of a surface modifier to the outer layer dough, and the secondary α- is formed by steaming and boiling.

Frozen three-layer surface of the present invention was prepared according to the following process.

① Dissolve 34g of 224 g of refined salt, potassium carbonate, sodium carbonate and 34 g of mixed powder (alkaline) in cold soft water to make 4300 ml, add it to a mixture of strong wheat flour 7.6 kg and starch 2.4 kg, and knead it for 15 minutes in a vacuum mixer. To make an inner layer dough.

② 265g of refined salt, potassium carbonate, sodium carbonate, 35g mixed powder of dibasic sodium phosphate, and 12g of kelnudizer (cotton modifier) are dissolved in cold soft water to make 4100ml, and this solution is 4.5kg of gravity wheat flour, 4.5㎏ of strong wheat flour, It was added to a mixture of 1.0 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an outer layer dough.

③ The inner layer cotton dough ① and the outer layer cotton dough ② were made into cotton by rolling, and these were rolled together again by a rolling roller and aged.

④ After rolling the three-layer basin out of the ripening machine to a thickness of 1.5mm, a cotton line was made with a width of 1.8mm, and the formed cotton line was passed through a polyhydric wave box to form a two-layer wave.

⑤ The cotton line was steamed for 2 minutes (102 ° C., 700 kg / hr steam flow rate), and then boiled again at 99 ° C. in boiling water for 1 minute.

⑥ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑦ Put the cooled surface into a fixed mold and send it to a rapid freezer for 25 minutes at -45 ℃.

Example 2

When the three-layered cotton pad is made of polyhydric dough added with a surface modifier to both inner and outer layers, and steamed and boiled to make α-

① Dissolve 224 g of refined salt, 34 g of mixed powder of potassium carbonate, sodium carbonate, and disodium phosphate and 6 g of kelnudizer in cold soft water to make 4200 ml. Then, add this solution to a mixture of 8.1 kg of strong wheat flour and 1.9 kg of starch, and depressurize. Knead for 15 minutes in a mixer to make a cotton dough for the inner layer.

② Dissolve 265 g of refined salt, 35 g of mixed powder of potassium carbonate, sodium carbonate, disodium phosphate, and 12 g of kelnudizer in cold soft water to make 4000 ml. The mixture was added to the mixture and kneaded for 15 minutes in a vacuum mixer to prepare an outer layer dough.

③ The inner layer cotton dough ① and the outer layer cotton dough ② were made into cotton by rolling, and these were rolled together again by a rolling roller and aged.

④ After rolling the three-layer basin out of the aging machine to a thickness of 1.5mm, a line of 1.8mm in width was made. The cotton line was passed through the wave box to form two waves.

⑤ The cotton line was steamed for 2 minutes (102 ° C., 700 kg / hr steam flow rate), and then boiled again at 99 ° C. in boiling water for 1 minute.

⑥ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑦ Put the cooled surface into a fixed mold and send it to a rapid freezer for 25 minutes at -45 ℃.

Example 3

When a three-layered cotton pad is made of low-priced dough added with a surface modifier to the outer layer dough and steamed and boiled, the secondary α-

① Dissolve 34g of mixed salt of 224g of refined salt, potassium carbonate, sodium carbonate, and disodium phosphate in cold soft water to make 3600ml. Then, add this solution to a mixture of 7.6kg of strong wheat flour and 2.4kg of starch, and knead it for 15 minutes in a vacuum mixer. To make an inner layer dough.

② Dissolve 265 g of refined salt, 34 g of mixed powder of potassium carbonate, sodium carbonate, dibasic sodium phosphate, and 12 g of kelnudizer in cold soft water to make 3700 ml. The mixture was added to the mixture and kneaded for 15 minutes in a vacuum mixer to prepare an outer layer dough.

(3) The inner layer dough and the outer layer dough were made into cotton by rolling, and these were further rolled with a rolling roller (inner layer: outer layer = 4: 6) and aged.

④ After rolling the three-layer basin out of the aging machine to a thickness of 1.5mm, and made a cotton line with a width of 1.8mm. The cotton line was passed through the wave box to form two waves.

⑤ The cotton line was steamed for 2 minutes (102 ° C., 700 kg / hr steam flow rate), and then boiled again at 99 ° C. in boiling water for 1 minute.

⑥ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑦ Put the cooled surface into a fixed mold and send it to a rapid freezer for 25 minutes at -45 ℃.

Comparative Example 1

When the three-layer noodles are made of low-priced dough without addition of the surface modifier and steamed and boiled, the secondary α-

① 224 g of refined salt and 34 g of alkaline agent were dissolved in cold soft water to make 3600 ml. Then, this solution was added to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an inner layer dough.

② After dissolving 265 g of purified salt and 34 g of alkaline agent in cold soft water to make 3700 ml, this solution was added to a mixture of 9.0 kg of wheat flour (gravity) and 1.0 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an outer layer dough.

③ The inner layer dough and the outer layer dough were made into cotton by rolling, and these were again rolled into a rolling roller (inner layer: outer layer = 4: 6) and put into a aging machine.

④ After rolling the three-layer basin out of the aging machine to a thickness of 1.5mm, and made a cotton line with a width of 1.8mm. The cotton line was passed through the wave box to form two waves.

⑤ The cotton line was steamed for 2 minutes (102 ° C., 700 kg / hr steam flow rate), and then boiled again at 99 ° C. in boiling water for 1 minute.

⑥ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑦ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 2

When a three-layered cotton pad is made of low-priced dough containing a surface modifier added to the inner layer dough, and the secondary α- is formed by steaming and boiling.

① Dissolve 224 g of refined salt, 34 g of alkaline agent, and 12 g of surface modifier in cold soft water to make 3600 ml. Then, add this solution to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch. Made.

② After dissolving 265 g of purified salt and 34 g of alkaline agent in cold soft water to make 3700 ml, this solution was added to a mixture of 9.0 kg of wheat flour (gravity) and 1.0 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an outer layer dough.

③ The inner layer dough and the outer layer dough were made into cotton by rolling, and these were again rolled into a rolling roller (inner layer: outer layer = 4: 6) and put into a aging machine.

④ After rolling the three-layer basin out of the aging machine to a thickness of 1.5mm, and made a cotton line with a width of 1.8mm. The cotton line was passed through the wave box to form two waves.

⑤ The cotton line was steamed for 2 minutes (102 ° C., 700 kg / hr steam flow rate), and then boiled again at 99 ° C. in boiling water for 1 minute.

⑥ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑦ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 3

When a three-layered cotton pad is made of low-priced dough containing the surface modifier added to the outer layer dough and α-ized by boiling

① 224 g of refined salt and 34 g of alkaline agent were dissolved in cold soft water to make 3600 ml. Then, a mixture of wheat flour (gravity) and 7.6 kg of starch and 2.4 kg of starch was added to the solution.

② Dissolve 265g of refined salt, 34g of alkaline agent and 12g of surface modifier in cold soft water to make 3700ml. Then, add this solution to a mixture of 9.0kg of wheat flour (gravity) and 1.0kg of starch. Made.

③ The inner layer dough and the outer layer dough were made into cotton by rolling, and these were again rolled into a rolling roller (inner layer: outer layer = 4: 6) and put into a aging machine.

④ After rolling the three-layer basin from the aging machine to a thickness of 1.5mm, made a cotton line 1.8mm wide, and boiled the cotton line made for 1 minute.

⑤ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑥ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 4

When the three-layered cotton pad is made of low-cost dough without addition of the surface modifier and α-ized by boiling

① 224 g of refined salt and 34 g of alkaline agent were dissolved in cold soft water to make 3600 ml. Then, this solution was added to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an inner layer dough.

② Dissolve 265 g of refined salt and 34 g of alkaline agent in cold soft water to make 3700 ml. The solution was added to a mixture of 9.0 kg of wheat flour (gravity) and 1.0 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an outer layer dough.

③ The inner layer dough and the outer layer dough were made into cotton by rolling, and these were again rolled into a rolling roller (inner layer: outer layer = 4: 6) and put into a aging machine.

④ After rolling the three-layer basin from the aging machine to a thickness of 1.5mm, made a cotton line 1.8mm wide, and boiled the cotton line made for 1 minute.

⑤ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑥ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 5

When a three-layered cotton pad is made of a low-priced dough containing a surface modifier added to the inner layer dough and α-ized by boiling

① 224 g of refined salt and 34 g of alkaline agent were dissolved in cold soft water to make 3600 ml. Then, this solution was added to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an inner layer dough.

② After dissolving 265 g of purified salt and 34 g of alkaline agent in cold soft water to make 3700 ml, this solution was added to a mixture of 9.0 kg of wheat flour (gravity) and 1.0 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an outer layer dough.

③ The inner layer dough and the outer layer dough were made into cotton by rolling, and these were again rolled into a rolling roller (inner layer: outer layer = 4: 6) and put into a aging machine.

④ After rolling the three-layer basin from the aging machine to a thickness of 1.5mm, made a cotton line 1.8mm wide, and boiled the cotton line made for 1 minute.

⑤ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑥ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 6

When the second floor is made of low-floor dough and steamed and boiled.

① 224 g of refined salt and 34 g of alkaline agent were dissolved in cold soft water to make 3600 ml. The solution was then added to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make a cotton dough.

② After making the noodle dough rolled into noodles, it was put into a aging machine.

③ After rolling the composite surface strip out of the ripening machine to a thickness of 1.5mm, a cotton line was made with a width of 1.8mm, and the cotton line was passed through a wave box to form two waves.

④ After steaming the cotton line for 2 minutes, it was boiled again for 1 minute.

⑤ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑥ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 7

In case of making a bunk bed with low priced dough and α-ization by boiling

① 224 g of refined salt and 34 g of alkaline agent were dissolved in cold soft water to make 3600 ml. The solution was then added to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make a cotton dough.

③ The cotton dough was made into cotton by rolling, and it was put into a aging machine.

④ After rolling the composite cotton strip from the aging machine to a thickness of 1.5mm, made a cotton line with a width of 1.8mm, the boiled cotton line was boiled for 1 minute.

⑤ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑥ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 8

When a three-layered cotton pad is made from polyimide dough with a surface modifier in the outer layer dough, and α-ized by boiling

① 224 g of refined salt and 34 g of alkaline agent were dissolved in cold soft water to make 4300 ml. Then, this solution was added to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an inner layer dough.

② Dissolve 265g of refined salt, 34g of alkaline agent and 12g of surface modifier in cold soft water to make 4100ml. Then, add this soft water to a mixture of 9.0kg of wheat flour (gravity) and 1.0kg of starch, and knead it for 15 minutes in a pressure-sensitive mixer. An outer cotton batter was made.

③ The inner layer dough and the outer layer dough were made into cotton by rolling, and these were again rolled into a rolling roller (inner layer: outer layer = 4: 6) and put into a aging machine.

④ After rolling the three-layer basin from the aging machine to a thickness of 1.5mm, made a cotton line 1.8mm wide, and boiled the cotton line made for 1 minute.

⑤ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑥ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 9

When a three-layered cotton pad is made of polyhydric dough with the addition of a surface modifier to the inner layer dough, and α-ized by boiling

① Dissolve 224 g of refined salt, 34 g of alkaline agent, and 12 g of surface modifier in cold soft water to make 4300 ml. Then, add this solution to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch. Made.

② After dissolving 265 g of purified salt and 34 g of alkaline agent in cold soft water to make 4100 ml, the solution was added to a mixture of 9.0 kg of wheat flour (gravity) and 1.0 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an outer layer dough.

③ The inner layer dough and the outer layer dough were made into cotton by rolling, and these were again rolled into a rolling roller (inner layer: outer layer = 4: 6) and put into a aging machine.

④ After rolling the three-layer basin from the aging machine to a thickness of 1.5mm, made a cotton line 1.8mm wide, and boiled the cotton line made for 1 minute.

⑤ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑥ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 10

When the three-layered cotton pad is made of polyhydric dough without addition of surface modifier and α-ized by boiling

① 224 g of refined salt and 34 g of alkaline agent were dissolved in cold soft water to make 4300 ml. Then, this solution was added to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an inner layer dough.

② After dissolving 265 g of purified salt and 34 g of alkaline agent in cold soft water to make 4100 ml, the solution was added to a mixture of 9.0 kg of wheat flour (gravity) and 1.0 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make an outer layer dough.

③ The inner layer dough and the outer layer dough were made into cotton by rolling, and these were again rolled into a rolling roller (inner layer: outer layer = 4: 6) and put into a aging machine.

④ After rolling the three-layer basin from the aging machine to a thickness of 1.5mm, made a cotton line 1.8mm wide, and boiled the cotton line made for 1 minute.

⑤ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑥ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 11

When the second floor is made with polycarbonate dough and steamed and boiled.

① 224 g of refined salt and 34 g of alkaline agent were dissolved in cold soft water to make 4100 ml. Then, this solution was added to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make a cotton dough.

② The cotton dough was made into cotton by rolling, and it was put into a aging machine.

③ After rolling the composite surface stand out of the ripening machine to a thickness of 1.5mm, a cotton line was made with a width of 1.8mm, and the two-stage wave was formed by passing the cotton line through the wave box.

④ The cotton line was steamed for 2 minutes (102 ° C., 700 kg / hr steam flow rate), and then boiled again at 99 ° C. in boiling water for 1 minute.

⑤ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑥ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Comparative Example 12

In case of making double-decker stand with polyhydric dough and α-ization by boiling

① 224 g of refined salt and 34 g of alkaline agent were dissolved in cold soft water to make 4100 ml. Then, this solution was added to a mixture of 7.6 kg of wheat flour (gravity) and 2.4 kg of starch, and kneaded for 15 minutes in a pressure-sensitive mixer to make a cotton dough.

③ The cotton dough was made into cotton by rolling, and it was put into a aging machine.

④ After rolling the composite cotton strip from the aging machine to a thickness of 1.5mm, made a cotton line with a width of 1.8mm, the boiled cotton line was boiled for 1 minute.

⑤ Washed boiled noodles for 1 minute and cooled again with water of 5 ℃ or less for 1 minute.

⑥ Put the cooled surface into a fixed mold and send it to a rapid freezer for freezing.

Table 1 shows the evaluation results of the frozen surface obtained in each of the above-described examples and the comparative examples in which the amount of water, the method of adding the quality modifier, the number of stages and the α-ization method were different.

400 ml of boiling water was poured into the frozen noodles, and after 1 minute and 30 seconds, the restored noodles were rubbed in a paste sauce for tasting.

Criteria for each test item are as follows.

Yang Ho: 4.6 ~ 5.0 Points

Slightly good: 3.6-4.5 points

Normal: 2.6-3.5 points

Slightly bad: 1.6-2.5 points

Poor: 1.0-1.5 points

(1) Criteria for determination of loosening property during cooking

Unraveling during cooking refers to a state in which the cotton line is released after 30 seconds of boiling noodles in boiling water, and is an important factor in the convenience and speed of cooking. Loosening property in cooking is based on the following criteria.

Yang Ho: Stir 1 ~ 2 times with chopsticks to loosen the noodles.

Slightly good: If you chop 1 ~ 2 times with chopsticks, most of the line will be released.

Usually: chopsticks more than three times to stir the noodles almost.

Slightly poor: Even if you stir more than 3 times with chopsticks

Do not.

Poor: Even if you stir more than 3 times with chopsticks

Not solved at all

(2) Criteria for judging non-beamability with a source

Non-beaming with sauce refers to the degree of non-beaming degradation due to stickiness of the surface when the sauce is poured on the cooked surface.

The non-beamability of the source is based on the following criteria.

Yangho: Stir it 5 ~ 6 times with chopsticks and mix well.

Slightly good: Stir 5 ~ 6 times with chopsticks.

Usually: 5 ~ 6 times with chopsticks, it will be mostly rubbed but sticky phenomenon

appear.

Slightly bad: Sticky phenomenon, so you need to stir more than 10 times with chopsticks

It is rubbed.

Poor: too sticky, difficult to rub and clumps of noodles together.

(3) Judgment standard of stickiness (elasticity) and softness

Twenty fully trained professional sensory test personnel try and evaluate each of 5 levels of 5 (good), 4 (slightly good), 3 (normal), 2 (slightly poor), and 1 (bad). Judgment was made as follows.

Unwinding when cooking Non-beaming with source Stickiness (elasticity) Softness Example 1 Good Good Good Good Example 2 Good Good Good Good Example 3 Good Good Good Slightly good Comparative Example 1 Good Slightly good Slightly good Good Comparative Example 2 Good Slightly good Good Good Comparative Example 3 Slightly bad Slightly bad Slightly bad Slightly bad Comparative Example 4 Bad Bad Bad Bad Comparative Example 5 Slightly bad Slightly bad Slightly good usually Comparative Example 6 Good usually Slightly good usually Comparative Example 7 Bad Bad Bad Bad Comparative Example 8 Slightly bad Slightly bad usually Slightly bad Comparative Example 9 Slightly bad Bad usually Slightly bad Comparative Example 10 Bad Bad Slightly bad Slightly bad Comparative Example 11 Slightly good usually Slightly good Slightly good Comparative Example 12 Bad Bad Bad Bad

According to the comparative results of each of the above-described examples and comparative examples, the three-layered frozen surface according to the present invention has an excellent effect on the non-beamability with the source while the cotton line is completely released in a short time during cooking, compared to the conventional noodle preparation method. In addition, it can be seen that the smoothness and abrasion (elasticity) of the cotton line have a significant improvement effect compared to the existing manufacturing method, and excellent quality characteristics are exhibited.

According to the present invention, long-term preservation is possible in the frozen state, and the frozen three-layer noodles can be obtained with a shortening of the thawing time of the noodles as much as possible while maintaining the unique texture of raw noodles as it is, and the bibly suitability with sauces is greatly improved.

Claims (4)

After mixing the blended ingredients and the blended water, the outer layer dough and the inner layer dough are separately formed to form a cotton bar, and then composite rolling is made of a three-layered cotton bar consisting of outer layer, inner layer, and outer layer, and aged, faceted, α-treated, In the method of manufacturing a frozen three-layer noodles through a freezing step, To the outer layer dough, a higher amount of the surface modifier than the inner layer dough, After forming a wave on the three-layer surface before the α treatment, Process for producing a frozen three-layered surface, characterized in that the α treatment is performed in two stages of steaming and boiling. The method of claim 1, 4-7 L per 10 kg of compounding ingredients are added using the compounding water of 1-10 degreeC softened with the said compounding water. The method of claim 1, The two-stage α-treatment is characterized in that the steam is steamed for 100 seconds to 300 seconds, and then boiled with boiling water for 30 seconds to 200 seconds. A three-layer frozen surface prepared according to the method of any one of claims 1 to 3.