KR20030010009A - Cooked noodles and manufacturing method thereof - Google Patents
Cooked noodles and manufacturing method thereof Download PDFInfo
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- KR20030010009A KR20030010009A KR1020010044736A KR20010044736A KR20030010009A KR 20030010009 A KR20030010009 A KR 20030010009A KR 1020010044736 A KR1020010044736 A KR 1020010044736A KR 20010044736 A KR20010044736 A KR 20010044736A KR 20030010009 A KR20030010009 A KR 20030010009A
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- boiled
- shrimp powder
- noodles
- shrimp
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 241000238557 Decapoda Species 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- 229920000742 Cotton Polymers 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 238000009960 carding Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- -1 glycerin fatty acid ester Chemical class 0.000 description 4
- 238000010828 elution Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002351 wastewater Substances 0.000 description 3
- 230000007423 decrease Effects 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid 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
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
Abstract
Description
본 발명은 삶은 면 및 그 제조방법에 관한 것으로서, 특히 곡물류의 주 원료에 특정 재료를 첨가함으로써 맛과 향을 향상시키고, 손쉽게 요리를 해서 먹을 수 있는 삶은 면 및 그 제조방법에 관한 것이다.The present invention relates to boiled noodles and a method for producing the same, and more particularly, to boiled noodles and a method for producing the same, which can be easily cooked and eaten by adding specific ingredients to the main ingredients of cereals.
일반적으로, 시장 유통을 목적으로 하는 면류 제품에 있어서, 면의 맛이나 쫄깃쫄깃한 식감, 외형상의 탄력성 등은 소비자의 구매를 촉구하는 중요한 요소들이다.In general, in the noodle products for the purpose of market distribution, the taste of the noodles, the chewy texture, the elasticity of the appearance and the like are important factors urging consumers to purchase.
이러한 삶은 면의 면질은 제조공정 중 95~100℃의 자숙조에서 삶는 공정에서 대부분 결정된다. 면질을 악화시키는 요인 중의 하나는 삶을 때 전분이 용출됨으로써 발생되는 거품이다. 전분 용출량이 많을수록 면질을 쫄깃쫄깃하게 하는 성분인 아밀로펙틴(amylopectin) 함량이 감소하여 식감을 떨어뜨릴 뿐만 아니라, 면의 표면이 거칠어지고 외형상의 탄력을 잃게 된다.The quality of these boiled noodles is determined in the process of boiling in a self-contained bath at 95 ~ 100 ℃. One of the factors that make cotton worse is the foam that is produced by the elution of starch when it is boiled. As the amount of starch elution increases, the content of amylopectin, which is a chewy ingredient, decreases, resulting in a decrease in texture, and the surface of the noodles becomes rough and loses its elasticity.
또한, 용출된 전분이 시간의 경과에 따라 자숙조 내에 축적되고 고형화됨으로써 자숙조내의 수용액 농도가 높아지고, 결국에는 폐수의 농도를 증가시켜 환경문제를 유발하게 된다. 최근 수질환경 보호법에 의거 폐수 방출량 및 농도 규제가 강화됨으로써 폐수를 처리하기 위한 새로운 처리 설비가 필요하며, 이에 따라 원가 상승의 원인이 되고 있다.In addition, as the eluted starch accumulates and solidifies in the self-trough over time, the concentration of the aqueous solution in the self-trough is increased, and eventually, the concentration of the waste water increases, causing environmental problems. The recent tightening of wastewater discharge and concentration regulations under the Water Environment Protection Act requires new treatment facilities to treat wastewater, which in turn causes cost increases.
따라서, 자숙시 거품 발생을 억제하고 발생된 거품을 제거하기 위하여 종래에는 찬물을 넣거나 바람을 불어 넣어주는 등의 물리적인 방법을 사용하거나, 가식성(可食性) 유화제, 예를 들면 글리세린 지방산 에스테르, 프로필렌글리콜 지방산에스테르, 솔빈산 지방산 에스테르, 조당 지방산 에스테르 등을 첨가하는 방법(예컨대, 일본특허공개 소 57-22655호)을 사용하여 왔다.Therefore, in order to suppress foaming during self-sufficiency and remove the generated foam, conventionally, a physical method such as adding cold water or blowing air is used, or an edible emulsifier such as glycerin fatty acid ester, A method of adding propylene glycol fatty acid ester, sorbic acid fatty acid ester, crude sugar fatty acid ester and the like (for example, Japanese Patent Application Laid-Open No. 57-22655) has been used.
그러나, 종래의 물리적인 방법들은 항상 자숙조에 추가 인력이 상주해야 하기 때문에 제조원가 상승의 원인이 되며, 면질의 안정적인 확보가 어려운 문제점이 있다. 또한, 유화제를 사용하여 거품을 제거하는 방법은, 유화제 잔류물이 면선에잔류하게 되어 장기보존시 풍미에 악영향을 미치며, 뿐만 아니라 제시된 유화제들이 단순히 소포제로서의 역할만을 제공하기 때문에 전분의 용출 자체를 억제할 수는 없어 면질 개선효과가 미흡하다.However, the conventional physical methods cause an increase in manufacturing cost because additional manpower must always reside in the self-tight tub, and it is difficult to secure stable surface quality. In addition, the method of using the emulsifier to remove the foam, the residue of the emulsifier remains in the cotton line adversely affects the flavor during long-term preservation, as well as suppressing the elution of starch itself because the presented emulsifiers simply provide a role as an antifoaming agent. It is not possible to improve the quality of cotton is insufficient.
본 발명은 상기의 사항들을 감안하여 창출된 것으로서, 곡물류의 주 원료에 특정 재료를 첨가함으로써 맛과 향을 향상시키고, 손쉽게 요리를 해서 먹을 수 있는 삶은 면 및 그 제조방법을 제공함에 그 목적이 있다.The present invention has been made in view of the above matters, and an object thereof is to provide a boiled noodle and a method for producing the same, which can be easily cooked and eaten by adding a specific material to the main raw material of cereals. .
상기의 목적을 달성하기 위하여 본 발명에 따른 삶은 면은 밀가루 60∼90 중량%, 새우가루 1∼30 중량%, 전분 5∼8 중량%, 정제염 1∼5 중량%의 조성비를 갖는 점에 그 특징이 있다.Boiled noodles according to the present invention to achieve the above object has a composition ratio of 60 to 90% by weight of flour, 1 to 30% by weight of shrimp powder, 5 to 8% by weight of starch, 1 to 5% by weight of refined salt There is this.
또한, 상기의 목적을 달성하기 위하여 본 발명에 따른 삶은 면 제조방법은,In addition, the boiled noodles manufacturing method according to the present invention to achieve the above object,
원료를 혼합하는 단계;Mixing the raw materials;
혼합된 원료를 반죽하고 반죽물을 복합기에 의해 2장의 면대로 형성하는 단계;Kneading the mixed raw materials and forming a dough into two sides by a multifunction machine;
형성된 2장의 면대를 롤러에 복수회 통과시켜 원하는 두께로 만드는 단계;Passing the formed two face bands a plurality of times through a roller to make a desired thickness;
롤러를 통과한 면대를 소면, 중면, 칼국수면 등의 용도에 따라 칼날을 교체 사용하여 세절 및 절단하는 단계;Cutting and cutting the surface of the face through the roller by replacing the blade according to the use of carding, middle, or kalguksu noodles;
세절 및 절단된 면을 삶는 단계;Boiling the cut and diced noodles;
삶아진 면을 냉각하는 단계;Cooling the boiled side;
냉각 과정을 거친 면을 일정량씩 단위 포장하는 단계;Unit-packing a predetermined amount of the surface subjected to the cooling process;
단위 포장된 삶은 면 제품을 살균하는 단계; 및Sterilizing the unit packed boiled cotton product; And
살균 과정을 거친 단위 포장의 삶은 면 제품을 일정 개수씩 박스에 담아 포장하는 단계를 포함하는 점에 그 특징이 있다.The sterilization process is characterized in that it comprises the step of packing a predetermined number of boiled cotton products in a unit packaging.
여기서, 상기 원료를 혼합하는 단계에서 원료로는 밀가루, 새우가루, 전분 및 정제염을 사용하되, 밀가루 60∼90 중량%, 새우가루 1∼30 중량%, 전분 5∼8 중량%, 정제염 1∼5 중량%의 비율로 혼합하는 것이 바람직하다.Here, in the step of mixing the raw materials as a raw material using flour, shrimp flour, starch and refined salt, 60 to 90% by weight flour, 1 to 30% by weight shrimp powder, 5 to 8% by weight starch, 1 to 5 refined salt It is preferable to mix in the ratio of weight%.
이하 본 발명의 실시예를 상세히 설명한다.Hereinafter, embodiments of the present invention will be described in detail.
본 발명에 따른 삶은 면 제조방법에 따라, 먼저 삶은 면용 원료로서 밀가루, 새우가루, 전분, 정제염을 혼합하게 된다. 여기서, 이들 원료는 밀가루 60∼90 중량%, 새우가루 1∼30 중량%, 전분 5∼8 중량%, 정제염 1∼5 중량%의 비율로 혼합되는 것이 바람직하다. 그리고, 새우가루로는 마른 새우가루나 볶은 새우가루만을 단독으로 사용할 수도 있고, 마른 새우가루와 볶은 새우가루의 혼합 새우가루가 사용될 수도 있다.According to the boiled noodle manufacturing method according to the present invention, first, the raw material for boiled noodle is mixed with flour, shrimp flour, starch, refined salt. Here, it is preferable that these raw materials are mixed in the ratio of 60 to 90 weight% of flour, 1 to 30 weight% of shrimp powder, 5 to 8 weight% of starch, and 1 to 5 weight% of refined salt. As the shrimp powder, only dry shrimp powder or roasted shrimp powder may be used alone, or mixed shrimp powder of dry shrimp powder and roasted shrimp powder may be used.
원료의 혼합이 완료되면, 혼합된 원료에 물을 넣고 반죽을 한다. 여기서, 위에서와 같이 정제염을 처음에 원료 혼합 단계에서 다른 원료들과 함께 미리 혼합할 수도 있지만, 원료 반죽 단계에서 물에 정제염을 녹여 염수로 만들어, 그 염수에 의해 반죽할 수도 있다.When the mixing of the raw materials is completed, add water to the mixed raw materials and knead. Here, although the refined salt may be mixed in advance with other raw materials in the raw material mixing step as described above, the refined salt may be dissolved in water in the raw material kneading step, and then kneaded by the brine.
이렇게 하여 원료들의 반죽이 완료되면, 반죽물을 복합기(미도시)에 의해 2장의 면대로 형성한다. 그리고, 형성된 2장의 면대를 롤러(미도시)에 복수회 통과시켜 원하는 두께로 만든다. 그런 다음 롤러를 통과한 면대를 소면, 중면, 칼국수면 등의 용도에 따라 칼날을 교체 사용하여 세절 및 절단한다. 그런 후, 그 세절 및 절단된 면을 삶는다. 이때, 면을 99℃의 끓는 물 가마에 통과시켜 면이 완전히 익도록 한다. 또한, 이때의 물의 pH는 7∼8로 하는 것이 바람직하다.In this way, when the kneading of the raw materials is completed, the dough is formed into two faces by a compound machine (not shown). Then, the formed two face bands are passed through a roller (not shown) a plurality of times to obtain a desired thickness. After that, cut and cut the surface of the face through the roller by replacing the blade according to the purpose of carding, middle, or kalguksu noodles. The boiled slices and the cut noodles are then boiled. At this time, the noodles are passed through a boiling water kiln at 99 ° C. to fully cook the noodles. In addition, it is preferable that the pH of water at this time is 7-8.
이렇게 하여 면이 삶아지면, 그 삶아진 면을 pH 7∼8의 5℃의 물에서 냉각한다. 그런 후, 냉각 과정을 거친 면을 일정량씩 단위 포장한다. 그리고, 단위 포장된 삶은 면 제품을 살균한다. 이때, 살균 방법으로는 100℃의 증열 살균법이 사용된다.When the noodles are boiled in this way, the boiled noodles are cooled in water of 5 ° C. at pH 7-8. Thereafter, the surface of the cooled surface is packed in units. The sterilized boiled cotton products are then sterilized. At this time, the sterilization method is a steam sterilization method of 100 ℃.
살균 과정이 완료되면, 그 살균 과정을 거친 단위 포장의 삶은 면 제품을 일정 개수씩 박스에 담아 포장한다.When the sterilization process is completed, the boiled cotton products of the sterilized unit package are packed in a number of boxes.
이상의 설명에서와 같이 본 발명에 따른 삶은 면 및 그 제조방법은 일반 곡물류의 원료에 새우가루를 혼합하므로, 새우의 독특한 향과 맛에 의해 삶은 면의 맛을 한층 향상시킬 수 있고, 새우가 가지고 있는 동물성 성분이 부가되므로 기존의 일반 곡물류 중심의 삶은 면에 비해 영양학적 측면으로도 개선할 수 있는 장점이 있다. 또한, 소면, 중면 및 칼국수면 등으로 용도에 따른 삶은 면을 적절히 제공할 수 있는 장점도 있다.As described above, since the boiled noodles according to the present invention and a method for manufacturing the same are mixed with shrimp powder to raw materials of general grains, the flavor of boiled noodles can be further improved by the unique flavor and taste of shrimp, Since animal ingredients are added, the conventional grain-based life has the advantage of improving nutritional aspects as well. In addition, there is also an advantage that can be appropriately provided with boiled noodles according to the use, such as noodles, middle noodles and kalguksu noodles.
Claims (6)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010044736A KR20030010009A (en) | 2001-07-25 | 2001-07-25 | Cooked noodles and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010044736A KR20030010009A (en) | 2001-07-25 | 2001-07-25 | Cooked noodles and manufacturing method thereof |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010044736A KR20030010009A (en) | 2001-07-25 | 2001-07-25 | Cooked noodles and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20030010009A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030010008A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Cold buckwheat noodles and manufacturing method thereof |
| KR20030010010A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Wet noodles and manufacturing method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59113860A (en) * | 1982-12-20 | 1984-06-30 | Shigeru Ishizeki | Preparation of noodle containing krill |
| JPH1033131A (en) * | 1996-07-22 | 1998-02-10 | Sanmi Shoji Kk | Production of noodles containing shrimp |
| KR19980082268A (en) * | 1997-05-02 | 1998-12-05 | 박대신 | Food based on freshwater fish and its manufacturing method |
| KR20010084126A (en) * | 2000-02-23 | 2001-09-06 | 황의엽 | Manufacturing method for noodles |
| KR20030010008A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Cold buckwheat noodles and manufacturing method thereof |
| KR20030010010A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Wet noodles and manufacturing method thereof |
-
2001
- 2001-07-25 KR KR1020010044736A patent/KR20030010009A/en not_active Application Discontinuation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59113860A (en) * | 1982-12-20 | 1984-06-30 | Shigeru Ishizeki | Preparation of noodle containing krill |
| JPH1033131A (en) * | 1996-07-22 | 1998-02-10 | Sanmi Shoji Kk | Production of noodles containing shrimp |
| KR19980082268A (en) * | 1997-05-02 | 1998-12-05 | 박대신 | Food based on freshwater fish and its manufacturing method |
| KR20010084126A (en) * | 2000-02-23 | 2001-09-06 | 황의엽 | Manufacturing method for noodles |
| KR20030010008A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Cold buckwheat noodles and manufacturing method thereof |
| KR20030010010A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Wet noodles and manufacturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030010008A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Cold buckwheat noodles and manufacturing method thereof |
| KR20030010010A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Wet noodles and manufacturing method thereof |
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