KR20050113754A - The method of making the steaming fresh noodle for long life conservation and for quick cooking time - Google Patents

Abstract

The present invention relates to a method for producing steamed raw noodles, which is capable of long-term storage and fast cooking time, and more particularly, by mixing the blended water and the blended ingredients to make a blended dough, making them into cotton, rolling, forming a cotton line, and packaging. In the method for producing steamed raw noodles, 1-3% of alcohol and acidulant, etc. are added to the blended water, mixed, steamed, and then cooled and matured using a pressure-sensitive extrusion machine. A method of manufacturing steamed raw noodles with long-term preservation and quick cooking time, characterized in that the pasteurized and deoxidized agent is put into a vinyl (polystyrene resin) package, and then sterilized by heating. will be.

Description

The method of making the steaming fresh noodle for long life conservation and for quick cooking time}

The present invention relates to a method for preparing steamed noodles, which can be stored for a long time and have a fast cooking time. More specifically, 1-3% of alcohol and acidulant are added to the blended water, mixed, and steamed. This is made again by using a pressure-sensitive extrusion machine to make a cotton pad after cooling and aging, and then rolled, cut into a cotton line to add a deoxidant to the vinyl (polystyrene resin) packaging and heat-sterilize the sealed packaging again The present invention relates to a method for preparing steamed raw noodles, which can be stored for a long time and have a fast cooking time. In recent years, with the development of the food industry and the improvement of national income, the convenience of food is fast and the cooking time is preferred for noodles according to the recent trend of food simplification. Development is required. However, the raw raw noodles are cooked immediately, so the product is fresh and has a unique taste and texture such as viscoelasticity, stickiness, and smoothness, but raw noodles have high moisture content. The short shelf life of products in daily and refrigerated 5-7 days had difficulty in marketability. In addition, in order to improve the preservation of raw noodles, propylene glycol (PG) or ethanol has been added in the past, but in this case, the acidity of the noodles not only weakens the cotton line, but also has the disadvantage of losing elasticity. There was a technical difficulty in the quality and preservation of the product. In addition, the cooking time of raw noodles has a close relationship depending on the thickness of the noodle line, but there is an uncomfortable problem of boiling by boiling for more than about 5 minutes in the case of fine noodles, about 10 minutes in the case of thick udon noodles. In particular, when boiling raw noodles by the cooking method of the general yumyeon noodle will be longer in the boiling time, so the amount of boiling is often failed to cook raw noodles. Therefore, in order to shorten the cooking time of raw noodles, there is an example of shortening the cooking time by using gelatinized starch or increasing the amount of mixed hydrolyzate. Therefore, there is a problem in distribution difficulties.

In order to solve the above problems, the present invention not only has a unique taste and texture such as viscoelasticity, stickiness, and smoothness, but also does not solve well, and the shelf life of the product is not less than three months at room temperature. It is an object of the present invention to provide a method for producing steamed raw noodles, which can be stored for a long time and can dramatically shorten the cooking time which is a disadvantage of raw noodles to within 1-2 minutes. As a result, the preservation of raw noodles and the simplicity of cooking are expected to lead to the popularization of raw noodles and the distribution of foods.

In order to achieve the above object, in the present invention

In the method of manufacturing steamed raw noodles, which is made by mixing the blended water and the blended ingredients, making the blended dough again, and then rolling, forming the cotton line, and packaging, adding 1-3% of alcohol and acidulant to the blended water and mixing them. The mixed dough is steamed and made again using a pressure-sensitive extruder to make a cotton stand, followed by cooling and aging, followed by rolling, cutting into a cotton line, and adding a deoxidant to the product packaging vinyl (polystyrene resin) to seal the packaging. The present invention provides a method for producing steamed raw noodles, which is capable of long-term preservation and quick cooking time, characterized by heat sterilization.

The present invention is explained in more detail as follows.

Typically, the main raw material of the blend used in the manufacture of noodles is wheat flour, and starch is the second most commonly used after wheat flour. Starch has a high rate of absorption of water and high viscosity, so starch-containing noodles not only shorten the cooking time but also provide a firm texture. However, the starch used may be cereal starch, such as wheat starch, rice starch, corn starch, potato starch, soybean starch and processed starch. However, as the amount of starch used increases in general noodle making methods, the noodle area becomes difficult.

However, in the present invention, not only the flour can be used as a flour but also a mixture of wheat flour and starch can be used in a certain ratio, and furthermore, it is possible to prepare noodles using 100% rice starch. In particular, in the production of raw noodles using gluten-free rice starch, the stickiness is generated by steaming the mixed dough with steam, thereby making it possible to form noodles.

It is preferable to use a compounded water after passing through a soft water treatment apparatus and cooling to 5-10 degreeC normally. Then, a predetermined amount of salt is dissolved to prepare brine for compounding.

In the present invention, the blended water is prepared by adding alcohol (ethanol) and an acidulant (food additive) in consideration of the characteristics and quality (flexibility) of the noodles to the brine thus prepared first. It is good to use about 1-3% of the added water. On the other hand, if you add too much, the noodle will have a peculiar smell, or the texture and taste will worsen. And the acidulant used at this time is appropriately selected to acetic acid, lactic acid, citric acid, malic acid, etc. to be used as an aqueous solution. The purpose of the acidulant is to maximize the sterilization effect of raw noodles by lowering the pH (waste) in the blended water and maximizing the sterilization effect of raw noodles, and after the steaming process, the residual amount is effective in suppressing deterioration (corrosion) and maintaining the preservation of the product.

Next, the blended powder and the blended water prepared as described above are first mixed with a mixer (Mixer), mixed at idle, and then the blended water is added and mixed to prepare blended dough. The mixing time is about 1-2 minutes.

In the present invention, the mixed dough so mixed is steamed and sterilized by supplying steam in a mixer. At this time, the degree of steaming is different depending on the temperature, pressure, and the amount of water in the steam. Excessive steaming increases the viscosity of the cotton so that it is difficult to form the noodles, so it is necessary to adjust the steaming condition according to the characteristics of the product and the equipment of the noodles. And it is possible by installing the T-shaped piping and the switchgear which can supply the mixing water (water supply) and the steam together in the mixer. At this time, the steam supply time is mixed for 3-5 minutes, after which the steam supply is stopped and mixed for another 2-3 minutes. Steaming (alpha) the blended dough in such a mixer is to shorten the cooking time of raw noodles and steam sterilization effect so that the product can be stored for a long time at room temperature.

Next, the preparation of the cotton pad using the steamed dough made as described above is generally produced by the roller rolling method. However, in this case, the steamed dough is gluten-denatured, and it is impossible to form a cotton pad by the roller method. In the case of a general extrusion machine, the extruded surface is molded into a plate having a small hole after being transferred to a screw.

Description of the mechanical device drawings (external sheet) of the pressure-sensitive extruder (Extruder) used in the production method of the present invention is as follows.

Figure 1 is a front view and a side view of a mechanical device showing the whole of the pressure-sensitive extruder for the production of the steamed noodles noodles used in the present invention. 3 is a detailed structural diagram of a screw and a spiral plate in an extrusion machine for manufacturing a cotton bar. Is a detailed structural diagram of a vacuum pump and a decompression device of an extruder.

As shown in Fig. 1, the extruder is composed of 1) circular feeder 2) rotating bar 3) screw 4) plate 5) connection creep and 6) pressure reducing device 7) vacuum pump Consists of.

1) Steamed dough fed into the circular feeder from the mixer 2) 3) Screws are introduced into the screw by the appropriate amount by the rotating bar, and 3) Screws in the cylinder speed in Figure 2 are transferred to the steamed dough. 4) By forming an extruded surface band while passing through the eight perforated plates, the middle spiral hole creates a three-dimensional network structure, which can maintain or strengthen the viscoelasticity of the face line, and at the same time maintain the long-term preservation through homogenizing the face line. It can be given. Figure 3 also shows the smoothness, transparency, and unwinding of the product by forming a structure in the dense network structure of steamed dough by removing the air bubbles contained in the cotton stand by making a decompression device with a vacuum pump while the extruder makes the steamed cotton stand. You can make a good side. In addition to the degassing decompression device is applied a proper pressure and temperature to form a characteristic surface. This is the core mechanical principle of the extruder that produces a dense steaming bed structure. The surface stage thus made can then be subjected to continuous rolling and face line cutting in the usual way.

And in the present invention is subjected to the cooling and maturing process of the extrusion surface stand as described above. This is to obtain the aging effect of the relaxation and the water diffusion of the surface by passing through the cooling and aging of the surface of the bed made by high pressure during the extrusion process. At this time, the cooling temperature is about 15 ℃, the maturation time is about 10 minutes in the automated process. However, depending on the characteristics of the product, the extrusion surface may be wound, so that the cooling temperature is about 20 ° C, and the aging time may be secondary cooling for 3-6 hours. If you do not go through the process of cooling and aging of the surface of the surface of the next rolling and the line of the line during the process of sticking occurs, not only is the line difficult, but also the texture of the surface is not soft and has a hard texture.

In the present invention, the steamed (α) cotton line can be packaged by the conventional method, but for the long term preservation of the product, the raw noodles are vinyl wrapped (polyethylene resin) by an automatic packaging machine. This is a manufacturing method characterized in that the product is made to maintain the initial quality by preventing moisture escape of the product, and the deoxidant is put into the packaging and sealed packaging and sterilized by steam again to enable long-term storage.

Therefore, according to the present invention, the viscoelasticity, the smoothness, and the stickiness of raw noodles can be matched with each other, and the raw noodles can have the original "chewyness" and "sticky". Long-term preservation can also be given.

 EXAMPLE

Hereinafter, the present invention will be described with reference to Examples. The invention is not limited to the "examples".

Example 1

① Mix the mixed water, 700g of wheat flour (gravity), and 300g of processed starch, mixed with 15.0g of salt, 5.0g of alcohol (ethanol) in 360ml of water, and 300g of processed starch under normal pressure for 2 minutes, and then supply steam (steam) for 3 minutes. Then, steamed cotton dough is prepared by mixing for 10 minutes with a mixer at atmospheric pressure.

② The steamed cotton dough is manufactured using an extruder of atmospheric pressure.

③ Make a 1.5mm-thick cotton pad by using the rolling roller of five consecutive stages, and pull out the cotton line through the # 20 cutting knife (square).

④ transfer the cotton line cut out to the individual weight (100g) in the above process through the rising conveyor and seal it with an automatic packing machine. At this time, the oxygen scavenger may be added to the packaging depending on the characteristics of the product.

Example 2

(1) Mix 15.0 g of salt, 4.5 g of acidulant in 360 ml of water, and mix 700 g of wheat flour (gravity) and 300 g of processed starch under normal pressure for 2 minutes using a mixer, and then supply steam (steam) for 3 minutes. Steaming is followed by mixing for 10 minutes with a mixer under reduced pressure (740 mmHg) to produce steamed dough.

② The steamed cotton dough is manufactured using an extruder of a reduced pressure (vacuum).

③ Make a 1.5mm thick cotton strip using the rolling rollers of 3-5 steps in the steaming cotton strip, and pull out the cotton line through # 20 cutting knife (square).

④ Transfer the cotton line cut out to the individual weight (100g) through the rising conveyor and seal it with an automatic packing machine or put the deoxidizer into the packing paper according to the characteristics of the product.

Example 3

① Mix 15.0 g of salt, 3.0 g of alcohol (ethanol) and 2.5 g of acidulant in 360 ml of water, mix the mixed water, 700 g of wheat flour, and 300 g of processed starch with a mixer under normal pressure for 2 minutes, and then supply steam for 3 minutes. Steamed and then mixed by a mixer for 10 minutes under reduced pressure (740mmHg) to prepare a steaming dough.

② The extruded cotton dough is produced by using an extruder of a reduced pressure.

③ Make a 1.5mm thick cotton strip using the rolling rollers of 3-5 steps in the steaming cotton strip, and pull out the cotton line through # 20 cutting knife (square).

④ Transfer the cotton line cut out to the individual weight (100g) through the rising conveyor and seal it with an automatic packing machine or put the deoxidizer into the packing paper according to the characteristics of the product.

Comparative Example 1

 Normal raw noodles by the conventional method

(1) Mix 15.0 g of salt in 360 ml of water, mix 700 g of wheat flour (gravity), and 300 g of processed starch, and mix them for 15 minutes with a mixer under normal pressure to prepare cotton dough.

② Forming and complex rolling the above-mentioned cotton dough in the usual way, and then made a cotton strip and rolling five stages continuously, and then pull out the cotton line through the # 20 cutting knife (square). Next, raw noodles are obtained according to the method of Example 1.

Comparative Example 2

 Noodle (ethanol) addition surface by a conventional method.

(1) A mixed water obtained by dissolving 15.0 g of salt and 4.5 g of ethanol (ethanol) in 350 ml of water is prepared and added to 1.0 kg of wheat flour, followed by mixing for 15 minutes with a mixer under normal pressure to prepare cotton dough.

② Pass the above-mentioned cotton dough through rolling roller, make 1.5mm cotton stand, and then pass through # 20 cutting knife (square) to draw the cotton line. Next, raw noodles are obtained according to the method of Example 1.

Raw noodles prepared in each of the above experimental examples were prepared by the conventional manufacturing method, and the sensory comparison evaluation was as shown in Table 1. The evaluation method at this time, the sample was first taken again and put in the same conditions, boiled water 1000 각각 boiled for 1 to 5 minutes each, and then cooked noodles were carried out in a five-step comparative evaluation method.

 Table 1. Sensory Comparison Evaluation Results by Experimental Examples

  division   Sample Name  Total   Sticky  Sticky Smooth Preservation Cooking time  Conventional Products Normal raw noodles (Comparative Example 1) 11 3 3 2 One 2 Alcohol-added noodles (Comparative Example. 2) 12 3 2 2 3 2   Invention Example 1 20 4 4 4 4 4 Example 2 22 5 4 4 5 4 Example 3 23 5 5 4 5 4

The evaluation criteria of each experiment item are as follows.

(1) Criteria for the stickiness, stickiness, and smoothness of cooked raw noodles were 5 (good), 4 (slightly good), 3 (normal), 2 (slightly poor), 1 (bad) for 10 fully trained testers. The evaluation was carried out in five steps, and the average was determined as follows.

   -Good: 4.6-5.0 points-Slightly good: 3.6-4.5 points

   -Normal: 2.6-3.5 points-Slightly defective: 1.6-2.5 points

   -Poor: 1.0-1.5 points

(2) Judging criteria of preservation of raw noodles

   The preservation of raw noodles is determined by the following criteria for the degree of quality change at 5-day intervals while stored at room temperature for 30 days.

   -Good: No change in quality at room temperature for 30 days or almost similar to initial quality

   -Slightly good: No change of quality at room temperature for 20 days or almost similar to initial quality

   -Normal: No change in quality for 10 days at room temperature or almost similar to initial quality

   -Slightly defective: No change in quality at room temperature for 5 days or almost similar to initial quality

   -Poor: No change in quality within 5 days at room temperature or almost similar to initial quality

(3) Judging criteria of cooking time of raw noodles

   The cooking time of raw noodles is determined by the following criteria based on the cooking time of boiling raw noodles.

   -Good: Cooking takes about 1 minute.

   -A little good: Cooking takes about 2 minutes.

   -Normal: Cooking takes about 3 minutes.

   -Slightly poor: Cooking takes about 4 minutes.

   -Poor: Cooking time takes about 5 minutes.

According to the results of comparing the above embodiments, the present invention has a large quality characteristic with conventional raw noodles in terms of stickiness, stickiness, smoothness and preservation, and cooking time of cotton. Shows excellent quality characteristics not found.

In addition, the extremely low preservation and cooking time of the raw raw noodles is a result of showing the fragility of the raw noodles, and also shows a great difference from the present invention in the conventional spirit addition.

As described above, the present invention not only has a natural taste of raw noodles and a texture such as 'viscoelasticity', 'seal' and 'smoothness' but also does not solve well, and the shelf life of the product is longer than 3 months at room temperature. Preservation is possible, and steamed raw noodles can be obtained by drastically shortening the cooking time, which is a disadvantage of raw noodles, within 1-2 minutes. In addition, it is possible to produce rice noodles and various noodle development and use as it is possible to produce noodles using starch 100 due to the excellent surface aptitude of a pressure-sensitive extruder.

Figure 1. Is a structural diagram of an extrusion molding machine for molding steamed dough used in the present invention into a cotton

Figure 2. Is a detailed structural diagram of a spiral screw and hole plate in an extruder used in the present invention.

Figure 3. Is a detailed structural diagram of a vacuum pump and a decompression device of an extruder used in the present invention

<Description of Symbols for Main Parts of Drawings>

    1: Round feeder 2: Screw

    3: Screw clamp 4: Connection Clamp

    5: Spiral hole (8ea) 6: Vacuum pump

    7: Vacuum hose

Claims (6)

Mix the flour consisting of wheat flour, wheat flour and starch, and the mixing water made by dissolving salt in a mixer and steam it to make steaming dough. In the method of manufacturing steamed raw noodles with long-term preservation and fast cooking time, including the steps of continuous rolling, facet forming, sealing and packaging and then sterilizing after passing through, The method for preparing steamed raw noodles according to claim 1, which is prepared by adding 1-3% of ethanol (ethanol) and acidulant (food additive) to the blended water. The method for preparing steamed raw noodles according to claim 1, wherein the steam is steamed by mixing in a mixer and supplying steam (steam). The method for preparing steamed raw noodles according to claim 1, wherein the steamed dough is made into cotton using a pressure-sensitive extrusion machine. The method according to claim 4, wherein long-term preservation is possible and rapid cooking time is achieved by forming a dense structure of steamed dough using a spiral screw, a hole plate, and a pressure reducing device of the pressure-sensitive extrusion machine. Manufacturing method of steamed raw noodles The method for preparing steamed raw noodles according to claim 1, wherein the deoxidizing agent is added to the vinyl (polyethylene resin) package, sealed packaging, and sterilized again.