KR20100119123A - Instant cold noodle dish, method of cooking the same and instant cold noodle dish package - Google Patents

Abstract

PURPOSE: Instant Korean cold noodles, a method for cooking the same, and a package of the same are provided to cook the instant Korean cold noodles regardless of place and time by gelatinizing the cold noodles at low temperature. CONSTITUTION: Instant Korean cold noodles contain wheat flour 100 parts by weight, buckwheat powder 5~15 parts by weight, and starch 30~70 parts by weight. The cold noodles are gelatinized at the temperature between 60 and 85 degrees Celsius for 1 to 5 minutes(S110). The cold noodles additionally contain black rice powder 10~20 parts by weight and refined salt 2~5 parts by weight. After the gelatinization, ices and soup are added to the cold noodles(S120).

Description

INSTANT COLD NOODLE DISH, METHOD OF COOKING THE SAME AND INSTANT COLD NOODLE DISH PACKAGE

The present invention relates to a foodstuff and a package comprising the same, and more particularly, to instant cold noodles, a cooking method thereof and an instant cold noodles package.

In general, cold noodles are a kind of traditional noodles unique to Korea among many countries in the East. The cold noodle is a representative food of the summer season, which is made by mixing flour, starch and other additives to extract the noodles and boiling the molded noodles, and putting them in cold broth using various ingredients and seasoning them according to the taste with seasoning. .

On the other hand, with the rapid growth and development of society as a whole, the food culture of modern people is changing greatly. Accordingly, the demand for fast food such as hamburgers, sandwiches, gimbap, instant noodles, etc., which can be easily eaten without being largely limited in time and / or space constraints is increasing.

However, since traditionally produced cold noodles have a low degree of luxury, the cold noodles need to be cooked using boiling water close to 100 ° C. Because of this, it was difficult to eat the cold noodles in a place where it is difficult to prepare the boiling water, it was difficult to immediately cook anytime, anywhere, such as cup noodles.

One embodiment of the present invention provides an instant cold noodles with improved luxury, a cooking method and an instant cold noodles package.

An embodiment of the present invention provides an instant cold noodles, a method of cooking and an instant cold noodles package that can be cooked immediately without regard to time and place by improving the luxury of cold noodles.

Instant cold noodles in one embodiment of the present invention comprises 100 parts by weight of wheat flour, 5 to 15 parts by weight of buckwheat flour, and 30 to 70 parts by weight of starch, and is gelatinized by water of 60 to 85 ℃ for a time of 1 to 5 minutes. .

Here, the instant cold noodles according to one embodiment of the present invention may further include 10 to 20 parts by weight of black powder, and 2 to 5 parts by weight of refined salt.

Here, the instant cold noodles may be an extruded deep sleep.

On the other hand, instant cold noodle cooking method according to an embodiment of the present invention comprises the steps of preparing a container containing the cold noodles containing 100 parts by weight of wheat flour, 5 to 15 parts by weight of buckwheat flour, and 30 to 70 parts by weight of starch; And gelatinizing the cold noodles for a time of 1 to 5 minutes by putting water at 60 to 85 ° C. in the container.

Here, the instant cold noodle cooking method according to an embodiment of the present invention may further include pouring ice and broth into the accommodating container containing the luxury cold noodle after pouring the water from the container.

Meanwhile, the instant cold noodles package according to an embodiment of the present invention includes 100 parts by weight of wheat flour, 5 to 15 parts by weight of buckwheat flour, and 30 to 70 parts by weight of starch, and water of 60 to 85 ° C. for a time of 1 to 5 minutes. Instant cold noodles which are luxuryized by; An accommodating container for accommodating the cold noodles; And cold noodles broth sealed to the sealing member and disposed inside or outside the receiving container.

Here, the instant cold noodles package according to an embodiment of the present invention may further include an ice providing means.

According to one embodiment of the present invention, it is possible to improve the luxury of cold noodles. For this reason, the cold noodles can be cooked immediately in a short time so as to be suitable for eating while maintaining the taste even at a low temperature. Therefore, the cold noodles can be easily eaten at any time and anywhere without being greatly limited by time and / or space constraints.

Hereinafter, the instant cold noodles, the cooking method and the instant cold noodles package according to an embodiment of the present invention will be described in detail.

Instant cold noodles according to an embodiment of the present invention includes wheat flour, buckwheat flour and starch. In addition, the instant cold noodles according to an embodiment of the present invention may further include black fine powder and refined salt, and may further include other additives according to the preference of the consumer.

The wheat flour mainly consists of ingredients that provide a sweet taste, such as carbohydrates. The wheat flour can evenly collect other components of the cold noodles due to the gelatinization property of increasing viscosity due to the absorption and heating of moisture, and serves to increase the bonding force when cooking cold noodles. In addition, the wheat flour is generally characterized in that the temperature of the gelatinization is high, it is possible to suppress the deterioration of the cold noodles noodles by increasing the rate of gelatinization of cold noodles. In addition, the wheat flour can quickly restore the cold noodles and soften the cold noodles.

The buckwheat flour is rich in water-soluble protein, excellent in amino acid composition, and rich in various vitamins. For this reason, the said buckwheat flour can increase the palatability of cold noodles by supplementing the sugar and amino acid which are easy to lack cold noodles. In addition, the buckwheat flour may be succulent in the unique color and noodles to create a unique flavor of cold noodles.

The content of the buckwheat flour may be 5 to 15 parts by weight based on 100 parts by weight of the wheat flour. When the content of the buckwheat flour is less than 5 parts by weight or more than 15 parts by weight with respect to 100 parts by weight of the wheat flour, the unique texture of the cold noodles may be reduced.

When the starch is gelatinized, the binding is enhanced by the action of amylopectin in the starch, so that the separation of starch during the kneading of cold noodles can be suppressed. For this reason, the said cold noodles can maintain the chewy texture. The starch can lower the gelatinization temperature of the cold noodles. For this reason, the cold noodles can be easily gelatinized by water at low temperatures, for example 60 to 85 ° C., for a short time, for example, for a time of 1 to 5 minutes. Although it does not specifically limit as said starch, For example, corn starch, potato starch, sweet potato starch, wheat starch, etc. can be used individually or in combination of 2 or more types.

The starch content may be 30 to 70 parts by weight based on 100 parts by weight of the wheat flour. If the content of the starch is less than 30 parts by weight with respect to 100 parts by weight of the wheat flour, there is a problem that the gelatinization by hot water is not smoothly performed, when exceeding 70 parts by weight, gelatinization by hot water is fast but the degree of swelling is too fast The quality can be drastically deteriorated.

The black powder is high in protein, fat, fiber, iron, copper, manganese, vitamin B group, vitamin D, E. Compared to other powders, the black powder has a unique natural pigment, has a high viscosity, has a water-soluble property that is well soluble in water, and has a unique flavor and taste unique to black rice. For this reason, the said cold noodles can have the characteristic color.

The content of the black powder may be 10 to 20 parts by weight based on 100 parts by weight of the wheat flour.

The refined salt is added to impart a salty taste to the cold noodles, and is mixed with other ingredients, thereby providing a mild taste that is combined with other flavors while stimulating saltiness. The purified salt may include all types of edible salts having improved functionality based on salts such as bamboo salts as well as purified salts.

When the refined salt is added too much to the cold noodles dominates the overall taste of the cold noodles may be a discomfort to the eater. On the other hand, if the refined salt is too small to enter the cold noodles, the eater feels a fresh taste, as if the important elements of the taste may feel missing. For this reason, the content of the refined salt may be 2 to 5 parts by weight based on 100 parts by weight of the wheat flour.

Instant cold noodles according to an embodiment of the present invention containing the above-described components may be prepared through the following manufacturing process.

In order to manufacture the cold noodles, first, wheat flour, buckwheat flour, starch and the like which are raw materials of cold noodles are prepared. Next, the cold noodles raw material is mixed at a predetermined compounding ratio, and water is kneaded by adding water to the mixed raw materials. At this time, the dough contains approximately 50 to 60% by weight of water.

Subsequently, the dough is put into a screw extruder and hot extruded. At this time, the temperature inside the extruder may be approximately 150 to 200 ℃ to improve the texture through the high moisture of the dough. The dough is subjected to shearing and frictional forces in the extruder by the heat extrusion, thereby increasing the temperature and pressure of the dough, the heating action takes place, so that the cold noodles are extruded at the same time to sleep a good sleep. As described above, since the cold-extruded cold noodles have just been cooked by mixing grains such as starch with water, the outer circumferential surface of each of the cold noodles noodles is soft and sticky, and has strong adhesive strength.

The hot-extruded cold noodles are then frozen, for example, at −25 to −15 ° C. for approximately 24 hours and then thawed by refrigeration at 5 ° C. for approximately 24 hours. At this time, the purpose of the freezing and thawing of the cold surface is to facilitate the separation of the cotton line. Here, the order of freezing and refrigeration can be changed. In addition, another freezing and / or refrigeration may be performed in the middle of the freezing and refrigeration. Thus, the present invention is not limited or limited by the freezing and / or refrigeration process.

As such, the instant cold noodles according to one embodiment of the present invention may be an extruded deep sleep by being manufactured through an extrusion process involving a heating process.

As described above, the instant cold noodles according to an embodiment of the present invention can be easily gelatinized by water at low temperature, for example, 60 to 85 ° C. for a short time, for example, 1 to 5 minutes. That is, the cold noodles can be cooked in a short time so as to be suitable for eating while maintaining their taste even at low temperatures. For this reason, the cold noodle can be readily cooked and eaten at any time and anywhere without largely being limited by time and / or space constraints.

1 is a view schematically showing an instant cold noodles cooking process according to an embodiment of the present invention.

Referring to FIG. 1, an instant cold noodles cooking method according to an embodiment of the present invention includes preparing a container in which the cold noodles are accommodated (S100) and luxuryizing the cold noodles (S110). In addition, the instant cold noodles cooking method according to an embodiment of the present invention may further comprise the step of adding ice and broth to the receiving container (S120). Hereinafter, each step will be described in detail.

In order to cook the instant cold noodles according to an embodiment of the present invention, first, cold noodles comprising 100 parts by weight of wheat flour, 5 to 15 parts by weight of buckwheat flour, and 30 to 70 parts by weight of starch are prepared. Since the cold noodles are the same as described above, detailed description thereof will be omitted below.

The cold noodles may be provided in an accommodating container for accommodating the cold noodles, wherein the cold noodles may be sealed and packaged by a container lid covering the accommodating container.

After preparing the accommodating container in which the cold noodles are accommodated, a part or all of the lid of the container is separated from the accommodating container, and then the water is about 60 to 85 ° C. in the accommodating container, and the cold noodles for a time of about 1 to 5 minutes. To luxury. Thus, according to one embodiment of the present invention, it is possible to gelatinize the cold noodles at a low temperature in a very short time. Therefore, the cold noodle can be readily cooked in a place where it is difficult to prepare boiling water.

After gelatinizing the cold noodles, the water is poured from the container body, and ice and cold broth prepared in advance are placed in the container, and the cold noodles are eaten. By the ice and cold broth, the cold noodles can be rapidly cooled while maintaining the texture. Here, the amount of the ice and the broth may vary depending on the taste of the eater.

On the other hand, it will be described in detail for the instant cold noodles package according to an embodiment of the present invention.

Instant cold noodles package according to an embodiment of the present invention includes an instant cold noodles, a receiving container, broth. In addition, the instant cold noodles package according to an embodiment of the present invention may further include an ice providing means. Here, since the instant cold noodles are the same as described above, detailed description thereof will be omitted below.

The receiving container may be provided to receive the cold surface. The accommodating container in which the cold noodles are accommodated may be combined with a container lid to seal and seal the cold noodles. For this reason, the cold noodles can be distributed and marketed, and a consumer can purchase the cold noodles and cook them at a desired place.

The accommodating container is harmless to the human body, but may block external oxygen as much as possible during packaging, and may be formed of a material that can be safely heated even in a heating device such as a microwave oven. Examples of the material of the container include polyethylene terephthalate (poly), polypropylene (PP), polystyrene (PS), and the like, which may be used alone or in combination of two or more thereof. have.

A first display line for displaying an appropriate amount of water required during a gelatinization process to be described later, and a second display line for displaying an appropriate amount of the broth when adding broth to be described later may be displayed inside the container.

The broth may, for example, be sealed in a sealing member and accommodated inside the receiving container. For this reason, the broth can be distributed and marketed together with the cold noodles. Alternatively, the broth may be distributed and marketed separately from the cold surface while being sealed in the sealing member.

The ice providing means may be distributed and marketed together with the cold noodles in the form of ice sealed by a sealing member, but the present invention is not limited thereto. As an example, the ice providing means may be ice itself. As another example, the ice providing means may be ice produced by the ice maker at the ice maker.

While the embodiments of the present invention have been described above, it will be understood by those skilled in the art that the present invention may be implemented in other specific forms without changing the technical spirit or essential features thereof.

Therefore, it should be understood that the above-described embodiments are provided so that those skilled in the art can fully understand the scope of the present invention. Therefore, it should be understood that the embodiments are to be considered in all respects as illustrative and not restrictive, The invention is only defined by the scope of the claims.

1 is a view schematically showing an instant cold noodles cooking process according to an embodiment of the present invention.

Claims (7)

Instant cold noodles comprising 100 parts by weight of wheat flour, 5 to 15 parts by weight of buckwheat flour, and 30 to 70 parts by weight of starch, and which are gelatinized by water at 60 to 85 ° C. for a time of 1 to 5 minutes. The method of claim 1, Instant cold noodles further comprising 10 to 20 parts by weight of black powder, and 2 to 5 parts by weight of refined salt. The method of claim 1, Instant cold noodles that are extruded sound sleep. Preparing an accommodating container containing cold noodles comprising 100 parts by weight of wheat flour, 5 to 15 parts by weight of buckwheat flour, and 30 to 70 parts by weight of starch; And Gelatinizing the cold noodles for 1 to 5 minutes by placing water at 60 to 85 ° C. in the container. Instant cold noodles cooking method comprising a. The method of claim 4, wherein Pouring the water from the container and placing ice and broth in the container containing the luxurious cold noodle Instant cold noodles cooking method comprising more. Instant cold noodles comprising 100 parts by weight of wheat flour, 5 to 15 parts by weight of buckwheat flour, and 30 to 70 parts by weight of starch, and gelatinized by water at 60 to 85 ° C. for a time of 1 to 5 minutes; An accommodating container for accommodating the cold noodles; And Stock solution sealed in a sealing member and disposed inside or outside the receiving container Instant cold noodles package containing. The method of claim 6, Instant cold noodle package further comprising ice providing means.

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