KR20110035399A

KR20110035399A - Noodle made by five grains and manufacturing method thereof

Info

Publication number: KR20110035399A
Application number: KR1020090093095A
Authority: KR
Inventors: 이인호
Original assignee: 이인호
Priority date: 2009-09-30
Filing date: 2009-09-30
Publication date: 2011-04-06

Abstract

PURPOSE: Five grains noodles and a producing method thereof are provided to secure the outer appearance of the noodles, and to prevent the change of the color and taste, and the damages of nutrients of the noodles. CONSTITUTION: A producing method of five grains noodles comprises the following steps: mixing 30~50wt% of rice powder, 42.5~57wt% of flour, 2~4wt% of beans, 3~5wt% or buckwheat, 2~3wt% of sweet potato starch, and 0.5~1wt% of refined salt(S110); inserting the mixture into a molder, and heating and sterilizing with a heater at 100deg C(S120); molding the noodles, and cutting(S130); and vacuum freeze-drying the cut noodles(S140).

Description

Noodle made by five grains and manufacturing method

The present invention relates to a five-grain noodle and its manufacturing method, and more specifically by vacuum freezing, drying, moisture removal process to be carried out under a constant condition, the appearance of the noodle can be maintained as it is, preventing degeneration and destruction of various nutrients And, relates to a five-grain noodles and its manufacturing method that the taste, color, nutrition of the five grains is almost intact.

Due to the recent westernization of diet, various grains including rice, barley, etc. have been gradually reduced in the daily diet of our country despite high nutritional value.Alternatively, grains such as rice, barley, black soybean, crude, millet, etc. Various foods and their manufacturing methods have been developed and tried. Even with only the patent disclosure technology using grains, brown rice mixed grains and a manufacturing method thereof (Patent Publication No. 1998-22474), a method for preparing instant cereals (Patent No. 242856), a manufacturing method of hamcho five grains porridge (Patent publication) 2005-59761), a method for producing grain cereal milk (Patent Publication No. 2001-45834), a method for producing grain cereal diet (Patent Publication No. 96-20781), and the like.

However, the production of noodle with grain has not been developed due to technical difficulties. There is an urgent need for the development of noodles that can be used as jajangmyeon or champon noodles without destroying the nutrition of the grain.

The present invention is to solve the above-mentioned problems, by performing vacuum freezing and drying, moisture removal process under a certain condition, it is possible to maintain the appearance of noodle, prevent the denaturation and destruction of various nutrients, taste and color The purpose of the present invention is to provide a five-grain noodle and a method of manufacturing the same.

In order to achieve the above object, the manufacturing method of five grain noodle according to the present invention is 30-50 wt% of rice flour, 42.5-57 wt% of wheat flour, 2-4 wt% of soybean, 4-6 wt% of buckwheat, 2-3 wt% of sweet potato starch. %, Purified salt 0.5-1% by weight; Putting the compound into a molding machine and heating and sterilizing it with a heater; Pulling the noodle and cutting it to a certain size; Vacuum freeze drying the cut noodles; And wrapping the vacuum freeze-dried cotton balls in a wrapping paper.

Preferably, in the blending step, it is preferable to combine 40% by weight of rice flour, 52.5% by weight of wheat flour, 2% by weight of soybean, 3% by weight of buckwheat, 2% by weight of sweet potato starch, and 0.5% by weight of refined salt.

In the heating and sterilization step, the cotton ball is sterilized by heating to 100 ℃.

In the vacuum freeze drying step, the cotton wool is slowly frozen for 8 hours in an air-blast freezing of -25 ° C to -35 ° C in a vacuum state of 0.4 torr to 1.1 torr, under the conditions of 65 ° C to -75 ° C. Hold for 8 hours and dry to 5-20% moisture.

In the vacuum freeze-drying step, an aqueous solution or a material containing a large amount of water is frozen and reduced in pressure (減壓) to sublimate moisture in ice state to remove moisture to obtain a dried product, while maintaining moisture at 15-20% Dry noodles are prepared by keeping moisture at 5-7%.

On the other hand, five grain noodle according to the present invention is 30-50% by weight, wheat flour 42.5-57% by weight, soybean 2-4% by weight, buckwheat 4-6% by weight, sweet potato starch 2-3% by weight, tablet salt 0.5-1 weight % Is mixed, the compound is put into a molding machine, heated and sterilized by a heater, the cotton wool is pulled out and cut to a certain size, and the cut cotton hair is vacuum-freeze-dried. In the case of vacuum freeze-drying, the cotton wool was slowly frozen for 8 hours by air-blast freezing at -25 ° C to -35 ° C in a vacuum state of 0.4 torr to 1.1 torr, under the condition of 65 ° C to -75 ° C. Prepared by holding for 8 hours to dry to 5-20% moisture.

As described above, since the present invention is made at a low temperature, it is useful as a method of drying a material that is susceptible to heat, and can be stored at room temperature for a long time, obtain food having excellent restoring power after being put in water, and leave aroma, taste, etc., A food in a state close to a natural product having excellent plurality can be obtained. In addition, the present invention can be a food that preserves the nutrients without destroying the tissue of the raw material, there is little change in color, taste, aroma.

In addition, the present invention by vacuum vacuum drying and drying, moisture removal process to be carried out under a constant condition, can maintain the appearance of the noodle, as it prevents the degeneration and destruction of various nutrients, the nutrition of taste, color, grains almost intact There is a sustained effect.

Hereinafter, with reference to the accompanying drawings will be described in detail with respect to grains of noodles grains according to a preferred embodiment of the present invention.

1 is a flow chart showing a method of manufacturing a grain cereal noodle according to the present invention.

Referring to Figure 1, the five-grain noodle production method according to the present invention is 30-50% by weight, wheat flour 42.5-57% by weight, soybean 2-4% by weight, buckwheat 4-6% by weight, sweet potato starch 2-3% by weight Formulating 0.5-1% by weight of purified salt; Putting the compound into a molding machine and heating and sterilizing it with a heater; Pulling the noodle and cutting it to a certain size; Vacuum freeze drying the cut noodles; And packaging the vacuum freeze-dried cotton balls in a wrapper.

In the compounding step, it is preferable to combine 40% by weight of rice flour, 52.5% by weight of wheat flour, 2% by weight of soybean, 3% by weight of buckwheat, 2% by weight of sweet potato starch, and 0.5% by weight of refined salt.

In the vacuum freeze-drying step, the aqueous solution or a material containing a large amount of water is frozen and decompressed to sublimate water in ice state to remove moisture to obtain a dried product, while maintaining moisture at 15-20%. To prepare a dry noodles by keeping moisture at 5-7%. Usually, the wet noodles may be used as a noodle without food, for example, jajangmyeon, and dry noodles may be used as noodle soup with champon, but wet noodles may also be used as noodle soup of champon.

On the other hand, the five grain noodle according to the present invention is prepared by the method described above, specifically, rice flour 30-50% by weight, wheat flour 42.5-57% by weight, soybean 2-4% by weight, buckwheat 4-6% by weight, sweet potato Mixing 2-3% by weight of starch, 0.5-1% by weight of refined salt, putting the blend into a molding machine, heating and sterilizing with a heater, extracting cotton wool, cutting it to a certain size, vacuum freeze-driing the cut cotton hair, When heating and sterilizing, the noodle is heated to 100 ° C, and during vacuum freeze drying, the noodle is gradually blown for 8 hours by air-blast freezing at -25 ° C to -35 ° C under vacuum of 0.4 torr to 1.1 torr. It is prepared by freezing, holding at a temperature of 65 ° C.-75 ° C. for 8 hours and drying to 5-20% of moisture.

The barley noodle of the present invention is used in various food ingredients, for example, when the jajangmyeon soup is mixed with the barley noodle of the present invention, it becomes jajangmyeon, and when it is mixed with champon soup, it becomes champon, and the spaghetti soup is mixed with spaghetti.

As described above, in the method of manufacturing the five grain noodle according to the present invention, by performing vacuum freezing, drying, and water removal under certain conditions, the appearance of the noodle can be maintained as it is, and degeneration and destruction of various nutrients are prevented, The nutrition of color and grain is almost intact.

The vacuum freeze drying method of the present invention is a method of vacuum freeze drying using a freeze drying apparatus, and freezes an aqueous solution or a material containing a large amount of water and depressurizes it to remove moisture by sublimating water in ice state. It is a method of obtaining a dried thing.

Since the vacuum freeze drying method of the present invention is made at a low temperature, it is useful as a method of drying a material that is susceptible to heat, and can be stored at room temperature for a long time, and obtain food having excellent restoring power after being put in water, leaving aroma, taste, etc. It is possible to obtain foods in a state close to natural products with excellent sex. In addition, the present invention can be a food that preserves the nutrients without destroying the tissue of the raw material, there is little change in color, taste, aroma.

In the present invention, the vacuum freezing and drying process to remove the moisture under certain conditions, it is possible to maintain the appearance of the cotton ball as it is, to prevent the degeneration and destruction of various nutrients, and the taste, color, nutrition is almost maintained intact have.

Experimental Example

Experimental conditions A vacuum of 0.4 torr to 1.1 torr is maintained.

Example Rice flour Wheat flour bean buckwheat Rubber starch Purified salt Sum Freezing temperature Drying temperature Remarks One 30 (% by weight) 57 (% by weight) 4 (% by weight) 6 (% by weight) 2 (% by weight) 1 (% by weight) 100 (% by weight) -25 ℃ 65 ℃ Good condition, patience improvement 2 40 (% by weight) 48 (% by weight) 4 (% by weight) 5 (% by weight) 2.5 (% by weight) 0.5 (% by weight) 100 (% by weight) -30 ℃ -0 ℃ Good condition, patience improvement 3 49 (wt%) 42.5 (wt%) 2 (% by weight) 4 (% by weight) 2 (% by weight) 0.5 (% by weight) 100 (% by weight) -35 ℃ -75 ℃ Good condition, patience improvement

As can be seen in the above experimental example, the present invention is to mix the five grains in a certain formulation, to maintain the freezing temperature of -25 ℃ to -35 ℃, the drying temperature of 65 ℃ to -75 ℃, Example 1 In 3 to 3 it can be seen that the noodle is good and the tenacity of noodle is improved.

In addition, the present invention by the vacuum freezing and drying, the water removal process to be carried out under a certain condition, the appearance of the cotton ball can be maintained as it is, to prevent the denaturation and destruction of various nutrients, the nutrition of taste, color, and grain is almost maintained intact It is effective.

As such, the rights of the present invention are not limited to the embodiments described above, but are defined by the claims, and those skilled in the art can make various modifications within the scope of the claims. It is self evident.

Claims

30-50 wt% of rice flour, 42.5-57 wt% of wheat flour, 2-4 wt% of soybean, 4-6 wt% of buckwheat, 2-3 wt% of sweet potato starch, 0.5-1 wt% of refined salt (S110);

Injecting the compound into the molding machine and heating and sterilizing it with a heater (S120);

Pulling noodle and cutting to a certain size (S130);

Vacuum freeze drying the cut noodle (S140); And

The step of packing the freeze-dried cotton noodles in a vacuum packaging (S150); manufacturing method comprising five.

The method of claim 1,

In the compounding step (S110)

Rice flour 40% by weight, wheat flour 52.5% by weight, soybean 2% by weight, buckwheat 3% by weight, sweet potato starch 2% by weight, refined salt 0.5 wt% blending method characterized in that the formulation.

The method of claim 1,

In the heating, sterilization step (S120) five grain noodle production method, characterized in that for heating the cotton ball to 100 ℃.

The method of claim 1,

In the vacuum freeze-drying step (S140), the cotton wool is slowly frozen for 8 hours in an air-blast freezing of -25 ° C to -35 ° C under a vacuum of 0.4 torr to 1.1 torr, and 65 ° C to -75 ° C. Maintained for 8 hours under the condition of 5 grains to dry grain production method characterized in that the dry to 20-5%.

The method of claim 4, wherein

In the vacuum freeze-drying step (S140), the aqueous solution or a material containing a large amount of water is frozen and decompressed to sublimate moisture in ice state to remove moisture to obtain a dried product, but to maintain moisture at 15-20%. To prepare a wet noodles, maintaining the moisture at 5-7% to prepare a dry grain noodles.

30-50 wt% of rice flour, 42.5-57 wt% of wheat flour, 2-4 wt% of soybean, 4-6 wt% of buckwheat, 2-3 wt% of sweet potato starch, 0.5-1 wt% of refined salt, and blended the molding machine Heated and sterilized by heating, sterilized with cotton wool, cut to a certain size, vacuum freeze-dried the cut cotton hair, and heating the cotton hair to 100 ℃ during the heating and sterilization, and 0.4 torr to Noodles were slowly frozen for 8 hours at -25 ° C to -35 ° C air-blast freezing in a vacuum of 1.1 torr, and maintained at 65 ° C to -75 ° C for 8 hours. Five grain noodle made by drying to 20%.