KR20170082902A - manufacturing method for noodle - Google Patents

manufacturing method for noodle Download PDF

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KR20170082902A
KR20170082902A KR1020160002195A KR20160002195A KR20170082902A KR 20170082902 A KR20170082902 A KR 20170082902A KR 1020160002195 A KR1020160002195 A KR 1020160002195A KR 20160002195 A KR20160002195 A KR 20160002195A KR 20170082902 A KR20170082902 A KR 20170082902A
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air
cooling
cooling process
temperature
primary
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KR1020160002195A
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Korean (ko)
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이태욱
이병학
조정래
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주식회사농심
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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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
    • A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
    • A61L2/02—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using physical phenomena
    • A61L2/14—Plasma, i.e. ionised gases
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01M—CATCHING, TRAPPING OR SCARING OF ANIMALS; APPARATUS FOR THE DESTRUCTION OF NOXIOUS ANIMALS OR NOXIOUS PLANTS
    • A01M29/00—Scaring or repelling devices, e.g. bird-scaring apparatus
    • A01M29/06—Scaring or repelling devices, e.g. bird-scaring apparatus using visual means, e.g. scarecrows, moving elements, specific shapes, patterns or the like
    • A01M29/10—Scaring or repelling devices, e.g. bird-scaring apparatus using visual means, e.g. scarecrows, moving elements, specific shapes, patterns or the like using light sources, e.g. lasers or flashing lights
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • A23L3/04—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus with packages on endless chain or band conveyors
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A43—FOOTWEAR
    • A43B—CHARACTERISTIC FEATURES OF FOOTWEAR; PARTS OF FOOTWEAR
    • A43B7/00—Footwear with health or hygienic arrangements
    • A43B7/06—Footwear with health or hygienic arrangements ventilated
    • A—HUMAN NECESSITIES
    • A43—FOOTWEAR
    • A43D—MACHINES, TOOLS, EQUIPMENT OR METHODS FOR MANUFACTURING OR REPAIRING FOOTWEAR
    • A43D3/00—Lasts
    • A43D3/14—Stretching or spreading lasts; Boot-trees; Fillers; Devices for maintaining the shape of the shoe
    • A43D3/1433—Shoe-trees
    • A43D3/1491—Shoe-trees with means for sweaty feet, e.g. with disinfecting or deodorant means
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
    • A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
    • A61L2/26—Accessories or devices or components used for biocidal treatment
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
    • A61L2202/00—Aspects relating to methods or apparatus for disinfecting or sterilising materials or objects
    • A61L2202/10—Apparatus features
    • A61L2202/14—Means for controlling sterilisation processes, data processing, presentation and storage means, e.g. sensors, controllers, programs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
    • A61L2202/00—Aspects relating to methods or apparatus for disinfecting or sterilising materials or objects
    • A61L2202/10—Apparatus features
    • A61L2202/15—Biocide distribution means, e.g. nozzles, pumps, manifolds, fans, baffles, sprayers

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Public Health (AREA)
  • General Health & Medical Sciences (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • Physics & Mathematics (AREA)
  • Veterinary Medicine (AREA)
  • Environmental Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Plasma & Fusion (AREA)
  • Pest Control & Pesticides (AREA)
  • Insects & Arthropods (AREA)
  • Birds (AREA)
  • Optics & Photonics (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

본 발명에 따른 즉석섭취식품용 생면류의 제조방법은, 면이 파우치에 의해 포장된 상태에서 고온의 스팀으로 가열함으로써 파우치 내의 면이 가열 살균되도록 하는 살균공정과, 상기 살균공정을 거치면서 고온으로 가열된 제품을 최종포장에 적합하도록 일정온도에 이르기까지 냉각하는 냉각공정을 포함하여 이루어진다.
상기 냉각공정은 외부공기를 흡입하여 온도를 급격히 낮춤으로써 1차 냉풍을 생성하고 이를 가압송풍하여 제품으로 분사하는 1차 냉각과정과, 상기 1차 냉각과정에서 제품과 열교환하여 온도가 높아진 내부공기를 재냉각하여 2차 냉풍을 생성하여 사용하는 2차 냉각과정으로 이루어진다.
상기 1차 냉각과정에서는 냉동사이클에 의해 냉동작용이 이루어지는 스팟쿨러(spot cooler)를 이용하여 외부공기의 온도를 낮추어 1차 냉풍을 생성하게 된다.
상기 1차 냉각과정에서는 생성된 1차 냉풍을 가압송풍기에 의해 가압하고, 가압된 1차 냉풍이 분사노즐을 통해 분사되도록 함으로써 1차 냉풍의 유동속도를 높이게 된다. 상기 2차 냉각과정에서는 냉각공조기를 이용하여 내부공기를 재냉각하여 2차 냉풍을 생성하게 된다.,
이와 같은 본 발명에 따른 즉석섭취식품용 생면류의 제조방법에 의하면, 1차 냉각과정 및 2차 냉각과정으로 이루어지는 냉각공정의 시간이 단축됨으로써 제품 생산효율이 향상될 뿐만 아니라, 공정시간이 단축됨으로 인하여 필요설비 또한 절감되는 효과가 발생하게 된다.A method for preparing a ready-to-eat food-grade food according to the present invention comprises the steps of: sterilizing a surface in a pouch by heating with hot steam in a state that the surface is packed with the pouch; And a cooling step of cooling the heated product to a predetermined temperature to be suitable for final packaging.
The cooling step includes a first cooling step of generating primary cool air by rapidly reducing the temperature by sucking outside air and blowing the compressed air into the product, And a secondary cooling process in which secondary cooling air is generated and reused.
In the first cooling process, a spot cooler that performs a freezing operation by a refrigeration cycle is used to lower the temperature of the outside air to generate the first cold air.
In the primary cooling process, the generated primary cool air is pressurized by the pressurized air blower, and the pressurized primary cool air is sprayed through the spray nozzle to increase the flow rate of the primary cool air. In the second cooling process, the inside air is re-cooled using the cooling air conditioner to generate the second cold air.
According to the method for manufacturing a ready-to-eat food-use food according to the present invention, the time for the cooling process including the first cooling process and the second cooling process is shortened, thereby improving the product production efficiency and shortening the process time The required equipment is also reduced.

Description

즉석섭취식품용 생면류의 제조방법{manufacturing method for noodle}[0001] The present invention relates to a manufacturing method for noodle,

본 발명은 냉각공정에 소요되는 시간을 단축함으로써 생산효율이 향상되는 즉석섭취식품용 생면류의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a ready-to-eat food-grade biomass that improves production efficiency by shortening the time required for the cooling process.

일반적으로 즉석섭취식품용 면류는 사용하는 면의 가공방식에 따라 크게 유탕면류와 생면류로 구분된다.In general, noodles for instant food intake are classified into noodle noodles and fresh noodles depending on the processing method of the used noodles.

유탕면류는 면을 제조과정에서 기름에 튀김으로써 수분을 제거하여 유통과정에 필요한 보존기간을 확보함과 동시에 특유의 식감 및 조미효과를 얻을 수있도록 한 것이며, 생면류는 면을 튀기지 않고 살균처리함으로써 면자체의 풍미를 유지하면서도 보존기간을 확보할 수 있도록 한 것이다.The noodle noodles are made by frying the cotton in the oil during the manufacturing process to remove the moisture to secure the storage period necessary for the distribution process and at the same time to obtain a unique texture and seasoning effect. The noodle is sterilized without frying the surface The preservation period can be ensured while maintaining the flavor of the cotton itself.

생면류의 제조방법은 반죽공정 - 숙성공정 - 롤링공정 - 유데(삶기)공정 - 침지공정 - 포장공정 - 살균공정 - 냉각공정 순으로 이루어진다.The production methods of raw noodles are in the order of kneading process - aging process - rolling process - boiling process - immersion process - packaging process - sterilization process - cooling process.

여기서, 상기 포장공정에서는 면이 파우치에 의해 포장된 상태에서 고온의 스팀으로 가열함으로써 파우치 내의 면이 가열 살균되도록 하는 방식으로 이루어진다.Here, in the packaging step, the surface of the pouch is heated and sterilized by heating the surface with high-temperature steam while the surface is packed by the pouch.

이는 포장에 앞서 살균공정이 이루어지면, 살균후 포장공정에 이르기 전에 제품이 대기에 노출된 상태가 됨으로써 재차 오염될 가능성이 있기에 이를 방지하기 위해서이다. If the sterilization process is performed prior to packaging, the product is exposed to the atmosphere before the packaging process after the sterilization, so that the contamination may be re-contaminated.

냉각공정에서는 살균공정을 거치면서 고온으로 가열된 제품을 최종포장에 적합하도록 일정온도에 이르기까지 냉각하게 되는데, 냉각공정은 처리방식이 다른 1차 냉각과정과 2차 냉각과정이 순차적으로 진행되는 형태로 이루어진다.In the cooling process, the product heated at a high temperature is cooled to a predetermined temperature so as to be suitable for the final packaging, while the sterilization process is performed. The cooling process is a process in which the first cooling process and the second cooling process .

1차 냉각과정은 살균공정을 마치고 나온 제품들이 일정구간동안 콘베이어(10)에 의해 이동되는 동안 고온의 제품(N)으로 인해 가열된 내부공기를 외부로 배출시키는 방식으로 이루어지며, 이때, 내부공기 배출작용 즉 배기작용이 원활하게 이루어지도록 자연상태의 외부 공기를 흡입하는 흡기작용이 동시에 이루어지게 된다.(도 1 참조)The primary cooling process is performed by discharging the internal air heated by the high temperature product N while the products after the sterilization process are moved by the conveyor 10 for a predetermined period, The intake operation for sucking the outside air in a natural state is performed at the same time so that the exhaust operation (that is, the exhaust operation) is performed smoothly (see FIG. 1).

1차 냉각과정에 의하면, 고온의 제품이 상대적으로 온도가 낮은 주변 공기와 일정시간동안 열교환되면서 점차 냉각된다.The primary cooling process gradually cools the hot product as it exchanges heat with the relatively low ambient air for a period of time.

1차 냉각과정에서는 예시적으로 콘베이어(10)의 길이 75m, 제품수량 3000 개, 구간 이동시간 20분의 제품처리 기준에서 흡기되는 외부공기의 온도 32℃인 경우 초기온도 약 98℃의 제품이 약 68℃의 온도로 저하된다. In the first cooling process, for example, when the temperature of the outside air of the inlet air of 32 ° C. is within the range of 75 m, Deg.] C to 68 [deg.] C.

이어서 진행되는 2차 냉각과정에서는 1차 냉각과정에서와 마찬가지로 제품이 콘베이어(11)에 의해 이동되도록 하며, 냉각공조기(20)를 사용하여 냉각된 외부공기를 실내로 유입하여 제품과 접하도록 하게 된다.(도 2 참조) In the second cooling process, the product is moved by the conveyor 11 as in the first cooling process, and the cooled external air is introduced into the room by using the cooling air conditioner 20 so as to be in contact with the product (See Fig. 2)

2차 냉각과정에서는 예시적으로 콘베이어(11)의 길이 75m, 구간 이동시간 20분, 냉각되어 흡기되는 외부공기의 온도 15℃ 의 조건에서 제품의 온도가 약 55℃로 낮아지게 된다. In the second cooling process, the temperature of the product is lowered to about 55 ° C under the condition that the length of the conveyor 11 is 75 m, the interval travel time is 20 minutes, and the temperature of the cooled external air is 15 ° C.

한편, 이와 같은 종래기술에 의하면 1차 냉각과정에서는 배기작용을 위주로 하는 냉각이 이루어지게 됨으로써 냉각효율이 낮다는 문제점이 있다.Meanwhile, according to the related art, there is a problem in that the cooling efficiency is low due to the cooling mainly by the exhaust action in the first cooling process.

또한, 2차 냉각과정에서는 외부공기를 실내로 유입하여 사용하게 됨으로써 계절별 온도편차에 의한 냉각효율 차이가 발생하기 때문에 안정된 냉각작용이 이루어지기 어려우며, 이를 조정하여 안정된 냉각작용을 이루기 위해서는 냉각공조기의 사용부하가 심해진다는 문제점이 발생하게 된다.In addition, in the secondary cooling process, since outside air is introduced into the room and used, the difference in cooling efficiency due to seasonal temperature variation occurs, so that stable cooling is difficult to be achieved. In order to achieve a stable cooling function by using the cooling air conditioner There is a problem that the load is increased.

본 발명은 상술한 바와 같은 종래기술의 문제를 해결하기 위한 것으로서, 냉각공정의 1차 냉각과정에서 스팟쿨러(spot cooler)를 이용하여 온도가 낮은 냉풍을 생성하고, 2차 냉각과정에서 내부 공기를 재사용하여 내부순환 되도록 함으로써 냉각효율을 높일 수 있는 즉석섭취식품용 생면류의 제조방법의 제공을 목적으로 한다. SUMMARY OF THE INVENTION The present invention has been made to solve the problems of the prior art as described above, and it is an object of the present invention to provide a method of generating cold air having a low temperature by using a spot cooler in a primary cooling process of a cooling process, The present invention also provides a method of manufacturing a ready-to-eat food-grade biomass which can be reused and circulated internally to enhance the cooling efficiency.

상기 목적을 달성하기 위하여 제공되는 본 발명에 따른 즉석섭취식품용 생면류의 제조방법은, 면이 파우치에 의해 포장된 상태에서 고온의 스팀으로 가열함으로써 파우치 내의 면이 가열 살균되도록 하는 살균공정과, 상기 살균공정을 거치면서 고온으로 가열된 제품을 최종포장에 적합하도록 일정온도에 이르기까지 냉각하는 냉각공정을 포함하여 이루어진다.According to another aspect of the present invention, there is provided a method of preparing a ready-to-eat food-grade biodegradable food product, the method comprising: sterilizing a surface of the pouch by heating with high- And a cooling step of cooling the product heated at a high temperature to a predetermined temperature so as to be suitable for the final packaging while passing through the sterilization process.

상기 냉각공정은 외부공기를 흡입하여 온도를 급격히 낮춤으로써 1차 냉풍을 생성하고 이를 가압송풍하여 제품으로 분사하는 1차 냉각과정과, 상기 1차 냉각과정에서 제품과 열교환하여 온도가 높아진 내부공기를 재냉각하여 2차 냉풍을 생성하여 사용하는 2차 냉각과정으로 이루어진다.The cooling step includes a first cooling step of generating primary cool air by rapidly reducing the temperature by sucking outside air and blowing the compressed air into the product, And a secondary cooling process in which secondary cooling air is generated and reused.

상기 1차 냉각과정에서는 냉동사이클에 의해 냉동작용이 이루어지는 스팟쿨러(spot cooler)를 이용하여 외부공기의 온도를 낮추어 1차 냉풍을 생성하게 된다.In the first cooling process, a spot cooler that performs a freezing operation by a refrigeration cycle is used to lower the temperature of the outside air to generate the first cold air.

상기 1차 냉각과정에서는 생성된 1차 냉풍을 가압송풍기에 의해 가압하고, 가압된 1차 냉풍이 분사노즐을 통해 분사되도록 함으로써 1차 냉풍의 유동속도를 높이게 된다.In the primary cooling process, the generated primary cool air is pressurized by the pressurized air blower, and the pressurized primary cool air is sprayed through the spray nozzle to increase the flow rate of the primary cool air.

상기 2차 냉각과정에서는 냉각공조기를 이용하여 내부공기를 재냉각하여 2차 냉풍을 생성하게 된다., In the second cooling process, the inside air is re-cooled using the cooling air conditioner to generate the second cold air.

이상에서 살펴본 바와 같이 본 발명에 따른 즉석섭취식품용 생면류의 제조방법에 의하면, 1차 냉각과정 및 2차 냉각과정으로 이루어지는 냉각공정의 시간이 단축됨으로써 제품 생산효율이 향상될 뿐만 아니라, 공정시간이 단축됨으로 인하여 필요설비 또한 절감되는 효과가 발생하게 된다.As described above, according to the present invention, it is possible to improve the product production efficiency by shortening the time of the cooling process including the first cooling process and the second cooling process, The required equipment is also reduced.

도 1: 종래기술에 따른 냉각공정의 1차 냉각과정을 나타낸 모식도
도 2: 종래기술에 따른 냉각공정의 2차 냉각과정을 나타낸 모식도
도 3: 본 발명에 따른 냉각공정의 1차 냉각과정을 나타낸 모식도
도 4: 본 발명에 따른 냉각공정의 2차 냉각과정을 나타낸 모식도1 is a schematic diagram showing a first cooling process of the cooling process according to the prior art;
2 is a schematic diagram showing a second cooling process of the cooling process according to the prior art;
3 is a schematic view showing a first cooling process of the cooling process according to the present invention;
4 is a schematic diagram showing a second cooling process of the cooling process according to the present invention.

이하, 본 발명을 실시하기 위한 구체적인 내용을 첨부된 도 3 과 도 4 를 참조로 하여 상세하게 설명한다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to FIGS. 3 and 4. FIG.

본 발명에 따른 즉석섭취식품용 생면류의 제조방법은 공정단계별로 보면 종래와 마찬가지로 반죽공정 - 숙성공정 - 롤링공정 - 유데(삶기)공정 - 침지공정 - 포장공정 - 살균공정 - 냉각공정 순으로 이루어지는 바, 살균공정까지는 기존과 동일하나, 냉각공정에서 그 방식을 달리한다.The method for preparing instant nourishment food-use food according to the present invention may be performed in the order of kneading process, aging process, rolling process, boiling process, immersion process, packaging process, sterilization process, The bar and sterilization process are the same as before, but they are different in the cooling process.

본 발명에 따른 냉각공정은 외부공기를 흡입하여 온도를 낮춤으로써 1차 냉풍을 생성하는 사용하는 1차 냉각과정과, 상기 1차 냉각과정에서 제품과 열교환하여 온도가 높아진 내부공기를 재냉각하여 2차 냉풍을 생성하여 사용하는 2차 냉각과정으로 이루어진다.The cooling process according to the present invention includes a first cooling process for generating a first cool air by lowering the temperature by sucking outside air, a second cooling process for cooling the inner air having a higher temperature by heat exchange with the product during the first cooling process, And a second cooling process in which cold air is generated and used.

상기 1차 냉각과정에서는 스팟쿨러(spot cooler)(30)를 사용하여 외부공기의 온도를 급격히 낮추어 일정치 이하 온도를 갖는 1차 냉풍을 생성하게 되며, 생성된 1차 냉풍을 가압송풍하여 제품으로 분사하도록 이루어진다.(도 3 참조) In the primary cooling process, the spot cooler 30 is used to rapidly lower the temperature of the outside air to generate a primary cool air having a temperature below a predetermined value. The generated primary cool air is blown to the product (See Fig. 3)

상기 1차 냉각과정에서 사용되는 스팟쿨러(30)는 냉동사이클에 의해 냉각작용이 수행되는 냉각기(증발기)가 구비된 형태로서 냉각기를 통해 외부공기를 냉각하게 된다. The spot cooler 30 used in the primary cooling process is provided with a cooler (evaporator) in which a cooling action is performed by a refrigeration cycle, and the outside air is cooled through the cooler.

또한, 상기 1차 냉각과정에서는 가압송풍기(40)에 의해 1차 냉풍을 가압하고, 가압된 1차 냉풍이 분사노즐(50)을 통해 분사되도록 함으로써 1차 냉풍의 유동속도를 높이게 된다.In addition, in the primary cooling process, the primary cool air is pressurized by the pressurized air blower 40 and the primary cool air is injected through the injection nozzle 50, thereby increasing the flow rate of the primary cool air.

그리고, 상기 2차 냉각과정에서는 제품과의 열교환으로 온도가 높아진 내부공기를 냉각공조기(22)를 사용하여 재냉각하여 2차 냉풍을 생성하게 된다.In the second cooling process, the internal air having a high temperature due to heat exchange with the product is re-cooled by using the cooling air conditioner 22 to generate secondary cool air.

이와 같은 1차 냉각과정 및 2차 냉각과정은 종래와 마찬가지로 콘베이어(12)(13)에 의해 제품이 이송되는 동안 진행된다.The first cooling process and the second cooling process are performed while the product is being conveyed by the conveyors 12 and 13 as in the prior art.

냉각공정의 1차 냉각과정에서는 생성된 1차 냉풍이 가압송풍되어 분사노즐을 통해 빠른 속도로 분사되며, 1차 냉풍의 유동속도가 빠른 만큼 제품의 표면(파우치표면)과 접하여 신속히 열교환됨으로써 제품의 온도를 빠르게 낮추게 된다. In the first cooling process of the cooling process, the generated primary cool air is blown by the pressurized air at a high speed through the injection nozzle, and the flow speed of the primary cool air is fast, so that the cool air contacts the surface of the product (surface of the pouch) The temperature is rapidly lowered.

예시적으로 1차 냉각과정에서는 콘베이어(12)의 길이 24m, 제품수량 3000개, 구간이동시간 5분의 처리조건에서 스팟쿨러(30)를 거쳐 분사되는 1차 냉풍의 온도가 18~22℃ 인 경우 제품의 온도가 초기 온도 98℃에서 약 79℃로 낮아지게 된다.Illustratively, in the primary cooling process, the temperature of the primary cool air blown through the spot cooler 30 at the process conditions of the length 24 m of the conveyor 12, the number of products 3000, The temperature of the product is lowered to about 79 ° C at an initial temperature of 98 ° C.

그리고, 상기 2차 냉각과정에서는 전술한 바와 같이 내부공기를 냉각공조기(22)를 사용하여 재냉각하여 2차 냉풍을 생성하여 제품에 대하여 분사하게 된다.In the secondary cooling process, the internal air is re-cooled using the cooling air conditioner 22 as described above to generate secondary cooling air to be sprayed onto the product.

2차 냉각과정에 의하면, 예시적으로 콘베이어(13)의 길이 58m, 제품수량 3000 개, 구간이동시간 15분의 처리조건에서 냉각공조기(22)를 거쳐 분사되는 2차 냉풍의 온도가 9~11℃ 인 경우 제품의 온도가 초기 온도 약 79℃에서 58℃로 낮아지게 된다.According to the secondary cooling process, the temperature of the secondary cool air blown through the cooling air conditioner 22 under the processing conditions of the length 58 m of the conveyor 13, the number of products 3000, and the section movement time 15 minutes is 9-11 The temperature of the product is lowered to about 58 ° C at an initial temperature of about 79 ° C.

이와 같은 본 발명에 의하면, 1차 냉각과정에서는 종래 약 20분이 소요되었던 처리시간이 약 15분으로 단축됨으로써 종래기술에 비하여 약 15분의 처리시간 단축 효과가 있으며 2차 냉각과정에서는 종래 약 20분이 소요되었던 처리시간이 약 15분으로 단축됨으로써 약 5분의 처리시간 단축효과가 있게 된다.According to the present invention, in the first cooling process, the processing time, which was about 20 minutes in the prior art, is shortened to about 15 minutes, thereby reducing the processing time by about 15 minutes compared with the conventional technology. The time required for the treatment is shortened to about 15 minutes, thereby shortening the treatment time by about 5 minutes.

그리고, 공정시간이 단축됨에 따라 제품의 냉각과정별 이송시간을 유지하기 위하여 필요로 하는 콘베이어의 설치길이 또한 단축할 수 있게 된다.Further, as the process time is shortened, the installation length of the conveyor required to maintain the transfer time of the product by the cooling process can be shortened.

즉 앞서 말한 바와 같이 종래기술에서 1차 냉각과정의 조건을 만족하기 위해 사용되었던 콘베이어(10)의 길이가 75m 이었던 반면, 본 발명에서 1차 냉각과정의 조건을 만족하기 위해 필요한 콘베이어(12)의 길이는 24m 로 단축 가능하다.That is, as described above, the length of the conveyor 10 used to satisfy the conditions of the first cooling process in the prior art was 75 m, whereas in the present invention, the length of the conveyor 12 required to satisfy the condition of the first cooling process The length can be shortened to 24m.

또한, 종래기술에서 2차 냉각과정의 조건을 만족하기 위해 사용되었던 콘베이어(11)의 길이가 75m 이었던 반면, 본 발명에서 2차 냉각과정의 조건을 만족하기 위해 필요한 콘베이어(13)의 길이는 58m 로 단축 가능하다.The length of the conveyor 11 used to satisfy the conditions of the second cooling process in the prior art was 75 m, whereas the length of the conveyor 13 required to satisfy the conditions of the second cooling process in the present invention was 58 m .

한편, 본 발명에 있어서, 동절기와 같이 외부공기의 온도가 일정치 이하인 경우에는 전술한 바와 같이 1차 냉각과정에서 스팟쿨러(30)를 가동할 필요가 없으며, 자연상태의 외부공기를 그대로 흡입하여도 냉각에 필요한 온도조건을 만족하게 된다.On the other hand, in the present invention, when the temperature of the outside air is equal to or lower than a predetermined value as in the winter season, it is not necessary to operate the spot cooler 30 in the first cooling process as described above, The temperature condition required for cooling can be satisfied.

따라서 이때에는 외부공기흡입이 가능토록 단순히 스팟쿨러(30)를 통과하는 유로만을 개방하고, 가압송풍기(40)에 의한 가압송풍 작용만을 행함으로써 불필요한 전력사용에 따른 에너지낭비를 방지할 수 있다.Therefore, at this time, only the passage passing through the spot cooler 30 is simply opened so that the outside air can be sucked, and only the pressurized air blowing operation by the pressurized air blower 40 is performed, so that waste of energy due to unnecessary power use can be prevented.

상기 2차 냉각과정에서는 1차 냉각과정을 거치면서 그 온도가 일정해진 상태의 내부공기를 내부순환 시키는 방식으로 재냉각하여 사용하기 때문에 종래기술과 같이 온도편차가 심한 외부공기를 유입하여 일정수준으로 냉각하는 경우에 비해 냉각공조기의 사용부하가 감소된다.In the second cooling process, since the internal air circulating in a predetermined state is circulated through the first cooling process and then re-cooled, the external air having a high temperature variation is introduced into the cooling chamber to a certain level The use load of the cooling air conditioner is reduced as compared with the case of cooling.

30: 스팟쿨러 40: 가압송풍기
50: 분사노즐 22: 냉각공조기30: spot cooler 40: pressure blower
50: injection nozzle 22: cooling air conditioner

Claims (6)

면이 파우치에 의해 포장된 상태에서 고온의 스팀으로 가열함으로써 파우치 내의 면이 가열 살균되도록 하는 살균공정과,
상기 살균공정을 거치면서 고온으로 가열된 제품을 최종포장에 적합하도록 일정온도에 이르기까지 냉각하는 냉각공정을 포함하는 생면제조방법에 있어서
상기 냉각공정은
외부공기를 흡입하여 온도를 급격히 낮춤으로써 1차 냉풍을 생성하고 이를 가압송풍하여 제품으로 분사하는 1차 냉각과정과,
상기 1차 냉각과정에서 제품과 열교환하여 온도가 높아진 내부공기를 재냉각하여 2차 냉풍을 생성하여 사용하는 2차 냉각과정
으로 이루어지는 즉석섭취식품용 생면류의 제조방법.
A sterilizing step of heating and sterilizing the surface in the pouch by heating the surface with high temperature steam while the surface is packed by the pouch,
And a cooling step of cooling the product heated at a high temperature to a predetermined temperature so as to be suitable for final packaging,
The cooling step
A first cooling step of generating primary cool air by rapidly reducing the temperature by sucking the outside air,
A secondary cooling process in which a second cold air is generated by re-cooling the internal air whose temperature has been increased by heat exchange with the product during the primary cooling process
≪ RTI ID = 0.0 > 1. ≪ / RTI >
제1항에 있어서,
상기 1차 냉각과정에서는 냉동사이클에 의해 냉동작용이 이루어지는 스팟쿨러(spot cooler)를 이용하여 외부공기의 온도를 낮추어 1차 냉풍을 생성하는 것
을 특징으로 하는 즉석섭취식품용 생면류의 제조방법.
The method according to claim 1,
In the primary cooling process, a spot cooler that performs a refrigeration action by a refrigeration cycle is used to generate a first cold air by lowering the temperature of the outside air
≪ / RTI > wherein the method comprises the steps of:
제2항에 있어서,
상기 1차 냉각과정에서 생성된 1차 냉풍을 가압송풍기에 의해 가압하고, 가압된 1차 냉풍이 분사노즐을 통해 분사되도록 함으로써 1차 냉풍의 유동속도를 높이는 것
을 특징으로 하는 즉석섭취식품용 생면류의 제조방법.
3. The method of claim 2,
The primary cooling air generated in the primary cooling process is pressurized by the pressurized blower and the pressurized primary cool air is sprayed through the spray nozzle to increase the flow rate of the primary cool air
≪ / RTI > wherein the method comprises the steps of:
제1항에 있어서,
상기 2차 냉각과정에서는 냉각공조기를 이용하여 내부공기를 재냉각하여 2차 냉풍을 생성하는 것
을 특징으로 하는 즉석섭취식품용 생면류의 제조방법
The method according to claim 1,
In the second cooling process, the inside air is re-cooled by using a cooling air conditioner to generate a second cold air
A method for preparing instant noodles for instant food
제3항에 있어서,
상기 1차 냉각과정은 제품수량 3000 개, 콘베이어의 구간길이 24m, 처리시간 5분, 1차 냉풍의 온도 18~22℃ 의 조건으로 진행됨으로써 제품의 온도가 약 98℃에서 79℃로 낮아지는 것
을 특징으로 하는 즉석섭취식품용 생면류의 제조방법.
The method of claim 3,
The primary cooling process is carried out under the condition that the number of products is 3000, the length of the conveyor is 24 m, the processing time is 5 minutes, and the temperature of the primary cold air is 18 to 22 ° C, whereby the temperature of the product is lowered from about 98 ° C to 79 ° C
≪ / RTI > wherein the method comprises the steps of:
제5항에 있어서,
상기 2차 냉각과정은 제품수량 3000 개, 콘베이어의 구간길이 58m, 처리시간 15분, 2차 냉풍의 온도 9~11℃의 조건으로 진행됨으로써 제품의 온도가 약 79℃에서 58℃로 낮아지는 것
을 특징으로 하는 즉석섭취식품용 생면류의 제조방법.6. The method of claim 5,
The second cooling process is carried out under conditions of 3000 products, 58 m of conveyor length, 15 minutes of processing time, and 9-11 ° C of secondary cold air temperature, thereby lowering the temperature of the product from about 79 ° C to 58 ° C
≪ / RTI > wherein the method comprises the steps of:
KR1020160002195A 2016-01-07 2016-01-07 manufacturing method for noodle KR20170082902A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110754489A (en) * 2019-11-28 2020-02-07 凤冈县凤生商贸有限责任公司 Giant salamander noodle cooling device

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110754489A (en) * 2019-11-28 2020-02-07 凤冈县凤生商贸有限责任公司 Giant salamander noodle cooling device

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