KR20170142027A - Manufacturing method of noodle of chinese noodles using the main brown rice powder and african millet powder - Google Patents
Manufacturing method of noodle of chinese noodles using the main brown rice powder and african millet powder Download PDFInfo
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- KR20170142027A KR20170142027A KR1020160075219A KR20160075219A KR20170142027A KR 20170142027 A KR20170142027 A KR 20170142027A KR 1020160075219 A KR1020160075219 A KR 1020160075219A KR 20160075219 A KR20160075219 A KR 20160075219A KR 20170142027 A KR20170142027 A KR 20170142027A
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- noodle
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- brown rice
- ramen
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 34
- 239000000843 powder Substances 0.000 title claims abstract description 15
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 12
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 8
- 235000019713 millet Nutrition 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 8
- 239000002540 palm oil Substances 0.000 claims abstract description 8
- 229920001592 potato starch Polymers 0.000 claims abstract description 8
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 229920000881 Modified starch Polymers 0.000 claims abstract description 7
- 239000004368 Modified starch Substances 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000019426 modified starch Nutrition 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 229920000742 Cotton Polymers 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- -1 After mixing Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000001125 extrusion Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 235000008446 instant noodles Nutrition 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 238000000748 compression moulding Methods 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 239000003925 fat Substances 0.000 abstract description 4
- 229910052742 iron Inorganic materials 0.000 abstract description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011734 sodium Substances 0.000 abstract description 3
- 229910052708 sodium Inorganic materials 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 239000002075 main ingredient Substances 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 5
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 240000000249 Morus alba Species 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000003925 brain function Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 240000000359 Triticum dicoccon Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000005871 repellent Substances 0.000 description 1
Classifications
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 영양성분이 풍부한 현미가루와 수수가루에 감자전분, 변성전분, 글루텐, 밀가루, 면류첨가제, 팜유를 혼합시켜 라면의 면을 제조하는 것을 특징으로하는 현미가루와 수수가루를 주원료로한 라면의 면 제조방법에 관한 것이다.The present invention relates to a process for producing a noodle surface by mixing potato starch, modified starch, gluten, wheat flour, noodle additive, and palm oil into a brown rice flour rich in nutritional components and a syrupy flour, And more particularly to a method for producing a cotton.
라면은 유탕면을 이용한 대표적인 면 가공식품으로 라면은 밀가루에 전분, 소금, 알칼리제 등을 넣고 물로 반죽한 후 면발을 만들어 기름에 튀긴 것이다. 라면은 다른면에 비해 튀김과정을 거치게 되는데 튀김과정을 통해서 면발의 수분이 제거되고 다공성 구조를 형성시켜 물이 첨가되었을 때 빠르게 수회되는 특성을 갖게되며, 또한 끓는과정에서 지방이 분리되고 강한 조직과 단단하고 매끈한 표면을 갖게 되는 것으로서, 라면은 저렴한 가격에 장기간 저장이 용이하여 간편화와 편리성을 추구하는 바쁜현대인들의 식생활에서 빠질 수 없는 음식이 되었다. 기존 마트나 편의점 및 수퍼마켓 등에서 판매되고있는 라면은 일반적으로 주원료인 밀가루에 전분 등을 혼합해서 제조한 것이 대부분으로, 이러한 기존 라면은 밀가루에 들어있는 탄수화물 이외에 특별한 영양성분이 없는 문제점이 있었다. 종래 라면의 면과 관련된 선행기술로는 여러건이 공개되어 있는데, 그 중 대한민국 공개특허공보 공개번호 특2003-0066272호는 소맥분, 팜유, 감자전분, 초산전분, 정제염을 혼합한 것에 식용색소를 첨가시켜 제조하는"라면제조법"에 관한 것이고, 대한민국 등록특허공보 등록번호 10-0719964호는 쌀가루, 밀가루, 전분을 혼합시켜 제조하는"쌀 라면의 제조방법"에 관한 것이며, 대한민국 공개특허공보 공개번호 특2001-0089961호는 소맥분, 정제염, 전분 또는 메밀에 과즙형태로 만든 은행용액을 배합시켜 제조하는"은행을 이용한 라면의 제조방법"에 관한 것이고, 대한민국 공개특허공보 공개번호 특2001-0007978호는 라면제조에 사용되는 배합재료에 뽕잎가루를 첨가하여 제조하는"뽕잎라면"에 관한 것으로서, 이들 공개된 선행기술들에는 본 발명에서 현미가루와 수수가루를 주원료로해서 제조하는 라면의 면 제조방법과는 전혀 상이한 것임을 알 수가 있다.Ramen is a typical cotton processed food using Yu-tang cotton. Ramen noodles are made by adding starch, salt, and alkaline agent to flour, kneading with water, and making noodles and fried in oil. Ramen noodles are fried in comparison with other noodles. The fried noodles remove moisture from the noodles and form a porous structure. When water is added to the noodles, the noodles become fast and the fat is separated during the boiling process. As it has a hard and smooth surface, Ramen has become an indispensable food for busy modern people who are looking for simplicity and convenience by being able to store for a long time at low price. Ramen, which is sold in existing marts, convenience stores, and supermarkets, is generally prepared by mixing starch and the like in flour, which is the main raw material. In the conventional ramen, there is no special nutrient other than the carbohydrate contained in the flour. Background Art [0002] Korean Patent Laid-Open Publication No. 2003-0066272 discloses a method in which an edible pigment is added to a mixture of wheat flour, palm oil, potato starch, acetic acid starch, and purified salt, And the Korean Registered Patent Publication No. 10-0719964 relates to a "method for producing rice ramen" which is prepared by mixing rice flour, wheat flour and starch, and disclosed in Korean Patent Publication No. 2001 -0089961 relates to a "method of manufacturing ram noodles using a bank ", which is prepared by blending wheat flour, tablets, starch or buckwheat into a juice-form bank solution, and Korean Patent Publication No. 2001-0007978 discloses a ram noodle The present invention relates to a mulberry leaf noodle prepared by adding mulberry leaf powder to a blend material used in the present invention, If the manufacturing method of the number if the manufactured powder as a main raw material and may be seen that at all different.
본 발명은 상기한 바와 같은 기존 라면의 면 문제점을 해결하면서 영양성분이 풍부한 라면의 면을 널리 공급하기위해 개발된 것으로서, 본 발명에서 주원료로 사용되는 현미가루와 수수가루의 특성을 열거하여 보면 아래와 같다.The present invention has been developed in order to solve the problems of the conventional ramen as described above and widely to provide a noodle-rich ramen surface, and the characteristics of the rice flour and millet powder used as the main raw materials in the present invention are listed below same.
[현미가루][Brown rice powder]
현미는 식이섬유의 중요한 공급원으로 백미에 비해 2배의 높은 식이섬유를 함유하고 있고 양질의 식물성 단백질을 비롯해 지방, 칼슘, 인, 나트륨, 철분 등의 무기질을 많이 함유하고 있으며, 현미에는 혈압 강하, 뇌 기능 개선, 면역력 증강 등의 기능성 효능이 있는 것으로 알려져있다.Brown rice is an important source of dietary fiber. It contains twice as many dietary fiber as white rice and it contains high quality vegetable protein, minerals such as fat, calcium, phosphorus, sodium and iron, Brain function improvement, and immunity enhancement.
[수수가루][Millet powder]
수수에는 식이섬유, 페놀화합물 등의 유효성분이 다량함유되어 있으며, 페놀화합물은 대부분 플라보노이드, 탄닌, 페놀산 등으로 구성되어있고, 강력한 항상화 효과가 있는 것으로 알려져있다. There are many active ingredients such as dietary fiber, phenolic compounds, etc., and phenolic compounds are mostly composed of flavonoids, tannins, phenolic acids, etc.
본 발명은 주원료인 현미가루와 수수가루에 감자전분, 변성전분, 글루텐, 밀가루, 면류첨가제, 팜유를 혼합시켜 라면의 면을 제조하여 기존의 라면과 달리 차별화된 기능성라면으로 널리 공급하기 위한 것이다.The present invention is to provide ramen noodles by mixing potato starch, modified starch, gluten, wheat flour, noodle additive and palm oil to main raw materials such as brown rice flour and millet flour, and to widely supply functional noodles differentiated from existing ramen noodles.
본 발명은 라면의 면 제조에 주원료로 사용되는 현미가루에는 백미에 비하여 2배의 높은 식유섬유와 양질의 단백질과 지방, 칼슘, 인, 나트륨, 철분 등의 무기질을 함유하고 있고, 현미에는 혈압 강하, 뇌 기능 개선, 면역력 증강 등의 기능성 효능이 있으며, 수수가루에는 식이섬유, 페놀화합물 등의 유효성분이 다량함유되어 있고 페놀화합물은 폴라보노이드, 탄닌, 페놀산 등으로 구성되어 있어 강력한 항산화 효과가 있는 것으로서, 이와 같은 본 발명은 밀가루를 주원료로한 기존 라면에 비하여 영양성분이 우수하고 기능성이 뛰어난 효과가 있어 대중적인 건강라면으로 널리 공급할 수가 있는 것이다. The present invention is based on the finding that brown rice powder used as a main raw material for the production of ramen cotton contains twice as much oil-repellent fiber, high quality protein and minerals such as fat, calcium, phosphorus, sodium and iron, , Brain function improvement, immunity enhancement, etc., and powdery flour contains a large amount of active ingredients such as dietary fiber and phenol compound. Phenol compound is composed of polycarbonate, tannin, and phenol acid. As such, the present invention is superior to the conventional flour based on wheat flour, and has excellent nutritional composition and excellent function, so that it can be widely supplied to public health.
이하, 본 발명의 제조방법을 실시 예에 의하여 상세히 설명하면 다음과 같다.Hereinafter, the production process of the present invention will be described in detail with reference to Examples.
[실시 예][Example]
(제조공정)(Manufacture process)
1. 최고 품질의 국내산 현미가루, 수수가루와 감자전분, 변성전분, 글루텐, 밀가루, 면류첨가제, 팜유를 라면의 면 제조원료로 구입한다.1. Purchase the highest quality domestic rice brown rice powder, sorghum powder and potato starch, modified starch, gluten, flour, noodle additive, palm oil as raw material for ramen cotton.
2. 상기 원료를 현미가루 10.1중량%, 수수가루 10.1중량%, 감자전분 9.6중량%, 변성전분 15.0중량%, 글루텐 10.2중량%, 밀가루 25.0중량%, 면류첨가제 2.3중량%, 팜유 17.7중량%의 중량비로 혼합한 후 물을 섞어 반죽기로 15분간 골고루 반죽시킨다. 2. The above raw materials were mixed with 10.1% by weight of brown rice flour, 10.1% by weight of sorghum powder, 9.6% by weight of potato starch, 15.0% by weight of modified starch, 10.2% by weight of gluten, 25.0% by weight of wheat flour, 2.3% Mix by weight, mix with water and knead evenly for 15 minutes with a kneader.
3. 상기 혼합된 반죽원료를 압출성형기의 호퍼에 투입한 후 노즐을 거쳐 면발로 성형한다.3. The mixed dough material is put into a hopper of an extrusion molding machine and then formed into a noodle through a nozzle.
4. 성형된 면발을 회전 커팅기로 커팅한 후 라면성형기에 넣고 원형의 라면의 면으로 압착성형 시킨다.4. After cutting the molded noodle with a rotary cutter, put it into a molding machine and press-mold it into the surface of a circular noodle.
5. 원형으로 압착성형된 라면의 면을 스팀기에 넣고 110℃의 열로 쪄서 익힌다.5. Round the surface of the ram noodle into a steamer and boil it with steam at 110 ℃.
6. 쪄진 라면의 면을 팜오일 튀김솥에 넣어 140℃의 끓는 온도로 90초간 튀긴다.6. Place the steamed ramen side into a palm oil fryer and boil for 90 seconds at 140 ℃.
7. 잘 튀겨진 라면의 면을 냉장실에서 냉각시킨 후 건조실에서 수분함량 13%이하로 건조시킨다.7. Cool the side of the well-fried ramen in the freezing chamber and dry it in the drying chamber to a moisture content of 13% or less.
8. 건조된 라면의 면을 라면스프와 같이 포장지에 담아 밀봉 포장시킨다음 본 발명의 라면으로 시중에 출하시킨다.8. The surface of the dried ramen is put in a wrapping paper such as a ramen soup, sealed and packed, and then shipped to the market as a ramen of the present invention.
상기와 같은 공정을 거쳐 제조되는 본 발명의 라면의 면은 주원료인 현미가루와 수수가루에 식이섬유와 식물성 단백질, 칼슘, 철분 등의 영양소가 풍부하여 밀가루를 주원료로하여 제조된 기존라면과 달리 영양분이 풍부하고 기능성이 뛰어난 건강 기능성 라면으로 널리 공급할 수 있는 장점이 있는 것이다.
The surface of the instant noodles of the present invention manufactured through the above process is rich in nutrients such as dietary fiber, vegetable protein, calcium, and iron in the raw rice flour and millet, and thus, unlike the conventional ram noodles, It is an advantage that it can be widely supplied with health functional ramen which is abundant and excellent in function.
Claims (1)
(b). 상기 원료를 현미가루 10.1중량%, 수수가루 10.1중량%, 감자전분 9.6중량%, 변성전분 15.0중량%, 글루텐 10.2중량%, 밀가루 25.0중량%, 면류첨가제 2.3중량%, 팜유 17.7중량%의 중량비로 혼합한 후 물을 섞어 반죽기로 15분간 골고루 반죽시키는 단계,
(c). 상기 혼합된 반죽원료를 압출성형기의 호퍼에 투입한 후 노즐을 거쳐 면발로 성형하는 단계,
(d). 성형된 면발을 회전성형기로 커팅한 후 라면성형기에 넣고 원형의 라면의 면으로 압착성형시키는 단계,
(e). 원형으로 압착성형된 라면의 면을 스팀기에 넣고 110℃의 열로 쪄서 익히는 단계,
(f). 쪄진 라면의 면을 팜오일 튀김솥에 넣어 140℃의 끓는 온도로 90초간 튀기는 단계,
(g). 잘 튀겨진 라면의 면을 냉장실에서 냉각시킨 후 건조실에서 수분함량 13%이하로 건조시키는 단계,
(h). 상기 공정을 거쳐 제조된 본 발명의 라면의 면을 라면스프와 같이 포장지에 담아 밀봉 포장시켜 시중에 출하시키는 것을 특징으로하는 현미가루와 수수가루를 주원료로한 라면의 면 제조방법.
(a). Preparing the highest quality domestic rice flour, rice flour and potato starch, modified starch, gluten, wheat flour, noodle additive, palm oil,
(b). The raw materials were mixed at a weight ratio of 10.1 wt% of brown rice flour, 10.1 wt% of sorghum powder, 9.6 wt% of potato starch, 15.0 wt% of modified starch, 10.2 wt% of gluten, 25.0 wt% of wheat flour, 2.3 wt% of noodle additive, After mixing, water is mixed and kneaded evenly for 15 minutes in a kneader,
(c). Injecting the mixed dough material into a hopper of an extrusion molding machine, molding the dough raw material through a nozzle,
(d). After molding the formed face flour by a rotary molding machine, it is put into a molding machine and compression molding is performed on the face of a circular ramy face,
(e). A step of kneading the surface of the ram noodle pressed into a circular shape into a steamer and steaming it with heat at 110 ° C,
(f). Adding a steamed ramen surface into a palm oil fryer, frying for 90 seconds at a boiling temperature of 140 ° C,
(g). Cooling the surface of the well-fried ramen in the freezing chamber and drying it in a drying chamber to a moisture content of 13% or less;
(h). A method for producing a cotton surface of rice flour based on brown rice flour and millet powder, characterized in that the surface of the instant noodles of the present invention manufactured through the above process is packed in a wrapping paper like a ram noodle soup and is shipped in the market.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20230157555A (en) | 2022-05-09 | 2023-11-17 | 남찬우 | Manufacturing method of nutritious noodles |
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| KR20230157555A (en) | 2022-05-09 | 2023-11-17 | 남찬우 | Manufacturing method of nutritious noodles |
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