KR20180122528A - Ramen with solid food and manufacturing method thereof - Google Patents

Ramen with solid food and manufacturing method thereof Download PDF

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KR20180122528A
KR20180122528A KR1020170056686A KR20170056686A KR20180122528A KR 20180122528 A KR20180122528 A KR 20180122528A KR 1020170056686 A KR1020170056686 A KR 1020170056686A KR 20170056686 A KR20170056686 A KR 20170056686A KR 20180122528 A KR20180122528 A KR 20180122528A
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noodles
bobbin
ramen
face
noodle
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KR102023119B1 (en
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박태진
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박태진
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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
    • A23L7/11—Filled, stuffed or multilayered 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

The present invention relates to instant noodles which is formed into a smaller size and includes various types of solid ingredients in the center of the noodles, thereby allowing consumers to intake various nutrients and tastes and enabling the production of many new products with a variety of flavors. Additionally, a manufacturing method of the instant noodles includes: a step of cutting noodles in a wiggling form into a predetermined length during a noodle making process of a regular instant noodle manufacturing process; a step of winding the noodles on a bobbin; a step of pressure-welding the ends of the wound noodles with the noodles on the center part of the bobbin; and a step of removing the bobbin and inserting solid ingredients inside the noodles.

Description

건더기가 내장된 라면과 그 제조방법{Ramen with solid food and manufacturing method thereof}[0001] Ramen with solid food and manufacturing method [0002]

본 발명은 식용 라면에 관한 것으로 자세하게는 라면을 소형화하고 그 라면의 중심부에 건더기스프에 해당하는 첨가물을 넣은 라면에 관한 것이다.The present invention relates to an edible ramen, and more particularly, to a ramen which is made into a small size of a ramen and has an additive added to the soup at the center of the ramen.

*종래의 라면 제조방법은 면을 압연, 성형 및 증숙한 후 기름으로 유탕처리(frying)하여 건면 제조기준에 맞게 수분을 감소시켜 라면을 제조하였으며, 라면은 끓여 먹는 라면 이외에 뜨거운 물을 부어 먹는 컵라면 등 다양한 라면이 개발되었다.* Conventional ramen manufacturing method is to produce ramen by rolling, molding and rinsing the surface, frying with oil, and reducing water content according to dry surface preparation standard. In addition to boiling ramen noodles, Various noodles such as ramen have been developed.

그러나 라면에 맛과 영양을 향상시키기 위해서 다양한 건더기스프를 추가하는 시도를 했지만 건더기가 면발을 다 먹은 후 국물에 남아있는 경우가 많아 원하는 만큼의 효과를 얻기 어려웠다.However, in order to improve the taste and nutrition of ramen noodles, I tried to add various kinds of soup, but it was difficult to get the desired effect because the noodles remained in soup after eating noodles.

라면을 한입 한입 먹을 때마다 일정량의 건더기를 같이 섭취하도록 하면 라면의 맛과 질을 크게 향상시킬 수 있으므로, 본 발명의 목적은 라면을 한입 한입 먹을 때마다 일정량의 건더기를 한꺼번에 섭취할 수 있는 라면 및 이의 제조방법을 제공하는 것이다. It is an object of the present invention to provide a ram noodle which can consume a certain amount of gourd at the same time every time the ram noodles are bite-in and the ram's noodle can be consumed at the same time And a method for producing the same.

상기 목적을 달성하기 위하여, 본 발명은 일반적인 라면 제조공정 중에;In order to achieve the above object, the present invention relates to a process for producing a noodle,

제면공정에서 꼬불꼬불한 형태의 면발을 일정한 길이로 절단하는 단계,A step of cutting the wig in a wiggling form to a predetermined length in a napping process,

상기 면발을 보빈에 감는 단계,Winding the face piece on a bobbin,

상기 보빈에 감긴 면발의 끝을 보빈 중심부 쪽 면발과 압접하는 단계,Pressing the end of the face wound around the bobbin to the center of the bobbin,

상기 보빈을 빼내고 건더기를 라면의 내부에 내장하는 단계로 제조하는 건더기가 내장된 라면의 제조방법을 제공한다.And a step of removing the bobbin and embedding the mascara into the inner surface of the ramie surface.

또한, 본 발명은 상기 제조방법에 의해 제조된 건더기가 내장된 라면을 제공한다.In addition, the present invention provides a ram noodle built with the above-mentioned method.

본 발명의 건더기가 내장된 라면은 라면을 한입씩 먹을 때마다 일정한 분량의 건더기를 섭취할 수 있어 처음부터 다 먹을 때까지 고른 맛을 유지할 수 있으며, 건더기의 분량을 늘리면 영양이 풍부한 라면을 만들 수도 있다.The ram noodles of the present invention can consume a certain amount of noodles every time the noodles are eaten, so that they can maintain a uniform taste from the beginning to the end, and if the amount of noodles is increased, have.

또한, 건더기의 종류와 맛과 향을 다양하게 조절하여 다양한 새로운 라면을 개발할 수도 있다.In addition, a variety of new noodles can be developed by controlling the type, flavor and aroma of the noodles.

도 1은 라면의 제조방법을 도시한 사시도이다.
도 2는 건더기가 내장된 라면의 구조를 나타내는 반단면 사시도이다.1 is a perspective view showing a manufacturing method of a ramen.
2 is a half sectional perspective view showing a structure of a ram noodle incorporating a mud.

본 발명의 건더기가 내장된 라면은 라면의 면발을 메추리알보다는 크고 달걀보다는 작은 크기로 소형화하여 뭉쳐 놓고 그 중심부에 건더기를 내장하여 제조하며 그 과정을 자세히 설명하면 다음과 같다.The ram noodles of the present invention are manufactured by compacting the noodles of ram noodles larger than the quail eggs and smaller than the eggs and integrating the noodles in the center of the ram noodles.

두산백과사전에 따르면 일반적인 인스턴트 라면의 제조법은 다음과 같다.According to the Doosan encyclopedia, the following is a typical instant ramen preparation method.

① 배합공정: 소맥분 등 주재료와 배합수를 혼합하여 반죽을 만든다. ① Mixing process: Mix dough with main ingredients such as wheat flour and mix.

② 면대형성: 롤러로 압연하여 면대를 만든다. ② Face formation: Rolled with a roller to make a face plate.

③ 제면공정: 제면기로 국수 모양을 만들고, 컨베이어 벨트의 속도를 조절하여 라면 특유의 꼬불꼬불한 형태로 만든다. ③ Noodle process: Make a noodle shape with a noodle machine and adjust the speed of the conveyor belt to make a unique twisted shape.

④ 증숙공정: 스팀 박스를 통과시키면서 알파화(호화)시킨다. ④ Steaming process: Pass through the steam box and make it alpha.

⑤ 성형공정: 일정한 모양으로 만들기 위해 납형 케이스에 넣는다. ⑤ Molding process: Put in a lead-proof case to make a certain shape.

⑥ 유탕공정: 150℃ 정도에서 튀기고 수분을 휘발시킨다. ⑥ Filling process: Fry at about 150 ℃ and volatilize water.

⑦ 냉각공정: 상온으로 냉각시킨다.⑦ Cooling process: Cool down to room temperature.

본 발명을 첨부된 도면에 따라 상세히 설명하면 다음과 같으며, 본 발명의 건더기가 내장된 라면의 제조방법은 다음과 같다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. A method of manufacturing a ram noodle incorporating the present invention is as follows.

먼저, 상기 ③ 제면공정에서 나오는 꼬불꼬불한 형태의 면발(1)을 일정한 폭과 길이로 절단하는 단계를 거친다.First, the step (3) is performed to cut the wig (1) of the wiggled shape coming out from the napping process into a predetermined width and length.

일정한 크기로 절단된 상기 면발(1)은 도 1에서 보듯이 컨베이어(5)에 실려 도 1의 좌측 상단에서 우측 하단 방향으로 이송된다.The cut flakes 1 cut into a certain size are transferred on the conveyor 5 as shown in Fig.

상기 컨베이어(5)에서 상기 절단된 면발(1)이 회전축(6)에 도달하면 컨베이어(5)에 직각 방향으로 좌우에 배치된 회전축(6)이 사이가 벌어져 있다가 축 방향으로 이동하여 회전축(6)의 끝에 부착된 보빈좌측(8a)과 보빈우측(8b)을 결합시키며, 동시에 상기 면발(1)의 앞쪽 아래쪽으로 홀더(4)를 밀어 넣는다.When the cut floss 1 reaches the rotary shaft 6 on the conveyor 5, the rotary shafts 6 disposed on the right and left sides in the direction perpendicular to the conveyor 5 are spaced apart and then move in the axial direction, The left and right bobbins 8a and 8b attached to the ends of the nosepiece 1 and 6 are pushed together.

다음에 솔레노이드(3)에 전압을 인가하여 홀더(4)를 보빈(8) 중심 쪽으로 당겨서 면발(1)을 보빈(8) 중심부에 밀착시킨다.Next, a voltage is applied to the solenoid 3 to pull the holder 4 toward the center of the bobbin 8 to bring the face fingers 1 into close contact with the center of the bobbin 8.

그런 다음 회전축(6)을 회전시켜 보빈(8)에 면발(1)을 감는 단계를 거친다.Then, the rotating shaft 6 is rotated to wind the face flap 1 on the bobbin 8.

*면발(1)을 다 감으면 컨베이어(5) 위에 설치된 압접기(9)가 수직방향으로 내려와 보빈(8) 중심 방향으로 내리누르며 압접하는 단계를 거친다. 즉 보빈(8) 바깥쪽에 감긴 면발(1)의 끝부분을 눌러 보빈(8) 안쪽에 감긴 면발(1)과 접합시킨다. 추가로 1 내지 4군데, 즉 여러 군데 압접하여 감긴 면발(1)이 풀리지 않도록 한다. 또한, 압접만으로 충분하지 못할 수 있으므로 압접을 하면서 식용접착제나 묽은 밀가루 반죽 등을 뿌려 접합이 잘 되도록 한다.* When the nail 1 is wrapped around, the presser 9 provided on the conveyor 5 descends in the vertical direction and presses down in the direction of the center of the bobbin 8. That is, the end portion of the face yarn 1 wound on the outer side of the bobbin 8 is pressed to be joined to the face yarn 1 wound on the inside of the bobbin 8. In addition, 1 to 4 places, that is, a plurality of press-contact, are not loosened. In addition, since the pressure contact may not be sufficient, the adhesive is sprayed with an adhesive or diluted flour paste to ensure good bonding.

다음에 상기 솔레노이드(3)에 전압을 차단하여 홀더(4)를 풀어놓고, 상기 회전축(6)이 축방향으로 뒤로 물러나면서 상기 면발(1)이 감긴 보빈(8)을 회전축(6)과 분리시켜 컨베이어(5)에 올려놓는다.Next, the voltage is cut off to the solenoid 3 to release the holder 4, and the bobbin 8 with the face flip 1 wound thereon is separated from the rotary shaft 6 while the rotary shaft 6 is moved backward in the axial direction And placed on the conveyor 5.

이후 새로운 보빈좌측(8a)과 보빈우측(8b)은 아래로 하강하여 상기 회전축(6)에 결합하여 다음 면발(1)을 기다린다.The left bobbin 8a and the right bobbin 8b are moved downward to be coupled to the rotating shaft 6 to wait for the next face 1.

컨베이어(5)에 올려진 상기 보빈(8)에 감긴 면발(1)은 ④ 증숙공정, ⑤ 성형공정, ⑥ 유탕공정, ⑦ 냉각공정을 지난 뒤나 혹은 그 중간 공정에 상기 면발(1)에서 보빈(8)을 빼내며, 냉각공정이 끝난 상기 면발(1)은 라면(7)이 된다.The cotton paddle 1 wound on the bobbin 8 mounted on the conveyor 5 is fed to the bobbin 1 from the nipple 1 before or after the boiling process, the molding process, the heating process, the cooling process, 8 is removed, and the noodle 1 after the cooling process is finished becomes the ramie 7.

*이후, 보빈(8)이 제거된 상기 라면(7)의 중심에 형성된 구멍에 건더기(2)를 억지끼워맞춤으로 끼워 넣는 단계를 거친다.Thereafter, a step of inserting the chrysery 2 into the hole formed at the center of the ramp 7 on which the bobbin 8 is removed is inserted.

건더기(2)의 재질에 따라 억지끼워맞춤이 불가능할 수도 있으므로 건더기(2)를 넣은 후 양쪽 입구에 냉동건조된 소시지 토막으로 억지로 끼워맞춰 막는 등, 식용가능한 재질로 입구를 막거나 식용접착제로 고정하는 방법 등으로 건더기(2)를 라면(7) 내부에 내장한다.Depending on the material of the syringe (2), it may not be possible to fit the syringe into the syringe. Therefore, the syringe (2) is inserted and then the syringe slices are frozen in both openings. (2) is built in the inside of the ramp (7).

본 발명의 건더기(2)가 내장된 라면(7)은 라면의 면발(1)을 메추리알보다는 크고 달걀보다는 작은 크기로 소형화하여 뭉쳐 놓고 그 중심부에 건더기(2)를 내장한 라면(7)이다.The ramie 7 having the built-in mugwort 2 of the present invention is a ramie 7 having a noodle 1 larger than a quail egg and smaller than an egg, .

라면에서 분말스프와 함께 제공되기도 하는 건더기스프에서의 건더기는 주로 파, 미역, 다시마, 김치, 소시지, 버섯 등이 작은 부피로 냉동 건조되어 제공된다.In the soup of soup, which is also served with powder soup in ramen noodles, the soup is mainly served in a small volume of freeze-dried parmesan, seaweed, kelp, kimchi, sausage and mushroom.

본 발명의 건더기(2)도 비슷한 종류가 제공될 수도 있으나, 매번 일정한 분량을 섭취할 수 있는 장점이 있고, 라면(7)의 맛과 향을 좋게 하거나 영양이 많은 재료를 훨씬 많이 넣을 수가 있어서, 건더기(2) 함유량이 커지거나 베이컨, 황태채, 건전복 등 고급재료가 가미되면 기존 라면보다 진보된 새로운 라면(7)이 많이 개발될 수도 있다.A similar kind of the present invention can also be provided, but it is advantageous in that it can take a certain amount every time, and the taste and aroma of the ramen 7 can be improved or the nutritious material can be put in much more, (2) If the content is high or high-quality ingredients such as bacon, hwangtaehae, and dry clothes are added, new ramen (7) which is more advanced than existing ramen may be developed.

본 발명의 건더기(2)가 내장된 라면(7)은 라면(7)의 면발(1) 중심부에 건더기(2)를 내장하지만, 중심부가 아니라도 일정량의 라면(7)과 일정 비율의 건더기(2)를 한꺼번에 섭취할 수 있도록 하여 소형화할 수도 있으며, 소형화된 라면(7) 1인분의 용량은 수 개에서 수십 개로 구성된다.The ramming face 7 with the built-in vending machine 2 of the present invention has the built-in vending machine 2 in the center of the vending face 1 of the ramming face 7, 2) can be consumed at a time, so that it can be downsized. The capacity of the miniature ramen (7) is made up of several to dozens.

1: 면발 2: 건더기
3: 솔레노이드 4: 홀더
5: 컨베이어 6: 회전축
7: 라면 8: 보빈
9: 압접기1: Noodle 2: Toast
3: Solenoid 4: Holder
5: Conveyor 6: Rotary shaft
7: Ramen 8: Bobbin
9: Compressor

Claims (2)

일반적인 라면 제조공정 중에;
제면공정에서 꼬불꼬불한 형태의 면발(1)을 일정한 길이로 절단하는 단계,
상기 면발(1)을 보빈(8)에 감는 단계,
상기 보빈(8)에 감긴 면발(1)의 끝을 보빈(8) 중심부 쪽 면발(1)과 압접하는 단계,
상기 보빈(8)을 빼내고 건더기(2)를 라면(7)의 내부에 내장하는 단계로 제조하는 건더기(2)가 내장된 라면(7)의 제조방법.During the general ramen manufacturing process;
Cutting the wig 1 in a wiping process to a predetermined length,
Winding the face fingers (1) on the bobbin (8)
Pressing the end of the face flip 1 wound on the bobbin 8 against the face flap 1 at the center of the bobbin 8,
Wherein the bobbin (8) is taken out and the mugwort (2) is housed inside the ramp (7). 밀가루 등의 반죽으로 제조하는 라면에 있어서;
라면의 제조과정에서 라면(7)의 내부에 건더기(2)를 넣은 것을 특징으로 하는 건더기(2)가 내장된 라면(7).For ramen made from dough such as wheat flour;
A ramie (7) with a built-in mugwort (2), characterized in that the mugwort (2) is placed inside the ramie (7) during the production of the ramie.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0382808U (en) * 1989-12-11 1991-08-23
JPH0970270A (en) * 1995-09-04 1997-03-18 Nachiyuraraizu:Kk Rolled noodle
KR20010016560A (en) * 2000-12-11 2001-03-05 김홍찬 The manufacture equipment of tube type noodle in filled with content
KR200290463Y1 (en) * 2002-06-29 2002-09-27 이주희 The structure of the ramen to protect the confectionery tea bags packed with ramen soup or spices
KR200364581Y1 (en) * 2004-07-29 2004-10-15 민대근 The Ramyeon that is added the staple fiber of the dried bean sprouts

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0382808U (en) * 1989-12-11 1991-08-23
JPH0970270A (en) * 1995-09-04 1997-03-18 Nachiyuraraizu:Kk Rolled noodle
KR20010016560A (en) * 2000-12-11 2001-03-05 김홍찬 The manufacture equipment of tube type noodle in filled with content
KR200290463Y1 (en) * 2002-06-29 2002-09-27 이주희 The structure of the ramen to protect the confectionery tea bags packed with ramen soup or spices
KR200364581Y1 (en) * 2004-07-29 2004-10-15 민대근 The Ramyeon that is added the staple fiber of the dried bean sprouts

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