KR20200054569A - Method of manufacturing chinese noodles - Google Patents

Abstract

The present invention relates to a method for manufacturing glass noodles for providing the glass noodles innocuous to the human body by manufacturing the glass noodles without additional chemical additives while utilizing flavor and texture of sweet potato starch. The method for manufacturing glass noodles comprises: a dough paste manufacturing step of mixing sweet potato starch and water to manufacture a dough paste; a kneading step of kneading the dough paste; a molding step of inserting the kneaded dough paste into a mold, and molding a plurality of strands into a face shape to form the glass noodles; a cooking step of dipping and cooking the glass noodles in heated water; a cooling step of dipping and cooling the glass noodles in cooled water; and a cutting step of cutting the glass noodles to a predetermined length.

Description

Manufacturing method of instant noodles {METHOD OF MANUFACTURING CHINESE NOODLES}

The present invention relates to a vermicelli production method, and more particularly, to a vermicelli production method for producing vermicelli without additional chemical additives while utilizing flavor and texture of sweet potato starch.

Dangmyeon is a dry noodle made from starch such as mung bean, potato, sweet potato, and tapioca as a raw material. It is also called homyeon, and it has a light taste, chewy texture, and elasticity. It has been widely used in various dishes, such as hotpots and japchae.

The conventional manufacturing method of the instant noodle is adding alum (potassium aluminum sulfate) to the sweet potato starch to put a pre-prepared starch paste into a mixer, kneading it, and passing it through a molding mold to extract the noodles, and then extrude the molded noodles in hot water. After cooling, it is cooled in cold water, aged at a certain temperature, then frozen, aged, and then dried and then defrosted.

In the conventional manufacturing process, the alum makes the color of the vermicelli bright and transparent, and maintains the vermicelli dough at an acidity of pH 3-4 to give a suitable flowability, viscosity, and elasticity to the dough. That is, alum was used to enhance the whitening effect and dough strength, thereby improving the luxury and physical properties of starch. However, alum is a chemical additive containing aluminum, not a natural substance, and aluminum, which is the main component of alum, is limited to 60 mg per 60 kg of body weight per day by WHO / FAO. In particular, memory loss is reduced for certain patient groups. , Parkinson's disease and osteomalacia have also been reported.

Korean Registered Patent No. 110-0552846 (registered on Feb. 8, 2006) discloses functional vermicelli and its manufacturing method, wherein the vermicelli manufacturing method includes potato or sweet potato starch 94.94-98.985 wt% and 80-120 mesh 1-5 wt% of crushed palm cactus fruit powder, 0.01-0.05 wt% of vitamin C that stabilizes the red color of palm cactus fruit powder, and 0.005-0.01 wt% of β-routine with stirring and mixing to make starch 55 to 65 wt%; 11 ~ 19wt% of potato or sweet potato starch, 35 ~ 45wt% of the pool prepared by mixing 2 ~ 10wt% of α-chitosan aqueous solution having molecular weight of 10,000 ~ 50,000 and deacetylation degree of 90 ~ 95% and 69 ~ 86wt% of water, The technical feature is to remove the air remaining in the dough for the vermicelli by putting the dough for the vermicelli in a vacuum machine after inputting the dough into the dough.

Korean Registered Patent No. 10-0751046 (registered on August 14, 2007) discloses a method for manufacturing a vermicelli containing water-soluble chitosan, wherein the method for producing the vermicelli is 40 to 10 times the amount of chitosan. Polymer chitosan is added to water at 50 ° C., swelled to add 0.2 to 0.5 times the weight of chitosan, hydrolyzed by stirring, and then freeze-dried this water-soluble chitosan to have an average molecular weight of 60,000 to 300,000 and a degree of deacetylation of 70. A first step of preparing a water-soluble chitosan powder of at least%; 3 to 5% of the weight of grains such as sweet potato and various types of starch and brown rice in the paste dough, water-soluble chitosan powder prepared in the first step, 0.01% to 0.1% of the weight of the starch and grains, cold water to the starch and After adding 7 to 16% of the grain weight and stirring and mixing, after confirming that the starch and grains and the water-soluble chitosan powder are well dissolved, hot water at 90 to 100 ° C was mixed and stirred at 39 to 47% of the weight of the starch and grains. And, the second step of preparing the paste by putting the cold water 15 to 32% of the weight of the starch and grains so that the temperature becomes 50 to 70 ℃; A third step of adding 95 to 97% of the weight of the starch and grains to a kneader, and then stirring and kneading the paste prepared in the second step for 10 to 20 minutes; After the kneading is completed, the air is removed with a vacuum of 700 mmHg to chew the tissue, and then put into a molding machine fitted at a constant height to make the thickness 1 to 1.4 mm, and the moisture content is less than 14% to form noodles. Step and; It is characterized in that it consists of a fifth step of cooling the noodle produced in the fourth step with cold water, ripening for 12 to 24 hours at about 15 to 30 ° C, and then drying and packing it indoors.

In the conventional method of manufacturing the vermicelli, the alum is added for a chewy texture, or an additive such as chitosan is used to replace the alum, but when alum is added, the possibility of the metal component remaining in the body occurs, resulting in the human body. It can have a detrimental effect, and when other additives are added, a process of mixing the dough and the additives is required. In particular, in the case of chitosan, a complicated process for mixing is required because it does not dissolve in water in a polymer state.

Korean Registered Patent No. 110-0552846 Korean Registered Patent No. 10-0751046

The technical problem to be achieved by the present invention is to provide a vermicelli production method for producing vermicelli utilizing a texture and flavor without additional chemical additives.

In order to solve this problem, a dough paste production step of mixing the sweet potato starch and water to prepare a dough paste; A kneading step of kneading the dough paste; A molding step of inserting the kneaded dough paste into a mold, forming a plurality of strands in a face shape to form an instant surface; A cooking step of dipping the vermicelli in heated water to cook; A cooling step of dipping and cooling the vermicelli in cooled water; And it provides a method for manufacturing a vermicelli, including a cutting step of cutting the vermicelli to a predetermined length.

In one embodiment, the dough paste manufacturing step comprises: a first dough paste production process for mixing the sweet potato starch 6kg and 9 to 11L of water at 35 to 45 ° C to prepare a first dough paste; A second dough paste preparation process of mixing the first dough paste with 130 to 140L of water at 90 to 100 ° C to produce a second dough paste; And mixing a 30 to 40 L of 5 to 10 ° C. water with the second dough to produce a third dough to prepare a third dough.

In one embodiment, the kneading step comprises: a first kneading process in which the dough paste is introduced into a first kneader and stirred to form a first kneading; And a second kneading process in which the first kneading is introduced into a second kneading machine and maintained in a vacuum state, and air remaining in the first kneading is removed to form a second kneading.

In one embodiment, in the second kneading process, it is characterized in that the second kneading is maintained at a temperature of 40 to 50 ° C.

In one embodiment, the manufacturing method of the vermicelli, after the cooling step, the aging step of aging the vermicelli at a temperature of 10 ℃ for more than 12 hours; A freezing step for freezing the vermicelli at a temperature of -20 ° C or lower; A thawing step for dipping and thawing the vermicelli in hot water; And it characterized in that it further comprises a drying step for drying by applying warm air to the vermicelli.

In one embodiment, the cooking step is characterized in that it comprises sweet potato starch, characterized in that the soaking the soybeans in water of 95 to 100 ℃ to cook.

In one embodiment, the cooling step is characterized in that the dip is cooled by soaking the water in water having a temperature of less than 10 ℃.

In one embodiment, the vermicelli production method is characterized in that, in the dough paste production step, a colorant derived from purple sweet potato is added to the dough paste.

The instant noodles production method according to the present invention can provide the instant noodles harmless to the human body by preparing the instant noodles without additional chemical additives while utilizing the flavor and texture of sweet potato starch.

1 is a flow chart for explaining the instant manufacturing method according to an embodiment of the present invention.
2 is a flow chart for explaining the detailed process of the dough paste manufacturing step shown in FIG.
3 is a flow chart for explaining the detailed process of the dough step shown in FIG.
Figure 4 is a flow chart for explaining the instant manufacturing method according to another embodiment of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art to which the present invention pertains may easily practice. However, since the description of the present invention is only an example for structural or functional description, the scope of the present invention should not be interpreted as being limited by the embodiments described in the text. That is, since the embodiments can be variously changed and have various forms, it should be understood that the scope of the present invention includes equivalents capable of realizing technical ideas. In addition, the purpose or effect presented in the present invention does not mean that a specific embodiment should include all of them or only such an effect, and the scope of the present invention should not be understood as being limited thereby.

Meanwhile, the meaning of terms described in the present invention should be understood as follows.

Terms such as "first" and "second" are for distinguishing one component from other components, and the scope of rights should not be limited by these terms. For example, the first component may be referred to as the second component, and similarly, the second component may also be referred to as the first component.

When a component is said to be "connected" to another component, it should be understood that other components may exist in the middle, although they may be directly connected to the other component. On the other hand, when a component is said to be "directly connected" to another component, it should be understood that no other component exists in the middle. On the other hand, other expressions describing the relationship between the components, that is, "between" and "immediately between" or "neighboring to" and "directly neighboring to" should be interpreted similarly.

Singular expressions are to be understood to include plural expressions unless the context clearly indicates otherwise, and terms such as "comprises" or "have" include the features, numbers, steps, actions, components, parts or components described. It is to be understood that a combination is intended to be present, and should not be understood as pre-excluding the existence or addition possibility of one or more other features or numbers, steps, actions, components, parts or combinations thereof.

All terms used herein have the same meaning as generally understood by a person skilled in the art to which the present invention pertains, unless otherwise defined. The terms defined in the commonly used dictionary should be interpreted to be consistent with meanings in the context of related technologies, and cannot be interpreted as having ideal or excessively formal meanings unless explicitly defined in the present invention.

Now, a method for manufacturing instant noodles according to an embodiment of the present invention will be described in detail with reference to the drawings.

1 is a flow chart for explaining the instant manufacturing method according to an embodiment of the present invention.

Referring to Figure 1, the instant manufacturing method, dough paste manufacturing step (S100), kneading step (S200), forming step (S300), cooking step (S400), cooling step (S500) and cutting step (S600) Includes.

First, a sweet potato starch is prepared, and a dough paste is prepared by mixing the sweet potato starch and water using a mixer (S100).

In the above-described step S100, the sweet potato starch is characterized in that impurities are screened by a mesh net before being mixed with water.

In one embodiment, in the above-described step S100, it is characterized in that a pigment additive derived from purple sweet potato is added to the dough paste.

FIG. 2 is a flow chart for explaining the detailed process of step S100 shown in FIG. 1.

In one embodiment, the above-described step S100, as shown in Figure 2, the first dough production process (S110), the second dough production process (S120) and the third dough production process (S130) characterized in that it comprises Is done.

In the above-described step S110, 6 kg of sweet potato starch and 9 to 11 L of water at 35 to 45 ° C. are mixed to prepare a first dough.

In the above-described step S120, a second dough is prepared by mixing the first dough with 130 to 140L of water at 90 to 100 ° C to prepare a second dough.

In the above-described step S130, a third dough is prepared by mixing 30 to 40L of 5 to 10 ° C with water in the second dough.

Next, the dough paste is kneaded using a kneader (S200).

FIG. 3 is a flowchart for explaining a detailed process of step S200 described in FIG. 1.

In one embodiment, the above-described step S200 is characterized in that it comprises a first kneading process (S210) and a second kneading process (S220), as shown in FIG. 3.

In the above-described step S210, the dough paste is introduced into the first dough and stirred to form a first dough. At this time, the first dough is characterized in that the dough is stirred and kneaded in a state of gelatinization (호화 化).

In the above-described step S220, characterized in that the first dough is introduced into the second dough and maintained in a vacuum state, forming a second dough.

In one embodiment, in the above-described step S220, the second dough is characterized in that to form the second dough by removing the air remaining in the first dough.

In one embodiment, in step S220 described above, a vacuum is provided between the second kneader and a molding frame to be described below, and the residual air of the second dough transferred to the molding machine is provided using the vacuum machine. It is characterized by removing.

In one embodiment, in the above step S220, the second dough is characterized in that to maintain the second dough at a temperature of 40 to 50 ℃.

Next, by inserting the kneaded dough paste into a molding machine, the dough paste is formed into a plurality of strands to form a cross-section (S300).

In one embodiment, in the above-described step S300, the molding machine is provided with a circular frame having 250 to 350 through holes, while pushing the dough paste toward the circular frame, the dough paste passes through the through surface ( Iv) It is characterized by being formed into a shape.

In one embodiment, in the above-described step S300, the through-hole of the circular frame is molded to bend the inner surface a plurality of times, and it is characterized in that the surface of the surface exiting the through-hole is formed roundly. At this time, the surface area of the vermicelli is widened, so it is easy to cut easily when cooking.

In one embodiment, in the above-described step S300, a hot water heater to be described below is disposed on the lower side of the molding machine, so that the surface exiting the molding frame can be directly input to the hot water heater.

Next, the noodles are immersed in heated water and cooked (S400).

In one embodiment, in the above-described step S400, it is characterized in that it receives the vermicelli from the molding machine, puts it in a hot water heater, and soaks the vermicelli in water at 95 to 100 ° C.

In one embodiment, in the above-described step S400, a guide rail is installed under one side of the hot water heater, and a surface cooked from the hot water heater is transported in one direction along the guide rail with water. .

Next, the surface is immersed in cooled water and cooled (S500).

In one embodiment, in the above-described step S500, receiving the noodles cooked from the hot water heater, characterized in that by cooling the sugar noodles by putting the sugar noodles into a cold water tank receiving cold water.

In one embodiment, in the above-described step S500, it is characterized in that the surface is soaked in water having a temperature of less than 10 ° C to cool.

Finally, the surface is cut to a predetermined length using a cutter (S600).

In one embodiment, in step S600 described above, the vermicelli cut by the cutter is characterized in that it is packaged in a package with a constant weight.

Figure 4 is a flow chart for explaining the instant manufacturing method according to the second embodiment of the present invention.

Referring to FIG. 4, the method of manufacturing the vermicelli in Singapore, kneading step (S200), forming step (S300), cooking step (S400), cooling step (S500), aging step (S700), freezing step (S800), thawing step (S900), a drying step (S1000) and a cutting step (S600). Here, the kneading step (S200), the forming step (S300), the cooking step (S400), the cooling step (S500), and the cutting step (S600) are similar to the components described in FIG. 1, so repeated descriptions are omitted and other parts are omitted. Only described below.

After the step S500, the cooled noodle is supplied from the cold water tank, moved to an aging space, and the noodle is mated on a cradle (S700).

In one embodiment, in the above-described step S700, the aging space is characterized by maintaining less than 10 ℃ room temperature.

In one embodiment, in step S700 described above, the vermicelli is characterized in that it is aged for at least 12 hours in the aging space.

Next, take the vermicelli from the aging space, put it in a freezer and freeze the vermicelli (S800).

In one embodiment, in the above-described step S800, characterized in that to maintain the freezing space of the refrigerator at a temperature of -20 ℃ or less.

In one embodiment, in the above-described step S800, it is characterized in that they are separated from each other while freezing the vermicelli.

Next, take out the vermicelli from the freezer, and spray the hot water onto the vermiculum to thaw the vermiculum (S900).

In one embodiment, in the above-described step S900, a plurality of rods are installed on the hot water tank to cover the surface of the rod, a hot water shower is installed on the upper side, and the hot water shower is operated to spray hot water on the surface. It is characterized by.

Next, the thawed noodles are supplied from the water heater, and are dried on a drying space by hanging on a drying rack (S1000).

In one embodiment, in the above-described step S1000, it is further provided with a warm air blower for spraying warm air toward the drying table, characterized in that the drying surface using the warm air of the warm air.

In one embodiment, in step S1000 described above, when the moisture of the vermicelli is measured to be 15% or less, it is characterized in that the vermicelli is taken out from the drying space.

The vermicelli manufacturing method configured as described above can provide the vermicelli which is harmless to the human body by using the sweet potato starch to produce the vermicelli without additional chemical additives while utilizing flavor and texture.

As described above, the embodiment of the present invention is not implemented only through the above-described apparatus and / or method, and is implemented through a program for realizing a function corresponding to the configuration of the embodiment of the present invention, a recording medium in which the program is recorded, and the like. It may be, such an implementation can be easily implemented by those skilled in the art to which the present invention belongs from the description of the above-described embodiment.

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concept of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

S100: dough paste manufacturing step
S200: dough step
S300: forming step
S400: Cooking stage
S500: cooling stage
S600: cutting step
S700: aging stage
S800: thawing stage
S900: freezing step
S1000: drying step

Claims (5)

Dough paste production step of mixing sweet potato starch and water to prepare a dough paste;
A kneading step of kneading the dough paste;
A molding step of inserting the kneaded dough paste into a mold, forming a plurality of strands in a face shape to form an instant surface;
A cooking step of dipping the vermicelli in heated water to cook;
A cooling step of dipping and cooling the vermicelli in cooled water; And
Method of manufacturing a vermicelli, including a cutting step of cutting the vermicelli to a predetermined length.
According to claim 1,
The dough paste manufacturing step,
A first kneading process for preparing a first kneading paste by mixing 6 kg of the sweet potato starch with 9 to 11 L of water at 35 to 45 ° C .;
A second dough paste production process of mixing the first dough paste with 130 to 140L of water at 90 to 100 ° C to produce a second dough paste; And
A method for manufacturing vermicelli comprising a process for preparing a third dough by mixing 30 to 40L of water at 5 to 10 ° C with the second dough.
According to claim 1,
The kneading step,
A first kneading process in which the dough paste is introduced into a first kneader and stirred to form a first kneading; And
The first dough is introduced into the second dough and maintained in a vacuum state, and removing the air remaining in the first dough to produce a second dough process comprising a second dough.
According to claim 1,
In the second kneading process,
A method of manufacturing instant noodle, characterized in that the second dough is maintained at a temperature of 40 to 50 ° C.
According to claim 1,
After the cooling step,
Aging step of aging the vermicelli at a temperature of 10 ℃ for more than 12 hours;
A freezing step for freezing the vermicelli at a temperature of -20 ° C or lower; And
A thawing step for dipping and thawing the vermicelli in hot water; And
A method of manufacturing a vermicelli, further comprising a drying step for drying by applying warm air to the vermicelli.

Images