KR20240030309A - Manufacturing method of dried cold noodles and dried cold noodles thereof - Google Patents

Abstract

The present invention dries the noodle strings of cold noodles to remove moisture evenly, preventing deterioration due to storage at room temperature, thereby improving the convenience of distribution and storage, and maintaining a soft and chewy texture through excellent separation and restoration of the noodle strings during cooking. It relates to a manufacturing method of dried cold noodles and dried cold noodles.
The present invention includes a kneading step of preparing a mixture by mixing rice flour, buckwheat flour, black rice powder, soybean flour, tapioca, corn flour, and refined salt and stirring the mixture and water for 10 to 15 minutes to prepare a dough, and a molding machine. A molding step of extruding the dough and forming it into noodles, a low-temperature aging step of cutting the noodles to a certain size and maturing the cut noodles at a low temperature for 20 to 24 hours at 5°C to 7°C, and low temperature A quick frozen storage step in which the aged noodles are quickly frozen at -24°C to -18°C for 10 to 12 hours, and a lukewarm drying process in which the quick frozen noodles are dried in a drying room at 38°C to 42°C for 10 to 12 hours. It includes a drying step and a packaging step of cooling the dried noodles to room temperature and individually packaging them.

Description

Manufacturing method of dried cold noodles and dried cold noodles {MANUFACTURING METHOD OF DRIED COLD NOODLES AND DRIED COLD NOODLES THEREOF}

The present invention relates to a method of manufacturing dried cold noodles and dried cold noodles. More specifically, the present invention relates to a method of manufacturing dried cold noodles and dried cold noodles. More specifically, the cold noodles are dried so that moisture is uniformly removed from the noodles, thereby preventing deterioration due to storage at room temperature, thereby improving the convenience of distribution and storage. It relates to a manufacturing method of dried cold noodles and dried cold noodles that can maintain a soft and chewy texture due to excellent separation and restoration of the noodle strings during cooking.

Naengmyeon (naengmyeon) is a type of noodles that is eaten cold, placed in cold broth and topped with seasonings and toppings.

These cold noodles are manufactured using wheat flour or buckwheat flour as the main raw material. Specifically, additives such as starch, gluten, and soda extracted from sweet potatoes, potatoes, or corn are added to the main raw materials such as wheat flour or buckwheat flour, then water and salt are added, and the dough is kneaded. It is manufactured.

Naengmyeon is a food mainly eaten in the summer, but due to the development of dining out culture, the number of people who enjoy eating it regardless of the season is increasing, and restaurants such as Naengmyeon Jeommunjeom appear, No. 10-2014-0052333 (Publication date: 2014) As described in (May 7, 2005), soaking rice, adding water and pulverizing rice to make a rice paste mold, maturing and fermenting the rice paste, and the maturation and fermentation A step of mixing rice paste with starch, buckwheat flour, salt, and soda to make a dough, extruding the dough to form cold noodle noodles, and primary cooling the formed cold noodle noodles, A variety of cold noodles are being developed, such as a manufacturing method of rice cold noodles characterized by cutting, secondary cooling, packaging, and freezing aging steps.

In addition, recently, as the number of consumers is increasing and they are looking for meal kits that are sold with prepared ingredients, seasonings, and recipes for easy cooking, development is underway to sell naengmyeon as meal kits. Mainly, naengmyeon and broth for naengmyeon are being used. It is sold enclosed.

At this time, cold noodles are frozen and packaged to maintain texture and prevent spoilage, and are distributed and stored in a frozen state.

Accordingly, in order to consume cold noodles, the cooking process is complicated because it must be thawed, boiled in boiling water, and then rinsed in cold water again, and there is a problem in that the cold noodles easily swell due to the thawing and boiling process, deteriorating the texture.

In addition, due to the stickiness of cold noodles, the noodle strands tend to stick to each other during the cooking process, causing clumping to occur frequently, so there is a problem in that the noodle strands must be separated in advance before boiling.

In particular, since cold noodles must be distributed and stored in a frozen state, refrigeration vehicles, etc. are essential, which causes problems such as complexity of the distribution process and increased distribution costs, and consumers also experience inconvenience in storage because they must be stored frozen. It is causing.

Accordingly, there is a need for a technical solution that is convenient for distribution and storage by preventing room temperature spoilage while maintaining the texture of cold noodles.

The present invention was proposed to solve the above-mentioned problems. By drying the noodle strings of cold noodles to remove moisture evenly, they can be stored at room temperature rather than frozen, while reducing the risk of breakage, thereby significantly improving the convenience of distribution and storage. The purpose is to provide a manufacturing method of dried cold noodles and dried cold noodles that can be made.

In addition, the purpose is to provide a method for manufacturing dried cold noodles and dried cold noodles that can maintain a soft and chewy texture because the noodles have excellent resilience and can be cooked without a separate thawing process.

In addition, the purpose is to provide a manufacturing method of dried cold noodles and dried cold noodles that can shorten the cooking process and cooking time by eliminating a separate process of separating the noodle strings before cooking and excellent separation of the noodle strings during cooking.

In addition, the purpose of the present invention is to provide a manufacturing method of dried cold noodles without gluten ingredients and dried cold noodles by using rice flour, black rice powder, etc.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the method for producing dried cold noodles according to the present invention and the dried cold noodles are prepared by mixing rice flour, buckwheat flour, black rice powder, soybean flour, tapioca, corn flour, and refined salt, and mixing the mixture with water for 10 minutes. A kneading step of preparing a dough by stirring for 15 minutes to 15 minutes, a molding step of extruding the dough into noodles using a molding machine, cutting the noodles to a certain size, and baking the cut noodles at 5°C to 5°C. A low-temperature ripening step of low-temperature ripening at 7°C for 20 to 24 hours, a quick-frozen storage step of quick-frozen storage of the low-temperature-ripened noodles at -24°C to -18°C for 10 to 12 hours, and quick-frozen noodles. It includes a lukewarm drying step of drying in a drying room at 38°C to 42°C for 10 to 12 hours, and a packaging step of cooling the dried noodles to room temperature and individually packaging them.

In one embodiment, the lukewarm drying step includes a moisture removal process of removing moisture from the quick-frozen noodles in a drying room at 40°C to 42°C for 3 to 5 hours, and drying the moisture-removed noodles in a drying room at 38°C to 40°C. It may include a primary drying process of first drying in a drying room for 1 to 2 hours, and a secondary drying process of secondly drying the firstly dried cotton in a drying room at 35°C to 38°C for 5 to 6 hours. there is.

In one embodiment, the mixture contains 3 to 10 parts by weight of the buckwheat flour, 3 to 10 parts by weight of the black rice powder, 0.3 to 0.6 parts by weight of the soybean flour, 1 to 5 parts by weight of the tapioca, It is preferable to mix 1 to 6 parts by weight of the corn flour and 1 to 3 parts by weight of the refined salt, and stir 50 to 70 parts by weight of the water for the dough with respect to 100 parts by weight of the mixture.

In one embodiment, in the molding step, heat is applied to the dough by setting the molding machine to 108°C to 110°C.

In the present invention, it is dried cold noodles manufactured by any of the above methods.

As described above, according to the present invention, by drying the noodle strings of cold noodles to remove moisture evenly, it is possible to maintain the expiration date and prevent deterioration even when stored at room temperature, as well as prevent breakage, thereby improving the convenience of distribution and storage. Because it can be done, it has the effect of helping to increase sales.

In addition, it can be cooked without a separate thawing process, and the noodles have excellent resilience, maintaining a soft and chewy texture, which has the effect of improving consumer satisfaction and preference and improving product quality.

In addition, even if the noodles are not separated before cooking, the noodles are easily separated during the cooking process, shortening the cooking time and simplifying the cooking method, making it easy to cook not only at home but also in restaurants.

In addition, by using rice flour, black rice powder, etc., it has the effect of improving consumer satisfaction because it is easy to digest even if consumed by consumers who avoid wheat or have weak digestion because it does not contain gluten.

1 shows a method of manufacturing dried cold noodles according to an embodiment of the present invention;
Figure 2 is a flowchart showing the lukewarm drying step of the method for manufacturing dried cold noodles according to an embodiment of the present invention.

Hereinafter, the manufacturing method of dried cold noodles and dried cold noodles according to the present invention will be described in detail with reference to the attached drawings.

Figure 1 is a method of manufacturing dried cold noodles according to an embodiment of the present invention.

In the method of manufacturing dried cold noodles according to a preferred embodiment of the present invention, rice flour, buckwheat flour, black rice powder, soybean flour, tapioca, corn flour, and refined salt are prepared (S10).

It is desirable to prepare the rice powder that is fine and has a consistent color.

The rice flour contains 78% carbohydrates, 6% to 7% protein, vitamins B and E, phosphorus, magnesium, etc. In particular, the proportion of carbohydrates is the highest, and most of it is starch.

The rice powder has an excellent effect in preventing and combating various diseases such as adult diseases, and butyric acid is produced during fermentation in the large intestine, suppressing the occurrence of colon cancer and lowering blood cholesterol. In addition, the fiber components contained in rice combine with copper, zinc, and iron components to prevent harmful heavy metals from being absorbed into the human body.

Although the rice powder has coarser particles than wheat flour, it is easy to digest because it is gluten-free, so it is light and has a light taste.

It is preferable to use roasted buckwheat flour that has been roasted and ground into powder. The buckwheat flour should be prepared so that it does not clump and smells like buckwheat when smelled.

At this time, the reason for frying the buckwheat is to remove the bitter taste of the buckwheat and improve the savory taste.

The buckwheat flour contains 12% to 13% of protein, 2% of fat, and 65% to 70% of carbohydrates, has a high content of essential amino acids and unsaturated fatty acids, and especially contains rutin.

The buckwheat flour is good for obesity prevention and skin care, and prevents the formation of free radicals, which are the main cause of adult diseases, lowering cholesterol levels, protecting the elasticity of capillaries, lowering blood pressure and blood sugar levels, and activating the function of the pancreas. It is effective. In addition, buckwheat's flavonoid components promote the regeneration of damaged liver cells and strengthen the liver's detoxification function, and buckwheat's rutin component has the effect of facilitating diuresis.

The buckwheat flour can improve the taste of cold noodles due to its savory taste.

It is preferable to prepare the black rice powder that is fine, has a consistent color, and has a savory scent when smelled.

The black rice powder contains anthocyanin, a black pigment, and has excellent antioxidant effects. It is rich in minerals and helps prevent aging. In particular, the black rice powder contains vitamin B group and inorganic salts such as iron, zinc, and selenium, so it can not only effectively neutralize active oxygen in the body, but also help prevent heart disease, stroke, adult diseases, and cancer. there is.

The black rice powder can improve the savory aroma and taste of cold noodles, and the black pigment can help improve consumers' visual satisfaction by giving cold noodles a purple color similar to wine.

The soybean powder is a powder made by grinding roasted soybeans. It increases the savory taste of cold noodles and contains protein, potassium, calcium, iron, dietary fiber, etc., so it is effective in dieting and swelling.

The tapioca is an edible starch collected from the roots of cassava, a tropical crop. It is made by crushing the roots of cassava, which contains 20% to 30% starch, washing the starch with water, allowing it to precipitate, and then drying it.

The tapioca has a high carbohydrate content, but has a low glycemic index, allowing it to generate a lot of energy and maintain a constant blood sugar level. In particular, it is gluten-free and rich in vitamin C, so it is effective for skin care and digestive disorders. It also contains a large amount of saponin, which forms minerals and lactic acid bacteria, so it can relieve inflammation in the body. In addition, the tapioca, like dietary fiber, has the effect of promoting digestion, providing a feeling of fullness, and suppressing colon cancer cells.

When smelling the corn flour, you can select one that does not have an old smell and has fine powder particles.

The corn flour contains fiber, protein, and a small amount of fat in addition to starch, and dietary fiber helps bowel movements by increasing the amount of bowel movements and speeding up the passage speed.

The tapioca and corn flour serve to complement rice flour, buckwheat flour, black rice powder, and soybean flour, which are difficult to absorb liquid, so that they can be kneaded together. That is, the viscosity of the tapioca and the corn flour makes it easy to combine raw materials such as rice flour and improves the chewy texture.

The refined salt is a highly pure salt obtained by removing impurities and heavy metals with an ion resin membrane, and can improve the taste of cold noodles by seasoning them.

A mixture is prepared by mixing the prepared rice flour, buckwheat flour, black rice powder, soybean flour, tapioca, corn flour, and refined salt, and the mixture and water are stirred to prepare a dough (S20).

Here, the mixture is 3 to 10 parts by weight of the buckwheat flour, 3 to 10 parts by weight of the black rice powder, 0.3 to 0.6 parts by weight of the soybean flour, 1 to 5 parts by weight of the tapioca, and 1 part by weight of the corn flour, based on 100 parts by weight of the rice flour. It is prepared by mixing 6 to 6 parts by weight of the refined salt and 1 to 3 parts by weight of the refined salt.

When the mixture is mixed with less than 3 parts by weight of the buckwheat powder relative to 100 parts by weight of the rice powder, there is a problem that the savory taste of buckwheat is slight, which may reduce the taste of cold noodles, and when mixed in excess of 10 parts by weight of the roasted buckwheat powder. If this is done, the texture of the cold noodles may become crumbly and the cost of the cold noodles may increase.

In addition, when less than 3 parts by weight of the black rice powder is mixed with 100 parts by weight of the rice powder, there is a problem that the savory aroma of the black rice is slight and the vividness of the color of the cold noodles is reduced. If the black rice powder exceeds 10 parts by weight, the black rice powder has a problem of reducing the vividness of the color of the cold noodles. Due to the large amount of sea fiber it contains, excessive intake can cause indigestion and there is a problem with the cost of cold noodles rising.

When mixing less than 0.3 parts by weight of soybean powder with respect to 100 parts by weight of rice powder, there is a problem in that it is difficult to improve the taste of cold noodles through the savory taste of soybeans, and when the soybean powder exceeds 0.6 parts by weight, the taste of soybeans becomes stronger, making cold noodles There is a problem where likes and dislikes may arise.

In addition, when mixing less than 1 part by weight of the tapioca with respect to 100 parts by weight of the rice powder, the viscosity of the rice powder or the soybean flour cannot be increased, making it difficult to knead, and when mixing more than 5 parts by weight of the tapioca, due to high viscosity. Rather, there is a problem that the texture of cold noodles becomes hard.

In addition, if less than 1 part by weight of corn flour is mixed with 100 parts by weight of rice flour, the effect of starch cannot be exerted, and if more than 6 parts by weight of corn flour is mixed, the taste of corn may become stronger and the texture of cold noodles may be affected. There is a problem with this that can be sticky.

In addition, when less than 1 part by weight of refined salt is mixed with 100 parts by weight of rice powder, the taste of cold noodles may be boring, and when mixed with more than 3 parts by weight of refined salt, the salty taste becomes stronger than the taste of the rice powder or the black rice powder. There is a problem.

Dough is prepared by stirring the prepared mixture and water at 40°C to 50°C for 10 to 15 minutes.

If the water is below 40°C, the mixture is not mixed evenly and becomes doughy, making it difficult to create stickiness. If the water exceeds 50°C, the dough becomes diluted and can later be molded into noodles in a molding machine. There is a difficult problem.

Accordingly, by stirring the mixture and water at 40°C to 50°C, the mixture comes together well and kneads, thereby increasing the elasticity of the dough, thereby improving the chewy texture of the cold noodles.

In addition, if the mixture and the water are stirred for less than 10 minutes, the mixture and the water are not mixed and the dough is not prepared, and if the mixture and the water are stirred for more than 15 minutes, moisture is lost again during the stirring process. As this is discharged and the dough becomes diluted, the noodles of the cold noodles lose their elasticity and break easily, causing a problem in that the chewy texture cannot be felt when consumed.

The dough is prepared by stirring 50 to 70 parts by weight of the water with respect to 100 parts by weight of the mixture.

When stirring with less than 50 parts by weight of water per 100 parts by weight of the mixture, there is a problem in that the mixture does not clump together and becomes a dough, making the texture of the cold noodles crumbly.

On the other hand, if the mixture is stirred in excess of 70 parts by weight of water per 100 parts by weight, the dough becomes diluted and it is difficult to later mold it into noodles through a molding machine, and even if it is formed into noodles, the chewy texture of the cold noodles deteriorates. there is.

The dough is placed in a molding machine and extruded into noodles (S30). In other words, the dough is put into the molding machine, extruded with a screw, and injected through a nozzle.

At this time, the molding machine can be set to 108°C to 110°C to apply heat to the dough to cook the dough.

If the temperature of the molding machine is lower than 108°C, there is a problem that the dough does not ripen while being molded into noodles, and if the temperature of the molding machine exceeds 110°C, there is a problem that the molded noodles may burn due to overheating of the molding machine.

As the dough is injected through the nozzle of the molding machine at 108°C to 110°C, the temperature of the noodle is preferably 94°C to 98°C due to friction between molecules.

The diameter of the surface formed through the molding machine is preferably 1.0 mm to 1.5 mm. If the diameter of the noodle is less than 1.0 mm, it is difficult for consumers to feel the texture, and there is a problem that the cold noodles spread easily during later cooking. If the diameter of the noodle exceeds 1.5 mm, the dough does not cook during the injection process. There is a problem in that it is difficult to dry later.

When the diameter of the noodles is 1.0 mm to 1.2 mm, they have the best texture and can be easily dried later.

The surface can be cut into a certain size and folded into two stages (S40). Here, the noodles can be cut into 200g to 300g.

By cutting the noodles to a certain size and folding them into two stages, drying is easy and subsequent packaging is simple, thereby increasing productivity.

The cut noodles are placed on a tray and aged at low temperature at 5°C to 7°C for 20 to 24 hours (S50).

If the cut noodles are aged below 5℃, the noodles will freeze and the structure will be damaged, and even when thawed, moisture will escape and the texture will deteriorate. If the cut noodles will be aged above 7℃, the noodles will rot. There is a problem that may result in loss to the producer.

When the cut noodles are aged for less than 20 hours, the noodles do not become soft, and when aged for more than 24 hours, the noodles may rot and the aging effect may be minimal.

By aging the cut noodles at a low temperature, spoilage can be prevented even at room temperature, thereby preventing deterioration, and as the noodle strings of the cold noodles are well separated from each other, the moisture absorption phenomenon makes the cold noodles chewy and soft.

The low-temperature aged noodles are rapidly frozen and stored at -24°C to -18°C for 10 to 12 hours (S60).

If the low-temperature-ripened noodles are rapidly frozen below -24°C, freezing may not be performed, and even if they are rapidly frozen above -18°C, there is a problem in that the effectiveness does not improve further and the manufacturing cost only increases.

By rapidly freezing the low-temperature-ripened noodles, the moisture within the low-temperature-ripened noodles can be spread evenly. Not only can the noodles be easily separated when dried later, but the cold noodles can also be cooked while preserving their taste, aroma, color, and nutrients. You can maintain the texture of cold noodles even afterward.

The quick-frozen noodles are dried in a drying room at 38°C to 42°C for 10 to 12 hours (S70).

If the quick-frozen noodles are dried at less than 38°C or for less than 10 hours, they may not be dried, and there is a problem that mold, etc. may occur as the moisture in the noodles does not escape, and if the noodles are dried at temperatures exceeding 42°C or for more than 12 hours, the moisture inside the noodles may not escape. When dry, cracks occur on the outside of the noodle, which reduces product value and causes the noodle to become hard and crumble.

It is preferable that the dried noodles maintain a moisture content of 15% to 20%.

As a result of the lukewarm drying step of drying the quick-frozen noodles as described above, moisture within the noodles is constantly removed while maintaining the shape of the quick-frozen noodles, so that not only can the noodle strands be well separated from each other, but also prevent spoilage even at room temperature. This can be prevented and the shelf life can be extended.

In particular, the dried noodles can be stored at room temperature, unlike cold noodles that are conventionally stored frozen, so the process of thawing the cold noodles and the process of separating the noodle strands that are attached to each other before cooking can be omitted, so the cooking process and cooking process can be omitted. Not only can the time be shortened, but the noodles are easily unraveled and the tissue inside the noodles is not damaged, so they do not easily swell during cooking, resulting in a chewy and soft texture.

Figure 2 is a flowchart showing the lukewarm drying step of the method for manufacturing dried cold noodles according to an embodiment of the present invention.

In one embodiment, looking at the lukewarm drying step in detail, moisture is removed from the quick-frozen noodles in a drying room at 40°C to 42°C for 3 to 5 hours (S71).

When moisture is removed from the quick-frozen noodles at less than 40°C or less than 3 hours, the moisture present in the noodles is not removed, and when moisture is removed at temperatures exceeding 42°C or for more than 5 hours, the moisture present within the noodles is not removed. There is a problem that if too many teeth fall out, they can easily break and rot.

By drying the quick-frozen noodles in a drying room at 40°C to 42°C for 3 to 5 hours to remove a certain amount of moisture, the taste and texture of the cold noodles can be improved to satisfy the consumer's taste buds when consumed. do.

The moisture-removed cotton is first dried in a drying room at 38°C to 40°C for 1 to 2 hours (S72).

When the moisture-removed noodles are first dried at less than 38°C or for less than 1 hour, the noodles are not dried, and when they are first dried at temperatures exceeding 40°C or for more than 2 hours, the surface of the noodles becomes rough. There is a problem that can reduce the texture of cold noodles.

The first dried noodles are secondarily dried in a drying room at 35°C to 38°C for 5 to 6 hours (S73).

When the first dried cotton is secondarily dried at less than 35°C or for less than 5 hours, the moisture within the cotton is not spread evenly, and when it is secondarily dried above 38°C or for more than 6 hours, the moisture within the cotton is There is a problem that if too much is removed, the taste and texture of the cold noodles may deteriorate.

As described above, the quick-frozen noodles are first dried after removing moisture, and then second-dried, so that the moisture present on the surface of the noodles escapes and the moisture in the noodles spreads evenly to the surface to prevent cracks, preventing spoilage even at room temperature. This makes distribution and storage easier, and the noodles' resilience and separation are excellent, making it possible to shorten the cooking process and cooking time. In particular, because the quick-frozen noodles are dried, they can maintain a soft and chewy texture.

The dried noodles are cooled to room temperature and individually packaged (S80).

After cooling the dried noodles to room temperature, they can be moved to the packaging room and packaged with cold noodle broth or cold noodle sauce.

Meanwhile, the packaged and completed cold noodles can be consumed by boiling them in boiling water for 2 to 3 minutes and then rinsing them in cold water.

The present invention can solve the problem of the noodle strands easily sticking to each other due to the stickiness of cold noodles by drying them so that moisture is evenly removed from the noodle strings of cold noodles, and can prevent spoilage and deterioration even when stored at room temperature, thereby improving convenience of distribution and storage. There is an effect that can be improved. In addition, the present invention has the same expiration date as the conventional cold noodles, and has the effect of helping to increase sales due to the convenience of distribution and storage.

In addition, it can be cooked without a separate thawing process, and the noodles have excellent resilience, so they can feel a soft and chewy texture when consumed, which can improve consumer satisfaction and preference while improving product quality.

In addition, even if the noodles are not separated before cooking, the noodles are easily separated during the cooking process, shortening the cooking time and simplifying the cooking method, making it easy to cook not only at home but also in restaurants.

Example

(1) Raw material preparation stage

Prepare rice flour, roasted mail powder, roasted soybean powder, tapioca, corn flour, refined salt, and black rice powder.

(2) Kneading stage

5 parts by weight of the roasted buckwheat flour, 5 parts by weight of the black rice powder, 0.5 parts by weight of the roasted soybean flour, 2.5 parts by weight of the tapioca, 2.75 parts by weight of the corn flour, and 1.5 parts by weight of the refined salt are mixed with 100 parts by weight of the rice flour to form a mixture. It is manufactured with

A dough is prepared by stirring 60 parts by weight of water at 50°C for 13 minutes with respect to 100 parts by weight of the mixture.

(3) Molding stage

The dough is extruded and molded into noodles using a molding machine at 108°C.

(4) Cutting step

The surface is cut to a certain size.

(5) Low-temperature ripening step

The cut noodles are aged at 6°C for 22 hours.

(6) Quick freezing step

The noodles aged at low temperature are quickly frozen and stored at -20°C for 12 hours.

(7) Lukewarm drying step

The quick-frozen noodles are dried in a drying room at 38°C to 42°C for 12 hours.

At this time, the quick-frozen noodles are dried in a drying room at 42°C for 5 hours, then the moisture-removed noodles are first dried in a drying room at 40°C for 2 hours, and the primary dried noodles are dried in a drying room at 38°C. Dry a second time for 5 hours.

(8) Packaging stage

The dried noodles are cooled to room temperature and individually packaged.

Experiment Example 1 [Sensory test]

In this Experimental Example 1, a sensory test was performed on the dried cold noodles prepared in Example 1. The sensory test technique was conducted on 30 people, divided into five items including color, aroma, taste, texture, and preference as a prerequisite, and measured using a 10-point preference scale, and the results are shown in Table 1 below.

item Example 1 color 9.8 incense 9.6 taste 9.7 Texture 9.6 physical preference 9.675

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters stated in the claims, and those skilled in the art can improve and change the technical idea of the present invention into various forms. Therefore, if such improvements and changes are obvious to those skilled in the art, they will fall within the scope of protection of the present invention.

Claims (5)

A kneading step of preparing a mixture by mixing rice flour, buckwheat flour, black rice powder, soybean flour, tapioca, corn flour, and refined salt, and stirring the mixture and water for 10 to 15 minutes to prepare a dough;
A molding step of extruding the dough into noodles using a molding machine,
A low-temperature aging step of cutting the noodles to a certain size and aging the cut noodles at a low temperature for 20 to 24 hours at 5°C to 7°C;
A quick-freezing storage step of rapidly freezing and storing low-temperature-ripened noodles at -24°C to -18°C for 10 to 12 hours;
A lukewarm drying step of drying the quick-frozen noodles in a drying room at 38°C to 42°C for 10 to 12 hours;
A method of manufacturing dried cold noodles including the packaging step of cooling the dried noodles to room temperature and individually packaging them.
In claim 1,
The lukewarm drying step includes a moisture removal process of removing moisture from the quick-frozen noodles in a drying room at 40°C to 42°C for 3 to 5 hours,
A primary drying process in which the moisture-removed cotton is first dried in a drying room at 38°C to 40°C for 1 to 2 hours,
A method of manufacturing dried cold noodles comprising a secondary drying process of secondarily drying the first dried noodles in a drying room at 35°C to 38°C for 5 to 6 hours.
In claim 2,
The mixture contains 3 to 10 parts by weight of the buckwheat flour, 3 to 10 parts by weight of the black rice powder, 0.3 to 0.6 parts by weight of the soybean flour, 1 to 5 parts by weight of the tapioca, and 1 to 10 parts by weight of the corn flour, based on 100 parts by weight of the rice flour. Mix 6 parts by weight and 1 to 3 parts by weight of the above refined salt,
The dough is a method of producing dried cold noodles by stirring 50 to 70 parts by weight of the water with respect to 100 parts by weight of the mixture.
In claim 3,
The forming step is a method of manufacturing dried cold noodles in which heat is applied to the dough by setting the molding machine to 108°C to 110°C.
Dried cold noodles manufactured by the method of any one of claims 1 to 4.

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