KR870000264B1 - Manufacturing methods of instant ramyon - Google Patents

Abstract

Instant noodle was prepd. Thus, a mixt. of flour and potato starch(65:35,v/v) was mixed with water and brine, and the mixt. was kneaded into dough contg. 33% moisture. The dough was rolled at the thickness of 0.8 = 0.1mm and sliced at regular length to give a strip of noodle. The noodle-strips were steam-boiled at 95≰C for 1min and fried in oil-bath at 150≰C for 1min. The fried noodle was cooled and wrapped by common method to give final products.

Description

How to make instant noodles

1 is a relation table of heating temperature and swelling force of various starches

Table 1 is gelatinization start temperature table of various starches

Table 2 shows the tenacity table of various starches

Table 3 shows the texture table according to the mixing ratio of flour and potato starch

The present invention relates to a method for preparing instant ramen noodles which can be prepared by mixing ramen with a mixture of starch mixed with flour and pouring boiling water to restore ramen within a short time, and to increase the texture by sticking noodle and chewy.

Requirements for instant ramen should be low in gelatinization temperature of raw materials and good swelling power even at low temperature. Swelling and restored ramen should have good noodle and chewy texture. Because if the ramen is not sufficiently swollen and restored within a short time, the hard noodle will be difficult to eat. Conventionally, there is instant ramen that can be eaten only by boiling water, but it took more than 3 minutes until the ramen was fully swelled and restored.In addition, the texture of the ramen was not enough to give it a chewy taste. The lack of deep taste of noodle was not widely welcomed by the general public.

In order to solve this problem, the instant invention is made by mixing the mixed powder of potato starch in the flour at a predetermined ratio to prepare instant ramen through kneading, rolling, steaming, frying and cooling. The swelling, restoring and eating, and the noodle is chewy and deep flavor.

Referring to the manufacturing process of the present invention in detail as follows. The manufacturing process of the present invention is carried out continuously in the order of mixing, rolling, cutting, steaming, freezing cooling, and packaging.

1. Mixing process: Mix flour and potato starch in the mixing powder of 65:35 by volume and mix it with water and water, and knead it for 15 minutes so that the water content in the dough is 33%.

2. Rolling and cutting process: The dough finished in the first step is rolled to 0.8 ± 0.1mm in roll thickness in a roller to form a cotton strip and cut to a certain length.

3. Steaming and frying process: Steam the cut noodle of the second process with steam at 95 ° C for 60 seconds in a steamer and then fry for 60 seconds in oil at 150 ° C.

4. Cooling and packaging process: The frozen side is cooled and packaged by the usual method.

According to the present invention, as a result of experimenting with several starches for swelling power, gelatinization start temperature, persistence, and taste, potato starch swells at gelatinization start temperature of 61.0 ° C and 65 ° C as shown in Appendix 1 and Tables 1, 2, and 3 It was found that the strength was good and that it had the best persistence. In addition, the texture varies greatly depending on the mixing ratio of flour and potato starch, and precise experiments show that when the flour and potato starch are mixed at a volume of 65:35, it is the most delicious ramen when mixed and the restoration time can be completed in 1 minute. Could.

When boiling water is added to the instant instant noodles of the present invention prepared in this way, it can be eaten within 1 minute. Therefore, anyone is suitable to eat as a substitute.

TABLE 1

TABLE 2

TABLE 3

Claims (1)

In a method for producing instant noodles including known mixing, rolling, cutting, steaming, frying, cooling, and packaging processes, flour and potato starch are mixed at a volume ratio of 65:35 to provide a water content of 33% of dough. A method for producing instant ramen, comprising the step of kneading the water into the dough before rolling.

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