KR900001317A - How to attach instant noodles - Google Patents

How to attach instant noodles Download PDF

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Publication number
KR900001317A
KR900001317A KR1019880009418A KR880009418A KR900001317A KR 900001317 A KR900001317 A KR 900001317A KR 1019880009418 A KR1019880009418 A KR 1019880009418A KR 880009418 A KR880009418 A KR 880009418A KR 900001317 A KR900001317 A KR 900001317A
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KR
South Korea
Prior art keywords
soup
attaching
instant noodles
seconds
attach
Prior art date
Application number
KR1019880009418A
Other languages
Korean (ko)
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KR900007237B1 (en
Inventor
위경룡
Original Assignee
박정수
주식회사 빙그레
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Application filed by 박정수, 주식회사 빙그레 filed Critical 박정수
Priority to KR1019880009418A priority Critical patent/KR900007237B1/en
Publication of KR900001317A publication Critical patent/KR900001317A/en
Application granted granted Critical
Publication of KR900007237B1 publication Critical patent/KR900007237B1/en

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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

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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

내용 없음.No content.

Description

인스턴트면류의 스프 부착방법How to attach instant noodles

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제 1 도는 즉석면의 중앙에 요홈을 형성하고 이 요홈내에 스프를 부작시킨 상태의 사시도.1 is a perspective view of a state in which a groove is formed in the center of an instant surface and a soup is made into the groove.

제 2 도는 제 1 도중 A-A선 단면도.FIG. 2 is a cross-sectional view taken along the line A-A during the first view. FIG.

제 3 도는 즉석면의 중앙에 스프가 돌출되게 부착시킨 상태의 사시도.3 is a perspective view of the soup attached to the center of the instant noodles so as to protrude.

Claims (7)

후라잉(Frying) 또는 열풍 건조 후, 면(1)의 온도가 70℃인 내지 90℃인 상태에서, 면(1)의 요홈이 형성된 부분에 스프(2)의 부착을 위한 전처리로서 식용전분액 등의 접착액이나 열수 또는 수증기를 살포하여 스프(2) 투임 후 5초 내지 150초간 건조냉각함을 특징으로 하는 인스턴트면류의 스드 부착방법.After frying or hot air drying, in the state where the temperature of the surface 1 is 70 ° C to 90 ° C, the food starch solution as a pretreatment for attachment of the soup 2 to the grooved portion of the surface 1 is formed. A method of attaching instant noodles to a dry noodle, characterized in that for 5 seconds to 150 seconds after the soup (2) is sprayed by spraying an adhesive liquid or hot water or steam. 제 1 항에 있어서, 후라잉 또는 열풍 건조 후 면(1)의 온도가 30℃ 이하로 되게 한 상태에서 면(1)의 요홈부위에 전처리하고 제 1 항과 같이 함을 특징으로 하는 인스턴트면류의 스프 부착방법.2. The instant noodles according to claim 1, wherein after the frying or hot air drying, the surface of the surface 1 is brought to a temperature of 30 ° C. or lower, and is pretreated to the recessed portion of the surface 1, as described in claim 1. How to attach soup. 제 1 항에 있어서, 스프(2) 투입 후 재차 스프 부착을 위한 전처리와 같은 후처리를 하도톡 함을 특징으로 하는 인스턴트면류의 스프 부착방법.The method of claim 1, wherein the soup (2) is subjected to a post-treatment such as a pre-treatment for attaching the soup again after injecting the soup (2). 제 2 항에 있어서, 후라잉 또는 열풍 건조 후 면(1)의 온도가 30℃ 이하로 된 상태에서 스프(2) 투입후 재차 스프 부착을 위한 전처리와 같은 후처리를 하도록 함을 특징으로 하는 인스턴트면류의 스프 부착방법.3. The instant according to claim 2, wherein after the soup 2 is put in a state in which the temperature of the surface 1 is 30 ° C or lower after frying or hot air drying, a post treatment such as pretreatment for attaching the soup is performed again. How to attach soup to noodles. 제 1 항에 있어서, 면(1)의 스프 부착부위가 요홈 대신에 편평함을 특징으로 하는 인스턴트면류의 스프 부착방법The method for attaching soup of instant noodles according to claim 1, characterized in that the soup attachment portion of the face 1 is flat instead of the groove. 제 1 항에 있어서, 전처리 없이 스프(2) 투입 후 전체를 90℃ 내지 100℃의 온도 조전에서 5-60초간 스팀턴널에 통과시킨 후, 5초 내지 150초간 건조냉각함을 특징으로 하는 인스턴트면류의 스프 부착방법.The instant noodles according to claim 1, wherein after the soup (2) is added without pretreatment, the whole is passed through a steam tunnel for 5-60 seconds at a temperature control of 90 ° C to 100 ° C, followed by dry cooling for 5 seconds to 150 seconds. How to attach soup 제 6 항에 있어서, 면(1)의 스프 부착부위가 요홈 대신에 편평함을 특징으로 하는 인스턴트면류의 스프부착방법.7. The soup attaching method of instant noodles according to claim 6, wherein the soup attaching portion of the face (1) is flat instead of the groove. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880009418A 1988-07-26 1988-07-26 Method for attaching powdery seasoning at instant noodle KR900007237B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880009418A KR900007237B1 (en) 1988-07-26 1988-07-26 Method for attaching powdery seasoning at instant noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880009418A KR900007237B1 (en) 1988-07-26 1988-07-26 Method for attaching powdery seasoning at instant noodle

Publications (2)

Publication Number Publication Date
KR900001317A true KR900001317A (en) 1990-02-27
KR900007237B1 KR900007237B1 (en) 1990-10-06

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Application Number Title Priority Date Filing Date
KR1019880009418A KR900007237B1 (en) 1988-07-26 1988-07-26 Method for attaching powdery seasoning at instant noodle

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007057825B4 (en) * 2007-11-28 2020-07-09 Veronika Bjarsch Instant ready meal

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KR900007237B1 (en) 1990-10-06

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