KR900003550B1 - Process for making noodle - Google Patents

Abstract

The method for preparing noodle containing garnishings comprises: (a) steam-treating noodle at 100 C for 10-15 mins to make alpha starch and spraying with cooled water; (b) scalding vegetables and cutting flesh; (c) mixing 8.9% of hot pepper, 17.8% of carrot, 24% of pumpkin, 17% of spring onion, 3.5% of garlic and 14.6% of pork; (d) making the plastic solution having alphastarch, gums and water; (e) mixing 67% of noodle, 20% of garnishing and 13% of the plastic solution and making noodle; (d) quick-freezing the above noodle at - 40≰C for 1 hr.

Description

Preparation method of mixed refrigeration and frozen noodles

The accompanying drawings show a manufacturing process of the present invention.

The present invention relates to a method for preparing mixed mixed refrigeration and freezing noodles obtained by mixing and molding several raw vegetables and other famous products on a cotton line which is cut out by a noodle making machine and steaming them under medium of starch and gums.

Specifically, various kinds of high-name products, namely, carrots, green onions and cabbages, are steamed after washing with cotton line cut out from a noodle machine for easy use by consumers while maintaining the natural taste and nutrition, which is an advantage of refrigerated and frozen foods. Vegetables such as vegetables, pumpkins, peppers, beef, pork, poultry, etc., meat products such as ham, sausages, eggs, various soft products, and other ingredients are mixed in a certain ratio with starch and gum as a molding medium. The present invention relates to a method of manufacturing a refrigerated and frozen surface, which is formed in a rectangular, circular, elliptical, or the like form and is rapidly frozen in a vacuum package or a quick freezer and then packaged in a wrapping paper.

As is well known, instant noodles, known as instant foods, are mainly made of dried foods in various kinds of high-class soups in food-added soups. It is limited to the method of manufacturing by steaming or steaming steamed noodles in a certain mold. In addition, there are no products formed by mixing steamed noodles and high class products.

In the conventional method, the soup is packed individually and individually packed with milk or frozen products in a package of one person, so that a lot of people are required or an automatic soup feeder is required. In addition, there is a drawback that a lot of space between the face and the face occupies a lot of volume, even when forming the face is required a molding frame to maintain a constant shape and a long time is required. In addition, in general noodles famous ingredients, dried products, that is, dried vegetables, dried meat, dried eggs, etc. are mainly dominant. It is deteriorated and it is a defect that you cannot enjoy the fresh taste as it is, and besides, it requires a lot of expenses according to the drying facilities, which leads to an increase in the production cost.

In order to solve these drawbacks, the present invention cuts the noodle line cut out from the noodle making machine at 100 ° C. for 10-15 minutes, alpha-alpha, and then sprays and cools it with various kinds of high-name varieties, that is, poached vegetables (carrots, green onions, Chinese cabbage, pumpkin, red pepper, etc.), meat (milk, pork, poultry, etc.), meat products (ham, sausage, etc.), soft products and eggs (eggs) are formulated with starch and gum as a molding medium. It is a manufacturing method for mass production by molding to a certain shape in the molding machine. ① Since various kinds of high-class products are mixed with noodles, the number of people is reduced compared to the existing method when the soup is injected. Therefore, the space between the faces is filled and the volume is reduced. ③ The molding mold is not necessary, so the process of putting it in and out of the molding mold is not necessary. It saves the cost, and ④ Various kinds of gourmets are freshly blended, molded, and frozen as they are, so you can enjoy the fresh taste without deteriorating the shape and texture as well as the natural taste and aroma. ⑤ Boiling water when restoring It is possible to eliminate the inconvenience of putting each material individually by molding and mixing the name and the side to solve the inconvenience that comes from separately packing the cotton and the famous ingredients from the wrapping paper separately. The present invention will be described in detail as follows.

1. Raw material

In the present invention, the sample is a main raw material cut out from a noodle making machine and steamed, and includes fresh vegetables (carrots, green onions, cabbages, pumpkins, peppers, etc.), meats (beef, pork, poultry, etc.), meat products, and soft products. Starch and gums are used as famous ingredients and binders.

2. Pretreatment of Raw Material

(1) Cotton: The cotton line cut out as a noodle machine is alphaized for 10 to 15 minutes at around 100 ℃ while passing through the steaming section. The alphalated cotton line is sprayed with cooling water and cut into constant lengths of 30-100 cm.

(2) Vegetables: Remove fresh vegetables and wash them with clean water. Select and slice pumpkins, carrots, etc. about 3 ~ 4cm long, peppers, green onions about 1cm long, cabbages about 2-3cm long. Cut into lengths. Garlic and ginger are shredded completely.

Garlic and ginger are boiled for 1 minute and then mashed. Carrots are boiled in boiling water at 100 ° C for about 1 minute. Fix the taste and flavor of the.

The boiled vegetables are dehydrated until the water is not lowered to facilitate the next compounding process.

(3) meat

Cut fresh beef, pork or poultry into 20 × 20 × 2mm size.

(4) other

Eggs are completely unwrapped in a pre-baked pan, thinly sliced, and then shredded to 3-4 cm in length.

For soft products, use fresh ones of about 3 to 4 cm in length or small. Other materials necessary for garnish should be prepared in small pieces.

(5) starch and gum

Add a certain amount of starch and gum to water and disperse with stirring.

3.Combination

Alpha pretreated noodles, poached vegetables, and various kinds of cut vegetables, which have been subjected to each pretreatment, are quantitatively weighed into a mixer and mixed thoroughly and uniformly.

Samples completed until the compounding process are mixed while gradually rotating a constant amount of the starch and gum dispersed liquid while rotating the mixer.

4. Molding

When the mixing is completed, put into a molding machine (existing hamburger molding machine, etc.) and mold 100-200g by round, oval, square, etc. so that one person per meal.

5.frozen

The completed surface is hardened by rapid freezing for about 30 to 60 minutes at a temperature of about -40 ℃.

Frozen is generally one of the most effective methods by stopping the activity of microorganisms while retaining the natural fresh flavor as compared to room temperature or refrigeration. As a result of observing frozen products according to the present invention, fine ice formation is formed, resulting in the destruction of tissues. It is confirmed that there is little degeneration and is intact when restored.

6. Packing

Forming and freezing side shall be individually wrapped or virtue packaged and stored in freezer around -180 ℃. In addition, the refrigerated products are packaged individually in a vacuum packaging machine after molding and stored in a refrigerating chamber at 0 ~ 5 ℃. Vacuum packaging is sealed with the air removed. When air is completely removed in this way, it prevents the development of aerobic microorganisms and the oxidation of components, which increases food preservation.

The results of the sensory test on the frozen and refrigerated products of the present invention are shown in the following table.

TABLE 1

(Frozen products)

TABLE 2

(Refrigerated products)

* The score is the average of the evaluation scores of 10 sensory test staff using 9-level sign scale

* In the case of Table 2, some decay occurred after 2 months, and the sensory test was not performed.

Sensory evaluation was performed by 10 trained sensory personnel in advance, and the frozen surface of Example 1 and the refrigerated surface of Example 2 were made with a base length of 1 month, 2 months, and 3 months, respectively, for taste, color, texture, and resilience. Was investigated.

At this time, the sample was boiled in 550ml of boiled water, 200g of molded noodles and 25g of commercially available kalguksu soup, and boiled for 5 minutes, and then presented to the sensory inspector. The sensory test was carried out by a scoring method according to the following nine-stage scale.

9 Step Symbol Scale

Embodiments of the present invention are as follows.

Example 1

The cotton line cut out from the noodle making machine is steamed for 10 to 15 minutes at 100 ° C. while passing through the steaming part, and then alpha-ized and sprayed with cooling water to cut the cotton line into a constant shape such that the length of the cotton line is about 30 to 100 cm.

Vegetables such as carrots, peppers, cabbages, zucchini, green onions, and garlic were washed cleanly, and carrots and zucchini were cut into lengths of about 3 to 4 cm with a vegetable cutter, and peppers and green onions were cut into lengths of about 1 to 2 cm and then etched. Each decay time is red pepper, cabbage, pumpkin, green onion about 30-50 seconds, carrots are cooled and dehydrated for about 1 minute, garlic is boiled for 1 minute, and then processed into a vegetable mashed state completely. Beef, pork, and poultry should be fresh and cut into 20 × 20 × 2mm with a meat cutter.

Eggs are crushed thoroughly in a mixer, poured into a pre-baked pan, thinly sliced to make egg ground, cooled, and cut into 3-4 m long pieces. Other meat products such as hams and sausages are also cut into regular pieces.

These gourmets were mixed with red pepper 8.9%, carrot 17.8%, pumpkin 24%, green onion 17%, garlic 3.5%, egg ground 14.2%, pork 14.6%.

The molding medium solution was formulated with 10% alpha starch, 1% guar gum and 89% water.

Mixing of raw materials that have been completely processed is increased to 67% of washed cotton, 20% of high clarity, and 13% of binder solution, mixed in a mixer, and molded in a molding machine at 100-300g each for about 1 hour in a -40 ℃ rapid freezing chamber. It was freeze-cured for a while to obtain a frozen product mixed with steamed noodles and garnish. In this way, the frozen noodles were put in boiling water and tested for recovery.They were completely restored in about 1 minute and enjoyed the natural taste, and the volume was reduced to 2/3 of the conventional method.

Comparative Example 1

In the same manner as in Example 1, but was tested using 0.5% xanthan gum instead of guar gum used as a molding medium, the cohesion and molding was also good, and the restoration state was good when restored to boiling water.

Comparative Example 2

In the same manner as in Example 1 except that 0.5% sodium alginate was added instead of guar gum as a molding medium, and the cohesion and molding were good, and the restoration state was good.

Comparative Example 3

In the same manner as in Example 1, except that guar gum was used as a forming medium, and only alpha starch was used. As a result, the cohesive force was weak, and molding by the molding machine was poor.

[Comparative Example 4]

In the same manner as in Example 1 and tested using starch instead of alpha starch, the cohesive strength was poor, the molding was poor, and the restoration state was good when restored to boiling water.

[Comparative Example 5]

In the same manner as in Example 1 and tested using acetic acid starch instead of alpha starch, cohesive strength was weak, but the molding was restored, the state of restoration when restored to boiling water was good.

Example 2

In the same manner as in Example 1, instead of freezing, vacuum packaging and refrigeration immediately after molding, the packaging was good, and the restoration state was good when restored to boiling water.

As seen in Examples 1 and 2 above, the use of a mixture of alpha starch and gums as a forming medium had a strong cohesive force, so that molding in a molding machine was good, and the restoration state was good when restoring to boiling water after vacuum packaging or freezing.

Claims (3)

Method for producing a mixed mixed refrigeration or frozen surface characterized in that the vacuum-packed, or rapid freezing by mixing and molding the alphalated cotton line and various kinds of high-class products under a molding medium. 2. The method for preparing mixed mixed refrigerated or frozen noodles according to claim 1, wherein the raw materials necessary for various kinds of garnishes and the alphalated cotton line are mixed under a medium of 5 to 15% of a starch or a mixture of starch and gum. The method according to claim 1, wherein the alpha-encapsulated cotton line and the high-value material are mixed with starch and gums as a medium, and then molded into a predetermined shape in a molding machine, followed by vacuum packing or rapid freezing.

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