KR920005684A - Manufacturing method of sauce frozen noodles - Google Patents

Manufacturing method of sauce frozen noodles Download PDF

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Publication number
KR920005684A
KR920005684A KR1019910010593A KR910010593A KR920005684A KR 920005684 A KR920005684 A KR 920005684A KR 1019910010593 A KR1019910010593 A KR 1019910010593A KR 910010593 A KR910010593 A KR 910010593A KR 920005684 A KR920005684 A KR 920005684A
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KR
South Korea
Prior art keywords
sauce
noodles
water
minutes
frozen
Prior art date
Application number
KR1019910010593A
Other languages
Korean (ko)
Other versions
KR940002525B1 (en
Inventor
안중웅
Original Assignee
안중웅
주식회사 태원식품
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 안중웅, 주식회사 태원식품 filed Critical 안중웅
Priority to KR1019910010593A priority Critical patent/KR940002525B1/en
Publication of KR920005684A publication Critical patent/KR920005684A/en
Application granted granted Critical
Publication of KR940002525B1 publication Critical patent/KR940002525B1/en

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Classifications

    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes

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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 없음No content

Description

소스 냉동면의 제조방법Manufacturing method of sauce frozen noodles

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

제 2 도는 본 발명에 의한 소스 냉동면의 제조공정도이다.2 is a manufacturing process diagram of the source frozen surface according to the present invention.

Claims (9)

물과 부자재들 소맥분과 혼합 반죽한 후 숙성, 라미네이팅, 절출, 삶음 및 수세냉각공정을 거쳐 면을 제조하고, 면 상부에 별도로 제조한 소스를 첨가한 후 2일체를 급속 농결시키는 공정을 포함하는 인스턴트 냉동면의 제조방법.Instant mixing, including mixing dough with water and subsidiary flour, preparing noodles through aging, laminating, cutting, boiling, and washing with water, and adding concentrated sauce to the top of the noodles, followed by rapid condensation. Method of manufacturing frozen noodles. 제 1 항에 있어서, 상기 수세냉각공정을 거친 면이 60 내지 70%의 수분을 함유하는 것을 특징으로 하는 인스턴트 냉동면의 제조방법.The method of claim 1, wherein the surface subjected to the water cooling process contains 60 to 70% of moisture. 제 1 항에 있어서, 상기 소스가 70 내지 80%의 수분을 함유하는 것을 특징으로 하는 인스턴트 냉동면의 제조방법.The method of claim 1, wherein the source contains 70 to 80% moisture. 제 1 항에 있어서, 상기 급속 동결이 -35 내지 -70℃온도범위에서 10 내지 30분간 수행되는 것을 특징으로 하는 인스턴트 냉동면의 제조방법.The method of claim 1, wherein the rapid freezing is a method for producing an instant frozen surface, characterized in that performed for 10 to 30 minutes in the temperature range of -35 to -70 ℃. 제 4 항에 있어서, 상기 급속 동결이 -40℃의 온도에서 약 30분간 수행하는 것을 특징으로 하는 인스턴트 냉동면의 제조방법.5. The method of claim 4, wherein said quick freezing is carried out at a temperature of -40 [deg.] C. for about 30 minutes. 제 1 항에 있어서, 상기 배합수와 소맥분의 혼합이 진공하에서 수행되는 것을 특징으로 하는 인스턴트 냉동면의 제조방법.The method of claim 1, wherein the mixing of the blended water and wheat flour is carried out under vacuum. 제 1 항에 있어서, 물과 부자재를 포함하는 배합수 32내지 36%를 소맥분과 진공상태에서 혼합 반숙하여 통상의 방법인 숙성과 라미네이팅, 절단 및 삶는 과정과 수세과정을 거친 면을 수분 60내지 70% 함유상태에서 수분 70내지 80%의 짜장소스를 첨가하여 -40℃의 급속 동결기에서 약 30분간 동결시켜 중심온도가 -15내지 -20℃가 되도록 냉동시켜서된 인스턴트 냉동면의 제조방법.The method according to claim 1, wherein 32 to 36% of the blended water containing water and subsidiary materials is mixed and boiled in a state of wheat flour and vacuum, and the surface of the noodles which has been subjected to the aging, laminating, cutting, and boiling and washing processes in a conventional manner is 60 to 70 minutes. A method of producing an instant frozen noodles prepared by adding 70 to 80% moisture in a% -containing state and freezing for about 30 minutes in a quick freezer at -40 ° C to freeze the center temperature at -15 to -20 ° C. 제 1 항에 있어서, 상기 소스가 짜장, 스파게티, 카레 및 하이스 소스중 어느 하나인 것을 특징으로 하는 인스턴트 냉동면의 제조방법.2. The method of claim 1, wherein the sauce is any one of jjajang, spaghetti, curry, and heat sauce. 제 1 항에 내지, 제 8 항중 어느 한 항에 있어서, 상기 소스가 별도로 냉동된 아니스클독 소스인 것을 특징으로 하는 인스턴트 냉동면의 제조방법.The method for producing an instant frozen surface according to any one of claims 1 to 8, wherein the sauce is a separately frozen anise clad dog sauce. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910010593A 1990-07-11 1991-06-25 Process for freezing noodle and its sauce KR940002525B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910010593A KR940002525B1 (en) 1990-07-11 1991-06-25 Process for freezing noodle and its sauce

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
KR90-10462 1990-07-11
KR900010462 1990-07-11
KR1019910010593A KR940002525B1 (en) 1990-07-11 1991-06-25 Process for freezing noodle and its sauce

Publications (2)

Publication Number Publication Date
KR920005684A true KR920005684A (en) 1992-04-03
KR940002525B1 KR940002525B1 (en) 1994-03-25

Family

ID=67513294

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910010593A KR940002525B1 (en) 1990-07-11 1991-06-25 Process for freezing noodle and its sauce

Country Status (1)

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KR (1) KR940002525B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109699906A (en) * 2019-01-31 2019-05-03 安徽谷优美食品科技有限公司 A kind of preparation method of pure natural resistant to cook Italy noodle soup

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE60320419T2 (en) * 2003-11-19 2009-05-07 Barilla G.E R. Fratelli S.P.A. Process for the preparation of a frozen ready meal based on pasta or cereal grains

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109699906A (en) * 2019-01-31 2019-05-03 安徽谷优美食品科技有限公司 A kind of preparation method of pure natural resistant to cook Italy noodle soup

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Publication number Publication date
KR940002525B1 (en) 1994-03-25

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