KR930011863A - 즉석수제비의 제조방법 - Google Patents

즉석수제비의 제조방법 Download PDF

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Publication number
KR930011863A
KR930011863A KR1019910025898A KR910025898A KR930011863A KR 930011863 A KR930011863 A KR 930011863A KR 1019910025898 A KR1019910025898 A KR 1019910025898A KR 910025898 A KR910025898 A KR 910025898A KR 930011863 A KR930011863 A KR 930011863A
Authority
KR
South Korea
Prior art keywords
sodium salt
extrusion
manufacturing
sujebi
instant soup
Prior art date
Application number
KR1019910025898A
Other languages
English (en)
Other versions
KR0182861B1 (ko
Inventor
유정욱
이해주
김은호
임재각
Original Assignee
김정순
제일제당 주식회사
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.)
Filing date
Publication date
Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019910025898A priority Critical patent/KR0182861B1/ko
Publication of KR930011863A publication Critical patent/KR930011863A/ko
Application granted granted Critical
Publication of KR0182861B1 publication Critical patent/KR0182861B1/ko

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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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 소맥분, 식염, 나트륨염의 면류첨가알칼리제, L-글루탐산나트륨으로 구성된 즉석 수제비 제조방법에 관한 것으로 수제비 반죽을 가온가압한 압출성형기로 성형, 열탕처리한 후 급속냉동시킴으로서 조리시간이 반으로 단축되고 수제비의 색과 맛, 식감등을 개선시켜 전체적인 수제비의 맛을 개선시킨 즉석 수제비의 제조방법에 관한 것이다.

Description

즉석수제비의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 즉석수제비의 제조공정도이다.

Claims (1)

  1. 소맥분 96.5-98.5wt%, 식염 0.5-1.5wt%, 나트륨염의 면류첨가알칼리제 0.5-1.0wt%, L-클루탐산나트륨 0.5-0.0wt%의 비율로 혼합한 혼합물에 30-50wt%의 물을 첨가하여 반죽한 후 압출온도 30-60℃, 압출압력 5-10kg/㎠으로 유지한 압출성형기를 이용하여 압출성형하고 1-3분간 열탕처리한 다음 급속냉동시켜 제조함을 특징으로 하는 즉석수제비의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019910025898A 1991-12-31 1991-12-31 즉석수제비의 제조방법 KR0182861B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910025898A KR0182861B1 (ko) 1991-12-31 1991-12-31 즉석수제비의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910025898A KR0182861B1 (ko) 1991-12-31 1991-12-31 즉석수제비의 제조방법

Publications (2)

Publication Number Publication Date
KR930011863A true KR930011863A (ko) 1993-07-20
KR0182861B1 KR0182861B1 (ko) 1999-03-20

Family

ID=19327375

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910025898A KR0182861B1 (ko) 1991-12-31 1991-12-31 즉석수제비의 제조방법

Country Status (1)

Country Link
KR (1) KR0182861B1 (ko)

Also Published As

Publication number Publication date
KR0182861B1 (ko) 1999-03-20

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