KR960003636B1 - Preparing process for noodle - Google Patents

Abstract

No content.

Description

Manufacturing method of cotton with excellent preservation

1 is a flowchart illustrating a method of making cotton in accordance with the present invention.

2 is a prologue chart showing a conventional method.

The present invention relates to a process for producing high quality cotton having a long shelf life.

2 shows a conventional method of making various kinds of boiled noodles. This method comprises the steps (1) of kneading raw materials containing flour, salt and water in a mixer, a rolling step (2) of rolling the dough obtained in step (1), and a cutting step (3) after aging. , Boiling (4), rinsing and cooling (5), soaking (6), packaging (7), sterilization (8) and cooling (9) . The final product 10 is thus obtained.

The method of producing raw or semi-raw noodles is the same as the method of producing boiled noodles, except that it does not include a boiling step 4 and an immersion step 6.

Any of boiled noodles, raw noodles and semi-noodles is required to be of good quality, tasty and long shelf life.

To produce cotton with a long shelf life, adjust the pH level to 4.5 or less by mixing an acidifier or a regulator (11) in the dough when kneading the raw material in a mixer as shown in FIG. It is a common practice to do so.

In order to reduce the pH of raw wheat flour originally having a pH of 6.3-6.5 to 4.5 or less, the acidifying agent or pH adjusting agent must be somewhat acidic. It is still difficult to reduce the pH to below 4.5 by adding a pH adjuster only during the kneading step. Thus, it was common practice to add acidifiers to the immersion tank to further reduce the pH of the cotton during the immersion step (6).

However, noodles with a pH of 4.5 or less tend to be sour and bitter in taste. In addition, fluctuations in pH levels make cotton tend to experience quality changes and become less tasteful. Moreover, its quality may worsen due to the roughness of the surface form. If the pH adjuster is used in an inappropriate amount, the quality of the cotton will be degraded or its shelf life will be unstable.

It is an object of the present invention to provide a method for producing high quality cotton having a pH of 5.1 or more but with a long shelf life.

In order to achieve this object, according to the first invention, steps prepared by immersing noodles prepared in a conventional manner in which pH control is not performed in a pH adjuster solution containing sodium acetate as a main component and sterilizing the noodles are heated by heating A method of doing this is provided.

The pH of the noodles can be adjusted to 5.1 or higher by immersing the noodles prepared by conventional methods in a pH adjuster solution containing sodium acetate as a main component. By sterilizing the cotton so made, its quality and shelf life are improved.

According to a second invention, there is provided a method comprising the steps of combining a pH adjuster containing sodium acetate as a main ingredient in grain powder and preparing the noodles in the conventional manner in a flour dough.

When forming a dough of noodles, the pH of raw noodles can be adjusted to 5.1 or more by incorporating a pH adjuster containing sodium acetate as a main ingredient in the raw material. Long shelf life because of its good quality and less multiplication of microorganisms. Such noodles are not sour or bitter in taste.

Other features and objects of the present invention will become apparent from the following description in conjunction with the accompanying drawings. Embodiments of the present invention will now be described with reference to FIG. 1.

1 shows a method for producing boiled noodles according to the first invention.

The same steps as in the conventional method shown in FIG. 2 are denoted by the same number and description thereof will be omitted.

In the present invention, no acidifying agent or pH adjusting agent is added when kneading the raw materials in the mixer. In the immersion step 6, the boiled noodles are immersed in an aqueous solution of pH adjuster 21, which is mainly composed of sodium acetate.

The pH regulator 21 used in the immersion step is a powder consisting of 47% by weight of sodium acetate, 9% by weight of glacial acetic acid, 5% by weight of adipic acid, 1% by weight of cyclodextrin, and 37.7% by weight of food substances such as vegetable protein. Or in the form of an aqueous solution.

The pH adjuster 21 has a rather high pH value of 5.6 and is added to the water at a ratio of 1/70 to 1/100 to water. Boiled noodles should be soaked for about 40 seconds.

In order to loosen the face so that the immersion solution is uniformly absorbed into the face, the immersion solution may be stirred in the immersion tank by blowing it up from the bottom of the tank. The amount of pH adjuster to be added should be adjusted according to the boiling time, temperature and immersion time.

In the process of the present invention virtually all types of boiled acidic noodles and pasta can be prepared, including traditional Japanese boiled noodles, buckwheat noodles, cold noodles and flatnoodle, boiled spaghetti and “biifun” .

In the first invention, after rinsing and cooling, the cotton is immersed in a solution of pH adjuster 21 containing sodium acetate as a main component. The cotton so made has a normal lifespan-pH of 5.1 or higher which is higher than 4.0-4.5. Such noodles are soft to the touch and sweet and tasty but not bitter or sour. They have a high water holding capacity. They can be sterilized effectively by heating.

After sterilization the coefficient of heat resistant bacillus subtilis is very small, 5-100 per gram. Thus cotton can be preserved in calm for a long time.

Table 1 shows the test results of boiled noodles prepared by the method according to the first invention.

As apparent from the test results, after the cotton was immersed in the immersion solution by the method described above, its pH was above 5.6 and they showed a long shelf life.

The second invention relates to methods of making raw and semi-raw cotton. Of the method steps shown in FIG. 1, this method does not comprise a boiling step 4, a rinsing and cooling step 5, and a dipping step 6. In addition, sterilization step 8 may also be omitted if necessary.

In the second invention, when kneading flour, salt and water in a mixer, a pH adjuster 21 containing sodium acetate as a main component is added to the raw material and kneaded together. The resulting dough is then aged and then rolled into thin flakes and cut into cotton. The noodles are then dehydrated to produce half-raw noodles.

Preferably, pH adjuster 21 containing sodium acetate as the main component should be added to the raw materials in an amount of 0.8-1.5% by weight of the flour. The less water added, the longer the shelf life of the cotton thus produced. But its quality tends to get worse. Thus, water and pH adjusters should be added in an amount of 30-40% of the total.

Table 2 shows the test results for raw and semi-noodles prepared by the method according to the second invention and raw and semi-noodles prepared by conventional methods.

As is apparent from the results shown in Table 2, the noodles prepared by incorporating the pH adjuster 21 containing sodium acetate as a main ingredient in the dough had a long shelf life compared to conventional noodles.

TABLE 1

TABLE 2

Claims (2)

In the method for preparing noodles having a long shelf life, the method is immersed in a pH adjuster solution containing sodium acetate as a main component and then sterilized by heating. Method comprising the steps of: In the method of manufacturing noodles having a long shelf life, the method comprises the steps of combining the grain powder with a pH adjuster containing sodium acetate as a main ingredient and preparing the flour dough as noodles in a conventional manner. Characterized in that the method.