KR100700856B1 - Production of non-fried instant noodle - Google Patents
Production of non-fried instant noodle Download PDFInfo
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- KR100700856B1 KR100700856B1 KR1020050052410A KR20050052410A KR100700856B1 KR 100700856 B1 KR100700856 B1 KR 100700856B1 KR 1020050052410 A KR1020050052410 A KR 1020050052410A KR 20050052410 A KR20050052410 A KR 20050052410A KR 100700856 B1 KR100700856 B1 KR 100700856B1
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- 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
- A23L7/11—Filled, stuffed or multilayered pasta
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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
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
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Abstract
본 발명은 열탕 복원 후의 식감이 면류 본래의 매끄럽고 점탄성이 있는 식감을 가지며, 퍼지는 것도 늦는 튀기지 않은 즉석면의 제조방법을 제공하는 것을 목적으로 한다. An object of the present invention is to provide a method for producing instant fried non-fried noodles, in which the texture after hot water restoration has a smooth and viscoelastic texture inherent in noodles and spreads too late.
본 발명의 구성에 따르면, 곡분류를 주체로 하는 원료분에 물을 첨가하고, 스팀 반죽해서 α화도가 80%이상인 생지(生地)를 얻으며, 상기 생지를 급압연(急壓延)해서 면대(麵帶)로 하고, 면선(麵線)으로 잘라낸 후, 팽화건조시키는 것을 특징으로 하는, 튀기지 않은 즉석면의 제조방법.According to the constitution of the present invention, water is added to a raw material powder mainly composed of grains, and steam kneaded to obtain dough having an α degree of degree of 80% or more, and the dough is rapidly rolled to a cotton pad. A method for producing an instant fried non-fried noodle, which is characterized in that it is made into (i), cut out by a cotton line, and swelling to dry.
튀기지 않은 즉석면, 생지, α화도, 급압연 Instant non-fried noodles, dough, α degree, rolled
Description
본 발명은 튀기지 않은 즉석면의 제조방법에 관한 것이다. 상세하게는, 곡분류를 주체로 하는 원료분을 스팀 반죽해서 α화한 생지(生地)를 급압연(急壓延)하는 것 및 면선(麵線)으로 잘라낸 후에 팽화건조시키는 것을 특징으로 하는 튀기지 않은 즉석면의 제조방법에 관한 것이다. The present invention relates to a method for producing instant fried noodles. Specifically, non-fried instant noodles characterized by steam-kneading raw material powder mainly composed of grain classification, rapidly rolling the α-ized raw material, and puffing and drying after cutting with a cotton line It relates to a manufacturing method of cotton.
종래, 튀기지 않은 즉석면은, 일반적으로, 소맥분, α화 소맥분, 메밀분 등의 곡분류에 필요에 따라서 각종 전분류를 첨가한 것을 주원료로 하고, 우동, 중화면, 메밀국수 등 면의 종류에 따라서 전란분, 난백분, 증점제, 레시틴, 식물기름, 유화 유지, 탄산칼슘, 식염, 인산염류, 간수분말 등을 배합해서, 다음과 같이 하여 제조되고 있다. 우선, 곡분류 등의 주원료에 대해서 30∼35중량%의 가수(加水)를 행하고, 종형 또는 횡형 믹서로 혼합 반죽을 행하여, 생지를 얻는다. 이어서, 상기 생지를 정형롤로 정형하고, 복합롤로 복합하며, 또한 4∼6단의 연속 압연롤로 소정의 면대 두께까지 압연 후, 잘라낸다. 이어서, 면선을 스팀기로 α화하고, α화한 소정량의 면선을 형틀 용기에 수납 후, 열풍 건조시킨다. 건조 후, 상온까지 냉각한 후 형(型)에서 빼내어, 봉지물은 분말 수프와 함께 포장하고, 컵물은 컵에 면을 수납 후, 분말 수프와 건조 건더기 재료를 함께 포장한다.Conventionally, non-fried instant noodles are generally prepared by adding various starches to wheat flour, α-branched wheat flour, buckwheat flour, etc. as needed, and the types of noodles such as udon noodles, Chinese noodles, soba noodles, etc. Therefore, whole egg powder, egg white powder, thickener, lecithin, vegetable oil, emulsified oil and fat, calcium carbonate, salt, phosphate, liver water powder, etc. are mix | blended and manufactured as follows. First, 30-35 weight% of water is added with respect to main raw materials, such as a grain sorting, and mixing dough is performed with a vertical or horizontal mixer, and dough is obtained. Subsequently, the said dough is shape | molded by a shaping | molding roll, it is compounded by a compounding roll, and it cuts after rolling to a predetermined surface band thickness by the continuous rolling roll of 4-6 stages. Subsequently, the surface wire is subjected to α using a steamer, and the predetermined amount of the surface wire is housed in a mold container, followed by hot air drying. After drying, after cooling to room temperature, the mold is taken out from the mold, and the encapsulated product is packaged together with the powder soup, and the cup water is packaged with the noodles in a cup, and then the powder soup and the dry dry material are packaged together.
그러나, 이와 같은 종래의 제조법으로 얻어지는 튀기지 않은 즉석면은, 복원 후의 식감이, 생면을 삶은 직후의 매끄럽고 점탄성이 있는 면류 본래의 식감과는 약간 동떨어진 것이 되며, 퍼지는 것도 빠른 것이었다. However, the instant fried non-fried instant noodles obtained by such a conventional manufacturing method is that the texture after the restoration is slightly different from the original texture of the smooth and viscoelastic noodles immediately after the raw noodles have been boiled, and the spreading was quick.
이들의 결점을 해소하기 위해서 여러가지 방법이 제안되어 있다. 예를 들면, "곡분을 함수 팽윤시킨 후 증열 처리해서 α화도를 적어도 90%로 하고, 이어서 교반 혼합 반죽해서 기포를 함유시킨 후 적당한 선형상으로 토출해서 건조시키는 튀기지 않은 건조 즉석면의 제조법(특허문헌 1참조)"나, "소맥분을 주체로 하고, 수분 함유량이 적어도 30중량%인 생면대(生麵帶)를 삶으며, 이어서 그 삶은 면대를 예비 건조시켜서, 수분 함유량을 15∼35중량%로 조정한 후 절단하여 면선으로 만들고, 또 건조시키는, 튀기지 않은 건조 즉석면의 제조법(특허문헌 2참조)" 등이 알려져 있다. Various methods have been proposed to solve these drawbacks. For example, "The manufacturing method of the non-fried dry instant noodles which water-swells a grain, and heat-treats and makes alpha degree at least 90%, and then stirs and knead | mixes, contains a bubble, and discharges it to dry in a suitable linear form (patent Document 1) "or" mainly wheat flour, boiled raw noodles having a moisture content of at least 30% by weight, and then the boiled noodles are pre-dried to obtain a water content of 15 to 35% by weight. And a method for producing a dry instant noodle, which is not fried (see Patent Document 2), which are cut, cut into a line, and dried, are known.
그러나, 이들 방법에서도, 복원 후의 식감이나 면의 퍼짐이 빠른 것에 대해서, 아직 충분히 만족할 수 없다고 하는 문제가 있었다. However, also in these methods, there was a problem that the texture and the spread of noodles after the restoration were not sufficiently satisfactory yet.
또한, 건조 스팀 반죽면의 제조방법으로서, 소맥분 등의 원료분에 온수를 첨가하고, 이어서 증기를 공급하여, 소맥분의 전분을 거의 완전히 α화하며, 생고무상의 덩어리로 만들고 나서, 압연 면대를 형성하고, 냉각 재단해서 스팀 반죽면으로 하며, 상기 스팀 반죽면에 가열, 건조, 냉각의 공정을 실시하는, 건조 스팀 반죽면의 제조방법(특허문헌 3참조)이 제안되어 있다. In addition, as a method for producing a dry steam kneading surface, hot water is added to a raw powder such as wheat flour, and then steam is supplied to substantially complete α of the starch of the wheat flour, into a raw rubbery mass, and then a rolled cotton pad is formed. The method of manufacturing the dry steam dough surface (refer patent document 3) which cools and cuts it as a steam dough surface, and performs the process of heating, drying, and cooling to the said steam dough surface is proposed.
그러나, 이 방법에 의해 얻어지는 면류는 식감이 고무상이 되기 때문에, 그 와 같은 독특한 식감이 요구되는 한국 냉면 등 면류에밖에 적용할 수 없다. However, the noodles obtained by this method can be applied only to noodles such as Korean cold noodles, which require such a unique texture because the texture becomes rubbery.
[특허문헌 1] 일본국 특허공개 소53-127847호 공보[Patent Document 1] Japanese Patent Laid-Open No. 53-127847
[특허문헌 2] 일본국 특허공개 소54-95755호 공보[Patent Document 2] Japanese Patent Application Laid-Open No. 54-95755
[특허문헌 3] 일본국 특허공고 소50-34614호 공보[Patent Document 3] Japanese Patent Publication No. 50-34614
본 발명의 목적은, 열탕 복원 후의 식감이, 냉면과 같은 고무상의 식감이 아니라, 면류 본래의 매끄럽고 점탄성이 있는 식감을 가지며, 퍼지는 것도 늦는 튀기지 않은 즉석면의 제조방법을 제공하는 데 있다. An object of the present invention is to provide a method for producing instant fried noodle, which is not a rubbery texture such as cold noodles, but has a smooth, viscoelastic texture inherent in noodle, and spreads later.
본 발명자들은, 심도깊게 연구한 결과, 곡분류를 주체로 하는 원료분을 스팀 반죽해서 α화한 생지를 급압연하여 면대(麵帶)로 하고, 면선(麵線)으로 잘라낸 후에 팽화건조시킴으로써, 상기 목적을 달성할 수 있는 것을 발견하고, 본 발명에 도달하였다. MEANS TO SOLVE THE PROBLEM As a result of in-depth study, the present inventors found that the raw material powder which mainly consists of grain classification by steam-kneading and rolled alpha-ized dough was made into a cotton pad, cut out by a cotton line, and swelled and dried, and said The present invention has been found to achieve the object.
즉, 본 발명은, 곡분류를 주체로 하는 원료분에 물을 첨가하고, 스팀 반죽해서 α화도가 80%이상인 생지를 얻으며, 상기 생지를 급압연하여 면대로 하고, 면선으로 잘라낸 후, 팽화건조시키는 것을 특징으로 하는 튀기지 않은 즉석면의 제조방법을 제공하는 것이다. That is, according to the present invention, water is added to a raw material powder mainly composed of grains, steam kneaded to obtain dough having an alpha degree of 80% or more, and the dough is rapidly rolled to a cotton, cut into cotton lines, and then expanded and dried. It is to provide a method for producing a non-fried instant noodles, characterized in that.
<본 발명의 실시형태>Embodiment of the Invention
이하, 본 발명의 튀기지 않은 즉석면의 제조방법을, 그 바람직한 실시형태에 대해서 상세히 서술한다. EMBODIMENT OF THE INVENTION Hereinafter, the manufacturing method of the instant fried instant noodles of this invention is described in detail about the preferable embodiment.
본 발명의 튀기지 않은 즉석면의 제조방법을 실시하기 위해서는, 우선, 곡분류에 필요에 따라서 각종 전분류를 첨가한 주원료(이하, "곡분류를 주체로 하는 원료분" 또는 "원료분"이라고 함.)에 상온이하의 물을 배합하고, 가압 증기를 공급하면서 혼합 반죽, 즉 스팀 반죽해서 α화한 생지를 얻는다. In order to implement the non-fried instant noodles production method of the present invention, first, a main raw material (hereinafter, referred to as "raw material mainly composed of cereals" or "raw material") to which various starches are added to grain classification as needed. (D) is mixed with water at room temperature or lower, and mixed dough, i.e., steam kneaded, is prepared while α is supplied while supplying pressurized steam.
배합하는 물의 양은, 곡분류를 주체로 하는 원료분에 대하여, 바람직하게는 30∼60중량%, 보다 바람직하게는 35∼55중량%이다. 그 때의 수온은, 상온이하이면 상온 또는 냉각한 물 중 어떠한 것이어도 좋고, 온수를 사용할 필요는 없다. The amount of water to be blended is preferably 30 to 60% by weight, more preferably 35 to 55% by weight based on the raw material powder mainly containing grains. In that case, as long as it is below normal temperature, any of normal temperature or cooled water may be sufficient, and it is not necessary to use hot water.
스팀 반죽할 때에 공급하는 가압 증기로서는, 포화 수증기 또는 과열 수증기 중 어떠한 것이어도 좋으나, 그 증기압은 0.049∼0.2MPa의 범위인 것이 바람직하다. The pressurized steam supplied when steam kneading may be either saturated steam or superheated steam, but the steam pressure is preferably in the range of 0.049 to 0.2 MPa.
또한, 스팀 반죽은, 가압 증기를 공급하면서 회전수 10∼200rpm의 조건으로 행하는 것이 바람직하며, 온도 100∼130℃, 회전수 30∼150rpm의 조건으로 행하는 것이 보다 바람직하다. 이와 같은 조건하에서 스팀 반죽을 행함으로써, 바람직한 상태의 생지의 α화가 촉진된다. Moreover, it is preferable to perform steam dough on the conditions of 10-200 rpm of rotations, supplying pressurized steam, and it is more preferable to carry out on conditions of temperature 100-130 degreeC and rotation speeds of 30-150 rpm. By steam steaming under such conditions, alpha of the dough in a preferred state is promoted.
또한, 스팀 반죽 후, 증기 공급을 멈추고 혼합 반죽을 회전수 50∼120rpm으로 1∼4분간 행하는 것이 보다 바람직하다. 상기 혼합 반죽을 행함으로써, 보다 균질한 상태의 스팀 반죽 생지가 얻어진다. Moreover, after steam kneading, it is more preferable to stop steam supply and to carry out a mixing dough for 1 to 4 minutes by rotation speed 50-120 rpm. By performing the said mixing dough, the steam dough dough of a more homogeneous state is obtained.
본 발명에 있어서, 생지의 α화도는, 통상은 80%이상이고, 85%이상∼100%미만인 것이 바람직하다. 생지의 α화도를 상기 범위로 함으로써, 진전성이 풍부하고 탄력성이 있는 생지가 얻어진다. 한편, α화도가 80%미만이면, 생지의 진전성이나 탄력성이 불충분하다. 또한 생지를 완전하게 α화시키려고 하면, 스팀 반죽이 과도한 것이 되어, 그 결과, 얻어지는 면류의 식감이 치아에 부착하는 것과 같은 끈적거리는 것이 되어 바람직하지 않다. In the present invention, the degree of α conversion of the dough is usually 80% or more, preferably 85% or more and less than 100%. By making the alpha degree of dough into the said range, a dough with abundant tremor and elasticity is obtained. On the other hand, if alpha degree is less than 80%, the growth and elasticity of the dough are insufficient. Further, if the dough is to be completely α-formed, the steam dough becomes excessive, and as a result, the texture of the obtained noodles becomes sticky like sticking to the teeth, which is not preferable.
이어서, 얻어진 α화한 생지를 급압연해서 소정의 면대 두께로까지 단숨에 압연한다. 종래, 면 생지의 형성 후는, 상온하에 있어서 정형롤, 복합롤을 거쳐, 4∼6단의 압연롤로 단계적으로 소정의 면대 두께(우동의 경우 2∼4mm정도, 메밀국수나 중화면의 경우 1∼2mm정도)까지 얇게 한다고 하는 공정을 채택하는 것이 통상적인 방법이었으며, 작업의 단축을 도모해서 단숨에 압연하면, 생지에 무리한 힘이 작용하여 글루텐 구조가 파괴되므로 좋지 않기 때문에, 채용되지 않았다. 본 발명에서는, α화한 생지를, 생지의 온도가 높은 동안에, 바람직하게는 생지의 온도가 70℃이상인 동안에, 1∼2단의 압연롤로 단숨에 원하는 면대 두께(1∼5mm정도)로까지 급압연한다. 이와 같은 조건하에서 급압연을 행하더라도, 생지 중의 글루텐 구조가 파괴되지 않고, 필요한 얇기의 균질의 면대를 얻을 수 있다. Subsequently, the obtained α-ized dough is rapidly rolled and rolled at once to a predetermined surface thickness. Conventionally, after the formation of the cotton dough, a predetermined surface thickness (stepwise about 2 to 4 mm in case of udon noodles, 1 in the case of soba or medium noodles) in steps of 4 to 6 stage rolling rolls through a form roll and a compound roll at room temperature at room temperature. It was a conventional method to adopt the process of making it thin (about -2mm), and it was not adopted because it is not good because the work is excessively applied to the dough and the gluten structure is destroyed because the work is shortened and rolled at once. In the present invention, the α-ized dough is rapidly rolled to the desired surface thickness (about 1 to 5 mm) in one or two stages of rolling rolls while the temperature of the dough is high, preferably while the temperature of the dough is 70 ° C or more. Even if rapid rolling is carried out under such conditions, the gluten structure in the dough is not destroyed, and the required thin and homogeneous cotton pad can be obtained.
이어서, 얻어진 면대를 바람직하게는 상온 부근(약 10∼25℃)까지 냉각하고, 잘라내어 면선으로 한다. 잘라내는 면선의 굵기에 제한은 없고, 면류의 종류나 원료분 등에 의해 적절히 선택할 수 있다. Subsequently, the obtained cotton stand is cooled to near normal temperature (about 10-25 degreeC), and it cuts out as a face line. There is no restriction | limiting in the thickness of the cotton line to cut out, According to the kind of noodles, raw material powder, etc., it can select suitably.
이어서, 상기 면선은, 형(型) 용기에 소정 중량을 수납 후, 바람직하게는 100∼135℃, 보다 바람직하게는 105∼130℃의 온도 분위기하에 10∼30분간, 바람직하게는 10∼20분간 유지해서, 팽화건조시킨다. Subsequently, after storing the predetermined weight in a mold container, the said cotton wire is 10 to 30 minutes, Preferably it is 10 to 20 minutes in 100-135 degreeC, More preferably, in the temperature atmosphere of 105-130 degreeC. It keeps and swells and dries.
상기 팽화건조란, 생지 상태에서 α화한 면선을, 상기 온도 분위기하에 유지 하는, 예를 들면 상기 온도의 열풍 등에 드러냄으로써 단시간에 건조시키는 것에 의해, 수분 함량을 15%이하로 함과 동시에, 면선을 팽화시키는 것이다. 건조 온도가 상기 온도보다 낮거나, 또는 상기 온도 범위라도 완만하게 건조시키면, 면선은 팽화하지 않고 고화해 버린다. 그와 같은 면류는, 열탕에 의해 복원하더라도 점탄성이 있는 양호한 식감은 얻어지지 않고, 딱딱하고 고무느낌이 강한 밸런스가 나쁜 식감이 되어 버린다. The swelling-drying means that the cotton wire which has been α-depleted in a dough state is kept in the temperature atmosphere, for example, by being exposed to hot air of the temperature, etc., and dried for a short time, thereby making the moisture content 15% or less and simultaneously It is to swell. If the drying temperature is lower than the above temperature or gently dried even in the above temperature range, the cotton wire will solidify without swelling. Even if such noodles are restored by boiling water, the viscoelastic good texture is not obtained, but the hard and rubbery balance has a poor balance.
팽화건조 후, 면 덩어리를 상온까지 냉각하고, 이하 통상적인 방법에 따라서 튀기지 않은 즉석면의 제품으로 한다. After swelling and drying, the noodle lump is cooled to room temperature, and the instant noodles are not fried according to a conventional method.
이렇게 해서 제조되는 본 발명에 따른 튀기지 않은 즉석면은, 그 복원방법 및 먹는 방법에 특별히 제한되는 것은 아니며, 종래의 튀기지 않은 즉석면과 동일한 방법에 의해 복원하여, 먹을 수 있다. The non-fried instant noodles according to the present invention thus produced are not particularly limited to the restoration method and the eating method, and can be restored and eaten by the same method as the conventional non-fried instant noodles.
본 발명의 튀기지 않은 즉석면의 제조방법에 의해 제조되는 면의 종류로서는, 바람직하게는 우동, 냉국수, 소면, 중화면, 메밀국수 등을 들 수 있으나, 이들에 제한되는 것은 아니다. Examples of the type of noodles prepared by the method for producing instant fried instant noodles of the present invention include, but are not limited to, udon noodles, cold noodles, somen noodles, medium noodles, soba noodles, and the like.
또한, 본 발명의 튀기지 않은 즉석면의 제조방법에서 사용되는 주원료의 곡분류로서는, 소맥분, 메밀분, 미분(米粉), 콘플라워, 대맥분 등을 들 수 있다. Moreover, wheat flour, buckwheat flour, fine flour, cornflower, wheat flour, etc. are mentioned as a grain flour of the main raw material used by the manufacturing method of the instant fried non-fried noodles of this invention.
상기 곡분류 이외의 부원료로서, 필요에 따라서, 타피오카(tapioca) 전분, 감자 전분, 콘스타치, 찰옥수수 전분(waxy corn starch), 소맥 전분, 및 이들의 가공 전분(α화, 에테르화, 에스테르화, 아세틸화, 가교화) 등의 전분류; 식염; 전란분, 난백분 등의 난분(卵粉); 알긴산 및 그 염, 증점 다당류, 젤라틴, 펙틴 등의 증점제; 글루타민산나트륨 등의 조미료; 식물기름, 동물기름, 쇼트닝 등의 유지류; 그 외, 레시틴, 무기염류(탄산염, 인산염), 에틸알코올, 간수분말, 소르비트, 활성 글루텐, 대두 단백, 효소제, 색소류 등의 통상의 즉석면에 사용하는 것을 배합할 수 있다. As subsidiary materials other than the above-mentioned cereals, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and processed starch thereof (α, etherification, esterification, Starch, such as acetylation and crosslinking); saline; Egg powder such as whole egg powder and egg white powder; Thickeners such as alginic acid and salts thereof, thickened polysaccharides, gelatin, pectin; Seasonings such as sodium glutamate; Fats and oils such as vegetable oil, animal oil and shortening; In addition, those used for ordinary instant noodles such as lecithin, inorganic salts (carbonates and phosphates), ethyl alcohol, liver water powder, sorbet, active gluten, soy protein, enzymes and pigments can be blended.
상기 곡분류 및 부원료의 종류 및 그 배합량은, 목적으로 하는 면의 종류에 따라서 적절히 결정하면 된다. 본 발명의 튀기지 않은 즉석면의 제조방법에 따르면, 원료 배합에 의존하지 않고, 면의 식감을 개량할 수 있으므로, 종래의 튀기지 않은 즉석면에 비해서 전분류의 배합량을 적게 할 수 있다. 또한, 본 발명의 튀기지 않은 즉석면의 제조방법에 따르면, 종래의 튀기지 않은 즉석면에 있어서 식감의 개량에 사용되어 왔던 각종 전분류나, 증점제, 레시틴, 탄산칼슘, 인산염류 등의 첨가제를 사용하지 않거나, 혹은 그들 첨가제의 양을 줄이더라도, 양호한 식감의 면을 얻을 수 있다. What is necessary is just to determine suitably the kind of said grain classification and an auxiliary raw material, and its compounding quantity according to the kind of surface made into the objective. According to the method for producing non-fried instant noodles of the present invention, since the texture of the noodles can be improved without depending on the blending of raw materials, the blending amount of starch can be reduced as compared with conventional non-fried instant noodles. In addition, according to the manufacturing method of the non-fried instant noodles of the present invention, additives such as various starches, thickeners, lecithin, calcium carbonate, and phosphates which have been used to improve the texture of conventional non-fried instant noodles are not used. Otherwise, even if the amount of these additives is reduced, a good texture can be obtained.
<실시예><Example>
다음으로 본 발명을 더욱 구체적으로 설명하기 위해서 실시예를 들었으나, 본 발명은 이하의 실시예에 한정되는 것은 아니다. Next, although an Example was given in order to demonstrate this invention further more concretely, this invention is not limited to the following Example.
(실시예 1)(Example 1)
중력 소맥분(니신 플로어 밀링 인코포레이티드 제품 "사잔카") 60질량부, 감자 전분 25질량부 및 소맥 전분 15질량부를 균일하게 혼합해서, 스팀 반죽 믹서에 투입하고, 이어서 물 35질량부, 간수분말 0.1질량부, 식염 1.0질량부 및 천연 색소 0.1질량부를 균일하게 혼합해서 상기 스팀 반죽 믹서에 투입하였다. 상기 스팀 반 죽 믹서 내에 0.098MPa의 가압 증기를 공급하면서 회전수 60rpm으로 6.5분간 스팀 반죽을 행하고, 이어서 증기의 공급을 멈추고 혼합 반죽을 2분간 행하여, α화한 생지(α화도 85.8%)를 얻었다. Gravity wheat flour (Nissin Floor Milling, Inc. "Sazanka") 60 parts by mass, 25 parts by mass of potato starch and 15 parts by mass of wheat starch are mixed uniformly, and then put into a steam dough mixer, and then 35 parts by mass of water and water 0.1 mass part of powder, 1.0 mass part of salt, and 0.1 mass part of natural pigments were mixed uniformly, and it put into the said steam dough mixer. The steam kneading was performed at a rotational speed of 60 rpm for 6.5 minutes while supplying 0.098 MPa of pressurized steam to the steam kneader mixer. Then, the supply of steam was stopped and the mixing kneading was performed for 2 minutes to obtain α-ized dough (α degree of 85.8%).
이 생지(생지 온도 98℃)를 즉시 1단의 압연롤에 통과시켜서, 면대 두께 1.35mm로 급압연하였다. 얻어진 면대를 5∼10℃의 냉장고 내에서 약 20℃까지 냉각하고, 절단날 #22로 잘라내어 면선으로 하였다. 이 면선 100g을 둥근형의 스테인리스제 펀칭 용기에 수납하고, 건조기 안에서 110℃에서 20분간 팽화건조시켜 면 덩어리를 얻었다. This dough (dough temperature 98 degreeC) was immediately made to pass through the 1st stage rolling roll, and was rapidly rolled to surface thickness 1.35mm. The obtained cotton stand was cooled to about 20 degreeC in the refrigerator of 5-10 degreeC, it was cut out with the cutting blade # 22, and it was set as cotton line. 100 g of this cotton wire was accommodated in the round stainless steel punching container, and it swelled and dried for 20 minutes at 110 degreeC in the dryer, and obtained the noodle mass.
얻어진 면 덩어리를, 상온까지 냉각하고, 형(型)에서 빼내어, 사발형의 발포 스티롤제 용기에, 봉지에 넣은 중화면용 분말 수프 및 건조 건더기 재료와 함께 넣어 포장하여, 튀기지 않은 즉석 컵라면을 얻었다.The obtained noodle mass was cooled to room temperature, removed from the mold, and packed in a bowl-type foamed styrol container with a powdered soup for heavy noodles and dried dry ingredients in a bag to obtain an instant fried instant noodle. .
<비교예 1>Comparative Example 1
실시예 1과 동일한 원료를 균일하게 혼합해서 스팀 반죽 믹서에 투입하였다. 증기를 공급하지 않고 회전수 60rpm으로 3분간 혼합 반죽을 행하며, 이어서 0.098MPa의 가압 증기를 공급하면서 회전수 60rpm으로 2.5분간 혼합 반죽해서 생지(α화도 80%미만)를 얻었다. 이어서, 이 이후는 실시예 1과 동일한 처리를 실시해서, 튀기지 않은 즉석 컵라면을 얻었다. 이 즉석면은 매우 부서지기 쉽고 부러지기 쉬운 것이었다. The same raw materials as in Example 1 were uniformly mixed and added to a steam dough mixer. The mixture was kneaded at a rotational speed of 60 rpm for 3 minutes without supplying steam, and then kneaded for 2.5 minutes at a rotational speed of 60 rpm while supplying a pressurized steam of 0.098 MPa to obtain dough (less than 80% α). Subsequently, the same process as Example 1 was performed after this, and the instant cup noodles which were not fried were obtained. This instant noodle was very fragile and brittle.
<비교예 2>Comparative Example 2
면선의 건조를 건조기 안에서 80℃에서 2시간 걸쳐 행하고, 면선을 팽화시키 지 않은 것 이외는, 실시예 1과 동일한 처리를 실시해서, 튀기지 않은 즉석 컵라면을 얻었다. 한편, 얻어진 면은, 열탕에 의해 복원한 경우, 통상의 복원 시간에서는 면선의 중심부가 다 복원되지 않아 딱딱하여, 밸런스가 나쁜 식감이었다. Drying of the noodles was carried out in a drier at 80 ° C. for 2 hours, and the same treatment as in Example 1 was carried out except that the noodles were not expanded, thereby obtaining an instant fried cup noodles. On the other hand, when the obtained surface was restored by boiling water, at the normal restoration time, the center part of the surface line was not fully restored, it was hard, and the balance was poor texture.
<비교예 3>Comparative Example 3
중력 소맥분(니신 플로어 밀링 인코포레이티드 제조 "사잔카") 60질량부, 감자 전분 25질량부 및 소맥 전분 15질량부를 균일하게 혼합해서, 횡형(橫型) 1축믹서에 투입하고, 이어서 물 35질량부, 간수분말 0.1질량부, 식염 1.0질량부 및 천연 색소 0.1질량부를 균일하게 혼합해서 상기 믹서에 투입하였다. 상기 믹서에 의해 회전수 80rpm으로 15분간 혼합 반죽을 행하여 생지를 얻었다. 60 parts by mass of gravimetric wheat flour ("Sazanka" manufactured by Nissin Floor Milling Co., Ltd.), 25 parts by mass of potato starch and 15 parts by mass of wheat starch are uniformly mixed, and then introduced into a horizontal uniaxial mixer. 35 mass parts, 0.1 mass part of salt water powder, 1.0 mass part of salt, and 0.1 mass part of natural pigments were mixed uniformly, and it put into the said mixer. The dough was mixed with the mixer at 15 rpm for 15 minutes to obtain dough.
이 생지를 복합하고, 4∼6단의 압연롤에 통과시켜서, 면대 두께 1.10mm로 압연하였다. 얻어진 면대를 절단날 #22로 잘라내어 면선으로 하고, 상기 면선을 연속스팀기 내(개방계)에서 온도 100℃에서 2.5분간 쪄서 α화를 행하였다. 상기 α화 처리한 면선 100g을 둥근형의 스테인리스제 펀칭 용기에 수납하고, 90℃, 풍속 7m/초의 열풍하에서 20분간 건조시켰다. This paper was composited, passed through a 4-6 roll roll, and rolled to surface thickness 1.10 mm. The obtained cotton stand was cut out with the cutting blade # 22, and it was made into the cotton line, and the said cotton line was steamed for 2.5 minutes at the temperature of 100 degreeC in the continuous steam machine (open system), and alpha was formed. 100 g of the α-treated cotton wires were stored in a round stainless steel punching container and dried for 20 minutes under hot air of 90 ° C. and a wind speed of 7 m / sec.
건조 후, 실시예 1과 동일하게 해서 튀기지 않은 즉석 컵라면을 얻었다.After drying, it was carried out similarly to Example 1, and obtained instant cup noodles which were not fried.
<비교예 4><Comparative Example 4>
중력 소맥분 37.5질량부, 옥수수 전분 50질량부 및 감자 전분 12.5질량부를 균일하게 혼합해서, 횡형 1축믹서에 투입하고, 이어서 물 62.5질량부, 폴리인산나트륨 0.1질량부 및 간수분말 0.1질량부를 균일하게 혼합해서 상기 믹서에 투입하였다. 상기 믹서로 온도 40∼80℃에서 30분간 혼합 반죽을 행하여 생지를 얻었다.37.5 mass parts of gravity wheat flour, 50 mass parts of corn starch, and 12.5 mass parts of potato starch are mixed uniformly, and it puts in a horizontal uniaxial mixer, and then 62.5 mass parts of water, 0.1 mass part of sodium polyphosphate, and 0.1 mass part of liver water powder uniformly. Mix and put into the mixer. Dough was mixed for 30 minutes at the temperature of 40-80 degreeC with the said mixer, and dough was obtained.
이 생지를 트레이에 넣고, 두께 0.6mm이하로 하며, 0.098MPa의 가압 증기로 4분간 쪄서 α화한 후, 다시 믹서에 투입하여 온도 70℃에서 10분간 혼합 반죽하였다. 얻어진 생지를 스크루 회전수 200rpm의 압출기에 투입하고, 0.8mm의 원형 실린더로 압출해서 면선을 얻었다. 이 면선 100g을 둥근형의 스테인리스제 펀칭 용기에 수납하고, 100℃, 풍속 8m/초의 열풍하에서 20분간 건조시켰다. The dough was placed in a tray, and the thickness was 0.6 mm or less, steamed for 4 minutes with a pressurized steam of 0.098 MPa, followed by α conversion. The obtained dough was put into an extruder with a screw rotation speed of 200 rpm, and extruded with a 0.8 mm circular cylinder to obtain a face line. 100 g of this cotton wire was accommodated in the round stainless punching container, and it dried for 20 minutes under hot air of 100 degreeC and 8 m / sec of wind speeds.
건조 후, 실시예 1과 동일하게 해서 튀기지 않은 즉석 컵라면을 얻었다. After drying, it was carried out similarly to Example 1, and obtained instant cup noodles which were not fried.
<시험예 1><Test Example 1>
실시예 1 및 비교예 1∼4에서 얻어진 튀기지 않은 즉석 컵라면을, 보존 일주간 후, 각 용기의 뚜껑을 열고, 수프 및 건더기 재료의 봉지를 찢어 내용물을 용기 내에 넣은 후, 450ml의 열탕을 붓고, 용기의 뚜껑을 닫아서 5분간 방치 후, 뚜껑을 열어, 수프, 건더기 재료, 면을 잘 섞고, 그들의 식감(매끄러움 및 점탄성) 및 퍼짐에 대해서 평가하였다. 평가방법은, 숙련된 10명의 패널리스트에게 표 1에 나타내는 평가기준에 따라서 채점시키고, 그 평균값을 각 제품의 평가 득점으로 하였다. 또한 삶고 났을 때의 면선의 외관을 표 1에 나타내는 기준에 의해 평가하였다. 이들 결과를 표 2에 나타낸다. After one week of storage of the non-fried instant cup ramen obtained in Examples 1 and Comparative Examples 1 to 4, the lid of each container was opened, the bag of soup and dry ingredients were torn, the contents were placed in the container, and then 450 ml of hot water was poured. After leaving the lid for 5 minutes with the lid closed, the lid was opened, and the soup, the dry ingredients and the noodles were mixed well, and their texture (smoothness and viscoelasticity) and spread were evaluated. The evaluation method scored 10 experienced panelists according to the evaluation criteria shown in Table 1, and made the average value the evaluation score of each product. In addition, the appearance of the cotton line when boiled was evaluated by the criteria shown in Table 1. These results are shown in Table 2.
<실시예 2><Example 2>
중력 소맥분(니신 플로어 밀링 인코포레이티드 제품 "킨스즈란") 60질량부, 감자 전분 20질량부, 타피오카 전분 5질량부 및 소맥 전분 15질량부를 균일하게 혼합해서, 스팀 반죽 믹서에 투입하고, 이어서 물 38질량부 및 식염 1.5질량부를 균일하게 혼합해서 상기 스팀 반죽 믹서에 투입하였다. 상기 스팀 반죽 믹서 내에 0.098MPa의 가압 증기를 공급하면서 회전수 60rpm으로 5분간 스팀 반죽을 행하고, 이어서 증기를 멈추고 혼합 반죽을 3분간 행하여, α화한 생지(α화도 94.7%)를 얻었다. 60 parts by mass of gravity wheat flour (Nikins Floor Milling Co., Ltd., "Kinskins"), 20 parts by mass of potato starch, 5 parts by mass of tapioca starch, and 15 parts by mass of wheat starch are uniformly mixed, and then put into a steam dough mixer. 38 parts by mass of water and 1.5 parts by mass of salt were uniformly mixed and added to the steam dough mixer. The steam kneading was performed at a rotational speed of 60 rpm for 5 minutes while supplying 0.098 MPa of pressurized steam into the steam kneading mixer, and then the steam was stopped and the mixing kneading was performed for 3 minutes to obtain α-ized dough (α degree of 94.7%).
이 생지(생지 온도 98.6℃)를 즉시 1단의 압연롤에 통과시켜서, 면대 두께 1.20mm로 급압연하였다. 얻어진 면대를 5∼10℃의 냉장고 내에서 약 10℃까지 냉각하고, 절단날 #12 사각날로 잘라내어 면선으로 하였다. 이 면선 100g을 둥근형의 스테인리스제 펀칭 용기에 수납하고, 건조기 안에서 120℃에서 15분간 팽화건조시켜서 건조 면 덩어리를 얻었다. This dough (dough temperature 98.6 degreeC) was immediately made to pass through the 1st stage rolling roll, and was rapidly rolled to surface thickness 1.20mm. The obtained cotton stand was cooled to about 10 degreeC in the refrigerator of 5-10 degreeC, it cut out with the cutting blade # 12 square blade, and it was set as the face line. 100 g of this cotton wire was accommodated in the round stainless steel punching container, and it swelled and dried for 15 minutes at 120 degreeC in the dryer, and obtained the dry cotton nuggets.
얻어진 면 덩어리를, 상온까지 냉각하고, 형에서 빼내어, 사발형의 발포 스티롤제 용기에, 봉지에 넣은 우동용 분말 수프 및 건조 건더기 재료와 함께 넣어 포장하여, 튀기지 않은 즉석 컵우동을 얻었다. The obtained noodle lump was cooled to room temperature, removed from the mold, and packaged together with a powdered soup for udon and dried dry ingredients in a bowl-type container made of foamed styrole to obtain an instant fried udon cup.
<비교예 5>Comparative Example 5
중력 소맥분(니신 플로어 밀링 인코포레이티드 제품 "킨스즈란") 60질량부, 감자 전분 20질량부, 타피오카 전분 5질량부 및 소맥 전분 15질량부를 균일하게 혼합해서, 횡형 1축믹서에 투입하고, 이어서 물 38질량부 및 식염 1.5질량부를 균일하게 혼합해서 상기 횡형 1축믹서에 투입하였다. 상기 횡형 1축믹서에 의해 회전수 80rpm으로 5분간, 이어서 회전수 60rpm으로 8분간 혼합 반죽을 행하여 생지를 얻었다. Gravity wheat flour (Nissin Floor Milling Co., Ltd., "Kinskins") 60 parts by mass, potato starch 20 parts by mass, tapioca starch 5 parts by mass and wheat starch 15 parts by mass are mixed uniformly, put into a horizontal uniaxial mixer, Subsequently, 38 mass parts of water and 1.5 mass parts of salt were mixed uniformly, and it put into the said horizontal uniaxial mixer. The dough was mix | blended by the said horizontal uniaxial mixer for 5 minutes at the rotation speed of 80 rpm, and then 8 minutes at the rotation speed of 60 rpm.
이 생지를 복합하고, 4∼6단의 압연롤에 통과시켜서, 면대 두께 1.20mm로 압연하였다. 얻어진 면대를 절단날 #12 사각날로 잘라내어 면선으로 하고, 상기 면선을 연속 스팀기 내(개방계)에서 입구 0.06MPa, 출구 0.03MPa, 온도 100℃에서 2분 20초간 쪄서 α화를 행하였다. 상기 α화 처리한 면선 100g을 둥근형의 스테인리스제 펀칭 용기에 수납하고, 95℃, 풍속 7m/초의 열풍하에서 20분간 건조시켰다. This paper was compounded, passed through a 4-6 roll, and rolled to 1.20 mm of surface thickness. The obtained cotton stand was cut out with the cutting blade # 12 square blade, and it was made into the cotton line, and the said cotton line was steamed for 2 minutes and 20 second at the inlet 0.06 MPa, the outlet 0.03 MPa, and the temperature of 100 degreeC in continuous steam machine (opening system), and alpha was formed. 100 g of the above-mentioned α-treated cotton wire was housed in a round stainless punching container, and dried for 20 minutes under hot air of 95 ° C. and a wind speed of 7 m / sec.
건조 후, 실시예 2와 동일하게 해서, 튀기지 않은 즉석 컵우동을 얻었다.After drying, it carried out similarly to Example 2, and obtained instant cup udon which was not fried.
<시험예 2><Test Example 2>
실시예 2 및 비교예 5에서 얻어진 튀기지 않은 즉석 컵우동을, 보존 일주간 후, 각 용기의 뚜껑을 열고, 수프 및 건더기 재료의 봉지를 찢어 내용물을 용기 내에 넣은 후, 450ml의 열탕을 붓고, 용기의 뚜껑을 닫아서 5분간 방치 후, 뚜껑을 열어, 수프, 건더기 재료, 면을 잘 섞고, 그들의 식감(매끄러움 및 점탄성) 및 퍼짐에 대해서 평가하였다. 평가방법은, 점탄성의 평가기준을 표 3에 나타내는 평가기준으로 한 것 이외는, 시험예 1과 동일하다. 그 결과를 표 4에 나타낸다. After one week of storage of the non-fried instant cup udon obtained in Example 2 and Comparative Example 5, open the lid of each container, tear off the bag of soup and dry ingredients, put the contents into the container, and then pour 450 ml of hot water into the container. After leaving the lid for 5 minutes and leaving the lid open, the soup, the dry ingredients and the noodles were mixed well, and their texture (smoothness and viscoelasticity) and spread were evaluated. The evaluation method is the same as that of the test example 1 except having made the evaluation criteria shown in Table 3 into viscoelastic evaluation criteria. The results are shown in Table 4.
<실시예 3><Example 3>
박력 소맥분(니신 플로어 밀링 인코포레이티드 제품 "플라워") 70질량부 및 중력 소맥분(니신 플로어 밀링 인코포레이티드 제품 "사잔카") 30질량부를 균일하게 혼합해서, 스팀 반죽 믹서에 투입하고, 이어서 물 55질량부 및 식염 1.5질량부를 균일하게 혼합해서 상기 스팀 반죽 믹서에 투입하였다. 상기 스팀 반죽 믹서 내에 0.180MPa의 가압 증기를 공급하면서 회전수 120rpm으로 2분간 스팀 반죽을 행하며, 이어서 증기의 공급을 멈추고 혼합 반죽을 1분간 행하여, α화한 생지(α화도 97.3%)를 얻었다. 70 parts by mass of force wheat flour ("Flower" manufactured by Nissin Floor Milling Inc.) and 30 parts by mass of Gravity Wheat Flour ("Sazanka" manufactured by Nissin Floor Milling Incorporated) are uniformly mixed and placed in a steam dough mixer. Subsequently, 55 mass parts of water and 1.5 mass parts of salt were mixed uniformly, and it put into the said steam dough mixer. Steam kneading was carried out at a rotational speed of 120 rpm for 2 minutes while supplying 0.180 MPa of pressurized steam to the steam kneading mixer, and then, the supply of steam was stopped and the mixing kneading was performed for 1 minute to obtain α-ized dough (α degree of 97.3%).
이 생지(생지 온도 99.4℃)를 즉시 2단의 압연롤에 통과시켜서, 면대 두께 1.35mm로 급압연하였다. 얻어진 면대를 5∼10℃의 냉장고 내에서 약 10℃까지 냉각하고, 절단날 #12 사각날로 잘라내어 면선으로 하였다. 이 면선 110g을 둥근형의 스테인리스제 펀칭 용기에 수납하고, 건조기 안에서 130℃에서 12분간 팽화건조시켜서 건조 면 덩어리를 얻었다. This dough (dough temperature 99.4 degreeC) was immediately made to pass through the rolling roll of 2 steps, and it rolled rapidly to 1.35 mm of surface stand thickness. The obtained cotton stand was cooled to about 10 degreeC in the refrigerator of 5-10 degreeC, it cut out with the cutting blade # 12 square blade, and it was set as the face line. 110 g of this cotton wire was accommodated in the round stainless steel punching container, and it swelled and dried for 12 minutes at 130 degreeC in the dryer, and obtained the dry cotton nuggets.
얻어진 면 덩어리를, 상온까지 냉각하고, 형에서 빼내어, 사발형의 발포 스티롤제 용기에, 봉지에 넣은 우동용 분말 수프 및 건조 건더기 재료와 함께 넣어 포장하여, 튀기지 않은 즉석 컵우동을 얻었다. The obtained noodle lump was cooled to room temperature, removed from the mold, and packaged together with a powdered soup for udon and dried dry ingredients in a bowl-type container made of foamed styrole to obtain an instant fried udon cup.
<비교예 6>Comparative Example 6
실시예 3과 동일한 원료분을 균일하게 혼합해서, 횡형 1축믹서에 투입하고, 물 55질량부 및 식염 1.5질량부를 균일하게 혼합해서 상기 믹서에 투입하였다. 상기 횡형 1축믹서에 의해 회전수 100rpm으로 3분간, 70rpm으로 2분간 혼합 반죽해서 생지를 얻었다.The same raw material powder as Example 3 was mixed uniformly, and it injected | thrown-in to the horizontal uniaxial mixer, mixed 55 mass parts of water and 1.5 mass parts of salt uniformly, and injected into the said mixer. The dough was obtained by mixing and kneading at 100 rpm for 2 minutes at 70 rpm for 2 minutes with the horizontal uniaxial mixer.
이 생지를 복합하고, 4∼6단의 압연롤에 통과시켜서, 면대 두께 1.35mm로 압연하였다. 얻어진 면대를 절단날 #12 사각날로 잘라내어 면선으로 하고, 상기 면선을 연속 스팀기 내(개방계)에서 입구 0.06MPa, 출구 0.03MPa, 온도 100℃에서 2분간 쪄서 α화를 행하였다. 상기 α화 처리한 면선 110g을 둥근형의 스테인리스제 펀칭 용기에 수납하고, 95℃, 풍속 7m/초의 열풍하에서 25분간 건조시켰다. This paper was compounded, passed through 4-6 rolls, and rolled to 1.35 mm of surface thickness. The obtained cotton stand was cut out with the cutting edge # 12 square blade, and it was made into the cotton line, and the said cotton line was steamed for 2 minutes at the inlet 0.06 MPa, the outlet 0.03 MPa, and the temperature of 100 degreeC in continuous steam machine (open system), and alpha was formed. 110 g of the α-treated cotton wires were housed in a round stainless steel punching container and dried for 25 minutes under hot air of 95 ° C. and a wind speed of 7 m / sec.
건조 후, 실시예 3과 동일하게 해서, 튀기지 않은 즉석 컵우동을 얻었다.After drying, it carried out similarly to Example 3, and obtained instant cup udon which was not fried.
<시험예 3><Test Example 3>
실시예 3 및 비교예 6에서 얻어진 튀기지 않은 즉석 컵우동을, 보존 일주간 후, 각 용기의 뚜껑을 열고, 수프 및 건더기 재료의 봉지를 찢어 내용물을 용기 내에 넣은 후, 450ml의 열탕을 붓고, 용기의 뚜껑을 닫아서 5분간 방치 후, 뚜껑을 열어, 수프, 건더기 재료, 면을 잘 섞고, 그들의 식감(매끄러움 및 점탄성) 및 퍼짐에 대해서 평가하였다. 평가방법은, 시험예 2와 동일하게 해서 행하였다. 그 결과를 표 5에 나타낸다. After one week of preservation of the non-fried instant cup udon obtained in Example 3 and Comparative Example 6, the lid of each container was opened, the bag of soup and dry material was torn and the contents were placed in the container, and then 450 ml of boiling water was poured into the container. After leaving the lid for 5 minutes and leaving the lid open, the soup, the dry ingredients and the noodles were mixed well, and their texture (smoothness and viscoelasticity) and spread were evaluated. The evaluation method was performed similarly to the test example 2. The results are shown in Table 5.
본 발명의 제조방법에 따르면, 생면을 삶은 직후의 면에 뒤떨어지지 않는 매끄러움과 점탄성(粘彈性)이 있는 식감을 가지며, 퍼지는 것도 늦는 우수한 품질의 튀기지 않은 즉석면을 얻을 수 있다. 또한, 본 발명의 제조방법에 따르면, 튀기지 않은 즉석면에 있어서 식감의 개량에 종래 사용되어 왔던 각종 전분류나, 증점제, 레시틴, 탄산칼슘, 인산염류 등의 여러가지 첨가제를 사용하지 않더라도, 양호한 식감을 갖는 튀기지 않은 즉석면을 얻을 수 있다.According to the production method of the present invention, it is possible to obtain a non-fried instant noodles of excellent quality, which has a smooth and viscoelastic texture that is inferior to the surface immediately after the raw noodles are boiled. In addition, according to the production method of the present invention, even without using various additives such as various starches, thickeners, lecithin, calcium carbonate, phosphates, etc., which have been conventionally used for the improvement of texture in non-fried instant noodles, good texture It is possible to obtain a non-fried instant noodles having.
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| JP5478813B2 (en) * | 2007-06-04 | 2014-04-23 | 訓 芝村 | Instant noodle manufacturing method and instant noodle drying apparatus |
| CN101449764B (en) * | 2008-12-26 | 2011-11-16 | 冯星愿 | Non-fried automatic noodle production line and technique thereof |
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| JP6471961B2 (en) * | 2014-12-15 | 2019-02-20 | シマダヤ株式会社 | Hydrous barley noodle and method for producing the same |
| CN105558779A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Special udon noodle flour added with modified starch as well as udon noodles and preparation method thereof |
| JP6353499B2 (en) | 2016-08-31 | 2018-07-04 | 日清食品ホールディングス株式会社 | Method for producing fried noodles |
| JP6334623B2 (en) * | 2016-08-31 | 2018-05-30 | 日清食品ホールディングス株式会社 | Method for producing non-fried noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950700688A (en) * | 1993-01-14 | 1995-02-20 | Method of manufacturing three-layer raw noodles | |
| KR960040161A (en) * | 1995-05-18 | 1996-12-17 | 이다 노부오 | Good restorative cotton line and its manufacturing method |
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|---|---|---|---|---|
| JPS53127847A (en) * | 1977-03-29 | 1978-11-08 | Kanebo Ltd | Production of nonnfried dry instant noodle |
| US4370352A (en) * | 1979-02-07 | 1983-01-25 | Kanebo Foods, Ltd. | Non-fried instant cooking dry noodles |
| JP3109893B2 (en) * | 1992-02-03 | 2000-11-20 | 松谷化学工業株式会社 | Manufacturing method of non-fried instant noodles |
| CN1221183C (en) * | 2002-02-22 | 2005-10-05 | 韩岩 | Un-fried vegetable and grains nutritious instant noodles and the making method |
| CN1382389A (en) * | 2002-05-21 | 2002-12-04 | 孙双全 | Technology for making unfried-in-oil instant noodles or dried noodle without cooking |
-
2004
- 2004-06-18 JP JP2004180855A patent/JP4113858B2/en not_active Expired - Lifetime
-
2005
- 2005-06-17 KR KR1020050052410A patent/KR100700856B1/en active IP Right Grant
- 2005-06-17 CN CNB2005100790025A patent/CN1306881C/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950700688A (en) * | 1993-01-14 | 1995-02-20 | Method of manufacturing three-layer raw noodles | |
| KR960040161A (en) * | 1995-05-18 | 1996-12-17 | 이다 노부오 | Good restorative cotton line and its manufacturing method |
Non-Patent Citations (2)
| Title |
|---|
| 10-1995-700688 |
| 10-1996-40161 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1306881C (en) | 2007-03-28 |
| CN1709142A (en) | 2005-12-21 |
| KR20060046475A (en) | 2006-05-17 |
| JP4113858B2 (en) | 2008-07-09 |
| JP2006000065A (en) | 2006-01-05 |
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