KR960020732A - Manufacturing method of three-layered fresh noodles with long-term preservation - Google Patents

Manufacturing method of three-layered fresh noodles with long-term preservation Download PDF

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Publication number
KR960020732A
KR960020732A KR1019940040318A KR19940040318A KR960020732A KR 960020732 A KR960020732 A KR 960020732A KR 1019940040318 A KR1019940040318 A KR 1019940040318A KR 19940040318 A KR19940040318 A KR 19940040318A KR 960020732 A KR960020732 A KR 960020732A
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KR
South Korea
Prior art keywords
layer
cotton
dough
inner layer
outer layer
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KR1019940040318A
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Korean (ko)
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KR0129616B1 (en
Inventor
조영구
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조영구
오성렬
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Priority to KR1019940040318A priority Critical patent/KR0129616B1/en
Publication of KR960020732A publication Critical patent/KR960020732A/en
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Publication of KR0129616B1 publication Critical patent/KR0129616B1/en

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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
    • 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
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5026—Alginate

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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

본 발명은 생중화면이 본래 갖고 있는 특유의 「점착성」, 「찰기」, 「점탄성」,「매끄러움」을 갖고 잘 풀어지지 않을 뿐 아니라, 장기 보존성도 겸비한 생중화면을 제공한다.The present invention provides a live screen having not only easy dissolution but also long-term preservation, which has the unique "tackiness", "stickiness", "viscoelasticity" and "smoothness" inherent in the live screen.

1) 소맥분, 전분 등의 원료와 물을 혼합하여 외층용 면생지를 제조한다.1) Mix raw materials such as wheat flour and starch with water to prepare noodle dough for outer layer.

2) 소맥분, 전분 등과 함께 알긴산 또는 알긴산염, 알칼리제를 가하여 물과 혼합하여, 중성 내지 약알칼리성인 PH를 나타내는 내층용 면생지를 제조한다.2) Add alginic acid, alginate, alkali agent together with wheat flour, starch, etc., and mix with water to prepare inner layer dough showing neutral to weak alkaline PH.

3) 상기의 내층용/생지와 외층용생지를 각각 일반적인 방법으로 복합, 압연하여 외층/내층/외층의 면대를 만들고, 다시 면선을 뽑은후, α화 처리한 후 산액처리하고, 면선의 PH를 산성으로 조정하여 밀폐포장한 후, 가열 살균처리 또는 상기의 공정 중 α화 처리를 산액 침지공정과 동시에 실시하는 3층생면류의 제조방법이다.3) The inner layer / dough and outer layer dough are composited and rolled in a general manner, respectively, to make the outer layer / inner layer / outer layer of cotton, and after extracting the cotton line, the acidification treatment is carried out after α treatment and It is a manufacturing method of three-layered fresh noodles which adjusts to acidity and seals and seals it, and then heat sterilization treatment or the above-mentioned α conversion treatment simultaneously with the acid solution dipping step.

4) 또한 내층면용 면대 또는 외층면용 면대를 상압 또는 감압하에서 제조하는 것을 특징으로 하는 3층생면류의 제조방법이다.4) The method for producing three-layer fresh noodles is characterized in that the inner surface or the outer surface for the surface layer is produced under normal pressure or reduced pressure.

Description

장기보존(長期保存)이 가능한 3층생면류(3層生麵類)의 제조방법Manufacturing method of three-layered fresh noodles with long-term preservation

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

Claims (6)

(1) 소맥분 또는 소맥분과 전분을 주성분으로 하는 원료에 알칼리제, 식염 등을 첨가한 후, 물과 혼합시켜서 외층용(外層用)의 면생지(麵生地)를 제조하고, (2) 소맥분 또는 소맥분과 전분을 주성분으로 하는 원료와 알긴(algin)산 또는 알긴산염, 알칼리제 및 식염 등을 첨가한 후, 물과 혼합시켜 중성 내지 약알칼리성의 PH를 나타내는 내층용(內層用) 면생지(麵生地)를 제조하고, (3) 상기의 내층용생지와 외층용생지를 롤러(Roller), 압연기 등으로 눌러, 각각의 면대(麵帶)를 만들고, 내층용 면대와 외층용 면대를 복합(複合), 압연(壓延)하여 외층/층/외층의 면대(麵帶)를 만들고, 다시 일반적인 방법으로 면선(麵線)을 뽑는다. (4)위의 면선을 α화 처리한 후, 산액(酸液) 처리하는 방법 또는 α화 처리와 동시에 산액(酸液)처리하여, 면선의 PH를 산성(酸性)으로 조정한다. (5) 계속해서 PH가 조정된 면선(麵線)을 밀폐 포장한 후, 가열살균처이(加熱殺菌處理)하는 장기보존이 가능한, 3층생면류(3層生麵類)의 제조방법.(1) After adding an alkali agent, salt, etc. to the wheat flour or the raw material mainly composed of wheat flour and starch, and mixing with water to prepare a cotton dough for outer layer (2) Wheat flour or wheat flour Raw materials containing alginate or alginate, alkaline agent, salt, etc., which are mainly composed of starch and starch, and then mixed with water to give neutral to weakly alkaline PH. ), And (3) the inner layer dough and the outer layer dough were pressed with rollers, rolling mills, etc. to form respective facets, and the inner layer faceplate and the outer layer facet were combined. After rolling, the outer layer / layer / outer layer is formed, and the surface line is drawn again by the general method. (4) After the above-mentioned face line has been subjected to α treatment, the acid solution treatment is carried out simultaneously with the method of acid solution treatment or α treatment, and the pH of the face line is adjusted to acidic. (5) A method for producing three-layered fresh noodles, which is capable of long-term preservation under heat sterilization after sealing the cotton line with pH adjusted. 제1항에 있어서, 내층용(內層用) 면생지의 제조하는 알칼리제를 내층용 면생지(麵生地)의 PH가 약 6.5~9.0이 되도록 첨가하는 것을 특징으로 하는 장기보존이 가능한, 3층생면류(3層生麵類)의 제조방법.The three-layer raw material according to claim 1, wherein the alkali agent for producing the inner layer cotton dough is added so that the pH of the inner layer cotton dough is about 6.5 to 9.0. Method of manufacturing noodles. 제1항에 있어서, 내층용(內層用) 면생지의 제조는 알긴산 또는 알긴산염 등을 분체 또는 수용액으로 만들어 내층용 면생지(麵生地)에 첨가하는 것을 특징으로 하는 장기보존이 가능한, 3층생면류(3層生麵類)의 제조방법.The method of claim 1, wherein the production of the inner layer cotton noodle, alginic acid or alginate, etc. in a powder or an aqueous solution is added to the inner layer cotton dough, long-term preservation is possible, 3 Method of manufacturing layered noodles. 제1항 내지 3항중 어느 한 항에 있어서, 면선(麵線)의 산액처리 후의 면선의 PH가 약 6.0 이하인 것을 특징으로 하는 장기보존이 가능한, 3층생면류(3層生麵類)의 제조방법.The method for producing three-layer fresh noodles according to any one of claims 1 to 3, wherein the pH of the cotton line after the acid solution treatment of the cotton line is about 6.0 or less. . 제1항에 있어서,내층면용(內層麵用) 면생지 또는 외층면용(外層麵用) 면생지를 상압(常壓) 또는 감압(減壓)하에서 제조하는 것을 특징으로 하는 장기보존이 가능한, 3층생면류(3層生麵類)의 제조방법.The long-term storage according to claim 1, wherein the inner layer cotton or outer layer cotton is prepared under normal pressure or reduced pressure. Method of manufacturing three-layered fresh noodles. 제1항에 있어서, 내층면용(內層麵用) 면대 또는 외층면용(外層麵用) 면대(麵帶)를 상압(常壓)또는 감압(減壓)하에서 제조하는 것을 특징으로 하는 장기보존이 가능한, 3층생면류(3層生麵類)의 제조방법.The long-term preservation according to claim 1, wherein the inner bed or outer bed for the inner layer is manufactured under normal pressure or reduced pressure. A method for producing three-layered raw noodles, as possible. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940040318A 1994-12-31 1994-12-31 Processing method of noodle with three layer KR0129616B1 (en)

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KR1019940040318A KR0129616B1 (en) 1994-12-31 1994-12-31 Processing method of noodle with three layer

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KR0129616B1 KR0129616B1 (en) 1998-04-02

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100727252B1 (en) * 2006-07-04 2007-06-11 주식회사오뚜기 Chinese noodles containing no alum and a method of manufacturing the same

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101986841B1 (en) * 2018-10-08 2019-06-07 (주)해미푸드 Process for preparing noodle with starches

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100727252B1 (en) * 2006-07-04 2007-06-11 주식회사오뚜기 Chinese noodles containing no alum and a method of manufacturing the same

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