KR0129616B1 - Manufacturing method of three-layered fresh noodles with long-term preservation - Google Patents

Abstract

The present invention provides a live screen having not only easy release but also long-term preservation, with the unique "tackiness", "stickiness", "viscoelasticity" and "smoothness" inherent in the live screen.

1) Mix raw materials such as wheat flour and starch with water to prepare noodle dough for outer layer.

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) The inner layer dough and the 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 performed after α treatment, and the pH of the cotton line is acidified. It is a method for producing three-layered fresh noodles, which is heat-sterilized or subjected to heat sterilization treatment or the above-mentioned α-treatment treatment at the same time as the acid solution dipping step.

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

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

The present invention provides a method for producing three-layered raw noodles, which has excellent taste and texture with long-term preservation, in particular, in the state of being boiled in water. It is about a method.

In recent years, with the development of the food industry and the improvement of national income, according to the recent trend of the convenience of food for consumers, even in the type of noodles, it is possible to cook just by pouring hot water. Development of raw noodles having long-term preservation at room temperature is required.

Raw noodles are the general terms of raw noodles, boiled noodles, steamed noodles, etc., and frozen noodles also belong to this category. Since raw noodles have high moisture content and poor shelf life at room temperature except frozen noodles, they impair marketability of raw noodles.

In order to maintain the shelf life in such raw noodles, conventionally, a method of adding propylene glycol (P.G), ethanol or the like and a retort sterilization method have been used. Another method has been to use a pH adjuster (adjust pH by acidity) and simple heat sterilization, but the latter method was often used for raw noodles such as udon or wheat buckwheat.

However, among raw noodles, especially Chinese noodles such as ramen and yakisoba should be used in the manufacture of alkali agents such as natural soda water, and accordingly, acidification is performed using the above pH adjusting agent. The use of such a combination method is technically very difficult because not only the cotton line of the cotton becomes weak, but the cotton tends to be shortly broken without elasticity.

Therefore, the present inventor solves such a problem and can provide a long-term preservation by using PH adjustment (adjust pH to acidity) and heat sterilization in combination with live screen. As a result of research for the production of live screens with viscoelasticity and a sharply improved texture of chewable texture, it was found that desired live screens can be obtained by multi-layering and applying acid treatment with alginate. will be.

That is, the method of the present invention

(1) If necessary, add alkaline agent, salt, etc. to wheat flour or raw material mainly containing wheat flour and starch, and then mix with water to prepare noodle dough for outer layer.

(2) After the addition of a raw material containing almond or wheat flour and starch as the main ingredient, alginate or alginate, alkali agent and salt, etc., if necessary, mixed with water to show neutral to weakly alkaline PH. (內層 用) Prepare cotton noodles.

(3) The above inner layer paper and outer layer paper are pressed with a roller, rolling mill, etc., and then the surface stand is composited and rolled again by a general method, and the outer layer / inner layer / outer layer (3 層) face bands are made, and the face lines are extracted in the usual manner, and then subjected to α treatment.

(4) Subsequently, the acid-treated cotton line was acid-treated to adjust pH to acidity. Also, the α treatment may be performed simultaneously with the acid solution treatment step.

(5) A method of producing three-layered fresh noodles, which is subjected to heat sterilization after sealing the above-described PH-adjusted cotton wire. At this time, the dough for the inner layer and outer layer or cotton (麵 帶) can be prepared under normal pressure, respectively, but if produced under reduced pressure it can be produced a three-layer fresh noodles with better quality.

In the present invention, the raw material of the cotton dough (麵 生地) is used wheat flour, turn starch and the like commonly used in the manufacture of noodles, starch grains such as wheat starch, rice starch, corn starch, potato starch, soybean starch And starches obtained by processing them can be used.

Alkali agent in the present invention is a general food alkali agent that can be generally used in the production of a medium screen, more specifically sodium carbonate, calcium carbonate, sodium bicarbonate, ammonium carbonate, sodium phosphate, One kind or a mixture of two or more kinds such as potassium phosphate, polyphosphate and condensed phosphate salt can be used. However, alkali agents containing calcium salt cannot be used in the present invention.

The amount of alkali agent added is appropriately subtracted to the outer layer and the inner layer depending on the type of alkali agent. However, in the present invention, the pH of the cotton paper is neutral to weak alkali, in terms of the addition of alginic acid and alginate salts and the quality of raw screens. Preferably, the amount added is about PH 6.5-9.0. When the pH is less than 6.5, it is not preferable because the surface quality is bad as a live screen. If the pH is above 9.0, the pH of the cotton line is difficult to transfer to acidic acid during the post-treatment process, so that long-term preservation property can be given. It is not preferable because it becomes impossible to obtain the original screen quality of the mid-screen.

As the algin acid salt in the present invention, alkali metal salts of alginic acid (sodium alginate, potassium alginate, etc.), magnesium salts, ammonium salts and the like can be used, and these alginate and alginic acid can be used commercially available products. . As the addition method, there is a method of adding the powder as it is or in an aqueous solution, and an appropriate method is selected and used.

The amount of alginic acid and alginate added is related to the other raw materials for making cotton in the inner layer of raw cotton, that is, the amount of alkali agent added, the pH of the raw cotton, and the degree of acid solution treatment, and the quality of the product. Flexibility) is appropriately determined, but about 0.5g (0.05%) or more is good for 1Kg of raw materials, and when the alginic acid component is less than about 0.05%, it is difficult to exhibit elasticity. On the other hand, if you add too much, it will become stiff and deteriorate the texture and taste.

The production of the outer layer and the inner layer of the inner layer is carried out under normal pressure or reduced pressure with a conventional general apparatus, respectively, and in the latter case, a pressure-sensitive mixer or the like can be used. In addition, the production of the outer surface and the inner surface of the inner layer can be produced by the roller rolling method, which is a common method, or by forming an extruded surface stage with an extruder or the like under reduced pressure.

The production of cotton dough or cotton pad under reduced pressure helps to release the gas contained inside when mixing, and it is possible to obtain dense dough or cotton pad, which makes the product smooth, transparent, and loosened. You can make a good side. Composite, rolling and face line cutting of the inner side and outer side face bands can be carried out by a general method.

In the present invention, the α treatment of cotton line can be carried out using conventional methods and apparatuses such as boiling or steaming, and the acid solution treatment of cotton line can be performed by using acid solution having pH adjusted separately after α treatment. Either the method of processing or the acid-liquid treatment of cotton line in the same process at the same time as (alpha) treatment can be selected. The former method can be performed by dipping, applying, or spraying cotton wire in the acid solution. The latter method is applied by adding acid to boiled water to boil it in an acidic solution, or applying and spraying the acid solution on the cotton line during the steaming process. Can be carried out. At this time, the acid used in the acid solution treatment is appropriately selected from acids that can be used in foods such as acetic acid, lactic acid, citric acid, malic acid, and the like.

Considering acid type used, pH of cotton line, alkalinity of cotton line, degree of long-term preservation to be given, and quality of live screens as a product, the conditions of acid solution treatment may be selected. The pH must be acidic.

According to the present invention, alginic acid or alginate contained in the inner layer of cotton becomes an insoluble alginic acid coagulum by acid solution treatment, and this forms a three-dimensional network structure throughout the inner layer, thereby maintaining or enhancing viscoelasticity of the cotton line. Long-term preservation can be imparted by regulating cotton line to acidity. Therefore, the acid solution treatment of the present invention can solve the problems of the conventional yield rate at a glance.

The cotton line adjusted by PH through the above process is sealed and packaged by an amount determined by a conventional method, and then heat sterilized. Heating conditions normally require 30 minutes or more at the temperature of 85 degreeC, or 20 minutes or more at 90 degreeC, and can set suitable conditions for sterilization.

The raw screen produced according to the present invention may be packaged and commercialized in a bag as in the prior art, or commercialized as a cup ramen by being put together with other seasonings in a container such as polystyrene.

That is, according to the present invention, since a cotton band containing alginic acid or alginate is squeezed into the inner layer of the three-layered surface, these are combined and rolled to form a cotton line, and then subjected to α treatment or acid solution treatment. As the ball-soluble alginic acid network is formed, the cotton `` viscoelasticity '' is maintained, and the acid solution treatment can also give long-term preservation.

In addition, the `` smoothness, the stickiness '' of the outer layer of cotton and the `` viscoelasticity '' of the inner layer can be matched with each other, so that the whole of the noodles can have the original `` chewyness '' and `` sticky '' of the live screen. May prevent aging of the texture.

In addition, since an insoluble alginate network is formed in the inner layer, the outer layer and the inner layer (center) of the inner line prevent the water from moving parallel, thereby preventing deterioration of the inner line and preventing the aging of the quality. Effect. The outer layer not only protects the net structure of the alginate coagulant in the inner layer, but also maintains the continuity of the noodle line. However, the outer layer directly contacts the mouth in the oral cavity to prevent deterioration of taste.

On the other hand, in the case of manufacturing the outer surface or inner layer cotton cloth or cotton strip under reduced pressure, the air in the cotton paper is drawn out to bring out the smoothness and transparency of the cotton, and the quality characteristics are enhanced. You can make a screen.

EXAMPLE

Hereinafter, the present invention will be described with reference to Examples. The invention is not limited to the "embodiments".

Example 1

① Mix water 2.5g, salt 15.0g, indigo dye 4,5g in 360ml of water, 0.7kg of wheat flour (gravity), 0.3kg of modified modified starch, and mix for 15 minutes under mixer under normal pressure. The outer layer cotton noodle is produced.

② Mix 2.5 g of water, 15.0 g of cooked rice, 5.0 g of alginic acid, 4.5 g of indigo dye, and mixed water mixed with 1.0 kg of wheat flour (quasi-strength) in 340 ml of water, and mix it for 15 minutes with a mixer under normal pressure. Prepare layered dough (PH 7.6 of dough)

③ The inner layer cotton and outer layer cotton are made of rollers and rolled copper, and then composited and rolled again with a rolled roller to make 1.3 mm thick outer layer / Make a cotton stand consisting of inner and outer layers, and draw the cotton line through # 20, a cutting knife.

(4) Subsequently, after steaming (l00 ° C) for 2 minutes with a steamer, the cotton line is cut into necessary quantities. This cotton line was boiled in a solution of 0.5 g / l lactic acid for 30 seconds, and then water was rinsed for 30 seconds.

⑤ After immersing the cotton line made in the above step for 30 seconds in an 80 ℃ solution of lactic acid 6.5g / ℓ, take out from the immersion tank, add 20g of cottonseed oil per 1Kg of cotton line, pouch 180g cotton line Sealed packaging in the form.

(6) The above-mentioned pavement was sterilized in boiling water for 35 minutes, and then cooled with running water to prepare raw noodles, which are three-layered raw noodles of the present invention. At this time, the cotton line PH is 4.3)

Example 2

① Mix water 2.5g, salt 15.0g, indigo dye 4.5g in 360ml of water, mix 0.7kg of wheat flour (gravity) and 0.3kg of modified modified starch, and mix under reduced pressure (減壓, 740mm-Hg). ) For 15 minutes, to prepare the outer surface cotton dough (麵 生地).

② Mix 2.5 g of salt water, 15.0 g of salt, 5.0 g of alginic acid, and 4.5 g of indigo dye, and mix water mixed with 1.0 kg of wheat flour (quasi-strength) in 340 ml of water, and then mix them for 15 minutes with a mixer under normal pressure. Extrusion is carried out under reduced pressure of 740 mmHg to produce an inner bed.

③ After making the inner surface of the inner layer and the outer layer of cotton dough (roller) made of rollers, rolled copper, and then composited and rolled again to the outer layer / inner layer / outer layer of 1.3mm thickness Make a cotton pad, and draw a line through a # 20 cutting knife. Next, according to the method of Example 1, a live screen, which is the three-layer raw noodles of the present invention, was manufactured (in this case, the line PH 4.3).

Example 3

① Mix 2.5 g of salt water, 15.0 g of salt, and 4.5 g of indigo dye, mix water mixed with 360 ml of water, 0.7 kg of wheat flour (gravity), and 0.3 kg of modified modified starch, and mix them for 15 minutes with a mixer under normal pressure. (麵 生地) to manufacture.

② Mix 2.5 g of salt water, l5.0 g of salt, 5.0 g of alginic acid, 4.5 g of indigo dye, mixed with 1.0 kg of wheat flour (seminar strength), mixed with 340 ml of water, and mixed for 15 minutes with a mixer under normal pressure. Extruded from the bottom, to prepare a cotton pad for the inner layer (dough PH 7.6).

(3) Extruded the inner surface of the inner surface of the inner surface of the inner surface of the inner surface of the inner layer (to make the inner surface of the inner surface (麵 帶) to make a surface, and then composited and rolled it once again consisting of an outer layer / inner layer / outer layer of 1.3mm thickness A cotton bar was made and a cotton line was drawn out through a # 20 cutting knife (square) .Next, a live screen of three-layer raw noodles of the present invention was prepared according to the method of Example 1 (in this case, cotton line PH 43). .

Comparative Example 1

General live screen by the conventional method

① Mix 2.5 g of salt water, 15.0 g of salt, and 4.5 g of indigo dye, mix water mixed with 360 ml of water, 0.7 g of wheat flour, and 0.3 kg of modified modified starch, and mix for 5 minutes with a mixer under normal pressure. Manufacture.

② The above-mentioned cotton dough is molded and composite rolled in a general manner to make a cotton strip, followed by five consecutive rolling steps, and the cotton line is drawn through a # 20 cutting knife (square). Next, a live screen is obtained according to the method of the first embodiment.

Comparative Example 2

Alginate addition surface by a conventional method.

① Prepare a mixed water of 2.5g of salt water, 15.0g of salt, 4.5g of indigo dye, and 5.0g of alginic acid in 350ml of water, add it to l.0kg of wheat flour (coarse), and mix it for 15 minutes with a mixer under normal pressure. Dough is prepared (cotton PH 7.6).

(2) After passing the above-mentioned cotton dough through a rolling roller to make a 1.3 mm cotton stand, passing through # 20, a cutting knife (square), and drawing out the cotton line. Next, an alginic acid monolayer is obtained according to the method of Example 1.

The raw noodles prepared in each of the above experimental examples were prepared by a conventional manufacturing method, and the sensory comparison was carried out. The results were as shown in Table 1 below.

The evaluation method at this time is to take the sample surface first and put it in the foam container under the same conditions, pour 400cc boiling water into the container and wait for 2 minutes, and then restore the restored noodles in five steps. Was carried out.

The criterion of each test item is as follows.

(1) Criteria for stickiness, stickiness, smoothness, and clarity are determined by 10 trained testers, 5 (good), 4 (slightly good), 3 (normal), 2 (slightly poor), and 1 (bad). The evaluation was carried out in five steps, and the average was determined as follows.

-Good: 4.6-5.0-Good: 3.6-4.5

-Normal: 2.6-3.5 points-Slight defect: 1.6-2.5 points

Poor: 1.0-1.5 points

(2) Criteria for loosening

When boiled, it means the state of loosening of cotton line.

-Good: Stir the chopsticks 1-2 times to loosen the noodles.

-A little good: Stir the chopsticks one or two times and the cotton line is almost loose.

-Usually: Stir the chopsticks more than 3 times to loosen the cotton line.

-Slightly poor: Even if you stir chopsticks more than 3 times, the cotton line doesn't completely solve

-Poor: Even if you stir chopsticks more than 3 times, the noodle line is not loosened at all.

According to the results of comparing the above embodiments, the present invention has a quality characteristic that is not found in conventional acid-treated live screens in terms of stickiness, stickiness, and unwinding of the cotton, and also in the conventional alginate addition surface in terms of smoothness and transparency. Shows excellent quality characteristics not found.

In addition, the sensory evaluation of the conventional seedling screen is extremely low in stickiness, sagging, and loosening. In the end, acidification using an acidic PH adjuster not only weakens the cotton, but also worsens the elasticity, so that the cotton line is easily broken. It shows that it is directly connected with deterioration of basic surface quality as a.

Claims (6)

(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 raw cotton for outer layer (2) Wheat flour or After adding raw material mainly composed of wheat flour and starch, alginate or alginate, alkaline agent, salt, etc., mixed with water, the inner layer for surface layer showing neutral to weak alkaline PH. Raw materials, and (3) the inner layer dough and outer layer dough were pressed with rollers, rolling mills, etc. to make respective facets, and the inner facet and outer facet were combined. ), Rolled to form a surface zone of the outer layer, inner layer, and outer layer, and then, the surface line is extracted in a general manner. (4) After the above-mentioned face line has been subjected to the α treatment, the acid solution treatment is carried out simultaneously with the acid solution treatment or the 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 by heat sterilization after enclosing a cotton line with a pH adjusted subsequently. The three-layer raw material according to claim 1, wherein the production of the inner-grown cotton dough includes long-term preservation, which is characterized by adding an alkali agent so that the pH of the inner-grown cotton dough is about 6.5-9.0. A method of manufacturing noodles. The method of claim 1, wherein the production of the inner layer cotton noodle, the three-layer raw material is possible for long-term preservation, characterized in that the alginic acid or alginic acid salt and the like made into a powder or an aqueous solution and added to the inner layer cotton lining A method of manufacturing noodles. 4. The production of three-layered 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. Way. The long-term preservation of claim 1, wherein the inner layer cotton or outer layer cotton is manufactured under normal pressure or reduced pressure. Three-layer raw noodles manufacturing method. The method of claim 1, characterized in that the inner bed for the inner surface or the outer table for the outer surface is produced under normal pressure or reduced pressure. The manufacturing method of three layers fresh noodles which can be preserved for a long term.