KR101072975B1 - How to prepare roasted noodles - Google Patents

Abstract

The present invention relates to a method for producing instant baked noodles, and more particularly, mixing and kneading raw materials including flour and salt and purified water; Forming a cotton pad in the dough and then rolling and cutting the cotton strip to form a cotton line; Gelatinizing the noodles with boiling water or steam; Baking the luxury noodle; To the method of producing an instant baked noodle. The instant roasted noodles prepared by the method of the present invention have low calories and no risk of rancidity of oil, and the cooking time is shorter than dry noodles. It can further expand the cotton consumer base by keeping the chewy texture long and keeping the chewy texture long, and by satisfying the needs of consumers seeking health and different tastes with new forms of instant noodles with savory flavor and brown color. have.

Description

Preparation method of baked noodles {Preparation method for baked noodle}

The present invention relates to a method for producing instant baked noodles which gives a flavor and a brown color while simultaneously removing the moisture through baking in an oven after gelatinizing cotton line.

Instant noodles are made of flour or other grains as the main ingredients, and if necessary, starch, salt or a quality modifier is mixed, and the resulting dough is formed by mixing and kneading under pressure to form a cotton strip, rolling and cutting to form a cotton line. Sealed noodles, fried noodle, fried instant noodles with oil instantaneously replaced with oil, dried noodle, dried noodles with water level below a certain level After the heat sterilization improved sleep (Long Life noodles).

Of these existing instant noodles, the fried noodles have high calories because they are fried in oil, and the oil contained in the noodles during the storage period can make the stomach bloated when consumed. There is a problem, and dry noodles have a problem of poor blending of noodles and broth, and improved sleep has a high moisture content and processes acid solutions to suppress microbial growth, so that the sour taste is transferred to the final product, and receives high heat again after sealing. There was a problem that the sense of organization.

In particular, instant noodles such as noodle noodle, dry noodles, improved sleep, all had a limit that the texture is degraded because the noodles quickly blown after a certain time after cooking.

It is an object of the present invention to solve the problem that the chewy drops quickly blown after a certain time after cooking of instant noodles, and at the same time propose a new instant noodles manufacturing method that gives a savory flavor and brown color.

Method for producing instant baked noodles of the present invention comprises the steps of mixing and kneading the raw material containing flour, salt and purified water; Forming a cotton pad in the dough and then rolling and cutting the cotton strip to form a cotton line; Gelatinizing the cotton line with boiling water or steam; It comprises a; baking the luxury cotton line.

The dough raw material of the present invention may further include a dough expanding agent, a surface modifier, a nutrition enhancer or a functional enhancer.

The dough expanding agent of the present invention is to prevent the noodles from hardening by shrinking as the moisture is rapidly dried in the step of baking the noodles, and any one or more of yeast, lactic acid bacteria, baking powder, and baking soda and organic acid may be used. In 100 parts by weight of the blended portion of the dough other than purified water, the dough expanding agent is used in an amount of 0.001 to 2 parts by weight, preferably 0.005 to 0.5 parts by weight, more preferably 0.01 to 0.2 parts by weight. If the lower limit is less than the expansion of the noodles, the noodles are hardened, the cooking time for eating is long, and if the upper limit is exceeded, the strength of the noodles may be weakened, the chewy is inferior, especially the content of baking powder or baking soda. If this increases, the taste of the soap may be lowered in terms of taste.

In addition, the dough raw material of the present invention can be used as a cotton improver by mixing one or more of the gum, starch, gluten, etc. in order to improve the texture of the cotton.

When gum is used as the surface modifier, 0.05 to 1 parts by weight, preferably 0.1 to 0.5 parts by weight is used in 100 parts by weight of the dough, except purified water, and alginate, sodium alginate, and alginate propylene are not particularly limited. Glycol or mixtures thereof may be used.

When starch is used as the surface modifier, 1 to 20 parts by weight, preferably 5 to 15 parts by weight of 100 parts by weight of the dough, except for purified water, is not particularly limited, but potato starch, tapioca starch, Amioka starch, accidental starch, modified starch can be used. In addition, grain flour may be used as a raw material containing starch. Grain flour may be used in the luxury or non-luxury.

In addition, the dough raw material of the present invention may be used one or more nutrition enhancers, such as dietary fiber, vitamins, minerals, proteins, eggs or egg products, milk or dairy products to enhance nutrition. When dietary fiber is used, 0.1 to 10 parts by weight, preferably 0.5 to 5 parts by weight is used in 100 parts by weight of the dough, excluding purified water, and the type thereof is not particularly limited, but the bran, chaff, haute bran, etc. Dietary fiber may be used. When vitamins or minerals are used, 0.0001 to 1 parts by weight, preferably 0.001 to 0.5 parts by weight, is used in 100 parts by weight of the excluding purified water, and 0.1 is used when proteins such as soy protein, egg white, milk protein, and grain protein are used. ~ 5 parts by weight, preferably 0.2 to 3 parts by weight If eggs and egg products are used 0.1 to 10 parts by weight, preferably 3 to 8 parts by weight of 100 parts by weight of the dough, except purified water Although not particularly limited, the egg processed products such as frozen eggs, liquid eggs, dried eggs, concentrated eggs, and peeled eggs, or egg processed products containing at least 10% by weight of components derived from eggs such as egg yolk, egg white and egg yolk lecithin may be used. . Eggs or processed eggs further increase the chewyness of the noodles and improve the color development of the noodles during baking. When milk and dairy products are used, from 1 to 5 parts by weight, preferably from 2 to 3 parts by weight of 100 parts by weight of the dough, excluding purified water, are not particularly limited, but whole milk powder, skim milk powder, whey Dairy products such as powder, cream, powdered milk, cheese and the like may be used.

After kneading the dough by mixing the raw material and the purified water, the maturing process of the dough can be carried out before forming the cotton pad through the shaping, compounding and the like. The maturing process of the dough is carried out for 30 minutes to 48 hours at low temperature of 5 ~ 15 ℃ or medium temperature of 15 ~ 35 ℃. In addition, even without introducing a separate dough aging process, it takes 10 to 30 minutes in the process of forming the cotton band and the cotton line until the yeast or lactic acid bacteria are killed through the steaming after kneading can be aged at this time.

In the present invention, after forming the face band from the dough, the surface line is formed by rolling and cutting. Face band forming and face line forming process may be used without limitation as long as the method used in the normal instant noodles manufacturing process. For example, you can first make a sundae with a dough (orthopedic), combine two or more sundaes in close contact with each other, form a wave while straightening or aging the compound and then rolling it to the desired thickness of the sundae, and then Cut to width and cut out.

After forming the cotton line in the present invention, the cotton is subjected to gelatinization with boiling water or steam. Although the conditions of the gelatinization process may vary depending on the type of dough and the thickness of the cotton line, in the present invention, since the alpha is advanced in the baking step after the gelatinization treatment, the gelatinization degree is 60 to 89%, preferably 70 to 85. Run to%. This is the level of gelatinization at a low level compared to that of the gelatinization process performed at 90% or more in the manufacturing process of conventional instant noodles. The texture of can be lowered and the texture of cotton can be hardened below the lower limit.

In the present invention, the gelatinized noodles can be directly roasted in an oven, and after drying some of the water surface of the gelatinized cotton surface or outer layer through preliminary drying, they can be baked in an oven.

The step of baking the surface is carried out in an oven for 10 to 60 minutes at 130 to 220 ℃, preferably 150 to 200 ℃. If the baking time is increased below the baking temperature, the flavor and the brown color of the surface of the line may not be sufficient, and after a certain time after cooking, the surface may blow quickly and the texture may be degraded. If it exceeds the baking time in the oven is too short it may be difficult to produce a uniform quality of the surface, and when the baking time is increased even a little may burn the surface of the cotton line to reduce the flavor rather.

The oven for baking the surface may use any heat source such as electricity or gas, may use an indirect heating method or a direct heating method using a heating wire, and the internal air may use either natural or forced convection. Preferably, a tunnel type oven with forced convection is suitable for producing a large quantity of cotton with uniform quality.

The oven uses an oven that can be supplied with steam for controlling the internal humidity to prevent the inside of the cotton from drying out together, and only the surface is dried, and supplies a certain amount of steam periodically or intermittently during the firing process. It is desirable to prevent overdrying of the surface

Instant baked noodles prepared by the above method has a low calorie value and no risk of rancidity of oil compared to the noodle, and besides the advantages of short cooking time compared to dry noodles, noodles blown quickly after a certain time after cooking, which is a problem of conventional instant noodles. By suppressing the disappearance of chewy as much as possible to maintain a long chewy texture and a new type of cotton products with savory flavors and brown colors, it can further expand the cotton consumer base by satisfying the needs of consumers seeking health and different tastes.

Hereinafter will be described in more detail through embodiments of the present invention. The following examples are provided to aid the understanding of the present invention, and the scope of the present invention is not limited to the following examples. Details that are not described herein will be omitted since those skilled in the art can sufficiently infer technically.

Example  One

Prepared by weighing 88.5% by weight of flour (gravity), 10% by weight of starch, 0.25% by weight of sodium alginate, and 1.25% by weight of refined salt, dissolve 1.25% by weight of refined salt in water corresponding to 30% of the prepared raw material, and prepare the blended water in advance. The dough was added to the weighed raw material and kneaded in a mixer for 15 minutes.

The dough was made into a cotton through a compounding process, which was rolled through a rolling process. The rolled face bands were made with a face line having a thickness of 1.30 mm, and a wave was formed through the wave forming apparatus.

The cotton line was steamed for 8 minutes with steam (84% compatibility).

The cotton line was cut to a certain length, placed in an oven, and passed through 20 minutes at a temperature of 180 ° C. to prepare baked noodles.

Example  2

Prepared by weighing 87.49% of flour (gravity), 10% of starch, 1% of bran, 0.25% of sodium alginate, 0.01% of dry yeast (yeast), and 1.25% of refined salt, and correspond to 30% of the prepared 10kg 1.25% by weight of refined salt was dissolved in water to make a blended water, which was added to the pre-sealed raw material and kneaded in a mixer for 15 minutes to prepare a dough.

The prepared dough was prepared in the same manner as in Example 1 through the step of forming the cotton bar, forming the cotton line, gelatinization process and baking step

Example  3

Prepared by weighing 86.45% by weight of wheat flour (gravity), 10% by weight of starch, 2% by weight of bran, 0.25% by weight of sodium alginate, 0.05% by weight of dry yeast (yeast), and 1.25% by weight of refined salt. 1.25% by weight of refined salt was dissolved in water to make a blended water, which was added to the pre-sealed raw material and kneaded in a mixer for 15 minutes to prepare a dough.

The prepared dough was prepared in the same manner as in Example 1 through the step of forming the cotton bar, forming the cotton line, gelatinization process and baking step

Example  4

Prepared by weighing 78.25% by weight of flour (gravity), 15.65% by weight, 3.90% by weight of eggs, 0.15% by weight of dry yeast (yeast), 2.05% by weight of refined salt, and 2.05% by weight of purified salt in water corresponding to 30% of the prepared 10 kg of raw material. Melt% to make a blended water was added to the pre- weighed raw material and kneaded in a mixer for 15 minutes to make a dough.

The prepared dough was prepared in the same manner as in Example 1 through the step of forming the cotton bar, forming the cotton line, gelatinization and baking step.

Example  5

The dough was prepared in the same manner as in Example 2, and the baking step was performed after 40 minutes at a temperature of 140 ° C., forming a cotton bar, forming a cotton line, and gelatinizing.

Example  6

Dough was prepared in the same manner as in Example 4, and the baking step after forming the noodle stand, forming the noodle line, and gelatinizing was carried out at a temperature of 140 ° C. for 30 minutes to prepare baked noodle.

Example  7

Dough was prepared in the same manner as in Example 2, and after the forming of cotton strip, forming the cotton line and gelatinization, pre-dried at 70 ° C. for 20 minutes, and partially dried cotton wire was passed through 20 minutes at a temperature of 180 ° C. to prepare baked noodles. .

Example  8

After the dough was prepared in the same manner as in Example 2, after forming the cotton bar and forming the cotton line, the steaming process of the cotton line was steamed for 15 minutes with steam (degree of 93%), and then the cotton line was cut to a predetermined length. Baked noodles were prepared by placing in a mold and putting in an oven for 20 minutes at a temperature of 180 ° C.

Example  9

The dough was prepared in the same manner as in Example 2, and the baking step after forming the cotton strip, forming the cotton line, and gelatinizing was carried out for 25 minutes at a temperature of 180 ° C., and then steamed once every 5 minutes for 30 seconds at a pressure of 0.2Kg / ㎠ Roasted noodles were prepared by feeding.

Comparative example  One

Dough was prepared in the same manner as in Example 1, and after drying for 140 minutes at a temperature of 100 ° C. instead of baking after forming a cotton bar, forming a cotton line, and gelatinizing, dry noodles were prepared.

Comparative example  2

Dough was prepared in the same manner as in Example 2, and the dried noodles were prepared by drying 140 minutes at a temperature of 100 ° C. instead of baking after forming a cotton bar, forming a cotton line, and performing a gelatinization process.

Comparative example  3

Dough was prepared in the same manner as in Example 1, and the baking step after forming the noodle stand, forming the noodle line, and gelatinizing was carried out at a temperature of 230 ° C. for 10 minutes to prepare baked noodle.

Comparative example  4

Dough was prepared in the same manner as in Example 1, and then, noodle stage was formed, noodle line was formed, and gelatinization was performed, followed by three-minute lacquer treatment at a temperature of 150 ° C. instead of baking.

Table 1 summarizes the treatment method and treatment conditions of the above Examples and Comparative Examples.

division Treatment method Processing temperature Processing time Etc Example 1 roast 180 DEG C 20 minutes - Example 2 roast 180 DEG C 20 minutes - Example 3 roast 180 DEG C 20 minutes - Example 4 roast 180 DEG C 20 minutes - Example 5 roast 140 ℃ 40 minutes - Example 6 roast 140 ℃ 30 minutes - Example 7 roast 180 DEG C 25 minutes Predrying Example 8 roast 180 DEG C 20 minutes Example 9 roast 180 DEG C 25 minutes steam Comparative Example 1 dry 100 ℃ 140 minutes - Comparative Example 2 dry 100 ℃ 140 minutes - Comparative Example 3 roast 230 ℃ 10 minutes - Comparative Example 4 Lactation 150 ℃ 3 minutes -

Experimental Example  1: Characteristics of dried cotton

Table 2 shows the moisture content, color, aroma preference, and strength before boiling instant noodles of Examples and Comparative Examples. The color depicted the color of the protruding part, especially in the wave-shaped line, and the preference of the fragrance was evaluated as 9, high odor, 1 with off-flavor or 1 with 20 fully trained sensory test panels. The ANOVA test was used, and the strength was measured by using a property measuring instrument (Stable Micro Systems, TAXTplus) under the conditions of Post-Test Speed 10.00mm / sec and Strain 50.00%.

division Moisture content
(weight%) Color Incense rating burglar
(g) Example 1 8.5 Dark yellow 6.2 3849.905 Example 2 8.1 Dark yellow 6.7 3832.924 Example 3 8.1 Dark yellow 6.9 3855.616 Example 4 8.8 Dark yellow 7.8 3834.224 Example 5 7.4 Dark yellow 6.5 3918.636 Example 6 7.9 Dark yellow 7.2 3895.740 Example 7 8.4 Dark yellow 6.7 3861.924 Example 8 9.5 Dark yellow 6.7 3796.623 Example 9 9.3 Dark yellow 6.8 3806.536 Comparative Example 1 8.6 milk white 4.6 3876.626 Comparative Example 2 8.6 milk white 4.1 3872.244 Comparative Example 3 6.8 bitumen 1.7 4268.636 Comparative Example 4 5.6 Light yellow 5.1 3852.924

Experimental Example  2: Characteristics of cooked noodles

A total of 20 sensory trainees who boiled the instant noodles of Examples and Comparative Examples for 4 minutes and then chewed about 4 minutes, then the noodles boiled for 4 minutes at room temperature, chewy after boiling, fragrance preference immediately after boiling, and texture preference of noodles. The test panel was evaluated by the high preference of 9 and the low preference of 1 as the ANOVA test.

division Chewy
(Right after cooking) Chewy
(8 minutes after cooking) Incense rating Organizational Preference Example 1 6.4 6.0 6.3 6.2 Example 2 7.0 6.4 7.5 7.1 Example 3 7.2 6.5 7.3 7.2 Example 4 8.2 7.8 7.9 7.8 Example 5 7.3 6.2 6.2 6.2 Example 6 8.5 7.8 6.8 7.7 Example 7 7.0 6.0 6.2 6.3 Example 8 7.2 6.2 6.1 6.1 Example 9 8.0 7.1 7.2 7.4 Comparative Example 1 5.2 2.4 2.4 2.4 Comparative Example 2 5.0 2.8 2.8 2.8 Comparative Example 3 4.3 1.7 1.6 1.7 Comparative Example 4 4.9 3.6 2.9 3.0

Claims (7)

Mixing and kneading raw materials including flour and salt and purified water; Forming a cotton pad in the dough and then rolling and cutting the cotton strip to form a cotton line; Gelatinizing the cotton line with boiling water or steam; Baking the luxury cotton line in an oven for 10 to 60 minutes at 130 ℃ to 220 ℃; manufacturing method of instant roast noodles.
The method of claim 1, wherein the dough further comprises a dough expanding agent.
The method of claim 2, wherein the dough expanding agent is any one or more of yeast, lactic acid bacteria, baking powder and baking soda and organic acid.
The method of claim 2, wherein the dough further comprises an egg or a processed egg.
The method of claim 1, wherein the gelatinization step is characterized in that the gelatinization degree 60 to 89% gelatinization.
The method of claim 1, wherein the step of baking the cotton line is carried out in an oven for 10 to 60 minutes at 130 ℃ to 180 ℃.
7. The method of claim 6, wherein steam is supplied to the step of baking noodles in the oven.