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KR920014411A - 고점도(高粘度)완숙면의 제조방법 - Google Patents

고점도(高粘度)완숙면의 제조방법 Download PDF

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Publication number
KR920014411A
KR920014411A KR1019910000177A KR910000177A KR920014411A KR 920014411 A KR920014411 A KR 920014411A KR 1019910000177 A KR1019910000177 A KR 1019910000177A KR 910000177 A KR910000177 A KR 910000177A KR 920014411 A KR920014411 A KR 920014411A
Authority
KR
South Korea
Prior art keywords
noodles
matured
manufacturing
pure rice
high viscosity
Prior art date
Application number
KR1019910000177A
Other languages
English (en)
Other versions
KR950000765B1 (ko
Inventor
최해용
Original Assignee
이인순
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이인순 filed Critical 이인순
Priority to KR1019910000177A priority Critical patent/KR950000765B1/ko
Publication of KR920014411A publication Critical patent/KR920014411A/ko
Application granted granted Critical
Publication of KR950000765B1 publication Critical patent/KR950000765B1/ko

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/02—Embossing machines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
    • A21C1/1495—Arrangements for cooling or heating ; Arrangements for applying super- or sub-atmospheric pressure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D1/00—Devices using naturally cold air or cold water
    • F25D1/02—Devices using naturally cold air or cold water using naturally cold water, e.g. household tap water

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Physics & Mathematics (AREA)
  • Combustion & Propulsion (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

내용 없음

Description

고점도(高粘度)완숙면의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 본 발명의 제조공정 설명도.

Claims (4)

  1. 완숙면(完熟)을 제조하는 방법에 있어서 일차 재료분(紛)을 반죽 한 다음 면으로 뽑고 이를 열탕수조(4)에 의해 완숙한 다음 동면 부위에 액체 질소를 분무하여 급냉한 다음 이를 냉수조(7)에서 초음파 진동에 의해 해빙 건조하는 것을 특징으로 하는 고정도 완숙면의 제조방법.
  2. 위 제1항에 있어서, 각 공정을 콘베어라인 또는 이동, 보조장치에 의해 면이 이동되면서 완숙, 급냉, 해동의 공정이 연속적으로 이뤄지는 것이 특징인 고점도 완숙면의 제조방법.
  3. 위 제1항 및 제2항과 같이 완전 제면화하여 완숙한 다음, 이를 급냉하여 해빙하므로서 연성을 유지한 순쌀 완숙면.
  4. 위 제3항의 순쌀면을 건조한 순쌀 건조면.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019910000177A 1991-01-07 1991-01-07 고점도면의 제조방법 KR950000765B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910000177A KR950000765B1 (ko) 1991-01-07 1991-01-07 고점도면의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910000177A KR950000765B1 (ko) 1991-01-07 1991-01-07 고점도면의 제조방법

Publications (2)

Publication Number Publication Date
KR920014411A true KR920014411A (ko) 1992-08-25
KR950000765B1 KR950000765B1 (ko) 1995-02-02

Family

ID=19309547

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910000177A KR950000765B1 (ko) 1991-01-07 1991-01-07 고점도면의 제조방법

Country Status (1)

Country Link
KR (1) KR950000765B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030073556A (ko) * 2002-03-12 2003-09-19 주식회사 파리크라상 냉동 반죽을 이용한 빵 제조 방법
KR101154531B1 (ko) * 2010-09-06 2012-06-13 이민용 밀가루 냉각장치와 이를 이용하여 냉동 생지를 만들기 위한 밀가루 냉각이송시스템

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100923120B1 (ko) * 2007-05-08 2009-10-23 성호정 떡볶이용 가래떡 제조장치

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030073556A (ko) * 2002-03-12 2003-09-19 주식회사 파리크라상 냉동 반죽을 이용한 빵 제조 방법
KR101154531B1 (ko) * 2010-09-06 2012-06-13 이민용 밀가루 냉각장치와 이를 이용하여 냉동 생지를 만들기 위한 밀가루 냉각이송시스템

Also Published As

Publication number Publication date
KR950000765B1 (ko) 1995-02-02

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