Manufacturing method for extruding noodle

A production method and noodle technology, which can be used in dough processing, food preparation, dough extruding machines, etc., can solve the problems of poor noodle texture, lower quality of noodle products, and easy noodle breakage.

Inactive Publication Date: 2008-03-05
NONG SHIM
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, the disadvantage of the traditional method is that the productivity is very low
The downside of these noodles is that the characteristic texture of the noodles is relatively poor compared to directly extruded noodles, and the noodles are also less dry due to the cold water spray to release the waves of the noodles
[0012] Particularly, in the case where the noodles are dried by the above-mentioned method, after 2 to 3 months, the noodles are severely cracked, so that the quality of the finished noodles is significantly lowered.
Also, the noodles are easily broken during the cooking process

Method used

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  • Manufacturing method for extruding noodle

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[0046] 60% by weight of wheat flour and 40% by weight of potato starch and buckwheat flour are put into the first extruder. Here, the amount of mixing water added to the noodle mix was 30% by weight of the noodle mix. 1% refined salt by weight is dissolved in the mixing water in advance.

[0047] When the noodle mixed raw material and mixed water are put into the first extruder at the same time, the temperature of the drum is controlled so that the mixed raw material is kneaded into a dough, and at the same time the raw dough can be gelatinized. Each time, the gelled dough was cooled to a temperature of 30°C, and then a prescribed amount of the gelled dough was put into the second extruder, and extruded into strip-shaped noodles. Here, the die hole diameter of the extruder was 0.7 mm.

[0048] The strip-shaped noodles extruded by the second extruder were cut to a length of 40 cm, and a prescribed amount of the cut strip-shaped noodles was put into a wax mold. The noodles in...

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Abstract

A making method for extruded noodle comprises a raw material of mixing noodle; kneading the noodle material mixing with water to a dough, colloiding the dough through a first extruder; cooling the colloiding dough to 40 DEG C or lower temperature; extruding strip shaped noodle from the dough through a second extruder; cutting the extruded strip shaped noodle; putting the strip shaped noodle which is cut in a mould to mold noodle; at the temperature of 40-70 DEG C, drying the molding noodle about 1-20 minutes under 20% or higher relative humidity; at the temperature of 60-100 DEG C, drying the noodle again about 30-60 minutes. The dough has improved uniformity, the extruded strip shaped noodle can be separated easily. The making method increases the bulking property of noodle products when boiling, reduces the component elution quantity of noodle, prevents cracks.

Description

[0001] This application claims priority to Korean Patent Application No. 2006-0083565 and Korean Patent Application No. 2007-0048068 and No. 2007-0069732 filed on Aug. 31, 2006 at the Korean Intellectual Property Office, the contents of which are incorporated in This quote is for reference. technical field [0002] The present invention relates to a method for making extruded noodles, in particular, to a method for making such extruded noodles, comprising mixing noodle raw materials, kneading the mixed noodle raw materials and mixing water to form Dough, and gelatinize the dough by a first extruder, cool the gelatinized dough to a temperature of 40° C. or lower, extrude strip-shaped noodles from the gelatinized dough by a second extruder, cut Extruded strip noodles, shaped and cut strip noodles; at a temperature of 40-70°C, the shaped noodles are first dried for 1-20 minutes at a relative humidity of 20% or higher, and secondly, dried at 60-100 The temperature of ℃ dries the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21C11/16A21D2/00A23L1/16A23L7/109
CPCA21C11/16A23L1/162A23L1/0076A23P30/20A23L7/113
Inventor 金在勋朴秀铉郑盛旭金显正姜南在朴春相孙硕俊金庆培盧京铉黃俊皓申俸直
Owner NONG SHIM
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