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Method for producing hollow noodles

A hollow noodle, rice noodle technology, applied in food preparation, food coating, dough extruder, etc., to achieve the effects of excellent process performance, easy infiltration, and improved viscosity

Active Publication Date: 2012-11-14
NONG SHIM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method not only requires the construction of equipment for preparing two strips of dough, but is also limited to the

Method used

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  • Method for producing hollow noodles
  • Method for producing hollow noodles
  • Method for producing hollow noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] 100 parts by weight of rice noodles are put into a mixer as a noodle material, and 35 parts by weight of mixing water are added to 100 parts by weight of rice noodles. With respect to 100 parts by weight of noodle materials, 3 parts by weight of refined salt, 1.2 parts by weight of kelp extract, 3 parts by weight of rice bran flavor liquid, and water were mixed in mixing water. Put the noodle material and mixing water into the mixer, mix and gelatinize at 110°C, then cut the gelatinized mixture into the specified weight, and transfer it to the pneumatic device (Air Shift). In the extruder, the outer diameter / inner diameter combination of the hollow face is the outer diameter 2.0mm, inner diameter And by extruding at a thickness of 0.5mm, the sticking of the extruded surface is suppressed to the maximum and it is cut. Adjust the air (Air) injection pressure to disperse the cut hollow surface evenly, and make it produce the largest pores, so that the formed surface do...

Embodiment 2

[0069] Hollow noodles were prepared in the same manner as in Example 1, except that 1.0 parts by weight of the kelp extract was added to 100 parts by weight of rice noodles.

Embodiment 3

[0071] Hollow noodles were prepared in the same manner as in Example 1, except that 1.5 parts by weight of the kelp extract was added to 100 parts by weight of rice noodles.

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Abstract

The present invention relates to a method for producing hollow noodles, and more specifically to one in which a gelatinized doughy substance is passed through a die designed to form a hollow area, such that the noodles which have passed through in this way have a tubular hollow area on the inside and hence it is possible to produce noodles which have a dramatically reduced cooking time and readily allow juices and sauces to penetrate inside the noodle during cooking and so enhance the taste. Further, it is possible to produce noodles in which the formation of the hollow causes the noodle surface area to be increased, and, as a result, there is rapid evaporation of the water fraction on the surface of the noodle which is being gelatinized and injected, and hence noodle stickiness is dramatically improved and consequently noodle sticking is reduced.

Description

technical field [0001] The present invention relates to a method for preparing a hollow noodle. More specifically, it involves passing the gelatinized mixture through a die designed to form a hollow portion, so that the passed noodle thread has a tubular hollow portion inside, thereby significantly shortening the thickness of the noodle. Cooking time, during cooking, makes it easy for soup and seasoning to soak into the inside of the noodles, so that noodles with improved taste can be prepared. [0002] In addition, due to the formation of the hollow, the surface area of ​​the noodle is increased, so the moisture on the surface of the pasted extruded noodle evaporates quickly, thereby significantly improving the viscosity of the noodle, and making it possible to produce a noodle with reduced noodle string bonding. Background technique [0003] Noodles are a food loved all over the world. Noodle food culture is developed not only in the Eastern region including Vietnam, Thai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21C11/16A23L1/16A23L7/10A23L7/109
CPCA23L1/0067A23L1/16A23P20/20A23L7/109
Inventor 朴秀铉李锺振姜南在金庆培方泰权黄俊皓
Owner NONG SHIM
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