Method for producing non-fried, instantly-restored container-type dry noodles

Abstract

The present invention relates to a method for producing non-fried, instantly-restored container-type dry noodles. More specifically, the present invention provides a method for producing instantly-restored container-type dry noodles, the method comprising the steps of: (a) making a dough sheet by mixing raw materials and making dough; (b) making the dough sheet into noodles and forming a wave on the produced noodle strand; (c) producing steamed noodles by steaming the noodle strand having a wave formed thereon; (d) inputting the steamed noodles into a drying frame by cutting and measuring thesteamed noodles; and (e) drying the inputted steamed noodles in the drying frame at a high temperature of 140 to 180 DEG C for 2 to 5 minutes or less.

Description

technical field

[0001] The present invention relates to a method for manufacturing non-fried instant food reconstituted container-type dry noodles, more specifically, relates to a method for making non-fried, low-calorie, excellent texture similar to oil soup noodles, and can also be shortened Instant reconstitution container-type dry noodles with reconstitution time. Background technique

[0002] The representative instant food reconstitution container-type dry noodles distributed in the market include the following types: deep-fried noodles, instant fried noodles made by replacing the water in the noodles with oil, and dried cooked noodles that have been gelatinized. Instant non-fried noodles made by keeping the water content below a certain level, and improved cooked noodles made by gelatinizing noodles, reducing pH through acid treatment, controlling microorganisms, heat sterilization after sealing and packaging Noodles (processed noodles).

[0003] The oil noodle soup...

Examples

Embodiment 1

[0066] After 9.5kg of wheat flour (medium gluten flour) and 0.5kg of acetic acid modified potato starch were put into a mixer for mixing, about 35L of water was added to the mixture and stirred in a mixer for 20 minutes to make a dough.

[0067] In the noodle forming machine and the composite machine, the dough is made into a dough sheet, which is passed through 5 stages of calendering rolls to make the dough into a size with a width of 3mm and a thickness of 1.15mm, and the noodles are passed through a corrugation forming box to form corrugations.

[0068] After steaming the noodles with the waviness formed within 10 minutes to make them cooked, stretch the steamed noodles, unfold the noodles, cut them into lengths of 25 to 30 cm on the target surface, and put them into a drying oven.

[0069] In the drying oven, the noodles were rapidly dried with hot air at a high temperature below 170° C. for 4 minutes (Philips Airfryer, Airstone Technology)

[0070] Then, the dried noodle...

Embodiment 2

[0072] Using 6.5 kg of wheat flour (high-gluten flour) and 3.5 kg of acetic acid-modified potato starch to make a width of 3 mm and a size of 0.9 mm in thickness, dry noodles were prepared in the same manner as in Example 1 above.

Embodiment 3

[0074] Use 6.5kg of wheat flour (high-gluten flour) and 3.5kg of acetic acid-modified potato starch to make a size of 3.3mm in width and 1.1mm in thickness, and use the same method as in Example 1 to make dry noodles .

technical field

[0001] The present invention relates to a method for manufacturing non-fried instant food reconstituted container-type dry noodles, more specifically, relates to a method for making non-fried, low-calorie, excellent texture similar to oil soup noodles, and can also be shortened Instant reconstitution container-type dry noodles with reconstitution time. Background technique

[0002] The representative instant food reconstitution container-type dry noodles distributed in the market include the following types: deep-fried noodles, instant fried noodles made by replacing the water in the noodles with oil, and dried cooked noodles that have been gelatinized. Instant non-fried noodles made by keeping the water content below a certain level, and improved cooked noodles made by gelatinizing noodles, reducing pH through acid treatment, controlling microorganisms, heat sterilization after sealing and packaging Noodles (processed noodles).

[0003] The oil noodle soup...

Examples

Embodiment 1

[0066] After 9.5kg of wheat flour (medium gluten flour) and 0.5kg of acetic acid modified potato starch were put into a mixer for mixing, about 35L of water was added to the mixture and stirred in a mixer for 20 minutes to make a dough.

[0067] In the noodle forming machine and the composite machine, the dough is made into a dough sheet, which is passed through 5 stages of calendering rolls to make the dough into a size with a width of 3mm and a thickness of 1.15mm, and the noodles are passed through a corrugation forming box to form corrugations.

[0068] After steaming the noodles with the waviness formed within 10 minutes to make them cooked, stretch the steamed noodles, unfold the noodles, cut them into lengths of 25 to 30 cm on the target surface, and put them into a drying oven.

[0069] In the drying oven, the noodles were rapidly dried with hot air at a high temperature below 170° C. for 4 minutes (Philips Airfryer, Airstone Technology)

[0070] Then, the dried noodle...

Embodiment 2

[0072] Using 6.5 kg of wheat flour (high-gluten flour) and 3.5 kg of acetic acid-modified potato starch to make a width of 3 mm and a size of 0.9 mm in thickness, dry noodles were prepared in the same manner as in Example 1 above.

Embodiment 3

[0074] Use 6.5kg of wheat flour (high-gluten flour) and 3.5kg of acetic acid-modified potato starch to make a size of 3.3mm in width and 1.1mm in thickness, and use the same method as in Example 1 to make dry noodles .