Process for the continuous manufacturing of noodle product

Abstract

A continuous manufacturing method for noodle products comprising a kneading process for kneading starch-containing raw materials, a forming process for forming the kneading into noodles, a gelatinization process for gelatinizing the noodles, and a freezing process for freezing the gelatinized noodles, wherein In the above molding process, a surface with a uniform cross-section is formed by a molding machine, and The method for continuously manufacturing a cotton product includes a quantification process between the gelatinization process and the freezing process, wherein the gelatinized cotton is cut into a predetermined length according to the weight of the cotton product.

Description

Technology Field

[0001] The present invention relates to a method for continuously manufacturing cotton products, and more specifically, to a method for continuously manufacturing a fixed quantity of cotton products regardless of the type of cotton product. Background Technology

[0002] In the food industry, noodles are made using starch such as corn, potatoes, tapioca, sweet potatoes, mung beans, and rice as the main ingredient. Depending on the required product characteristics, a single type of starch is used as the ingredient, or a mixture of several types of starch is used. Water is added to these starch-containing ingredients to make dough, and the dough is placed in a molding machine to form noodles. When the formed noodles are gelatinized, cooked noodles are produced, and when the cooked noodles are dried, dried noodles are produced.

[0003] Depending on the distribution temperature, noodles can be classified into room temperature noodles distributed at ambient temperature, refrigerated noodles distributed at refrigerated temperatures, and frozen noodles distributed in a frozen state; therefore, the processing sequence and method must be varied according to the distribution temperature.

[0004] Conventional methods for manufacturing room temperature noodles, refrigerated noodles, and frozen noodles consist of a freezing process, a thawing process, a sterilization process, a quantification process, and a packaging process after the noodles have been gelatinized, and a re-freezing process is added for frozen noodles. It is known that if a thawing process is performed after a freezing process according to such manufacturing methods, the noodles become irregularly twisted, and in the quantification process, these twisted noodles are quantified using a weight measuring instrument.

[0005] However, weighing machines used in the food industry's manufacturing process lines are expensive, and because the amount that can be processed at once is small compared to other processes, they cause bottlenecks in the manufacturing process lines, resulting in a problem of slowing down production speed. Prior art literature

[0006] Korean Registered Patent Publication No. 10-1982376 The problem to be solved

[0007] The present invention aims to solve these problems by providing a continuous manufacturing method for cotton products that can quantify products without using a weighing scale. means of solving the problem

[0008] The present invention is based on the finding that the volume of the gelatinized cotton is easy to measure as the gelatinized cotton is aligned and homogenized, and that the volume of the gelatinized cotton is proportional to the weight of the cotton product, and is summarized as follows.

[0009] [1] A continuous manufacturing method for noodle products comprising a dough process for kneading a starch-containing raw material, a molding process for molding the dough into noodles, a gelatinization process for gelatinizing the noodles, and a freezing process for freezing the gelatinized noodles, wherein in the molding process, noodles with a uniform cross-section are molded by a molding machine, and between the gelatinization process and the freezing process, a quantification process is included for cutting the gelatinized noodles into a predetermined length according to the weight of the noodle product.

[0010] [2] A continuous manufacturing method of cotton products described in [1], further comprising an alignment process for aligning a predetermined number of strands of cotton prior to the above quantification process.

[0011] [3] In the above freezing process, the cut surface of the predetermined number of strands is frozen in a container, a continuous manufacturing method of the cotton product described in [2].

[0012] [4] A continuous manufacturing method of a noodle product described in [3], which further includes a packaging process after the above cooling process, and the noodle product is a frozen noodle.

[0013] [5] After the freezing process, the method further includes a thawing process in which the noodles are thawed with water in the container, a sterilization process, and a packaging process, wherein the noodle product is either room temperature noodles or refrigerated noodles, [3] a continuous manufacturing method of the product described therein.

[0014] [6] After the freezing process, the method further includes a thawing process in which the noodles are thawed with water in the container, a drying process, and a packaging process, and the noodle product is a dried noodle, [3] a continuous manufacturing method of noodle products.

[0015] [7] A method for continuously manufacturing a cotton product as described in any one of [1] to [6], wherein in the alignment process the cottons are aligned in a direction perpendicular to the direction of transport of the cottons, and in the quantification process the cottons are cut in a direction parallel to the direction of transport of the cottons. Effects of the invention

[0016] According to the present invention, a continuous manufacturing method for noodle products can be provided that allows for the quantitative measurement of a product without using a weighing device. Furthermore, since the dough-making process, molding process, gelatinization process, quantification process, and freezing process can be commonly used in the manufacturing method of noodle products such as frozen noodles, room temperature noodles, refrigerated noodles, and dried noodles, manufacturing costs can be reduced. Brief explanation of the drawing

[0017] Figure 1 is a flowchart illustrating a conventional method for manufacturing refrigerated noodles. FIG. 2 is a flowchart illustrating a continuous manufacturing method according to an exemplary embodiment of the present invention. Figure 3 is a diagram illustrating the quantification process. Specific details for implementing the invention

[0018] The present invention will be described in more detail below with reference to the attached drawings, where necessary. Furthermore, in describing the present invention, specific descriptions of related prior art are omitted if it is determined that such descriptions may obscure the essence of the present invention.

[0019] As illustrated in FIG. 1, conventional noodle products, for example in the case of refrigerated noodles, are manufactured through the sequence of a dough process, a molding process, a gelatinization process (S1), a freezing process (S2), a thawing process (S3), a sterilization process (S4), a quantification process (S5), and a packaging process (S6). However, if the thawing process (S3) is performed after the freezing process (S2), the noodles become irregularly twisted. Accordingly, in the conventional method, the twisted noodles were quantified using a weight measuring device in the quantification process (S5).

[0020] The present invention relates to a method for manufacturing a cotton product that can be quantified by cutting the gelatinized cotton into a predetermined volume, thereby eliminating the need for a weighing scale.

[0021] FIG. 2 is a flowchart schematically illustrating a method for continuously manufacturing cotton products according to an exemplary embodiment of the present invention.

[0022] Referring to FIG. 2, the present invention includes a dough process, a molding process, a gelatinization process (S10), a quantification process (S20), and a freezing process (S30), and preferably may include an alignment process (S15) prior to the quantification process (S20).

[0023] In the above dough, molding, and gelatinization processes (S10), raw materials containing starch and mixing water are fed into a dough mixer to form dough, the dough is passed through a molding machine to form a surface with a uniform cross-section, and the surface to which heat is applied is gelatinized.

[0024] In the above alignment process (S15), a predetermined number of strands of surfaces are aligned. That is, a predetermined number of strands of surfaces are arranged in a neat row. Referring to FIG. 3, preferably, the surfaces can be aligned in a direction perpendicular to the surface transport direction (a) in the continuous manufacturing method.

[0025] In the above quantification process (S20), the noodles are cut to a predetermined length according to the weight of the noodle product. The weight of the noodle product can be any weight intended by the operator. The weight of the noodle product is proportional to the product of the cut length and cross-sectional area of ​​the gelatinized noodles and the predetermined number of strands. That is, the weight of the noodle product is proportional to the volume of the gelatinized noodles. At this time, in the dough, molding, and gelatinization processes (S10), noodles with a constant cross-section are molded, and the cross-sectional area can be determined by a molding machine. In addition, the number of strands is determined in advance by the operator. Therefore, if the noodles are cut to a predetermined length according to the weight of the noodle product in the above quantification process (S20), the noodle product can be quantified without using a weighing machine. Referring to FIG. 3, preferably, the noodles can be cut to a predetermined length by a rotary cutter in a direction parallel to the noodle transport direction (㉮) in the continuous manufacturing method.

[0026] In the above freezing process (S30), the cut surfaces of a predetermined number of strands from the quantification process (S20) are frozen. Preferably, the cut surfaces of a predetermined number of strands can be frozen in a container.

[0027] Frozen noodles can be manufactured by performing a packaging process (S40) after a freezing process (S30).

[0028] Room temperature noodles and refrigerated noodles can be manufactured by performing a thawing process, a sterilization process, and a packaging process (S40') after a freezing process (S30).

[0029] Dried noodles can be manufactured by performing a thawing process, a drying process, and a packaging process (S40'') after a freezing process (S30).

[0030] In this way, regardless of the type of noodle, the present invention includes a dough process, a molding process, a gelatinization process (S10), a quantification process (S20), and a freezing process (S30) in common, thereby making the manufacturing process line efficient in manufacturing various types of noodles and reducing manufacturing costs.

[0031] Preferably, at least one of the thawing process, the sterilization process, and the drying process may be carried out in the same container as the container in which the freezing process (S30) is performed. Additionally, in the thawing process, the noodles may be thawed with water in the container.

[0032] Experimental Example

[0033] The present invention will be explained in more detail below through experimental examples. However, the scope of the present invention is not limited to the experimental examples.

[0034] Experimental Examples 1 to 3 are examples of the present invention, and to produce 100 g of frozen noodles, they were manufactured using the same manufacturing method under the same conditions, excluding the alignment process (S15) and the quantification process (S20). After obtaining 30 samples for each example, the weight of the frozen noodle product was measured, and the measurement results are shown in Table 1.

[0035] [Experimental Example 1]

[0036] The gelatinized surface is arranged with a predetermined number of strands of 250 (S15) and cut with a cutting length of 25.14 cm (S20).

[0037] [Experimental Example 2]

[0038] The gelatinized surface is arranged with a predetermined number of strands of 300 (S15) and cut with a cutting length of 20.57 cm (S20).

[0039] [Experimental Example 3]

[0040] The gelatinized surface is arranged with a predetermined number of strands of 350 (S15) and cut with a cutting length of 16 cm (S20).

[0041] Experimental Example 1 Experimental Example 2 Experimental Example 3 Total amount ± deviation (Unit: g) 100±0.6 100±1.0 100±0.8

[0042] Experimental Examples 4 to 6 are examples of the present invention, and to produce 100 g of room temperature noodles, they were manufactured using the same manufacturing method under the same conditions, excluding the alignment process (S15) and the quantification process (S20). After obtaining 30 samples for each example, the weight of the room temperature noodles was measured, and the measurement results are shown in Table 2.

[0043] [Experimental Example 4]

[0044] The gelatinized surface is arranged with a predetermined number of strands of 250 (S15) and cut with a cutting length of 22 cm (S20).

[0045] [Experimental Example 5]

[0046] The gelatinized surface is arranged with a predetermined number of strands of 300 (S15) and cut with a cutting length of 18 cm (S20).

[0047] [Experimental Example 6]

[0048] The gelatinized surface is arranged with a predetermined number of strands of 350 (S15) and cut with a cutting length of 14 cm (S20).

[0049] Example 4 Example 5 Example 6 Total amount ± deviation (Unit: g) 100±1.2 100±1.0 100±1.4

[0050] Tables 1 and 2 above show that, regardless of the type of cotton product, the weight of the cotton product can be quantified with a deviation of up to 1.4% from the predetermined number of strands and cut length of the gelatinized cotton. Although the present invention has been described above based on exemplary embodiments and experimental examples, the present invention is not limited to the technical concept described in the embodiments and experimental examples. Rather, a person skilled in the art to which the present invention belongs can easily devise various modifications and changes based on the aforementioned embodiments and experimental examples. However, it is clear from the claims that all such modifications and changes fall within the scope of the present invention.

Claims

Claim 1 A continuous manufacturing method for noodle products comprising a dough process for kneading a starch-containing raw material, a molding process for molding the dough into noodles, a gelatinization process for gelatinizing the noodles, and a freezing process for freezing the gelatinized noodles, wherein in the molding process, noodles with a uniform cross-section are molded by a molding machine, and between the gelatinization process and the freezing process, a alignment process for aligning noodles with a predetermined number of strands and a quantification process for cutting the aligned noodles into a predetermined length in a direction parallel to the conveying direction of the noodles, wherein in the quantification process, the weight of the noodle product is quantified based on a volume defined by the cross-sectional area of ​​the noodles, the predetermined number of strands, and the cutting length, without using a weighing scale. Claim 2 delete Claim 3 A continuous manufacturing method of a cotton product according to claim 1, wherein in the freezing process, the cut surface of the predetermined number of strands is frozen in a container. Claim 4 A continuous manufacturing method for a noodle product according to claim 3, wherein, after the above-mentioned cooling process, a packaging process is further included, and the noodle product is a frozen noodle. Claim 5 A continuous manufacturing method of a noodle product according to claim 3, further comprising, after the freezing process, a thawing process in which the noodles are thawed with water in the container, a sterilization process, and a packaging process, wherein the noodle product is a room temperature noodle or a refrigerated noodle. Claim 6 A continuous manufacturing method of a noodle product according to claim 3, further comprising, after the freezing process, a thawing process in which the noodles are thawed with water in the container, a drying process, and a packaging process, wherein the noodle product is a dried noodle. Claim 7 A method for continuously manufacturing a cotton product according to any one of claims 1 and 3 to 6, wherein in the alignment process, the cotton surfaces are aligned in a direction perpendicular to the conveying direction of the cotton surfaces.

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