PROCESS OF PRODUCING DRIED NOODLE WITH MINIMIZING PROCESS AND PASTE COMPOSITION FOR PRODUCING DRIED NOODLE

The present invention relates to a method for producing dried noodles, of which a hot air process is optimized, and yeast and fat powder are added to raw powder materials used as a main ingredient for the dried noodles, without undergoing a steaming process. According to the present invention, the p...

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Bibliographische Detailangaben
Hauptverfasser:	PARK, SOO HYUN, LEE, CHEOL JOON, LEE, SEUNG YUL, KIM, DO HYUNG, JUNG, SUNG UG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a method for producing dried noodles, of which a hot air process is optimized, and yeast and fat powder are added to raw powder materials used as a main ingredient for the dried noodles, without undergoing a steaming process. According to the present invention, the produced dried noodles ensure texture similar to raw noddles, and have good quality without waves. Especially, since the steaming process required in the production of existing luxurious dried noodles can be omitted, it is possible to secure economic feasibility in the process and improve efficiency in production facilities. 본 발명은 증숙 공정을 거치지 않고, 건면의 주 재료인 원료분에 효모 및 유지 분말을 첨가하고, 열풍 공정을 최적화한 건면 제조 방법에 관한 것이다. 본 발명에 따라 제조된 건면은 생면과 유사한 식감을 보여주며, 웨이브 형상이 거의 없어서 고급스러운 이미지를 가질 수 있다. 특히 종래의 호화 건면을 제조할 때 요구되었던 증숙 공정을 생략할 수 있기 때문에, 공정의 경제성을 도모할 수 있으며, 제조 설비의 효율성을 향상시킬 수 있다.