KR20240037422A - Ramen, dried noodle containing parsnip and manufacturing method thereof - Google Patents

Abstract

The present invention relates to parsnip ramen and a method for manufacturing the same, comprising the steps of cutting washed parsnips and drying them with hot air at 55°C to 65°C for 2 to 3 hours; Grinding the hot-air dried parsnip to a particle size of 200 to 300 mesh using a grinder to produce parsnip powder; Preparing a powdered soup by mixing the parsnip powder, beef powder, mushroom powder, dried green onion powder, dried onion powder, anchovy powder, shrimp powder, perilla seed powder, pepper powder, red pepper powder, and salt; Cutting and drying parsnips, peppers, radishes, Chinese cabbage, green onions, garlic, mushrooms, and kelp as raw materials to form flakes, and mixing the dried flakes to prepare dried flakes; Mix 10 to 40% by weight of the parsnip powder, 20 to 60% by weight of flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt, and add mixing water. preparing a mixed dough; Manufacturing a noodle sheet using the mixed dough using a rolling mill, then forming it into noodle strings using a cutter, steaming it, and then heating it in a hot water bath; Cooling the heated noodle strings to produce noodle strings; and packaging the noodles together with the powdered soup and the dried soup. It provides a method for producing parsnip ramen, comprising:

Description

Parsnip ramen, dried noodles and their manufacturing method {RAMEN, DRIED NOODLE CONTAINING PARSNIP AND MANUFACTURING METHOD THEREOF}

The present invention relates to parsnip ramen, dried noodles, and a method for producing the same. More specifically, by producing ramen noodle strings or dried noodles using parsnip powder, the processability is improved while retaining the unique taste and aroma of parsnip. Provides cooked parsnip ramen and its manufacturing method.

Parsnip (Pasinaca sativa) is a root vegetable that has a similar shape to a carrot, but is much whiter in color. The taste of the root is a combination of sweet potato and deodeok. It is native to southeastern Europe or the United States, and is a vegetable traditionally used as a food ingredient in Europe. In Korean, it is also called sugar carrot or western bangpung.

Parsnip is a plant belonging to the Apiaceae family. The leaves are the sheath-shaped root leaves that come from the roots, and are pinnately compound leaves, with some being as large as 50cm in length. Flower stalks emerge in summer and yellow-green flowers bloom in umbels. In the fall, oblong, flat, 4 mm brown seeds bear fruit. The roots are 30 to 50 cm long and fleshy and enlarged, with a diameter of 7 to 10 cm at the neck. The surface of the root is shiny, wrinkled, and milky white.

Parsnip contains ingredients such as protein, pectin, vitamin C, and starch, so it is a nutritious vegetable whose raw leaves and roots are used in salads and soups, and are also used in cooking as fried stews. It is also used for medicinal purposes. It has a sedative effect and is also effective in promoting diuresis and appetite in diseases of the urinary system. It is also used to treat nephritis, and the aromatic extract obtained from the root is known to be used as a flavoring agent.

Ramen is a representative instant food and one of the foods loved by modern people. As a dry food, ramen has more nutrients per unit weight than moisture-rich foods, and as a fried food, it has high calories per unit gram. Conventionally, noodles were made based on wheat flour, but recently, various ramen noodles that suit the tastes of buyers are being sold on the market, including natural or artificial food additives.

The domestic ramen market is estimated to be worth 2.15 trillion won as of 2020, and the market size is gradually expanding. Accordingly, research and development on ramen continues steadily to meet various purchasing demands for ramen. Ramen has mostly been focused on improving the texture of the noodles, powder, or dried soup, and development has continued with a focus on improving ingredients to reduce excessive calories.

As prior art, Korean Patent Publication No. 10-2012-0118896 relates to a method for producing ramen with dried pollack powder, which includes wheat flour, refined salt, pollack powder, cold soda, corn starch, and gluten. It provides a ramen manufacturing method including a raw material mixing step of mixing alcohol to produce raw materials, and a raw material kneading step of kneading the mixed raw materials with salt water previously dissolved. Korean Patent No. 10-0361952 is for apples. It relates to a method of manufacturing low-acidity ramen using gourd dietary fiber, which involves drying apple gourd with hot air and then pressurizing and molding the apple gourd with an extruder. Provided is a ramen manufacturing process including a mixing process of apple peel dietary fiber mixed with powdered raw materials such as flour.

The above-mentioned prior art is a ramen manufacturing method using pollack powder and apple peel, respectively, as additives in the production of ramen noodles, and the present invention is a technology that is fundamentally different in that it uses parsnip powder.

The present invention aims to solve the above-described problems. A ramen manufacturing method is provided that does not lose the unique taste and aroma contained in parsnip when manufacturing ramen noodles using parsnip.

According to one aspect of the present invention, the present invention provides 10 to 40% by weight of parsnip powder, 20 to 60% by weight of wheat flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and salt, based on 100% by weight of total noodles. Provided is parsnip ramen including noodles prepared using mixed dough mixed at a ratio of 0.1 to 1% by weight.

According to another aspect of the present invention, the parsnip ramen in the present invention includes parsnip powder, beef powder, mushroom powder, dried green onion powder, dried onion powder, anchovy powder, shrimp powder, perilla seed powder, pepper powder, red pepper powder, and salt. It may further include a powder soup containing.

According to another aspect of the present invention, the parsnip ramen in the present invention may further include a soup containing dried parsnip, pepper, radish, Chinese cabbage, green onion, garlic, mushroom, and kelp in the form of flakes.

According to another aspect of the invention, 10 to 40% by weight of parsnip powder, 20 to 60% by weight of wheat flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt, based on 100% by weight of total noodles. Noodle pads and noodle strings are prepared using the mixed dough mixed in a weight % ratio, and after steaming and boiling them, 20 to 30 weight of at least one type of saccharide selected from oligosaccharides, starch syrup, and fructose is added to 100 weight % of water. Parsnip ramen, characterized in that the noodles are coated with a syrup layer containing the parsnip powder, which is coated using a syrup containing the parsnip powder prepared by mixing 20 to 30% by weight of the parsnip powder. to provide.

According to another aspect of the present invention, cutting the washed parsnips and drying them with hot air at 55°C to 65°C for 2 to 3 hours; Grinding the hot-air dried parsnip to a particle size of 200 to 300 mesh using a grinder to produce parsnip powder; Preparing a powdered soup by mixing the parsnip powder, beef powder, mushroom powder, dried green onion powder, dried onion powder, anchovy powder, shrimp powder, perilla seed powder, pepper powder, red pepper powder, and salt; Cutting and drying parsnips, peppers, radishes, Chinese cabbage, green onions, garlic, mushrooms, and kelp as raw materials to form flakes, and mixing the dried flakes to prepare dried flakes; Mix 10 to 40% by weight of the parsnip powder, 20 to 60% by weight of flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt, and add mixing water. preparing a mixed dough; Manufacturing a noodle sheet using the mixed dough using a rolling mill, then forming it into noodle strings using a cutter, steaming it, and then heating it in a hot water bath; Cooling the heated noodle strings to produce noodle strings; and packaging the noodles together with the powdered soup and the dried soup. It provides a method for producing parsnip ramen, comprising:

According to another aspect of the present invention, after the heating step, the present invention further includes the step of coating the heated noodles with a syrup containing parsnip powder, and the syrup containing the parsnip powder is mixed with water 100%. It is characterized in that it is mixed with 20 to 30% by weight of at least one type of saccharide selected from oligosaccharides, starch syrup, and fructose and 20 to 30% by weight of the parsnip powder.

According to another aspect of the present invention, cutting the washed parsnips and drying them with hot air at 55°C to 65°C for 2 to 3 hours; Grinding the hot-air dried parsnip to a particle size of 200 to 300 mesh using a grinder to produce parsnip powder; Preparing a powdered soup by mixing the parsnip powder, beef powder, mushroom powder, dried green onion powder, dried onion powder, anchovy powder, shrimp powder, perilla seed powder, pepper powder, red pepper powder, and salt; Cutting and drying parsnips, peppers, radishes, Chinese cabbage, green onions, garlic, mushrooms, and kelp as raw materials to form flakes, and mixing the dried flakes to prepare dried flakes; Mix 10 to 40% by weight of the parsnip powder, 20 to 60% by weight of flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt, and add mixing water. preparing a mixed dough; manufacturing a noodle pad using the mixed dough using a rolling mill, then forming it into noodle strings using a cutter, and steaming the dough with steam; Cooling the steamed noodle strings to produce noodle strings; And packaging the noodle strings together with the powdered soup and the dried soup. A method for producing parsnip ramen comprising a.

According to another aspect of the present invention, cutting the washed parsnips and drying them with hot air at 55°C to 65°C for 2 to 3 hours; Grinding the hot-air dried parsnip to a particle size of 200 to 300 mesh using a grinder to produce parsnip powder; Mix 10 to 40% by weight of the parsnip powder, 20 to 60% by weight of flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt, and add mixing water. preparing a mixed dough; manufacturing a noodle pad using the mixed dough using a rolling mill, then forming it into noodle strings using a cutter, and steaming the dough with steam; Cooling the steamed noodle strings to produce noodle strings; A method for producing dried parsnip noodles can be provided, comprising the step of packaging the noodle strings.

According to another aspect of the present invention, dried parsnip noodles produced by the above production method can be provided.

The effects of parsnip ramen, dried noodles, and their manufacturing method according to the present invention are described as follows.

According to at least one of the embodiments of the present invention, parsnip ramen that provides excellent taste without reducing the nutritional value of parsnip and a method for producing the same are provided.

In the method of manufacturing ramen noodles containing parsnip, a mixing ratio and manufacturing method of raw materials that can maintain swelling and elasticity are provided, and further, powdered soup and dried meat soup using parsnip to increase the flavor of parsnip. Provides a manufacturing method.

Parsnip is a food ingredient that contains a large amount of trace elements, and consuming the ramen according to the present invention can facilitate the supplementation of trace elements, providing ramen that can be used as a functional food and a method for producing the same.

Further scope of applicability of the present invention will become apparent from the detailed description that follows. However, since various changes and modifications within the spirit and scope of the present invention may be clearly understood by those skilled in the art, the detailed description and specific embodiments, such as preferred embodiments of the present invention, should be understood as being given by way of example only.

Figure 1 is a flow chart of a parsnip ramen manufacturing method related to the present invention.
Figure 2 is a flow chart of a method for producing dried parsnip noodles related to the present invention.

Hereinafter, embodiments disclosed in the present specification will be described in detail with reference to the accompanying drawings. However, identical or similar components will be assigned the same reference numbers regardless of drawing symbols, and duplicate descriptions thereof will be omitted. Additionally, in describing the embodiments disclosed in this specification, if it is determined that detailed descriptions of related known technologies may obscure the gist of the embodiments disclosed in this specification, the detailed descriptions will be omitted. In addition, the attached drawings are only for easy understanding of the embodiments disclosed in this specification, and the technical idea disclosed in this specification is not limited by the attached drawings, and all changes included in the spirit and technical scope of the present invention are not limited. , should be understood to include equivalents or substitutes.

The present invention relates to parsnip ramen and a method for producing the same, and more specifically, to a parsnip ramen that has the unique taste and aroma of parsnip while improving processability by producing ramen noodles using parsnip powder. and a manufacturing method thereof are provided.

Explain the ingredient content of parsnip from a scientific perspective. Parsnip is a food ingredient with 75 kcal per 100g.

The content of the three major nutrients and water contained in 100g of parsnip is shown in the table below.

3 major nutrients and water content per 100g of parsnip Nutrients & Water Quantity
(g/raw parsnip 100g) Carbohydrates 18g Sugars 4.8g Dietary fiber 4.9g Fat 0.2g Protein 1.2g Water 79.53g

Parsnip contains the three major nutrients as well as a large amount of vitamins and mineral salts. The content of vitamins and mineral salts contained in 100g of parsnip is shown in the table below.

Vitamin content per 100g of parsnip Vitamins Quantity
(mg, μg/raw parsnip 100g) Thiamine (B1) 0.09mg Riboflavin (B2) 0.05 mg Niacin (B3) 0.7mg Pantothenic acid (B5) 0.6 mg Vitamin B6 0.09mg Folate (B9) 67 μg Vitamin C 17mg Vitamin E 1.49mg Vitamin K 22.5 μg

Minerals Quantity
(mg, μg/raw parsnip 100g) Calcium 36mg Iron 0.59mg Magnesium 29mg Manganese 0.56mg Phosphorus 71mg Potassium 375mg Sodium 10mg Zinc 0.59mg

As shown in Table 1, parsnip is a vegetable that contains about 80% moisture, and has the characteristic of containing a large amount of sugar (carbohydrate). 100g of parsnip contains 4.8g of sugar, and when food is cooked using this sugar component, the unique sweetness of parsnip is generated, making the food taste excellent.

The overall effect of parsnip is that it is rich in vitamin E and potassium, which helps excrete sodium when consumed, and is known to help smooth blood circulation by stabilizing blood pressure.

Through the present invention, we provide parsnip ramen that is nutritionally excellent by making full use of the ingredients contained in the above-mentioned parsnip and satisfies various consumer preferences by inducing the unique flavor of parsnip.

The present invention relates to parsnip ramen and its manufacturing method. Generally, commercially available ramen consists of noodles and soup. Recently, the composition of soups has been diversified to suit the tastes of various consumers, and powdered soups, dry soups, and liquid soups have been included.

In the present invention, 'ramen' is minimally comprised of noodles, powdered soup, and dried meat soup. In the present invention, 'noodles or noodle strings' are manufactured by mixing flour, starch, etc. with mixing water to form dough, forming it into a curved noodle shape, and then manufacturing it through steam steaming and frying process, or not using the frying process. Includes what is not In the present invention, 'powder soup' refers to a mixture of seasonings or seasonings added during the cooking process of ramen prepared in powder form and dissolved in boiling water to form ramen broth. In the present invention, the 'drinking soup' is a mixture of dried vegetables, meat, seafood, etc. used in the ramen cooking process, prepared in the form of flakes, and does not dissolve even in boiling water, and is separated from the noodles in the final ramen dish. means forming.

The present invention provides a method of manufacturing ramen noodles, powder soup, and dry soup using parsnip ingredients.

The present invention is a method of manufacturing ramen noodles and provides a process of coating noodles that have been steamed and steamed or steamed without the steaming process with syrup containing parsnip.

In the present invention, 'syrup' refers to a liquid composition containing a sugar component. The liquid composition is based on water, and at least one type of saccharide selected from oligosaccharides, starch syrup, and fructose is used as the sugar component. In addition, parsnip powder is mixed with the liquid composition, and the noodle strings are coated with the liquid composition, thereby providing a method of producing noodle strings in which parsnip powder is present on the surface.

Hereinafter, embodiments of the present invention will be described in detail according to the drawings.

Figure 1 is a flow chart of a parsnip ramen manufacturing method related to the present invention.

The present invention relates to parsnip ramen and a method for manufacturing the same, comprising the steps of cutting washed parsnips and drying them with hot air at 55°C to 65°C for 2 to 3 hours (S101); Grinding the hot-air dried parsnip to a particle size of 200 to 300 mesh using a grinder to produce parsnip powder (S102); Preparing a powdered soup by mixing the parsnip powder, beef powder, mushroom powder, dried green onion powder, dried onion powder, anchovy powder, shrimp powder, perilla seed powder, pepper powder, red pepper powder, and salt (S103); Cutting and drying parsnips, peppers, radishes, cabbage, green onions, garlic, mushrooms, and kelp as raw materials to form flakes, and mixing the dried flakes to prepare dried flakes (S104); Mix 10 to 40% by weight of the parsnip powder, 20 to 60% by weight of flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt, and add mixing water. manufacturing a mixed dough (S105); Manufacturing the dough using the mixed dough using a rolling mill, then forming it into noodle strings using a cutter, steaming it, and then heating it in a hot water bath (S106); Cooling the heated noodle strings to produce noodle strings (S107); and packaging the noodles together with the powdered soup and the dried soup (S108). It provides a method for producing parsnip ramen, comprising a.

The step S106 may optionally include a process of steaming the noodles formed into noodle strings and then heating them in a boiled water bath, or a process of steaming the noodles molded into noodle strings and not heating them in boiling water.

Preparation of parsnip powder (S101, S102)

Since the present invention uses parsnip powder to manufacture ramen noodles, powdered soup, and syrup for coating the noodles, the manufacturing process for parsnip powder will first be described.

Parsnips can be purchased and used commercially. Peel the skin of purchased parsnips with a knife and wash them with water. Cut the parsnip into pieces of 2 mm to 5 mm. In this example, it was cut to a size of 3 mm. Cut parsnips retain moisture.

As a preliminary procedure to proceed with the grinding process, the cut parsnips are dried for 2 to 3 hours using a hot air dryer at 55°C to 65°C. Drying methods include hot air drying, freeze drying, natural drying, contact drying, convection drying, far-infrared drying, or radiation drying. Various choices are possible as long as they do not damage the parsnip tissue. In this example, a hot air drying method was used, and the drying process was conducted for 3 hours at a temperature of 60°C.

Parsnip powder is manufactured from dried parsnips using a grinder. The process of grinding with a grinder is repeated 2 to 3 times to produce parsnip powder. The grinding process is the process of crushing small-sized, dehydrated parsnips and converting them into small-sized particles.

It is preferable to proceed with the grinding process so that the parsnip powder produced through the grinding process has a particle size of 200 to 300 mesh. The "mesh" unit used in the present invention is expressed as the number of divisions within 1 inch in length in Tyler Standard Sieve. Therefore, a higher mesh value means particles with a finer particle size.

In the case of manufacturing ramen noodle strings, parsnip powder particles combine with moisture during the mixing dough formation process to form an agglomerated state with flour particles and starch particles, which determines the physical properties, and furthermore, swelling due to moisture and heat during the steam steaming process. Determine the physical properties of the ramen noodles produced by forming the state. The particle size of the parsnip powder used in this process plays an important role in the interaction with the flour particles and starch particles being mixed, and further plays a role in determining the physical properties.

The particle size of the parsnip powder produced through the embodiments of the present invention is manufactured to have a particle size of 200 to 300 mesh, through which the ramen noodles maintain the optimal physical texture and further deliver the unique flavor of parsnip. I do it.

In addition, parsnip powder is used as a composition of powder soup. Powder soup is dissolved in boiling water of ramen to form ramen broth, so by making powder soup using parsnip powder, the soluble ingredients contained in parsnip powder are removed. It dissolves in this hot water, allowing the parsnip's unique sweetness to come out into the soup. The particle size of parsnip powder is significant as a condition for efficient hydrothermal elution process.

In addition, parsnip powder is used as a composition of syrup for coating ramen noodles. 'Syrup' is a liquid composition containing sugar, and the syrup includes parsnip powder. Through the process of immersing ramen noodles that have completed the steaming or boiling process in syrup containing parsnip powder, the parsnip powder is attached to the surface of the ramen noodles to form coated noodles. Parsnip powder mixed in syrup has a certain adhesive force. The particle size of the parsnip powder plays a role in maintaining this adhesion.

To practice the present invention, parsnip powder can be used in the ramen noodles, powder soup, and noodle hair coating process.

Preparation of powdered soup using parsnip powder (S103)

The present invention provides a method of producing powdered soup using parsnip powder and a powdered soup thereby.

Parsnip powder is manufactured through steps S101 and S102, as described above.

In the present invention, 'powder soup' refers to a mixture of seasonings or seasonings added during the cooking process of ramen prepared in powder form and dissolved in boiling water to form ramen broth.

The powdered soup of the present invention includes parsnip powder, beef powder, mushroom powder, dried green onion powder, dried onion powder, anchovy powder, shrimp powder, perilla seed powder, pepper powder, red pepper powder, and salt. Specifically, for the practice of the present invention, 7 to 30% by weight of parsnip powder, 7 to 20% by weight of beef powder, 7 to 20% by weight of mushroom powder, 7 to 20% by weight of dried green onion powder, and 7 to 20% by weight of dried onion powder. %, anchovy powder 7 to 20% by weight, shrimp powder 7 to 20% by weight, perilla powder 7 to 20% by weight, red pepper powder 7 to 20% by weight, pepper powder 1 to 5% by weight, salt 1 to 5%. You can make soup.

In the case of commercially available ramen, even if it is the same product, the soup composition is varied into spicy, hot, and mild flavors, providing products that suit the various tastes of consumers. In the practice of the present invention, when emphasizing a spicy taste relative to 100% of the total powder soup weight, it is possible to increase the composition ratio of red pepper powder or pepper powder, and when emphasizing the unique spicy taste of seafood, anchovy powder or shrimp powder can be added. It is possible to increase the composition ratio, and when emphasizing the unique mild taste of vegetables, it is possible to increase the composition ratio of mushroom powder, dried green onion powder, and dried onion powder.

Therefore, the composition ratio of the powder soup described above should be understood as a composition ratio that can satisfy various purchasing desires, and should not be understood as an essential composition for manufacturing and selling parsnip ramen. The soluble ingredients of each powder included in the powder soup are dissolved in hot water during the ramen cooking process, creating a unique ramen soup taste.

It is possible to use commercially available powder components included in the powder soup, and it is also possible to manufacture the raw materials for the powder components using a grinder. Prepare parsnip powder, beef powder, mushroom powder, dried green onion powder, dried onion powder, anchovy powder, shrimp powder, perilla seed powder, pepper powder, red pepper powder, salt, and type of powdered soup such as spicy, spicy, mild, etc. After determining, each powder composition is weighed, placed in a mixing bowl, and thoroughly mixed to prepare.

Preparation of dried soup using parsnip (S104)

The present invention provides a soup made by drying parsnip, pepper, radish, cabbage, green onion, garlic, mushroom, and kelp as raw materials in the form of flakes, and parsnip ramen containing the same.

In the present invention, the 'drinking soup' is a mixture of dried vegetables, meat, seafood, etc. used in the ramen cooking process, prepared in the form of flakes, and does not dissolve even in boiling water, and is separated from the noodles in the final ramen dish. means forming. Unlike using powdered soup to form ramen broth, soup ingredients play an important role in creating a unique taste or satisfying preference in ramen.

Flake is a term used in the food processing field, chemical materials field, etc. In the present invention, flake refers to a dried product obtained by cutting food ingredients into small shapes and removing moisture by crushing or heating them with a roller or the like. Dried meat soup is cooked by adding moisture again through the ramen cooking process and contact with hot water and immersion process. Some of the ingredients are dissolved and extracted to form ramen broth, and the parts that do not dissolve form the ingredients of the final ramen dish.

The ingredients of the dried meat soup of the present invention include parsnips, peppers, radishes, Chinese cabbage, green onions, garlic, mushrooms, and kelp. It is possible to use commercially available dry soup as the components of dry soup, or it is also possible to purchase it as a raw material and process it into the form of dry soup.

To explain the dry soup manufacturing process, the dry soup raw materials are washed and cut into appropriate sizes. It is desirable to cut the raw materials used in the dry soup into sizes of 0.5 cm to 1.0 cm in length, but the size is not particularly limited. It is possible to cut the dry soup raw materials within the normal practice range due to the size of the dry soup included in ramen.

The cut raw materials undergo a process such as drying to remove moisture. Depending on the processing process, it may be compressed using rollers, etc., and moisture may be removed through heating or a separate drying process. The drying process can be done by hot air drying, freeze drying, natural drying, contact drying, convection drying, far infrared drying, or radiation drying.

It is possible to use raw materials from which moisture has been removed through the drying process directly as a soup base, and it is also possible to use it by adding seasonings such as salt and sugar.

The ingredient soup included in the finished ramen product is 10 to 40% by weight of parsnip, 7 to 20% by weight of red pepper, 7 to 20% by weight of radish, 7 to 20% by weight of Chinese cabbage, 7 to 20% by weight of green onion, and 7 to 20% by weight of garlic. , the soup can be prepared with a ratio of 7 to 20% by weight of mushrooms and 7 to 20% by weight of kelp.

As explained earlier, in the case of commercially available ramen, even if it is the same product, the soup composition is varied into spicy, hot, and mild flavors, providing products that suit various tastes of consumers. In the practice of the present invention, it is possible to change the composition ratio of the dried soup within the above range to reflect the type of ramen.

After the drying process has been completed, the ingredients for the ingredient soup are individually measured and mixed to suit the type of ramen to produce the ingredient soup.

Preparation of mixed dough using parsnip powder (S105)

The present invention relates to 100% by weight of total noodles, in a ratio of 10 to 40% by weight of parsnip powder, 20 to 60% by weight of wheat flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt. Provided is parsnip ramen including noodles prepared using mixed mixed dough.

Parsnip powder, wheat flour powder, and starch powder are used to prepare mixed dough. It is preferable to use 10 to 40% by weight of parsnip powder, 20 to 60% by weight of wheat flour, and 10 to 40% by weight of starch based on 100% by weight of total noodles. In addition, 0.1 to 1% by weight of sweetened oil, It is possible to add 0.1 to 1% by weight of salt. In the examples of the present invention, wheat flour was used as the flour powder, and potato starch powder was used as the starch powder.

In order to manufacture noodle strings for ramen, a dough pad and noodle string forming process are required, so for this purpose, it is important to have certain elasticity and physical properties in the state of the mixed dough being manufactured and in the state after the steaming process. The above-mentioned proportions of parsnip powder, flour powder, and starch powder are designed to maintain these elasticity and physical properties, and to deliver the texture and unique flavor of parsnip when the ramen is finally cooked and eaten. This is the composition ratio for.

Parsnip powder, wheat flour powder, and starch powder are added to the kneader in the composition ratio mentioned above, and mixing water is added thereto. It is possible to use general drinking water as the mixing water. After adding the mixing water, sweetener oil and salt are added, and the dough kneading process is performed. By completing the kneading process, the production of the mixed dough is completed.

Manufacturing of noodles (S106)

The ramen manufacturing process of the present invention includes the steps of manufacturing noodles using a rolling mill using mixed dough, then forming them into noodle strings using a cutter, steaming them, and then heating them in hot water. However, it does not always go through the step of boiling and heating, but it can also be manufactured in the form of dried noodles by only going through the steaming process and not heating.

The mixed dough prepared using parsnip powder is pressed while passing through a rolling mill equipped with rollers to form a dough pad. A dough pad is made by passing mixed dough with a round or irregular shape through a roller and turning it into a plate-shaped mixed dough. The thickness of the noodle sheet is generally made to match the thickness of the final noodle string. In practicing the present invention, the thickness of the cotton pad is not particularly limited.

After forming the noodle belt, the noodle strings are formed through a cutter. The process of forming noodle strings is a process of forming the noodle string into a thin and curly shape through a slitter installed at the end of the rolling mill. In general, the process of forming into a curly shape forms a curly shape of noodles by varying the speed of the relatively moving conveyor belt. Through this process, the noodles gain higher elasticity.

The formed noodle strings are cut into marketable sizes using a cutting molding machine, steamed using steam, and then proceeded to a frying process.

In the practice of the present invention, the frying process is a process of frying the noodles through a boiling oil pot at 140 to 150 ° C. The frying oil is adjusted to maintain a low acid value of 0.15 to 0.2 or less. The moisture content of the noodles that have gone through the frying process is reduced from the conventional 35% to about 7%. However, the frying process can be omitted.

Manufacturing of coated noodles

The present invention provides, as an optional process, a method for producing parsnip ramen, further comprising the step of coating the steamed or heated noodle strings with syrup containing parsnip powder.

The moisture retention properties of the ramen noodle strings of the present invention are improved through the coating process. The moisture content of the noodles that have completed the boiling process is reduced, and the moisture is absorbed again during the distribution process to prevent deterioration. Additionally, since the coating syrup contains parsnip powder, it functions to increase the flavor of parsnip in the noodles.

The parsnip powder used in this process is manufactured through steps S101 and S102, and the specific manufacturing process is as described above.

In the present invention, 'syrup' is a liquid composition containing a sugar component, and the syrup includes parsnip powder. Through the process of immersing the ramen noodle strings that have completed the boiling process in syrup containing parsnip powder, the parsnip powder is attached to the surface of the ramen noodle strings to form coated noodle strings. Parsnip powder has a certain adhesion force when mixed with syrup.

The syrup containing the parsnip powder is prepared by mixing 20 to 30% by weight of at least one saccharide selected from oligosaccharides, starch syrup, and fructose with 100% by weight of water and 20 to 30% by weight of the parsnip powder. Sugars are in a soluble state and disperse when mixed in water, while parsnip powder is in an insoluble state and is mixed in water and floats. Meanwhile, the coating process is carried out as a dipping process, and in order to uniformly coat the noodles, it is desirable to maintain the coating syrup by stirring it at a constant speed.

The heated noodle strings are dried and cooled at room temperature, and as an optional process, the noodle string coating process is performed. The heated noodles are immersed in the coating syrup prepared by the above method to proceed with the coating process. The heated noodles are coated by dipping them in a container storing the coating syrup for 10 to 20 seconds. Parsnip powder is suspended in syrup containing sugars and has a certain adhesion force. Since constant stirring is performed, it is desirable to proceed with the coating process within the above-mentioned time range.

Cooling and packaging (S107, S108)

The present invention includes the steps of drying and cooling the ramen noodles that have been coated through the immersion process, and packaging the prepared noodles together with the powder soup and the dried soup.

After completing the steaming, boiling, or noodle coating process, the noodle strings are cooled at room temperature for a certain period of time to complete the noodle manufacturing process. The entire parsnip ramen manufacturing process is completed by packaging the noodles that have been manufactured together with the powdered soup and dried soup that have been manufactured through a pre-processing process.

Additionally, one embodiment of the present invention includes a manufacturing process for dried parsnip noodles. This includes most of the manufacturing process of parsnip ramen described above, but differs only in that the oil heating process is omitted, so the manufacturing process of parsnip dried ramen will be briefly described with reference to FIG. 2.

That is, parsnip dried noodles include the step of cutting washed parsnips and drying them with hot air for 2 to 3 hours under conditions of 55°C to 65°C (S201), and grinding the hot air dried parsnips to a 200 to 300 mesh using a grinder. mesh) particle size, producing parsnip powder (S202), 10 to 40% by weight of the parsnip powder, 20 to 60% by weight of wheat flour, 10 to 40% by weight of starch, and 0.1 to 1% by weight of sweetened oil. , mixing salt at a ratio of 0.1 to 1% by weight, and adding mixing water to prepare a mixed dough (S203); manufacturing a cotton pad using the mixed dough using a rolling mill, and then using a cutter. It includes forming noodle strings into noodle strings and then steaming them with steam (S204), cooling the steamed noodle strings to produce noodle strings (S205), and packaging the noodle strings (S206).

At this time, the parsnip hot air drying (S201) and parsnip powder manufacturing (S202) processes are the same as the parsnip powder manufacturing (S101, S102) processes, and the mixed dough manufacturing (S203) process is performed using the parsnip powder. It is the same as the manufacturing (S105) process of the mixed dough used, the steaming (S204) process after manufacturing the noodles and noodle strings is the same as the manufacturing (S106) process of the noodle strings, and the cooling (S205) and packaging (S206) processes are the same as the cooling (S205) and packaging (S206) processes. and packaging (S107, S108).

Additionally, in one embodiment of the present invention, as an optional process, the step of coating the steamed noodles with syrup containing parsnip powder may be further included. Since the detailed explanation for this was explained in 'Manufacture of coated noodles' above, the detailed explanation will be omitted here.

The above detailed description should not be construed as restrictive in any respect and should be considered illustrative. The scope of the present invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (5)

A mixture of 10 to 40% by weight of parsnip powder, 20 to 60% by weight of wheat flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt, based on 100% by weight of total noodles. Parsnip ramen, which includes noodles made using dough.
According to paragraph 1,
The parsnip ramen,
It further contains a powdered soup containing parsnip powder, beef powder, mushroom powder, dried green onion powder, dried onion powder, anchovy powder, shrimp powder, perilla seed powder, pepper powder, red pepper powder, and salt,
It further includes a soup containing dried parsnips, peppers, radishes, cabbage, green onions, garlic, mushrooms and kelp in the form of flakes,
The manufactured cotton is,
The above mixed in a ratio of 10 to 40% by weight of parsnip powder, 20 to 60% by weight of wheat flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt, based on 100% by weight of total noodles. After making the dough pad and noodle strings using the mixed dough, steaming and frying them,
Coated using a syrup containing parsnip powder prepared by mixing 20 to 30% by weight of at least one saccharide selected from oligosaccharides, starch syrup, and fructose with 100% by weight of water and 20 to 30% by weight of the parsnip powder. ,
Parsnip ramen, characterized in that the noodles are coated with a syrup layer containing the parsnip powder.
Cutting the washed parsnips and drying them with hot air at 55°C to 65°C for 2 to 3 hours;
Grinding the hot-air dried parsnip to a particle size of 200 to 300 mesh using a grinder to produce parsnip powder;
Preparing a powdered soup by mixing the parsnip powder, beef powder, mushroom powder, dried green onion powder, dried onion powder, anchovy powder, shrimp powder, perilla seed powder, pepper powder, red pepper powder, and salt;
Cutting and drying parsnips, peppers, radishes, Chinese cabbage, green onions, garlic, mushrooms, and kelp as raw materials to form flakes, and mixing the dried flakes to prepare dried flakes;
Mix 10 to 40% by weight of the parsnip powder, 20 to 60% by weight of flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt, and add mixing water. preparing a mixed dough;
manufacturing a noodle pad using the mixed dough using a rolling mill, then forming it into noodle strings using a cutter, and steaming the dough with steam;
Cooling the steamed noodle strings to produce noodle strings; and
Packaging the noodles together with the powdered soup and the dried meat soup;
A method for producing parsnip ramen comprising a.
Cutting the washed parsnips and drying them with hot air at 55°C to 65°C for 2 to 3 hours;
Grinding the hot-air dried parsnip to a particle size of 200 to 300 mesh using a grinder to produce parsnip powder;
Mix 10 to 40% by weight of the parsnip powder, 20 to 60% by weight of flour, 10 to 40% by weight of starch, 0.1 to 1% by weight of sweetened oil, and 0.1 to 1% by weight of salt, and add mixing water. preparing a mixed dough;
manufacturing a noodle pad using the mixed dough using a rolling mill, then forming it into noodle strings using a cutter, and steaming the dough with steam;
Cooling the steamed noodle strings to produce noodle strings; and
Packaging the noodles;
A method for producing dried parsnip noodles, comprising:
Parsnip dried noodles manufactured by the manufacturing method of claim 4.