公开(公告)号：US20090011099A1

公开(公告)日：2009-01-08

申请号：US11846361

申请日：2007-08-28

申请人： Jai Hoon Kim ,  Soo Hyun Park ,  Sung Ug Jung ,  Hyeon Jung Kim ,  Nam Jae Kang ,  Choon Sang Park ,  Seok June Son ,  Kyung Bae Kim ,  Kyung Hyun Noh ,  Jun Ho Hwang ,  Bong Jik Shin

发明人： Jai Hoon Kim ,  Soo Hyun Park ,  Sung Ug Jung ,  Hyeon Jung Kim ,  Nam Jae Kang ,  Choon Sang Park ,  Seok June Son ,  Kyung Bae Kim ,  Kyung Hyun Noh ,  Jun Ho Hwang ,  Bong Jik Shin

IPC分类号： A23L1/16 ,  A23P1/12

CPC分类号： A21C11/16 ,  A23L7/113 ,  A23P30/20

摘要： Disclosed is a method for producing extruded noodles including mixing noodle materials; kneading the mixed noodle materials and mixing water into dough and gelatinizing the dough through a first extruder; cooling the gelatinized dough to a temperature of 40° C. or less; extruding strips of noodles from the gelatinized dough through a second extruder; cutting the extruded strips of noodles; putting a designated amount of the cut strips of noodles into a mold so as to mold the noodles; firstly drying the molded noodles at a temperature of 40˜70° C. under a relative humidity of 20% or more for 1˜20 minutes; and secondarily drying the firstly dried noodles at a temperature of 60˜100° C. for 30˜60 minutes. The dough is gelatinized through the first extruder without using a separate mixer, and then continuously passes through the second extruder without applying heat, thereby having an increased uniformity and allowing the extruded strips of noodles to be easily separated from each other. Further, since the drying of the noodles is divided into two steps, the extruded noodle producing method increases the disentangling property of final products of the extruded noodles in cooking, reduces the ingredient elution amount of the noodles, and prevents the generation of cracks of the noodles, thereby providing noodles, which have stability and convenience in circulation, storage, and cooking so as to be easily handled, and have excellent appearance and texture after cooking.

摘要翻译： 公开了一种生产挤出面条的方法，包括混合面条材料; 将混合的面条材料捏合并将水混合成面团并通过第一挤出机使面团糊化; 将糊化的面团冷却至40℃或更低的温度; 通过第二挤出机从糊化面团挤出面条; 切割挤出的面条; 将一定数量的切成条的面条放入模具中以模制面条; 首先在40〜70℃的温度下在20％以上的相对湿度下干燥成型面1〜20分钟; 然后在60〜100℃的温度下干燥第一干燥面30〜60分钟。 面团通过第一挤出机凝胶化而不使用单独的混合器，然后连续地通过第二挤出机而不加热，从而具有增加的均匀性，并且允许挤出的条状条彼此容易地分离。 此外，由于将面条的干燥分为两个步骤，所以挤出的面条生产方法增加了烹饪中挤出的面条的最终产品的解开性，降低了面条的成分洗脱量，并且防止了面条的裂纹的产生 面条，从而提供在流通，储存和烹饪中具有稳定性和方便性的面条，以便于处理，烹饪后具有优异的外观和质感。