Method for manufacturing tadpole noodles distributable at room temperature

• Main Author: CHOI SANG GUN
• Format: Patent
• Language: English; Korean
• Published: 05.07.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for preparing tadpole-shaped noodles distributable at room temperature and, more specifically, to a method for preparing tadpole-shaped noodles distributable at room temperature, which comprises: an ingredient mixing step of mixing corn powder and secondary ingredients to make a mixture; a dough preparation step of adding hot water to the mixture to prepare a dough; a formation step of forming the dough into noodles to make a formed product; a cooling step of cooling the formed product; and a solution treatment step of treating the formed product with a solution for improving a preserving period, wherein the ingredient mixing step includes mixing 78 to 90 parts by weight of corn powder, 4.5 to 5.5 parts by weight of glucomannan, 9 to 11 parts by weight of tapioca starch, 2.7 to 3.3 parts by weight of corn oil, and 0.9 to 1.1 parts by weight of carboxymethyl cellulose to make a mixture and the solution for improving a preserving period is prepared by mixing maltitol, lactic acid, acetic acid, citric acid, and an acidity controller with purified water. Accordingly, the tadpole-shaped noodles has enhanced elasticity and can be preserved for a long time. 본 발명은 상온유통이 가능한 올챙이 국수의 제조방법에 대한 것으로, 더욱 상세하게는 옥수수 가루 및 부재료를 혼합하여 혼합물을 형성하는 재료혼합단계와, 상기 혼합물에 열수를 가해 반죽을 형성하는 반죽형성단계와, 상기 반죽을 국수 형태로 성형하여 성형물을 형성하는 성형단계와, 상기 성형물을 냉각하는 냉각단계와, 보존기간향상용 용액을 가지고 냉각된 성형물을 처리하는 용액처리단계를 포함하며, 상기 재료혼합단계는 옥수수 가루 78 내지 90중량부, 글루코만난 4.5 내지 5.5중량부, 타피오카전분 9 내지 11중량부, 옥수수유 2.7 내지 3.3중량부 및 카복시메틸셀룰로스 0.9 내지 1.1중량부를 혼합하여 혼합물을 형성하고, 상기 보존기간향상용 용액은 말티톨, 젖산, 초산, 구연산 및 산도조절제가 정제수에 혼합되어 형성되어, 향상된 탄력성을 가지고 오랜 기간 보존이 가능한 상온유통이 가능한 올챙이 국수의 제조방법에 대한 것이다.