HU, WON TAE,허원태,CHO, YOUNG KOO,조영구,JE, GANG MO,제강모
申请号：
KR1020120019786
公开号：
KR1012378970000B1
申请日:
2012.02.27
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of instant noodles is provided to substantially reduce the contents of fat while maintaining the intrinsic property and the taste of the instant noodles such as viscoelasticity, glutinosity, and lubricity.CONSTITUTION: A manufacturing method of instant noodles comprises the following steps: a noodle making step which forms the noodles a step which steams, measures, and cuts the produced noodles a step which sprays frying oil heated to 130-160 degree C on the cut noodles for 1-3 minutes an oil removal step which removes the frying oil by blowing winds on the oil sprayed surface and a cooling step in which the noodles are cooled after drying by hot air at 60-80 degree C for 20-30 minutes. The frying oil is more than one kind selected from the group composed of palm olein oil, rapeseed oil, unpolished rice oil, and olive oil. The content of the frying oil in the oil removed noodle is 10-20 wt%.COPYRIGHT KIPO 2013본 발명은 라면의 제조방법에 관한 것으로, 보다 구체적으로는 면을 유탕처리하지 않고, 끓여진 튀김유를 분사한 후, 바람으로 튀김유를 제거하는 탈유과정을 포함하므로써 지방 함량이 낮은 라면의 제조방법에 관한 것이다.
