JP7357718B1 - Method of manufacturing instant noodles - Google Patents
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 235000012149 noodles Nutrition 0.000 claims abstract description 83
- 238000001035 drying Methods 0.000 claims abstract description 46
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 8
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 abstract description 18
- 238000005470 impregnation Methods 0.000 abstract description 8
- 238000010586 diagram Methods 0.000 abstract description 5
- 235000015927 pasta Nutrition 0.000 description 11
- 238000001125 extrusion Methods 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 241000143637 Eleocharis confervoides Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical compound C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
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Abstract
【課題】麺を含浸可能又は短い茹で時間とすることができ、且つ素早く食用可能とし得る即席麺の製造方法を提供する。【解決手段】麺ベースを適量の水及び塩と混合し、押出成形によって、細長い形状、太くて扁平な形状、螺旋状又はシート状等の異なる形状の麺とする。そして、成形した麺を蒸熱したあと定量裁断してから、麺の太さ又は設定した含浸、茹で時間に基づいて、半膨張乾燥又は全膨張乾燥を行う。また、麺ベースは、小麦粉又はデュラムセモリナ粉又はデュラム小麦粉とすることができる。【選択図】図１The present invention provides a method for producing instant noodles that can be impregnated or boiled for a short time and can be quickly eaten. SOLUTION: A noodle base is mixed with an appropriate amount of water and salt and extruded to form noodles in different shapes such as elongated shape, thick and flat shape, spiral shape, or sheet shape. Then, the formed noodles are steamed and then cut into a certain amount, and then semi-expanded or fully expanded drying is performed based on the thickness of the noodles or the set impregnation and boiling times. The noodle base can also be wheat flour or durum semolina flour or durum wheat flour. [Selection diagram] Figure 1
Description
本発明は、即席麺の製造方法に関し、特に、麺を含浸可能又は短い茹で時間とすることができ、且つ素早く食用可能とし得る即席麺の製造方法に関する。 The present invention relates to a method for producing instant noodles, and in particular to a method for producing instant noodles that allows the noodles to be impregnated or boiled for a short time, and that can be quickly made edible.
アジアの国や地域で好まれているインスタント麺（俗にカップ麺という）は、短い茹で時間や含浸によって食用可能な麺食品である。インスタント麺の原理としては、茹でてて調味した麺を硬化し、ブロック状にプレスする。そして、食べる前に熱湯で含浸するかさっと茹でれば、麺が熱湯で加熱されて柔らかくなり、数分で食用可能となる。短時間茹でるタイプの麺は、水、塩、適切な配合の小麦粉で製造される。一方、含浸するタイプの麺は、水、塩、適切なデンプン及び配合の小麦粉で製造される。しかし、麺は口当りの違いによって異なる太さに製造される。太い麺は、短い茹で時間や含浸で食べることが容易でなく、茹で時間が不十分な場合には、外側は柔らかいが内側が硬いままとなり得る。一方、細い麺は、茹で時間や含浸時間が疎かにされることがあり、長く茹ですぎた場合には、内側が柔らかく、外側が煮崩れてしまう。これでは、インスタント麺としての意義が失われる。 Instant noodles (commonly called cup noodles), which are popular in Asian countries and regions, are noodle foods that can be eaten by short boiling time or impregnation. The principle behind instant noodles is that the noodles are boiled, seasoned, hardened, and then pressed into blocks. If you soak the noodles in boiling water or boil them before eating, the noodles will be heated in the boiling water and softened, making them edible within minutes. Short-boiling noodles are made with water, salt, and a suitable mix of flour. On the other hand, the impregnated type noodles are manufactured with water, salt, appropriate starch, and blended wheat flour. However, noodles are manufactured in different thicknesses depending on the texture. Thick noodles are not easy to eat due to short boiling times or impregnation, and if the boiling time is insufficient, they can remain soft on the outside but hard on the inside. On the other hand, with thin noodles, the boiling time and soaking time are sometimes neglected, and if boiled for too long, the inside will become soft and the outside will fall apart. In this case, the significance of instant noodles is lost.
また、パスタ（イタリア語：Ｐａｓｔａ）とは、イタリアの粉食全般を意味する。一般的に、イタリアでは、小麦粉と水、場合によっては卵を加えて製造される各種の麺を「Ｐａｓｔａ」と呼ぶ。狭義におけるパスタとは、デュラム小麦粉又はデュラムセモリナ粉を使用して製造したものを指すが、広義にはその他の穀類を原料として製造したものも含み得る。パスタは、多くの異なる形態を有する点が特徴である。例えば、細長く適度な太さのスパゲッティ（Ｓｐａｇｈｅｔｔｉ）、太くて扁平なリングイネ（Ｌｉｎｇｕｉｎｅ）、細いカッペリーニ（Ａｎｇｅｌ Ｈａｉｒ）、ねじれ形状のフジッリ（Ｆｕｓｉｌｌｉ）など、種類が非常に多い。イタリアと欧州以外でも、パスタは世界各地で広く普及しており、多くの消費者に愛されている。しかし、通常、パスタは適切に茹でることで食される。パスタは水を吸いにくいことから、比較的長時間（通常は８～１３分）茹でねばならず、且つ茹でたあとの麺の口当りが硬い。そのため、パスタを短い茹で時間又は含浸でよいインスタント麺にしたくても、パスタの基本構造や成分に起因して実現が比較的難しい。 Moreover, pasta (Italian: Pasta) means all Italian flour foods. Generally, in Italy, various types of noodles made by adding wheat flour, water, and sometimes eggs are called "Pasta." Pasta in a narrow sense refers to those manufactured using durum wheat flour or durum semolina flour, but in a broader sense it may also include those manufactured using other grains as raw materials. Pasta is unique in that it has many different forms. For example, there are many types, such as long and moderately thick spaghetti, thick and flat linguine, thin cappellini (angel hair), and twisted-shaped fusilli. Outside of Italy and Europe, pasta is widely popular and loved by many consumers in many parts of the world. However, pasta is usually eaten after being properly boiled. Because pasta does not absorb water easily, it must be boiled for a relatively long time (usually 8 to 13 minutes), and the noodles after being boiled have a hard texture. Therefore, even if it is desired to make instant noodles that require only a short boiling time or impregnation of pasta, it is relatively difficult to achieve this due to the basic structure and ingredients of pasta.
以上に鑑みて、出願人は、研究と実験を続け、インスタント麺の製造プロセスを太さの異なる各種の麺に適用することで、素早く食べるのに都合がよいよう、各種の麺を短い茹で時間及び含浸可能とし得る即席麺の製造方法の設計を開始した。 In view of the above, the applicant has continued research and experimentation, and by applying the instant noodle manufacturing process to various types of noodles with different thicknesses, the applicant has decided to make various types of noodles with a short boiling time so that they are convenient for quick consumption. and started designing a method for manufacturing instant noodles that can be impregnated.
本発明の主たる目的は、異なる太さの麺を含浸可能又は短い茹で時間とすることができ、且つ素早く食用可能とし得る即席麺の製造方法を提供することである。 The main object of the present invention is to provide a method for producing instant noodles that allows noodles of different thicknesses to be impregnated or boiled for a short time, and that can be quickly made edible.
上記の即席麺の製造方法では、適量の麺ベースを適量の水及び塩と混合し、押出成形によって、細長い形状、螺旋状又はシート状等の異なる形状の麺とする。そして、成形した麺を蒸熱したあと定量裁断してから、麺の太さ又は設定した含浸時間に基づいて、半膨張乾燥又は全膨張乾燥を行うことで、素早く食用可能な即席麺を構成する。これにより、即席麺を含浸可能又は短い茹で時間とすることができ、且つ素早く食用可能とし得る。 In the method for producing instant noodles described above, an appropriate amount of noodle base is mixed with an appropriate amount of water and salt, and extrusion molding is performed to form noodles into different shapes such as elongated shape, spiral shape, or sheet shape. Then, after steaming the formed noodles, cutting them into quantitative pieces, and then performing half-expansion drying or full-expansion drying based on the thickness of the noodles or a set impregnation time, instant noodles that can be eaten quickly are constructed. Thereby, the instant noodles can be impregnated or boiled for a short time, and can be quickly made edible.
上記の即席麺の製造方法において、麺ベースは約７７％、水は約２１～２２％、塩は約１～２％である。 In the instant noodle manufacturing method described above, the noodle base is about 77%, the water is about 21-22%, and the salt is about 1-2%.
上記の即席麺の製造方法において、麺ベースは小麦粉である。 In the instant noodle manufacturing method described above, the noodle base is wheat flour.
上記の即席麺の製造方法において、麺ベースはデュラムセモリナ粉又はデュラム小麦粉である。 In the instant noodle manufacturing method described above, the noodle base is durum semolina flour or durum wheat flour.
上記の即席麺の製造方法において、蒸熱ステップでは、麺を加熱度１００％まで蒸熱する。 In the instant noodle manufacturing method described above, in the steaming step, the noodles are steamed to a heating degree of 100%.
上記の即席麺の製造方法において、半膨張乾燥は約１２０～１５０℃の温度で第１乾燥段階を構成し、約８０℃の温度で第２乾燥段階を構成し、且つ、密閉方式で均質乾燥を構成する。 In the above instant noodle manufacturing method, the semi-expanded drying constitutes the first drying stage at a temperature of about 120 to 150°C, the second drying stage at a temperature of about 80°C, and homogeneous drying in a sealed manner. Configure.
上記の即席麺の製造方法において、全膨張乾燥は約１５０～２００℃の温度で第１乾燥段階を構成し、約８０℃の温度で第２乾燥段階を構成し、且つ、密閉方式で均質乾燥を構成する。 In the above instant noodle manufacturing method, the full expansion drying constitutes the first drying stage at a temperature of about 150 to 200°C, the second drying stage at a temperature of about 80°C, and homogeneous drying in a sealed manner. Configure.
本発明の好ましい実施例における製造フローである図１及び図２を合わせて参照する。図示するように、本発明における即席麺の製造プロセスは、少なくとも以下のステップを含む。
１．約７７％の小麦粉ベースを約２１～２２％の水及び約１～２％の塩と混合する。本実施例において、前記小麦粉ベースは、約１００ｋｇの小麦粉又はデュラムセモリナ粉又はデュラム小麦粉と、約３０ｋｇの水及び塩である（ステップＳ１１）。
２．前記小麦粉ベースと水及び塩の混合物を押出成形して麺とする。本実施例では、異なる金型を使用して、細長く適度な太さの麺、又は細いカッペリーニ等のパスタを押出成形する（ステップＳ１２）。
３．成形した麺を１００％蒸熱する（ステップＳ１３）。
４．蒸熱した麺を定量裁断する（ステップＳ１４）。
５．蒸熱及び定量裁断した麺を半膨張乾燥させる。本実施例では、約１２０～１５０℃の温度の熱風を用い、風速を１０ｍ／ｓ、時間を１分として第１乾燥段階を構成する。次に、風速１０ｍ／ｓ、温度８０℃の熱風を用い、時間を３６分として第２乾燥段階を構成する。最後に、時間を１５分とし、密閉方式で均質乾燥を構成することで、半膨張乾燥を完了する（ステップＳ１５）。
６．茹でやすく、且つ含浸しやすい即席麺となる（ステップＳ１６）。
Please refer to FIGS. 1 and 2, which are manufacturing flows in a preferred embodiment of the present invention. As illustrated, the instant noodle manufacturing process of the present invention includes at least the following steps.
1. Mix about 77% flour base with about 21-22% water and about 1-2% salt. In this example, the flour base is about 100 kg of wheat flour or durum semolina flour or durum wheat flour, and about 30 kg of water and salt (step S11).
2. The mixture of the flour base, water and salt is extruded into noodles. In this embodiment, a different mold is used to extrude long and moderately thick noodles or thin pasta such as cappellini (step S12).
3. The formed noodles are 100% steamed (step S13).
4. The steamed noodles are cut into quantitative pieces (step S14).
5. The steamed and quantitatively cut noodles are semi-expanded and dried. In this example, the first drying stage is configured using hot air at a temperature of about 120 to 150° C. at a wind speed of 10 m/s and a time of 1 minute. Next, a second drying stage is performed using hot air at a wind speed of 10 m/s and a temperature of 80° C. for 36 minutes. Finally, the semi-expansion drying is completed by setting the time to 15 minutes and configuring the homogeneous drying in a sealed manner (step S15).
6. The resulting instant noodles are easy to boil and easy to impregnate (Step S16).
上記の製造プロセスのうち、乾燥ステップでは、麺の太さ及び含浸時間の設定に基づいて乾燥方式を決定する。そのため、適度な太さの麺（又は、スパゲッティ、細いカッペリーニ等の麺）を製造する際には、半膨張乾燥を選択する。この場合、麺は元の形状を維持可能であり、毛細管が小さくなるため、茹でる際に水分がゆっくりと進入し、煮崩れることがない。 In the drying step of the above manufacturing process, the drying method is determined based on the thickness of the noodles and the setting of the impregnation time. Therefore, when producing noodles of appropriate thickness (or noodles for spaghetti, thin cappellini, etc.), semi-expanded drying is selected. In this case, the noodles can maintain their original shape and the capillary tubes become smaller, allowing water to slowly enter the noodles during boiling and prevent them from collapsing.
本発明の半膨張乾燥前の斜視図及び半膨張乾燥後の一部を拡大した状態図である図３及び図４を合わせて参照する。図３に示すように、本発明の麺１は、半膨張乾燥前には滑らかな状態であり、なんらの皺や気孔も存在しない。一方、図４に示すように、半膨張乾燥後、麺１は元の形状を維持可能であるが、縦断面に不規則に並ぶ複数の微小な毛細管１１が形成される。これらの微小な毛細管１１は孔径が小さいため、茹でる際に水分がゆっくりと進入し、麺が煮崩れることはない。 Please refer to FIGS. 3 and 4, which are a perspective view of the present invention before semi-expanding and drying, and a partially enlarged state diagram after semi-expanding and drying. As shown in FIG. 3, the noodles 1 of the present invention are in a smooth state before being semi-expanded and dried, and do not have any wrinkles or pores. On the other hand, as shown in FIG. 4, after semi-expanding and drying, the noodles 1 can maintain their original shape, but a plurality of minute capillaries 11 arranged irregularly in the longitudinal section are formed. Since these minute capillaries 11 have small pore diameters, water slowly enters the noodles during boiling and the noodles do not fall apart.
本発明の他の好ましい実施例における製造フローである図５及び図６を合わせて参照する。図示するように、本発明における他の製造プロセスは、少なくとも以下のステップを含む。
１．約７７％の麺ベースを約２１～２２％の水及び約１～２％の塩と混合する。本実施例では、約１００ｋｇの小麦粉又はデュラムセモリナ粉又はデュラム小麦粉と、約３０ｋｇの水及び塩とする（ステップＳ２１）。
２．前記麺ベースと水及び塩の混合物を押出成形して麺とする。本実施例では、異なる金型を使用して、太くて扁平な麺又はリングイネ等の麺を押出成形する（ステップＳ２２）。
３．成形した麺を１００％蒸熱する（ステップＳ２３）。
４．蒸熱した麺を定量裁断する（ステップＳ２４）。
５．蒸熱及び定量裁断した麺を全膨張乾燥させる。本実施例では、約１５０～２００℃の温度の熱風を用い、風速を１０ｍ／ｓ、時間を１分として第１乾燥段階を構成する。次に、風速１０ｍ／ｓ、温度８０℃の熱風を用い、時間を３６分として第２乾燥段階を構成する。最後に、時間を１５分とし、密閉方式で均質乾燥を構成することで、全膨張乾燥を完了する（ステップＳ２５）。
６．茹でやすく、且つ含浸しやすい即席麺となる（ステップＳ２６）。
Please also refer to FIGS. 5 and 6, which are manufacturing flows in another preferred embodiment of the present invention. As illustrated, another manufacturing process in the present invention includes at least the following steps.
1. Mix about 77% noodle base with about 21-22% water and about 1-2% salt. In this example, about 100 kg of wheat flour, durum semolina flour, or durum wheat flour, and about 30 kg of water and salt are used (step S21).
2. A mixture of the noodle base, water and salt is extruded into noodles. In this embodiment, a different mold is used to extrude thick and flat noodles or noodles such as linguine (step S22).
3. The formed noodles are 100% steamed (step S23).
4. The steamed noodles are cut into quantitative pieces (step S24).
5. The steamed and quantitatively cut noodles are completely expanded and dried. In this example, the first drying stage is configured using hot air at a temperature of about 150 to 200° C. at a wind speed of 10 m/s and a time of 1 minute. Next, a second drying stage is performed using hot air at a wind speed of 10 m/s and a temperature of 80° C. for 36 minutes. Finally, the total expansion drying is completed by setting the time to 15 minutes and performing homogeneous drying in a sealed manner (step S25).
6. The resulting instant noodles are easy to boil and easy to impregnate (step S26).
上記の製造プロセスのうち、乾燥ステップでは、麺の太さ及び含浸時間の設定に基づいて乾燥方式を決定する。そのため、太くて扁平な麺を製造する際には全膨張乾燥を選択する。この場合、麺は膨張後に大きくなり、毛細管が拡張するため、茹でる際に水分が進入しやすく、吸水性が良好となる。よって、茹で時間が不十分なために、外側は柔らかいが内側が硬いままということがなくなる。或いは、茹で時間が長すぎることで、内側が柔らかく、外側が煮崩れるということもなくなる。 In the drying step of the above manufacturing process, the drying method is determined based on the thickness of the noodles and the setting of the impregnation time. Therefore, when producing thick and flat noodles, full expansion drying is selected. In this case, the noodles become larger after swelling and the capillary tubes expand, allowing moisture to easily enter the noodles during boiling, resulting in good water absorption. Therefore, the outside will not be soft but the inside will remain hard due to insufficient boiling time. Or, by boiling for too long, the inside will be soft and the outside won't fall apart.
本発明の全膨張乾燥前の斜視図及び全膨張乾燥後の一部を拡大した状態図である図７及び図８を合わせて参照する。図７に示すように、本発明の麺１は、全膨張乾燥前には滑らかな状態であり、なんらの皺や気孔も存在しない。一方、図８に示すように、全膨張乾燥によって、麺１は膨張後に大きくなり、縦断面に不規則に並ぶ複数の大きな毛細管１２が形成される。これらの大きな毛細管１２は孔径が大きいため、茹でる際に水分が進入しやすく、吸水性に優れる。よって、茹で時間が不十分なために、外側は柔らかいが内側が硬いままということがなくなる。或いは、茹で時間が長すぎることで、内側が柔らかく、外側が煮崩れるということもなくなる。 Please refer to FIGS. 7 and 8, which are a perspective view of the present invention before full expansion and drying, and a partially enlarged state diagram after full expansion and drying. As shown in FIG. 7, the noodles 1 of the present invention are in a smooth state before being completely expanded and dried, and do not have any wrinkles or pores. On the other hand, as shown in FIG. 8, the noodles 1 become larger after expansion due to the total expansion and drying, and a plurality of large capillaries 12 are formed irregularly arranged in the longitudinal section. Since these large capillary tubes 12 have large pore diameters, water easily enters during boiling, and they have excellent water absorbency. Therefore, the outside will not be soft but the inside will remain hard due to insufficient boiling time. Or, by boiling for too long, the inside will be soft and the outside won't fall apart.
上記の実施例は本発明の好ましい実施形態を説明したものにすぎず、本発明の範囲を制限するものではない。わずかな補足や変更が加えられたとしても、本発明の要点を喪失していないものは、本発明の精神の範囲を逸脱していない。 The above examples are merely illustrative of preferred embodiments of the invention and are not intended to limit the scope of the invention. Even if slight additions or changes are made, the gist of the invention is not lost and the spirit of the invention is not departed from.
以上述べたように、本発明は、小麦粉又はデュラムセモリナ粉又はデュラム小麦粉を麺ベースとして水及び塩と混合し、押出成形によって麺とする。次に、麺の太さ又は設定した含浸時間に基づき、半膨張乾燥又は全膨張乾燥を行うことで素早く食用可能な即席麺を構成する。これにより、即席麺を含浸可能又は短い茹で時間とすることができ、且つ素早く食用可能とし得る。本発明は実用的な設計であり、まさに新規性を有する創作に属するため、法に基づき出願する。審査の上、早期に権利を許可していただければ幸甚である。 As described above, in the present invention, wheat flour, durum semolina flour, or durum wheat flour is used as a noodle base, mixed with water and salt, and formed into noodles by extrusion molding. Next, semi-expansion drying or full-expansion drying is performed based on the thickness of the noodles or the set impregnation time to quickly form edible instant noodles. Thereby, the instant noodles can be impregnated or boiled for a short time, and can be quickly made edible. Since the present invention is a practical design and truly belongs to a novel creation, an application is filed under the Act. We would be very happy if the rights could be granted as soon as possible after examination.
１ 麺
１１ 微小な毛細管
１２ 大きな毛細管
Ｓ１１ 麺ベースを水及び塩と混合
Ｓ１２ 押出成形
Ｓ１３ 蒸熱
Ｓ１４ 定量裁断
Ｓ１５ 半膨張乾燥
Ｓ１６ 即席麺
Ｓ２１ 麺ベースを水及び塩と混合
Ｓ２２ 押出成形
Ｓ２３ 蒸熱
Ｓ２４ 定量裁断
Ｓ２５ 全膨張乾燥
Ｓ２６ 即席麺
1 Noodles 11 Minute capillary tubes 12 Large capillary tubes S11 Mixing noodle base with water and salt S12 Extrusion molding S13 Steaming S14 Quantitative cutting S15 Semi-expanded drying S16 Instant noodles S21 Mixing noodle base with water and salt S22 Extrusion molding S23 Steaming S24 Quantitative cutting S25 Full expansion drying S26 Instant noodles
Claims (10)
麺ベースを水及び塩と混合し、
前記麺ベースと水及び塩の混合物を押出成形することで、スパゲッティ、細いカッペリーニ等の適度な太さ又は細い麺とし、
成形した麺を蒸熱し、
蒸熱した麺を定量裁断し、
蒸熱及び定量裁断した麺について、１２０～１５０℃の温度の熱風を用い、風速を１０ｍ／ｓ、時間を１分として第１乾燥段階を構成し、次に、風速１０ｍ／ｓ、温度８０℃の熱風を用い、時間を３６分として第２乾燥段階を構成し、最後に、時間を１５分とし、密閉方式で均質乾燥を構成して半膨張乾燥を完了し、茹でやすく、且つ含浸しやすい即席麺を製造する、ステップを含む方法。 A method for producing instant noodles,
Mix the noodle base with water and salt,
By extruding the mixture of the noodle base, water and salt, it is possible to obtain noodles of appropriate thickness or thinness such as spaghetti or thin cappellini ,
Steam the shaped noodles,
Cut the steamed noodles into quantitative pieces,
For the steamed and quantitatively cut noodles , a first drying stage was performed using hot air at a temperature of 120 to 150°C at a wind speed of 10 m/s and a time of 1 minute, and then a wind speed of 10 m/s and a temperature of 80°C. The second drying stage is performed using hot air for 36 minutes, and finally, the homogeneous drying is performed in a sealed manner for 15 minutes to complete semi-expansion drying, making it easy to boil and impregnate. A method comprising steps for producing instant noodles.
麺ベースを水及び塩と混合し、
前記麺ベースと水及び塩の混合物を押出成形してリングイネ等の太くて扁平な麺とし、
成形した麺を蒸熱し、
蒸熱した麺を定量裁断し、
蒸熱及び定量裁断した麺について、１５０～２００℃の温度の熱風を用い、風速を１０ｍ／ｓ、時間を１分として第１乾燥段階を構成し、次に、風速１０ｍ／ｓ、温度８０℃の熱風を用い、時間を３６分として第２乾燥段階を構成し、最後に、時間を１５分とし、密閉方式で均質乾燥を構成して全膨張乾燥を完了し、即席麺を製造する、ステップを含む方法。 A method for producing instant noodles,
Mix the noodle base with water and salt,
The mixture of the noodle base, water and salt is extruded to form thick and flat noodles such as linguine ;
Steam the shaped noodles,
Cut the steamed noodles into quantitative pieces,
For the steamed and quantitatively cut noodles , a first drying stage was performed using hot air at a temperature of 150 to 200°C at a wind speed of 10 m/s and a time of 1 minute, and then a wind speed of 10 m/s and a temperature of 80°C. A second drying stage is performed using hot air for 36 minutes, and finally, homogeneous drying is performed in a sealed manner for 15 minutes to complete expansion drying to produce instant noodles. method including.
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Citations (3)
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| JP2012095675A (en) | 2012-02-20 | 2012-05-24 | Sanyo Shokuhin Kk | Instant noodle and production method thereof |
| CN108201061A (en) | 2016-12-16 | 2018-06-26 | 顶益（开曼岛）控股有限公司 | A kind of anti-foam production technique in non-fried wide face |
| JP3237889U (en) | 2022-04-15 | 2022-06-13 | 阿舍國際有限公司 | Structure of instant noodles |
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| JP2012095675A (en) | 2012-02-20 | 2012-05-24 | Sanyo Shokuhin Kk | Instant noodle and production method thereof |
| CN108201061A (en) | 2016-12-16 | 2018-06-26 | 顶益（开曼岛）控股有限公司 | A kind of anti-foam production technique in non-fried wide face |
| JP3237889U (en) | 2022-04-15 | 2022-06-13 | 阿舍國際有限公司 | Structure of instant noodles |
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