TW202333584A - Method for producing instant noodles producing instant noodles by performing semi-puff drying or full-puff drying based on the thickness of the noodles or the set cooking time - Google Patents
Method for producing instant noodles producing instant noodles by performing semi-puff drying or full-puff drying based on the thickness of the noodles or the set cooking time Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 123
- 238000001035 drying Methods 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 238000010411 cooking Methods 0.000 title abstract description 16
- 235000008446 instant noodles Nutrition 0.000 title abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 5
- XMTQQYYKAHVGBJ-UHFFFAOYSA-N 3-(3,4-DICHLOROPHENYL)-1,1-DIMETHYLUREA Chemical compound CN(C)C(=O)NC1=CC=C(Cl)C(Cl)=C1 XMTQQYYKAHVGBJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000005293 duran Substances 0.000 claims description 6
- 239000004576 sand Substances 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 235000007264 Triticum durum Nutrition 0.000 abstract description 5
- 241000209143 Triticum turgidum subsp. durum Species 0.000 abstract description 5
- 239000011148 porous material Substances 0.000 description 12
- 235000015927 pasta Nutrition 0.000 description 9
- 230000037303 wrinkles Effects 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
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Abstract
Description
本發明係有關一種煮泡麵條之製造方法，尤指一種使麵條可供沖泡或短時間烹煮，且快速可食用之煮泡麵條之製造方法。The present invention relates to a method of making soaked noodles, and in particular, to a method of making the noodles that can be brewed or cooked in a short time and are quickly edible.
按；在亞洲國家地區所歡迎之速食麵（俗稱泡麵）是一種可在短時間之內煮熟或沖泡食用的麵製食品。速食麵的原理是將已煮熟與調味的麵條硬化，並壓製成塊狀，食用前以熱水沖泡或簡單煮製，用熱水將麵條加熱泡軟，數分鐘內便可食用。其中，供快煮的麵條係由水、鹽、適當配方加麵粉所製成；供沖泡的麵條係由水、鹽、適當澱粉及配方加麵粉所製成。而由於麵條係依不同的口感製成粗細不同，是以，較粗的麵條較不易於短時間內煮熟或沖泡食用，且可能因烹煮時間不夠導致外熟內硬。而較細的麵條則可能於未注意烹煮或沖泡時間，而因烹煮時間過長導致內熟而外部過於軟爛，誠然失去速食麵的意義。Press; Popular in Asian countries and regions, instant noodles (commonly known as instant noodles) are a kind of noodle food that can be cooked or brewed in a short time. The principle of instant noodles is to harden the noodles that have been cooked and seasoned, and press them into blocks. They are then brewed or simply boiled with hot water before eating. The noodles are heated and soaked in hot water until soft, and they can be eaten within a few minutes. Among them, the noodles for quick cooking are made from water, salt, and a suitable formula plus flour; the noodles for brewing are made from water, salt, a suitable starch, and a formula plus flour. Since noodles are made with different thicknesses according to different tastes, thicker noodles are less easy to cook or brew in a short period of time, and may become cooked on the outside and hard on the inside due to insufficient cooking time. The thinner noodles may not pay attention to the cooking or brewing time, and the cooking time is too long, resulting in the inside being cooked and the outside being too soft, which indeed loses the meaning of instant noodles.
又；義大利麵（義大利語：Pasta），泛指所有源自義大利的麵食。在義大利一般會用「Pasta」來稱呼各種由麵粉及水、有時或會加入雞蛋所製成的麵條。狹義的義大利麵體是由杜蘭小麥粉或杜蘭沙粒粉所製成，廣義則可包括由其他穀物為原料所製成。義大利麵的特點是有很多種不同的式樣，如長條形且粗細適中的義大利長麵（Spaghetti）、較粗扁的義大利扁麵（Linguine）、較細的天使麵（Angel Hair）、扭曲狀的螺旋麵（Fusilli）等，種類繁多。除了義大利與歐洲外，義大利麵在世界各地也擁有高度的普及性，且受到廣大的消費者所青睞。惟義大利麵的食用方式，通常係藉由適當之烹煮，由於其較不易吸水，因此需烹煮較長的時間（通常為8〜13分鐘不等），且煮熟後的麵條口感偏硬。是以，若欲將義大利麵製成可快煮或沖泡之速食麵，基於義大利麵的基本構造及成份將較難以達成。Also; Pasta (Italian: Pasta) refers to all pasta originating from Italy. In Italy, "Pasta" is generally used to refer to various noodles made from flour and water, and sometimes eggs are added. In the narrow sense, spaghetti is made from durum wheat flour or durum grit flour, but in the broad sense, it can include being made from other grains. The characteristic of pasta is that there are many different styles, such as long and medium-thick Spaghetti, thicker and flat Linguine, and thinner Angel Hair. , twisted spiral surface (Fusilli), etc., there are many types. In addition to Italy and Europe, pasta is also highly popular all over the world and is favored by a large number of consumers. However, pasta is usually eaten through proper cooking. Since it is less likely to absorb water, it requires a longer cooking time (usually ranging from 8 to 13 minutes), and the cooked noodles have a hard texture. . Therefore, if you want to make pasta into instant noodles that can be quickly cooked or brewed, it will be difficult to achieve based on the basic structure and ingredients of pasta.
申請人有鑑於此，經不斷研究、實驗，遂萌生設計一種煮泡麵條之製造方法，將速食麵的製程適用於各種粗、細不同之麵條，使各種麵條可快煮及可沖泡，以利快速食用。In view of this, the applicant, after continuous research and experiments, came up with the idea of designing a method of making instant noodles. The instant noodles manufacturing process is applicable to various noodles with different thicknesses and thicknesses, so that various noodles can be quickly cooked and brewed to facilitate the production of noodles. Serve quickly.
本發明之主要目的，即在提供一種煮泡麵條之製造方法，使不同粗、細之麵條可供沖泡或短時間烹煮，且快速可食用。The main purpose of the present invention is to provide a method for making soaked noodles, so that noodles of different thicknesses and thicknesses can be brewed or cooked in a short time, and can be eaten quickly.
前述之煮泡麵條之製造方法，係將適量之麵條基材與適量之水及鹽混合，經由擠壓成型為細條狀、螺旋狀或片狀等不同形狀之麵條，將成型之麵條蒸熟後予以定量之裁切，再依麵條之粗細度或設定之沖泡時間，進行半膨發乾燥或全膨發乾燥，以構成可速食之煮泡麵條，從而使煮泡麵條可供沖泡或短時間烹煮，且快速可供食用。The aforementioned manufacturing method of soaked noodles involves mixing an appropriate amount of noodle base material with an appropriate amount of water and salt, extruding it into noodles of different shapes such as thin strips, spirals or sheets, and steaming the formed noodles. Cut the noodles to a certain amount, and then carry out semi-expanded drying or full-expanded drying according to the thickness of the noodles or the set brewing time to form instant boiled noodles, so that the boiled noodles can be brewed or Cooks in a short time and is ready to eat quickly.
前述之煮泡麵條之製造方法，其中之麵條基材係約為77%，水約為21%〜22%，鹽約為1%〜2%。In the aforementioned manufacturing method of soaked noodles, the noodle base material is about 77%, water is about 21%~22%, and salt is about 1%~2%.
前述之煮泡麵條之製造方法，其中之麵條基材係為麵粉。In the aforementioned manufacturing method of soaked noodles, the noodle base material is flour.
前述之煮泡麵條之製造方法，其中之麵條基材係為杜蘭沙粒粉或杜蘭小麥粉。In the aforementioned manufacturing method of soaked noodles, the noodle base material is Duran sand flour or Duran wheat flour.
前述之煮泡麵條之製造方法，其中之蒸熟步驟，係將麵條予以蒸至100%之熟度。In the aforementioned manufacturing method of soaked noodles, the steaming step is to steam the noodles until they are 100% cooked.
前述之煮泡麵條之製造方法，其中之半膨發乾燥係以約為120℃〜150℃之溫度構成第一階段乾燥，並以約為80℃之溫度構成第二階段乾燥，以及以密閉方式構成均質乾燥。In the aforementioned manufacturing method of soaked noodles, the semi-expanded drying is performed at a temperature of about 120°C to 150°C to form the first stage of drying, and at a temperature of about 80°C to form the second stage of drying, and in a sealed manner. Consists of homogeneous drying.
前述之煮泡麵條之製造方法，其中之全膨發乾燥係以約為150℃〜200℃之溫度構成第一階段乾燥，並以約為80℃之溫度構成第二階段乾燥，以及以密閉方式構成均質乾燥。In the above-mentioned manufacturing method of soaked noodles, the full expansion drying is performed at a temperature of about 150°C to 200°C to form the first stage of drying, and at a temperature of about 80°C to form the second stage of drying, and in a sealed manner. Consists of homogeneous drying.
請同時參閱圖1及圖2，係為本發明之較佳實施例製造流程圖。如圖所示，本發明之煮泡麵製造流程，係至少包含以下之步驟： 1、 將約為77%之麵粉基材，與約為21%〜22%的水及約為1%〜2%的鹽混合。於本實施例，該麵粉基材係為約100公斤之麵粉或杜蘭沙粒粉亦或杜蘭小麥粉，以及約30公斤之水與鹽（步驟S11）。 2、 將前述麵粉基材與水及鹽的混合體，擠壓成型為麵條。於本實施例，係藉由不同的模具，擠壓成型為長條形且粗細適中的麵條，亦或如較細的天使麵等義大利麵條（步驟S12）。 3、 將成型之麵條予以100%蒸熟（步驟S13）。 4、 將蒸熟後的麵條予以定量裁切（步驟S14）。 5、 將蒸熟及定量裁切之麵條以半膨發乾燥。於本實施例，係以約120℃〜150℃之溫度之熱風、風速為10m/s，時間為1分鐘構成第一階段乾燥；再藉由風速為10m/s，溫度為80℃之熱風，時間為36分鐘構成第二階段乾燥；最後以15分鐘的時間以密閉方式構成均質乾燥，從而完成半膨發乾燥（步驟S15）。 6、 製成易煮易沖泡之煮泡麵條（步驟S16）。 Please refer to FIG. 1 and FIG. 2 at the same time, which is a manufacturing flow chart of a preferred embodiment of the present invention. As shown in the figure, the instant noodles manufacturing process of the present invention at least includes the following steps: 1. Mix approximately 77% flour base material with approximately 21%~22% water and approximately 1%~2% salt. In this embodiment, the flour base material is about 100 kilograms of flour or durum sand flour or durum wheat flour, and about 30 kilograms of water and salt (step S11). 2. Extrude the mixture of the aforementioned flour base material, water and salt into noodles. In this embodiment, different molds are used to extrudate the noodles into long and moderately thick noodles, or Italian noodles such as thin angel noodles (step S12). 3. Steam the formed noodles 100% (step S13). 4. Cut the steamed noodles quantitatively (step S14). 5. Allow the steamed and quantitatively cut noodles to semi-raise and dry. In this embodiment, hot air with a temperature of about 120°C to 150°C, a wind speed of 10m/s, and a time of 1 minute constitute the first stage of drying; then, the hot air with a wind speed of 10m/s and a temperature of 80°C is used. The time is 36 minutes to constitute the second stage of drying; finally, it is 15 minutes to constitute homogeneous drying in a sealed manner, thereby completing semi-expanded drying (step S15). 6. Make soaked noodles that are easy to cook and brew (step S16).
前述之製程，其中之乾燥步驟，係依據麵條的粗細及沖泡時間的設定，取決乾燥之方式，故而於製造粗細適中的麵條（或為義大利長麵、較細的天使麵等麵條）時，選擇以半膨發乾燥，使麵條得以維持原形狀，其毛細孔小，於烹煮時水分進入較慢而不會煮爛。In the aforementioned process, the drying step depends on the thickness of the noodles and the setting of the brewing time. It depends on the drying method. Therefore, when making noodles of moderate thickness (or long noodles, thin angel noodles, etc.) , choose semi-risen drying so that the noodles can maintain their original shape. The pores are small, and the water enters slowly during cooking without boiling.
請同時參閱圖3及圖4，係為本創作半膨發乾燥前立體圖及半膨發乾燥後部分放大狀態圖。如圖3所示，本發明之麵條１於半膨發乾燥前，麵條１為平滑狀態而無任何的皺紋或氣孔，而如圖4所示，當麵條１以半膨發乾燥後，麵條１雖得以維持原形狀，但麵條１的縱剖面將會形成多數不規則排列之小毛細孔１１，由於該等小毛細孔１１的孔徑較小，於烹煮時水分進入較慢而不會將麵條煮爛。Please refer to Figure 3 and Figure 4 at the same time, which are a three-dimensional view of this creation before semi-expanded and dried and a partially enlarged view of the semi-expanded and dried state. As shown in Figure 3, before the noodles 1 of the present invention are semi-swelled and dried, the noodles 1 are in a smooth state without any wrinkles or pores. As shown in Figure 4, when the noodles 1 are semi-swelled and dried, the noodles 1 are in a smooth state without any wrinkles or pores. Although the original shape is maintained, the longitudinal section of the noodle 1 will form a plurality of irregularly arranged small capillary pores 11. Since the diameter of these small capillary pores 11 is smaller, water will enter slowly during cooking and the noodles will not be damaged. Overcooked.
請同時參閱圖5及圖6，係為本發明之另一較佳實施例製造流程圖。如圖所示，本發明之另一製造流程，係至少包含以下之步驟： 1、 將約為77%之麵條基材，與約為21%〜22%的水及約為1%〜2%的鹽混合。於本實施例，係為約100公斤之麵粉或杜蘭沙粒粉亦或杜蘭小麥粉，以及約30公斤之水與鹽（步驟S21）。 2、 將前述麵條基材與水及鹽的混合體，擠壓成型為麵條。於本實施例，係藉由不同的模具，擠壓成型為較粗扁的麵條亦或義大利扁麵等麵條（步驟S22）。 3、 將成型之麵條予以100%蒸熟（步驟S23）。 4、 將蒸熟後的麵條予以定量裁切（步驟S24）。 5、 將蒸熟及定量裁切之麵條以全膨發乾燥。於本實施例係以約150℃〜200℃溫度之熱風、風速為10m/s，時間為1分鐘構成第一階段乾燥，再藉由風速為10m/s，溫度為80℃之熱風，時間為36分鐘構成第二階段乾燥；最後以15分鐘的時間以密閉方式構成均質乾燥，從而完成全膨發乾燥（步驟S25）。 6、 製成易煮易沖泡之煮泡麵條（步驟S26）。 Please refer to FIG. 5 and FIG. 6 at the same time, which is a manufacturing flow chart of another preferred embodiment of the present invention. As shown in the figure, another manufacturing process of the present invention at least includes the following steps: 1. Mix approximately 77% of the noodle base material with approximately 21% to 22% of water and approximately 1% to 2% of salt. In this embodiment, it is about 100 kilograms of flour, durum grits, or durum wheat flour, and about 30 kilograms of water and salt (step S21). 2. Extrude the mixture of the aforementioned noodle base material, water and salt into noodles. In this embodiment, different molds are used to extrudate the noodles into thicker and flat noodles or noodles such as linguine (step S22). 3. Steam the formed noodles 100% (step S23). 4. Cut the steamed noodles quantitatively (step S24). 5. Let the steamed and quantitatively cut noodles fully rise and dry. In this embodiment, hot air with a temperature of about 150°C to 200°C, a wind speed of 10m/s, and a time of 1 minute are used to form the first stage of drying, and then hot air with a wind speed of 10m/s and a temperature of 80°C is used for a time of 1 minute. 36 minutes constitute the second stage of drying; finally, 15 minutes are used to constitute homogeneous drying in a sealed manner, thereby completing full expansion drying (step S25). 6. Make soaked noodles that are easy to cook and brew (step S26).
前述之製程，其中之乾燥步驟，係依據麵條的粗細及沖泡時間的設定，取決乾燥之方式，故而於製造較粗扁的麵條時，選擇以全膨發乾燥，使麵條於膨發後變大，其毛細孔大，於烹煮時水分較容易進入，吸水性較佳，而不會因烹煮時間不夠導致外熟內硬，或因烹煮時間過長導致內熟而外部過於軟爛。In the aforementioned process, the drying step depends on the thickness of the noodles and the setting of the brewing time. It depends on the drying method. Therefore, when making thicker and flat noodles, full-rising drying is selected to make the noodles become thicker after swelling. Large pores make it easier for water to enter during cooking and have better water absorption. It will not be cooked on the outside and hard on the inside due to insufficient cooking time, or too soft on the outside due to too long cooking time. .
請同時參閱圖7及圖8，係為本創作全膨發乾燥前立體圖及全膨發乾燥後部分放大狀態圖。如圖7所示，本發明之麵條１於全膨發乾燥前，麵條１為平滑狀態而無任何的皺紋或氣孔，而如圖8所示，當麵條１以全膨發乾燥後，麵條１於膨發後變大，麵條１的縱剖面將會形成多數不規則排列之大毛細孔１２，由於該等大毛細孔１２的孔徑較大，於烹煮時水分較容易進入，吸水性較佳，而不會因烹煮時間不夠導致外熟內硬，或因烹煮時間過長導致內熟而外部過於軟爛。Please refer to Figure 7 and Figure 8 at the same time, which are a three-dimensional view of this creation before full expansion and drying and a partially enlarged state view after full expansion and drying. As shown in Figure 7, before the noodles 1 of the present invention are fully expanded and dried, the noodles 1 are in a smooth state without any wrinkles or pores. As shown in Figure 8, after the noodles 1 are fully expanded and dried, the noodles 1 are in a smooth state without any wrinkles or pores. After swelling, the longitudinal section of the noodle 1 will form a plurality of irregularly arranged large capillary pores 12. Since the diameter of these large capillary pores 12 is larger, water can enter more easily during cooking and the water absorption is better. , instead of being cooked on the outside and hard on the inside due to insufficient cooking time, or too soft on the outside due to too long cooking time.
前述實施例，僅為說明本發明之較佳實施方式，而非限制本發明之範圍，凡經由些微修飾、變更，仍不失本發明之要義所在，亦不脫本發明之精神範疇。The foregoing embodiments are only for illustrating the preferred embodiments of the present invention, rather than limiting the scope of the present invention. Slight modifications and changes may be made without losing the gist of the present invention and without departing from the spirit and scope of the present invention.
綜上所述，本發明以麵粉或杜蘭沙粒粉亦或杜蘭小麥粉之麵條基材與水及鹽混合，經由擠壓成型為麵條，再依麵條之粗細度或設定之沖泡時間，進行半膨發乾燥或全膨發乾燥，以構成可速食之煮泡麵，從而使麵條可供沖泡或短時間烹煮，且快速可食用。為一實用之設計，誠屬一俱新穎性之創作，爰依法提出專利之申請，祈 鈞局予以審查，早日賜准專利，至感德便。To sum up, in the present invention, the noodle base material of flour, dulam grits or durum wheat flour is mixed with water and salt, and is extruded into noodles, and then the noodles are formed according to the thickness of the noodles or the set brewing time , carry out semi-expanded drying or full-expanded drying to form instant boiled instant noodles, so that the noodles can be brewed or cooked in a short time, and can be eaten quickly. It is a practical design and is truly a novel creation. I submit a patent application in accordance with the law and pray that the Bureau will review it and grant the patent as soon as possible.
1:麵條 11:小毛細孔 12:大毛細孔 S11:麵條基材與水及鹽混合 S12:擠壓成型 S13:蒸熟 S14:定量裁切 S15:半膨發乾燥 S16:煮泡麵條 S21:麵條基材與水及鹽混合 S22:擠壓成型 S23:蒸熟 S24:定量裁切 S25:全膨發乾燥 S26:煮泡麵條 1:Noodles 11:Small pores 12: Large pores S11: Mix the noodle base material with water and salt S12: Extrusion molding S13: Steamed S14: Quantitative cutting S15: Semi-raised and dry S16: Boil soaked noodles S21: Mix the noodle base material with water and salt S22: Extrusion molding S23: Steamed S24: Quantitative cutting S25: Full swelling and drying S26: Boil soaked noodles
圖1係本發明之較佳實施例製造流程圖。 圖2係本發明步驟S12之細部流程圖。 圖3係本創作半膨發乾燥前立體圖。 圖4係本創作半膨發乾燥後部分放大狀態圖。 圖5係本發明之另一較佳實施例製造流程圖。 圖6係本發明步驟S22之細部流程圖。 圖7係本創作全膨發乾燥前立體圖。 圖8係本創作全膨發乾燥後部分放大狀態圖。 Figure 1 is a manufacturing flow chart of a preferred embodiment of the present invention. Figure 2 is a detailed flow chart of step S12 of the present invention. Figure 3 is a three-dimensional view of this creation before it is semi-expanded and dried. Figure 4 is an enlarged view of the semi-expanded and dried portion of this creation. Figure 5 is a manufacturing flow chart of another preferred embodiment of the present invention. Figure 6 is a detailed flow chart of step S22 of the present invention. Figure 7 is a three-dimensional view of this creation before it is fully expanded and dried. Figure 8 is a partially enlarged view of the creation after it is fully expanded and dried.
S11:麵條基材與水及鹽混合 S11: Mix the noodle base material with water and salt
S12:擠壓成型 S12: Extrusion molding
S13:蒸熟 S13: Steamed
S14:定量裁切 S14: Quantitative cutting
S15:半膨發乾燥 S15: Semi-raised and dry
S16:煮泡麵條 S16: Boil soaked noodles
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW111106442A TW202333584A (en) | 2022-02-22 | 2022-02-22 | Method for producing instant noodles producing instant noodles by performing semi-puff drying or full-puff drying based on the thickness of the noodles or the set cooking time |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW111106442A TW202333584A (en) | 2022-02-22 | 2022-02-22 | Method for producing instant noodles producing instant noodles by performing semi-puff drying or full-puff drying based on the thickness of the noodles or the set cooking time |
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| Publication Number | Publication Date |
|---|---|
| TW202333584A true TW202333584A (en) | 2023-09-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW111106442A TW202333584A (en) | 2022-02-22 | 2022-02-22 | Method for producing instant noodles producing instant noodles by performing semi-puff drying or full-puff drying based on the thickness of the noodles or the set cooking time |
Country Status (1)
| Country | Link |
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| TW (1) | TW202333584A (en) |
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2022
- 2022-02-22 TW TW111106442A patent/TW202333584A/en unknown
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