TWI708568B - Instant noodle manufacturing method - Google Patents
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Abstract
一種速食麵製造方法，包含一個蒸煮及調味步驟。在該蒸煮及調味步驟中，將一個包括複數條交錯堆疊的生麵條的生麵體進行蒸煮處理，且於該蒸煮處理的過程中利用調味液對該生麵體進行調味處理，而獲得經蒸煮及調味的麵體。相較於以往速食麵製造方法，在本發明速食麵製造方法中，透過於該蒸煮處理時同時進行該調味處理，使得該經蒸煮及調味的麵體的味道且色澤均勻，因而使得該方法所獲得的速食麵有較佳的風味及外觀。 A manufacturing method of instant noodles includes a step of cooking and seasoning. In the cooking and seasoning step, a raw noodle body including a plurality of stacked raw noodles is cooked, and the raw noodle body is seasoned with a seasoning liquid during the cooking process to obtain a cooked noodle And seasoned noodles. Compared with the conventional instant noodle manufacturing method, in the instant noodle manufacturing method of the present invention, by performing the seasoning treatment at the same time during the cooking process, the taste and color of the steamed and seasoned noodles are made uniform, thus making the method obtained Instant noodles have better flavor and appearance.
Description
本發明是有關於一種食物或食品之製備或處理方法，特別是指一種速食麵製造方法。 The present invention relates to a food or food preparation or processing method, in particular to a manufacturing method of instant noodles.
中國大陸專利公開第106722109號揭示一種點心麵麵體調味方法。該方法包含(1)調製調味汁；(2)輸送調味汁；(3)霧化調味汁，而呈均勻霧化狀的調味汁；(4)將一個包括複數條麵條的麵體與該霧化狀的調味汁接觸，使該霧化狀的調味汁分佈於該麵體的表面，而獲得經調味的麵體；(5)將該經調味的麵體進行蒸煮，形成經蒸煮的麵體，且於蒸煮過程中，使分佈於該麵體的表面的調味汁被該等麵條吸收並進入該等麵條的內部；及(6)將該經蒸煮的麵體進行油炸。 Mainland China Patent Publication No. 106722109 discloses a seasoning method for dim sum noodles. The method includes (1) modulating the sauce; (2) delivering the sauce; (3) atomizing the sauce to form a uniformly atomized sauce; (4) combining a noodle body including a plurality of noodles with the mist Contact with the flavored sauce to distribute the atomized sauce on the surface of the noodle to obtain a flavored noodle; (5) Steam the flavored noodle to form a cooked noodle , And during the cooking process, the sauce distributed on the surface of the noodles is absorbed by the noodles and enters the inside of the noodles; and (6) frying the steamed noodles.
雖該專利案的方法能夠使該麵體充分著味，但存在有調味不均的問題，而影響整體風味(例如味道)、口感及外觀(例如色澤不均)。 Although the method of this patent can make the noodles fully taste, there is a problem of uneven seasoning, which affects the overall flavor (such as taste), mouthfeel and appearance (such as uneven color).
此外，除上述於蒸煮前進行調味外，亦可於蒸煮後且油 炸前進行調味，然而，該方式於油炸時會有大量的焦化物產生，而影響經油炸後的麵體的外觀(例如焦化物附著)及整體風味。 In addition, in addition to the above-mentioned seasoning before cooking, it can also be oily after cooking. Seasoning is performed before frying. However, this method produces a large amount of char during frying, which affects the appearance of the fried noodles (such as adhesion of char) and the overall flavor.
因此，本發明的目的，即在提供一種能夠提升風味及口感並改善外觀的速食麵製造方法。 Therefore, the object of the present invention is to provide a method for producing instant noodles that can enhance the flavor and mouthfeel and improve the appearance.
於是，本發明速食麵製造方法，包含：一個蒸煮及調味步驟，將一個包括複數條交錯堆疊的生麵條的生麵體進行蒸煮處理，且於該蒸煮處理的過程中利用調味液對該生麵體進行調味處理，而獲得經蒸煮及調味的麵體。 Therefore, the instant noodle manufacturing method of the present invention includes: a steaming and seasoning step, a raw noodle body including a plurality of staggered stacked raw noodles is subjected to a cooking process, and a seasoning liquid is used to the raw noodle body during the cooking process Seasoning treatment is carried out to obtain steamed and seasoned noodles.
本發明的功效在於：相較於以往速食麵製造方法，本發明透過於該蒸煮處理時同時進行該調味處理，使得該經蒸煮及調味的麵體的味道且色澤均勻，因而使得該方法所獲得的速食麵有較佳的風味及外觀，此外，還具有不錯的口感。 The effect of the present invention is that compared with the conventional instant noodle manufacturing method, the present invention makes the taste and color of the steamed and seasoned noodles uniform by performing the seasoning treatment during the cooking process at the same time, thereby making the method obtained Instant noodles have better flavor and appearance, in addition, they also have a good taste.
以下將就本發明內容進行詳細說明。 The content of the present invention will be described in detail below.
該麵食的種類並無特別的限制，例如速食麵、方便麵、快煮麵，或點心麵等。在本發明的實施例中，該麵食指的是速食麵。 The type of noodles is not particularly limited, such as instant noodles, instant noodles, quick-cooked noodles, or snack noodles. In the embodiment of the present invention, the noodle refers to instant noodles.
<蒸煮及調味步驟> <Steps of cooking and seasoning>
該蒸煮處理目的在於使該生麵體進行糊化，故該蒸煮處理的溫度依據該生麵體的種類及材質進行調整。當以麵粉做為該生 麵體的材質時，該蒸煮處理的溫度範圍例如70℃至100℃。該蒸煮處理可以是利用水蒸氣蒸熟該生麵體。 The purpose of the cooking treatment is to gelatinize the raw noodles, so the temperature of the cooking treatment is adjusted according to the type and material of the raw noodles. When using flour as the raw material In the case of the material of the face body, the temperature range of the cooking treatment is, for example, 70°C to 100°C. The steaming treatment may be to steam the raw noodles with steam.
為避免該調味液與在該蒸煮處理中的該生麵體的溫度差異過大，導致於該蒸煮處理時該生麵體的溫度降低，因而必須將該蒸煮處理的溫度提高，而導致產生過多的能源耗損，以及減少細菌生長或消滅細菌以避免調味液敗壞，因此，較佳地，該調味液的溫度範圍為65℃至99℃。為更減少該調味液的溫度影響該生麵體糊化程度，更佳地，該調味液的溫度範圍為85℃至99℃。該調味液並無特別限制，可採以往麵食中所使用的調味液。該調味液包括調味物質及用來分散該調味物質的流質。該調味物質可單獨一種使用或混合多種使用，且該調味物質例如但不限於鹽、胡椒粉、味精、糖、辣椒粉、薑黃粉、咖哩粉、醬油、豆瓣醬、豆腐乳、味噌，或紅糟等。該用來分散該調味物質的流質可單獨一種使用或混合多種使用，且該用來分散該調味物質的流質例如但不限於水或油等。 In order to avoid that the temperature difference between the seasoning liquid and the raw noodles in the cooking process is too large, resulting in a decrease in the temperature of the raw noodles during the cooking process, the temperature of the cooking process must be increased, resulting in excessive production. Energy consumption, as well as reducing bacterial growth or eliminating bacteria to avoid spoilage of the seasoning liquid, therefore, preferably, the temperature range of the seasoning liquid is 65°C to 99°C. In order to further reduce the influence of the temperature of the seasoning liquid on the degree of gelatinization of the dough, the temperature range of the seasoning liquid is more preferably 85°C to 99°C. The seasoning liquid is not particularly limited, and the seasoning liquid used in conventional pasta can be used. The flavoring liquid includes a flavoring substance and a fluid used to disperse the flavoring substance. The flavoring material can be used alone or in a mixture of multiple, and the flavoring material is for example, but not limited to, salt, pepper, MSG, sugar, chili powder, turmeric powder, curry powder, soy sauce, bean paste, fermented bean curd, miso, or red Wait. The fluid used to disperse the flavoring substance can be used alone or in combination of multiple types, and the fluid used to disperse the flavoring substance may be, for example, but not limited to water or oil.
該調味液可利用噴灑方式與該生麵體接觸。該調味液是以液滴型態或霧狀型態透過一個噴灑裝置的複數個噴嘴噴灑並分佈在該生麵體上。該噴灑量依據該生麵體的尺寸及後續需求進行調整，且能夠在該生麵體上均勻分佈即可。 The seasoning liquid can be sprayed into contact with the raw noodles. The seasoning liquid is sprayed through a plurality of nozzles of a spraying device in the form of droplets or mist and distributed on the surface. The spraying amount can be adjusted according to the size of the raw dough and subsequent requirements, and it is sufficient if it can be evenly distributed on the raw dough.
在該蒸煮處理的過程中，該生麵體的該等生麵條會逐漸糊化，且位於該生麵體的外部的生麵條會先與該調味液接觸。由於 位於該外部的生麵條的表面因糊化而變得較光滑，使得該調味液容易滑動而較不易完全被位於該外部的生麵條吸收，而能夠經由該外部的生麵條彼此間的間隙流入該生麵體的內部，以被位於該內部的生麵條吸收，使得該生麵體整體的味道且色澤均勻，因而有較佳的風味及外觀。 During the cooking process, the raw noodles of the raw noodles will gradually gelatinize, and the raw noodles located outside the raw noodles will first contact the seasoning liquid. due to The surface of the raw noodles located on the outside becomes smoother due to gelatinization, making the seasoning liquid easy to slide and less likely to be completely absorbed by the raw noodles located on the outside, and can flow into the raw noodles through the gap between the outside raw noodles. The inside of the raw noodles is absorbed by the raw noodles located inside, so that the overall taste and color of the raw noodles are uniform, and thus have a better flavor and appearance.
為使該調味液更能夠於該蒸煮處理的過程中被該生麵體吸收，較佳地，在該蒸煮處理時於該生麵體的該等麵條表面呈糊化狀態下利用該調味液進行調味處理。 In order to make the seasoning liquid more able to be absorbed by the raw noodles during the cooking process, preferably, the seasoning liquid is used when the noodle surfaces of the raw noodles are in a gelatinized state during the cooking process. Seasoning treatment.
在本發明速食麵製造方法中，還包含一個在該蒸煮及調味步驟前的壓延及切條步驟。 In the instant noodle manufacturing method of the present invention, it further includes a rolling and cutting step before the steaming and seasoning step.
<壓延及切條步驟> <Rolling and cutting steps>
在該壓延及切條步驟中，將至少一個麵糰進行壓延處理而形成一個麵帶，且對該麵帶進行切條處理，而獲得該生麵體。該壓延處理的壓力並無特別限制，可依據該麵帶的厚度及長度需求進行調整。該壓延處理包括一個複合壓延程序。該複合壓延程序是壓延兩個麵糰而分別形成兩個片狀粗胚，接著，將該等片狀粗胚堆疊並壓延，而形成該麵帶。該複合壓延程序中對該等片狀粗胚壓延是至少重複一次。該切條處理的參數條件依據該生麵體的該等生麵條的寬度及長度需求進行調整。 In the rolling and cutting step, at least one dough is rolled to form a noodle strip, and the noodle strip is cut into strips to obtain the dough. The pressure of the calendering treatment is not particularly limited, and can be adjusted according to the thickness and length of the noodle belt. The calendering process includes a composite calendering procedure. The composite calendering procedure is to calender two doughs to form two sheet-like rough embryos respectively, and then stack and calender the sheet-like rough embryos to form the dough belt. In the composite calendering procedure, the calendering of the sheet-shaped rough embryos is repeated at least once. The parameter conditions of the cutting process are adjusted according to the width and length requirements of the raw noodles of the raw noodle.
在本發明速食麵製造方法中，還包含一個在該壓延及切 條步驟前的備料步驟。 In the instant noodle manufacturing method of the present invention, it also includes a method for calendering and cutting The material preparation step before the first step.
<備料步驟> <Material preparation steps>
將形成生麵體用原料進行成糰處理，而獲得該麵糰。該形成生麵體用原料包括穀粉。該穀粉例如但不限於麥粉或米粉等。該麥粉例如但不限於麵粉。該成糰處理是利用水與該形成生麵體用原料混合並攪拌。該成糰處理的參數條件依據該麵糰或該生麵體所需特性進行調整。該形成生麵體用原料還包括添加劑。該添加劑例如但不限於鹽、碳酸鹽、磷酸鹽，或味精等。該鹽能夠促使該穀粉形成麵筋組織，且能夠調節乾燥速率、防腐及調味等作用。該碳酸鹽能夠改善該麵糰的粘彈效果並使該麵糰呈現黃色外觀且有特殊的鹼風味。該碳酸鹽例如但不限於碳酸鈉或碳酸鉀等。該磷酸鹽作用為金屬離子封鎖，有助於麵筋組織的形成，並可增加麵糰的保水性。該磷酸鹽例如但不限於多磷酸鈉。該味精用來調味，以增加麵糰的風味。 The dough is obtained by subjecting the raw material for forming dough to a dough. The raw material for forming dough includes cereal flour. The cereal flour is for example but not limited to wheat flour or rice flour. The wheat flour is, for example, but not limited to flour. In the agglomeration treatment, water is used to mix and stir the raw materials for forming dough. The parameter conditions of the agglomeration treatment are adjusted according to the required characteristics of the dough or the dough. The raw material for forming the dough also includes additives. The additives include, but are not limited to, salt, carbonate, phosphate, or monosodium glutamate. The salt can promote the grain flour to form gluten tissue, and can adjust the drying rate, antiseptic and flavoring effects. The carbonate can improve the viscoelastic effect of the dough and make the dough present a yellow appearance and a special alkali flavor. The carbonate is, for example, but not limited to, sodium carbonate or potassium carbonate. The phosphate acts as a metal ion blockade, helps the formation of gluten tissue, and increases the water retention of the dough. The phosphate is for example, but not limited to, sodium polyphosphate. The MSG is used for seasoning to increase the flavor of the dough.
在本發明速食麵製造方法中，還包含一個在該蒸煮及調味步驟後的浸潤步驟。 In the instant noodle manufacturing method of the present invention, it further includes a soaking step after the steaming and seasoning step.
<浸潤步驟> <Infiltration Step>
在該浸潤步驟中，使該經蒸煮及調味的麵體的表面沾附水或水溶液，以減少油炸時麵條表面起泡的問題。該水溶液例如鹽水溶液。當使用鹽水溶液時，該鹽水溶液中的鹽能夠用來調味該經 蒸煮及調味的麵體。該鹽水溶液中的鹽濃度依據該浸潤的麵體的應用需求進行調整。在該浸潤步驟中，是將該經蒸煮及調味的麵體浸泡於該鹽水溶液中。該浸泡時間及溫度依據該經浸潤的麵體的應用需求進行調整。 In the soaking step, the surface of the steamed and seasoned noodles is coated with water or an aqueous solution to reduce the problem of foaming on the surface of the noodles during frying. The aqueous solution is, for example, a saline solution. When using a saline solution, the salt in the saline solution can be used to flavor the Steamed and seasoned noodles. The salt concentration in the salt solution is adjusted according to the application requirements of the infiltrated surface. In the soaking step, the steamed and seasoned noodles are soaked in the saline solution. The soaking time and temperature are adjusted according to the application requirements of the infiltrated face body.
在本發明速食麵製造方法中，還包含一個在該蒸煮及調味步驟後或該浸潤步驟後的脫水步驟。 The instant noodle manufacturing method of the present invention further includes a dehydration step after the steaming and seasoning step or after the soaking step.
<脫水步驟> <Dehydration Step>
在該脫水步驟中，對該經蒸煮及調味的麵體或該經浸潤的麵體進行油炸處理或風乾處理。該油炸處理的油溫及油炸時間依據應用的麵食(例如速食麵、點心麵或快煮麵等)的烹調方式或食用方式進行調整。該風乾處理是利用熱風來進行。該風乾處理的熱風溫度及風乾時間依據應用的麵食的烹調方式或食用方式進行調整。 In the dehydration step, the steamed and seasoned noodles or the infiltrated noodles are fried or air-dried. The oil temperature and frying time of the frying process are adjusted according to the cooking method or eating method of the applied noodles (such as instant noodles, snack noodles, or quick-cooking noodles, etc.). This air-drying process is performed with hot air. The hot air temperature and air-drying time of the air-drying process are adjusted according to the cooking method or eating method of the applied pasta.
當該脫水步驟是採用油炸處理時，因該調味液是在該蒸煮處理的過程中與該麵體接觸，故到油炸前能有較長時間可以吸收進入麵體內充分入味，而不會多還存留於該麵體的表面，因此，相較於調味液多還存留在該麵體的表面上，調味液內易受高溫而焦化的調味物質，經高溫油炸後而產生焦化物質。故本發明麵體於該油炸處理的過程中，而能夠減少油炸所產生的焦化物質，尤其是，當調味液中包含易受高溫而焦化的調味物質，例如胡椒粉、糖、辣椒粉、薑黃粉、咖哩粉、醬油，或豆瓣醬等。 When the dehydration step is frying, because the seasoning liquid is in contact with the noodles during the cooking process, it can take a long time before frying to absorb into the noodles and fully taste without Most of them still remain on the surface of the noodle body. Therefore, compared with the seasoning liquid, the flavour material in the seasoning liquid is easy to be coked by high temperature, and the coking substance is produced after high temperature frying. Therefore, the noodles of the present invention can reduce the coking material produced by frying during the frying process, especially when the seasoning liquid contains seasoning substances that are susceptible to high temperature and scorching, such as pepper powder, sugar, and chili powder. , Turmeric powder, curry powder, soy sauce, or bean paste, etc.
本發明將就以下實施例來作進一步說明，但應瞭解的是，該實施例僅為例示說明之用，而不應被解釋為本發明實施之限制。 The present invention will be further described with reference to the following embodiments, but it should be understood that the embodiments are for illustrative purposes only, and should not be construed as limiting the implementation of the present invention.
實施例1 Example 1
該速食麵製造方法依序包含一個備料步驟、一個壓延及切條步驟、一個蒸煮及調味步驟、一個浸潤步驟，及一個脫水步驟。 The instant noodle manufacturing method sequentially includes a material preparation step, a rolling and cutting step, a steaming and seasoning step, a soaking step, and a dehydrating step.
在該備料步驟中，將麵粉、水、食鹽、碳酸鉀、多磷酸鈉及無水碳酸鈉混合並攪拌，形成麵糰。 In this material preparation step, flour, water, salt, potassium carbonate, sodium polyphosphate and anhydrous sodium carbonate are mixed and stirred to form dough.
在該壓延及切條步驟中，將兩個麵糰經滾輪壓延分別形成兩個片狀粗胚，然後，再將該等片狀粗胚堆疊並反覆壓延，形成厚度為1mm至2mm的麵帶。然後，對該麵帶進行切條處理，而獲得一個生麵體，且該生麵體包括複數條交錯堆疊的生麵條。 In the rolling and cutting step, the two doughs are rolled by rollers to form two sheet-shaped rough embryos, and then the sheet-shaped rough embryos are stacked and rolled repeatedly to form a dough belt with a thickness of 1 mm to 2 mm. Then, the noodle strip is cut into strips to obtain a raw noodle body, and the raw noodle body includes a plurality of raw noodles stacked alternately.
提供一台蒸氣設備，且該蒸氣設備包括一個能夠***作而提供水蒸氣的蒸箱裝置、一個位於該蒸箱裝置內且包括複數個噴嘴的噴灑裝置，及一台位於該蒸箱裝置內的輸送機。在該蒸煮及調味步驟中，將該生麵體導入該蒸箱裝置中，並藉由該輸送機輸送，且藉由水蒸氣，對該生麵體進行蒸煮處理。於該蒸煮處理的過程中，利用該噴灑裝置的該等噴嘴噴灑70℃的調味液至該生麵體上， 以進行調味處理，而獲得一個經蒸煮及調味的麵體。該調味液包括水、鹽、味精，及易受高溫而焦化的調味物質。 Provide a steam equipment, and the steam equipment includes a steam box device that can be operated to provide water vapor, a spray device located in the steam box device and including a plurality of nozzles, and a steam box device located in the steam box device Conveyor. In the steaming and seasoning step, the raw noodles are introduced into the steaming box device and transported by the conveyor, and the raw noodles are cooked by steam. During the cooking process, the nozzles of the spraying device are used to spray the seasoning liquid at 70°C onto the raw noodles, The seasoning process is used to obtain a steamed and seasoned noodle. The flavoring liquid includes water, salt, monosodium glutamate, and flavoring substances that are susceptible to scorching due to high temperature.
在該浸潤步驟中，將該經蒸煮及調味的麵體浸泡於鹽水溶液中，且該浸泡時間約為2秒至4秒後，而獲得一個經浸潤的麵體。 In the soaking step, the steamed and seasoned noodles are immersed in a saline solution, and the soaking time is about 2 to 4 seconds to obtain an infiltrated noodle.
在該脫水步驟中，將該經浸潤的麵體置於容置有棕櫚油的油鍋中進行油炸處理，且該油炸處理的油溫為165℃且油炸時間為90秒。然後，自該油鍋中取出，而形成一個作為速食麵的油炸麵體。 In the dehydration step, the soaked noodles were placed in an oil pan containing palm oil for frying treatment, and the oil temperature of the frying treatment was 165° C. and the frying time was 90 seconds. Then, take it out of the oil pan to form a fried noodle body as an instant noodle.
實施例2 Example 2
該實施例2是以與該實施例1相同步驟進行，不同主要在於：在該實施例2中，於該蒸煮及調味步驟中該調味液的溫度為25℃。 The embodiment 2 is carried out in the same steps as the embodiment 1, and the main difference lies in: in the embodiment 2, the temperature of the seasoning liquid in the cooking and seasoning step is 25°C.
實施例3 Example 3
該實施例3是以與該實施例1相同步驟進行，不同主要在於：在該實施例3中，該備料步驟是將麵粉、澱粉、水、食鹽、碳酸鉀、多磷酸鈉及無水碳酸鈉混合並攪拌，形成麵糰。該浸潤步驟是利用噴灑設備將水噴灑於該經蒸煮及調味的麵體上，而獲得一個經浸潤的麵體。該脫水步驟是將該經浸潤的麵體置於熱風設備中進行風乾處理，且該風乾處理的溫度為100℃且時間為20分鐘，而形成一個作為速食麵的風乾麵體。 This embodiment 3 is carried out in the same steps as the embodiment 1, the main difference is: in this embodiment 3, the preparation step is to mix flour, starch, water, salt, potassium carbonate, sodium polyphosphate and anhydrous sodium carbonate And stir to form a dough. In the soaking step, spraying equipment is used to spray water on the steamed and seasoned noodles to obtain a soaked noodles. In the dehydration step, the infiltrated noodles are placed in a hot air device for air-drying treatment, and the temperature of the air-drying treatment is 100° C. and the time is 20 minutes to form an air-dried noodles as instant noodles.
比較例1 Comparative example 1
該比較例1依序包含一個備料步驟、一個壓延及切條步驟、一個蒸煮步驟、一個調味步驟，及一個脫水步驟。該備料步驟及該壓延及切條步驟如同實施例1的備料步驟及壓延及切條步驟。在該蒸煮步驟中，將該生麵體導入該蒸箱裝置中，並藉由該輸送機輸送，且藉由水蒸氣，對該生麵體進行蒸煮處理，形成經蒸煮的麵體，並在該經蒸煮的麵體離開該蒸氣設備後進行該調味步驟。在該調味步驟中，將該經蒸煮的麵體浸泡於常溫的調味液中約2秒至4秒，而獲得一個經調味的麵體。該調味液包括水、鹽、味精，及易受高溫而焦化的調味物質。然後，對該經調味的麵體進行該脫水步驟。在該脫水步驟中，將該經調味的麵體置於容置有棕櫚油的油鍋中進行油炸處理，且該油炸處理的油溫為165℃且油炸時間為90秒。然後，自該油鍋中取出，而形成一個作為速食麵的油炸麵體。 The comparative example 1 sequentially includes a material preparation step, a rolling and cutting step, a cooking step, a seasoning step, and a dehydration step. The material preparation step and the rolling and cutting step are the same as the material preparation step and the rolling and cutting step of Embodiment 1. In the steaming step, the raw noodles are introduced into the steamer device and transported by the conveyor, and the raw noodles are steamed by steam to form a steamed noodles, and The seasoning step is performed after the cooked noodles leave the steaming device. In the seasoning step, the steamed noodles are immersed in a seasoning liquid at room temperature for about 2 to 4 seconds to obtain a seasoned noodles. The flavoring liquid includes water, salt, monosodium glutamate, and flavoring substances that are susceptible to scorching due to high temperature. Then, the dehydration step is performed on the seasoned noodles. In this dehydration step, the seasoned noodles are placed in an oil pan containing palm oil for frying treatment, and the oil temperature of the frying treatment is 165° C. and the frying time is 90 seconds. Then, take it out of the oil pan to form a fried noodle body as an instant noodle.
比較例2 Comparative example 2
該比較例2依序包含一個備料步驟、一個壓延及切條步驟、一個調味步驟、一個蒸煮步驟、一個浸潤步驟，及一個脫水步驟。該備料步驟及該壓延及切條步驟如同實施例1的備料步驟及壓延及切條步驟。在該調味步驟中，利用一台噴灑裝置的複數個噴嘴將常溫的調味液噴灑並分佈在該生麵體上，而形成經調味的麵體，且該調味液包括水、鹽、味精，及易受高溫而焦化的調味物質。在 該蒸煮步驟中，將該經調味的麵體導入該蒸箱裝置中，並藉由該輸送機輸送，且藉由水蒸氣，對該經調味的麵體進行蒸煮處理，形成經蒸煮的麵體，並在該經蒸煮的麵體離開該蒸氣設備後進行該浸潤步驟。在該浸潤步驟中，將該經蒸煮的麵體浸泡於鹽水溶液中約2秒至4秒，而獲得一個經浸潤的麵體。然後，對該經浸潤的麵體進行該脫水步驟。在該脫水步驟中，將該經浸潤的麵體置於容置有棕櫚油的油鍋中進行油炸處理，且該油炸處理的油溫為165℃且油炸時間為90秒。然後，自該油鍋中取出，而形成一個作為速食麵的油炸麵體。 The comparative example 2 sequentially includes a material preparation step, a rolling and cutting step, a seasoning step, a steaming step, an infiltration step, and a dehydration step. The material preparation step and the rolling and cutting step are the same as the material preparation step and the rolling and cutting step of Embodiment 1. In the seasoning step, a plurality of nozzles of a spraying device are used to spray and distribute the normal temperature seasoning liquid on the raw noodle body to form a seasoned noodle body, and the seasoning liquid includes water, salt, monosodium glutamate, and Flavoring substances susceptible to scorching due to high temperatures. in In the steaming step, the seasoned noodles are introduced into the steamer device and transported by the conveyor, and the seasoned noodles are steamed by steam to form a steamed noodles , And perform the soaking step after the steamed noodles leave the steam device. In the infiltration step, the steamed noodles are immersed in a saline solution for about 2 to 4 seconds to obtain an infiltrated noodle. Then, the dehydration step is performed on the infiltrated face body. In the dehydration step, the soaked noodles were placed in an oil pan containing palm oil for frying treatment, and the oil temperature of the frying treatment was 165° C. and the frying time was 90 seconds. Then, take it out of the oil pan to form a fried noodle body as an instant noodle.
比較例3 Comparative example 3
該比較例3是以與該比較例1相同步驟進行，不同主要在於：在該比較例3中，該備料步驟是將麵粉、澱粉、水、食鹽、碳酸鉀、多磷酸鈉及無水碳酸鈉混合並攪拌，形成麵糰。該脫水步驟是將該經調味的麵體置於熱風設備中進行風乾處理，且該風乾處理的溫度為100℃且時間為20分鐘，而形成一個作為速食麵的風乾麵體。 The comparative example 3 is carried out in the same steps as the comparative example 1, the main difference lies in: in the comparative example 3, the preparation step is to mix flour, starch, water, salt, potassium carbonate, sodium polyphosphate and anhydrous sodium carbonate And stir to form a dough. In the dehydration step, the seasoned noodles are placed in a hot air device for air-drying treatment, and the temperature of the air-drying treatment is 100° C. and the time is 20 minutes to form an air-dried noodles as instant noodles.
比較例4 Comparative example 4
該比較例4是以與該比較例2相同步驟進行，不同主要在於：在該比較例4中，該備料步驟是將麵粉、澱粉、水、食鹽、碳酸鉀、多磷酸鈉及無水碳酸鈉混合並攪拌，形成麵糰。該浸潤步驟 是利用噴灑設備將水噴灑於該經蒸煮的麵體上，而獲得一個經浸潤的麵體。該脫水步驟是將該經浸潤的麵體置於熱風設備中進行風乾處理，且該風乾處理的溫度為100℃且時間為20分鐘，而形成一個作為速食麵的風乾麵體。 The comparative example 4 is carried out in the same steps as the comparative example 2, but the main difference is: in the comparative example 4, the preparation step is to mix flour, starch, water, salt, potassium carbonate, sodium polyphosphate and anhydrous sodium carbonate And stir to form a dough. The infiltration step It uses spraying equipment to spray water on the boiled noodle to obtain an infiltrated noodle. In the dehydration step, the infiltrated noodles are placed in a hot air device for air-drying treatment, and the temperature of the air-drying treatment is 100° C. and the time is 20 minutes to form an air-dried noodles as instant noodles.
評價項目 Evaluation item
焦化物的評價：為清楚了解該焦化物評價過程，以下以實施例1進行說明，而實施例2的經浸潤的麵體、比較例1的經調味的麵體及比較例2的經浸潤的麵體依照相同方式進行。提供一個容置有棕櫚油的油鍋，並於油溫為165℃時，連續油炸16個實施例1的經浸潤的麵體，且每個經浸潤的麵體的油炸時間為90秒。然後，使用紙巾擦拭在該油鍋的壁面上的焦化物，並拍照，參閱附件1至3及附件8。附件1是一照片，說明利用本發明速食麵製造方法的實施例1所獲得的經浸潤的麵體經油炸後，焦化物產生的情形。附件2是一照片，說明利用比較例1的速食麵製造方法所獲得的經調味的麵體經油炸後，焦化物產生的情形。附件3是一照片，說明利用比較例2的速食麵製造方法所獲得的經浸潤的麵體經油炸後，焦化物產生的情形。附件8是一照片，說明利用本發明速食麵製造方法的實施例2所獲得的經浸潤的麵體經油炸後，焦化物產生的情形。 Evaluation of char: In order to clearly understand the evaluation process of the char, the following example 1 is used for description, and the infiltrated noodle of Example 2, the flavored noodle of Comparative Example 1, and the infiltrated surface of Comparative Example 2 The face body proceeds in the same way. Provide an oil pan containing palm oil, and continuously fry 16 soaked noodles of Example 1 when the oil temperature is 165°C, and the frying time of each soaked noodle is 90 seconds . Then, use a paper towel to wipe the char on the wall of the oil pan and take a photo. Refer to attachments 1 to 3 and attachment 8. Attachment 1 is a photo showing the formation of chars after frying the infiltrated noodles obtained in Example 1 of the instant noodle manufacturing method of the present invention. Attachment 2 is a photo showing how chars are produced after frying the seasoned noodles obtained by the instant noodle manufacturing method of Comparative Example 1. Attachment 3 is a photograph illustrating the formation of chars after frying the infiltrated noodles obtained by the instant noodle manufacturing method of Comparative Example 2. Attachment 8 is a photo illustrating the formation of chars after frying the infiltrated noodles obtained by using the instant noodle manufacturing method of Example 2 of the present invention.
油質的評價：將上述焦化物的評價中的經油炸後的棕櫚油進行分析，且該分析項目包括過氧化價，及總極性化合物含量。 過氧化價量測：將該經油炸後的棕櫚油與過量的碘化鉀混合，該經油炸後的棕櫚油中的過氧化物會把碘離子氧化成碘分子，接著，利用硫代硫酸鈉(Na2S2O3)滴定計算求得，而該過氧化價(peroxide value，POV)的定義為1公斤經油炸後的棕櫚油中所含的過氧化物的亳當量(meq)數。該總極性化合物量測：將該經油炸後的棕櫚油經矽膠管柱層析(column chromatography)後，取得包含極性化合物的收集液，並將該收集液乾燥及秤重，而該總極性化合物的含量為1克經油炸後的棕櫚油中所含有的極性化合物的重量(克)。 Evaluation of oil quality: The fried palm oil in the evaluation of the above-mentioned coking product is analyzed, and the analysis items include peroxide value and total polar compound content. Peroxide value measurement: The fried palm oil is mixed with excess potassium iodide. The peroxide in the fried palm oil will oxidize iodine ions into iodine molecules, and then use sodium thiosulfate (Na 2 S 2 O 3 ) Calculated by titration, and the peroxide value (POV) is defined as the number of equivalents (meq) of peroxide contained in 1 kg of fried palm oil . Measurement of the total polar compounds: After the fried palm oil is subjected to silica gel column chromatography (column chromatography), a collection liquid containing polar compounds is obtained, and the collection liquid is dried and weighed, and the total polarity The content of the compound is the weight (g) of the polar compound contained in 1 gram of the fried palm oil.
外觀：觀察比較例1至2與實施例1至2的油炸麵體及比較例3至4與實施例3的風乾麵體的色澤分佈是否均勻。附件4是一照片，說明利用本發明速食麵製造方法的實施例1所獲得的油炸麵體的外觀。附件5是一照片，說明利用本發明速食麵製造方法的實施例2所獲得的油炸麵體的外觀。附件6是一照片，說明利用比較例1的速食麵製造方法所獲得的油炸麵體的外觀。附件7是一照片，說明利用比較例2的速食麵製造方法所獲得的油炸麵體的外觀。附件9是一照片，說明利用本發明速食麵製造方法的實施例3所獲得的風乾麵體的外觀。附件10是一照片，說明利用比較例3的速食麵製造方法所獲得的風乾麵體的外觀。附件11是一照片，說明利用比較例4的速食麵製造方法所獲得的風乾麵體的外觀。 Appearance: Observe whether the color distribution of the fried noodles of Comparative Examples 1 to 2 and Examples 1 to 2 and the air-dried noodles of Comparative Examples 3 to 4 and Example 3 is uniform. Attachment 4 is a photograph illustrating the appearance of the fried noodles obtained by using the instant noodle manufacturing method of Example 1 of the present invention. Attachment 5 is a photograph illustrating the appearance of the fried noodles obtained by using the instant noodle manufacturing method of Example 2 of the present invention. Attachment 6 is a photograph showing the appearance of the fried noodles obtained by the instant noodle manufacturing method of Comparative Example 1. Attachment 7 is a photograph illustrating the appearance of fried noodles obtained by the instant noodle manufacturing method of Comparative Example 2. Attachment 9 is a photograph illustrating the appearance of the dried noodles obtained by using the instant noodle manufacturing method of Example 3 of the present invention. Attachment 10 is a photograph illustrating the appearance of the dried noodles obtained by the instant noodle manufacturing method of Comparative Example 3. Attachment 11 is a photograph illustrating the appearance of the dried noodles obtained by the instant noodle manufacturing method of Comparative Example 4.
麵體品評：對比較例1至2與實施例1至2的油炸麵體及比 較例3至4與實施例3的風乾麵體經由10個品評者進行「麵體沖泡後分散性」、「組織口感」、「滑溜感」及「風味」的評價，並取平均值。 Noodle Tasting: Compare the fried noodles of Comparative Examples 1 to 2 and Examples 1 to 2 The air-dried noodles of Comparative Examples 3 to 4 and Example 3 were evaluated by 10 panelists on "dispersibility after noodle infusion", "textured texture", "slippy" and "flavor", and averaged.
麵體沖泡後分散性：利用沸騰開水沖泡比較例1至2及實施例1至2的油炸麵體，並利用筷子攪拌三下後，觀察麵體在熱水中的分散程度。5分：該油炸麵體中的該等麵條在熱水中分散均勻，分散性優良；4分：經油炸麵體在熱水中有低於10%呈現出併排麵體的外觀，分散性佳；3分：該油炸麵體在熱水中有10%至20%仍呈現出併排麵體的外觀，分散性普通；2分：該油炸麵體在熱水中有30%至40%仍呈現出併排麵體的外觀，分散性不佳；1分：該油炸麵體在熱水中有50%以上仍呈現出併排麵體的外觀，分散性差。 Dispersibility of the noodles after infusion: The fried noodles of Comparative Examples 1 to 2 and Examples 1 to 2 were brewed with boiling water, and stirred with chopsticks for three times, and then the degree of dispersion of the noodles in the hot water was observed. 5 points: the noodles in the fried noodles are evenly dispersed in hot water and have excellent dispersibility; 4 points: less than 10% of the fried noodles in the hot water show the appearance of side-by-side noodles, dispersed Good performance; 3 points: 10% to 20% of the fried noodles in hot water still present the appearance of side-by-side noodles, with ordinary dispersibility; 2 points: the fried noodles have 30% to 20% in hot water 40% still showed the appearance of side-by-side noodles, with poor dispersion; 1 point: more than 50% of the fried noodles still showed the appearance of side-by-side noodles in hot water, with poor dispersion.
咀嚼口感：利用沸騰開水沖泡比較例1至2與實施例1至2的油炸麵體，並蓋上杯蓋靜候3分鐘；比較例3至4與實施例3的風乾麵體則以沸騰開水煮麵3分鐘。5分代表麵條硬度適中，彈性佳；4分代表麵條硬度尚可，彈性尚佳；3分代表麵條硬度稍軟或稍硬，彈性稍差；2分代表麵條硬度偏軟或偏硬，彈性差；1分代表麵條硬度過軟或過硬，無彈性。 Chewing taste: Use boiling water to brew the fried noodles of Comparative Examples 1 to 2 and Examples 1 to 2, and cover the lid and wait for 3 minutes; the air-dried noodles of Comparative Examples 3 to 4 and Example 3 are Boil the water for 3 minutes. A score of 5 means the hardness of the noodles is moderate and good elasticity; a score of 4 means the hardness of the noodles is acceptable, but the elasticity is good; a score of 3 means the hardness of the noodles is slightly softer or harder, and the elasticity is slightly worse; ; 1 point means that the noodles are too soft or too hard and have no elasticity.
滑溜感：利用沸騰開水沖泡比較例1至2與實施例1至2的油炸麵體，並蓋上杯蓋靜候3分鐘；及比較例3至4與實施例3的風乾麵體則以沸騰開水煮麵3分鐘。5分代表麵條表面非常光滑平整， 非常滑溜順口：4分代表麵條表面平整，具滑溜感；3分代表麵條表面略不平整，通常的滑溜感仍有；2分代表麵條表面不平整，稍具滑溜感；1分代麵條表面粗糙不平整，已無滑溜感。 Slippery feeling: Use boiling water to brew the fried noodles of Comparative Examples 1 to 2 and Examples 1 to 2, and cover the lid and wait for 3 minutes; and the air-dried noodles of Comparative Examples 3 to 4 and Example 3 Boil the noodles with boiling water for 3 minutes. 5 points means the noodle surface is very smooth and flat, Very smooth and smooth: 4 points means that the surface of the noodles is smooth and slippery; 3 points means that the surface of the noodles is slightly uneven and the usual slippery feeling is still there; 2 points means the surface of the noodles is uneven and slightly slippery; 1 point means that the surface of the noodles is rough It is uneven and has no slippery feeling.
風味：利用沸騰開水沖泡比較例1至2與實施例1至2的油炸麵體，並蓋上杯蓋靜候3分鐘；及比較例3至4與實施例3的風乾麵體則以沸騰開水煮麵3分鐘。5分代表麵體風味非常良好，調味液入味明顯；4分代表麵體風味良好，調味液有入味；3分代表麵體風味協調性可，調味液些微入味；2分代表麵體風味平淡，無入味；1分代表麵體風味不佳，有不快氣味。 Flavor: Use boiling water to brew the fried noodles of Comparative Examples 1 to 2 and Examples 1 to 2, and cover the lid and wait for 3 minutes; and the air-dried noodles of Comparative Examples 3 to 4 and Example 3 Boil the water for 3 minutes. A score of 5 means that the flavor of the noodles is very good, and the flavor of the seasoning liquid is obvious; a score of 4 indicates that the flavor of the noodles is good, and the seasoning liquid is delicious; a score of 3 indicates that the flavor of the noodles is good, and the seasoning liquid is slightly flavorful; No taste; 1 point means the noodles have poor flavor and unpleasant odor.
由附件1至附件3及附件8可知，利用本發明速食麵製造方法所產生的焦化物量少且色澤較淺，而比較例1的焦化物量多且色澤較深。再者，由表1的數據可知，利用本發明速食麵製造方法所獲得的麵體不會使油質產生較大的變異，而比較例1所獲得的經調味的麵體易使油質產生較大的變異。 It can be seen from Annex 1 to Annex 3 and Annex 8 that the amount of char produced by the instant noodle manufacturing method of the present invention is small and the color is lighter, while the amount of char produced in Comparative Example 1 is large and the color is darker. Furthermore, from the data in Table 1, it can be seen that the noodles obtained by the instant noodle manufacturing method of the present invention will not cause large variations in oil quality, while the seasoned noodles obtained in Comparative Example 1 are likely to cause higher oil quality. Big variation.
由附件4、附件5及附件7可知，利用本發明速食麵製造方法所獲得的油炸麵體具有良好的金黃色外觀，麵條色澤相對均勻；而比較例2的油炸麵體外觀顏色相對較蒼白，色澤深淺不一。由附件9、附件10及附件11可知，利用本發明速食麵製造方法所獲得的風乾麵體具有良好的米黃色外觀，麵條色澤相對均勻；而比較例3及4的風乾麵體外觀顏色相對較淺。 It can be seen from Annex 4, Annex 5 and Annex 7 that the fried noodles obtained by the instant noodle manufacturing method of the present invention have a good golden yellow appearance and the noodles are relatively uniform in color; while the appearance of the fried noodles of Comparative Example 2 is relatively pale in color , The color varies in shades. It can be seen from Annex 9, Annex 10 and Annex 11 that the dried noodles obtained by the instant noodle manufacturing method of the present invention have a good beige appearance, and the noodles are relatively uniform in color; while the dried noodles of Comparative Examples 3 and 4 have relatively lighter appearance. .
由表2的數據可知，相較於比較例2的油炸麵體的風味及口感(例如咀嚼口感及滑溜感)，利用本發明實施例1及2的速食麵製造方法所獲得的油炸麵體具有較佳的風味及口感。相較於比較例3的風乾麵體的風味及口感(例如咀嚼口感)，利用本發明實施例3的速食麵製造方法所獲得的風乾麵體具有較佳的風味及口感。 It can be seen from the data in Table 2 that compared to the flavor and mouthfeel (such as chewing texture and slippery) of the fried noodles of Comparative Example 2, the fried noodles obtained by the instant noodle manufacturing methods of Examples 1 and 2 of the present invention Has better flavor and mouthfeel. Compared with the flavor and mouthfeel (such as chewing texture) of the air-dried noodles of Comparative Example 3, the air-dried noodles obtained by the instant noodle manufacturing method of Example 3 of the present invention have better flavor and mouthfeel.
綜上所述，相較於以往速食麵製造方法，本發明透過於該蒸煮處理時同時進行該調味處理，使得該經蒸煮及調味的麵體的味道且色澤均勻，因而使得該方法所獲得的油炸麵體或風乾麵體在風味及外觀上得以獲得改善，此外，還有不錯的口感，故確實能達 成本發明的目的。 In summary, compared with the conventional instant noodle manufacturing method, the present invention makes the taste and color of the cooked and seasoned noodles uniform by performing the seasoning treatment during the cooking process at the same time, thereby making the oil obtained by the method Fried noodles or air-dried noodles are improved in flavor and appearance. In addition, they also have a good taste, so they can indeed reach Cost of the purpose of the invention.
惟以上所述者，僅為本發明的實施例而已，當不能以此限定本發明實施的範圍，凡是依本發明申請專利範圍及專利說明書內容所作的簡單的等效變化與修飾，皆仍屬本發明專利涵蓋的範圍內。 However, the above are only examples of the present invention. When the scope of implementation of the present invention cannot be limited by this, all simple equivalent changes and modifications made in accordance with the scope of the patent application of the present invention and the content of the patent specification still belong to Within the scope of the patent for the present invention.
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| CN103262986A (en) * | 2013-05-31 | 2013-08-28 | 郑州天方食品集团有限公司 | Halal stewed noodles and processing method thereof |
| CN105558812A (en) * | 2015-12-18 | 2016-05-11 | 林秋健 | Boiling-type instant noodles and preparation method thereof |
| CN105636454A (en) * | 2013-10-01 | 2016-06-01 | 日清食品控股株式会社 | Process for manufacturing instant chinese noodles, and instant chinese noodles |
| CN108208638A (en) * | 2018-01-05 | 2018-06-29 | 波力食品工业(昆山)有限公司 | A kind of sea sedge dessert face and preparation method thereof |
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| CN103262986A (en) * | 2013-05-31 | 2013-08-28 | 郑州天方食品集团有限公司 | Halal stewed noodles and processing method thereof |
| CN105636454A (en) * | 2013-10-01 | 2016-06-01 | 日清食品控股株式会社 | Process for manufacturing instant chinese noodles, and instant chinese noodles |
| CN105558812A (en) * | 2015-12-18 | 2016-05-11 | 林秋健 | Boiling-type instant noodles and preparation method thereof |
| CN108208638A (en) * | 2018-01-05 | 2018-06-29 | 波力食品工业(昆山)有限公司 | A kind of sea sedge dessert face and preparation method thereof |
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