JP3237889U - Structure of instant noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a structure of instant noodles which can be impregnated with noodles or can be boiled for a short time and can be quickly edible. SOLUTION: The structure of instant noodles is mainly provided with a noodle body 1 composed of an appropriate amount of noodle base mixed with an appropriate amount of water and salt. Since the capillaries 11 arranged irregularly are provided on the vertical cross section of the noodle body, instant noodles that can be eaten quickly are formed. As a result, the noodles can be impregnated or boiled for a short time, and can be quickly edible. These capillaries are formed by quantitatively cutting the noodle body after steaming and then performing semi-expansion drying or full expansion drying based on the thickness of the noodle or the set impregnation time. The noodle base is wheat flour or durum semolina flour or durum wheat flour. [Selection diagram] Fig. 2

Description

The present invention relates to the structure of instant noodles, and more particularly to the structure of instant noodles which can be impregnated with noodles or can be boiled for a short time and can be quickly edible.

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 and impregnation. The principle of instant noodles is to harden the boiled and seasoned noodles and press them into blocks. If the noodles are impregnated with boiling water and boiled quickly before eating, the noodles will be heated with boiling water to soften and become edible in a few minutes. Short-boil type noodles are made with water, salt and flour with the appropriate mix. On the other hand, the impregnated type of noodles is made with water, salt, suitable starch and flour of the formulation. However, noodles are manufactured to different thicknesses depending on the taste. Thick noodles are not easy to eat with a short boiling time or impregnation, and if the boiling time is insufficient, the outside can remain soft but the inside hard. On the other hand, for thin noodles, the boiling time and impregnation time may be neglected, and if the noodles are boiled for too long, the inside is soft and the outside is boiled down. This loses its significance as instant noodles.

In addition, pasta (Italian: Pasta) means all Italian starchy foods. Generally, in Italy, various noodles made by adding flour, water and, in some cases, eggs are called "Pasta". In the narrow sense, pasta refers to those produced using durum wheat flour or durum semolina flour, but in a broader sense, pasta produced from other cereals may also be included. Pasta is characterized by having many different forms. For example, there are many types such as spaghetti, which is elongated and moderately thick, Linguine, which is thick and flat, Capellini, which is thin, and Fusilli, which has a twisted shape. Outside of Italy and Europe, pasta is widespread throughout the world and is loved by many consumers. However, pasta is usually eaten by boiling it properly. Since pasta does not easily absorb water, it must be boiled for a relatively long time (usually 8 to 13 minutes), and the noodles have a hard texture after boiling. Therefore, even if it is desired to make pasta into instant noodles that can be boiled for a short time or impregnated, it is relatively difficult to realize due to the basic structure and ingredients of pasta.

In view of the above, the applicant continued his research and experiment, and applied the instant noodle manufacturing process to various noodles of different thicknesses so that it would be convenient to eat quickly. And started designing the structure of instant noodles that can be impregnated.

A main object of the present invention is to provide an instant noodle structure that can be impregnated with noodles of different thicknesses or can be boiled for a short time, and can be quickly edible.

In the structure of the above-mentioned instant noodles, a noodle body composed of an appropriate amount of noodle base mixed with an appropriate amount of water and salt is provided. Since the vertical cross section of the noodle body is provided with irregularly arranged capillaries, instant noodles that can be eaten quickly are formed. As a result, the noodles can be impregnated or boiled for a short time, and can be quickly edible. These irregularly arranged capillaries are formed by quantitatively cutting the noodle body after steaming and then performing semi-expansion drying or full expansion drying based on the thickness of the noodle or the set impregnation time.

In the above-mentioned instant noodle structure, the noodle base is wheat flour.

In the instant noodle structure described above, the noodle base is durum semolina flour or durum wheat flour.

In the above-mentioned instant noodle structure, an appropriate amount of noodle base is mixed with an appropriate amount of water and salt, and different molds are used to extrude noodle bodies having different shapes such as appropriate thickness or thick and flat.

In the above-mentioned structure of instant noodles, the capillaries are formed by quantitatively cutting after steaming the noodle body and then performing semi-expansion drying based on the thickness of the noodle body or the set impregnation time. As a result, the noodle body can maintain its original shape, but a plurality of irregularly arranged fine capillaries are formed in the vertical cross section of the noodle body.

In the above-mentioned structure of instant noodles, the capillaries are formed by quantitatively cutting after steaming the noodle body and then performing full expansion drying based on the thickness of the noodle body or the set impregnation time. As a result, the noodle body can maintain its original shape, but a plurality of irregularly arranged large capillaries are formed in the vertical cross section of the noodle body.

FIG. 1 is a perspective view of a first embodiment of the present invention. FIG. 2 is a vertical sectional view of the present invention. FIG. 3 is a preferable manufacturing flow in the first embodiment of the present invention. FIG. 4 is a perspective view of a second embodiment of the present invention. FIG. 5 is a vertical sectional view of a second embodiment of the present invention.

The perspective view of the first embodiment of the present invention and FIGS. 1 and 2 which are sectional views in the vertical direction are also referred to. As shown in the figure, in the first embodiment of the present invention, an appropriate amount of noodle base is mixed with an appropriate amount of water and salt, and the noodle body 1 (or noodles such as spaghetti and thin capellini) having an appropriate thickness by extrusion molding). Is provided. Since the vertical cross section of the noodle body 1 is provided with minute capillaries 11 arranged irregularly, instant noodles that can be eaten quickly are formed. In this example, the noodle base used is wheat flour or durum semolina flour or durum wheat flour. These minute capillaries 11 are formed by quantitatively cutting the noodle body 1 after steaming and then performing semi-expansion drying based on the thickness of the noodle body 1 or the set impregnation time. As a result, the noodle body 1 can maintain its original shape, but a plurality of minute capillaries 11 irregularly arranged are formed on the vertical cross section of the noodle body 1. Since these minute capillaries 11 have a small pore diameter, water slowly enters when boiling, and the noodle body 1 does not collapse. As a result, the instant noodles can be impregnated or boiled for a short time, and can be quickly edible.

Refer to FIG. 3, which is a preferable manufacturing flow in the first embodiment of the present invention. Also, FIGS. 1 and 2 are combined. As shown in the figure, the manufacturing process in the first embodiment of the present invention includes at least the following steps.
1. 1. About 77% noodle base is mixed with about 21-22% water and about 1-2% salt. In this embodiment, about 100 kg of noodle base and about 30 kg of water and salt are used (step S11).
2. 2. A mixture of the noodle base, water and salt is extruded to obtain noodles. In this embodiment, different molds are used to extrude the noodle body 1 such as long and thin noodles of appropriate thickness or thin capellini (step S12).
3. 3. The molded noodle body 1 is 100% steamed (step S13).
4. The steamed noodle body 1 is quantitatively cut (step S14).
5. The noodle body 1 that has been steamed and quantitatively cut is semi-expanded and dried. In this embodiment, hot air having a temperature of about 120 to 150 ° C. is used, the wind speed is 10 m / s, and the time is 1 minute to configure the first drying stage. Next, the second drying stage is configured by using hot air having a wind speed of 10 m / s and a temperature of 80 ° C. and setting the time to 36 minutes. Finally, the semi-expansion drying is completed by setting the time to 15 minutes and configuring uniform drying by a closed method (step S15).
6. Instant noodles that are easy to boil and impregnate (step S16).

In the drying step of the above manufacturing process, the drying method is determined based on the setting of the thickness of the noodle body 1 and the impregnation time. Therefore, when producing noodles of appropriate thickness or pasta such as thin capellini, semi-expansion drying is selected. In this case, the noodle body 1 can maintain its original shape, and the pore diameter of the minute capillaries becomes smaller, so that the water does not slowly soak into the noodles when boiling or impregnating, and the noodles do not collapse.

A perspective view of a second embodiment of the present invention and FIGS. 4 and 5 which are sectional views in the vertical direction are also referred to. Also, FIG. 3 is combined. As shown in the figure, in the second embodiment of the present invention, an appropriate amount of noodle base (wheat flour, or durum semolina flour, or durum flour) is mixed with an appropriate amount of water and salt, and thick and flat noodles are produced by extrusion molding. A noodle body 2 having a different shape such as noodles such as linguine is provided. Since large capillaries 21 arranged irregularly are provided on the vertical cross section of the noodle body 2, instant noodles that can be boiled or impregnated are formed. In this embodiment, these large capillaries 21 are quantitatively cut after steaming the noodle body 2 (similar to steps 1 to 4 in FIG. 3), and then based on the thickness of the noodle body 2 or the set impregnation time. It is formed by performing full expansion drying. In the full expansion drying step, hot air having a temperature of about 150 to 200 ° C. is used for the steamed and quantitatively cut noodle body 2, and the wind speed is 10 m / s and the time is 1 minute to form the first drying step. Next, the second drying stage is configured by using hot air having a wind speed of 10 m / s and a temperature of 80 ° C. and setting the time to 36 minutes. Finally, the total expansion drying is completed by setting the time to 15 minutes and configuring uniform drying by a closed method.

The noodle body 2 that has undergone full expansion and drying can maintain its original shape, but a plurality of large capillaries 21 that are irregularly arranged are formed on the vertical cross section of the noodle body 2. Since these large capillaries 21 have a large pore diameter, water easily enters when boiling or impregnating, and they are excellent in water absorption. Therefore, due to insufficient boiling time, the outside is soft but the inside is not hard. Alternatively, if the boiling time is too long, the inside will be soft and the outside will not collapse.

The above embodiments merely illustrate preferred embodiments of the present invention and do not limit the scope of the present invention. What has not lost the gist of the present invention, even with minor supplements and changes, does not deviate from the spirit of the present invention.

As described above, in the present invention, wheat flour, durum semolina flour, durum wheat flour, or the like is mixed with water and salt as a noodle base, and the noodle body is formed by extrusion molding. Next, based on the thickness of the noodle body or the set impregnation time, the instant noodles are formed by performing semi-expansion drying or full expansion drying. As a result, the noodles can be impregnated or boiled for a short time, and can be quickly edible. Since this invention is a practical design and belongs to a creation with novelty, we apply for it based on the law. We would be grateful if you could grant the rights as soon as possible after examination.

1 Noodle body 11 Fine capillaries 2 Noodle body 21 Large capillaries S11 Noodle base mixed with water and salt S12 Extrusion molding S13 Steaming heat S14 Quantitative cutting S15 Semi-expansion drying S16 Instant noodles

Claims (5)

It is a structure of instant noodles in which an appropriate amount of noodle base is mixed with an appropriate amount of water and salt, and noodle bodies having different shapes and different thicknesses are provided by extrusion molding.
The vertical cross section of the noodle body is provided with a plurality of capillaries having irregularly arranged small pore diameters or large pore diameters so that the noodle body can be impregnated or boiled for a short time and can be quickly edible. The structure of instant noodles is characterized by that. The instant noodle structure according to claim 1, wherein the noodle base is wheat flour. The instant noodle structure according to claim 1, wherein the noodle base is durum semolina flour or durum wheat flour. According to claim 1, the noodle body is quantitatively cut after steaming and then semi-expanded and dried based on the thickness of the noodle body or the set impregnation time to form the capillaries having a plurality of small pore diameters. The structure of the instant noodles described. The noodle body is subjected to quantitative cutting after steaming and then fully expanded and dried based on the thickness of the noodle body or the set impregnation time to form the capillaries having a plurality of large pores according to claim 1. The structure of the instant noodles described.

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