TW201707576A - Instant noodle manufacturing method capable of achieving the purposes of effective anti-entanglement, good spreading property and taste enhancement - Google Patents

Abstract

An instant noodle manufacturing method is disclosed, which comprises the following steps: a mixing step, a calendering step, a cutting step, a cooking step and a drying step. Several dough pieces are placed into an accommodating space of a composite machine, and powdered fat is sprayed into the accommodating space of the composite machine by a spraying device. The dough pieces and the powdered fat are calendered to form a dough belt which is sequentially conveyed into several calendering roller groups for adjusting the thickness of the dough belt and is passed through a cutter of the last calendering roller group to be cut into noodles. The noodles are then cooked and conveyed into a drying device for drying. Because both the dough belt and noodles are composed of plural calendered and combined dough pieces, the powdered fat is located in gaps formed between the calendered dough pieces. When the noodles are cooked, the melting powdered fat can flow out of the gaps to spread on the noodle surfaces, thereby to achieve the purposes of effective anti-entanglement, good spreading property and taste enhancement of noodles.

Description

Instant noodles manufacturing method

The present invention relates to a method for manufacturing instant noodles, and more particularly to a method for manufacturing instant noodles which can improve the eating taste of instant noodles.

As shown in FIG. 3, the existing instant noodles 90 are installed in a package member 91, and the oil material 92 is additionally packaged and placed in the package member 91. In the manufacturing process of the instant noodle, the noodle tangles are easily generated, and therefore, a fast noodles surface is used. The method of the instant noodles comprises the steps of kneading, calendering, cutting, cooking and drying. In the calendering step, the top surface of the noodle strip is covered with a solid powder of fat and oil, and the powdered grease is used for anti-tangling purposes.

However, the powdered grease adheres to the top surface of the noodle strip, and when the noodle strip is cut to form a straight or curved noodle, the noodle is not contaminated with the powdered fat at the cut surface, so the entanglement is still prone to occur, so that the noodles are eaten. The poor spreadability results in poor mouthfeel, so the method of wrapping the powder on the top of the noodle in the calendering step is still not satisfactory.

The main purpose of the present invention is to provide a method for manufacturing instant noodles, thereby improving the existing method of manufacturing instant noodles so that the noodles are still tangled and the taste is not good.

In order to achieve the pre-existing purpose, the instant noodle manufacturing method comprises: a mixing step, a plurality of dough particles enter the accommodating space of the laminating machine through the falling hopper, and the spraying device uniformly sprays the powder grease into the accommodating space of the laminating machine The powdered grease adheres to the surface of the dough, and the plurality of dough particles are further calendered and formed into a dough strip; in a calendering step, the dough strip sequentially enters the array calender roll group to adjust the thickness of the dough strip; a cutting step, adjusting The dough of good thickness is cut to form noodles through the cutter of the last set of calender rolls; in a cooking step, the noodles are cooked in the cooking device; and in a drying step, the cooked noodles are dried in a drying device.

In the above method, the instant noodles manufacturing method is combined with a spraying device in a mixing machine to allow the powdered fat to adhere to the plurality of dough particles, and then rolled to form a dough strip and cut into noodles, so that the noodles and noodles are in a state of noodles and noodles. When the noodle is cooked, the powdery fat in the noodle melts and flows out through the gap between the calendered dough and the dough, and is distributed on the surface of the noodle, which can effectively prevent entanglement, and can be Improve the spread of food and taste.

The instant noodles manufacturing method comprises a mixing step, a calendering step, a cutting step, a cooking step and a drying step.

As shown in FIG. 1 , in the mixing step, a plurality of small-sized and small-sized dough particles enter the accommodating space of the laminating machine 11 through the falling hopper 10 , and the spraying device 12 uniformly sprays the powdered grease into the accommodating machine 11 . The space is adhered to the surface of the dough with the powdered grease, and the plurality of dough pieces are further calendered to form the face band 20, and the surface of the face band 20 is distributed with powdered fat, wherein the face band 20 is made of a dough having a small particle size. The granules are calendered, a gap is formed between the dough granules and the dough granules, and the powder grease is located in the gap.

As shown in FIG. 1, at the calendering step, the dough strip 20 formed by the lamination of the laminating machine 11 sequentially enters the array calender roll group 30, and the thickness of the face strip 20 can be gradually adjusted by the calendering of the calender roll group 30.

As shown in FIG. 1 , in the cutting step, the cutting tape 30 is disposed on the last set of calender rolls 30 , and the passing noodle strip 20 can be cut by the cutter to form the noodle 21 , wherein The face band 20 can be cut to form a straight noodle 21 or a curved noodle 21.

As shown in Fig. 1, in the cooking step, the noodles 21 formed by cutting can be fed into the cooking device 50 by the conveyor belt 40, and the noodles 21 are cooked by the cooking device 50. When cooking, the powdery fat in the noodles 21 is melted and passed through. The gap flows to the surface of the noodle 21 so that the noodles 21 do not stick and entangle.

The cooked noodle 21 is then subjected to a drying step, and the cooked noodle 21 is dried in a drying device and shaped to form an instant noodles 60, and the noodles 21 are not entangled, and the drying can be uniformly dried and the drying effect can be improved.

As shown in FIG. 2, the instant noodle 60 is contained in a package comprising a cup body 70, which forms a chamber 71, and an opening is formed in the top surface of the cup 70, and the cup is formed. The cover 72 is provided at the opening, and the instant noodle 60 is located in the chamber 71 of the package. The user brews hot water in the chamber 71 of the cup 70, and the instant noodles 60 are not easily entangled into a shackle. Spread and eat.

In summary, the instant noodle manufacturing method allows the powdered fat to adhere to the surface of the dough during the kneading step, and then is rolled to form the noodle strip 20 and cut into noodles 21, and the powdered fat in the noodle 21 is melted. The surface of the noodle 21 is distributed by the gap between the rolled dough particles, and when the cooking is performed, the noodle 21 is not entangled, thereby achieving the purpose of effectively preventing entanglement, and allowing the noodle 21 to be more uniformly dried after subsequent drying. Moreover, the instant noodle 60 made by the instant noodles manufacturing method has good dispersibility in eating and has a good mouthfeel.

10‧‧‧fall hopper
11‧‧‧Composite machine
12‧‧‧Spray device
20‧‧‧face
21‧‧‧ Noodles
30‧‧‧Rolling roll set
40‧‧‧ conveyor belt
50‧‧‧cooking device
60‧‧‧fast noodles
70‧‧‧ cup body
71‧‧ ‧ room
72‧‧‧ Cover
90‧‧‧fast noodles
91‧‧‧Package
92‧‧‧oil

FIG. 1 is a schematic flow chart of a preferred embodiment of a method for producing instant noodles. Fig. 2 is a schematic cross-sectional view showing the packaging of the instant noodles manufactured by the instant noodle making method of the present invention. Figure 3 is a schematic cross-sectional view showing the package of the existing instant noodles in the package.

10‧‧‧fall hopper

11‧‧‧Composite machine

12‧‧‧Spray device

20‧‧‧face

21‧‧‧ Noodles

30‧‧‧Rolling roll set

40‧‧‧ conveyor belt

50‧‧‧cooking device

Claims (3)

The invention relates to a method for manufacturing instant noodles, comprising: a kneading step, a plurality of dough particles enter the accommodating space of the laminating machine through the dropping hopper, and the spraying device uniformly sprays the powdered grease into the accommodating space of the laminating machine, and the powder grease adheres to The surface of the dough is granulated, and the plurality of dough pieces are further calendered and formed into a dough strip; in a calendering step, the dough strips sequentially enter the array calender roll group to adjust the thickness of the noodle strip; a cutting step, the thickness of the strip is adjusted The cutting blades of the last group of calender rolls are cut to form noodles; in a cooking step, the noodles are cooked in the cooking device; and in a drying step, the cooked noodles are dried in a drying device. The instant noodles manufacturing method according to claim 1, wherein in the cutting step, the noodle strip is cut to form a curved noodle. The instant noodles manufacturing method according to claim 1, wherein in the cutting step, the noodle strip is cut to form a straight noodle.