TW202011830A - Making method of pure egg noodle which is suitable for gluten allergy sufferers, those who need protein intake, or ketogenic dieters to eat and can also be a choice for meals in medical institutions - Google Patents
Making method of pure egg noodle which is suitable for gluten allergy sufferers, those who need protein intake, or ketogenic dieters to eat and can also be a choice for meals in medical institutions Download PDFInfo
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本發明係與一種麵條的製作方法有關,特別是指一種純蛋麵條之製作方法。 The invention relates to a method for making noodles, in particular to a method for making pure egg noodles.
按,現今人的每日主食多以麵食為主要其中之一,而麵食的主要製作原料為小麥、大麥和黑麥等穀物中,該等穀物中含有麩質,且有研究報告指出,麩質是最常引發嚴重過敏反應之原因,使對麩質過敏者產生重度以及反覆發作過敏,嚴重更誘發休克的危險,因此,對麩質過敏者都不可食用含有麩質的食物。 According to the press, most people's daily staple foods today use pasta as one of the main ingredients. The main ingredients for making pasta are wheat, barley, and rye. These cereals contain gluten, and research reports indicate that gluten It is the most common cause of severe allergic reactions, causing severe and repeated allergies to people who are allergic to gluten, and it is more likely to induce shock. Therefore, people who are allergic to gluten should not eat foods containing gluten.
此外,許多人為了減肥而節食,只吃少量或單一食物,這兩種減重法若無專業營養師指導下,容易影響健康,尤其是當蛋白質攝取不足時,更容易導致身體代謝率下降,使減重變得更加困難,且蛋白質是人體最重要的物質,更是構成細胞的基礎,其主要負責生理功能,因此,於減重時除了減少熱量的攝取外,還需透過不同的食物攝取蛋白質。 In addition, many people diet in order to lose weight and eat only a small amount or a single food. These two weight loss methods are easy to affect health without the guidance of a professional dietitian, especially when protein intake is insufficient, it is more likely to cause the body's metabolic rate to decline. It makes weight loss more difficult, and protein is the most important substance in the human body and the basis of cells. It is mainly responsible for physiological functions. Therefore, in addition to reducing calorie intake during weight loss, it is also necessary to ingest through different foods. protein.
然而,蛋白質是人最重要的物質,因此有麩質過敏者、減肥者或化療患者需攝取高蛋白脂者,也需透過其他食物補充每日所需的蛋白質攝取,而雞蛋是人平時所需且容易取得的營養補及品,使麩質過敏者或減肥者可選擇透過雞蛋而補充所需的蛋白質,又雞蛋屬於生鮮農畜產 品,無法出口,且不易保存,造成行銷與食用上的困擾,因此,本案發明人觀察到上述問題後,針對麵食之改良再加上蛋類的加工,以提供更多元型態的食品供消費者選擇,達到更加實用價值性之目的,逐有本發明之產生。 However, protein is the most important substance for people, so people with gluten allergies, weight loss or chemotherapy need to consume high protein fats, and also need to supplement daily protein intake through other foods, and eggs are usually needed by people. And easy to obtain nutritional supplements, so that people with gluten allergies or weight loss can choose to supplement the required protein through eggs, and eggs are fresh agricultural and livestock products, can not be exported, and are not easy to preserve, causing marketing and consumption problems Therefore, after observing the above-mentioned problems, the inventor of the present case aimed at improving the pasta and processing the eggs to provide more types of food for consumers to choose and achieve the purpose of more practical value. Of generation.
本發明之主要目的係在於提供一種純蛋麵條之製作方法,其係透過雞蛋取代製作麵條的原料,且將該雞蛋加工後製作純蛋麵條後,以提高雞蛋之實用價值。 The main purpose of the present invention is to provide a method for making pure egg noodles, which replaces the raw materials for making noodles through eggs, and after processing the eggs to make pure egg noodles, to improve the practical value of eggs.
為達上述目的,本發明所提供之純蛋麵條之製作方法,其係包含有下列步驟:準備材料步驟:將液態蛋白與液態蛋黃分離,並將液態蛋白集中於一容器中;加熱凝固步驟:將裝有液態蛋白之容器進行隔水加熱,使液態蛋白形成固態蛋白;切片步驟:將呈凝固狀之固態蛋白先進行橫向之切割,使固態蛋白呈數片狀;切條步驟:將切片後的固態蛋白再進行縱向之切割,使固態蛋白呈數條狀;分離步驟:將切割後的固態蛋白進行分離,即完成純蛋麵條之製作。 In order to achieve the above purpose, the method for preparing pure egg noodles provided by the present invention includes the following steps: material preparation step: separating liquid protein from liquid egg yolk, and concentrating the liquid protein in a container; heating and solidifying step: Heat the container with liquid protein in water to make the liquid protein form solid protein; slice step: cut the solid protein in the horizontal direction first to make the solid protein into several pieces; cut the strip step: after slicing The solid protein is cut longitudinally, so that the solid protein is in the shape of several strips; separation step: the solid protein after cutting is separated to complete the production of pure egg noodles.
本發明所提供之純蛋麵條之製作方法,係將該液態蛋白集中於該容器中加熱,而使該液態蛋白呈凝固狀,形成該固態蛋白,先接著透過一切片設備將固態蛋白切割呈片狀,再透過一切條設備將固態蛋白切割呈條狀,最後放入水中將切割後的固態蛋白分離,即完成純蛋麵之製作,使該純蛋麵條形狀近似坊間一般麵條,但卻無麵粉之成份,藉此,該純蛋麵條可供麩質過敏者、減肥者、化療需攝取蛋白質者或生酮飲食者等 可選擇與食用,此外更可提供作為醫療院所供餐之選擇,且該純蛋麵條為雞蛋之加工後之食品,故為天然食材,只需加溫即可延長其保存期限,不用添加食用級防腐劑,故保存容易,且因已製作成加工品,而非生農畜產品,無檢疫之問題,故可增加出口外銷之機會,此外更可作為醫療院所供餐之選擇。 The method for manufacturing pure egg noodles provided by the present invention is to concentrate the liquid protein in the container and heat it to make the liquid protein solidify to form the solid protein, and then cut the solid protein into pieces through a slicing device Shape, and then cut the solid protein into strips through all the equipment, and finally put it in water to separate the cut solid protein, that is, the production of pure egg noodles is completed, so that the shape of the pure egg noodles is similar to ordinary noodles, but there is no flour The ingredients, by this, the pure egg noodles can be selected and eaten by people with gluten allergies, weight loss, protein intake by chemotherapy or ketogenic diets, etc. In addition, it can also be provided as a choice for medical hospitals, and The pure egg noodles are processed foods of eggs, so they are natural food ingredients, and only need to be heated to extend their shelf life, without adding food-grade preservatives, so it is easy to preserve, and because it has been processed into products, not raw Agricultural and livestock products have no quarantine problems, so they can increase the export opportunities for export, and can also be used as a meal option in medical institutions.
10‧‧‧切片設備 10‧‧‧Slicing equipment
11‧‧‧平台 11‧‧‧Platform
12‧‧‧橫向切割件 12‧‧‧Cut horizontally
121‧‧‧框架 121‧‧‧Frame
122‧‧‧切割鋼線 122‧‧‧Cutting steel wire
13‧‧‧擋止塊 13‧‧‧stop block
20‧‧‧切條設備 20‧‧‧Slitting equipment
21‧‧‧底座 21‧‧‧Base
22‧‧‧凸塊 22‧‧‧Bump
221‧‧‧平台 221‧‧‧platform
23‧‧‧擋片 23‧‧‧Block
24‧‧‧縱向切割件 24‧‧‧Longitudinal cutting
241‧‧‧框架 241‧‧‧Frame
242‧‧‧切割鋼線 242‧‧‧Cutting steel wire
30‧‧‧容器 30‧‧‧Container
40‧‧‧液態蛋白 40‧‧‧ liquid protein
50‧‧‧固態蛋白 50‧‧‧solid protein
第1圖係本發明之純蛋麵條之製作流程示意圖。 Figure 1 is a schematic diagram of the manufacturing process of the pure egg noodles of the present invention.
第2圖係本發明之液態之蛋白集中於容器之示意圖。 Figure 2 is a schematic diagram of the liquid protein of the present invention concentrated in a container.
第3圖係本發明之切片設備之示意圖。 Figure 3 is a schematic diagram of the slicing apparatus of the present invention.
第4圖係本發明之切片設備之使用示意圖。 Figure 4 is a schematic view of the use of the slicing device of the present invention.
第5圖係本發明之切條設備之示意圖。 Fig. 5 is a schematic diagram of the slitting device of the present invention.
第6圖係本發明之切條設備之使用示意圖。 Fig. 6 is a schematic view of the use of the slitting device of the present invention.
第7圖係本發明之第6圖之剖視圖。 Figure 7 is a cross-sectional view of Figure 6 of the present invention.
第8圖係本發明之純蛋麵條之示意圖。 Fig. 8 is a schematic diagram of the pure egg noodles of the present invention.
請參閱第1圖所示,係為本發明之純蛋麵條之製作流程示意圖,其係揭露有一種純蛋麵條之製作方法,其製作步驟係包含有:準備材料步驟:請參閱第2圖所示,先將液態蛋白與液態蛋黃分離,取出液態蛋白40,且將該液態蛋白40集中於一容器30中,並對該 容器30進行敲打,使該液態蛋白40中的氣泡取出,於本實施例中,該容器30係呈長方體。 Please refer to FIG. 1, which is a schematic diagram of the production process of pure egg noodles of the present invention. It discloses a method for producing pure egg noodles. The production steps include: preparing materials: please refer to FIG. 2 As shown, firstly, the liquid protein is separated from the liquid egg yolk, the
加熱凝固步驟:將該液態蛋白40以蒸、煮之隔水加熱方式進行加熱,於本實施例中,將該容器30放置於一熱水之水槽中加熱(圖未視),其中,該熱水溫度約攝氏80度至80度,並將該容器30加熱一預定時間,該預定時間約為2~5分鐘,使該液態蛋白40受到熱水之溫度而逐漸凝固,且該液態蛋白40於加熱過程中開始黏稠化,並逐漸失去流動性,使該液態蛋白40呈現凝固狀,形成固態蛋白50,接著即可將凝固的固態蛋白50取出,並將該固態蛋白50分切呈長方形體。 Heating and coagulation step: the
切片步驟:將該固態蛋白50先透過一切片設備10進行橫向切割,使該固態蛋白50呈數片狀,請再繼續參閱第3圖以及第4圖所示,於本實施例中,該切片設備10係包含有一平台11,該平台11上係滑設有一橫向切割件12,該橫向切割件12係具有一呈矩形之框架121,該框架121係橫向設有複數條切割鋼線122,又該平台11之一側係設有一擋止塊13,藉此,該切片設備10之平台11供放置該固態蛋白50,使該固態蛋白50之一側面係抵頂於該擋止塊13之一側面,再將該橫向切割件12朝該擋止塊13之方向滑動,使該固態蛋白50橫向切割呈片狀。 Slicing step: The
切條步驟:將切片後的固態蛋白50再透過一切條設備20進行縱向切割,使該固態蛋白50呈條狀,請再繼續參閱第5圖至第7圖所示,於本實施例中,該切條設備20係包含有一底座21,該底座21上係設有複數個凸塊22,該等凸塊22上係等距間隔排列,使該等凸塊22之頂端係形成有一平台221,該底座21對應該等凸塊22之一側係設有一擋片23,又該底座 20係樞設有一縱向切割件24,該縱向切割件24係具有一呈矩形之框架241,該框架241係對應該等凸塊22間的溝槽設有複數條切割鋼線242,藉此,該等凸塊22上之平台221供放置切片後的固態蛋白30,再接著將該縱向切割件24由上而下縱向切割該固態蛋白50,使該固態蛋白50呈條狀。 Strip cutting step: The sliced
分離步驟:將切割後的固態蛋白50放入水中,用手慢慢將切割好的固態蛋白50進行分離,使該固態蛋白50分別形成單獨之條狀體,如此即完成純蛋麵條的製作,如第8圖所示。 Separation step: Put the cut
值得一提的是,該熱水溫度約為攝氏80度到90度,因蛋白分子種類多,變性溫度不同,當該液態蛋白40置於熱水溫度攝氏80度一段時間後,該液態蛋白40會逐漸黏稠化,90度以上才會失去流動性。 It is worth mentioning that the temperature of the hot water is about 80 degrees Celsius to 90 degrees Celsius. Due to the variety of protein molecules, the denaturation temperature is different. When the
再值得一提的是,本發明之純蛋麵其主要成分為蛋白,且毋須添加小麥等穀物製作該純蛋麵條,使該純蛋麵條可供麩質過敏者、需攝取蛋白質者或生酮飲食者等可選擇與食用,且該純蛋麵條可在製作時再添加天然的食材所研磨之液體加入該蛋白中,或將製作好的純蛋麵條再加以烹滷調味,也可依季節變化加入蔬果或食補之食物混合食用,更提升該純蛋麵條的營養。 It is also worth mentioning that the pure egg noodles of the present invention have protein as the main ingredient, and there is no need to add grains such as wheat to make the pure egg noodles, so that the pure egg noodles can be used by people with gluten allergies, protein intake or ketogenic Eating people can choose and eat, and the pure egg noodles can be added to the egg white by adding the liquid of natural ingredients during the preparation, or the prepared pure egg noodles can be cooked and seasoned, or it can change according to the season. Adding fruits and vegetables or food supplements to mix and eat will further enhance the nutrition of the pure egg noodles.
茲,再將本發明之特徵及其可達成之預期功效陳述如下:本發明所提供之純蛋麵條之製作方法,係將該液態蛋白40集中於該容器30中加熱,而使該液態蛋白40呈凝固狀,形成該固態蛋白50,再接著透過一切片設備10以及一切條設備20切割呈條狀,最後在放入水中將切割後的固態蛋白50分離,即完成純蛋麵之製作,使該純蛋麵條形狀近似坊間一般麵條,但卻無麵粉之成份,藉此,該純蛋麵條可供麩質過 敏者、減肥者、化療需攝取蛋白質者或生酮飲食者等可選擇與食用,此外更可提供作為醫療院所供餐之選擇,且該純蛋麵條為雞蛋之加工後之食品,故為天然食材,只需加溫即可延長其保存期限,不用添加食用級防腐劑,故保存容易,且因已製作成加工品,而非生農畜產品,無檢疫之問題,故可增加出口外銷之機會,此外更可作為醫療院所供餐之選擇。 Hereinbelow, the characteristics of the present invention and the achievable expected effects are stated as follows: The method for making pure egg noodles provided by the present invention is to heat the
綜上所述,本發明在同類產品中實有其極佳之進步實用性,同時遍查國內外關於此類結構之技術資料,文獻中亦未發現有相同的構造存在在先,是以,本發明實已具備發明專利要件,爰依法提出申請。 In summary, the present invention has its excellent progress and practicality in similar products. At the same time, it has searched the technical information about this kind of structure at home and abroad, and the same structure has not been found in the literature. Therefore, The present invention already possesses the essentials of the invention patent, and the application is filed according to law.
惟,以上所述者,僅係本發明之一較佳可行實施例而已,故舉凡應用本發明說明書及申請專利範圍所為之等效結構變化,理應包含在本發明之專利範圍內。 However, the above is only one of the preferred and feasible embodiments of the present invention. Therefore, any equivalent structural changes that apply to the description of the present invention and the scope of patent application should be included in the patent scope of the present invention.
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