TWI708568B - Instant noodle manufacturing method - Google Patents

Abstract

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

Instant noodle manufacturing method

The present invention relates to a food or food preparation or processing method, in particular to a manufacturing method of instant noodles.

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.

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).

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.

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.

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.

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.

The content of the present invention will be described in detail below.

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.

<Steps of cooking and seasoning>

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.

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.

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.

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.

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.

In the instant noodle manufacturing method of the present invention, it further includes a rolling and cutting step before the steaming and seasoning step.

<Rolling and cutting steps>

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.

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.

<Material preparation steps>

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.

In the instant noodle manufacturing method of the present invention, it further includes a soaking step after the steaming and seasoning step.

<Infiltration Step>

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.

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.

<Dehydration Step>

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.

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.

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.

Example 1

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.

In this material preparation step, flour, water, salt, potassium carbonate, sodium polyphosphate and anhydrous sodium carbonate are mixed and stirred to form dough.

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.

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.

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.

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.

Example 2

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.

Example 3

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.

Comparative example 1

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.

Comparative example 2

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.

Comparative example 3

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.

Comparative example 4

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.

Evaluation item

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.

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.

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.

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.

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.

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.

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.

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.

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.

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. .

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.

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.

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.

Claims (4)

A method for manufacturing instant noodles includes the following steps: a steaming and seasoning step, in which a raw noodle body comprising a plurality of staggered stacked raw noodles is introduced into a steaming box device of a steaming device for steaming treatment, and at the same time, using the steaming and seasoning steps A spraying device in the box device sprays the seasoning liquid to use the seasoning liquid to season the raw noodles during the cooking process, so that the raw noodles are in contact with the seasoning liquid at the same time during the cooking process, and the cooked and seasoned noodles are obtained. Noodles; and a dehydration step, after the steaming and seasoning steps, frying treatment is applied to obtain fried noodles. The method for producing instant noodles according to claim 1, wherein the temperature of the seasoning liquid ranges from 65°C to 99°C. The method for manufacturing instant noodles according to claim 1, further comprising a soaking step after the steaming and seasoning step and before the dehydrating step, in which the steamed and seasoned noodles are attached to water Or an aqueous solution to obtain an infiltrated surface. The instant noodle manufacturing method according to any one of claims 1 to 3, further comprising a rolling and cutting step before the steaming and seasoning step, in the rolling and cutting step, at least one dough is rolled A noodle strip is formed, and the noodle strip is cut into strips to obtain the raw noodle body.