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Instant noodle and instant noodle production method

A manufacturing method and instant noodle technology, which is applied in the field of food manufacturing, can solve the problems of difficult cooking of noodles, limited thickness of noodles, and differences in appearance, etc., and achieve the effect of more elastic taste

Inactive Publication Date: 2018-08-21
UNI PRESIDENT ENTERPRISES CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above problems, the present invention is to provide a kind of instant noodles and a manufacturing method of instant noodles, to overcome the above-mentioned problems of the difference in appearance between the noodles of the existing instant noodles and freshly cooked noodles, the thickness of the noodles is limited, and the noodles that are too thick are not easy to cook.

Method used

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  • Instant noodle and instant noodle production method
  • Instant noodle and instant noodle production method
  • Instant noodle and instant noodle production method

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Embodiment Construction

[0022] refer to figure 1 , In one embodiment, the manufacturing method of instant noodles may include the following steps.

[0023] First, mix flour and water to form at least one dough (step S10). In some embodiments of step S10, the mixing step can be performed by machine or manually, for example, by using a mixer, but not limited thereto. In addition, in addition to flour and water, other additives such as dough improvers, emulsifiers and / or flavoring agents can also be added to the dough, that is, flour, water and additives are mixed into dough.

[0024] And, utilize this at least one dough to make a plurality of original noodles (step S11). In some embodiments of step S11, the dough may be rolled first and then shredded to form raw noodles, or the dough may be directly extruded to form raw noodles, but not limited thereto.

[0025] Next, the aforementioned raw noodles are straightened to form a plurality of straightened noodles (step S12). In some embodiments of step ...

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Abstract

The invention relates to an instant noodle production method, which comprises: mixing flour and water to form at least one dough, making a lot of raw noodles by using the dough, straightening the rawnoodles to form straight noodles, applying a polysaccharide solution onto the surfaces of the straight noodles to form sticky noodles, and steaming the sticky noodles to form instant noodles, whereinthe polysaccharide solution comprises a water soluble polysaccharide component. According to the present invention, the obtained instant noodle block is easy to stew, and the appearance of the stewednoodle is close to the cooked noodle.

Description

【Technical field】 [0001] The invention relates to a food manufacturing technology, in particular to instant noodles imitating boiled appearance and a manufacturing method of the instant noodles. 【Background technique】 [0002] In response to the busy life of modern people, various ready-to-eat products provide the advantages of convenience and speed. Among them, the instant noodles that can be eaten in a few minutes after only being brewed in hot water are loved by people. [0003] Generally speaking, the noodles of instant noodles are curly and wavy to reduce the contact surface between the noodles, so it can be easier to soak when brewing in hot water. Yet the noodles of this kind instant noodles still can present curly shape after brewing and are obviously different from freshly boiled noodles. In addition, since the existing instant noodles are brewed in hot water and not boiled, the thickness of the noodles is limited (not too thick), so as to prevent the noodles from...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L29/30A23L5/10A23P20/15
Inventor 刘盈吟李隆智王东琳潘金铭
Owner UNI PRESIDENT ENTERPRISES CORP
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