TW201831092A - Noodles and method for making the same - Google Patents

Abstract

A method for making noodles includes mixing flour and water to form dough, utilizing the dough to form a first flatten dough and a second flatten dough; spraying a salt aqueous solution on a surface of the first flatten dough; stacking the second flatten dough onto the surface of the first flatten dough having the salt aqueous solution to form an original noodle sheet; and utilizing the original noodle sheet to form a plurality of noodles, wherein each of the noodles has three layers.

Description

Method for manufacturing noodles and noodles

The present invention relates to a method for producing noodles, and more particularly to a method for producing noodles having at least a three-layer structure.

The traditional noodle is made by using a two-layer tape composite, and the general procedure is as follows: mixing and stirring the raw material to form a dough, shaping the dough into a dough strip, and then laminating the dough to form a noodle by a process such as compounding, calendering, and shredding.

However, after the noodle making is completed, the operator (for example, the consumer) often does not have enough cooking time due to insufficient cooking time, so that the core of the noodle is not fully cooked (especially dry noodles); or the operator may also want to make The noodle core is cooked thoroughly and the cooking time is too long, thus causing the noodles to be too soft overall. When the above two conditions occur, it will affect the taste of the noodles.

In one embodiment, a noodle making method may include mixing flour and water to form a dough, forming a first dough strip and a second dough strip with the dough, spraying a salt aqueous solution to the surface of the first noodle strip, and applying a second The dough is superposed on the surface of the first dough tape having a salt aqueous solution to be composited into an initial dough, and the initial dough is made into a plurality of noodles each having at least three layers.

In one embodiment, a noodle comprises a body. The facet has at least three layers of structure, and the intermediate layer of the at least three layers has a higher salt content than the remaining layers of the at least three layer structure.

In summary, the noodles of the embodiments of the present invention and the method of manufacturing the same are suitable for making noodles having different osmotic pressures, so that the moisture enters the inner layer of the noodles more quickly when the noodles are cooked, thereby shortening the time required for cooking the noodles and Still maintain the taste of the noodles themselves.

Referring to FIG. 1A, in some embodiments, a method of manufacturing a noodle may include the following steps.

First, the flour and water are mixed to form a dough (step 10). In some embodiments of step S10, the mixing step may be performed by machine or manually, for example, using a blender, but is not limited thereto. In some embodiments, in addition to flour and water, other additives such as modifiers and/or flavoring agents (eg, modified starch, salt, food coloring, etc.) may be added to the dough, that is, flour, water, and additives are mixed. Into the dough.

Further, the dough is used to form a double-sided tape (hereinafter referred to as a first face tape and a second face tape, respectively) (step S11). In some implementations of step S11, the dough may be rolled and extended to a desired thickness by a roller to form each of the dough strips, but not limited thereto, the dough may be extended and spread by other means to form a dough. band. Here, the two-sided tape may have the same dough composition or have different dough ingredients.

Then, the salt aqueous solution is sprayed to the surface of the first face tape (step S12). For example, by spraying a spraying device (for example, a nozzle, a shower head, or the like) on a conveyor belt of a noodle production line to achieve the above spraying action, the salt aqueous solution is uniformly covered on the surface of the first facing tape, among which The spraying amount of the salt aqueous solution is based on the principle that the solution does not overflow the noodle strip.

Next, the second face tape is laminated on the surface of the first face tape having the salt aqueous solution to be composited into the initial dough (step S13). In detail, after the salt aqueous solution is sprayed on the surface of the first surface tape, the second surface tape is covered on the surface of the first surface tape, and the salt aqueous solution is sandwiched between the first surface band and the second surface band. The initial dough is formed between. In another embodiment, as shown in FIG. 1B, step S12 further includes: spraying a salt aqueous solution to the surface of the first facial band and the surface of the second facial band (step S121), and step S13 further comprises: The surface having the salt aqueous solution is superposed on the surface of the first surface band having the salt aqueous solution to be composited into the initial dough (step S131). In detail, when the salt aqueous solution is sprayed on the surface of the first facing tape and the surface of the second facing tape, the second facing tape is applied to the surface of the first facing tape, and then the two surface surfaces having the salt aqueous solution are attached. The combination is sandwiched between the first face band and the second face band to form an initial dough. In addition, in the compounding process, the first dough tape and the second face tape may be pressure-bonded together through the rolled surface tape to form an initial dough.

In some embodiments, the aqueous salt solution can be an aqueous solution of an edible salt. In some embodiments, the edible salt aqueous solution may be at least one of an aqueous solution of sodium chloride and an aqueous solution of potassium chloride; in other words, the aqueous solution of the edible salt may be an aqueous solution of sodium chloride, an aqueous solution of potassium chloride or chlorinated. A mixed aqueous solution of sodium and potassium chloride. In some embodiments, the concentration of the aqueous salt solution can range from 6 to 26%. Preferably, the concentration of the aqueous salt solution is from 8 to 15%.

Finally, the initial dough is made into a plurality of noodles (step S14), wherein each noodle has at least three layers of structure. Here, the high-concentration brine is sprayed through the middle of the noodle strip, and after a period of infiltration, the noodles will produce a difference in salinity gradient between the inner layer and the outer layer, and the noodles exhibit an intermediate high salinity and the outer layer generally has a salinity, so that the noodles The inner and outer layers have different osmotic pressures. When cooking noodles, the noodles are cooked by the difference in osmotic pressure between the inner and outer layers of the noodles, which causes the moisture to enter the inner body layer more quickly. In one embodiment, the salt content of each noodle is gradually increased from the outside of the intermediate layer of the three-layer structure to the inside.

In an embodiment of step S14, as shown in Fig. 2, the initial dough is cut into a plurality of noodles (step S141). However, it is not limited to this, and the ripening step can be added as the case may be. In another embodiment of step S14, the cut surface is first cooked into noodles; in other words, as shown in FIG. 3, after step S13, the initial dough is cut into a plurality of noodles (step S141) and at a ripening temperature. The noodles are cooked at the ripening time (step S142). In an embodiment of step S142, the ripening temperature is 4 ° C to 30 ° C, and the ripening time is 25 minutes. In still another embodiment of step S14, the noodles may be cooked into noodles and then cut into noodles; in other words, as shown in FIG. 4, after step S13, the initial dough is cooked into a dough at a ripening temperature (step S141'). And the cut dough is noodles (step S142'). In an embodiment of step S141', the ripening temperature is from 4 ° C to 30 ° C, and the ripening time is from 25 minutes to 2 days. It should be noted that the above-described ripening step (i.e., step S142 or step S141') is not essential.

In some embodiments of step S141 or step S142', the dough or the initial dough may be manually or mechanically cut into noodles by a cutter without limitation.

In one embodiment, a noodle comprises a body. The facet has at least three layers of structure, and the intermediate layer of at least three layers has a higher salt content than the remaining layers. In some embodiments, such noodles may be noodles manufactured by the method of producing noodles described in any of the above embodiments. In some embodiments, the salt content of the intermediate layer gradually increases from the outside to the inside.

In some embodiments, as shown in FIG. 5A, the facet 20 has a first layer 21, an intermediate layer 22, and a second layer 23. The intermediate layer 22 has a higher salt content relative to the first layer 21 and the second layer 23. Thereby, the inner and outer layers of the face body 20 produce a difference in salinity gradient, so that moisture can enter the inner layer of the face body 20 (ie, the intermediate layer 22) more quickly when the noodle is cooked, thereby shortening the time required to cook the noodles and still maintaining The taste of the noodles themselves.

In one embodiment, as shown in Figure 5A, the salts of the intermediate layer 22 are uniformly distributed (e.g., using a higher salinity dough formulation to form an intermediate layer of skin and sandwiched between relatively low salt concentrations of the dough) . In another embodiment, different portions of the intermediate layer 22 may have different salt content differences by spraying a high salinity aqueous solution between the first facing tape and the second facing tape; for example, as shown in FIG. 5B It is shown that the outermost layer region 22O of the intermediate layer 22 has a lower salt content with respect to the central region 22C of the intermediate layer 22, and the salt content gradually increases as approaching the central region 22C. In other words, in this embodiment, the salt content of the intermediate layer 22 gradually increases from the outside to the inside.

For example, the following dough formulations are used herein: 85 parts by weight of flour, 15 parts by weight of modified starch, and 2 parts by weight of table salt (for an aqueous solution for mixing powders, the salt concentration is about 5.4 percent). ) with 37 parts by weight of water. The above dough formulation was stirred with a blender to form a dough, and then an initial dough was formed, and an initial dough was formed, and then an initial noodle having a thickness of 1.5 mm was cut with a 1.7 mm angle knife, and then dried to prepare two dry noodles ( Hereinafter referred to as the first noodle and the second noodle, respectively.

Here, the first noodle and the second noodle are substantially the same as the noodle manufacturing method shown in FIG. 1A, but the first noodle is not sprayed with any salt aqueous solution (without performing step S12), and the second noodle is sprayed with 10% of chlorinated. Sodium aqueous solution (step S12 is performed).

The correlation between the cooking time of each dried noodle and the sprayed salt aqueous solution is shown in Table 1 below.

Table 1

It can be seen from Table 1 that since there is no difference in salinity gradient between the inner and outer layers of the first noodles which are not sprayed with the aqueous salt solution, the difference in osmotic pressure cannot be generated so that the moisture rapidly enters the inner layer of the noodle, and thus the cooking time is required to be long. On the contrary, the inner and outer layers of the second noodle sprayed with the aqueous salt solution have a difference in salinity gradient, so that the moisture can be quickly entered into the inner layer of the noodle, and thus the cooking time is relatively short.

The evaluation of the taste and appearance of the first noodle and the second noodle after the same cooking time (5 minutes and 30 seconds), after slightly cooling, was as shown in Table 2 below.

Table 2

As can be seen from Table 2, the first noodles which were not sprayed with the aqueous salt solution did not fully ripen after the set cooking time, so the elasticity was poor, the hard taste was good, and there was more core white spot area. On the other hand, the second noodle sprayed with the aqueous salt solution is nearly completely cooked after the set cooking time, so that it has a better elasticity, a softer Q mouthfeel, and almost no core white spots.

In summary, the noodle and the manufacturing method thereof according to the embodiment of the present invention are suitable for making noodles having different osmotic pressures, so that the moisture in the noodle is more quickly entered into the inner layer of the noodle, thereby shortening the time required for cooking the noodles. And still maintain the taste of the noodles themselves.

S10‧‧‧ Mix flour and water to form dough

S11‧‧‧Use the dough to form the first and second belts

S12‧‧‧ Spray salt aqueous solution to the surface of the first belt

S121‧‧‧ Spray salt aqueous solution to the surface of the first belt and the surface of the second belt

S13‧‧‧The second side is superposed on the surface of the first dough with a salt aqueous solution to be composited into the initial dough

S131‧‧‧ The surface of the second surface layer with a salt aqueous solution is superposed on the surface of the first surface layer having a salt aqueous solution to be composited into an initial dough

S14‧‧‧The initial dough is made into multiple noodles

S141‧‧‧ Cut the initial dough for multiple noodles

S142‧‧‧ cooked into noodles at a ripening temperature at a ripening time

S141'‧‧‧ cooked into the initial dough at a ripening temperature for a ripening time

S142’‧‧‧ cut dough for noodles

20‧‧‧ Face

21‧‧‧ first floor

22‧‧‧Intermediate

22O‧‧‧ outermost area of the intermediate layer 22

22C‧‧‧Central area of intermediate layer 22

23‧‧‧ second floor

Fig. 1A is a flow chart showing a method of manufacturing a noodle according to an embodiment of the present invention. 1B is a flow chart showing a method of manufacturing a noodle according to another embodiment of the present invention. Figure 2 is a detailed flow chart of step S14 of an embodiment of the present invention. Figure 3 is a detailed flow chart of step S14 of another embodiment of the present invention. Figure 4 is a detailed flow chart of step S14 of still another embodiment of the present invention. Figure 5A is a side elevational view of an embodiment of a noodle of the present invention. Figure 5B is a side elevational view of an embodiment of the noodle of the present invention.

Claims (12)

A method for manufacturing noodles comprising: mixing flour and water to form a dough; forming a first dough strip and a second dough strip using the dough; spraying a salt aqueous solution onto the surface of the first facing tape; A dough strip is superposed on the surface of the first dough strip having the salt aqueous solution to be composited into an initial dough; and the initial dough is formed into a plurality of noodles each having at least three layers of structure. The method of manufacturing a noodle according to claim 1, wherein the spraying step further comprises: spraying the aqueous salt solution to a surface of the first facial tape and a surface of the second facial tape, and the laminating step further comprises: The surface of the second face band having the aqueous salt solution is superposed on the surface of the first face tape having the aqueous salt solution. The noodle manufacturing method according to claim 1, wherein in each of the noodles, the salt content of the intermediate layer in the at least three-layer structure is higher than the salt content of the remaining layers of the at least three-layer structure. The noodle making method according to claim 3, wherein in each of the noodles, the salt content of the intermediate layer is gradually increased from the outside to the inside. The noodle production method according to claim 1, wherein the salt aqueous solution is an edible salt aqueous solution. The method for producing noodles according to claim 5, wherein the edible salt aqueous solution is at least one of an aqueous solution of sodium chloride and an aqueous solution of potassium chloride. The noodle production method according to claim 1, wherein the salt aqueous solution has a concentration of 6 to 26%. The noodle production method according to claim 7, wherein the salt aqueous solution has a concentration of 8 to 15%. A noodle comprising a body, wherein the face has at least three layers, and the intermediate layer of the at least three layer has a higher salt content than the remaining layers of the at least three layer. The noodle according to claim 9, wherein the salt content of the intermediate layer gradually increases from the outside to the inside. The noodle according to claim 9, wherein the intermediate layer contains an edible salt. The noodle according to claim 11, wherein the edible salt is sodium chloride, potassium chloride or a combination thereof.