METHOD FOR MANUFACTURING EASY-TO-COOK AND EASY-TO-BREW NOODLES

Abstract

An method for manufacturing easy-to-cook and easy-to-brew noodles includes the following steps: mixing an appropriate amount of semolina or durum wheat flour with an appropriate amount of water and an appropriate amount of salt; forming a mixture of the semolina or durum wheat flour, water and salt into thin strips, spirals, sheets or other different shapes of noodles; steaming the formed noodles; cutting the steamed noodle quantitatively; and making instant pasta by carrying out semi-puff drying or full-puff drying on the steamed and quantitatively cut noodles according to the thickness or set brewing time, thereby allowing the pasta to be brewed or cooked in a short time, and fast edible.

Claims

1. A method for manufacturing easy-to-cook and easy-to-brew noodles, comprising the following steps: mixing semolina or durum wheat flour with water and an appropriate amount of salt; forming a mixture of said semolina or durum wheat flour, water and salt into moderately thick or thinner noodles; steaming said formed noodles; cutting said steamed noodle quantitatively; and making said easy-to-cook and easy-to-brew pasta by carrying out semi-puff drying on said steamed and quantitatively cut noodles.

2. The method according to claim 1, wherein, in said step of mixing, said semolina or durum wheat flour is about 77% by weight, said water is about 21% to 22% by weight, and said salt is about 1% to 2% by weight.

3. The method according to claim 1, wherein, in said step of steaming, said formed noodles are steamed completely.

4. The method according to claim 1, wherein, in said step of semi-puff drying, said drying is carried out at a temperature of about 120° C. to 150° C.

5. A method for manufacturing easy-to-cook and easy-to-brew noodles, comprising the following steps: mixing semolina or durum wheat flour with water and an appropriate amount of salt; forming a mixture of said semolina or durum wheat flour, water and salt into thicker and flatter noodles; steaming said formed noodles; cutting said steamed noodle quantitatively; and making said easy-to-cook and easy-to-brew pasta by carrying out full-puff drying on said steamed and quantitatively cut noodles.

6. The method according to claim 5, wherein, in said step of mixing, said semolina or durum wheat flour is about 77% by weight, said water is about 21% to 22% by weight, and said salt is about 1% to 2% by weight.

7. The method according to claim 5, wherein, in said step of steaming, said formed noodles are steamed completely.

8. The method according to claim 5, wherein, in said step of full-puff drying, said drying is carried out at a temperature of about 150° C. to 200° C.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0011] FIG. 1 is a manufacturing flow chart of a preferred embodiment of the present invention;

[0012] FIG. 2 is a detailed flow chart of Step S12 of the present invention;

[0013] FIG. 3 shows a noodle before semi-puff drying according to the present invention;

[0014] FIG. 4 shows the noodle after semi-puff drying according to the present invention;

[0015] FIG. 5 is a manufacturing flow chart of another preferred embodiment of the present invention;

[0016] FIG. 6 is a detailed flow chart of Step S22 of the present invention;

[0017] FIG. 7 shows a noodle before full-puff drying according to the present invention; and

[0018] FIG. 8 shows the noodle after full-puff drying according to the present invention;

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] Referring to FIGS. 1 and 2, a method for manufacturing easy-to-cook and easy-to brew noodles of a preferred embodiment according to the present invention includes the following steps:

[0020] 1. mixing about 77% semolina or durum wheat flour with about 21%-22% water and about 1%-2% salt; in the embodiment, mixing approximately 100 kilograms of semolina or durum wheat flour, and approximately 30 kilograms of water and salt (step S11);

[0021] 2. forming the mixture of the above semolina or durum wheat flour, water and salt into noodles by means of extrusion molding; in the embodiment, forming the mixture into long strips of moderately thick spaghetti, thinner angel hair and other noodles by means of extrusion molding with different molds (step 12);

[0022] 3. steaming the formed noodles completely (step 13);

[0023] 4. cutting the steamed noodles quantitatively (step 14);

[0024] 5. drying the steamed and quantitatively cut noodles with semi-puff drying; in the embodiment, drying the steamed and quantitatively cut noodles with semi-puff drying at a temperature of about 120-150° C. (step 15); and

[0025] 6. making pasta that is easy to cook and brew (step 16).

[0026] In the drying step of the above process, the drying way is decided according to the thickness of the noodle and the setting of the brewing time, so that semi-puff drying is chosen when making noodles such as moderately thick spaghetti and thin angel hair, make the noodle maintain in its original shape, and the capillary pores generated therein are small; water enters the noodle more slowly and the noodle will not be too soft when cooking.

[0027] Referring to FIGS. 3 and 4, the noodle 1 of the present invention, as FIG. 3 shows, is smooth without any wrinkles and pores before the semi-puff drying, and the noodle 1, as FIG. 4 shows, can maintain in its original shape, but the longitudinal section of the noodle 1 will form a plurality of irregularly arranged small capillary pores 1 after the semi-puff drying. Since the diameters of the small capillary pores are smaller, water enters the noodles more slowly, and will not make the noodles too soft when cooking.

[0028] Referring to FIGS. 5 and 6, a method for manufacturing easy-to-cook and easy-to brew noodles of another preferred embodiment according to the present invention includes the following steps:

[0029] 1. mixing about 77% semolina or durum wheat flour with about 21%-22% water and about 1%-2% salt; in the embodiment, mixing approximately 100 kilograms of semolina or durum wheat flour, and approximately 30 kilograms of water and salt (step S21);

[0030] 2. forming the mixture of the above semolina or durum wheat flour, water and salt into noodles by means of extrusion molding; in the embodiment, forming the mixture into thick and flat noodles such as linguine by means of extrusion molding with different molds (step 22);

[0031] 3. steaming the formed noodles completely (step 23);

[0032] 4. cutting the steamed noodles quantitatively (step 24);

[0033] 5. drying the steamed and quantitatively cut noodles with full-puff drying; in the embodiment, drying the steamed and quantitatively cut noodles with full-puff drying at a temperature of about 150-200° C. (step 25); and

[0034] 6. making pasta that is easy to cook and brew (step 26).

[0035] In the drying step of the above process, the drying way is decided according to the thickness of the noodle and the setting of the brewing time, so that full-puff drying is chosen when making noodles such as thick and flat linguine, making the noodle become large after the puff; since the capillary pores are large and water enters the noodle more easily such that the noodle has better water absorption, the noodle will not be soft on the outside and hard on the inside due to insufficient cooking time, or soft on the inside and too soft on the outside due to too long cooking time when cooking.

[0036] Referring to FIGS. 7 and 8, the noodle 1 of the present invention, as FIG. 7 shows, is smooth without any wrinkles and pores before the full-puff drying, and the noodle 1, as FIG. 8 shows, becomes large, and the longitudinal section of the noodle 1 will form a plurality of irregularly arranged large capillary pores 1 after the full-puff drying. Since the diameters of the large capillary pores 12 are greater, water enters the noodles more easily such that the noodle has better water absorption, and the noodle will not be soft on the outside and hard on the inside due to insufficient cooking time, or soil on the inside and too soft on the outside due to too long cooking time when cooking.

[0037] Conclusively, the present invention mixes semolina or durum wheat flour with water and salt, and then forms the mixture into noodles by means of extrusion molding. Thereafter, according to the thickness of the noodles or the set brewing time thereof, the noodles are carried out with semi-puff drying or full-puff drying, and the process of instant noodles is integrated with the characteristics of pasta to make instant pasta, so that the pasta can be brewed or cooked in a short time, and fast edible.