Seasoning packet applied to instant noodles brewed in normal-temperature water and preparation method of instant noodles

Abstract

The invention discloses a seasoning bag applied to normal-temperature water brewing instant noodles. The seasoning bag comprises 5 g of sesame oil, 1 g of sesame, 8.5 g of chili oil, 0.4 g of spiced salt and 2.5 g of light soy sauce which are in a spicy taste. The sesame paste taste comprises 2.5 g of sesame oil, 0.5 g of sesame, 2.7 g of chili sauce, 8.5 g of sesame paste, 1.5 g of vinegar and 1.5 g of light soy sauce; the fresh and fragrant taste is as follows: 0.5 g of sesame, 2.0 g of vinegar, 1.5 g of light soy sauce and 1.0 g of sesame oil. Experimental verification and sensory evaluation scoring prove that the seasoning bag has good solubility in normal-temperature water, is not easy to layer or precipitate, has good taste and has high sensory evaluation for eaters. Meanwhile, the instant noodles prepared by adopting the preparation method disclosed by the invention take the tofu skin as a main raw material, can be quickly brewed under water at normal temperature through physical modification without chemical additives, meanwhile, the nutritional advantages of high protein, high calcium and high vitamin E of the tofu skin are reserved, and the instant noodles have rich fragrance and moderate soft and hard taste after being brewed.

Description

Technical Field

[0001] This invention relates to the field of instant noodles and seasoning packet processing and preparation technology, and in particular to a seasoning packet for instant noodles prepared by mixing instant noodles with room temperature water and a method for preparing instant noodles. Background Technology

[0002] Traditional instant noodles, as a convenient food, are typically prepared by soaking in hot water (at a temperature ≥85℃) or boiling to rehydrate the noodles and dissolve the seasoning packet. However, in situations where hot water is scarce (such as outdoor travel, fieldwork, emergency rescue, and long-distance transportation), the convenience of traditional instant noodles is limited. Users need to carry additional heating equipment or rely on hot water resources in specific locations, leading to a decrease in ease of consumption. Furthermore, in the hot summer, people often wait for the noodles to cool down before eating, but if soaked for too long, the noodles continue to absorb water, becoming soft and losing their original elasticity, resulting in a mushy texture and significantly reduced taste.

[0003] Therefore, in response to the above situation, a large number of instant noodles that can be quickly prepared with room temperature water have been developed on the market. However, due to the dosage of the seasoning packets (such as instant seasoning), the seasoning is prone to incomplete dissolution, layering or sedimentation when consumed, which affects the consistency of flavor and the sensory evaluation of consumers. At the same time, existing instant noodles have a long rehydration time, poor taste and insufficient nutrient retention. Summary of the Invention

[0004] The purpose of this application is to provide a seasoning packet for instant noodles that can be prepared with room temperature water and a method for preparing instant noodles, so as to solve the problems that when seasoning packets for instant noodles are quickly prepared with room temperature water, the seasoning is easily not completely dissolved, and layering or sedimentation is likely to occur, which affects the consistency of flavor and the sensory evaluation of consumers, as well as the existing problems of long rehydration time, poor taste and insufficient nutrient retention of instant noodles.

[0005] To solve the above-mentioned technical problems, this application provides a seasoning packet for instant noodles prepared with room temperature water, comprising: Spicy flavor: 5g sesame oil, 1g sesame seeds, 0.5g-18g chili oil, 0.15g-1.8g salt and pepper, and 0.5g-4.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 0.5g-18.5g sesame paste, 0.5g-4.5g vinegar, and 0.5g-4.5g light soy sauce; Fresh and fragrant flavor: 0.5g sesame seeds, 0.5g-7g vinegar, 0.5g-4.5g light soy sauce and 0.25g-4g sesame oil.

[0006] The solution requires detailed explanation of a seasoning packet for preparing instant noodles using room temperature water, which includes: Spicy flavor: 5g sesame oil, 1g sesame seeds, 8.5g chili oil, 0.4g salt and pepper, and 2.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 8.5g sesame paste, 1.5g vinegar and 1.5g light soy sauce; Savory flavor: 0.5g sesame seeds, 2.0g vinegar, 1.5g light soy sauce and 1.0g sesame oil.

[0007] As a preferred embodiment, a seasoning packet for preparing instant noodles with room temperature water includes: Spicy flavor: 5g sesame oil, 1g sesame seeds, 0.5g chili oil, 0.15g salt and pepper, and 0.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 0.5g sesame paste, 0.5g vinegar and 0.5g light soy sauce; Savory flavor: 0.5g sesame seeds, 0.5g vinegar, 0.5g light soy sauce and 0.25g sesame oil.

[0008] The solution requires further detail regarding a seasoning packet for preparing instant noodles using room temperature water, which includes: Spicy flavor: 5g sesame oil, 1g sesame seeds, 18g chili oil, 1.8g salt and pepper, and 4.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 18.5g sesame paste, 4.5g vinegar and 4.5g light soy sauce; Savory flavor: 0.5g sesame seeds, 7g vinegar, 4.5g light soy sauce and 4g sesame oil.

[0009] To address the aforementioned technical problems, this application also provides a method for preparing instant noodles by mixing them with room temperature water, comprising: Fresh bean curd skin preparation: Soak soybeans in 25℃ water for 9 hours until they are soft to the touch. Mix them with water at a ratio of 1:10 and grind them through a 120-mesh filter. Bring to a boil over high heat for 3 minutes, then reduce to low heat and keep warm at 78-82℃. Every 8-10 minutes, use a bamboo skewer to lift a 0.1-0.2mm thick film from the surface of the soy milk and place it in a ventilated place to air dry for 30 minutes, allowing the surface moisture to drip off naturally to make wet bean curd skin. Pre-treatment of bean curd sheets: Cut the wet bean curd sheets into strips with a width of 0.3-0.5cm; Dehydration process: Dry the fibrous wet bean curd skin at 50-60℃ until the moisture content is 10%, and control the moisture content to 8-10% to form a porous structure; Prepare the seasoning: Add any of the seasoning packets mentioned above according to different tastes to make instant noodles.

[0010] Compared with existing technologies, the present invention provides a seasoning packet for instant noodles prepared with room temperature water, comprising the following flavors: Spicy flavor: 5g sesame oil, 1g sesame seeds, 8.5g chili oil, 0.4g salt and pepper, and 2.5g light soy sauce; Sesame paste flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 8.5g sesame paste, 1.5g vinegar, and 1.5g light soy sauce; Fresh and savory flavor: 0.5g sesame seeds, 2.0g vinegar, 1.5g light soy sauce, and 1.0g sesame oil. Experimental verification and sensory evaluation scoring confirm that this seasoning packet has good solubility in room temperature water, is not prone to stratification or sedimentation, has a good taste, and receives high sensory evaluation from consumers. Meanwhile, the instant noodles prepared using this application, which are made primarily from bean curd sheets, can be quickly brewed in 5 minutes at room temperature water (20-30℃) through physical modification (such as optimization of shredding shape and dehydration process). No chemical additives are required. At the same time, the nutritional advantages of bean curd sheets, such as high protein, high calcium, and high vitamin E, are retained. After brewing, the noodles have a rich aroma, no off-odor, bright and uniform color, which is appetizing. The texture is moderately soft and firm, and the texture is good. Attached Figure Description

[0011] To more clearly illustrate the technical solution of this application, the drawings used in the embodiments will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without any creative effort.

[0012] Figure 1 A schematic diagram illustrating the total sensory evaluation score of various additive amounts of chili oil provided by the present invention; Figure 2 Sensory radar image of a spicy seasoning packet containing chili oil provided by the present invention; Figure 3 A schematic diagram illustrating the total sensory evaluation score of various amounts of salt and pepper added to a spicy seasoning packet provided by the present invention. Figure 4 Sensory radar image of a spicy seasoning packet (salt and pepper) provided by the present invention; Figure 5 A schematic diagram illustrating the total sensory evaluation score of various amounts of soy sauce added to a spicy seasoning packet provided by the present invention. Figure 6 Sensory radar image of a spicy seasoning packet containing soy sauce provided by this invention; Figure 7 A schematic diagram illustrating the total sensory evaluation score of various amounts of sesame paste added to a sesame paste flavored seasoning packet provided by the present invention. Figure 8Sensory radar image of sesame paste in a sesame paste flavored seasoning packet provided by the present invention; Figure 9 A schematic diagram illustrating the total sensory evaluation score of the vinegar dosage in a sesame paste flavored seasoning packet provided by the present invention. Figure 10 Sensory radar image of vinegar in a sesame paste flavored seasoning packet provided by the present invention; Figure 11 A schematic diagram illustrating the total sensory evaluation score of various amounts of light soy sauce added to a sesame paste flavored seasoning packet provided by the present invention. Figure 12 Sensory radar image of light soy sauce in a sesame paste flavored seasoning packet provided by the present invention; Figure 13 A schematic diagram illustrating the total sensory evaluation scores for various amounts of vinegar added to a savory-flavored seasoning packet provided by this invention. Figure 14 Sensory radar image of a savory flavored seasoning packet containing vinegar provided by the present invention; Figure 15 A schematic diagram illustrating the total sensory evaluation score of various amounts of soy sauce added to a savory and aromatic seasoning packet provided by the present invention. Figure 16 Sensory radar image of a savory-flavored seasoning packet for soy sauce provided by the present invention; Figure 17 A schematic diagram illustrating the total sensory evaluation scores of various amounts of sesame oil added to a savory flavor seasoning packet provided by the present invention. Figure 18 Sensory radar image of sesame oil in a savory flavor seasoning packet provided by the present invention; Figure 19 This is a schematic diagram showing the level values ​​of various factors in a spicy flavored seasoning packet provided by the present invention. Figure 20 An orthogonal sensory radar diagram of a spicy seasoning packet provided by the present invention; Figure 21 This is a schematic diagram showing the level values ​​of various factors in a sesame paste flavored seasoning packet provided by the present invention. Figure 22 An orthogonal sensory radar diagram of a sesame paste flavored seasoning packet provided by the present invention; Figure 23 A schematic diagram showing the level values ​​of various factors in a savory flavor seasoning packet provided by the present invention. Figure 24 The sensory radar diagram of an orthogonal experiment for a savory flavor seasoning packet provided by the present invention. Detailed Implementation

[0013] To enable those skilled in the art to better understand the technical solutions in this application, the technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings.

[0014] The core of this application is to provide a seasoning packet for instant noodles that can be prepared with room temperature water and a method for preparing instant noodles. This solves the problems of seasoning packets for instant noodles that are quickly prepared with room temperature water, which are prone to incomplete dissolution of the seasoning, layering or sedimentation, affecting the consistency of flavor and the sensory evaluation of consumers, as well as the problems of long rehydration time, poor taste and insufficient nutrient retention in existing instant noodles.

[0015] Figure 1 A schematic diagram illustrating the total sensory evaluation score of various additive amounts of chili oil provided by the present invention; Figure 2 Sensory radar image of a spicy seasoning packet containing chili oil provided by the present invention; Figure 3 A schematic diagram illustrating the total sensory evaluation score of various amounts of salt and pepper added to a spicy seasoning packet provided by the present invention. Figure 4 Sensory radar image of a spicy seasoning packet (salt and pepper) provided by the present invention; Figure 5 A schematic diagram illustrating the total sensory evaluation score of various amounts of soy sauce added to a spicy seasoning packet provided by the present invention. Figure 6 Sensory radar image of a spicy seasoning packet containing soy sauce provided by this invention; Figure 7 A schematic diagram illustrating the total sensory evaluation score of various amounts of sesame paste added to a sesame paste flavored seasoning packet provided by the present invention. Figure 8 Sensory radar image of sesame paste in a sesame paste flavored seasoning packet provided by the present invention; Figure 9 A schematic diagram illustrating the total sensory evaluation score of the vinegar dosage in a sesame paste flavored seasoning packet provided by the present invention. Figure 10 Sensory radar image of vinegar in a sesame paste flavored seasoning packet provided by the present invention; Figure 11 A schematic diagram illustrating the total sensory evaluation score of various amounts of light soy sauce added to a sesame paste flavored seasoning packet provided by the present invention. Figure 12 Sensory radar image of light soy sauce in a sesame paste flavored seasoning packet provided by the present invention; Figure 13 A schematic diagram illustrating the total sensory evaluation scores for various amounts of vinegar added to a savory-flavored seasoning packet provided by this invention. Figure 14 Sensory radar image of a savory flavored seasoning packet containing vinegar provided by the present invention; Figure 15 A schematic diagram illustrating the total sensory evaluation score of various amounts of soy sauce added to a savory and aromatic seasoning packet provided by the present invention. Figure 16 Sensory radar image of a savory-flavored seasoning packet for soy sauce provided by the present invention; Figure 17 A schematic diagram illustrating the total sensory evaluation scores of various amounts of sesame oil added to a savory flavor seasoning packet provided by the present invention. Figure 18 Sensory radar image of sesame oil in a savory flavor seasoning packet provided by the present invention; Figure 19 This is a schematic diagram showing the level values ​​of various factors in a spicy flavored seasoning packet provided by the present invention. Figure 20An orthogonal sensory radar diagram of a spicy seasoning packet provided by the present invention; Figure 21 This is a schematic diagram showing the level values ​​of various factors in a sesame paste flavored seasoning packet provided by the present invention. Figure 22 An orthogonal sensory radar diagram of a sesame paste flavored seasoning packet provided by the present invention; Figure 23 A schematic diagram showing the level values ​​of various factors in a savory flavor seasoning packet provided by the present invention. Figure 24 Orthogonal sensory radar diagram of a savory flavor seasoning packet provided by the present invention; see also Figures 1 to 24 As shown.

[0016] A seasoning packet for use in instant noodles prepared with room temperature water, comprising: Spicy flavor: 5g sesame oil, 1g sesame seeds, 0.5g-18g chili oil, 0.15g-1.8g salt and pepper, and 0.5g-4.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 0.5g-18.5g sesame paste, 0.5g-4.5g vinegar, and 0.5g-4.5g light soy sauce; Fresh and fragrant flavor: 0.5g sesame seeds, 0.5g-7g vinegar, 0.5g-4.5g light soy sauce and 0.25g-4g sesame oil.

[0017] Example 1 A seasoning packet for use in instant noodles prepared with room temperature water, comprising: Spicy flavor: 5g sesame oil, 1g sesame seeds, 8.5g chili oil, 0.4g salt and pepper, and 2.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 8.5g sesame paste, 1.5g vinegar and 1.5g light soy sauce; Savory flavor: 0.5g sesame seeds, 2.0g vinegar, 1.5g light soy sauce and 1.0g sesame oil.

[0018] Example 2 A seasoning packet for instant noodles prepared with room temperature water, characterized in that it comprises: Spicy flavor: 5g sesame oil, 1g sesame seeds, 0.5g chili oil, 0.15g salt and pepper, and 0.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 0.5g sesame paste, 0.5g vinegar and 0.5g light soy sauce; Savory flavor: 0.5g sesame seeds, 0.5g vinegar, 0.5g light soy sauce and 0.25g sesame oil.

[0019] Example 3 A seasoning packet for instant noodles prepared with room temperature water, characterized in that it comprises: Spicy flavor: 5g sesame oil, 1g sesame seeds, 18g chili oil, 1.8g salt and pepper, and 4.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 18.5g sesame paste, 4.5g vinegar and 4.5g light soy sauce; Savory flavor: 0.5g sesame seeds, 7g vinegar, 4.5g light soy sauce and 4g sesame oil.

[0020] Existing technologies for instant noodles prepared with room temperature water have the following drawbacks: Long rehydration time: In cold water, the noodles absorb water slowly, typically requiring 15-20 minutes to reach an edible state, affecting the immediate eating experience; Poor texture: Excessive pregelatinization can easily lead to the noodles becoming soft and mushy, losing elasticity, or resulting in partially undercooked areas due to uneven moisture distribution; Insufficient nutrient retention: Some processes use high-temperature treatment to achieve better cold-water rehydration, leading to the loss of heat-sensitive nutrients such as vitamins and amino acids.

[0021] Furthermore, many "cold water instant noodles" products on the market improve their texture by adding chemical leavening agents or artificial colloids, raising food safety concerns and failing to meet the three core requirements of "rapid rehydration at room temperature," "taste close to traditional hot water instant noodles," and "nutritional balance." Therefore, to address the problems in existing technologies, this application researches an instant noodle that requires no hot water, can be rapidly rehydrated (≤8 minutes) at room temperature water (20-30℃), has a good taste, and retains a high nutrient content, possessing significant practical value and market potential.

[0022] A method for preparing instant noodles by mixing with room temperature water, comprising: Fresh bean curd skin preparation: Soak soybeans in 25℃ water for 9 hours until they are soft to the touch. Mix them with water at a ratio of 1:10 and grind them through a 120-mesh filter. Bring to a boil over high heat for 3 minutes, then reduce to low heat and keep warm at 78-82℃. Every 8-10 minutes, use a bamboo skewer to lift a 0.1-0.2mm thick film from the surface of the soy milk and place it in a ventilated place to air dry for 30 minutes, allowing the surface moisture to drip off naturally to make wet bean curd skin. Pre-treatment of bean curd sheets: Cut the wet bean curd sheets into strips with a width of 0.3-0.5cm; Dehydration process: Dry the fibrous wet bean curd skin at 50-60℃ until the moisture content is 10%, and control the moisture content to 8-10% to form a porous structure; Prepare the seasoning: Add any of the seasoning packets mentioned above according to different tastes to make instant noodles.

[0023] Bean curd skin, also known as tofu skin, is made from fresh soybeans. After soaking, grinding, and filtering out the residue, the resulting product is soy milk. When the soy milk is boiled, a thin, high-protein film (skin) solidifies on the surface; this skin is called bean curd skin. The film is then lifted and hung up. The first layer lifted is sheet-like and can be eaten fresh or dried; it has the smoothest texture. In my country, bean curd skin is usually dried before being used as a cooking ingredient.

[0024] Soybeans are highly nutritious, containing a high amount of various major nutrients, with protein content reaching up to 40%, most of which is high-quality protein. Compared to meat, the total protein content of 1 kg of soybeans is similar to that of 2 kg of beef, and almost equivalent to the protein content of 2.3 kg of lean pork. Clearly, the protein content of soybeans is far higher than that of meat. Soybeans also contain a large amount of essential amino acids needed by the human body, especially lysine and threonine, which are found at levels approximately 10 and 1.5 times higher than in cereal crops, respectively. Incorporating soy products into a daily diet can compensate for the relatively low protein content of cereal crops and supplement various amino acids, thereby improving their nutritional value. Furthermore, soy protein has a significant effect on lowering blood pressure. A Japanese scholar used several proteins, including soy protein and milk protein, in a study on the treatment of hypertension in mice, and the results showed that only soy protein had a relatively significant effect in inhibiting the rise in blood pressure. Soybean skins are rich in active substances such as β-carotene, thiamine, riboflavin, lecithin, and soy saponins, which have good health benefits for diabetes, hypertension, and coronary heart disease. Meanwhile, during the process of processing soy milk into soy skin, its glutamic acid content increases, which can play a role in brain health and protection.

[0025] Instant bean curd skin noodles are very convenient to eat; simply soak them in room temperature purified water for about 5 minutes before consuming.

[0026] Table 1 Sensory Evaluation Criteria The instant noodles prepared using this application and brewed with room temperature water were evaluated by multiple people, and their aroma, color, taste, and texture all scored close to perfect.

[0027] To enable those skilled in the art to better understand this scheme, the effects of different seasoning packet addition amounts on the sensory quality of bean curd skin instant noodles are studied in detail below. (1) Spicy flavor: 10g of bean curd skin was used as the test bean curd skin To investigate the chili oil content, the salt and pepper content and light soy sauce content were kept constant. 0.35g of salt and pepper and 2.2g of light soy sauce were selected respectively, and sensory evaluation was carried out. The sample with the highest average score was the optimal addition amount.

[0028] Table 2. Chili oil addition levels (spicy flavor) To investigate the salt and pepper content, the chili oil and light soy sauce contents were set to 8g and 2.2g respectively. Sensory evaluation was conducted, and the sample with the highest average score was the optimal addition amount.

[0029] Table 3. Level values ​​for salt and pepper addition (spicy flavor) To investigate the content of soy sauce, chili oil, and salt and pepper, the contents were set to 8g of chili oil and 0.35g of salt and pepper, respectively. Sensory evaluation was conducted, and the sample with the highest average score was the optimal amount to add.

[0030] Table 4. Level values ​​of added soy sauce The results of the sensory evaluation were summarized and analyzed, and the results are as follows: Figures 1 to 6 As shown: Depend on Figure 1 It can be seen that the overall average score is highest when the amount of chili oil added is 8.5g, so the optimal amount of chili oil to add is 8.5g.

[0031] Depend on Figure 3 It can be seen that the highest average score is achieved when the amount of salt and pepper added is 0.4g, therefore the optimal amount of salt and pepper added is 0.4g.

[0032] Depend on Figure 5 It can be seen that the highest average score is achieved when the amount of light soy sauce added is 2.5g, and the optimal amount of light soy sauce added is 2.5g.

[0033] (2) Sesame paste: 10g of bean curd skin was used as the test bean curd skin The content of sesame paste, vinegar, and light soy sauce was investigated. The content of vinegar and light soy sauce were set to 1.3g and 1.3g respectively. Sensory evaluation was conducted, and the sample with the highest average score was the optimal addition amount.

[0034] Table 5. Sesame paste addition levels (sesame paste flavor) The vinegar content was investigated, while the sesame paste and light soy sauce contents were kept constant. The values ​​were 8g of sesame paste and 1.3g of light soy sauce, respectively. Sensory evaluation was conducted, and the sample with the highest average score was the optimal addition amount.

[0035] Table 6. Vinegar Addition Levels (Sesame Paste Flavor) To investigate the content of soy sauce, sesame paste, and vinegar, the content was set to 8g for sesame paste and 1.3g for vinegar, respectively. Sensory evaluation was conducted, and the sample with the highest average score was the optimal addition amount.

[0036] Table 7. Soy sauce addition levels (sesame sauce flavor) The results of the sensory evaluation were summarized and analyzed, and the results are as follows: Figures 7 to 12 As shown: Depend on Figure 7 It can be seen that the highest average score is achieved when the amount of sesame paste added is 8.5g, therefore the optimal amount of sesame paste to add is 8.5g.

[0037] Depend on Figure 9 It can be seen that the overall average score is highest when the amount of vinegar added is 1.5g, so the optimal amount of vinegar added is 1.5g.

[0038] Depend on Figure 11 It can be seen that the overall average score is highest when the amount of light soy sauce added is 1.5g, so the optimal amount of light soy sauce added is 1.5g.

[0039] (3) Fresh and fragrant: 10g of bean curd skin was used as the test bean curd skin The vinegar content, soy sauce content, and sesame oil content were kept constant, with 2.3g of soy sauce and 1.1g of sesame oil selected respectively. Sensory evaluation was conducted, and the sample with the highest average score was the optimal addition amount.

[0040] Table 8. Vinegar Addition Levels (Umami Flavor) To investigate the content of soy sauce, vinegar, and sesame oil, the contents were kept constant, with 2g of vinegar and 1.1g of sesame oil selected respectively. Sensory evaluation was conducted, and the sample with the highest average score was the optimal addition amount.

[0041] Table 9. Soy Sauce Addition Levels (Fresh and Fragrant Flavor) The content of sesame oil, vinegar, and light soy sauce was investigated. The content of vinegar was set at 2g and light soy sauce at 2.3g, respectively. Sensory evaluation was conducted, and the sample with the highest average score was the optimal amount to add.

[0042] Table 10 Sesame Oil Additive Levels (Flavorful Flavor) The results of the sensory evaluation were summarized and analyzed, and the results are as follows: Figures 13 to 18 As shown: Depend on Figure 13 It can be seen that the overall average score is highest when the amount of vinegar added is 2g, so the optimal amount of vinegar added is 2g.

[0043] Depend on Figure 15 It can be seen that the overall average score is highest when the amount of light soy sauce added is 1.5g, so the optimal amount of light soy sauce added is 1.5g.

[0044] Depend on Figure 17 It can be seen that the overall average score is highest when the amount of sesame oil added is 1g, so the optimal amount of sesame oil added is 1g.

[0045] orthogonal experiment Based on the results obtained from the single-factor experiments, the optimal level and adjacent levels were selected for orthogonal experimental data analysis using SPSSAU software. Table 11 Orthogonal Experiment Index Table (1) Spicy flavor: 10g of bean curd skin was used as the test bean curd skin Table 12 Orthogonal Experiment Data (Spicy Flavor) Table 13 Range Analysis Table (Spicy Flavor) Combination Figures 19 to 20 According to the range analysis table, considering the three factors—chili oil, salt and pepper, and light soy sauce—and comparing the R values, factor A (chili oil) and factor C (light soy sauce) are the best factors, followed by factor B (salt and pepper). Therefore, the order of the three factors is: Factor A (chili oil) = Factor C (light soy sauce) > Factor B (salt and pepper).

[0046] Analysis of the addition values ​​of each factor at each level shows that the optimal addition level for factor A (chili oil) is level 2 (8.5g), for factor B (salt and pepper) it is level 2 (0.4g), and for factor C (light soy sauce) it is level 2 (2.5g).

[0047] In conclusion, the optimal ingredients are chili oil and light soy sauce, and the best combination is "8.5g chili oil, 0.4g salt and pepper, and 2.5g light soy sauce".

[0048] (2) Sesame paste flavor: 10g of bean curd skin was used as the test bean curd skin Table 14. Orthogonal Experiment Data (Sesame Sauce Flavor) Table 15 Range Analysis (Sesame Paste Flavor) Combination Figures 21 to 22 The range analysis table shows that, considering the three factors—sesame paste, vinegar, and light soy sauce—and comparing their R-values, factor C (light soy sauce) is the best, followed by factor B (vinegar), and lastly factor A (sesame paste). Therefore, the order of the three factors is: Factor C (light soy sauce) > Factor B (vinegar) > Factor A (sesame paste).

[0049] Analysis of the addition values ​​of each factor at each level shows that the optimal addition level for factor A (sesame paste) is level 2 (8.5g), for factor B (vinegar) is level 1 (1.5g), and for factor C (light soy sauce) is level 1 (1.5g).

[0050] In conclusion, the optimal ingredient is light soy sauce, and the best combination is "8.5g sesame paste, 1.5g vinegar, and 1.5g light soy sauce".

[0051] (3) Fresh and fragrant flavor: 10g of bean curd skin was used as the test bean curd skin Table 16 Orthogonal Experiment Data (Flavorful Flavor) Table 17 Range Analysis (Flavorful Flavor) Continued from Table 17 Combination Figures 23 to 24 The range analysis table shows that, considering the three factors—vinegar, soy sauce, and sesame oil—and comparing their R-values, factor A (vinegar) is the best, followed by factor B (soy sauce), and finally factor C (sesame oil). Therefore, the order of preference for the three factors is: Factor A (vinegar) > Factor B (soy sauce) > Factor C (sesame oil).

[0052] Based on the analysis of the addition values ​​of each factor at each level, it can be concluded that the optimal addition level for factor A (vinegar) is level 2 (2g), the optimal addition level for factor B (light soy sauce) is level 2 (2.5g), and the optimal addition level for factor C (sesame oil) is level 2 (1g).

[0053] In conclusion, the optimal factor is vinegar, and the best combination is "2g vinegar, 2.5g light soy sauce, and 1g sesame oil".

[0054] Data Results and Analysis Based on sensory evaluations and scores from multiple participants, and through orthogonal analysis experiments, the optimal proportions of each flavor's seasoning packet were determined as follows: Spicy flavor: 5g sesame oil, 1g sesame seeds, 8.5g chili oil, 0.4g salt and pepper, 2.5g light soy sauce; Converted to a percentage, the ingredients are 28.7% sesame oil, 5.7% sesame seeds, 48.9% chili oil, 2.3% salt and pepper, and 14.4% light soy sauce.

[0055] Sensory evaluation determined that the optimal ratio of bean curd skin to tofu skin for 90g of product is approximately 3:1. 90g of bean curd skin is the amount of noodle cake in one packet of instant noodles.

[0056] Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 8.5g sesame paste, 1.5g vinegar, 1.5g light soy sauce; Converted to percentages, the ingredients are 14.6% sesame oil, 2.9% sesame seeds, 15.7% chili sauce, 49.4% sesame paste, 8.7% vinegar, and 8.7% light soy sauce.

[0057] Sensory evaluation determined that the optimal ratio of bean curd skin to tofu skin for 90g of product is approximately 3:1, with 90g of bean curd skin being the amount of noodle cake in a packet of instant noodles.

[0058] Savory flavor: 0.5g sesame seeds, 2.0g vinegar, 1.5g light soy sauce and 1.0g sesame oil; Converted to a percentage, the ingredients are 10.0% sesame, 40.0% vinegar, 30.0% light soy sauce, and 20.0% sesame oil.

[0059] Sensory evaluation determined that the optimal ratio of bean curd skin to bean curd skin for 90g of product is approximately 7:1.

[0060] The instant noodles provided in this application are soaked in room temperature water for 5 minutes, and the optimal water-to-water ratio is 15:1.

[0061] Other embodiments of this application will readily occur to those skilled in the art upon consideration of the specification and practice of the application disclosed herein. This application is intended to cover any variations, uses, or adaptations of this application that follow the general principles of this application and incorporate common knowledge or customary techniques in the art disclosed herein. The specification and examples are to be considered exemplary only, and the true scope of this application is indicated by the claims.

[0062] It should be understood that this application is not limited to the precise structure described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope. The embodiments of this application described above do not constitute a limitation on the scope of protection of this application.

Claims

1. A seasoning packet for preparing instant noodles with room temperature water, characterized in that, include: Spicy flavor: 5g sesame oil, 1g sesame seeds, 0.5g-18g chili oil. 0.15g-1.8g of salt and pepper and 0.5g-4.5g of light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 0.5g-18.5g sesame paste, 0.5g-4.5g vinegar, and 0.5g-4.5g light soy sauce; Fresh and fragrant flavor: 0.5g sesame seeds, 0.5g-7g vinegar, 0.5g-4.5g light soy sauce and 0.25g-4g sesame oil.

2. The seasoning packet for instant noodles prepared with room temperature water according to claim 1, characterized in that, include: Spicy flavor: 5g sesame oil, 1g sesame seeds, 8.5g chili oil, 0.4g salt and pepper, and 2.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 8.5g sesame paste, 1.5g vinegar and 1.5g light soy sauce; Savory flavor: 0.5g sesame seeds, 2.0g vinegar, 1.5g light soy sauce and 1.0g sesame oil.

3. The seasoning packet for instant noodles prepared with room temperature water according to claim 1, characterized in that, include: Spicy flavor: 5g sesame oil, 1g sesame seeds, 0.5g chili oil, 0.15g salt and pepper, and 0.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 0.5g sesame paste, 0.5g vinegar and 0.5g light soy sauce; Savory flavor: 0.5g sesame seeds, 0.5g vinegar, 0.5g light soy sauce and 0.25g sesame oil.

4. The seasoning packet for instant noodles prepared with room temperature water according to claim 1, characterized in that, include: Spicy flavor: 5g sesame oil, 1g sesame seeds, 18g chili oil, 1.8g salt and pepper, and 4.5g light soy sauce; Sesame sauce flavor: 2.5g sesame oil, 0.5g sesame seeds, 2.7g chili sauce, 18.5g sesame paste, 4.5g vinegar and 4.5g light soy sauce; Savory flavor: 0.5g sesame seeds, 7g vinegar, 4.5g light soy sauce and 4g sesame oil.

5. A method for preparing instant noodles by mixing with room temperature water, characterized in that, include: Fresh bean curd skin preparation: Soak soybeans in 25℃ water for 9 hours until they are soft to the touch. Mix them with water at a ratio of 1:10 and grind them through a 120-mesh filter. Bring to a boil over high heat for 3 minutes, then reduce to low heat and keep warm at 78-82℃. Every 8-10 minutes, use a bamboo skewer to lift a 0.1-0.2mm thick film from the surface of the soy milk and place it in a ventilated place to air dry for 30 minutes, allowing the surface moisture to drip off naturally to make wet bean curd skin. Pre-treatment of bean curd sheets: Cut the wet bean curd sheets into strips with a width of 0.3-0.5cm; Dehydration process: Dry the fibrous wet bean curd skin at 50-60℃ until the moisture content is 10%, and control the moisture content to 8-10% to form a porous structure; Prepare the seasoning: Add the seasoning packet as described in any one of claims 1-4 according to different tastes to obtain instant noodles.

Images