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Instant noodles and manufacturing method of same

A technology of instant noodles and noodle blocks, which is applied in food preparation, food science, transportation and packaging, etc. It can solve the problems that noodles are difficult to restore, cannot obtain aesthetic food, and cooking cannot be fully carried out, so as to achieve the effect of maintaining beauty

Active Publication Date: 2008-05-28
NISSIN FOODS HLDG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these existing technologies are not all the technology of placing raw eggs on the noodles when cooking and eating, but are designed for the purpose of keeping the ingredients and soup in the noodles during circulation and preservation. So there are many problems when used to lay eggs
[0005] That is to say, once the raw egg is placed on the noodles of instant noodles for cooking (there are methods such as cooking with boiling water, microwave cooking, and cooking), in the case of existing general noodles without recesses on the noodles, Of course, the central portion as described in the above prior art is not the deepest concave portion, the egg will deviate from or fall off from the center of the noodle block, and the protein will not spread all over the noodle block but will be concentrated in one part, and it will not be possible to obtain aesthetic food
In addition, in the case of adding boiling water to cook and make it recover and eat instant noodles, cooking with boiling water cannot be carried out sufficiently, and it is very difficult to make the protein itself all half-cooked and white. The problem that the noodles directly under the eggs are hard to recover

Method used

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  • Instant noodles and manufacturing method of same
  • Instant noodles and manufacturing method of same
  • Instant noodles and manufacturing method of same

Examples

Experimental program
Comparison scheme
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manufacture example 1

[0074] Stir 50g of starch into 950g of wheat flour, and add 340ml of a mixed solution of 8g of salt, 4g of natural soda water (sodium carbonate:potassium carbonate=2:1), and 1g of sodium polyphosphate into it, and mix and stir for about 15 minutes with a mixer to form dough. Stretch it into a noodle strip and roll it to a thickness of 0.7mm with a calender, cut it into noodles with a No. 20 angle blade, steam it with a steaming equipment for about 2 minutes, and then dissolve 100g of salt, 50g of sodium glutamate, and 150ml of soy sauce in 1000ml of water Soak in the seasoning liquid for 5 seconds, and then cut each 135g per meal.

Embodiment 1

[0077] The frying support frame (basic type) of embodiment 1: the inner diameter of the upper surface (cover portion) is 112mm, the inner diameter of the lower surface (bottom) is 110mm, and the height is 33mm, and the lower surface (bottom) has a concave portion on the noodle block The protruding part with a volume of 27ml is an arc-shaped cross-section [the diameter of the end of the protruding part is 85 mm, and the R of the arc-shaped part of the cross-section is 150 mm (however, the R near the end of the opening of the concave part is strengthened), the center The depth of the part is 8mm] (reference Figure 9 ].

[0078] Also, in the present invention, the so-called inner diameter means the diameter of the inner part, and the so-called R means the curvature radius of the arc-shaped part.

experiment example 1

[0080] Put each fried noodle pieces of Comparative Example 1 and Example 1 produced in Production Example 1 into a large porcelain bowl with a diameter of 18 cm (the fried noodle pieces of Example 1 face up with the concave portion) , the temperature 8~9 ℃, the unripe egg (egg size is L) of about 55g of shelled weight is peeled off and placed in the center of the fried noodle of comparative example 1 facing the sky, the fried noodle of embodiment 1 Place an open raw egg in the center of the recess (the center of the skyward side of the face block). Use a kettle to point the boiling water at each noodle, pour 400ml of boiling water around the top of the egg, cover and cook (place) for 3 minutes.

[0081] In the case of the fried noodles in Comparative Example 1, the noodles are slightly tilted, and the raw eggs will slide off the noodles. Areas fall off. Although in rare cases when a raw egg is placed on the noodle block and boiling water can be slowly added to it, the protei...

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Abstract

To provide instant noodles capable of being cooked in such a manner that a raw egg is held on a central area of a top face of a lump of the noodles and then widely spread, especially capable of being cooked to such an extent that the albumen of the egg is changed into white, when the lump of the noodles is cooked and returned to noodles by putting the raw egg on the lump and then pouring hot water thereon. In the lump of the instant noodles, a hollow having an approximately arc-shaped or approximately triangular cross section whose deepest point corresponds to the central part of the top face of the lump of the noodles is formed so that the hollow has a wide opening part. Further, another hollow having a cross section whose deepest point is the central part of the top face of the lump of the noodles is formed in the lump of the noodles so that the hollow is stepwise inclined and has an arc-shaped or approximately triangular cross section in an area corresponding to the central part of the top surface of the lump.

Description

technical field [0001] The present invention relates to an instant noodle block having a concave portion for placing an opened raw egg (raw egg, etc., hereinafter simply referred to as "raw egg") and a method for manufacturing instant noodles. Background technique [0002] Instant noodles are an excellent food that is very convenient, cheap and can be stored indoors for a long time. Moreover, in order to make the instant noodles more delicious or to improve the nutritional balance, some people put raw eggs into the instant noodles and eat them together. However, once the raw eggs are cooked on the existing (marketed) instant noodle blocks, the raw eggs cannot be spread widely on the noodles, and the raw eggs sometimes fall off from the noodles. [0003] Therefore, it is considered that a concave portion is set on the noodle block of instant noodles to place raw eggs for cooking and meals. [0004] On the other hand, as a technique for forming a concave portion or a cavity ...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/32A23L7/109A23L7/113A23L15/00
CPCA23L7/113B65D85/816
Inventor 石井裕二濑户次朗
Owner NISSIN FOODS HLDG CO LTD