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Instant noodles and method for producing the same

A manufacturing method and technology of instant noodles, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of split noodles, poor spreadability, and poor dough drying, and achieve the effect of preventing noodles from splitting.

Active Publication Date: 2010-12-08
SANYO FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a limit to reducing the evaporation rate of the noodle surface by using heated steam. If the noodle is thick, it cannot be heated to the center of the noodle quickly, so the drying of the surface part of the noodle is promoted, and the noodle splits due to the above reasons.
In addition, if the heated steam is blown frequently, there will be problems such as poor drying due to shrinkage of the dough, poor spreading when eating, etc.

Method used

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  • Instant noodles and method for producing the same
  • Instant noodles and method for producing the same
  • Instant noodles and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 3

[0114] (Measurement of Cutting Strength of Noodles)

[0115] In a polystyrene resin cup (manufactured by Atsugi Plastic Co., Ltd.) with a draft of 540 mL, put 60 g of a sample of noodles whose strength is to be measured, and add warm water at 100° C. to the water line in the polystyrene resin cup, and then Quickly cover with aluminum foil and let stand for 6 minutes. Remove the lid and stir with disposable chopsticks to disperse the noodles, and start measuring the "time after rehydration". At this time, a stopwatch named SEIKO Stopwatch S052 manufactured by SEIKO S-YARD Co., Ltd. was used as a device for measuring time.

[0116] After properly using the stopwatch for 2 minutes (120 seconds), the water was quickly separated from the noodles, and the shear strength of the noodles was measured with a rheometer.

[0117]

[0118] Rheometer: manufactured by Fudo Kogyo Co., Ltd., product name NRM-2010J-CW

[0119] Put 4 noodles on a plate, measure the cutting strength with pia...

test approach A

[0140] 800g of wheat flour and 200g of potato starch are mixed with 15g of various oils and fats from (1) to (10) above, and then mixed with noodle water obtained by dissolving 3g of phosphate and 10g of salt in 320ml of water to make noodles. Cutting, cutting edge: No. 10, surface thickness: 1.60mm, 0.5kg / cm 2 After continuous steaming for 3 minutes, fill the steamed noodles cut into 100g noodles into the mold box for drying. Afterwards, adjust the temperature to 100°C, wind speed at 1m / s, and carry out a 4-minute preliminary drying stage. After adjusting the moisture content to 24%, adjust the temperature to 120°C, and wind speed at 12m / s, and go through a 2-minute main drying stage. Finally, obtain 70g final moisture and be the boiled type Japanese style instant noodle of 9%. The obtained results (different effects due to the difference in shape and size of fats and oils) are shown in Table 3 below.

[0141] Table 3: Different effects of different shapes and sizes of fats...

Embodiment 1

[0232] Wheat Flour 800g, the powdered spherical palm oil 15g (particle diameter 0.3mm) of 62 degrees by the melting point that mixes in the powder raw material of potato starch 200g that is obtained by the spray cooling method, then with 3g phosphate, 10g table salt is dissolved in 330ml water and obtains Knead the noodles with water, cut them after making noodles, cutting blade: No. 10, noodle thickness: 1.60mm, 0.5kg / cm 2 After continuous steaming for 3 minutes, fill the steamed noodles cut into 100g noodles into the mold box for drying. Afterwards, adjust the temperature to 100°C, wind speed at 1m / s, and carry out a 4-minute preliminary drying stage. After adjusting the moisture content to 24%, adjust the temperature to 120°C, and wind speed at 12m / s, and go through a 2-minute main drying stage. Finally, obtain 70g final moisture and be the boiled type Japanese style instant noodle of 9%.

[0233] Microscopic photographs (magnification: 70 times) of the structure of the ve...

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Abstract

A raw noodle material comprising a main material and a fat and / or emulsifying agent having a particle diameter of 0.15 mm or larger is kneaded together with water to obtain a mixture. Noodle strings are formed from the mixture. The noodle strings are steamed and then expanded / dried with hot air to obtain an instant noodle. Regardless of the thickness of the noodle strings, this instant noodle caneliminate the problem of ''cracking of noodle strings'' which has accompanied high-temperature hot-air drying.

Description

technical field [0001] The invention relates to instant noodles and a manufacturing method thereof. More specifically, the present invention relates to instant noodles (for example, raw-cut noodle-like thick noodles, or udon noodles) having properties that have not been realized in the past, and a method for manufacturing the same. [0002] Using the present invention, for example, it is possible to obtain instant noodles that do not substantially affect the thickness of noodles and can substantially prevent "noodle splitting". Such instant noodles can be suitably manufactured by, for example, adding spherical or / and granular fats and / or emulsifiers to the main ingredients of the noodles, followed by drying with high-temperature hot air. Background technique [0003] Instant noodles are very convenient because they can be eaten simply by adding hot water or heating them for a short time. Furthermore, they are also a staple food and have good shelf life. Therefore, they are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L7/113
CPCA23V2002/00A23L1/162A23L7/113
Inventor 永山嘉昭
Owner SANYO FOODS CO LTD