Instant fried noodles and process for producing the same

A manufacturing method and technology of fried pasta, applied in food preparation, food science, food ingredients, etc., can solve the problem of insignificant effect, and achieve the effect of good density and strong toughness

Inactive Publication Date: 2010-03-31
NISSIN YORK
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  • Abstract
  • Description
  • Claims
  • Application Information

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However, the acid treatment in Patent Document 9 is carried out in

Method used

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  • Instant fried noodles and process for producing the same

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Experimental program
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Effect test

Embodiment

[0043] The best mode for carrying out the present invention will be described in detail below by showing experimental examples and the like, and the present invention should not be limitedly interpreted based on the following test results. In addition, in this experimental example, the reduction effect of the fat content was compared with that of a general commercial product having a liquid absorption process (a process of absorbing seasoning liquid or water after cooking), that is, the amount of sodium carbonate added was that of noodle raw material powder. 0.15% (w / w) control product, if the oil content is reduced by about 10% or more, it has a reducing effect. In addition, the method of measuring the oil content is based on the standard oil analysis test method established by the Japan Oil Chemical Society. The method of measuring the pH value of the dough and noodles is to dilute the sample 10 times in distilled water, grind and pulverize it with a mill for 1 minute to for...

experiment example 1

[0045] 〔Experimental Example 1〕(Changing the amount of sodium carbonate and adjusting the pH value with monosodium phosphate on the oil content and the influence of excessive alkaline water)

[0046] Add 20g of salt, a specified amount of sodium carbonate, and 350ml of an aqueous solution formed by adding monosodium phosphate (acidic substance) that can make the pH of the dough to about 8 to 1kg of noodle raw material powder composed of 850g of wheat flour and 150g of acetylated tapioca starch , mixed with a mixer for 15 minutes to make it fully and evenly mixed, then set aside for about 15 minutes, and measured the pH value of the dough at this time. Process it into a noodle strip shape with a continuous calendering calender, calender to a final thickness of 1.00mm, cut out the noodles with a No. 20 corner knife, and use a 600kg / m 3 Steam for 2 minutes per hour of normal steam (temperature in the steam cabinet: 99°C) to make it gelatinized. After cooling, immerse it in 60g / L ...

experiment example 2

[0050][Experimental Example 2] (Influence of fat content in the case of lowering the pH value of dough with monosodium phosphate)

[0051] With the same method as Experimental Example 1, the amount of sodium carbonate added is 4g / kg, the added amount of monosodium phosphate as an acidic substance is further increased or decreased, and the fat content and the alkaline water of the noodle block under the situation of changing the pH value are excessive. Influence, the research is carried out in the same way as in Experimental Example 1. The results are shown in Table 2.

[0052] Table 2

[0053] Sample No.

[0054] Compared with sample 1 which is an example of the prior art, sample 6 in which the amount of sodium carbonate added is 4 g / kg has the effect of reducing the fat content, but the excess of alkaline water is remarkable and is not at an edible level. In contrast, samples 7, 8, and 9, in which the pH of the dough was lowered by adding monosodium phosphate, red...

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Abstract

In producing instant fried noodles, it is intended to provide instant fried noodles having a reduced fat content and yet showing favorable taste and texture which can be produced by a very simple process without resorting to any special apparatus, etc. Instant fried noodles are produced by adding sodium carbonate and/or potassium carbonate in a total amount of from 0.3 to 0.6% by weight, based onthe starting powdery materials such as wheat flour, to starting materials for noodles, also adding an acidic substance usable in foods in such an amount as adjusting to pH 7.5 to 8.5, kneading the resultant mixture with water to prepare a dough, rolling, cutting, cooking, seasoning and/or allowing the noodles to adsorb water, followed by frying in oil at 130 to 160 DEG C and drying. Thus, the fatcontent in an instant noodle mass can be reduced while preventing the noodles from weakening caused by brine (i.e., so-called ''kansui yake'').

Description

technical field [0001] The invention relates to instant fried noodles and a manufacturing method thereof, in particular to instant fried noodles with low fat content and no excessive alkaline water and a manufacturing method thereof. Background technique [0002] Instant fried noodles are usually steamed raw noodles and α-treated noodles are fried in high-temperature oil at about 150°C to make them dry. The water content is very low, so they can be stored at room temperature for a long time. When eating, just add hot water or boil for 1 minute to several minutes to eat, which is an extremely convenient food. However, due to the frying process of instant noodles, noodles absorb the oil used for frying in the frying process, and the oil content is high. Therefore, compared with instant noodles that are not fried, the calorie value is high, and consumers demand instant oil with low oil content. Fried noodles. [0003] As such a technique for reducing the fat content of instan...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113
CPCA23L1/0107A23L1/1613A23L1/162A23V2002/00A23V2200/048A23L5/11A23L7/111A23L7/113
Inventor 濑户次朗藤田兼二
Owner NISSIN YORK
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