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Method for producing instant noodles dried by hot air stream at high temperature

A technology of high-temperature hot air drying and manufacturing method, applied in food drying, sustainable manufacturing/processing, food preparation, etc., can solve problems such as low calorie, achieve the effects of average taste, average recovery, and shortened drying time

Inactive Publication Date: 2010-09-01
NISSIN YORK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the purpose of the method disclosed in this patent document 2 is not to manufacture instant non-fried noodles that have the flavor and mouthfeel of fried noodles and are low in calories.

Method used

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  • Method for producing instant noodles dried by hot air stream at high temperature
  • Method for producing instant noodles dried by hot air stream at high temperature
  • Method for producing instant noodles dried by hot air stream at high temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0137] The following is a single-layer manufacturing process implemented according to the manufacturing method of high-temperature hot-air drying instant noodles of the present invention.

[0138] (1) Manufacture of dry instant noodles

[0139] In 900g of wheat flour, 100g of tapioca starch was mixed in powder form as raw material powder. Add the stirring water 330ml of dissolved salt 15g, alkaline water 2g, carotene 0.2g in the mixture 1kg of this raw material powder, and add the edible oil of 20ml (with the whole weight of raw material powder as the amount of 2% by weight of basis), in Kneading (mixing) with a mixer for 15 minutes under normal pressure gave noodle material (noodle body). Then, according to the common method of making instant noodles, the material is overlapped and pressed and rolled, and then the noodles with a thickness of 0.77mm are cut out with a corner knife No. 20.

[0140] Next, the prepared raw noodles were evenly sprayed with cooking oil before bei...

Embodiment 2

[0158] Below, it is the three-layer manufacturing method implemented according to the manufacturing method of high-temperature hot-air drying instant noodles of the present invention.

[0159] (1) Manufacture of dry instant noodles

[0160] 100 g of tapioca starch was mixed in powder form in 300 g of wheat flour as a raw material powder, and 600 g of indigestible starch (manufactured by Matsutani Chemical Co., Ltd., trade name "Fiber Gym") was added to prepare a raw material powder mixture. In this mixture, add 330ml of stirring water of dissolved salt 15g, alkaline water 2g, carotene 0.2g, and add the edible oil of 20ml (with the whole weight of raw material powder as the basis 2% by weight), under normal pressure Knead and mix with a mixer for 15 minutes to prepare a noodle material (noodle body) for an inner layer.

[0161] On the other hand, 100 g of tapioca starches were mixed in powder form with 900 g of wheat flour as a raw material powder. In this raw material powder...

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Abstract

Provided is a method for producing instant noodles dried by a hot air stream at a high temperature which has a moreish taste and texture similar to fried noodles and yet has a low caloric value. A method for producing instant noodles dried by a hot air stream at a high temperature which is characterized by comprising: (a) a step for preparing a noodle dough by adding an edible oil to noodle dough materials including starting flour, preparing a noodle band from the noodle dough and then preparing fresh noodle strings from the noodle band; (b) a step for applying an edible oil to the fresh noodle strings and then steaming the fresh noodle strings to give steamed noodles; (c) a step for packing a predetermined amount of the steamed noodles in a retainer to form a noodle block; and (d) a step for swelling and drying the noodle block by blowing a hot air stream at a temperature of 120oC to 160oC from the top and bottom of the retainer at a speed of 30 m / s to 70 m / s for 3 to 15 minutes.

Description

technical field [0001] The present invention relates to a method for producing instant noodles by high-temperature hot air drying, and more specifically, relates to a method for producing low-calorie instant noodles with the flavor and mouthfeel of fried noodles by using high-temperature hot air drying. Background technique [0002] There are two types of existing representative instant noodles. One is to cook raw noodles to alpha, and then deep-fry the alpha noodles to make instant fried noodles (instant fried noodles), and the other is to make instant fried noodles. The gelatinized noodles were dried with hot air to obtain hot air dried noodles (instant non-fried noodles). The instant fried noodles have an addictive flavor and texture and are very delicious because they are prepared by frying. However, this method makes the noodles very oily, and their high calorie content is also a problem. [0003] On the other hand, this instant non-fried noodles, because it is not fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113A23L7/10A23L7/109
CPCA23L1/162A23V2002/00A23V2200/15A23V2200/16A23V2250/18A23V2300/10A23L7/113A23L3/40
Inventor 泷泽秀树八木孝幸
Owner NISSIN YORK
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