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Instant-prepared fried noodle and producing method of the noodle

A manufacturing method and technology of fried pasta, which is applied in the field of instant fried pasta and its manufacture, can solve the problems such as insignificant effect, and achieve the effect of good density and sufficient toughness

Pending Publication Date: 2017-08-18
NISSIN YORK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the acid treatment in Patent Document 9 is carried out in the process after making noodles, and the effect is not significant.

Method used

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  • Instant-prepared fried noodle and producing method of the noodle
  • Instant-prepared fried noodle and producing method of the noodle
  • Instant-prepared fried noodle and producing method of the noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0044] 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 that has a liquid absorption process (a process of absorbing seasoning liquid or water after cooking), that is, the amount of sodium carbonate added is 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 fo...

experiment example 1

[0046] [Experimental Example 1] (Influence of excessive amount of alkaline water and oil content in the case of changing the amount of sodium carbonate and adjusting the pH value with monosodium phosphate)

[0047] 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 is 99°C) to make it gelatinized, and after cooling,...

experiment example 2

[0051] [Experimental Example 2] (Effect of fat content in the case of lowering the pH value of dough with monosodium phosphate)

[0052] 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.

[0053] Table 2

[0054]

[0055] 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, reduced fat and oil by ...

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Abstract

The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium carbonate and / or potassium carbonate to raw noodle flour like wheat flour, then adding edible acid substance thereto to adjust dough pH to 7.5-8.5, and kneading them with brine water. The dough so produced is rolled, cut, steamed, then seasoning solution or water is absorbed into noodle strings so made and the noodle strings are dried by frying them with oil of 130 DEG C.-160 DEG C. Thereby, an amount of fats and oils in the instant-prepared fried noodle bricks can be reduced without generating any scorching damage in the noodle strings.

Description

[0001] This application is a divisional case of an invention patent application with the application number 200780048582.9 (international application number PCT / JP2007 / 075285), the application date is December 28, 2007, and the invention title is "instant fried pasta and its manufacturing method" Application. technical field [0002] 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 [0003] 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, nood...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L5/10A23L5/41A23L29/00
CPCA23V2002/00A23V2200/048A23L5/11A23L7/111A23L7/113
Inventor 濑户次朗藤田兼二
Owner NISSIN YORK
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