Novel non-fried instant noodles and preparation method thereof

Abstract

The invention provides a preparation method of non-fried instant noodles, which comprises the following steps: A) mixing table salt, dietary alkali, a thickening agent, phosphate, pigment and water to obtain a saline solution; mixing glucose, amino acid substances, flavor type yeast extract, pig bone concentrated soup and water to obtain a seasoning aqueous solution; b) mixing flour, starch and vital gluten, and sequentially mixing and stirring the mixture with the saline solution and the seasoning aqueous solution to prepare dough; c) the dough is subjected to standing, dough standing, dough pressing, strip cutting and steaming curing in sequence, and cured noodles are obtained; and D) dispersing the cured noodles, atomizing the surfaces of the noodles, spraying rice oil, cutting off the noodles, and frying the noodles in air to obtain the novel non-fried instant noodles. The non-fried instant noodles provided by the invention are less in oil and healthy, and have good taste, fragrance and rehydration performance.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a novel non-fried instant noodle and a preparation method thereof. Background Art

[0002] Traditional fried instant noodles are a type of noodle food that can be cooked in hot water in a short time. They are popular among consumers for their simplicity, speed, and rich taste. However, since traditional instant noodles are fried at high temperatures and have a high fat content, rumors and doubts from consumers are endless. The label of "high oil content, no nutrition, and unhealthy" is always with them, which makes people have many misunderstandings and distrust of instant noodles. However, consumers have mixed feelings about fried instant noodles. They want to eat them but are worried that fried foods contain a high amount of oil, and eating too much will lead to malnutrition, and long-term consumption of fried foods will bring a series of health risks.

[0003] Most of the current production processes of non-fried instant noodles are to use a wet dough with a relatively low water content (the water content is generally below 30%) to make noodles by a sheeting method and then steam and dry the noodles. The noodles produced by this traditional production process cannot form tiny cavities, and the rehydration and fragrance are far inferior to fried instant noodles. They can only be eaten after being boiled in water for 6 minutes, and do not have the taste and aroma of fried instant noodles. Since the water content of non-fried instant noodles is relatively low, although the temperature of steaming the noodles can reach and exceed the gelatinization temperature of flour, the starch molecules do not have enough water absorption and expansion during the gelatinization process, and the noodles cannot be fully gelatinized, so the noodles are less cooked and have a biased taste. In addition, when hot air is dried, there is no oil on the surface and no water-oil exchange can be carried out. The inside of the noodles cannot absorb oil, resulting in the noodles not having the unique fat fragrance and crispy dry-eating taste of fried instant noodles. If too much starch is added, the surface gelatinization will be excessive and the adhesion will be serious, which will affect the rehydration performance and convenience performance of the product.

[0004] Therefore, providing a healthy non-fried instant noodles with good taste and aroma becomes a problem to be solved at present. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a novel non-fried instant noodles and a preparation method thereof. The non-fried instant noodles provided by the present invention are low in oil, healthy, and have good taste, aroma, and rehydration performance.

[0006] The present invention provides a method for preparing a novel non-fried instant noodle, comprising the following steps:

[0007] A) mixing salt, edible alkali, thickener, phosphate, pigment and water to obtain a saline solution;

[0008] Mixing glucose, amino acid substances, flavor yeast extract, pork bone concentrated soup and water to obtain a flavored aqueous solution;

[0009] B) mixing flour, starch and gluten, and then mixing with the saline solution and the seasoning solution in sequence to prepare dough;

[0010] C) allowing the dough to rest, press, cut into strips and steam to ripen, thereby obtaining ripe noodles;

[0011] D) the cooked noodles are dispersed, and then surface-atomized and sprayed with rice oil, and then cut and air-fried to obtain novel non-fried instant noodles.

[0012] Preferably, the moisture content of the dough is 40% to 50%.

[0013] Preferably, the resting time is 20 to 30 minutes.

[0014] Preferably, the steaming temperature is 95-100° C. and the time is 10-20 min.

[0015] Preferably, the air frying temperature is 110-150° C., the time is 6-15 min, and the wind speed is 10-30 m / s.

[0016] The present invention also provides non-fried instant noodles prepared by the above preparation method, the raw materials comprising:

[0017] 180-220 parts by weight of wheat flour;

[0018] 40 to 60 parts by weight of starch;

[0019] 5-7 parts by weight of gluten;

[0020] 5-6 parts by weight of salt;

[0021] 0.05-0.15 parts by weight of edible alkali;

[0022] 0.3 to 0.5 parts by mass of a thickener;

[0023] 0.4-0.6 parts by mass of phosphate;

[0024] 0.01-0.2 parts by weight of amino acids;

[0025] 0.1-0.3 parts by weight of flavor yeast extract;

[0026] 0.1-0.3 parts by weight of concentrated pork bone soup;

[0027] 0.1-0.5 parts of glucose;

[0028] 0 to 0.06 parts by mass of pigment;

[0029] 80 to 100 parts by weight of water;

[0030] 5 to 60 parts by weight of rice oil.

[0031] Preferably, the starch is selected from one or more of acetic starch, tapioca starch and potato starch.

[0032] Preferably, the thickener is selected from one or more of guar gum, xanthan gum, sodium alginate and konjac flour.

[0033] Preferably, the amino acid substance is selected from amino acids that produce caramel and oily flavors after Maillard reaction.

[0034] Preferably, the fat content of the novel non-fried instant noodles is less than 5%.

[0035] Compared with the prior art, the present invention provides a method for preparing non-fried instant noodles, comprising the following steps: A) mixing salt, edible alkali, thickener, phosphate, pigment and water to obtain a saline solution; mixing glucose, amino acid substances, flavor yeast extract and pork bone concentrated soup with water to obtain a seasoning water solution; B) mixing flour, starch and gluten powder, and mixing and stirring with the saline solution and the seasoning water solution in sequence to prepare dough; C) subjecting the dough to standing, pressing, cutting and steaming to ripen in sequence to obtain ripe noodles; D) spraying rice oil on the surface of the ripe noodles after dispersion, cutting and air frying to obtain non-fried instant noodles. The present invention mixes the dough by adding a mixture of glucose, amino acid, yeast extract and concentrated pork bone soup, and increases the water content of the dough by more than 40-50%, which is much higher than that of the traditional process. During the gelatinization process, 40-50% of the water inside the noodles can form many tiny holes in the noodles when it evaporates at the boiling point, which is a necessary condition for good rehydration. In addition, noodles with high water content can fully absorb water and swell during gelatinization to obtain a higher degree of gelatinization than traditional process noodles, which improves the toughness and taste quality of noodles. The final product fully meets the requirements of instant noodles, and is rapidly gelatinized at a high temperature of 110-150°C and a high wind speed of 10-20 m / s, so that glucose, amino acids, reducing sugars, yeast extracts, and pork bone concentrated soup are combined to produce the aroma and taste of fried noodles. The fat content of the product prepared by the preparation method provided by the present invention is less than 5%, and the rehydration property and flavor are better than traditional non-fried instant noodles. The fat content is lower than that of traditional fried instant noodles. Compared with traditional non-fried instant noodles, the noodles of the product are evenly distributed with tiny cavities that are conducive to rehydration, and glucose, amino acids, flavor yeast extracts, and pork bone concentrated soup are added to the dough, and a fried aroma is produced during the air frying process. The healthy rice oil is sprayed on the surface before air drying to lock in moisture, so that the noodles produce the Maillard reaction during the high-temperature rapid drying process to produce the burnt aroma and soft and elastic taste of fried noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 These are photos of instant noodles prepared in Example 2 and Comparative Example 1. DETAILED DESCRIPTION

[0037] The present invention provides a method for preparing non-fried instant noodles, comprising the following steps:

[0038] A) mixing salt, edible alkali, thickener, phosphate, pigment and water to obtain a saline solution;

[0039] Mixing glucose, amino acid substances, flavor yeast extract, pork bone concentrated soup and water to obtain a flavored aqueous solution;

[0040] B) mixing flour, starch and gluten, and then mixing with the saline solution and the seasoning solution in sequence to prepare dough;

[0041] C) allowing the dough to rest, press, cut into strips and steam to ripen, thereby obtaining ripe noodles;

[0042] D) the cooked noodles are dispersed, and then surface-atomized and sprayed with rice oil, and then cut and air-fried to obtain novel non-fried instant noodles.

[0043] The present invention first prepares a salt water solution and a seasoning water solution. Specifically:

[0044] The salt, edible alkali, thickener, phosphate, pigment and water are mixed to obtain a saline solution with a Baume degree Be7-9.

[0045] Glucose, amino acid substances, flavor yeast extract, pork bone condensed soup and water are mixed to obtain a seasoning aqueous solution. The flavor substances, especially the flavor yeast extract, glucose, amino acid and pork bone condensed soup, can produce a fat aroma close to that of traditional fried noodles.

[0046] Then, flour, starch and gluten are mixed, and then sequentially mixed with the salt solution and the seasoning solution to prepare dough.

[0047] Specifically, using a dough mixer, first dry beat the powdered raw materials to fully mix, then add water once and stir to add the seasoning aqueous solution during fast beating, then add water and stir to add the salt solution for a second time, and then slowly knead the dough to obtain the dough.

[0048] The water content of the dough is 40% to 50%. The present invention uses a method of adding water multiple times, which can significantly increase the water content of the dough, which is conducive to forming many tiny holes in the noodles when the water evaporates at the boiling point, thereby ensuring that the noodles have good rehydration properties. In addition, the noodles with high water content can fully absorb water and swell during gelatinization to obtain a higher gelatinization degree than the traditional process noodles, thereby improving the toughness and taste quality of the noodles, and the final product fully meets the requirements of instant noodles.

[0049] Next, the dough is left to rest, pressed, cut into strips and steamed to obtain cooked noodles. The resting time is 20 to 30 minutes, which can be 20, 25, 30, or any value between 20 and 30 minutes.

[0050] The steaming temperature is 95-100° C., which can be 95, 96, 97, 98, 99, 100, or any value between 95 and 100° C., and the time is 10-20 minutes, which can be 10, 15, 20, or any value between 10 and 20 minutes.

[0051] The cooked noodles are dispersed, and then surface-atomized and sprayed with rice oil, and then cut and air-fried to obtain non-fried instant noodles.

[0052] The present invention has no particular limitation on the dispersion method, and the dispersion can be performed by passing the noodles through water or spraying the noodles with water.

[0053] The air frying temperature is 110-150° C., which can be 110, 120, 130, 140, 150, or any value between 110 and 150° C. The air frying time is 6-15 min, which can be 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, or any value between 6 and 15 min, preferably 6-10 min. The wind speed is 10-30 m / s, which can be 10, 11, 12, 13, 14, 15, 17, 19, 20, 22, 25, 28, 30, or any value between 10 and 30 m / s.

[0054] The present invention also provides non-fried instant noodles prepared by the above preparation method, the raw materials comprising:

[0055] 180-220 parts by weight of wheat flour;

[0056] 40 to 60 parts by weight of starch;

[0057] 5-7 parts by weight of gluten;

[0058] 5-6 parts by weight of salt;

[0059] 0.05-0.15 parts by weight of edible alkali;

[0060] 0.3 to 0.5 parts by mass of a thickener;

[0061] 0.4-0.6 parts by mass of phosphate;

[0062] 0 to 0.2 parts by weight of amino acids;

[0063] 0.1-0.3 parts by weight of flavor yeast extract;

[0064] 0.1-0.3 parts by weight of concentrated pork bone soup powder;

[0065] 0.1-0.5 parts by weight of glucose;

[0066] 0 to 0.06 parts by mass of pigment;

[0067] 60 to 100 parts by weight of water;

[0068] 5 to 60 parts by weight of rice oil.

[0069] In some specific embodiments of the present invention, the raw materials for preparing the non-fried instant noodles include:

[0070] 200 parts by mass of wheat flour;

[0071] 50 parts by mass of starch;

[0072] 6 parts by mass of gluten;

[0073] 5.5 parts by mass of table salt;

[0074] 0.1 parts by mass of edible alkali;

[0075] 0.4 parts by mass of thickener;

[0076] 0.5 parts by mass of phosphate;

[0077] 0.05-0.2 parts by weight of amino acids;

[0078] 0.1-0.2 parts by weight of flavor yeast extract;

[0079] 0.2 parts by weight of pork bone condensed soup;

[0080] 0.15-0.2 parts by weight of glucose;

[0081] 0 to 0.06 parts by mass of pigment;

[0082] 80-85 parts by weight of water;

[0083] 8 to 12 parts by mass of rice oil.

[0084] Wherein, the starch is selected from one or more of potato acetate starch, cassava starch and potato starch.

[0085] The thickener is selected from one or more of guar gum, sodium alginate and konjac flour.

[0086] The amino acid substances are selected from amino acids that produce caramel and oily flavors after the Maillard reaction, preferably one or more of cysteine, lysine, L-arginine, and L-alanine.

[0087] In the present invention, the fat content of the non-fried instant noodles is less than 5%.

[0088] The present invention adopts highly water-absorbent starch, flavor yeast extract, glucose, amino acid, and concentrated pork bone soup to form a high-water dough with a water content of 40-60%, which can significantly increase the water content of the dough, and is conducive to forming many tiny holes in the noodles when the water evaporates at the boiling point, thereby ensuring that the noodles have good rehydration properties. In addition, the noodles with high water content can fully absorb water and swell during gelatinization to obtain a higher gelatinization degree than the noodles made by traditional processes, thereby improving the toughness and taste quality of the noodles, and the final product fully meets the requirements of instant noodles.

[0089] The noodles provided by the present invention are sprayed with healthy rice oil on the surface and combined with the internal addition of amino acids and flavor yeast extract, concentrated pork bone soup and other mixed flavoring substances to produce Maillard reaction at high temperature to produce fried flavor substances. The present invention adopts air frying through high temperature of 110 to 150 degrees Celsius and short-term drying for 6 to 8 minutes to quickly evaporate the internal moisture to produce a microporous structure and release the flavor substances.

[0090] The non-fried instant noodles provided by the invention are less in oil, healthier, and have good taste, aroma, and rehydration performance.

[0091] In order to further understand the present invention, the non-fried instant noodles and the preparation method thereof provided by the present invention are described below in conjunction with embodiments. The protection scope of the present invention is not limited by the following embodiments.

[0092] Pork bone condensed soup was purchased from Henan Shuanghui Investment Development Co., Ltd.;

[0093] Beef bone condensed soup Henan Shuanghui Investment Development Co., Ltd.;

[0094] Chicken bone broth concentrate was purchased from Henan Shuanghui Investment Development Co., Ltd.

[0095] Example 1 Novel non-fried instant noodles

[0096] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.8kg seasoning aqueous solution (0.2kg L-arginine, 0.2kg flavor yeast extract, 0.2kg glucose, 0.2kg pork bone concentrated soup), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0097] Preparation method:

[0098] (1) mixing salt, edible alkali, thickener, phosphoric acid, natural pigment and water to obtain a salt solution;

[0099] Mixing glucose, L-arginine, pork bone concentrated soup, flavor yeast extract and water to obtain a flavored aqueous solution;

[0100] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0101] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0102] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0103] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 10 m / s for 8 minutes. The finished product is obtained after being cut into pieces of 20 cm.

[0104] Example 2 Novel non-fried instant noodles

[0105] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.2kg flavor yeast extract, 0.15kg L-arginine, 0.2kg glucose, 0.2kg pork bone concentrated soup), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0106] Preparation method:

[0107] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0108] Mixing glucose, L-arginine, pork bone concentrated soup, flavor yeast extract and water to obtain a flavored aqueous solution;

[0109] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0110] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0111] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0112] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The finished product is obtained after being cut into pieces of 20 cm.

[0113] Example 3 Novel non-fried instant noodles

[0114] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.6kg seasoning aqueous solution (0.1kg flavor yeast extract, 0.1kg L-arginine, 0.2kg glucose, 0.2kg pork bone condensed soup), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0115] Preparation method:

[0116] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0117] Mixing glucose, L-arginine, pork bone concentrated soup, flavor yeast extract and water to obtain a flavored aqueous solution;

[0118] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0119] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0120] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0121] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 130° C. and a wind speed of 10 m / s for 10 minutes. The noodles are cut into pieces of 20 cm to obtain the finished product.

[0122] Example 4 Novel non-fried instant noodles

[0123] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.35kg seasoning aqueous solution (0.1kg flavor yeast extract, 0.05kg L-arginine, 0.1kg glucose, 0.1kg pork bone concentrated soup), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0124] Preparation method:

[0125] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0126] Mixing glucose, L-arginine, pork bone concentrated soup, flavor yeast extract and water to obtain a flavored aqueous solution;

[0127] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0128] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0129] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0130] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The noodles are cut into pieces of 20 cm to obtain the finished product.

[0131] Example 5 Novel non-fried instant noodles

[0132] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.1kg flavor yeast extract, 0.2kg pork bone concentrated soup, 0.15kg lysine, 0.2kg glucose), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 15kg rice oil.

[0133] Preparation method:

[0134] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0135] Mixing flavor yeast extract, pork bone concentrated soup, glucose, lysine and water to obtain a flavored aqueous solution;

[0136] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0137] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0138] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0139] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 130° C. and a wind speed of 12 m / s for 10 minutes. The noodles are cut into pieces of 20 cm to obtain the finished product.

[0140] Example 6 Novel non-fried instant noodles

[0141] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.4kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.2kg flavor yeast extract, 0.2kg pork bone concentrated soup, 0.15kg cysteine, 0.2kg glucose), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0142] Preparation method:

[0143] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0144] Mixing flavor yeast extract, pork bone concentrated soup, glucose, cysteine ​​and water to obtain a flavored aqueous solution;

[0145] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0146] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0147] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0148] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The noodles are cut into pieces of 20 cm to obtain the finished product.

[0149] Example 7 Novel non-fried instant noodles

[0150] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.4kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.2kg flavor yeast extract, 0.2kg pork bone concentrated soup, 0.15kg alanine, 0.2kg glucose), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0151] Preparation method:

[0152] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0153] The flavor yeast extract, pork bone concentrated soup, glucose, alanine and water are mixed to obtain a flavored aqueous solution;

[0154] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0155] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0156] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0157] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 140° C. and a wind speed of 15 m / s for 10 minutes. The noodles are cut into pieces of 20 cm to obtain the finished product.

[0158] Comparative Example 1: Traditional fried instant noodles

[0159] The raw material components include:

[0160] 200kg wheat flour, 50kg tapioca starch, 6kg gluten, 5.5kg salt, 0.1kg sodium carbonate, 0.2kg guar gum, 0.2kg sodium alginate, 0.5kg phosphate, 85kg water, 0.06kg natural pigment, 30kg palm oil.

[0161] Preparation method:

[0162] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0163] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir and add salt solution after beating for 5 minutes, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips and set aside;

[0164] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0165] (4) rinsing the cooked noodles and then spraying them with clean water;

[0166] (5) The noodles sprayed with water are placed in a quantitative container and sent to a frying machine for dehydration and drying at a temperature of 120 to 150° C. for 3 to 4 minutes. The finished product is obtained after being cut into pieces of 20 cm.

[0167] Comparative Example 2: New non-fried instant noodles

[0168] The raw material components include:

[0169] 200kg wheat flour, 50kg tapioca starch, 6kg gluten, 5.5kg salt, 0.1kg sodium carbonate, 0.2kg guar gum, 0.2kg sodium alginate, 0.5kg phosphate, 85kg water, 0.06kg natural pigment, 10kg rice oil.

[0170] Preparation method:

[0171] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0172] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0173] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0174] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0175] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The finished product is obtained after being cut into pieces of 20 cm.

[0176] Comparative Example 3: New non-fried instant noodles

[0177] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.2kg flavor yeast extract, 0.2kg pork bone concentrated soup, 0.15kg L-arginine, 0.2kg white sugar), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0178] Preparation method:

[0179] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0180] The flavored yeast extract, pork bone concentrated soup, white sugar, L-arginine and water are mixed to obtain a flavored aqueous solution;

[0181] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0182] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0183] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0184] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The finished product is obtained after being cut into pieces of 20 cm.

[0185] Comparative Example 4: New Non-Fried Instant Noodles

[0186] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.2kg hydrolyzed protein, 0.15kg L-arginine, 0.2kg glucose, 0.2kg pork bone concentrated soup), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 15kg rice oil.

[0187] Preparation method:

[0188] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0189] The hydrolyzed protein, L-arginine, glucose, pork bone concentrated broth and water are mixed to obtain a seasoning aqueous solution;

[0190] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0191] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0192] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0193] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The finished product is obtained after being cut into pieces of 20 cm.

[0194] Comparative Example 5: New Non-Fried Instant Noodles

[0195] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.2kg flavor yeast extract, 0.2kg chicken bone concentrated soup, 0.15kg L-arginine, 0.2kg glucose), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0196] Preparation method:

[0197] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0198] Mixing chicken bone broth, flavor yeast extract, L-arginine, glucose and water to obtain a flavored aqueous solution;

[0199] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0200] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0201] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0202] (5) The noodles sprayed with the emulsifier are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The noodles are cut after 20 cm to obtain the finished product.

[0203] Comparative Example 6: New Non-Fried Instant Noodles

[0204] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.2kg flavor yeast extract, 0.2kg beef bone concentrated soup, 0.15kg L-arginine, 0.2kg glucose), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0205] Preparation method:

[0206] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0207] The beef bone concentrated broth, flavor yeast extract, glucose, amino acid and water are mixed to obtain a flavored aqueous solution;

[0208] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0209] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0210] (4) After the cooked noodles are rinsed with water and dispersed, rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0211] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The finished product is obtained after being cut into pieces of 20 cm.

[0212] Comparative Example 7: New Non-Fried Instant Noodles

[0213] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.2kg flavor yeast extract, 0.2kg pork bone concentrated soup, 0.15kg L-arginine, 0.2kg maltose), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0214] Preparation method:

[0215] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0216] The flavored yeast extract, pork bone concentrated soup, L-arginine, maltose and water are mixed to obtain a flavored aqueous solution;

[0217] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0218] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0219] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0220] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The finished product is obtained after being cut into pieces of 20 cm.

[0221] Comparative Example 8: New Non-Fried Instant Noodles

[0222] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg sodium carbonate, 0.2kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.2kg flavor yeast extract, 0.2kg pork bone concentrated soup, 0.2kg rock sugar, 0.15kg L-arginine), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg rice oil.

[0223] Preparation method:

[0224] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0225] Mixing pork bone concentrated soup, flavor yeast extract, L-arginine, crystal sugar and water to obtain a flavored aqueous solution;

[0226] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0227] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0228] (4) After the cooked noodles are rinsed and dispersed, healthy rice oil is sprayed on the noodles to loosen the noodles to lock in moisture and prevent them from sticking together;

[0229] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The finished product is obtained after being cut into pieces of 20 cm.

[0230] Comparative Example 9

[0231] The raw material components include: 200kg wheat flour, 50kg cassava starch, 6kg gluten, 5.5kg salt, 0.1kg edible alkali, 0.2kg guar gum, 0.2kg sodium alginate, 0.75kg seasoning aqueous solution (0.2kg flavor yeast extract, 0.15kg L-arginine, 0.2kg pork bone condensed soup, 0.2kg glucose), 0.5kg phosphate, 85kg water, 0.06kg natural pigment, and 10kg soybean oil.

[0232] Preparation method:

[0233] (1) mixing salt, edible alkali, thickener, natural pigment and phosphate with water to obtain a salt water solution;

[0234] Mixing glucose, pork bone concentrated soup, flavor yeast extract, L-arginine and water to obtain a flavored aqueous solution;

[0235] (2) Pour wheat flour, starch and gluten into a dough mixer, use a double-shaft horizontal dough mixer to dry beat for 1 minute to fully mix the powdery raw materials, add water and stir once after beating for 5 minutes, add seasoning aqueous solution, then add water and stir twice and add saline solution, then slowly beat the dough for 10 minutes, let it rest for 20 minutes, repeatedly roll it into sheets through a calender, cut into strips for later use;

[0236] (3) steaming the cut noodles in a steamer at 100° C. for 3-5 minutes to obtain cooked noodles for later use;

[0237] (4) After the cooked noodles are rinsed with water and dispersed, healthy soybean oil is sprayed on the loose noodles to lock in moisture and prevent them from sticking together;

[0238] (5) The oil-sprayed noodles are placed in a quantitative container and sent into a vacuum oven for drying and dehydration at 120° C. and a wind speed of 14 m / s for 10 minutes. The noodles are cut into pieces of 20 cm to obtain the finished product.

[0239] Test Case

[0240] 1. Sensory evaluation test

[0241] The sensory evaluation of instant noodles was conducted in accordance with GB / T 25005-2010. The examples and comparative examples were subjected to sensory evaluation. The noodles were soaked in boiling water of about 6 times the volume of the noodles using a measuring cup, and then evaluated after 4 minutes. The sensory evaluation was performed by 8 personnel, all of whom had received training on the sensory evaluation of instant noodles in advance.

[0242] The sensory evaluation indexes of instant noodles quality are shown in Table 1:

[0243] Table 1 Sensory evaluation index standards for noodles

[0244]

[0245]

[0246] Table 2 Example Noodle Sensory Evaluation Results

[0247]

[0248]

[0249] Table 3 Sensory evaluation results of noodles in comparative example

[0250]

[0251]

[0252] The results are shown in Table 2 and Table 3. The sensory evaluation results show that Example 2 has the best overall taste of noodles. It is relatively consistent with the fried instant noodles produced by the traditional frying process in Example 1 in terms of 10 indicators such as color, appearance, rehydration, smoothness, toughness, hardness, foam resistance, viscosity, noodle aroma, and flavor. Examples 1, 3-7 have slight differences in noodle aroma and detailed indicators. Comparative Examples 1-8 are analyzed from 10 indicators such as color, appearance, rehydration, smoothness, toughness, hardness, foam resistance, viscosity, noodle aroma, and flavor. Because the types of sugar and bone broth are changed, the overall taste of the noodles is affected to varying degrees, and the overall taste deviation occurs. Comparative Example 9 uses soybean oil for spraying, and the taste is consistent with Example 2 and Comparative Example 1, but the oxidative stability deviation cannot meet the design requirements.

[0253] 2. Fat test

[0254] The fat content was determined by Soxhlet extraction method. The results are shown in Table 4.

[0255] Table 4 Fat content results %

[0256]

[0257]

[0258] The results in Table 4 show that the fat contents of the novel non-fried noodles in Examples 1-7 are all ≤5% and the fat content of the conventional fried instant noodles in Comparative Example 1 is 15%, and the fat contents of Comparative Examples 2-9 are all <5%.

[0259] 3. Fragrance test

[0260] The test method is as follows: Aroma olfactory evaluation method

[0261] Take 50 grams of sample and soak it in 100-degree boiling water for 4 minutes. Then organize a sensory evaluation team of 5-6 people to smell the change of odor.

[0262] Table 5 Example aroma evaluation results

[0263]

[0264] Table 6 Aroma evaluation results of comparative examples

[0265]

[0266]

[0267] The overall evaluation results of Table 5 and Table 6 show that the novel non-fried noodle embodiment 2 and the conventional fried instant noodles of the comparative example have a high consistency in aroma and both have a distinct aroma of fried noodles.

[0268] In summary, Comparative Example 1 is a conventional instant noodle frying process, the product has a high fat content of 15%, and the fried aroma is obvious, but the oil content is high, which does not meet the public's requirements for healthy diet. Comparative Example 2 removes the seasoning liquid and uses the same process for drying. The product has no obvious fried aroma and poor taste. Comparative Example 3 replaces glucose with white sugar in the seasoning liquid, and the same process is used, and the fried aroma is weak. Comparative Example 4 replaces flavor yeast extract in the seasoning liquid with hydrolyzed protein, and the same process is used, and the fried aroma is weak. Comparative Example 5 replaces pork bone condensed soup with chicken bone broth in the seasoning liquid, and the same process is used, and the fried aroma is weak. Comparative Example 6 replaces pork bone condensed soup with beef bone condensed soup in the seasoning liquid, and the same process is used, and the fried aroma is weak. Comparative Example 7 replaces glucose with maltose in the seasoning liquid, and the same process is used, and the fried aroma is weak. Comparative Example 8 replaces glucose with rock sugar in the seasoning liquid, and the same process is used, and the fried aroma is weak. Comparative Example 9 replaces rice oil with sprayed soybean oil, and the same process is used, and the oxidation stability is poor, and the shelf life of the product cannot meet the shelf life requirements.

[0269] 4. Shelf life test

[0270] Test method: Take 10 packages of 800g samples from each sample and place them in a constant temperature and humidity chamber, set the temperature to 50℃ and the humidity to 70%, and conduct accelerated experiments. One day is equivalent to 6 days at room temperature. The sensory odor of the samples is evaluated at different time periods. The experiment ends on the 30th day (i.e. 180 days at room temperature, i.e. 6 months shelf life at room temperature). The results are as follows:

[0271] Table 7 Shelf life verification results

[0272]

[0273]

[0274] The results in Table 7 show that the novel non-fried noodle embodiments 1-7 and comparative examples 1 to 4 and 6 to 8 all use rice oil, which has high oxidative stability, slow fat oxidation rate, and a shelf life of up to 180 days. However, comparative example 5 uses concentrated chicken bone soup, which is easy to deteriorate and has a shelf life of only 162 days. Comparative example 9 uses soybean oil for surface spraying treatment, which has poor oil stability, fast fat oxidation rate, and a shelf life of 120 days, which cannot meet the design requirements.

[0275] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a novel non-fried instant noodle, characterized in that: The following steps are involved: A) mixing salt, edible alkali, thickener, phosphate, pigment and water to obtain a saline solution; Mixing glucose, amino acid substances, flavor yeast extract, pork bone concentrated soup and water to obtain a flavored aqueous solution; B) mixing flour, starch and gluten, and then mixing with the saline solution and the seasoning solution in sequence to prepare dough; C) allowing the dough to rest, press, cut into strips and steam to ripen, thereby obtaining ripe noodles; D) the cooked noodles are dispersed, and then surface-atomized and sprayed with rice oil, and then cut and air-fried to obtain novel non-fried instant noodles.

2. The preparation method according to claim 1, characterized in that: The water content of the dough is 40% to 50%.

3. The preparation method according to claim 1, characterized in that: The time for standing the dough to rest is 20 to 30 minutes.

4. The preparation method according to claim 1, characterized in that: The steaming temperature is 95-100° C. and the time is 10-20 minutes.

5. The preparation method according to claim 1, characterized in that: The air frying temperature is 110-150° C., the time is 6-15 minutes, and the wind speed is 10-30 m / s.

6. Non-fried instant noodles prepared by the preparation method according to any one of claims 1 to 5, characterized in that: Ingredients include: 180-220 parts by weight of wheat flour; 40 to 60 parts by weight of starch; 5-7 parts by weight of gluten; 5-6 parts by weight of salt; 0.05-0.15 parts by weight of edible alkali; 0.3 to 0.5 parts by mass of a thickener; 0.4-0.6 parts by mass of phosphate; 0.01-0.2 parts by weight of amino acids; 0.1-0.3 parts by weight of flavor yeast extract; 0.1-0.3 parts by weight of concentrated pork bone soup; 0.1-0.5 parts of glucose; 0 to 0.06 parts by mass of pigment; 80 to 100 parts by weight of water; 5 to 60 parts by weight of rice oil.

7. The non-fried instant noodles according to claim 6, characterized in that: The starch is selected from one or more of acetic starch, tapioca starch and potato starch.

8. The non-fried instant noodles according to claim 6, characterized in that: The thickener is selected from one or more of guar gum, xanthan gum, sodium alginate and konjac flour.

9. The non-fried instant noodles according to claim 6, characterized in that: The amino acid substances are selected from amino acids that produce caramel and oily flavors after undergoing Maillard reaction.

10. The non-fried instant noodles according to claim 6, characterized in that: The fat content of the novel non-fried instant noodles is less than 5%.

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