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Fried instant noodles and its making method

A manufacturing method and instant noodle technology, applied in food preparation, application, food science, etc., can solve problems such as inability to achieve viscoelasticity

Inactive Publication Date: 2005-04-20
SANYO FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in terms of texture, the surface part recovers quickly, but the center part takes a long time to recover, so the noodles must be processed thinner, and 'viscoelasticity like fresh noodles' cannot be achieved.

Method used

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  • Fried instant noodles and its making method
  • Fried instant noodles and its making method
  • Fried instant noodles and its making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Using 330ml of added water, knead a dough made of 800g of wheat flour, 170g of potato starch, 30g of alpha-acetated tapioca starch (DS=0.07), 3g of alkaline water, 10g of salt, and 5g of casein, whey, and milk protein to make noodles. Then, cut out with a knife blade: 18 square, surface thickness: 1.30mm, and 0.5kg / cm 3 After continuous steaming for 3 minutes, the steamed noodles cut into a surface weight of 90 g were filled in the drying template. After that, it was passed through an oil layer adjusted to a temperature of 145°C for 2 minutes to obtain a fried instant noodle with a final moisture content of 3%.

Embodiment 2

[0037] Use 330ml of water to mix 800g wheat flour, 170g potato starch, 30g α-acetate potato starch (DS=0.03), 3g lye, 10g salt, 5g egg protein, and knead the dough. After making the dough, use the knife edge: 18 Square, surface thickness: 1.30mm to cut out, 0.5kg / cm 3 After continuous steaming for 3 minutes, the steamed noodles cut into a surface weight of 90 g were filled in the drying template. After that, it was passed through an oil layer adjusted to a temperature of 145°C for 2 minutes to obtain a fried instant noodle with a final moisture content of 3%.

Embodiment 3

[0039] Mix and knead a dough made of 800g wheat flour, 170g potato starch, 30g α-alkaline potato starch (raw), 3g alkaline water, 10g salt, and 5g casein whey milk protein with 330ml of added water. After making noodles, Cut out with blade: 18 square, surface thickness: 1.30mm, 0.5kg / cm 3 After continuous steaming for 3 minutes, the steamed noodles cut into a surface weight of 90 g were filled in the drying template. After that, it was passed through an oil layer adjusted to a temperature of 145°C for 2 minutes to obtain a fried instant noodle with a final moisture content of 3%.

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PUM

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Abstract

PROBLEM TO BE SOLVED: To provide instant deep-fried noodles getting rid of empty light palate feeling peculiar to instant deep-fried snack noodles and having viscoelasticity like raw noodles to achieve heavy noodle ribbon like raw noodles. SOLUTION: The method for producing instant deep-dried noodles comprises the first process of producing dough through kneading with water a noodle raw material obtained by adding pregelatinized starch and thermocoagulative protein to flour as the main raw material, the second process of making the dough into noodle ribbons, the third process of steaming the noodle ribbons, and the fourth process of deep-frying and drying the noodle ribbons so as to obtain deep-fried noodles.

Description

Technical field [0001] The present invention relates to fried instant noodles containing alpha starch and thermally coagulable protein and a manufacturing method thereof. Background technique [0002] There are fried and non-fried drying methods for instant noodles. As a non-fried drying method, it is generally considered to be a drying method such as hot air drying, microwave drying, freeze drying or freeze drying. Wheat flour and various starches are used as raw materials, lye is used for Chinese noodles, and polyphosphate is used instead of lye for Japanese noodles. Salt, powdered eggs, thickening polysaccharides, and fats are added as needed. , Lecithin, and other substances. After kneading, use conventional methods to make noodles. After cooking, use a given drying method to obtain fried noodles and non-fried noodles. [0003] In addition, as the way to eat these instant noodles, there are roughly two types of cooking with pot boiling and cooking with hot water. Cooking with...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/113A23L7/109
Inventor 永山嘉昭
Owner SANYO FOODS CO LTD
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