Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for making non-fried instant noodles

A technology of non-fried instant noodles and manufacturing methods, applied in the direction of food preparation, application, food science, etc., to achieve the effect of good taste

Active Publication Date: 2007-03-28
NISSHIN FLOUR MILLING CO LTD
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the noodles obtained by this method can only be applied to Korean cold noodles that pursue this unique texture because the texture becomes rubbery.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 60 parts by mass of medium-strength wheat flour ("さざんか" manufactured by Nissin Flour Co., Ltd.), 25 parts by mass of potato starch, and 15 parts by mass of wheat starch were uniformly mixed, put into a retort mixer, and then 35 parts by mass were uniformly mixed Water, 0.1 parts by mass of alkaline water, 1.0 parts by mass of table salt and 0.1 parts by mass of natural pigments are put into a distillation mixer. Supply the pressurized steam of 0.098MPa in this steaming mixer, carry out the steaming of 6.5 minutes with the revolution number of 60rpm simultaneously, then stop the supply of steam, carry out the kneading of 2 minutes, obtain the raw dough of gelatinization (gelatinization degree 85.8%).

[0032] The dough (dough temperature: 98° C.) was immediately passed through one stage of rolling rolls, and quickly rolled to a thickness of 1.35 mm. Cool the obtained noodle strips to about 20°C in a refrigerator at 5-10°C, and cut out noodles with a #22 cutter. 100 g o...

Embodiment 2

[0053] 60 parts by mass of medium-strength wheat flour ("金すずらん" manufactured by Nissin Flour Co., Ltd.), 20 parts by mass of potato starch, 5 parts by mass of tapioca starch and 15 parts by mass of wheat starch were uniformly mixed, and put into a distillation mixer. Then, 38 parts by mass of water and 1.5 parts by mass of salt were uniformly mixed, and put into the distillation mixer. Supply the pressurized steam of 0.098MPa in this steaming mixer, carry out the steaming of 5 minutes with the revolution number of 60rpm simultaneously, stop the supply of steam then, carry out the kneading of 3 minutes, obtain the raw dough of gelatinization (gelatinization Degree 94.7%).

[0054] The dough (dough temperature: 98.6° C.) was immediately rolled to a thickness of 1.20 mm by passing through one stage of rolling rolls. The obtained noodle strips were cooled to about 10° C. in a refrigerator at 5° C. to 10° C., and the noodles were cut out with a square knife of cutter #12. 100 g o...

Embodiment 3

[0067] Evenly mix 70 parts by mass of thin-strength wheat flour ("Flower" manufactured by Nissin Milling Co., Ltd.) and 30 parts by mass of medium-strength wheat flour ("Sazanka" manufactured by Nissin Milling Co., Ltd.), and put it into a distillation mixer In, then uniformly mix 55 parts by mass of water and 1.5 parts by mass of salt, and put into the distillation mixer. Supply the pressurized steam of 0.180MPa in this steaming mixer, carry out the steaming of 2 minutes with the revolution number of 120rpm simultaneously, then stop the supply of steam, carry out the kneading of 1 minute, obtain the raw dough of gelatinization (gelatinization degree 97.3%).

[0068] The dough (dough temperature: 99.4° C.) was immediately rolled to a thickness of 1.35 mm by passing through two stages of rolling rolls. The obtained noodle strips were cooled to about 10° C. in a refrigerator at 5° C. to 10° C., and the noodles were cut out with a #12 square knife. 110 g of the noodles were hou...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for producing unfried instant noodles which have smooth and viscoelastic texture originally possessed by the noodles even after recovered by hot water, and the rate of the reduction of elastic feeling of which by boiling is retarded. This method for producing the unfried instant noodles comprises adding water to a raw material powder consisting essentially of flours, steaming and kneading the added product to provide a dough having >=80% Alpha pregelatinization degree, rapidly rolling the dough to provide a noodle belt, cutting the noodle belt to provide noodle strings, and swelling and drying the resultant noodle strings.

Description

technical field [0001] The invention relates to a method for making non-fried instant noodles. In more detail, it relates to a method for producing non-fried instant noodles with the following characteristics: quickly rolling the gelatinized dough after steaming raw material powder mainly composed of grain flour, and puffing and drying after cutting out the noodles. Background technique [0002] At present, non-fried instant noodles (or called instant noodles) are generally made by adding various starches to cereal flours such as wheat flour, α-ized wheat flour, and buckwheat flour as the main raw material. ), Chinese-style noodles, buckwheat noodles and other types of noodles with whole egg powder, protein powder, thickener, lecithin, vegetable oil, emulsified fat, calcium carbonate, salt, phosphate, lye (かん powder), etc. , are manufactured as follows. First, water is added in an amount of 30 to 35% by weight based on the main raw materials of grain flour, and kneading is...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L7/109A23L7/113
CPCA23L5/13A23L7/109A23L7/11A23L7/111
Inventor 广濑明朗水上将一稻叶美幸
Owner NISSHIN FLOUR MILLING CO LTD