Disposable noodles and method for producing same

A manufacturing method and technology of fast food noodle, applied in dough processing, mixing/kneading with horizontal installation tools, baking, etc., can solve problems such as poor stretchability, long manufacturing process, and many sticking noodles

Active Publication Date: 2006-11-01
NISSHIN FLOUR MILLING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the shortcoming of these methods is that manufacturing process is too long, is difficult to control, and the stickiness between the noodles of obtained instant noodle is many, and stretchability is bad, and mouthfeel is also not as good as smooth feeling and viscoelasticity when boiling raw noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Udon Noodles

[0037] 80 parts by mass of medium-strength wheat flour ("Special Bird" manufactured by Nissin Flour Co., Ltd.), 10 parts by mass of etherified potato starch ("Gelko-LuBO-15" manufactured by J-Oil Mills Co., Ltd.) and 10 parts by mass Parts by mass of raw potato starch ("なかしゃり" manufactured by Hokulen Agricultural Cooperative Association Federation) were uniformly mixed to obtain noodle flour; in addition, 1 mass part of salt was dissolved in 35 mass parts of water to prepare an aqueous solution, which was added to In the above-mentioned noodle making powder, use a mixer under reduced pressure (-0.08MPa) to mix and knead for 15 minutes under reduced pressure to make a dough; Noodle strips with a thickness of 1.3 mm; steam the noodles in steam at a temperature of 100°C for 2 minutes; then cut the steamed strips into straight lines without wrinkles with the square edge of a No. 10 cutter Noodles: The obtained noodles are cut into 30 cm long, put ...

Embodiment 2

[0038] Example 2: Udon Noodles

[0039] Except that the decompression condition of kneading with a decompression mixer is replaced by -0.04MPa, the same as the udon noodle example 1, the noodle production, the noodle heat steaming treatment, the noodle cutting, and the molding are carried out. , dry; Thereby obtain the noodle block of 65 grams / meal of moisture content about 9%. The noodles that have been reconstituted in boiling water have no wrinkle and no uncomfortable feeling, and there is no need to worry about broken or short noodles.

Embodiment 3

[0040] Example 3: Udon Noodles

[0041] 80 parts by mass of medium-strength wheat flour ("Special Bird" manufactured by Nissin Flour Co., Ltd.), 10 parts by mass of etherified potato starch ("Gelko-LuBO-15" manufactured by J-Oil Mills Co., Ltd.) and 10 parts by mass Parts by mass of raw potato starch ("なかしゃり" manufactured by Hokulen Agricultural Cooperative Federation Federation) are evenly mixed to obtain flour for making noodles; ) company "MAJIC FAT 202") to obtain the mixture; in addition, 1 part by mass of salt was dissolved in 35 parts by mass of water to prepare an aqueous solution, which was added to the above-mentioned noodle flour, and the mixture was reduced by reducing pressure using a mixer. Under pressure conditions (-0.08MPa) kneading for 15 minutes to make a dough; then use a rolling roll to compound and roll the dough in a conventional way, and roll it into a dough strip with a thickness of 1.3mm; put this dough strip at 100°C steamed in steam for 2 minutes; ...

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PUM

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Abstract

To provide a method for producing instant noodles comprising non-fried instant noodles with no wave, having slimy smoothness and viscoelasticity similar to those in boiled raw noodle but unavailable in conventional noodles such as wheat noodles or buchwheat noodles, causing no blister when steaming noodle strips, generating no longitudinal porosity or short noodles when cooked and taken, and favorably raveled out. The method for producing instant noodles comprises at least one of the following processes after changing an ordinary production process taken in a method for producing such kinds of noodles, namely a method of steaming noodle strips to pregelatinize them and cutting out the steamed noodle strips to make them noodle ribbons: a kneading process under reduced pressure; a process of using powdery oil and fat and/or lecithin as submaterial for making noodles; a process of using gluten as the submaterial for making noodles; and a process of spraying water, emulsified oil and fat solution and lecithin solution on the surface of the noodle strips just before the process of steaming the noodle strips.

Description

technical field [0001] The present invention relates to fast food noodles, especially wrinkle-free non-fried fast food noodles and a manufacturing method thereof. Slippery and viscoelastic wrinkle-free non-fried instant noodles and manufacturing method thereof. Background technique [0002] Fast food noodles are a kind of noodles that can be eaten after simple cooking. The main ingredients are wheat flour, buckwheat flour and other noodle-making flour, and salt, alkaline water, noodle quality improver and other noodle-making auxiliary materials and water are added. Noodles are made from it, and then dried by deep-frying, hot steaming, hot air, etc., and an appropriate amount of soup or seasoning is added. According to the different drying methods adopted in the manufacturing process, these fast food noodles can be divided into fried noodles, non-fried noodles, freeze-dried noodles, etc. That is, fried noodles are dried by frying after steaming; non-fried noodles are dried ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A21C1/06A21D2/08A23L7/109
CPCA23L7/109A23L7/113
Inventor 横塚章治稻葉美幸広濑明朗长井孝雄水上将一
Owner NISSHIN FLOUR MILLING CO LTD
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