Process for producing dried food eaten after hot-water cooking or hot-water reconstitution, and dried noodle

A technology for drying food and a manufacturing method, which is applied in the directions of food preparation, food preservation, and application, and achieves the effects of good separation, promotion of heat conduction, and improved separation.

Inactive Publication Date: 2007-01-17
YAMADAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The non-fried instant noodles obtained by the method provided by this application and the patent applicant have a smooth texture close to that of raw noodles, and can be reconstituted with hot water in a short time. There is still room for improvement, such as the reproduction of the taste of cooked food and the shortening of the hot water recovery time.

Method used

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  • Process for producing dried food eaten after hot-water cooking or hot-water reconstitution, and dried noodle
  • Process for producing dried food eaten after hot-water cooking or hot-water reconstitution, and dried noodle
  • Process for producing dried food eaten after hot-water cooking or hot-water reconstitution, and dried noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0148]

[0149] The purpose of this verification test is to verify the influence of the cooking treatment time in the first process on the final product, so as to select a suitable cooking time.

[0150] In this test, 3 kg of quasi-strong wheat flour was used as 100 parts by weight, mixed with 1 part by weight of salt, 1 part by weight of water-sensitive powder, 0.05 parts by weight of pigment, and 35 parts by weight of water, and rolled to form noodle strips. The obtained noodle strips were shaped by blades No. 20 (noodle thickness 1.25 mm), No. 16 (noodle thickness 1.15 mm), and No. 16 thick noodles (noodle thickness 1.40 mm) to obtain raw noodle strands as objects to be processed.

[0151] The object to be processed is subjected to steam heat treatment at 100°C for 3 minutes (heat treatment step), and in hot water at about 100°C, the first step ( cooking treatment). Immediately after that, make it contact with cold water, then take appropriate amount, and leave it for 1 ...

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PUM

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Abstract

Dried food is produced by processing a processing subject obtained by forming a preparation of starchy raw material into given shape through a process (1) to (3) comprising at least (1) the first step (P1) in which boiling treatment is conducted, (2) the second step (P2) of after the first step (P1), bringing the boiled processing subject into contact with an aqueous solution and (3) the third step (P3) of air drying the processing subject after the second step (P2) in such conditions that the temperature is in the range of 45 to 100 DEG C and the humidity in the range of 5 to below 55%. Therefore, the invention provided, for example, a process for producing dried food that enables short-time hot-water cooking or hot-water reconstitution, ensuring pleasant palate feeling and that excels in loosenability.

Description

technical field [0001] The present invention relates to the manufacturing technology of edible dry food after hot water cooking or hot water reconstitution. Background technique [0002] There are known various dried foods designed to restore texture and taste suitable for eating by cooking with hot water or reconstitution with hot water. For example, non-fried instant noodles, fried instant noodles, dried noodles, pasta, macaroni, dried noodles, rice noodles, etc. are mentioned. [0003] These dry foods are generally obtained by processing dough, etc. obtained by preparing raw materials containing starch, into a predetermined shape, and then heating the starch while supplying water (adding water). After moistening, softening, etc., to change the rheology (rheology), implement drying treatment. [0004] For the quality of the dry food, the following aspects are pursued: (1) the taste or taste is as close as possible to the food cooking in the raw state; (2) non-powder; (3)...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L3/42A23L7/109A23L7/113
CPCA23L1/162A23L1/16A23L7/109A23L7/113A23L3/42
Inventor 大久保庆一松泽伸明由尾启
Owner YAMADAI
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