Composition and process for a water-soluble dietary fibre containing instant oil fried noodle

Abstract

The present invention relates to a composition and process for the production of a water- soluble dietary fibre containing instant oil fried noodle. In particularly the invention relates to a process for the production of a water-soluble dietary fibre containing instant oil fried noodle using a pre-blend of wheat flour and water-soluble dietary fibre.

Description

[0001] Composition and process for a water-soluble dietary fibre containing instant oil fried noodle

[0002] The present invention relates to a composition and process for the production of a water-soluble dietary fibre containing instant oil fried noodle. In particularly the invention relates to a process for the production of a water-soluble dietary fibre containing instant oil fried noodle using a pre-blend of wheat flour and water-soluble dietary fibre.

[0003] It is already known to have non-fried noodles using non-wheat flours like oat flour to achieve a higher fibre content. The manufacturing of instant oil fried noodles with cereal flour and especially with wheat flour and higher amounts inclusion of water-soluble dietary fibre (>6%) using lamination technology has been challenging. It shows dough rheological and machinability issues like sticky dough, poor sheeting, sheet breakage or noodle formation. Water-soluble dietary fibres are highly soluble in water (-75-80% saturation point). Consequently, the direct addition of water-soluble dietary fibres in the noodle dough causes significant alteration in water absorption kinetics and rheology of noodle dough. Using existing lamination technology (sheet / slit / cut and optionally fold), the machinability operations such as dough kneading and sheeting through rollers get severely impacted when the water- soluble dietary fibres are added at greater than 4 wt%. It resulted into poor dough development, stability and stickiness with prominently visible surface disruptions and breakages in laminated dough sheets.

[0004] Therefore, to provide nutritional and health benefits of higher amounts of water- soluble dietary fibre in instant oil fried noodles it is hence essential to explore a process having good machinability and rheology of the noodle dough and having a pleasant taste.

[0005] Summary of the invention

[0006] The object of the present invention is to improve the state of the art and to provide an improved or at least an alternative solution to overcome at least some of the inconveniences described above. The object of the present invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

[0007] Particularly, the object of the present invention is to provide a process for the production of a water-soluble dietary fibre containing instant oil fried noodle having good machinability and sensory attributes, especially regarding dough stickiness, dough sheeting, sheet breakage of noodle dough, noodle formation, texture, taste and a shelf life of at least 9 months of the product.

[0008] Accordingly, the present invention provides in a first aspect a process for the production of an instant oil fried noodle comprising 45 to 80wt% of cereal flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of cereal flour by weight of the dry mix; b) Hydrating and heating the mixture of step a) to a temperature between 60 to 100°C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 50 to 150°C to obtain a pre-mix; d) Mixing the pre-mix from step c), cereal flour, wheat gluten and optionally other dry ingredients with the Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15min; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling.

[0009] In a second aspect the invention relates an instant oil fried noodle comprising 45 to 80wt% of cereal flour by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% of wheat gluten by weight of the total composition and 10 to 30wt% of oil by weight of the total composition, wherein the instant oil fried noodle has an amount of water-soluble dietary fibre between 6 to 25wt% by weight of the total composition.

[0010] It has been surprisingly found by the inventors that by using a pre-mix of cereal flour and water-soluble dietary fibre, wherein cereal flour and water-soluble dietary fibre has been mixed, hydrated, heated and dried to obtain the pre-mix, existing lamination technology has acceptable to good machinability and good sensory attributes in terms of non-sticky dough, good sheeting, less or no sheet breakage, good texture (not firm, chewy) and good flavor profile. To obtain the pre-mix 50 to 90wt% of water-soluble dietary fibre are mixed with 10 to 50wt% of cereal flour, preferably wheat flour. A higher flour content in the pre-mix will lead to more gelatinization by heating the pre-blend and more stickiness of the noodle dough.

[0011] Detailed Description of the invention

[0012] In a first aspect the present invention pertains to a process for the production of an instant oil fried noodle 45 to 80wt% of cereal flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of cereal flour; b) Hydrating and heating the mixture of step a) to a temperature between 60 to 100°C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 50 to 150°C to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix by weight of the total composition from step c), cereal flour, wheat gluten and optionally other dry ingredients with the Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min ; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling.

[0013] In a preferred aspect the present invention pertains to a process for the production of an instant oil fried noodle 45 to 80wt% of wheat flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of wheat flour; b) Hydrating and heating the mixture of step a) to a temperature between 60 to 100°C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 50 to 150°C to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix from step c), wheat flour, wheat gluten and optionally other dry ingredients with the Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling.

[0014] In a preferred aspect the present invention pertains to a process for the production of an instant oil fried noodle 45 to 80wt% of wheat flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of wheat flour; b) Hydrating and heating the mixture of step a) to a temperature between 60 to 100 °C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 50 to 150°C to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix by weight of the total composition from step c), wheat flour, wheat gluten and optionally other dry ingredients with the Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling; wherein the water-soluble dietary fibre is dextrin or fructo-oligosaccharide or a combination thereof.

[0015] In a preferred aspect the present invention pertains to a process for the production of an instant oil fried noodle comprising 45 to 80wt% of wheat flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of wheat flour (by weight of the mixture); b) Hydrating and heating the mixture of step a) to a temperature between 60 to 100°C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 50 to 150°C to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix by weight of the total composition from step c), wheat flour, wheat gluten and optionally other dry ingredients with Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling; wherein wheat flour is the only flour in the composition. In a preferred aspect the present invention pertains to a process for the production of an instant oil fried noodle comprising 45 to 80wt% of wheat flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of wheat flour (by weight of the mixture); b) Hydrating and heating the mixture of step a) to a temperature between 60 to 100 °C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 50 to 150°C to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix by weight of the total composition from step c), wheat flour, wheat gluten and optionally other dry ingredients with Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling; wherein wheat flour is the only flour in the composition and wherein the water-soluble dietary fibre is dextrin or fructo-oligosaccharide or a combination thereof.

[0016] In a preferred aspect the present invention pertains to a process for the production of an instant oil fried noodle 45 to 80wt% of cereal flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of cereal flour; b) Hydrating and heating the mixture of step a) to a temperature between 60 to 90°C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 80 to 105°C for 1 to 8 hours to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix by weight of the total composition from step c), cereal flour, wheat gluten and optionally other dry ingredients with the Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min ; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling.

[0017] In a preferred aspect the present invention pertains to a process for the production of an instant oil fried noodle 45 to 80wt% of wheat flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of wheat flour; b) Hydrating and heating the mixture of step a) to a temperature between 60 to 90°C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 80 to 105°C for 1 to 8 hours to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix from step c), wheat flour, wheat gluten and optionally other dry ingredients with the Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling.

[0018] In a preferred aspect the present invention pertains to a process for the production of an instant oil fried noodle 45 to 80wt% of wheat flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of wheat flour; b) Hydrating and heating the mixture of step a) to a temperature between 60 to 90 °C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 80 to 105°C for 1 to 8 hours to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix by weight of the total composition from step c), wheat flour, wheat gluten and optionally other dry ingredients with the Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling; wherein the water-soluble dietary fibre is dextrin or fructo-oligosaccharide or a combination thereof.

[0019] In a preferred aspect the present invention pertains to a process for the production of an instant oil fried noodle comprising 45 to 80wt% of wheat flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of wheat flour (by weight of the mixture); b) Hydrating and heating the mixture of step a) to a temperature between 60 to 90 °C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 80 to 105°C for 1 to 8 hours to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix by weight of the total composition from step c), wheat flour, wheat gluten and optionally other dry ingredients with Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling; wherein wheat flour is the only flour in the composition.

[0020] In a preferred aspect the present invention pertains to a process for the production of an instant oil fried noodle comprising 45 to 80wt% of wheat flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre with 10 to 50wt% of wheat flour (by weight of the mixture); b) Hydrating and heating the mixture of step a) to a temperature between 60 to 90 °C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 80 to 105°C for 1 to 8 hours to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix by weight of the total composition from step c), wheat flour, wheat gluten and optionally other dry ingredients with Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling; wherein wheat flour is the only flour in the composition and wherein the water-soluble dietary fibre is dextrin or fructo-oligosaccharide or a combination thereof.

[0021] In a second aspect the invention relates to an instant oil fried noodle comprising 45 to 80wt% of cereal flour by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% of wheat gluten by weight of the total composition and 10 to 30wt% of oil by weight of the total composition, wherein the instant oil fried noodle has an amount of water-soluble dietary fibre between 6 to 25wt% by weight of the total composition.

[0022] In a preferred aspect the invention relates to an instant oil fried noodle comprising 45 to 80wt% of wheat flour by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% of wheat gluten by weight of the total composition and 10 to 30wt% of oil by weight of the total composition, wherein the instant oil fried noodle has an amount of water-soluble dietary fibre between 6 to 25wt% by weight of the total composition.

[0023] In a preferred aspect the invention relates to an instant oil fried noodle comprising 45 to 80wt% of wheat flour by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% of wheat gluten by weight of the total composition and 10 to 30wt% of oil by weight of the total composition, wherein the instant oil fried noodle has an amount of water-soluble dietary fibre between 6 to 25wt% by weight of the total composition and wherein wheat flour is the only flour of the composition.

[0024] In a preferred aspect the invention relates to an instant oil fried noodle comprising 45 to 80wt% of wheat flour by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% of wheat gluten by weight of the total composition and 10 to 30wt% of oil by weight of the total composition, wherein the instant oil fried noodle has an amount of water-soluble dietary fibre between 6 to 25wt% by weight of the total composition and wherein the water-soluble dietary fibre is dextrin or fructooligosaccharide or a combination thereof.

[0025] In a preferred aspect the invention relates to an instant oil fried noodle comprising 45 to 80wt% of wheat flour by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% of wheat gluten by weight of the total composition and 10 to 30wt% of oil by weight of the total composition, wherein the instant oil fried noodle has an amount of water-soluble dietary fibre between 6 to 25wt% by weight of the total composition and wherein wheat flour is the only flour of the composition and wherein the water-soluble dietary fibre is dextrin or fructo-oligosaccharide or a combination thereof.

[0026] The term “cereal flour” according to this invention means at least one ingredient of wheat flour, oat flour, corn flour, rice flour, barley flour, millet flour or combinations thereof, preferably wheat flour. In an embodiment the cereal flour is standard refined wheat flour. In a preferred embodiment wheat flour is the only flour in the composition. In an embodiment the instant oil fried noodle comprises 45 to 80 wt% of cereal flour by weight of the total composition, preferable 50 to 80wt%, preferably 55 to 80wt%, preferably 60 to 80wt%, preferably 45 to 75wt%, preferably 50 to 75wt%, preferably 55 to 75wt%, preferably 60 to 75wt% by weight of the total composition. In an embodiment the instant oil fried noodle comprises 45 to 80 wt% of wheat flour by weight of the total composition, preferable 50 to 80wt%, preferably 55 to 80wt%, preferably 60 to 80wt%, preferably 45 to 75wt%, preferably 50 to 75wt%, preferably 55 to 75wt%, preferably 60 to 75wt% by weight of the total composition.

[0027] In an embodiment the cereal flour has a particle size of 50 to 400 pm. In an embodiment the wheat flour has a particle size of 50 to 400 pm. A finer particle size could mean a high chance of starch to be damaged in the flour leading to higher water absorption. The dough would become sticky and causes operation issues. In addition, the noodle would turns sticky, starchy and non-elastic. The flour with a large particle size, on the other hand, needs longer water absorption time and often forms large dough lumps.

[0028] The term “water-soluble dietary fibre” according to this invention means edible parts of plant or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. Depending upon solubility of dietary fibre in water, it is classified into soluble and insoluble fibre. In an embodiment of the invention water-soluble dietary fibre at least one ingredient of beta-glucan soluble fiber, fructo-oligosaccharide, galacto-oligosaccharide, inulin, dextrin, polydextrose, psyllium husk or a combination thereof, preferably fructo-oligosaccharide, dextrin or a combination thereof, more preferably fructo-oligosaccharide.

[0029] In an embodiment 50 to 90wt% of water-soluble dietary fibre and 10 to 50wt% of wheat flour, preferably 60 to 90wt% of water-soluble dietary fibre and 10 to 40wt% of wheat flour, preferably 70 to 90wt% of water-soluble dietary fibre and 10 to 30wt% of wheat flour, are hydrated and heated. The obtained slurry is dried. The drying step can be carried out by any commonly known drying technique such as air drying, oven drying, drum drying, vacuum drying, bed drying, infrared radiation drying or combinations thereof. In an embodiment of the invention the drying is done at a temperature between 50 to 150°C, preferably between 50 to 120°C, preferably between 60 to 120°C, preferably between 60 to 100°C, preferably between 65 to 120°C, preferably between 65 to 100°C, preferably between 65 to 90°C, preferably between 70 to 120°C, preferably between 75 to 120°C, preferably between 80 to 120°C, preferably between 70 to 110°C, preferably between 75 to 110°C, preferably between 80 to 110°C, preferably between 80 to 105°C. The drying time is between 1 to 8 hours, preferably between 1 to 7 hours, preferably between 2 to 8 hours, preferably between 2 to 7 hours, preferably between 2 to 6 hours.

[0030] The term “hydrating” according to this invention means water is added. The ratio of dry fibre-flour mix to water is 1 :1 to 1 :5, preferably 1 :1 to 1 :4, preferably 1 :1 to 1 :3, preferably 1 :1 .5 to 1 :5, preferably 1 :1 .5 to 1 :4, preferably 1 :1 .5 to 1 :3, preferably 1 :1 .5 to 1 :2, more preferably 1 :2. In an embodiment the mixture of step a) is heated to a temperature between 60 to 100°C, preferably between 60 to 95°C, preferably between 60 to 90°C, preferably between 70 to 95°C. In an embodiment the mixture of step a) is heated to a temperature between 60 to 100°C for 2 to 60min, preferably between 60 to 95°C for 2 to 60 min, preferably between 60 to 90°C for 2 to 60 min, preferably between 70 to 95°C for 2 to 60 min.

[0031] In an embodiment an instant oil fried noodle comprising an amount of water-soluble dietary fibre of at least 6wt% by weight of the total composition, preferably at least 8wt%, preferably at least 10wt%, preferably between 6 to 25wt%, preferably between 8 to 25wt%, preferably between 6 to 20wt%, preferably between 8 to 20wt%, preferably between 6 to 18wt%, preferably between 8 to 18wt%, preferably between 6 to 15wt%, preferably between 8 to 15wt%, preferably between 10 to 25wt%, preferably between 10 to 20wt%, preferably between 10 to 18wt%, preferably between 10 to 15wt% by weight of the total composition. In an embodiment the instant oil fried noodle comprises 0.5 to 10 wt% of wheat gluten by weight of the total composition, preferable 1 to 10wt%, preferably 2 to 10wt%, preferably 2 to 8wt by weight of the total composition.

[0032] The term “kansui salts” comprises a mixture of alkaline salts comprising sodium chloride, sodium carbonate, potassium carbonate or sodium phosphate or a combination thereof. In an embodiment the instant oil fried noodle comprises 0.2 to 3.5wt% of kansui salts by weight of the total composition. In a preferred embodiment the kansui salts are dissolved in water to obtain a kansui solution. The term “kansui solution” comprises a mixture of 1 to 15wt% of alkaline salts comprising sodium chloride, sodium carbonate, potassium carbonate or sodium phosphate or a combination thereof (based on the total amount of the solution) in 85 to 99wt% of water (based on the total amount of the solution), preferably the kansui solution comprises 3 to 7wt% of alkaline salts and 93 to 97wt% of water (based on the total amount of the solution).

[0033] The term “oil” according to this invention is selected from the group of palm oil, sunflower oil, high oleic oils, high oleic sunflower oil (HOSO), ground nut oil, rice bran oil, mustard oil, soybean oil or a combination thereof, preferably palm oil or high oleic sunflower oil or combination thereof.

[0034] The dough mixing time is between 10 to 40 minutes, preferably 15 to 30 minutes. A twin speed mixer is used. The mixing speed is between 50 to 120 rpm. High speed mixing (between 100 to 120 rpm) is recommended during the time the kansui solution is dosed to avoid localized dosing and to ensure homogeneity. For addition of small ingredients like calcium carbonate, fortificant (vitamin and / or mineral) it is recommended to make a pre-blend with flour before addition. The amount of water added has a big influence on dough formation. The moisture content of the dough after mixing should be between 20 to 40%, preferably between 25 to 35%. If too much water is added the dough will be too soft and sticky. If too less water is added the noodle will be brittle, doughy and hard-centered due to insufficient gelatinisation during steaming as degree of gelatinisation depends on moisture content of dough.

[0035] The term “sheeting” is a process step wherein the dough is passed through a series of rollers to obtain a final sheet of desired thickness which will then determine the noodle strand thickness. By sheeting the dough a network is developed as pressure is applied. In addition, the sheeting removes entrapped air from the dough and therefore reduces porosity and result in less oil uptake.

[0036] The slitter / cutter called “kiriha” consists of a pair of grooved cylinders which cut and separate the dough sheet into strands that are trapped in the grooves. These strands are immediately removed by a comb-like scraper, called “kasuri” which is attached in between the two rollers. The width of the noodle strand is determined by Kiriha groove width.

[0037] The purpose of steaming is to gelatinize the starch in order to eliminate the raw and doughy taste on the end-product. Steaming time and temperature along with steam pressure affect product quality and are known to the person skilled in the art. Good steaming results to obtain at least 80% starch gelatinisation is giving a better association of starch granules and protein matrix as well as better continuity of protein network. The steaming time is between 0.5 to 15 minutes, preferably 0.5 to 7 minutes. A saturated steam is used. If steaming is insufficient, the final noodle will have a gritty center, doughy and raw wheat after taste (cereal note). Noodle strands coming out of the steamer are hot and tend to stick to the steamer mesh conveyor. This can lead to poor cutting and folding down the line. Therefore, the strands are cooled and slightly dried up using fans or blowers / air knives at the exit of steamer tunnel.

[0038] Seasoning means that flavor or flavors are added by a spraying or within a seasoning bath.

[0039] Cutting and folding occur after steaming the noodle strands. Cutting means that the noodle strands are cut to a desired length and folded. At this stage, the noodle is still quite flexible but is able retain its shape.

[0040] Pre-drying is used to reduce the wet cake moisture content by 2 to 10%. In addition, after pre-drying an oil up take reduction by 1 to 8%, preferably 2 to 4% is achieved. A predrying step is done at a temperature between 50 to 120°C within 15 to 500 sec, preferably at a temperature between 60 to 100°C within 30 to 400 sec. In a preferred embodiment the noodles are pre-dried.

[0041] Frying is a process wherein moisture from cakes is removed to a desired level and doughy taste is eliminated in the end product. Steamed or pre-dried noodle cakes are conveyed to the fryer buckets which pass through the hot oil bath. The Frying in oil is done at temperatures between 110 to 170 °C and a frying time between 30 to 200 seconds, preferably at temperatures between 130 to 165 °C and a frying time between 40 to 150 seconds. After oil frying the final moisture in the product is less than 10wt%, preferably between 2 to 10wt% by weight of the total composition. The final product has a water activity < 0.6.

[0042] In an embodiment the instant oil fried noodle has an amount of oil in the range of 10 to 30wt% by weight of the total composition, preferably between 12 to 28wt%, preferably between 13 to 25wt%, preferably between 13 to 19wt% by weight of the total composition.

[0043] Cooling means that the temperature of the noodle after frying in the oil is reduced. It is desirable to have the noodle cake temperature the same as or close to room temperature before wrapping, preferably between 20 to 30°C, more preferably between 20 to 25°C. Otherwise, there may be condensation of water vapour in the packet of noodles, which may lead to mould growth. A side from condensates, hot cakes also cause expansion of air within the pack, subsequently causing difficulty in secondary packaging.

[0044] In a preferred embodiment the instant oil fried noodle does not comprise a thickening polysaccharide selected from the group of alginic acid salt, propylene glycol ester of alginic acid, agar or a combination thereof. The thickening polysaccharide are not suitable in the used lamination technology. The machinability and sensory attributes in terms of non-sticky dough, good sheeting, less or no sheet breakage, good texture (not firm, chewy) are not as good in case the oil fried noddle comprise a thickening polysaccharide a thickening polysaccharide.

[0045] Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for different embodiments of the present invention may be combined. Where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred to in this specification.

[0046] Examples

[0047] Example 1 : Process of pre mix

[0048] Water-soluble dietary fibre powder and wheat flour are blended, hydrated with an excess of water and mixed to a slurry. The mixture is further mixed and heated to 80°C for 15min. Afterwards the slurry is dried by using a vacuum dryer at 80°C and 100mbar for 4 hours. The obtained dry cake is milled and sieved through 40 meh size to obtain a pre-mix.

[0049] Example 2: Process of instant fried noodle

[0050] Standard instant oil fired noodle manufacturing process involves mixing of pre-mix, cereal flour (wheat flour), wheat gluten and kansui solution in a batch mixer. Noodle line used for the production is from CCK supplier. Dough from mixer is passed through rollers to form two sheets thereafter compounding the two dough sheets into one, reducing dough sheet to a desired thickness through a series of rollers. The final sheet is passed through the kiriha to slit the dough sheet and form the noodle strands, which are then steamed in a tunnel.

[0051] The steamed noodles are cut, folded and moulded into pre-dryer. The pre-dryer removes moisture before frying and helps to reduce the oil uptake. The pre-dried noodle cakes are discharged from pre-dryer to frying bucket, which are then passed through a fryer where noodle cakes are fried, and moisture is removed. After which, the cakes are cooled to ambient temperature before packing.

[0052] Below table shows details of all the process steps with the process parameters:

[0053] The process, texture and taste of the instant fried noodle have been assessed by 5 internal experts:

[0054] Dough stickiness: “+” means best result; “+++-1-1-” means worse result

[0055] Dough sheeting: “+” means worse result; “+++-1-1-” means best result

[0056] Sheet breakage: “+” means best result; “+++-1-1-” means worse result

[0057] Noodle formation is a structural orientation of strands in noodle cake after cut and fold: “+” means worse result; “+++-1-1-” means best result

[0058] Texture: “+” means worse result; “+++-1-1-” means best result Taste: “+” means worse result; “+++-1-1-” means best result

[0059] Examples 3-12:

[0060] Examples 3 to 12 are prepared according to example 1 .

[0061] A higher flour content in the pre-mix as shown in comparison examples 7 and 12 will lead to more gelatinization by heating the pre-blend and more stickiness of the noodle dough, a less good dough sheeting and more sheet breakage to obtain an instant oil fried noodle.

[0062] Examples 13 to 42

[0063] Examples 13 to 42 are prepared according to example 2 using premixes according to examples

[0064] 3 to 12.

[0065]

[0066]

[0067]

[0068] By using premix 5 or 10 the obtained instant fried noodle does not have an amount of water- soluble dietary fibre of at least 6wt% by weight of the total composition or the machineability regarding dough stickiness, dough sheeting and / or sheet breakage is not suitable. Due to the machinability issues the process was stopped after sheeting the dough. By using premix 1 to 4 and premix 6 to 9 good results regarding machinability has been achieved.

[0069] Comparison examples 43 to 46 Comparison examples are prepared according to example 2 with direct addition of soluble fibre in the noodle dough without using premixes according to examples 3 to 12.

[0070] Direct addition of water-soluble fibre to the noodle dough, without using a pre-mix, is leading to immense machineability issues as dough stickiness, dough sheeting and sheet breakage and the process was stopped after sheeting the dough.

Claims

Claims1 . A process for the production of an instant oil fried noodle comprising 45 to 80wt% of cereal flour by weight of the total composition, 6 to 25wt% of water-soluble dietary fibre by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% wheat gluten by weight of the total composition and 10 to 30 wt% of oil by weight of the total composition, the process comprising the steps of: a) Mixing 50 to 90wt% of water-soluble dietary fibre and 10 to 50wt% of cereal flour; b) Hydrating and heating the mixture of step a) to a temperature between 60 to 100°C, wherein a ratio of dry fibre-flour mix to water is 1 :1 to 1 :5; c) Drying the mixture of step b) at a temperature between 50 to 150°C to obtain a pre-mix; d) Mixing 7.5 to 35wt% of the pre-mix from step c), cereal flour, wheat gluten and optionally other dry ingredients with the Kansui salts and water to form a dough; e) Sheeting and slitting the dough to obtain noodle strands; f) Steaming the noodle strands from step e) by using saturated steam within 0.5 to 15 min; g) Cutting the noodle strands from step f) and optionally folding; h) Pre-drying to remove moisture before frying at a temperature between 50 to 120 °C and 15 to 500 sec; i) Frying the noodle strands from step h) in oil at a temperature between 110 to 170 °C and a frying time between 30 to 200 seconds; j) Cooling.

2. A process for the production of an instant oil fried noodle as claimed in claim 1 , wherein 10 to 30wt% of the premix are added in step d).

3. A process for the production of an instant oil fried noodle in any one of claims 1 to2, wherein the cereal flour is wheat flour, oat flour, corn flour, rice flour, barley flour, millet flour or combinations thereof, preferably wheat flour.

4. A process for the production of an instant oil fried noodle in any one of claims 1 to3, wherein the cereal flour is only wheat flour.

5. A process for the production of an instant oil fried noodle in any one of claims 1 to4, wherein the water-soluble dietary fibre is beta-glucan soluble fiber, fructooligosaccharide, galacto-oligosaccharide, inulin, dextrin, polydextrose, psyllium husk or a combination thereof, preferably fructo-oligosaccharide, or a combination thereof.

6. A process for the production of an instant oil fried noodle in any one of claims 1 to5, wherein the cereal flour is wheat flour and wheat flour is the only flour used in the composition and wherein the water-soluble dietary fibre is fructooligosaccharide, dextrin or a combination thereof.

7. A process for the production of an instant oil fried noodle in any one of claims 1 to6, wherein the kansui salts comprises a mixture of sodium chloride, sodium carbonate, potassium carbonate, sodium phosphate or a combination thereof.

8. A process for the production of an instant oil fried noodle in any one of claims 1 to7, wherein the kansui salts are added as a solution of 1 to 10wt% of sodium chloride, sodium carbonate, potassium carbonate and sodium phosphate (based on the total amount of the solution) in 90 to 99wt% of water (based on the total amount of the solution).

9. A process for the production of an instant oil fried noodle as claimed in any one of claims 1 to 8, wherein the obtained premix in step c) is milled to a particle size between 50 to 400 pm.

10. A process for the production of an instant oil fried noodle as claimed in any one of claims 1 to 9, wherein the instant oil fried noodle does not comprise a thickening polysaccharide selected from the group of alginic acid salt, propylene glycol ester of alginic acid, agar or a combination thereof.

11. An instant oil fried noodle comprising 45 to 80wt% of cereal flour by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% of wheat gluten by weight of the total composition and 10 to 30wt% of oil by weight of the total composition, wherein the instant oil fried noodle has an amount of water-soluble dietary fibre between 6 to 25wt% by weight of the total composition.

12. An instant oil fried noodle as claimed in claim 11 comprising 45 to 80wt% of wheat flour by weight of the total composition, 0.2 to 3.5wt% of Kansui salts by weight of the total composition, 0.5 to 10wt% of wheat gluten by weight of the total composition and 10 to 30wt% of oil by weight of the total composition, wherein the instant oil fried noodle has an amount of water-soluble dietary fibre between 6 to 25wt% by weight of the total composition and wherein the water-soluble dietary fibre is selected from the group consisting of dextrin or fructo-oligosaccharide or a combination thereof.

13. The use of the instant oil fried noodle as claimed in any one of claims 11 to 12 for preparing a food product.

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