Activated Lipid Processing for Fried-Taste Non-Fried Noodles
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Solution Overview
Problem
Consumers prefer the fried taste of instant oil fried noodles but are concerned about their high lipid content, while instant non-fried noodles lack this taste and have a firmer texture and floury mouthfeel, necessitating a process that reduces lipid content while maintaining a fried taste and improving texture.
Innovation Solution
A process involving lipid activation by heating to 100-180°C with an air flow rate of 0.5-8 L/h/g for 2-10h, followed by mixing with flour and Kansui salts to form a dough, sheeting, slitting, steaming, and drying, which results in an instant non-fried noodle with a lower lipid content and a fried taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If instant oil fried noodles are used, then fried taste is achieved, but lipid content becomes high
Solution Approach 1:
The patent applies parameter changes by treating lipid with specific conditions (water content 0.1-10%, temperature 50-200°C, time 0.5-48 hours) to modify its properties. This transforms the lipid into an activated form that can provide fried taste without requiring actual frying, thus reducing overall lipid content in the noodle product while maintaining the desired sensory characteristics
Solution Approach 2:
The patent uses activated lipid as an intermediary substance that mediates between the need for fried taste and the desire to reduce lipid content. The activated lipid, treated under specific conditions, acts as a flavor carrier that imparts fried characteristics to non-fried noodles, serving as a bridge between traditional fried noodle taste and health-conscious lower lipid content
2Quantity of substance
If instant non-fried noodles are used, then lipid content is reduced, but fried taste is lost
Solution Approach 1:
The patent modifies the lipid parameters through controlled treatment conditions (water content 0.1-10%, temperature 50-200°C, time 0.5-48 hours) to create activated lipid. This parameter transformation enables the lipid to provide fried taste characteristics in non-fried noodles, solving the problem of taste loss while maintaining reduced lipid content
Solution Approach 2:
The patent applies preliminary action by pre-treating the lipid with specific conditions before incorporating it into the noodle dough. This activation step, performed in advance, prepares the lipid to deliver fried taste characteristics during the non-fried noodle production process, eliminating the need for actual frying while preserving the desired taste
3Quantity of substance
If non-fried noodles are used, then lipid content is lower, but texture becomes firmer with floury mouthfeel
Solution Approach 1:
The patent uses parameter changes in the lipid treatment process (temperature 50-200°C, time 0.5-48 hours, water content 0.1-10%) to activate the lipid. This activated lipid then modifies the dough properties during mixing, improving texture and mouthfeel characteristics of non-fried noodles to match consumer expectations while maintaining lower lipid content
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process achieves a non-fried noodle with a fried taste and a shelf-life of at least 6 months, while reducing lipid content and improving texture.
Implementation Method 1
heating the lipid to a temperature between 100 to 180°C
Implementation Method 2
applying an aeration into the lipid having an air flow rate between 0.5 to 8 L/h/g for 2 to 10h
Implementation Method 3
steaming the noodle strands
Data Source
AI summary
The present invention relates to a process for the production of an instant non-fried noodle. In particular the invention relates to a process for the production of an instant non-friednoodle comprising a) a lipid activation, wherein the lipid is activated by heating the lipid to a temperature between 100 to 180°C and applying an aeration into the lipid having an air flow rate between 0.5 to 8 L/h/g for 2 to 10h; b) mixing the activated lipid with flour and other dry ingredients with Kansui salts to form an uniform dough; c) sheeting and slitting the dough to obtain noodle strands; d) steaming the noodle strands; e) optionally seasoning; f) cutting and folding the noodle strands; g) drying and cooling,