Instant Fried Noodle pH Control for Scorching Prevention
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Solution Overview
Problem
Instant-prepared fried noodles, particularly Chinese noodles, face challenges in reducing the amount of fats and oils while maintaining texture and flavor, with conventional methods often resulting in scorching damage and unacceptable taste due to pH limitations during the frying process.
Innovation Solution
A method involving the addition of excessive brine water containing sodium carbonate and potassium carbonate, followed by acid substances to control pH, which reduces fats and oils, prevents scorching damage, and enhances texture and density, involving steps like dough preparation, steaming, seasoning, and frying at controlled temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If pH of noodle strings is adjusted to higher range (strong alkaline zone) to improve texture and flavor, then noodle quality is improved, but scorching damage occurs during frying resulting in browning and unacceptable smell
Solution Approach 1:
The patent applies preliminary action by adjusting the pH of the noodle strings to a moderate alkaline range (8.5-9.5) before frying, rather than waiting for high pH to develop during frying. This pre-adjustment allows the noodle to achieve desirable texture and flavor characteristics before the frying process begins, preventing the need for excessive pH adjustment during frying that would cause scorching damage. The moderate initial pH setting creates a buffer that protects against overheating while still enabling quality development.
Solution Approach 2:
The patent implements parameter changes by optimizing the pH range to 8.5-9.5 (moderate alkaline) instead of the conventional strong alkaline zone (>10). This parameter modification fundamentally changes the frying behavior of the noodle, allowing it to achieve proper texture and flavor without undergoing scorching damage. The altered pH parameter creates a chemical environment that resists thermal degradation during high-temperature frying while still providing the alkaline characteristics needed for quality noodle production.
2Reliability
If amount of brine water is increased to improve noodle texture and prevent scorching, then frying stability is improved, but amount of fats and oils in product increases
Solution Approach 1:
The patent applies parameter changes by optimizing the brine water concentration to contain 0.3-0.6 weight percent sodium carbonate and/or potassium carbonate based on raw noodle flour. This specific concentration range provides sufficient alkalinity to stabilize the noodle during frying and prevent scorching, while avoiding excessive water absorption that would lead to increased fat and oil content in the final product. The precise parameter control achieves the optimal balance between frying stability and product composition.
3Reliability
If conventional pH adjustment (2-4g brine water per 1kg flour) is used to maintain frying stability, then scorching damage is prevented, but noodle flavor and texture fail to match traditional Chinese noodle quality
Solution Approach 1:
The patent resolves this contradiction by changing the pH parameter to a moderate alkaline range (8.5-9.5) that is higher than conventional instant noodles (which use 2-4g brine water per 1kg flour) but lower than traditional Chinese noodles (pH >10). This intermediate pH value provides sufficient alkalinity to develop authentic Chinese noodle flavor and texture characteristics while maintaining frying stability and preventing scorching damage. The optimized parameter enables the product to bridge the gap between conventional instant noodles and traditional Chinese noodles.
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 method effectively reduces fats and oils by 10-20% compared to conventional products, prevents scorching damage, and improves flexibility and density, allowing instant-prepared noodles to sink smoothly in soup, enhancing their cooking performance and shelf life.
Implementation Method 1
pH of noodle strings can not be adjusted to higher range. Due to that, when pH of noodle strings is adjusted to the strong alkaline zone
Implementation Method 2
further adding acid substances thereto to control pH and to prevent from forming scorching damage by frying the foregoing noodle as it is
Implementation Method 3
gelatinized the raw noodle strings by steaming process
Implementation Method 4
the noodle strings that absorbed the seasoning solution or water fry at 130° C.-160° C.
Data Source
AI summary
The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium carbonate and/or potassium carbonate to raw noodle flour like wheat flour, then adding edible acid substance thereto to adjust dough pH to 7.5-8.5, and kneading them with brine water. The dough so produced is rolled, cut, steamed, then seasoning solution or water is absorbed into noodle strings so made and the noodle strings are dried by frying them with oil of 130 ° C.-160° C. Thereby, an amount of fats and oils in the instant-prepared fried noodle bricks can be reduced without generating any scorching damage in the noodle strings.