Instant Fried Noodle Rolling Control for Lower Oil Uptake
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Solution Overview
Problem
Existing methods for producing instant fried noodles result in high fat or oil content due to the formation of a layered gluten network structure, leading to increased porosity and oil absorption during frying.
Innovation Solution
A method involving the use of normal or vacuum mixers to prepare dough, forming noodle belts through specific rolling techniques, and limiting rolling to once or twice to inhibit the formation of a layered gluten network, thereby reducing the number and size of pores in the noodle structure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If the noodle belt is rolled out multiple times to achieve desired thickness, then the texture and appearance are improved, but the layered gluten network structure forms increasing pores that absorb more oil during frying
Solution Approach 1:
The invention applies partial action by limiting the rolling process to exactly once or twice, rather than multiple times. This partial rolling action is sufficient to achieve the desired noodle thickness while preventing the formation of excessive layered gluten network structures that would create too many pores for oil absorption.
Solution Approach 2:
The invention changes the parameter of rolling次数 (number of times) from traditional multiple times to a limited one or two times. This parameter change fundamentally alters the gluten network structure formation, reducing pore density while maintaining adequate noodle thickness and texture.
2Quantity of substance
If the rolling process is limited to once or twice to reduce pore formation, then the fat or oil content is reduced, but the noodle thickness uniformity may be compromised
Solution Approach 1:
The invention determines that one or two rolling operations represent the optimal partial action level. This is sufficient to achieve uniform thickness without creating excessive layered structures, balancing thickness uniformity with pore reduction.
Solution Approach 2:
By changing the rolling次数 parameter to a small integer (1 or 2), the invention optimizes the balance between achieving adequate thickness uniformity and preventing excessive pore formation. This parameter optimization allows sufficient rolling for thickness control while limiting gluten layering.
3Reliability
If traditional multiple rolling operations are used to ensure noodle quality, then the texture is improved, but the porosity increases leading to higher oil absorption during frying
Solution Approach 1:
The invention applies partial action by using only one or two rolling operations instead of traditional multiple operations. This partial action maintains adequate texture quality while significantly reducing the formation of layered gluten networks that would create high porosity and excessive oil absorption.
Solution Approach 2:
The invention changes the rolling次数 parameter from traditional multiple times to a limited one or two times. This parameter change fundamentally reduces pore density in the gluten network while maintaining sufficient texture quality, thereby reducing oil absorption during frying.
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 achieves instant fried noodles with a reduced fat or oil content by limiting pore formation, maintaining texture and appearance without causing blisters, and achieving a fat or oil content of 15% or less.
Implementation Method 1
it has been found that a layered gluten network structure is formed within a noodle belt when rolled out, and that the number of pores included in the porous structure of a noodle string is reduced
Implementation Method 2
a layered gluten network structure is formed within a noodle belt when rolled out
Implementation Method 3
moisture within the noodles evaporate during the frying process to form a porous structure
Implementation Method 4
drying the gelatinized noodles by performing a frying process in an oil at a temperature about 150°C
Data Source
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AI summary
[Problem to be Solved] An object of the present invention is to provide instant fried noodles having a lower fat or oil content than general instant fried noodles. [Solution] Instant fried noodles having a porous structure including a smaller number of pores and having a lower porosity are provided by inhibiting formation of a layered gluten network structure within noodle strings. Thus, a fat or oil content of the fried noodles can be lowered.