Frozen Noodle Coating Composition for Freezer Burn Prevention
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Solution Overview
Problem
Existing methods for preventing freezer burn in frozen noodles are inadequate in effectively preventing discoloration and texture degradation, and they do not adequately impart a pleasant flavor of oil or fat to the noodles.
Innovation Solution
A composition comprising water, oil or fat, and a polysaccharide thickener with specific viscosity (30 to 2000 mPa·s at 60° C.) is applied to cooked noodles before freezing, which effectively prevents freezer burn and enhances the flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional coating liquids (containing water, common salt, oil or fat and thickener) are attached to cooked noodles, then some protection against freezer burn is achieved, but the prevention effect is insufficient and the noodles do not gain pleasant flavor
Solution Approach 1:
The patent changes the key parameter of viscosity from conventional ranges to specifically 30-2000 mPa·s at 60°C. This parameter optimization ensures the coating composition adheres effectively to noodles during freezing while maintaining flexibility to prevent ice crystal formation, thereby achieving superior freezer burn prevention and flavor enhancement compared to conventional coatings
Solution Approach 2:
The patent creates a composite coating composition integrating water, oil or fat, and polysaccharide thickener in specific proportions. This composite structure combines the protective properties of oil/fat with the stabilizing effects of polysaccharides, forming a synergistic coating that simultaneously prevents freezer burn and imparts pleasant flavor, overcoming the limitations of single-component conventional coatings
2Object-generated harmful factors
If high-oil emulsified oil or fat composition is attached to cooked noodles, then flavor is enhanced, but the composition is too complex and difficult to control
Solution Approach 1:
The patent simplifies control by establishing a specific viscosity parameter range (30-2000 mPa·s at 60°C) that serves as a master control point. By optimizing this single parameter along with defined component proportions, the patent achieves consistent flavor enhancement and coating performance without the excessive complexity of controlling multiple independent variables, making the process industrially feasible
3Stability of the object's composition
If thickener with properties of hardly dissolving in cold water and easily dissolving in hot water is used, then coating stability is improved, but the coating does not provide sufficient freezer burn prevention
Solution Approach 1:
The patent combines polysaccharide thickeners with oil or fat and water in specific proportions to create a composite coating system. The polysaccharide provides structural stability and cold-water solubility, while the oil/fat component delivers freezer burn prevention properties. This composite approach overcomes the limitations of single-thickener systems by integrating complementary functions into a unified coating composition
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 efficiently prevents freezer burn, maintains the appearance and texture of noodles, and imparts a pleasant flavor, ensuring the quality of frozen noodles is preserved even during long-term storage.
Implementation Method 1
a composition comprising at least water, oil or fat and a polysaccharide thickener and having a viscosity of from 30 to 2000 mPa·s at 60° C.
Implementation Method 2
attaching, to cooked noodles, a composition comprising at least water, oil or fat and a polysaccharide thickener
Implementation Method 3
a step of freezing the noodles to which the composition has attached
Data Source
AI summary
Provided is frozen noodles in which freezer burn is unlikely to occur. A method for producing frozen noodles comprises: a step of attaching a composition to cooked noodles, the composition comprising at least water, oil or fat and a polysaccharide thickener, and having a viscosity of from 30 to 2000 mPa·s at 60° C.; and a step of freezing the noodles to which the composition has attached.