Instant Fried Noodles Dense Texture via Fat Addition and Limited Rolling
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Solution Overview
Problem
Existing methods for producing instant fried noodles result in a puffed, porous texture, making them unsuitable for achieving denseness and clearness similar to pasta or spaghetti.
Innovation Solution
A method involving a noodle belt prepared from a dough with 20 to 60 ml of liquid-form edible fat or oil per kg of main raw material powder, rolled out twice or less, and then steamed and fry-dried to inhibit puffing and achieve denseness and clearness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If conventional frying method is used to produce instant fried noodles, then the noodles achieve a puffed porous structure with good reconstitutability and snack-like flavor, but the noodles have insufficient clearness and cannot achieve denseness like pasta and spaghetti
Solution Approach 1:
The patent changes the physical-chemical parameters of the dough by adding liquid-form edible fat or oil (20-60 ml per kg of main raw material powder) and controlling the rolling operation times (3 times or less). These parameter changes modify the dough's properties to inhibit puffing during frying, enabling the production of noodles with denseness and clearness similar to pasta and spaghetti while maintaining fried noodle characteristics
2Manufacturing precision
If the number of rolling operations is increased to achieve uniform noodle thickness, then the noodle belt becomes more uniform, but the puffing effect is enhanced which reduces denseness and clearness
Solution Approach 1:
The patent identifies the number of rolling operations as a critical parameter and sets it to 3 times or less (preferably twice or less). This parameter change, combined with the addition of liquid-form edible fat or oil, achieves the optimal balance between noodle thickness uniformity and inhibition of puffing, allowing production of dense and clear noodles without excessive uniformity compromise
3Shape
If liquid-form edible fat or oil is added to the dough, then the puffing is inhibited and denseness is improved, but the amount of oil added must be precisely controlled to maintain proper dough consistency
Solution Approach 1:
The patent specifies a precise range for liquid-form edible fat or oil addition (20-60 ml per kg of main raw material powder, preferably 30-50 ml). This parameter change effectively inhibits puffing and improves denseness. The specified range provides sufficient flexibility for formulation adjustment while maintaining proper dough consistency, avoiding excessive complexity in control
Solution Approach 2:
The patent emphasizes homogeneous mixing of the liquid-form edible fat or oil into the dough to ensure uniform distribution. This homogeneity prevents localized variations in dough properties that could affect puffing behavior and final noodle quality, simplifying the overall control process
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 produces instant fried noodles with a dense and clear texture by inhibiting puffing, suitable for pasta-like or spaghetti-like products.
Implementation Method 1
a noodle belt is prepared from a noodle dough obtained by kneading a main raw material powder with 20 to 60 ml of a liquid-form edible fat or oil added per kg of the main raw material powder
Implementation Method 2
the noodle belt is rolled out into a prescribed noodle thickness by performing rolling operation three times or less
Implementation Method 3
the noodle strings are steamed and fry drying
Implementation Method 4
moisture contained in the noodles evaporates during a frying treatment so that the resultant noodles can attain a puffed porous structure
Data Source
AI summary
A method for producing instant fried noodles with which puffing of the noodles are prevented compared with ordinary fried noodles is provided. The instant fried noodles made by the method thus can have dense texture and high transparency. In the method, a noodle belt is prepared from noodle dough obtained by kneading a main raw material powder with 20 to 60 ml, more preferably 30-50 ml, of a liquid-form edible fat or oil added per kg of the main raw material powder; the noodle belt is rolled out into a determined noodle thickness by performing rolling operation three times or less, more preferably twice or less; the rolled noodle belt is cut into noodle strings using a cutting blade; and the noodle strings are steamed and fry drying.