Multilayer Instant Noodles Superheated Steam Gelatinization
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Solution Overview
Problem
Conventional instant noodles struggle with reconstitution, particularly thick noodles, which remain uncooked or have poor texture when rehydrated, limiting their thickness and enjoyment.
Innovation Solution
Creating noodle strings with a multilayer structure and treating them with superheated steam, followed by controlled moisture supply and drying, to enhance reconstitution properties without affecting texture or quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Length of stationary object
If the thickness of noodle strings is increased, then the eating experience and smooth feeling are improved, but the reconstitution property deteriorates and cores remain uncooked
Solution Approach 1:
The noodle string is divided into a three-layer structure with distinct functional zones: outer layers for structural integrity and inner layer for enhanced water absorption and gelatinization. This segmentation allows different regions to perform different functions, enabling thick noodles to reconstitute properly without compromising overall thickness
Solution Approach 2:
Different regions of the noodle cross-section are given different properties: the outer layers have tighter structure for maintaining shape, while the inner layer has modified composition and structure to promote water penetration and gelatinization from the inside, ensuring complete reconstitution even in thick noodles
2Reliability
If thin noodles are used, then the reconstitution property is improved, but the smooth feeling and eating experience are compromised
Solution Approach 1:
By creating a three-layer structure, the invention enables thick noodles to achieve reconstitution properties previously only possible with thin noodles. The segmented design allows water to penetrate effectively through the outer layers to the inner layer, ensuring complete gelatinization while maintaining desirable thickness for smooth eating experience
3Reliability
If starch is added to the inner layer to improve reconstitution, then the reconstitution property improves, but the noodle texture is lost and making property is adversely affected
Solution Approach 1:
Instead of adding starch throughout or to the inner layer (which compromises texture), the invention uses local quality modification through the three-layer structure where the inner layer has different composition and structure. This localized differentiation promotes water absorption and gelatinization without adding excess starch that would degrade noodle texture and making properties
Solution Approach 2:
The three-layer noodle structure creates a composite material system where each layer has optimized composition. The outer layers maintain structural integrity and texture, while the inner layer promotes water penetration and gelatinization, achieving both good reconstitution and preserved texture through composite design
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
Enables thicker instant noodles to be fully reconstituted with excellent texture and taste, allowing for a deeper, smoother eating experience without compromising noodle quality.
Implementation Method 1
spraying superheated steam to raw noodle strings, heating the noodle strings by using the superheated steam while intermittently supplying moisture
Implementation Method 2
gelatinizing the noodle strings
Implementation Method 3
drying the noodle strings which have been gelatinized
Data Source
Figure 1~2
Figure 3~4
AI summary
Instant noodles are produced, which have an excellent reconstitution property, can be reconstituted by pouring of boiling water even if the noodles are thicker than before, and have excellent taste and texture. The instant noodles are produced by: making raw noodle strings each having a multilayer structure including three or more layers; spraying superheated steam to the raw noodle strings; gelatinizing the noodle strings to which the superheated steam has been sprayed; and drying the noodle strings which have been gelatinized. It is preferable to gelatinize the noodle strings by spraying the superheated steam to the noodle strings, supplying moisture in liquid form to the noodle strings, and further heating the noodle strings by using the superheated steam and/or saturated steam.