Dried Instant Noodle Loosening Agent Drying Method
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Solution Overview
Problem
Conventional methods for producing instant noodles, particularly non-fried and straight noodles, result in sticking issues due to gravitational compression and uneven drying, leading to poor loosening and rehydration during cooking and eating.
Innovation Solution
A method involving a loosening agent applied to gelatinized noodle strings, followed by a high-speed hot air drying step to reduce moisture content and prevent sticking, combined with a secondary drying step to achieve the optimal moisture level for easy rehydration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If gelatinized noodle strings are dried by hot air in a retainer, then the noodles have a texture closer to fresh noodles, but the noodle strings are gravitationally compressed and closely packed together causing sticking
Solution Approach 1:
A loosening agent is attached to the noodle strings before drying to prevent sticking in advance. The loosening agent forms a coating on the noodle surface that reduces adhesion between strings during the gravitational compression of hot air drying, allowing the noodles to maintain fresh-like texture without sticking problems
Solution Approach 2:
The loosening agent acts as an intermediary substance between noodle strings, preventing direct contact and adhesion. This mediator layer allows the noodle strings to remain separated even under gravitational compression during hot air drying, solving the sticking problem while maintaining the desired texture
2Adaptability or versatility
If straight noodles are produced by steaming and hot air drying, then consumer preferences are met, but the noodle strings are more likely to be closely packed and stick together due to weight
Solution Approach 1:
The loosening agent is applied to straight noodles before hot air drying to prevent sticking in advance. This preliminary treatment ensures that even though straight noodles lack the wave structure that naturally reduces contact points, they still maintain proper separation and do not stick during the drying process
3Productivity
If conventional drying methods are used, then production time is reduced, but uneven drying occurs and loosening effect is insufficient
Solution Approach 1:
The loosening agent is applied before drying to create a protective coating that facilitates more uniform moisture removal. This preliminary treatment allows for faster drying speeds while improving uniformity by preventing the noodle strings from sticking together, which would otherwise create uneven drying zones
Solution Approach 2:
The invention changes the physical-chemical parameters of the noodle surface by applying a loosening agent coating. This modification alters the surface properties to enable more efficient and uniform heat and mass transfer during drying, achieving both faster drying speed and better uniformity
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 prevents noodle string sticking and ensures easy loosening and quick rehydration, resulting in a more palatable texture during consumption.
Implementation Method 1
drying the gelatinized noodle strings with air
Implementation Method 2
blowing hot air having a temperature of about 70 to 100° C. and a wind speed of about 5 m/s or less onto the noodle strings
Implementation Method 3
a loosening agent for noodles is attached to gelatinized noodle strings
Data Source
AI summary
Disclosed herein are a dried instant noodle improved in loosening at the time of eating and a method for producing the same. The method for producing dried instant noodles comprises: a loosening agent-attaching step in which a loosening agent for noodles is attached to gelatinized noodle strings; a first drying step in which, after the loosening agent-attaching step, hot air having a wind speed of 30 m/s or higher and a temperature of 60° C. to 160° C. is blown onto the noodle strings for 5 to 240 seconds to dry the noodle strings; and a second drying step in which, after the first drying step, the noodle strings are dried with hot air.