Reduced-Pressure Extrusion for Lower-Oil Instant Fried Noodles
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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 gluten tissue and fine pores during the rolling process, which are difficult to address while maintaining texture and flavor.
Innovation Solution
The method involves extruding dough under reduced pressure using an extruding machine, rolling the noodle belt three times or less, and performing strong compression to a thickness less than 10% of the initial thickness, followed by frying to reduce fat or oil content and inhibit gluten formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional rolling process is used to prepare noodle belt, then gluten tissue and fine pores are formed, but fat or oil content increases
Solution Approach 1:
The patent applies parameter changes by controlling the rolling process to achieve a specific compression rate (10% to 30%) and limiting the number of rolling passes (3 times or less). This modifies the physical parameters of the noodle belt preparation to prevent excessive gluten tissue formation while maintaining manufacturing precision and uniformity.
2Productivity
If rolling is performed multiple times to increase efficiency, then productivity improves, but gluten tissue formation increases and fat or oil content rises
Solution Approach 1:
The patent resolves this contradiction by changing the process parameters: limiting rolling to 3 times or less and controlling the compression rate to 10%-30%. This optimization maintains productivity while preventing excessive gluten development that would lead to higher fat absorption during frying.
Solution Approach 2:
The patent applies partial action by using fewer rolling passes (3 times or less) than conventional methods, and by applying moderate compression (10%-30% rate) rather than excessive rolling. This partial action is sufficient to achieve the desired noodle belt structure without over-developing gluten tissue.
3Productivity
If strong compression is applied to reduce thickness, then rolling efficiency improves, but gluten tissue formation accelerates and texture deteriorates
Solution Approach 1:
The patent applies parameter changes by defining an optimal compression rate range (10% to 30%) and limiting rolling passes (3 times or less). This controlled approach maintains rolling efficiency while preventing excessive gluten tissue formation that would damage noodle texture.
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
This approach produces instant fried noodles with significantly lower fat or oil content and improved texture by minimizing gluten tissue formation and blistering, while maintaining flavor and appearance.
Implementation Method 1
preparing a noodle belt by extruding dough prepared in a dough preparing step under reduced pressure of a degree of vacuum between -79,993 Pa (-600 mmHg) to -53,329 Pa (-400 mmHg) using an extruding machine
Implementation Method 2
performing rolling using a rolling roll three times or less, wherein the rolling is performed, three times, twice or once, in such a manner that the thickness of a noodle belt after passing through a rolling roll in first rolling is less than 10% of the thickness of a noodle belt before passing through the rolling roll
Implementation Method 3
drying, by frying, gelatinized noodle strings obtained in a gelatinizing step
Data Source
AI summary
[Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles having a lower fat or oil content than usual fried noodles. [Solution] Instant fried noodles having a remarkably lower fat or oil content than usual fried noodles and having good texture can be produced by forming dough, which has been prepared by kneading a raw material powder with kneading water added thereto by an ordinary method, into a noodle belt by extrusion using an extruding machine, performing strong rolling for reducing a thickness of the noodle belt after passing through a rolling roll to less than 10% of the thickness of the noodle belt before passing though the rolling roll, with the noodle belt rolled out to a desired thickness by performing rolling three times or less, cutting the resultant noodle belt with a cutting blade roll to obtain raw noodle strings, and thereafter steaming and drying by frying the noodle strings.