Thick Instant Noodles via High-Rate Rolling and Superheated Steam
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Solution Overview
Problem
Conventional instant noodles are unable to reconstitute properly when thicker, resulting in uncooked cores and an unsatisfactory texture when rehydrated with boiling water, limiting the enjoyment of a smooth noodle experience.
Innovation Solution
The method involves strongly rolling out a noodle belt at a rolling rate of 60% or higher and spraying superheated steam to the raw noodle strings, followed by gelatinization and drying, to enhance reconstitution properties without affecting noodle quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If the thickness of noodle strings is increased, then the smooth feeling of noodles passing through the throat is improved, but the reconstitution property deteriorates and cores remain uncooked
Solution Approach 1:
The noodle belt is subjected to extremely strong rolling (60% or more reduction) before cutting to pre-arrange the molecular orientation and create a structure that facilitates subsequent reconstitution. This preliminary structural preparation enables thicker noodles to be properly reconstituted without uncooked cores
Solution Approach 2:
The invention changes the physical parameters of the noodle belt through extreme rolling reduction (60% or more), which fundamentally alters the molecular arrangement and structural properties, enabling thicker noodles to achieve proper reconstitution while maintaining smooth texture
2Reliability
If conventional technologies are applied to improve reconstitution property, then the reconstitution speed is improved, but the noodle thickness is limited to about 1.4 mm and flat shapes are obtained
Solution Approach 1:
Extremely strong rolling (60% or more reduction) is performed on the noodle belt before cutting to pre-establish a molecular orientation and structural configuration that enables both thick cross-sections and rapid reconstitution, breaking the conventional limitation of 1.4 mm thickness
Solution Approach 2:
The invention fundamentally changes the physical parameters through extreme rolling reduction, creating a unique molecular arrangement that allows noodles to maintain both increased thickness (exceeding 1.4 mm) and excellent reconstitution properties, achieving a breakthrough in noodle shape parameters
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 allows for the reconstitution of thicker noodles in boiling water, achieving a deeper and smoother texture experience while maintaining excellent taste and texture, exceeding the reconstitution thickness of conventional instant noodles.
Implementation Method 1
a superheated steam sprayer for spraying the superheated steam to the raw noodle strings
Implementation Method 2
performing gelatinization on the raw noodle strings to which the superheated steam has been sprayed
Data Source
AI summary
The present invention provides a method for producing instant noodles which have an excellent reconstitution property and excellent taste and texture and can be reconstituted by pouring boiling water even if the noodles are thicker than before. In the method for producing the instant noodles, a noodle belt is extremely strongly rolled out once or more at a rolling rate of 60% or higher in a noodle belt rolling step, raw noodle strings are obtained from the noodle belt, superheated steam is sprayed to the obtained raw noodle strings, moisture is supplied or not supplied to the noodle strings, the noodle strings are steamed by saturated steam or superheated steam or are boiled to realize gelatinization, and the noodle strings are dried after the gelatinization.