CN1112856C - Instant noodle fried with hydrogenated vegetable oil and method for mfg. same - Google Patents
Instant noodle fried with hydrogenated vegetable oil and method for mfg. sameInfo
- Publication number
- CN1112856C CN1112856C CN99805197A CN99805197A CN1112856C CN 1112856 C CN1112856 C CN 1112856C CN 99805197 A CN99805197 A CN 99805197A CN 99805197 A CN99805197 A CN 99805197A CN 1112856 C CN1112856 C CN 1112856C
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- Prior art keywords
- noodles
- fried
- vegetable oil
- hydrogenated vegetable
- amino acid
- Prior art date
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Links
- 239000008172 hydrogenated vegetable oil Substances 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000008446 instant noodles Nutrition 0.000 title description 13
- 235000012149 noodles Nutrition 0.000 claims abstract description 78
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- 235000019634 flavors Nutrition 0.000 claims abstract description 29
- 150000002894 organic compounds Chemical class 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 239000011259 mixed solution Substances 0.000 claims description 25
- 235000001014 amino acid Nutrition 0.000 claims description 18
- 230000002378 acidificating effect Effects 0.000 claims description 14
- 150000001413 amino acids Chemical class 0.000 claims description 14
- 230000002829 reductive effect Effects 0.000 claims description 14
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 12
- 235000013922 glutamic acid Nutrition 0.000 claims description 12
- 239000004220 glutamic acid Substances 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 7
- 235000003704 aspartic acid Nutrition 0.000 claims description 7
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- -1 amino acid salt Chemical class 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 150000001510 aspartic acids Chemical class 0.000 claims 2
- 229930195712 glutamate Natural products 0.000 claims 2
- 238000003860 storage Methods 0.000 abstract description 15
- 239000000126 substance Substances 0.000 abstract description 9
- 125000003277 amino group Chemical group 0.000 abstract 3
- 125000003172 aldehyde group Chemical group 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 238000005984 hydrogenation reaction Methods 0.000 description 22
- 239000003921 oil Substances 0.000 description 16
- 235000019198 oils Nutrition 0.000 description 16
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 16
- 244000068988 Glycine max Species 0.000 description 15
- 235000010469 Glycine max Nutrition 0.000 description 15
- 238000012360 testing method Methods 0.000 description 10
- 238000006243 chemical reaction Methods 0.000 description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 description 8
- 239000008158 vegetable oil Substances 0.000 description 8
- 230000008859 change Effects 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 6
- 229910052740 iodine Inorganic materials 0.000 description 6
- 239000011630 iodine Substances 0.000 description 6
- 230000008447 perception Effects 0.000 description 6
- 235000019482 Palm oil Nutrition 0.000 description 5
- 239000013068 control sample Substances 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 239000002540 palm oil Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 150000001299 aldehydes Chemical class 0.000 description 4
- 125000003917 carbamoyl group Chemical group [H]N([H])C(*)=O 0.000 description 4
- 235000005687 corn oil Nutrition 0.000 description 4
- 239000002285 corn oil Substances 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- OZDAOHVKBFBBMZ-UHFFFAOYSA-N 2-aminopentanedioic acid;hydrate Chemical compound O.OC(=O)C(N)CCC(O)=O OZDAOHVKBFBBMZ-UHFFFAOYSA-N 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 235000019774 Rice Bran oil Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 125000000524 functional group Chemical group 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000008165 rice bran oil Substances 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000001404 mediated effect Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000010773 plant oil Substances 0.000 description 2
- 239000010499 rapseed oil Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 239000001828 Gelatine Substances 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000013036 cure process Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Molecular Biology (AREA)
Abstract
Disclosed are a fried noodle with a hydrogenated vegetable oil and a preparing method therefor. An edible organic compound which can form a chemical bond with amino groups is added upon mixing and kneading raw materials serves to inhibit the chemical bonds between the amino groups which exist in raw materials and the aldehyde groups which the hydrogenated vegetable oil contains by reacting with the amino groups, in advance, so that the characteristic flavor of the noodle, attributed to the aldehyde, is retained through the storage and distribution period without any deterioration.
Description
Technical field
Present invention relates in general to fried instant noodle (ramen), relate in particular to the instant noodles with the fried system of hydrogenated vegetable oil, this face can long preservation and never degenerate, and keeps particular flavor.In addition, the invention still further relates to the manufacture method of this face.
Prior art
Present most of instant noodles manufacturing and food-processing industry, all adopt palm oil to explode noodles, palm oil has the flat advantage such as inexpensive of taste, though but palm oil is a vegetable oil, but as animal oil, its saturated fatty acid content height, and unsaturated fatty acid content is quite low, so from the nutrition angle, palm oil also is out of favour.
Just develop when keeping the palm oil advantage, this problem of other oils of being improved from the nutrition aspect again, people have carried out positive research work.According to achievement in research of the present invention, can adopt soya-bean oil, corn oil, rice bran oil, cottonseed oil, Tower rape oil, rapeseed oil, sunflower seeds wet goods vegetable oil (all having submitted patent application).These oil have also kept good local flavor except essential unrighted acid linoleic acid content is very high.But these plant oil ﹠ fats can not be used for making fried instant noodle, because its iodine number is up to 110-130, so they show bad oxidation stability.In order to improve the plant oil oxidation stability, need it is carried out cure process, this can reach by hydrogenation reaction.Vegetable oil (hereinafter being called hydrogenated vegetable oil) through hydrogenation just can be used to fried noodles.These noodles keep himself peculiar taste, but as time passes, this local flavor is obviously forfeiture naturally, so that in its whole permission storage period and marketing stage, the quality of this product (local flavor and smell) can not ensure.
According to the literature, suitable-6-nonenyl aldehyde and anti--6-nonenyl aldehyde of forming during owing to hydrogenation with the peculiar taste of the noodles of the fried system of hydrogenated vegetable oil, it is from 9,15-or 8, the 15-octadecadienoic acid (is seen " U.S.'s POL chemistry meeting will ", 42, on the 246-249, Kepler, J.G., Schols, J.A., Feenstra, W.H., and Meijboom, P.W., the article of nineteen sixty-five " the hydrogenation flavor components that exists in hydrogenation linseed oil and the soya-bean oil "), or anti-owing to what form, anti--2,6-octadiene aldehyde (is seen " U.S.'s POL chemistry meeting will ", 52, the last Yasuda of 307-311, K., Peterson, R.J. and Chang, S.S., article in 1972 " volatile fragrant that deodorization hydrogenation soya-bean oil lay up period distributes is identified ").
In general, explode the peculiar local flavor major part of noodles of system owing to the aldehyde radical in the hydrogenated vegetable oil with hydrogenated vegetable oil.Therefore the minimizing of aldehyde radical can cause that just fried noodles local flavor reduces, and in fact this cause owing between the amino of aldehyde radical and the noodles amino of amino acid, peptide and protein (for example from) amino-carbonyl reaction having taken place.
The present invention introduces
Because the inventor has carried out actively comprehensively research repeatedly to the manufacturing of fried instant noodle, it found that, if exist in the noodles can with the organic compound of amino reaction, just can suppress to cause the amino-carbonyl reaction of fried instant noodle local flavor forfeiture.Therefore,, just can protect and keep contained aldehyde radical in the hydrogenated vegetable oil, make it the peculiar taste that long term storage still can keep fried instant noodle if be mixed together and mediate with this organic compound and noodle material.
Therefore, the purpose of this invention is to provide the instant noodles with the fried system of hydrogenated vegetable oil, these instant noodles are except nutritious, economical and practical, and it is constant to keep its peculiar taste during storage and marketing.
Another purpose of the present invention provides the method for the instant noodles of making the fried system of hydrogenated vegetable, and this method system suppresses amino-carbonyl reaction in the noodles by adding the edible organic compound that can react with amino.
Carry out best mode of the present invention
Among the present invention, when noodle material is mixed and mediate, an amount of edible organic compound is added wherein, produce thus nutritious, oxidation stability is very high, the instant noodles of the fried system of the hydrogenated vegetable oil that local flavor is not lost.
Contain the vegetable oil example that the abundant nutrition material is used for fried system noodles, comprise soya-bean oil, corn oil, rice bran oil, cottonseed oil, Tower rape oil, rapeseed oil, sunflower oil.Its iodine number is in the 110-130 scope, and degree of unsaturation is very high, so oxidation stability is poor.If will use, then must improve its oxidation stability, this is realized by hydrogenation usually.
The oil that preferred the present invention is used for fried system is the vegetable oil through hydrotreatment of iodine number 50-100.If it is the iodine number of vegetable oil surpasses 100, then unstable and rancid easily rotten to oxidation.On the other hand, if the iodine number of this vegetable oil is lower than 50, show good oxidation stability, but make unsaturated fatty acid content low,, impair product quality from the nutrition angle.Therefore preferred its iodine number of this hydrogenated vegetable oil is in the 50-100 scope.During fried the system, the temperature of vegetable oil is 130～160 ℃.
Fried noodles manufacturing step of the present invention is as follows:
1. mix and mediate technology, with raw material, promptly the edible organic compound of 55-75wt% wheat flour, 10-20wt% starch, scheduled volume and 0.1-1wt% additive are mediated in the mixed solution that contains the agent of 2.5-4wt% improved texture, make dough;
2. roll and slitting technology, dough roller is pressed into dough sheet, then again dough sheet is cut into noodles;
3. steam processing under logical steam condition, is pressed into noodles with constant compression force corrugatedly, and makes the wisps of gelatine of noodles, and bellows-shaped to a certain degree is fixed simultaneously;
4. cutting and moulding process are cut into preliminary dimension with noodles, put into forming containers (rectangle or circle);
5. fried system technology with the fried molding pressure surface bar of hydrogenated vegetable oil, is removed moisture simultaneously;
6. process for cooling by forcing blowing device or ventilation equipment to make the noodles cooling, makes it be suitable for packing, and improves its keeping quality;
7. check and technology of the package.
These technologies latter two is identical with conventional autofrettage.
Specifically, add the edible organic compound in mixed solution, energy and noodle material are as the amino (NH in flour, starch and the improved texture agent etc.
2) the formation chemical bond.Can bring into play the compound of this kind function, reduced sugar is arranged, hydrolyzable becomes the sugar of reduced sugar, and various acidic amino acid and its salt.
The example of reduced sugar comprises glucose and fructose.Can give the sugar of reducing power by hydrolysis, starch syrup is for example arranged.As for acidic amino acid, for example glutamic acid and aspartic acid etc. are arranged.In addition, these amino acid whose salt can preferably use L-monosodium glutamate (MSG).
As previously mentioned, amino in participation of edible organic compound and the raw material forms the reaction (described amino is lost its peculiar taste during can making fried noodles storage and marketing) of chemical bond, therefore, in the hydrogenated vegetable oil contained aldehyde radical seldom in the raw material owing to flour and so on contained amino with it bonding change, the peculiar taste of fried like this noodles can keep for a long time.To introduce its mechanism in detail below.
No matter in the family or in the market,, all can pass in time and lose its original particular flavor gradually with the noodles of the fried system of hydrogenated vegetable oil.As previously mentioned, mainly determine because of its peculiar taste by contained aldehyde radical in this hydrogenated vegetable oil.Losing of local flavor because due to chemical bonding and aldehyde radical reduce between the contained amino in aldehyde radical and the raw material.Therefore need to eliminate the amino of local flavor having been lost ill-effect.Consider from this respect, be easy to and amino functional group of reacting, for avoiding amino extremely useful for the aldehyde radical bonding.According to the present invention, the edible organic compound that will contain this kind functional group joins and mixes and kneading technology, its objective is and reduces the amino possibility that runs into aldehyde radical greatly.This can be by following chemical formulation:
(wherein R, R ', R " be alkyl separately)
By raw material being mixed with the edible organic compound and mediating, as what find out in the chemical formula, functional group reactions in amino acid in the raw material and the edible organic compound, form compound, just finish before the aldehyde of this process in the used hydrogenated vegetable oil of frying technological process reacts, the result has just avoided losing of aldehyde.As a result, its peculiar taste can keep for a long time.
The relevant described edible organic compound of this preventative reaction consumption that reaches can form the sugar of reduced sugar for reduced sugar and hydrolysis, preferably based on fried noodles weight, is about 0.0003-0.3wt%; And, then be about 0.001-1wt% if based on mixed solution weight.For acidic amino acid and salt thereof, its consumption is based on fried noodles weight, preferably about 0.003-0.3wt%; In addition, if based on mixed solution weight, then preferred 0.01-1wt%.For example, if the sugar that is the basis adding in fried noodles weight is less than 0.0003wt%, just do not have inhibitory action for the forfeiture of local flavor so.On the other hand, if use too many sugar, though can reach the extremely strong inhibitory action of local flavor forfeiture, but because of the taste generation harmful effect of its too strong sweet taste to fried noodles.As sugar, acidic amino acid and salt thereof, when its addition is less than 0.003wt% in fried noodles weight, just there is not local flavor forfeiture inhibitory action, on the other hand if it adds too much, though can obtain extremely strong local flavor forfeiture inhibitory action, it is too heavy that the intrinsic taste of this amino acid and salt thereof becomes, and the taste of fried noodles is had adverse effect.
Carry out frying technological process with hydrogenated vegetable oil and make fried noodles, because of the aldehyde in this hydrogenated vegetable oil less to the 1ppm of fried noodles, or still less, and when adding eats organic compound, they lack hundred times to several thousand times than the content of edible organic compound, therefore, be contained in amino in the raw material seldom have an opportunity with hydrogenated vegetable oil in aldehyde formation chemical bond, but be easy to and the edible organic compound reaction, this plays great effect for the forfeiture that suppresses local flavor.
By the embodiment of following detailed description, can better be understood the present invention, but this can not be construed as limiting the invention.For example use multiple edible organic compound to combine, be also included within scope of the invention and so on.In the following examples, feedstock composition contains 55-75wt% wheat flour, 10-20wt% starch, 0.1-1wt% additive, and it in the mixed solution that contains 2.5-4wt% quality improver, is mediated with an amount of edible organic compound.
Example I
To make with extra care glucose and join in the mixed solution with the amount of about 0.001wt% and mediate, after this gained dough be made noodles, with hydrogenation corn oil, 150 ℃ of fried 80 seconds.
Example II
To make with extra care glucose and join in the mixed solution with the amount of about 0.01wt% and mediate, after this gained dough be made noodles, with hydrogenation soya-bean oil, 154 ℃ of fried 60 seconds.
EXAMPLE III
To make with extra care glucose and join in the mixed solution with the amount of about 0.1wt% and mediate, after this gained dough be made noodles, with the hydrogenation rice bran oil, 154 ℃ of fried 120 seconds.
EXAMPLE IV
Join in mixed solution with the amount of about 0.01wt% glutamic acid and mediate, after this gained dough is made noodles, with hydrogenation corn oil, 154 ℃ of fried 120 seconds.
EXAMPLE V
Join in mixed solution with the amount of about 0.02wt% glutamic acid and mediate, after this gained dough is made noodles, with hydrogenation soya-bean oil, 150 ℃ of fried 120 seconds.
Example VI
Join in mixed solution with the amount of about 0.04wt% glutamic acid and mediate, after this gained dough is made noodles, with hydrogenation soya-bean oil, 153 ℃ of fried 80 seconds.
Example VII A
Join in mixed solution with the amount of about 0.1wt% glutamic acid and mediate, after this gained dough is made noodles, with hydrogenation soya-bean oil, 154 ℃ of fried 60 seconds.
Example VII A I
Join in mixed solution with the amount of about 0.01wt% monosodium glutamate (MSG) and mediate, after this gained dough is made noodles, with the hydrogenation rapeseed oil, 140 ℃ of fried 90 seconds.
Example I X
Join in mixed solution with the amount of about 0.02wt% monosodium glutamate (MSG) and mediate, after this gained dough is made noodles, with hydrogenation soya-bean oil, 145 ℃ of fried 85 seconds.
Embodiment X
Join in mixed solution with the amount of about 0.04wt% monosodium glutamate (MSG) and mediate, after this gained dough is made noodles, with hydrogenation soya-bean oil, 160 ℃ of fried 60 seconds.
Embodiment XI
Join in mixed solution with the amount of about 0.2wt% monosodium glutamate (MSG) and mediate, after this gained dough is made noodles, with hydrogenation soya-bean oil, 154 ℃ of fried 120 seconds.
Embodiment XII
Join in mixed solution with the amount of about 0.01wt% aspartic acid and mediate, after this gained dough is made noodles, with hydrogenation soya-bean oil, 150 ℃ of fried 60 seconds.
Embodiment XIII
Join in mixed solution with the amount of about 0.02wt% aspartic acid and mediate, after this gained dough is made noodles, with hydrogenation soya-bean oil, 153 ℃ of fried 60 seconds.
Embodiment XIV
Join in mixed solution with the amount of about 0.04wt% aspartic acid and mediate, after this gained dough is made noodles, with hydrogenation soya-bean oil, 140 ℃ of fried 90 seconds.
Embodiment XV
Join in mixed solution with the amount of about 0.2wt% aspartic acid and mediate, after this gained dough is made noodles, with hydrogenation soya-bean oil, 160 ℃ of fried 60 seconds.
Experimental example
Be the relatively change of noodles local flavor, fried noodles of the present invention and the conventional fried noodles that do not contain edible organic compound are tested as test group and reference group respectively.For simulation is stored disadvantageous summer climate condition to noodles, test group and reference group sample are all placed 30 ℃, store the scheduled time.Regularly carry out the perception test by expert group with regard to the variation of noodles local flavor.In order to compare, the control sample noodles that do not contain edible organic compound are placed the same time of refrigerator with regard to local flavor.During test itself and afore-mentioned test group and reference group sample are contrasted.During its perception result of the test is listed in the table below.
Table 1
The reference group sample is in lay up period (30 ℃) flavor variations
Annotate: control sample is stored in the refrigerator;
| Period of storage (my god) | 24 | 48 | 64 | 96 | 120 | 144 | 168 |
| The perception test | × | × | × | ○ | ◎ | ◎ | ◎ |
* expression does not change;
Zero expression has slight variation;
◎ represents that significant change is arranged.
In mixed solution weight, refining glucose uses with the amount of 0.05wt% and 1.0wt% respectively, makes fried noodles, storage as shown in table 2, and its perception result of the test is listed in table 2.
Table 2
The flavor variations of lay up period (in 30 ℃ of storages)
Annotate: control sample is stored in the refrigerator;
| Period of storage (my god) | 12 | 32 | 56 | 72 | 92 | 112 | 152 | 180 |
| Glucose 0.05% | × | × | × | × | × | × | × | × |
| Glucose 1.0% | × | × | × | × | × | × | × | × |
* expression does not change.
In mixed solution weight, glutamic acid (GA) is used with the amount of 0.05wt% and 0.1wt% respectively, the storage as shown in table 3 of obtained fried noodles, its perception result of the test is listed in table 3.
Table 3
The flavor variations of lay up period (in 30 ℃ of storages)
Annotate: control sample is stored in the refrigerator;
| Period of storage (my god) | 12 | 40 | 60 | 80 | 104 | 120 | 140 | 160 | 180 |
| GA 0.05％ | × | × | × | × | × | × | △ | △ | △ |
| GA 0.1％ | × | × | × | × | × | × | × | △ | △ |
* expression does not change;
△ represents to have slight variation.
In mixed solution weight, monosodium glutamate (MSG) is used with the amount of 0.05wt% and 0.1wt% respectively, make the storage as shown in table 4 of fried noodles, the perception result of the test is listed in table 4.
Table 4
The flavor variations of lay up period (in 30 ℃ of storages)
Annotate: control sample is stored in the refrigerator;
| Period of storage (my god) | 12 | 40 | 60 | 80 | 104 | 120 | 140 | 160 | 180 |
| M.S.G 0.05％ | × | × | × | × | × | × | × | × | × |
| M.S.G 0.1％ | × | × | × | × | × | × | × | × | × |
* expression does not change.
△ represents to have slight variation.
Can obviously find out from table 2,3 and 4, with the fried noodle material of the acidic amino acid salt of the acidic amino acid of the reduced sugar that is added with glucose and so on, glutamic acid and so on or monosodium glutamate and so on, with the fried noodles of the fried system of hydrogenated vegetable oil, surpass its marketing phase (shelf life) (150 days) even it is placed, its flavor variations is also very little.
Industrial applicibility
As described in above this paper, according to the present invention,, the edible organic compound is added mixing and mediating in the technology, form chemical bond with the amino that can destroy fried noodles local flavor in the raw material, play inhibitory action the amino-carbonyl reaction that takes place between the aldehyde radical in amino and the hydrogenated vegetable oil.As a result, fried noodles of the present invention except because its production cost is low and from being subjected to certainly economically, also have through storing that the marketing phase does not have any denaturalization phenomenon and the advantage that keeps its peculiar taste.
Should be clear and definite, embodiment described herein is only for illustrating the usefulness of principle of the present invention.This area professional and technical personnel is described the modification of making according to this paper, includes within principle of the present invention, and falls among its spirit and scope.
Claims (8)
1. with the fried fried noodles of making of hydrogenated vegetable oil, wherein contain fried noodles raw material and for prevent above-mentioned fried noodles the edible organic compound that reduces of intrinsic local flavor, above-mentioned edible organic compound is selected from select in the kind that reduced sugar, hydrolyzable become sugar, acidic amino acid and the acidic amino acid salt of reduced sugar to be formed a kind of.
2. described fried noodles with hydrogenated vegetable oil processing of claim 1, the consumption of wherein said edible organic compound based on fried noodles weight, is 0.0003-0.3wt%.
3. claim 1 or 2 described fried noodles with hydrogenated vegetable oil processing, wherein said reduced sugar comprises glucose and fructose.
4. claim 1 or 2 described fried noodles with hydrogenated vegetable oil processing, wherein said hydrolyzable becomes the steamed bun stuffed with sugar of reduced sugar to draw together starch syrup.
5. claim 1 or 2 described fried noodles with hydrogenated vegetable oil processing, wherein said acidic amino acid comprises glutamic acid and aspartic acid.
6. claim 1 or 2 described fried noodles with hydrogenated vegetable oil processing, the salt of wherein said acidic amino acid comprises glutamate, aspartic acid salt and monosodium glutamate.
7. with the method for the fried manufacturing noodles of hydrogenated vegetable oil, comprise with mixed solution and mixing and the kneading noodle material, obtain dough, with the dough roller tablet forming, sheet is cut into noodles, make it to be corrugated, cutting and moulding ripple noodles, remove moisture with fried these corrugated noodles of hydrogenated vegetable oil with the steam treatment noodles, the cooling exploded noodles, with its check and packing
Wherein, in described mixing and kneading step, will for prevent above-mentioned fried noodles intrinsic local flavor the be selected from reduced sugar, hydrolyzable that reduce to become the edible organic compound of sugar, acidic amino acid and the acidic amino acid salt of reduced sugar be benchmark with the overall weight of mixed solution, add by 0.001～1 weight %, and in 130-160 ℃, with these noodles of the fried system of hydrogenated vegetable oil.
8. the described method of claim 7, wherein said reduced sugar comprises glucose and fructose, described hydrolyzable becomes the steamed bun stuffed with sugar of reduced sugar to draw together starch syrup, described acidic amino acid comprises glutamic acid and aspartic acid, and described acidic amino acid salt comprises glutamate, aspartic acid salt and monosodium glutamate.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR5657/1999 | 1999-02-19 | ||
| KR1019990005657A KR100318043B1 (en) | 1999-02-19 | 1999-02-19 | Instant noodle fried by hydrogenated vegetable oil and method for manufacturing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1297331A CN1297331A (en) | 2001-05-30 |
| CN1112856C true CN1112856C (en) | 2003-07-02 |
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ID=19574662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99805197A Expired - Fee Related CN1112856C (en) | 1999-02-19 | 1999-06-28 | Instant noodle fried with hydrogenated vegetable oil and method for mfg. same |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JP2002536972A (en) |
| KR (1) | KR100318043B1 (en) |
| CN (1) | CN1112856C (en) |
| ID (1) | ID26025A (en) |
| RU (1) | RU2192146C2 (en) |
| WO (1) | WO2000048476A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008081931A1 (en) | 2006-12-29 | 2008-07-10 | Nissin Foods Holdings Co., Ltd. | Instant fried noodles and process for producing the same |
| JP2022120721A (en) * | 2021-02-05 | 2022-08-18 | 日清食品ホールディングス株式会社 | Method for producing instant noodles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5743668A (en) * | 1980-08-28 | 1982-03-11 | Asahi Denka Kogyo Kk | Preservative for food |
| CN1073373A (en) * | 1992-12-06 | 1993-06-23 | 杭州市化工研究所 | A kind of compound decarbonization solvent and decarbonization method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5554883A (en) * | 1978-10-16 | 1980-04-22 | Asama Kasei Kk | Prevention of oxidation of food and drink |
| JPS6112259A (en) * | 1984-06-26 | 1986-01-20 | Shiro Hayashi | Production of steamed chinese noodle |
-
1999
- 1999-02-19 KR KR1019990005657A patent/KR100318043B1/en not_active IP Right Cessation
- 1999-06-28 JP JP2000599280A patent/JP2002536972A/en active Pending
- 1999-06-28 CN CN99805197A patent/CN1112856C/en not_active Expired - Fee Related
- 1999-06-28 ID IDW20002000A patent/ID26025A/en unknown
- 1999-06-28 RU RU2000127097/13A patent/RU2192146C2/en not_active IP Right Cessation
- 1999-06-28 WO PCT/KR1999/000344 patent/WO2000048476A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5743668A (en) * | 1980-08-28 | 1982-03-11 | Asahi Denka Kogyo Kk | Preservative for food |
| CN1073373A (en) * | 1992-12-06 | 1993-06-23 | 杭州市化工研究所 | A kind of compound decarbonization solvent and decarbonization method |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2192146C2 (en) | 2002-11-10 |
| WO2000048476A1 (en) | 2000-08-24 |
| JP2002536972A (en) | 2002-11-05 |
| KR20000056388A (en) | 2000-09-15 |
| ID26025A (en) | 2000-11-16 |
| CN1297331A (en) | 2001-05-30 |
| KR100318043B1 (en) | 2001-12-22 |
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