CN114786498A - Kit of parts for packaging noodle products - Google Patents
Kit of parts for packaging noodle products Download PDFInfo
- Publication number
- CN114786498A CN114786498A CN202180007060.4A CN202180007060A CN114786498A CN 114786498 A CN114786498 A CN 114786498A CN 202180007060 A CN202180007060 A CN 202180007060A CN 114786498 A CN114786498 A CN 114786498A
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- CN
- China
- Prior art keywords
- noodle
- kit
- parts
- packaging
- cake
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- Pending
Links
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- 238000000034 method Methods 0.000 claims description 31
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- 241000238424 Crustacea Species 0.000 description 2
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- SSZWWUDQMAHNAQ-UHFFFAOYSA-N 3-chloropropane-1,2-diol Chemical compound OCC(O)CCl SSZWWUDQMAHNAQ-UHFFFAOYSA-N 0.000 description 1
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- 244000273928 Zingiber officinale Species 0.000 description 1
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- 229910052783 alkali metal Inorganic materials 0.000 description 1
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- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 230000001590 oxidative effect Effects 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
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Images
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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kit of parts for packaging a noodle product, comprising a) a dried noodle cake and b) a seasoning tablet, characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein the seasoning tablet is embedded in the shaped hollow three-dimensional space.
Description
The present invention relates to a kit of parts for packaging a noodle product. In particular, the present invention relates to a kit of parts for packaging a noodle product, comprising a) a dried noodle cake and b) a seasoning tablet, characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein the seasoning tablet is embedded in the shaped hollow three-dimensional space.
It is known to have packaged noodle products that include a noodle cake and a seasoning. In all commercially available products, the flavoring is typically packaged individually using a metallized package (e.g., an aluminum package). Consumers are increasingly sensitive to additional packaging, particularly to metallized packaging and/or aluminum packaging. Many of them feel that aluminum packaging is not environmentally sustainable. The news mentions the high energy work required to obtain aluminium packaging, the chemicals used to obtain the aluminium and its environmental impact, the sewage from the aluminium plant, and the still limited recycling of aluminium packaging, which usually ends up in landfills.
Thus, in order to provide a more environmentally sustainable package, additional aluminum packaging for the sauce should be avoided. This would avoid high energy and chemicals used to make the aluminum and avoid the aluminum package ending up in a landfill. Further processing steps for obtaining the aluminium packaged sauce are avoided and costs can be reduced.
Disclosure of Invention
It is an object of the present invention to improve the state of the art and to provide an improved solution or at least an alternative solution to overcome at least some of the above inconveniences. The object of the invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the invention.
In particular, it is an object of the present invention to provide a seasoning tablet that is not individually packaged, in particular not individually packaged in aluminum, and thus avoids the high energy and chemicals used to make aluminum, and avoids the aluminum package ending up on a landfill. Furthermore, it is an object of the present invention to reduce the process steps for packaging the seasoning and reduce the associated costs. However, the noodle product should be self-stable for at least 3 months.
Accordingly, in a first aspect, the present invention provides a kit of parts for packaging a noodle product, comprising:
a) a dried noodle cake;
b) a seasoning tablet;
characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein the flavor tablet is embedded in the shaped hollow three-dimensional space.
In a second aspect, the present invention relates to a method for producing a kit of parts for packaging a noodle product, the kit of parts comprising: a) a dried noodle cake and b) a seasoning tablet, characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein the seasoning tablet is embedded in the shaped hollow three-dimensional space, the process comprising the steps of: preparing the dried noodle cake, preparing and forming the seasoning tablet, placing the seasoning tablet into the shaped hollow three-dimensional space of the dried noodle cake and packaging the kit of parts.
In a third aspect, the present invention relates to the use of a kit of parts for packaging a noodle product for the preparation of a food product.
The present inventors have surprisingly found that by using a dried noodle cake comprising a shaped hollow three-dimensional space, seasoning tablets can be embedded in this shaped hollow three-dimensional space of the dried noodle cake, wherein the seasoning tablets are not individually packaged, in particular not individually packaged in aluminum. This results in a more sustainable packaging solution for packaging the kit of parts of the noodle product, thereby reducing packaging costs, avoiding high energy and chemicals for manufacturing aluminum, and avoiding the aluminum package ending up in landfills. However, the noodle product should be self-stable for at least 3 months. The present inventors have surprisingly found that dried noodle cakes comprising shaped hollow three-dimensional spaces have a more uniform moisture content after drying or frying.
Detailed Description
In a first aspect, the present invention relates to a kit of parts for packaging a noodle product in a first aspect, comprising:
a) a dried noodle cake;
b) a seasoning tablet;
characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein the flavor tablet is embedded in the shaped hollow three-dimensional space.
In a second aspect, the present invention relates to a method for producing a kit of parts for packaging a noodle product, said kit of parts comprising a dried noodle cake and a seasoning tablet, characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein the seasoning tablet is embedded in the shaped hollow three-dimensional space, said method comprising the steps of: preparing the dried noodle cake, preparing and forming the seasoning tablet, placing the seasoning tablet into the shaped hollow three-dimensional space of the dried noodle cake and packaging the kit of parts.
In a third aspect, the present invention relates to the use of a kit of parts for packaging a noodle product for the preparation of a food product.
Figure 1 shows a standard dry noodle cake without shaped hollow three-dimensional spaces and with individually packaged flavours.
Figure 2 shows an example of a dried noodle cake having a shaped hollow three-dimensional space and a seasoning tablet embedded in the shaped hollow three-dimensional space of the dried noodle cake. The flavor tablets will not be individually packaged.
Fig. 3 shows an example of a dried noodle cake with different shapes and forms of dried noodle cake and shaped hollow three-dimensional spaces of the dried noodle cake compared to fig. 2. The seasoning tablets are not shown but may be adapted by those skilled in the art to the corresponding cylindrical form of the shaped hollow three-dimensional space.
The term "noodle cake" according to the present invention refers to noodles of conventional noodle cake cut to a suitable length and molded into a desired shape before drying or frying. The size of the noodle cake is selected to give a cake which can weigh from about 25g to 250g, preferably from about 50g to 150g, more preferably from 50g to 100 g. The noodle cake comprises flour, Kansui salt, oil and optionally wheat gluten.
The term "flavor tablet" according to the present invention means a composition in the form of a sphere, ellipsoid, cube, rectangle, cylinder, cone or pyramid, which comprises salt, sugar, lipid, flavor or a combination thereof. In a preferred embodiment, a flavor tablet means a tablet or cube obtained by compressing a powder into the form of a tablet or cube. In one embodiment, the flavor tablet comprises from 15 wt% to 45 wt% (by weight of the total composition), preferably from 20 wt% to 40 wt%, preferably from 25 wt% to 37 wt% (by weight of the total composition) of salt. The term "salt" according to the present invention means sodium chloride, but may also comprise other edible salts capable of imparting or enhancing a salty taste sensation, such as potassium chloride. In one embodiment, the flavor tablet comprises from 0.5% to 15% by weight (based on the weight of the total composition), preferably from 1% to 10% by weight, preferably from 2% to 8% by weight (based on the weight of the total composition) of sugar. In one embodiment, the flavor tablet comprises from 1 wt% to 40 wt% (by weight of the total composition), preferably from 10 wt% to 35 wt%, preferably from 15 wt% to 35 wt% (by weight of the total composition) flour. In one embodiment, the flavor tablet comprises from 1 wt% to 30 wt% (by weight of the total composition), preferably from 5 wt% to 25 wt%, preferably from 10 wt% to 25 wt% (by weight of the total composition) of lipids. The term "flour" according to the present invention means a composition comprising yeast extract, glutamate, vegetable powder, animal extract, bacterial extract, vegetable extract, animal powder, reaction flavours, hydrolysed plant proteins, herbs or combinations thereof. Bacterial extracts are described in WO2009040150 or WO 2010105842. Vegetable extracts are described in WO 2013092296. The vegetable powder is at least one of onion powder, capsicum powder, cardamom powder, coriander powder, turmeric powder, cumin powder, ginger powder, pepper granules, fennel powder, garlic powder, tomato powder, celery root powder or their combination. Animal powder means at least one ingredient of meat powder, fish powder, crustacean powder or a combination thereof. Meat powder means chicken powder or beef powder. The animal extract means at least one component of meat extract, fish extract, crustacean extract or a combination thereof.
The term "shaped hollow three-dimensional space" according to the present invention means a three-dimensional concave surface formed on one face. The formed hollow three-dimensional space has an opening to the outer surface of the noodle cake. In one embodiment, the shaped hollow three-dimensional space constitutes at least 3 vol% (percentage of the total volume of the noodle cake) of the total dry noodle cake volume, preferably 3 vol% to 40 vol%, preferably between 3 vol% to 30 vol%, preferably 3 vol% to 20 vol%. In one embodiment, the shaped hollow three-dimensional space is selected from the group consisting of: spherical, ellipsoidal, cubic, rectangular, cylindrical, conical, or pyramidal.
The term "flour" according to the present invention means at least one component of wheat flour, oat flour, corn flour, rice flour, barley flour, lentil flour, bean flour, cereal flour, millet flour or combinations thereof, preferably wheat flour. The flour has a particle size of 50 to 400 μm. Finer particle size may mean a high probability of starch being damaged in the flour, resulting in a higher water absorption. The dough will become sticky and cause handling problems. In addition, the noodles will become sticky, amyloid and inelastic. On the other hand, flours with large particle sizes require longer water absorption times and often form large dough masses. In one embodiment, the flour is standard refined wheat flour. In one embodiment, the dry noodle cake comprises from 45 to 80 wt% (by weight of the total composition), preferably from 48 to 80 wt%, preferably from 50 to 75 wt%, preferably from 52 to 72 wt% (by weight of the total composition) flour.
The term "kansui salt" includes mixtures of basic salts including sodium chloride, sodium carbonate, potassium carbonate, and sodium phosphate. In one embodiment, the dried noodle cake comprises from 0.2% to 3.5% by weight of kansui salt (based on the weight of the total composition). In a preferred embodiment, the kansui salt is dissolved in water to obtain a kansui solution. The term "kansui solution" comprises a mixture of 1 to 15 wt% of a basic salt (which includes sodium chloride, sodium carbonate, potassium carbonate and sodium phosphate) (based on the total amount of the solution) in 85 to 99 wt% of water (based on the total amount of the solution), preferably, the kansui solution comprises 3 to 7 wt% of an alkali metal salt and 93 to 97 wt% of water (based on the total amount of the solution).
A method for obtaining dried noodle cake comprises the following steps:
a) mixing flour and other dry ingredients with Kansui salt to form a uniform dough;
b) sheeting and cutting the dough to obtain a dough strand;
c) steaming the noodle strands from step b);
d) cutting and optionally folding the noodle strands from step c)
e) Frying the dough strands from step d) in oil or air drying the dough strands from step d);
f) cooling;
characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein in step e) the hollow three-dimensional space is formed.
In a preferred aspect, the present invention relates to a process for preparing a dry noodle cake comprising 45 to 80 wt% flour (by weight of the total composition), 0.2 to 3.5 wt% Kansui salt (by weight of the total composition), 0 to 7 wt% wheat gluten (by weight of the total composition), 0 to 20 wt% starch (by weight of the total composition) and 1 to 30 wt% oil (by weight of the total composition), the process comprising the steps of:
a) mixing flour and other dry ingredients with Kansui salt to form a uniform dough;
b) sheeting and cutting the dough to obtain a dough strand;
c) steaming the noodle strands from step b);
d) cutting and optionally folding the noodle strands from step c)
e) Frying the noodle strand from step d) in oil or air drying the noodle strand from step d);
f) cooling;
characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein in step e) the shaped hollow three-dimensional space is formed.
In a preferred aspect, the present invention relates to a process for preparing a dried noodle cake comprising 45 to 80 wt% flour (by weight of the total composition), 0.2 to 3.5 wt% Kansui salt (by weight of the total composition), 0 to 7 wt% wheat gluten (by weight of the total composition), 0 to 20 wt% starch (by weight of the total composition) and 10 to 30 wt% oil (by weight of the total composition), the process comprising the steps of:
a) mixing flour and other dry ingredients with Kansui salt to form a uniform dough;
b) sheeting and cutting the dough to obtain a dough strand;
c) steaming the noodle strands from step b);
d) cutting and optionally folding the noodle strand from step c);
e) optionally pre-dried prior to frying to remove moisture;
f) frying said strands from step d) or e) in oil;
g) cooling;
characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein in step f) the shaped hollow three-dimensional space is formed
A method of obtaining a flavor tablet comprising the steps of:
a) mixing salt, flavoring agent, sugar, lipid or their combination
b) Forming a shape that can be inserted into the shaped hollow three-dimensional space of the dried noodle cake.
A method of obtaining a flavored tablet comprising 15 to 45 wt% salt (by weight of the total composition), 0.5 to 15 wt% sugar (by weight of the total composition), 1 to 40 wt% flavoring agent (by weight of the total composition), 1 to 30 wt% lipid (by weight of the total composition), comprising the steps of:
a) mixing salt, flavoring agent, sugar, lipid or their combination
b) Forming a shape that can be inserted into the shaped hollow three-dimensional space of the dried noodle cake.
The shaped hollow three-dimensional space of the dried noodle cake is made by using an improved basket with a desired form of elevation on the basket base, preferably a center height on the basket base, during frying of the noodle strand or air drying of the noodle strand.
The dough mixing time is between 10 minutes and 40 minutes, preferably between 15 minutes and 30 minutes. A two-speed stirrer was used. The mixing speed is between 50rpm and 120 rpm. High speed mixing (between 100rpm and 120 rpm) is recommended during dosing of kansui solution to avoid local dosing and ensure homogeneity. For the addition of minor ingredients such as calcium carbonate, fortifiers (vitamins and/or minerals), it is recommended to prepare a preblend with the flour prior to addition. The amount of water added has a great influence on dough formation. The moisture content of the dough after mixing should be between 20% and 40%, preferably between 25% and 35%. If too much water is added, the dough will be too soft and sticky. If too little water is added, the noodles will be brittle, doughy and hard-centered due to insufficient gelation during steaming, since the degree of gelation depends on the water content of the dough.
The term "sheeting" is a process step in which the dough is passed through a series of rollers to obtain a final sheet of the desired thickness, which will subsequently determine the thickness of the dough strands. By sheeting the dough, a network is formed upon application of pressure. In addition, sheeting removes entrapped air from the dough, thereby reducing porosity and resulting in less oil intake.
The cutter/cutter, known as "kiriha", consists of a pair of grooved cylinders that cut and separate the sheet of dough into bundles that are trapped in the grooves. These bundles are immediately removed by a comb-like doctor blade, called "kasuri", which is attached between two rolls. The width of the noodle bundle is determined by the Kiriha groove width.
The purpose of steaming is to gelatinize the starch so as to eliminate the dough taste on the final product. The steaming time and temperature as well as the steam pressure affect the product quality and are known to the person skilled in the art. Good steaming results with at least 80% starch gelatinization are obtained giving better association of starch granules and protein matrix and better continuity of the protein network. The steaming time is between 0.5 and 15 minutes, preferably between 0.5 and 7 minutes. Saturated steam is used. If steaming is insufficient, the final noodles will have a sandy centre, a doughy shape and an aftertaste of raw wheat (cereal lingering). The strands exiting the steamer are hot and tend to stick to the steamer mesh conveyor. This can result in poor cuts and folds down the production line. Thus, the beam is cooled and slightly dried using a fan or blower/air knife at the exit of the steamer tunnel.
Predrying was used to reduce the wet cake moisture by 2% to 10%. Furthermore, after pre-drying, a reduction of 1% to 8%, preferably 2% to 4%, of the oil absorption is achieved. The pre-drying step is carried out at a temperature comprised between 50 ℃ and 120 ℃ in a time comprised between 15 seconds and 500 seconds, preferably at a temperature comprised between 60 ℃ and 100 ℃ in a time comprised between 30 seconds and 400 seconds. In a preferred embodiment, the noodles are pre-dried.
Frying is a process in which moisture from the noodle cake is removed to a desired level and the dough taste in the final product is eliminated. The steamed or pre-dried noodle cake is transferred to a frying vat which is subjected to a hot oil bath. Frying in oil is carried out at a temperature between 110 ℃ and 170 ℃ and for a frying time between 30 seconds and 200 seconds, preferably at a temperature between 130 ℃ and 165 ℃ and for a frying time between 40 seconds and 150 seconds. After frying, the final moisture in the product is less than 10% by weight, preferably between 2% and 10% by weight (based on the weight of the total composition). The final product has a water activity < 0.6. Frying is performed with palm oil or high oleic oil or a combination thereof, preferably palm oil or high oleic sunflower oil or a combination thereof.
Air drying is a process in which moisture from the noodle cake is removed to a desired level and the dough taste in the final product is eliminated. Air drying at a temperature of between 80-100 ℃ and a drying time of between 20-120 minutes, preferably between 45-75 min; or at a temperature of between 100 ℃ and 250 ℃ and a drying time of between 1 and 15 minutes, preferably between 2 and 3 minutes. The final product had a water activity < 0.6.
In one embodiment the oil content of the fried noodles is in the range of 10 to 30 wt% (by weight of the total composition), preferably between 12 to 28 wt%, preferably between 13 to 25 wt%, preferably between 13 to 19 wt% (by weight of the total composition).
Cooling means that the temperature of the noodles after frying or air drying is reduced. It is desirable that the noodle cake be at or near ambient temperature prior to wrapping, preferably between 20 ℃ and 30 ℃, more preferably between 20 ℃ and 25 ℃. Otherwise, there may be condensation of water vapor in the noodle pocket, which may lead to mold growth. The side from the condensate, hot cake, also causes air puffing in the bag, which in turn causes secondary packaging difficulties.
The noodles may be fried in palm oil because of their low cost, availability and high oxidative stability. However, consumer attention to palm oil or palm fat is increasingly sensitive. Many people consider palm fat to be unhealthy due to high content of Saturated Fatty Acids (SFA), while many others consider palm fat to be non-sustainable to the environment, as many news mention the destruction of rainforests to grow palm trees. Therefore, to provide a nutritional benefit, it is important to reduce the total fat and/or SFA content in the product. Therefore, it is also necessary to study other vegetable oils for fried noodles, which are not only economically produced and easy to handle, but also stable for frying purposes. It should make the noodles healthier without compromising the organoleptic attributes and the overall quality of the product. Furthermore, it should also have lower values of process contaminants formed during oil refining, namely glycidyl fatty acid ester (GE) <1ppm (preferably <0.5ppm) and 3-MCPD <3 ppm. The oil suitable for frying comprises in the range of from 1 to 25 wt.% of fatty acid C16:0 (based on the weight of total fat) and in the range of from 60 to 90 wt.% of fatty acid C18:1 (based on the weight of total fat) and in the range of from 0.1 to 20 wt.% of fatty acid C18:2 (based on the weight of total fat), which is a high oleic sunflower oil. In one embodiment, the oil comprises C16: 0. C16:0 is palmitic acid. In another embodiment, C16:0 is in the range of 1 to 25 wt% (based on the weight of the total fat), preferably C16:0 is in the range of 1 to 20 wt% (based on the weight of the total fat), preferably C16:0 is in the range of 1 to 15 wt% (based on the weight of the total fat), preferably C16:0 is in the range of 1 to 10 wt% (based on the weight of the total fat), more preferably C16:0 is in the range of 2 to 7 wt% (based on the weight of the total fat). In one embodiment, the oil comprises C18: 1. C18:1 is oleic acid. In another embodiment, C18:1 is in the range of 60 to 90 wt% (based on the weight of the total fat), preferably C18:1 is in the range of 65 to 90 wt% (based on the weight of the total fat), preferably C18:1 is in the range of 70 to 90 wt% (based on the weight of the total fat), preferably C18:1 is in the range of 75 to 90 wt% (based on the weight of the total fat), more preferably C18:1 is in the range of 80 to 90 wt% (based on the weight of the total fat). In one embodiment, the oil comprises C18: 2. C18:2 is linoleic acid. In another embodiment, C18:2 is in the range of 0.1 to 20 wt% (based on the weight of total fat), preferably C18:1 is in the range of 0.1 to 15 wt% (based on the weight of total fat), preferably C18:1 is in the range of 0.1 to 10 wt% (based on the weight of total fat), preferably C18:1 is in the range of 0.5 to 10 wt% (based on the weight of total fat), more preferably C18:1 is in the range of 0.5 to 5 wt% (based on the weight of total fat). In one embodiment, the oil of the present invention has a melting point of-1 ℃ to +5 ℃ and a relative density of 0.91. Preferably, the oil is liquid at room temperature (20 ℃) to avoid unnecessary heating during oil storage and transfer into the process, the higher storage temperature of the oil will already lead to oxidation of the oil. Standard commercially available sunflower oil comprises fatty acids C16:0 in the range of 5 to 8 wt% (based on the weight of the total fat) and fatty acids C18:1 in the range of 14 to 40 wt% (based on the weight of the total fat) and fatty acids C18:2 in the range of 48 to 74 wt% (based on the weight of the total fat). Standard commercially available palm oil comprises fatty acids C16:0 (based on the weight of the total fat) in the range of 39 to 47 wt.% and fatty acids C18:1 (based on the weight of the total fat) in the range of 36 to 44 wt.% and fatty acids C18:2 (based on the weight of the total fat) in the range of 9 to 12 wt.%. In one embodiment, standard palm oil has a slip melting point between 30 ℃ and 50 ℃ and is a solid at room temperature (20 ℃).
Those skilled in the art will appreciate that they are free to incorporate all of the features of the invention disclosed herein. In particular, features described for different embodiments of the invention may be combined. Where known equivalents exist to specific features, such equivalents are incorporated as if explicitly set forth in this specification.
Examples
Example 1: method of producing a composite material
The noodle manufacturing process involves mixing flour (wheat flour) and Kansui solution in a batch mixer. The noodle line for production was obtained from the CCK supplier. The dough from the mixer is passed through rollers to form two sheets, which are thereafter compounded into one by a series of rollers to reduce the dough sheet to a desired thickness. The final sheet was passed through kiriha to cut the dough sheet and form a noodle strand, which was then steamed in a tunnel.
The steamed noodles are cut, folded and molded into a pre-dryer. The predryer removes moisture prior to frying and helps reduce oil uptake. The pre-dried noodle cake is discharged from the pre-dryer into a fry vat, then passed through a fryer where the noodle cake is fried and the moisture is removed. Thereafter, the noodle cake is cooled to ambient temperature and then packaged. The method describes fried noodles. The skilled person can easily adjust the process to obtain an air-dried noodle cake. For example, air-dried noodle cakes do not have the steps of pre-drying and frying. The shaped hollow three-dimensional space of the dried noodle cake is made by using an improved basket with a desired form of elevation on the basket base, preferably a center height on the basket base, during frying of the noodle strands or air drying of the noodle strands. Similar to a punch or die or stamp.
The following table shows details of all process steps with process parameters:
seasoning tablets have been made by standard mixing and forming methods by those skilled in the art. In a preferred embodiment, standard bouillon tabletting procedures and equipment including standard tabletting machines have been used.
Water activity measurement
Water activity was measured using AquaLab instruments 4TE and 4TEV connected to PC by Aqualink 4.0 software. The measurements were performed at 25.0 ± 0.5 ℃ as verified by the official AOAC method 978.18.
Peroxide Value (PV) measurement
The Peroxide Value (PV) in the samples was analyzed according to internal LI based on the AOCS method Cd 8b-90, and was applicable to animal and vegetable oils and fats. This is the amount of potassium iodide oxidized by all materials under the operating conditions in terms of peroxide grind equivalents per 1000 grams of sample. These materials are generally considered to be peroxides or other similar products of fat oxidation.
Total Polar Material (TPM) measurement
TPM is measured by a hand held probe (Testo 270) using a fast method, which is based on the principle of capacitance measurement. This is verified with the standard method ISO 8420. TPM gives the value of the total polar compounds in the oil produced during frying.
Free fatty acid measurement
The samples were analyzed for Free Fatty Acids (FFA) according to LI 03.516-3. This method corresponds to the international standard method ISO 660:2008-Animal and vegetable fats and oils-Determination of acid value and acid, with slight modifications. It is suitable for edible oils and fats, and extracted fats. FFAs are typically formed due to the presence of moisture in foods exposed to oil. Unless otherwise indicated, the method of the invention determines the amount of these FFAs formed by titration with base and is generally expressed as percent oleic acid.
Examples 2 to 5：
Examples 2 to 5 were prepared according to example 1。
0-no off-flavor, 5-very high off-flavor (flavor and aroma); 20 panelists tested.
Examples 6 to 7：
The noodle cake of the present invention comprising the shaped hollow three-dimensional space was compared with a standard noodle cake without the shaped hollow three-dimensional space. For measuring moisture content, standard commercially available Maggi noodle cup sizes have been used.
It can be shown by example 7 that in case of noodle cakes having a shaped hollow three-dimensional space, a more uniform dried noodle cake can be obtained.
Claims (14)
1. Kit of parts for packaging a noodle product, the kit of parts comprising
c) A dried noodle cake;
d) a seasoning tablet;
characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein the flavor tablet is embedded in the shaped hollow three-dimensional space.
2. A kit of parts for packaging a noodle product according to claim 1, wherein the flavor tablet is not packaged separately.
3. The kit of parts for packaging a noodle product according to any one of claims 1 to 2, wherein the seasoning tablets comprise salt, flavoring, sugar, vegetable powder, lipid or a combination thereof.
4. A kit of parts for packaging a noodle product according to any one of claims 1 to 3 wherein the dried noodle cake comprises flour, Kansui salt, oil and optionally wheat gluten.
5. The kit of parts for packaging a noodle product according to claim 4, wherein the kansui salt comprises a mixture of sodium chloride, sodium carbonate, potassium carbonate and sodium phosphate.
6. A kit of parts for packaging a noodle product according to any one of claims 1 to 5, wherein the shaped hollow three-dimensional space has an opening to the outer surface of the dried noodle cake.
7. A kit of parts for packaging a noodle product according to any one of claims 1 to 6, wherein the shaped hollow three-dimensional space constitutes at least 3 vol% (percentage of the total volume of the noodle cake) of the total dry noodle cake volume.
8. A kit of parts for packaging a noodle product according to any one of claims 1 to 7, wherein the shaped hollow three dimensional space is selected from: spherical, ellipsoidal, cubic, rectangular, cylindrical, conical, or pyramidal.
9. A kit of parts for packaging a noodle product according to any one of claims 1 to 8, wherein the dried noodle cake is an instant noodle cake.
10. A kit of parts for packaging a noodle product according to any one of claims 1 to 9, wherein the dried noodle cake is an air-dried noodle cake or a fried dried noodle cake.
11. A process for producing a kit of parts for packaging a noodle product according to any one of claims 1 to 10, the kit of parts comprising a dried noodle cake and a seasoning tablet, characterized in that the dried noodle cake comprises a shaped hollow three-dimensional space and wherein the seasoning tablet is embedded in the shaped hollow three-dimensional space, the process comprising the steps of: preparing the dried noodle cake, preparing and forming the seasoning tablet, placing the seasoning tablet into the shaped hollow three-dimensional space of the dried noodle cake, and wrapping the kit of parts.
12. The process for producing a kit of parts for packaging a noodle product according to claim 11, wherein the process of obtaining a dried noodle cake comprises the steps of:
a) mixing flour and other dry ingredients with Kansui salt to form a uniform dough;
b) sheeting and cutting the dough to obtain a dough strand;
c) steaming the noodle strands from step b);
d) cutting and optionally folding the noodle strands from step c)
e) Frying the dough strands from step d) in oil or air drying the dough strands from step d);
f) cooling;
wherein the shaped hollow three-dimensional space is formed in step e).
13. The process for producing a kit of parts for packaging a noodle product according to claim 11, wherein the process of obtaining flavour chips comprises the steps of:
a) mixing salt, flavoring agent, sugar, lipid or their combination
b) Forming a shape that can be inserted into the formed hollow three-dimensional space of the noodle cake.
14. Use of a kit of parts for packaging a noodle product according to any one of claims 1 to 10 for the preparation of a food product.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IN202011003317 | 2020-01-24 | ||
| IN202011003317 | 2020-01-24 | ||
| PCT/EP2021/050648 WO2021148298A1 (en) | 2020-01-24 | 2021-01-14 | A kit of parts for a packed noodle product |
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| Publication Number | Publication Date |
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| CN114786498A true CN114786498A (en) | 2022-07-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202180007060.4A Pending CN114786498A (en) | 2020-01-24 | 2021-01-14 | Kit of parts for packaging noodle products |
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| Country | Link |
|---|---|
| EP (1) | EP4093215A1 (en) |
| CN (1) | CN114786498A (en) |
| AU (1) | AU2021209787A1 (en) |
| WO (1) | WO2021148298A1 (en) |
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| AU2022346598A1 (en) * | 2021-09-15 | 2024-01-25 | Société des Produits Nestlé S.A. | Process for an instant non-fried noodle |
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| JPS5046782U (en) * | 1973-08-25 | 1975-05-09 | ||
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| JPH10191915A (en) * | 1997-01-08 | 1998-07-28 | Susumu Negishi | Instant noodles with easy-to-open container |
| JP2008074432A (en) * | 2006-09-20 | 2008-04-03 | Nissin Food Prod Co Ltd | Packaged instant noodle and its manufacturing method, instant noodle set composed of packaged instant noodle and cup-shaped container, and its cooking method |
| KR20120006142U (en) * | 2011-02-24 | 2012-09-03 | 이태호 | Ramen noodle which it is easy to cook |
| CN103907876A (en) * | 2014-04-18 | 2014-07-09 | 王佑来 | Preparation method of seasoning block of instant noodles |
| CN204341719U (en) * | 2014-11-19 | 2015-05-20 | 统一企业(中国)投资有限公司昆山研究开发中心 | Be beneficial to the instant noodles keeping local flavor |
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| EP2042043A1 (en) | 2007-09-26 | 2009-04-01 | Nestec S.A. | A shelf-stable taste enhancing cultured savoury base and a process for its preparation |
| DE102009013469B4 (en) | 2009-03-19 | 2014-04-17 | Bubbles And Beyond Gmbh | Preparation for external use |
| UA112671C2 (en) | 2011-12-23 | 2016-10-10 | Нестек С.А. | METHOD OF OBTAINING TASTE AND AROMATIC COMPOSITION WITH TASTE AND Aroma OF MIND |
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2021
- 2021-01-14 CN CN202180007060.4A patent/CN114786498A/en active Pending
- 2021-01-14 EP EP21701416.6A patent/EP4093215A1/en active Pending
- 2021-01-14 AU AU2021209787A patent/AU2021209787A1/en active Pending
- 2021-01-14 WO PCT/EP2021/050648 patent/WO2021148298A1/en unknown
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5046782U (en) * | 1973-08-25 | 1975-05-09 | ||
| CN1142910A (en) * | 1995-07-19 | 1997-02-19 | 雀巢制品公司 | Producing method for noodles |
| JPH10191915A (en) * | 1997-01-08 | 1998-07-28 | Susumu Negishi | Instant noodles with easy-to-open container |
| JP2008074432A (en) * | 2006-09-20 | 2008-04-03 | Nissin Food Prod Co Ltd | Packaged instant noodle and its manufacturing method, instant noodle set composed of packaged instant noodle and cup-shaped container, and its cooking method |
| KR20120006142U (en) * | 2011-02-24 | 2012-09-03 | 이태호 | Ramen noodle which it is easy to cook |
| CN103907876A (en) * | 2014-04-18 | 2014-07-09 | 王佑来 | Preparation method of seasoning block of instant noodles |
| CN204341719U (en) * | 2014-11-19 | 2015-05-20 | 统一企业(中国)投资有限公司昆山研究开发中心 | Be beneficial to the instant noodles keeping local flavor |
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| Publication number | Publication date |
|---|---|
| EP4093215A1 (en) | 2022-11-30 |
| AU2021209787A1 (en) | 2022-05-26 |
| WO2021148298A1 (en) | 2021-07-29 |
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