CN1409991A - Fried instant noodles and its making method - Google Patents
Fried instant noodles and its making method Download PDFInfo
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Abstract
To provide instant deep-fried noodles getting rid of empty light palate feeling peculiar to instant deep-fried snack noodles and having viscoelasticity like raw noodles to achieve heavy noodle ribbon like raw noodles. SOLUTION: The method for producing instant deep-dried noodles comprises the first process of producing dough through kneading with water a noodle raw material obtained by adding pregelatinized starch and thermocoagulative protein to flour as the main raw material, the second process of making the dough into noodle ribbons, the third process of steaming the noodle ribbons, and the fourth process of deep-frying and drying the noodle ribbons so as to obtain deep-fried noodles.
Description
Technical field
The present invention relates to contain the fried instant noodle and the manufacture method thereof of alphalysed starch and thermocoagulation protein.
Background technology
The drying means of instant noodles has fried and non-fried drying means.As non-fried drying means, be commonly considered as drying means such as heated-air drying, microwave drying, freeze-drying or cold drying.In raw material, use wheat flour, various starch, in the Chinese style face, use buck, in the Japonica type face, replace buck to use polymeric phosphate etc., add salt, powder egg, thickening polysaccharide, grease class, lecithin, other materials as required, mix and to utilize conventional method system face after kneading, after boiling, utilize given drying means to obtain frying surface and non-frying surface.
In addition, as the eating method of these instant noodles, roughly being divided into boils to cook class and add hot-water flooding with pan boiling cooks 2 kinds of class.Boil with pan boiling and to cook class, the heat the during cooking is big, thereby hot water promptly spreads all over noodles inside, and starch granules is fully expanded, and therefore can realize having the face of elastic force mouthfeel.But, add hot-water flooding and cook the so-called fast food face of class, no matter in frying surface and non-frying surface any, because the heat the during cooking is few, so it is elongated that hot water arrives the time of noodles inside, the starch granules of noodles inside can not promptly expand, and only otherwise noodles are processed into lasagne and thin, just has hard mouthfeel.
, nearest consumer, the regular wish of sending becomes its trend, even about instant noodles series, especially also wishes to have ' viscoplasticity as fresh ' about the fast food face, and can realize ' having the noodles of the weight sense as fresh '.
With regard to existing instant noodles series, frying surface especially, noodles are carried out fried processing and carry out rapid dehydrating, dry thus noodles form loose structure.With regard to the deep-fry instant face, add hot-water flooding, the short period is just edible, realizes indispensable simplicity as its mouthfeel, obtaining certain rich true feeling in instant noodles.But, because the inner inhomogeneous loose structure that produces macroscopic-void of noodles, even add hot-water flooding, when edible, the starch granules of noodles inside can not be clogged this macroscopic-void, form the distinctive hollow mouthfeel of fried instant face, the viscoelastic mouthfeel as fresh not, and can not realize the noodles of weight sense.
Identical with above-mentioned fried drying means, as the drying means that obtains loose structure, known have a dried by hot air stream at high temperature.In the case, the inside of resulting noodles is loose structures, and therefore, with regard to the fast food face, its mouthfeel usually forms hollow mouthfeel.But nearest dried by hot air stream at high temperature face is compared with frying surface, does not have hollow mouthfeel, obtains the also heavier noodles of toughness, weight.
As its representational method, the spy opens that disclosed method is in the flat 9-51773 communique, by pre-steaming the moisture of face is adjusted to 15～32%, suppresses violent foaming, obtains the method for uniform loose structure.Promptly, owing to do not produced the uniform loose structure in cavity big as frying surface, hot water just promptly is impregnated into noodles inside, and starch granules can be clogged the hole of the loose shape that does not produce macroscopic-void fully, therefore when edible, there is not hollow mouthfeel, obtain sticking noodles, and the noodles of weight sense are relatively arranged.
As mentioned above, with regard to frying surface, disclosed method is in the special public clear 59-28380 communique, and pre-the steaming makes the moisture of face be adjusted to 7～26%, then carries out the method for fried processing.In the method, adopt common drying means that noodles are prepared drying, then carry out fried processing, thereby the surface portion of resulting noodles forms loose structure, heart portion forms fine and close institutional framework, and the density that therefore obtains noodles uprises, relatively has the noodles of weight sense.But with regard to its mouthfeel, surface portion can promptly restore, and the core recovery time needs for a long time, therefore must process noodles thinner, can not realize ' viscoplasticity as fresh '.
Summary of the invention
The inventor, at frying surface, especially in the deep-fry instant face, in order to have ' viscoplasticity as fresh ', and realization ' noodles ' with the weight sense as fresh, think importantly, obtain being loose and not producing the even loose structure in cavity, in the deep-fry instant face, the even loose structure that does not have big cavity for the internal structure that obtains making noodles, numerous food product raw material and additive are tested, research is to the influence of the internal structure of noodles, and the result has finished the present invention.
In order to solve the above problems, the object of the present invention is to provide a kind of fried instant noodle and manufacture method thereof, by in the wheat flour of principal component, adding alphalysed starch and thermocoagulation protein, make the internal structure of noodles form the tiny loose structure of stipulating.
In order to achieve the above object, fried instant noodle of the present invention is characterised in that, will be added with the complex of alphalysed starch and thermocoagulation protein as the face raw material by powder in as the main material wheat flour.
In addition, the manufacture method of fried instant noodle of the present invention is characterised in that to have: the face raw material and the water that will be added with alphalysed starch and thermocoagulation protein in the main material wheat flour mix the 1st step of kneading and generating blank; Above-mentioned blank is made the 2nd step of noodles; The above-mentioned noodles of making are carried out the 3rd step of boiling; And the 4th step that the fried drying of above-mentioned noodles is obtained frying surface.
Description of drawings
Fig. 1 is a flow chart.
Fig. 2 is the electron micrograph (magnifying power: 30 times) of institutional framework of longitudinal profile of the face of embodiment 1.
Fig. 3 is the electron micrograph (magnifying power: 30 times) of institutional framework of longitudinal profile of the face of comparative example 1.
Fig. 4 is that the face to embodiment 1 adds the optical microscope photograph (magnifying power: 50 times) that the longitudinal profile institutional framework of iodine staining is carried out in hot-water flooding, the longitudinal profile after 3 minutes.
Fig. 5 is that the face to comparative example 1 adds the optical microscope photograph (magnifying power: 50 times) that the longitudinal profile institutional framework of iodine staining is carried out in hot-water flooding, the longitudinal profile after 3 minutes.
The specific embodiment
Fig. 1 represents the flow chart of the manufacture method of embodiment, is made of following step: the face raw material and the water that will be added with alphalysed starch and thermocoagulation protein in the main material wheat flour mix the 1st step of kneading and generating blank; Blank is made the 2nd step of noodles; The noodles of making are carried out the 3rd step of boiling; And the 4th step that the fried drying of noodles is obtained frying surface.
Fried instant noodle among so-called the present invention, its kind and goods form have no particular limits, for example be boiling class, adding hot-water flooding and cook class of Chinese style face, noodles, noodle prepared from buckwheat etc., in the present invention, particularly cook in the fried instant face of class adding hot-water flooding, can effectively carry out the improvement that it makes suitability and mouthfeel.
Cooperation in the 1st step is to add alphalysed starch, thermocoagulation protein in the wheat flour as principal component, below alphalysed starch, thermocoagulation protein is illustrated.
The raw material and the manufacture method thereof of alphalysed starch have no particular limits, can use farina, tapioca, viscosity cornstarch (ヮ キ シ-コ-Application ス -チ), cornstarch, wheaten starch etc. as raw material, in addition, can use etherification starch, esterification starch, the crosslinkedization starch that obtains as raw material with them.
Manufacture method as alphalysed starch, use drumdrier, spray drier, extruder etc., by above-mentioned raw materials gelatinization, drying, pulverizing are obtained, for example, in drumdrier, will become 20～25 weight % water slurries as the starch of raw material, it was placed 4～7 minutes under 90～120 ℃ of conditions, surface temperature at drumdrier is under 150 ℃ of left and right sides conditions, carries out 1 minute drying of less than, just obtains desirable alphalysed starch.
But,, preferably use the living starch of tapioca, farina, viscosity cornstarch or be the etherification starch of raw material, esterification starch alphalysed starch as raw material with them for the effect that fully obtains in the present invention expecting.
With regard to tapioca, farina, viscosity cornstarch, the resistance to ag(e)ing of starch is good, and the uptake of water is big, can absorb water swimmingly when adding hot-water flooding, therefore can expand fully in the short time, so that the loose bore portion of filling.And, because tapioca, farina, viscosity cornstarch are carried out etherificate processing, esterification treatment, can improve above-mentioned feature more, therefore method of adjustment and (ether, ester) change degree thereof have no particular limits, but preferably use alphalysed starch, this alphalysed starch uses with farina, tapioca, viscosity cornstarch etherification starch, the esterification starch as raw material, as etherification starch, can list hydroxypropul starch, as esterification starch, can list amylcose acetate, starch phosphate, octenyl succinic acid starch.
In addition, under the situation of using the alphalysed starch that obtains as raw material with moderate or highly cross-linked starch, its mouthfeel chewiness becomes hard a little mouthfeel, therefore can not obtain the effect of the present invention's expectation fully.According to estimates, crosslinked starch forms very strong combination, therefore in as drying steps such as the boiling of the manufacturing step of instant noodles series and fried, heated-air dryings, compare with the starch that does not carry out crosslinking Treatment, it is little to expand, also cause dissolving hardly, form starch granules, therefore think to form hard mouthfeel with the three dimensional network pore structure of strong hydrogen bond as node.
The addition of alphalysed starch, wheat flour is preferably 0.5～7 weight % relatively, more preferably 1～4 weight %.Be less than at the addition of alphalysed starch under 0.5% the situation, can not make that resulting noodles become open structure in the fried drying, and then after adding hot-water flooding, can not expand fully, so that therefore the loose bore portion of filling can not break away from the distinctive hollow mouthfeel of frying surface.In addition, if the addition of alphalysed starch more than 7%, in system face step, noodles are clamminess, the operation variation.In addition, in order to obtain the effect of the present invention expectation, the αization degree of alphalysed starch is preferably 30～100%, and more preferably 60～100%.If use the low alphalysed starch of αization degree, the expansion of alphalysed starch is suppressed, and therefore is difficult to the effect that obtains expecting.
As employed thermocoagulation protein, be gluten, soybean protein, egg albumen, milkiness protein concentrate etc., be only limited to the albumen that gelation takes place or solidify because of heating.Instant noodles add salt usually, and therefore preferred salt tolerance is good and have a milkiness protein concentrate that makes the gel strength enhancing properties by adding salt.As long as the interpolation that the milkiness protein concentrate is exceeded, local flavor also is good, in addition, compares with egg albumen, gluten etc., after adding thermocoagulation, just becomes the strong gel of elasticity, and this is to realizing that ' viscoplasticity as fresh ' is effective especially.
At this, the milkiness protein concentrate is commonly referred to lactoprotein or WPC etc., is that the whey that obtains when making cheese or casein is carried out ultrafiltration and concentrated, and carries out vacuum again and concentrates, solid content is increased to about 25%, its powdered is obtained with spray drier etc.Under the few situation of the protein content of resulting milkiness protein concentrate, lack thermocoagulation power, moisture holding capacity also dies down, so the effect in order to obtain expecting, and requiring protein content is more than 70%.In addition, modified protein is many, can exist not dissolve part, thereby lack thermocoagulation power, and moisture holding capacity also dies down, so the effect in order to obtain expecting, needing modified protein is below 30% of holoprotein.
In addition, the gel strength with regard to the milkiness protein concentrate has no particular limits, and from the effect aspect, is preferably 500g/cm
3More than, 800g/cm more preferably
3More than.Specifically, ス-パ-ラ Network ト No.1 (sun chemistry system) is equivalent to this.If gel strength is 500g/cm
3Below, just can not make the noodles rubber-like mouthfeel that obtains.Assay method as gel strength, the milkiness protein concentrate of dissolving 15% concentration in the vinylidene chloride pipe of packing into, carries out adding in 60 minutes thermocoagulation at 75 ℃ in 2% saline solution, (the dull and stereotyped plunger of diameter 5mm, rate of climb 6cm/min) measures resulting gel with rheometer.
The addition of milkiness protein concentrate is 0.1～5 weight % of wheat flour, is preferably 0.2～1%.Be less than at the addition of milkiness protein concentrate under 0.1% the situation, the expansion that does not produce starch suppresses effect, the thin loose structure that can not obtain stipulating.And then can not make the noodles rubber-like mouthfeel that obtains, can not realize ' viscoplasticity as fresh '.In addition, addition more than 5% situation under, have the distinctive beastly stink of milkiness protein concentrate, therefore lose commodity value.
As system face method of the present invention, in the main material wheat flour, cooperate above-mentioned alphalysed starch and thermocoagulation protein, can add the auxiliary material of starch beyond the alphalysed starch, salt, buck, thickening polysaccharide as required.These complexs are mixed knead, be cut into noodles compound by knife after making face, after steaming continuously, the instant noodles that will be divided into per 1 meal are filled in dry with in the cage, after this by fried processing, just can access desired noodles.As fried step, by 2～3 minutes, the moisture drying of noodles became about 3% in the oil reservoir that is adjusted to 120～160 ℃ of temperature.
In addition,, can use known existing apparatus, under normal pressure or decompression, carry out, under reduced pressure can use vacuum mixer etc. as the mixed method of kneading of this moment.In addition,, can efficient generate gluten well when kneading, therefore help to increase the effect of " viscoplasticity as fresh " mixed by using vacuum mixer.
Below, enumerate embodiments of the invention 1～10 and insufficient concrete numerical value that possesses the comparative example 1～4 of step of the present invention.
Embodiment 1
The blank that the lactoprotein of 800g wheat flour, 170g farina, 30g αization acetate tapioca (DS=0.07), 3g buck, 10g salt, 5g casein whey class is fitted in the amount of water of 330ml mixes to be kneaded, after making face, with blade: 18 square, face is thick: 1.30mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Embodiment 2
The blank that 800g wheat flour, 170g farina, 30g αization acetate farina (DS=0.03), 3g buck, 10g salt, 5g egg albumen is fitted in the amount of water of 330ml mixes to be kneaded, after making face, with blade: 18 square, face is thick: 1.30mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Embodiment 3
The blank that the lactoprotein of 800g wheat flour, 170g farina, 30g αization farina (giving birth to class), 3g buck, 10g salt, 5g casein whey class is fitted in the amount of water of 330ml mixes to be kneaded, after making face, with blade: 18 square, face is thick: 1.30mm cuts out, with 0.Skg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Embodiment 4
The blank that the lactoprotein of 800g wheat flour, 170g farina, 30g viscosity cornstarch (giving birth to class), 3g buck, 10g salt, 5g casein whey class is fitted in the amount of water of 330ml mixes to be kneaded, after making face, with blade: 18 square, face is thick: 1.30mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Embodiment 5
The blank that 800g wheat flour, 170g farina, 30g αization hydroxypropyl tapioca (MS=0.1), 3g buck, 10g salt, 80g gluten is fitted in the amount of water of 330ml mixes to be kneaded, after making face, with blade: 20 circles, face are thick: 1.32mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Embodiment 6
The blank that 800g wheat flour, 180g farina, the senior amylose of 20g α, 3g buck, 10g salt, 20g egg albumen is fitted in the amount of water of 330ml mixes to be kneaded, after making face, with blade: 20 circles, face are thick: 1.32mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Embodiment 7
The blank that the lactoprotein of 800g wheat flour, 170g farina, 30g αization cornstarch (giving birth to class), 3g buck, 10g salt, 5g casein whey class is fitted in the amount of water of 270ml mixes to be kneaded, after making face, with blade: 20 circles, face are thick: 1.20mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Embodiment 8
The blank that 800g wheat flour, 170g farina, 30g αization farina (giving birth to class), 3g buck, 10g salt, 20g soybean protein is fitted in the amount of water of 270ml mixes to be kneaded, after making face, with blade: 20 circles, face are thick: 1.25mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Embodiment 9
The blank that 800g wheat flour, 170g farina, 30g αization acetate tapioca (DS=0.07), 3g phosphate, 10g salt, 80g gluten is fitted in the amount of water of 350ml mixes to be kneaded, after making face, with blade: 10 square, face is thick: 1.20mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Embodiment 10
The blank that 850g wheat flour, 130g farina, 20g αization acetate tapioca (DS=0.07), 3g buck, 10g salt, 3g egg albumen is fitted in the amount of water of 300ml mixes to be kneaded, after making face, with blade: 18 square, face is thick: 1.45mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 1 minute and 30 seconds, obtain final moisture and be 3% fried instant face.
Comparative example 1
The blank that 800g wheat flour, 170g farina, 3g buck, 10g salt is fitted in the amount of water of 330ml mixes to be kneaded, make face after, with blade: 18 square, face is thick: 1.30mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Comparative example 2
The blank that 800g wheat flour, 170g farina, 30g αization acetate tapioca (DS=0.07), 3g buck, 10g salt is fitted in the amount of water of 330ml mixes to be kneaded, after making face, with blade: 18 square, face is thick: 1.30mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Comparative example 3
The blank that the lactoprotein of 800g wheat flour, 200g farina, 3g buck, 10g salt, 5g casein whey class is fitted in the amount of water of 330ml mixes to be kneaded, make face after, with blade: 18 square, face is thick: 1.20mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 2 minutes, obtain final moisture and be 3% fried instant face.
Comparative example 4
The blank that 800g wheat flour, 200g farina, 3g buck, 10g salt is fitted in the amount of water of 300ml mixes to be kneaded, make face after, with blade: 18 square, face is thick: 1.45mm cuts out, with 0.5kg/cm
3After carrying out boiling in 3 minutes continuously, it is dry with in the template to become the steaming face of the heavy 90g of face to be filled in severing.After this, in the oil reservoir that is adjusted to 145 ℃ of temperature, by 1 minute and 30 seconds, obtain final moisture and be 3% fried instant face.
Following table 1 expression is according to the situation of the examination by sensory organs in the foregoing description 1～10 and the comparative example 1～4.
Table 1
A b c d e f embodiment 1 zero zero zero ◎ zero no hollow sense, the viscoplasticity embodiment 2 zero zero zero ◎ △ of resilient beam do not have hollow sense, the viscoplasticity embodiment 3 zero zero zero zero zero no hollow senses of chewiness, viscoplasticity embodiment 4 zero zero zero ◎ zero no hollow sense, viscoplasticity embodiment 5 zero zero zero ◎ zero no hollow sense, viscoplasticity embodiment 6 zero zero zero zero zero no hollow senses, the viscoplasticity embodiment 7 zero zero zero zero zero no hollow senses of chewiness, the viscoplasticity embodiment 8 zero zero zero ◎ zero no hollow sense of chewiness, viscoplasticity embodiment 9 zero zero zero ◎ zero no hollow sense, viscoplasticity embodiment 10 000 ◎ zero soft and have elastic force comparative example 1 * * * * * hollow sense arranged, no viscoplasticity comparative example 2 zero * △ zero * toughness, but it is smooth, the not hollow sense of chewiness comparative example 3 * zero * △ * have, no viscoplasticity comparative example 4 * * * zero zero brings back to life a little, harden chewiness
In this table 1, a has or not alphalysed starch, and b has or not thermocoagulation protein, and c is the internal structure of noodles, and d is a nerve after 3 minutes, the weight sense of face when e is edible, and f is the mouthfeel after restoring.In addition, embodiment 10, comparative example 4 boil the cooking.
For the evaluation of the noodles internal structure of c, the thin loose structure of zero expression regulation, △ represents to have a little the cavity, * expression has big cavity.In addition, for the evaluation of 3 minutes nerves of d, ◎ represents that nerve is fabulous, and zero expression nerve is good, and △ represents that nerve is good slightly, and * expression nerve is poor.And, the face weight during for e edible, zero expression has weight sense, △ to represent that the weight sense is arranged slightly, and * expression does not have the weight sense.
As shown in Table 1, owing to add alphalysed starch and thermocoagulation protein simultaneously, can make the structure of noodles inside not have the cavity, form the thin loose structure of regulation, its result has ' viscoplasticity as fresh ', and realization ' noodles with weight sense as fresh '.And then by embodiment 10 and comparative example 4 as can be known, even in boiling the cooking, the thin loose structure of regulation makes hot water recover to accelerate.
Fig. 2 and Fig. 3 represent the electron micrograph (magnifying power: 50 times) of longitudinal profile institutional framework of the face of embodiment 1 and comparative example 1 respectively.
Fig. 4 and Fig. 5 represent that respectively the face to embodiment 1 and comparative example 1 adds the optical microscope photograph (magnifying power: 50 times) that the longitudinal profile institutional framework of iodine staining is carried out in hot-water flooding, the longitudinal profile after 3 minutes.
These Fig. 2 and Fig. 3, Fig. 4 and Fig. 5 are compared, by see as can be known, owing to add alphalysed starch and thermocoagulation protein among the present invention simultaneously, the inside of fried dried noodles does not have the cavity, can form the thinner loose structure of regulation, as a result of can confirm, by adding hot-water flooding, the thin loose structure of filling regulation promptly.
Like this, because the expansion inhibition effect that use has the alphalysed starch that absorbs the water feature very well and keeps starch and the stripping of starch suppress the thermocoagulation protein of effect, can make the internal structure of noodles not have big cavity, form the thin loose structure of regulation.
Promptly, at mix stages, alphalysed starch can efficient absorb water well, therefore in boiling step subsequently, alphalysed starch can expand fully, adequately expanded starch granules be evenly dispersed in noodles all in, therefore fried dried noodles become the more noodles of porous, and, suppress effect with the expansion of the starch of thermocoagulation protein and combine, can access the noodles of the thin loose structure of the regulation that does not have macroscopic-void.
Therefore, in the deep-fry instant face, hot water promptly soaks into when edible, alphalysed starch promptly expands and the hole of clogging the thin loose shape of regulation, can break away from thus as the distinctive hollow mouthfeel of deep-fry instant face, have ' viscoplasticity as fresh ', and can realize ' having the noodles of weight sense as fresh '.
Usually, if use alphalysed starch, when edible, occur that alphalysed starch is distinctive to be clamminess, becoming does not have smooth feeling, but utilizes the stripping inhibition effect of the starch of thermocoagulation protein, and such problem also can solve.
As mentioned above, according to fried instant noodle of the present invention and manufacture method thereof, owing in the main material wheat flour, use alphalysed starch and thermocoagulation protein simultaneously, the internal structure of resulting noodles does not have the cavity, can access the thin loose structure of regulation, therefore in fried instant face, can promptly clog the loose hole of the thin loose structure of regulation by adding hot-water flooding, therefore can break away from as the distinctive hollow mouthfeel of fried instant face, have ' viscoplasticity as fresh ', and can realize ' having the noodles of weight sense as fresh '.
Claims (6)
1. a fried instant noodle is characterized in that, will be added with the complex of alphalysed starch and thermocoagulation protein as the face raw material in the main material wheat flour.
2. the manufacture method of a fried instant noodle is characterized in that, comprising:
The face raw material and the water that will be added with alphalysed starch and thermocoagulation protein in the main material wheat flour mix the 1st step of kneading and generating blank;
Described blank is made the 2nd step of noodles;
The described noodles of making are carried out the 3rd step of boiling; And
The fried drying of described noodles is obtained the 4th step of frying surface.
3. the manufacture method of fried instant noodle as claimed in claim 2 is characterized in that, described alphalysed starch is the living starch of tapioca, farina, viscosity cornstarch or is at least a in the etherification starch, esterification starch of raw material with it.
4. the manufacture method of fried instant noodle as claimed in claim 2 is characterized in that, described thermocoagulation protein is the milkiness protein concentrate, and with respect to described wheat flour, its addition is 0.1～5 weight %.
5. the manufacture method of fried instant noodle as claimed in claim 2 is characterized in that, described relatively wheat flour, the addition of described alphalysed starch are 0.5～7 weight %.
6. the manufacture method of fried instant noodle as claimed in claim 2 is characterized in that, described thermocoagulation protein is the milkiness protein concentrate.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001302794A JP2003102413A (en) | 2001-09-28 | 2001-09-28 | Instant deep-fried noodles and method for producing the same |
| JP2001302794 | 2001-09-28 | ||
| JP2001-302794 | 2001-09-28 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1409991A true CN1409991A (en) | 2003-04-16 |
| CN1197480C CN1197480C (en) | 2005-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021223475A Expired - Lifetime CN1197480C (en) | 2001-09-28 | 2002-06-14 | Fried instant noodles and its making method |
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|---|---|
| JP (1) | JP2003102413A (en) |
| CN (1) | CN1197480C (en) |
| HK (1) | HK1052840A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100411531C (en) * | 2003-03-25 | 2008-08-20 | 株式会社日清制粉集团本社 | Material for food |
| CN102239996A (en) * | 2011-08-25 | 2011-11-16 | 德御坊创新食品(北京)有限公司 | Manufacturing process for instant buckwheat line flat bread |
| CN106714574A (en) * | 2015-09-11 | 2017-05-24 | 日清食品控股株式会社 | Fried instant noodles |
| CN106805154A (en) * | 2017-03-03 | 2017-06-09 | 福清朝辉水产食品有限公司 | A kind of preparation method of toast crevettes |
| CN109310127A (en) * | 2016-08-31 | 2019-02-05 | 日清食品控股株式会社 | The manufacturing method of frying surface |
| US11497231B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing non-fried noodles |
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| CN102933094B (en) | 2010-07-01 | 2015-04-08 | 东洋水产株式会社 | Dry noodles and method for producing same |
| JP6100450B2 (en) * | 2010-11-10 | 2017-03-22 | 東洋水産株式会社 | Instant noodle manufacturing method |
| CN103284071B (en) * | 2013-05-17 | 2014-09-24 | 新疆大学 | Preparation method of fried instant noodle with good brittleness and good brittleness keeping performance |
| TWI705768B (en) * | 2016-10-27 | 2020-10-01 | 日商日清食品控股股份有限公司 | Instant fried noodles |
| JP6480982B2 (en) * | 2017-06-15 | 2019-03-13 | エースコック株式会社 | Production method of instant fried noodles |
| JP7114894B2 (en) * | 2017-12-14 | 2022-08-09 | 王子ホールディングス株式会社 | Egg white composition, egg white coagulate, carrier and combination |
| AU2022383472A1 (en) * | 2021-11-02 | 2024-05-16 | Nisshin Flour Milling Inc. | Method for manufacturing instant noodles to be reconstituted with water |
-
2001
- 2001-09-28 JP JP2001302794A patent/JP2003102413A/en active Pending
-
2002
- 2002-06-14 CN CNB021223475A patent/CN1197480C/en not_active Expired - Lifetime
-
2003
- 2003-07-15 HK HK03105102.1A patent/HK1052840A1/en unknown
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100411531C (en) * | 2003-03-25 | 2008-08-20 | 株式会社日清制粉集团本社 | Material for food |
| CN102239996A (en) * | 2011-08-25 | 2011-11-16 | 德御坊创新食品(北京)有限公司 | Manufacturing process for instant buckwheat line flat bread |
| CN102239996B (en) * | 2011-08-25 | 2013-02-20 | 德御坊创新食品(北京)有限公司 | Manufacturing process for instant buckwheat line flat bread |
| CN106714574A (en) * | 2015-09-11 | 2017-05-24 | 日清食品控股株式会社 | Fried instant noodles |
| CN109310127A (en) * | 2016-08-31 | 2019-02-05 | 日清食品控股株式会社 | The manufacturing method of frying surface |
| CN109310127B (en) * | 2016-08-31 | 2022-02-11 | 日清食品控股株式会社 | Method for producing fried noodles |
| US11497231B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing non-fried noodles |
| US11497232B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing fried noodles |
| CN106805154A (en) * | 2017-03-03 | 2017-06-09 | 福清朝辉水产食品有限公司 | A kind of preparation method of toast crevettes |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2003102413A (en) | 2003-04-08 |
| CN1197480C (en) | 2005-04-20 |
| HK1052840A1 (en) | 2003-10-03 |
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