MXPA96002825A - Process to prepare tallarin - Google Patents

Abstract

Process for preparing instant fried noodles comprising the steps of: mixing wheat flour with water and other conventional noodle ingredients to form a pasta or noodle dough, rolling pasta, cutting pasta into longitudinal noodle strips, steaming strips of noodles to gelatinize the starch, cut and mold the strips of noodles cooked in steam in skein form, dry the skeins of molded noodles for a period of time of up to 5 minutes at a temperature between 110 ° C and 220 ° C up to a moisture content less than 30% by weight, and then frying dry noodles in oil for

Description

PROCESS FOR PREPARING NOODLES D E S C R I P C I O N The present invention relates to a process for preparing instant fried noodles, more particularly to instant fried noodles that have a lower fat content than those prepared by traditional methods. In the traditional process for preparing instant fried noodles, wheat flour is mixed with conventional noodle materials such as a mixture of alkali metal carbonates and phosphates, seasonings and water to form a dough that is kneaded, rolled into sheets and It is cut into strips that have a typical width of 0.6 to 3.0 millimeters. Then, the raw noodles are steamed to gelatinize the starch, after which the noodles have a moisture content of about 29 to 35% by weight and then fry in oil for about 1 to 2 minutes at a temperature of 125 ° C. at 160 ° C. Typically, fried noodles contain 17 to 23% by weight of oil and have a moisture content of 3 to 8% by weight.As oil contributes a significant part of the cost of the raw material, the object of the present invention is to reduce the oil absorption of fried noodles, while still retaining organoleptic properties comparable to conventional fried noodles.We have found that one method by which the above can be achieved is that which includes partially drying the noodles after steaming and before frying In the process of the present invention, the absorption of oil can be reduced by up to 35%, that is to say a oil content of 11 to 15% by weight approximately. According to the present invention there is provided a process for the preparation of instant fried noodles comprising the steps of: mixing wheat flour with water and other conventional noodle ingredients to form a noodle paste; laminar, that is, to spread the noodle paste in layers; cut the pasta into longitudinal strips of noodles; steaming the noodle strips to gelatinize the starch; cut and mold the strips of noodles cooked in steam in the form of skein; dry the skeins of molded noodles for a period of up to 5 minutes at a temperature between 110 ° C and 220 ° C up to a moisture content of less than 30% by weight; and finally fry the dried noodles in oil for frying. The pulp is conventionally blended for about 5 to 30 minutes and then kneaded and rolled to form a sheet. The sheet is cut into strips of conventional width, for example about 0.6 to 3.0 mm. Steaming is conventionally carried out to practically gelatinize the starch of the noodles. Steamed noodles are then cut into suitable lengths and molded into skeins of conventional noodles as required before drying. The dimensions of the noodle skeins are selected to give a skein that can weigh approximately 25 to 100 grams, although it is more usual to weigh 65 to 85 grams, for example 70-80 g. The skeins of molded noodles are conveniently dried in the air for a period of 15 seconds to 4 minutes, preferably 20 seconds to 3 minutes and especially for a period of time from 30 seconds to 2 minutes. Air drying is preferably carried out at a temperature of 115 ° C to 200 ° C, especially 130 ° C to 180 ° C. At higher drying temperatures, for example 160 ° C to 200 ° C, the duration of drying the air of the noodle skeins can advantageously be between 20 seconds and 1 minute. The moisture content of the noodle skeins is preferably reduced by the drying step to less than 20% by weight. The skeins of noodles will not be overdrawn when oil penetration in the subsequent frying stage is very severely retarded, as it results in loss of organoleptic quality compared to conventional fried noodles. Due to the air drying stage between the steaming and frying stagesIt is desirable to use existing noodle lines with some modifications that can be made to incorporate the dryer between the steam cooker and the fryer. Conveniently, the skeins of bent and steamed noodles are transported through the dryer in ladles along a gondola-type conveyor. The drying time can be reduced below 1 minute by using microwave appliances that can be incorporated more easily into existing noodle lines. The skeins of molded and partially dried noodles can be fried at a temperature of 125 ° C to 160 ° C. The frying time can be between 15 and 70 seconds and preferably between 20 and 40 seconds. The drying and subsequent reduction in the moisture content of the noodle skeins makes one or more of the following advantages possible: a) reduction in the absorption of oil from the noodle skein; b) reduction of the frying time, for example 70-20 seconds; c) reduction of the frying temperature, for example of 136 ° C - 125 ° C, d) reduction of the size of the fryer, e) reduction in the amount of oil required, f) the oil remains purest, g) temperatures high drying rates, for example above 110 ° C improve the reconstitution, creating a more open noodle structure and the oil on the surface of the noodles is less evident, which allows an additional reduction of oil; shorter pre-drying time at a higher drying temperature, (for example above 110 ° C to achieve the same oil reduction) Advantageously, the absorption of fat can be further reduced by the following characteristics: 1. Use of flour with a high protein content, for example 10-17% 2. Use of larger dimensions, for example from 1.1 mm to 3.0 mm, which has less surface area by volume 3. Addition of wheat gluten, for example from 2% to 4% by weight; and 4. Addition of maltodextrin, for example 3 % to 5% by weight. After frying, the noodles are conveniently cooled and packaged by conventional methods. The following example further illustrates the present invention. The parts and percentages are given by weight. EXAMPLE 75 parts of dry wheat flour, 1.5 parts of salt and 23.5 parts of "Kan-sui" (an aqueous solution containing 1.0% by weight of carbonates and potassium and sodium phosphates) are placed in a dough or pasta mixer horizontal and mix for 20 minutes. After mixing, the dough or dough is reduced to a thickness of 1-2 mm, by passing it through a series of rollers. Then, the sheets are passed through a cutter where they are cut into 1.6 mm wide strips. The strips are conventionally steam-cooked and then cut and molded into skeins of noodles, whose dimensions are 110 mm x 110 mm x 25 mm (a weight of approximately 75 g.). The skeins of molded noodles are transferred to ladles and transported on a gondola conveyor through an air dryer and dried at 150 ° C for 50 seconds to a moisture content of 13% .The dry noodles are transported to a fryer and They were fryed at 150 ° C for 30 seconds.The oil content of the fried noodles was found to be 11%, instead of a typical value of 20% After frying the noodles are transported to a cooling conveyor where they are cooled to room temperature and then to a packing machine where they are packed in cardboard boxes.The instant fried noodles have an excellent storage stability and can be reconstituted for consumption by cooking or soaking in boiling water for 2 or 3 minutes.

Claims (9)

R E I V I N D I C A C I O N S

1. - Process for preparing instant fried noodles, comprising the steps of: mixing wheat flour with water and other ingredients for conventional noodles to form a pasta or noodle dough, rolling the dough, cutting the dough into longitudinal strips of noodles, cooking steam the noodle strips to gelatinize the starch, cut and mold the strips of noodles cooked in steam in the form of skein, dry the skeins of molded noodles for a period of time of up to 5 minutes at a temperature between 110 ° C and 220" C up to a moisture content of less than 30% by weight, and then frying the dry noodles in oil for frying

2. Process according to clause 1, where the skeins of molded noodles are air dried for a period of time of 15 seconds at 5 minutes and at a temperature of 115 ° C to 200 ° C. 3.- Process according to clause 1, where the moisture content of the noodle skeins is reduced by the stage of dried to less than 20% by weight. 4.- Process according to clause 1, where the moisture content of the noodle skeins is not reduced below 15% by weight. 5. Process according to clause 1, in which the skeins of molded and steam cooked noodles are dried by transporting them through a dryer in ladles along a gondola conveyor. 6. Process according to clause 1, where the frying time is 15 to 70 seconds and the frying temperature is 125-160 ° C. 7.- Process according to clause 1, where the frying time is between 20 and 40 seconds. 8. Process according to clause 1, where the protein content of wheat flour is 10 to 17%. 9.- Process according to clause 1, where wheat gluten or maltodextrin is added to the ingredients for mixing in noodle dough. SUMMARY Process for preparing instant fried noodles comprising the steps of: mixing wheat flour with water and other ingredients for conventional noodles to form a pasta or noodle dough, rolling the pasta, cutting the pasta into longitudinal strips of noodles, steaming strips of noodles to gelatinize the starch, cut and mold the strips of noodles cooked in steam in skein form, dry the skeins of molded noodles for a period of time of up to 5 minutes at a temperature between 110"C and 220" C until a moisture content of less than 30% by weight, and then frying dried noodles in oil for frying.