MXPA98010719A - Product of noodles type koay t - Google Patents

Abstract

The present invention relates to a stable, full-moisture, noodle product having a dry matter content of 30 to 45% by weight, having a pH of 3.7 to 4.5 and comprising cooked flour or semolina of a plant rich, softened water, cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, an acid and an acid

Description

EBITUCTQ DE TATiTiARTNKffl TYPE KOAY TBOW DESCRIPTION OF THE INVENTION The present invention relates to a noodle product and to a process for manufacturing this product. The present invention relates especially to a noodle product of the Koay Teow type. Chinese rice noodles known as Koay Teow traditionally have a ribbon shape and a soft, tender and slightly resilient texture. Koay Teow noodles are traditionally made by steaming a thin layer of rice suspension on a steam conveyor belt, the cooked rice sheets are then oiled, bent and cut into strips. EP591793 (SOCIETE DES PRODUITS NESTLE) discloses a method for producing a noodle product of the Koay Teow type in which a mixture having a rather high water content and comprising a rice semolina flour, an agent is prepared ionic gelling agent, an emulsifier and a lifting agent, the noodles are formed by extrusion by cooking the mixture, the noodles are immediately placed with water containing a cation which forms a gel with the ionic gelling agent, and dried. A first object of the present invention is to provide a stable, full-moisture noodle product of the Koay Teow type which is not designed to be actually cooked in the final consumer, but, on the contrary, is intended for the consumer , after unpacking, simply heat them or cook them very little. A second objective of the present invention is to provide a process for manufacturing a stable moisture-free noodle product of the Koay Teow type which is designed to be consumed after unpacking and which is simply heated or cooked very briefly. The stable moisture-stable noodle product according to the present invention has a dry matter content of 30 to 45% by weight, has a pH of 3.7 to 4.5, preferably 3.8 to 4.3, and comprises a cooked flour of semolina of a fecuous plant, softened water, cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, an acid and an oil. The process for manufacturing a stable, full-moisture, noodle product in accordance with the present invention, consists in preparing a mixture having a dry matter content from 30 to less than 45% by weight and consisting of a flour. or semolina of a fecuous plant, softened water, a starch, an ionic gelling agent and an emulsifier, forming the semolina product by extrusion by cooking the mixture, immediately placing the noodle product in contact with water containing a cation which form a gel with the ionic gelling agent, dehydrate the noodle product, cut and set portions, cool it with water, immerse it in acidified water, oil it, pack it and pasteurize it in the package. In the present description, the term "Koay Teow noodle product" means a noodle product which has the soft, tender and slightly resilient texture of traditionally made Koay Teow noodles. The noodle product according to the present invention preferably has a rectangular cross section. It can have a cross section of about 8 to 14 mm in width and about 0.6 to 1.2 mm in height, for example. The present noodle product preferably comprises, in parts by weight of dry matter, from 70 to 100 parts of cooked semolina flour from a fecuous plant, from 5 to 30 parts of cooked starch, from 0.2 to 1.5 parts of ionic gelling agent, 0.5 to 5 parts of emulsifier and 0.5 to 5 parts of oil. In the present noodle product, the feathery silver may be cereal grains such as rice or corn, legumes such as soybeans, or starch-rich tubers such as potato or sweet potato, for example.

Preferably, the starch is corn starch, potato starch or tapioca starch. The ionic gelling agent can be an acid polysaccharide, especially an alginate, the cation can be an alkaline earth metal ion, especially the divalent calcium ion, the emulsifier can be a monoglyceride or a mixture of monoglycerides, the acid can be any acid grade food, especially lactic acid or phosphoric acid, and the oil can be a vegetable oil, especially peanut oil, rapeseed oil, sunflower oil or palm olein, for example. The present noodle product may additionally comprise 0.2 to 2 parts of hydrocolloid such as guar gum, xanthan gum or carob bean flour, and 0.5 to 5 parts of proteins such as wheat proteins, which may be very useful to improve the stability and / or the integrity of the noodle product, for example. To supplement the present process, soft water is used, which preferably has a calcium ion concentration of less than about 4.10"4 moles / 1 and a temperature of 10-90 ° C, especially a temperature of 60 to 80 ° C. A mixture is prepared which, in addition to mild water, preferably comprises, in parts by weight, from 70 to 100 parts of flour or semolina of a fecuous plant, from 5 to 30 parts of starch, from 0.2 to 1.5 parts of gelling agent. ion, and 0.5 to 5 parts of emulsifier Preferably, the flour or semolina of the fecuous plant is flour or semolina of rice or corn, or soybean meal, potato or sweet potato, and the extrusion by cooking of the mixture is preferably carried When subjected to 8 to 69 bar, and 60 to 105 ° C for 20 to 120 seconds, the extrusion can be carried out through a die with holes of rectangular cross section of approximately 8 to 14 mm in width and approximately 0.6 to 1.2 mm in height, for example Preferably, the temperature of the noodle product is adjusted during the extrusion by cooking so that it is about 100 to 105 ° C in the discharge from the die. The extruded noodle product is preferably contacted for 2 to 30 s with water containing the cation at a concentration from 0.05 to 0.2 mol / l and having a temperature from 60 to 70 ° C. The dehydration or drying can be carried out by air driven on the noodle product in order to remove the water containing the cation which remains on the surface of the noodle product.

The step of cutting and establishing portions in fact can be carried out at any stage chosen freely between the dehydration step and before the packing step. The dehydration and the water-cooled noodle product are preferably immersed in acidified water containing from 0.5 to 1.5% acid, especially lactic and / or phosphoric acid, at room temperature, especially from 18 to 35 ° C and for a time from 60 to 150 s. After this acidification step, the excess water is preferably eliminated by runoff. The oiling step is then carried out so that the noodle product is preferably covered with from 0.5 to 5% oil, with or without the suitable emulsifier. Preferably, the noodle product with oil is packed in a flexible bag with a controlled volume of free space. Finally, the packaged noodle product is preferably pasteurized in the package from 80 to 100 ° C, for 1 to 80 min. In a preferred embodiment of the present process, after it has been dehydrated, the noodle product is heat treated for about 30 to 90 s, especially by boiling water, steam scalding and / or passing under a water sprinkler hot, before being cooled with water and submerged in acidified water.

Surprisingly, this warming step helps remarkably to create the texture required during the process as the present food product is not intended to be actually cooked again by the final consumer, but only heated or cooked very briefly after being unpacked. Heating or very short cooking of the present food product after unpacking can be carried out in a tray, in a microwave oven, or by pouring hot or boiling water thereon, for example. In a further embodiment of the present process, the steps consisting of immersing the noodle product in acidified water, oil, pack and pasteurize in the package are replaced by the steps consisting of directly oiling the noodle product, packing and freezing it. The corresponding additional embodiment of the present product does not comprise an acid but rather freezing instead.

This embodiment of the present product may be reheated before being unpacked or subsequently, especially during heating or very short cooking, for example. The present process can be implemented by means of a normal equipment such as a cooking extruder, a soaking unit, a dehydration unit, an optional steam blancher, a water bath and / or sprinklers of the edible donut industry, for example.

As a cooking extruder, a twin screw extruder can be used which has a cover divided into double wall sectors successive of the respective temperatures to which they must be adjusted by circulating fluids at appropriate temperatures, for example. Such an extruder can be provided with an extrusion die consisting of a thick steel plate with holes of a rectangular cross section of about 8 to 14 mm wide and approximately 0.6 to 1.2 mm high, for example. The product and the process according to the present invention are further described in greater detail in the following examples in which the percentages and parts are by weight.

Example 1 83.95 parts of round grain rice flour (Oryza sativa japonica) having a moisture content from 12 to 14%, 15.41 parts of potato starch, were pre-mixed dry. 1. 21 parts of monoglycerides of vegetable origin, and 0.51 of sodium alginate. A combination is prepared by supplying 100 parts of the dry premix and 133 parts of mild water containing approximately 2.10"4 moles of divalent calcium per liter in a twin screw extruder Werner &Pfleiderer type C 58 in which it is extruded by cooking at about 100 ° C under about 40 bar for about 30 s The temperature of the cooked mixture is adjusted and the end of the extruder in the order and found is between 100 and 105 ° C at the discharge of the die. of a thick steel plate with 10 holes of rectangular cross-section 10 mm wide and 0.7 mm high The product of extruded noodles is immersed immediately and continuously extracted for 10 s through a water bath having a temperature of 60 ° C and containing 0.16 moles of divalent calcium ions per liter, in the form of CaCl2 or CaC03, the product of noodles is then dehydrated, cut into approximately 400 to 420 mm and divided into baskets of approximately 90 to 120 g by weight. The divided noodle product is steam scalding for 60 s with saturated steam at atmospheric pressure. The steamed product escalated by steam is cooled by immersing it for 15 to 45 s in a water bath having a temperature of 20 to 30 ° C. The chilled noodle product is immersed for approximately 100 s in an acidified water bath containing 1.1% lactic acid and having a pH of 2.6.

Excess water is removed by runoff. The acidified noodle product is then oiled with palm olein containing a small percentage of monoglycerides of vegetable origin, so that it is covered with a homogeneous film of oil representing approximately 1 to 3% of its weight. The noodle product with oil, which has already been divided into portions, is packed in plastic bags and sealed, the bags are 165 mm x 145 mm and have approximately 30 to 50 ml of air as free space. The packed noodle product is pressurized in the package with hot air or water for about 35 to 50 min at about 85 to 90 ° C. The pasteurized noodle product in the package is cooled with running water (treated with sanitizer) for 15 minutes or with air cooled for 40 minutes. The noodle product obtained in this manner has a pH between about 3.9 to 4.1 and a water content between about 65 to 70%. Its temperature is approximately room temperature. The noodle product must be prepared for consumption when unpacking and heating it. The product does not stick and has a smooth surface and texture.

The texture is particularly tender and slightly resilient, like the texture of traditional rice noodles known under the name of Koay Teow.

Example 2 The manufacturing process was carried out as described in Example 1, except that the dehydrated noodle product is not steam scald prior to acidification. The noodle product obtained in this way is very similar to Koay Teow noodles, even not as close as the product obtained from Example 1 with respect to its texture.

Example 3 The manufacturing process described in Example 1 was carried out, except that corn flour was used instead of rice flour. The noodle product obtained in this way is very close to the traditional Koay Teow noodles, even though not as close as the product obtained in example 1 with respect to its taste and texture.

Example 4 The manufacturing process similar to that described in example 1 was used, with the substantial difference found in the composition of the dry premix which was the following (in parts): Rice flour 70 Potato starch 24 Monoglycerides 0.6 Guar gum flour 0.3 Sodium alginate 0.5 Wheat protein 2.5 Palmolein 2.1 The mixture is prepared by supplying 100 parts of this dry premix and 113 parts of water softened in the extruder by cooking. A further difference is found in the fact that the noodle product passes quickly under a hot water sprinkler after steam blanching and before cooling and acidification. The noodle product obtained in this way is very close to the traditional Koay Teow noodles, and even closer than the product obtained in example 1 with respect to its texture.

Claims (16)

1. A shelf-stable, full-moisture noodle product, characterized in that it has a dry matter content of 30 to 45% by weight, which has a pH of 3.7 to 4.5 and which comprises cooked flour or semolina from a fecuous plant, softened water , cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, an acid and an oil.

2. The frozen, full-moisture noodle product, characterized in that it has a dry matter content of from 30 to 45% by weight, and that it comprises cooked flour or semolina from a fecuous plant, softened water, cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, an acid and an oil.

3. The noodle product according to claim 1, characterized in that it has a rectangular cross section of 8 to 14 mm in width and 0.6 to 1.2 mm in height.

4. The noodle product according to claim 1, characterized in that it comprises, in parts by weight of dry matter, from 75 to 100 parts of cooked flour or semolina of a fecuous plant, from 5 to 30 parts of cooked starch, from 0.2 to 1.5 parts of ionic gelling agent, 0.5 to 5 parts of emulsifier and 0.5 to 5 parts of oil.

5. The product of noodles according to claim 1, characterized in that the fecuous plant is cereal grains, especially rice or corn, or legumes, especially soybeans, or tubers rich in starch, especially potato or sweet potato.

6. The noodle product according to claim 1, characterized in that the starch is corn starch, potato starch or tapioca starch.

7. The noodle product according to claim 1, characterized in that the ionic gelling agent is an acid polysaccharide, especially an alginate, the cation is an alkaline earth metal ion, especially the divalent calcium ion, the emulsifier is a monoglyceride or a mixture of monoglycerides, the acid is a food grade acid, especially lactic or phosphoric acid, and the oil is vegetable oil, especially peanut oil, rape seed oil, sunflower oil or palm olein.

8. The noodle product according to claim 4, characterized in that it also comprises from 0.2 to 2 parts of hydrocolloid, especially guar gum, xanthan gum or algarrobo bean flour, and from 0.5 to 5 parts of protein, especially wheat protein .

9. A process for manufacturing a stable, full-moisture, shelf-stable noodle product, characterized in that it consists of preparing a mixture having a dry matter content of 30 to less than 45% by weight and comprising a flour or semolina of a fecuous plant , softened water, a starch, an ionic gelling agent and an emulsifier, form the noodle product by extrusion by cooking the mixture, immediately place the noodle product in contact with water containing a cation which forms a gel with the agent ionic gelling, dehydrate the noodle product, cut it, cool it with water, immerse it in acidified water, oil it, pack it and pasteurize it in the packaging.

10. A process for manufacturing a full-frozen frozen noodle product, characterized in that it consists of preparing a mixture having a dry matter content of 30 to less than 45% by weight and comprising a flour or semolina of a fecuous plant, softened water , a starch, an ionic gelling agent and an emulsifier, forming the noodle product by extrusion by cooking the mixture, immediately placing the noodle product in contact with water containing a cation which forms a gel with the ionic gelling agent, dehydrate the product of noodles, cut it, cool it with water, oil it, pack it and freeze it.

11. The process according to claim 9, characterized in that the extrusion by cooking is carried out by subjecting it from 8 to 69 bar, from 60 to 105 ° C and for 20 to 120 s.

12. The process according to claim 9, characterized in that the noodle product is placed for 2 to 30 s in contact with water containing the cation at a concentration of 0.5 to 0.2 moles / 1 and having a temperature of 60 to 70 ° C.

13. The process according to claim 9, characterized in that the noodle product cooled with water is immersed in acidified water containing from 0.5 to 1.5% acid, especially lactic and / or phosphoric acid, at room temperature, especially from 18 to 35 ° C, for 60 to 150 s.

14. The process according to claim 9, characterized in that the packaged noodle product is pasteurized in the package from 80 to 100 ° C, or from 1 to 80 min.

15. The process according to claim 9, characterized in that the dehydrated noodle product is heat treated before being cooled with water and immersed in acidified water.

16. The process according to claim 15, characterized in that the heat treatment is carried out for 30 to 90 s in boiling water, steam blanching and / or passing it under a hot water sprinkler.