RU2802068C1 - Glass-like noodles and method of its preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: group of inventions relates to a method for the production of instant noodles. The dough is prepared using starch, or a mixture of starches, or a mixture of starch and rice flour with the addition of liquid soy or sunflower lecithin. The dough is moulded with a matrix, which is preheated in water to a temperature of 80-90°C. The dough is cut into filamentous or ribbon-like products, followed by their steaming at a temperature of 47-50°C for 3-3.5 hours. The resulting noodles are cooled and dried at a temperature of 47-50°C and relative humidity 30-50% for 4-6 hours. Glassy noodles are obtained with certain combinations of components by weight.

EFFECT: reduction of starch retrogradation in the process of manufacturing glassy noodles.

5 cl, 7 ex

Description

SUBSTANCE: group of inventions relates to the food industry, namely to a method for the production of instant noodles.

Vitreous noodles (alternative names - funchose, glass, starch noodles) are made from the starch of the Mung legume (alternative name - mung bean), in some cases, starch from potatoes, canna or cassava, corn, rice flour or from a mixture of them is used to produce funchose.

The prior art method for producing glassy instant noodles (patent RU 2153266), which includes the steps of preparing dough from raw bean starch, or raw potato starch, or from any mixture thereof by adding hot water 20-60 wt. % of the total mass of the resulting dough and mixing for 2-30 minutes until partial pre-gelatinization of the starch, extrusion of the dough to obtain noodles, steaming the noodles for 30 seconds - 25 minutes, blanching the steamed noodles with hot water at a temperature of 80oC to the boiling point for 1 -60s, cooling the blanched noodles in chilled water at 1-12oC for 10s-5min to allow starch retrogradation, and drying the noodles at 50-100oC for 5min-5h until the moisture content is below 15% .

The method for producing instant noodles described in patent RU 2663579 includes the stage of carrying out the heating process in the chamber at a temperature inside the chamber from 130 to 220°C, where the heating process is carried out in the atmosphere at absolute humidity, which differs from the absolute humidity of steam at atmospheric pressure at this temperature by -5 to +10%. Alternatively, the method includes a step of obtaining raw noodle strings, a step of carrying out a heating process of chopped raw noodle strings, a step of drying the noodle strings after the heating process. At the same time, the stage of carrying out the heating process is carried out many times, and the initial stage of the above process is carried out in a chamber at a temperature inside the chamber from 130 to 220 ° C in an atmosphere at absolute humidity, which differs from the absolute humidity of steam at atmospheric pressure at this temperature by a value of - 5 to +10%.

There is a known method for producing instant noodles (patent RU 2482701 (priority dated 03/03/2010), in which a strip of dough for noodles is rolled out one or more times at a rolling degree of 60% or higher, the strip is cut to obtain raw strips of noodles. On the resulting raw strips of noodles superheated water vapor is sprayed at a temperature of 125-220°C, to which the surfaces of the noodle strips are exposed, the time of spraying the superheated water vapor over the noodle strips is from 5 to 50 seconds, gelatinization is applied and the noodle strips are dried.

The disadvantage of all of the above methods is the use of short-term high-temperature extrusion of products, such as blanching, and steaming with superheated water vapor, followed by drying the product at high temperatures. As a result of the use of high temperatures, retrogradation of starch occurs, which leads to an increase in the rigidity of the dough - staleness and affects the quality of the finished product.

The closest technical solution is a method for producing low-protein pasta (patent RU 2752901), which includes dough preparation, molding and drying. As a structure-forming additive, native starch is used, selected from the range: potato, corn, tapioca, rice, wheat, or a mixture thereof, extruded starch, selected from the range: potato, corn, tapioca, rice, wheat, or a mixture thereof, modified cellulose and guar gum or xanthan. Vitamins and vitamin-like substances selected from the following series are used as an enriching additive: A, C, B1, B2, B3, B4, B5, B6, B7, B8, B9, B10, B11, B12, D, E, H, H1, P, K, N, Q, U, beta-carotene or a mixture thereof, free amino acids selected from the series: alanine, glycine, valine, serine, leucine, isoleucine, proline, threonine, histidine, methionine, cysteine, cystine, tyrosine, tryptophan, asparagine, aspartic acid, glutamine, glutamic acid, arginine, lysine or a mixture thereof, minerals selected from the series: calcium phosphate, magnesium oxide, iron sulfate, zinc oxide, copper sulfate, manganese sulfate, sodium selenite, potassium iodide or their a mixture or dry puree selected from the following: apples, papaya, pears, persimmons, pomegranates, melons, grapes, mangoes, figs, radishes, cashews, pineapples, tangerines. As a food flavoring additive, salt is used, selected from the series: sea salt, cooking salt, cooking iodized salt or a mixture thereof. The dough is kneaded with a moisture content of 35%, molded at a temperature of 60-85°C and then dried for 24 hours at a temperature of 25°C.

The disadvantage of this method is that modified cellulose and guar or xanthan gum are used as a structure-forming additive to increase elasticity, viscosity and moisture retention in the product, tk. after the molding stage, they immediately go to the stage of a long drying process for 24 hours. This affects the organoleptic characteristics of the finished product during its preparation, and the preservation of the shape of the product.

The task of the proposed group of inventions is to obtain glassy (starch) instant noodles, which have an excellent taste and texture.

The technical result is to reduce the retrogradation of starch for various types of manufactured product from starch mixtures in the process of obtaining vitreous (starch) noodles and improve the organoleptic characteristics of the finished product.

The technical result is achieved by heat treatment of products at low temperatures and the addition of lecithin at the stage of dough kneading.

The dough is prepared using starch, or a mixture of starches, or a mixture of starch and rice flour, with the addition of liquid soy or sunflower lecithin. Next, the dough mixed to a homogeneous mass is formed with a matrix, which is preliminarily heated in water to a temperature of 80-90°C, the dough is cut into filamentous and ribbon-like products, followed by their steaming at a temperature of 47-50°C for 3-3.5 hours, cooling, and drying at a temperature of 47-50°C and a relative humidity of 30-50% for 4-6 hours.

Cooling (stabilization) of products is carried out with warm air at a temperature of 26-32°C. Before drying, the products are sprayed with water at a temperature of 15-20°C to prevent the noodles from sticking together.

To prepare the dough using the original ingredients in the following ratio of wt. %: 0.5% liquid lecithin, 30-33% water, the rest is starch or a mixture of starches, or a mixture of starch and rice flour, while using bean starch (100% wt) or mixtures in the following ratio, wt. %:

- 20-50% % bean starch: 80-50% corn starch,

- 80% bean starch: 20% corn starch,

- 50% bean starch : 30% corn starch : 20% potato starch;

- 70% corn starch : 30% rice flour.

The standard liquid soy or sunflower lecithin (oily substance) used has a high viscosity, close to the viscosity of gel-like products. Sunflower lecithin is light brown in color, obtained from refined sunflower oil by water hydration. Preferably, soy lecithin is used, which is a viscous liquid of amber-brown color, with a typical smell and taste of soy, obtained from soybean oil by the method of hydration during refining.

The preparation process includes the following steps.

Starch and/or flour is sifted through a sieve before loading into the mixer. Dough kneading for the production of glassy (starch) noodles is carried out in a continuous way. First, starch or a mixture of starches or a mixture of starch and flour, liquid lecithin and water are dosed and mixed in a mixer until smooth for 8-10 minutes. The mass fraction of moisture in the dough is 32-38%, and depends on the quality and moisture content of the starch type of product. During kneading, the dough heats up. From the mixer, the dough is fed along the conveyor belt to the lower bunker, where it is heated and fed to the upper bunker by a pipeline, while the screw moves, the dough is evacuated.

A die (press) is used to form the dough. Before installing the matrix, it is heated in boiling water to a temperature of 80-90°C, while the heating temperature of the matrix depends on the raw materials used in the dough. During molding (pressing) the temperature of the dough is 74-84°C. After forming, the dough turns out to be dense, elastic, uniform in color, without stripes and inclusions, without slips. The dough is cut into thread-like and ribbon-like products 25 cm long. The cut products are hung on bastuns.

The process of steaming (aging) of products occurs by keeping them at a temperature of 47-50 ° C under the influence of hot steam. The total steaming time is from 3 hours to 3 hours 30 minutes, the parameters vary depending on the raw materials used and the moisture content of the dough, with an increase in the moisture content of the dough, the steaming time is reduced. At the end of the steaming (aging) process, the product has a uniform color without traces of non-mixing, a smooth, non-sticky surface, and has no foreign taste and smell.

Cooling (stabilization) is necessary so that the noodles after aging slowly cool to room temperature, redistributing temperature and moisture between each other and the room air so that cracking of the finished product does not occur. The products are cooled with air at a temperature of 26-32°C. The cooling temperature depends on the pre-steaming temperature of the products, with an increase in the steaming temperature, the cooling (stabilization) temperature increases.

Separation of products is carried out by spraying the noodle strings with water at a temperature of 15-20°C, so that the products are uniform and not stuck together.

Drying of the product is carried out in drying cabinets, with the help of hot air blowing, heated by electric heaters and driven by axial fans. The drying process of starch noodles takes place at a temperature of 47-50°C and a relative humidity of 30-50%. The total time spent in the oven can vary from 4 to 6 hours. The modes (temperature, air humidity, time) of the drying process of products vary depending on the type of product (composition of ingredients). Drying is completed when the moisture content of the finished product reaches 13.0-15.0%. After drying, the noodles have a uniform color, no traces of non-mixing, a smooth surface, are resistant to cracking and brittleness, and have no foreign taste and smell.

Example 1

A method for producing glassy noodles, in which the initial ingredients are used to prepare the dough in the following wt. %: 0.5% liquid soy lecithin, 30% water, the rest is bean starch. Get the dough homogeneous mass with a moisture content of 35%. To form the dough, the matrix is heated in water to a temperature of 90°C. Next, the resulting dough is cut into filamentous products and subjected to the process of steaming (aging) products - exposure to hot steam at a temperature of 47 ° C for 3 hours and 20 minutes, the products are cooled with air at a temperature of 26 ° C, the noodle strands are sprayed with water at a temperature of 15 ° C and dried at temperature 50°C and relative humidity 30% for 4 hours.

After drying, the noodles have a transparent color, no traces of non-mixing, a smooth surface, and are resistant to cracking and brittleness. When brewed, the transparency of the noodles does not change, the noodles are elastic.

Example 2

The method for producing glassy noodles is similar to example 1, but with the following changes: the amount of water added during kneading is 33%, the starch mixture is used at a ratio of wt %: bean starch 80% : corn starch 20%, while the moisture content of the resulting dough is 36%.

With this ratio of starches, the dry product is resistant to cracking, brittleness, and has a transparent color. When brewed, the transparency of the noodles does not change, the noodles are elastic.

Example 3

The method of obtaining vitreous noodles is analogous to example 1, but with the following changes: starch mixture is used at a ratio of wt %: bean starch 20% : corn starch 80%. Liquid sunflower lecithin is used as an additive. Get the dough with a moisture content of 32%. To form the dough, the matrix is heated in water to a temperature of 80°C, steaming is carried out for 3.5 hours at a temperature of 47°C, then the products are cooled with air at a temperature of 27°C, the noodle strings are sprayed with water at a temperature of 17°C and dried at a temperature of 50°C C and 40% relative humidity for 4.5 hours.

With this ratio of starches, the product is not subject to cracking, the brewing time of the finished product is reduced to 5-7 minutes, the product is moderately elastic.

Example 4

The method for producing glassy noodles is similar to example 3, but using liquid soy lecithin, the amount of water added during kneading is 32% and the starch mixture at a ratio of wt %: bean starch 50% : corn starch 50%. Get the dough with a moisture content of 33%. The resulting dough is cut into ribbon-like products.

With this ratio of starches, the product is not subject to cracking, the brewing time of the finished product is reduced to 5-7 minutes, the product is moderately elastic.

Example 5

The method of obtaining glassy noodles is similar to example 3, but using liquid soy lecithin and starch mixture at a ratio of wt%: bean starch 30% : corn starch 70%. Get the dough with a moisture content of 32%.

With this ratio of starches, the product is not subject to cracking, the brewing time of the finished product is reduced to 5-7 minutes, the product is moderately elastic.

Example 6

The method for producing glassy noodles is similar to example 1, but with the following changes: a starch mixture is used at a ratio of wt %: 50% bean starch: 30% corn: 20% potato, a dough with a moisture content of 35% is obtained. To form the dough, the matrix is heated in water to a temperature of 85°C. The resulting dough is cut into ribbon-like products. Steaming is carried out for 3 hours and 10 minutes at a temperature of 50°C, the products are cooled with air at a temperature of 32°C, the noodle strings are sprayed with water at a temperature of 20°C, and dried at a temperature of 50°C and a relative humidity of 40% for 5 hours.

With this ratio of starches, the final product in dry form is elastic, not subject to cracking.

Example 7

The method for producing glassy noodles is similar to example 1, but with the following changes: : the amount of added water during kneading is 33%, a starch mixture is used at a ratio of wt %: 70% corn starch : 30% rice flour, a dough with a moisture content of 38% is obtained. To form the dough, the matrix is heated in water to a temperature of 85°C. Steaming is carried out for 3 hours at a temperature of 50°C, the products are cooled with air at a temperature of 32°C, the noodle strings are sprayed with water at a temperature of 20°C, and dried at a temperature of 47°C and a relative humidity of 50% for 6 hours.

With this ratio, the product acquires the taste of rice, is not subject to brittleness, the product is elastic.

Claims (10)

1. A method for producing glassy noodles, characterized in that dough is prepared using starch, or a mixture of starches, or a mixture of starch and rice flour with the addition of liquid soybean or sunflower lecithin, the dough is formed with a matrix, which is preheated in water to a temperature of 80-90 °C, cut the dough into filamentous or ribbon-like products, followed by their steaming at a temperature of 47-50°C for 3-3.5 hours, the resulting noodles are cooled and dried at a temperature of 47-50°C and a relative humidity of 30-50% in within 4-6 hours. 2. The method according to claim 1, characterized in that when preparing the dough, legume starch is used, or a mixture of legume starch with corn starch, or a mixture of legume starch with corn starch and potato starch, or a mixture of corn starch and rice flour. 3. The method according to claim 1, characterized in that the products are cooled with air at a temperature of 26-32°C. 4. The method according to claim 1, characterized in that before drying the products are sprayed with water at a temperature of 15-20°C. 5. Glassy noodles prepared by the method according to claim 1, characterized in that the following ratio of ingredients is used in its preparation, wt.%: liquid soy or sunflower lecithin 0.5, water 30-33, starch, or a mixture of starches, or a mixture starch and rice flour - the rest, which are used as, wt.%: bean starch 100, or bean starch 20-50, corn starch 80-50, or bean starch 80, corn starch 20, or bean starch 50, corn starch 30, potato starch 20, or cornstarch 70, rice flour 30.