TWI842104B - Raw material of non-fried instant noodles and making method thereof - Google Patents

Abstract

A raw material for non-fried instant noodles includes 70~100 parts by weight of flour, 0.01~30 parts by weight of starch acetate, 0.5~3 parts by weight of wheat protein, 0.01~0.03 parts by weight of sodium alginate, 0.01~0.1 parts by weight of colloid and 1~5 parts by weight of oil. A method for making non-fried instant noodles, comprising using the raw materials of non-fried instant noodles to make a dough, rolling the dough to form a flat dough, slicing the flat dough to form noodles, steaming the noodles to form steamed noodles, and hot air drying the steamed noodles to get the non-fried instant noodles.

Description

Raw materials for non-fried instant noodles and production method thereof

The present invention relates to instant noodles, and more particularly to a raw material for non-fried instant noodles and a method for making the same.

For the sake of convenience and speed, modern people will choose to eat instant noodles as a meal. Instant noodles are a kind of noodle food that can be cooked in a short time and is easy to eat. They can also be called instant noodles. Among them, due to the difference in the drying step in the production process, instant noodles are divided into fried instant noodles and non-fried instant noodles. In recent years, as modern people pay more attention to health, most people will choose non-fried instant noodles instead of fried instant noodles to reduce the intake of fat and calories.

Fried instant noodles include a frying step in its production process, which will make the noodles contain more fat. However, this frying step can make fried instant noodles produce a porous structure, which makes its rehydration time much shorter than non-fried instant noodles. The rehydration time of non-fried instant noodles on the market is usually more than 4 to 5 minutes, while the rehydration time of fried instant noodles is only 3 minutes. Therefore, non-fried instant noodles usually require a longer rehydration time. If the rehydration time is insufficient, the noodles will not only have a harder texture, but the taste of the soup will not easily penetrate into the noodles, resulting in a lack of flavor.

In some embodiments, a raw material for non-fried instant noodles includes 70-100 parts by weight of flour, 0.01-30 parts by weight of acetic acid modified starch, 0.5-3 parts by weight of wheat protein, 0.01-0.03 parts by weight of sodium alginate, 0.01-0.1 parts by weight of colloid, and 1-5 parts by weight of fat.

In some embodiments, the colloid can be at least one of Sanxian colloid and Guanhua bean colloid.

In some embodiments, the oil can be at least one of soybean oil, palm oil, canola oil, olive oil, sunflower oil, and rapeseed oil.

In some embodiments, the raw materials of non-fried instant noodles further include at least one of 0.01-3 parts by weight of an emulsifier, 0.5-3 parts by weight of salt, 0.5-3 parts by weight of maltose, and 0.01-0.5 parts by weight of alkali powder.

In some embodiments, the emulsifier can be at least one of fatty acid glyceride, fatty acid polymerized glyceride, soy lecithin, fatty acid sucrose ester, and sodium stearate lactate.

In some embodiments, a method for making non-fried instant noodles comprises making dough using the raw materials of the non-fried instant noodles of any of the aforementioned embodiments, rolling the dough to form a noodle band, shredding the noodle band to form noodles, steaming the noodles to form steamed noodles, and hot-air drying the steamed noodles to obtain the non-fried instant noodles.

In some embodiments, after the steaming step, the method further comprises spraying the emulsified fat solution on the steamed noodles.

In some embodiments, the emulsified lipid solution includes lecithin, maltodextrin and water.

In some embodiments, the rolling step is to roll the dough into a dough strip having a thickness of 0.8 mm (millimeter) to 0.9 mm.

In some embodiments, the steaming step is performed at a steam flow rate of 110 kg/hr to 120 kg/hr at 98° C. to 100° C. for 2 to 3 minutes.

In some embodiments, the hot air drying step includes drying the steamed noodles for 5 to 10 minutes at 75°C to 85°C for the first time, and drying the steamed noodles for 5 to 10 minutes at 105°C to 125°C for the second time.

In some embodiments, the hot air drying step further comprises drying the steamed noodles for a third time at 85° C. to 95° C. for 5 to 10 minutes after the second hot air drying.

The unit "%" used herein generally refers to the concentration by weight.

The term "rehydration" or "rehydration" as used herein generally refers to the degree to which the noodles can be loosened with chopsticks and are edible after being rehydrated with hot water at 90°C to 100°C.

The "rehydration time" or "rehydration time" mentioned in this article usually refers to the time when the dough can be easily loosened within three times of stirring with chopsticks after being brewed with hot water at 90℃~100℃, and there are no hard lumps of poor rehydration in the dough and the dough hardness of the TPA (Texture Profile Analysis) of the dough is ≤80g.

In some embodiments, a raw material for non-fried instant noodles includes 70-100 parts by weight of flour, 0.01-30 parts by weight of acetic acid modified starch, 0.5-3 parts by weight of wheat protein, 0.01-0.03 parts by weight of sodium alginate, 0.01-0.1 parts by weight of colloid, and 1-5 parts by weight of fat. Here, the raw materials of the non-fried instant noodles adopt the optimal range ratio, which can make the non-fried instant noodles produced quickly rehydrated and have a good elastic taste. Furthermore, the formula composition of the raw materials can also reduce the rehydration time of the non-fried instant noodles produced, and avoid the gelatinous taste caused by excessive addition of colloid.

In some embodiments, the content of flour in the raw materials of non-fried instant noodles can be 85-100 parts by weight.

In some embodiments, the content of wheat protein in the raw material of non-fried instant noodles can be 0.5-1.5 parts by weight. Here, the formula composition of the raw material can make the non-fried instant noodles have gluten, so that they have a good taste with a strong flavor.

In some embodiments, the content of acetic acid modified starch in the raw material of non-fried instant noodles can be 15-30 parts by weight. Here, the formula composition of this raw material can reduce the gelatinization temperature of the produced non-fried instant noodles, make the noodles soft and reduce the brewing time. For example, the content of acetic acid modified starch in the raw material of non-fried instant noodles can be 15 parts by weight, 20 parts by weight, 25 parts by weight or 30 parts by weight of acetic acid modified starch.

In some embodiments, the colloid can be at least one of Sanxian colloid and Guanhua bean colloid.

In some embodiments, the fat can be liquid vegetable oil. In some embodiments, the fat can be at least one of soybean oil, palm oil, canola oil, olive oil, sunflower oil, and rapeseed oil. Here, the formula composition of this raw material can increase the softness of the produced non-fried instant noodles and reduce the hardness.

In some embodiments, the raw materials of the non-fried instant noodles further include at least one of 0.01-3 parts by weight of an emulsifier, 0.5-3 parts by weight of salt, 0.5-3 parts by weight of maltose, 0.01-0.5 parts by weight of alkali powder, and 30-40 parts by weight of water.

In some embodiments, the content of salt in the raw materials of non-fried instant noodles can be 0.5-2 parts by weight.

In some embodiments, the content of maltose in the raw materials of non-fried instant noodles may be 1.5-3 parts by weight.

In some embodiments, the emulsifier may be a lipophilic emulsifier (w/o type, HLB value <10) or a hydrophilic emulsifier (o/w type, HLB value >10). In some embodiments, the emulsifier is a lipophilic emulsifier. In some embodiments, the emulsifier may be at least one of fatty acid glyceride, fatty acid polymerized glyceride, soybean lecithin, fatty acid sucrose ester, and sodium stearate lactate. In some embodiments, the emulsifier may be 0.2 to 2 parts by weight of fatty acid sucrose ester. In other embodiments, the emulsifier may be 0.01 to 1 parts by weight of soybean lecithin and 0.5 to 2 parts by weight of fatty acid sucrose ester. Wherein, the aforementioned HLB (hydrophilic-lipophilic balance) value is the hydrophilic-lipophilic balance value.

In some embodiments, the non-fried instant noodles made from the aforementioned non-fried instant noodles have the characteristic of being rehydrated in a short time, and the rehydration time is 1 to 3 minutes. In some embodiments, the non-fried instant noodles made from the aforementioned non-fried instant noodles have a rehydration time of 1 to 2 minutes.

Please refer to FIG1. In some embodiments, a method for making non-fried instant noodles includes making dough using raw materials for non-fried instant noodles (S10), rolling the dough to form a noodle strip (S11), shredding the noodle strip to form noodles (S12), steaming the noodles to form steamed noodles (S13), and hot-air drying the steamed noodles to obtain non-fried instant noodles (S14).

Please refer to FIG. 2. In some embodiments, after the steaming step (S13), the method further includes spraying an emulsified fat solution on the steamed noodles (S20). Here, the emulsified fat solution can prevent the noodles from sticking and help loosen the noodles, so that the noodles will not stick when rehydrated, accelerate the rehydration speed and reduce the generation of hard lumps.

In some embodiments, the emulsified lipid solution includes lecithin, maltodextrin and water.

In some embodiments, the rolling step (S11) is to roll the dough into a dough strip having a thickness of 0.8 mm to 0.9 mm.

In some embodiments, the shredding step (S12) is to cut the noodle strips into noodles with a width of 1.0 mm.

In some embodiments, the steaming step (S13) is steaming at a steam flow rate of 110 kg/hr to 120 kg/hr at 98°C to 100°C for 2 to 3 minutes. In some embodiments, the steaming step is steaming at a steam flow rate of 0.05 to 0.1 MPa at 98°C to 100°C.

Please refer to FIG. 3. In some embodiments, the hot air drying step (S14) includes drying the steamed noodles for 5 to 10 minutes at 75°C to 85°C for the first time (S141), and drying the steamed noodles for 5 to 10 minutes at 105°C to 125°C for the second time (S142). Here, the rapid temperature rise can cause the center of the steamed noodles after the first drying to swell and form holes, and the holes can allow water to quickly enter the center of the non-fried instant noodles when the noodles are rehydrated.

Please continue to refer to FIG. 3. In some embodiments, the hot air drying step further includes hot air drying the steamed noodles for a third time at 85° C. to 95° C. for 5 to 10 minutes after the second hot air drying (S143).

In some embodiments, the humidity of the first hot air drying step (S141) is 8-12 kPa (kilopascals). In other embodiments, the relative humidity of the first hot air drying step (S141) is 10-30% RH (Relative humidity).

In some embodiments, the humidity of the second hot air drying step (S142) is 10-14 kPa. In other embodiments, the relative humidity of the second hot air drying step (S142) is 5-20% RH.

In some embodiments, the humidity of the third hot air drying step (S143) is 4-8 kPa. In other embodiments, the relative humidity of the third hot air drying step (S143) is 5-20% RH.

In some embodiments, the non-fried instant noodles prepared by the aforementioned non-fried instant noodles preparation process have a rehydration time of 1 to 3 minutes. In some embodiments, the non-fried instant noodles prepared by the aforementioned non-fried instant noodles preparation process have a rehydration time of 1 to 2 minutes.

In some embodiments, the non-fried instant noodles produced by the aforementioned non-fried instant noodles raw materials and production process have the ability to be quickly rehydrated. In other words, the non-fried instant noodles produced by the aforementioned non-fried instant noodles raw materials and production process can allow consumers to conveniently and quickly (rehydration time within 3 minutes) enjoy delicious and good-tasting instant noodles.

Example 1: Non-fried instant noodles 1 Production of the number

A. Raw materials

1.2 parts by weight of salt, 0.45 parts by weight of alkali powder, 0.5 parts by weight of soy lecithin, 1.5 parts by weight of maltose, 37 parts by weight of water, 80 parts by weight of flour, 20 parts by weight of acetic starch, 1 part by weight of wheat protein, 0.04 parts by weight of guanhua soy gelatin, 1 part by weight of emulsifier (composed of 0.5 parts by weight of fatty acid glyceride and 0.5 parts by weight of soy lecithin) and 1.0 parts by weight of palm oil.

B. Production steps

1. Dissolve salt, alkali powder, soy lecithin and maltose in water to form a pre-dissolved solution.

2. After mixing flour, acetic starch, wheat protein, guanhua soy gelatin and emulsifier, add pre-dissolved liquid, stir and knead, then add palm oil, stir and mature to form dough.

3. Roll out the dough into a dough sheet with a thickness of 0.8 mm.

4. Cut the dough into strips with a 1.0mm angle knife to form noodles. Bend the noodles with a wave arranging device on a pressure plate. Steam them at 0.07MPa and 100℃ for 2.5 minutes to form steamed noodles.

5. Spray emulsified fat solution (including lecithin, maltodextrin and water) on the noodles after steaming, cut into 30 cm pieces and then loosen.

6. The steamed noodles that were sprayed with the emulsified oil solution and stretched were then hot-dried. The noodles were first hot-dried at 80°C and 10 kPa (relative humidity 21.1% RH) for 7.5 minutes, then the noodles were hot-dried for 5 minutes at 106°C and 12 kPa (relative humidity 9.6% RH), and then the noodles were hot-dried for 7.5 minutes at 90°C and 6 kPa (relative humidity 8.5% RH).

7. Cool the steamed noodles after hot air drying to room temperature to obtain non-fried instant noodles No. 1.

Example 2: Non-fried instant noodles 2 Production of the number

A. Raw materials

1.2 parts by weight of salt, 0.45 parts by weight of alkali powder, 0.5 parts by weight of soy lecithin, 1.5 parts by weight of maltose, 37 parts by weight of water, 75 parts by weight of flour, 25 parts by weight of acetic starch, 2 parts by weight of wheat protein, 0.04 parts by weight of guanhua soy gelatin, 1 part by weight of emulsifier (composed of 0.5 parts by weight of fatty acid glyceride and 0.5 parts by weight of soy lecithin) and 1.0 parts by weight of palm oil.

B. Production steps

1. Dissolve salt, alkali powder, soy lecithin and maltose in water to form a pre-dissolved solution.

2. After mixing flour, acetic starch, wheat protein, guanhua soy gelatin and emulsifier, add pre-dissolved liquid, stir and knead, then add palm oil, stir and mature to form dough.

3. Roll out the dough into a dough sheet with a thickness of 0.8 mm.

4. Cut the dough into strips with a 1.0mm angle knife to form noodles. Bend the noodles with a wave arranging device on a pressure plate. Steam them at 0.07MPa and 100℃ for 2.5 minutes to form steamed noodles.

5. Spray emulsified fat solution (including lecithin, maltodextrin and water) on the noodles after steaming, cut into 30 cm pieces and then loosen.

6. The steamed noodles that were sprayed with the emulsified oil solution and stretched were then hot-dried. The noodles were first hot-dried at 80°C and 10 kPa (relative humidity 21.1% RH) for 7.5 minutes, then the noodles were hot-dried for 5 minutes at 106°C and 12 kPa (relative humidity 9.6% RH), and then the noodles were hot-dried for 7.5 minutes at 90°C and 6 kPa (relative humidity 8.5% RH).

7. Cool the steamed noodles after hot air drying to room temperature to obtain non-fried instant noodles No. 2.

Example 3: Non-fried instant noodles 3 Production of the number

A. Raw materials

1.2 parts by weight of salt, 0.45 parts by weight of alkali powder, 0.5 parts by weight of soy lecithin, 1.5 parts by weight of maltose, 37 parts by weight of water, 70 parts by weight of flour, 30 parts by weight of acetic starch, 3 parts by weight of wheat protein, 0.04 parts by weight of guanhua soy gelatin, 1 part by weight of emulsifier (composed of 0.5 parts by weight of fatty acid glyceride and 0.5 parts by weight of soy lecithin) and 1.0 parts by weight of palm oil.

B. Production steps

1. Dissolve salt, alkali powder, soy lecithin and maltose in water to form a pre-dissolved solution.

2. After mixing flour, acetic starch, wheat protein, guanhua soy gelatin and emulsifier, add pre-dissolved liquid, stir and knead, then add palm oil, stir and mature to form dough.

3. Roll out the dough into a dough sheet with a thickness of 0.8 mm.

4. Cut the dough into strips with a 1.0mm angle knife to form noodles. Bend the noodles with a wave arranging device on a pressure plate. Steam them at 0.07MPa and 100℃ for 2.5 minutes to form steamed noodles.

5. Spray emulsified fat solution (including lecithin, maltodextrin and water) on the noodles after steaming, cut into 30 cm pieces and then loosen.

6. The steamed noodles that were sprayed with the emulsified oil solution and stretched were then hot-dried. The noodles were first hot-dried at 80°C and 10 kPa (relative humidity 21.1% RH) for 7.5 minutes, then the noodles were hot-dried for 5 minutes at 106°C and 12 kPa (relative humidity 9.6% RH), and then the noodles were hot-dried for 7.5 minutes at 90°C and 6 kPa (relative humidity 8.5% RH).

7. After hot air drying, the steamed noodles are cooled to room temperature to obtain non-fried instant noodles No. 3.

Example 4: Non-fried instant noodles 4 Production of the number

A. Raw materials

1.2 parts by weight of salt, 0.45 parts by weight of alkali powder, 0.5 parts by weight of soy lecithin, 1.5 parts by weight of maltose, 37 parts by weight of water, 75 parts by weight of flour, 25 parts by weight of acetic starch, 2 parts by weight of wheat protein, 1 part by weight of emulsifier (composed of 0.5 parts by weight of fatty acid glyceride and 0.5 parts by weight of soy lecithin) and 1.0 parts by weight of palm oil.

B. Production steps

1. Dissolve salt, alkali powder, soy lecithin and maltose in water to form a pre-dissolved solution.

2. After mixing flour, acetic starch, wheat protein and emulsifier, add pre-dissolved liquid, stir and knead, then add palm oil, stir and mature to form dough.

3. Roll out the dough into a dough sheet with a thickness of 0.8 mm.

4. Cut the dough into strips with a 1.0mm angle knife to form noodles. Bend the noodles with a wave arranging device on a pressure plate. Steam them at 0.07MPa and 100℃ for 2.5 minutes to form steamed noodles.

5. Spray the emulsified fat solution (including lecithin, maltodextrin and water) on the steamed noodles, cut into 30 cm pieces and then loosen.

6. The steamed noodles that were sprayed with the emulsified oil solution and stretched were then hot-dried. The noodles were first hot-dried at 80°C and 10 kPa (relative humidity 21.1% RH) for 7.5 minutes, then the noodles were hot-dried for 5 minutes at 106°C and 12 kPa (relative humidity 9.6% RH), and then the noodles were hot-dried for 7.5 minutes at 90°C and 6 kPa (relative humidity 8.5% RH).

7. After hot air drying, the steamed noodles are cooled to room temperature to obtain non-fried instant noodles No. 4.

Example 5: Non-fried instant noodles 5 Production of the number

A. Raw materials

1.2 parts by weight of salt, 0.45 parts by weight of alkali powder, 0.5 parts by weight of soy lecithin, 1.5 parts by weight of maltose, 37 parts by weight of water, 75 parts by weight of flour, 25 parts by weight of acetic starch, 2 parts by weight of wheat protein, 2 parts by weight of guanhua soy gelatin, 1 part by weight of emulsifier (composed of 0.5 parts by weight of fatty acid glyceride and 0.5 parts by weight of soy lecithin) and 1.0 parts by weight of palm oil.

B. Production steps

1. Dissolve salt, alkali powder, soy lecithin and maltose in water to form a pre-dissolved solution.

2. After mixing flour, acetic starch, wheat protein and emulsifier, add pre-dissolved liquid, stir and knead, then add palm oil, stir and mature to form dough.

3. Roll out the dough into a dough sheet with a thickness of 0.8 mm.

4. Cut the dough into strips with a 1.0mm angle knife to form noodles. Bend the noodles with a wave arranging device on a pressure plate. Steam them at 0.07MPa and 100℃ for 2.5 minutes to form steamed noodles.

5. Spray emulsified fat solution (including lecithin, maltodextrin and water) on the noodles after steaming, cut into 30 cm pieces and then loosen.

6. The steamed noodles that were sprayed with the emulsified oil solution and stretched were then hot-dried. The noodles were first hot-dried at 80°C and 10 kPa (relative humidity 21.1% RH) for 7.5 minutes, then the noodles were hot-dried for 5 minutes at 106°C and 12 kPa (relative humidity 9.6% RH), and then the noodles were hot-dried for 7.5 minutes at 90°C and 6 kPa (relative humidity 8.5% RH).

7. After hot air drying, the steamed noodles are cooled to room temperature to obtain non-fried instant noodles No. 5.

Example 6: Non-fried instant noodles 6 Production of the number

A. Raw materials

1.2 parts by weight of salt, 0.45 parts by weight of alkali powder, 0.5 parts by weight of soy lecithin, 1.5 parts by weight of maltose, 37 parts by weight of water, 80 parts by weight of flour, 20 parts by weight of acetic starch, 1 part by weight of wheat protein, 0.04 parts by weight of guanhua soy gelatin, 1 part by weight of emulsifier (composed of 0.5 parts by weight of fatty acid glyceride and 0.5 parts by weight of soy lecithin) and 1.0 parts by weight of palm oil.

B. Production steps

1. Dissolve salt, alkali powder, soy lecithin and maltose in water to form a pre-dissolved solution.

2. After mixing flour, acetic starch, wheat protein, guanhua soy gelatin and emulsifier, add pre-dissolved liquid, stir and knead, then add palm oil, stir and mature to form dough.

3. Roll out the dough into a dough sheet with a thickness of 0.8 mm.

4. Cut the dough into strips with a 1.0mm angle knife to form noodles. Bend the noodles with a wave arranging device on a pressure plate. Steam them at 0.07MPa and 100℃ for 2.5 minutes to form steamed noodles.

5. Spray emulsified fat solution (including lecithin, maltodextrin and water) on the noodles after steaming, cut into 30 cm pieces and then loosen.

6. The steamed noodles that were sprayed with the emulsified oil solution and stretched were then hot-dried. The noodles were first hot-dried at 80°C and 10 kPa (relative humidity 21.1% RH) for 7.5 minutes, then hot-dried at 100°C and 12 kPa (relative humidity 9.6% RH) for 7 minutes, and then hot-dried at 90°C and 6 kPa (relative humidity 8.5% RH) for 7.5 minutes.

7. The steamed noodles after hot air drying are cooled to room temperature to obtain non-fried instant noodles No. 6.

Example 7: Non-fried instant noodles 7 Production of the number

A. Raw materials

1.2 parts by weight of salt, 0.45 parts by weight of alkali powder, 0.5 parts by weight of soy lecithin, 1.5 parts by weight of maltose, 37 parts by weight of water, 80 parts by weight of flour, 20 parts by weight of acetic starch, 1 part by weight of wheat protein, 0.04 parts by weight of guanhua soy gelatin and 1 part by weight of an emulsifier (composed of 0.5 parts by weight of fatty acid glyceride and 0.5 parts by weight of soy lecithin).

B. Production steps

1. Dissolve salt, alkali powder, soy lecithin and maltose in water to form a pre-dissolved solution.

2. After mixing flour, acetic starch, wheat protein, guanhua soy gelatin and emulsifier, add pre-dissolved liquid, stir, knead and mature to form dough.

3. Roll out the dough into a dough sheet with a thickness of 0.8 mm.

4. Cut the dough into strips with a 1.0mm angle knife to form noodles. Bend the noodles with a wave arranging device on a pressure plate. Steam them at 0.07MPa and 100℃ for 2.5 minutes to form steamed noodles.

5. Spray emulsified fat solution (including lecithin, maltodextrin and water) on the noodles after steaming, cut into 30 cm pieces and then loosen.

6. The steamed noodles that were sprayed with the emulsified oil solution and stretched were then hot-dried. The noodles were first hot-dried at 80°C and 10 kPa (relative humidity 21.1% RH) for 7.5 minutes, then the noodles were hot-dried for 5 minutes at 106°C and 12 kPa (relative humidity 9.6% RH), and then the noodles were hot-dried for 7.5 minutes at 90°C and 6 kPa (relative humidity 8.5% RH).

7. The steamed noodles after hot air drying are cooled to room temperature to obtain non-fried instant noodles No. 7.

Example 8: Non-fried instant noodles 8 Production of the number

A. Raw materials

1.2 parts by weight of salt, 0.45 parts by weight of alkali powder, 0.5 parts by weight of soy lecithin, 1.5 parts by weight of maltose, 37 parts by weight of water, 70 parts by weight of flour, 30 parts by weight of acetic starch, 3 parts by weight of wheat protein, 0.04 parts by weight of guanhua soy gelatin, 1 part by weight of emulsifier (composed of 0.5 parts by weight of fatty acid glyceride and 0.5 parts by weight of soy lecithin) and 1.0 parts by weight of palm oil.

B. Production steps

1. Dissolve salt, alkali powder, soy lecithin and maltose in water to form a pre-dissolved solution.

2. After mixing flour, acetic starch, wheat protein, guanhua soy gelatin and emulsifier, add pre-dissolved liquid, stir and knead, then add palm oil, stir and mature to form dough.

3. Roll out the dough into a dough sheet with a thickness of 0.8 mm.

4. Cut the dough into strips with a 1.0mm angle knife to form noodles. Bend the noodles with a wave arranging device on a pressure plate. Steam them at 0.07MPa and 100℃ for 2.5 minutes to form steamed noodles.

5. Cut into 30 cm pieces and loosen.

6. The stretched steamed noodles are dried with hot air. First, the steamed noodles are dried with hot air for 7.5 minutes at 80℃ and 10kPa (relative humidity 21.1%RH), then the noodles are dried with hot air for 5 minutes at 106℃ and 12kPa (relative humidity 9.6%RH), and then the noodles are dried with hot air for 7.5 minutes at 90℃ and 6KPa (relative humidity 8.5%RH).

7. The steamed noodles after hot air drying are cooled to room temperature to obtain non-fried instant noodles No. 8.

Example 9: Non-fried instant noodles 9 Production of the number

A. Raw materials

1.2 parts by weight of salt, 0.45 parts by weight of alkaline powder, 0.5 parts by weight of soy lecithin and 1.5 parts by weight of maltose, 37 parts by weight of water, 80 parts by weight of flour, 20 parts by weight of acetic starch, 1 part by weight of wheat protein, 0.04 parts by weight of guanhua soy gelatin and 1 part by weight of emulsifier (composed of 0.5 parts by weight of fatty acid glyceride and 0.5 parts by weight of soy lecithin), and 1.0 parts by weight of palm oil.

B. Production steps

1. Dissolve salt, alkali powder, soy lecithin and maltose in water to form a pre-dissolved solution.

2. After mixing flour, acetic starch, wheat protein, guanhua soy gelatin and emulsifier, add pre-dissolved liquid, stir and knead, then add palm oil, stir and mature to form dough.

3. Roll out the dough into a dough sheet with a thickness of 0.9 mm.

4. Cut the dough into strips with a 1.0mm angle knife to form noodles. Bend the noodles with a wave arranging device on a pressure plate. Steam them at 0.07MPa and 100℃ for 2.5 minutes to form steamed noodles.

5. Spray emulsified fat solution (including lecithin, maltodextrin and water) on the noodles after steaming, cut into 30 cm pieces and then loosen.

6. The steamed noodles that were sprayed with the emulsified oil solution and stretched were then hot-dried. The noodles were first hot-dried at 80°C and 10 kPa (relative humidity 21.1% RH) for 7.5 minutes, then the noodles were hot-dried for 5 minutes at 106°C and 12 kPa (relative humidity 9.6% RH), and then the noodles were hot-dried for 7.5 minutes at 90°C and 6 kPa (relative humidity 8.5% RH).

7. The steamed noodles after hot air drying are cooled to room temperature to obtain non-fried instant noodles No. 9.

Example 10: Fried instant noodles 10 Production of the number

A. Raw materials

1 part by weight of salt, 0.5 parts by weight of alkali powder, 2 parts by weight of emulsified oil (composed of soybean oil, fatty acid polymerized glyceride, lecithin, glycerol and water), 36 parts by weight of water, 80 parts by weight of flour, 20 parts by weight of acetic starch, 2 parts by weight of wheat protein, 0.05 parts by weight of Guanhua soybean gelatin and 0.02 parts by weight of Sanxian gelatin.

B. Production steps

1. Dissolve salt, alkaline powder and emulsified oil in water to form a pre-dissolved solution.

2. After mixing flour, acetic starch, wheat protein, guanhua soy gelatin and tannin, add in pre-dissolved liquid, stir, knead and mature to form dough.

3. Roll out the dough into a dough sheet with a thickness of 0.9 mm.

4. Cut the dough into strips with a 1.0 mm angle knife to form noodles. Bend the noodles using a wave maker on a pressure plate. Cut into 30 cm strips and then stretch to form curved noodles.

5. Fry the curved noodles in a high temperature fryer set at 160°C for 2.1 minutes until the curved noodles are cooked and a certain amount of water is removed to form fried noodles.

6. Cool the fried noodles to room temperature to obtain fried instant noodles No. 10.

Example 11: TPA Dough hardness measurement and sensory evaluation

A. Measurement samples

The test samples were fried instant noodles (i.e., fried instant noodles No. 10 prepared in Example 10) and non-fried instant noodles (i.e., non-fried instant noodles No. 1 to No. 9 prepared in Examples 1 to 9). Furthermore, after these test samples were soaked in hot water at 90°C to 100°C, the TPA noodle hardness measurement and sensory evaluation were performed when the noodles could be easily loosened within three times of stirring with chopsticks.

B. TPA Surface Hardness Measurement Process

The surface hardness of TPA (Texture Profile Analysis) is measured using a texture analyzer (Stable Micro Systems TA-XT2i). The TPA value is used to represent the surface hardness of TPA.

1. Place five noodles of the sample to be measured (instant noodles sample) at equal distances on the acrylic plate of the texture analyzer.

2. Use the probe of the texture analyzer (A/LKB, height 20mm) to press down at a speed of 10mm/s to test the shear force (gf) of the noodles when pressed down twice.

3. The hardness is defined as the force required to compress the noodles to 70% of their thickness when the noodles are pressed down for the first time. Each sample is measured five times in parallel and the average value is taken.

C. Sensory Evaluation Process

1. Invite 10 professionally trained tasters aged between 29 and 65 to taste and conduct sensory evaluation.

D. Rehydration time

After the sample is soaked in hot water at 90℃~100℃, the time when the dough can be easily loosened within three times of stirring with chopsticks, the dough hardness of TPA is less than 80g, and the sensory evaluation shows that the dough has a good taste without a hard dough texture is the rehydration time.

E. Measurement Results

The measurement results of the fried instant noodle samples are shown in Table 1, and the measurement results of the non-fried instant noodle samples are shown in Table 2.

Table 1 Sample Rehydration time TPA value Sensory evaluation Fried instant noodles No. 10 3 minutes 80g The texture is more elastic and there are no hard lumps when eating.

Table 2 Sample Rehydration time TPA value Sensory evaluation Non-fried instant noodles No.1 2.5 minutes 73g The texture is quite elastic and there are no lumps when eating. Non-fried instant noodles No.2 2.0 minutes 75g The texture is quite elastic and there are no lumps when eating. Non-fried instant noodles No. 3 1.8 minutes 76g The texture is quite elastic and there are no lumps when eating. Non-fried instant noodles No. 4 3.3 minutes 77g The texture is average and there are no lumps when eating, but its resistance to soaking is poor. Non-fried instant noodles No. 5 4 minutes 75g The texture is very elastic and there are no lumps when eating, but the texture is more gelatinous. Non-fried instant noodles No. 6 3.5 minutes 74g The texture is less elastic and there are no lumps when eating. Non-fried instant noodles No.7 3.3 minutes 75g The texture is average and there are no hard lumps when eating, but the noodles are easy to stick together and the texture is not soft. Non-fried instant noodles No. 8 - - The elasticity of the texture is average, but after 4 minutes of rehydration, you can still feel the hard lumps when eating and the noodles are sticky. Because of its poor taste, the TPA value was not measured. Non-fried instant noodles No. 9 3 minutes 74g The texture is quite elastic and there are no lumps when eating.

F. Comparison of measurement results

1. The difference between non-fried instant noodles No. 2 and non-fried instant noodles No. 4 is that non-fried instant noodles No. 4 does not contain guanhua bean jelly. Therefore, the non-fried instant noodles No. 4 have poor resistance to foaming. Therefore, the use of the optimal colloid range ratio can make the non-fried instant noodles quickly rehydrated and have a good elastic taste. Among them, poor resistance to foaming means that when the noodles are continuously soaked for more than 6 minutes, the noodles will expand significantly, and the taste is not chewy and soft.

2. The difference between non-fried instant noodles No. 2 and non-fried instant noodles No. 5 is that non-fried instant noodles No. 5 adds 2 parts by weight of Guanhua soybean colloid. Therefore, the taste of non-fried instant noodles No. 5 is more colloid. Therefore, the use of the optimal colloid range ratio can make non-fried instant noodles quickly rehydrated and have a good elastic taste, and can avoid the colloid taste caused by excessive addition of colloid.

3. The difference between non-fried instant noodles No. 1 and non-fried instant noodles No. 6 is that the secondary hot air drying temperature of non-fried instant noodles No. 6 is 100℃. Therefore, the elasticity of the taste of non-fried instant noodles No. 6 is lower. Rapid temperature rise can make the center of the noodles expand after the first drying and form holes, and the holes can allow water to quickly enter the center of the non-fried instant noodles during subsequent rehydration. Therefore, the use of the best hot air drying temperature conditions can make non-fried instant noodles quickly rehydrated and have a good elastic taste.

4. The difference between non-fried instant noodles No. 1 and non-fried instant noodles No. 7 is that non-fried instant noodles No. 7 does not have oil added. Therefore, the noodles of non-fried instant noodles No. 7 are easier to stick together and the texture is not soft. Therefore, using the optimal oil range ratio can make non-fried instant noodles quickly rehydrated and have a good elastic texture.

5. The difference between non-fried instant noodles No. 3 and non-fried instant noodles No. 8 is that non-fried instant noodles No. 8 is not sprayed with emulsified fat solution. Therefore, the noodles of non-fried instant noodles No. 8 are more sticky when rehydrated, and hard lumps will be bitten when eaten. Emulsified fat solution can prevent noodles from sticking and help loosen noodles, so that noodles will not stick when rehydrated, speed up the rehydration speed and reduce the generation of hard lumps. Therefore, spraying emulsified fat solution can make non-fried instant noodles rehydrate quickly and have a good elastic taste.

6. The difference between non-fried instant noodles No. 1 and non-fried instant noodles No. 9 is that the rolled thickness of non-fried instant noodles No. 9 is 0.9 mm. Therefore, the rehydration time of non-fried instant noodles No. 9 is longer than that of non-fried instant noodles No. 1, but this rolled thickness can still make non-fried instant noodles No. 9 rehydrated in 3 minutes. Therefore, the optimal rolling thickness range can make non-fried instant noodles rehydrate quickly and have a good elastic taste.

7. Compared with the 3 minutes of rehydration time of fried instant noodles No. 10, the rehydration time of non-fried instant noodles No. 1 to No. 3 and non-fried instant noodles No. 9 is 1.8 minutes to 3 minutes. Therefore, the use of the best formula composition ratio and process conditions of the raw materials of non-fried instant noodles can make non-fried instant noodles rehydrate quickly and have a good elastic taste.

In summary, the raw materials of non-fried instant noodles or the production method thereof of any embodiment can produce non-fried instant noodles that can be quickly rehydrated, with a rehydration time of less than 3 minutes, and are non-sticky and have a good elastic and chewy taste.

S10: step S11: step S12: step S13: step S14: step S141: step S142: step S143: step S20: step

FIG. 1 is a flow chart of a method for making non-fried instant noodles according to an embodiment. FIG. 2 is a partial flow chart of a method for making non-fried instant noodles according to another embodiment. FIG. 3 is a flow chart of an embodiment of step S13 in FIG. 1.

S10: step S11: step S12: step S13: step S14: step

Claims (8)

A raw material for non-fried instant noodles, including: 70-100 parts by weight of flour; 0.01-30 parts by weight of acetic acid modified starch; 0.5-3 parts by weight of wheat protein; 0.01-0.03 parts by weight of sodium alginate; 0.04 parts by weight of Guanhua soybean gelatin; 1 part by weight of liquid vegetable oil; 0.01-3 parts by weight of emulsifier; 0.5-3 parts by weight of salt; 0.5-3 parts by weight of maltose; and 0.01-0.5 parts by weight of alkali powder. The raw material as described in claim 1, wherein the liquid vegetable oil is at least one of soybean oil, palm oil, canola oil, olive oil, sunflower oil, and rapeseed oil. The raw material as described in claim 1, wherein the emulsifier is at least one of fatty acid glyceride, fatty acid polymerized glyceride, soy lecithin, fatty acid sucrose ester, and sodium stearate lactate. A method for making non-fried instant noodles, comprising: making a dough using the raw materials described in any one of claims 1 to 3; rolling the dough to form a noodle strip; shredding the noodle strip to form a noodle strip; steaming the noodle strip to form a steamed noodle strip; spraying an emulsified fat solution on the steamed noodle strip; and hot-air drying the steamed noodle strip to obtain the non-fried instant noodles; wherein the emulsified fat solution comprises lecithin, maltodextrin and water; the hot-air drying step comprises: hot-air drying the steamed noodle strip at 75°C to 85°C for the first time; and hot-air drying the steamed noodle strip at 105°C to 125°C for the second time. The production method as described in claim 4, wherein the rolling step is to roll the dough into the dough strip with a thickness of 0.8 mm to 0.9 mm. The production method as described in claim 4, wherein the steaming step is steaming at a steam flow rate of 110kg/hr~120kg/hr at 98℃~100℃ for 2 minutes to 3 minutes. The production method as described in claim 4, wherein the first hot air drying step is to dry the steamed noodles with hot air for 5 to 10 minutes; the second hot air drying step is to dry the steamed noodles with hot air for 5 to 10 minutes after the first hot air drying. The production method as described in claim 7, wherein the hot air drying step further includes: hot air drying the steamed noodles for a third time at 85°C to 95°C for 5 to 10 minutes after the second hot air drying.

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