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1. WO2018150479 - METHOD FOR MANUFACTURING INSTANT FRIED NOODLES

Publication Number WO/2018/150479
Publication Date 23.08.2018
International Application No. PCT/JP2017/005418
International Filing Date 15.02.2017
Chapter 2 Demand Filed 29.09.2017
IPC
A23L 7/113 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
113Parboiled or instant pasta
CPC
A23L 5/11
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
10General methods of cooking foods, e.g. by roasting or frying
11using oil
A23L 7/109
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
A23L 7/113
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
113Parboiled or instant pasta
A23P 30/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
30Shaping or working of foodstuffs characterised by the process or apparatus
20Extruding
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
Applicants
  • 日清食品ホールディングス株式会社 NISSIN FOODS HOLDINGS CO., LTD. [JP]/[JP]
Inventors
  • 北野 翔 Kitano, Sho
  • 田中 充 Tanaka, Mitsuru
Agents
  • 上野 英樹 UENO Hideki
Priority Data
Publication Language Japanese (ja)
Filing Language Japanese (JA)
Designated States
Title
(EN) METHOD FOR MANUFACTURING INSTANT FRIED NOODLES
(FR) PROCÉDÉ DE FABRICATION DE NOUILLES FRITES INSTANTANÉES
(JA) 即席フライ麺の製造方法
Abstract
(EN) [Problem] An objective of the present invention is to provide a method for manufacturing instant fried noodles having a lower oil/fat content than ordinary fried noodles. [Solution] Dough, which is prepared with an ordinary method of adding kneading water to raw-material flour and then kneading the obtained mixture, is subjected to extrusion in an extruder to obtain a noodle sheet. The noodle sheet is rolled out under high pressure resulting in the thickness of the noodle sheet after passing through a roller being thinner than 10% of the thickness before passing therethrough; here, the intended noodle thickness is achieved through no more than three repetitions of rolling. Thereafter, the noodle sheet is cut with a roll slitter to obtain raw noodle strips, which are then steamed and fry-dried. In this manner, instant fried noodles having a remarkably lower oil/fat content than ordinary fried noodles, as well as favorable texture, can be manufactured.
(FR) Le problème décrit par la présente invention est de concevoir un procédé de production de nouilles frites instantanées présentant une teneur en huile/matière grasse inférieure à celle des nouilles frites classiques. La solution selon l'invention porte sur une pâte, qui est préparée avec un procédé ordinaire consistant à ajouter de l'eau de pétrissage à de la farine utilisée comme matière première puis à pétrir le mélange obtenu, puis qui est soumise à une extrusion dans une extrudeuse pour obtenir une feuille de nouille. La feuille de nouille est déroulée sous haute pression, l'épaisseur de la feuille de nouille après avoir traversé un rouleau étant inférieure de 10 % à l'épaisseur avant de passer à travers celui-ci ; ici, l'épaisseur de nouille voulue est obtenue par trois répétitions de laminage maximum. Ensuite, la feuille de nouille est découpée avec un refendeur à rouleaux pour obtenir des bandes de nouille brutes, qui sont ensuite cuites à la vapeur et frites sans graisse. De cette manière, des nouilles frites instantanées ayant une teneur en huile/matière grasse nettement inférieure à celle des nouilles frites ordinaires, ainsi qu'une texture favorable, peuvent être fabriquées.
(JA) [要約] [課題]本発明は、通常のフライ麺よりも油脂含量の低減された即席フライ麺の製造方法を提供することを目的とする。 [解決手段]常法により原料粉に練水を加えて混練し作製したドウを、押出し機により、押し出すことで麺帯とした後、圧延ロール通過後の麺帯厚が圧延ロール通過前の麺帯厚の10%よりも薄くする強い圧延を行い、且つ、圧延回数が3回以内に所定の麺厚に圧延し、次いで切刃ロールにより麺帯を切断し、生麺線とした後、蒸煮し、フライ乾燥することで、通常のフライ麺よりも著しく油脂含量が低減され、食感も良好な即席フライ麺を製造することができる。 [選択図]なし
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