Note: Descriptions are shown in the official language in which they were submitted.
sackground of_the _v~ntion 1 ~ 31 ~ 8S
a) Field of the invention:
The present invention relates to non-fried
oil-free instant cooking dry noodles, and more
particularly it pertains to noodles of this type having
elongated cord-like shape, which are free of stickiness
and agglutination to each other and easily releasable
from entanglementduring the manufacturing process,
whose surfaces are smooth with no blister-like bubble
formations and which can be converted to satisfactory
boiled condition in a very short period of time by
immersion in hot water. The present invention further
concerns a method for manufacturing such dry noodles.
b) Description of the prior art:
Xnown methods for manufacturing non-fried dry
instant cooking noodles are such that one of them
comprises the steps of adding water to starch components
consisting mainly of wheat flour, uni~formly distributing
the added water throughout the starch components by
kneading, subjecting the resulting mixture to rolling
to provide a long web of raw starting material, then
cutting this web by a wave-shaped cutter blade into
individual lengthy cord-like raw noodles, thereafter
subjecting these noodles to steaming to effect a-
conversion of the starch components, and then drying
the resulting noodles. Another one of the known methods
comprises extruding the above-said mixture under pressure
to provide a long web of raw starting material, and then
subjecting this web to same steps as mentioned above.
Still another one of the known methods comprises directly
extruding said mixture through a die to provide indi~-
vidual elongated cord-like raw noodles, thereafter
subjecting these noodles to the steps mentioned above.
These known methods have the disadvantages and
inconveniences such that the elongated individual cord-
-- 2 --
. .
,' ~
1131~8Slike raw noodles obtained are not of a straight form
but they are waved or crimped in configuration, and
that these noodles become swollen during the step of
steaming, causing the individual noodles to stick to
each other, so that ~-conversion of the starch
components does not take place uniformly throughout
the noodles, which in turn leads to the inconvenience
that the final dry product noodles would not be uniformly
rendered to the boiled or cooked state when immersed in
hot water, thus failing to give such satisfactory feel,
sense and taste as would be expected of cooked or boiled
noodles. Especially, those product dry neodles which
are manufactured by extrusion of said mixture into a
web of starting material, and those product dry noodles
which are manufactured by direct extrusion of said
mixture into individual cord-like noodles, both
invariably experience the undesirable consequence that
the mixture is subjected to excessive kneading during
the extrusion, so that the texture of the raw material
is rendered excessively dense, lowering the ability of
~--- the product-dry noodles to be trànsformed to satis-
factory cooked or boiled state when immersed in hot
water for a short period of time, and the sense, feel
and taste, including what is called "al dente" noted at
the time these noodles are eaten become very poor. It
is to be understood that the description used herein-
after for evaluation of the cooked noodles include this
,, .
1131985
"al dente".
Also, there is known a method proposed to improve
the above-said disadvantages and inconveniences of the
prior art, which comprises mixing starch components
which consist mainly of wheat flour with an emulsion of
an oil-in-water phase edible oil, subjecting the result-
ing raw mixture to steaming, and thereafter drying same.
The individual pieces of raw noodles produced according
to this known method are such that said edible oil is
scattered non-uniformly on the surfaces of the individual
noodles, and accordingly it is not possible to completely
eliminate the mutual sticking between individual cord-
Iike noodles which takes place during the step of steam-
ing, so that there is required an additional step of
releasing the mutually contacting noodles apart from
each other. Moreover, when the product dry noodles
are subjected to cooking by immersion in hot water,
there still remains a sense and feel of wheat flour when
eaten, which are caused by the inevitable non-uniform
~-conversion during the manufacturing process due to
the application of the emulsion before steaming, and
also caused by insufficient ability for being rendered
to the boiled or cooked state within a short period of
time. These facts lead to lowering of the sense, feel
and taste when the cooked noodles are eaten, which
represent lowering of thq value as product dry noodles
- and leave much to be improved.
-- 4 --
1~31~85
As a means of solving those problems stated
above of the prior art, there is disclosed in U.S.
Patent No. 4,098,906 a method for manufacturing non-
fried dry instant cooking noodles, which comprises
application of an aqueous ernulsion of edible oil to the
surfaces of shaped elongated raw pieces of noodles, and
then subjecting these noodles to steaming to thereby
prevent mutual sticking of the individual noodles and
to~accelerate ~-conversion of the starch components
during a short period of time, and thereafter dehydrat-
ing and evaporating the moisture contained in the noodles
in a drying step to expand the surfaces of the noodles
to make these surfaces porous and to produce very fine
pores communicating with the inner portions or texture
of the noodles, whereby the product dry noodles can be
rendered to the boiled or cooked state in a short
period of time, and the cooked noodles give satisfactory
sense, feel and taste when eaten. ~ccording to this
known technique, there can be provided non-fried oil-
free instant cooking dry noodles which are lower inthe number of individual noodles stickin~ to each other.
Since, however, an aqueous emulsion of edible oil is
applied to the surfaces of the shaped noodles durin
~the course of manufacture, there cannot be--avoided
degradation of the quality of the product dry noodles
with lapse of time, though the speed of degradation
of quality is improved when compared with that of fried
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,
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1~31985
dry noodles. As suc~ there has been a demand for the
development of technique which satisfies this require-
ment of long stable durability of quality of the product,
resisting a long period of storage.
The inventors, therefore, have made strenuous
research and manyexperiments to improve the foregoing
problems enc.ounteredin the prior art, and as a r~sult
they have worked out the present invention based on the
discovery that, by first forming a mixture of grain
flour consisting maLnly of wheat flour and water, then
rolling this mixture material into a long web of an
appropriate thickness containing from 25 to 45% by
weight of water, or by forming said mixture and
subjecting same to extrusion under pressure to provide
a web of raw noodle material having the same water
content as that mentioned above, thereafter either
subjecting the web directly to steaming for -conver-
sion of the starch-containing components, or first
applying water to the surfaces of the raw web and then
steaming the resulting web for ~-conversion, thereafter
subjecting the resulting web~to a preliminary drying
to regulate the water content to 15 - 35% by weight,
then cutting the web into shaped individual noodle9,
: and lastly drying them to produae the final dry product,
According to the method of the present invention, there
are provided the advantages that, even when the web of
raw material becomes swollen as ~-conversion progressès
1131~85
during the steaming step, there arises no sticking of
the noodle material as encountered in the prior art,
owing to the fact that the web has not been shaped into
individual cord-like pieces of noodle, and thus this
a-conversion can progress uniformly throughout the web,
and there develop no blister-like formation in the
surfaces of the web. Besides, after said steaming step,
the web is subjected to a preliminary drying, so that
the web can be cut into individual pieces of noodle
without the accompaniment of sticking to the cutter
blade and without requiring such troublesome step of
releasing the entangled pieces of noodles as!has been
needed in the prior art. Thus, there can be obtained
the product dry noodles having a uniform breadth or
size. These shaped noodles are further subjected to
drying, by which step is produced porous texture which
is peculiar to dry noodles intended for instant cooking.
The product noodles of the present invention which are
thus produced can be rendered quickly to the edible
cooked or boiled state by immersion in hot water during
a very~short period of time, giving such sat-isfactory
sense, taste and feel as expected of cooked noodles,
and have an outstanding durability during storage for
an extended length of time.
Briefly speaking, the present invention provides
non-fried oil-free instant cooking dry noodles and a
method therefor which comprises, after application of
.
'
iL131~85
water, as required depending on cases, to the surfaces
of a web of raw noodle material which already contains
from 25 to 45% by weight of water, the web is subjected
to steaming, and thereafter the web is subjected to a
preliminary drying step to reduce the water content of
the web to 15 - 35~ by weight, and then cutting the web
into noodle shape, and then drying the resulting noodles.
Here, the technique disclosed in said U.S.
Patent No. 4,098,906 will be compared with the technique
of the present invention. The feature of this U.S.
Patent is found in the process of a series of steps
that, after formation of individual pieces of raw noodles,
an aqueous emulsion of edible oil is applied to the
surfaces of these noodles, and then they are steamed,
and thereafter the resulting noodles are dried. By
the application of an aqueous emulsion of edible oil
to the surfaces of the shaped noodles prior to being
steamedl the occurrence of mutual sticking of individual
noodles is eliminated. However, the edible oil employed
in the aqueous emulsion which is applied to the surfaces
of raw noodles causes progressive degradation of quality
of the noodles as time passes. Thus, solution of this
problem has been desired. In good aontrast thereto,
the feature of the present invention l~es in that said
application of such edible oil to the surfaces of raw
noodles is entirely omitted to thereby eliminate the
cause for quality degradation with time, and that, in
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::: :: `
~131~8S
place of this omission of emulsion-applying step, the
order of manufacturing steps is changed. That is, the
web of raw noodle material prior to being shaped into
individual pieces of noodles is subjected to steaming,
and then same is subjected to a preliminary drying to
suppress the occurrence of stickness in the noodle
material of the web, and thereafter the resulting web
is cut to be shaped appropriately into individual pieces
of noodle. Whereby, the troubles encQunter~din the
prior art which are represented by the mutual sticking
of these noodles and also by the sticking of the raw
noodles to the cutter blade are prevented.~ Thus, the
product which is obtained according to the present
invention is superior in durability during storage for
an extended period of time.
Summary of the invention
It is, therefore, a primary object of the present
invention to provide non-fried oil-free instant cooking
dry noodles and a method theréfor which solves the
2~ ~ disadvantages, inconven ences and problems mentioned
above of the prior art and which eliminate the occurrence
of mutual sticking and agglutination of shaped noodles
during the manufacturing process.
Another object of the present invention is to
provide dry noodles of the type described above and a
method therefor, which noodles are such that the product
1131~!385
noodles have smooth surfaces with substantially no
blister-like formations.
Still another object of the present invention
is to provide dry noodles of the type described above
and a method therefor, which noodles are such that they
can be transformed quickly to cooked or boiled condition
by immersion in hot water, and which give a satisfactory
sense, feel and taste when eaten.
A further object of the present invention is to
provide noodles of the type described above and a method
therefor, which noodles have durability in storage for
an extended period of time without deterioration of the
quality of the product dry noodles.
Characterizing features of the instant cooking
-
non-fried dry noodles of our invention include numerous
pores distributed on the surface and into the interior
of the products as well as the volume of such pores.
We have ~oundthat the products of our invention have
a significantly greater pore volume per unit weight
as compared with conventionally prepared products.
Typically the pore volume is in the range of about
0.07 to about 0.40ml/g, as measured according to the
porosity test herein described. This dlstinctive
feature allows for rapid rehydration when the product
is immersed in hot water which quickly restores it
to the edible state.
In addition to the frequency and size of the
-- 10 --
.`
`
pores, noted above, the configuration of these pores
plays an important role in the rehydration of the
product. The pores in our product tend to arrange
themselves to be in communication with one another and
extend into the interior portion of the product itself.
This configuration also enhances a more rapid restoration
of the dry product to the edible state when immersed
in hot water.
Conventionally prepared quick-cooking pasta
products contain starch in their initial round
configuration, however we have observed that, in
contrast, the starch particles of our invention appear
to be distinctly flattened as shown in the attached
photographs. The products of our invention are free
from blister-like formations on the surface and this
feature is often grossly observable from an inspection
of the product itself.
These and other objects, the advantages as well
as the features of the present invention will become
apparent by reading the following detailed description.
Brief description of the drawings
Figures 1 - 10 are electron photomicrographs of
- the products produced in Examples 11 and 12 and the
products of controls 8 - 11 as prepared in the following
examples. Figures 1, 4, 5, 7 and 9 are of the surface
of the various products while remaining Figures 2, 3,
1131985
6, 8 and 10 are cross-sectional views. All photographs
are at a magnification of 300X.
These and other objects, the advantages as
well as the features of the present invention will
become apparent from the following detailed description.
Detailed description of the preferred embodiments
Hereunder will be described some preferred
embodiments of the pre~ent invention.
It should be understood also that the terms
"web of raw noodle material" used in the present inven-
tion is made of a starting material of starch-containing
components consisting of either wheat flour alone or
mainly of wheat flour and other grain powders. such as
rice powder, buc:kwheat powder, corn powder and so forth
and starches such as corn starch, potato starch, waxy
corn starch, tapioca starch and so forth, and contains
- from 25 to 45%, preferably from 30 to 40%, by weight of
water relative to the weight of the starch-containing
components, and this web is formed either by mixing the
components while avoiding as much as possible the
occurrence that the components become kneaded during
such mixing, and thereafter subjecting the mixture to
rolling (this type of web will hereinafter be referred
to as rolled web), or by passing said mixture of noodle
components through, for example, an extruder while
being kneaded therein under pressure (this type of web
- 12 -
1131~85
will hereinafter to be referred to as pressure-extruded
web), and in each instance the web produced has a
thickness of 2mm or less usually. It should be
understood that the web of raw noodle material may
contain one or more known improving agents for noodles
such as disodium phosphate, an additive for foodstuff
such as glycerin monostearate and a seasoning agent such
as "kansui" which is an agent for increasing the viscosity
- of noodles and is an extract of banana and Taiwan plantain
and is an aqueous solution containing potassium carbonate,
sodium carbonate, potassium phosphate and sodium phosphate.
This web of noodle material preferably contains, uniformly
dispersed therein, sodium shloride in an amount not
exceeding 8~, more preferably 0.5 - 8%, by weight
relative to the weight of the starch-containing components
before being steamed. This sodium chloride is included
for the following two purposes, one of which is for
improving the ability of the product dry noodles to
transform to the edible boiled or cooked state when
immersed in hot water, and the other is for giving a taste
- to the noodles. In case the content of the sodium
chloride is in excess of 8% by weight, the product noodles
will become too salty when eaten and thus provides a
product of inferior ~uality, and also the gluten
structure of the noodle material will be severed apart,
making it difficult to form a web of noodle material.
Also, such excessive inclusion of sodium chloride hampers
- 13 -
1131~3~35
the formation of gluten in the web of noodle material,
causing the formation of web to become difficult. On
the other hand, in case sodium chloride content is less
than o.s%~ there is the tendency that, for noodles
having a considerably great thickness, the transformability
of product dry noodles to edible state when immersed in
hot water becomes SQmewhat poor. It should be noted,
however, that, for noodles having a substantially small
thickness, those product noodles having sodium chloride
content of zero (0%) are able to transform, within a
short period of time, to edible state when immersed in
hot water, and such transformed edible noodles give
satisfactory feeling and sense when eaten. Also, it
has been found that, among the above said two types
of webs of noodle material, the rolled web has a porous
texture having finer pores in a greater number as compared
with the pressure-extruded web, and that accordingly the
product dry noodles made of said rolled web are more
quickly rendered to edible boiled or cooked state when
immersed in hot water and give better sense, feel and
: ~ taste when eaten as compared with those product dry
noodles made from the pressure-extruded web. Thus, the
use of rolled web is preferred. Also, the web of
noodle material may be added with a viscous binder
such as egg yolk or gum component as an additive intended
for increasing the viscosity of the components contained
in the web. Such additive has the effect of preventing
- 14 -
1131985
the occurrence of blister-like bubble-formations in
the surfaces of the web during steaming, and has the
effect of decreasing the water content of the web in
the state that such ~lister-like formations are a:~oided.
It should be understood that said improving agent for
noodles concurrently serving as a food additive which
is employed in the present invention is one selected
from the group consisting of di-sodium phosphate; glycerin
monostearate; "kansui" (which is an aqueous solution
containing potassium carbonate, sodium carbonate,
potassium phosphate and sodium phosphate and which
increases the viscosity of noodles); a surface active
agent including glycerin fatty acid ester, sucrose fatty
acid ester, sorbitan fatty acid ester and lecithin;
a moistening agent including propylene glycol and D-
sorbitol; and other agents including sodium starch
phosphate, sodium caseinate, L-lysine hydrochloride,
vitamin B1, vitamin B2, chlorella and active gluten.
Said viscous binder is one selected from the group
consisting of egg yolk and a water-soluble gum includ-
- - ing cellulose sodium glycolate, sodium polyacrylate
A and sodium alginate. Said seasoning ~ nclude
various spices, various extracts, sodium glutaminate
sodium inosinate, guanylic acid and succinic acid~
In case the water content of the web is less than
25% by weight relative to the weight of the starch-
containing components contained in the web, the
.
-. ~ ...
113~98S
distribution of both water and air in the material of
the web becomes non-uniform, and the viscosity of the
constituent components becomes markedly lowered, whereby
the web is rendered to a powdery state. Thus, in the
subsequent steaming stage which will be described later,
uniform swelling will not develop as the ~-conversion of
the starch-containing components makes progress, so that
blister-like bubble formation will develop in the surface
of the web, causing the surfaces to lack smoothness. As
a result, the final product dry noodles will develop,
when immersed in hot water, scraping and cracking of the
body of web, thus lowering the sense, feel and taste of
the cooked noodles when eaten. On the other hand, in
case the water content of the mixture of raw noodle
material exceeds 45~ by weight relative to the weight
of the starch-containing components contained in the
mixture, this mixture will have an increased adhesiveness
which causes the mixture to adhere to the surfaces of
the rollers, resulting in a failure to obtain a stais-
factory ~web of raw noodle material.
Next, the manufacturing process according to thepresent invention will be described in detail.
As the first step, the web of raw noodle material
i8 subjected to direct steaming to causc ~-conversion of
the starch-containing components, or alternatively,
water is applied to the s~rfaces of the web as that
- water is carried there in an amount up to 100~ by weight
1131985
at most, preferably 10 - 50~ by weight, relative to the
weight of the web. Thereafter, the water-applied web
is subjected to steaming for causing ~-conversion of the
starch-containing components. It should be noted that,
in case the amount of the applied water adhering to the
surfaces of the web is in excess of 100% by weight, the
web will develop excessive swelling during the steaming
step, so that non-uniform ~-conversion will take place,
bringing~about the undesirable result that uneven drying
occurs in the web during the drying step, and the sense,
feel and taste of the cooked noodles will tend to become
poor. As the means of applying water to the surfaces of
the web, there may be performed spraying of water by
means of a spray gun, or water may be sprinkled onto the
web by a shower system, or the web may be immersed in
water.
As stated, the application of water onto the
surfaces of the web will cause more uniform progress of
~-conversion at the time of steaming, so that there can
be obtained product dry noodles which are satisfactory
in their ability of being rendered to edible cooked or
boiled condition when immersed in hot water and also in
their sense, feel and taste when eaten.
For the puopose of steaming, any known conditions
for steaming conventional web of noodle material may be
employed. However, it is desirable to bring the web into
contact with steam under a gauge pressure of 0.5 -
.
113~385
1.5kg/cm2, preferably 0.7 - 1.2kg/cm2, for a length
of time of about 2 - 5 minutes. This steaming is
performed until the starch-containing components have
an ~-conversion degree of at least 85~, preferably at
least 9o%~ In case the ~-conversion degree is less
than 85%, there arises the inconvenience that, only
by placing the product in hot water, one obtains the
impression as if raw wheat flour is being eaten. Alsoï
such product, when soaken in hot water, will easily
deform its original shape as noodles. After this
steaming step, the web is subjected to a preliminary
drying step during which the water content of the web
is regulated to 15 - 35~ by weight, preferably 18 - 3D~
by weight. The conditions for the preliminary drying
step are not definitely defined, since the conditions
depend on the temperature employed and also on the
duration of this step. Usually, however, the temperature
~A` employed is ~ at the highest, and preferably it is
80 - 100C. The length of time of this step is the
shorter the better, and it is desirable to perform
this step for a period of 2 - 5 minutes usually. In
case the water content of the web decreases below 15~
by weight, there could occur saorching of web during the
preliminary drying step. Along therewith, at the time
the preliminarily dried web is cut by a cutter blade
into cord-like noodles of an appropriate diame~er or
breadth, the web would tend to break, and it would be
- 18 -
113~8S
hard to obtain uniform individual shaped noodles. Also,
in case the water content of the web is in excess of
35% by weight, the web tends to stick to the cutter blade
at the time the web is cut. Accordingly, there will
develop mutual sticking between the individual cord-
like pieces of noodles obtained from the web. This will
lead to the fact that, during the subsequent drying step,
those portions of adjacent pieces of noodles which are
sticking to each other would not be sufficiently dr~ed,
and furthermore no sufficient expansion takes place in
such portions. Thus, these portions will exhibit non-
uniform porous texture, greatly lowering the ability of
the product dry noodles to be rendered quickly to edibl~
boiled or cooked state when immersed in hot water, making
the sense, feel and taste of the cooked noodles poor.
After said preliminary drying step, the resulting web
is cut into shaped noodles of about lOmm at most in
diameter or breadth. Thereafter, the individual noddles
are dried, and thus product dry noodles are obtained.
Cutting of the web may be carried out by the use of any
known noodle cutter having a straight cutting edge or
a wave-shaped cutting edge, or by the use of a slit
cutter.
As stated above, it should be understood that,
under the above-mentioned conditions, by cutting the
web of noodle material after the web has been subjected
to a preliminary drying step to obtain shaped individual
- 19 -
:, :
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,
11;3198S
noodles, it is possible to provide uniform individual
noodles which are free of mutual sticking between the
noodles, requiring no subsequent step of releasing the
entangled noodles. The noodles thus obtained will
exhibit uniform fine porous texture during the subsequent
drying step, so that it is possible to obtain product dry
noodles for instant cooking which are satisfactory in
their ability of being transformed to edible boiled or
cooked state when immersed in hot water and which are
very good in sense, feel and taste when eaten. This is
one of the features of the present invention.
~ s briefly referred to above, the drying condi-
tions for individual noodles cannot be definitely
defined, since these conditions will vary depending on
the temperature employed and also on the length of time
of the final drying step. Such final drying as mentioned
above can be successfully performed usually at a
temperature between 55C and 160C for 3 to 40 minutes.
In case there is no need to greatly expand the shaped
noodles, they are subjected to drying for relatively
long period of time at a temperature which is in the
relatively lower region of the above-mentioned tempera-
ture range. Also, in case there is the need of expanding
noodles, it is only necessary to subject noodles to
-drying for a relatively short period of time at a
temperature belonging to the relatively high temperature
region of the abovesaid temperature range. In case the
- 20 -
1~31985
temperature exceeds the upper limit of the abovesaid
temperature range, there could occur a burn of noodles
and the noodles exhibit rejectable odor. On the other
hand, in case the temperature is lower than the lower
limit of said range, there will be required an exces-
sively long period of time for drying, thus not only
undesirably causing a drop of operation efficiency,
but also causing an excessively dense inner texture of
the dried product, resulting in poor restorability of the
product to edible state when immersed in hot water. In
each instance, drying is continued until the water
content of the noodles reaches i3% or less by weight
relative to the weight of the noodles thus dried. The
drying may be conducted by the use of heated air, or
by heating with infrared ray irradiation, heating by
microwaves, and like heating either independently or
in their combination. Same can apply also to the pre-
liminary drying step.
As stated above, according to the method of the
present invention, there is used no edible oil through-
; out the manufacturing prodess, so that the product dry
noodles have an excellent stable durability, resisting
the storage for an e~tended period of time. Also, by
the regulation of the water content of the web of noodle
material, the web can be made to swell and ~-conversion
can be made smoothly during the steaming step without
causing any blister-like bubble formations in the surfaces
_ 21 -
~-'- , ',
1~31~85
of the web. Thereafter, by regulating the water content
of the steamed web during the preliminary drying step,
there can be completely avoided the occurrence of mutual
sticking between individual noodles as they are cut from
a web, thus eliminating an additional step of releasing
the otherwise entangled cluster of noodles, and making
it possible to easily obtain uniform individual noodles.
Then, by subjecting these noodles to further drying
during the final drying step, it is possible to obtain
non-fried oil-free instant cooking dry noodles having
uniform specific porous texture which is peculiar to
instant cooking dry noodles. Therefore, the dry noodles
according to the present invention can be transformed
easily to the edible boiled state by immersion in hot
water for a very short period of time, and furthermore
a very good sense, feel and taste can be obtained from
these noodles in their edible state. In addition,
according to the method of the present invention, the
temperature employed for the final drying step may be
appropriately varied, so that the degree of the porous
texture can be freely selected or adjusted as desired.
For this reason, it is possible to apply the method of
the present invention also to the manuactur~ of instant-
cooking dry noodle-like foods such as flat ribbon-like
one calIed "kishimen" and rod-like buckwheat food called
"soba", so that these dry instant cooking foods can be
rendered readily to an edible boiled or cooked state by
.~J - 22 -
113~85
immersion in hot water like these dry noodles mentioned
above. Thus, the method of the present invention has an
extensive utility, and the product manufactured according
to this method can enjoy a very high commercial value.
Description will hereunder be made of some
preferred examples of the present invention. It should
be understood that in these examples, the terms "part"
signifies a part by weight, and the term "%" means
percent by weight. Evaluation of the sense, feel and
taste of the cooked noodles, rating of blister-like
bubble formations produced in the surfaces of the web
of raw material, rating of the degree of inter-noodle
sticking, rating of ~-conversion, water absorbability,
transparency of the hot water after dry noodles are
immersed therein, determination of POV (peroxide value),
COV (carbonyl value) and AV (acid value) are conducted
in the manner as stated below.
1) Evaluation of sense, feel and taste
70g of dry noodles are placed in a heat-
resistant cup, followed by pouring therein 400cc of hot
water at 90C, and leaving them to stand for 3 minutes.
At the end of 3 minutes, the noodles thus cooked are~
evaluated by a panel of 20 persons. The evaluation
points are as follows: 10 (very good); 8 (good); 6
(normal); 4 (poor); and 2 (very poor). These points are
shown by the mean values (decimals of over 0.5 inclusive
- 23 -
1~31985
are raised to the next higher number and the rest are
ignored). The items relating to the evaluation of the
cooked or edible-state noodles when eaten show the
number of persons among the 20 person panel who indicate
their feeling after eating the adible-state samples.
The external appearance of the dry noodles (in the state
of molded product) is evaluated by gross examination with
one's eyes and the degree is ind,icated by these persons
of the panel.
2) Rating of blister-like bubble-formation in the
su~faces of web
Webs of raw noodle mater1al are steamed, and
thereafter measured grossly of the number of blister-
like bubble-formation of lmm or greater in breadth for
an area of lOcm2 of the steamed web. The value
representing the number is shown.
3) Rating of the degree of sticking between noodles
A web is cut into individual raw noodles by
a cutter blade having a straight cutting edge. The
number of the raw noodles which have developed sticking
or agglutination between them per 20g of specimen
noodles consisting of about 200 individual cords is
measured and the value thereof is indicated.
113198S
4) Degree of ~-conversion (determined by enzyme process)
Fried instant cooking noodles are degreased with
ethyl ether at 50C or lower and then more than 20g of
such noodles are pulverized. For the non-fried oil-free
noodles, more than 20g of such noodles are directly
pulverized. Fine powders having a grain size of less
than 100 mesh are used. In the measurement, 5 conical
flasks of 100ml are used with respect to one sample and
these flasks are referred to as Al - A4 and B. 1.00g of
the above described adjusted sample is respectively
weighed and placed in the Al - A4 flasks. The tolerance
of the weighed amounts in the four flasks is made to be
within +5%. 50ml of water is added to each of the five
flasks and among them, Al and A2 are heated and boiled
for 15 minutes and then quenched to room temperature in
ice water.
On the other hand, to Al, A3 and B is added 5ml
of 5% aqueous diastase solution respectively and all the
5 flasks are kept at 37C+1C for 90 minutes while
shaking, in a thermostat containing water, after which
2ml of lN HCl is added to all the flasks to stop the
diastase reaction and the content in each flask is
transferred into a 100ml flask and water i9 added
thereto 100ml. Each solution is filtered by means of a
dry filter paper, and from the filtrates obtained from
the flasks Al - A4 and B, 10ml of filtrate is fed into
a conical flask with a ground stopper by a pipette,
- 2~ -
. ~ .
1131~385
and said filtrates are referred to as al - a4 and b.
In this stage, a conical flask with ground
stopper containing lOml of water taken up by a pipette
is prepared separately for a blank test. lOml of N/10
aqueous solution of iodine is added to each of a total
of 6 flasks.
Then 18ml of N/10 aqueous solution of sodium
hydroxide is added to each of the 6 flasks one after
another at a same time interval by means of a stop
watch and the flask is corked and shaken and then left
to stand precisely for 15 minutes. When the first
flask has stood for 15 minutes, 2ml of 10~ sulfuric
acid is added to the flask in the same order and the
same interval as when N/10 aqueous solution of sodium
hydroxide was first added, rapidly as soon as the
stopper is opened, and these solutions are titrated
with N/10 aqueous solution of sodium thiosulfate, and
the titrated values of al - a4 and b are referred to
as Pl - P4 and Q and the titrated value of the blank
test is referred to as r. ~-conversion degree (%) is
determined by the following formula:
(r-P )-(r-P4)-(r-Q)
~-conversion degree ~ (r_pl)-(r-P2)-~r-Q)
S) Water absorbability
Determination of water absorbability is conducted
in accordance with the following procedure.
- 26 -
1~31~85
i. lOOOcc of water is placed in a pan of 2000cc.
ii. the water in this pan is confirmed of its boiling
state.
iii. dry samples having a weight VD in dry state are
weighed for 400g.
iv. sample of (iii) is placed in the pan of (ii).
Whereupon, the time required for the sample to be
transformed to edible boiled state is measured by
a stop watch.
v. at the end of 5 minutes of said transformation,
the hot water is removed through a mesh sieve,
and the residual sample is left to stand for 1
minute to dehydrate the water adhering to the
surfaces of sample.
vi. water-absorbed sample Vw are weighed for 400g.
vii. water absorbability is calculated by the following
formula:
weight after ~ weight after
water = absorbing water VW) dehydration D
absorbability weight after dehydration(VD)
6) Transparency of water after immersion of noodles
60g of sample or measurement is placed in a
beaker o~ 500cc, and 400cc o hot water is pouxed therein.
Transparency o~ the supernatant liquid skimmed from the
resulting water at the end of 3 minutes is measured by a
transparency tester.
; - 27 -
1131'38S
7) POV (peroxide value)
For sample added with potassium iodide, the
isolated free iodine is titrated with a standard
solution of sodium thiosulfate, and milli-e~uivalent of
5 consumed sodium thiosulfate per lkg of sample is
obtained: ¦
(A-B) x F 10
wherein: A represents the amount (ml) of N/100
sodium thiosulfate standard solution
. used in the test;
B represents the amount (ml) of N/100
sodium thiosulfate standard solution
used in the bland test;
F represents the factor of N/100
sodium thiosulfate standard solution;
and
C represents the amount (g) of sample
~ used.
:~ 8) COV (carbonyl value)
Sample is dissolved in benzene. ~hen, the
resulting solution ls reacted against a solution of
4-DNPH in benzene and against a solution of trichloro-
: acetic acid in benzene. Thereafter, the resul~ing solu-
tion is added with a solution of potassium hydroxide
- 2~ -
.
. .
113198S
in alcohol for color development. Light-absorbancy at
such time is measured:
COV 0.854 x W x lOoo
wherein: Q represents light-absorbancy; and
W represents the amount (mg) of oil
collected from sample.
9) AV (acid value)
Amount (mg) of potassium hydroxide required for
neutralizing free fatty acid contained in sample:
AV = 5.611 x A x F
wherein: A represents the amount (ml) of the
standard solution of N/10 alcoholic
potash;
F represents the factor of the standard
solution of N/10 alcoholic potash;
and
B represents the amount (g) of sample used.
10) Pore volume
Measurement of pore volume was made by forcing
mercury under pressure into the spaces and voids of
a sample, the volume of the mercury so introduced determined
and the volume is divided by the weight of the sample.
- 29 -
1131985
For these measurements a Porosimeter from American
Instrument Company is used. The sample is placed in
A a cell, the pressure reduced first to 5 x 10 2 ~ ,
then mercury is introduced into the cell to cover the
surfaces of the sample. The resulting mercury in the
cell is subjected to progressively incraased pressure
~o~o ~si
up to t~e ~57eee~i (absolute pressure) to cause
penetration of mercury into the texture of the sample,
and the volume of mercury (in cc or ml) which has been
forced into the pores of the sample from the time it
was under an absolute pressure of llpsi till this
1~,0~0 PSi
pressure was increased to 15,000~si is measured and
divided by the weight of the sample. Pore volume,
expressed in ml/g, is thus obtained. A typical sample
weights about 2 grams.
Example 1
To 500 parts of wheat flour was added a mixed
solution of 175 parts of water, 10 parts of sodium
chloride and 1 part of "kansui" composition. After
stirring the mixture in a mixer for achieving sufficient
mixing without causing any kneading, the reæulting
mixture was rolled to a thickness of 1.2mm by rollers,
and thus a web of raw nood}e material was obtained.
This web (686 parts) was sprayed uniformly with water
by a spray gun, to cause water to be carried on the
surfaces of this web in an amount 30~ relative to the
- 30 - ~
-
~, '' ~' ' ' ' '
,
11~1985
original weight of the web. The resulting web was steamed
f~qkm ~
at a gauge pr~ssure of }.¢4~fe~ for 2 minutes, followed
by preliminary drying for 3 minutes by heated air at
90C which was passed at the speed of 15m/sec, thereby
adjusting the water content of the web to 25%. Thereafter, '
the web was cut, by means of No. 20 cutter having a
straight cutting edge, into individual raw noodles of
1.5mm in breadth. These noodles were further dried by
hot air at a temperature of 100C with an air speed of
20m/sec until the water content of these noodles became
7% to obtain the instant cooking dry noodles of the
present invention. The ~-convention degree of starch
in the instant cooking dry noodles thus obtained was
noted to be 97~.
Example 2
The procedure similar to Example 1 was carried
out to obtain instant cooking dry noodles of the present
invention excepting that the surfaces of the web of raw
noodle material were not applied with water.
Example 3
The procedure similar to Example 1 was carried
out to obtain instant cooking dry noodles of the present
invention excepting that the web was prepared by the use
of a pressure-extruder in place of rollers.
. ;.. . :
1131985
Example 4
The procedure similar to Example 2 was carried
out to obtain instant cooking dry noodles excepting that
the web was prepared by the use of a pressure-extruder.
Control 1
In the procedure of Example 1, the steaming step
was omitted, and thus instant cooking dry noodles were
obtained.
Control 2
In the procedure of Example 1, the preliminary
drying step was omitted, to obtain instant cooking dry
noodles.
Control 3
The web of Example 1 was used. This web was cut
into individual raw noodles of 1.5mm in breadth by the
` use of No. 20 cutter having a wave-like cutting edge.
Thereafter, these noodles were steamed for 2 minutes at
a gauge pressure of l.Okg/cm2, followed by drying these
steamed noodles by hot air at 100C at an air speed of
20mjsec until the water content of the noodles became
7%, and thus instant cooking dry noodles were obtained.
; Control 4
- The procedure similar to Control 3 was carried
- 32 -
.
: :
1131985
out to obtain instant cooking dry noodles excepting that
the web of raw noodles material of Example 3 was used.
Control 5
The procedure similar to Control 3 was carried
out excepting that a mixture material having the same
composition as that of the web of Example 1 was directly
extruded through a die to obtain raw noodles of straight
cord shape of 1.5mm in breadth and 1.2mm in thickness
and having a rectangular cross section.
Control 6
; The procedure similar to Control 3 was followed
to obtain instant cooking dry noodles excepting the use
of a web of raw noodle material of 1.2mm in thickness
which was prepared by mlxing 500 parts of wheat flour
with 1 part of solution of the "kansui" composition, 10
parts of sodium chloride, 175 parts of water and 83
parts of aqueous emulsion of an edible oil consistiny
of 900 parta of water, 100 parts of salad oil and 2
parts of an ester of saccharose and palmitinic acid,
and then molded by rollers.
With respect to the instant cooking dry noodles
obtained in Examplesl - 4 and Controls 1 - 6, evalua-
tion was made of the sense, feel and taste of the
transformed (cooked) noodles when eaten, and determina-
- 33 -
..
; .,, , , : "
- . ,
' ' '
1131985
tion was made of the degree of blister-like bubble-
formations in the surfaces of the webs of raw noodle
material, and of the degree of sticking between
individual noodles. The result is shown in Table 1.
(continued to the next page)
: : :
:;:
::
:
34 -
: :
', ,; `,
,, .: , ,
' , ~. ' , ~ '
113~985
_ o ~ I ~ _ ~ o cr~ o _~ _ i
U~ O ~ ~ ~ ~ ~1 O ~ O ~1 OD
0~ O ~ ~1 ~ ,0~, O ~ O O ~D' ~
o ~ P~ ~ C~ o ,~ o ~ er
O ~XUl P~ ~D ~ O ~n o a~ ~ o
_, o ooo P~ ,, ,, o ~ o
_ _
o o o o ~ _~ o ~ o ,~ o to o l o
Ql a~ ~) o o o o ~ ~1 o ~1 o o ~ ~
oa~
~: o ooo C~ o ~1 o o o o o~
~1 O ~ C~ O O O O O O ~1
~.~ ~ 1~ ;~ lC
~:: ~
-- 351 --
.
` ~
``, ` ' .' ~ :".....
- ~13~98S
As will be clear from the result shown above,
the products of the present invention obtained ln
ExampleSl - 4 were found to be superior to Controls 1 -
6 with respect to the degree of sticking between noodles,
the ability of dry noodles to transform to cooked state
when immersed in hot water, and the sense, feel and
taste of the cooked noodles when eaten.
Control 7
Same web of raw noodle material as that of
Example 1 was shaped, by No. 20 cutter having a straight
cutting edge, into individual raw noodles of 1.5mm in
breadth. To these raw noodles (686 parts) was uniformly
sprayed by a spray gun a solution of emulsion consisting
of 900 parts of water, 100 parts of saladoil and 2 parts
of ester of saccharose and a high molecular fatty acid.
The amount of this emulsion adhering to the surfaces of
the raw noodles was 30%. Based on the absolute weight
of the noodles, 2.1% of salad oil, 20.8% of water, and
0.04% of the ester of saccharose and palmitinic acid
serving as the emulslon adhered to the surfaces.
Thereafter, the resulting raw noodles were steamed for
2 minutes at a gauge pressure of l.Okg/cm2, and then the
steamed noodles were dried by hot air at 100C at an air
speed of 20m/sec until the water content of the raw
noodles became 7%, Thus, porous instant cooking dry
noodles having fine pores were obtained.
- 36 -
~,
-` 113198S
Next, quality of the products of Examples 1 - 2
(the present invention) and of Control 7 was evaluated
at the time immediately after manufacture and at the end
of I year. ~ The result of evaluation is shown in
S Table 2.
(continued to the next page)
.
.
:: :,
; ~`
:.
- 37 -
: ~ ~' ,':,
` 13~31~85
o ~
~Z ~ ~t~
N W ~ O O O N O _ '7 CO O r ~ ~ ~ O
n ~ ~ ~ ~
~ 1~, ~ ~
-- 3~ --
113~85
As will be apparent from the result shown above,
Examples 1 - 2 (the present invention) were found to be
superior to Control 7 (non-fried oil-free instant cooking
dry noodles obtained by spraying an aqueous emulsion of
edible oil onto the surfaces of raw noodles) with respect
to POV, COV and AV which are indices of degradation of
quality, and the durability in storage for an extended
period of time.
Example 5
The procedure similar to Example 1 was carried
out excepting that the water content of the web of raw
noodle material was changed to the value shown in Table
3. The result of evaluation of the product is shown in
Table 3.
Though not shown in Table 3, the mixture of
raw noodle material having a water content of 50~ by
- weight was subject~d to rolling in an attempt to form
-~ a web. However, this mixture sticked to the surfaces
A ~ rollers, and it was not possible to form a web.
; 20 (continued to the next page)
- 39 -
` ' ~
Table 3
Water content of raw web (~) ,
33 40 45
.
No. of blister-like
formations in 84 0 0 0 0
surfaces of web
No. of mutually
sticking noodles:
2 O O O O O
4 O O O O O
over 6 O O O O O
Appearance of noodles P G G G G
(how well molded)
Stick to teeth 13 0 0 0 0
(No. of persons)
Short of resiliencY 13 0 0 0 0
Excessive resiliency 2 2 0 0 1
( - do -
( - do - ) 18 4 O O O
Excessively smooth ~ O O O 1 3
_ ,
Feel like raw wheat 16 0 0
. ( - do - )
_
: : Evaluation when eaten 3 8 10 9 8
(points)
Note: G represents Good.
P represents Poor.
:: :
- 40 -
. . :
~ ,.. ~ :
',~
1131~85
Example 6
The procedure similar to Example 1 was carried
out excepting that the starting mixture of Example 1
further contains 25 parts of egg yolk powder and that
the water content of the web of raw noodle material is
changed to that shown in Table 4. The result of evalua-
tion of this Example is shown in Table 4.
Though~ not shown in Table 4, the mixture of
raw noodle material having a water content of 50% by
weight was subjected to rolling in an attempt to form
a web. .However, this mixture sticked to the surfaces
of rollers, and it was not possible to form a web.
(continued to the next page)
.
- 41 -
~ . ,
, i .
"` '``~
:` .
113i98S
Table 4
_ Water content of raw web (~)
,
. 20 25 30 40 45
.
No. of blister-like
formations in 49 0 0 0 0
surfaces of raw web
_
No. of mutually
sticking noodles:
2 ` 0 0 0 0 0
4 0 0 0 0 0
over 6 0 0 0 0 0
Appearance of noodles PG G G G
(how well molded)
_
Stick to teeth 13 0 0 0 Q
(No. of persons)
_
Short of resilienCY 11 0 0 0 0
_
Excessive resiliency 1 2 0 0 0
_
Short of smoothness 18 2 1 0 0
, _ _ .
Excessively smooth 0 0 0 1 3
Feel like raw wheat 18 0 0 0 0
( - do - )
.
Evaluat1on when eaten 38 9 9 8 .
Note: G represents Good.
P represents Poor.
- 42 -
113~85
From the result shown above, it was found that,
even when the water content of web of raw noodles
material was lowered to 25~, a desirable result was
obtained.
Example 7
The procedure similar to Example 1 was carried
out excepting that the water content of the web after
preliminary drying was adjusted as shown in Table 5 by
changing the length of time of the preliminary drying
step at 90C. The result is shown in Table 5.
tcontinued to the next page)
- 43 -
.
~131~85
Table 5
:
Water content after
preliminary drying (%) .
,
No of blister-likeO O O O O O
surface of raw web
No. of mutually
sticking noodles:
2 o O O O 0 21
4 o O O O O 10
over 6 O O O O 0 8
_ ,
Appearance of noodles P P G G G P
(how well molded)
Stick to teeth O O O O 0 9
(No. of persons)
Short of resiliency 2 0 0 0 0 0
( - do -
Excessive resiliency 10 7 10 0 1 6
( - do - )
Short of smoothness 6 3 0 0 0 0
_ _
Excessively smooth O O O 0 3 10
.
Feel like raw wheat
flour O O O O O O
( - do - )
. _
Evaluation when eaten
(points) 2 4 9 10 8 4 ,
Note: G represents Good.
P represents Poor.
- 44 -
.
1131~?85
As will be clear from the result shown above, the
water content of the web after preliminary drying is
required to be adjusted to 15 - 35~ by weight, preferably
18 - 30~ by weight.
Example 8
The procedure similar to Example 1 was carried
out to obtain instant cooking dry noodles excepting that
the sodium chloride content of the raw web of noodle
material was varied as shown in Table 6.
(continued to the next page)
~ , ~
- 45 -
..
:: , . .:
- ,
:
1131~85
Table 6
,
Sodium Chloride content of
raw web of noodle material
0% 0.5~ 4% 8~ 10
_
Appearance of noodles G G G G P
(how well molded)
_ _ _ _
Short of smoothness 1 0 0 0 0
(No. of persons)
. _
Excessively smooth O O O 0 8
Stick to teeth 1 0 0 0 0
_ _
Cut well by teeth O O O 0 6
_
Cut poorly by teeth 3 2 0 0 0
_
Short of resiliency 1 0 ~ O O
Excessive resiliency O O O 0 4
Feel like raw wheat flour 3 2 0 0 1
Salty taste senjsed O O 0 3 16
_
Water absorbability 118 122 129 132 135
(%)
Evaluation when eaten 8 9 10 9 2
(points)
Notes: G represents Good.
P represents Poor.
2.0~ content is mentioned
in Example 1.
- 46 -
, . :
~ .
.. :.
. ~ -
~:
.. . . .
1131~8S
As will be clear from the above-mentioned result,
the sodium chloride content of raw web of noodle material
is preferably in the range of 0.5% - 8.0% by weight.
Example 9
The procedure similar to Example 1 was carried
out to obtain instant cooking dry noodles of the present
invention excepting that the sodium chloride content of
the raw web of noodle material was set at 0% and that
the thickness of this web was varied as shown in Table 7.
: 10 tcontinued to the next page)
~: :
~:
- 47 ~
,~
:, :
:: . . . .
1131~85
Table 7
Thickness of Raw Web
_ ,
0.3mm 0.6mm 0.9mm1.2mm
_
~ppearance of noodles G
(how well molded) G G G
.
Short of smoothness O O O 1
(No. of persons)
_
( - do - ) O O O O
_
Stick to teeth O O O 1
Cut well by teeth 1 0 0 0
.
Cut poorly by teeth O O 0 3
Short of resiliency 1 0 0 1
. .
Excessive resiliencyO O O O
_
Feel like raw wheat flour O O 0 3
Water absorbability134 128 123 118
_
(points) 10 10 10 8
;Notes: G represents Good.
P represents Poor.
1.2mm thickness corresponds to Example 8
(sodium chloride 0~
- 48 -
, :
;
.. :
. ~ ,. .
,
~.
As will be apparent from the result shown above,
it is noted that, in case the sodium chloride content is
o%~ the smaller the thickness of the raw web of noodle
material is, the better feeling is obtained when eaten.
Example 10
The procedure similar to Example 1 was carried
out to obtain instant cooking dry noodles excepting that
the steaming time was variedl that the final drying
temperature was set at 130~C and that the ~-conversion
degree of the noodles after the final drying was vaired
as shown in Table 8.
(continued to the next page)
- 49 -
:
- ,
. - ~
..
-` ~131~3i8S
Table 8
.
~-conversion degree of 81 85 90
final product (%)
. .
Steaming time 50 70 90
.
Appearance of noodles good good good
(how well molded)
Short of smoothness 2 1 0
(No. of persons)
_ .
( - do - ) O O 1
_
( - do - ) 4 0 0
_
Cut well by t)eeth O O 1
Cut poorly by teeth 3 0 0
( - do - )
Short of resiliency 3 1 0
_
Excessive resiliency O O O
( - do -
Feel like raw wheat 12 1 0
( - do -
_
: Evaluation when eaten 5 8 9
(points)
As is clear from the above-mentioned result,
the a-conversion degree of the noodles after the final
drying requires to be 85% or more, preferably 90% or
more.
- 50 -
1~3~85
Examples 11 and 12 and Controls 8 - 13
In order to more fully elaborate and characterize
the non-fried pasta products of our invention as well as
to compare the same with various prior patents a series
of experiments were conducted as explained below. In
these experiments Examples 11 and 12 are in accord with
the present invention. On the basis of our studies
comparisons were made and conclusions drawn evidencing
the chemical, physically measurable, optically observable
and ~ensory differences as between the products of our
invention and those of prior procedures. These experiments
are explained below on the basis of various tables, charts
and appended electron photomicrographs.
The following patent documents were used for
purposes of comparison: Control 13 is based upon U.S.
Patent 3,718,480 to Tremblay in accord with processing
conditions stated in the specification of that patent;
Control 11 follows Example 2 of U.S. Patent 3,846,563
to Cunningham; Control 12 tracks the conditions stated
in U.S~ Patent 2t037qO42; and Control 13 follows ~xample
A of U.S. Patent 2,677,613.
Examples 11 and 12, in which noodles and
spaghetti were prepared, are according to tbe presen~
invention while Controls 8 and 9 are variations of
Example 11 (and thus not according to the invention) in
which, respectively, excessive kneading was conducted
and the steaming step was omitted.
.
985
The compositions of the starting materials
used in the various examples and controls are as
follows, all in parts by weight totalling 100 parts:
Example 11 - wheat flour70.9
egg yolk powder 4.3
salt 2.1
water 22.7
Example 12 - wheat flour74.1
salt 2.2
water 23.7
Controls 8 and 9 used the same recipe as
Example 11.
Control 10 - wheat flour (durum) 36.9
wheat flour (Suisha)36.9
egg yolk powder 4.1
water 22.1
Control 11 - ~-converted wheat
flour 46.8
~ ~ wheat flour (durum) 11.7
;: : egg yolk powder 3.2
salt 3.2
water 35.1
Control 12 - potato starah 45.4
raw yet yolk ~4.6
- 52 -
.~. ~,.
. .
- 1il3~?85
Control 13 - wheat flour (durum) 45.3
egg yolk powder 5.7
foaming agent 2.8
salt 0.8 .
water 45.3
The type of product produced in each experiment,
the primary starch component type and manufacturing
workability observation are all reported in Table 9.
Physical, chemical and optical results are reported
10 in Table 10.
. (continued to the next page~
:: ;
- 53 -
., . . . ~
. : . ~ . .:: .: . ~ .
.
1131985
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~131~85
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o o ~ ~8~ s~
O ~ . ~1 U~ h ' ~ ~rl ~ 1~ ~`I O
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ll
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h ~ ", ~ rl 11~
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ss
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1131985
O r~ _ _
~ O ~ ~00
3 ~ l ~ ~ ; d
~0 ~n~
.,~ ~ ~0~0
~1 , Ir~
-- 56 --
- 113198S
For convenience the processing conditions and
operational parameters are set forth in Table 11, below,
reference being made to the previous Examples 1 - 10 in
respect to the present invention and the four U.S. Patents
referred to above regarding Controls 10 - 13.
(continued to the next page)
- 57 -
1131~8S
i
R U~ o ~, a) V ~
O C O ,~ V ~ o h S~ ~r
~ 'X >~Q >-~ 9 Sl I ~
, , ~ . .I a)
0 ~ 0~ ,0, ~e ~ e~, ~ e o ~ e B
~1 ~ ~ ~
U ~> ~> h ~ e ~ ., B :~
,
,1l ~ ~ ~ e e u ~ O
C) j ~ h E~ h ~r ~ 0~ 0 ~
~ ~ ~ -X~ ~ ~ ~ S~ -g ~ ~ B ID ¦
1 g ~ g ~ U 0- ~ O
s , ~ 7~ B
.. .
. ,~
~ g
-
-- 58 --
113198S
~ . O
o`P ~ U~
. ~ h dP ~1 L: ~, O
~ G)h S ~D R `~ '
h ~ N -1 01 ~ 1
G~ -~1 Ei ~ O E~ O (I~
'a ~ h O O O ~t
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113198S
Each of the products produced and observed,
as reported above except for Controls 12 and 13, was
grossly observed and an electrophotomicrograph was made.
These photos are Figures 1 - 10 of this application; all
are enlarged 300 times.
Fig. 1 is the photograph of the surface of the
noodle shaped product of Example 11 in which numerous
small pores are noted randomly distributed over the sur-
face of the product; several larger flattened starch
particles are also apparent. Fig. 2 is a cross-section
of the noodle of Example 11 showing several pores
communicating with each other.
Fig. 3 is a cross-section of spaghetti according
to Example 12 showing a very large number of pores,
including several pores of relatively substantial size.
Fig. 4 is a photo of the surface of the noodle
product of Control 8, a variation of Example 11 in which
the dough was excessively kneaded, showing only a few
isolated pores.
Fig. 5 is a photograph of the surface of product
of Control 9, a variation of Example 11 but without
steaming, showing intact, unflattened starch particles.
Fig. 6 is a cross-section of the same piece showing
a few pores, not interconnected, and a few starch
particles.
Fig. 7 is the photograph of the surface of the
product of Control 10 showing only a few pores and
- 60 -
11;~1~8S
several starch particles that were not flattened during
processing. The cross-sectional view of this product
in Fig. 8, taken with the surface view, illustrates
that the pores are not interconnected.
Fig. 9 shows the surface of Control 11 is devoid
~t~ ,r~
A f pores but does contain several non-flattened starche~
particles as are shown in the cross-sectional view of
Fig. 10 in which a few pores can be seen as well.
As stated above, according to the present invention,
there is first prepared a web of raw noodle material
containing from 25 to 45% by weight of water.- With or
without external application of water to the surfaces of
this web, the web itself is steamed, so that there is
caused no such sticking between individual noodles as
encountered in the prior art in which the raw web is s
cut into noodles. The steamed web is subjected to pre-
liminary drying to adjust the water content to 15 - 35
by weight, and then the web is shaped into individual
noodles, and thus mutual sticking of noodles is avoided. t
~hese noodles are further dried to provide final product
until the water content becomes 13% or smaller by weight.
Thus, the product dry noodles contain no mutually stick-
ing portions and no blister-like bubble-formatiQns in the
surfaces of noodles. When immersed in hot water, the
dry noodles are easily transformed into edible cooked or t
boiled state within a short period of time, and give
good feel, sense and taste to their eater. Besides,
- 61 - s
~ , ,
` '
1131~85
1~Y
` these ~x~ noodles stand stable for long-term storage.
As such, the method of the present invention is industrial-
ly quite useful and can be effectively applied to many
kinds of instant foods.
- 62 -
