| 摘要 |
1522284 Non-fried instant noodles KANEBO KK 31 Jan 1977 [19 April 1976 5 Aug 1976] 03823/77 Heading A2B Non-fried instant cooking noodles, reconstitutable in water at 85‹C within 3 minutes, comprise a starch material, constituted mainly by wheat flour and having an alpha conversion degree (by a defined enzyme test) of at least 93%, and 1-6wt.% NaCl; are coated with 0.2-5wt.% oil and 0.01-5wt.% emulsifier for said oil; and have a structure of irregularly-shaped cells. (All percentages are with respect to the dry weight of the noodles). The noodles are made by (i) forming a mixture of starch component, NaCI, water and, optionally, additives such as binding gums, Na polyphosphate and Na/ K carbonates and phosphates, into noodles, preferably of thickness not more than 1.3mm, (ii) coating with an aqueous emulsion containing the oil and emulsifier, (iii) heating with steam of pressure 0.5-1.5kg/cm<SP>2</SP>, preferably for 2-5 minutes, to convert the starch, and (iv) drying at 60‹C or above, e.g. with hot air at up to 130‹C for 5-80 minutes, to form the porous structure. The noodles from (i) may contain 25-40wt.% water and the cooling step (ii) may apply 2.7-18% water based on the dry weight of the raw noodles. The dried noodles should not contain more than 15wt.% water. The starch component preferably contains at least 70wt.% wheat flour and may also include cornflour, buckwheat flour, rice flour and starch. The oil may be rice bran oil, corn oil, rape oil, sesame oil, soybean oil or salad oil, and the emulsifier may be a sucrose, sorbitan, propylene glycol or glycerin fatty acid ester or lecithin. |
