Process for an instant oil fried noodle

Patent metadata

Field	Value
Publication number	US-12588694-B2
Application number	US-201917421427-A
Country	US
Kind code	B2
Filing date	Dec 18, 2019
Priority date	Jan 11, 2019
Publication date	Mar 31, 2026
Grant date	Mar 31, 2026

Abstract

The present invention relates to a process for the production of an instant oil fried noodle. The oil used for frying the instant noodle comprises the fatty acids C16:0 in the range of 1 to 25 wt % (based on weight of total fat) and C18:1 in the range of 60 to 90 wt % (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt % (based on weight of total fat).

First claim

The invention claimed is:

1 . A process for production of an instant fried noodle comprising flour, Kansui salts, and oil, the process comprising:
a) Mixing the flour and other dry ingredients with a Kansui solution to form a uniform dough, wherein the Kansui solution has 3 to 7 wt % of alkaline salts selected from the group consisting of sodium carbonate, potassium carbonate and sodium phosphate, based on the total amount of the Kansui solution; b) Sheeting and slitting the dough to obtain noodle strands; c) Steaming the noodle strands from step b); d) Cutting and folding the noodle strands; e) Frying the noodle strands in the oil; and f) Cooling the noodle strands; wherein the oil is a high oleic sunflower oil comprising the fatty acids C16:0 in the range of 1 to 25 wt % based on weight of total fat, C18:1 in the range of 60 to 90 wt % based on weight of total fat and C18:2 in the range of 0.5 to 5 wt % based on weight of total fat.

2 . The process of claim 1 , wherein the flour is at least one of wheat flour, oat flour, corn flour, rice flour, barley flour, millet flour and combinations thereof.

3 . The process of claim 1 , wherein the weight of the flour is in the range of 47 to 80 wt % of the instant fried noodle.

4 . The process of claim 1 , wherein the oil comprises the fatty acids C16:0 in the range of 1 to 15 wt % based on weight of total fat, C18:1 in the range of 75 to 90 wt % based on weight of total fat.

5 . The process of claim 1 , wherein the weight of the oil is in the range of 10 to 30 wt % of the instant fried noodle.

6 . The process of claim 1 , wherein the temperature of the oil for the frying the noodle strands is between 110 to 170° C. and a frying time between 30 to 200 seconds.

7 . The process of claim 1 , wherein the steaming comprises using saturated steam within 0.5 to 15 minutes.

8 . The process of claim 1 , comprising pre-drying the noodle strands from step d) at a temperature between 50 to 120° C. and 15 to 500 seconds.

9 . An instant fried noodle produced according to the process of claim 1 , wherein the fried noodle has an amount of oleic acid in the range of 6 to 11 wt % of the instant fried noodle.

10 . The instant fried noodle of claim 9 , wherein the fried noodle has an amount of the oleic acid in the range of 8 to 11 wt % of the instant fried noodle.

11 . The instant fried noodle as claimed in claim 9 , wherein the fried noodle comprising 45 to 80 wt % of the flour of the instant fried noodle, 0 to 7 wt % of the wheat gluten of the instant fried noodle and 10 to 11 wt % of the high oleic sunflower oil of the instant fried noodle.

Assignees

• Nestle Sa

Inventors

• Bapna Preksha
• Dreyer Michel
• Marazzato Michele
• Federico Joan
• Bertoli Constantin

Classifications

• A23L5/11 Primary

  using oil · CPC title

• A23L7/113 Primary

  Parboiled or instant pasta · CPC title

• A23L7/109

  Types of pasta, e.g. macaroni or noodles · CPC title