(19)
(11)EP 2 992 764 B1

(12)EUROPEAN PATENT SPECIFICATION

(45)Mention of the grant of the patent:
17.06.2020 Bulletin 2020/25

(21)Application number: 15174962.9

(22)Date of filing:  02.07.2015
(51)International Patent Classification (IPC): 
A23L 7/10(2016.01)
A23L 7/113(2016.01)
A23L 7/109(2016.01)
A23L 29/212(2016.01)

(54)

METHOD FOR PREPARING NON-FRIED INSTANT NOODLE

VERFAHREN ZUR HERSTELLUNG VON NICHT GEBRATENEN INSTANTNUDELN

PROCÉDÉ DE PRÉPARATION DE NOUILLES NON FRITES INSTANTANÉES


(84)Designated Contracting States:
AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

(30)Priority: 10.07.2014 US 201462022675 P
30.01.2015 US 201514609625

(43)Date of publication of application:
09.03.2016 Bulletin 2016/10

(73)Proprietor: Standard Foods Corporation
Taipei (TW)

(72)Inventor:
  • WANG, Shing-Jung
    TAIPEI (TW)

(74)Representative: Cabinet Beaumont 
4, Place Robert Schuman B.P. 1529
38025 Grenoble Cedex 1
38025 Grenoble Cedex 1 (FR)


(56)References cited: : 
EP-A2- 0 738 473
CN-A- 1 060 767
JP-A- 2005 013 216
WO-A1-2012/029486
CN-A- 1 060 767
KR-B1- 100 719 964
  
  • J. A. Shellenberger: "Production and Utilization of Wheat" In: "Wheat Chemistry and Technology", 31 December 1964 (1964-12-31), American Association of Cereal Chemists, St. Paul, Minnesota, XP055205673, pages 1-18, * page 9; table IV *
  • TJAHJADI C ET AL: "ISOLATION AND CHARACTERIZATION OF ADZUKI BEAN (VIGNA ANGULARIS CV TAKARA) PROTEINS", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, vol. 53, no. 5, 1 September 1988 (1988-09-01), pages 1438-1443, XP000000645, ISSN: 0022-1147, DOI: 10.1111/J.1365-2621.1988.TB09294.X
  • TJAHJADI C ET AL: "ISOLATION AND CHARACTERIZATION OF ADZUKI BEAN (VIGNA ANGULARIS CV TAKARA) PROTEINS", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, vol. 53, no. 5, 1 September 1988 (1988-09-01), pages 1438-1443, XP000000645, ISSN: 0022-1147, DOI: 10.1111/J.1365-2621.1988.TB09294.X
  
Note: Within nine months from the publication of the mention of the grant of the European patent, any person may give notice to the European Patent Office of opposition to the European patent granted. Notice of opposition shall be filed in a written reasoned statement. It shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention).


Description

TECHNICAL FIELD



[0001] The present invention is directed to methods for preparing a non-fried instant noodle.

BACKGROUND



[0002] Commercially available cereal noodles contain non-wheat cereal, such as oat, buckwheat, barley, pearl barley, rice, brown rice. However, it is difficult to form a matrix or net-like structure when making dough from non-wheat cereal. Cereal noodles with large amounts of non-wheat cereal do not have the good mouthfeel and texture that is preferred by customers. As a result, the amount of non-wheat cereal in commercially available cereal noodles has to be controlled and may be present in only minor amounts. JP patent publication number 2005 013216 describes a flour composition containing wheat flour and a non-wheat cereal component and noodles produced from the same.

[0003] The cereal noodles may be formed into instant noodles, and most of the commercially available instant noodles are fried instant noodles. In general, the fried instant noodles are formed by frying cooked noodles in 140-160°C oil. By being instantly heated to a high temperature, the water content of the noodles is decreased, and holes are produced in the noodles. Therefore, the resulting fried instant noodles can be softened and edible after being soaked in boiling water for about 3 minutes. The fried instant noodles have the aroma of frying, and are loved by the public. However, fried instant noodles contain a large amount of saturated fatty acids, because the fried instant noodles have an oil content that is usually about 20%, thereby making the fried instant noodles high-calorie and potentially harmful to cardiovascular health.

[0004] Since the consciousness of people in health has improved, non-fried instant noodles that have advantages of being low fat and low-calorie are getting more and more attention. The non-fried instant noodle has more water content, but also has about a quarter of the oil content of the fried instant noodle. The water-recovery capacity of the non-fried noodle is generally poor in comparison to the fried instant noodle because more holes are produced in the fried noodle during oil frying than those are produced in the non-fried instant noodle, which is typically dried by hot air drying. Therefore, the time required by the fried instant noodle for soaking in boiling water is shorter than that of the non-fried instant noodle.

[0005] The soaking time of the non-fried instant noodle may be reduced by improving the drying process of the non-fried instant noodle. For instance, microwave drying can decrease the water content of the noodle to about 10%. Besides improving the drying process, a large amount of chemically modified starch may be added to the dough of the non-fried noodle to reduce the soaking time. Because of the water absorption property of the chemically modified starch, a noodle containing chemically modified starch can absorb water quickly and be softened after soaking in boiling water to make the non-fried instant noodle recover in shorter time in order to be edible. However, this method has two disadvantages:
  1. 1. The instant noodle has to be formed by using chemically modified starch, which is not natural; and
  2. 2. The chemically modified starch has to be added in a greater quantity to improve water-recovery capacity, which inevitably compresses the amount of the non-wheat cereal in the instant noodle, and thus the amount of the non-wheat cereal cannot be improved.


[0006] Moreover, the compressed amount of the non-wheat cereal in the instant noodle due to the addition of the chemically modified starch makes the daily consumption of the cereal instant noodle increase to ingest enough amount of the non-wheat cereal, and thus the non-wheat cereal instant noodle loses the health-conscious features of the product. Until now, instant noodles having a large amount of non-wheat cereal have not been developed.

[0007] China patent publication number 1060767 describes a method of manufacturing instant noodles involves puffing and other additives so as to increase the flavour of the noodles. Korean patent number 100719964 describes a method of manufacturing Ramyun using both rice and wheat to produce a healthier alternative compared to Western style diet. Another patent WO2012/029486 provides a method of producing processed cereal food. This application discusses the usage of roasted rice in making noodles. Still another patent reference EP 0738473 teaches a method of producing rice noodles by firstly steaming the rice and then mixing with hot water to obtain the dough.

[0008] Accordingly, there is a need for a flour composition and method for preparing an instant noodle, which can improve the amount of the non-wheat cereal in the instant noodle, wherein the noodle has a good water-recovery capacity.

SUMMARY



[0009] The invention relates to a method for preparing a non-fried instant noodle comprising preprocessing an oat cereal to form a processed oat cereal flour, the oat cereal includes starch, the step of preprocessing the oat cereal comprising gelatinization of the starch and milling the oat cereal into flour; providing a non-wheat cereal component having the processed oat cereal flour and an unprocessed oat flour; mixing the non-wheat cereal component with a wheat component to form a flour composition, wherein the wheat component has a crude protein, the amount of the non-wheat cereal component is at least 50 weight percent of the total weight of the flour composition, the amount of the processed oat cereal flour is 25 to 40 weight percent of the total weight of the flour composition, the amount of the unprocessed oat flour is 25 to 35 weight percent of the total weight of the flour composition, the amount of the wheat component is 25-50 weight percent of the total weight of the flour composition, and the amount of the crude protein in the wheat component is 14 weight percent of the total weight of the flour composition; and forming the flour composition into a non-fried instant noodle.

[0010] According to the present invention, the non-wheat cereal is oat.

[0011] According to one or more embodiments of the present invention, the preprocessing includes mixing and heating the non-wheat cereal with water to form a non-wheat cereal paste. The non-wheat cereal paste is then dried to form a non-wheat cereal flake, and the non-wheat cereal flake is subsequently milled to form the processed non-wheat cereal flour.

[0012] According to another embodiment of the present invention, the preprocessing includes puffing the non-wheat cereal to form a puffed non-wheat cereal. The puffed non-wheat cereal is milled to form the processed non-wheat cereal flour. In one or more embodiments, the method for puffing the non-wheat cereal is performed by extrusion or heat.

[0013] According to yet another embodiment of the present invention, the preprocessing includes steaming the non-wheat cereal to form a softened non-wheat cereal. The softened non-wheat cereal is then dried to form a dried non-wheat cereal, and the dried non-wheat cereal is subsequently milled to form the processed non-wheat cereal flour.

[0014] According to yet another embodiment of the present invention, the preprocessing includes sterilizing the non-wheat cereal to gelatinize the starch and milling the sterilized non-wheat cereal into a flour.

[0015] According to the present invention, the wheat component includes crude protein, and the amount of the crude protein is 14 weight percent of the total weight of the flour composition.

[0016] According to one or more embodiments of the present invention, the wheat component is wheat flour, wheat gluten flour, or a combination thereof.

[0017] Also disclosed herein, is a flour composition which further includes pure starch. The amount of the pure starch is in the range of 1 to 35 weight percent of the total weight of the flour composition.

[0018] According to the present invention, the instant noodle is a non-fried instant noodle.

[0019] According to one or more embodiments of the present invention, the instant noodle is a Chinese instant noodle or an Italian instant noodle.

[0020] Also disclosed herein, is a flour composition for an instant noodle, the instant noodle including a non-wheat cereal component and a wheat component. The non-wheat cereal component includes processed non-wheat cereal flour, wherein the amount of the non-wheat cereal component is at least 50 weight percent of the total weight of the flour composition, and the processed non-wheat cereal flour includes gelatinized or dextrinized starch. The amount of the wheat component is in the range of 7.5 to 50 weight percent of the total weight of the flour composition.

[0021] Also disclosed herein, is a wheat component which includes a crude protein, and the amount of the crude protein is in the range of 6 to 20 weight percent of the total weight of the flour composition.

[0022] Also disclosed herein, is an instant noodle formed by the flour composition described herein.

[0023] The method for preparing the instant noodle described in the present invention includes preprocessing the non-wheat cereal to gelatinize the starch, and thus change the water-recovery capacity of the non-wheat cereal. Therefore, the instant noodle prepared by one or more embodiments of the method of the present invention has an increased amount of non-wheat cereal while exhibiting good water-recovery capacity.

DETAILED DESCRIPTION



[0024] According to the invention, a method for preparing instant noodles is provided. According to one or more embodiments, non-wheat cereal is preprocessed to gelatinize the starch of the non-wheat cereal, and thus to change the water-recovery capacity of the non-wheat cereal. Therefore, the instant noodle prepared by one or more embodiments of the method of the present invention has an improved amount of the non-wheat cereal and good water-recovery capacity.

[0025] With respect to the terms used in this disclosure, the following definitions are provided.

[0026] Gelatinization is a process that when starch is heated with water to a specific temperature, the starch granule absorbs water molecules to allow the water molecules entering the starch granule. The structure of the starch granule is thus destroyed, and becomes uniformly translucent. Dextrinization is a process that when starch is heated under a dry or low moisture condition, the starch becomes soluble starch, and then becomes dextrins. The α-D-glucose in the starch is cut during the dextrinization. The longer the heating time is, the more starch molecules break down. After undergoing gelatinization or dextrinization, the structure of the starch is destroyed, and thus absorbs water more easily. Therefore, the processed non-wheat cereal flour including gelatinized or dextrinized starch is applied in preparing an instant noodle, which can improve the water-recovery capacity of the instant noodle without using chemically modified starches. The instant noodle can restore the texture of the noodle quickly after soaking in boiling water. There is no need to compress the amount of the non-wheat cereal component in the flour composition that forms the instant noodle to improve the water-recovery capacity.

[0027] The non-wheat cereal may include other ingredients besides starch.

[0028] The non-wheat cereal of the present invention is oat. Each type of non-wheat cereal has different physiological functions. For instance, oat includes β-glucans, which can lower the amount of cholesterol in the blood, and thus may reduce the risk of cardiovascular disease.

[0029] The preprocessing of the present invention may include the following methods:
  1. 1. The non-wheat cereal is mixed and heated with water to form a non-wheat cereal paste. The non-wheat cereal paste is dried to form a non-wheat cereal flake. Then, the non-wheat cereal flake is milled to form the processed non-wheat cereal flour. The non-wheat cereal paste may be dried by a drum dryer. The starch of the non-wheat cereal is gelatinized during heating with water.
  2. 2. The non-wheat cereal with appropriate particle size is puffed and milled to form the processed non-wheat cereal flour. The non-wheat cereal is puffed by extrusion or heat. The non-wheat cereal may be puffed by heat by use of a puffing gun or a puffing machine. Puffing is a processing method whereby the material is heated and under high pressure. When the pressure is suddenly reduced, the volume of the material increases many times in comparison to its original size. If heat and pressure are removed suddenly when materials having starch is under the heat and pressure, the materials expand rapidly. The high temperature during puffing and the shear force during milling may cause starch dextrinization.
  3. 3. The non-wheat cereal is steamed to soften the non-wheat cereal and then dried. The softened, dried non-wheat cereal is milled to form the processed non-wheat cereal flour. The starch of the non-wheat cereal is gelatinized during steaming.
  4. 4. The non-wheat cereal is sterilized to gelatinize the starch of the non-wheat cereal. The sterilized non-wheat cereal is dried and milled into flour.


[0030] It is noteworthy that besides gelatinizing the starch and milling, the preprocessing of the present invention may include other steps.

[0031] In the present invention, the amount of the wheat component is in the range of 25 to 50 weight percent (wt%) of the total weight of the flour composition. The wheat component includes crude protein, and the amount of the crude protein is 14 wt% of the total weight of the flour composition. The wheat component of the present invention may be wheat flour, wheat gluten flour, or a combination thereof. When the wheat component includes both wheat flour and wheat gluten flour, there is no particular limitation in the ratio therebetween, only the total amount of the wheat flour and wheat gluten flour has to be in the range of 25 to 50 wt%, of the total weight of the flour composition and the amount of the crude protein in the wheat flour and wheat gluten flour has to be 14 wt% of the total weight of the flour composition. For instance, if wheat flour includes 16 wt% crude protein, and if wheat gluten flour includes 80 wt% crude protein, the following formulas are utilized to determine the amount of the wheat flour (x wt%) and the amount of the wheat gluten flour (y wt%):

x + y = the amount of the wheat component, which is 25 -50 (wt%)_; and

0.16x + 0.8y = the amount of the crude protein, which is 14 (wt%).



[0032] The crude protein in the flour composition provides a matrix or net-like structure during the production of dough, and the amount of the crude protein can determine the texture of the instant noodle formed. When the amount of the crude protein is lower than 6 wt%, the noodle obtained exhibits unacceptably soft mouthfeel and low elasticity. When the amount of the crude protein is higher than 20 wt%, the noodle obtained exhibits an unacceptable hard mouthfeel.

[0033] Current technology uses crude protein in a wheat component to provide noodles with an adequate texture, and improve the amount of oat flour in a dry flour composition at the same time. The wheat component provides the crude protein in an amount of 14 wt% of the total weight of the dry flour composition. Moreover, the amount of the non-wheat cereal component has to be at least 50 wt% of the total weight of the dry flour composition. After forming dough from the dry flour composition, the dough is extruded to form Italian noodles, or calendered to form Chinese noodles. The present invention applies processed oat cereal flour to partially replace the oat flour in the dry flour composition. The processed oat cereal flour includes gelatinized starch that provides good water-recovery capacity, and thus the method of the present invention can be used in preparing instant noodles having good water-recovery capacity.

[0034] The non-wheat cereal component includes the processed non-wheat cereal flour and non-wheat cereal flour without the preprocessing. The amount of the processed non-wheat cereal flour is 25 to 40 wt% of the total weight of the flour composition to provide the water-recovery capacity required by the instant noodle.

[0035] The flour composition may further include pure starch, however, the amount of the crude protein has to be 14 wt%, and the amount of the non-wheat cereal component has to be at least 50 wt% of the total weight of the flour composition. In some embodiments, the pure starch is corn starch, potato starch, rice starch, wheat starch, tapioca starch, or a combination thereof.

[0036] The step of forming the flour composition into the instant noodle may include a noodle-making process, a cooking process, and a drying process.

[0037] The noodle-making process, which forms noodles from the flour composition, includes calendering or extruding, which can be modified in accordance to the required type of the instant noodle.

[0038] The drying process, which dries the noodles to form the instant noodle, may include hot air drying, microwave drying, or a combination thereof, preferably hot air drying.

Example 1: Preprocessing non-wheat cereal



[0039] In the present invention having oat as the non-wheat cereal, the non-wheat cereal may be preprocessed by three different methods, including:
  1. 1. Extruding puffing: Oat granules were placed in an inlet of an extruder, and drawn through a die by a screw to puff the oat. Then, the puffed oat was milled into flour, which 100% of the flour passes through a 40-mesh sieve. The operating conditions of the extruder (Seng Din Industrial Co., Ltd.; Maximum capacity: 60 kg/hr; Screw length: 230 mm; and Screw diameter: 75 mm) may be:
    1. A. Material: Unmoisturized oat granules (Water content: 10%) Operating factors: Feed rate: 40 kg/hr; Screw speed: 200 rpm; Die temperature: 165°C, and Outlet die diameter: 1 mm.
    2. B. Material: Moisturized oat granules (10 kg oat granules + 1500cc water; Water content: 22%)
      Operating factors: Feed rate: 40 kg/hr; Screw speed: 200 rpm; Die temperature: 125°C, and Outlet die diameter: 1 mm.
    3. C. Material: Moisturized oat granules (10 kg oat granules + 1500cc water; Water content: 22%)
      Operating factors: Feed rate: 40 kg/hr; Screw speed: 200 rpm; Die temperature: 145°C, and Outlet die diameter: 1 mm.
      It was found that oat granules preprocessed under the operating conditions of C have the best water-recovery capacity among three different operating conditions A, B, and C.
  2. 2. Drum drying: Oat flour was mixed with water to form oat paste. The oat paste was dried by a drum dryer to form an oat flake. Then, the dried oat flake was milled into flour, which 100% of the flour passes through a 40-mesh sieve. The operating conditions of the drum dryer were as follows:

    Material: 5 kg oat flour + 15 kg water

    Operating factor: 6 kg steam

  3. 3. Steaming: Oat was steamed by 100°C steam for 6-10 minutes, and then cooled by fan to an ambient temperature. The steamed oat was milled into flour, which 100% of the flour passes through a 40-mesh sieve. The steaming time may be adjusted in accordance to actual requirements.

Example 2: Forming the Flour Composition and Instant Noodle



[0040] The abovementioned processed oat flour was mixed with other ingredients to form flour composition, which the weight percent (wt%) of each ingredient in the flour composition is shown in the following Table 1 to Table 9, and the flour composition was formed into fresh noodles by a Chinese noodle-making process or an Italian noodle-making process. Then, the fresh noodles were cooked and dried to reduce the water content of the noodles to about 10%, and the instant noodles were obtained.

[0041] The wheat component of the embodiments was a mixture of wheat flour and wheat gluten flour.

[0042] The method for preparing Chinese instant noodles and Italian instant noodles of the embodiments were:
  1. 1. Chinese instant noodles:
    1. A. The flour composition was formed into dough and stirred for 10 minutes. The dough was aged for 10-30 minutes.
    2. B. The aged dough was calendered repeatedly by a calendering machine until the aged dough was formed into a smooth noodle sheet having a thickness of about 0.7 mm. The noodle sheet was cut into strands of noodles, and Chinese fresh noodles were thus obtained.
    3. C. The Chinese fresh noodles were cooked by steam, and then cooled and dried to form Chinese instant noodles having non-wheat cereal. The dried Chinese instant noodles had a thickness of about 0.6 mm and a width of about 1.2 mm.
      The noodle-making machine used to form Chinese fresh noodles includes a raw material mixing unit, a dough sheeting unit, a two sheets combining unit, a calendering unit, a cutting unit, and a steaming unit, and has a maximum productivity of 200 kg/hr.
  2. 2. Italian instant noodles:
    1. A. The flour composition was formed into dough and stirred. Then, the dough was extruded from a pasta die to form Italian fresh noodles having a thickness of about 0.7 mm.
    2. B. The Italian fresh noodles were cut and cooked by steam. After cooling and drying, Italian instant noodles having non-wheat cereal were formed. The dried Italian instant noodles had a thickness of about 0.6 mm.
      The noodle-making machine used to form Italian fresh noodles is a laboratory pasta machine supplied by La Parmigiana Corp., Italy, which has a maximum productivity of 30 kg/hr.


[0043] Hereinafter, the mouthfeel and the texture of the instant noodles prepared by the method of the present invention were analyzed. The analysis methods include:

1. Sensory analysis:



[0044] The Chinese instant noodles and the Italian instant noodles were soaked in 100°C hot water for different durations and drained. The overall mouthfeel, including chewability, elasticity, were judged by five tasters, and the result was classified into five classes: 1: Poor; 2: Below average; 3: Average; 4: Above average; and 5: Good.

2. Measurement of instrument: Measurements were conducted by a texture analyzer available from Stable Micro Systems Corp.



[0045] Sample preparation: 50 g of the Chinese instant noodles and Italian instant noodles were put in a beaker, 500 mL of boiling water was added into the beaker, and the beaker was covered by a lid. The instant noodles were soaked in the hot water for a period of time (about 3-5 minutes). Then, the noodles were subsequently soaked in cold water and drained, and cooled to an ambient temperature.

[0046] Texture analysis: Five noodle strands were analyzed by the texture analyzer. A probe for detecting the firmness of the noodle strands (Pasta Firmness RIG code HDP/PES) was used to detect the force required to compress the noodle strands. The measurement parameters were:

Pretest speed: 1.0 m2/s

Test speed: 0.5 m2/s

Post test speed: 10.0 m2/s

Distance: 90%



[0047] The texture, including firmness and stickiness, of the noodle strands of the instant noodles were analyzed under the conditions of the constant speed and pressure. The units of the firmness and the stickiness were represented by g/cm2.

[0048] General commercially available instant noodles have a firmness of about 1200-1500 g/cm2 after soaking. The stickiness depends on personal preference, and the optimum stickiness is about 300-500 g/cm2. Moreover, people may have different requirements on the texture of Chinese noodles and Italian noodles. The Chinese noodles having a soft and chewy mouthfeel are most acceptable, while the Italian noodles having an al dente mouthfeel are most acceptable.

Effect of different preprocessing on instant noodle



[0049] The effects of using different methods of preprocessing on the instant noodles formed were discussed in the following embodiments. Embodiments A1-A6 and Embodiments B1-B6 were Chinese and Italian instant noodles respectively, and the ratio of each ingredient in the flour composition and the analysis results of texture and mouthfeel are shown in the following Table 1 and Table 2. The preprocessing method for Embodiments A1, A2, B1, and B2 was extruding puffing; the preprocessing method for Embodiments A3, A4, B3, and B4 was drum drying; and the preprocessing method for Embodiments A5, A6, B5, and B6 was steaming. Embodiments A1-A6 and B1-B6 are not according to the present invention.
Table 1
EmbodimentFlour compositionAnalysis for Chinese noodles
 Wheat component (wt%)Crude protein (wt%)Processed oat flour (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
A1 10 8 90 1311 322 3
A2 15 12 85 1342 421 3
A3 10 8 90 1208 423 3
A4 15 12 85 1341 563 4
A5 10 8 90 1285 323 3
A6 15 12 85 1301 408 3
Table 2
EmbodimentFlour compositionAnalysis for Italian noodles
Wheat component (wt%)Crude protein (wt%)Processed oat flour (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
B1 10 8 90 1342 424 3
B2 15 12 85 1458 435 4
B3 10 8 90 1358 574 3
B4 15 12 85 1477 563 4
B5 10 8 90 1328 438 3
B6 15 12 85 1423 457 4


[0050] Embodiments A1-A6 and Embodiments B1-B6 used three different preprocessing methods to preprocess the oat, and were formed by the above-mentioned method for preparing Chinese and Italian instant noodles respectively. As shown in Table 1 and Table 2, the instant noodles prepared can restore the proper firmness, stickiness, and mouthfeel of the noodle after soaking in boiling water. Particularly, the proper firmness, stickiness, and mouthfeel of Embodiments A3 and A4 were more acceptable by the tasters as Chinese noodles, and the proper firmness, stickiness, and mouthfeel of Embodiments B3 and B4 were more acceptable by the tasters as Italian noodles. In other words, the effect of preprocessing the oat by drum drying was better than the other two preprocessing methods.

[0051] Therefore, the following Embodiments A3, A4, A7-A12 and Embodiments B3, B4, B7-B12 used drum drying to preprocess the oat, and were Chinese and Italian instant noodles, respectively. Embodiments A7-A12 and B7-B12 are not according to the present invention. The ratio of each ingredient in the flour composition was changed among embodiments. The analysis results of texture and mouthfeel for Chinese and Italian instant noodles are shown in the following Table 3 and Table 4, respectively.
Table 3
EmbodimentFlour compositionAnalysis for Chinese noodles
Wheat component (wt%)Crude protein (wt%)Processed oat flour (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
A3 10 8 90 1208 423 3
A4 15 12 85 1341 563 4
A7 20 12 80 1208 423 4
A8 25 14 75 1341 563 4
A9 30 14 60 1285 323 4
A10 35 14 65 1301 408 4
A11 40 14 60 1344 425 4
A12 45 14 55 1357 466 4
Table 4
EmbodimentFlour compositionAnalysis for Italian noodles
Wheat component (wt%)Crude protein (wt%)Processed oat flour (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
B3 10 8 90 1358 574 3
B4 15 12 85 1477 563 4
B7 20 12 80 1485 565 4
B8 25 14 75 1546 563 5
B9 30 14 60 1574 563 5
B10 35 14 65 1587 574 5
B11 40 14 60 1549 525 5
B12 45 14 55 1546 546 5


[0052] As shown in Table 3 and Table 4, in the total weight of the flour composition that forms the instant noodles, the amount of the oat can be 90 wt%. The instant noodles still had the proper firmness, stickiness, and mouthfeel of the noodle after soaking in boiling water. Therefore, the method for preparing the instant noodle may form instant noodles having a large amount of non-wheat cereal.

[0053] The flour composition may further include pure starch. Embodiments A13-A19 and Embodiments B13-B19 applied the same weight percent of wheat component and crude protein as Embodiments A3, A4, A7-A11 and Embodiments B3, B4, B7-B11, and partially replaced the processed oat flour with pure starch. Embodiments A13-A19 and B13-B19 are not according to the present invention. The pure starch used in Embodiments A13-A19 and Embodiments B13-B19 was corn starch. The amount of the processed oat flour was maintained at 55 wt% of the total weight of the flour composition. Embodiments A13-A19 and Embodiments B13-B19 also used drum drying to preprocess the oat. The ratio of each ingredient in the flour composition of Embodiments A12-A19 and Embodiments B12-B19 and the analysis results of texture and mouthfeel for Chinese and Italian instant noodles are shown in the following Table 5 and Table 6, respectively.
Table 5
EmbodimentFlour compositionAnalysis for Chinese noodles
Wheat component (wt%)Crude protein (wt%)Processed oat flour (wt%)Pure starch (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
A13 10 8 55 35 1164 575 3
A14 15 12 55 30 1198 533 3
A15 20 12 55 25 1201 501 3
A16 25 14 55 20 1281 505 4
A17 30 14 55 15 1285 483 4
A18 35 14 55 10 1295 468 4
A19 40 14 55 5 1301 465 4
A12 45 14 55 0 1357 466 4
Table 6
EmbodimentFlour compositionAnalysis for Italian noodles
Wheat component (wt%)Crude protein (wt%)Processed oat flour (wt%)Pure starch (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
B13 10 8 55 35 1264 575 3
B14 15 12 55 30 1498 523 4
B15 20 12 55 25 1424 501 4
B16 25 14 55 20 1531 515 5
B17 30 14 55 15 1522 498 5
B18 35 14 55 10 1532 578 5
B19 40 14 55 5 1511 565 5
B12 45 14 55 0 1546 546 5


[0054] As shown in Table 5 and Table 6, the processed oat flour may be partially replaced with pure starch, as long as the amount of the oat flour is maintained above 50 wt% of the total weight of the flour composition, and the amount of the crude protein is maintained at 6-20 wt% of the total weight of the flour composition, the formed Chinese and Italian instant noodles may still meet the tasters' requirements for the firmness, stickiness, and mouthfeel after soaking in boiling water.

[0055] Other pure starch may be used to partially replace the processed oat flour. The following Embodiments C1-C3 applied the same weight percent of each component in the flour composition as Embodiment A14, but replaced the corn starch with potato starch, tapioca starch, and rice starch, respectively. Embodiments C1-C3 also used drum drying to preprocess the oat. The analysis results of texture and mouthfeel for Chinese instant noodles of Embodiment A14 and Embodiments C1-C3 are shown in the following Table 7. Embodiments C1-C3 are not according to the present invention.
Table 7
EmbodimentFlour compositionAnalysis for Chinese noodles
Wheat component (wt%)Crude protein (wt%)Processed oat flour (wt%)Pure starch (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
A14 15 12 55 Corn starch 30 1198 533 3
C1 15 12 55 Potato starch 30 1147 423 3
C2 15 12 55 Tapioca starch 30 1201 325 3
C3 15 12 55 Rice starch 30 1195 437 3


[0056] As shown in Table 7, the Chinese instant noodles made from different types of pure starch have similar properties of texture and sensory. Therefore, the type of the pure starch in the flour composition has little effect on the properties of the instant noodles.

[0057] The flour composition of the present invention method includes both processed oat flour and oat flour that is not preprocessed as the non-wheat cereal component, however the amount of the processed oat flour has to be 25 to 40 weight percent of the total weight of the flour composition. The following Embodiments A20-A28 and Embodiments B20-28 applied different flour compositions to form Chinese and Italian instant noodles respectively. The ratio of each ingredient in the flour composition and the analysis results of texture and mouthfeel of each embodiment are shown in the following Table 8 and Table 9. The term "unprocessed oat flour" used in the Tables represents the oat flour that has not been preprocessed. Embodiments A20-A22 and B20-B22 are not according to the present invention. Embodiments A23-A28 and B23-B28 are according to the present invention.
Table 8
EmbodimentFlour compositionAnalysis for Chinese noodles
Wheat component (wt%)Crude protein (wt%)Processed oat flour (wt%)Unprocessed oat flour (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
A20 10 8 55 35 1135 567 3
A21 15 12 55 30 1165 538 3
A22 20 12 45 35 1163 534 3
A23 25 14 40 35 1204 498 4
A24 30 14 40 30 1215 504 4
A25 35 14 35 30 1235 524 4
A26 40 14 35 25 1246 524 4
A27 45 14 30 25 1282 517 4
A28 50 14 25 25 1280 506 4
Table 9
EmbodimentFlour compositionAnalysis for Italian noodles
Wheat component (wt%)Crude protein (wt%)Processed oat flour (wt%)Unprocessed oat flour (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
B20 10 8 55 35 1168 557 3
B21 15 12 55 30 1243 543 3
B22 20 12 45 35 1255 536 3
B23 25 14 40 35 1295 502 4
B24 30 14 40 30 1310 498 4
B25 35 14 35 30 1333 514 5
B26 40 14 35 25 1345 521 5
B27 45 14 30 25 1383 522 5
B28 50 14 25 25 1340 523 5


[0058] As shown in Table 8 and Table 9, the flour composition of the present invention method includes both processed oat flour and unprocessed oat flour as the non-wheat cereal component, however the amount of the processed oat flour has to be maintained at least 25 wt% of the total weight of the flour composition to provide the Chinese and Italian instant noodles with good water-recovery capacity. The Chinese and Italian instant noodles may still meet the tasters' requirements for the firmness, stickiness, and mouthfeel after soaking in boiling water.

[0059] Other processed non-wheat cereal flour may be used in the flour composition to provide instant noodles with acceptable water-recovery capacity. The following Embodiments D1-D5 and Embodiments E1-E5 applied the same weight percent of each component in the flour composition as used in Embodiment A4 and Embodiment B4, but replaced the oat with buckwheat, barley, pearl barley, brown rice, and Chinese yam, respectively. The preprocessing method for Embodiments D1-D5 and Embodiments E1-E5 was drum drying to preprocess the non-wheat cereal, and the operating conditions of the drum dryer were the same as the aforementioned conditions for preprocessing the oat. Embodiments D1-D5 were Chinese instant noodles, and Embodiments E1-E5 were Italian instant noodles prepared by the above-mentioned methods. The analysis results of texture and mouthfeel of each embodiment are shown in the following Table 10 and Table 11. Embodiments D1-D5 and E1-E5 are not according to the present invention.
Table 10
EmbodimentFlour compositionAnalysis for Chinese noodles
Wheat component (wt%)Crude protein (wt%)Processed non-wheat flour (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
A4 15 12 Oat 85 1341 563 4
D1 15 12 Buckwheat 85 1235 438 4
D2 15 12 Barley 85 1275 483 4
D3 15 12 Pearl barley 85 1167 357 3
D4 15 12 Brown rice 85 1277 353 4
D5 15 12 Chinese yam 85 1204 248 3
Table 11
EmbodimentFlour compositionAnalysis for Italian noodles
Wheat component (wt%)Crude protein (wt%)Processed non-wheat flour (wt%)Firmness (g/cm2)Stickiness (g/cm2)Sensory score
B4 15 12 Oat 85 1477 563 4
E1 15 12 Buckwheat 85 1358 415 4
E2 15 12 Barley 85 1311 474 4
E3 15 12 Pearl barley 85 1277 363 3
E4 15 12 Brown rice 85 1341 458 3
E5 15 12 Chinese yam 85 1341 357 4


[0060] As shown in Table 10 and Table 11, even though the Chinese and Italian instant noodles are made from different types of non-wheat cereal, each type of the processed non-wheat cereal flour may still provide the Chinese and Italian instant noodles with good water-recovery capacity, and meet the tasters' requirements for the firmness, stickiness, and mouthfeel after soaking in boiling water.

[0061] Given the above, one or more embodiments of the method for preparing an instant noodle of the present invention can improve the water-recovery capacity of the instant noodle without using chemically modified starches, and enable the instant noodle to recover to be edible in a short period of time. The one or more of the embodiments of the method of the present invention preprocesses the non-wheat cereal to gelatinize the starch, and thus changes the water-recovery capacity of the non-wheat cereal. Therefore, the instant noodle prepared by one or more of the embodiments of the method of the present invention has good water-recovery capacity and improved amount of the non-wheat cereal. The instant noodle prepared by one or more of the embodiments of the method of the present invention can restore the texture of the noodle after being soaked in boiling water for 3-5 minutes. The amount of the non-wheat cereal component in the flour composition that forms the instant noodle is at least 50 wt%.


Claims

1. A method for preparing a non-fried instant noodle comprising:

preprocessing an oat cereal to form a processed oat cereal flour, the oat cereal includes starch, the step of preprocessing the oat cereal comprising:
gelatinization of the starch and milling the oat cereal into flour;

providing a non-wheat cereal component having the processed oat cereal flour and an unprocessed oat flour;

mixing the non-wheat cereal component with a wheat component to form a flour composition, wherein the wheat component has a crude protein, the amount of the non-wheat cereal component is at least 50 weight percent of the total weight of the flour composition, the amount of the processed oat cereal flour is 25 to 40 weight percent of the total weight of the flour composition, the amount of the unprocessed oat flour is 25 to 35 weight percent of the total weight of the flour composition, the amount of the wheat component is 25-50 weight percent of the total weight of the flour composition, and the amount of the crude protein in the wheat component is 14 weight percent of the total weight of the flour composition; and

forming the flour composition into a non-fried instant noodle.


 
2. The method of claim 1, wherein the step of preprocessing of the oat cereal comprises:

mixing and heating the oat cereal with water to form an oat cereal paste;

drying the oat cereal paste to form an oat cereal flake; and

milling the oat cereal flake to form the processed oat cereal flour.


 
3. The method of claim 1 or 2, wherein the wheat component is wheat flour, wheat gluten flour, or a combination thereof.
 


Ansprüche

1. Verfahren zur Herstellung einer nicht gebratenen Instantnudel, wobei das Verfahren Folgendes aufweist:

Vorverarbeiten eines Hafergetreides zur Bildung eines verarbeiteten Hafergetreidemehls, wobei das Hafergetreide Stärke aufweist, und der Schritt des Vorverarbeitens des Hafergetreides Folgendes aufweist:
Gelatinieren der Stärke und Mahlen des Hafergetreides zu Mehl;

Bereitstellen einer Nicht-Weizen-Getreidekomponente mit dem verarbeiteten Hafer-Getreidemehl und einem unverarbeiteten Hafermehl;

Mischen der Nicht-Weizen-Getreidekomponente mit einer Weizenkomponente, um eine Mehlzusammensetzung zu bilden, wobei die Weizenkomponente ein Rohprotein aufweist, wobei die Menge der Nicht-Weizen-Getreidekomponente mindestens 50 Gewichtsprozent des Gesamtgewichts der Mehlzusammensetzung beträgt, wobei die Menge des verarbeiteten Hafergetreidemehls 25 bis 40 Gewichtsprozent von dem Gesamtgewicht der Mehlzusammensetzung beträgt, wobei die Menge des unbehandelten Hafermehls 25 bis 35 Gewichtsprozent des Gesamtgewichts der Mehlzusammensetzung beträgt, wobei die Menge der Weizenkomponente 25-50 Gewichtsprozent des Gesamtgewichts der Mehlzusammensetzung beträgt, und wobei die Menge des Rohproteins in der Weizenkomponente 14 Gewichtsprozent des Gesamtgewichts der Mehlzusammensetzung beträgt; und

Formen der Mehlzusammensetzung zu einer nicht gebratenen Instantnudel.


 
2. Verfahren nach Anspruch 1, wobei der Schritt des Vorverarbeitens des Hafergetreides umfasst:

Mischen und Erwärmen des Hafergetreides mit Wasser, um eine Hafergetreidepaste zu bilden;

Trocknen der Hafergetreidepaste, um eine Hafergetreideflocke zu bilden; und

Mahlen der Hafergetreideflocke, um das verarbeitete Hafergetreidemehl zu bilden.


 
3. Verfahren nach Anspruch 1 oder 2, wobei die Weizenkomponente aus Weizenmehl, Weizen-Gluten-Mehl oder einer Kombination daraus besteht.
 


Revendications

1. Procédé de préparation de nouilles instantanées non frites, comprenant :

prétraiter une céréale d'avoine pour former de la farine d'avoine traitée, la céréale d'avoine comprenant de l'amidon, l'étape de prétraitement de la céréale d'avoine comprenant :
gélatiner l'amidon et moudre la céréale d'avoine en farine ;

fournir un composant de céréale autre que du blé comportant la farine d'avoine traitée et de la farine d'avoine non traitée ;

mélanger le composant de céréale autre que du blé avec un composant de blé pour former une composition de farine, le composant de blé comportant des protéines brutes, la quantité de composant de céréale autre que du blé étant d'au moins 50 pourcent en poids du poids total de la composition de farine, la quantité de farine d'avoine traitée étant de 25 à 40 pourcent en poids du poids total de la composition de farine, la quantité de farine d'avoine non traitée étant de 25 à 35 pourcent en poids du poids total de la composition de farine, la quantité de composant de blé étant de 25 à 50 pourcent en poids du poids total de la composition de farine, et la quantité de protéines brutes dans le composant de blé étant de 14 pourcent en poids du poids total de la composition de farine ; et

façonner la composition de farine en nouilles instantanées non frites.


 
2. Procédé selon la revendication 1, dans lequel l'étape de prétraitement de la céréale d'avoine comprend :

mélanger et chauffer la céréale d'avoine avec de l'eau pour former une patte de céréale d'avoine ;

sécher la pâte de céréale d'avoine pour former des flocons d'avoine ; et

moudre les flocons d'avoine pour former la farine d'avoine traitée.


 
3. Procédé selon la revendication 1 ou 2, dans lequel le composant de blé est de la farine de blé, de la farine de gluten de blé, ou l'une de leurs combinaisons.
 






Cited references

REFERENCES CITED IN THE DESCRIPTION



This list of references cited by the applicant is for the reader's convenience only. It does not form part of the European patent document. Even though great care has been taken in compiling the references, errors or omissions cannot be excluded and the EPO disclaims all liability in this regard.

Patent documents cited in the description