• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.475-478
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• 1994

The hydrolyzability of chemically modified starches and ramen staches was determined by hog pancreatic ${\alpha}-amylase$ in vitro test. The extents of hydrolysis were 64.5% and 59.3% in native and acetylated potato starch, 70.5% and 60.4% in native and hydroxypropylated corn starch, and 65.2% and 57.3% in native and hydroxypropylated high amylose corn starch, respectively. The hydrolysis extents of waxy corn starch derivatives were shown in the descending order of pregelatinized (74.3%)>native (72.1%)>acetylated (66.5%)>acetyl distarch adiphate (56.4%)>hydroxypropyl distarch phosphate (50.7%). In the test on starches of container and regular ramen cooked by practical way, no significant difference was observed between ramen products of five different makers. Although the hydrolysis rate and extent of chemically modified starches were lower than those of native starches, the digestibility of ramen seemed to be not affected in the common diet as the use level of modified starch was relatively low.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.646-649
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• 2007

The effect of the addition of 2 kinds of chemically modified starches (the anti-caking agents; tapioca starch and com starch) on caking of ramen soup was observed using a low-resolution proton-pulsed nuclear magnetic resonance (NMR) technique. After storing ramen soup samples with diverse compositions of modified starch at 20-40% relative humidity for 4 weeks, changes in the spin-spin relaxation time constant ($T_2$) were measured as a function of temperature. $T_2-Temperature$ curves for ramen soup containing modified starches showed that the caking initiation temperature (glass transition temperature) was increased by $5^{\circ}C$ following the addition of only 0.5% modified cornstarch. The results indicate that the modified com starch used in this study would be an effective anti-caking agent for ramen soup, thus prolonging the shelf life of the product.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.26 no.11
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• pp.97-103
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• 2012

The basic processing unit for instant ramen noodles includes mixing, rolling, boiling, frying, cooling, and packing processes. For uniform thickness of dough sheets in rolling process, the roll-gap in rolling process needs to keep uniform thickness of flour sheets in spite of different kinds of raw materials. In this paper, we have developed a roll gap adjustment system using a PLC (Programmable Logic Controller) with a touch panel and an AC servo-mechanism to make dough sheets with a good gluten starch-network structure and uniform thickness and to contribute to process standardization by transferring from tacit knowledge of skilled workers to explicit knowledge. The developed system can adjust the roll gap in units of 0.01mm and correspond to various product items which have different thickness specification by recalling the presetting values of the desired thickness from database.