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INNOVATION 2014 PROJECT PROPOSAL

TITLE: Langka Seed Instant Noodles



PROPONENTS: BELLO, Jean Raynell
BERONIO, Lemuel John
BUSTILLO, Khazel
DE CASTRO, Lindy Mariel
MASCAREAS, Jayson

RATIONALE:

We are now living in a world where everything is running instant. The most common and
first known material that became instant is what you called the instant noodles. According to the
Japanese poll in the year 2000, instant noodles are the best invention so far of the Japanese in
the 20
th
century. As of 2010, 95 billion instant noodles serving were eaten worldwide. Instant
noodles were first invented by Momofoku Ando, founder of Nissin, who first marketed the
Chikin Ramen at August 25, 1958. At first, it was sold by Ando as a luxury item but as it gain
popularity throughout the world, instant noodles is one of the cheapest items in the market.

The discovery of the instant noodles is due to the process Ando has discovered after
several trial and errors. The process called flash frying made instant noodles possible. In flash
frying, the steam-treated noodles which is dried after steaming is subjected to deep frying in a
high temperature (temperature ranges from 150
o
C to 180
o
C) for just a minute. This idea was
extracted by Ando through the way how tempura, a traditional Japanese deep-fried food, was
cooked. The flash drying allows dehydration of noodle from 30-50% moisture to 3-6%. It also
produced miniscule holes on the surface of the noodles that makes the rehydration with hot
water faster.

Unfortunately, instant noodles do not have a lot of nutritional benefits mostly because
the ingredients are just rich in carbohydrates. Commonly, the noodles are just fortified to have
an extra nutritional benefit. Today, a lot of researches are being done to test fruit seeds as an
all-purpose flour substitute. Langka, jackfruit or Artocarpus heterophyllus is a one of a kind
tropical fruits recognized for its fruity flavour appreciated from a distance. This tropical fruit is
rich in energy, dietary fiber, minerals, vitamins and free from saturated fats or cholesterol. The
pulp is usually used for eating or cooking sumptuous meals but the seeds are normally thrown
away or boiled to be eaten like a nut by some. The seed of a jackfruit is very rich in protein,
contain a good amount of dietary fiber, vitamins A, C and a rare fruit which is rich in vitamin B-
complex. It also contains minerals like calcium, zinc and phosphorus. It also contain
phytonutrients such as lignans, isoflavones and saponins which has an anti-cancer,
antihypertensive, anti-ageing, antioxidant and anti-ulcer effects. It also relieves discomfort due
to indigestion.

With this information about instant noodles and langka, the group would like to propose
the using of langka seed as the flour requirement in producing a nutritious instant noodle which
is the same with commercial instant noodles in the market.




OBJECTIVES:

At the end, the group aims to utilize the langka seed to produce langka instant noodles
which has the same performance with commercially available instant noodles.

MATERIALS: Ingredients: Langka Seeds (bought at the market)
Salt
Sodium and Potassium Carbonate
Egg and Egg Yolks
Water
Vegetable Oil
Starch
Equipments: Deep-Frier
Mixer
Pan
Stove
Pasta Roller and Cutter

METHODOLOGY:

1. Langka Seeds will be pulverized into a powdery form or flour-like state
2. In a mixing bowl, mix langka seeds, salt, sodium and potassium carbonate, egg and egg
yolks, vegetable oil and starch until mix
3. Add the water slowly to the mixture until you form a crumbly dough with small and
uniform particle size
4. Knead the dough to work the gluten in the noodles. Put the kneaded dough in a small
bow and cover with plastic cling wrap. Rest the dough for 20 40 minutes.
5. Divide the rested dough into two and roll into a sheet. Once the two dough is roll, the two
sheets will be combines and then rolled again then let it rest again for 30-40 minutes
6. After resting, the noodle will be roll again to the desired thickness (usually 0.8mm).
Then, cut it into threads.
7. Steam the instant noodles until cook to gelatinize the starch. Steam temperature must
be at 98-100
o
C To check if the noodles are cook, squeeze the noodle in two clear
surface. Disappearance of the white core is the determining factor.
8. Dry the noodles before deep frying
9. Perform flash frying using vegetable oil. Frying temperature is 150-180
o
C and noodles
must be fried for 50 70 seconds.
10. Rest in a rack until the oil drips completely and the noodles is cool enough

TESTS:

a. Nutritional Content of the Langka Instant Noodles
b. Instant Noodle Survey
c. Content of Langka Seeds
d. Comparability with commercially-available instant noodles

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