Stability of Lipid in Ramyon(deep fat fried instant noodle) - II. Chemical Changes of Frying-fats during Frying Process in Ramyon Producing Plant -

라면유지(油脂)의 안정성(安定性)에 관한 연구(硏究) - 제2보 공장규모에서의 라면 Frying 유지(油脂)의 성상변화(性狀變化) -

  • Cheigh, Hong-Sik (Food Resources Laboratory, Korea Institute of Science and Technology) ;
  • Kwon, Tai-Wan (Food Resources Laboratory, Korea Institute of Science and Technology)
  • 최홍식 (한국과학기술연구소 식량자원연구실) ;
  • 권태완 (한국과학기술연구소 식량자원연구실)
  • Published : 1973.03.28


Chemical changes with time of frying-fats during the frying process (beef tallow with 0.01% BHA and 0.01% BHT, turnover rate 9%/hr and $140{\pm}10^{\circ}C$ temperature) of Ramyon on a commercial scale were studied. No significant changes of carbonyl value and peroxide value were noted up to 120 hrs. However, small increases in acid value, color and dimeric fatty acid were noted. Small decreases in iodine value and the content of unsaturated fatty acids were also observed. Under the experimental storage condition, when the stability of fats heated were compared to fresh fat, minor differences in carbonyl value and weight gain were noted. All of these demonstrated that frying-fats commercially used in Ramyon frying system were maintained in good quality during the frying process.