CN101513234A - Cereal powder composite for instant noodles and instant noodle production method using the same - Google Patents
Cereal powder composite for instant noodles and instant noodle production method using the same Download PDFInfo
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- CN101513234A CN101513234A CNA2009100082852A CN200910008285A CN101513234A CN 101513234 A CN101513234 A CN 101513234A CN A2009100082852 A CNA2009100082852 A CN A2009100082852A CN 200910008285 A CN200910008285 A CN 200910008285A CN 101513234 A CN101513234 A CN 101513234A
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Abstract
The invention relates to a grind for heating puffing treatment of wheat powder for instant noodle, cereal powder composite for instant noodles containing the grind for heating puffing treated wheat powder, instant noodles produced using grind for heating puffing treated wheat powder and production method thereof. Containing such grind, noodles even as instant noodles of coarse powder or non-fried instant noodles can condensate within a predetermined time, furthermore, is good in softness and mouth feeling. A grind for heating puffing treatment of wheat powder for instant noodle is added into cereal material using wheat powder as main material. The grind gelates and puffs the wheat powder, and instant noodle is produced by drying and grinding thereafter, wherein a material powder containing grind (A) for wheat powder heating and particle making of 1-10 weight parts, with particle diameter within the range from 1 mu m to 1600 mu m, alpha-degree above 80%, and apparent specific gravity as 55-75g/100ml when the particle diameter is between 500 to 700 mu m, or crumble (B) with particle diameter between 200-1600 mu m is used fro producing instant noodles.
Description
Technical field
The present invention relates to be used for the crushed material of the heating while puffing processing wheat flour of instant noodles, contain the instant noodles flour composition of the crushed material of above-mentioned heating while puffing processing wheat flour, and the instant noodles that obtain of the crushed material manufacturing of using heating while puffing to process wheat flour.
Background technology
Instant noodles such as China's face, Noodle, owing to can preserve for a long time, and can eat rapidly, therefore, be not only at home, also enjoy great popularity in countries in the world.This instant noodles and common, dried noodle etc. relatively, face matter is usually relatively poor, people have carried out multiple trial to the improvement of aspects such as its rehydration in hot water, soft property, outward appearance, mouthfeel.Particularly, asperities bar instant noodles (for example like asperities bar China's face of hand-pulled noodles class in many ways or than fried flour, the Noodle of asperities bar) or non-fried instant noodles, problem such as its rehydration is poor when having culinary art, its mouthfeel is hard when edible.
In the past, in order to improve rehydration, the mouthfeel in hot water, and taste, various schemes have been proposed: as (for example added producing starch such as specific etherification starch, esterification starch, referenced patent file 1), added the agent for improving wheat flour (for example, the referenced patent file 2) that contains particular emulsifier, added specific carbohydrate (for example, the referenced patent file 3) etc.
On the other hand, flour or starch are obtained expanded flour or expanded starch to use the pressurization extruder to extrude under the sucting wet state that contains 20% left and right sides moisture, use technology that this expanded flour or expanded starch make Noodles fast (for example, referenced patent file 4), or, utilize crumbs to make in the method for food, after carrying out rehydration with hot water again instant noodles of seasoning etc. to contain the technology (for example, the referenced patent file 5) of starch and crumbs in ready-to-eat food in the employed dispersant all known.But, these technology, in the rehydration or the soft property of noodles, outward appearance or mouthfeel etc., and on aspects such as the suitable property of system face, be not very abundant, require thus further to improve.
Patent document 1: special public clear 62-40980 communique
Patent document 2: the spy opens flat 10-215802 communique
Patent document 3: the spy opens flat 7-213242 communique
Patent document 4: the spy opens flat 6-46781 communique
Patent document 5: the spy opens the 2001-252033 communique
Summary of the invention
The problem that invention will solve
The object of the present invention is to provide a kind of instant noodles with the crushed material of heating while puffing processing wheat flour, contain the instant noodles flour composition of the crushed material of above-mentioned heating while puffing processing wheat flour, and the instant noodles that obtain of the crushed material manufacturing of using heating while puffing processing wheat flour with and method for making, even if thick instant noodles or non-fried instant noodles, when edible, noodles are rehydration well at the appointed time, in addition, soft property, mouthfeel etc. are good.
The method of dealing with problems
Inventors of the present invention have carried out multiple research in order to solve above-mentioned problem.Found that, use contains the instant noodles that the instant noodles of the crushed material of heating granulation wheat flour with specified particle diameter and αization degree or crumbs obtain with the manufacturing of flour composition with special ratios, the raising of the rehydration of these noodles, soft property, mouthfeel etc. has significant effect, has finished the present invention thus.
Promptly, the present invention provides: (1) instant noodles are processed the crushed material of wheat flour with pulverizing heating while puffing, it is characterized by, wheat flour is carried out gelatinization and expanded, the instant noodles that carry out drying and pulverizing then and make are processed the crushed material of wheat flour with heating while puffing, wherein (A) particle diameter is in the scope of 200～1600 μ m, the αization degree is more than 80%, and the apparent specific gravity of particle diameter when 500～700 μ m is the crushed material of the heating granulation wheat flour of 55～75g/100ml, or (B) particle diameter at the crumbs of the scope of 200～1600 μ m; (2) the αization degree of the crushed material of the heating granulation wheat flour of above-mentioned (A) is the crushed materials of above-mentioned (1) more than 90% instant noodles of being put down in writing with heating while puffing processing wheat flour; (3) particle diameter of the crumbs of above-mentioned (B) is the crushed materials of the instant noodles put down in writing of above-mentioned (1) of 200～1000 μ m with heating while puffing processing wheat flour.
In addition, the present invention also provides: (4) a kind of instant noodles flour composition, and it is characterized by with the wheat flour is in the flour raw material of principal component, contains instant noodles that 1～10 quality % above-mentioned (1) the put down in writing crushed material with heating while puffing processing wheat flour; (5) a kind of instant noodles, it is in the flour raw material of principal component with the wheat flour, contain instant noodles that 1～10 quality % above-mentioned (1) put down in writing crushed material with heating while puffing processing wheat flour, that is, and the instant noodles that the instant noodles that use above-mentioned (4) to be put down in writing obtain with the manufacturing of flour composition; (6) a kind of manufacture method of instant noodles is used with in the flour raw material of wheat flour as principal component, will contain the instant noodles 1～10 quality % above-mentioned (1) the put down in writing raw meal with the crushed material of heating while puffing processing wheat flour, and the method manufacturing by routine obtains.
The invention effect
According to the present invention, use contains instant noodles crushed material, that instant noodles obtain with the manufacturing of flour composition of the heating while puffing processing wheat flour of selecting with special ratios from heating granulation wheat flour with specified particle diameter and αization degree or crumbs, the rehydration of these noodles, soft property, mouthfeel etc. have significant raising.
The specific embodiment
Instant noodles of the present invention are processed the crushed material of wheat flour with heating while puffing, as long as satisfy (A) or (B), not special the qualification, (A) wheat flour is carried out gelatinization and expanded after, carry out drying again and pulverize gained, particle diameter is in the scope of 200～1600 μ m, and the αization degree is more than 80%, and the apparent specific gravity of particle diameter when 500～700 μ m is the crushed material of the heating granulation wheat flour of 55～75g/100ml; Or (B) wheat flour is carried out gelatinization and expanded, dry then and pulverize and obtain, particle diameter is the crumbs of 200～1600 mu m ranges (below, be also referred to as " crumbs ").In addition, instant noodles of the present invention flour composition, so long as mix the crushed material or the crumbs of the above-mentioned heating granulation wheat flour of 1～10 quality %, and 99～90 quality %'s is that the flour raw material combination thing of principal component gets final product with the wheat flour, not particular determination.
The kind of instant noodles in the present invention, can enumerate, instant Noodle, instant Japanese buckwheat face, instant flat, instant vermicelli, instant cool braised noodle, instant Chinese face, instant fried flour, instant macaroni etc. can be non-fried instant noodles, also can be fried instant noodles.Particularly, can be fit in instant Noodle, instant fried flour, the instant macaroni etc. use at non-fried instant noodles or the thicker instant Chinese face of noodles.
(heating granulation wheat flour crushed material)
Above-mentioned heating granulation wheat flour crushed material for example, prepares by the following method.As wheat flour, be selected from weak strength flour, medium strength flour, accurate high-strength flour, the high-strength flour any one, can suitably select according to the face kind that will make.On instant Noodle, instant Chinese face or the instant fried flour etc., preferably use weak strength flour, medium strength flour, accurate high-strength flour, wherein more preferably medium strength flour is being manufactured under the situation of instant pasta, preferably uses Du Lan wheat flour (containing semolina).For example, in 100 mass parts above-mentioned raw materials wheat flours, add 40～50 mass parts water, join after fully mixing and carry out pressurized, heated in single shaft extruder or the multiple screw extruder and carry out αization, then, from die head nozzle extrusion and expanded, then be cut into the porous shot-like particle of suitable size with noodle cutter.After this shot-like particle drying, pulverize, then the crushed material of the heating granulation wheat flour by obtaining the regulation particle diameter by screening.In the processing procedure of being undertaken by extruder, the cylinder temperature is preferably 90～120 ℃, and the cylinder internal pressure is preferably 4.9 * 10
5～2.0 * 10
6Pa.In addition, the crushed material of heating granulation wheat flour is following making, dry heat granulation wheat flour, then, and by pin rod pulverizer, impact grinder, pulverizing of impacting types such as turbine type pulverizer or air-flow pulverizing wait and are ground into desired particle diameter.
The crushed material of above-mentioned heating granulation wheat flour, its particle diameter need be adjusted to the scope of 200～1600 μ m, more preferably is adjusted into the scope of 300～1000 μ m.In this particle size range, can be adjusted to suitable particle diameter.For example, can use the crushed material of particle size range, also can be adjusted into the narrow particle size range of 200～500 μ m, 200～700 μ m, 300～500 μ m, 300～700 μ m, 1000～1600 μ m at the heating granulation wheat flour of the particle size range of the ratio broad of 200～1600 μ m or 300～1000 μ m.Under the situation of particle diameter less than 200 μ m of the crushed material of the heating granulation wheat flour that mixes, be that particle diameter is when meticulous, prepared instant noodles can not satisfy rehydration, the mouthfeel when eating etc., and in addition, the particle diameter of the heating granulation wheat flour crushed material that is mixed surpasses under the situation of 1600 μ m, promptly, when particle diameter is excessive, in the time of in adding the raw material flour to, though rehydration is good, but prepared more than short-and-medium, and the surface is obviously rough and not preferred.
The particle diameter of the crushed material of heating granulation wheat flour can carry out suitable adjustment according to degree of grinding or the classification of carrying out afterwards.When adjusting, get final product according to the using method of employed pulverizer by pulverizing; When adjusting, can be undertaken by conventional methods such as air classifier or screenings by classification.When carrying out classification by method for screening, the size (sieve mesh) of sieve aperture that can be by employed sieve is adjusted.For example, particle diameter is under the situation of 200 μ m～1600 μ m, can be with can not be by 70 sieve meshes but can pass through the standard of 10.5 sieve meshes, particle diameter is under the situation of 200 μ m～1000 μ m, with can not be by 70 sieve meshes but can pass through the standard of 16 sieve meshes, particle diameter is under the situation of 500 μ m～700 μ m, can not be by 32 sieve meshes but can screen adjustment by the standard of 24 sieve meshes.Need to prove that the sieve mesh of indication number is based on that JIS (JIS Z8801-1966) obtains here.
In addition, above-mentioned heating granulation wheat flour crushed material needs its αization degree more than 80%, preferably more than 90%.In the present invention, when the αization degree less than 80% the time, use the degree of drawing and the elasticity deficiency of its prepared noodles.Need to prove that in the present invention, the αization degree is to adopt starch enzymatic assays as described below to obtain.
α
Change degree analytic approach (starch enzyme process)
1) sampling: the crushed material that will heat the granulation wheat flour is further pulverized, and is the sieve of 150 μ m then by sieve aperture, with the sample of this powder that passes through as analysis αization degree.Use capacity to be five of the long-neck conical flasks of 100ml, wherein, in four flasks, get 1.00g powdered sample (being the powder behind the sieve of 150 μ m by sieve aperture) as A1～A4.Another is as B (blank).
2) heating: in five flasks, add 50ml water, make specimen suspension.In the boiling water-bath, with A1 and A2 heating 15 minutes, then, with frozen water or cold water quenching to normal temperature.
3) interpolation of enzyme:, add 5% amylase cushioning liquid 5ml among A3 and the B at A1.
4) starch saccharification: five flasks all are placed in the Water Tank with Temp.-controlled shake, in 37 ℃ ± 1 ℃, keep making starch saccharification in 90 minutes, after the end, in each flask, add 1mol/L hydrochloric acid 2ml at once respectively at once, stop the amylase reaction thus, add appearances such as 100ml water makes it.
5) take to detect liquid: each solution is filtered, will get by the detection liquid 10ml that A1～A4 and B obtain in the tool plug conical flask that capacity is 100ml, be a1～a4 and b with pipette.In addition, prepare to get the flask of 10ml water, and with it as W.
6) Tang oxidation: in six conical flasks, adding 10ml concentration is the liquor kalii iodide of 0.05mol/L.Then, at the same time, add the sodium hydroxide solution 18ml of 0.1mol/L successively, rock after the sealing, then each flask was placed 15 minutes.(in this reaction, sugar is oxidized, and consumes iodine.)
7) titration: after 15 minutes, in order, add the feasible acidity that is of 10% sulfuric acid 2ml fast, then remaining iodine is come titration with the 0.1mol/L hypo solution.
(indicator: starch solution)
αization degree (%)={ (W-a3)-(W-a4)-(W-b) }/{ (W-a1)-(W-a2)-(W-b) } * 100
W: the titration value of blank test (ml)
A1～a4: titration value separately (ml)
B: only with the titration value after the amylase saccharification (ml)
Further, during particle diameter 500～700 μ m of the crushed material of heating granulation wheat flour, its apparent specific gravity is necessary for 55～75g/100ml, is preferably 57～72g/100ml.In the present invention, the apparent specific gravity when particle diameter is 500～700 μ m is less than 55g/100ml, and then the flour raw material becomes lightweight easily, and short face is many, and the surface is also obviously rough.In addition, when the apparent specific gravity when particle diameter is 500～700 μ m surpasses 75g/100ml, on the contrary, be subjected to the influence that the flour raw material becomes heavy, the rehydration of instant noodles, soft property, appearance poor limber up simultaneously and chewiness is poor.In addition, in the present invention, apparent specific gravity (g/100ml) can adopt method as described below to measure and obtain.
The assay method of apparent specific gravity
1) crushed material that will heat the granulation wheat flour screens, and chooses by greater than 32 sieve meshes (sieve aperture 500 μ m), less than the crushed material of 24 sieve meshes (sieve aperture 710 μ m).
2) in specific gravity test cup (100ml), fill with 1) in the component chosen, make trowel vertical, the part of pruning and standing out to horizontal direction.
3) quality of the crushed material of screening in the mensuration specific gravity test cup is as apparent specific gravity (g/100ml).
(crumbs)
Above-mentioned crumbs can be crust crushed material (bread crust crushed materials), crumb crushed material (the inner crushed material of bread), comprehensively in the bag crushed material (all crushed materials of bread) any one, compare with the situation that does not add crumbs, add crust crushed material, crumb crushed material, when wrapping in the crushed material any one comprehensively, excellences such as rehydration and mouthfeel.
The particle diameter of crumbs of the present invention need be preferably 200～1000 μ m in the scope of 200～1600 μ m.When the particle diameter of crumbs surpassed 1600 μ m, when making noodles, peeling off of wearing was many, and wears easy cut-out, and the situation that is difficult for the face of making is many.In addition, under the situation of particle diameter less than 200 μ m, crumbs are not given full play to its result of use, and in addition, the possibility that causes mouthfeel to descend is big.
In the present invention, about the above-mentioned scope of crumbs particle diameter, can suitably select according to the Noodles that will make.For example, use the crumbs of particle diameter, or use particle diameter, 500～1000 μ m, the crumbs of the scope that 1000～1500 μ m etc. are narrow at 200～500 μ m at the wide region of 200～1600 μ m or 200～1000 μ m.
The particle diameter of crumbs can obtain by the method adjustment identical with the method for adjustment of the crushed material of above-mentioned heating granulation wheat flour.
About making the raw material bread of crumbs, there is no particular limitation for its manufacture method, can pass through direct method, middle kind of method, and liquid kind methods etc. get final product according to the bread manufacture method of routine.In addition, process for calcining can be in baking formula, the electric pole type any one.The method that the bread that obtains from manufacturing prepares crumbs is as follows: bread is carried out pulverizing after the drying, be adjusted into desirable size then and get final product.In addition, also can obtain crumbs according to the bread flour preparation method of routine.For example, crust with temperature 65～75 ℃ heated-air drying about 35～45 minutes, is made that contained humidity is below 10%, should pulverize with the food cutter by dried crust, then, can obtain the crust crushed material of desired particle diameter with the sieve screening.
(instant noodles flour composition)
Instant noodles of the present invention are with in the flour composition, instant noodles are processed the content of the crushed material of wheat flour (heating granulation wheat flour crushed material or crumbs) with pulverizing heating while puffing, thickness according to the kind of instant noodles and noodles is different and different, be generally 1～10 quality %, preferably 2～6 quality %.The content of heating granulation wheat flour crushed material is during less than 1 quality %, and the reproducibility of resulting instant noodles (rehydration), soft property, outward appearance, mouthfeel are poor, and in addition, when content surpassed 10 quality %, when the system face, peeling off of wearing was many, wears fracture, is difficult for the system face.Making as during wide of Boping shape Noodle, the instant noodles that preferably add some more a little content are with the crushed material of pulverizing heating while puffing processing wheat flour, and for fine flour, when its content was too much, rehydration was too fast, had noodles disconnection equally likely possibility.Therefore, according to the face kind that will obtain, preferably adjust in the scope that its content is 1～10 quality %.Need to prove, in the instant noodles to be mixed crushed material with heating while puffing processing wheat flour, not (for example may not have a spot of particle diameter at the particle of 200～1600 mu m ranges, is about 0～10 quality % with respect to particle diameter at the crushed material of 200～1600 mu m ranges), for instant noodles of the present invention flour composition, the heating granulation wheat flour crushed material amount of above-mentioned particle size range is that 1～10 quality % gets final product.As mentioned above, instant noodles of the present invention with the flour composition are, with the wheat flour are to mix the crushed material of 1～10 quality % instant noodles with heating while puffing processing wheat flour in the flour raw material of principal component.
(instant noodles and manufacture method thereof)
Instant noodles of the present invention are to use following raw meal manufacturing to obtain: described raw meal is to be the flour raw material of principal component with the wheat flour, and contains the crushed material of 1～10 quality % instant noodles with heating while puffing processing wheat flour.Wheat flour in the above-mentioned flour raw material can suitably be selected according to the type of face kind or instant noodles.On the other hand, can mix wheat flour flour raw material in addition, for example, can mix buckwheat, corn flower powder (コ one Application Off ラ ワ one), rye meal, pearling cone meal, oatmeal, ground rice etc., in addition, starch based such as farina, tapioca, cornstarch, waxy corn starch, wheaten starch, sweet potato starch, or mix the producing starch class of these are crosslinked, esterification, etherificate, oxidation, αization etc.The combined amount of the flour raw material except that wheat flour is different for the kind according to flour, but the face kind is under the situation of Japanese buckwheat face, instant noodles are 30～70 quality % with its content in the flour composition, 40～60 quality % preferably, under the situation of Noodles in addition, the content that is mixed is 0～50 quality %s of instant noodles with the flour composition, preferred 5～35 quality %, more preferably 10～30 quality %.
During this external system face, instant noodles as system face accessory ingredient, can be enumerated salt with outside the composition of flour; Buck; Albumin powder, dried whole-egg etc.; Xanthane glue, guar gum, locust bean gum, alginic acid and salt thereof, agar, gelatin, tackifier such as pectin; Animal and plant fat, emulsified fat, shortening wet goods grease class; Lecithin, fatty glyceride, emulsifying agents such as sucrose fatty ester; Carbonate, the inorganic salts of phosphate etc.; Glutelin, soybean protein, protides such as casein; Other D-sorbite, ethanol, enzyme etc.
In addition, system face method can adopt conventional method, for example, add saline solution, buck in the composition of instant noodles with flour, other system face is with accessory ingredient etc., normal pressure is following or decompression is following to mixing the preparation dough, use system face is compound with this dough with roller, roll and worn, and use cutting knife etc. that this is worn to cut and obtain noodles, or, dough is made noodles by extrusion molding, cook the method for resulting noodles then.Relate in the drying steps that carries out after the system face step, can adopt following method: the heated-air drying method (non-fried instant noodles) that mold filling, 90～100 ℃ heated-air drying are about 25～15 minutes or, under mold filling, 140～150 ℃ of temperature, fried 1 minute～2 minutes frying method (fried instant noodles).
Below, specify the present invention by embodiment, but technical scope of the present invention is not limited to these embodiment.
Need to prove that sieve as used in this specification all is the sieves that use among the JIS JIS Z8801-1966.
Embodiment
(use of heating granulation wheat flour crushed material)
[Production Example 1]
Adding 40 mass parts water in 100 mass parts wheat flours (" the Off ラ ワ one " of day clear powder process company manufacturing) mixes, use single shaft extruder pressurized, heated (cylinder temperature: 98 ℃) to make its αization, extrude and expanded from mould nozzle (mould footpath 5mm) again, then cut into diameter 4mm by rotating knife, the shot-like particle about thick 1mm.This shot-like particle is carried out drying (100 ℃, about 30 minutes), pulverize with the pin bar disintegrator then, obtain heating granulation wheat flour crushed material.The αization degree of resulting heating granulation wheat flour crushed material is 93%, and apparent specific gravity is 62.2g/100ml.
[Production Example 2]
Wheat flour uses day " the special sparrow " of clear powder process company manufacturing, amount of water is suitably adjusted in 40～50 mass parts scopes, makes the suitably change in 90～120 ℃ scope of cylinder temperature, in addition, according to the identical method of Production Example 1, obtain various heating granulation wheat flour crushed materials.Particle diameter, αization degree, the apparent specific gravity of resulting various heating granulation wheat flour crushed materials are listed as shown in table 3～7.
[reference example 1]
Add 40 mass parts water in the 100 mass parts wheat flours (" the special sparrow " of day clear powder process company manufacturing), use vertical blender to make the dough of the loose shape of the flesh of fish.This dough of oppressing loose shape is tiled on the pallet,, makes it dry with 25 ℃ of dryings 48 hours.Then, pulverize, make the crushed material of the non-heating granulation wheat flour of regulation particle diameter after the screening according to Production Example 1 identical method.The αization degree of the crushed material of prepared non-heating granulation wheat flour is 29%, and apparent specific gravity is 76.2g/100ml.
[reference example 2]
In the 100 mass parts wheat flours (" the special sparrow " of day clear powder process company manufacturing), add 35 mass parts water, add to steam and practice in the blender, the steam under pressure of supply 0.098MPa in steaming the Practice blender, the steaming of carrying out 6.5 minutes is practiced, and obtains the dough of αization.This dough roller is pressed into the sheet of thick about 5mm, then, at room temperature leaves standstill an evening, be cut into 5mm square dough sheet, under 40～50 ℃ warm wind dry 24 hours then.Then, pulverize, make the crushed material of the heating granulation wheat flour of regulation particle diameter after the screening according to Production Example 1 identical method.The αization degree of the crushed material of prepared heating granulation wheat flour is 94%, and apparent specific gravity is 78.4g/100ml.
[reference example 3]
Add 20 mass parts water in the 100 mass parts cornstarch, in addition,, make the crushed material of the heating starch granulation thing of regulation particle diameter according to the identical method of Production Example 1.The αization degree of the crushed material of the prepared Hot of adding granulation starch is 97%, and apparent specific gravity is 58.8g/100ml.
[embodiment 1～5: non-fried instant China face]
With the heating granulation wheat flour crushed material shown in wheat flour (" the special sparrow " of day clear powder process company manufacturing), the table 1, and tapioca (" MKK-100 " that Song Gu chemical industrial company makes) makes instant noodles flour composition according to even mixing of the mixed proportion shown in the table 1.
With 1 mass parts edible salt, 0.4 the red buck of mass parts (red か ん The い) (the Oriental ferment System of parent company) is dissolved in the 34 mass parts water and makes the aqueous solution, this aqueous solution is joined the above-mentioned instant noodles of 100 mass parts with in the flour composition, kneaded dough 10 minutes by the method for routine, make dough/pasta.With system face roller that this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.10mm, be cut into noodles with No. 18 square cutting knifes then.Be to cook under 100 ℃ the steam to handle 2 minutes and 30 seconds with these noodles, use the heated-air drying 25 minutes of 90 ℃ of temperature then, make non-fried instant China face in temperature.This non-fried instant China face is packed according to every bag of 70g.
[comparative example 1]
Use the instant noodles flour composition of the foregoing description 1～5, it comprises 55 quality % wheat flours, the heating granulation wheat flour crushed material of Production Example 1 shown in the 20 quality % tables 1,25 quality % farinas, in addition, make non-fried instant China face according to the foregoing description 1～5 identical method.
[comparative example 2]
Use the instant noodles flour composition of the foregoing description 1～5, it comprises 75 quality % wheat flours and 25 quality % farinas, do not have Hybrid Heating granulation wheat flour crushed material, in addition, make non-fried instant China face according to the foregoing description 1～5 identical method.
[evaluation of non-fried instant China face]
In the container of the non-fried instant China face that in being incorporated with embodiment 1～5 and comparative example 1,2, makes, airtight after the boiled water of injection 450ml, through four minutes rehydrations, add condensed soup.According to the evaluation criterion shown in the table 2 the Chinese face of this rehydration is carried out the sense test by ten valuation officers, get its mean value.It the results are shown in the table 1.Need to prove, be that benchmark is designated as 3 fens with the non-fried Chinese face of comparative example 2.
[table 1]
According to such shown in the table 1, it is 500～700 μ m that use contains 1～10 quality % particle diameter, αization degree 93%, the instant Chinese face (embodiment 1～5) that the instant noodles of the heating granulation wheat flour crushed material of apparent specific gravity 62.2g/100ml obtain with the manufacturing of flour composition, compare with the comparative example 2 that does not contain heating granulation wheat flour crushed material, its rehydration, soft property, outward appearance and mouthfeel etc. are significantly excellent.Particularly, contain the embodiment 3～5 of 4～10 quality % heating granulation wheat flour crushed material, its effect is also remarkable.In addition, contain in the comparative example 1 of excessive heating granulation wheat flour crushed material (20 quality %), peeling off of system wearing during face is many, wear short from, can't make face.
[table 2]
[embodiment 6～9: the fried instant Noodle]
Evenly mix 71 quality % wheat flours (" the さ ざ ん か " of day clear powder process company manufacturing), the heating granulation wheat flour crushed material of Production Example 2 shown in the 4 quality % tables 3,25 quality % farinas (" ス PVC ロ one ズ 1300 " that Song Gu chemical industrial company makes) obtain instant noodles flour composition thus.
With 1 mass parts edible salt, 0.4 being dissolved in the 34 mass parts water, the red buck of mass parts (the Oriental ferment System of parent company) makes the aqueous solution, this aqueous solution is joined the above-mentioned instant noodles of 100 mass parts with in the flour composition, kneaded dough 10 minutes, make dough/pasta by the method for routine.With system face roller that this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.15mm, be cut into noodles with No. 10 square blades then.Be to cook under 100 ℃ the steam to handle 2 minutes and 30 seconds with these noodles, use the palm oil fried 1 minute and 30 seconds of 150 ℃ of temperature then, make the fried instant Noodle respectively in temperature.This fried instant China face is packed according to every bag of 70g.
[comparative example 3]
Use the heating granulation wheat flour crushed material (particle diameter: 1600 surpass～2000 μ m) of Production Example 2 shown in the table 3, in addition, obtain the fried instant Noodle according to the foregoing description 6～9 identical methods.
[comparative example 4]
Use the heating granulation wheat flour crushed material (particle diameter :) of Production Example 2 shown in the table 3, in addition, obtain the fried instant Noodle according to the foregoing description 6～9 identical methods less than 200 μ m.
[comparative example 5]
Use contains the instant noodles flour composition of 75 quality % wheat flours and 25 quality % farinas, and in addition Hybrid Heating granulation wheat flour crushed material, does not make the fried instant Noodle according to the foregoing description 6～9 identical methods.
[evaluation of fried instant Noodle]
Inject the boiled water of 500ml in the instant Noodle that obtains in embodiment 6～9 and comparative example 3～5, cover lid through 5 minutes rehydrations, adds the powder material package.Carry out the sense test by ten valuation officers according to the evaluation criterion shown in the table 2, get its mean value.It the results are shown in the table 3.Need to prove, be that benchmark is designated as 3 fens with the fried Noodle of comparative example 5.
As shown in table 3 such, use contains the fried instant Noodle (embodiment 6～9) that 4 quality % particle diameters obtain with the manufacturing of flour composition at the instant noodles of the heating granulation wheat flour crushed material of 200～1600 mu m ranges, its rehydration, soft property, outward appearance and mouthfeel are compared with the comparative example 5 that does not contain heating granulation wheat flour crushed material as benchmark, and be more remarkable.Use contains particle diameter is used the comparative example 3 of flour composition at 1600 instant noodles that surpass the heating granulation wheat flour crushed material of～2000 μ m rehydration and soft property excellence, the good degree but outward appearance and mouthfeel can only be said so, and short face is many, and the surface is significantly rough.In the comparative example 4 of particle diameter less than 200 μ m, rehydration, soft property, outward appearance and mouthfeel are all with roughly the same as the comparative example 5 of benchmark or only show slightly excellent degree.
[embodiment 10～12: the non-fried instant fried flour]
Evenly mix 71 quality % wheat flours (" the special sparrow " of day clear powder process company manufacturing), the heating granulation wheat flour crushed material of the Production Example 2 shown in the 4 quality % tables 4,25 quality % farinas (" ス PVC ロ one ズ 1300 " that Song Gu chemical industrial company makes) obtain instant noodles flour composition thus.
With 1 mass parts edible salt, 0.4 the red buck of mass parts (manufacturing of Oriental yeast company) is dissolved in the 34 mass parts water and makes the aqueous solution, this aqueous solution is joined the above-mentioned instant noodles of 100 mass parts with in the flour composition, kneaded dough 10 minutes, make dough/pasta by the method for routine.With system face roller that this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.10mm, be cut into noodles with No. 18 round cutters then.Be to cook under 100 ℃ the steam to handle 2 minutes and 30 seconds with these noodles, then,, make the non-fried instant Noodle respectively with 90 ℃ heated-air dryings 25 minutes in temperature.This non-fried instant Noodle is packed according to every bag of 70g.
[comparative example 6]
The crushed material of the non-heating granulation wheat flour of use reference example 1 replaces the heating granulation wheat flour crushed material of the Production Example 2 of use among the embodiment 10～12, in addition, obtains the non-fried instant fried flour according to the foregoing description 10～12 identical methods.
[comparative example 7]
In embodiment 10～12, use contains the instant noodles flour composition of 75 quality % wheat flours and 25 quality % farinas, do not use heating granulation wheat flour crushed material, in addition, obtain the non-fried instant fried flour according to the foregoing description 10～12 identical methods.
[evaluation of non-fried instant fried flour]
In resulting non-fried instant fried flour in embodiment 10～12 and the comparative example 6,7, inject 500ml boiled water, cover lid.Through five minutes rehydrations, outwell after the soup, pour liquid flavouring juice into.Carry out the sense test by ten valuation officers according to the evaluation criterion shown in the table 2, get its mean value.It the results are shown in the table 4.Need to prove, be that benchmark is designated as 3 fens with the non-fried instant fried flour of comparative example 7.
As shown in table 4 such, use respectively that to contain 4 quality % αization degree be the non-fried instant fried flour (embodiment 10～12) that the instant noodles of 93%, 97%, 99% heating granulation wheat flour crushed material obtain with the manufacturing of flour composition, its rehydration, soft property, outward appearance and mouthfeel, than the comparative example 6 that uses non-heating granulation wheat flour, and the comparative example 7 that does not use heating granulation wheat flour, significantly excellent.
[embodiment 13～15: non-fried instant China face]
Evenly mix and contain 71 quality % wheat flours (day clear powder process company makes " special sparrow "), the heating granulation wheat flour crushed material of the Production Example 2 shown in the 4 quality % tables 5 and 25 quality % farinas (" ス PVC ロ one ズ 1300 " that Song Gu chemical industrial company makes) and obtain instant noodles flour composition.
With 1 mass parts edible salt, 0.4 the red buck of mass parts (making of Oriental yeast company) is dissolved in the 34 mass parts water and makes the aqueous solution, this aqueous solution is joined the above-mentioned instant noodles of 100 mass parts with in the flour composition, kneaded dough 10 minutes, make dough/pasta by the method for routine.With system face roller that this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.10mm, be cut into noodles with No. 18 square cutting blades then.Be to cook under 100 ℃ the steam to handle 2 minutes and 30 seconds with these noodles, then,, make the Chinese face of non-fried instant respectively with 90 ℃ heated-air dryings 25 minutes in temperature.This non-fried instant China face is packed according to every bag of 70g.
[comparative example 8]
Use the wheat flour heating granulation wheat flour crushed material (particle diameter: 1600 surpass～2000 μ m) of the Production Example 2 shown in the table 5, in addition, make non-fried instant China face according to the method identical with embodiment 13～15.
[comparative example 9]
Use the heating granulation wheat flour crushed material of reference example 2, in addition, make non-fried instant China face according to the method identical with the manufacturing non-fried instant China face of embodiment 13～15.
[comparative example 10]
Use contains the instant noodles flour composition of 75 quality % wheat flours and 25 quality % farinas, and in addition unmixed heating granulation wheat flour crushed material, makes non-fried instant China face according to the foregoing description 13～15 identical methods.
[evaluation of non-fried instant China face]
The evaluation of non-fried Chinese face is to carry out according to the method identical with the evaluation method of the above-mentioned instant noodles that obtain among the embodiment 1～5, and it the results are shown in the table 5.Need to prove that the non-fried Chinese face of comparative example 10 is that benchmark is designated as 3 fens.
As shown in table 5 the apparent specific gravity of heating granulation wheat flour crushed material is 57.8 embodiment 13 like that, and apparent specific gravity is 70.4 embodiment 15, their rehydration, and soft property, outward appearance and mouthfeel are all excellent.
But, use the comparative example 8 of the apparent specific gravity heating granulation wheat flour crushed material (apparent specific gravity 54.5) more smaller than the scope of the invention, its rehydration, soft property are good, but mouthfeel and benchmark are same degree.In addition, use the comparative example 9 of apparent specific gravity greater than the heating granulation wheat flour (apparent specific gravity 78.4) of the scope of the invention, its soft property and outward appearance and benchmark (comparative example 10) are roughly the same, but rehydration, mouthfeel are poor.
[embodiment 16～18: fried instant China face]
With wheat flour (day clear powder process company makes " special sparrow "), the heating granulation wheat flour crushed material of Production Example shown in the table 62 and farina (" ス PVC ロ one ズ 1300 " that Song Gu chemical industrial company makes) evenly mix according to the mixed proportion shown in the table 6, obtain instant noodles flour composition thus.
With 1 mass parts edible salt, 0.4 the red buck of mass parts (manufacturing of Oriental yeast company) is dissolved in the 34 mass parts water and makes the aqueous solution, this aqueous solution is joined the above-mentioned instant noodles of 100 mass parts with in the flour composition, kneaded dough 10 minutes, make dough/pasta by the method for routine.With system face roller that this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.10mm, be cut into noodles with No. 20 round cutting-off tools then.Be to cook under 100 ℃ the steam to handle 2 minutes and 30 seconds with these noodles, use the palm oil fried 1 minute and 30 seconds of 150 ℃ of temperature then, make fried instant China face respectively in temperature.This fried instant China face is packed according to every bag of 70g.
[comparative example 11～13]
Use is wheat flour, reference example 3 add the instant noodles flour composition that Hot granulation starch and farina evenly mix according to the mixed proportion shown in the table 6, in addition, make fried instant China face according to the method identical with embodiment 16～18.
[comparative example 14]
Use contains the instant noodles flour composition of 75 quality % wheat flours and 25 quality % farinas, in addition, makes fried instant China face according to the method identical with the method for the manufacturing fried instant of embodiment 16～18 China face.
[evaluation of fried instant China face]
Be equipped with at embodiment 16～18, and in the container of the fried instant that makes in the comparative example 11～14 China face, injecting 400ml boiled water ， Mi Closed,, adding condensed soup through 3 minutes rehydrations.Carry out the sense test by ten valuation officers according to the evaluation criterion shown in the table 2, get its mean value.It the results are shown in the table 6.Need to prove, be that benchmark is designated as 3 fens with the fried instant fried flour of comparative example 14.
As shown in table 6 such, use has mixed the fried instant China face (embodiment 16～18) that the instant noodles of the heating granulation wheat flour crushed material of the scope of the invention obtain with the manufacturing of flour composition, rehydration, soft property, outward appearance and mouthfeel and benchmark are compared, good so that extremely good, use has mixed the instant noodles that add Hot granulation starch and has made the fried instant China face that obtains with the flour composition, its rehydration, soft property, outward appearance and mouthfeel and benchmark are compared, and be roughly the same or slightly a little bit poorer.In addition, when being mixed into instant noodles with adding Hot granulation starch and surpass 1 quality % in the flour composition, dough is clamminess, and the system face is difficulty very, has problems on its operability.
[embodiment 19～20: non-fried extemporaneous pasta]
Du Lan wheat flour (day " デ ユ エ リ オ " that clear powder process company makes) evenly mixes the heating granulation wheat flour crushed material of Production Example shown in the table 71 and farina (" ス PVC ロ one ズ 1300 " that Song Gu chemical industrial company makes) according to the mixed proportion shown in the table 7 and makes instant noodles flour composition.
The aqueous solution that will dissolve 1 mass parts salt in 34 mass parts water and obtain joins above-mentioned instant noodles with in flour composition 100 mass parts, kneads dough 10 minutes by the method for routine, makes dough/pasta.With system face roller that this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.60mm, be cut into noodles with No. 18 circular blade then.Be to cook under 100 ℃ the steam to handle 3 minutes with these noodles, then,, make the non-fried instant pasta respectively with 100 ℃ heated-air dryings 25 minutes in temperature.
[comparative example 15]
Use contains the Du Lan wheat flour of 70 quality % and the instant noodles flour composition of 30 quality % farinas, in addition, makes the non-fried instant pasta according to the method identical with the non-fried instant pasta of embodiment 19～20.
[evaluation of non-fried instant pasta]
Embodiment 19～20 is being housed, and in the comparative example 15 in the container of the non-fried instant pasta of gained, the boiled water of injecting 500ml also makes it airtight, through 5 minutes rehydrations, pour out hot soup after, mixed the distillation baste.According to the evaluation criterion shown in the table 2, the pasta of rehydration is carried out the sense test by ten valuation officers.It the results are shown in the table 7.Need to prove, be that benchmark is designated as 3 fens with the non-fried instant pasta of comparative example 15.
[table 7]
As shown in table 7 like that, the non-fried instant pasta (embodiment 19～20) that uses the instant noodles that mixed heating granulation wheat flour crushed material to obtain with the manufacturing of flour composition, its rehydration, soft property and mouthfeel are compared with standard, and be extremely good.
(uses of crumbs)
[Production Example 3]
(method for making of bread)
Mix wheat flour (" the カ メ リ ア " of day clear powder process company manufacturing) 100 mass parts, living yeast powder (manufacturing of Oriental yeast company) 2 mass parts, salt 2 mass parts and water 68 mass parts, under low speed, mixed 3 minutes, under high speed, mix 7 minutes (26 ℃ of mixed dough temperature), then fermented 90 minutes, and broke dough then, further fermented 60 minutes.Rub into 193g/ group after dough cut apart, static 15～20 minutes, use die forming.Specific volume is set to 38 and calculates, and dough is inserted mould (filling out 4).To inserting the dough of mould, 38 ℃ of temperature, the baking fermentation is 55 minutes under the condition of humidity 80%.Then, under 220 ℃ of temperature, burn till and made Western-style bread in 30～35 minutes.The water content of roasting Western-style bread well is 38%.
[Production Example 4]
(method for makings of crumbs)
Making in the Western-style bread that obtains by above-mentioned Production Example 3, wherein half is divided into crust and crumb, be comprehensive the bag with remaining half bread, is directly used in the next step.With bag, crust, crumb comprehensively under 70 ℃ hot blast dry about 40 minutes respectively, its water content was about 8%.Dry Hou, pulverize with the food cutter respectively, then screening, obtain respectively to fail by sieve mesh is the part (particle diameter surpasses 2000 μ m) of 10 sieve, it by sieve mesh 10.5 sieve, but fail by sieve mesh is the part (particle diameter is at 1000～1600 μ m) of 16 sieve, it by sieve mesh 16 sieve, but fail by sieve mesh is the part (particle diameter: 500～1000 μ m) of 32 sieve, it by sieve mesh 32 sieve, but fail by sieve mesh is the part (particle diameter: 200～500 μ m) of 70 sieve, and be the part (particle diameter is less than 200 μ m) of 70 sieve by sieve mesh, obtained comprehensive bag respectively by particle size, crust, the crumbs of crumb.
[embodiment 21～24: non-fried instant China face]
500～1000 μ m) and farina (" ス PVC ロ one ズ 1300 " that Song Gu chemical industrial company makes) and obtain raw meal evenly mix according to the ratio shown in the table 1 and to contain middle gluten wheat powder (day " special sparrow " that clear powder process company makes), Production Example 4 resulting crumb crushed materials (particle diameter:.
In addition, 1 mass parts edible salt, the red buck of 0.4 mass parts (manufacturing of Oriental yeast company) are dissolved in the 34 mass parts water and make the aqueous solution, this aqueous solution is joined in the above-mentioned raw materials powder, kneaded dough 10 minutes, make dough/pasta by the method for routine.With system face roller that this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.10mm, be cut into noodles with No. 18 square blades then.Being to cook under 100 ℃ the steam to handle 2 minutes and 30 seconds in temperature with these noodles, then, is 90 ℃ heated-air drying 25 minutes with temperature, makes the Chinese face of non-fried instant respectively.This non-fried instant China face is packed according to every bag of 70g.
[comparative example 16,17]
Comparative example 16 uses and contains 75 mass parts wheat flours and 25 mass parts farinas, the raw meal that does not contain the crumb crushed material, comparative example 17 uses and contains 45 mass parts wheat flours, 25 mass parts farinas, the raw meal of 30 mass parts crumb crushed materials, in addition, make non-fried instant China face according to the method identical with the foregoing description 21～24.
(evaluation of non-fried instant China face)
Open embodiment 21～24, and the non-fried instant that makes in the comparative example 16,17 China face, inject the boiled water of 450ml, soaks and made its rehydration in 4 minutes, the adding concentrated soup base.By the Chinese face of the edible rehydration of 10 estimators, estimate according to the metewand shown in the above-mentioned table 2, get its mean value.It is the results are shown in the table 8.Need to prove that evaluation test is that the Chinese face with the comparative example 1 that does not contain the crumb crushed material is that benchmark is designated as 3 fens.
[table 8]
As shown in table 8ly go out like that, the nerve (rehydration) that in the raw meal that with the wheat flour is principal component, contains the noodles (embodiment 21～24) that 1～20 mass parts has the crumb crushed material of specified particle diameter, soft property, outward appearance and mouthfeel, compare with the noodles that do not contain the crumb crushed material of comparative example 1, significantly excellent.Particularly, contain the noodles (embodiment 21～24) of 1～10 mass parts crumb crushed material, its effect is bigger.In addition, as comparative example 17, contain the noodles that 30 mass parts have the crumb crushed material of specified particle diameter, wearing when the system face peeled off many, wears disconnection and can not make face.
[embodiment 25～27: the non-fried instant Noodle]
500～1000 μ m) and farina (" ス PVC ロ one ズ 1300 " that Song Gu chemical industrial company makes) and obtain raw meal evenly mix according to the ratio shown in the table 9 and to contain middle gluten wheat powder (day " golden The ず ら ん " that clear powder process company makes), Production Example 4 resulting comprehensive bag crushed materials (particle diameter:.
In addition, 2 mass parts edible salts are dissolved in the 34 mass parts water make the aqueous solution, this aqueous solution is joined in the above-mentioned raw materials powder, kneaded dough 10 minutes, make dough/pasta by the method for routine.With system face roller this dough/pasta is mixed according to conventional method, be rolled into wearing of thick 1.15mm, be cut into noodles with No. 10 circular blade then.Being to cook under 100 ℃ the steam to handle 2 minutes and 30 seconds in temperature with these noodles, then, is 95 ℃ heated-air drying 30 minutes with temperature, makes the non-fried instant Noodle respectively.This non-fried instant Noodle is packed according to every bag of 70g.
[comparative example 18]
In comparative example 18, use as raw meal and to contain 65 mass parts wheat flours and 35 mass parts farinas, do not contain the noodles of comprehensive bag crushed material, in addition, make non-fried Noodle according to the method identical with embodiment 25～27.
(evaluation of non-fried instant Noodle)
Prepared non-fried instant Noodle in the foregoing description 25～27 and the comparative example 18 is taken apart, injected the boiled water of 500ml, soaks and made rehydration in 5 minutes, adding powder material package.By the Noodle of the edible rehydration of 10 estimators, estimate according to the metewand shown in the above-mentioned table 2, get its mean value.It is the results are shown in the table 9.Need to prove that evaluation test is that the Noodle with the comparative example 18 that does not contain comprehensive bag crushed material is that benchmark is designated as 3 fens.
[table 9]
Table 9 is shown like that, be to contain the face (embodiment 25～27) that 1～20 mass parts has comprehensive bag crushed material of specified particle diameter in the raw meal of principal component with the wheat flour, its rehydration, soft property and mouthfeel are all significantly excellent in the face that does not contain comprehensive bag crushed material of comparative example 3.Particularly, contain 1～8 mass parts and wrap the face of crushed material (embodiment 25～27) comprehensively, its effect is bigger.
[embodiment 28～30: the non-fried instant fried flour]
500～1000 μ m) and farina (" ス PVC ロ one ズ 1300 " that Song Gu chemical industrial company makes) and obtain raw meal evenly mix according to the ratio shown in the table 10 and to contain middle gluten wheat powder (day " special sparrow " that clear powder process company makes), Production Example 4 resulting crust crushed materials (particle diameter:.
In addition, with 1 mass parts edible salt, the red buck of 0.4 mass parts (manufacturing of Oriental yeast company) is dissolved in the 34 mass parts water and makes the aqueous solution, and this aqueous solution is joined in the above-mentioned raw materials powder, kneads dough 10 minutes by the method for routine, makes dough/pasta.With system face roller this dough/pasta is mixed according to conventional method, be rolled into wearing of thick 1.10mm, be cut into noodles with No. 18 circular blade then, obtain the face of giving birth to.Being to cook under 100 ℃ the steam to handle 2 minutes and 30 seconds in temperature with this life face, then, is 90 ℃ heated-air drying 25 minutes with temperature, makes the non-fried instant fried flour respectively.This non-fried instant fried flour is packed according to every bag of 70g.
(comparative example 19)
In the comparative example 19, use and to contain 75 mass parts wheat flours and 25 mass parts farinas, do not contain the raw meal of crust crushed material, in addition, make non-fried fried flour according to the method identical with embodiment 28～30.
(evaluation of non-fried instant fried flour)
Prepared non-fried instant fried flour in the foregoing description 28～30 and the comparative example 19 is taken apart, is injected the boiled water of 500ml, soaks and made rehydration in 5 minutes, outwell soup after, adding liquid material package.By the fried flour of the edible rehydration of 10 estimators, estimate according to the metewand shown in the above-mentioned table 2, get its mean value.It is the results are shown in the table 10.Need to prove that evaluation test is that the fried flour with the comparative example 19 that does not contain the crust crushed material is that benchmark is designated as 3 fens.
[table 10]
As shown in table 10 go out like that, be to contain the face (embodiment 28～30) that 4～20 mass parts have the crust crushed material of specified particle diameter in the raw meal of principal component with the wheat flour, its rehydration, soft property and mouthfeel are all significantly excellent in the face that does not contain the crust crushed material of comparative example 19.Particularly, contain the face (embodiment 28,29) of 4～8 mass parts crust crushed materials, its effect is bigger.
[embodiment 31～34: non-fried instant China face]
Evenly mix and contain 71 mass parts middle gluten wheat powder (day " special sparrow " that clear powder process company makes), 4 mass parts obtain raw meal by the resulting comprehensive bag crushed material with particle diameter that table 11 puts down in writing of Production Example 4 and 25 mass parts farinas (" ス PVC ロ one ズ 1300 " that Song Gu chemical industrial company makes).
In addition, with 1 mass parts edible salt, the red buck of 0.4 mass parts (Oriental yeast She System) is dissolved in the 34 mass parts water and makes the aqueous solution, and this aqueous solution is joined in the above-mentioned raw materials powder, kneads dough 10 minutes by the method for routine, makes dough/pasta.With system face roller this dough/pasta is mixed according to conventional method, be rolled into wearing of thick 1.10mm, be cut into noodles with No. 18 square blades then, obtain giving birth to Chinese face.Being to cook under 100 ℃ the steam to handle 2 minutes and 30 seconds in temperature with the Chinese face of this life, then, is 90 ℃ heated-air drying 25 minutes with temperature, makes the Chinese face of non-fried instant respectively.This non-fried instant China face is packed according to every bag of 70g.
Need to prove that comprehensive bag crushed material of embodiment 34 is, is that comprehensive bag crushed material and the particle diameter of 500～1000 μ m obtains after comprehensive bag crushed material of 200～500 μ m mixes with the particle diameter of equivalent.
(comparative example 20～22)
Use the comprehensive bag crushed material of particle diameter, in addition, make non-fried instant China face (comparative example 20 and 21) according to the method identical with embodiment 31～34 in scope shown in the table 11.In addition, use and to contain 75 mass parts wheat flours and 25 mass parts farinas, do not contain the raw meal of comprehensive bag crushed material, in addition, make non-fried instant China face (comparative example 22) according to the method identical with embodiment 31～34.
(evaluation of non-fried instant China face)
Estimate according to the method for in embodiment 21～24, estimating non-fried instant China face.It the results are shown in the table 11.Need to prove that evaluation test is, is that benchmark is designated as 3 fens with the non-fried instant China face of the comparative example 22 that do not contain comprehensive bag crushed material.
[table 11]
As shown in table 11 such, use and wrap the raw meal (embodiment 31～34) of the particle diameter of crushed material comprehensively at 200～1600 μ m, (embodiment 31 at comprehensive bag crushed material of 200～1000 μ m particularly to use particle diameter, 32 and 34) under the situation, its rehydration, soft property, outward appearance and mouthfeel excellence.When using particle diameter less than comprehensive bag crushed material (comparative example 20) of 200 μ m, though have certain effect, insufficient.On the other hand, under the situation of using particle diameter above comprehensive bag crushed material (comparative example 21) of 2000 μ m, peeling off that wearing when the system face taken place is many, wears disconnection, can not make face.
Claims (6)
1. instant noodles are with the crushed material of heating while puffing processing wheat flour, with wheat flour gelatinization and expanded, carry out drying and pulverizing then and make, wherein, it is the scope of (A) particle diameter at 200～1600 μ m, the αization degree is more than 80% and the apparent specific gravity of particle diameter when being 500～700 μ m is the crushed material of the heating granulation wheat flour of 55～75g/100ml, perhaps is the crumbs of (B) particle diameter at 200～1600 mu m ranges.
2. the described instant noodles of claim 1 are with the crushed material of heating while puffing processing wheat flour, and wherein, the αization degree of the crushed material of the heating granulation wheat flour of above-mentioned (A) is more than 90%.
3. the described instant noodles of claim 1 are with the crushed material of heating while puffing processing wheat flour, and wherein, the particle diameter of the crumbs of above-mentioned (B) is 200～1000 μ m.
4. an instant noodles flour composition wherein, contains the crushed material of the described instant noodles of claim 1 of 1～10 quality % with heating while puffing processing wheat flour.
5. instant noodles are in the flour raw material of principal component with the wheat flour, and the described instant noodles of adding 1～10 quality % claim 1 make with the crushed material of heating while puffing processing wheat flour.
6. a method of making instant noodles is in the flour raw material of principal component with little flour, adds the crushed material of the described instant noodles of 1～10 quality % claim 1 with heating while puffing processing wheat flour, according to the method manufacturing of routine.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008-036517 | 2008-02-18 | ||
| JP2008036517A JP4762256B2 (en) | 2008-02-18 | 2008-02-18 | Non-fried instant noodles with ground bread |
| JP2008036517 | 2008-02-18 | ||
| JP2008-169219 | 2008-06-27 | ||
| JP2008169219 | 2008-06-27 | ||
| JP2008169219A JP4856676B2 (en) | 2008-06-27 | 2008-06-27 | Instant noodle flour composition containing pulverized product of heated granulated wheat flour |
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| CN101513234A true CN101513234A (en) | 2009-08-26 |
| CN101513234B CN101513234B (en) | 2014-04-02 |
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| CN200910008285.2A Active CN101513234B (en) | 2008-02-18 | 2009-02-18 | Cereal powder composite for instant noodles and instant noodle production method using the same |
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|---|---|---|---|---|
| CN105815364A (en) * | 2016-04-26 | 2016-08-03 | 无锡大东粮食工程科技有限公司 | Flour heat treatment processing process |
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| JP4856676B2 (en) * | 2008-06-27 | 2012-01-18 | 日清製粉株式会社 | Instant noodle flour composition containing pulverized product of heated granulated wheat flour |
| CN111134278B (en) * | 2018-11-05 | 2023-01-31 | 白象食品股份有限公司 | Fabric-in-one non-fried instant noodles and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH0223843A (en) * | 1988-07-13 | 1990-01-26 | Mitsuo Ishihara | 'paozu'-shaped fried dumpling stuffed with minced pork |
| JP2001078674A (en) * | 1999-07-14 | 2001-03-27 | Nisshin Flour Milling Co Ltd | Snack-like food |
| JP3898608B2 (en) * | 2001-10-19 | 2007-03-28 | 日清製粉株式会社 | Manufacturing method of fried noodles |
| CN101066064B (en) * | 2006-04-21 | 2010-10-06 | 中国人民解放军总后勤部军需装备研究所 | High efficacy compressed food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105815364A (en) * | 2016-04-26 | 2016-08-03 | 无锡大东粮食工程科技有限公司 | Flour heat treatment processing process |
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| CN101513234B (en) | 2014-04-02 |
| JP4762256B2 (en) | 2011-08-31 |
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