CN1709142A - Method for making non-fried instant noodles - Google Patents
Method for making non-fried instant noodles Download PDFInfo
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- CN1709142A CN1709142A CNA2005100790025A CN200510079002A CN1709142A CN 1709142 A CN1709142 A CN 1709142A CN A2005100790025 A CNA2005100790025 A CN A2005100790025A CN 200510079002 A CN200510079002 A CN 200510079002A CN 1709142 A CN1709142 A CN 1709142A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/11—Filled, stuffed or multilayered pasta
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention provides a method for producing unfried instant noodles which have smooth and viscoelastic texture originally possessed by the noodles even after recovered by hot water, and the rate of the reduction of elastic feeling of which by boiling is retarded. This method for producing the unfried instant noodles comprises adding water to a raw material powder consisting essentially of flours, steaming and kneading the added product to provide a dough having >=80% Alpha pregelatinization degree, rapidly rolling the dough to provide a noodle belt, cutting the noodle belt to provide noodle strings, and swelling and drying the resultant noodle strings.
Description
Technical field
The present invention relates to the manufacture method of non-fried instant noodle.In more detail, relate to a kind of manufacture method: the dough/pasta that steams refining back αization based on the raw meal of flour is carried out quick spreading, and carry out explosion puffing drying after cutting out noodles with non-fried instant noodle of following feature.
Background technology
At present, non-fried instant noodle (or being called the instant noodles) generally is that the material that forms to add various starch based as required in flour classes such as wheat flour, αization wheat flour, Buckwheat flour is as main material, kind according to faces such as Noodle (tangent plane), Chinese local flavor face, buckwheat flours cooperates shell egg class powder, albumen powder, thickener, lecithin, vegetable oil, emulsified fat, calcium carbonate, salt, phosphoric acid salt, buck (か ん powder) etc., the following manufacturing.At first, add water, carry out mixingly with vertical or flat mixer, obtain dough/pasta with 30～35 weight % with respect to the main material of flour class.With the shaping roller this dough/pasta is carried out shaping then, compound with composite roll, and then by 4～6 sections continuous calendering rollers, spreading to regulation wear thickness after, cut off.After then αization noodles in steaming the refining machine, the noodles of the ormal weight of αization are accommodated to the template container, the blowing hot-air drying.After the drying, be cooled to molding behind the normal temperature, packed face is that it is packed formation with powder soup material and pouch, and the cup face is after being placed on face in the cup, it to be packed formation with powder soup material and drying material.
Yet, have smooth property after the mouthfeel after the non-fried instant noodle rehydration that obtains by this existing manufacture method and the face of giving birth to are just cooked and the original mouthfeel of viscoelastic Noodles has difference slightly, and it is also very fast to boil elongation (eat and stretch び).
In order to eliminate these shortcomings the whole bag of tricks has been proposed.Known for example have " make and carry out steaming after the moisture swelling of flour and handle; make the αization degree reach 90% at least; then stir mixing make it contain bubble after; spue and the manufacture method (opening clear 53-127847 communique) of dry a kind of non-fried instant noodle with suitable wire with reference to the spy " with " to based on wheat flour; the life that moisture is at least 30 weight % is worn and steamed refining; this steaming of drying is in advance refined and worn then, cut-out becomes noodles after adjusting moisture to 15～35 weight %, and then the manufacture method (opening clear 54-95755 communique with reference to the spy) of dry a kind of non-fried dry instant noodles " etc.
Yet, in these methods, can't be satisfactory for mouthfeel after the rehydration and the speed aspect of boiling elongation.
In addition, steam the manufacture method of refining face as drying, proposed in raw meal such as wheat flour, to add hot water, supply steam then, the starch that makes wheat flour is αization almost completely, becomes the agglomerate of raw rubber shape, spreading forms and wears then, cooling is cut off the back and is formed the refining face of steaming, to this steamings refining face heat, the operation of dry, cooling, make dry method (with reference to the public clear 50-34614 communique of spy) of steaming refining face.
Yet the Noodles that obtains by this method becomes rubber-like owing to mouthfeel, can only be applied to pursue Korea S's huyashi-chuuka (cold chinese-style noodles) of this unique mouthfeel.
Summary of the invention
The purpose of this invention is to provide the elastomeric mouthfeel that there is not similar huyashi-chuuka (cold chinese-style noodles) in mouthfeel after a kind of hot water rehydration, have original smooth property and the viscoelastic mouthfeel that has of Noodles, and the manufacture method of boiling the slower non-fried instant noodle of elongation.
Present inventors are through conscientious research, found that to carry out quick spreading based on the dough/pasta of αization after the raw meal of flour by steaming refining, carry out explosion puffing drying after cutting out noodles, can realize above-mentioned purpose, have finished the present invention thus.
That is,, can obtain having not being inferior to the face of giving birth to has just been boiled its smooth property and viscoelastic mouthfeel that has of back, boil the also slower colory non-fried instant noodle of elongation by manufacture method of the present invention.In addition, by manufacture method of the present invention, even do not use the various additives such as various starch based, thickener, lecithin, calcium carbonate, phosphoric acid salt of the mouthfeel that was used to improve non-fried instant noodle in the past, also can obtain having the non-fried instant noodle of good taste.
The specific embodiment
Below the manufacture method and the preferred implementation thereof of non-fried instant noodle of the present invention is elaborated.
When implementing the manufacture method of non-fried instant noodle of the present invention, at first, main material (hereinafter referred to as " based on the raw meal of flour class " or " raw meal ") and the normal temperature or the following water mixing of needed various starch based will have been added in the flour class, the supplied with pressurized steam is simultaneously mixing, promptly by steaming the dough/pasta that refining obtains αization.
The amount of the water that is cooperated is preferably 30～60 quality % with respect to the raw meal based on the flour class, more preferably 35～55 quality %.At this moment as long as water temperature is at normal temperature or following, can be any in the water of normal temperature or cooling, there is no need to use hot water.
The steam under pressure of supply can be any in saturated steam or the overheated steam when steaming refining, and its vapour pressure is preferably in the scope of 0.049～0.2MPa.
In addition, steaming that refining is preferred to be carried out in supplied with pressurized steam under revolution is the condition of 10～200rpm, is 100～130 ℃ in temperature more preferably, and revolution is to carry out under the condition of 30～150rpm.By under this condition, steaming refining, can promote the αization of the dough/pasta of preferred condition.
In addition, more preferably after steaming refining, stop steam supply, under the revolution of 50～120rpm, carry out 1～4 minute mixing.Mixing by carrying out this, can obtain the more steaming refining dough/pasta of uniform state.
In the present invention, the αization of dough/pasta degree is usually more than or equal to 80%, more preferably greater than equaling 85% or but be lower than 100%.αization degree by making dough/pasta can obtain being rich in extensibility and dough/pasta with elastic force in aforementioned range.In addition, if αization degree less than 80%, then the extensibility of dough/pasta and elasticity are insufficient.In addition, if make its αization fully, then steam refining excessively, the mouthfeel of the Noodles that consequently obtains becomes easily attached on the tooth, so not preferably not then.
Then, the dough/pasta of the αization that obtains is carried out quick spreading, spreading is to the thickness of wearing of regulation at a heat.Usually the method that adopts was in the past, after dough/pasta forms, at normal temperatures by shaping roller, composite roll, make its thickness of wearing that reaches regulation with 4～6 sections calendering rollers (Noodle is about 2～4mm interimly, buckwheat flour and Chinese local flavor face are about 1～2mm) operation, if shorten operation and spreading at a heat, to the in addition excessive external force of dough/pasta, then, therefore do not adopt because gluten structure is destroyed and bad.In the present invention, take advantage of the temperature of dough/pasta when higher, the temperature of preferred dough/pasta is more than or equal to 70 ℃ the time, with 1～2 section calendering roller at a heat fast with the dough/pasta spreading after the αization extremely desired wear thickness (about 1～5mm), can not destroy gluten structure, obtain having wearing uniformly of necessary thinness.
Then, wearing of obtaining preferably is cooled near normal temperature (about 10～25 ℃), cuts off forming noodles.The thickness of the noodles that cut off can be selected aptly according to the kind of Noodles and raw meal etc. without limits.
Then, after the noodles of above-mentioned constant weight are contained in the template container,, more preferably under 105～130 ℃ temperature atmosphere, kept 10～30 minutes, preferred 10～20 minutes, carry out explosion puffing drying preferably at 100～135 ℃.
Above-mentioned explosion puffing drying is meant, noodles in αization under the dough/pasta state remain under the aforementioned temperature atmosphere, for example by carrying out drying at short notice to expose to the open air in hot blast of for example aforementioned temperature etc., make moisture 15% or following in, make noodles expanded.Some dry temperature are lower than aforementioned temperature, and are perhaps slowly dry in the aforementioned temperature scope, and then noodles can be not expanded and solidify.Such noodles can not obtain having the good mouthfeel of viscoplasticity after with the hot water rehydration, become that the hard rubber sense is strong, the relatively poor mouthfeel of balance.
Behind the explosion puffing drying, the face piece is cooled to normal temperature, forms the product of non-fried instant noodle by following usual method.
So the rehydration method and the eating method of the non-fried instant noodle of making of the present invention have no particular limits, can be by carrying out rehydration, edible with the same method of existing non-fried instant noodle.
Kind as the face of making by the manufacture method of non-fried instant noodle of the present invention preferably can list Noodle, huyashi-chuuka (cold chinese-style noodles), vermicelli, Chinese local flavor face, buckwheat flour etc., but be not limited to this.
In addition, as the flour class of the main material of the manufacture method that is used for non-fried instant noodle of the present invention, can enumerate wheat flour, buckwheat, ground rice, corn flour, pearling cone meal etc.
Auxiliary material as beyond the above-mentioned flour class as required, can add tapioca, farina, cornstarch, waxy corn starch, wheaten starch and producing starch thereof starch based such as (αization, etherificate, esterification, acetylation, crosslinkedization); Salt; Egg powders such as shell egg class powder, albumen powder; Alginic acid and salt thereof, thickening polysaccharide; Thickener such as gelatin, pectin; Flavorings such as sodium glutamate; Vegetable oil, animal oil, shortening wet goods grease class; Other lecithin, inorganic salts (carbonate, phosphate), ethanol, buck, D-sorbite, vital gluten, soybean protein, enzyme agent, pigment etc. are generally used for the material in the instant noodles.
The kind of above-mentioned flour class and auxiliary material and use level thereof can be determined aptly according to desired kind.By the manufacture method of non-fried instant noodle of the present invention, can not rely on the raw material proportioning, and improve the mouthfeel of face, compare with existing non-fried instant noodle, can reduce the use level of starch based.In addition, even the manufacture method by non-fried instant noodle of the present invention does not adopt additives such as the various starch based that are used to improve mouthfeel in existing non-fried instant noodle, thickener, lecithin, calcium carbonate, phosphate, perhaps reduce the amount of its additive, also can obtain the face of good taste.
Embodiment
Enumerate embodiment below the present invention is carried out more specific description, but the present invention is not subjected to the qualification of following examples.
Embodiment 1
Mix power wheat flour in 60 mass parts (" さ ざ ん か " that Nisshin Flour Milling Co makes), 25 mass parts farinas and 15 mass parts wheaten starches equably, put into and steam in the refining blender, mix 35 mass parts water, 0.1 mass parts buck, 1.0 mass parts salt and 0.1 mass parts natural colouring matter then equably, and put into and steam in the refining blender.The steam under pressure of supply 0.098MPa in this steams refining blender carries out 6.5 minutes steaming refining simultaneously with the revolution of 60rpm, stop the supply of steam then, carries out 2 minutes mixing, obtains the dough/pasta (αization degree 85.8%) of αization.
Immediately by 1 section calendering roller, spreading is to the thickness of wearing of 1.35mm fast with this dough/pasta (98 ℃ of dough temperature).Wearing of obtaining is cooled to about 20 ℃ in 5～10 ℃ refrigerator, cuts out noodles with the #22 cutting knife.These noodles of 100g are contained in the stamping container of circular stainless steel, in drying machine 110 ℃ of following explosion puffing dryings 20 minutes, thereby obtain the face piece.
The face piece that obtains is cooled to the demoulding behind the normal temperature, and the Chinese local flavor face in the bag of packing into is put into bowl-shape foamed poly styrene plastic container made with powder soup material and drying material, packs, and obtains non-fried bowl instant noodle.
Comparative example 1
To mix equably to put into embodiment 1 same raw material and steam in the refining blender.Do not supply steam, simultaneously carry out 3 minutes mixing, then supply the steam under pressure of 0.098MPa, mixing 2.5 minutes simultaneously, obtain dough/pasta (the αization degree is lower than 80%) with the revolution of 60rpm with the revolution of 60rpm.Carry out the processing identical afterwards, obtain non-fried bowl instant noodle with embodiment 1.A little less than these instant noodles are highly brittle, frangibility.
Comparative example 2
In drying machine, under 80 ℃, carry out 2 hours noodles drying, except do not make noodles expanded, all the other according to embodiment 1 same processing carry out.Obtain non-fried bowl instant noodle.In addition, the face that obtains is with the hot water rehydration time, and the core of noodles does not have rehydration and harder in common rehydration time, the mouthfeel that balance is relatively poor.
Comparative example 3
Mix power wheat flour in 60 mass parts (" さ ざ ん か " that Nisshin Flour Milling Co makes), 25 mass parts farinas and 15 mass parts wheaten starches equably, put in the horizontal single shaft blender, mix 35 mass parts water, 0.1 mass parts buck, 1.0 mass parts salt and 0.1 mass parts natural colouring matter then equably, and put in this blender.In this blender, carry out 15 minutes the mixing dough/pasta that obtains with the revolution of 60rpm.
Compound this dough/pasta, by 4～6 sections calendering roller, spreading is to the thickness of wearing of 1.10mm.Wearing with the #22 cutting knife of obtaining cuts out noodles, and these noodles carry out αization steaming 2.5 minutes in the steaming machine (open system) continuously under 100 ℃ temperature.The noodles of this αization processing of 100g are contained in the stamping container of circular stainless steel, at 90 ℃, the hot blast of wind speed 7m/ second dry 20 minutes down.
After the drying, obtain non-fried bowl instant noodle according to similarly to Example 1 method.
Comparative example 4
Mix power wheat flour in 37.5 mass parts, 50 mass parts cornstarch and 12.5 mass parts farinas equably, put in the horizontal single shaft blender, mix 62.5 mass parts water, 0.1 mass parts sodium polyphosphate and 0.1 mass parts buck then equably, and put in this blender.In this blender, carry out 30 minutes the mixing dough/pasta that obtains with 40～80 ℃ temperature.
This dough/pasta is put into pallet, is depressed into 0.6mm or following thickness, steam 4 minutes αization with the steam under pressure of 0.098MPa after, put in the blender under 70 ℃ temperature mixing 10 minutes once more.The dough/pasta that obtains is dropped into the extruder of screw speed 200rpm, and the circular cylinder that is squeezed into 0.8mm obtains noodles.These noodles of 100g are contained in the stamping container of circular stainless steel, at 100 ℃, wind speed is the hot blast dry 20 minutes down of 8m/ second.
After the drying, obtain non-fried bowl instant noodle according to similarly to Example 1 method.
Test example 1
After the non-fried bowl instant noodle that will obtain in embodiment 1 and comparative example 1～4 is preserved a week, open the lid of each container, tear the bag of soup stock and dish sign indicating number, after its content put into container, inject the hot water of 450ml, the lid of covered container is placed and is opened lid after 5 minutes, soup stock, dish sign indicating number, face good mixing, to they mouthfeel (smooth sense and viscoplasticity) and boil the elongation each side estimate.Evaluation method is to mark according to the metewand of table 1 by 10 skilled flavor persons that comment, with the evaluation score of its mean value as each goods.In addition, the noodles outward appearance after cooked is estimated according to the benchmark shown in the table 1.Its result is as shown in table 2.
Table 1
| Mark | Metewand | |
| Smooth property | ??5 | Very smooth, fabulous |
| ??4 | Very smooth, fine | |
| ??3 | Smooth, good | |
| ??2 | Owe smooth slightly, not so good | |
| ??1 | Not smooth, bad | |
| Viscoplasticity | ??5 | The balance of viscosity and elastic force is very good, and is fabulous |
| ??4 | The balance of viscosity and elastic force is good, and is good | |
| ??3 | Viscosity is low slightly, and is soft slightly, poor slightly | |
| ??2 | Viscosity is lower, and is softer, and viscoplasticity is poor slightly, and is bad | |
| ??1 | Lack viscosity, very soft, there is not elastic force, very bad | |
| Boil elongation | ??5 | From beginning after edible time to 3 minute and firm well-done face does not almost have difference, there not be the sensation of extending yet |
| ??4 | From beginning after edible time to 3 minute and just well-done difference is very little, good | |
| ??3 | From beginning after edible time to 3 minute and firm well-done face is compared softly, also be in the state of nature | |
| ??2 | From beginning after edible time to 3 minute and firm well-done face is compared softly, feel easily broken | |
| ??1 | After beginning edible time to 3 minute, compare very soft, very easily broken with firm well-done face | |
| Outward appearance | ??○ | Outward appearance during cooked back rehydration is good |
| ??△ | Outward appearance during cooked back rehydration is poor slightly | |
| ??× | Appearance poor during cooked back rehydration, noodles disconnect |
Table 2
| Smooth property | Viscoplasticity | Boil elongation | Total points | Outward appearance | |
| Embodiment 1 | ??4.6 | ??4.7 | ??4.7 | ??14.0 | ??○ |
| Comparative example 1 | ??1.5 | ??1.0 | ??1.1 | ??3.6 | ??× |
| Comparative example 2 | ??2.8 | ??2.4 | ??3.6 | ??9.8 | ??△ |
| Comparative example 3 | ??2.1 | ??2.1 | ??2.4 | ??6.6 | ??○ |
| Comparative example 4 | ??2.4 | ??2.8 | ??2.5 | ??7.7 | ??○ |
Embodiment 2
Mix power wheat flour in 60 mass parts (" golden The ず Chi ん " that Nisshin Flour Milling Co makes), 20 mass parts farinas, 5 mass parts tapiocas and 15 mass parts wheaten starches equably, put into and steam in the refining blender, mix 38 mass parts water and 1.5 mass parts salt then equably, drop into this steaming refining blender.The steam under pressure of supply 0.098MPa in this steams refining blender carries out 5 minutes steaming refining simultaneously with the revolution of 60rpm, stop the supply of steam then, carries out 3 minutes mixing, obtains the dough/pasta (αization degree 94.7%) of αization.
By 1 section calendering roller, spreading is to the thickness of wearing of 1.20mm fast immediately for this dough/pasta (98.6 ℃ of dough temperature).Wearing of obtaining is cooled to about 10 ℃ in 5～10 ℃ refrigerator, cut out noodles with the square cutter of cutting knife #12.These noodles of 100g are contained in the stamping container of circular stainless steel, obtain the dry face piece in 15 minutes at 120 ℃ of following explosion puffing dryings in drying machine.
The face piece that obtains is cooled to the demoulding behind the normal temperature, and the Noodle in the bag of packing into is put into bowl-shape foamed poly styrene plastic container made with powder soup material and drying material, packs, and obtains non-fried bowl instant noodle.
Comparative example 5
Mix power wheat flour in 60 mass parts (" golden The ず Chi ん " that Nisshin Flour Milling Co makes), 20 mass parts farinas, 5 mass parts tapiocas and 15 mass parts wheaten starches equably, put in the horizontal single shaft blender, mix 38 mass parts water and 1.5 mass parts salt then equably, drop into this horizontal single shaft blender.Being mixing 5 minutes of 80rpm with the revolution in this horizontal single shaft blender, is mixing 8 minutes of 60rpm with the revolution then, obtains dough/pasta.
Compound this dough/pasta, by 4～6 sections calendering roller, spreading is to the thickness of wearing of 1.20mm.The square cutter of wearing with cutting knife #12 that obtains cuts out noodles, and these noodles steam under inlet 0.06MPa, outlet 0.03MPa, 100 ℃ temperature in continuous steaming machine (open system) carry out αization in 2 minutes 20 seconds.The noodles of this αization processing of 100g are contained in the stamping container of circular stainless steel, at 95 ℃, the hot blast of wind speed 7m/ second dry 20 minutes down.
After the drying, obtain non-fried bowl instant noodle according to similarly to Example 2 method.
Test example 2
After the non-fried bowl dress Noodle that obtains in embodiment 2 and comparative example 5 is preserved a week, open the lid of each container, tear the bag of soup stock and dish sign indicating number, after its content put into container, inject the hot water of 450ml, the lid of covered container is placed and is opened lid after 5 minutes, soup stock, dish sign indicating number, face good mixing, to they mouthfeel (smooth sense and viscoplasticity) and boil the elongation each side estimate.Evaluation method is except viscoelastic metewand carries out according to the metewand shown in the table 3, and all the other are same with test example 1.Its result is as shown in table 4.
Table 3
| Mark | Metewand | |
| Viscoplasticity | ??5 | The balance of viscosity and elastic force is splendid, and is fabulous |
| ??4 | The balance of viscosity and elastic force is good, and is good | |
| ??3 | The balance of viscosity and elastic force is good slightly, and is good slightly | |
| ??2 | The balance of viscosity and elastic force is poor slightly, and is poor slightly | |
| ??1 | The balance of viscosity and elastic force is poor, and is bad |
Table 4
| Smooth property | Viscoplasticity | Boil elongation | Total points | |
| Embodiment 2 | ??4.3 | ??4.0 | ??4.8 | ??13.1 |
| Comparative example 5 | ??3.1 | ??2.6 | ??1.1 | ??6.8 |
Embodiment 3
Mix power wheat flour (" さ ざ ん か " that Nisshin Flour Milling Co makes) in thin power wheat flour of 70 mass parts (" Off ラ ワ one " that Nisshin Flour Milling Co makes) and 30 mass parts equably, put into and steam in the refining blender, mix 55 mass parts water and 1.5 mass parts salt then equably, drop into this steaming refining blender.The steam under pressure of supply 0.180MPa in this steams refining blender carries out 2 minutes steaming refining simultaneously with the revolution of 120rpm, stop the supply of steam then, carries out 1 minute mixing, obtains the dough/pasta (αization degree 97.3%) of αization.
By 2 sections calendering roller, spreading is to the thickness of wearing of 1.35mm fast immediately for this dough/pasta (99.4 ℃ of dough temperature).Wearing of obtaining is cooled to about 10 ℃ in 5～10 ℃ refrigerator, cuts out noodles with the square cutter of cutting knife #12.These noodles of 110g are contained in the stamping container of circular stainless steel, in drying machine, obtained the dry face piece in 12 minutes at 130 ℃ of following explosion puffing dryings.
The face piece that obtains is cooled to the demoulding behind the normal temperature, and the Noodle in the bag of packing into is put into bowl-shape foamed poly styrene plastic container made with powder soup material and drying material, packs, and obtains non-fried bowl instant noodle.
Comparative example 6
Mix the raw material identical equably, put in the horizontal single shaft blender, mix 55 mass parts water and 1.5 mass parts salt then equably, put in this horizontal single shaft blender with embodiment 3.In this horizontal single shaft blender under revolution 100rpm mixing 3 minutes, then under revolution 70rpm mixing 2 minutes, obtain dough/pasta.
Compound this dough/pasta, by 4～6 sections calendering roller, spreading is to the thickness of wearing of 1.35mm.The square cutter of wearing with cutting knife #12 that obtains cuts out noodles, and these noodles steam under inlet 0.06MPa, outlet 0.03MPa, 100 ℃ temperature in continuous steaming machine (open system) carry out αization in 2 minutes.The noodles of this αization processing of 110g are contained in the stamping container of circular stainless steel, at 95 ℃, the hot blast of wind speed 7m/ second dry 25 minutes down.
After the drying, obtain non-fried bowl instant noodle according to similarly to Example 3 method.
Test example 3
After the non-fried bowl dress Noodle that obtains in embodiment 3 and comparative example 6 is preserved a week, open the lid of each container, tear the bag of soup stock and dish sign indicating number, after its content put into container, inject the hot water of 450ml, the lid of covered container is placed and is opened lid after 5 minutes, soup stock, dish sign indicating number, face good mixing, to they mouthfeel (smooth sense and viscoplasticity) and boil the elongation each side estimate.Evaluation method is according to carrying out with the same method of test example 2.Its result is as shown in table 5.
Table 5
| Smooth property | Viscoplasticity | Boil elongation | Total points | |
| Embodiment 3 | ??4.2 | ??4.6 | ??4.7 | ??13.5 |
| Comparative example 6 | ??2.1 | ??2.4 | ??1.3 | ??5.8 |
Claims (4)
1. the manufacture method of a non-fried instant noodle, it is characterized in that: in raw meal, add entry based on flour, steam and to obtain the αization degree after the refining, this dough/pasta is carried out quick spreading formation wear, carry out explosion puffing drying after cutting out noodles for more than or equal to 80% dough/pasta.
2. the manufacture method of the non-fried instant noodle of putting down in writing according to claim 1 is characterized in that: the supplied with pressurized steam, steam refining with the αization degree that reaches dough/pasta for more than or equal to 85% but be lower than 100% state.
3. according to the manufacture method of claim 1 or 2 non-fried instant noodles of being put down in writing, it is characterized in that: fast spreading be in dough temperature for more than or equal to 70 ℃, and calendering roller is to carry out under 1～2 section the condition.
4. according to the manufacture method of each non-fried instant noodle of putting down in writing in the claim 1～3, it is characterized in that: explosion puffing drying is that noodles were kept 10～30 minutes under 100～135 ℃ temperature atmosphere.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004180855A JP4113858B2 (en) | 2004-06-18 | 2004-06-18 | Manufacturing method of non-fried instant noodles |
| JP180855/2004 | 2004-06-18 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1709142A true CN1709142A (en) | 2005-12-21 |
| CN1306881C CN1306881C (en) | 2007-03-28 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100790025A Active CN1306881C (en) | 2004-06-18 | 2005-06-17 | Method for making non-fried instant noodles |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP4113858B2 (en) |
| KR (1) | KR100700856B1 (en) |
| CN (1) | CN1306881C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948681A (en) * | 2011-08-29 | 2013-03-06 | 西藏龙湖实业有限公司 | Instant noodle made of Tibetan highland barley and preparation method of noodle |
| CN105558779A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Special udon noodle flour added with modified starch as well as udon noodles and preparation method thereof |
| CN109310126A (en) * | 2016-08-31 | 2019-02-05 | 日清食品控股株式会社 | The manufacturing method of non-fried noodles |
| US11497232B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing fried noodles |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006066609A1 (en) * | 2004-12-23 | 2006-06-29 | Nestec S.A. | Process for the manufacture of non-fried instant cooking dry noodles |
| JP5478813B2 (en) * | 2007-06-04 | 2014-04-23 | 訓 芝村 | Instant noodle manufacturing method and instant noodle drying apparatus |
| CN101449764B (en) * | 2008-12-26 | 2011-11-16 | 冯星愿 | Non-fried automatic noodle production line and technique thereof |
| JP6386249B2 (en) * | 2014-04-14 | 2018-09-05 | 日清製粉株式会社 | Method for producing noodles |
| JP6471961B2 (en) * | 2014-12-15 | 2019-02-20 | シマダヤ株式会社 | Hydrous barley noodle and method for producing the same |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53127847A (en) * | 1977-03-29 | 1978-11-08 | Kanebo Ltd | Production of nonnfried dry instant noodle |
| US4370352A (en) * | 1979-02-07 | 1983-01-25 | Kanebo Foods, Ltd. | Non-fried instant cooking dry noodles |
| JP3109893B2 (en) * | 1992-02-03 | 2000-11-20 | 松谷化学工業株式会社 | Manufacturing method of non-fried instant noodles |
| JP2780900B2 (en) * | 1993-01-14 | 1998-07-30 | 日清食品株式会社 | Method for producing three-layer raw noodles |
| JP2750671B2 (en) * | 1995-05-18 | 1998-05-13 | サンヨー食品株式会社 | Noodle strings with good resilience and method for producing the same |
| CN1221183C (en) * | 2002-02-22 | 2005-10-05 | 韩岩 | Un-fried vegetable and grains nutritious instant noodles and the making method |
| CN1382389A (en) * | 2002-05-21 | 2002-12-04 | 孙双全 | Technology for making unfried-in-oil instant noodles or dried noodle without cooking |
-
2004
- 2004-06-18 JP JP2004180855A patent/JP4113858B2/en not_active Expired - Lifetime
-
2005
- 2005-06-17 KR KR1020050052410A patent/KR100700856B1/en active IP Right Grant
- 2005-06-17 CN CNB2005100790025A patent/CN1306881C/en active Active
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948681A (en) * | 2011-08-29 | 2013-03-06 | 西藏龙湖实业有限公司 | Instant noodle made of Tibetan highland barley and preparation method of noodle |
| CN102948681B (en) * | 2011-08-29 | 2014-03-12 | 西藏龙湖实业有限公司 | Instant noodle made of Tibetan highland barley and preparation method of noodle |
| CN105558779A (en) * | 2015-12-19 | 2016-05-11 | 河南恒瑞淀粉科技股份有限公司 | Special udon noodle flour added with modified starch as well as udon noodles and preparation method thereof |
| CN109310126A (en) * | 2016-08-31 | 2019-02-05 | 日清食品控股株式会社 | The manufacturing method of non-fried noodles |
| CN109310126B (en) * | 2016-08-31 | 2022-02-01 | 日清食品控股株式会社 | Method for producing non-fried noodles |
| US11497231B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing non-fried noodles |
| US11497232B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing fried noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4113858B2 (en) | 2008-07-09 |
| JP2006000065A (en) | 2006-01-05 |
| KR100700856B1 (en) | 2007-03-29 |
| CN1306881C (en) | 2007-03-28 |
| KR20060046475A (en) | 2006-05-17 |
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