JP2000093106A - Production of noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce noodles excellent in reconstituting properties, compatibility with a soup and loosening properties without deteriorating the luster of the noodles and useful for dried instant noodles, etc., by formulating a prescribed amount of a powdery oil and fat having the melting point within a prescribed range with flour of grains, etc. SOLUTION: A powdery oil and fat having 45-75 deg.C preferably 50-65 deg.C melting point such as a hardened oil, e.g. palm oil or a soybean oil and an ester exchange oil, etc., in an amount of 0.2-10 wt.%, preferably 0.5-3 wt.% is formulated with flour of grains or/and starch to produce noodles. The noodles are preferably nonfried noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodles, and more particularly, to a method of blending powdered high melting point fats and oils, especially non-fried noodles, to provide hot water recyclability and compatibility with soups and seasonings. The present invention relates to a method for producing noodles having improved quality.

[0002]

2. Description of the Related Art In general, dried instant noodles are roughly classified into fried noodles and non-fried noodles according to their manufacturing methods. Both types of eating are performed using a cup type in which hot water is poured and eaten, and a cooking utensil such as a pan. There is a bag noodle type that is eaten by boiling or the like, but all of these dry noodles are required to have a noodle quality such that they can be eaten deliciously by a short heat treatment.

The noodle quality required for dried instant noodles mainly depends on the degree of penetration of hot water into the instant noodles in an operation called hot water reconstitution with hot water, that is, “restorability”, and “fitness with seasoning liquids such as soups and sauces”. Sex ".

[0004] One method for improving the resilience and conformability is to make the noodles porous. The fried noodles are dried by frying, and water is volatilized at once from the noodle dough, so that the noodles can be made sufficiently porous, and the resilience and adaptability can be improved. However, non-fried noodles are difficult to be made sufficiently porous because they evaporate moisture by hot air drying or the like, and have a problem in resilience and familiarity with soup as compared with fried noodles.

[0005] Conventionally, a method of adding a large amount of starch-based one to wheat flour as a raw material for noodles in order to improve the restorability of non-fried noodles has been performed. The binding property between them is increased, and a problem is likely to occur in the loosening property. Japanese Patent Publication No. 56-9098 discloses that a certain amount of starch is added to improve the resilience of non-fried noodles and fats and oils are added to improve the looseness of the noodles to overcome such a problem. Although the non-fried noodles have a certain improvement effect on looseness, the added non-fried noodles have good resilience and looseness when the amount of added starch is too large, but the starch appears on the noodle skin, so it is slippery. It becomes hard to say that it has a good texture and the familiarity with the soup is good.

Japanese Patent Application Laid-Open No. 8-308518 attempts to make non-fried noodles porous by making holes in a square pyramid during the noodle string manufacturing process. I have. This method is surely achieved in terms of making it porous, but in order to make a hole using a tool, the surface of the noodles is inevitably roughened, the noodles lose their luster, and in terms of the appearance deliciousness Creates a problem.

As described above, in fact, no technique has been developed for producing non-fried noodles that can sufficiently satisfy both restorability and conformability.

[0008]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide both good resilience and soup familiarity without impairing the luster of the noodles, An object of the present invention is to provide a method for producing non-fried noodles having good looseness.

[0009]

Means for Solving the Problems The present inventors have conducted intensive studies in order to achieve the above-mentioned object, and as a result, by mixing a certain amount of powdered high melting point fat having a certain melting point into non-fried noodle, The obtained non-fried noodles were found to have good restoring properties and soup familiarity, and also had good noodle looseness and noodle gloss, and completed the present invention.

[0010] That is, the present invention is a method for producing noodles, which comprises mixing powdery fat or oil having a melting point of 45 to 75 ° C with cereal flour or starch in an amount of 0.2 to 10% by weight.

The reason that the addition of this powdery high melting point fat and oil improves the resilience and soup adaptability is as follows.
Although the details are unknown, the powdered high melting point fat added dissolves only a small part during the drying process and creates voids in the non-fried noodle dough, and makes fine holes in the non-fried noodle dough and on the surface It is presumed that the infiltration of hot water into the voids improves the resilience and improves the compatibility with the soup. Further, it is considered that the gloss of the noodles is not impaired because the generated voids are fine, and the releasing effect inherent to fats and oils also acts to improve the loosening properties.

The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils, such as palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, safflower oil,
Examples thereof include rice bran oil, coconut oil, hardened oil of palm kernel oil, and transesterified oil.

The form of the fat or oil used in the present invention must be a powder. The term “powder” refers to a shape such as a rim pen, a sphere, a rod, or the like, and may be a so-called powder. When a liquid or paste-like fat is added, the noodle loosening property can be improved, but the restoring property and soup familiarity cannot be improved. The method for preparing the powdered fat is not particularly limited, but a spray cooling method in which the dissolved fat is sprayed into a cooling tower (chiller) to be powdered, or the dissolved fat is poured onto a cooled drum and solidified. A drum flake method that can be used for scraping is used.

The average particle size of the powdery fats and oils is 0.1.
It is not particularly limited as long as it is 1 mm or more, but it is preferable that it can be mixed well with flour such as flour or starch to be used,
In the JIS standard sieve size, a size of about 10 # all pass product is preferable. Those having an average particle size of less than 0.1 mm,
For example, sugars, proteins, fats and oils obtained by emulsifying fats and oils using an emulsifier and spray-drying are also called `` powdered fats and oils '', but this is a large number of fine fats and oils particles and sugars, Aggregates composed of proteins and the like form powder particles, and even though the apparent particle size is large, the actual particle size of fats and oils is very small (about 10 microns).
Therefore, the void is not formed clearly and does not exert the effect of the present invention.

The amount of the powdered high melting point fat used in the present invention is 0.1 to cereal flour such as wheat flour or starch.
It is necessary to be 2 to 10% by weight, preferably 0.5 to 3% by weight. If it is less than 0.2%, the obtained non-fried noodles will have poor loosening properties, and if it exceeds 10%, the obtained non-fried noodles will be powdery, which will cause a problem in the taste as a product.

The melting point of these powdery high melting point fats and oils must be 45 to 75 ° C., preferably 50 to 75 ° C.
６５65 ° C. If the melting point of the powdery high melting point oil is less than 45 ° C., the oil and fat will dissolve during drying, and the oil and fat will emerge on the surface of the non-fried noodles, and will be oxidatively degraded to easily produce a perishable odor. Further, if the melting point is low and the composition is in a liquid or paste state, as described above, it is difficult to improve the resilience and conformability. This is probably because the fats and oils dissolve into the noodle dough and become integrated, making it difficult to create fine voids in the dough. On the other hand, if the temperature exceeds 75 ° C., the resilience of the obtained non-fried noodles is undesirably lowered.

The method for preparing noodles in the present invention is not particularly limited except that a powdery high melting point fat is added, and an existing method can be applied. To give an example,
A powdery high melting point fat according to the present invention is added to and mixed with a mixture of flour and starch, and a seasoning such as salted water or salt, if necessary, water is added.
After cutting out and steaming, non-fried noodles are obtained by hot air drying.

It is naturally necessary to add the powdery high melting point fat or oil of the present invention before drying, but it is not particularly limited which step is prior to drying. It may be added when possible. Preferably, it is better to previously mix the mixture with the flour or starch powder to be used, so that the mixture can be uniform and the operability is excellent.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to embodiments for better understanding. [Example 1-3, Comparative Example 1-2] After refined palm oil was extremely hardened and completely heated and melted, it was poured on a cooled drum, and the solidified fat was scraped and crushed.
To obtain a powdery high melting point fat (powdery fat A). The melting point of the powdery high melting point fat at this time was 58 ° C., and the average particle size was 0.35 mm. The powdered oil A was kneaded with the composition shown in Table 1 to prepare noodle dough. Roll and cut the prepared dough (cutting blade # 16 square, noodle string thickness
0.85mm) steam in a steamer for 2 minutes, put in
Non-fried noodles were obtained by drying with hot air for minutes. A commercially available ramen soup was placed in 100 g of the non-fried noodles thus prepared, 150 ml of boiling water was poured, and after 4 minutes, samples were tasted for sensory evaluation. Table 2 shows the results.

[0020]

Table 1 Formulation Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 ―――――――――――――――――――――――――――― -Flour 750 (g) ← ← ← ← Potato starch 250 ← ← ← ← Sweet potato 4.5 ← ← ← ← Salt 20 ← ← ← ← Powdered oil and fat A 5 20 80 1 120 Water 380 ← ← ← ← ← ―――――― ――――――――――――――――――――――――――

[0021]

[Table 2] Sensory evaluation results ――――――――――――――――――――――――――― Evaluation items Example 1 Example 2 Example 3 Comparison Example 1 Comparative Example 2 ------------------------------------------- Good Noodle gloss Good Good Good Good Bad Unraveling Good Good Good Bad Good Good texture Good Good Good Bad Bad ------------------------------------------- ――――

As can be seen from the above results, the non-fried noodles of the present invention are good in all evaluation items and are excellent non-fried noodles. The results of Comparative Examples 1 and 2 show that if the addition amount is lower than the present invention, the other than the noodle gloss becomes poor and the product has no commercial value, and if the addition amount is higher, the noodle gloss decreases and the texture becomes powdery. It turned out to be less valuable.

Example 4-5, Comparative Example 3 Purified rapeseed oil was hardened to prepare three types of hardened rapeseed oils having different degrees of hardening, completely heated and melted, and then sprayed into a cooling tower at 5 ° C. It was pulverized and passed through a 10 # sieve to obtain three kinds of powdered high melting point fats and oils (powder fats B, C and D). The melting point of the powdery high melting point fat at this time is powder fat B: 40 ° C., powder fat C:
63 ° C., powdered fat D: 72 ° C., and average particle diameters were 0.45 mm, 0.35 mm, and 0.30 mm, respectively. Using these three types of powdered fats and oils, in the formulation shown in Table 3,
Non-fried noodles were prepared under the same conditions as in Examples 1 to 3,
The sensory evaluation was performed similarly. Table 4 shows the results.

[0024]

[Table 3]

[0025]

[Table 4] Sensory evaluation results ―――――――――――――――――――――― Evaluation items Example 4 Example 5 Comparative example 3 ―――――――― ―――――――――――――――― Restorability good good poor poor soup familiarity good good poor noodle gloss good good good loosening good good good ―――――――――――――――――

From the above results, it can be seen that the non-fried noodles of the present invention have good restorability and soup familiarity, and also have good gloss, looseness and texture of the noodles. When a powder having a melting point lower than the melting point of the powdery high-melting fat or oil of the present invention is used, there is no problem in the loosening property and the texture as previously described, but the restoring property and the soup adaptability become poor. I understand.

[0027]

According to the conventional non-fried noodles, it was not possible to produce a non-fried noodle having good resilience and soup familiarity, and also good gloss and looseness of the noodles. It was found that by adding a powdery high melting point fat at 75 ° C., a non-fried noodle having good restorability and soup familiarity, and also good gloss and looseness of the noodles can be prepared. This makes it possible to produce excellent non-fried noodles without any special steps in the production process, which is an effective means in the industry.

Claims (3)

[Claims] 1. A method for producing noodles, comprising adding a powdery fat or oil having a melting point of 45 to 75 ° C. to cereal flour or starch in an amount of 0.2 to 10% by weight. 2. The method for producing noodles according to claim 1, wherein the melting point of the powdered fat is 50 to 65 ° C. 3. The method for producing noodles according to claim 1, wherein the noodles are non-fried noodles.