JP2000189089A - Instant noodles and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject noodles useful for instant noodles of unfried noodles put in a container, or the like, capable of uniformly restoring long strips of noodles and excellently loosening entangled long strips and not causing insufficient drying without carrying out wave formation treatment by boiling long strips with a salt solution having a salt concentration in a specific range and washing the long strips with water. SOLUTION: Long strips of noodles are boiled with a salt solution having a salt concentration of 20% (w/v) to saturated concentration, preferably 30% to saturated concentration (preferably saline solution and/or an aqueous solution of an organic acid salt such as sodium lactate) preferably at >=80 deg.C and washed with cold water preferably at <=10 deg.C. The long strips are obtained, for example, by kneading a raw material powder composed of wheat flour and starch with kansui (alkaline aqueous solution used in the preparation of Chinese noodle) and water, rolling the mixture and cutting it into long strips. Preferably, the instant noodles are produced without steaming the long strips.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to instant noodles,
Fried noodles, non-fried noodles (hot air dried noodles, etc.) obtained through boiling treatment with a salt solution and washing of the boiled noodle strings with water
Instant noodles such as microwave-dried noodles and freeze-dried noodles and a method for producing the same.

[0002]

2. Description of the Related Art Instant noodles are generally obtained by a process of boiling / steaming noodle strings, pregelatinizing the noodle strings, and drying the pregelatinized noodle strings. Noodles that can be eaten by simple cooking, and these instant noodles are classified into fried noodles, non-fried noodles, and freeze-dried noodles based on the difference in the drying method used in the manufacturing process. That is, the fried noodles are dried by the frying process, the non-fried noodles are dried by the hot air or microwave drying, and the freeze-dried noodles are dried by the freeze-drying process. Since these instant noodles are generally dried after the gelatinization of the noodle strings once, the gelatinization of the noodle strings is fixed,
Therefore, it is characterized by a shorter cooking time and higher instantaneousness than dry noodles.

[0003] However, instant noodles are in a so-called "raw (raw)" state where drying is insufficient unless the moisture content of the pregelatinized noodle strings is sufficiently and uniformly reduced by a drying treatment in the manufacturing process. Noodle strings will remain. The presence of the raw noodle strings not only makes the texture of the noodles non-uniform, but also causes adverse effects such as mold formation and decay of the noodles. Such a problem is caused by the noodle mass of instant noodles having a large thickness (hereinafter, referred to as “instant noodle mass”).
In particular, it is remarkable in the center of the instant noodle block, and thus it is necessary to sufficiently dry the noodle block to the center.

[0004] Unlike dry noodles, instant noodles, except for some, dry the noodle strings after they are pregelatinized, so that the adhesive force due to the pregelatinized starch (component) present on the surface of the noodle strings. Thereby, the adjacent noodle strings are bound to each other during the gelatinization process and the drying process of the noodle strings.

[0005] In particular, the drying process in the process of producing non-fried noodles is performed in a gas phase at a high temperature for a long period of time, so that the noodle strings are easily bound to each other. Tends to be inadequate.

[0006] Furthermore, the binding of the noodle strings to each other deteriorates the looseness of the noodle strings, making it difficult to uniformly cook and restore the noodle strings, making it difficult to obtain a good texture. In particular, in the case of a one-touch type (type that can be eaten by pouring in hot water) containing cups containing non-fried noodles, a relatively large amount of pregelatinized starch is used as a raw material for making noodles in order to improve the restorability of the noodle strings. In many cases, the degree of pregelatinization of the noodle strings is increased by addition or the like, and this high degree of pregelatinization has become a factor that promotes the binding of the noodle strings.

[0007] Therefore, in the conventional method for producing instant noodles, voids are formed in the instant noodle mass so that the noodle strings do not bind to each other or the noodle strings do not solidify in a dango-like manner and do not become insufficiently dried. In order to reduce the contact area between the noodle strings constituting the instant noodle mass, or to reduce the contact area between the noodle strings, the noodle strings have been provided with waves (waveforms of the noodle strings). That is, when cutting the noodle strings, the noodle strings are cut while being waved, and the cut noodle strings are steamed to form and fix the wave shape on the noodle strings.

[0008] As a result, voids are formed in the instant noodle mass, the contact area between the noodle strings constituting the instant noodle mass is reduced, and the instant noodle mass has a structure that can be dried up to the center of the instant noodle mass. It prevented binding and uneven drying of the noodle strings.
However, the noodle strings corrugated by the steaming process lacked the smoothness of the noodle surface, and when applied to udon or spaghetti noodles, lacked authenticity and could not be denied.

Although instant noodles that can be produced by boiling without steaming have been described in many patent specifications, the instant noodles are generally mass-produced by omitting the steaming step. It was difficult to do. At the moment,
As instant noodles manufactured without applying a wave forming process in the market, special instant noodles obtained by hanging and drying each of the noodle strings without hanging the cut noodle strings into α There is almost nothing except the bar ramen type.
In addition, in general non-fried noodles and freeze-dried noodles that have been subjected to the pregelatinization treatment, even if the wave forming treatment is performed, the problem of binding of the noodle strings is not solved, and to solve these adverse effects The means remain unestablished.

As a method for preventing the binding of the noodle strings of instant noodles and improving the loosening of the noodle strings, a drying step of the noodle strings is carried out after an aqueous emulsifier of edible oil and fat is adhered to the surface of the noodle strings. (Japanese Patent Application Laid-Open No. 52-128254) and a method in which starch is adhered to the surface of a gelatinized noodle string and then a drying step of the noodle string is performed (Japanese Patent Application Laid-Open No. 53-124640). However, in any of these methods, it is difficult to sufficiently dry the noodle mass unless the noodle string is subjected to a wave forming treatment, and the effect of preventing the noodle strings from bonding to each other is also insufficient,
Further, there are various problems such as a complicated production process and an increase in the production cost of instant noodles.

[0011] As described above, in the technical field of instant noodles, there is a demand for straight noodles in which noodle strings are not subjected to a wave forming process. It has been desired to develop instant noodles that can restore the noodle strings more uniformly, improve the looseness of the noodle strings, and do not cause insufficient drying. Furthermore, it is also an object of the present invention to solve the above-mentioned problems relating to instant noodles, and at the same time, to obtain instant noodles having strong stiffness, good resilience, and good texture.

[0012]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and its gist is to provide a step of boiling noodle strings with a high-concentration salt solution. Instant noodles including a step of washing boiled noodle strings with water and a method for producing the same. Specifically, the method of the present invention is a method for producing instant noodles including a step of pre-gelatinizing the noodle strings, followed by washing and drying, wherein the salt concentration is 20% (w / v) to a saturated concentration, preferably, The present invention relates to a method for producing instant noodles including a step of boiling a noodle string using a salt solution having a concentration of 30% (w / v) to a saturated concentration as a boiling solution.

A method of immersing noodle strings in a high-temperature saline solution has been proposed (JP-A-53-81641, JP-A-53-81641).
However, these prior arts merely aim at quick recovery of the noodle strings, and according to the present invention, they lack a step of water cooling after the gelatinization treatment of the noodle strings. There was no technical idea of a series of processing steps of the noodle strings, and no effect was recognized at all. Similarly, a method in which noodle strings are boiled with a salt solution such as a saline solution or calcium chloride having a dilute concentration of 5% or less and freeze-dried to obtain noodles (JP-A-4-7556)
No. 4) has also been proposed, but in this technique, the salt concentration is clearly different from that of the present invention, and a step of water cooling after the gelatinization treatment of the noodle strings is missing. ,
All the prior arts differ from the gist of the present invention and its essence.

By the way, the boiling treatment in the present invention is a treatment in which noodle strings are immersed in a salt solution at a high temperature (a temperature higher than the gelatinization temperature of starch), and preferably a salt solution at a temperature of 80 ° C. or more. Immerse the noodle strings in the solution.

The salt (s) used in the boiled liquid in the present invention include a nearly neutral water-soluble salt soluble in water,
In particular, salt and / or an organic acid salt are preferable, and specifically, salt, sodium acetate, sodium lactate, sodium citrate and a mixture thereof can be used.

Further, the present invention provides a salt solution and / or an organic acid salt solution having a salt concentration of 20% (w / v) to saturation concentration, preferably 30% (w / v) to saturation concentration, as a boiling solution. Instant noodles manufactured by a manufacturing method including a step of boiling the noodle strings, particularly manufactured without performing the steaming treatment of the noodle strings,
The present invention relates to instant noodles in which a wave is not formed in a noodle string.

According to another aspect of the present invention, the instant noodles are filled into a container, particularly a cup-shaped or bowl-shaped container, so that they can be eaten by pouring in hot water. Is obtained. In particular, when the instant noodles in the container are non-fried noodles, the effect of improving the loosening of the noodle strings upon pouring in hot water, which has conventionally been a problem, can be obtained.

According to the production method of the present invention, it is possible to obtain straight noodle strings without waves, without drying unevenness, uniform cooking restorability and good food even without going through the wave forming treatment of the noodle strings. Instant noodles having a feeling are obtained. It is considered that such an effect according to the present invention is a synergistic effect obtained by a combination of boiling the noodle strings with a high-concentration salt solution and washing the boiled noodle strings with water. That is, by boiling the noodle strings with a high-concentration salt solution and subsequently washing the noodle strings with water, the noodle strings are hardened, and at the same time, excessive gelatinization of the noodle strings is stopped to enhance the shape retention of the noodle mass. .
As a result, even without performing the wave forming process on the noodle strings,
The volume of the noodle mass is increased (bulky), and the contact and binding of the noodle strings are reduced, and at the same time, the boiled and melted portions on the surface of the noodle strings are washed and removed. Is further suppressed, which leads to the effect of the present invention.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION As the noodle strings for instant noodles used in the present invention, noodle strings obtained by making noodles by a conventional method can be used. This `` ordinary method '' refers to adding flour or other flour or starch, if necessary, to a watermelon or salt, a thickener or gluten or other noodle-improving agent, or other auxiliary ingredients, and adding water to the flour or starch. And kneading the mixture to obtain a kneaded product. The kneaded product is rolled into a noodle band and then cut out, or the kneaded product is extruded into a noodle string.

In this case, the kneading of the noodle raw material and the formation of the noodle band can be performed under reduced pressure, and the obtained noodle band and noodle band can be aged to improve the strain and texture of the noodle band. In particular, in the case of non-fried noodles, when the hot water return at the time of eating is poor, preservation of the noodle strings can be adjusted by adding a pregelatinized starch or a starch decomposition product.

The obtained noodle strings may be used as they are, or they may be used after being dried to dry noodles. In the present invention, these noodle strings are boiled in a highly concentrated salt solution. As used herein, the term "boil" refers to a step for pregelatinizing the noodle strings, and also includes immersing the noodle strings in a high-temperature salt solution that has substantially the same effect as the boiling processing. Including. The boiling temperature in the present invention is not lower than the gelatinization temperature of starch, preferably not lower than 80 ° C, from the viewpoint of obtaining instant noodles having desired noodle quality and volume. Specifically, if it is 80 ° C
It is desirable that the noodle strings are immersed in the salt solution for at least 20 seconds, and at 90 ° C. for at least 10 seconds. This is because if the noodle strings are immersed in a salt solution having a temperature equal to or lower than the gelatinization temperature of the starch, the noodle strings cannot be pregelatinized, and almost no instant noodles having the desired noodle quality can be obtained. Therefore, depending on the thickness of the noodle strings, it is preferable to cook the noodle strings with a boiling aqueous solution for about 10 seconds even in the case of thin noodles.

According to the method of the present invention, the moisture content of the noodle strings does not become too high even after long-time boiling treatment, so that the noodle strings are hardly boiled and stretched, and even if the boiling time is long, the noodle stiffness is maintained. As a result, the time for performing the boiling process can be easily managed.

By the way, the salts that can be used in the present invention are water-soluble salts that can be dissolved in water at a concentration of 20% (w / v) or more, preferably neutral or almost neutral salts, Although an acidic salt can also be used, in consideration of the effect on taste and problems such as boiling and melting noodle strings, for example, when using an acidic salt, it is preferable to use it in combination with an alkaline salt . Specifically, inorganic salts such as sodium chloride and potassium chloride, organic acid salts such as sodium acetate, sodium lactate, sodium citrate and sodium malate, and mixed salts thereof are preferable. In the present invention, a method of mixing an acid and an alkali, for example, adding lactic acid and sodium carbonate to a boiled liquid and utilizing it as sodium lactate, which is substantially the same as adding these salts, is also selected. it can.

Particularly preferred salts for use in the present invention include sodium chloride, sodium acetate, sodium lactate, sodium citrate and the like. Further, when a mixed salt composed of two or more kinds of salts is used, the expression of an unpleasant taste exhibited by each salt can be suppressed. Therefore, by carefully selecting a combination of salts to be used, a desired taste can be obtained. There are cases. For example, a preferred salt combination in the present invention is a mixed salt composed of sodium chloride and sodium lactate.

According to the present invention, a highly concentrated salt solution or mixed salt solution, that is, a salt concentration of 20% (w / v) to a saturated concentration,
Preferably, a salt solution or a mixed salt solution having a concentration of 30% (w / v) to saturation is suitably used. In addition, even when using a saturated salt solution as the salt solution, the washing process of the present invention does not result in excessively salty noodles, and the taste of the noodles can be improved by separately taking measures to reduce the salt content of the soup. The problem with respect to is solved.

In addition, in the present invention, in addition to the step of boiling the noodle strings with a high-concentration salt solution, the noodle strings are separately prepared optionally by steaming the noodle strings or by dissolving water or any substance. A step of boiling noodle strings with a solution can also be added.
Such additional steaming or boiling steps can be introduced before, after, or both before and after boiling the noodle strings with a high concentration salt solution. It should be noted that if an additional steaming step is introduced before the boiling treatment with the salt solution according to the present invention, the wave of the noodle strings will be fixed. It is better not to add a steaming step before.

After the noodle strings are boiled with a high-concentration salt solution according to the present invention, or after the noodle strings are further gelatinized through an additional steaming step or boiling step, the noodle strings are washed with water. Water washing can be performed by spraying or showering water (cold water) on the gelatinized noodle strings, or by dipping the gelatinized noodle strings in water (cold water). In the case of the present invention, room temperature tap water is sufficient as water for washing, but it is more preferable to wash the noodle strings with cold water of 10 ° C. or less.

Such washing of the noodle strings tightens the noodles, promotes the hardening of the noodle strings, further enhances the boiling effect of the salt solution, prevents excessive gelatinization, and prevents instant noodle mass. At the same time as enhancing the shape-retaining property of the noodle strings and washing away the salt present on the surface of the noodle strings and the boiled and melted portions of the noodle strings. Thereby, without applying a wave forming process to the noodle strings, an instant noodle mass that can be uniformly dried can be obtained, and even in the case of straight noodle strings, in the case of noodle strings with a wave, As described above, it is possible to provide instant noodles that have good looseness of the noodle strings, are uniformly restored during cooking, and have a good texture.

The washed noodle strings are preferably drained, separated into noodle strings in individual eating units, placed in a mold, and then subjected to a drying step. Note that the noodle strings may be divided into individual meal units before the α-treatment of the noodle strings. Before applying the noodle strings to the drying step, it is also possible to apply a loosening (improvement) agent to the surface of the noodle strings.
The effect of preventing the binding of the noodle strings can be reinforced to further improve the loosening of the noodle strings.

Examples of the loosening agent that can be used in the present invention include dextrin, water-soluble dietary fiber and its decomposition products, in addition to the aqueous emulsifier for edible oils and fats. When the loosening agent is used in the form of a solution (raveling liquid), the noodle strings are immersed in the loosening liquid, drained, and then applied to the drying step.

A method for drying noodle masses usable in the present invention will be described.

When the product form is fried noodles, put the noodle strings in a mold such as a fry retainer, immerse the mold in edible oil heated to an oil temperature of 140 to 160 ° C., and leave for 1-2 minutes. Allow to dry.

In the case of hot-air dried noodles (non-fried noodles), the noodle mass is placed in a mold having air permeability, and the mold is exposed to a high-temperature airflow and dried. Specifically, the noodle mass is usually dried for about 30 to 120 minutes under a stream of hot air at a temperature of 50 to 100 ° C. When the noodle strings have a fried noodle-like texture, they are swollen and dried at a temperature of about 90 to 150 ° C. In addition, there are a method of drying while increasing the temperature and a method of drying under a high humidity of 90% or more, in order to prevent cracks on the surface of the noodle strings.

In the case of microwave dried noodles (non-fried noodles), microwaves are applied to the noodle mass during hot air drying according to the hot air drying method described above, or microwaves are applied to the noodle mass after hot air drying is completed. And let it dry.

In the case of freeze-dried noodles, the noodle mass placed in the mold is frozen at a temperature below freezing point, for example, -20 ° C. or less, and after the noodle mass is frozen, the noodle mass is dried under reduced pressure. At the beginning of drying, the temperature is low, and when the drying has progressed to some extent,
A method of drying at a temperature of about room temperature to about 80 ° C. is generally used, but the present invention is not limited to this.

The instant noodle mass thus dried is packed in a bag or filled and packaged in a bowl-shaped, cup-shaped, dish-shaped container or the like, and provided as a commercial product. Examples of the form of the product using the noodle mass of instant noodles obtained by the present invention include Chinese noodles such as ramen and yakisoba, udon, soba,
It can be applied to both Japanese-style noodles such as somen and Western-style noodles such as spaghetti.

The instant noodles produced by the production method of the present invention can also be made into one-touch cup noodles (so-called snack noodles) which can be eaten by pouring in hot water, or cooked instant noodles. Also, regardless of the product form, even if the noodle strings are not subjected to the wave forming process (even if the noodle strings are not applied to the steaming step), the noodle strings have good looseness, uniform resilience, and a firm texture. Good texture can be obtained. In particular, in the case of one-touch type non-fried noodles with a cup, in the conventional product, the binding between the noodle strings was excessive, the looseness was poor, and the texture was often uneven, but according to the present invention, the loosening improver was used. Even if not used, the noodle strings can be loosened well and a good texture can be obtained.

[0038]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on preferred embodiments, but the present invention should not be construed as being limited based on the disclosure of these embodiments.

Example 1: Production of instant noodles (hot-air dried noodles) To raw material powder consisting of 800 g of wheat flour (semi-strong flour) and 200 g of starch, 330 ml of kneading water in which 10 g of a watermelt was dissolved was added and kneaded with a mixer. The noodle dough was made. This noodle dough was rolled through a noodle band machine to make the final noodle band thickness 1.4 mm, and then this noodle band was cut out with a round blade No. 22 to obtain a noodle band. Then, the noodle strings were separated by one serving (105 g) and boiled in a salt solution having various concentrations (% (w / v)) for 30 seconds in a boiling state. After the boiling treatment, the noodle strings were immersed in tap water (about 20 ° C.) and washed with water for 1 minute. Each noodle string that has been washed with water is placed in a deep dish-type dry pad (form;
13cm inside diameter, height 3cm), and wind speed 1.5m
Drying was performed with hot air at 85 ° C./sec for 60 minutes to obtain hot-air dried noodles (non-fried noodles). After the hot-air dried noodles were allowed to cool, they were placed in a bowl-shaped styrene container (17 cm in diameter, 7 cm in depth), poured into boiling water and allowed to stand for 4 minutes. After 4 minutes, the degree of loosening of the noodle strings and the restorability of the noodle strings were verified.

The results are shown in Table 1 below. The looseness of the noodle strings is a result of verifying the looseness of the noodle strings by stirring the noodle mass cooked by pouring in hot water with chopsticks. Moreover, about the texture of the noodles in Table 1, the sensory test was performed by five panelists, and the average opinion was described.

[0041]

[Table 1]

As is clear from the results in Table 1, the noodle strings boiled in boiling water (without salt added) and the noodle strings boiled in 5% strength boiling saline solution are bound to each other. As a result, the noodle strings were unraveled, the restoration state of the noodle strings was uneven, and the texture of the noodles was very poor. Also, 10
The noodle strings boiled with boiling sodium chloride solution at a concentration of 0.1% can be finally unraveled with chopsticks, and the restoration of the noodle strings is not complete.
The state of restoration of the noodle strings was uneven.

On the other hand, in the case of a boiling salt solution having a concentration of 20% (w / v) or more, the noodle strings are easily loosened by inserting chopsticks, and the degree of loosening is extremely good. It was good. In particular, noodle strings obtained by boiling with a boiling salt solution having a concentration of 30% (w / v) or more had a core feeling in the noodle strings, and noodles with firmness were obtained.

It should be noted that the noodle strings obtained in this example were obtained by boiling without steaming, and compared with the conventional noodle strings obtained through the steaming step, the noodle strings were formed in a wave form. There were few straight type (straight) non-fried Chinese noodle strings.

Example 2 Investigation of the Effect of the Boiling Temperature In order to study the effect of the boiling temperature (the temperature of the boiling liquid) on the properties of the instant noodles, the following procedure was used to perform various instantaneous treatments at various boiling temperatures. Noodles were manufactured, and the degree of loosening of the obtained noodle strings was verified.

Kneading water obtained by dissolving 15 g of a watermelt in a raw material powder consisting of 900 g of wheat flour (quasi-strong flour) and 100 g of starch 33
0 ml was added and kneaded with a mixer to prepare a noodle dough.
This noodle dough was rolled through a noodle band machine to make the final noodle band thickness 1.1 mm, and then cut out with a round blade No. 18 to obtain a noodle string. Then, the noodle strings were separated by one serving (105 g) and boiled in a 30% (w / v) saline solution at various temperatures for 20 seconds. After boiling, remove the noodle strings from tap water (about 20
C) for 30 seconds and washed with water. Each noodle string after washing with water is put into a deep dish-type drying pad (mold: upper surface inner diameter 15 cm, lower inner diameter 13 cm, height 3 cm), and the wind speed is 1.5 m / sec.
Drying was performed with hot air at 85 ° C. for 60 minutes to obtain hot-air dried noodles (non-fried noodles). After the hot-air dried noodles thus obtained were allowed to cool, a bowl-shaped styrene container (diameter 17 cm, depth 7
cm), poured hot water and allowed to stand for 4 minutes. Four minutes later,
The degree of loosening of the noodle strings and the resilience of the noodle strings were verified.
The results are shown in Table 2 below.

[0047]

[Table 2]

From the results shown in Table 2, no improvement was observed in the loosening of the noodle strings of instant noodles when immersion treatment was performed at a temperature of 60 ° C. or less, that is, a temperature lower than the gelatinization temperature of starch.

On the other hand, when boiled in saline at a temperature of 80 ° C. or higher, an improvement in the looseness of the noodle strings was observed. In addition, when using the boiling solution at 80 ° C. in the present example, when the boiling time is short, or when the noodle strings are thick, the effect of the present invention is recognized, but when the gelatinization is insufficient, Is
It was considered preferable to perform the boiling treatment with a high-concentration saline solution according to the present invention, and to separately perform an additional boiling step or a steaming step of the noodle strings with boiling water before or after that.

Example 3: Examination of the influence of the washing process of noodle strings
討 boiled after processing noodle water washing, in order to examine the influence of the properties of the instant noodles according to the manufacturing method described in Example 2, boiling water or 30% (w / v) concentration boiling saline Then, the noodle strings were boiled for 20 seconds, and the washing after the boiling treatment was omitted or performed (approximately 20 ° C. tap water for 30 seconds) to obtain noodle strings. Put the noodle strings in a deep dish-type dry pad (mold: upper surface inner diameter 15 cm, lower inner diameter 13 cm, height 3 cm), wind speed 1.5 m / s
It was dried with hot air of ec and 85 ° C. for 60 minutes. The hot-air dried noodles thus obtained are placed in a bowl-shaped styrene-made container (17 cm in diameter,
(7 cm deep), and poured into boiling water to check the state of the noodles. The items to be confirmed were the looseness of the noodles, the resilience of the noodle strings, and the taste of the noodles during eating.

The results are shown in Table 3 below. In addition, about the taste in Table 3, the sensory test was performed by five panelists, and the average opinion was described.

[0052]

[Table 3]

From the results shown in Table 3, it was found that even if the washing step was omitted, the noodle strings were not easily loosened and the texture was uneven even for the noodle strings obtained by boiling the saline solution. Furthermore, if the washing step is omitted, the instant noodles will have a salty taste,
It was not something that could be offered as a product. On the other hand, noodle strings obtained by washing with water after being boiled with saline solution showed satisfactory results in all verification items. Incidentally, the bulk capacity of the dried noodle mass is the largest noodle mass washed with water after boiling with saline, and hereinafter, the noodle mass not washed with water after boiling with saline, and the noodle mass washed with water after boiling. It became smaller in order, and was the smallest in the noodle mass not washed with water after the boiling process. When the magnitude relationship of the bulk capacity is expressed using the sample symbols shown in Table 3, the relationship is (1)>(2)>(3)> (4).
Thus, the product of the present invention (sample symbol (1)) has the largest bulk volume of the noodle mass (the noodle mass of the product (1) of the present invention is larger than the noodle mass of the sample symbol (2), There was about 1.5 times the bulk capacity),
It was considered that the bonding area between the noodle strings constituting the noodle mass was the smallest. By the way, when the texture was verified for each sample, the product of the present invention (sample symbol (1)) was the hardest and firmest noodle string.

Example 4 Selection of Salts (Salts) The possibility of using salts (s) other than salt in the present invention was also examined.

That is, according to the procedure described in Example 2,
A salt solution of a salt or a mixed salt described in Table 4 below, adjusted to a predetermined salt concentration, is used as a boiling solution, and the noodle strings are boiled in a boiling state for 20 seconds, and then the noodle strings are washed with water. did.
With respect to the noodle strings thus obtained, the noodles were reconstructed in the same manner as described in Example 2, and the looseness of the noodle strings, the noodle string resilience, and the taste of the noodles during eating were verified. . The results are shown in Table 4 below.

[0056]

[Table 4]

From the results shown in Table 4, sodium lactate,
In the case of sodium acetate, sodium citrate, potassium chloride salt (at a concentration of 20% (w / v) or more), and mixed salt consisting of sodium lactate and salt, the noodles can be loosened and the An improvement in resilience was observed.

Example 5: Fried noodle Fried noodle was produced according to the procedure described below.

Kneading water (330 g) prepared by dissolving 1.5 g of a ginger flour in a raw material powder consisting of 800 g of wheat flour (quasi-strong flour) and 200 g of starch.
ml was added and kneaded with a mixer to prepare a noodle dough.
This noodle dough is rolled through a noodle band machine, and the final noodle band thickness is 1.
It was set to 1 mm and cut out with a round blade No. 20 to obtain a noodle string. The noodle strings thus obtained were separated by one serving (105 g) and boiled for 1 minute in boiling saline or boiling water (control) having a concentration of 30% (w / v). Then, boiled noodle strings are treated with tap water for 5
After washing with water and draining, fried noodles were produced.

In the frying treatment, each noodle mass for one serving is placed in a retainer (mold; upper inner diameter 12 cm, upper inner diameter 10.5 cm, height 5 cm).
And then fried with edible oil at 150 ° C., and the fry processing time required until the inside of the noodle mass was dried was measured. As a result, it took 1 minute and 45 seconds for the noodle mass obtained by boiling with a boiling salt solution having a concentration of 30% (w / v), whereas the noodle mass obtained by boiling with boiling water took 2 minutes. It took 20 minutes. Also 30%
The noodle mass obtained by boiling treatment with a boiling salt solution having a (w / v) concentration had a lower density (larger voids), and the entire noodle mass was uniformly fried. On the other hand, the noodle mass obtained by boiling treatment with boiling water had a severe burn of the outer periphery of the noodle mass (outer edge portion of the noodle mass), and did not look good.

Further, the noodle mass that has been fried is allowed to cool, and then filled into a bowl-shaped container (diameter: 14 cm, height: 7 cm).
l of boiling water was added and left for 3 minutes. After leaving it for 3 minutes, it was eaten to check the looseness of the noodle strings and the texture.
The noodles boiled with a boiling salt solution having a concentration of 30% (w / v) were fried noodles having good looseness and texture, and straight noodle strings (less wave formation).
On the other hand, the noodle mass obtained by boiling treatment with boiling water had an uneven texture.

Example 6: Freeze-dried noodles Freeze-dried noodles were produced according to the procedure described below.

Kneading water obtained by dissolving 15 g of a watermelon in a raw material powder consisting of 900 g of wheat flour (quasi-strong flour) and 100 g of starch 33
0 ml was added and kneaded with a mixer to prepare a noodle dough.
This noodle dough is rolled through a noodle band machine and the final noodle band thickness is
A 1.1 mm noodle belt was obtained. This was cut out with a round blade No. 18 to obtain a noodle string. The noodle strings thus obtained were separated by one serving (105 g) and boiled with boiling saline or boiling water (control) having a concentration of 30% (w / v) for 20 seconds. After the boiling treatment, the noodle strings were immersed in tap water (20 ° C.) for 30 seconds and washed.

The noodle strings for one meal are placed in a deep dish-type dry pad (mold; upper inner diameter 15 cm, lower inner diameter 13 cm, height 3 cm), and then put into a freezer together with the mold, and rapidly frozen to −35 ° C. did.

After freezing, the freeze-dried product was freeze-dried at 0.05 torr while increasing the temperature in the refrigerator to obtain freeze-dried noodles.

The resulting freeze-dried noodles are placed in a bowl-shaped styrene container (17 cm in diameter, 7 cm in depth), and poured into boiling water for 4 hours.
Let stand for minutes. After standing for 4 minutes, the looseness of the noodle strings and the resilience of the noodle strings were confirmed. According to the present invention, the noodle mass obtained by boiling with a 30% (w / v) boiling salt solution was Despite the straight noodle strings, the noodle strings were loosened well, the noodle strings were restored uniformly, and the texture was good,
The noodle mass obtained by the boiling treatment was not easily unraveled, a part of which was not sufficiently restored, and the texture was poor.

Example 7: Non-fried Chinese noodles (one touch)
Type) According to the procedure described below, a non-fried Chinese noodle in a container type (one-touch type; wave-formed noodle) was prepared by pouring in hot water and eating.

Kneading water obtained by dissolving 15 g of a watermelt in a raw material powder consisting of 800 g of wheat flour (quasi-strong flour) and 200 g of starch 33
0 ml was added and kneaded with a mixer to prepare a noodle dough.
This noodle dough is rolled through a noodle band machine and the final noodle band thickness is
It was set to 1.1 mm and cut out with a round blade No. 18 to obtain a noodle string. The noodle strings obtained were separated by one serving (105 g), and steamed for 2 minutes to obtain wavy noodle strings. Next, the steamed noodle strings were boiled with boiling saturated saline or boiling water (control) for 20 seconds. After boiling, noodle strings are washed with tap water
After washing with water for 30 seconds, put noodle strings for one serving in a deep dish-type dry pad (upper inner diameter: 15 cm, lower inner diameter: 13 cm, height: 3 cm). And dried for 60 minutes to obtain hot-air dried noodles (non-fried noodles; wave-formed noodles). After the thus-obtained hot-air dried noodles are allowed to cool, they are placed in a bowl-shaped styrene-made container (diameter 17 cm, depth 7 cm), and boiling water and Chinese noodle soup are poured (added).
After leaving for a minute, we ate.

As a result, the noodle mass boiled with the boiling salt solution was reconstructed extremely well, the looseness was good, the noodle strings were firm and the texture was good. However, the noodle mass obtained by boiling with boiling water showed a slight improvement in loosening as compared with the noodle mass of the control group in Example 1 (obtained only by boiling water treatment without steaming treatment). Although it was recognized (still, it was only loose enough to loosen the noodle strings), the restoring property of the noodle strings was not improved and the texture was uneven.

Example 8: Non-fried udon (cooked noodle) A non-fried udon (cooked noodle) of the type cooked and cooked at the time of eating was produced according to the procedure described below.

A raw material powder consisting of 950 g of wheat flour (quasi-strong flour) and 50 g of starch was mixed with 360 ml of water and kneaded with a mixer to prepare a noodle dough. The noodle dough was rolled through a noodle band machine to make the final noodle band thickness 1.05 mm. This noodle belt,
Cut out with a round blade No. 12 to obtain noodle strings.

The noodle strings obtained were separated by one serving (105 g), boiled for 1 minute in a 30% (w / v) boiling salt solution, and then washed with tap water for 5 minutes.

A noodle string for one meal was put in a dry pat (mold; inner diameter 15 cm, height 3 cm), and the wind speed was 1.5 m / s.
It was dried with hot air at 85 ° C. for 60 minutes to obtain hot-air dried noodles (non-fried noodles). The obtained hot-air dried noodles were cooked in a pot with 500 ml of hot water for 4 minutes and restored, and the noodle strings were loosened well. When the noodles were put into a bowl together with the powdered soup and eaten, the noodle strings had no waves, and the noodle strings were restored to a uniform texture.

[0074]

As described above, according to the present invention, instant noodles obtained without using a steaming step on noodle strings, that is, instant noodles made of noodle strings with little wave are provided.

In addition, according to the present invention, even if the noodle strings are not subjected to the wave forming treatment, and if the noodle strings are subjected to the wave forming treatment, the noodle strings further have uniform cooking restoring properties, are strong, and are boiled. Instant noodles that are difficult to grow are provided.

Further, the present invention relates to non-fry type instant noodles such as hot air dried noodles and microwave dried noodles,
The effect of preventing the binding of the noodle strings is remarkable, the noodle strings are loosened, and a non-fried noodle with a good texture can be obtained. Above all,
According to the present invention, noodle-quality instant noodles that can be easily unraveled and uniformly restored (returned to hot water) by hot water pouring can be obtained even in one-touch type non-fried noodles in a container that can be eaten by pouring hot water.

Further, according to the present invention, the bulk volume (void) of the noodle mass can be increased before drying in the case of hot-air drying and before freeze-drying in the case of freeze-drying. The drying efficiency and the freezing and drying efficiency of the freeze-dried noodles are improved, and the manufacturing cost and the production line can be saved.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yoshifumi Matsuki 4-1-1, Nishinakajima, Yodogawa-ku, Osaka, Osaka Inside Nissin Foods Co., Ltd. (72) Inventor Mitsuyuki Tabuchi 4 Nishinakajima, Yodogawa-ku, Osaka, Osaka No. 1-1, Nissin Foods Co., Ltd. (72) Nobuyuki Akamatsu, Inventor No. 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka F-term in Nissin Foods Co., Ltd. 4B046 LA01 LB08 LC15 LP42 LP71

Claims (10)

[Claims] Claims 1. Instant noodles produced by boiling a noodle string with a salt solution and washing the boiled noodle string with water,
Instant noodles, wherein the salt solution is a solution having a salt concentration of 20% (w / v) to a saturated concentration. 2. The instant noodles according to claim 1, wherein the salt solution is an aqueous solution of a salt solution and / or an organic acid salt. 3. The instant noodles according to claim 1, wherein the instant noodles are instant noodles produced without performing a steaming process on noodle strings. 4. A method for producing instant noodles comprising a step of pre-gelatinizing a noodle string, followed by washing and drying the noodle string, wherein the pre-gelatinizing step comprises a boiling treatment of the noodle string with a salt solution. And a salt concentration of the salt solution is from 20% (w / v) to a saturation concentration. 5. The method for producing instant noodles according to claim 4, wherein the production method further comprises a step of boiling or steaming noodle strings before and / or after the boiling treatment with the salt solution. 6. The method for producing instant noodles according to claim 4, wherein the salt solution has a salt concentration of 30% (w / v) to a saturated concentration. 7. The method for producing instant noodles according to claim 4, wherein the salt solution is an aqueous solution of a salt solution and / or an organic acid salt. 8. The method for producing instant noodles according to claim 7, wherein the organic acid salt is selected from the group consisting of sodium acetate, sodium lactate, sodium citrate and a mixture thereof. 9. The method for producing instant noodles according to claim 4, wherein the salt solution is a salt solution having a temperature of 80 ° C. or higher. 10. Instant noodles in a container, wherein the instant noodles according to claim 1 are filled in a container, wherein the instant noodles in the container are prepared by pouring boiling water into the container. Instant noodles in a container, characterized by being instant non-fried noodles that can be eaten.