JP2000217528A - Production of noodle block dried with hot wind, and production of the container-held dried noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide noodles of new structure with thin and dense portions, which is dried by hot wind at high efficiency, damaged little while being delivered, and excellent in restorability with hot water for eating. SOLUTION: This method for producing a noodle block dried by hot wind comprises steps of (1) filling a retainer, which has a number of air-permeable pores and bottom plane freely opened and closed, and flares downward, with a measured quantity of pregelatinized noodles to give a noodle blocks 5, (2) primary heating, in which the retainer is heated from the bottom with hot wind to an extent that the block retains the shape at the lower portion, and (3) secondary heating, in which the retainer is turned over and heated from the now bottom while the block portion retaining the shape, now forming the upper portion of the noodle block, is supported by the upper part of the retainer. This method, as the other invention, for producing the container- held dried noodles further comprises steps of (4) taking the noodle block out of the retainer, (5) transferring the block into a container 6 which has almost the same tapered shape as at least the upper portion 5a of the block in such a way that at least the upper portion 5a comes into contact with the inner container side 6a and spaces C and C' are formed in the upper and lower sides of the container 6, and (6) the container opening is sealed by a lid material 8.

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 an instant-type hot air dried noodle mass which is restored by pouring hot water into water and a method for producing a hot air dried noodle in a container.

[0002]

2. Description of the Related Art Conventionally, instant-type hot air dried noodles in a container, which is restored by hot water pouring and eaten, are pre-dried. It is often adjusted higher than in the case. For this reason, if the noodle strings before drying are soft and filled in a retainer, the noodle strings will have a low bulk and a low porosity as if the noodle chunks were pressed from above due to the weight of the noodle strings. As a result, hot air did not easily reach the central portion of the noodle mass during hot air drying, and the moisture content was uneven on the surface and inside of the noodle mass, resulting in significantly poor drying efficiency. In addition, since the hot-air dried noodle mass 10 thus obtained has a low bulk, when the noodle mass side surface 10a is held in contact with the container inner surface in the container 20 as shown in FIG. Due to vibration during distribution, there was a problem that the holding state by the noodle mass side surface 10a could not be maintained, and the noodle mass was overturned (see a chain line state) and damaged.
Furthermore, even when eating, there is a problem that drying is uneven and the porosity is low, so that quick and uniform restorability in hot water and texture are inferior.

On the other hand, Japanese Patent No. 2,666,224 entitled "Method and Apparatus for Drying Noodle Balls into Bulk Shapes" is a prior invention for obtaining bulky hot-air dried noodle blocks that solve the above problems. In the present invention, in the hot-air drying step after accommodating the steamed noodles in the cup having the ventilation holes, the noodles are dried by injecting compressed air upward from the bottom surface of the cup when a predetermined moisture content is reached. It is a bulky hot air dried noodle mass having a high porosity between lines. However, in this method, since the compressed air is blown from below to form a void while floating the noodle strings and dried, the lower part of the noodle mass may be excessively dried as compared to the upper part, and the uniform Drying is difficult. In addition, this method has made it difficult to obtain a dry noodle mass having a porosity excellent in hot water restorability and a void structure.

[0004]

SUMMARY OF THE INVENTION The present invention solves the above-mentioned problems in the prior art, and has a high drying efficiency, less breakage at the time of distribution, and an excellent hot-water drying property at the time of eating. The present invention provides a method for producing a hot air dried noodle block having a novel dense and dense structure and a method for producing a container-enclosed hot air dried noodle.

[0005]

According to the present invention, there is provided a retainer having a tapered shape in which a large number of ventilation holes are formed, a bottom surface is freely openable, and a lower side is wide. Into a noodle mass,
(2) Primary drying by hot air from below the retainer to such an extent that the lower part of the noodle mass has shape retaining properties, and (3) then inverting the retainer to have the shape retaining properties of the noodle mass upper part. This is a method for producing a hot-air-dried noodle mass in which a portion is secondarily dried from below the retainer while the portion is supported on the retainer upper portion.

According to the first aspect of the present invention, the lower part of the noodle mass is dried and hardened by primary drying to such an extent that the lower portion of the noodle mass has a shape-retaining property. The upper side surface of the dried and cured noodle block is supported, and only the lower portion of the noodle block is successively hung down. In this state, secondary drying is performed from below the retainer. In addition, it is possible to form a noodle mass having a dense structure in which the upper portion is dense and the lower portion is sparse.

[0007] Further, if the pregelatinized noodle strings are provided with a wave as described in the second aspect, the pre-drying and the second drying are performed while the wave is held, In particular, voids can be formed between the noodle strings. Further, as described in claim 3, when the vent hole of the retainer is provided only on the bottom surface and the upper surface, the hot air blown from below the retainer does not escape from the side surface of the retainer, but always passes through the inside of the retainer from below. Since it passes upward, drying efficiency is good, and in particular, it is excellent in drying so as to have a dense and dense structure according to the present invention.

[0008] The invention described in claim 4 provides (1)
A constant amount of the noodle chunk is filled into a retainer having a number of vent holes, a bottom opening and closing and a tapered shape so as to form a noodle mass. (2) The lower portion of the noodle mass has a shape retaining property. After primary drying with hot air from below, (3) by secondary inversion of the retainer, secondary drying from below the retainer in a state where the portion having the shape-retaining property, which has become the noodle mass upper portion, is supported by the retainer upper portion. By preparing a hot air dried noodle mass having a sparse and dense structure in which the upper surface is flat and the upper portion is dense and the lower portion is sparse by doing,
(4) After removing the dried noodle mass from the retainer,
(5) A container having substantially the same tapered shape as the upper side surface of the noodle mass is housed so as to form a space above and below the noodle mass in a state where at least the upper side surface of the noodle mass is in contact with the inner surface of the container. A method for producing hot air dried noodles in a container, characterized in that the container opening is closed with a lid material.

According to this method, the hot-air dried noodles in the container can be stored in the container with at least the upper side surface of the noodle mass in contact with the inner side surface of the container. It is possible to obtain a storage state in which the noodle blocks are not rattled and the noodle blocks are not damaged. In addition, since the noodle mass upper surface is flat and the noodle strings are densely formed, when the noodle mass is filled in the upper portion of the noodle mass, the noodle mass is maintained on the noodle mass upper surface without falling down in the container. Can look good. Furthermore, at the time of hot water restoration during eating,
The space formed below the noodle mass and the sparse / dense structure of the noodle mass combine to enable quick and uniform restoration cooking by the convection effect of hot water.

[0010]

Embodiments of the present invention will be described below with reference to the drawings. Note that the present invention is not limited to the following embodiments. <(1) Quantitative filling> As shown in FIG.
Is a tapered retainer 2 having a large number of ventilation holes 3 formed on an upper surface and a bottom surface, and a lower side widened on a side surface.
Is fixedly filled. The retainer 2 has a tapered shape such as a truncated cone shape or a truncated pyramid shape, a bottom cover 4 serving as a bottom surface is installed so as to be openable and closable, and a vent hole 3 is formed on the bottom surface and the top surface by a method such as drilling. . The vent may be provided on the side surface, but is preferably provided only on the bottom surface and the upper surface in terms of drying efficiency of the noodle mass and forming the dense and dense structure of the present invention. The pregelatinized noodle strings 1 are noodle strings obtained by substantially pregelatinizing udon, soba, Chinese noodles, spaghetti and the like. The alpha conversion process is a process of steaming and boiling raw noodle strings obtained by an ordinary method, whereby the water content of the noodle strings is adjusted to about 60 to 70%. It is particularly preferable that the pregelatinized noodle strings are wave-applied noodle strings from the viewpoint of forming voids between the noodle strings during hot air drying. Further, by washing the pre-gelatinized noodle strings with water,
The starch eluted on the noodle string surface is removed and the water content is reduced to 75%.
% Is more preferable from the viewpoints of improving the resilience and texture after drying and forming a dense structure and a gap between noodle strings by hot air drying in a subsequent step. <(2) Primary drying> A retainer 2 having a tapered shape in which the bottom surface of the pregelatinized noodle string is freely openable and the lower side is wide.
Fill a fixed amount every meal. The pregelatinized noodle string 1 filled in the retainer 2 becomes a noodle mass having a flat bottom surface, a dense lower portion and a sparse upper portion due to its own weight. In this state, hot air is blown from the lower ventilation hole 3 of the retainer 2 to dry and harden the noodle mass so that the lower portion of the noodle mass has shape retention. <(3) Secondary drying> After the primary drying, the retainer 2 is inverted. As a result of this inversion, as shown in FIG. 2, the upper side surface of the dried and cured noodle mass is supported in contact with the upper inner side surface of the tapered retainer, and the noodle strings at the lower portion of the noodle mass are successively hung down. In this state, the whole noodle mass is dried by blowing hot air from below the retainer.

The temperature and time for the primary drying and the secondary drying are appropriately set depending on the type of the noodle to be dried, the thickness of the noodle string, the moisture content of the noodle string, and the like. It is more preferable to adjust the ratio of the drying time of the primary drying to the drying time of the secondary drying from 3: 8 to 4: 6 from the viewpoint of the formation of dense and dense noodle blocks. By the drying step, the water content of the noodle mass is adjusted to 5% or less.

By removing the dried noodle mass from the retainer through the above steps, a hot air dried noodle mass having a sparse and dense structure having a flat upper surface, a dense upper portion and a sparse lower portion can be obtained. <Accommodation of Hot-air Dried Noodle Lump in Container> Next, the dried noodle lump is placed in a container 6 having at least the upper side surface 5a of the noodle lump 5 and substantially the same tapered shape as shown in FIG.
Are housed so as to form spaces C and C 'above and below the noodle mass upper side surface 5a in contact with at least the
The container opening is closed with the lid member 8 to obtain a hot-air dried noodle in a container. Further, if necessary, the ingredients 7 or soup can be appropriately stored above the stored noodle mass 5. As the material of the container, plastic, paper, metal such as aluminum, a laminate thereof, or the like can be appropriately used. The lid material is heat-sealed to the container flange portion. In addition, the lid material can be sealed by internal heating using high frequency, ultrasonic wave, microwave, or the like, or can be sealed with an adhesive having no influence on food hygiene. Further, the lid may be detachably fitted to the container opening and closed.

[0013]

EXAMPLE To a raw material powder mainly composed of wheat flour, kneading water mixed with brackish water, salt, polyphosphate and the like is added, kneaded with a mixer to form a noodle dough, and a noodle band using a composite roll. And Next, the noodle belt is rolled with a rolling roll to a thickness of 1 mm, cut out with a # 14 square cutting blade roll to form a noodle string, steamed for 2 minutes, cut into 15 cm long noodle strings, and boiled for 1.5 minutes Then, it was made into an alpha noodle string. Next, the noodle strings were washed with cold water for 30 minutes to adjust the water content to 75%. Next, after draining, a predetermined amount (about 170 g) was put into a retainer having a tapered shape substantially the same as the inner surface of a cup-shaped container described later. The retainer is made of stainless steel, has a large number of ventilation holes formed on the top and bottom surfaces, and has a bottom surface that is openably and closable and has a tapered shape with a wide lower portion. At the time shown in Table 1, after primary drying with hot air of about 90 ° C. from below the retainer for a predetermined time, invert, and perform secondary drying with hot air of about 90 ° C. from below the retainer as described above. Samples 1 to 3 were obtained in Examples 1 to 3. Further, a comparative sample was obtained by a comparative example relying only on primary drying to compare with these examples. The bulkiness and the dense / dense structure of the sample were measured and observed.

The results are shown in Table 1.

[0015]

[Table 1]

[0016]

According to the present invention, it is possible to obtain a bulky dried noodle mass having a dense and dense structure excellent in hot water restoring property and texture. In addition, when the hot-air dried noodle mass according to the present invention is used as an instant noodle type in a container, in particular, a space is formed above and below the noodle mass in a state where the side surface of the noodle mass is in contact with the inner surface of the container. When stored and held in a large noodle mass compared to the conventional noodle block, because the contact area with the inner surface of the container is large,
Since the noodle mass is firmly held in the container, the noodle mass does not fall down in the container due to vibration during distribution and is not damaged.

Since the upper surface of the noodle mass is flat and the noodle strings are densely formed, when the noodle mass is filled in the upper portion of the noodle mass, the noodle mass is placed on the upper surface of the noodle mass without falling down in the container. Can be maintained and the appearance is good. Further, at the time of hot water restoration during eating, the space formed below the noodle lumps and the sparse and dense structure of the noodle lumps together enable quick and uniform restoration cooking by the convection effect of the hot water.

[Brief description of the drawings]

FIG. 1 is an explanatory view at the time of primary drying of the present invention.

FIG. 2 is an explanatory diagram at the time of secondary drying.

FIG. 3 is a vertical sectional view of the hot-air dried noodles in a container according to the present invention.

FIG. 4 is a sectional view of a conventional example.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Alpha noodle string 2 Retainer 3 Ventilation hole 4 Bottom lid 5 Noodle block 5a Upper side surface of noodle block 6 Container 6a Container inner surface side 7 Material 8 Cover material C, C 'space

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Jiro Seto 4-1-1, Nishinakajima, Yodogawa-ku, Osaka, Osaka Inside Nissin Foods Co., Ltd. (72) Inventor Yoshio Yanyasu 4 Nishinakajima, Yodogawa-ku, Osaka, Osaka No. 1-1, Nissin Foods Co., Ltd. F term (reference) 4B021 LA07 LA25 LP04 LW01 4B022 LA01 LB06 LJ01 LJ05 LR01 LS03 LT09 4B046 LB06 LC12 LE13 LE19 LP35 LP53

Claims (4)

[Claims] 1. A method for producing a hot-air-dried noodle mass, wherein (1) a pre-gelatinized noodle string is quantitatively converted into a noodle mass in a retainer having a large number of air holes, a freely openable bottom surface and a wide tapered lower side. Filling step (2) Step of primary drying with hot air from below the retainer to such an extent that the lower part of the noodle block has shape retaining property (3) The shape retaining property of the noodle block becoming the upper part by inverting the retainer A step of secondary drying from below the retainer in a state where the portion having the above is supported on the upper portion of the retainer. 2. The method according to claim 1, wherein the pregelatinized noodle strings are waved. 3. The method for producing a hot-air dried noodle mass according to claim 1, wherein the ventilation holes of the retainer are provided only on the bottom surface and the top surface. (1) A fixed amount of a pre-gelatinized noodle string is filled into a retainer having a large number of ventilation holes, a freely openable and closable bottom surface and a wide tapered lower side, so as to form noodle masses.
After primary drying with hot air from below the retainer to such an extent that the lower part of the noodle mass has shape retention, (3) the retainer is turned over so that the upper part of the noodle mass having the shape retention becomes the retainer. By performing secondary drying from below the retainer while being supported by the upper part, a hot air dried noodle mass having a flat surface, a dense upper part and a sparse lower part is prepared, and then (4) the noodle After removing the lump from the retainer, (5) a space is formed above and below the container having at least the upper side surface of the noodle mass in contact with at least the upper side surface of the noodle mass in a container having substantially the same tapered shape as the upper side surface of the noodle mass. (6) A method for producing hot air dried noodles in a container, wherein the noodles are housed so as to be formed, and (6) the container opening is closed with a lid material.