JP2003061603A - Method for producing instant noodle, and instant noodle obtained by the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing instant noodle, in which grain flour containing extremely strong flour having the mixing time >=1.2 times as long as that of ordinary strong flour required for a pin-type mixer, and to provide instant noodle obtained by the method. SOLUTION: This method for producing instant noodle comprises a step of using grain flour containing extremely strong flour having the mixing time of >=1.2 times, or preferably >=1.5 times as long as that of ordinary strong flour required for a pin type mixer; wherein the content of extremely strong flour based on the grain flour is >=20 wt.%. The instant noodle is obtained by the method mentioned above.

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 instant noodles using cereal flour containing ultra-strong flour and an instant noodle obtained by this method. More specifically, 1.2. The present invention relates to an instant noodle production method using a grain flour containing an ultra-strong flour showing a mixing time longer than that of cultivation and an instant noodle produced by this method.

[0002]

2. Description of the Related Art Conventionally, wheat flour, which is an appropriate blend of strong flour, semi-strong flour and medium-strength flour, has been used in the production of various instant noodles. However, the instant noodles produced by the conventional formulation have problems such as a long reconstitution time with hot water and a rapid elongation after reconstitution with hot water.

[0003]

With respect to these problems, improvement of the production conditions for instant noodles (Japanese Patent Laid-Open No. 11-2415).
54, JP-A-07-194329, and JP-A 06-2.
92528, JP-A 06-237720, JP-A 0
No. 6-000064, Instant noodle formulation, and examination of additives (JP-A-2000-333629, JP-A-2000-2100).
No. 41, JP-A-08-140609, JP-A-07-2
13242) etc., various studies have been conducted, but the current situation is that a sufficient solution has not been established.

[0004]

Means for Solving the Problems As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by an instant noodle manufacturing method using super-strong wheat flour, and completed the present invention. Let That is, the first aspect of the present invention
The present invention relates to a method for producing instant noodles produced by using ultra-strong flour-containing cereal flour, which has a short hot-water reconstitution time and has little change in texture after hot water reconstitution (boiled back). The second of the present invention relates to instant noodles of good quality produced by this production method.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The ultra-strong powder referred to in the present invention is a pin-type mixer and has 1.2 times or more of the usual strong powder (trade name: Camellia, manufactured by Nisshin Seifun Co., Ltd.), more preferably 1. 5
It is a flour that exhibits a mixing time longer than that of cultivation (time until the peak of the motor current value during mixing).
Typical wheat varieties and lines exhibiting such properties of flour are Wildcat, Glenlea, Bluesky, Victoria INT
A, Kansas State University breed KS831957, Incorporated administrative agency Agricultural Technology Research Organization Hokkaido Agricultural Research Center, breeding lines Katsukei 12, Katsukei 14, Katsukei 33, etc. Wheat flour is also included in the super-strong flour of the present invention as long as it exhibits the above properties.

The grain flour containing ultra-strong flour of the present invention is generally a grain flour which can be used as a raw material for instant noodles, such as wheat flour,
Barley flour, rye flour, buckwheat flour, corn flour, rice flour, flour flour, hie flour, powder of super-strong flour mixed with one or more types of flour such as wheat flour, and powder of super-strong flour alone. . In addition, starches such as potato, corn, waxy corn, tapioca, wheat and the like as an auxiliary material other than the grain powder which is the main material of the instant noodles, starch such as pregelatinized starch, modified starch; sodium starch phosphate ester, Food additives such as sodium caseinate and L-lysine hydrochloride; spices,
Flavors such as extracts, sodium glutamate, sodium inosinate; proteins derived from wheat such as active gluten, hydrolyzed gluten, wheat glutenin, wheat gliadin; proteins derived from non-wheat such as egg white and milk protein; sodium carbonate, Brackish water such as potassium carbonate; calcined calcium;
Salt; yam; humectants such as propylene glycol and D-sorbit; organic acids such as guanylic acid and succinic acid; emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid; emulsified oil and fat; water, etc. Can be blended. However, in order to fully exert the effects of the present invention, the content of the super-strong flour-containing grain flour is important.

As the method for producing the instant noodles of the present invention, various known production methods can be adopted, and the production method is not particularly limited. For example, it is produced by adding various auxiliary raw materials to super-strong flour-containing cereal flour, mixing and noodle-making the noodle strings obtained by steaming, followed by pregelatinization, followed by hot air drying, fly drying, freeze drying, and the like.

The instant noodles referred to in the present invention include all noodles produced by making a kneaded dough containing grain flour, and subjecting to a gelatinization step and a drying step. Examples thereof include Chinese noodles using brackish water, Japanese noodles such as udon and soba, pasta such as lasagna, spaghetti and macaroni, wonton peel, and dumpling peel.

In the production of instant noodles using the grain flour containing ultra-strong flour of the present invention, the effect is particularly noticeable when the grain flour is only ultra-strength flour, but when considering the overall balance as noodles Gives better results when blended with other flours. In particular, a feature of the technique of the present invention is that domestic instant flour can be used to produce instant noodles having an excellent texture. Current,
Although there is a strong demand in Japan for producing instant Chinese noodles only with domestic flour, it is the current situation that it is not possible to produce wheat flour suitable for instant Chinese noodles in Japan. In some cases, instant Chinese noodles are produced with domestically produced medium-strength flour, whose production is stable, but the texture is very poor due to the gluten strength problem. However, according to the technique of the present invention, by using wheat flour prepared by mixing an appropriate amount of ultra-strong flour with domestically produced flour, it is possible to produce instant Chinese noodles or more noodles using commercial foreign-produced Chinese noodle flour. .

Although the details of the reason why the instant noodle production method of the present invention can produce good instant noodles, which cannot be obtained by the conventional method, are not clear, it is an ultra-strong flour having very strong gluten and having characteristics of starch. It is considered that the use of an appropriate amount of sucrose could shorten the reconstitution time with hot water and suppress the change in texture after reconstitution with hot water (boiled back).

[0011]

EXAMPLES Next, the present invention will be described in detail based on examples, but the present invention is not limited to these examples.

[Example 1] Instant Chinese noodles (cup noodles) were obtained by producing noodles using wheat flour mixed with various types of super-strong flour in the composition shown in Table 1 under the following production conditions for instant Chinese noodles (cup noodles). The quality of the noodles was evaluated. The quality was evaluated by three panelists, the rate of hot water return, the color of the noodles immediately after hot water return and after 7 minutes,
4-level sensory evaluation of hardness, viscoelasticity, smoothness, and taste (◎: very good, ○: good, △: somewhat inferior, ×:
Inferior). The results are shown in Table 2. In addition,
In all the examples of the present invention, the formulations are expressed in parts by weight relative to 100 parts of flour.

[0012]

[Table 1]

[0013]

[Table 2]

The noodle making process will be described below. Noodle making process Mix all ingredients in a mixer for 18 minutes Arabu once Compound once Rolling 5 times 20th angle Steamed 100 ℃, 2 minutes Quantitative cut 80g Flying 150 ℃, 1 minute 30 seconds

From the results shown in Table 2, the results of sensory evaluation were generally good in the group containing the super-strong powder alone and the blend of 20% or more as compared with the comparative example. Especially in these test sections, the reconstitution time in hot water was short, the change in texture (hardness, viscoelasticity) after reconstitution with hot water was small, and the evaluation 7 minutes after reconstitution with hot water was good. From the above results, the effect of the present invention is large, by using the technique of the present invention, the hot water return speed is fast and the quality of the instant Chinese noodles with little change in the texture of the noodles after reconstitution with hot water (cup noodles) ) Is obtained.

[0016]

Example 2 Based on the results of Example 1, instant Chinese noodles (cup noodles) were prepared in the same manner with the addition of potato starch shown in Table 3, and the same sensory evaluation was performed. As a result, the noodles of Comparative Example tended to be fairly hard immediately after reconstitution with hot water and fairly soft after 7 minutes, whereas the ultra-strong flour alone and 20%
In the blended section, the hot water return rate was good, it was moderately soft immediately after hot water return, and its texture was maintained considerably even after 7 minutes. From the above results, even in the instant Chinese noodles (cup noodles) that do not contain potato starch, the effect of the present invention is large, and by using the technique of the present invention, the instant Chinese noodles of good quality with short hot water return time and little change in texture can be obtained. It can be seen that noodles (cup noodles) can be obtained.

[0017]

[Table 3]

[0018]

[Table 4]

[0019]

[Table 5]

[0020]

[Table 6]

[0021]

[Table 7]

[0022]

[Table 8]

[0023]

[Table 9]

[0024]

[Table 10]

[0025]

[Example 3] Instant Chinese noodles (cup noodles) were produced under the same conditions as in Example 1 by using domestically produced medium-strength flour and super-strong flour in the formulations shown in Table 5. The obtained noodles were evaluated in the same manner as in Example 1. The results are shown in Table 6. As a result, in the test examples, the evaluation results were generally better than those of the instant noodles made of 100% domestically produced flour in the comparative examples, and in particular, there was little change in the texture after reconstitution with hot water, which was a good result. From this result, it is understood that by using the ultra-strong flour, it is possible to produce instant Chinese noodles of good quality only with domestic flour. This can be expected to greatly expand the demand for domestic flour.

[0026]

Example 4 Boiled and returned instant Chinese noodles containing various super-strong powders in the formulations shown in Table 7 were produced under the following conditions. The obtained noodles were placed in boiling hot water and boiled for 3 minutes, then placed in a container and subjected to sensory evaluations other than the hot water return rate as in Example 1. The results are shown in Table 8.

The noodle making process will be described below. Noodle making process Mix all ingredients in a mixer for 15 minutes Arabu once 2 times compound Rolling 5 times Cut out 22nd circle Steamed 100 ℃, 1 minute 30 seconds Quantitative cut 60g Flying 140 ℃, 2 minutes

From the results shown in Table 8, the boiled and returned instant noodles of the test examples in which the ultra-strong powder was blended had a good overall evaluation result, and there was little change in the texture after 7 minutes had passed after placing in the bowl. It can be seen that instant Chinese noodles can be boiled and have little growth.

[0029]

[Example 5] Boiled back instant udon prepared by blending various super-strong powders in the formulations shown in Table 9 was produced under the following conditions. The obtained noodles were placed in boiling hot water and boiled for 3 minutes, then placed in a container and subjected to sensory evaluations other than the hot water return rate as in Example 1. The results are shown in Table 10.

The noodle making process will be described below. Noodle making process Mixing All ingredients are mixed in a mixer for 20 minutes Arabu once 2 times compound Rolling 4 times Cutout 12th corner Steamed 100 ℃, 2 minutes 30 seconds Quantitative cut 60g Flying 120 ℃, 3 minutes

From the results shown in Table 10, the boiled-back instant udon of the test example in which the super-strong powder was blended had a good overall evaluation result, and in particular, there was little change in the texture after 7 minutes had passed after placing it in the container. You can see that you can cook instant udon with little growth.

[0032]

As described above, according to the instant noodle manufacturing method using the ultra-strong flour-containing grain flour of the present invention, the reconstitution time after hot water reconstitution and the change in texture after hot water reconstitution compared to the instant noodles using conventional grain flour are reduced. It is possible to manufacture instant noodles having excellent quality characteristics such as suppression of odor. Further, since the present invention enables the supply of high-quality instant noodles, it can be expected to greatly contribute to the expansion of demand for the whole noodles.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor, Zenta Nishio             5-1-1 Higashi 2-jo Minami, Memuro-cho, Kasai-gun, Hokkaido (72) Inventor Kanenori Takada             5-1-1 Higashi 2-jo Minami, Memuro-cho, Kasai-gun, Hokkaido (72) Inventor Tatsuo Kuwahara             12-2 Higashi 7 Minami, Obihiro City, Hokkaido (72) Inventor Shoichi Saito             5-1-1 Higashi 2-jo Minami, Memuro-cho, Kasai-gun, Hokkaido (72) Inventor Yuji Oda             5-1-1 Higashi 2-jo Minami, Memuro-cho, Kasai-gun, Hokkaido (72) Inventor Fushiko Fune             1-2206 Hitsujigaoka, Toyohira-ku, Sapporo-shi, Hokkaido F-term (reference) 4B046 LB06 LC12 LP01 LQ06

Claims (3)

[Claims] 1. A pin-type mixer which is used to
A method for producing instant noodles, which comprises producing instant noodles using grain flour containing ultra-strong flour showing a mixing time of at least twice, preferably 1.5 times or more. 2. The content ratio of ultra-strong flour in the grain flour is 20%.
The method for producing instant noodles according to claim 1, which is as described above. 3. Instant noodles produced by the production method according to claim 1.