JP2005034130A - Flour for instant noodle and method for producing instant noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide instant noodles having short restoration time and excellent palate feeling. <P>SOLUTION: Flour for instant noodles contains grain flour, a swelling agent and at least one kind of an additive selected from agar, gelatin and saccharides. A method for producing the instant noodles using the flour for instant noodles is provided. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to instant noodle flour and a method for producing instant noodles.

Instant noodles have gained wide support from consumers because they can be restored by an extremely simple operation such as pouring hot water when eating compared to raw noodles.
In recent years, it has been required to shorten the restoration time of these instant noodles, and various proposals have been made. For example, during the noodle making process, a sucrose fatty acid ester and a slow-acting leavening agent are added, and after drying with boil or steaming at 120 to 190 ° C., 20 to 30% of the total moisture is dried, and subsequently 70 to 100 ° C. And a second step of drying 30 to 45% of the total water content is known (see Patent Document 1).
However, even instant noodles obtained by this method have the disadvantage that the restoration time takes 5 minutes and the texture is hard.
JP-A-52-125646

  Therefore, the present inventors have completed the present invention as a result of various studies on instant noodles having a short restoration time and an excellent texture.

  That is, the present invention provides an instant noodle flour containing flour and a swelling agent and at least one additive selected from agar, gelatin, and sugar, and raw noodle strings using the instant noodle flour as a main raw material. Then, the steamed heat treatment is followed by drying with oil or hot air to produce instant noodles.

  By using the instant noodle flour of the present invention, instant noodles having a short restoration time and an excellent texture can be obtained.

  As flours used in the present invention, wheat flour, buckwheat flour, starch, rice flour and the like can be mentioned.

Examples of the swelling agent that is one of the additives of the present invention include ammonium chloride, ammonium carbonate, potassium carbonate, ammonium hydrogen carbonate, sodium hydrogen carbonate, ammonium ammonium sulfate, aluminum potassium sulfate, synthetic swelling agent (one-component synthetic swelling agent) , Two-component synthetic swelling agent, ammonia-based synthetic swelling agent) and the like.
The compounding amount of these swelling agents is preferably in the range of 0.5 to 5.0% by weight, particularly 1.0 to 3.0% by weight, based on flour.

  Examples of agar include natural agar and industrial agar. The blending amount of these agars is preferably in the range of 0.05 to 0.4% by weight, particularly 0.1 to 0.3% by weight, based on the flour.

  The amount of gelatin used as the additive of the present invention is preferably 0.05 to 0.4% by weight, particularly preferably 0.1 to 0.3% by weight, based on flour.

  Examples of the saccharide as the additive of the present invention include lipoose, trehalose, xylose, arabinose, glucose, galactose, mannose, fructose, sucrose, maltose, lactose, raffinose, stachyose and the like. The blending amount of these saccharides is preferably in the range of 0.5 to 6.0% by weight, particularly 1.0 to 5.0% by weight, based on flour.

  The additive used in the present invention is preferably in the form of powder or granules.

  The instant noodles of the present invention are prepared by adding water to the main raw material flours and various auxiliary raw materials, steaming and heating the noodle strings obtained through the kneading, compounding, rolling and noodle cutting processes. It is manufactured by processing or hot-air drying treatment and packaging.

  In this way, instant Chinese noodles, instant Japanese-style noodles, instant European-style noodles, snack noodles and the like can be obtained.

  Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Example 1
70 parts by weight of medium-strength flour (“Kin Suzuran” Nisshin Flour Milling Co., Ltd.), 30 parts by weight of potato starch (“Gelcoal BO-15” Honen Co., Ltd.), swelling agent (“baking powder ordinary type” 2 parts by weight of “red” (product name manufactured by Aikoku Co., Ltd.) and 0.3 parts by weight of agar powder (product name of “T-1” Ina Food Industry Co., Ltd.) were uniformly mixed to obtain instant noodle flour.

Example 2
70 parts by weight of medium-strength wheat flour (“Kin Suzuran” Nisshin Flour Mills Co., Ltd.), 30 parts by weight of potato starch (“Gelcor BO-15” Honen Co., Ltd.), swelling agent (“baking powder ordinary type” 2 parts by weight of red “Aikoku Co., Ltd. trade name), 0.3 parts by weight of agar powder (trade name of“ T-1 ”Ina Food Industry Co., Ltd.) and 3 weights of trehalose (Trade product of“ Treha ”Hayashibara Corporation) The ingredients were mixed uniformly to obtain instant noodle flour.

Example 3
70 parts by weight of medium-strength wheat flour (“Kin Suzuran” Nisshin Flour Mills Co., Ltd.), 30 parts by weight of potato starch (“Gelcor BO-15” Honen Co., Ltd.), swelling agent (“baking powder ordinary type” 2 parts by weight of red (trade name manufactured by Aikoku Co., Ltd.), 0.3 parts by weight of gelatin (trade name of Nitta Gelatin Co., Ltd.) and 3 parts by weight of trehalose (sold by Treha Hayashibara Corporation) Were mixed uniformly to obtain instant noodle flour.

Example 4
Example 1 in Example 1 except that medium-powered flour ("Kan Suzuran" Nisshin Flour Milling Co., Ltd., trade name) was used instead of medium-strength flour ("Sparrow" (Nisshin Flour Milling Co., Ltd., trade name). In the same manner, instant noodle flour was obtained.

Example 5
In Example 2, Example 2 was used except that medium-strength flour ("Kan Suzuran" Nisshin Flour Mills Co., Ltd., trade name) was used instead of medium-strength flour ("Sparrow" (Nisshin Flour Mills, trade name). In the same manner, instant noodle flour was obtained.

Example 6
In Example 3, instead of medium-strength flour ("Kin Suzuran" Nisshin Flour Milling Co., Ltd., trade name), medium-strength flour ("Sparrow" (Nisshin Flour Milling Co., Ltd., trade name) was used. In the same manner as in No. 3, instant noodle flour was obtained.

Comparative Example 1
70 parts by weight of medium-strength flour (“Kin Suzuran” Nisshin Flour Milling Co., Ltd.), 30 parts by weight of potato starch (“Gelcoal BO-15” Honen Co., Ltd.) and swelling agent (“baking powder ordinary type” 2 parts by weight of “Red” (trade name, manufactured by Aikoku Co., Ltd.) were uniformly mixed to obtain instant noodle flour.

Example 7
Prepare noodle dough by adding 1 part by weight of salt, 0.3 part by weight of disodium phosphate and 36 parts by weight of water to the instant noodle flours prepared in Examples 1 to 3 and Comparative Example 1, respectively, and kneading for 10 minutes. did.
This noodle dough was combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.4 mm, and then cut into noodle strings using a 12th-edge cutting blade. The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds, and then boiled in refined palm oil at 140 to 145 ° C. for 90 seconds to obtain instant udon.

Example 8
Each noodle dough was prepared in the same manner as in Example 7 using the instant noodle flour prepared in Examples 4-6. This noodle dough was combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.4 mm, and then cut into noodle strings using a 12th-edge cutting blade. The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then dried with hot air at 60 ° C. for 5 minutes, 90 ° C. for 5 minutes, and then 130 ° C. for 5 minutes to obtain instant udon.

Test example 1
After pouring 520 ml of boiling water into a sealed container containing 70 g of instant udon obtained in Example 7 and restoring for 4 minutes, a powdery seasoning was added and 10 panelists evaluated according to the evaluation criteria shown in Table 1. evaluated. The evaluation results are shown in Table 2.
Instant noodle flour consisting of 70 parts by weight of medium strength wheat flour (“Kin Suzuran” Nisshin Flour Milling Co., Ltd.) and 30 parts by weight of potato starch (“Gelcoal BO-15” Honen Co., Ltd.) is used. Instant udon was used as a contrast.

Test example 2
Each instant udon obtained in Example 8 was evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 3.
An instant noodle flour consisting of 70 parts by weight of medium-strength wheat flour (“Johaku” Nisshin Flour Milling Co., Ltd. trade name) and 30 parts by weight of potato starch (“Gercol BO-15” Honen Co., Ltd. trade name) was used. Instant udon was used as a reference.

Claims (2)

  A flour for instant noodles, comprising flour and a swelling agent and at least one additive selected from agar, gelatin and sugars.   A method for producing instant noodles, comprising obtaining raw noodle strings using the instant noodle flour according to claim 1 as a main raw material, followed by steaming and then drying with oil or hot air.