JP2006271274A - Method for producing instant noodle and method for reinforcing chinese noodle flavor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing instant noodles by which the flavor of Chinese noodle (the flavor of brine water) is given to the noodles or is reinforced, or instant noodles free from browning are obtained in spite of high brine water content in noodle ribbons. <P>SOLUTION: The method for reinforcing Chinese noodle flavor comprises the following process: making a mass of instant noodles having ≥105°C of the surface temperature of the noodle mass produced through drying treatment after pregelatinization adsorb brine water-containing liquid during the surface temperature of the dried noodle mass is kept at ≥105°C or while heating the dried noodle mass produced through the drying process so as to have ≥105°C of the surface temperature of the noodle mass. Specifically in fried instant noodles, the Chinese noodle flavor-reinforcing effect is excellent. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing instant noodles, and more particularly to a method for producing instant noodles to which a Chinese noodle odor is imparted or enhanced.

  Instant noodles can be roughly classified into fried noodles and non-fried noodles because of the difference in the drying process. Fried noodles were steamed (in the present invention, “steamed” refers to a method of heating using steam) or boiled and pregelatinized noodles, fried with hot oil of about 150 ° C. and dried. Non-fried noodles are noodles that have been steamed or boiled and pregelatinized and dried by hot air drying, drying by microwave irradiation, blast drying at low temperature, freeze drying, or the like. . All have a very low moisture content and can be stored for a long period of time. Simply add hot water and leave it for a few minutes, or just cook and cook it for about a few minutes. Is.

  However, when these instant noodles are Chinese noodles, especially in the case of instant Chinese noodles dried by fried chicken, the smell of Chinese noodles (the ingredients and citrus in the flour are hot at a high temperature) There was almost no flavor unique to Chinese noodles generated by the reaction, and there was an unsatisfactory feeling compared to boiled and cooked noodles. This is because, in the case of Chinese noodles, kansui is added to the raw material of noodles, but in the case of instant noodles, especially in the case of fried noodles, kansai cannot be added as much as raw noodles. This is because when noodles are added to the noodle raw material, the pH of the noodle strings becomes stronger according to the amount added, and when alkaline noodles are treated at a high temperature, a phenomenon called kake burning (alkaline baking) occurs, browning, and burning odor This is because there is no commercial value.

  That is, in the case of fried noodles, the high moisture noodles that have been pregelatinized are processed at a high temperature of around 150 ° C., so that there is a high possibility that burning will occur. Therefore, the amount of rinsing that can be added to the raw material is Very few. In the case of fried instant noodles that are actually marketed, the amount of kansui added is about 0.1 to 0.3% by weight relative to the raw material powder, which is 1 in the case of general raw Chinese noodles. It is only about 1/4 to 1/10 compared to 0.0 to 2.0% by weight, and the Chinese noodle smell is hardly felt. In addition, in the case of non-fried noodles, if the amount of addition of kansui is increased and hot air drying, microwave drying, etc. are used, Chinese noodle odor is produced, but with a baked flavor at the same time, while the amount of addition of kansai is suppressed Is not sufficient in Chinese noodle odor, and a method for enhancing the Chinese noodle odor has been demanded.

  Conventionally, as a method for enhancing Chinese noodle odor, there is a method of adding a flavor imparting agent having a Chinese noodle odor to soup during cooking or eating, but in the method of adding a flavor imparting agent before eating, Since the flavor that noodles should have is imparted to the soup, it was uncomfortable. Therefore, the present inventors, for the purpose of imparting or enhancing the Chinese noodle odor to the instant noodles themselves, were dried and cooled after the gelatinization treatment, that is, to the instant noodle mass produced by a conventional method. Then, after adsorbing the liquid containing kansui, and then drying it with hot air, an attempt was made to increase the amount of kansui contained in the noodle strings, but the Chinese noodle odor is weak and the taste is imparted, which is preferable. It was not a thing.

  There are prior arts of Patent Document 1 and Patent Document 2 as techniques for causing liquids to be adsorbed to noodle strings of instant noodles manufactured by a conventional method and absorbing the noodle strings later, as in the prototype method. In Patent Document 1, after the initial drying process is performed by frying, the seasoning liquid is attached to the noodle strings, and then the microwave drying process is performed. Moreover, patent document 2 makes the first drying process the arbitrary drying method of an instant noodle manufacturing process, and after making a seasoning liquid adhere on a noodle lump, gas is sprayed on this and it adsorb | sucks to a noodle. However, none of the methods has an idea of adsorbing a liquid containing a kansui, and even in these methods, even if a liquid containing kansui is used instead of the seasoning liquid, As described above, the preferred Chinese noodle flavor is difficult to obtain.

  Therefore, the present inventors have applied for a patent as Patent Document 3 for a technique for enhancing the Chinese noodle odor by adsorbing a liquid containing kansui to an instant noodle mass produced by a conventional method and then steaming it. . However, since a steaming process is essential after drying, equipment for that purpose is required, and in order to introduce this into a conventional factory line, there has been a problem that the production line has to be extended. Furthermore, in order to boil after adsorbing the liquid containing kansui on the noodle mass, the moisture content of the noodle strings is increased and a re-drying step is further required except in special cases such as using superheated steam. In addition, large-scale facilities for that purpose were also required.

JP 56-102763 A JP 61-43969 A Japanese Patent Application No. 2004-362359

  The present invention relates to a method for producing instant noodles capable of imparting or enhancing Chinese noodle odor (kansui odor), or a method for producing instant noodles having no kan-yaki despite a large amount of kansui in the noodle strings. The issue is to provide. It is another object of the present invention to provide a method for imparting or enhancing Chinese noodle odor to instant noodles by a very simple method without requiring large-scale expansion of facilities.

The present inventors solved the problem by the following method with respect to the problem of instant noodles. That is, the present invention
Instant noodle mass obtained by drying after alpha treatment is added to the noodle mass obtained by adsorbing a liquid containing citrus when the surface temperature of the noodle mass is 105 ° C. or higher. This is a method for producing noodles.

  Specifically, after the step of pre-gelatinizing and drying the noodle strings to form a dried noodle mass, the drying process is performed in a state where the noodle mass surface temperature of the dried noodle mass is 105 ° C. or higher, or the drying treatment. A step of adsorbing a liquid containing citrate to the dried noodle mass at 105 ° C. or higher in a state where the noodle mass surface temperature is set to 105 ° C. or higher by heating the dried noodle mass obtained by This is a method for producing instant noodles. Here, the state in which the noodle mass surface temperature is 105 ° C. or higher by the drying treatment is a state in which the drying process is performed at a high temperature so that the temperature of the dry noodle mass is 105 ° C. or higher and the temperature is not lowered to 105 ° C. or lower. Say.

  In this way, after the pregelatinization treatment, the noodle mass surface is dried and the noodle mass having an noodle surface temperature of 105 ° C. or higher is adsorbed with a liquid containing citrus, thereby expressing or enhancing the Chinese noodle smell in the instant noodles. be able to. In addition, at least a portion of the kansui contained in the final product noodle strings is contained in the noodle strings while preventing noodle burning by allowing them to be contained in the noodle strings after the drying process in the instant noodle production process. You can increase the amount of rinsing.

  In the case of the present invention, in order to maintain long-term storage, which is an advantage of instant noodles, after the liquid containing kansui is adsorbed to the noodle mass, a re-drying treatment may be performed to reduce the water content, Since the temperature of the noodle mass before adsorbing the liquid is as high as 105 ° C or higher, moisture evaporation occurs simultaneously with the adsorption of the liquid, and the re-drying process is performed by adjusting the amount of liquid adsorbed on the noodle mass Even if not, the water content can be kept low. Thus, the water content of the noodle mass for maintaining long-term storage is preferably such that the water content does not exceed 10% when the noodle mass is lowered to room temperature (commercialization). It is preferable to adsorb a liquid containing an amount of citrus water to a noodle mass. In addition to preservability, in order to obtain a good Chinese noodle odor, the amount of adsorption of the liquid containing citrus on the noodle mass is important, and the appropriate amount is also the temperature of the noodle mass during the adsorption process. However, specifically, about 1 to 3 g is particularly preferable as the weight of the solution with respect to 100 g of dry noodle mass.

  Further, the present invention is particularly preferable when the drying treatment after the pregelatinization treatment is a drying treatment by frying. In the case of fried instant noodles, it is difficult to obtain Chinese noodle odor because it is necessary to suppress the amount of rinsing that can be added to the raw material because it is likely to be burnt by high temperature during frying. For example, a savory odor can be imparted to such fried noodles. In this case, it is preferable that the amount of kansui contained in the noodle mass is 0.3 to 0.4% by weight with respect to the raw material powder by adsorbing the liquid containing the kansui onto the noodle mass.

  According to the method for producing instant noodles of the present invention, it is possible to obtain instant Chinese noodles that have a real taste and feel a real Chinese noodle smell that is characteristic of Chinese noodles during cooking and eating. And according to this invention, since noodle itself has a Chinese noodle smell, there is no discomfort which is felt when adding a flavor imparting agent to soup. Further, since the process is simple and does not require any special apparatus, the present instant noodle production line can be implemented without any major changes.

  In particular, when instant noodles are fried noodles, it has been necessary to suppress the amount of addition of citrus to raw materials to a very small amount, and it has been difficult to obtain a Chinese noodle odor. Chinese noodle odor can be imparted to fried noodles without causing kan burning.

Hereinafter, it demonstrates concretely according to a manufacturing process.
In the present invention, instant noodles may be produced by a conventional method. The ordinary method is a method for producing a fried noodle, a non-fried noodle or the like that is generally marketed, which is produced by a step of drying the noodle strings after the gelatinization treatment. That is, after adding and kneading auxiliary ingredients and kneading water to raw powder such as wheat flour, rolling and cutting to make noodle strings, or extruding to make noodle strings, steaming and / or boiling, and necessary After seasoning according to the above, this is fried or dried by hot air drying, microwave drying, drying by blowing at low temperature, freeze drying or the like.

  Here, wheat flour, starch or the like is used as the main material (in the present invention, these are referred to as “raw material powder”). As auxiliary materials, citrus, salt, thickener, gluten, egg white, pigment and the like are added as necessary. As described in the background section, kansui can be added up to about 0.3% by weight for raw fried noodles. Is preferable. However, in order to obtain a Chinese noodle odor as strong as possible in the final product (drinking), it is preferable to add a certain amount of citrus at the time of raw material kneading, which is close to the upper limit of 0.2-0. It is preferable to add about 3% by weight. In addition, if the instant noodles are other than fried noodles, the temperature during drying can be lowered, and even if the amount of addition of citrus is increased, the noodles can be dried without causing burning. In order to make the noodle mass surface temperature at least 105 ° C. at the time of drying or after drying, if a large amount of rinse is added to the raw material, simmering may occur at this point. Therefore, in the case of the present invention, even in the case of instant noodles other than fried noodles, the amount of rinsing added to the raw material is preferably in the range of 0.2 to 0.3% by weight.

  Here, Kansai means "Kansui" defined by the Food Sanitation Law, that is, an alkaline agent used in the production of Chinese noodles, which means potassium carbonate, sodium carbonate, sodium bicarbonate, potassium or sodium salt of phosphates, These can also be used in the present invention. However, the commercially available cans are generally those containing sodium carbonate or potassium carbonate or a mixture thereof as a main ingredient, and such cans are preferably used for the cans used in the present invention. In the present invention, the specific amount of addition, etc., is described in a substance that is generally marketed as “kansui” mainly composed of sodium carbonate and / or potassium carbonate. In some cases, such as some phosphates, those having weak alkalinity may differ in the description of the addition amount and the like. As a method for adding these auxiliary materials, they may be added together with the raw material powder such as wheat flour, or may be dissolved and suspended in water and added as kneaded water.

  The noodle strings are generally subjected to a steaming process, but may be boiled and may be used in combination. In the case of boiled treatment, since the noodle strings absorb a large amount of water, a load is applied to the drying process, and thus steaming is generally performed. The gelatinized noodle strings are adsorbed by immersing or spraying the seasoning liquid in a seasoning liquid containing salt, soy sauce, sodium glutamate or the like as necessary. In addition, when the product is hot-air dried noodles or the like, the binding between the noodle strings may be a problem, so that the product may be soaked in a solution containing a loosening agent or mechanically loosened. .

  The drying process is usually cut into servings, then packed in a retainer or the like and dried, but the noodle strings can be cut in any process from the formation of the noodle strings to the mold filling. The drying step may be a drying method such as deep-fried drying, hot air drying, microwave drying, blow drying at low temperature, freeze drying, or the like, but these may be combined and dried. However, in the present invention, the surface temperature of the dried noodle mass is set to 105 ° C. or higher, and the liquid containing citrus is adsorbed to the noodle mass after drying. It is preferable in terms of the process to shift to the step of adsorbing citrus before the surface temperature falls below 105 ° C., and the effect of enhancing the flavor of Chinese noodles is also high. As a drying method capable of taking such steps, there are fried oil or hot air drying, and a drying method by fried oil is particularly desirable. In addition, as a general noodle lump drying condition, in the case of drying by frying, it is usually 130 to 160 ° C. for 1 to 3 minutes, and in the case of hot air drying, it is about 60 to 120 ° C. for 15 to 180 minutes. In the case of the present invention, as a drying method by hot air drying, the final drying condition is 110 to 160 ° C., and the temperature in this range is 3 to 3 ° C. so that the surface temperature after drying is 105 ° C. or higher. The drying method is preferably maintained for about 6 minutes.

  On the other hand, when using a drying method in which the surface temperature of the noodle mass does not exceed 105 ° C. or when the noodle mass decreases to 105 ° C. or less after drying, the noodle mass is heated to a surface temperature of 105 ° C. or higher after heating. In this case, a liquid containing an aqueous solution may be adsorbed. As a heating method in this case, the noodle mass is put into an oven, a microwave oven, etc., the temperature of the noodle mass is raised to 105 ° C. or higher, and a liquid containing citrus is adsorbed before the temperature falls below 105 ° C.

  When the drying process is performed at a high temperature to adsorb liquid containing citrus before the surface temperature of the dried noodle mass does not fall below 105 ° C, or after the dried noodle mass is heated to 105 ° C or higher, adsorb the rinsing liquid. In any case, the surface temperature of the dried noodle mass is preferably 115 to 140 ° C., particularly preferably 120 to 130 ° C., and a good Chinese noodle odor with sweetness is obtained in this range. A method of heating the noodle mass to 105 ° C. or higher after adsorbing the liquid containing citrus to the noodle mass of 105 ° C. or lower, or adsorbing the liquid containing citrus to the noodle mass having a low temperature. Then, the Chinese noodle smell is not enhanced or weak, and an unpleasant taste is often imparted, and the quality is deteriorated.

  The amount of the rinsing adsorbed to the noodle mass is 0.25 to 0.5% by weight, preferably 0.3 to 0.4% by weight, based on the total amount of the rinsing added to the raw material. It is good to add so that. When the amount of the rinsing adsorbed by the liquid containing the kansui exceeds 0.4% by weight of the raw material powder, the savory taste gradually becomes stronger.

  In addition, the amount of liquid adsorbed to the noodle mass (addition amount) containing kansui is the water content at the time of cooling after adsorption (product water content) in terms of maintaining sufficient storage stability as instant noodles. ) Is preferably adsorbed so that it does not exceed about 10%, and such an amount of liquid is adsorbed. In addition, from the viewpoint of the effect of obtaining a good Chinese noodle odor, it is not necessary to treat a very high-concentration small amount or a low-concentration large amount. In addition, it is preferable to treat so that a liquid amount (about 1 to 3 ml) having a weight of about 1 to 3 g is adsorbed to the noodle mass.

  As a method for adsorbing the liquid containing kansui to the noodle mass, a method of spraying the solution onto the noodle mass is preferable, and it is preferable to treat the noodle mass so as to be adsorbed as uniformly as possible. In addition, if the noodle mass temperature decreases rapidly after adsorbing the liquid containing kansui on the dry noodle mass, it is not preferable in the effect of enhancing the Chinese noodle odor, so a cover that does not rapidly cool after the adsorption treatment, for example, does not escape heat. It is more preferable to adopt a method such as a method of attaching to the part or a method of warming a liquid containing a rinse and treating it.

  In the present invention, the liquid containing kansui is adsorbed to the dried noodle mass, and preferably left to stand or air-dried so that the noodle string moisture content of the noodle mass does not exceed 10%. The noodles can be agglomerated, but if the moisture content is high or if it is desired to further dry the noodles, they may be re-dried by a method such as hot air drying or blow drying.

  The instant noodle mass produced as described above is packaged in a bag or a cup-shaped or bowl-shaped container to obtain an instant noodle product (instant Chinese noodle). The finished product can be made into a one-touch type noodle that can be eaten just by adding hot water, or a type of noodle that can be cooked and cooked.

Hereinafter, the best mode for carrying out the present invention will be described in detail by showing comparative experiments and the like, but the present invention should not be interpreted in a limited manner based on the following experimental results.
(In addition, the following experimental results use “Kansui”, which is a general compound mainly composed of sodium carbonate and potassium carbonate. There is almost no difference in the efficacy of sodium carbonate and potassium carbonate. The effect does not change much even if different ratios are used, but when using a large amount of phosphate such as phosphate, the optimum amount of addition may differ from the following experimental results. There is.)

[Creation of prototype fried noodles]
A prototype fried instant noodle was prepared by the following method.
In 1 kg of noodle raw material consisting of 900 g of wheat flour and 100 g of starch, 16 g of salt, 2.6 g of sodium citrate (sodium carbonate: potassium carbonate = 1: 1, all the kansui used in the following examples are dissolved in this composition) and 2 g of polymerized phosphate are dissolved. Then, 350 ml of kneading water was added, and these were kneaded with a mixer for 15 minutes. The dough pH at this time was 7.9. The obtained kneaded product was shaped, compounded and rolled according to a conventional method to form a 1.3 mm thick noodle band, and then cut out with a round blade 18 to make a noodle string. The noodle strings were steamed with normal steam of 600 kg / m ³ / hr for 120 seconds to be α-cut and cut into one serving. About 112 g of this noodle string was filled into a fly retainer for each serving. After closing the fly retainer, it is fried with palm oil at 145 ° C. for 1 minute 30 seconds and dried. did. When the noodle mass was naturally cooled to room temperature as it was, the weight of the noodle mass was 89 g and the water content was about 3% (the amount of the raw material powder was 0.26% by weight).

[Comparison Experiment 1] (Amount of raw material added to the pancreas that causes can burn)
First of all, in order to confirm the situation where kan burning occurs depending on the amount of kansui added to the raw material, the amount of kansui added was increased to 5 g and 10 g by the same manufacturing method as the above-mentioned prototype fried noodles, and fried noodle chunks were created. . As a result, even when 5 g was added (0.5% by weight with respect to the raw material powder), it was already burnt in brown tones and had a burning odor. Further, this was naturally cooled to room temperature and placed in 500 ml of hot water. When cooked for a minute and eaten, the Chinese noodle smell was almost the same as in the case of 2.6 g and was hardly felt. Further, when 10 g was added (1.0% by weight of raw material powder), the canned and burnt odor was strong, and the Chinese noodle odor was not felt during eating. The dough pH when 5 g was added was about 9.0, and when 9.8 g was added, it was about 9.8.

  According to this comparative experiment 1, in the case of deep-fried noodles produced by a very general manufacturing method, the amount of rinsing that can be added to the raw material is considered to be limited to about 0.3% by weight of the raw material powder. In this state, the Chinese noodle smell is weak Or hardly feel.

[Comparative Experiment 2 / Example 1] (Comparative Experiment by Difference of Noodle Mass Surface Temperature)
For the prototype fried noodles, the surface temperature of the noodle mass is monitored by natural cooling while monitoring the surface temperature of the noodle mass (using OPTEX non-contact thermometer, product name “THERMO-HUNTER PT-7LD”). When the temperature reaches the stated temperature, immediately spray a solution with a concentration of 2.4% by weight (same as that for making the fried noodles for trial use, and so on) to the noodle mass. 2g was adsorbed, and the amount of rinsing in the noodle strings was set to 0.3% by weight of the raw material powder combined with the amount added to the raw material. The amount of the solution adsorbed by the noodle strings was calculated by subtracting the weight of the solution sprayed out of the noodle mass from the weight of the solution reduced by wiping and spraying the solution. Thus, after making the prototype fried noodles contain the liquid containing kansui, the moisture content of the noodle chunks which were allowed to cool naturally and cooled to room temperature was 3.7%.

  In addition, only the sample with a noodle lump surface temperature of 130 ° C in Table 1 is changed to a condition in which the temperature of the frying oil is increased to 155 ° C and the frying time is set to 1 minute to obtain fried noodles on the surface of the higher noodle lump surface. The experiment was conducted. About each sample by this comparative experiment 2, what was put into 500 ml boiling water and cooked for 3 minutes was eaten with the panel of five skilled persons, and the Chinese noodle smell and the texture were evaluated on a 5-point scale. 3 points or more). The results are shown in Table 1.

  As shown in Table 1, the higher the temperature of the noodle mass when adsorbing the liquid containing kansui, the stronger the noodle smell was expressed, while the lower the temperature, the stronger the umami was added. . By this experiment, by adsorbing a liquid containing citrus in a state where the noodle lump surface temperature was 105 ° C. or higher, it was clearly superior to noodles having no such adsorption step. In particular, by adsorbing at 120 ° C. or higher, a slight puffiness disappeared at 115 ° C. or lower, and a good Chinese noodle odor was obtained. Moreover, when the liquid containing a rinse was made to adsorb | suck at 100 degrees C or less, the tendency for the food texture of noodles to become weak was seen.

[Comparative Experiment 3 / Example 2] (Comparative Experiment with the amount of rinsing adsorbed)
For the prototype fried noodles, a solution of 2.4%, 4.0%, and 5.8% of kansui is sprayed onto the noodle mass at about 125 ° C. in a mist, and 2 g of each noodle mass is sprayed. The amount of citrus contained in the noodle strings was 0.30% by weight, 0.35% by weight, and 0.40% by weight, respectively, together with the amount of raw material added. In this way, after the prototype fried noodles were made to contain the liquid containing kansui, the moisture content of the noodle chunks that were allowed to cool naturally and cooled to room temperature was about 4%. About each sample by this comparative experiment 3, what was put into 500 ml boiling water and cooked for 3 minutes was eaten by the panel of five skilled persons, and the Chinese noodle smell and the texture were evaluated on a 5-point scale (the passing score is 3 points or more). The results are shown in Table 2.

  As shown in Table 2, the effect of enhancing the odor of citrus was observed by adjusting the content of citrus in the noodle strings together with the amount of added raw material to 0.3 to 0.4% by weight of the raw material powder. However, at 0.40% by weight (addition amount in the rinsing solution was 0.1% with respect to the raw material powder), some bitterness was felt.

[Comparative Experiment 4 / Example 3] (Comparative experiment based on the amount of the rinse solution to be adsorbed)
The concentration of the rinsing solution and the adsorption of the solution so that the final amount of kansui contained in the noodle mass is 0.3% by weight with respect to the raw material powder with respect to the added raw material powder, relative to the prototype fried noodles The difference in the effect depending on the amount of the rinse solution to be adsorbed was examined. The concentration of the rinsing solution is 12.0%, 4.0%, 2.4%, and this is sprayed onto a noodle mass at about 125 ° C. in a mist form, and 0.5 g, It processed so that it might become an adsorption amount of 0.0g and 2.0g, and the amount of citrus in a noodle string was set to 0.3 weight% with respect to raw material powder | flour with a raw material addition part. In this way, after the prototype deep-fried fried noodles contained the liquid containing kansui, the moisture content of the noodle masses which were allowed to cool naturally and cooled to room temperature was 3.2%, 3.5% and 4.0%, respectively. %Met. About each sample by this comparative experiment 4, what was put into 500 ml boiling water and cooked for 3 minutes was eaten by the panel of five skilled persons, and the Chinese noodle odor was evaluated on a 5-point scale (the passing score was 3 points or more). . The results are shown in Table 3.

  As shown in Table 3, the amount of the rinsing solution adsorbed on the noodle strings is most effective to adsorb about 1 to 3 g since the gummy strength becomes stronger at 0.6 g or less per 100 g of dry noodle lump weight. It seemed to be. In addition, if it exceeds 4 g, even if the noodle lump surface temperature is considerably increased, the moisture content of the noodle strings becomes high, the gumminess is felt, and the texture becomes weak.

[Example 4] (Example of heat-treated noodle mass)
(1 kg of noodle raw material powder consisting of 900 g of wheat flour and 100 g of starch, 20 g of sodium chloride, 2.5 g of sodium carbonate (potassium carbonate = 1: 1) (0.25% by weight of raw material powder) and 2 g of polymerized phosphate are dissolved. 350 ml of kneaded water was added, and these were kneaded with a mixer for 15 minutes.The obtained kneaded material was shaped, combined and rolled according to a conventional method to form a 1.3 mm thick noodle band, and then cut out with a square blade No. 20 The noodle strings were steamed with normal steam of 600 kg / m ³ / hr for 120 seconds to become α, cut into 107 g servings, filled into a retainer, boiled with hot water for 1 minute, cooled After that, it was immersed in a 5% salt solution and thoroughly drained.The retainer was dried with hot air in a drying cabinet at a temperature of about 90 ° C. for 40 minutes, taken out from the drying cabinet and air-cooled, and a moisture content of about 8%. Of hot air dried noodles.

  The hot-air dried noodles lowered to room temperature are put into a 150 ° C. dry heat dryer for 6 minutes, and an aqueous solution having a citrus concentration of 10.7% is uniformly sprayed in a mist state with the noodle lump surface temperature being 145 ° C. 2 g of the aqueous solution was adsorbed. From the calculated values, the total amount of rice bran contained in the noodle strings is 0.5% by weight with respect to the noodle raw material powder. The noodle mass was naturally cooled to room temperature and the water content was measured and found to be 8.5%.

This sample and hot air dried noodles that had been air-cooled for 40 minutes in a drying cabinet at about 90 ° C. were put in 500 ml of hot water, and then cooked for 3 minutes. However, the smell of Chinese noodles was clearly enhanced compared to the case where the rinsing solution was not sprayed.

Claims (5)

After the gelatinization process of the noodle strings, after the process of drying to make a dry noodle mass,
In a state where the noodle mass surface temperature of the dry noodle mass is 105 ° C. or higher by the drying treatment, or in a state where the noodle mass surface temperature is 105 ° C. or higher by heating the dry noodle mass obtained by the drying treatment,
A method for producing instant noodles, comprising adding a step of adsorbing a liquid containing citrus to the dried noodle mass of 105 ° C or higher. The amount of the liquid containing the rinse adsorbed on the dried noodle mass is
The method for producing instant noodles according to claim 1, wherein the noodle strand moisture content is not 10% or more when the temperature of the noodle mass to which the liquid containing kansui is adsorbed is lowered to room temperature.   The method for producing instant noodles according to claim 1 or 2, wherein the drying treatment after the pregelatinization treatment is a drying treatment by frying.   The instant noodles according to any one of claims 1 to 3, wherein the amount of rice cake contained in the noodle mass is 0.3 to 0.4% by weight per raw material powder by adsorbing the liquid containing the rice cake. Production method. A method for enhancing the Chinese noodle odor of instant noodles, comprising adsorbing a liquid containing citrus to a noodle mass of instant noodles that has been dried after being pregelatinized and having a noodle mass surface temperature of 105 ° C. or higher.