JP2007060904A - Method for producing pressurized instant noodle mass - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a compact and also highly-qualified pressurized instant noodle mass solving the following problems in a conventional method of pressurizing an instant noodle mass to make it compact where an instant noodle mass is steamed to be given flexibility and thereafter pressurized: requirement of re-drying after pressurization; and cause of adhesion of noodle ribbons or flavor deterioration. <P>SOLUTION: The method for producing a pressurized instant noodle mass comprises the following process: charging an instant noodle mass cooled down to ≤40°C after being dried into superheated steam; and subjecting the noodle mass to compression molding while the noodle ribbons have flexibility. The superheated steam where the noodle mass is put is preferable to have temperature of 125-175°C and a closing time ranging from 30 sec to 2 min. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to the technology of instant noodles, and in particular, instant noodle chunks that are compression-molded so that the volume (apparent volume) is reduced, and further, compression in which soups, ingredients, etc. are compression-integrated with the noodle chunk The present invention relates to a method for producing instant noodle chunks.

Instant noodles are highly simple foods because they are dry and excellent in preservability, and can be restored and eaten simply by pouring hot water or cooking for about 1 to 3 minutes. However, instant noodles are in a state where the noodle strings are dried and are in a bulky lump shape with many voids between the noodle strings, so that they are brittle and easily broken by impact. In addition, since the voids in the noodle mass are large, there is a problem that the apparent volume is large, and there is a problem of requiring storage space and a sales space in a retail store, and there is a problem of high transportation costs. . These problems are remarkable in instant noodles, especially in fried instant noodles whose shape is fixed in oil during frying and becomes bulky.
In addition, many instant noodle products have soups and ingredients (kayaku) attached to sachets separately from noodles. Therefore, it is necessary to take out and break the sachet when eating, and considering the cost of the materials and the environment, creating instant noodles with no sachet and soup and ingredients integrated with the noodle mass is not possible It is significant.

  Conventionally, as a technique for manufacturing a compact compressed instant noodle mass for solving such problems, and a technique for producing an instant noodle mass in which noodle mass is integrated with soup and ingredients, the following patents are used. Document 1 and Patent Document 2 which is a divisional application thereof are known. These prior arts are made by compressing and compressing soup and ingredients together with instant noodle chunks and compressing hot noodle strings in which the moisture content of the noodle strings is adjusted to 1.5 to 25%. And the said prior art gives a softness | flexibility to a noodle string by raising moisture content by humidity control, raising noodle string temperature, or both, and a noodle string has flexibility. The noodle mass is compressed during the time.

  However, in the method of compressing the instant noodle mass at a high temperature, if the moisture content of the noodle strings is low, it is difficult to impart sufficient flexibility unless the temperature is considerably high, and compression as expected is not possible. The noodle strings may break during compression. Therefore, when the moisture content of the noodle strings is low, a method is used in which the noodle mass is re-cooked to give moisture, and the temperature is raised to give flexibility. However, in this case, since the moisture content of the noodle strings increases, there is a possibility that the storage stability may be deteriorated or the flavor may be deteriorated if the treatment is performed. Later, a re-drying step was required. Also in Patent Document 1, in the lower right column on page 3 of the gazette, “If humidity control or the like is performed, the final drying step is performed by hot-air drying (omitted) or the like to improve the storage stability. It is desirable to take "

However, it is troublesome to re-dry noodles once dried, and special drying equipment is also required. In addition, when taking the steps of steaming and humidifying instant noodle chunks and drying after compression in this way, binding between the noodle strings is likely to occur, the noodle strings are difficult to loosen, and the hot water return partially deteriorates was there. Furthermore, if the soup and ingredients are pressed onto the noodle mass and integrated with the noodle mass, the soup and ingredients are also exposed to high temperatures for a long time during the re-drying process, so that flavor deterioration and alteration may occur during re-drying. There was also sex.
In addition to the prior art, as a method for compressing and instant compacting the instant noodle mass, in Patent Document 3 below, the noodle mass is humidified and heated in the same manner as in Patent Documents 1 and 2, and then this is put into a flexible container. There is also known a method of putting in and reducing the pressure by suction.

  On the other hand, as a method of adhering soup, ingredients, etc. to the instant noodle mass, as disclosed in Patent Document 4, polysaccharides, natural gums, gelatin and processed starch are contained in the soup, thereby making the soup into the noodle mass. As a technique for bonding and fixing, Patent Document 5 describes a technique for attaching an oil-based seasoning liquid at a noodle string surface temperature of 70 ° C. or higher. Patent Document 6 discloses a method in which a granular or powdery seasoning containing a moisture-absorbing and solidifying component is placed on a dried noodle mass and moisturized and fixed, or a heat-solidifying component or an oil and fat that is solid at room temperature. A method of placing the granular or powdery seasoning contained on a dried noodle mass and fixing it by heat treatment is described, and in this prior art, a method of contact with water vapor is described as a humidification method. Patent Document 7 describes a technique of using at least one of dextrin having a DE value of 8 to 40 or readily soluble gelatin as a method for adhering ingredients (rapidly) to instant noodle masses.

  Furthermore, as a technique of using superheated steam for instant noodles, which is one of the main elements of the solution in the present invention technique, there are some other techniques described in Patent Documents 8 to 12 below. However, almost all of these prior arts are techniques for drying noodles into instant noodles, which are different from the present invention in object and effect.

JP-A-62-29944 Japanese Unexamined Patent Publication No. 1-265859 JP 2001-231477 Japanese Utility Model Publication No.57-58958 JP-A-61-43970 JP-A-61-173756 Japanese Patent Laid-Open No. 11-113514 JP 53-6444 A JP 58-81749 A JP 59-88055 A JP 59-120079 JP 59-156271 A

  The present invention solves the problems still unsatisfactory in JP-A-62-29944, etc., and the new problems, and is compact, shock-resistant, and has a higher quality compression instant. An object is to obtain a noodle mass. In other words, in order to compress the instant noodle mass using steam, the noodle strings are made flexible, and in Patent Document 1, re-drying was performed after compression to improve storage stability, but this is not necessary. Another object of the present invention is to obtain a compressed instant noodle mass that can reduce the binding between noodle strings, which has been a drawback when using steam, can be restored uniformly, and has little flavor deterioration and deterioration. Furthermore, when the seasonings (including soups and flavor oils) and ingredients are pressed and integrated with the noodle chunks, the seasonings and ingredients are not easily lost or peeled off from the noodle chunks, An object of the present invention is to obtain a compressed instant noodle mass with less flavor deterioration and deterioration with respect to these seasonings and ingredients.

  In order to solve the above-mentioned problems, the present invention was obtained by earnestly examining the most preferable conditions. The process for compressing the noodle mass to make the noodle strings flexible was performed using superheated steam. The above problem can be solved by using and shortening the time during which the noodle mass is exposed to the superheated steam, and sufficiently lowering the noodle mass temperature of the instant noodle before the treatment with the superheated steam. It has been discovered and completed.

  That is, in the present invention, instant noodle chunks cooled to 40 ° C. or less, preferably 25 ° C. to −10 ° C. after the drying treatment are put into superheated steam, and the noodle strings of the instant noodle chunks are made flexible by superheated steam. A method for producing a compressed instant noodle mass, wherein the noodle mass is compression-molded while being held. In the present invention, the instant noodle mass dried by fried oil treatment, hot air drying or the like is once cooled to 40 ° C. or lower, preferably 25 ° C. to −10 ° C. By sufficiently cooling in this way, the noodle mass introduced into the high-temperature superheated steam has a lower temperature than the surroundings at the time of addition, so the noodle strings are affected by an action similar to condensation based on the temperature difference. Contains water and is thought to soften due to an increase in temperature, and thus the noodle mass is compression-molded while the noodle strings are flexible. Accordingly, when the noodle mass is not sufficiently cooled before being put into the superheated steam, the noodle strings are not sufficiently flexible, and compression molding becomes difficult.

  Further, in the present invention, it is preferable that the superheated steam conditions for charging the instant noodle mass are 125 to 175 ° C. at a temperature at which the noodle mass is exposed, and the charging time is 30 seconds to 2 minutes. If the temperature of the superheated steam to which the noodle mass is exposed is lower than about 125 ° C., the noodle strings may not be easily softened due to insufficient moisture imparted to the noodle strings by the mechanism based on the temperature difference described above. In addition, since the temperature is low, the noodle mass has a small amount of heat, the moisture after the compression treatment does not evaporate sufficiently, and the noodle strings feel a little wet and may require re-drying. On the other hand, when the treatment is performed at a high temperature of about 175 ° C. or more, the noodle mass is dried and hardened immediately, and compression may be difficult. Also, if the time for which the noodle mass is exposed to such superheated steam is shorter than 30 seconds, it is still insufficient to provide moisture to make the noodle strings flexible, and the noodle string temperature is also low. Since it does not rise sufficiently, the noodle strings may not be sufficiently softened due to temperature rise. On the other hand, if the treatment is performed for 2 minutes or more, the noodle strings may be dried and hardened, and it may be difficult to impart flexibility. The preferred steam flow rate of superheated steam is largely different depending on the steam temperature, the size of the steam chamber, and the amount of noodles, but it cannot be generally stated, but the most suitable flow rate is in the range of about 125 kg / h to 2000 kg / h. Should be set as appropriate.

  In addition, the present invention, when compressing the noodle mass, placing a solid seasoning (including soup and flavor oil) and ingredients on the noodle mass, and the seasoning placed, Or it is the manufacturing method of the compression instant noodle mass which compresses and molds a noodle mass with ingredients. Thereby, it is possible to obtain an instant noodle mass in which the seasoning and ingredients are integrated with the noodle mass. At that time, as a method of placing solid seasonings and ingredients, the noodle mass is discharged from the superheated steam, and these are placed on the noodle mass while the noodle strings are flexible by the superheated steam. However, it is desirable to compress this. By placing seasonings and ingredients on the noodle mass after processing the noodle mass with superheated steam, the seasonings and ingredients that are integrated into the noodle mass will not be dissolved or altered by the superheated steam. It can be crimped and integrated into the noodle mass. In addition, the solid seasoning referred to in the present invention is obtained by solidifying a liquid such as seasoning oil or flavor oil in a capsule or the like in addition to solid soup and flavoring in the form of powder, granules, tablets, etc. Including. In addition, as the ingredients, any of dried vegetables, dried meat, or block-shaped molded ingredients lyophilized by adding excipients such as starch can be used.

  The technique of the present invention is a technique that is highly effective in instant noodles, particularly in instant fried noodles. This is because in the case of instant fried noodles, the noodle lump shape is inevitably bulky and easily broken because it is fixed in oil (in liquid) by the frying process. The effect of making the noodle mass compact is the most remarkable.

  According to the present invention, a compact instant noodle mass can be obtained by reducing the gap between the noodle strings. Because the noodle mass is compact, it is less bulky than general conventional instant noodles, which can contribute to reducing storage space and sales space, reducing transportation costs, reducing packaging materials, etc. it can. In addition, the noodle mass is strong and difficult to break, generation of cracks and scrap noodles can be reduced, and generation of defective products in the distribution stage can be suppressed. In addition, solid seasonings and ingredients can be glued and integrated into the noodle mass in the manufacturing process, packaging materials such as sachets can be reduced, and there is no need to break the sachets when eating It can be instant noodles.

  The effects as described above are also described in Patent Document 1 (Japanese Patent Laid-Open No. 62-29944) of the prior art. However, in the case of the present invention, the quality is further improved, and a more compact compression instant is ensured. A noodle mass can be produced. That is, after sufficiently cooling the noodle mass, it is processed in a short time using superheated steam, so that it is significantly more than the softening method by heating in Patent Document 1 and at least as compared with the softening method of humidifying using steam. A compact instant noodle mass can be easily obtained without causing breakage of the noodle strings or cracking of the noodle mass more than equivalent.

And by using the method of this invention, unlike the method by the humidification by a normal vapor | steam, the process of the re-drying for providing preservability after a compression process is not required. That is, since the superheated steam is at a high temperature of 100 ° C. or more, even if it is not re-dried after compression molding, the water once given will spontaneously evaporate and can be directly commercialized without being re-dried after the compression treatment. . On the other hand, compression using steam normally requires re-drying after compression, and the compression of the hot air flowing in the noodle mass during drying extremely narrows, so the drying efficiency is remarkably high. Getting worse. For this reason, it takes a long time to dry, and flavor deterioration easily occurs due to oxidation or the like.
Also, unlike normal steam using a general steaming machine, superheated steam does not leave the noodle strings wet, so the viscosity of the noodle strings surface during the process of softening the noodle strings It is difficult to develop and the noodle strings are not easily bound between the noodle strings in contact. Therefore, the looseness does not deteriorate at the time of restoration, and a portion with poor hot water return does not occur, so that the restoration property does not deteriorate, and it can be restored uniformly and the quality is good.

  In addition, in the case of a compressed instant noodle mass in which solid seasonings and ingredients are bonded and integrated with the noodle mass, the steaming humidification method usually heats the noodle mass together after the seasonings and ingredients are pressure-bonded. Therefore, there is a possibility that the seasoning and ingredients are deteriorated and deteriorated. However, according to the method of the present invention, it is not necessary to subject the pressed solid seasonings and ingredients to a re-drying step, and these alterations and quality deterioration are unlikely to occur. In addition, when the seasoning and ingredients are bonded and integrated with the noodle mass, a recess is formed in the portion of the noodle mass where the seasoning and ingredients are placed, so that it fits well and is resistant to impact and adhesiveness. In addition, it is possible to obtain a compressed instant noodle mass which is improved in appearance and good in appearance.

Hereinafter, the present invention will be described in more detail in accordance with the manufacturing process.
The noodles used in the present invention are instant noodles that have been dried. Instant noodles, such as deep-fried noodles, hot-air dried noodles, freeze-dried noodles, etc., can be used that are produced by drying the instant noodles in the usual manner. However, in the case of the present invention, if attention is paid to the effect that the noodle mass can be made compact, it is particularly effective for instant fried noodles in which the noodle mass becomes bulky in the production process.

  In addition, when bonding solid seasonings and ingredients to the noodle mass, forming a recess in advance on the noodle mass where the seasonings and ingredients are to be placed improves the fit. Even in the distribution stage, it can be improved so that they are not peeled off or damaged by impact or the like. Thus, as a method of forming the recess for placing the soup or ingredients on the noodle mass, it can be easily formed by devising the shape of the retainer when performing the instant noodle drying process. Specifically, by forming a protrusion on the lid or bottom of the retainer when drying instant noodles toward the noodle storage side, it corresponds to the retainer protrusion on the noodle mass after the drying process A noodle mass having a concave portion is obtained.

  As mentioned above, the solid seasoning to be adhered to the noodle mass is a capsule, etc. of liquid such as seasoning oil and flavor oil in addition to solid soup and flavoring at room temperature in the form of powder, flakes, tablets, blocks, etc. What was put and solidified can be used. And if these solid seasonings and capsules contain ingredients that become adhesives, they are placed on the noodle chunks as they are and compressed to make instant noodles in which the seasonings are integrated with the noodle chunks. Can do. Here, the adhesive is a natural gum having tackiness, as well as many sugars, starches, fats and oils that can be solidified and bonded by melting, cooling, and drying by applying heat or moisture. Etc.

  On the other hand, if it does not contain the adhesive component, add the adhesive agent to the seasoning, or apply the adhesive substance on the noodle mass and place it on the noodle mass and compress it. do it. Preferable examples include any of moisture-absorbing and heat-solidifying components, oils and fats that are solid at room temperature with a melting point of 100 ° C. or less (both are adhesives), as in Patent Document 6 (Japanese Patent Laid-Open No. 61-173756). These can be used in the form of granules, powders, or those formed into blocks, which can be used.

  Various ingredients such as dried vegetables such as dried salmon, dried meat, and dried kamaboko are used as ingredients. For these ingredients, as in Patent Document 4 (Japanese Utility Model Publication No. 57-58958), sugars and A method of using soup containing adhesive components such as natural gums, gelatin, and modified starch, a method of sprinkling a specific dextrin as in Patent Document 7 (Japanese Patent Laid-Open No. 11-113514), or a dextrin etc. on the noodle mass The ingredients are placed on the noodle chunks, preferably compressed together with the noodle chunks from the ingredients, and pressed. In addition, as the ingredients, freeze-dried ingredients formed in a block shape can be used. This is a mixture of a solution containing ingredients that serve as excipients and adhesives such as sugar, natural gum, gelatin, dextrin and ingredients, put into a mold, lyophilized and molded into a fixed shape, Since it contains a component that becomes an adhesive, it can be suitably used in the present invention.

  As a method for pressure bonding such solid seasonings and ingredients to the noodle mass, these are placed on the noodle mass, or a recess formed on the noodle mass, and this is put into superheated steam and pressed. Immediately after (compression), the method of pressure bonding, and the noodle mass only without being placed (a material that becomes an adhesive can be applied in advance to the place to be placed later) is treated with superheated steam. There is a method in which these are placed on the noodle chunks or in the concave portions on the noodle chunks and pressed (compressed) and pressed. In general, the latter step is preferably employed. The reason why the latter process is preferred is that solid seasonings and ingredients need not be exposed to high-temperature superheated steam, so that these seasonings and ingredients can be processed without deterioration or deterioration. In particular, when the seasoning contains volatile fragrances, etc., the latter process is used to give the noodles a flavor that could not be imparted by the conventional soaking method of the seasoning liquid (method that takes heat when drying). Can be given. In addition, in the case where the solid seasoning to be bonded to the noodle mass is a substance that dissolves by heat or steam, when the former process is adopted, the seasoning etc. dissolves and adheres to the pressing member that compresses the noodle mass. There is also a problem.

  In the present invention, it is important to cool the instant noodle mass before introducing the instant noodle mass into the superheated steam. Usually, in industrial production, after performing a frying process or a hot air drying process, the noodle mass is simply cooled to such an extent that the package is not deformed, and then packaged in a bag or a styrene container. In order to compress the noodle mass, the noodle mass is cooled to a central temperature of 40 ° C. or lower, preferably 25 ° C. or lower. Cooling may be performed by leaving it to stand at room temperature or in a refrigerator, freezer, etc. for a long time, but considering the productivity, noodle masses that have been fried or dried with hot air are placed on a transfer conveyor with a spot cooler or the like. Use and cool. The reason why the cooling is necessary is as described above. If the cooling is not sufficiently performed, the flexibility of the noodle strings is insufficient and the compression is difficult. A particularly preferable temperature is about 25 ° C. to −10 ° C., and it may be frozen unless the temperature is extremely low such as −30 ° C. or less.

  Next, the cooled instant noodle mass is charged into superheated steam (in this case, a solid seasoning or ingredients may be placed on the noodle mass and charged). Superheated steam is a product obtained by heating saturated steam to 100 ° C. or higher with normal pressure. In the case of food, it is often used for cooking purposes and drying purposes. In the case of the present invention, the temperature of the superheated steam to which the noodle mass is exposed is preferably about 125 to 175 ° C, particularly about 140 to 160 ° C. Note that the steam flow rate varies greatly depending on the steam temperature, processing time, the shape of the steam chamber, the amount of noodles, etc., so it cannot be generally stated, but the most appropriate flow rate is in the range of about 125 kg / h to 2000 kg / h. It is good to set appropriately. The time for which the noodle mass is exposed to the superheated steam is a time during which the noodle mass is given sufficient flexibility by the superheated steam, and is limited to a very short time of about 30 seconds to 2 minutes. The reason (mechanism) for selecting these conditions is as described above. However, by satisfying these conditions, the flexibility of the noodle strings is sufficiently imparted and the noodle lump can be easily compressed. , The process of re-drying the noodle mass after compression is unnecessary, and the time that the noodle mass is exposed to steam and high temperature can be shortened, so that the quality of the product can be improved. it can.

  The noodle mass softened by being introduced into superheated steam as described above is compressed as quickly as possible, or compressed with a solid seasoning or ingredients placed on the noodle mass. Although compression may be performed in superheated steam, it is difficult to operate. Therefore, it is preferable to take out the superheated steam and compress it directly. As a compression method, in addition to a method of placing a weight on the noodle mass, a method of compressing with a press machine, a flexible container is filled with the noodle mass as in Patent Document 3 (Japanese Patent Laid-Open No. 2001-231477), and the inside A method of compressing by suction decompression is also possible.

  If it is limited to the purpose of reducing the volume of the noodle mass, in the case of fried noodles, the volume of the noodle mass can be reduced to a maximum of about 50% compared to before compression (apparent volume). . However, in terms of hot-water reversibility, etc., in the case of fried bag noodles, the volume after compression is preferably about 80 to 70% of the original volume. As for the unraveling condition of the noodle strings and the hot-water removability, it is possible to obtain a product that is sufficiently inferior to a normal instant noodle mass that is not compressed. In addition, in the case where the solid seasonings and ingredients described above are placed on the noodle mass and compressed, the purpose is to integrate the solid seasonings and ingredients into the noodle mass rather than reducing the volume of the noodle mass In such a case, strong compression is not necessarily required, and it may be performed by pressing lightly with a pressing member from the upper part of the noodle mass on which the seasoning or ingredients are placed.

  Moreover, not only can a solid seasoning or ingredients be pressure-bonded onto the noodle mass, but also a plurality of noodle masses can be pressure-bonded and compressed. Specifically, a plurality of noodle chunks treated in superheated steam are stacked and compressed while the noodle chunks have flexibility, or an adhesive such as dextrin is applied between the noodle chunks for compression. . In this case, a compressed instant noodle mass in which the seasonings and ingredients have a sandwich structure can be produced by sandwiching and compressing solid seasonings and ingredients between the noodle masses. Moreover, in this invention, if sufficient softness | flexibility can be provided to a noodle string, a noodle lump can be folded in half or can be changed into a desired shape.

  The instant compressed noodle mass of the present invention obtained by each of the above-mentioned production methods is a stage where the noodle mass temperature is very high at 100 ° C. or higher at the stage where it is taken out from the superheated steam chamber, and thus it is rapidly increased even after being taken out from the steam chamber. dry. According to the experiments by the present inventors, in the case of an instant fried noodle mass having an initial moisture content (before charging to superheated steam) of 1.5 to 2% and about 90 g, the temperature is 150 ° C., the steam flow rate is 150 kg / h, and the treatment is performed for 1 minute. However, the moisture content of the noodle mass is about 4% when it is left at room temperature after being compressed from the steambox. Diminished. Therefore, there is no problem in storage stability even without re-drying, and even when stored for a long period of time, the deterioration of flavor and the like is at least much better than that using ordinary steam. In addition, the present inventors conducted an accelerated deterioration test at a temperature of 40 ° C. and a humidity of 90% RH for 7 weeks for the instant noodle mass of the present invention produced using superheated steam. There was no significant difference between the numerical value and the normal product that was not treated with superheated steam.

  The noodle mass produced in this way is cooled, packaged, and made into a product. Packaging can be put in a bag to make a bag noodle, or put in a container such as styrene to make a cup noodle, but it is preferably applied to a bag noodle because of the advantage of reducing the volume of the noodle mass. However, even cup noodles have the advantage that the noodle mass is not easily broken, and that the noodle mass is small in volume, so that it is possible to increase the space when adding ingredients and the like. When eating, like a common instant noodle, either a one-touch type that can be eaten simply by pouring hot water and leaving it for a few minutes, or a cooked noodle type that can be eaten by cooking for a few minutes is possible.

  Hereinafter, the present invention will be specifically described based on experimental examples and examples. However, the present invention should not be construed as being limited based on disclosure of these experimental examples and examples.

<How to make experimental samples>
50g of starch is mixed with 950g of wheat flour, 8g of salt, 2g of salt (sodium carbonate: potassium carbonate = 1: 2) and 340ml of kneaded water in which 1g of sodium polyphosphate is dissolved are added and kneaded for about 15 minutes with a mixer. To form a dough. This was made into a noodle band, rolled with a continuous rolling mill to a thickness of 0.7 mm, and cut with a square blade No. 20 to obtain a noodle string. The cut noodle strings are steamed in a continuous steamer for about 2 minutes (240 kg / h, 2 minutes) to be alpha-converted into a seasoning solution (100 g of sodium chloride, 50 g of sodium glutamate, 150 ml of soy sauce in 1000 ml of water). After soaking for about 5 seconds, the liquid was drained and cut into 135g portions.

  The cut noodle strings were filled into a substantially cylindrical fly retainer having an upper surface inner diameter of 112 mm, a lower surface inner diameter of 109 mm, and an inner surface height of 30 mm. Then, the retainer filled with the noodle strings is poured into palm oil at 150 ° C. for about 2 minutes and 30 seconds and fried. The fried noodle mass is cooled by cooling with cold air, and 1 at room temperature (20 ° C. to 25 ° C.). A sample for experimentation (seasoned instant fried noodles) was left for more than a day. The moisture content of the sample was 1.5 to 1.7% when measured by drying in a drying cabinet at 105 ° C. for 4 hours and weighing. The noodle mass is about 30 mm.

<Experimental Example 1> (Comparison by noodle mass softening method)
No.1 After measuring the weight of the experimental sample, the sample at 25 ° C. was put into a hot air shelf dryer with a wind speed of 1 m / sec at 90 ° C. for 10 minutes and heat-treated. The noodles were placed again on the fly retainer, compressed by a method of compressing by holding for 10 seconds with a load of 40 kg in the vertical direction on a Φ108 mm plate, and left at room temperature for 15 minutes after compression. (Hereinafter, the compression method in the experimental example was performed in the same manner).
No.2 As in No.1, after measuring the weight of the experimental sample, the sample at 25 ° C. was charged with normal steam at a steam flow rate of 150 kg / h and a temperature of 99 ° C. for 1 minute into a continuous steamer. It was humidified, taken out from the continuous steamer, and compressed immediately by the same method as No. 1, and after standing at room temperature for 15 minutes, the thickness and weight of the noodle mass were measured.
No. 3 The compressed noodle mass obtained by No. 2 was dried at 85 ° C. for 15 minutes in a hot air shelf dryer with a wind speed of 1 m / second, left on the shelf for 15 minutes at room temperature, and then weighed.
No. 4 As in No. 1, after measuring the weight of the experimental sample, the sample at 25 ° C. was superheated for 1 minute at a steam flow rate of 150 kg / h with superheated steam at 150 ° C. (temperature in the steamer exposed to the noodle mass). Put in a steam steamer (tunnel cross-sectional area of about 0.14m ² , tunnel length of about 2m, the following example, continuous superheated steam steamer in this example employs this device) and treat with superheated steam The noodle chunks were measured for thickness and weight after compression after being discharged from the steamer and compressed in the same manner as in No. 1 and allowed to stand at room temperature for 15 minutes.

About the sample manufactured by said No. 1-4 of this experiment example 1, sensory evaluation was performed on the next day by four skilled panelists. For sensory evaluation, each noodle mass was put into a bowl, poured 400 ml of hot water, reconstituted for 3 minutes, and evaluated for flavor, texture and the like.
The results of the test are shown in Table 1. No. 1 was hardly compressed, and when trying to compress it forcibly, the noodle strings were broken at many places and the noodle mass was broken. On the other hand, No. 2 was able to be compressed to a volume ratio of 75%, but the water content of the noodle mass increased to 5.8%, and some places with high water content were found partially, and re-drying was necessary. No. 3 was obtained by re-drying No. 2. When hot water was poured and eaten, the flavor was scattered and deterioration was observed in terms of taste as compared to the untreated sample for experiment. Further, in both No. 2 and No. 3, when the hot water was reconstituted by pouring hot water, binding was observed between the noodle strings, and there was a place where the loosening was poor and the hot water was partially returned. On the other hand, No. 4 had a final moisture content of about 4.3%, which was thoroughly loosened by adding hot water, and even when eaten, it was comparable to the untreated sample for experiments.

<Experimental example 2> (Comparison by noodle mass temperature before superheated steam treatment)
After measuring the weight of the experimental sample, the temperature of the noodle mass before being put into the superheated steam chamber is set to −30 ° C., −10 ° C., 20 ° C., 40 ° C., 90 ° C. with a freezer, a thermostat, etc. 150 ° C. (temperature in the steamer where the noodle mass is exposed) At the steam flow rate of 150 kg / h, put into the continuous superheated steam steamer for 1 minute, treat with superheated steam, take out from the steamer, and immediately after Experiment 1 The thickness and weight of the noodle mass after compression were measured after being compressed by the above method and allowed to stand at room temperature for 15 minutes.

  The results of Experimental Example 2 are shown in Table 2. When the temperature before charging the superheated steam chamber was 90 ° C., it was very difficult to compress the noodle mass, and many noodle strings were broken when trying to force compression. In the case of −30 ° C., the water content of the noodle strings after treatment was slightly high, and the storage stability might not be sufficient unless re-dried. Therefore, the noodle mass temperature before being subjected to superheated steam is most preferably about 25 ° C. to −10 ° C., and compression is possible if it is about 40 ° C. or less.

<Experimental Example 3> (Comparison by treatment time of superheated steam)
After measuring the weight of the experimental sample, the temperature of the noodle mass before being put into the superheated steam chamber is 20 ° C, and the continuous type with a superheated steam of 150 ° C (temperature in which the noodle mass is exposed) with a steam flow rate of 150 kg / h. It put into the superheated steam steamer. The time for the noodle mass to be exposed to superheated steam is 30 seconds, 1 minute, 1 minute 45 seconds, 2 minutes, 2 minutes 30 seconds, and then compressed in the same way as in Experimental Example 1 after leaving the steamhouse. The thickness and weight of the noodle mass after compression were measured after standing at room temperature for 15 minutes.

  The results are shown in Table 3. In this experiment, when the noodle mass was exposed to superheated steam for 30 seconds, the noodle mass was insufficiently flexible. In 2 minutes, the noodle mass was easily compressed but dried quickly, and the noodle strings started to crack. Considering that the preferred range varies somewhat depending on the temperature and flow rate of superheated steam (for example, if higher temperature superheated steam is used, the preferred treatment time will be shorter than the result of this experiment), the noodle mass will become superheated steam. It was considered that the exposure time was about 30 seconds to 2 minutes, particularly preferably about 1 minute to 1 minute 45 seconds.

<Experimental example 4> (Comparison by processing temperature of superheated steam)
After measuring the weight of the experimental sample, the temperature of the noodle mass before being put into the continuous superheated steam steamer is 25 ° C, and the temperature of the superheated steam (temperature in the steamer to which the noodle mass is exposed) is 125 ° C and 150 ° C. The temperature was set to 175 ° C. and the steam flow rate was set to 150 kg / h, and this was put into the continuous superheated steam steamer. The time taken for the noodle mass to be exposed to superheated steam is 1 minute, and the noodle mass is compressed by the same method as in Example 1 after leaving the steam chamber, and left at room temperature for 15 minutes. Was measured.

  The results are shown in Table 4. In this experiment, the temperature of the superheated steam was between 125 ° C. and 175 ° C., and it was possible to compress the noodle mass, but at 125 ° C., the noodle strings were slightly hard and the product had a slightly damp flavor. there were. Further, at 175 ° C., the noodle strings felt somewhat hard during compression, and the noodle strings were slightly burnt. Considering that the preferred range varies somewhat depending on the charging time and steam flow rate to the superheated steam chamber (for example, if the charging time is short, the preferred processing temperature will be higher than the result of this experiment), the noodle mass will be exposed. The temperature of the superheated steam is preferably about 125 ° C. to 175 ° C., and about 150 ° C. is considered the best.

<Example 1> (Fried deep-fried noodles)
100 g of starch is mixed with 900 g of wheat flour, and 340 ml of kneaded water in which 16 g of sodium chloride, 2.5 g of potassium carbonate (potassium carbonate = 1: 2), and 1 g of sodium polyphosphate are dissolved is added to the mixture for about 15 minutes. The dough was formed by kneading. This is compounded, rolled, cut out with a round blade No. 18 and steamed with a continuous steamer (normal steaming 240 kg / h for 2 minutes at 99 ° C), cut into one serving, folded in half, and passed through 115 mm x 130 mm x 30 mm Molded into a sex retainer. This was fried (144 ° C., 1 minute 15 seconds) and dried to produce a folded type fried noodle. The noodle mass is 88g.

  After the two-fold fried deep-fried noodles were cooled to 20 ° C., they were treated with superheated steam (150 ° C. 150 kg / h for 1 minute) in the same continuous superheated steam steamer as in the above experimental examples, and compressed immediately after discharge. . The compression was performed from two directions, vertical and horizontal, and cooled after compression. The noodle chunk size before compression is 112 x 124 x 27 mm. The noodle block size after compression was 97 × 89 × 27 mm (volume ratio of about 62%). On the next day, this was put into 500 ml boiling water, cooked for 3 minutes, cooked for 3 minutes, and subjected to a comparative sensory test with uncompressed fried noodles that had not been processed by superheated steam. As a result, there was no significant difference between the noodle strings being loosened and the texture, and no flavor deterioration was observed in the noodles treated with superheated steam. Further, even when the noodles were compressed, there was no difference in appearance after cooking.

<Example 2> (Ingredients crimped noodle 1)
50g of starch is mixed with 950g of wheat flour, 8g of salt, 2g of salt (sodium carbonate: potassium carbonate = 1: 2) and 340ml of kneaded water in which 1g of sodium polyphosphate is dissolved are added and kneaded for about 15 minutes with a mixer. To form a dough. This was made into a noodle band, rolled with a continuous rolling mill to a thickness of 0.7 mm, and cut with a square blade No. 20 to obtain a noodle string. The cut noodle strings are steamed in a continuous steamer for about 2 minutes (240 kg / h, 2 minutes at 99 ° C.) to be α-ized, and a flavor solution (100 g of sodium chloride, 50 g of sodium glutamate, 150 ml of soy sauce in 1000 ml of water) ) For about 5 seconds, then drained and cut into 135g portions. The cut noodle strings are filled into a substantially cylindrical fly retainer with an inner surface of 112 mm, an inner surface of 109 mm, an inner surface height of 33 mm, a lower surface with a maximum depth of 8 mm, and an opening diameter of 80 mm. did. Next, the retainer filled with the noodle strings is poured into palm oil at 150 ° C. for about 2 minutes and 30 seconds, fried, and the fried noodle mass is cooled by cooling with cold air, and about 85 g having a depression at the bottom of the noodle mass. Seasoned instant fried noodle chunks were produced.

  On the other hand, a 4% potato starch solution is heated, and the whole egg liquid is gradually poured while stirring to make an eggplant solution. The boiled chicken breast that has been finely loosened in this solution, and the boiled blue rice cake that has been finely cut and boiled Was added in small portions and mixed. The chicken and rice cake-containing solution is poured into a plastic tray having an upper surface of 47 mm × 47 mm, a lower surface of 44 mm × 44 mm, and a depth of 20 mm, frozen at −30 ° C., freeze-dried, and molded. Freeze-dried ingredients were manufactured.

  The seasoned instant fried noodle chunks are cooled to 20 ° C. and then treated with superheated steam (150 ° C. 150 kg / h for 1 minute) in the same continuous superheated steam steamer as in the experimental example. Place the molded freeze-dried ingredients, put the whole noodle mass into the retainer with the same shape as the above-mentioned fly retainer, and press the noodle mass with a Φ108mm pressing member from above the placed ingredients, and the volume ratio is about Compressed to 80% and cooled. The molding tool material was well pressure-bonded so as to sink into the noodle mass, and was integrated with the noodle mass. When this was put into a bowl container, 400 ml of hot water was added and allowed to stand for 3 minutes and ate, the noodle strings were well loosened, and the molding tool material collapsed directly into a molten egg, which was preferable.

<Example 3> (Ingredients crimped noodle 2)
1000 g of wheat flour was added with 14 g of salt, 2 g of kansui (sodium carbonate: potassium carbonate = 1: 2), and 340 ml of kneaded water in which 1 g of sodium polyphosphate was dissolved, and kneaded with a mixer for about 15 minutes to form a dough. This was made into a noodle band, rolled with a continuous rolling mill to a noodle band thickness of 1.15 mm, and cut with a round blade No. 20 to obtain a noodle string. The cut noodle strings were steamed (240 kg / h, 99 ° C. for 2 minutes) in a continuous steamer for about 2 minutes, and then cut into 58 g (1/2 serving). The cut noodle strings were filled in a 115 mm × 130 mm × 30 mm liquid-permeable retainer and fried (145 ° C. for 45 seconds).

The fried noodle mass is cooled to 20 ° C, sprayed with 2 ml of water, treated with superheated steam (150 ° C 150 kg / h for 1 minute) with the same continuous superheated steam steamer as in the experimental example, and immediately after discharge, the noodles 4 g of dried cabbage having a size of about 1 to 10 cm ² produced by air drying on the lump was placed near the center of the noodle lump. On the noodle mass (1/2 noodle mass for one serving) on which this ingredient was placed, another noodle mass (1/2 noodle mass) that was similarly cooled and superheated with steam was placed on the ingredients. The noodles (for fried noodles) were put on the surface, pressed from above with a flat plate-shaped pressing material, compressed to a volume ratio of about 80%, and then cooled to sandwich cabbage in a sandwich shape.

The instant noodles for yakisoba were placed in a frying pan with 220 ml of hot water over medium heat and boiled while loosening until the water disappeared. After that, the fire was stopped and the powder sauce for yakisoba was added and mixed well. After that, the fire was turned on again and fried until it clicked. In the middle of loosening the noodles, cabbage came out from the noodle mass, and the looseness was good and the texture was good.

Claims (6)

The instant noodle mass cooled to 40 ° C. or less after the drying treatment is put into superheated steam, and the noodle mass is compression-molded while the noodle strings of the instant noodle mass have flexibility by the superheated steam. A method for producing a compressed instant noodle mass characterized by the following: The method for producing a compressed instant noodle mass according to claim 1, wherein the product temperature of the instant noodle mass cooled to 40 ° C or lower is 25 ° C to -10 ° C. The method for producing a compressed instant noodle mass according to claim 1 or 2, wherein the conditions of superheated steam for charging the instant noodle mass are 125 to 175 ° C at a temperature at which the noodle mass is exposed, and the input time is 30 seconds to 2 minutes. . 4. The compression molding according to claim 1, wherein a solid seasoning and / or ingredients are placed on the instant noodle mass, and the noodle mass is compacted together with the placed seasoning and / or ingredients. A method for producing a compressed instant noodle mass according to crab. A method of placing a solid seasoning and / or ingredients on the instant noodle mass and performing compression molding is to discharge the noodle mass from superheated steam, and the noodle mass has flexibility due to the superheated steam. 5. The method for producing a compressed instant noodle mass according to claim 4, wherein a solid seasoning and / or ingredients are placed on the noodle mass while being compressed. The method for producing a compressed instant noodle mass according to any one of claims 1 to 5, wherein the drying treatment is an oil frying treatment.