JP2008278788A - Method for producing instant deep-fried noodles - Google Patents
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本発明は、即席油揚げ麺類の製造方法、特に油脂含量が低減された即席油揚げ麺類の製造方法に関する。 The present invention relates to a method for producing instant fried noodles, and more particularly to a method for producing instant fried noodles having a reduced fat content.
即席油揚げ麺は、熱湯を注加して数分間放置するだけ、あるいは数分間炊いて調理するだけで喫食でき、簡便性に極めて優れているとともに、水分含量が低く保存性にも優れている。このような即席油揚げ麺の優れた特性は、α化処理された麺を、高温の油で油熱乾燥処理することによって付与されるものであるが、油で揚げるために麺線中に油脂を含有する。含有する油脂の量は、一般的に油熱乾燥処理後の麺塊重量の約１５〜２０％程度であるが、近年の健康志向のなかで、油脂含量の少ない即席油揚げ麺が求められている。 Instant fried noodles can be eaten by simply pouring hot water and leaving it for a few minutes, or just cooking for a few minutes, and it is extremely easy to use and has a low moisture content and excellent storage stability. The excellent properties of such instant fried noodles are imparted by subjecting the pregelatinized noodles to oil-heat drying treatment with high-temperature oil. contains. The amount of fats and oils to be contained is generally about 15 to 20% of the weight of the noodle mass after the oil heat drying treatment, but instant fried noodles with a low fat content are demanded in recent health-consciousness. .
このような、即席油揚げ麺の油脂含量の低減方法としては、油熱乾燥処理直後の麺塊から油脂を吸引装置で吸引する方法や、予めα化した麺に熱風乾燥等を施して予備乾燥を行った後、予備乾燥後の麺を油熱乾燥処理する方法等、物理的、あるいは工程的工夫によって削減する方法と、麺原料に特定の物質を添加することによって、油脂含量を低減する方法がある。麺原料に特定の物質を添加することで油脂含量を低減する技術としては、特定の酵素やペプチド、糖類等を用いる技術が知られているが、本出願人は、既に、炭酸ナトリウム又は炭酸カリウムを多量に添加し、同時に酸性物質を麺原料に添加することで油脂含量を低減できることを知見し、特許文献１として特許出願している。 As a method of reducing the fat content of such instant fried noodles, a method of sucking fats and oils from a noodle mass immediately after the oil heat drying treatment with a suction device, or pre-drying by applying hot air drying etc. to pre-gelatinized noodles A method of reducing the fat content by adding a specific substance to the noodle raw material, and a method of reducing the noodles after preliminary drying by a physical or process device, such as a method of subjecting the noodles after pre-drying to oil-heat drying is there. As a technique for reducing the fat content by adding a specific substance to the noodle raw material, a technique using a specific enzyme, peptide, saccharide or the like is known, but the present applicant has already used sodium carbonate or potassium carbonate. Has been found that the fat and oil content can be reduced by adding an acidic substance to the noodle raw material at the same time.
一方、本発明は、即席油揚げ麺の製造において、麺原料に多糖類の一種であるイヌリンを添加することで油脂含量を低減することを発明の要旨とするものであるが、糖類を用いて即席油揚げ麺の油脂含量を低減する先行技術としては、下記の特許文献２、３がある。特許文献２は、多糖類粉砕物、特に平均粒子径２０μｍ以下に粉砕した多糖類を含有させることで吸油量を低減する技術であり、特許文献３は、少糖類を乳酸ナトリウムと併用して添加することで吸油量を低減する技術である。しかし、特許文献２は特殊な処理を行って、多糖類が微粉末状で分散性を有することを要件としており、また、特許文献３は、乳酸ナトリウムの併用を必須とするもので、併用しない場合には効果が得られない実験例がある。なお、即席麺類において、油脂含量の低減目的ではなく、食感改良等を目的として増粘多糖類や食物繊維を添加する技術は多数あるが、これらの物質をある程度以上の量添加して即席油揚げ麺を製造する場合、物質によっては食味食感だけでなく、製麺適性に悪影響を与えたり、油熱乾燥処理時においてかん焼けによる着色が発生してしまう等の問題があり、即席油揚げ麺の製造には使用が困難なものもある。 On the other hand, in the production of instant fried noodles, the gist of the present invention is to reduce the fat content by adding inulin, which is a kind of polysaccharide, to the noodle raw material. As prior arts for reducing the fat content of fried noodles, there are Patent Documents 2 and 3 below. Patent Document 2 is a technique for reducing oil absorption by including a polysaccharide pulverized product, particularly a polysaccharide pulverized to an average particle size of 20 μm or less. Patent Document 3 adds oligosaccharide in combination with sodium lactate. This is a technique for reducing the oil absorption. However, Patent Document 2 requires that the polysaccharide is finely powdered and has dispersibility by performing a special treatment, and Patent Document 3 requires the combined use of sodium lactate and does not use it together. In some cases, there are experimental examples where the effect cannot be obtained. There are many techniques for adding thickening polysaccharides and dietary fiber for instant noodles, not for the purpose of reducing the fat content, but for improving the texture, etc. When manufacturing noodles, depending on the substance, there are problems such as adversely affecting not only the taste and texture but also the suitability of noodle making, and coloring due to citrus burning during oil heat drying treatment, Some manufactures are difficult to use.
本発明は、多糖類の一種であるイヌリンを用いるものであるが、イヌリンは他の増粘多糖類や食物繊維と違って、麺類に添加する先行技術がほとんど無い物質である。本出願人が知るイヌリンを添加した麺類の先行技術として、特許文献４及び５があるが、特許文献４は、イヌリンやビタミン、ミネラル等の栄養摂取を目的として、これらを多く含む菊芋を用いた麺製品の製造方法であり、特許文献５はモチモチとした食感を得る目的でイヌリンを添加した麺の技術である。しかし、いずれの先行技術もイヌリンを即席油揚げ麺に用いるものではなく、また、即席麺の油脂含量を低減する技術である引用文献２、３においても、イヌリンの例示や示唆は全くない。 The present invention uses inulin, which is a kind of polysaccharide, but unlike other thickening polysaccharides and dietary fiber, inulin is a substance that has almost no prior art added to noodles. There are Patent Documents 4 and 5 as prior arts of noodles added with inulin known to the present applicant, but Patent Document 4 uses chrysanthemum containing many of these for the purpose of ingesting nutrients such as inulin, vitamins, and minerals. This is a method for producing noodle products, and Patent Document 5 is a technique for noodles with inulin added for the purpose of obtaining a crisp texture. However, none of the prior art uses inulin for instant fried noodles, and there is no example or suggestion of inulin in Citations 2 and 3 which are techniques for reducing the fat content of instant noodles.
本発明は、製麺性、食味食感等に影響を与えずに、油脂含量が低減された即席油揚げ麺類の製造方法を提供することを課題とする。 This invention makes it a subject to provide the manufacturing method of the instant fried noodles by which the fats and oils content were reduced, without affecting noodle-making property, taste texture, etc.
本発明者らは、即席油揚げ麺の油脂含量を低減できる技術について、特に多糖類を中心に検討してきた。しかし、多糖類の種類によっては、油脂含量を低減できない多糖類や、その低減効果が弱い多糖類、あるいは、低減できるが製麺性や食味食感、色調の悪化などの理由により使用が困難なものが多々あった。その中で本発明者らは、即席油揚げ麺には使用実績のないイヌリンに、高い油脂含量低減効果と、即席油揚げ麺の製麺性等に悪影響を与えない高い製麺適性を見出し、本発明を完成させた。 The inventors of the present invention have been studying a technique that can reduce the fat content of instant fried noodles, especially for polysaccharides. However, depending on the type of polysaccharide, it is difficult to use for reasons such as polysaccharides that cannot reduce the fat content, polysaccharides that are less effective in reducing them, or those that can be reduced but have noodle-making properties, texture, and color deterioration. There were many things. Among them, the present inventors have found that inulin, which has not been used for instant fried noodles, has a high fat content reducing effect and high suitability for noodle making that does not adversely affect the noodle-making properties of instant fried noodles. Was completed.
すなわち、本発明は、麺原料にイヌリンを添加することを特徴とする即席油揚げ麺類の製造方法、である。この場合イヌリンの配合量としては、前記麺原料の主原料粉重量に対して０．５〜７．５重量％、特に好ましくは１．０〜５．０重量％であることが好ましい。
このように本発明によれば、麺原料にイヌリンを添加するだけで、製麺性や食味食感等に悪影響を与えずに、油熱乾燥処理後の麺の油脂含量低減することができる。しかも、イヌリンは難消化性の食物繊維であるために、食物繊維としての栄養生理効果が見込まれ、また腸内において、ビフィズス菌の増殖を促進することによって整腸作用を発現するため、即席油揚げ麺に優れた機能性（栄養生理効果）を付与することもできる。
That is, this invention is a manufacturing method of instant fried noodles characterized by adding inulin to a noodle raw material. In this case, the amount of inulin is 0.5 to 7.5% by weight, particularly preferably 1.0 to 5.0% by weight, based on the weight of the main raw material powder of the noodle raw material.
As described above, according to the present invention, it is possible to reduce the fat content of noodles after the oil-heat drying treatment by adding inulin to the raw material of the noodles without adversely affecting the noodle-making properties and the taste and taste. Moreover, since inulin is an indigestible dietary fiber, it is expected to have nutritional and physiological effects as dietary fiber, and in the intestine, it promotes the growth of bifidobacteria, thereby producing an intestinal regulating action. Excellent functionality (nutrient and physiological effect) can be imparted to the noodles.
本発明による即席油揚げ麺類は具体的には以下の工程によって製造される、
Ａ）小麦粉等主原料粉に対し、０．５〜７．５重量％のイヌリンを粉体混合した後、練水を加えて混練してドウを調製し、
Ｂ）前記ドウを押し出して生麺線とするか、又は圧延した後に切出して生麺線とし、
Ｃ）前記生麺線を蒸煮又は茹でによってα化処理し、
Ｄ）α化処理した麺線をフライリテーナに投入して、油熱乾燥処理する、前記Ａ〜Ｄの各工程を含む製造方法である。
The instant fried noodles according to the present invention are specifically manufactured by the following steps.
A) After mixing the main raw material powder such as wheat flour with 0.5 to 7.5% by weight of inulin, adding dosing water to knead to prepare dough,
B) Extruding the dough into raw noodle strings, or cutting after rolling into raw noodle strings,
C) The raw noodle strings are pregelatinized by steaming or boiling,
D) It is a manufacturing method including each process of said A-D which throws into a fly retainer the alpha noodle-treated noodle strings and carries out an oil-heat drying process.
また、前記Ａ）の工程に替えて、次のａ）の工程を採ることもできる。すなわち、ａ）小麦粉等主原料粉に対し、０．５〜７．５重量％のイヌリンを練水に溶解又は分散させて加え、混練してドウを調製する。なお、上記Ａ）の工程によってイヌリンを粉体混合で添加する方が、ａ）の工程によって練水で添加するよりも、油脂含量低減効果は高い。 Moreover, it can replace with the process of said A) and can take the process of following a). That is, a) 0.5 to 7.5% by weight of inulin is dissolved or dispersed in kneaded water to the main raw material powder such as wheat flour, and kneaded to prepare a dough. It should be noted that the addition of inulin by powder mixing in the step A) has a higher effect of reducing the fat content than the addition of kneaded water in the step a).
本発明の即席油揚げ麺類の製造方法によれば、麺原料にイヌリンを添加するだけで、製麺性や食味食感等に悪影響を与えずに製品麺塊中の油脂含量を低減でき、さらにイヌリンが添加されることで、イヌリンの有する機能性（栄養生理効果）も期待できる。 According to the method for producing instant fried noodles of the present invention, it is possible to reduce the content of fat and oil in the noodle mass of the product without adversely affecting the noodle-making property, the taste and the like, only by adding inulin to the noodle raw material, and inulin. Can be expected to have the functionality (nutritional and physiological effects) of inulin.
以下、本発明を製造工程に従って具体的に説明する。
本発明では、麺原料粉にイヌリンを必須に添加するが、イヌリンとはチコリ、アーティチョーク、菊芋等の植物に多く含まれる多糖類であって、これら植物から抽出したものが食品として市販されている。また、イヌリンはフルクトースの重合体であり、合成も可能で、最近ではシュークロースから酵素合成されたものも市販されている。イヌリンは、人が消化することのできない難消化性の多糖類であるため、ダイエット食品用素材、糖尿病食等としても使用され、また、腸内でのビフィズス菌の増殖促進に有効であることも知られている素材である。
Hereinafter, the present invention will be described in detail according to the production process.
In the present invention, inulin is essentially added to the noodle raw material powder. Inulin is a polysaccharide that is abundant in plants such as chicory, artichoke, and chrysanthemum, and those extracted from these plants are commercially available as foods. . Inulin is a polymer of fructose and can be synthesized, and recently, an enzyme synthesized from sucrose is commercially available. Inulin is an indigestible polysaccharide that cannot be digested by humans, so it is also used as a diet food material, diabetic food, etc., and is also effective in promoting the growth of bifidobacteria in the intestine. It is a known material.
本発明においては、市販されているいずれのイヌリンも使用できる。配合量としては麺原料の主原料粉重量に対して０．５〜７．５重量％、好ましくは１．０〜５．０重量％添加する。本発明における主原料粉とは、小麦粉又は小麦粉の他に澱粉、そば粉等の粉体を混合した主たる原料粉をいい、該主原料粉に対して、前記配合量のイヌリンを添加する。イヌリンの添加方法は、該主原料粉に粉体のまま混合しても、練水に溶解又は分散させて混合させても良い。ただし、イヌリンを粉体のまま麺原料粉に添加混合して用いたほうが、油脂含量低減効果が高くなる傾向があるため、即席油揚げ麺の油脂含量をなるべく低くするためには、イヌリンは主原料粉に対して粉体で添加混合することが好ましい。また、イヌリンの配合量が主原料粉重量に対して０．５重量％以下では油脂含量低減効果が充分ではない場合があり、一方、７．５重量％を超えると油脂含量低減効果は頭打ちになり、また製麺性等にも問題が生じ始める。 In the present invention, any commercially available inulin can be used. The blending amount is 0.5 to 7.5% by weight, preferably 1.0 to 5.0% by weight based on the weight of the main raw material powder of the noodle material. The main raw material powder in the present invention refers to a main raw material powder obtained by mixing wheat flour or powder such as starch and buckwheat flour in addition to wheat flour, and the above-mentioned amount of inulin is added to the main raw material powder. The method for adding inulin may be mixed with the main raw material powder as it is, or may be dissolved or dispersed in mixed water and mixed. However, since inulin tends to increase the effect of reducing the fat content by using it as a powder, the inulin is the main raw material in order to reduce the fat content of instant fried noodles as much as possible. It is preferable to add and mix powder with powder. In addition, when the amount of inulin is 0.5% by weight or less based on the weight of the main raw material powder, the fat content reducing effect may not be sufficient. On the other hand, when it exceeds 7.5% by weight, the fat content reducing effect will reach its peak. In addition, problems also arise in noodle-making properties.
さらにイヌリン以外に副原料として、かんすい、リン酸塩、食塩、増粘剤、グルテン、卵白、色素等を必要に応じて添加することもできる。これら副原料は主原料粉と共に粉体で添加しても良いし、練水に溶かすか、懸濁させて添加しても良い。このように、主原料粉にイヌリン、副原料、練水を添加した後、ミキサーでよく混練して、麺生地を作成後、これを圧延して麺帯とし、切出して麺線とするか、又はパスタマシーン等で押し出して麺線とする。 Further, in addition to inulin, as an auxiliary material, potassium, phosphate, salt, thickener, gluten, egg white, pigment and the like can be added as necessary. These auxiliary materials may be added as a powder together with the main raw material powder, or may be added by dissolving in suspension or suspending. In this way, after adding inulin, auxiliary materials, and kneaded water to the main raw material powder, knead well with a mixer to create a noodle dough, then roll it into a noodle band, cut out to make a noodle string, Or extrude it with a pasta machine to make noodle strings.
このようにして得られた生麺線は、次いで蒸煮又は茹でによってα化処理し、必要に応じて食塩や調味料を溶解した水溶液で着味した後、所定重量にカットしてフライリテーナに投入される。前記の着味工程は、食塩や調味料を溶解した水溶液を麺線に噴霧、又は該水溶液に麺線を浸漬して行うが、本工程は省略してもよい。また、麺線のカットは、フライリテーナ投入の直前でなく、α化処理前の生麺線の段階やα化処理後の着味を行う前の段階でもかまわない。フライリテーナへの投入は、カップ入り即席麺の場合は、カップ容器形状のフライリテーナに麺塊を上方から落下させて充填するか、フライリテーナに押し込んで充填する方法が一般的である。袋入り即席麺の場合には、搬送されて来る連続麺線を折り畳みながらフライリテーナに充填する方法が一般的である。 The raw noodle strings thus obtained are then gelatinized by steaming or boiling, seasoned with an aqueous solution in which salt and seasonings are dissolved as necessary, then cut into a predetermined weight and put into a fly retainer Is done. The seasoning step is performed by spraying an aqueous solution in which salt or a seasoning is dissolved on the noodle strings, or immersing the noodle strings in the aqueous solution, but this step may be omitted. Further, the noodle strings may be cut not only immediately before the introduction of the fly retainer but also at the stage of the raw noodle strings before the pregelatinization process or before the seasoning after the alpha conversion process. In the case of instant noodles with cups, charging to the fly retainer is generally performed by dropping the noodle mass into a cup container shaped fly retainer from above or filling it by pushing into the fly retainer. In the case of instant noodles in a bag, a method of filling the fly retainer while folding the continuous noodle strings being conveyed is common.
油熱乾燥処理はフライリテーナを閉蓋し、フライ槽にフライリテーナごと浸漬して、通常の即席油揚げ麺と同様、１３０〜１６０℃、好ましくは１５０℃前後の温度で、１２０秒〜２４０秒程度行い、麺塊中の水分含量が５重量％以下、好ましくは１〜３重量％程度になるように油熱乾燥する。フライ油は、各種油脂が使用可能であるが、酸化等に対する安定性が高いパーム油等が特に好ましく用いられる。また、保存性を向上させるために、ビタミンＥ等の抗酸化剤をフライ油に添加することもできる。このようにして油熱乾燥処理された麺を、フライリテーナから取り出し、冷却後、必要に応じてかやく、スープ等とともにカップ状容器又は軟包材で包装して、それぞれカップ入り即席油揚げ麺、袋入り即席油揚げ麺とする。 The oil-heat drying process closes the fly retainer and immerses the whole of the fly retainer in the frying tank. Similar to ordinary instant fried noodles, the temperature is about 130 to 160 ° C., preferably around 150 ° C., about 120 to 240 seconds. And drying with oil and heat so that the water content in the noodle mass is 5 wt% or less, preferably about 1 to 3 wt%. As the frying oil, various fats and oils can be used, but palm oil and the like having high stability against oxidation and the like are particularly preferably used. Moreover, in order to improve preservability, antioxidants, such as vitamin E, can also be added to frying oil. The noodles thus subjected to oil-heat drying treatment are taken out from the fly retainer, cooled, and if necessary, wrapped in a cup-shaped container or soft packaging material together with soup, etc. Use instant fried noodles in a bag.
本発明の製造方法によって製造された即席油揚げ麺類は、熱湯注加、あるいは炊いて調理、喫食することが可能である。また、本発明の製造方法では中華麺タイプ即席油揚げ麺、あるいは和風麺タイプ即席油揚げ麺のいずれも製造可能である。
そして、本発明の製造方法によって製造された即席油揚げ麺類は、油熱乾燥処理後の麺塊の油脂量（前述の吸油量と同じ意味）を、イヌリンを添加せずに同様の方法で製造された即席油揚げ麺類に比べて約１０〜２０％程度低下させることができる。
The instant fried noodles manufactured by the manufacturing method of the present invention can be cooked and eaten by pouring hot water or cooking. Moreover, in the production method of the present invention, both Chinese noodle type instant fried noodles or Japanese style noodle type instant fried noodles can be produced.
And the instant fried noodles manufactured by the manufacturing method of the present invention are manufactured by the same method without adding inulin to the amount of fat and oil of the noodle mass after oil-heat drying treatment (same meaning as the above-mentioned oil absorption amount). Compared to instant fried noodles, it can be reduced by about 10 to 20%.
以下、比較実験等を示して本発明を実施するための最良の形態について詳述するが、本発明は以下の実験結果をもとに限定的に解釈されるべきものではない。
なお、以下の各実験例は、Ａタイプ、Ｂタイプの２種類の即席油揚げ麺で実験を行っている。Ａタイプは、麺線厚が薄く比較的油脂含量の高い即席油揚げ麺である。Ｂタイプは、麺線厚がＡタイプに比べて厚く、さらに本出願人が油脂含量低減効果を見出している本発明とは別の方法（特許文献１）、すなわち、炭酸塩（かんすい）の配合量を増量した上に酸性物質を添加する方法によって製造された即席油揚げ麺であり、即席油揚げ麺としては油脂含量が非常に低いものである。
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 each of the following experimental examples, the experiment was conducted with two types of instant fried noodles, A type and B type. Type A is instant fried noodles with a thin noodle line thickness and a relatively high fat content. The B type is thicker than the A type, and the present applicant has found an effect of reducing the fat content (Patent Document 1), that is, blending carbonate. An instant fried noodle produced by adding an acidic substance after increasing the amount, and the instant fried noodle has a very low fat content.
なお、以下の実験例では、「かんすい」として炭酸ナトリウムと炭酸カリウムが２：１で混合されているものを使用した。
また、麺塊中の油脂含量はジエチルエーテルによるソックスレー抽出法により測定した（以下、各表中の油脂含量のデータは、油熱乾燥処理後の麺塊重量を１００ｇとした時に含有する油脂の重量ｇで示した）。麺の色調は目視により評価した。麺の食味食感は、得られた即席油揚げ麺を即席麺用カップに入れ、熱湯注加して３分間放置して調理後、官能検査して評価した。
In the following experimental examples, “Kansui” used was a mixture of sodium carbonate and potassium carbonate in a ratio of 2: 1.
In addition, the fat content in the noodle mass was measured by a Soxhlet extraction method using diethyl ether (hereinafter, the fat content data in each table is the weight of the fat contained when the noodle mass weight after oil heat drying is 100 g. g)). The color of the noodles was evaluated visually. The taste and texture of the noodles were evaluated by putting the obtained instant fried noodles in a cup for instant noodles, pouring hot water and allowing them to stand for 3 minutes, cooking and then sensory testing.
[実験例１]（各種多糖類の油脂含量低減効果確認試験）
次の方法によって即席油揚げ麺を製造した。
（Ａタイプ）小麦粉９００ｇ、澱粉１００ｇからなる主原料粉１kgに、イヌリン、プルラン、グアーガム酵素分解物をそれぞれ５０ｇ粉体で添加し、これに食塩１５ｇ、かんすい２ｇ、重合リン酸塩０．５ｇを溶解した練水３４０mlを加えて、これらをミキサーで１５分間混練した。得られたドウを常法に従って複合後、連続圧延機で圧延し、０．７mm厚の麺帯とした後、角刃２０番で切出して麺線とした。該生麺線を６００kg／m３／hrの通常蒸気で１２０秒間蒸煮してα化し、着味液に浸漬後、一食分約１０５ｇにカットした。着味液の組成は、水に食塩１００ｇ、醤油１０ml、グルタミン酸ソーダ２０ｇを溶解して１ｌとしたものである。これを一食分づつ直径６５mmの略円筒形で容積約３００cm３のサイズのフライリテーナに充填し、フライリテーナを閉蓋した後、１５０℃のパーム油で１５０秒間油熱乾燥処理して乾燥させた。油熱乾燥処理後直ちにフライリテーナを反転させて麺塊をフライリテーナから取り出し、麺塊の天面を下にして静置し、そのまま冷却させて即席油揚げ麺を製造した。このようにして製造された即席油揚げ麺の油脂含量、色調、食味食感及び製麺性についての結果を表１に示す。なお、該製造された即席油揚げ麺の重量はいずれも約６５ｇ、水分含量は約２％であった。
[Experimental Example 1] (Oil content reduction effect confirmation test of various polysaccharides)
Instant fried noodles were produced by the following method.
(A type) Inulin, pullulan and guar gum enzymatic degradation products are added to 1 kg of main raw material powder consisting of 900 g of wheat flour and 100 g of starch, respectively, and 15 g of salt, 2 g of kansui and 0.5 g of polymerized phosphate are added thereto. 340 ml of dissolved water was added and these were kneaded for 15 minutes with a mixer. The obtained dough was compounded according to a conventional method and then rolled with a continuous rolling mill to form a 0.7 mm thick noodle band, and then cut out with a square blade No. 20 to obtain a noodle string. The raw noodle strings were boiled with normal steam of 600 kg / m 3 / hr for 120 seconds to be α, immersed in the seasoning liquid, and then cut into a serving of about 105 g. The composition of the seasoning liquid is 1 l by dissolving 100 g of sodium chloride, 10 ml of soy sauce and 20 g of sodium glutamate in water. This was filled into a fly retainer having a diameter of 65 mm and serving as an approximately cylindrical shape with a volume of about 300 cm 3 , and the fly retainer was closed, followed by oil-heat drying with 150 ° C. palm oil for 150 seconds and drying. . Immediately after the oil-heat drying treatment, the fry retainer was inverted and the noodle mass was taken out of the fly retainer, allowed to stand with the top surface of the noodle mass down, and allowed to cool to produce instant fried noodles. Table 1 shows the results of the fat and oil content, color tone, texture and taste of the instant fried noodles produced in this way. The weights of the instant instant fried noodles were about 65 g and the water content was about 2%.
（Ｂタイプ）小麦粉８５０ｇ、澱粉１５０ｇからなる麺原料１kgに、イヌリン（２種類）、プルラン、難消化性デキストリン、サイリウム種皮、メチルセルロース、グルコマンナンをそれぞれ５０ｇ粉体で添加し、これに食塩２０ｇ、かんすい３ｇ、リン酸１ナトリウム２ｇ、重合リン酸塩２ｇを溶解した練水３７０mlを加えて、これらをミキサーで１５分間混練した。得られたドウを常法に従って複合後、連続圧延機で圧延し、１．０mm厚の麺帯とした後、角刃２０番で切出して麺線とした。該生麺線を６００kg／m３／hrの通常蒸気で１２０秒間蒸煮してα化し、着味液に浸漬後、一食分約１０５ｇにカットした。着味液の組成は、水に食塩６０ｇを溶解して１ｌとしたものである。これを一食分づつ直径６５mmの略円筒形で容積約３００cm３のサイズのフライリテーナに充填し、フライリテーナを閉蓋した後、１４５℃のパーム油で１５０秒間油熱乾燥処理して乾燥させた。油熱乾燥処理後直ちにフライリテーナを反転させて麺塊をフライリテーナから取り出し、麺塊の天面を下にして静置し、そのまま冷却させて即席油揚げ麺を製造した。このようにして製造された即席油揚げ麺の油脂含量、色調、食味食感及び製麺性についての結果を表２に示す。なお、該製造された即席油揚げ麺の重量はいずれも約６０ｇ、水分含量は約２％であった。 (Type B) To 1 kg of noodle raw material consisting of 850 g of wheat flour and 150 g of starch, inulin (2 types), pullulan, indigestible dextrin, psyllium seed coat, methylcellulose and glucomannan are added in 50 g powder, and 20 g of salt is added thereto. 3 g of Kansui, 2 g of monosodium phosphate, and 370 ml of kneaded water in which 2 g of polymerized phosphate were dissolved were added and kneaded with a mixer for 15 minutes. The obtained dough was combined in accordance with a conventional method, and then rolled with a continuous rolling mill to obtain a 1.0 mm thick noodle band, which was then cut with a square blade No. 20 to obtain a noodle string. The raw noodle strings were boiled with normal steam of 600 kg / m 3 / hr for 120 seconds to be α, immersed in the seasoning liquid, and then cut into a serving of about 105 g. The composition of the seasoning liquid is 1 l by dissolving 60 g of salt in water. This was filled into a fly retainer having a diameter of 65 mm and serving as an approximately cylindrical shape with a volume of about 300 cm 3 for each serving, and the fly retainer was closed, followed by oil-heat drying with 145 ° C. palm oil for 150 seconds and drying. . Immediately after the oil-heat drying treatment, the fry retainer was inverted and the noodle mass was taken out of the fly retainer, allowed to stand with the top surface of the noodle mass down, and allowed to cool to produce instant fried noodles. Table 2 shows the results of the fat and oil content, color tone, taste and texture of the instant fried noodles produced in this way. The weights of the instant instant fried noodles were about 60 g and the water content was about 2%.
表１のイヌリン（ＨＰ）は商品名「ベネオＨＰ」（オラフティー社製）でチコリ抽出物由来の食物繊維高含有タイプのものである。表２のイヌリン（ＳＴ）は商品名「ベネオＳＴ」（オラフティー社製）でチコリ抽出物由来の標準タイプのもの、イヌリン（フジ）は商品名「フジＦＦ」（フジ日本製糖株式会社製）で酵素合成品である（以降の実験例も同様の略号）。いずれのイヌリンについても、多糖類を添加していない即席油揚げ麺と比較して麺塊の油脂量を１０〜２０％低減しており、また色調や食味食感、製麺性に与える影響は少なく良好であった。一方、サイリウム種皮、メチルセルロース、グルコマンナンにはいずれも油脂含量の低減効果が認められず、食味食感も良くないものであった。さらにサイリウム種皮、グルコマンナンについては製麺時のドウの繋がりが悪く製麺性の点でも問題が見られた。プルランは油脂含量の低減効果は高かったが、製麺性が非常に悪く麺帯が切れやすいものであった。難消化性デキストリンは油脂含量の低減効果が弱く、かん焼けが生じた。グアーガム酵素分解物は油脂含量の低減効果は認められるものの強いかん焼けが生じた。 Inulin (HP) in Table 1 is a product name “Beneo HP” (manufactured by Olaf Tea Co., Ltd.) and is a type containing a high dietary fiber derived from chicory extract. Inulin (ST) in Table 2 is a standard type derived from chicory extract under the trade name “Beneo ST” (Orafty), and Inulin (Fuji) is trade name “Fuji FF” (Fuji Nippon Sugar Co., Ltd.). (It is the same abbreviation in the following experimental examples). For any inulin, the amount of fat and oil in the noodle mass is reduced by 10 to 20% compared to instant fried noodles to which no polysaccharide is added, and there is little effect on the color tone, texture, and noodle-making properties. It was good. On the other hand, psyllium seed coat, methylcellulose, and glucomannan did not show any effect of reducing the fat content, and the taste and texture were not good. Furthermore, with respect to psyllium seed coat and glucomannan, the connection of dough at the time of noodle making was poor, and there was a problem in terms of noodle making properties. Pullulan was highly effective in reducing the fat content, but the noodle-making property was very poor and the noodle band was easily cut. Indigestible dextrin has a weak effect of reducing the fat content, and cant is burned. Although the guar gum enzyme degradation product was recognized to have an effect of reducing the fat content, strong burnt occurred.
[実験例２]（イヌリンの有効配合量確認試験）
実験例１のＢタイプと同じ製造方法で、イヌリン（ＳＴ）の配合量を主原料粉重量に対して０．５重量％、１．０重量％、２．５重量％、５．０重量％、７．５重量％として即席油揚げ麺を製造した。このようにして製造された即席油揚げ麺の油脂含量、色調、食味食感及び製麺性についての結果を表３に示す。（なお、該製造された即席油揚げ麺の重量及び水分含量は実験例１と同程度であった。）
[Experimental example 2] (Confirmation test of effective amount of inulin)
In the same production method as type B of Experimental Example 1, the blending amount of inulin (ST) is 0.5% by weight, 1.0% by weight, 2.5% by weight, 5.0% by weight with respect to the weight of the main raw material powder. Instant fried noodles were produced at 7.5% by weight. Table 3 shows the results of the fat content, color tone, texture, and noodle-making properties of the instant fried noodles produced in this way. (In addition, the weight and moisture content of the manufactured instant fried noodles were the same as those in Experimental Example 1.)
表３に示した通り、イヌリンの配合量が主原料粉重量に対して０．５重量％程度でも油脂含量の低減効果が認められた。一方、イヌリンの配合量が主原料粉重量に対して７．５重量％になると、ドウの繋がりがやや悪くなり、さらにかん焼けによる麺の着色傾向が見られた。したがって、イヌリン配合量は、主原料粉重量に対して０．５〜７．５重量％、特に好ましくは１．０〜５．０重量％程度が良いと考えられた。 As shown in Table 3, even when the amount of inulin was about 0.5% by weight with respect to the weight of the main raw material powder, the effect of reducing the fat content was recognized. On the other hand, when the blending amount of inulin was 7.5% by weight with respect to the weight of the main raw material powder, the connection of the dough was slightly worsened, and further, there was a tendency of coloring noodles due to canning. Therefore, it was considered that the blending amount of inulin is 0.5 to 7.5% by weight, particularly preferably about 1.0 to 5.0% by weight, based on the weight of the main raw material powder.
[実験例３]（イヌリンの添加方法試験）
実験例１のＡタイプ、Ｂタイプの両方の製造方法で、イヌリンを粉体で主原料粉に添加混合した方法（粉体添加）と、練水に溶解して添加混合した方法（練水添加）とで、油脂含量の低減効果について検討した。Ａタイプ、Ｂタイプいずれの実験も、イヌリン（ＨＰ）を用い、粉体添加も練水添加も配合量を主原料粉重量に対して３．０重量％として即席油揚げ麺を製造した。このようにして製造された即席油揚げ麺の油脂含量、色調、食味食感及び製麺性についてのＡタイプの結果を表４に、Ｂタイプの結果を表５にそれぞれ示す。（なお、該製造された即席油揚げ麺の重量及び水分含量は実験例１と同程度であった。）
[Experiment 3] (Inulin addition method test)
In both the A type and B type production methods of Experimental Example 1, a method in which inulin is added and mixed with the main raw material powder as a powder (powder addition), and a method in which the inulin is added and mixed in the kneaded water (mixed water addition) ) And the effect of reducing the fat content. In both the A-type and B-type experiments, inulin (HP) was used and instantly fried noodles were prepared with the addition amount of powder and water added being 3.0% by weight based on the weight of the main raw material powder. Table 4 shows the results for the A type and the Table 5 shows the results for the B type for the fat content, color tone, texture, and noodle-making properties of the instant fried noodles thus manufactured. (The weight and moisture content of the instant fried noodles manufactured were the same as those in Experimental Example 1.)
表４、５に示した通り、粉体添加、練水添加のいずれの場合も油脂含量の低減効果が見られたが、イヌリンを粉体添加した方が練水添加よりも油脂含量の低減効果は高いことが確認された。 As shown in Tables 4 and 5, the effect of reducing the fat content was observed in both the powder addition and the addition of the kneading water, but the effect of reducing the fat content was better when the inulin powder was added than when the kneading water was added. Was confirmed to be high.
Claims (4)
Ｂ）前記ドウを押し出して生麺線とするか、又は圧延した後に切出して生麺線とし、
Ｃ）前記生麺線を蒸煮又は茹でによってα化処理し、
Ｄ）α化処理された麺線をフライリテーナに投入して、油熱乾燥処理する、
前記Ａ〜Ｄの各工程を含む即席油揚げ麺類の製造方法。 A) After mixing the main raw material powder such as wheat flour with 0.5 to 7.5% by weight of inulin, adding dosing water to knead to prepare dough,
B) Extruding the dough into raw noodle strings, or cutting after rolling into raw noodle strings,
C) The raw noodle strings are pregelatinized by steaming or boiling,
D) Putting the α-treated noodle strings into a fly retainer and subjecting them to oil-heat drying
The manufacturing method of instant fried noodles including each process of said AD.
ｂ）前記ドウを押し出して生麺線とするか、又は圧延した後に切出して生麺線とし、
ｃ）前記生麺線を蒸煮又は茹でによってα化処理し、
ｄ）α化処理した麺線をフライリテーナに投入して、油熱乾燥処理する、
前記ａ〜ｄの各工程を含む即席油揚げ麺類の製造方法。 a) To the main raw material powder such as wheat flour, 0.5 to 7.5% by weight of inulin is dissolved or dispersed in the kneaded water, kneaded to prepare the dough,
b) Extruding the dough into raw noodle strings, or cutting after rolling into raw noodle strings,
c) The raw noodle strings are pregelatinized by steaming or boiling.
d) The α-treated noodle strings are put into a fly retainer and subjected to oil heat drying treatment.
A method for producing instant fried noodles comprising the steps a to d.
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| JP2010268693A (en) * | 2009-05-19 | 2010-12-02 | Shin-Etsu Chemical Co Ltd | Dough composition for frying and method for producing fried dough composition |
| WO2013153956A1 (en) * | 2012-04-10 | 2013-10-17 | 日清食品ホールディングス株式会社 | Method for producing instant fried noodles and frying treatment device |
| JP2016093117A (en) * | 2014-11-13 | 2016-05-26 | 日清食品ホールディングス株式会社 | Method for producing instant fry noodle |
| JP2017104021A (en) * | 2015-12-07 | 2017-06-15 | 昭和産業株式会社 | Noodles dough and method for producing noodles |
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| JP2010268693A (en) * | 2009-05-19 | 2010-12-02 | Shin-Etsu Chemical Co Ltd | Dough composition for frying and method for producing fried dough composition |
| EP2253217A3 (en) * | 2009-05-19 | 2013-01-09 | Shin-Etsu Chemical Co., Ltd. | Dough composition for frying comprising water-soluble cellulose ether |
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| JP2016093117A (en) * | 2014-11-13 | 2016-05-26 | 日清食品ホールディングス株式会社 | Method for producing instant fry noodle |
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