JP2015167517A - Method for improving hardness of fried noodle mass - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for improving hardness of fried noodle mass, and preventing crack and defect of noodle mass by arranging a noodle string group housed in a retainer at a prescribed solid position and executing an oil heat drying process.SOLUTION: As a preliminary treatment of an oil heat drying process, noodle strings are housed in a retainer so as to make a noodle mass density higher than conventional fried noodles, and pressurized gas is upward jetted from a lower part of the retainer to the noodle strings so as to make the noodle strings float.

Description

  The present invention relates to a method for improving noodle mass strength in fried noodles.

  The fried noodles are those obtained by subjecting the cut raw noodle strings to a gelatinization treatment and then drying by an oil-heat drying process. Just add hot water and leave it for about 3 to 5 minutes, or about 1 to 3 minutes. It is an instant food that is extremely simple and can be eaten simply by cooking and cooking.

  However, such fried noodles suffer from the problem of brittleness such as cracking or chipping of the noodle mass because the noodle strings become a single inflexible lump shape (so-called noodle mass) upon drying. In other words, in fried noodles, the noodle mass is likely to be cracked or chipped due to physical impact during transportation, sales or storage, and in the case of fried noodles with containers, the noodle mass is cracked or chipped during transportation. In addition, the noodle mass is inverted or tilted in the container due to cracking or chipping of the noodle mass, and the attached soft wrapping material or ingredients fall to the bottom of the container due to these problems. . Such a problem remarkably lowers the commercial value of fried noodles, and improvement is required.

As a method for preventing cracking and chipping of noodle masses, methods of drying so as not to cause rapid moisture transpiration in the drying process and to prevent drying unevenness as much as possible have been proposed (Patent Documents 1 and 2). . However, these methods are for non-fried noodles and are not directly applicable to fried noodles in which the drying process is performed in oil.
In addition, a method for preventing cracking or chipping of noodle chunks in fried noodles by using specific additives in the noodle raw material has been proposed (Patent Document 3). However, this method is not sufficient to prevent cracking and chipping of the noodle mass, and the additive and other ingredients are mixed separately, which may affect the taste and texture. .
Furthermore, a method of imparting impact resistance to the noodle mass by compressing the noodle mass and reducing the voids in the noodle mass has been proposed (Patent Document 4).

JP 59-95854 A JP-A-10-313805 JP-A-63-248364 JP 2007-60904 A

  The present invention has been developed in view of such circumstances, and the noodle bundle strength of fried noodles is improved by placing the noodle strings housed in the retainer at a predetermined three-dimensional position and performing an oil-heat drying treatment. In addition, the object is to prevent cracking and chipping of the noodle mass.

  As a result of earnest research to solve the problems as described above, the present inventors have stored the noodle strings in the retainer so as to have a higher noodle lump density than conventional fried noodles as a pretreatment of the oil-heat drying process, It is found that by pressing a pressurized gas from the lower part of the retainer toward the upper part of the noodle strings and raising the noodle strings, the noodle mass strength of the fried noodles can be improved and cracking and chipping of the noodle mass can be prevented. It was.

That is, this invention relates to the noodle lump strength improvement method of the fried noodle which has the following aspects.
(1) As a pretreatment of the oil-heat drying process for fried noodles, store the noodle strings in a retainer so that the density of the noodle mass after frying is 0.28 g / mL or more, and add it to the noodle strings from the lower part of the retainer. A method for improving the strength of noodle masses of fried noodles, comprising a step of spraying a pressurized gas toward the upper portion to float the noodle strings.
(2) After the noodle strings are stored in the retainer and before the injection of the pressurized gas, the noodle mass strength improvement of the fried noodles according to the above (1) is further subjected to a step of covering the noodle strings from the top so as to touch the noodle strings. Method.

Moreover, this invention relates to the manufacturing method of the fried noodle which has the following aspects.
(3) The noodle strings are stored in a retainer so that the noodle mass density after frying is 0.28 g / mL or more, and a pressurized gas is sprayed upward from the lower part of the retainer to the noodle strings, A method for producing fried noodles, which is subjected to an oil-heat drying process after the wire is lifted.
(4) The method for producing fried noodles according to (3), wherein after the noodle strings are stored in a retainer and before the injection of the pressurized gas, the noodle strings are further covered with a lid from the top so as to touch the noodle strings.

By carrying out the present invention, the noodle mass strength of fried noodles can be improved, and fried noodles can be provided in which cracking and chipping of the noodle mass is less likely to occur.
Further, conventionally, the noodle string group having a noodle string density of a certain level or more is subjected to the present invention where the moisture in the center of the noodle mass is not sufficiently diffused in the oil heat drying and requires a long time oil heat drying treatment. Thus, it is possible to obtain fried noodles having a high density of noodle masses in which the noodle mass center portion is sufficiently dried without performing an oil-heat drying process for a long time.

  That is, according to the present invention, it is possible to obtain fried noodles that are less prone to cracking or chipping of noodle masses during transportation without requiring significant changes or introduction of production equipment, or changes or additions of raw materials. While being able to prevent loss, as a secondary effect, it is also possible to obtain fried noodles having a high density of noodles that are not “freshly fried” without a decrease in production speed or an increase in production costs.

It is the image of the cross section in the fried noodles (upper figure) manufactured using the method of this invention, and the fried noodles manufactured by the prior art (lower figure).

  The fried noodles of the present invention are not particularly limited, and noodles of any kind, thickness and hardness such as Chinese noodles, Japanese style noodles or pasta can be used.

  The main raw material of the fried noodles of the present invention is not particularly limited due to the nature of the present invention, but includes powder raw materials such as wheat flour, buckwheat flour, rye flour, barley flour or starch, and these are used alone or in combination. . As wheat flour, all kinds used for the production of noodles can be used. In the method for improving the strength of noodle mass of fried noodles according to the present invention, any method can be used as long as the noodle strings are stored in the retainer as long as the method is a method for producing fried noodles.

  The retainer used in the present invention can be either a round shape or a square shape, and the size, depth, etc. of the diameter are not limited. Moreover, the retainer of this invention uses what has multiple holes arrange | positioned for oil and pressurized gas to distribute | circulate to the bottom of a retainer.

  Furthermore, the noodle strings housed in the retainer are preferably those that have undergone a step of adding moisture such as a seasoning liquid after cooking. As a process of imparting moisture after cooking, a process of immersing the noodle strings in water, a process of immersing the noodle strings in the seasoning liquid, a process of spraying water or a seasoning liquid on the noodle strings, a process of boiling the noodle strings, etc. Is mentioned. In this invention, 45-65 mass% is illustrated as a moisture content of the noodle string accommodated in the retainer.

  The noodle mass strength improving method for fried noodles according to the present invention is characterized in that the density of noodle mass (the mass of noodles after frying / retainer volume of one meal) is 0.28 g / mL or more, preferably 0.30 g / mL. The above is exemplified. In the present invention, the upper limit of the noodle mass density is not particularly specified, but when it exceeds 0.4 g / mL, the inside of the noodle mass tends to be insufficiently fried. In the case of producing fried noodles exceeding 0.4 g / mL, measures and conditions for preventing the noodle mass from being fried can be selected as appropriate, such as improvement of the retainer shape and improvement of the frying method.

In the method for improving the strength of noodle mass of fried noodles according to the present invention, a pressurized gas is jetted from the lower part of the retainer toward the upper part. The pressurized gas is ejected from a pressurized gas supply port such as a nozzle. The various conditions of the pressurized gas can be appropriately selected depending on the size, shape, and mass of the noodle strings group, or other pressurized gas conditions, the shape of the retainer, etc., but the effect of the present invention is sufficient. Examples of the conditions relating to the injection of pressurized gas to enjoy the following are given in (1) to (5) below.
(1) The type of pressurized gas can be appropriately used depending on the embodiment such as air, nitrogen or water vapor.
(2) The injection mode of the pressurized gas can be appropriately selected depending on the performance of the injector, the mode of the production line, etc., but a pulse that injects high-pressure gas instantaneously within, for example, 2 seconds per retainer for one serving Injection is exemplified.
(3) The number of pressurized gas injections can be selected as appropriate depending on the performance of the injector, the production line, and the like, but a single injection can sufficiently enjoy the effect per retainer.
(4) The position of the pressurized gas supply port can be installed upward in the horizontal part of the retainer bottom, and if it is necessary to install the supply port in the inclined part of the retainer, such as the aspect of the production line, the noodle mass The angle of the injection direction of the pressurized gas can be adjusted so that the noodle strings are not biased.
(5) A lid can be used on the upper part of the retainer to prevent the noodle strings from scattering and to maintain a high density noodle lump shape.

  In the present invention, “raising the noodle strings” does not mean that the entire noodle strings stored in the retainer are floated together in the air as a whole, but when viewed from above the retainer, the pressurized gas It also includes the meaning of “floating” that can be visually recognized when the noodle strings in the retainer are bounced due to the influence of.

  As an example of the injection condition of the pressurized gas in which the noodle strings in the retainer rise, the pressurized gas is 0.1 to 0.1 by a pressurized gas supply port having a diameter of 0.5 to 5 mm per retainer for one serving. Injecting at a pressure of 0.8 MPa. By injecting the pressurized gas in this way, the noodle string group housed in the retainer is arranged at a predetermined three-dimensional position. As a result, when it is made fried noodles, it is possible to give a certain level of noodle mass strength, and at the same time, the flow of oil in the noodle mass becomes good in the oil-heat drying step, so that The problem of “fried” is also eliminated.

  Furthermore, in the noodle mass improving method for fried noodles according to the present invention, the noodle strings housed in the retainer start an oil-heat drying process again after the injection of the pressurized gas and before the noodle strings sink to the bottom due to their own weight. It is preferable. The time from the end of injection of the pressurized gas to the start of the oil-heat drying step is within 30 seconds, preferably within 15 seconds. The effect of the present invention can be enjoyed within 30 seconds, and the effect of the present invention is remarkably exhibited within 15 seconds.

  The oil heat drying step according to the present invention is not particularly limited, and an oil heat drying method generally used in the production of fried noodles can be used. An example of oil-heat drying is 1 to 3 minutes at 130 to 160 ° C.

  Hereinafter, the content of the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these.

(Examples 1-4)
50 g of starch was mixed with 950 g of wheat flour, 8 g of salt, 3 g of potassium and 340 ml of kneaded water in which 1 g of sodium polyphosphate was dissolved were added thereto and kneaded with a mixer for about 15 minutes to form a dough. This was made into a noodle band, rolled to 0.7 mm stepwise with a rolling mill, cut out with a square blade No. 20 to obtain a noodle string with a width of 1.5 mm, and steamed with a steamer for about 2 minutes to perform an alpha treatment. The noodle strings were immersed in a seasoning solution in which 100 g of sodium chloride, 50 g of sodium glutamate, and 150 ml of soy sauce were dissolved in 1000 ml of water for about 5 seconds. The noodle strings thus obtained were cut so that the mass per serving was the value described in Table 1 below, and a round retainer (φ112 mm, volume 280.9 cm ³ ) with a hole in the bottom was formed. Stowed.
After storing one serving of noodle strings in the retainer, cover the noodle strings from the top, touch the top of the retainer from the distance of 5 cm to the top, φ5.0 mm, 0.2 MPa from one hole nozzle, 2 seconds The noodle strings were levitated by spraying the pressurized gas while moving so as to uniformly contact the bottom of the retainer (twice at intervals of 2 seconds). The noodle strings were put into palm oil at 150 ° C. 10 seconds after passing through the above steps, and subjected to an oil-heat drying treatment until no bubbles were generated from the noodle strings, thereby obtaining fried noodles of Examples 1 to 4.

(Comparative Example 1)
Cut the noodle strings so that the mass per serving is 148 g, and store the noodle strings in the same retainer as in Examples 1-4. Then, after covering the noodle strings from the top, it is poured into palm oil at 150 ° C. without spraying pressurized gas, and subjected to an oil-heat drying treatment for 180 seconds, and the noodle mass density is 0.376 g / mL. I got fried noodles. In this fried noodle, foaming continued to be generated from the noodle strings even when fried for 180 seconds, and it was determined that if the fried food was continued for a longer time, the noodle mass was burnt, and the oil-heat drying process was completed in 180 seconds.

(Comparative Example 2)
The noodle strings obtained by the same formulation and process as in Example 1 were cut into noodle strings so that the mass per serving was 110 g, and stored in the retainer similar to those in Examples 1 to 4. After covering with the noodle strings, the pressurized gas is injected into the palm oil at 150 ° C. 10 seconds after jetting under the same conditions as in Example 1, and the oil-heat drying process until no bubbles are generated from the noodle strings. As a result, fried noodles having a noodle mass density of 0.259 g / mL were obtained.

The samples of Examples and Comparative Examples were tested for noodle lump strength after measuring the oil heat drying treatment time.
The noodle mass strength was obtained by measuring the maximum load (N) when the noodle mass was placed vertically and horizontally with a tensile and compression tester (Orientec, Tensilon). When the noodle mass was placed vertically, the fried noodles were fixed vertically and compressed to a displacement of 10 mm at a speed of 100 mm / min. In addition, when the noodle mass was placed sideways, the top surface of the fried noodles was placed down and compressed to a displacement of 5 mm at a speed of 100 mm / min.
The test results are shown in Table 1.

As shown in Table 1, the fried noodles of Examples 1 to 4 using the method of the present invention were improved in both the noodle mass strength in the vertical direction and the noodle mass strength in the horizontal direction as compared with the fried noodles in Comparative Example 2. It has been confirmed. Regarding the noodle mass strength, a tendency to increase as the noodle mass density increased was observed, and when the noodle mass density exceeded 0.336 g / mL, the noodle mass strength was dramatically improved.
In the present experimental example, the fried noodles of Comparative Example 1 had a fried state inside the noodle mass even when the frying time was 180 seconds.
In addition, Example 3 and Comparative Example 1 were the results that the noodle mass density and the frying time differed although the mass of the noodle strings housed in the retainer was the same. That is, the difference in noodle mass density between Example 3 and Comparative Example 1 means the moisture remaining after fried on the noodle strings of Comparative Example 1. Therefore, it was shown that the present invention also has an effect that the fly time can be shortened.

Claims (4)

  As a pretreatment of the oil-heat drying process in the fried noodles, the noodle strings are stored in a retainer so that the noodle mass density after frying is 0.28 g / mL or more, and a pressurized gas is applied to the noodle strings from the lower part of the retainer. A method for improving the strength of noodle masses of fried noodles, comprising a step of spraying toward the top and causing the noodle strings to float.   The method for improving noodle mass strength of fried noodles according to claim 1, further comprising a step of covering the noodle strings from the upper part so as to touch the noodle strings after the noodle strings are stored in the retainer and before the injection of the pressurized gas.   The noodle strings are stored in a retainer so that the density of the noodle mass after frying is 0.28 g / mL or more, and a pressurized gas is sprayed upward from the lower part of the retainer to the noodle strings to lift the noodle strings. A method for producing fried noodles, which is then subjected to an oil heat drying treatment.   The method for producing fried noodles according to claim 3, wherein after the noodle strings are stored in a retainer, a step of covering the noodle strings from the top is performed before the pressurized gas is jetted.

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