JP2016054791A - Fry dehydration tool, instant fried noodle producing method, and instant fried noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an instant fried noodle producing method efficiently, and an instant fried noodle having an excellent shape.SOLUTION: A fry drying tool A comprises a porous cover C and a porous container B. The cover and the container bottom face have a plurality of small holes opened, and are characterized in that a plurality of small holes are substantially homogeneously formed at heights ranging by 10 to 75% from the container bottom with respect to the height of the container. The fry drying is performed by using the fry drying tool.SELECTED DRAWING: Figure 5

Description

  The present invention relates to a frying drying apparatus, a method for producing instant fried noodles, and instant fried noodles.

  Conventionally, instant noodle production methods can be broadly classified into fried (fried) noodles and non-fried noodles. The fried noodles are noodles obtained by frying the gelatinized noodles with oil at about 150 ° C. and drying them. On the other hand, non-fried noodles are noodles obtained by drying pregelatinized noodles by a drying method other than frying with oil, and there are several methods, but hot air with a wind speed of about 4 m / s or less at about 70 to 100 ° C. is used. A hot air drying method is generally used in which the air is dried for about 30 minutes to 90 minutes. In addition, a low temperature drying method for drying at a low temperature for a long time or a high-temperature high-speed air flow of about 100 ° C. to 200 ° C. is applied to the noodle strings. There is a high-temperature high-speed air drying method.

  Conventionally, as a method for producing fried noodles, a noodle that has been pregelatinized by steaming or the like is put into a metal container and covered with a metal lid. A method of evaporating moisture in the noodles and drying them by moving in a metal tank containing cooking oil heated to around 150 ° C., called a fryer, is immersed in the oil. (For example, Patent Document 1)

  A plurality of small holes are formed in the bottom surface and lid of such a container, and when a frying drying device in which the lid and the container are integrated is immersed in oil, the oil is introduced from the small holes on the bottom surface of the container. It flows into the container. At this time, the oil that has flowed in comes into contact with the noodles, whereby the moisture of the noodles evaporates and becomes steam and is discharged out of the container through a small hole in the lid. The steam flow at this time creates an upward oil flow from the bottom of the container toward the lid, and the moisture in the noodles is continuously evaporated and dried.

  As for the side surface of the container, one having a plurality of small holes or a non-open hole on the entire side surface is known. Usually, it is often non-open. As what is opened, for example, a container of a frying drying instrument disclosed in Patent Document 2 is known, and a plurality of small holes are opened on the entire side surface.

  As a special fly drying device, Patent Document 3 proposes a fryer basket in which the entire fly drying device is made of a wire mesh. In this document, it is described that by making the entire container a wire mesh, the inflow of oil increases not only in the vertical direction but also from the side surface, so that the density of the noodle strings is uniformized as a whole.

Japanese Patent Laid-Open No. 11-290219 Japanese Utility Model Publication No. 63-3343 JP 2010-193961 A

  An object of the present invention is to provide a method for producing fried noodles with high efficiency of instant fried noodles and instant fried noodles having a good shape.

  As a result of the research, the inventors have found that when a small hole is opened not only on the lid and the bottom of the container, but also on the entire side of the container, the fly time is shortened compared to the non-opened one. .

  However, the shape of the top and side surfaces of the noodle mass after frying deteriorated due to the inflow of oil from the side surface by opening small holes on the side surface. Therefore, in the case of cup noodles, there is a gap between the container and the noodle mass when the noodle mass is put in the container, soup and ingredients fall on the bottom of the cup, or the noodle strings in the gap portion are broken by transportation. There was a problem such as. Also, in the case of bag noodles, the shape of the top surface and the outer peripheral portion is poor, so that there is a problem that the noodle strings are broken from the outer peripheral portion during transportation.

  As a result of further diligent research, the inventors have determined that the side of the opening on the side of the container is not open, and a small hole is opened on the bottom of the container, thereby improving the fly efficiency compared to the case where the side is not open. Thus, the present inventors have found that noodles having a good noodle lump shape can be produced, leading to the present invention.

That is, a fly-drying instrument comprising a porous lid and a porous container,
The container is used in an integrated state, and in the integrated state, a plurality of small holes are formed substantially uniformly in at least a portion in contact with the container opening, and the container includes the container opening and a container bottom surface. And a side surface of the container connecting the container opening and the bottom surface of the container. The bottom surface of the container has a plurality of small holes formed substantially uniformly, and the side surface of the container includes a plurality of holes from the bottom surface side of the container. The side surface opening includes a side surface opening portion in which small holes are opened substantially uniformly, and a side surface non-opening portion that is a non-opening between the upper end of the side surface opening portion and the container opening portion. The portion is provided in a range of 10 to 75% from the bottom of the container with respect to the height of the container, and a frying drying instrument and a method for producing instant fried noodles using the frying instrument It is.

It is a perspective view of the container B which comprises the instrument A for dry drying which is an Example of this embodiment. It is a top view of the container B which comprises the instrument A for dry drying which is an Example of this embodiment. It is sectional drawing at the time of cut | disconnecting between X-X 'shown in FIG. 2 of the container B which comprises the instrument A for fly-drying which is an Example of this embodiment, and seeing in the arrow direction. It is a perspective view of the cover C which comprises the instrument A for fly-drying which is an Example of this embodiment. It is a perspective view of the instrument A for a fly drying when the container B and the lid | cover C which comprise the instrument A for a fly drying which is an Example of this embodiment are united. It is a perspective view of the instrument D for fly drying which is an example of this embodiment. 4 is a top view photograph of a sample of fried noodle chunks of Comparative Example 1. It is an upper surface photograph of the fried noodle chunk sample of the comparative example 2. It is an upper surface photograph of the fried noodle chunk sample of Example 4. 6 is a top view photograph of a sample of fried noodle chunks of Comparative Example 5.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
In addition, the kind of instant fried noodles manufactured in this invention is not specifically limited, Usually, what is known in this technical field may be used. For example, udon, soba, Chinese noodles, pasta and the like can be mentioned.

1. Ingredient Formulations For instant fried noodles according to the present invention, ordinary instant noodle ingredients can be used. That is, as the raw material powder, flour such as wheat flour, buckwheat flour, and rice flour, and various starches such as potato starch, tapioca starch, and corn starch may be used alone or in combination. As the starch, processed starch such as raw starch, pregelatinized starch, and etherified starch can be used. Further, in the present invention, salt and alkali agents generally used in the production of instant noodles, various thickeners, noodle quality improvers, various pigments such as carotene pigments, preservatives and the like are added to these raw material powders. be able to. These may be added together with the raw material powder as a powder, or dissolved or suspended in kneading water and added.

2. The noodle dough is produced by kneading the instant noodle raw material according to a conventional method for producing kneaded, rolled, and cut instant noodles. More specifically, kneading water is added to the raw material powder, and then kneaded using a mixer so that various materials are uniformly mixed to prepare a noodle dough. After producing the noodle dough as described above, the noodle dough is rolled with a compound machine to produce a noodle strip, and the noodle strip is rolled and cut with a cutting blade to produce a raw noodle strip. .

3. α- Formation Step Next, the obtained raw noodle strings are α-ized by steaming and / or boiling by a conventional method. As a method of cooking, not only heating with saturated steam but also heating with superheated steam can be performed. If the instant fried noodles are dish udon, etc., the pregelatinization step may be omitted.

4). Seasoning step In the present invention, seasoning can also be carried out by attaching a seasoning liquid (a landing liquid) to the noodle strings thus gelatinized by spraying or dipping. Moreover, in order to prevent binding between noodle strings, they can be attached to noodle strings such as emulsifiers and thickening polysaccharides. The seasoning process is not necessarily performed and may be omitted.

5. Cutting and charging Next, the noodle strings are cut into 20 to 50 cm servings. The cut noodle strings are put into a frying drying apparatus.

(Fly drying equipment)
Examples of the fly drying device include a fly drying device A as shown in FIGS. The frying device A is composed of a container B and a lid C, and the cut noodle strings are put into the container B, and the container B is covered with the lid C and used for fly drying. FIG. 1 is a perspective view of the container B, FIG. 2 is a diagram showing a top view of the container B, and FIG. 3 is a view taken along the line XX ′ shown in FIG. 4 is a cross-sectional view of a container B. FIG. FIG. 4 is a perspective view showing the lid C, and FIG. 4 is a perspective view of the frying instrument A when the container B and the lid C are integrated.

  As shown in FIGS. 1 to 3, the container B includes a container bottom 1, a container opening 3 surrounded by the container ridge 2, and a container side 4 connecting the container bottom 1 and the container opening 3. The container bottom 1 has a plurality of bottom small holes 5 that are arranged substantially uniformly and open. Further, on the container side surface 4, a side surface opening portion 7 in which a plurality of side surface small holes 6 are substantially uniformly arranged and opened in a portion on the container bottom surface 1 side, and the container collar portion 2 from the upper end of the side surface opening portion 7. A side non-opening portion 8 that is a non-opening hole is disposed.

  As shown in FIG. 3, the lid C includes a lid top surface 9 which is the widest flat surface in which the plurality of lid top surface small holes 10 are arranged substantially uniformly, a lid fixing portion 11 which is a bent portion, It is composed of

  As shown in FIG. 4, the fly drying apparatus A is integrated with a mold that covers the container B so that the container B is inserted between the cover fixing portions 11 of the cover C and used for fly drying. Specifically, when the cut noodles are put into the container B and the container B is covered with the lid C and integrated, the lid top surface portion 12 indicated by the oblique lines in contact with the container opening 3 on the lid top surface 9. The noodles are confined in the space formed between the container B and the container B. The noodles are immersed in oil in a fly drying step to be described later, and the shape is fixed while drying to form a noodle mass.

  In addition, what was shown by FIGS. 1-5 is an Example, About preferable conditions, it shows below.

  Since the frying device A is used in oil at about 150 ° C., the preferred material for the frying device is preferably a metal, particularly iron.

  The shape of the container B may be designed according to the shape of the container of the product, and is not particularly defined. Examples of the shape of the container B include a substantially cup shape, a deep dish shape, a box shape, and the like.

  The shape of the container bottom hole 5, the container side hole 6, and the lid top face hole 10, which are small holes, is not particularly limited, but is preferably circular to substantially elliptical. Further, the size is preferably about 0.2 to 30 square millimeters, and if it is less than 0.2 square millimeters, it is difficult for oil to pass through. The noodle strings are easily removed from the small holes 6. More preferably, about 3-10 square millimeters is preferable.

  The arrangement of the small holes is not particularly limited, but may be arranged so as to be substantially uniform so that the oil flow is uniform.

  The total area of the small holes per unit area is referred to as the opening ratio. If the opening ratio of the container bottom surface 1, the side surface opening portion 7 and the lid top surface portion 12 is 15% or more, it is possible to fly. The porosity is 19% to 65%. When it is 65% or more, it is difficult to physically make a small hole in a container, a lid, or the like, and it becomes weak against physical force from the outside. More preferably, it should be about 30 to 56%.

  As shown in FIG. 3, the side surface opening portion 7 refers to a range up to the height of the container side surface small hole 6 disposed at the highest position among the container side surfaces 4. 4, the range of the height from the upper end of the side surface opening part excluding the side surface opening part 7 to the container collar part 2 is said.

  The position of the side surface opening 7 is provided on the container bottom 1 side of the container side surface 4. This makes it easier to shorten the fly time. When the side opening portion 7 is provided on the container heel portion 2 side, not only the shape of the noodle mass is deteriorated, but also the frying time is difficult to be shortened.

  Moreover, as a range of the side surface opening part 7 in the container side surface 4, it is preferable to provide in the range of the height of 10 to 75% from the container bottom face 1 with respect to the height of the container B. If the range of the side opening 7 is less than 10%, it is difficult to obtain the effect of improving the frying, and if the range of the side opening 7 is larger than 75%, the shape of the noodle block is deteriorated. More preferably, it is 25 to 60%, and particularly preferably 40 to 60%.

  In order to maintain the shape of the noodle mass, the side non-opening portion 8 that is a non-open hole from the container collar 2 toward the container bottom surface 1 is required. As a range of the side surface non-opening portion 8 on the container side surface 4, it is preferable to provide a range of 25% or more from the container flange 2 with respect to the height of the container B. If it is less than 25%, the noodle mass shape is remarkably deteriorated.

  The fry drying device may be a device for one meal like the fry drying device A shown in FIGS. 1 to 4, and a plurality of containers E and lids F like the fry drying device D shown in FIG. You may take the structure which served as a meal.

6). Fly drying process
The noodles in the noodles are evaporated by evaporating the noodles by moving the fry drying utensils enclosing the noodles in a metal tank containing cooking oil heated to around 150 ° C. called a fryer. To dry. Examples of edible oils used include palm oil and lard. It dries so that it may become 1 to 8 weight% as a water | moisture content after a fly-drying process.

7). Cooling process After frying, remove the lid and take out the noodle mass from the container. The taken noodle mass is cooled for a predetermined time to obtain instant fried noodles.

8). Other processes cooled instant fried noodles are transferred to a packaging process and packaged in a cup or bag together with soup and ingredients and sold as instant noodle products.

  As described above, by making the opening side of the container side of the container of the frying drying apparatus non-opening and opening a small hole on the bottom side of the container, the frying time is shortened and the noodle block shape is good You can make noodles.

Hereinafter, the present embodiment will be described in more detail with reference to examples.
(Experiment 1)
<Examination of opening ratio of container and lid>
(Example 1)
Mix 900g of wheat flour and 100g of starch, add 15g of salt, 2.3g of potassium, and 340ml of kneaded water in which 0.4g of polymerized phosphate is dissolved. )

  The obtained noodle dough was shaped and combined to form a noodle band, and rolling was repeated until the final noodle thickness was 0.75 mm.

  The cut noodle strings were immediately steamed for 2 minutes, then dipped in a seasoning solution in which 20 g of sodium chloride per liter was dissolved, and then stretched to cut the noodle strings to about 30 cm.

  Next, 110 g of the cut noodle strings are in a cup shape having a diameter of 87 mm, a bottom diameter of 72.5 mm, and a height of 60 mm like the container B shown in FIG. 1, and the range of the side opening is 10% (from the bottom to a height of 6 mm) 3), and then integrated with a metal lid having a shape like the lid C shown in FIG. 3, and then the integrated fly-drying apparatus is heated to 150 ° C. Palm oil was dipped in a heated fryer and fried until no steam bubbles were generated from the noodles to produce instant fried noodle samples. Moreover, each hole area ratio of the container bottom face, side surface opening part, and lid | cover top surface part at this time was 40%.

  The time from when the frying device was dipped in the fryer to the point at which the steam bubbles generated from the noodles during frying no longer appear as the frying time. did.

(Example 2)
An instant fried noodle sample was produced in accordance with the method of Example 1 except that the range of the side opening portion was 13%.

(Example 3)
An instant fried noodle sample was produced according to the method of Example 1 except that the range of the side opening portion was 25%.

Example 4
An instant fried noodle sample was produced in accordance with the method of Example 1 except that the range of the side opening was 50%.

(Example 5)
An instant fried noodle sample was produced according to the method of Example 1 except that the range of the side opening portion was 60%.

(Example 6)
An instant fried noodle sample was produced according to the method of Example 1 except that the range of the side opening portion was 75%.

(Comparative Example 1)
An instant fried noodle sample was produced according to the method of Example 1 except that the range of the side opening portion was 0%.

(Comparative Example 2)
An instant fried noodle sample was produced according to the method of Example 1 except that the range of the side opening portion was 100%.

(Comparative Example 3)
An instant fried noodle sample was produced according to the method of Example 1 except that the range of the side opening portion was 88%.

(Comparative Example 4)
Example 1 except that the side surface opening portion and the side surface non-opening portion are reversed, the bottom surface side 75% of the height from the container bottom surface to the container tub is a non-opening portion, and the container tub side 25% is an opening. A fried noodle sample was prepared according to the method.

(Comparative Example 5)
Example 1 except that the side surface opening portion and the side surface non-opening portion are reversed, the bottom surface side 50% of the height from the container bottom surface to the container tub is the non-opening portion, and the container tub side 50% is the opening. A fried noodle sample was prepared according to the method.

(Comparative Example 6)
Example 1 except that the side surface opening portion and the side surface non-opening portion are reversed, the bottom surface side 25% of the height from the container bottom surface to the container tub is the non-opening portion, and the container tub side 75% is the opening. A fried noodle sample was prepared according to the method.

  The sample was evaluated for fry efficiency and noodle mass shape. For improving the fly efficiency, the fly time of Comparative Example 1 was used as a reference, x that could be shortened by less than 10 seconds, x that could be shortened by 10 seconds or more, and ○ that could be shortened by 30 seconds or more. evaluated. As for the noodle mass shape, ○ when the cup fits perfectly without gaps, △ when the cup has some gaps but soup ingredients do not fall, and clearly the cup and noodles The thing which the clearance gap produced in the lump was set as x. Table 1 shows the evaluation results of frying time, frying efficiency, and noodle mass shape.

  From the above results, it can be seen that when the hole is opened from the upper side of the container (side of the ridge), the fly time is less likely to be shorter than when the hole is opened from the bottom side. In addition, when the hole was opened from the bottom surface side, the fly efficiency was easily improved. In particular, the fly efficiency was remarkably improved by opening 25% or more from the bottom surface. However, when 75% of the holes were opened from the bottom as shown in Example 6, the shape of the noodles started to deteriorate, and when the holes of 88% or more were opened from the bottom as shown in Comparative Example 3, the shape of the noodles was deteriorated. . It can be seen from the results of Comparative Examples 1 to 6 that the shape of the noodle mass deteriorates when the upper part of the container is open. In order to improve the noodle lump shape, it is considered that at least 25% or more of the upper side of the container (the heel side) needs to be non-open.

  7 is Comparative Example 1, FIG. 8 is Comparative Example 2, FIG. 9 is Example 4, and FIG. As can be seen from the photograph, it can be seen that the noodle masses of Comparative Example 2 and Comparative Example 5 in which the upper side of the container side surface is opened have a poor shape at the periphery of the top surface of the noodle mass and do not become a beautiful circular shape. On the other hand, in Example 4, it turns out that the top | upper surface peripheral part of a noodle block is a beautiful circular shape similarly to the comparative example 1 which has not opened the small hole in the container side surface.

A, D Fry drying instrument B, E Container C, F Lid 1 Container bottom 2 Container collar 3 Container opening 4 Container side 5 Container bottom small hole 6 Container side small hole 7 Side opening 8 Side non-opening 9 Top lid 10 Top lid small hole 11 Lid fixing part 12 Top lid part

Claims (3)

A frying drying device comprising a porous lid and a porous container,
The lid is
Used in a state integrated with the container, a plurality of small holes are opened substantially uniformly in at least a portion in contact with the container opening in the integrated state,
The container is
The container opening, the container bottom, and the container side connecting the container opening and the container bottom,
The bottom surface of the container has a plurality of small holes that are substantially uniformly opened,
The container side is
A side surface opening portion in which a plurality of small holes are opened substantially uniformly from the bottom surface side of the container;
A side non-opening portion that is non-opening between the upper end of the side opening and the container opening,
The said side surface opening part is provided in the range of 10 to 75% of height from the said container bottom face with respect to the height of the said container, The apparatus for fly-drying characterized by the above-mentioned.   A method for producing instant fried noodles, comprising using the fry drying apparatus according to claim 1.   An instant fried noodle mass produced by the production method according to claim 2.

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