JP2016106531A - Production method of instant hot-wind dried noodle, and instant hot-wind dried noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce instant noodles having little drying irregularity and little swelling irregularity, well disentangling at the repast time, and having texture like raw noodles, by facilitating condition adjustment of a swelling treatment, which is a problem in the swelling treatment by superheated steam.SOLUTION: A swelling treatment by mixed gas formed by mixing superheated steam with air is applied to noodle lines obtained by drying noodles pregelatinized by cooking and/or boiling, up to a moisture content of 5-17 wt% by hot wind.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing instant hot-air dried noodles.

  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 a gelatinized noodle by a drying method other than frying with oil, and there are several methods, but hot air with a wind speed of about 5 m / s or less at about 70 to 100 ° C. A hot air drying method is generally used in which the air is dried for about 30 minutes to 90 minutes.

Non-fried noodles by hot air drying have a more dense noodle line than fried noodles and have a more elastic texture, but there is a problem that restoration by hot water or cooking in a pot takes more time than fried noodles. Moreover, since the noodles were sufficiently α-treated by steaming or the like, the noodles had a transparent feeling, and the appearance was different from that of raw noodles except for some noodles (for example, spaghetti). Also, the texture is a hard texture with a stretched surface, which is different from a so-called raw noodle-like texture that has a soft surface, a hard central portion, and elasticity.

  In order to solve these problems, in Patent Document 1, noodles processed by steaming and / or boiling are dried with hot air to a moisture content of 5 to 17%. There is described a method for producing instant hot air dried noodles characterized by performing a treatment using a combination of wind speed and saturated steam, or a swelling process by a process using superheated steam.

However, in the expansion method using superheated steam in Document 1, since superheated steam has very high energy and high thermal conductivity, there is a problem that the degree of expansion is difficult to control, and the noodle quality changes with a slight adjustment.
In addition, if the conditions of superheated steam treatment are strengthened to obtain a good texture, uneven swelling and drying may occur, and the noodle strings soften due to the influence of moisture condensed on the noodle strings at the beginning of the superheated steam treatment. , Once the noodle mass is solidified, the noodles are bound, and the noodle mass shrinks during subsequent drying, resulting in poor loosening during eating, and vice versa If the heat treatment conditions are weakened to improve swelling unevenness and loosening, etc., the loosening at the time of eating will not deteriorate, but the degree of swelling will be weak and it will be difficult to obtain a satisfactory one in terms of resilience and texture. For example, there was still a problem as a means for adjusting the conditions for the expansion treatment to obtain instant hot-air dried noodles that have good unraveling and texture at the time of eating without uneven expansion and drying unevenness.

JP2012-60999

  The present invention makes it easy to adjust the conditions of the expansion process, which was a problem in the expansion process with superheated steam, and produces instant noodles that have little unevenness in drying and expansion, are easily loosened during eating, and have a texture like raw noodles. The purpose is to do.

  As a result of diligent research, the inventors have made noodles that have been pregelatinized by steaming and / or boiling to a noodle string dried to a moisture content of 5 to 17% by hot air with a mixture of superheated steam and air. By applying the superheated steam treatment, it is possible to easily adjust the conditions for the expansion treatment, there is little unevenness in drying and expansion, and the instant noodles that have a raw texture like raw noodles can be produced. The headline has led to the present invention.

  That is, the present invention is characterized in that the noodle strings subjected to steaming and / or boiling are dried with hot air so as to have a moisture content of 5 to 17% by weight, and then expanded with a mixed gas of superheated steam and air. It is a manufacturing method of dry noodles.

  Moreover, it is preferable that the mixing ratio of the air in the mixed gas of superheated steam and air in the present invention is 13 to 60%.

  Moreover, it is preferable that the temperature of the mixed gas of superheated steam and air in this invention is 105-220 degreeC.

  Moreover, it is preferable that the heat processing time by the mixed gas of superheated steam and air in this invention is 10 to 120 seconds.

  According to the present invention, adjustment of conditions for the expansion process, which was a problem in the expansion process using superheated steam, is facilitated, drying unevenness and expansion unevenness are small, loosening during eating, and instant noodle-like texture. Noodles can be produced.

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 hot-air dry 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 hot air dried 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. . At this time, a plurality of noodle strips may be combined to produce a multilayer noodle strip, and then rolled and cut out to produce the noodle strings.

3. Alpha process The raw noodle strings obtained are then alpha-treated by steaming and / or boiling in a conventional manner. As a method of cooking, not only heating with saturated steam but also heating with superheated steam can be performed. In the case of heating with superheated steam, a raw noodle-like texture is easily obtained, which is preferable. As a heating method using superheated steam, for example, as disclosed in Japanese Patent No. 4438969, there is a technique for promoting the conversion of noodle strings into α by repeating a heating process using superheated steam and a water supply process.

4). Seasoning process In the present invention, seasoning can also be carried out by attaching a seasoning liquid (a landing liquid) to the noodle strings thus pregelatinized 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 drying device called a retainer.

6). Hot air drying process
The noodle strings filled in the retainer are dried with hot air to 5 to 17% by weight. The hot air condition is not particularly limited, but it is preferably dried to about 50 to 100 ° C. The preferred moisture content of the noodle strings after the hot air drying process varies depending on the shape of the noodle strings, such as the thickness and width, but if it is too low, expansion will not proceed in the high temperature high wind speed hot air treatment process described later, and if it is too high, expansion will proceed excessively. It is difficult to obtain a good texture. It is preferable to dry to a moisture content of 6 to 14.5% by weight, particularly preferably about 8 to 12.5% by weight. The water | moisture content here means the water | moisture content of what grind | pulverized and homogenized the whole noodle lump. The measurement of moisture (% by weight) may be performed by a normal pressure heating drying method. Specifically, after drying for 4 hours in a dry heat oven at 105 ° C., cooling to room temperature and calculating from the difference between the weight before drying and the weight after drying.

7). Superheated steam treatment process The noodle mass dried in the hot air drying process is expanded using a mixed gas of superheated steam and air. The superheated steam is obtained by heating saturated steam to a temperature higher than 100 ° C. under atmospheric pressure, but in the present invention, a mixed gas obtained by mixing air with superheated steam is used for the superheated steam treatment.

  If air is not mixed with superheated steam, increasing the amount of superheated steam to be processed to adjust the degree of expansion will significantly reduce the looseness of the meal due to the binding of noodle strings and the shrinkage of the noodle mass. Regarding the feeling, the surface is excessively expanded, and the surface becomes too soft, or uneven texture due to uneven expansion and drying unevenness is conspicuous. On the other hand, by using a mixed gas of superheated steam and air, even if the flow rate of the mixed gas to be processed is increased, the binding between noodle strings and the shrinkage of the noodle chunks are not significantly deteriorated, and uneven swelling, There is little unevenness of feeling, and it becomes easy to adjust the texture and texture.

In the present invention, the mixing ratio of superheated steam and air refers to the mixing ratio of air to superheated steam when the superheated steam actually comes into contact with the dried noodle strings, specifically, the vicinity where the noodle strings are actually exposed. The temperature t (° C.) and the absolute humidity w (g / m ³ ) are measured from the ideal gas equation of state. The absolute humidity and temperature measuring equipment was model number HP22-A manufactured by rotronic. In addition, since the inside of the steam chamber used in the present invention is an open system through which a conveyor passes, it is under normal pressure, but when performing in a closed system that is not under normal pressure, it is necessary to calculate taking into account the pressure. It is necessary to measure the pressure separately.

  Specifically, it may be calculated as follows. The equation of state of the ideal gas is shown below.

In the present invention, P is the total pressure of the mixed gas of superheated steam and air, and T is the absolute temperature of the mixed gas of superheated steam and air (273 ° C. + mixed gas temperature of superheated steam and air (t)). The number of moles (N) of the mixed gas of superheated steam and air per 1 m ³ (1000 L) is determined as follows. Incidentally, since P = 1 atm under normal pressure, P can be calculated regardless of the equation for obtaining N.

The mixing ratio of air can be represented by the number of moles of air (A) with respect to the number of moles of mixed gas of superheated steam and air (N), and is specifically determined by the following equation.

  In the present invention, the mixing ratio of air is preferably 13 to 60%. If the mixing ratio of air is less than 13%, the noodle strings will bind together and the noodle mass will shrink, resulting in a loosening of the food. Although it appears, texture unevenness due to swelling unevenness and drying unevenness is conspicuous. On the other hand, when the air mixing ratio exceeds 60%, there is almost no noodle string binding or noodle mass shrinkage, and the loosening is good, but with regard to the texture, the surface is too dry and the surface is hard. There is no cooking feeling in the core, and the texture becomes unpreferable. A more preferable mixing ratio of air is 20 to 50%, and further preferably 20 to 40%.

  About the temperature of the mixed gas in a superheated steam processing process, adjustment in the range wider than patent document 1 is attained by containing air in superheated steam. The temperature of the mixed gas in the superheated steam treatment step is preferably 105 to 220 ° C. as the temperature at which the noodle strings are exposed. If it is less than 105 ° C., the degree of expansion is weak, the evaporation of condensed water is slow, the natural appearance of raw noodles is difficult to obtain, and both the texture and loosening are not preferable. Conversely, if it exceeds 220 ° C., the noodle strings will turn brown, which is not preferable. More preferably, the temperature is 120 to 180 ° C, more preferably 120 to 140 ° C.

Regarding the treatment time of the mixed gas in the superheated steam treatment step, adjustment in a wider range than that of Patent Document 1 is possible by including air in the superheated steam. The treatment time of the mixed gas in the superheated steam treatment step is preferably 10 to 120 seconds. If it is less than 10 seconds, a sufficient expansion effect cannot be obtained, and if it is 120 seconds or more, the noodle strings are browned.
A preferable treatment time is 30 to 80 seconds, more preferably 30 to 60 seconds.

  As described above, the noodles that have been pregelatinized by steaming and / or boiling are subjected to a puffing treatment with a gas that is a mixture of superheated steam and air with respect to the noodle strings dried with hot air to a moisture content of 5 to 17% by weight. Makes it easy to adjust the conditions of the expansion process, which is a problem in the expansion process with superheated steam, and produces instant noodles that have little unevenness in drying and expansion, are easily loosened during eating, and have a texture like raw noodles. You can see that

Hereinafter, the present embodiment will be described in more detail with reference to examples.
(Experiment 1)
<Effects by containing air>
(Example 1-1)
750 g of wheat flour and 250 g of starch are mixed with powder, and to this is added 20 g of salt, 9.75 g of potassium, 1 g of polymerized phosphate, and 410 ml of kneaded water in which 1.5 g of sodium phosphate is dissolved, and the mixture is kneaded with an atmospheric mixer for 15 minutes. A noodle dough was obtained.

  The obtained noodle dough was shaped and combined to form a noodle band, and rolling was repeated until the final noodle thickness was 1.55 mm.

  The cut noodle strings were immediately steamed for 2 minutes, then dipped in a seasoning solution in which 10 g of salt per liter was dissolved, and then stretched to cut the noodle strings to about 40 cm.

  After filling the retainer with 155 g of the cut noodle strings and drying at 90 ° C. for 18 minutes, the temperature was raised to 85 ° C. and further hot-air drying for 20 minutes. The moisture at this time was 12.5%.

A mixed gas mixture of 180 ° C. superheated steam (80 kg / h) and compressed air (50 L / min) was sprayed onto the noodle strings dried in the steam cabinet, and the superheated steam treatment was performed for 30 seconds to produce an instant noodle sample. . At this time, the absolute humidity in the steam chamber near the noodle strings was 460 g / m ³ and the temperature was 140 ° C.

Here, the mixing ratio (Z) of air is obtained as follows from Equations 2 and 3.
The number of moles (N) of the mixed gas can be obtained from Equation 2 as 1 × 1000 / (0.082 × (273 + 140)) = 29.5 (mol).
Next, since the absolute humidity of the mixed gas is 460 g / m ³ , the number of moles of water vapor per 1000 L is 460/18 = 25.6 (mol).
Therefore, the mixing ratio of air in the mixed gas is (29.5-25.6) /29.5×100=13 (%).

  From the above results, it can be seen that the mixed gas of superheated steam and air of Example 1-1 in the state where the noodle strings are exposed has a mixing ratio of air of 13% and a temperature of 140 ° C.

(Example 1-2)
Instant noodle sample in the same manner as in Example 1-1, except that a mixed gas obtained by mixing 180 ° C. superheated steam (80 kg / h) and compressed air (100 L / min) is sprayed onto the noodle strings dried in the steam chamber. Manufactured. The absolute humidity in the steambox near the noodle strings exposed at this time was 435 g / m ³ and the temperature was 140 ° C.

  When calculated in the same manner as in Example 1, it can be seen that the mixed gas of superheated steam and air in Example 1-2 in a state where the noodle strings are exposed has an air mixing ratio of 18% and a temperature of 140 ° C.

(Example 1-3)
Instant noodle sample as in Example 1-1, except that a mixture of 180 ° C. superheated steam (80 kg / h) and compressed air (190 L / min) is mixed and sprayed onto the noodle strings dried in the steam chamber. Manufactured. The absolute humidity in the steam chamber near the noodle strings at this time was 335 g / m ³ and the temperature was 140 ° C.

  When calculated in the same manner as in Example 1, it can be seen that the mixed gas of superheated steam and air in Example 1-3 in a state where the noodle strings are exposed has a mixing ratio of air of 37% and a temperature of 140 ° C.

(Example 1-4)
Instant noodle sample as in Example 1-1, except that a mixed gas obtained by mixing 180 ° C. superheated steam (80 kg / h) and compressed air (415 L / min) is sprayed onto the noodle strings dried in the steam chamber. Manufactured. At this time, the absolute humidity in the steam chamber near the noodle strings was 275 g / m ³ and the temperature was 140 ° C.

  When calculated in the same manner as in Example 1, it can be seen that the mixed gas of superheated steam and air in Example 1-4 in a state where the noodle strings are exposed has a mixing ratio of air of 48% and a temperature of 140 ° C.

(Example 1-5)
Instant noodle sample in the same manner as in Example 1-1 except that a mixed gas obtained by mixing 180 ° C. superheated steam (80 kg / h) and compressed air (830 L / min) is sprayed onto the noodle strings dried in the steam chamber. Manufactured. The absolute humidity in the steambox near the noodle strings at this time was 215 g / m ³ and the temperature was 140 ° C.

  When calculated in the same manner as in Example 1, it can be seen that the mixed gas of superheated steam and air in Example 1-5 in the state where the noodle strings are exposed has a mixing ratio of 60% and a temperature of 140 ° C.

(Example 1-6)
Instant noodle sample as in Example 1-1, except that a mixture of 180 ° C. superheated steam (120 kg / h) and compressed air (415 L / min) is mixed and sprayed onto the dried noodle strings. Manufactured. The absolute humidity in the steambox near the noodle strings at this time was 340 g / m ³ and the temperature was 140 ° C.

  When calculated in the same manner as in Example 1, it can be seen that the mixed gas of superheated steam and air in Example 1-6 in a state where the noodle strings are exposed has a mixing ratio of air of 36% and a temperature of 140 ° C.

(Comparative Example 1-1)
An instant noodle sample was produced in the same manner as Example 1-1 except that compressed air was not mixed.
The temperature in the vicinity where the noodle strings were exposed was 140 ° C.

(Comparative Example 1-2)
An instant noodle sample was produced in the same manner as in Comparative Example 1-1 except that it was treated with superheated steam (40 kg / h) at 190 ° C.
The temperature in the vicinity where the noodle strings were exposed was 140 ° C.

(Comparative Example 1-3)
An instant noodle sample was produced in the same manner as in Comparative Example 1-1 except that it was treated with superheated steam (120 kg / h) at 180 ° C.
The temperature in the vicinity where the noodle strings were exposed was 140 ° C.

These samples were put in a polystyrene container, 500 ml of hot water was poured, the lid was put on, left for 4 minutes to restore and eaten. As for the evaluation method at the time of eating, sensory evaluation was performed by five experienced panelists, and comprehensive evaluation was made on the looseness at the time of eating, the presence of swelling unevenness, the presence of dry unevenness, and the texture of raw noodles.
The sensory evaluation was 5 points for very good, 4 points for good, 3 points for normal (good), 2 for bad, and 1 for extremely bad.

  The sensory evaluation results of Experiment 1 are shown in Table 1.

  When air is not mixed with superheated steam as shown in Comparative Examples 1-1 to 1-3, if the steam flow rate of superheated steam is high (stronger heating) in order to obtain a good texture, loosening during eating will occur. Deterioration, swelling unevenness, and drying unevenness occur, and as a result, the texture is also uneven. Therefore, it is difficult to adjust the texture due to expansion because the steam flow must be reduced.

  On the other hand, as shown in Examples 1-1 to 1-5, by mixing air with superheated steam, even when the superheated steam flow rate is the same as that of Comparative Example 1-1, loosening and swelling unevenness during eating, It can be seen that drying unevenness is improved and instant dry noodles having a good texture can be obtained. However, as shown in Examples 1-1 to 1-3, the texture is improved with improvement of uneven expansion and drying unevenness due to an increase in the mixing ratio of air. As indicated by 1-5, it can be seen that when the air mixing ratio becomes too high, the surface tension increases and the core becomes less viscous.

  Example 1-6 is a test section in which the flow rate of superheated steam was increased at substantially the same air mixing ratio as in Example 1-3, but loosening during eating despite the increased flow rate of superheated steam. The swelling unevenness and the drying unevenness were not deteriorated, and the texture was better due to the increase in the stickiness of the core than in Example 1-3. From the above results, it can be seen that even when the flow rate of the superheated steam is increased, the looseness, swelling unevenness and drying unevenness at the time of eating do not deteriorate and the texture can be adjusted.

  From the above results, it can be seen that by mixing air with superheated steam, it is possible to obtain noodles with good texture that are easily loosened at the time of eating and have little swelling unevenness and drying unevenness. It can also be seen that even when the flow rate of superheated steam is increased (heating is increased), the texture can be adjusted without exacerbation of loosening, swelling unevenness and drying unevenness during eating.

(Experiment 2)
<Effect by temperature>
(Example 2-1)
Example 1 except that a mixed gas obtained by mixing superheated steam (80 kg / h) at 130 ° C. and compressed air (190 L / min) is sprayed onto a noodle string dried in a steamhouse and subjected to superheated steam treatment for 30 seconds. Instant noodle samples were produced as in 1. The absolute humidity in the steambox near the noodle strings at this time was 400 g / m ³ and the temperature was 105 ° C.

  When calculated in the same manner as in Example 1-1, the mixed gas of superheated steam and air in Example 2-1 in the state where the noodle strings are exposed has an air mixing ratio of 31% and a temperature of 105 ° C. Recognize.

(Example 2-2)
Example 1 except that a mixed gas obtained by mixing 150 ° C. superheated steam (80 kg / h) and compressed air (190 L / min) is sprayed onto a noodle string dried in a steamhouse and subjected to superheated steam treatment for 30 seconds. Instant noodle samples were produced as in 1. The absolute humidity in the steambox near the noodle strings exposed at this time was 370 g / m ³ and the temperature was 120 ° C.

  When calculated in the same manner as in Example 1-1, the mixed gas of superheated steam and air in Example 2-1 in the state where the noodle strings are exposed is such that the mixing ratio of air is 33% and the temperature is 120 ° C. Recognize.

(Example 2-3)
Example 1 except that a mixed gas obtained by mixing 260 ° C. superheated steam (80 kg / h) and compressed air (190 L / min) is sprayed onto a noodle string dried in a steamhouse and subjected to superheated steam treatment for 30 seconds. Instant noodle samples were produced as in 1. The absolute humidity in the steambox near the noodle strings at this time was 310 g / m ³ and the temperature was 180 ° C.

  When calculated in the same manner as in Example 1-1, the mixed gas of superheated steam and air in Example 2-3 in the state where the noodle strings are exposed is such that the mixing ratio of air is 36% and the temperature is 180 ° C. Recognize.

(Example 2-4)
Example 1 except that a mixed gas obtained by mixing superheated steam (80 kg / h) at 220 ° C. and compressed air (190 L / min) is sprayed onto a noodle string dried in a steamhouse and subjected to superheated steam treatment for 30 seconds. Instant noodle samples were produced as in 1. The temperature in the steambox near the noodle strings exposed at this time was 220 ° C. Absolute humidity could not be measured because it exceeded the temperature limit of the detection equipment.

  Although the absolute humidity is unknown, the mixing ratio of air is estimated to be about 30 to 40% in view of the measurement results of Examples 2-1 to 2-3. The mixed gas of superheated steam and air in Example 2-4 has an unknown air mixing ratio, but it can be seen that the temperature is 220 ° C.

These samples were put in a polystyrene container, 500 ml of hot water was poured, the lid was put on, left for 4 minutes to restore and eaten. As for the evaluation method at the time of eating, sensory evaluation was performed by five experienced panelists, and comprehensive evaluation was made on the looseness at the time of eating, the presence of swelling unevenness, the presence of dry unevenness, and the texture of raw noodles.
The sensory evaluation was 5 points for very good, 4 points for good, 3 points for normal (good), 2 for bad, and 1 for extremely bad.

  The sensory evaluation results of Experiment 2 are shown in Table 2.

In Example 2-1, it was good with little loosening, uneven expansion and dry unevenness during eating, but the temperature of the mixed gas was low, so the degree of expansion was slightly weak and the texture was slightly hard. In Example 2-2, Example 1-3, and Example 2-3, there are few loosenings, swelling unevenness, and drying unevenness at the time of eating, which is good, and the texture is also appropriately swollen and good. It was. In Example 2-3, as compared with Example 1-3, the swelling was slightly strong and the texture was slightly soft. In Example 2-4, there were few loosening, swelling unevenness, and drying unevenness during eating, which was good, but since the temperature of the mixed gas was low, the degree of swelling was slightly high and the texture was slightly soft. Some discoloration was observed in the noodle mass.
(Experiment 3)
<Effects of treatment>
(Example 3-1)
An instant noodle sample was produced in the same manner as in Example 1-3, except that a mixed gas obtained by mixing superheated steam and air was subjected to superheated steam treatment for 10 seconds on a noodle string dried in a steam chamber.

(Example 3-2)
An instant noodle sample was produced in the same manner as in Example 1-3, except that a mixed gas obtained by mixing superheated steam and air was subjected to a superheated steam treatment for 60 seconds on a noodle string dried in a steamhouse.

(Example 3-3)
An instant noodle sample was produced in the same manner as in Example 1-3, except that a mixed gas obtained by mixing superheated steam and air was subjected to superheated steam treatment for 80 seconds on a noodle string dried in a steam chamber.

(Example 3-4)
An instant noodle sample was produced in the same manner as in Example 1-3, except that a mixed gas obtained by mixing superheated steam and air was subjected to a superheated steam treatment for 120 seconds on a noodle string dried in a steam chamber.

These samples were put in a polystyrene container, 500 ml of hot water was poured, the lid was put on, left for 4 minutes to restore and eaten. The evaluation method at the time of eating performed sensory evaluation by five veteran panelists, and comprehensive evaluation was carried out regarding loosening at the time of eating, swelling unevenness of dried noodle masses, presence or absence of drying unevenness, and texture of raw noodles.
The sensory evaluation was 5 points for very good, 4 points for good, 3 points for normal (good), 2 for bad, and 1 for extremely bad.

  The sensory evaluation results of Experiment 3 are shown in Table 3.

  In Example 3-1, because the treatment time was short and the degree of expansion was low, the texture was slightly hard compared to Example 1-3, but with regard to loosening, expansion unevenness, and drying unevenness during eating Was good. Further, in Example 3-3 and Example 3-4, the whole noodles were slightly more elastic as a whole than Example 1-3, and in Example 3-4, a slight discoloration was observed. .

  As described above, as a result of earnest research, noodles that have been pregelatinized by steaming and / or boiling are heated to a noodle wire dried with hot air to a moisture content of 5 to 17% by weight with a mixture of superheated steam and air. By applying the treatment, the adjustment of the conditions of the expansion process, which was a problem in the expansion process with superheated steam, is facilitated, there is little unevenness in drying and expansion, and there is good loosening at the time of eating, and instant texture with a raw noodle texture It can be seen that noodles can be produced.

Claims (5)

  A method for producing dried noodles characterized by drying noodle strings that have been gelatinized by steaming and / or boiling with hot air so that the moisture content is 5 to 17% by weight and then expanding them with a mixed gas of superheated steam and air .   The method for producing dry noodles according to claim 1, wherein a mixing ratio of air in the mixed gas of superheated steam and air is 13 to 60%.   The method for producing dry noodles according to any one of claims 1 and 2, wherein the temperature of the gas mixture of superheated steam and air is 105 to 220 ° C.   The method for producing instant dried noodles according to any one of claims 1 to 3, wherein a heat treatment time with the mixed gas of superheated steam and air is 10 to 120 seconds.   Dried noodles produced by the production method according to claim 1.