JP2021153476A - Method for producing instant fried noodle - Google Patents

Abstract

To provide a method of making high-density fried noodle lump and a method of frying and drying high water content noodle string.SOLUTION: A pregelatinized noodle string is put into a retainer having a volume larger than the volume of a predetermined noodle lump shape, and mold-compacted, and then the retainer is immersed in oil to efficiently reduce the water content of the noodle string, and then the retainer is pulled up from the oil and the volume inside the retainer is compressed from above or below the retainer before the noodle string is hardened, and the retainer is immersed in the oil again, and the water content is evaporated as well as the noodle lump is hardened, and a fried noodle lump is made, thereby the problem is solved.SELECTED DRAWING: Figure 4

Description

The present invention relates to a method for producing instant fried noodles.

Conventionally, the method for producing instant noodles can be roughly divided into fried noodles and non-fried noodles. The fried noodles are noodles obtained by frying the pregelatinized 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 in oil. There are several methods, but hot air at 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 noodles are applied and dried for about 30 to 90 minutes.

Conventionally, as a method for producing fried noodles, noodles that have been gelatinized by steaming or the like are sealed in a fried drying device consisting of a metal container called a retainer and a lid, and the noodles are heated to around 150 ° C. called a fryer. A general method is to evaporate the water content in the noodles and dry them by moving the noodles in a metal tank containing oil and immersing the noodles in the oil. (For example, Patent Document 1)

There are small holes in the bottom of the container and the lid of such a retainer, and when the lid and the container are immersed in oil in an integrated state, oil flows into the container through the small holes in the bottom of the container. .. At this time, when the inflowing oil comes into contact with the noodles, the water content of the noodles evaporates, and the evaporated steam is discharged to the outside of the retainer through the small holes in the lid. This steam flow creates an upward flow of oil from the bottom of the container toward the lid, and the water content of the noodles continuously evaporates and dries. However, when a large amount of noodle strings are put into the retainer or when high-moisture noodle strings are put into the retainer, the flow of oil in the retainer deteriorates and it becomes difficult to dry. Therefore, there are problems in producing high-density noodle lumps in fried noodles and fried-drying high-moisture noodles.

As a method for producing a high-density noodle mass, the techniques of Patent Documents 2 and 3 are disclosed. Patent Document 2 describes a technique for improving the flow of oil by injecting a pressurized gas from the lower part of the retainer toward the upper part and creating an oil passage in the noodle mass to produce a high-density noodle mass. ing. However, when the water content of the noodle strings is high, it is difficult to produce a high-density noodle mass only by the method of Patent Document 2.

Patent Document 3 describes a technique for producing a compact compressed noodle mass by putting once dried instant noodle mass into superheated steam, softening the noodle mass, and then compressing the noodle mass. However, since the treatment is performed after drying, there is a problem that the production line for continuous production becomes long.

Further, the techniques of Patent Documents 4 and 5 are disclosed as a multi-step frying drying technique in which frying is performed twice or more. The technique of Patent Document 4 is a first frying step of frying pregelatinized noodle strings in oil for 1 to 30 seconds, a step of pulling from frying after the step, as a method of improving the texture of noodles and suppressing the elongation of hot water. A method for producing fried noodles, which comprises a second fried tofu step of frying again in oil after the step, and the frying temperature of the first fried tofu step and the second fried tofu step is 120 to 160 ° C. Is described.

Further, Pat. In the frying apparatus provided with a conveyor for frying and a frying processing means for frying the noodle mass during transportation of the conveyor, the frying processing means is composed of a plurality of oil tanks, and these oil tanks are arranged in multiple stages vertically. A frying device characterized by the above is described.

However, although all patent documents describe frying multiple times, they do not describe the ability to produce high-density noodle lumps or the ability to fry-dry high-moisture noodle strings.

Japanese Unexamined Patent Publication No. 11-290219 Japanese Patent No. 6239408 Japanese Patent No. 4733472 Japanese Patent No. 6419541 Japanese Unexamined Patent Publication No. 2004-229906

An object of the present invention is to provide a method for producing a high-density fried noodle mass and a method for frying-drying a high-moisture noodle string.

As a result of diligent research on a method for easily producing a high-density fried noodle mass and a method for frying a high-moisture noodle string, the inventors of the present invention realized that the oil flow at the initial stage of frying is important. .. As a result of diligent research, the present invention was reached.

That is, a mold filling step of putting the pregelatinized noodle wire into the retainer, a primary fly drying step of immersing the retainer in oil after the mold filling step, and a primary fly drying step of frying and drying the noodle wire, and the primary fly drying step. After that, after pulling up the retainer from the oil, a compression step of compressing the volume in the retainer from above or below the retainer, and after the compression step, the retainer is immersed in the oil again and the noodle string This is a method for producing instant fried noodles, which comprises a secondary fried noodle step of fried and dried to prepare a fried noodle mass having a water content of 1 to 5% by weight.

Further, in the compression step of the present invention, the volume in the retainer before compression is preferably 1.5 times or more the volume in the retainer after compression.

The drying time of the primary frying drying step of the present invention is preferably 30 to 150 seconds.

Further, in the molding step of the present invention, the water content of the noodle strings to be put into the retainer is 40 to 70% by weight, and the noodle mass density of the dried fried noodle mass is 0.25 to 0.42 g / cm ³ . It is preferable to have.

Further, in the molding process of the present invention, the water content of the noodle strings to be put into the retainer is 50 to 70% by weight, and the noodle mass density of the dried fried noodle mass is 0.25 to 0.38 g / cm ³ . It is preferable to have.

According to the present invention, it is possible to provide a method for producing a high-density fried noodle mass and a method for frying-drying a high-moisture noodle string, as compared with the conventional method.

It is sectional drawing of the retainer A which is an example of the retainer used in this invention. It is sectional drawing of the retainer B which is an example of the retainer used in this invention. It is sectional drawing of the retainer C which is an example of the retainer used in this invention. It is explanatory drawing of this invention when the retainer A is used. It is explanatory drawing of this invention when the retainer B is used. It is explanatory drawing of this invention when the retainer C is used. It is a graph which showed the result of Experiment 1.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
The type of instant fried noodles produced in the present invention is not particularly limited, and may be any kind known in the art. For example, udon, soba, Chinese noodles, pasta and the like can be mentioned.

1. 1. Mixing of raw materials For the instant fried noodles according to the present invention, the raw materials of ordinary instant noodles can be used. That is, as the raw material flour, grain flour such as wheat flour, buckwheat flour, and rice flour, and various starches such as potato starch, tapioca starch, and cornstarch may be used alone or in combination. As the starch, raw starch, pregelatinized starch, modified starch such as acetylated starch, etherified starch and phosphoric acid cross-linked starch can also be used. Further, in the present invention, various pigments such as salt and alkaline agents, various thickeners, noodle quality improvers, edible oils and fats, carotene pigments and preservatives generally used in the production of instant noodles are used for these raw material powders. Can be added. These may be added as a powder together with the raw material powder, or may be added by dissolving or suspending in kneading water.

2. Noodle dough is produced by kneading the raw materials according to a conventional method for producing instant noodles by kneading, rolling, and cutting. More specifically, kneading water is added to the raw material powder, and then the noodle dough is produced by kneading well using a mixer so that the various materials are uniformly mixed. After producing the noodle dough as described above, the noodle dough is rolled with a multifunction device to produce a noodle band, and the noodle band is rolled and cut out using a cutting blade to produce a raw noodle string. ..

3. 3. The α step then the resulting raw noodle strings, to α by steaming and / or boiled in a conventional manner. In the pregelatinization step, not only ordinary saturated steam but also superheated steam can be used, and water such as shower or immersion can be replenished during or during steaming. The higher the water content of the noodles, the more difficult it is to fried, but the better the stability and the more pregelatinized, the thicker the noodles can be restored and the noodles with a well-cooked texture can be obtained. can.

4. Seasoning process In the present invention, the seasoning liquid (seasoning liquid) can be attached to the noodle strings gelatinized in this way by spraying, dipping or the like to season the noodles. Further, in order to prevent the noodle strings from binding to each other, an emulsifier, a thickening polysaccharide or the like can be attached to the noodle strings. The seasoning step does not necessarily have to be performed and may be omitted.

5. Cut and mold the noodles are then cut into 20-50 cm servings. The cut noodle strings are put into the instant frying noodle retainer as shown in FIGS. 4 to 6 (1).

(Moisture of noodle strings)
The water content of the noodle strings at the time of molding is usually 40 to 50% by weight, but in the present invention, the noodle strings can be fried to a considerably high water content of 40 to 70% by weight. Further, by using the present invention, not only can a high-density fried noodle mass that cannot be dried by ordinary fried noodles be produced, but also the noodle mass density that can be dried by ordinary fried noodles, even if the water content is about normal. Even if it does, the fly time can be shortened.

Examples of the retainer according to the present invention include a type that compresses the volume inside the retainer container by pushing down the lid 2 (or 2b) of the retainer as shown in FIGS. 1 and 2, and a retainer as shown in FIG. There is a type in which the volume inside the retainer container is compressed by pushing up the bottom body 5 of the container.

Since the retainer is used in oil at about 120 to 160 ° C., the preferred material is preferably metal, especially iron.

The shape of the retainer is not particularly limited, and may be a cylinder or a cube. The retainer lid 2 (including 2a and 2b) and the container bottom surface 3 or the container bottom surface body 5 are regularly provided with small holes of about ^{0.2 to 30 mm 2 so that oil can flow in.} ing. Small holes may be provided in the container side surface 1 or the container side surface body 4, and the drying efficiency is improved, but the shape of the noodle mass tends to be inhomogeneous. The area of the small holes per unit area of the lid 2 (including 2a and 2b) and the container bottom surface 3 or the container bottom surface body 5 is preferably 30 to 58%.

The volume of the retainer before compression is preferably 1.5 times or more the volume after compression. Even if it is less than 1.5 times, it has the effect of shortening the frying time compared to normal frying drying, but the larger the volume in the retainer, the easier it is to remove more water from the noodle strings and high-moisture noodle strings. Therefore, the effect of this technology can be easily obtained. However, when the volume before compression exceeds a certain level, the effect of the present technique does not change, and labor is required for compression and taking out the fried noodle mass. Therefore, the volume before compression is preferably about 5 times the volume after compression. More preferably, it is up to about 3 times.

6. Primary frying drying process
As shown in FIGS. 4 to 6 (2) and (3), the retainer containing the cut noodle wire 6 is moved in a metal tank called a fryer containing cooking oil heated to 120 to 160 ° C. By immersing the noodles in oil, the water in the noodles is evaporated and the noodles are dried. Examples of the edible oil used include palm oil and lard.

In the primary frying drying, it is preferable to remove as much water as possible so that the noodle strings can be compressed without being hardened when the volume in the retainer container is compressed in the compression step described later. The preferred time varies depending on the weight of the noodle strings to be molded, the volume of the retainer before compression, the frying temperature, the density of the final frying noodle mass, and the like, but the primary frying drying is preferably 30 to 150 seconds. Since fried drying undergoes complicated drying such as evaporation of water, swelling of noodle strings and oil and fat mixed inside, it is difficult to measure a preferable amount of water at the end of primary drying, but it is approximately 6 to 10% by weight. With the above moisture, it is considered that the noodle strings can be compressed without hardening.

7. Compression step Next, as shown in (4) and (5) of FIGS. 4 to 6, the retainer is pulled out of the oil, and then the volume inside the retainer is compressed to a predetermined volume to obtain the desired noodle mass shape and density. To do so. As for the compression method, if the retainer is the retainer A of FIG. 1, it is compressed by moving the lid 2 downward as shown in FIGS. 4 (4) and 4 (5), and the retainer B of FIG. 2 is compressed. If it is a retainer, the lid 2a is changed to 2b and compressed as shown in FIGS. 5 (4) and 5 (5), and if it is a retainer such as the retainer C in FIG. It may be compressed by lifting the bottom body 5 of the container upward as in 5).

Since the water content of the noodle strings evaporates during the compression step and the noodles harden, it is preferable to start the compression as soon as possible after the noodles are pulled up. There is no problem if the water content before compression is high, but when the water content is sufficiently removed in the primary frying drying step, it is preferable to start the compression within 50 seconds, more preferably within 40 seconds.

Further, since the retainer is pulled out of the oil during the compression step, the texture of the noodles is likely to change, and it is preferable to finish the noodles in the shortest possible time. More preferably, it is within 60 seconds.

8. Secondary frying-drying step Next, as shown in (6) of FIGS. 4 to 6, the retainer whose volume in the retainer is compressed to a predetermined volume is immersed in oil at about 120 to 160 ° C. again and fried-dried. In the secondary frying drying step, the water content of the noodle strings is further dried and the noodle strings are hardened to prepare a fried noodle mass 8. The water content of the fried noodle mass after the secondary frying drying step is 1 to 5% by weight. The time of the secondary frying drying step is not particularly limited, but is preferably about 30 to 150 seconds. Further, the total of the primary frying drying step and the secondary frying drying step is preferably within 180 seconds.

Then, after secondary frying drying as shown in FIGS. 4 to 6 (7) and (8), the retainer is pulled out from the oil, and the lid 2, the lid 2b or the lid 2 and the bottom body 5 of the container are removed. Remove the fried noodle mass 8 from the retainer. The removed fried noodle mass 8 is cooled for a predetermined time before use.

(Noodle mass density)
The noodle mass density according to the present invention indicates the weight (g) of the fried noodle mass divided by ^{the volume (cm 3) in the retainer after compression.} The heavier the weight of the noodle string put into the retainer, the higher the density of the noodle mass. In the present invention, it is possible to produce a high-density fried noodle mass that cannot be dried by ordinary fried noodles. The noodle mass density can be fried up ^{to 0.42 g / cm 3} , although it depends on the water content of the noodle strings to be fried. Further, when the noodle mass density is ^{higher than 0.25 g / cm 3} , the frying drying time can be shortened by using the present invention even if the noodles can be dried by normal frying. However, when the noodle mass density is ^{lower than 0.25 g / cm 3} , the effect of the present invention is weakened except when the noodle string to be fried has a high water content.

9. Other steps The cooled fried noodle mass moves to the wrapping process and is packaged in a cup or bag together with the soup and ingredients and sold as instant fried noodles.

As described above, the pregelatinized noodle strings are molded into a retainer, first fried and dried in oil, then taken out of the oil, the volume in the retainer is compressed, and the second fried noodles are dried again in oil. As compared with the conventional method, it is possible to prepare a high-density fried noodle mass and to fried-dry a high-moisture noodle string.

The present embodiment will be described in more detail below with reference to examples.
<Experiment 1 Relationship between the volume in the retainer before compression and the volume in the retainer after compression>
(Test Example 1-1)
To 1000 g of medium-strength flour, 15 g of salt, 3 g of brine, and 350 ml of kneading water in which 1 g of polymerized phosphate was dissolved were added and kneaded with an atmospheric mixer for 15 minutes to obtain noodle dough (dough).

The obtained noodle dough was shaped, combined to form a noodle band, and rolled to obtain a final noodle thickness of 1.22 mm, and then a noodle wire was cut out with a cutting blade No. 20 round blade.

Immediately steam the cut noodles for 2 minutes and 15 seconds, cut them to about 40 cm, boil them at 95 ° C for 120 seconds, and then add 50 g of salt and 15 g of sodium glutamate to the flavoring liquid. The noodles were soaked for 4 seconds to prepare pregelatinized noodle strings having a water content of 62% by weight.

Then, a retainer such as the retainer A shown in FIG. 1 was used. The shape of the retainer is a cylindrical shape with an inner diameter of 112 mm inside the container and a height of 92 mm inside the container, the side surface 1 of the container is non-open, and the bottom surface 3 of the container and the lid 2 have a hole diameter of 2. The small holes of 9 mm are formed substantially uniformly in a 60 ° staggered pattern so that the opening rate is 50%. The lid body 2 is designed so that the height from the bottom surface 3 of the retainer container to the lid body 2 becomes 30 mm when the lid body 2 is completely pushed into the retainer container as shown in FIG. 4 (5).

230 g of the pregelatinized noodle wire was put into the container of the retainer, and the pregelatinized noodle wire was sealed in a state where the lid 2 was pushed in so that the position of the lid 2 was 30 mm from the bottom surface 3 of the container. (Volume in retainer 296 cm ³ )

The noodles were taken out from the retainer 30 seconds, 60 seconds, 75 seconds, 90 seconds, 120 seconds, and 180 seconds after the retainer was immersed in a fryer containing palm oil at 150 ° C., and the weight was measured in advance. An aluminum pouch was prepared, noodles were put in the pouch, and the weight of the noodles was measured after each second. In addition, the hardness of the noodle mass after each number of seconds taken out was evaluated. The evaluation was given as ◯ for noodles that can be compressed by pushing the noodle mass from above, Δ for those that can be compressed but some noodles are broken, and x for those that cannot be compressed.

(Test Example 1-2)
The test was carried out according to the method of Test Example 1-1 except that the lid 2 was pushed in from the bottom surface 3 of the container to a position of 45 mm for frying. (Volume in retainer 443 cm ³ )

(Test Example 1-3)
The test was carried out according to the method of Test Example 1-1 except that the lid 2 was pushed in from the bottom surface 3 of the container to a position of 60 mm for frying. (Volume in retainer 591 cm ³ )

(Test Example 1-4)
The test was carried out according to the method of Test Example 1-1 except that the lid 2 was pushed in from the bottom surface 3 of the container to a position of 90 mm for frying. (Volume in retainer 887 cm ³ )

The weight measurement results of Experiment 1 are shown in Table 1 and FIG. 7 below. Table 2 shows the evaluation results of the hardness of the noodle mass.

As shown in Table 1 and FIG. 7, it can be seen that in the retainer volume of Test Example 1-1, the decrease in noodle weight was small and the noodles were not sufficiently fried. On the other hand, in Test Examples 1-2 to 1-4 in which the volume of the retainer was increased, it can be seen that the weight of the noodles was sufficiently reduced and the noodles could be fried. As the volume of the retainer increases, the weight of the noodles decreases sharply after drying, but as shown in Test Examples 1-3 and 1-4, the capacity of Test Example 1-1 can be doubled or tripled from the middle. The result was that the amount of water loss was almost unchanged.

Regarding the evaluation of the compression of the noodle mass, it can be seen that the noodle mass can be compressed even after it has been considerably dried as shown in Test Examples 1-2 to 1-4 in Table 2. For reference, the water content of Examples 1-4 after drying for 75 seconds was measured, and the value fluctuated depending on the amount of oil and fat adhering, but it was about 6 to 10% by weight.

From the results of Test Example 1-1, when frying high-moisture noodles or high-density noodles, it is assumed that the moisture will not dry well after the volume of the retainer is compressed, so remove the moisture as much as possible. It was suggested that it is preferable to start the compression of the retainer. It was suggested that about 120 seconds for Test Example 1-2 and about 75 seconds for Test Examples 1-3 and 1-4 are preferable for starting compression.

<Experiment 2 Time to start compression process>

(Test Example 2)
After frying and drying for 75 seconds by the method of Test Example 1-4, the retainer is taken out from the oil, and the position of the lid 2 is 10 seconds, 20 seconds, 30 seconds, 40 seconds, 50 seconds, and 60 seconds later. Was pushed in so that it was 30 mm from the bottom surface of the container, and the volume inside the retainer was compressed for evaluation. The evaluation was evaluated as ◯ for those that can be easily compressed, Δ for those that have resistance but the noodles can be compressed to the end without breaking, and × for those that the noodles are cracked or cannot be compressed to the end. The evaluation results are shown in Table 3 below.

As shown in Experiment 2, when time passes after the retainer is pulled out of the oil, the heat of the retainer causes the noodles in contact with the retainer to dry and harden. It was easy to compress up to 40 seconds, but at 50 seconds I felt resistance to compression, and at 60 seconds I could not compress it unless I broke the noodles with force. From the above, it was suggested that the time from pulling the retainer out of the oil to starting the compression step is preferably 50 seconds or less, more preferably 40 seconds or less.

<Experiment 3 Relationship between noodle line moisture and noodle mass density>

(Test Example 3-1)
To 1000 g of medium-strength flour, 15 g of salt, 3 g of brine, and 350 ml of kneading water in which 1 g of polymerized phosphate was dissolved were added and kneaded with an atmospheric mixer for 15 minutes to obtain noodle dough (dough).

The obtained noodle dough was shaped, combined to form a noodle band, and rolled to obtain a final noodle thickness of 1.22 mm, and then a noodle wire was cut out with a cutting blade No. 20 round blade.

Immediately steam the cut noodles for 2 minutes and 15 seconds, cut them to about 40 cm, and attach 10 ml of a seasoning liquid in which 50 g of salt and 15 g of monosodium glutamate are dissolved per 100 g of steamed noodles. , 40% by weight of water content of pregelatinized noodle strings was prepared.

Next, 103 g of the pregelatinized noodle wire was put into the container of the retainer used in Experiment 1, and the pregelatinized noodle wire was sealed in a state where the lid 2 was pushed in so that the position of the lid 2 was 30 mm from the bottom surface 3 of the container. (Volume in retainer 296 cm ³ )

Next, the retainer was immersed in oil at 150 ° C. and fried for 180 seconds, and then the noodle mass was taken out from the retainer and cooled to obtain 74 g of fried noodle mass. (Noodle mass density 0.25 g / cm ³ )
At this time, when the time during which the large bubbles in the frying disappeared and became small bubbles (the time when the drying was considered to be completed) was measured, it was 60 seconds from the start of drying.

(Test Example 3-2)

A fried noodle mass was prepared according to the method of Test Example 3-1 except that 124 g of the pregelatinized noodle string was put into the retainer. The weight of the fried noodle mass was 89 g. (Noodle mass density 0.30 g / cm ³ )

(Test Example 3-3)
An attempt was made to prepare a fried noodle mass according to the method of Test Example 3-1 except that 157 g of the pregelatinized noodle string was put into the retainer, but since the fried noodle mass was not sufficiently fried, the frying time was extended to 300 seconds and the fried noodle mass was prepared. Made. The weight of the fried noodle mass was 112 g. (Noodle mass density 0.38 g / cm ³ )

(Test Example 3-4)
An attempt was made to prepare a fried noodle mass according to the method of Test Example 3-1 except that 173 g of the pregelatinized noodle wire was put into the retainer, but since the noodles were not sufficiently fried, the frying time was extended to 300 seconds, but the noodles were dried. The fried noodle mass could not be prepared.

(Test Example 3-5)
103 g of the pregelatinized noodle wire prepared in the same manner as in Test Example 3-1 was placed in the container of the retainer used in Experiment 1, and the lid 2 was pregelatinized in a state of being pushed so as to be 90 mm from the bottom surface 3 of the container. The noodle string was enclosed. (Volume in retainer during primary frying 887 cm ³ )

Next, the retainer is immersed in oil at 150 ° C., fryed for 30 seconds, then the retainer is pulled out of the oil, and 10 seconds after being pulled up, the position of the lid 2 is completely set to 30 mm from the bottom surface of the noodle mass. The noodle mass was immersed in oil at 150 ° C. again 20 seconds after being pulled up and fried for 150 seconds. The noodle mass was taken out from the retainer and cooled to obtain 74 g of fried noodle mass. (Volume 296cm ³ in the retainer at the time of secondary fly, noodle masses density 0.25 g / ^cm 3)
At this time, when the time during which the large bubbles in the frying disappeared and became small bubbles (the time when the drying was considered to be completed) was measured, it was 55 seconds from the start of drying.

(Test Example 3-6)

A fried noodle mass was prepared according to the method of Test Example 3-5, except that 124 g of the pregelatinized noodle string was put into the retainer. The weight of the fried noodle mass was 89 g. (Noodle mass density 0.30 g / cm ³ )

(Test Example 3-7)
A fried noodle mass was prepared according to the method of Test Example 3-5, except that 157 g of the pregelatinized noodle string was put into the retainer. The weight of the fried noodle mass was 112 g. (Noodle mass density 0.38 g / cm ³ )

(Test Example 3-8)
A fried noodle mass was prepared according to the method of Test Example 3-5, except that 173 g of the pregelatinized noodle string was put into the retainer. The weight of the fried noodle mass was 124 g. (Noodle mass density 0.42 g / cm ³ )

(Test Example 3-9)
To 1000 g of medium-strength flour, 15 g of salt, 3 g of brine, and 350 ml of kneading water in which 1 g of polymerized phosphate was dissolved were added and kneaded with an atmospheric mixer for 15 minutes to obtain noodle dough (dough).

The obtained noodle dough was shaped, combined to form a noodle band, and rolled to obtain a final noodle thickness of 1.22 mm, and then a noodle wire was cut out with a cutting blade No. 20 round blade.

Immediately steam the cut noodles for 2 minutes and 15 seconds, cut them to about 40 cm, boil them at 95 ° C for 25 seconds, and then add 50 g of salt and 15 g of sodium glutamate to the flavoring liquid. The noodles were soaked for 4 seconds to prepare pregelatinized noodle strings having a water content of 55% by weight.

Next, 144 g of the pregelatinized noodle wire was put into the container of the retainer used in Experiment 1, and the pregelatinized noodle wire was sealed in a state where the lid 2 was pushed in so that the position of the lid 2 was 30 mm from the bottom surface 3 of the container. (Volume in retainer 296 cm ³ )

Next, the retainer was immersed in oil at 150 ° C. and fried for 180 seconds, and then the noodle mass was taken out from the retainer and cooled to obtain 74 g of fried noodle mass. (Noodle mass density 0.25 g / cm ³ )
At this time, when the time during which the large bubbles in the frying disappeared and became small bubbles (the time when the drying was considered to be completed) was measured, it was 90 seconds from the start of drying.

(Test Example 3-10)

A fried noodle mass was prepared according to the method of Test Example 3-9, except that 173 g of the pregelatinized noodle string was put into the retainer. The weight of the fried noodle mass was 89 g. (Noodle mass density 0.30 g / cm ³ )

(Test Example 3-11)
An attempt was made to prepare a fried noodle mass according to the method of Test Example 3-9 except that 219 g of the pregelatinized noodle wire was put into the retainer, but since the noodles were not sufficiently fried, the frying time was extended to 300 seconds, but the noodles were dried. The fried noodle mass could not be prepared.

(Test Example 3-12)
144 g of the pregelatinized noodle wire prepared in the same manner as in Test Example 3-9 was placed in the container of the retainer used in Experiment 1, and the lid 2 was pregelatinized in a state of being pushed so as to be 90 mm from the bottom surface 3 of the container. The noodle string was enclosed. (Volume in retainer during primary frying 887 cm ³ )

Next, the retainer is immersed in oil at 150 ° C., fryed for 55 seconds, then the retainer is pulled out of the oil, and 10 seconds after being pulled up, the position of the lid 2 is completely set to 30 mm from the bottom surface of the noodle mass. The noodle mass was immersed in oil at 150 ° C. again 20 seconds after being pulled up and fried for 125 seconds. The noodle mass was taken out from the retainer and cooled to obtain 74 g of fried noodle mass. (Volume 296cm ³ in the retainer at the time of secondary fly, noodle masses density 0.25 g / ^cm 3)
At this time, when the time during which the large bubbles in the frying disappeared and became small bubbles (the time when the drying was considered to be completed) was measured, it was 85 seconds from the start of drying.

(Test Example 3-13)

A fried noodle mass was prepared according to the method of Test Example 3-12, except that 173 g of the pregelatinized noodle string was put into the retainer. The weight of the fried noodle mass was 89 g. (Noodle mass density 0.30 g / cm ³ )

(Test Example 3-14)
A fried noodle mass was prepared according to the method of Test Example 3-12, except that 219 g of the pregelatinized noodle string was put into the retainer. The weight of the fried noodle mass was 112 g. (Noodle mass density 0.38 g / cm ³ )

(Test Example 3-15)
An attempt was made to prepare a fried noodle mass according to the method of Test Example 3-12, except that 242 g of the pregelatinized noodle wire was put into the retainer, but the secondary frying time was extended to 245 seconds because the noodles were not sufficiently fried. The fried noodle mass could not be prepared without drying.

(Test Example 3-16)
To 1000 g of medium-strength flour, 15 g of salt, 3 g of brine, and 350 ml of kneading water in which 1 g of polymerized phosphate was dissolved were added and kneaded with an atmospheric mixer for 15 minutes to obtain noodle dough (dough).

The obtained noodle dough was shaped, combined to form a noodle band, and rolled to obtain a final noodle thickness of 1.22 mm, and then a noodle wire was cut out with a cutting blade No. 20 round blade.

Immediately steam the cut noodles for 2 minutes and 15 seconds, cut them to about 40 cm, boil them at 95 ° C for 300 seconds, and then add 50 g of salt and 15 g of sodium glutamate to the flavoring liquid. The noodles were soaked for 4 seconds to prepare pregelatinized noodle strings having a water content of 70% by weight.

Next, 208 g of the pregelatinized noodle wire was put into the container of the retainer used in Experiment 1, and the pregelatinized noodle wire was sealed in a state where the lid 2 was pushed in so that the position of the lid 2 was 30 mm from the bottom surface 3 of the container. (Volume in retainer 296 cm ³ )

Next, the retainer was immersed in oil at 150 ° C. and fried for 180 seconds, but the frying was not sufficiently performed. Therefore, the frying time was extended to 300 seconds, but the noodles were not dried and the fried noodle mass could not be prepared.

(Test Example 3-17)
208 g of the pregelatinized noodle wire prepared in the same manner as in Test Example 3-16 was placed in the container of the retainer used in Experiment 1, and the lid 2 was pregelatinized in a state of being pushed so as to be 90 mm from the bottom surface 3 of the container. The noodle string was enclosed. (Volume in retainer during primary frying 887 cm ³ )

Next, the retainer is immersed in oil at 150 ° C., fryed for 150 seconds, then the retainer is pulled out of the oil, and 10 seconds after being pulled up, the position of the lid 2 is completely set to 30 mm from the bottom surface of the noodle mass. The noodle mass was immersed in oil at 150 ° C. again 20 seconds after being pulled up and fried for 30 seconds. The noodle mass was taken out from the retainer and cooled to obtain 74 g of fried noodle mass. (Volume 296cm ³ in the retainer at the time of secondary fly, noodle masses density 0.25 g / ^cm 3)

(Test Example 3-18)

A fried noodle mass was prepared according to the method of Test Example 3-17, except that 250 g of the pregelatinized noodle string was put into the retainer. The weight of the fried noodle mass was 89 g. (Noodle mass density 0.30 g / cm ³ )

(Test Example 3-19)
An attempt was made to prepare a fried noodle mass according to the method of Test Example 3-17, except that 316 g of the pregelatinized noodle wire was put into the retainer, but since the noodles were not sufficiently fried, the secondary frying time was extended to 150 seconds and the fried noodles were fried. A mass was made. The weight of the fried noodle mass was 112 g. (Noodle mass density 0.38 g / cm ³ )

(Test Example 3-20)
An attempt was made to prepare a fried noodle mass according to the method of Test Example 3-12, except that 350 g of the pregelatinized noodle wire was put into the retainer, but the secondary frying time was extended to 245 seconds because the noodles were not sufficiently fried. The fried noodle mass could not be prepared without drying.

Regarding Experiment 3, the relationship between the water content of the molded pregelatinized noodles and the density of the noodle mass that can be fried is summarized in Tables 4 and 5 below. Those with a total fly time of 180 seconds were marked with ◯, those with a total fly time of 300 seconds were marked with Δ, and those that could not be flew with a total fly time of 300 seconds were marked with x.

As shown in Tables 4 and 5, it can be seen that those having a compression step can produce a high-density fried noodle mass when the same molding moisture is used. Further, it can be seen that even when fried noodle lumps having the same lump density are produced, it is possible to fry high-moisture noodle strings by having a compression step. Further, when the noodle density is generally 0.25 g / cm ³ , even if the noodles can be fried and dried without a compression step, Test Examples 3-1 and 3-5 and Test Examples 3-9 and 3- It can be seen that even if the time of the compression step is included as shown in No. 12, the drying time is slightly shorter in the case of having the compression step than in the case of having no compression step.

A, B, C Retainer 1 Container side 2 (2a, 2b) lid 3 Container bottom 4 Container side 5 Container bottom 6 Noodle line 7 Oil level 8 Fried noodle mass

Claims (5)

A mold filling process that puts the pregelatinized noodles into the retainer,
After the molding step, a primary frying drying step of immersing the retainer in oil and frying the noodle strings is performed.
After the primary frying drying step, a compression step of pulling the retainer out of the oil and then compressing the volume in the retainer from above or below the retainer.
After the compression step, the retainer is dipped in oil again, the noodle strings are fried-dried, and a secondary fried-drying step of preparing a fried noodle mass having a water content of 1 to 5% by weight is included. How to make instant fried noodles. The method for producing instant fried noodles according to claim 1, wherein in the compression step, the volume in the retainer before compression is 1.5 times or more the volume in the retainer after compression. The method for producing instant frying noodles according to claim 1 or 2, wherein the frying drying time in the primary frying drying step is 30 to 150 seconds. The claim is characterized in that the water content of the noodle strings to be put into the retainer in the mold filling step is 40 to 70% by weight, and the noodle mass density of the fried noodle mass is 0.25 to 0.42 g / cm ^3. Item 3. The method for producing instant fried noodles according to any one of Items 1 to 3. The claim is characterized in that the water content of the noodle strings to be put into the retainer in the mold filling step is 50 to 70% by weight, and the noodle mass density of the fried noodle mass is 0.25 to 0.38 g / cm ^3. Item 4. The method for producing instant fried noodles according to any one of Items 1 to 4.

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