JP2022161089A - Production method of instant fried noodle - Google Patents

Abstract

To provide a production method of an instant fried noodle which has a density higher than that of water (1 g/cm3) to sink the whole of a noodle mass into hot water or soup during preparation.SOLUTION: A production method of an instant fried noodle includes a mixing step, a noodle production step, a pregelatinization step, and a fly-drying step. The mixing step is a step of mixing or kneading a raw material including wheat flour, 0.22 to 0.68 pts.mass of an alkaline agent based on 100 pts.mass of the wheat flour, and water to prepare noodle dough. The noodle production step is a step of extruding the noodle dough obtained at the mixing step under reduced pressure to form a small mass or a plate shape and then making the small mass or the plate shape into a noodle line. The pregelatinization step is a step of (1) before carrying out the pregelatinization step after the noodle production step, adding water to the noodle line obtained at the noodle production step and carrying out steaming treatment of the noodle line having the water added thereto in the pregelatinization step to gelatinize the noodle line, or other steps.SELECTED DRAWING: None

Description

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

Instant fried tofu (fried) noodles are usually noodles prepared by steaming raw noodle strings and pregelatinizing them, frying them in oil at a high temperature of about 150°C, and drying them. It can be eaten just by cooking and cooking for one to several minutes.
Since the instant fried noodles are porous and contain oil, part of the noodle mass floats above the surface of hot water during cooking. The portions of the noodles that are not submerged in the hot water have poor restorability compared to the portions of the noodles that are submerged in the hot water. Furthermore, in instant fried tofu noodles of the type in which the powdered soup is placed on the noodles in advance, or the type in which the powdered soup is added before rehydrating in hot water, if the noodles are not soaked in hot water, Since the powdered soup is not immersed in the hot water, undissolved portions are generated, and the restorability of the portions of the noodles that are in contact with the undissolved powdered soup is further deteriorated. In this way, when the entire noodle block is not completely submerged in the hot water, the return of the noodles between the portion of the noodle that is not submerged in the hot water and the portion of the noodle that is submerged in the hot water is inadequate. There was a problem of uniformity.

Various methods have been proposed to make the fried noodles more likely to sink in hot water (to increase the density of the noodles) (eg, Patent Documents 1 to 4).
Patent Document 1 describes a method for producing instant noodles, which includes a step of kneading a noodle material containing gum arabic with water to prepare a kneaded product.
Patent Document 2 describes a method for producing instant noodles, in which 0.05 to 5% by weight of carboxymethylcellulose sodium salt is blended with the raw material for noodles.
Patent Document 3 discloses a step of preparing a noodle strip containing 2 to 15 g of phosphates per 1 kg of noodle raw material, and a step of rolling the noodle strip by rolling including at least one roll rolling with a rolling rate of 60% or more. A method for producing instant fried noodles having
Patent Document 4 discloses that a total of 0.3 to 0.6 parts by weight of the raw noodle powder and sodium carbonate and/or potassium carbonate per 100 parts by weight of the raw noodle powder is added to produce an acidic product that can be used for commercial products. A method for producing instant fried noodles is described which includes the step of kneading a substance to prepare a dough having a pH of 7.5-8.5.
However, none of the noodles obtained by the methods described in Patent Documents 1 to 4 had a sufficient increase in density, and the entire noodle block was not completely submerged in hot water.

Japanese Patent No. 2985941 Japanese Patent No. 3924684 Japanese Patent No. 3950603 Japanese Patent No. 5039716

An object of the present invention is to provide a method for producing instant fried noodles in which the density of the noodles is higher than the density of water (1 g/cm ³ ) so that the entire noodle block is submerged in hot water during cooking.

The inventors of the present invention conducted intensive studies to develop a method for producing instant fried noodles in which the density of the noodles is higher than the density of water (1 g/cm ³ ). The present inventors have found that the above object can be achieved by extruding the noodle strings from the bottom to produce the noodle strings and steaming the noodle strings to gelatinize them while adding moisture before or during the gelatinization step. The present invention has been completed based on such findings.

That is, the present invention is as follows.
Section 1.
A method for producing instant fried noodles, comprising a mixing step, a noodle-making step, a gelatinization step, and a fry-drying step,
The mixing step is a step of mixing or kneading a raw material containing wheat flour, 0.22 to 0.68 parts by mass of an alkaline agent with respect to 100 parts by mass of the wheat flour, and water to prepare a noodle dough.
The noodle-making step is a step of extruding the noodle dough obtained in the mixing step under reduced pressure to form small lumps or plates, and then forming noodle strings, and the gelatinization step is
(1) Moisture is applied to the noodle strings obtained in the noodle-making process before the gelatinization process after the noodle-making process, and the moistened noodle strings are steamed during the gelatinization process. The process of gelatinizing the noodle strings,
(2) a step of steaming the noodle strings to gelatinize the noodle strings while imparting moisture to the noodle strings obtained in the noodle-making step during the gelatinization step; or (3) the noodle-making step. Prior to the post-gelatinization step, moisture is imparted to the noodle strings obtained in the noodle-making step, and during the gelatinization step, the noodle strings to which moisture has been imparted are further imparted with moisture. Either a process of steaming the line to gelatinize the noodle line,
A method for producing instant fried noodles.
Section 2.
The gelatinizing step includes (1) applying moisture to the noodle strings obtained in the noodle-making step before performing the gelatinizing step after the noodle-making step, and removing the moisture-added noodle strings during the α-step. Item 1. The production method according to item 1, wherein the step of steaming the noodles to gelatinize the noodle strings.
Item 3.
The gelatinization step is (2) a step of gelatinizing the noodle strings by steaming the noodle strings obtained in the noodle-making step while imparting moisture to the noodle strings during the gelatinization step. Item 1. The manufacturing method according to item 1.
Section 4.
The gelatinization step includes (3) imparting moisture to the noodle strings obtained in the noodle-making step before performing the gelatinization step after the noodle-making step, and further adding moisture during the gelatinization step. Item 2. The production method according to Item 1, wherein the step of steaming the noodle strings to gelatinize the noodle strings while further applying moisture to the applied noodle strings.
Item 5.
Item 5. The production method according to any one of Items 1 to 4, wherein the water content of the noodles after the alpha conversion process is in the range of 38% to 48%.
Item 6.
Item 6. The production method according to any one of Items 1 to 5, wherein in the gelatinization step, the amount of water added to the noodle strings is 11 ml to 29 ml per 100 g of the noodle strings obtained in the noodle making step.
Item 7.
Instant fried noodles obtained by the method for producing instant fried noodles according to any one of Items 1 to 6.
Item 8.
Item 8. Instant fried noodles according to Item 7, wherein the density of the instant fried noodles is greater than 1 g/ ^cm3 .
Item 9.
Item 9. The instant fried noodles according to Item 7 or 8, wherein the instant fried noodles have a density of 1.005 to 1.041 g/cm ³ .

In the present invention, the instant fried noodles specified in the manufacturing process (method) currently include what ingredients, or what the structure is, and all of them. are described by product-by-process claims because it is impossible or nearly impractically difficult to identify

According to the production method of the present invention, it is possible to produce instant fried noodles having a density higher than that of water (1 g/cm ³ ).

Hereinafter, the method for producing instant fried noodles according to the present invention will be described in detail.

Noodles that can be produced by applying the method for producing instant fried noodles of the present invention are made from wheat flour as the main raw material, and are made by adding an alkaline agent (including lye), water, etc., followed by frying and drying. There is no particular restriction as long as it is instant fried noodles.

Raw Materials The instant fried noodles produced by the method of the present invention are produced by adding an alkaline agent to the raw materials of the noodles. The amount of the alkaline agent to be added is usually about 0.22 to 0.68 parts by mass, preferably about 0.25 to 0.65 parts by mass, more preferably about 0.25 to 0.65 parts by mass, based on 100 parts by mass of the raw flour. It is about 0.28 to 0.43 parts by mass.

The raw material flour contains wheat flour as a main ingredient. In addition to wheat flour, flour other than wheat flour, starch, protein, and the like may be included. Examples of cereal flours other than wheat flour include buckwheat flour and rice flour. Examples of starch include starches such as potato starch, tapioca starch, corn starch, and the like. Raw starch, pregelatinized starch, modified starch such as etherified starch, and the like can also be used as the starch. Examples of proteins include gluten and the like. These can be used individually by 1 type or in mixture of 2 or more types.

An alkaline agent is added to these raw material powders. By adding an alkaline agent, it is possible to impart viscoelasticity to the noodles, and to impart a flavor and color peculiar to Chinese noodles. As for the method of addition, a solid (powder, flake, etc.) alkali agent may be added during kneading with the raw material powder, or an aqueous alkali agent solution prepared by dissolving the alkali agent in kneading water may be added. .

The amount of the alkaline agent to be added varies depending on the components contained in the alkaline agent, the type or composition of the raw material powder, and the amount and properties of additives added at the same time. The alkaline agent is usually about 0.22 to 0.68 parts by mass, preferably about 0.25 to 0.65 parts by mass, more preferably about 0.28 to 0.43 parts by mass based on 100 parts by mass of wheat flour as the raw material flour. Add about parts by mass.

The term "alkaline agent" used herein does not necessarily refer only to alkaline substances, but is a so-called "alkaline agent" commonly used in the art, and is "Kansai", which is stipulated as a food additive, is also included.

Here, the Food Labeling Standards of the Food Labeling Act, Appendix Additives 1-4, describes the definitions of each collective name and the range of the additives. Among them, about "Kansui"
3. Kansui (1) Definition An alkaline agent used in the production of Chinese noodles that contains one or more of potassium carbonate, sodium carbonate, sodium hydrogen carbonate, and potassium or sodium salts of phosphates (2) Collective name Kansui ( 3) Range of additives When the following additives are used as lye water Potassium carbonate (anhydrous) Sodium carbonate Sodium hydrogen carbonate Tetrapotassium pyrophosphate Disodium dihydrogen pyrophosphate Tetrasodium pyrophosphate Potassium polyphosphate Sodium polyphosphate Metalin potassium phosphate sodium metaphosphate tripotassium phosphate dipotassium hydrogen phosphate potassium dihydrogen phosphate sodium dihydrogen phosphate sodium dihydrogen phosphate trisodium phosphate
is described.

In the present invention, the alkaline agent can be used singly or in combination of two or more. In addition, it is also possible to use a so-called "kansui" that is commercially available by mixing these from the beginning, or a material containing these. Preferably, the alkaline agent includes potassium carbonate and sodium carbonate. The mass ratio of potassium carbonate to sodium carbonate is preferably 1.1 to 8.4:1, more preferably 1.3 to 2.5:1, even more preferably 1.5:1.

An alkali agent is added to the raw material flour, and if necessary, additives commonly used in the production of instant noodles, such as salt, thickeners, noodle quality improvers, pigments such as carotenoid pigments, preservatives, etc. can be added. These additives are used by mixing with water, but as an addition method, they may be added in a solid state together with the raw material powder, or dissolved or suspended in kneading water to form an aqueous solution or suspension. may be added.

The method for producing instant fried noodles of the present invention includes a mixing step, a noodle-making step, a gelatinization step, and a fry-drying step.

Each step of the manufacturing method will be described in detail below.

Mixing step According to a conventional method for producing instant noodles, the raw materials for instant noodles and water are mixed (kneaded) to produce noodle dough. More specifically, kneading water is added to the raw material flour, and then kneaded using a mixer so that various ingredients are uniformly mixed to produce the noodle dough. In addition, the amount of water to be used may be the amount of water necessary for forming the noodle dough. For example, about 25 to 50% by mass, preferably about 30 to 45% by mass, more preferably about 32 to 43% by mass of water can be used with respect to the total weight of the raw material powder.

Noodle making process The obtained noodle dough is extruded under reduced pressure to form small lumps or plates, and then formed into noodle strings. By extruding the noodle dough under reduced pressure, the air contained in the noodle dough can be removed.
Specifically, using an extruder or an extruder, the noodle dough is extruded through a die under reduced pressure to form a small lump or plate. As an apparatus to be used, for example, a noodle dough manufacturing apparatus described in Japanese Patent Application Laid-Open No. 61-132132 can be used.
As a specific usage condition, the inside of the extruder (extrusion screw) or extruder is evacuated to a degree of vacuum (gauge pressure) of -0.090 MPa to -0.098 MPa. The obtained noodle dough is passed through a device under reduced pressure adjusted to the degree of vacuum, and extruded as a cylindrical dough from a die having a diameter of about 5 to 50 mm, preferably about 6 to 24 mm. By intermittently cutting the dough during extrusion, it is formed into small pieces having a length of about 10 to 100 mm. After that, the obtained small lumps are formed into noodle strings according to a conventional method. Specifically, the obtained small lumps are shaped and combined to prepare a noodle strip, which is rolled using a plurality of rolling rolls and cut out using a cutting blade to produce noodle strings.

Gelatinization step In the gelatinization step, the starch contained in the noodle strings is gelatinized (gelatinized). As a method for gelatinizing the noodle strings, a steaming process using steam is performed. The steaming treatment is preferably carried out using a steamer using steam. As the quality of the steam used in the steaming process, dry steam, moist steam, etc. can be used, and moist steam can be used to improve the texture of the obtained noodle strings. preferable. Alternatively, steam generated in a boiler may be depressurized and injected into a steamer, and the noodle strings may be passed through the steamer to be gelatinized.

In the present invention, water is added to the noodle strings obtained in the noodle-making step before and/or during the gelatinization step (during the gelatinization step). Thereby, the starch can be uniformly and sufficiently gelatinized. The method of imparting (replenishing) moisture is not particularly limited, and an aqueous solution containing water, salt, or an emulsifier is applied (sprayed) to the noodle strings obtained in the noodle-making process by a raindrop method or a spray method. A method of immersing the noodle strings obtained in the noodle-making process in the water or the like can be mentioned. The temperature of the water or aqueous solution is usually 20°C or higher and lower than 100°C, preferably 20°C or higher and 95°C or lower, more preferably 30°C or higher and 90°C or lower, and particularly preferably 40°C or higher and 85°C or lower. The amount of water added to the noodle strings obtained in the noodle-making process (the amount of water added to the noodle strings, the amount of water added) is not particularly limited. The water content should be adjusted to about 38% to 48%. Specifically, the amount of water added to the noodle strings obtained in the noodle-making process (the amount of water added to the noodle strings, the amount of water added) is from 8 ml to 8 ml per 100 g of the noodle strings obtained in the noodle-making process. About 31 ml is preferable, about 11 ml to 29 ml is more preferable, about 12 ml to 28 ml is even more preferable, and about 15 ml to 26 ml is particularly preferable. For example, when about 65 g of the noodle strings obtained in the noodle-making process are taken as one serving, the amount of water added is preferably about 5 ml to 20 ml, more preferably about 7 ml to 19 ml, even more preferably about 8 ml to 18 ml, and 10 ml. About 17 ml is particularly preferable. The moisture content of the noodle strings after the noodle-making process and after the gelatinization process can be determined by a halogen moisture meter MB45 manufactured by OHAUS.

Moisture is applied before and/or during the gelatinization step (middle of the gelatinization step). “Before performing the gelatinization step” means after manufacturing the noodle strings and before performing the steaming treatment. The middle of the gelatinization process means the period from the start to the end of the steaming process. Moisture may be applied at any stage during the above period. When water is added during the gelatinization step, it is preferably carried out in the middle of the steaming step. Here, the middle period of the steaming process is specifically, when the steaming process is performed by passing the noodle strings through the steamer, the position of 1/4 and 3/4 from the entrance of the total length of the steamer. position, preferably near the center (about 1/2 position) of the entire length of the steamer. The number of times of giving may be one time, or may be divided into a plurality of times.
Examples of the timing of applying moisture to the noodle strings include (1) only before performing the gelatinization process (moisture is not added during the gelatinization process), (2) only during the gelatinization process (before performing the gelatinization process). does not impart moisture), (3) before and during the alpha conversion step.

After the gelatinization step, the gelatinized noodle strings may be flavored by attaching a seasoning liquid (liquid flavor) by spraying, immersion, or the like. Moreover, in order to prevent the noodle strings from sticking together, an emulsifier, a polysaccharide thickener, or the like may be attached to the noodle strings. These operations are not necessarily required and may be omitted.

Frying Drying (Frying) Process Next, the noodle strings are cut into 1 serving (20 to 50 cm). The cut noodle strings are put into a fry drying device and fried.
The fry drying equipment containing the noodles is moved in a metal tank called a fryer containing cooking oil heated to around 150 ° C, and the noodles are immersed in the oil to evaporate the moisture in the noodles. , to dry the noodles.
In drying the noodles in a fryer, the temperature of the edible oil may be set to a relatively low temperature of about 130 to 140° C. at first, and then raised to about 155 to 165° C. during the process.
Edible oils to be used include palm oil, lard, sesame oil and the like. The noodle mass after frying and drying is dried so that the water content of the noodle mass becomes 1 to 5% by mass.

After frying and drying, the lid is removed and the noodle block is taken out from the container. The removed noodle mass is cooled for a predetermined time to obtain instant fried noodles.
The cooled instant fried noodles are packed into a cup together with the soup, ingredients, etc., and sold as an instant noodle product (instant noodles in a cup).

The present invention also includes instant fried noodles produced by the method for producing instant fried noodles described above.

As described above, in the production method of the present invention, a specific amount of an alkaline agent is added to raw materials, noodle dough is extruded under reduced pressure to produce noodle strings, and water content is added before and/or during the gelatinization step. It is characterized by giving the noodle strings α. According to this production method, it is possible to produce instant fried noodles having a density higher than that of water (1 g/cm ³ ). The upper limit of the density of noodles is about 1.041 g/cm ³ . The density of the noodles is preferably 1.005 to 1.041 g/cm ³ , more preferably 1.011 to 1.041 g/cm ³ and even more preferably 1.015 to 1.041 g/cm ³ . The density unit (g/cm ³ ) can also be expressed in g/ml, g/cc, or 10 ³ kg/m ³ .

The instant fried noodles obtained by the production method of the present invention have a density of more than 1 g/cm ³ , and when hot water is poured during cooking, the whole noodle mass sinks in the hot water, so the noodles have good resilience. , the return of the noodles becomes uniform.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to these examples.
In this specification, "about" means ±(plus or minus) 1 g.

Example 1
700 g of wheat flour and 300 g of processed tapioca starch (manufactured by Matsutani Chemical Co., Ltd., Matsutani Sakura (trade name)), 10 g of salt (manufactured by Diasalt Co., Ltd., normal salt) and kansui A (manufactured by Oriental Yeast Co., Ltd., powdered kansui red) (trade name)) was dissolved in 360 g of water, and mixed or kneaded for 10 minutes with a horizontal pin mixer. Here, the amount of the alkaline agent (kansui) added to 100 parts by mass of wheat flour was 0.64 parts by mass.
Using a vacuum extruder (manufactured by Musashi Shokai Co., Ltd., MV-8 type), the obtained noodle dough is passed through a reduced pressure device (vacuum pressure (gauge pressure) -0.090 MPa to -0.098 MPa) to a diameter of 9 mm. It was extruded through a die and shaped into small pieces. The dough in the form of small lumps was passed through a roll to form a noodle strip, and two sheets of the dough were put together and integrated again through the roll. Noodle strings with a thickness of 1.2 mm were obtained by passing through. The moisture content of the noodle strings at this point was measured with a halogen moisture meter MB45 manufactured by OHAUS and found to be 32%.
The noodle strings thus obtained were passed through a steam machine in which steam generated by a boiler was decompressed and then jetted for 2 minutes to be gelatinized. While the noodle strings were passing through the steamer, room temperature water was sprayed onto the noodle strings from a spray nozzle. The amount of water sprayed onto the noodle strings (the amount of water applied to the noodle strings) was adjusted to 11 ml per serving of noodle strings (approximately 65 g) (17 ml per 100 g of noodle strings obtained in the noodle-making process). . The moisture content of the noodle strings after the gelatinization process was measured with a halogen moisture meter MB45 manufactured by OHAUS and found to be 42%.
After that, the noodle strings were cut to about 76 g per serving, and 20 ml of loosening liquid was applied per serving. , a plurality of round holes with a diameter of 3.2 mm were formed on the bottom surface). The dough was covered with an upper lid having a plurality of round holes with a diameter of 3.2 mm, and was immersed in palm oil at 135° C. for 30 seconds and then in palm oil at 160° C. for 90 seconds to dry the noodle mass. After frying and drying, the upper lid was removed, and the noodle block was taken out from the frying frame and cooled to obtain instant fried noodles (about 56 g per serving). About 56 g is 56±1 g (55 to 57 g) (same below). The density of the obtained instant fried noodles (about 56 g) was measured according to the following method and found to be 1.005 g/cm ³ .

Density measurement method (1) Put the obtained noodle block into a 1000 ml graduated cylinder and measure its mass (mass 1).
(2) Water is added to the graduated cylinder containing the noodle mass to make it 1000 ml, and the mass is measured (mass 2). This operation is completed within 1 minute after starting to add water.
(3) Subtract (mass 1) from (mass 2) to obtain the mass of water used, and obtain the volume of water from the obtained mass.
(4) Subtract (the volume of water) from 1000 to obtain the volume of the noodle block.
(5) Calculate the density of the noodle mass by the following formula.
Formula: Density (g/cm ³ ) = (mass 1)/(volume of noodle block)

Example 2
After producing the noodle strings, instant fried noodles (about 56 g per serving) were produced in the same manner as in Example 1, except that the noodle strings were sprayed with water before being put into the steamer. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 1.023 g/cm ³ .

Comparative example 1
Instant fried noodles (about 56 g per serving) were prepared in the same manner as in Example 1, except that extrusion under reduced pressure using a vacuum extruder was not performed and water was not sprayed on the noodle strings during the gelatinization process. manufactured. One serving of noodle strings after the gelatinization process measured by the same method as in Example 1 was about 65 g, and its water content was 32%. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 0.813 g/cm ³ .

Comparative example 2
Instant fried noodles (about 56 g per serving) were produced in the same manner as in Example 1, except that extrusion under reduced pressure using a vacuum extruder was not performed. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 0.831 g/cm ³ .

Comparative example 3
Instant fried noodles (about 56 g per serving) were produced in the same manner as in Example 1, except that the noodle strings were not sprayed with water during the gelatinization step. One serving of noodle strings after the gelatinization process measured by the same method as in Example 1 was about 65 g, and its water content was 32%. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 0.910 g/cm ³ .

Table 1 below shows the amount of lye water added, the presence or absence of extrusion under reduced pressure, the presence or absence of water application to the noodle strings, and the water content in the production methods of Examples 1 and 2 and Comparative Examples 1 and 3. , the timing and amount of addition, and the density of the instant fried noodles obtained are shown together. The amount of water added is the amount of water for one serving of noodle strings (about 65 g).

Example 3
Instant fried noodles (about 56 g per serving) were produced in the same manner as in Example 1, except that the amount of kansui used was 3 g (0.43 parts by mass of kansui added to 100 parts by mass of wheat flour). The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 1.041 g/cm ³ .

Example 4
Instant fried noodles (about 56 g per serving) were produced in the same manner as in Example 3, except that the amount of water sprayed on the noodle strings in the steamer was 7 ml per serving of noodle strings (about 65 g). One serving of noodle strings after the gelatinization step was about 72 g, and its water content was 38%. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 1.023 g/cm ³ .

Example 5
Instant fried noodles (about 56 g per serving) were produced in the same manner as in Example 3, except that the amount of water sprayed on the noodle strings in the steamer was 16 ml per serving of noodle strings (about 65 g). One serving of noodle strings after the gelatinization step was about 81 g, and the water content was 45%. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 1.032 g/cm ³ .

Example 6
Instant fried noodles (about 56 g per serving) were produced in the same manner as in Example 3, except that the amount of water sprayed on the noodle strings in the steamer was 19 ml per serving of noodle strings (about 65 g). One serving of noodle strings after the gelatinization step was about 84 g, and its water content was 48%. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 1.031 g/cm ³ .

Example 7
Water is sprayed to 7 ml per serving of noodle strings (about 65 g) before putting into the steamer, and water is added to 12 ml per serving of noodle strings (about 65 g) during the gelatinization process. Instant fried noodles (about 56 g per serving) were produced in the same manner as in Example 3, except that the powder was sprayed on. One serving of noodle strings after the gelatinization step was about 84 g, and its water content was 48%. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 1.025 g/cm ³ .

Table 2 below shows the amount of lye added, the presence or absence of extrusion under reduced pressure, the presence or absence of water application to the noodle strings, and the timing and amount of water application, in the production methods of Examples 3 to 7. , and the density of the obtained instant fried noodles are shown together. The amount of water added is the amount of water for one serving of noodle strings (about 65 g).

Example 8
Instant fried noodles (about 56 g per serving) were produced in the same manner as in Example 1, except that the amount of lye used was 2 g (the amount of lye added to 100 parts by mass of wheat flour was 0.29 parts by mass). The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 1.038 g/cm ³ .

Example 9
As an alkaline agent, 2.2 g of kansui A (manufactured by Oriental Yeast Co., Ltd., powdered kansui red (trade name)) and 0.8 g of kansui B (manufactured by Oriental Yeast Co., Ltd., powdered kansui K-100 (trade name)). Instant fried noodles (approximately 56 g per serving) were produced in the same manner as in Example 1, except that they were used. A total of 3 g of kansui was used, and the amount of kansui added to 100 parts by mass of wheat flour was 0.43 parts by mass. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 1.011 g/cm ³ .

Example 10
As an alkaline agent, 0.8 g of kansui A (manufactured by Oriental Yeast Co., Ltd., powdered kansui red (trade name)) and 2.2 g of kansui B (manufactured by Oriental Yeast Co., Ltd., powdered kansui K-100 (trade name)). Instant fried noodles (approximately 56 g per serving) were produced in the same manner as in Example 1, except that they were used. A total of 3 g of kansui was used, and the amount of kansui added to 100 parts by mass of wheat flour was 0.43 parts by mass. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 1.015 g/cm ³ .

Comparative example 4
Instant fried noodles (one serving is about 56 g) in the same manner as in Example 1, except that the amount of kansui used was 1.5 g (the amount of kansui added to 100 parts by mass of flour was 0.0.21 parts by mass). manufactured. The density of the obtained instant fried noodles (about 56 g) was measured according to the method described above and found to be 0.997 g/cm ³ .

Comparative example 5
Instant fried noodles (about 56 g per serving) were produced in the same manner as in Example 1, except that the amount of kansui used was 4.8 g (the amount of kansui added to 100 parts by mass of flour was 0.69 parts by mass). did. The density of the resulting instant fried noodles (about 56 g) was measured according to the method described above and found to be 0.985 g/cm ³ .

Table 3 below shows the amount of lye water added, the presence or absence of extrusion under reduced pressure, the presence or absence of water application to the noodle strings, and the water content in the production methods of Examples 8 to 10 and Comparative Examples 4 and 5. , the timing and amount of addition, and the density of the instant fried noodles obtained are shown together. The amount of water added is the amount of water for one serving of noodle strings (about 65 g).

Based on the above results, after adding 0.22 to 0.68 parts by mass of an alkaline agent to 100 parts by mass of wheat flour to the raw material and extruding the noodle dough under reduced pressure to produce noodle strings, before the gelatinization process and It was found that instant fried noodles with a density greater than 1 g/cm ³ can be obtained by the production methods of Examples 1 to 10, in which moisture is added during the gelatinization step to gelatinize the noodle strings.
Compared to the production method of Comparative Example 1, which does not extrude under reduced pressure and which does not add moisture, the production method of Comparative Example 2, which does not extrude under reduced pressure, and the production method of Comparative Example 3, which does not add moisture, Although the resulting instant fried noodles have a higher density, both are lower than the density of water.

Claims (9)

A method for producing instant fried noodles, comprising a mixing step, a noodle-making step, a gelatinization step, and a fry-drying step,
The mixing step is a step of mixing or kneading a raw material containing wheat flour, 0.22 to 0.68 parts by mass of an alkaline agent with respect to 100 parts by mass of the wheat flour, and water to prepare a noodle dough.
The noodle-making step is a step of extruding the noodle dough obtained in the mixing step under reduced pressure to form small lumps or plates, and then forming noodle strings, and the gelatinization step is
(1) Moisture is applied to the noodle strings obtained in the noodle-making process before the gelatinization process after the noodle-making process, and the moistened noodle strings are steamed during the gelatinization process. The process of gelatinizing the noodle strings,
(2) a step of steaming the noodle strings to gelatinize the noodle strings while imparting moisture to the noodle strings obtained in the noodle-making step during the gelatinization step; or (3) the noodle-making step. Prior to the post-gelatinization step, moisture is imparted to the noodle strings obtained in the noodle-making step, and during the gelatinization step, the noodle strings to which moisture has been imparted are further imparted with moisture. Either a process of steaming the line to gelatinize the noodle line,
A method for producing instant fried noodles. The gelatinizing step includes (1) applying moisture to the noodle strings obtained in the noodle-making step before performing the gelatinizing step after the noodle-making step, and removing the moisture-added noodle strings during the α-step. 2. The production method according to claim 1, which is a step of steaming the noodle strings to gelatinize them. The gelatinization step is (2) a step of gelatinizing the noodle strings by steaming the noodle strings obtained in the noodle-making step while imparting moisture to the noodle strings during the gelatinization step. The manufacturing method according to claim 1. The gelatinization step includes (3) imparting moisture to the noodle strings obtained in the noodle-making step before performing the gelatinization step after the noodle-making step, and further adding moisture during the gelatinization step. 2. The production method according to claim 1, which is a step of steaming the noodle strings to gelatinize the noodle strings while further applying moisture to the applied noodle strings. The production method according to any one of claims 1 to 4, wherein the water content of the noodles after the alpha conversion process is in the range of 38% to 48%. The production method according to any one of claims 1 to 5, wherein in the gelatinization step, the amount of water added to the noodle strings is 11 ml to 29 ml per 100 g of the noodle strings obtained in the noodle making step. Instant fried noodles obtained by the method for producing instant fried noodles according to any one of claims 1 to 6. 8. The instant fried noodles according to claim 7, wherein the density of the instant fried noodles is greater than 1 g/cm< ³ >. The instant fried noodles according to claim 7 or 8, wherein the instant fried noodles have a density of 1.005 to 1.041 g/cm ³ .