JP2642859B2 - Method for producing instant noodles mainly composed of flour - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention is used as a Chinese noodles
In particular, the method for producing instant noodles based on flour,
Hot water return is good, a method for instant noodles produced mainly comprising <br/> flour good texture upon being rehydration is obtained.

[0002]

2. Description of the Related Art Noodles such as ramen and udon are processed into instant noodles so that they can be stored for a long period of time and can be eaten quickly. Instant noodles are generally inferior in noodle quality to boiled noodles due to processing, and various attempts have been made to improve noodle quality. For example, various kinds of additives such as various starches and noodle quality improvers have been added to wheat flour as auxiliary raw materials.

[0003]

However, the noodles are quickly re-watered, and the re-heated noodles have a sufficiently satisfactory hardness,
At present, instant noodles having textures such as smoothness, viscosity, and elasticity have not yet been obtained. For that, hot water
The result, the same texture and normal boiled noodles, in particular, the development of instant noodles that can be restored to the state having a boiling same smoothness and viscosity and noodles are awaited.

The present invention has been made to solve the above-mentioned conventional problems, and an object of the present invention is to convert a noodle string mainly composed of wheat flour into α.
After that, even if it is hot-air dried or fried, the hot water can be returned to a coreless state in a short time, and the flour is mainly made of wheat flour, which can provide the same good texture as boiled noodles.
An object of the present invention is to provide a method for producing seat noodles .

[0005]

Means for Solving the Problems The present inventors have developed a flour 9
Trehalose is added in an amount of 0.1 to 0.0 to 99.9% by weight.
After pre-gelatinizing the noodle strings produced by adding
Manufactured by hot air drying or fly drying
It has been found that the prepared instant noodles have a good hot water return, and have a soft, smooth and moderately viscous texture without a core.

Trehalose may be added as a powder to flour , the main raw material. Also, secondary ingredients for noodles,
For example, it may be added to salt and other noodle improvers, or may be dissolved in can water, kneading water and the like and then mixed with flour .

[0007] In the present invention, other than the main raw material flour
There is no problem in adding various starches, processed starches, rice flour and other small amounts of cereal powders.

In the present invention, wheat flour, especially semi-strong flour,
Instant noodles produced by adding trehalose in a predetermined ratio to flour for instant noodles obtained from medium flour, light flour, and a combination thereof are particularly preferable.

[0009] The present invention provides a method for producing wheat flour from 90.0%.
Trehalose 0.1 to 10.0 with respect to 99.9% by weight.
After the noodle strings manufactured by adding
Manufactured by drying or frying,
In the instant noodles produced, trehalose flows out with a slight difference in the production process. As a result, instant noodles produced by the production method of the present invention are ultimately
Contains 0.05 to 10.0% by weight of trehalose.

In the method for producing instant noodles of the present invention, for example,
Trehalose-containing noodle dough in which trehalose is added to flour at a predetermined ratio, or by dissolving trehalose in water
Noodle dough with trehalose obtained by adding to flour ,
The noodle strip is rolled in accordance with a conventional method, is further made into a noodle string, and the obtained noodle string is gelatinized by steaming, followed by hot-air drying or fly-drying .

The trehalose used in the present invention is a non-reducing disaccharide in which two molecules of D-glucose are bonded one by one. Trehalose has a binding mode of α-α-, α-β
-, Β-β-, but naturally, α-α
-The body is present and is widely distributed in mold, yeast, red algae and many insects.

[0012] In the present invention, microorganisms belonging to the genus Brevibacterium, Corynebacterium, Microbacterium or Arthrobacter which have trehalose-producing ability are cultured, and trehalose ( The use of JP-A-5-212882 is particularly preferred.

[0013]

[Action] It is not known by what mechanism trehalose improves the reflow of instant noodles mainly composed of flour and also improves the texture, but it is probably unclear that disaccharides are contained in flour dried with hot air or fried. It is considered that the gelatinization of the starch in the wheat flour by reconstitution is promoted by disturbing the crystal structure of the starch molecule. Maltose, a disaccharide with a structure very similar to trehalose,
Even when trehalose was used in place of trehalose, no remarkable improvement in the smoothness and viscosity of the instant noodles reconstituted as observed when trehalose was added was not observed.

[0014]

Embodiments of the present invention will be described below.

(Example 1) Wheat flour (quasi-strength flour for Chinese noodles) 99.9% by weight Trehalose 0.1% by weight To 100 parts by weight of such instant noodles powder, 33 parts by weight of a 0.5% aqueous solution of a can is used. Is added, mixed well by a conventional method, kneaded, immediately rolled without aging,
A 1.00 mm thick noodle belt was obtained. This was made into a raw noodle string with a # 20 square cutting blade, steamed with a steamer for 1 minute and 30 seconds, and then fried with 140 ° C salad oil for 1 minute and 30 seconds to obtain instant noodles.

[0016] The instant noodles obtained in this manner are
After a lapse of time, it was cooked in boiling water for 3 minutes. This was sampled by four sensory evaluation panelists and evaluated on a five-point scale of good, slightly good, normal, slightly poor, and poor.

For comparison, instant noodles were produced in the same manner as in Example 1 except that no instantaneous noodle flour containing 100% by weight of wheat flour (quasi-strong flour for Chinese noodles) was used. The instant noodles thus obtained were evaluated by four sensory evaluation panelists in the same manner as in Example 1. This evaluation was regarded as “normal” and used as a reference (Comparative Example 1).

The instant noodles after reconstitution in Example 1 had ordinary hardness like the instant noodles in Comparative Example 1, but were slightly more smooth and viscous than the instant noodles in Comparative Example 1. It was good. The elasticity was almost the same as Comparative Example 1 and was normal. Table 1 shows the results.

Example 2 The flour in Example 1 was replaced with 9
Evaluation was performed in the same manner as in Example 1 except that 9.5% by weight and 0.5% by weight of trehalose were used.

The instant noodles reconstituted in hot water of Example 2 had slightly better hardness, better smoothness, and slightly better viscosity than the instant noodles of Comparative Example 1. Comparative Example 1
Like the instant noodles, it was ordinary. The results are also shown in Table 1.

Example 3 The flour of Example 1 was replaced with 9
Evaluation was carried out in the same manner as in Example 1 except that 9.0% by weight and 1.0% by weight of trehalose were used.

The instant noodles reconstituted in hot water of Example 3 have slightly better hardness, better smoothness, better viscosity, and better elasticity than the instant noodle of Comparative Example 1. Was. The results are also shown in Table 1.

Example 4 The flour of Example 1 was replaced with 9
Evaluation was performed in the same manner as in Example 1 except that the amount was 7.0% by weight and the amount of trehalose was 3.0% by weight.

The instant noodles which had been reconstituted in hot water of Example 4 had better hardness, better smoothness than the instant noodles of Comparative Example 1.
It had good viscosity and elasticity was somewhat good.
The results are also shown in Table 1.

Example 5 The flour of Example 1 was replaced with 9
Evaluation was carried out in the same manner as in Example 1 except that 5.0% by weight and 5.0% by weight of trehalose were used.

The instant noodles reconstituted in hot water of Example 5 had slightly better hardness, better smoothness and better viscosity than the instant noodles of Comparative Example 1, but had an elasticity. It was as normal as the instant noodle of Comparative Example 1. The results are also shown in Table 1.

Example 6 The flour in Example 1 was replaced with 9
Evaluation was performed in the same manner as in Example 1 except that 0.0% by weight and 10.0% by weight of trehalose were used.

The instant noodles in Example 6 which had been re-heated were too soft compared to the instant noodles of Comparative Example 1, but were slightly better in smoothness and viscosity. The elasticity was normal as in the instant noodle of Comparative Example 1. The results are also shown in Table 1.

(Comparative Example 2) Maltose, a disaccharide having a structure similar to trehalose, instead of trehalose
Evaluation was made in the same manner as in Example 1 except that 0 wt% was added to 97.0 wt% of flour.

The instant noodles in Comparative Example 2 which had been reconstituted in hot water had slightly better hardness than the instant noodles in Comparative Example 1.
Smoothness and viscosity were somewhat inferior, and the elasticity was as normal as the instant noodle of Comparative Example 1. The results are also shown in Table 1.

[0031]

[Table 1]

As described above, as the amount of trehalose added to ordinary instant noodle flour gradually increases from 0.1% by weight, the texture of the instant noodles reconstituted becomes smooth and viscous, and The softness increases, and the elasticity also increases. However, when the amount of trehalose exceeds about 3.0% by weight, the tendency of the noodles to decrease in hardness and become soft from about 5% by weight increases, and the elasticity increases. Also tends to decrease. If the added amount of trehalose exceeds 10% by weight, the tendency of the noodles to become soft becomes too strong, and the elasticity is lost.

In the case of Comparative Example 2 in which maltose was added in place of trehalose, the addition of maltose improved the hardness of the noodles and tended to be slightly softer, but the smoothness, viscosity and elasticity Sex was not significantly improved.

As a result of the above, the amount of trehalose added to flour is preferably 0.5 to 5.0% by weight, and from the comprehensive evaluation of the texture of noodles, 1.
Most preferably, the range is 0 to 5.0% by weight.

The content of trehalose in the instant noodle according to the present invention is 0.1 to 1 with respect to the raw material flour.
Even if it is manufactured by adding 0.0% by weight, it may be lost during the manufacturing depending on the processing conditions. For example, in the case of steamed noodles (steamed Chinese noodles and the like) in which noodles are steamed to be gelatinized (steamed noodles and the like), in the process of steaming the noodles, almost no outflow of trehalose from the noodles is observed. In the process, trehalose flows out into boiling water in the process. As a result, in the instant noodles of the present invention, trehalose may eventually be reduced to about half of the amount added in the raw material stage. Therefore, the instant noodle of the present invention, in the final stage,
The trehalose content will be 0.05-10.0% by weight, preferably 0.25-5.0% by weight.

[0036]

Effect of the Invention Production of instant noodles mainly comprising flour of the present invention
Granulation method, because in this way, that a predetermined amount of trehalose with respect to wheat flour which is the main raw material is added, hot air drying
Alternatively, even if the instant noodles are fried, the texture of the noodles after reconstitution is improved, and the hardness, smoothness, and viscosity of the noodles are significantly improved. Particularly, an important role smoothness in mouthfeel of the noodle and viscosity is significantly improved, noodles
It is suitable as .

Claims (1)

(57) [Claims] The present invention relates to a method for producing turhalose by adding 0.1 to 10.0% by weight of trehalose to 90.0 to 99.9% by weight of flour.
After hot-drying or fry-drying
Manufacture of instant noodles mainly composed of flour
How .