JP2696414B2 - Method for producing noodles and instant noodles - Google Patents

Description

The present invention relates to a method for producing noodles and instant noodles known as, for example, macaroni, spaghetti, vermicelli, noodles or udon, and more particularly to a method for producing noodle bands (noodle strings). The present invention relates to a method for producing noodles and instant noodles, which can prevent the binding of the noodles and improve the texture.

[Conventional technology]

Generally, a mixture is prepared by adding, for example, 20 to 40% by weight of water to a strong flour or the like and mixing (kneading).
There is known a method for producing noodles in which this mixture is molded into raw noodles having a predetermined shape by a molding means such as a rolling roller or an extruder.

In addition, after the mixture is molded into raw noodles of a predetermined shape by molding means, the molded product is subjected to a steaming treatment, and further dried to produce instant noodles. This is known from Japanese Patent Publication No. 49-15780 (hereinafter referred to as other prior art).

[Problems to be solved by the invention]

However, in the above-described conventional technology, the flour is mainly used,
Since the mixture mixed with a predetermined moisture content is molded into raw noodles of a predetermined shape (eg, noodle string) by molding means, the starch in the raw noodles is not pregelatinized and is edible. Starch may be eluted when used in a eggplant to provide a poor texture and lose shape.

Further, in other conventional techniques, instant noodles are manufactured by performing a steaming treatment and a drying treatment on a noodle string-shaped raw noodle molded by a molding means. By increasing the degree of conversion, instant noodles can be restored in a relatively short time when edible, but when raw noodles are steamed, starch is eluted and the noodle strings stick together, resulting in a connection between the noodle strings. There is a problem in that adhesion, sticking, and shape loss occur, and these cannot be uniformly restored when edible.

Therefore, the present applicant has previously disclosed in Japanese Patent Publication No. 56-39614 and the like, after preliminarily steaming the mixture to promote the degree of pregelatinization of the starch, and then converting the mixture into a noodle band or noodle band having a predetermined shape. The present invention has proposed a method for producing instant noodles, which comprises molding and then, if necessary, adhering water or the like to the surface of the molded product, followed by steaming and drying. However, in this case, although the elution of starch during steaming can be suppressed and binding between noodle bands or noodle strings can be prevented, all gluten in the admixture is thermally denatured during pre-steaming to form a desired gluten structure. Noodle strips (noodle strings) are too hard to be textured and lack elasticity. In addition, only viscosity increases, causing a feeling of sticking to the teeth when eating. There is a problem that the rolling molding is difficult.

Also, in Japanese Patent Application Laid-Open No. 63-248366, the mixture is extruded without pre-steaming to form noodle string-shaped raw noodles, and after this is primarily steamed, the emulsion is attached to the surface of the noodle strings. Then, the noodle strings are loosened and then subjected to secondary steaming treatment and drying treatment to produce instant noodles. However, in this case, when the long, straight or wide noodle strips, such as spaghetti, which are not waved, are subjected to primary and secondary steaming, the overall steaming time is increased. And the contact area between the noodle strings (noodle strips) is large, so that they can easily bind to each other during steaming, and it is not always possible to effectively prevent the binding of the noodle strings. However, there is a problem that the texture cannot be improved.

The present invention has been made in view of the above-described problems of the prior arts, and the present invention pre-steams a part of the mixture before molding, and after mixing the pre-steamed mixture with the non-steamed mixture. By molding, it is possible to effectively suppress heat denaturation of all gluten in the mixture, to obtain a smooth, elastic and good texture, and to steam the raw noodles after molding. To provide a method for producing noodles and instant noodles that can surely prevent binding even in a linear long noodle band, a thick noodle band, a wide noodle band, or the like having a large contact area when performing a treatment. It is in.

[Means for solving the problem]

In order to solve the above-mentioned problem, a means adopted by the method for producing noodles according to the invention of claim 1 is to mix an admixture mainly composed of flour with a predetermined moisture content with another admixture. A dispersing step in which one mixture is distributed at a ratio of 10 to 60% by weight with respect to the whole mixture; a cooking step in which one of the mixture is subjected to a steaming process; The method comprises a mixing step of mixing one of the steamed blends with the other steamed blend, and a molding step of molding the blended blend into raw noodles of a predetermined shape.

In the invention of claim 2, while the raw noodles molded in the molding step are loosened using water or an aqueous emulsion, and then steamed, the steamed product is dried to prepare instant noodles. I have.

On the other hand, the method for producing instant noodles according to the invention of claim 3 comprises:
A mixture mainly composed of flour and mixed with a predetermined moisture content into one mixture and another mixture in a ratio such that one mixture is 10 to 60% by weight with respect to the whole mixture. A distributing step of distributing, a pre-steaming step of performing a pre-steaming treatment on one of the admixtures, and a mixing step of mixing the pre-steamed one admixture with the non-steamed other admixture A molding step of molding the mixed mixture into raw noodles of a predetermined shape, a primary cooking step of subjecting the molded raw noodles to a primary steaming process, and a secondary steaming process of loosening the primary steamed product. It comprises a next steaming step and a drying step of drying the second steamed product.

Further, according to the invention of claim 4, the raw noodles molded in the molding step are cut into a predetermined length, then filled in a cup in a fixed amount, and the primary steaming and the secondary steaming are performed in the cup. I have to.

Further, in the invention of claim 5, the primary steamed product is loosened by adhering water or an aqueous emulsion as necessary to the surface thereof.

[Action]

According to the above-mentioned manufacturing method, in the invention of claim 1, one of the blends is steamed from 10 to 60% by weight, and then mixed with another blend that is not steamed to form raw noodles of a predetermined shape. As a result, all the gluten in the raw noodles is not thermally denatured, and a desired gluten tissue can be formed.

In the invention of claim 2, the raw noodles formed in the forming step are loosened using water or an aqueous emulsion, and the like.
It is possible to prevent binding or the like from occurring during the steaming of the raw noodles, and thereafter, the steamed material is dried to prepare instant noodles.

On the other hand, in the invention of claim 3, one of the blends is pre-steamed, and one of the blends is mixed with other unsteamed blends to form raw noodles of a predetermined shape. Therefore, all the gluten in the raw noodles is not denatured by heat, and a desired gluten tissue can be formed. Then, it is possible to prevent starch from being eluted from the molded noodle band or noodle band during primary and secondary steaming, prevent binding between the noodle bands, promote swelling of starch, and increase viscosity. It can increase the texture (elasticity, feeling of waist).

Further, in the invention of claim 4, the molded noodles are cut into a predetermined length, and the cut noodles are quantitatively filled in a cup and subjected to the primary steaming and the secondary steaming treatment. The processing step extending to the drying step can be performed compactly in the cup, and the noodle band or the noodle string can be prevented from being out of shape in the cup.

Further, in the invention of claim 5, water or an aqueous emulsion can be adhered to the surface of the primary steamed food, so that the steamed food can be loosened efficiently. This can be easily prevented.

〔Example〕

 Hereinafter, embodiments of the present invention will be described in detail.

In the present invention, the degree of pregelatinization means a value obtained by an enzyme (diastase) method, and the water content in the present invention means a value based on dry weight of flour or flour and / or starch mainly of flour. I do. The admixture used in the present invention is composed of wheat flour alone or flour as a main component, such as flour (rice flour, buckwheat flour, corn flour, etc.) and / or starch (corn starch, potato starch, waxy corn starch, tapioca starch, etc.), and Moisture content
20 to 40% by weight, preferably 31 to 33% by weight, which is obtained by kneading the above raw materials without kneading as much as possible. If necessary, a known material such as disodium phosphate, glyceryl monostearate or the like may be used. A noodle quality improver, a food additive, and a flavoring agent may be contained. Further, the admixture may contain at most 8% by weight of salt, and by adding salt, resilience, taste and the like can be improved.

Here, if the water content of the admixture is less than 20% by weight, the admixture is inadequately moistened, resulting in a remarkably low viscosity and a slimy state, so that a molded article having a uniform shape at the time of molding is obtained. If the content is more than 40% by weight, the wetness of the admixture becomes excessive, so that the gluten network structure in the admixture is excessively immobilized and the tissue becomes a dense lumpy state. The formation does not occur uniformly, then binding between the molded products during molding, agglutination occurs, the fixation of the network structure is promoted, and the tissue becomes denser,
Moreover, it does not exhibit a uniform porous structure when dried, and is not easily restored even when restored with hot water during eating, and the texture after restoration is poor.

In the present invention, noodle improver added as needed,
Food additives, flavoring agents, etc., other than those described above, noodle improvers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, soybean phospholipids, etc. as surfactants, and cellulose as a water-soluble gum. Sodium glycolate, sodium polyacrylate, sodium alginate, guar gum, etc., propylene glycol, D
-Sol pit etc., and sodium starch phosphate, sodium caseinate, hydrogen peroxide as food additives,
L-Lysine hydrochloride, vitamins, chlorella, active gluten and the like, and further spices, extracts, sodium glutamate, sodium inosinate, guanylic acid, succinic acid, etc. can be mentioned as flavoring agents, but are not limited thereto. It is not something to be done.

 Next, the production method of the present invention will be described in detail.

First, in the distribution step, a predetermined amount of water is added to a powder consisting of durum flour, strong flour, etc., and the mixture is kneaded (kneaded) with a mixer or the like. Adjustable (movable in the width direction of the conveyor) by a distribution plate or the like, for one mixture and another mixture, for example, 10-60% by weight of one mixture with respect to the whole mixture Distribute in a certain ratio.

Then, in the next pre-steaming step, the degree of α-formation of the one admixture is at least 93% or more by steam at 100 ° C. under normal pressure, for example, in a steaming kettle provided in the middle of the conveyor for conveying the one admixture. The mixture is steamed for about 4 minutes, and then cooled to, for example, 40 ° C. or lower, and then mixed with another mixture using a mixer such as a mixer. In this case, since one of the pre-steamed and pregelatinized ones has not been subjected to the steaming treatment at all, the other mixture is heat-denatured even if the gluten in the one mixture is heat-denatured. Began to be mixed with one mild product in a mixing step without heat denaturation, the gluten network structure occurred appropriately, the dissolution of gelatinized starch was prevented, and the viscoelasticity was moderate Gluten tissue can be formed. Thereby, unlike the case where all the mixture is pre-steamed, all the gluten in the mixture is not thermally denatured, it can give appropriate viscosity and elasticity, and the rolling molding using a rolling roller or the like can be performed. Can be possible.

In the molding step, extrusion molding using a pasta extruder or rolling molding using a rolling roller or the like is performed to mold a noodle strip-shaped or noodle-shaped raw noodle. In this case, a noodle band or a noodle string as raw noodles may be cut at a predetermined length using a disk-shaped rotating knife or a noodle cutter rotating at high speed. In addition, the noodle strings and the like cut into a predetermined length are quantitatively filled into a cup conveyed by a conveyor or the like, and while appropriately loosening the noodle strings and the like in the cup, vapor-deposited and dried, spaghetti, permice, noodles It is advisable to produce instant noodles.

Next, in the primary steaming process performed after the molding process, for example, in a steaming kettle arranged in the middle of a conveyor that conveys noodle strings quantitatively filled in a cup, steam at normal pressure at 100 ° C.
Steam for about a second. Then, hot water and / or an aqueous emulsion is sprayed and adhered to the surface of the noodle strings after the primary steaming by spraying to promote the swelling of the starch, and loosen these to bind the noodle strings to each other. Try to suppress. In addition, air may be sprayed toward the noodle strings in the cup to more effectively loosen the noodle strings.

Then, in the secondary steaming step, in the middle of the conveyor for transporting the noodle strings fixedly filled in the cup, in the secondary steaming pot located downstream of the primary steaming pot, for example, 100 Steam the noodle strings for about 3 to 4 minutes with steam at ℃, and then in the drying step, blow hot air onto the noodle strings after the secondary steaming,
For example, it is dried at a temperature of 90 ° C. for about 20 to 40 minutes, and then cooled to prepare instant noodles.

In this way, a portion of the mixture is pre-steamed, mixed with another mixture to form a noodle string as raw noodles, and then subjected to primary steaming, while being loosened with water or an aqueous emulsion. ,
By performing the secondary steaming treatment, the elution of starch on the surface of the noodle strings can be effectively suppressed, binding and sticking of the noodle strings to each other can be prevented, and shape loss can be eliminated.
In particular, when the form of the noodles is apt to cause binding, that is, when the noodle strings are linear and long like spaghetti, etc., or when the contact area between the noodles is large like a thick noodle string or a wide noodle band, Alternatively, even when the steaming time is long and the starch is easily eluted, binding between the noodle strings can be effectively prevented.
In addition, the texture of instant noodles that require stiffness and smoothness such as spaghetti can be reliably improved, and the commercial value can be increased.

Hereinafter, examples of the present invention will be sequentially described in detail as Examples 1, 2, 3, and 4.

Example 1 90 parts by weight of strong flour (hereinafter referred to as "parts") and 10 parts of potato starch were mixed with 30 parts of water in which 2 parts of sodium salt was dissolved, and the mixture was mixed (kneaded) using a mixer. Created a dough as an object. And this dough (water content 32
Take out 30% by weight of the mixture as a mixture, fill the container flat to a thickness of 10mm, and steam at 100 ° C for 4 minutes under normal pressure. Steaming treatment was performed (at this time, the degree of pregelatinization was 95% or more). Then, after cooling this to 40 ° C. or less, the remaining dough was mixed with the remaining 70% by weight of undistilled raw dough, and the mixed dough was molded using a rolling roller to have a width of 5.0 mm. Raw noodles having a thickness of 0.9 mm were obtained.

Next, after placing the raw noodles on a net (mesh 10), an emulsion prepared by using a homomixer with 4 parts of hardened palm oil, 96 parts of water and 0.1 part of sugar ester of HLB14 was added from the top and bottom to 1 part. Sprayed for 2 seconds and steamed for 2 minutes and 30 seconds with steam at a temperature of 100 ° C. under normal pressure. Thereafter, the above-mentioned emulsion was sprayed again from the top for 1 second to remove the noodle strings for 30 seconds.
Cut into cm length, loosen the noodles, take a certain amount of balls, fill in a fixed amount into a cup, dry with hot air at 90 ° C for 10 minutes, take out of the cup, dry with hot air at 90 ° C for 20 minutes, cool Then I got instant noodles (immediate udon). When the instant noodles were poured with hot water at 95 ° C, they were restored in 5 minutes, and there was no binding between the noodle strings, and a smooth, resilient and good texture was obtained (Table 1).
reference).

Here, in Comparative Examples 1, 2, 3, 4, and 5, the proportion of the pre-steamed dough was changed to 0%, 10%, 60%, 90%, and 100%, respectively. The case where each instant noodle is prepared is shown. And 95 for 100g of these instant noodles
After pouring 400 cc of hot water at ℃ and restoring for 5 minutes, the evaluation by 15 panelists was performed as shown in Table 1.

Therefore, a part of the dough (5 to 90% by weight, preferably 10 to 90% by weight)
60% by weight), and by mixing the steamed dough with the raw dough, the binding between the noodle strings is eliminated and the texture is improved in terms of elasticity, smoothness, and flour-specific It was confirmed that the powdery taste could be eliminated. When the ratio of the pre-steamed dough was 90% or more, instant noodles could not be obtained because roll molding was impossible.

Example 2 30 parts of water was added to 40 parts of durum flour and 60 parts of strong flour, and the mixture was mixed (kneaded) using a mixer to prepare a dough as a mixture. And this dough (water 32
50% by weight of the mixture, and then pre-steamed by steaming in the same manner as in Example 1 and then cooled, and the remaining 50% by weight of the other unboiled mixture was mixed. The raw dough was mixed with the raw dough, and the mixed dough was molded using a pasta extruder to obtain a raw macaroni. At this time, the die used had an outer diameter of 3.5 mm and a 2.5 mm pin inside (wall thickness: 0.5 mm).

Next, after cutting the raw macaroni to a length of 40 mm, put it on the net (10 mesh) so that the noodle strings do not overlap as much as possible,
An emulsion prepared by using a homomixer with 4 parts of balm-hardened oil, 96 parts of water, and 0.1 part of sugar ester of HLB11 was sprayed from above and below in the form of a shower for 1 second, and steamed at 100 ° C for 4 minutes under normal pressure. Thereafter, the emulsion was sprayed again from above for 1 second to loosen the noodles, dried with hot air of 90 ° C. for 30 minutes, and cooled to obtain instant macaroni.

When the instant macaroni was poured with hot water at 95 ° C., it was restored in 5 minutes to obtain a macaroni having a smooth, elastic, good texture without powdery taste (see Table 2).

Here, in Comparative Examples 1, 2, 3, and 4, the proportions of the pre-steamed dough were changed to 0%, 10%, 80%, and 100%, respectively. Was set to 100% and the degree of gelatinization of the pre-steamed dough was set to 50%, and otherwise the same treatment was performed to prepare instant macaroni.
Then, 300 cc of hot water at 95 ° C. was poured into 50 g of each sample, and the sample was restored in 5 minutes. Then, evaluations by 15 panelists were performed as shown in Table 2. Therefore, in the case of macaroni which is an extruded noodle, binding is caused between noodle strings only by raw dough which is not pre-steamed, and there is a problem in terms of elasticity, smoothness, powdery smell and the like. However, it was confirmed that good texture was obtained when the pre-steamed dough was in the range of 10 to 80% by weight. When the pre-steamed dough was 100% by weight, the noodle strings were not bound, but the texture was firm but lacked elasticity (waist). this is,
It is considered that all the gluten in the dough was thermally denatured and no gluten tissue was formed. Also, when the ratio of the pre-steamed dough was set to 100% by weight, the pre-steaming time was shortened to 1 minute, and the degree of pregelatinization was set to 50%, the heat denaturation of gluten occurred and the texture was not good.

In the first and second embodiments. After the raw noodles are molded into a predetermined shape, they are put on a net and subjected to steaming, etc., to produce instant noodles (instant udon, instant macaroni). Omitted,
It goes without saying that raw noodles (noodles) having a predetermined shape may be manufactured.

Example 3 30 parts by weight of durum flour (hereinafter referred to as “parts”) and 30 parts of water were added to 70 parts of strong flour and kneaded using a mixer (kneading).
By doing so, a dough was prepared as an admixture. Then, 30% by weight of this dough (moisture content 31-32% by weight) is taken as one mixture, and the mixture is flatly filled into a container so as to have a thickness of 10 mm. Preliminarily steamed for 4 minutes with steam (at this time, the degree of pregelatinization was 95% or more). Then, after cooling to 40 ° C. or less, the remaining 70% was mixed with raw dough as another admixture which had not been pre-steamed, and was molded using a pasta extruder to obtain raw spaghetti. . At this time, the die hole used had an outer diameter of 2.0 mm and a pin having a diameter of 1.0 mm in the inside (wall thickness: 0.5 mm).

Next, the raw spaghetti (Bucatini type) was cut into a length of 400 mm, and then weighed in 140 g increments to remove balls and fill the cup in a fixed amount. Then, primary steaming was performed in a cup under normal pressure with steam at a temperature of 100 ° C. for 40 seconds. Separately, 5 parts of hardened palm oil, 95 parts of water and 0.1 part of sugar ester of HLB11 were mixed with a homomixer to prepare an emulsion. Then, the noodles after the primary steaming were placed in a shower of the emulsion for 2 seconds, the noodle strings were loosened, and excess emulsion was removed by air spray. Thereafter, the mixture was subjected to secondary steaming with steam at a temperature of 100 ° C. for 3 minutes under normal pressure in a cup, and then dried with hot air at 90 ° C. for 40 minutes and cooled to obtain an instant spaghetti. Pouring 95 ° C hot water into this instant spaghetti restores it in 5 minutes, leaving no binding between the noodle strings, providing a smooth, resilient, spaghetti with good texture without powdery taste (See Table 3).

Here, in Comparative Example 1, an instant spaghetti was obtained by treating in the same manner as in Example 3 except that part of the dough kneaded by the mixer was not pre-steamed (all raw dough). Also,
Comparative Example 2 was processed in the same manner as in Example 3 except that a part of the dough kneaded by the mixer was not pre-steamed, and the time of the secondary steaming was 8 minutes, to obtain an instant spaghetti. Further, in Comparative Example 3, a part of the dough kneaded by the mixer was not pre-steamed, and the composition of the emulsion was changed to 10 parts of hardened palm oil, 90 parts of water, and 0.2 parts of sugar ester of HLB11. The same treatment as in 3 was performed to obtain an instant spaghetti.

Then, 400 cc of 95 ° C. hot water was poured into 100 g of each sample, and the sample was restored in 5 minutes. Then, evaluations by 15 panelists were performed as shown in Table 3.

Therefore, it can be confirmed that by performing the preliminary steaming, there is no binding between the noodle strings, the elasticity is high, and a good texture can be obtained with smoothness and the like. Further, in the production method in which the primary steaming and the secondary steaming alone are performed without performing the preliminary steaming as in Comparative Examples 1, 2, and 3, problems such as binding between noodle strings, uneven texture, insufficient elasticity, and powdery odor are caused. However, these problems were not solved even if the secondary steaming time was extended or the oil concentration of the emulsion was increased.

That is, in Comparative Example 1, the preliminary steaming was not performed.
Powdery odor, noodle strings are bound in the judgment process,
The texture was poor and the hot water restoration property was poor. Also,
When the secondary steaming time is lengthened as in Comparative Example 2, the powdery odor is improved, but the binding between the noodle strings tends to increase, and hot water does not sufficiently penetrate during hot water recovery, resulting in poor recovery. became. When the oil ratio in the emulsion composition was increased as in Comparative Example 3, binding of the noodle strings to each other was prevented, but the whole became too oily, which was not preferable.

On the other hand, in Example 3, the proportion of the pre-steamed dough was 0%.
(Comparative Example 1) Immediate spaghetti was obtained by changing the contents to 10%, 50%, 70%, and 100%, and treating the others in the same manner as in Example 3. Then, 100 g of each of these samples and the sample of Example 3 (30% of pre-cooked dough) was taken out, and 95 ° C.
A restoration test was performed using hot water, and evaluation by 15 panelists was performed as shown in Table 4.

According to Table 4, the proportion of pre-steaming is 10-90%,
Preferably, it was confirmed that the texture can be improved by setting the content to 10 to 60%. That is, if the pre-steaming is 70% or more, the elasticity becomes excessive, the texture becomes hard, and the restoration time becomes long (6 minutes or more), which is not preferable.

(Example 4) Durum flour 20 parts, strong flour 70 parts and tapioca starch
10 parts and 30 parts of water were added and kneaded using a mixer.
Then, 40% by weight of the dough (water content 31 to 32% by weight) was taken out, pre-steamed in the same manner as in Example 3, cooled, and mixed with the remaining 60% by weight of raw dough. Roll molding was performed to obtain a raw noodle having a width of 10 mm and a thickness of 0.9 mm.

Next, the raw noodles were cut and weighed in the same manner as in Example 3 to quantitatively fill a cup. After performing primary steaming, emulsion spraying and secondary steaming, drying and cooling were performed. Obtained. Then, when hot water at 95 ° C. was poured into the instant noodles, the noodles were restored in 5 minutes and noodles having a good texture without any binding between the noodle strings were obtained.

Next, Table 5 shows the manufacturing methods and the like of Comparative Examples 1, 2, and 3 in Examples 3 and 4 and Example 3 described above.

From the above results, all of the products of Examples 3 and 4 had a good texture and excellent hot water resilience. Also, no binding between the noodle strings was observed during the manufacturing process.

〔The invention's effect〕

As described in detail above, according to the first aspect of the present invention,
After steaming one of the blends, 10 to 60% by weight of the blend is mixed with other unsteamed blends to form raw noodles of a predetermined shape. While suppressing denaturation, the desired gluten tissue can be formed,
By promoting the swelling of starch, it is possible to obtain noodles having good elasticity and smoothness, and having no powdery odor peculiar to wheat flour.

Further, in the invention of claim 2, by unraveling the raw noodles formed in the forming step using water or an aqueous emulsion,
The swelling of the starch can be effectively promoted, and the binding such as steaming can be prevented. In addition, the steamed material can be dried to prepare instant noodles, and the texture can be improved.

On the other hand, also in the invention according to claim 3, 10 to 10
After pre-steaming one mixture of 60% by weight, it was mixed with other non-steamed mixture to form raw noodles in a predetermined shape, so that the heat denaturation of gluten in the raw noodles was suppressed. As a result, the desired gluten structure can be formed, and the swelling of the starch in the steaming step can be promoted, so that instant noodles having good elasticity and smoothness and having no flour smell peculiar to flour can be obtained. In the instant noodles, the dissolution of starch in the evaporation step can be suppressed to prevent binding between the noodle strings, and uniform α-formation and uniform restoring property (hot-water reversibility) can be obtained.

Furthermore, even for instant noodles having a large contact area of noodles such as spaghetti and noodles and binding is more likely to occur, effective binding prevention can be achieved by combining preliminary steaming, primary steaming, and secondary steaming. In addition, good viscoelasticity and smooth texture can be obtained, and the commercial value can be greatly improved.

In the invention of claim 4, the molded noodles are cut into a predetermined length, and this is quantitatively filled in a cup and subjected to a primary steaming and a secondary steaming treatment. The treatment over the drying step can be efficiently performed in the cup, and the use of the cup can easily prevent the noodle band or the noodle strings from being out of shape.

Furthermore, in the invention of claim 5, since the primary steamed product is loosened by attaching water or an aqueous emulsion to the surface,
The steamed product can be loosened efficiently, effective binding prevention can be achieved, good viscoelasticity and smooth texture can be obtained, and the commercial value can be greatly improved.

Claims (5)

(57) [Claims] 1. An admixture mainly composed of flour and mixed with a predetermined moisture content into one admixture and another admixture.
A distributing step in which one mixture is distributed at a ratio of 10 to 60% by weight based on the whole mixture; a cooking step in which one of the mixtures is subjected to a steaming treatment; And a shaping step of shaping the mixed mixture into raw noodles of a predetermined shape. 2. The instant noodles prepared by steaming the raw noodles molded in the molding step while loosening using water or an aqueous emulsion, and then drying the steamed product. 1) The method for producing noodles according to the above item. 3. An admixture mainly composed of flour and mixed with a predetermined water content into one admixture and another admixture.
A dispensing step in which one mixture is distributed at a ratio of 10 to 60% by weight based on the whole mixture; a pre-steaming step in which one of the mixtures is subjected to a pre-steaming treatment; A mixing step of mixing the obtained mixture with the other unboiled mixture, a molding step of molding the mixed mixture into raw noodles of a predetermined shape, and a primary steaming treatment on the molded raw noodles. , A secondary steaming step in which the primary steamed product is loosened and subjected to a secondary steaming treatment, and a drying step in which the secondary steamed product is dried. 4. The raw noodle molded in the molding step is cut into a predetermined length, then filled in a fixed amount in a cup, and subjected to the primary steaming and the secondary steaming in the cup. The method for producing instant noodles according to the range (3). 5. The method for producing instant noodles according to claim (3) or (4), wherein said primary steamed product is made to adhere to the surface thereof with water or an aqueous emulsion as required and loosened.