JP2760513B2 - Noodle manufacturing method - Google Patents

Description

The present invention relates to a novel method for producing instant noodles using active yeast.

[Conventional technology]

In recent years, with the diversification of eating habits, it has become easy to eat various foods when they want them. Various types of noodles are also widely sold and consumed as noodles that are favorably eaten together with cooked rice. Among these noodles, the instant type is particularly popular because it can be eaten easily. For example, "champon noodles", "hard yakisoba", and "fried noodles" are known.

As a typical instant type noodle manufacturing method, a salt solution is added to wheat flour, and if necessary, additives such as brine, starch, eggs, an emulsifier, etc. are appropriately mixed and kneaded. A production method has been known in which the product is prepared, then subjected to a steaming treatment, and then subjected to a drying treatment of a product subjected to a frying treatment.

[Problems to be solved by the invention]

However, in the instant noodle manufacturing method in which the steamed food is further fried as described above, the work process is complicated, and the steaming process is particularly troublesome and the setting of the steaming conditions is difficult. Was one of the major factors that had a negative impact on instant noodles.
Since the quick return of hot water during cooking and the appropriate texture during eating are required, the steaming treatment is indispensable, and this step could not be avoided. In particular, instant noodles,
In the case of soup or the like, since the hot water returns slowly, the noodle strings could not be thickened, and a satisfactory food texture could not be obtained.

The present invention is an instant noodle, which is an improvement over the above-mentioned conventional method, in which hot water returns quickly during cooking even with thick noodle strings, and has an elastic texture when eaten, and also has excellent flavor. Is provided.

[Means for solving the problem]

According to the present invention, active yeast is added to a noodle raw material containing flour as a main component, mixed and kneaded, and then fermented for a period of 15 to 30 ° C., 30 to 90 minutes in the state of a soboro-like dough. ) Is made into noodle strings according to a conventional method, and then the noodle strings are fried without being steamed, so that a wide range of instant noodles from thin noodles to thick noodles can be manufactured, and the texture and flavor are It is possible to produce an excellent product.

The instant noodles according to the present invention include ramen, udon, noodles commonly eaten such as buckwheat, and as a raw material, flour, cereal flour, starch, buckwheat flour, etc. can be appropriately selected and used. Water, and optionally,
Raw materials and additives generally used as noodle raw materials, such as yams and sugars, can be used. In the present invention,
Active yeast is used in addition to the above noodle ingredients. If necessary, saccharides, pH adjusters and the like which promote yeast fermentation can also be used. As the active yeast, yeast commonly used in foods such as bread, beer, and wine can be used, and any yeast having activity as yeast can be used. In particular, a raw material for noodles is preferably a yeast having a high invertase activity because there are few sugars sufficient for yeast fermentation. Also, dry-type granular yeast is preferable because it can be uniformly mixed with other powder raw materials by a mixer or the like.

Activated yeast, to make the noodle string structure porous before the frying process, when fried, the noodle string easily expands and also foams uniformly, so that frying and drying can be performed efficiently, The pregelatinization proceeds sufficiently without taking the steaming step, and the resulting product has a good hot water return during cooking, and can have a smooth and elastic texture when eating. In addition, baking powder can be added together with active yeast, but baking powder is only foamed during seed frying, and foaming is likely to be coarse and non-uniform. The noodles also have poor elasticity, and affect the taste and flavor, so that it is difficult to obtain desirable physical properties by themselves. On the other hand, active yeasts gradually ferment under an appropriate environment and generate gas, so that the fermentation in the tissue is dense and a good flavor can be imparted.

The present inventors did not steam the cut noodle strings, achieved gelatinization of starch in a step of frying only, and caused uniform expansion, and the present inventors conducted intensive studies. It has been found that by adding an appropriate amount to the noodle raw material and performing an appropriate fermentation, a good instant-type noodle can be produced only by the frying step without the steaming step.

In the present invention, the amount of the active yeast to be added is about 0.1 to 2.0 in terms of dry matter weight per 100 parts by weight of flour, but is appropriately increased or decreased depending on the activity of the active yeast. The amount of active yeast used is 0.1
If less, the foaming during the frying process becomes insufficient, and the pregelatinization of the starch does not sufficiently proceed, and as a result, it is not good because the resulting noodles have poor hot water reversal.On the other hand, if it is more than 2.0, the foaming becomes excessive,
There are many oil pans and the tissue is also fragile, resulting in noodles without stiffness after hot water replenishment. If too much yeast remains in the final product, the flavor and taste are adversely affected, which is not good. In addition, when the pH of the dough is increased due to the addition of kansui or the like, or when a large amount of salt is added, the amount of yeast used can be increased.

According to the present invention, first, a dough-like dough is manufactured according to a conventional method.
That is, the powdery raw materials are put into a mixer and mixed, and an aqueous solution such as salt and water is added and kneaded to form a dough-like dough. If the active yeast is condylar, it can be mixed with the powdered raw material, but if it is a raw type, it may be added to the aqueous solution. The obtained dough-like dough is fermented at about 15 to 30 ° C. for about 30 to 90 minutes. Fermentation is carried out during soboro ripening. The temperature conditions and time of fermentation can be appropriately set according to the desired noodles. The amount of active fermentation added is small for noodles that take a long time to ripen or noodles that ripen at a relatively high temperature, and noodles that have a short aging time add a relatively large amount, but in any case, the above-mentioned addition amount is sufficient. .

Next, the obtained dough is formed into a noodle band by a rolling roll according to a conventional method, and further cut into noodle strings having a desired shape and thickness with a cutting blade or the like.

The resulting noodle strings are packaged and then fried. The frying process can be performed by a conventional method. 130-160 ° C for 0.5-2.0 min.
Deep fry at 0-130 ° C for 1.5-3 minutes. Since the noodle strings have a dense porous structure due to active yeast, they are evenly foamed and expanded by frying, and the gelatinization of starch is also achieved. Become an excellent organization. Further, after the frying process, a drying process may be further performed to obtain a desired instant noodle. still,
Active yeast is killed during the frying process and no longer fermented.

 Hereinafter, examples according to the present invention will be described.

〔Example〕

Example 1 1 kg of wheat flour for noodles was added with 370 ml of water, 10 g of Kansai (powdered Kansai blue mark, manufactured by Oriental Yeast Co., Ltd.), 5.0 g of salt and 10 g of dried yeast (Saf red, manufactured by Rusaffle) and kneaded with a mixer. The shape was soboro. After fermenting the soboro-like product at 28 ° C for 30 minutes, it is compounded as usual, and this is mixed at room temperature for 30 minutes.
After aging the noodle belt for a minute, mechanical rolling to noodle thickness 1 mm and cutting teeth 切 3
Cut at 0 to obtain noodle strings for roasted noodles, and the noodle strings are heated at an oil temperature of 130 ° C.
The oil was fried for 30 seconds to obtain an instant fried noodle. Hot ankake soup was poured into this and enjoyed, and as a result, the fried noodle was excellent in texture, taste and flavor.

Example 2 The noodle ingredients were 1 kg of flour for noodles, 370 ml of water, 5 g of dried yeast, 30 g of baking powder (No seal, manufactured by Oriental Yeast),
An instant-type fried noodle was obtained in the same manner as in Example 1 except that it was changed to 10 g, and as a result of eating, the texture was slightly less elastic than the fried noodle of the example, but the texture was good and a light snack. Was something.

Example 3 To 1 kg of wheat flour for noodles, 12 g of salt and 10 g of raw yeast for bread (manufactured by Oriental Yeast Co., Ltd.) were dissolved in 370 ml of water, charged into a mixer and kneaded to form a rag. After fermenting the soboro-shaped thing at 28 ° C for 30 minutes, it is made into a noodle band as usual, aged at 25 ° C and 70% RH for 30 minutes, then mechanically rolled, stretched to a noodle thickness of 1.5 mm, and cut with a tooth ♯10. After cutting the line, fried at 130 ° C for 2 minutes to obtain an instant noodle. Add boiling water to 100 g of this
After pouring in 300 ml and eating for 5 minutes, the noodles had an angled shape when cut into lines, had a resilient texture, and had excellent flavor.

〔The invention's effect〕

As described above, by adding active yeast to the noodle raw material, it becomes possible to produce instant noodles only by frying, without performing the steaming treatment.As a result, the production process can be simplified, and the quality of the product can be improved. Can be stabilized. In addition, the instant noodles obtained have an elastic texture when the hot water returns quickly during cooking, and also have excellent flavor.
Further, according to the production method of the present invention, instant noodles of thick noodles can be produced.

Claims (1)

(57) [Claims] 1. An active yeast is added to a raw material of noodles mainly composed of flour, mixed and kneaded, and then fermented for 15 to 30 ° C. and 30 to 90 minutes in the state of a soboro-like dough. A method for producing noodles, comprising taking noodle strings by a conventional method, and then frying the noodle strings without steaming the noodle strings.