JP2837141B2 - Manufacturing method of instant dried noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for drying noodles, the processing air having a higher temperature and a higher speed than a jet nozzle tube,
The present invention relates to a method for producing instant dry noodles in which steamed noodles are rapidly expanded and dried in a short time by injecting an inert gas (N ₂ , He, CO _2, or the like) or a mixed gas thereof, followed by frying and drying. It is.

[0002]

2. Description of the Related Art Conventionally, as a method for drying steamed instant noodles, generally, a method using fried oil, a method using hot air drying, a method using heated steam, and the like are performed. Among them, the method using hot air drying is a method in which steamed noodles that have undergone a known process are heated to 150 ° C.
The drying process is performed by irradiating high and low temperature hot air for a short time. However, in this method, a fixed amount of steamed noodles is placed on a net conveyor and dried with high-temperature hot air at about 150 ° C., so that only the surface of the steamed noodles is rapidly dehydrated and dried, and the inside is uniformly dried. There is a drawback that it is not dehydrated and dried, and there is a drawback that the surface of the noodles is burnt when completely dehydrated and dried inside the noodles by this method.

[0003] As another hot air drying method, steamed noodles are continuously supplied into a sealed-type drying chamber, and the steamed noodles are supplied thereto.
While recirculating high moisture content hot air heated to 80 ° C, wind speed
Blowing and foaming is performed by spraying at 10 m / sec. However, since high-moisture-containing hot air heated to 105 to 180 ° C. is recirculated, discoloration of the noodles is higher than in general high-temperature hot-air drying. And there is little burning. However, since the hot air with high moisture content is merely circulating in the sealed drying chamber, the heat efficiency for steamed noodles is poor, and the degree of expansion and foaming of the noodles is low because of the hot air with high moisture content. was there.

[0004] Still another method of drying with hot air is to adjust the moisture content of the steamed noodle strings to about 8 to 25%, and then to treat the steamed noodle strings with a high temperature air stream of about 120 to 250 ° C for about 5 to 90 seconds to dry by a high temperature air stream. Although a method for producing noodles has been performed, if the water content of the steamed noodles is adjusted to 25% or more, there is a drawback that the dehydration of the core of the noodles is insufficient and drying in a short time becomes impossible. This is considered to be a phenomenon that occurs because the high-temperature airflow hitting the steamed noodle strings is not performed efficiently.

[0005] In addition, as a method for producing instant dried noodles subjected to a frying treatment, steamed and pre-gelatinized boiled noodles are dehydrated and dried to a moisture content of 8 to 25%, and then cooked with edible oil in a short time of 1 minute or less. A method for producing instant noodles to be fried is being carried out. This is made by conventional methods, dried to a certain degree of moisture, then boiled and steamed and boiled noodles, fried in edible oil for a short time to have a flavor similar to fried noodles, and pregelatinized boiled noodles It is intended to leave the characteristics described above and to eliminate the disadvantages.

However, the resulting noodles are porous containing edible oil, which is a characteristic of deep-fried noodles, can be quickly cooked and restored, and the core has a dense tissue structure which is a characteristic of hot-air dried noodles. The cooking time suitable for restoring the surface part has a serious defect in the texture and taste of raw noodles. In this case, the surface portion was excessively returned, and it had a disadvantage that it was not possible to obtain good instant dried noodles because it had a boiled and inflexible texture and taste.

As another method for producing instant dried noodles subjected to another frying treatment, the steamed noodle strings are preliminarily dried to adjust the moisture content of the noodle strings to 7 to 26%, and then subjected to the frying treatment. I have. In this method, the noodle strings are preliminarily dried by a normal drying method and then subjected to frying, so that the surface of the noodles becomes porous as in the above-described method of performing frying, and the core has a dense structure. Thus, there was a similar fatal defect in the texture after cooking.

Therefore, in order to eliminate such a defect, the dense structure of the core portion generated by the preliminary drying must be in a state similar to or close to the porous structure of the surface generated by the frying treatment. As a solution, as described above, the object of the present invention cannot be achieved by a conventional drying method using hot air or the like. Therefore, there is a demand for a drying method in which high-temperature hot air is uniformly applied to the inside of a steamed noodle string having a constant thickness, and is quickly and efficiently expanded in a short time to expand and foam. On the other hand, rapidly expanded foamed dried noodles by high-temperature hot air, the components contained in the noodles at high temperatures, flavor, pigment,
Acceleration of oxidation of fats and oils and vitamins impairs the flavor and color tone inherent in noodles, and also destruction of nutrients such as vitamins has been regarded as a problem.

[0009]

As described above, conventional instant noodles are manufactured by drying with hot air and drying by frying. At present, consumers' health consciousness is increasing as dietary habits are improved and food diversification is progressing, and markets for low-calorie and low-fat foods are expanding year by year. In order to respond to such consumer trends and needs,
The present invention is a characteristic of hot-air dried noodles, which is a characteristic of fried instant noodles, has a porous and resilient texture, has a smooth and elastic texture, and has a reduced calorie-rich fat content. An object of the present invention is to provide a novel method for producing instant noodles having the texture and flavor of raw noodles.

That is, the present invention has made intensive studies on such problems, and as a result, it has become possible to uniformly and rapidly expand and foam not only the surface but also the inside of the noodles in a short time in high-temperature hot-air drying, Moreover, the surface of the noodles has a glossy appearance without being scorched, and the texture characteristic of the instant fried instant noodles is porous, has good resilience, has a smooth elastic texture, and has a low fat content. The present invention provides a method for producing a novel instant dried noodles that is easy to restore and has the characteristics of hot noodles, such as the texture and raw flavor of raw noodles, while leaving a less oily taste due to the reduction. is there.

[0011]

According to the present invention, the temperature is controlled by a separately provided high pressure chamber when the steamed noodles are transferred by a conveyor net conveyor after steaming the noodle strings manufactured by a conventional method. High-temperature hot air having a temperature of 100 to 200 ° C. is sprayed at a high speed from a plurality of spray nozzle tubes provided above and below the conveyor, and the noodles are expanded and dried to a moisture content of 5 to 26%,
The present invention relates to a method for producing instant dried noodles, which is then subjected to a frying process, and to provide a method for producing instant dried noodles, wherein the steamed noodles are previously adjusted to a water content of 15 to 32% by high-temperature hot air. It is.

As a component of the high-temperature hot air, air, an inert gas (N ₂ , He, CO _2, etc.) or a mixed gas thereof is used. In particular, a mixed gas containing an inert gas as the high-temperature hot air is used. If done, the pigment that is a component of the noodles,
By preventing the oxidation of fats and oils and vitamins, the flavor and color tone inherent to the noodles can be maintained, and also the destruction of nutrients such as vitamins can be prevented. Hereinafter, the present invention will be described in detail.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION First, noodle strings manufactured by a conventional method are steamed, and then the obtained steamed noodles are molded in a fixed amount and transferred to a conveyor for conveyance. The transfer net conveyor needs to be heat-resistant and air-permeable because high-temperature hot air is injected from a plurality of injection nozzle tubes disposed above and below the transfer net conveyor. For example, the mesh may be 5 to 10 mesh, and may be made of iron, aluminum, stainless steel, brass, or the like. The injection nozzle tube may be made of aluminum, stainless steel, brass or the like.

The injection nozzle tube has an inner diameter of 10
２０20 mm, having a cylindrical shape and a tube length of 100-150
mm is appropriate. Or, in some cases, a detachable dedicated nozzle may be provided at the tip of the nozzle tube. The high-temperature hot air injected from the injection nozzle tube is
When it is generated in a separately provided high pressure chamber and transferred through a pipe, heat exchange by superheated steam is performed from the outside, and 100 to 2
It becomes high-temperature hot air of 00 ° C., passes through the nozzle tube, and is sprayed from its tip onto steamed noodles placed on the net conveyor. At this time, the hot air blown from the spray nozzle tube can be adjusted in air volume by an air volume adjusting inverter. Further, the positional relationship between the plurality of ejection nozzle tubes at the upper position and the ejection nozzle tubes at the lower position is alternately located. This is because the high-temperature hot air jetted from the jet nozzle tubes at the upper position is not offset by the jets jetted from the jet nozzle tubes at the lower position of the net conveyor. The relationship is alternately positioned so that the steamed noodle can be efficiently penetrated as it is. Thus, it is possible to uniformly swell into the noodle mass.

[0015] The temperature of the high-temperature hot air is suitably in the range of 100 to 200 ° C. If the temperature is lower than 100 ° C., the swelling does not occur.
If the temperature is 0 ° C. or higher, the noodles tend to burn, and since the noodles are processed in a short time, the noodle mass cannot fully expand to the center. Preferably, the range is 135 to 155 ° C. At this time, the wind speed of the high-temperature hot air is effectively in the range of 10 to 70 m / sec, preferably 10 to 35 m / sec.
When the wind speed is 10 m / sec or less, the expansion is insufficient, and 70 m / sec.
When the time is longer than sec, the steamed noodles do not uniformly expand, and uneven expansion occurs. Under these conditions, a desired puffed noodle can be obtained.

On the other hand, before injecting high-temperature hot air into the steamed noodles,
Hot air having a temperature of 100 to 120 ° C. is sprayed from the spray nozzle in advance at a wind speed of 20 to 40 m / sec, preferably 20 to 30 m / sec as preliminary drying, so that the water content is reduced to 15 to 30 m / sec.
By adjusting to 32%, it is possible to prevent a swelling phenomenon that suddenly generates a large cavity. For this reason, especially in the case of thick noodle strings, those having a cutting edge of # 10 or less are suitable. If the temperature of the pre-drying is 100 ° C. or lower, the whole noodles tend to shrink, which adversely affects the subsequent step, that is, the puffing conditions. If the temperature is 120 ° C. or higher, the subsequent expansion conditions are likely to be non-uniform, which has a large effect on the texture.
At this time, if the wind speed is also 20 m / sec or less, the drying speed becomes slow, and the whole noodles tend to shrink as described above,
If it is 40 m / sec or more, the effect of preliminary drying is lost, and the degree of expansion is large, and there is a possibility that voids may be formed in the noodles.
On the other hand, if the water content is adjusted to 15% or less as the preliminary drying, the subsequent expansion hardly occurs. On the other hand, if the water adjustment is 32% or more, uniform drying becomes difficult, and even the final expansion drying in the subsequent step makes it difficult to perform uniform drying.

In the puffing drying, the moisture of the steamed noodles is 5 to 26%,
Preferably, it is puffed and dried so as to be in the range of 9 to 15%. In this case, when the moisture of the steamed noodles is less than 5%,
In the next frying process, the edible oil and the heated edible oil are less replaced by water, and the edible oil adheres more to the surface and does not penetrate inside. In addition, the surface of the noodles becomes excessively fried by the cooking oil, and the noodles become hard and poor in elasticity, which is not suitable. When the water content is increased to 26% or more, the replacement of the heated cooking oil with the water content is increased, and the content becomes close to that of the conventional fried noodle having a large fat content of 19 to 24%, so that the object of the present invention cannot be achieved.

The puffed and dried noodle strings are filled in a fryer form by a conventional method, and are subjected to a frying process. This process takes about 12
Immersed in edible oil such as palm oil or refined lard at about 0 to 180 ° C for about 3 to 60 seconds, and a final moisture content of about 2 to 10%;
Desired instant noodles having a desirably 3 to 7%, a fat and oil content of 7 to 17%, desirably 8 to 15% were obtained. The frying process is performed by immersing the noodles in the edible oil as described above, or by using a spray dehydrating and drying apparatus to shape the expanded noodles, and heating the edible oil heated to 140 to 180 ° C. from both upper and lower surfaces by 10%. Spray dry for ~ 60 seconds. After performing the frying process, the product is cooled and packaged with seasonings and oysters, or contained and packaged in a container such as a cup or a bowl to obtain a product.

High-temperature hot air is injected into the noodle mass at high speed and vertically from the injection nozzle tube having a cylinder length of about 125 mm, so that the hot air quickly passes from the noodle mass surface to the noodle mass back surface. Conversely, by injecting high-temperature hot air from the injection nozzle tube also from the back side of the noodle mass, the front and back surfaces of the noodle mass can be rapidly dried at the same time. As a result, it is possible to uniformly swell in a short time until reaching the inside of the noodle mass. Hereinafter, embodiments of the present invention will be described.

[0020]

Example 1 Instant Chinese noodles (a) After making noodles by a conventional method, cutting blade # 20 round, noodle thickness 1.00 m
After steaming for 2 minutes, 110-115 g of steamed noodles are packed in a net-like bucket and subjected to preliminary drying by blowing high-temperature hot air of 110 ° C consisting of air at a wind speed of 25 m / sec. After adjusting the water content to about 20%, high-temperature hot air consisting of air at 145 ° C. was blown from the spray nozzle tube at a wind speed of 30 m / sec for 120 seconds to expand and dry, and the water content was adjusted to 10 to 12%. Frying was performed with palm oil heated to 145 ° C. for 5 to 10 seconds to obtain a desired instant Chinese noodle (a) having a fat and oil content of 13% and a final moisture of 5%.

[0021]

Example 2 Instant Chinese noodles (b) After making noodles by a conventional method, cutting blade # 20 round, noodle thickness 1.00 m
m and steamed for 2 minutes, 110-115 g of steamed noodles are packed in a net-shaped bucket, and the mixture is made of a mixed gas of air and inert gas (air 5%: inert gas 95%) 110 Preliminary drying was performed by blowing a high-temperature hot air gas of 25 ° C. at a wind speed of 25 m / sec, the water content was adjusted to about 20%, and a mixed gas of air and an inert gas (air 5%: inert gas 95 %) Of hot air at 145 ° C. from the injection nozzle tube at an air velocity of 30 m / sec for 120 seconds to expand and dry, and to reduce the water content by 10 to 12%.
% And then 5 to 5 with palm oil heated to 145 ° C.
Perform a 10-second frying process, the final moisture 5% flavor, color,
The desired instant Chinese noodles (b) with relatively little decrease in vitamins and the like were obtained.

[0022]

Example 3 Instant Chinese noodle (c) After making noodles by a conventional method, cutting blade # 20 round, noodle thickness 1.00 m
After steaming for 2 minutes, 110-115 g of steamed noodles are packed in a net-like bucket, and high-temperature hot air of 110 ° C. made of inert gas (N ₂ ) is blown at a speed of 25 m / s.
pre-drying by spraying with ec.
%, And hot air of 145 ° C. made of an inert gas (N ₂ ) was blown through the injection nozzle tube at a wind speed of 3%.
Spray at 0 m / sec for 120 seconds to expand, 145
The oil was fried in palm oil heated to 5 ° C. for 5 to 10 seconds to obtain a desired instant Chinese noodle (c) having a fat, oil content of 13% and a final moisture of 5% with little decrease in flavor, color tone, vitamins and the like. .

[0023]

Example 4 Instant Chinese noodles (d) After making noodles by a conventional method, cutting blade # 20 round, noodle thickness 1.00 m
After steaming for 2 minutes, 110-115 g of steamed noodles are packed in a net-like bucket and subjected to preliminary drying by blowing high-temperature hot air of 110 ° C consisting of air at a wind speed of 25 m / sec. After adjusting the water content to about 20%, high-temperature hot air consisting of air at 145 ° C. was blown from the spray nozzle tube at a wind speed of 30 m / sec for 120 seconds to expand and dry, and the water content was adjusted to 10 to 12%. A spray treatment was performed for 20 seconds with palm oil heated to 150 ° C. to obtain a desired instant Chinese noodle (d) having a fat content of 13% and a final moisture of 6%.

[0024]

Example 5 Instant Udon After making noodles in the same manner as in Example 1, cutting blade # 12 square, noodle thickness 1.
Cut out at 2mm, steam for 2 minutes, mold 112g of steamed noodles into a bucket, and 110 ° C from injection nozzle tube
Pre-drying by irradiating high-temperature hot air at a wind speed of 30 m / sec for 35 seconds, adjusting the water content to about 18%, and then blowing high-temperature hot air at 140 ° C. from the injection nozzle at a wind speed of 3
Injected at 0 m / sec for 1 minute, fried in palm water heated to 145 ° C for 5 to 10 seconds, and the fat and oil content was 13
%, Final moisture 6%, to give the desired instant noodles.

The dried noodles obtained from Example 1, Example 2 and Example 3 could be restored to an edible state in hot water in 2 minutes and 30 seconds. Further, even the thick article according to Example 4 had an instantaneous property that could be restored in 4 minutes.
In addition, as a result of the sensory test, the noodle surface was smooth and had a resilient texture with low oiliness and a noodle-like flavor. Furthermore, the noodles expanded and dried using the inert gas according to Examples 2 and 3 exhibited good flavor and glossy appearance of the noodles.

[0026]

Example 6 Instant Japanese noodles After making noodles by the usual method (wheat flour 70%, buckwheat flour 30%), cut out with a cutting edge # 20 square, noodle thickness 1.00 mm, 0.4 kg /
After steaming for 2 minutes at a steaming pressure of cm ² , 80 g of steamed noodles were packed in a net-like bucket, and 11 g from the injection nozzle tube.
Preliminary drying was performed by blowing high-temperature hot air at 0 ° C. at a wind speed of 30 m / sec.
High-temperature hot air of 50 ° C is blown from the injection nozzle tube at a wind speed of 3
Injection was performed at 0 m / sec for about 1 minute, and the oil was fried with palm oil heated to 145 ° C for 5 to 10 seconds to obtain a desired instant soba noodle having a final moisture of 4%.

[0027]

Example 7 Instant pasta noodles Noodles were prepared by a conventional method, cut out with a cutting blade of # 14 square, noodle thickness 0.9 mm, steamed for 2 minutes, and 100 g of steamed noodles were packed in a net-shaped bucket. , 120 ° C high-temperature hot air is pre-dried at a wind speed of 30 m / sec, and the moisture content is 18 to 20%.
After adjusting the water temperature to 145 ° C., high-temperature hot air at 145 ° C. is injected from the injection nozzle tube at an air velocity of 30 m / sec for 150 seconds to adjust the water content to 10 to 12%, and then to palm oil heated to 145 ° C. for 5 to 30 seconds. Perform frying process, final moisture 5%
Of desired instant pasta noodles.

An electron micrograph (magnification: magnification) of the cross-sectional structure of the expanded instant oil-fried instant noodle according to Example 1 of the present invention was taken.
× 50) is shown in FIG. The instant noodle of the present invention is shown in FIG.
Compared to the conventional oil-fried instant noodles shown in the above, since the conventional oil-fried instant noodles are also expanded by frying, the porosity of the tissue due to the expansion is similar, but the conventional oil-fried instant noodles have a high fat content. Become.

An electron micrograph of the cross-sectional organizational structure of the expanded instant oil-fried instant noodle according to Example 1 of the present invention is shown in FIG. 3 and the conventional hot air-dried instant oil noodle shown in FIG. Compared to that of the dried instant noodles, the texture of the present invention is uniformly porous at its surface and core, but in FIGS. 3 and 4, the texture of the surface and core is large. Is different.

[0030]

From the above results, it can be seen that in the present invention, high-temperature hot air is rapidly applied to the noodles from the injection nozzle tube rapidly, so that the high-temperature hot air passes uniformly into the noodle mass in a short time. The inside of the swelling can be expanded and the internal structure becomes porous, so that hot water easily penetrates during eating and has an instantaneous property that can be restored in a short time. It is possible to obtain noodles that have a little noodle-like flavor, a smooth noodle surface and elasticity.

[Brief description of the drawings]

FIG. 1 is an electron micrograph (magnification: × 50) of Example 1 showing a cross-sectional organizational structure of a dried noodle according to the present invention.
It is.

FIG. 2 is an electron micrograph (magnification: × 50) showing the organizational structure of a cross section of a conventional instant fried instant noodle.

FIG. 3 is an electron micrograph (magnification: × 50) showing the organizational structure of a cross section of a conventional hot-air-dried oil-fried instant noodle.

FIG. 4 is an electron micrograph (magnification: × 50) showing the organizational structure of a cross section of a conventional hot-air dried noodle.

──────────────────────────────────────────────────の Continued on the front page (72) Inventor Mikiharu Kaneshima 4-29-3, Honmachi, Nakano-ku, Tokyo NY Stay 101 (72) Inventor Kenichi Osaka 4-29-3, Honcho, Nakano-ku, Tokyo NY Stay 202 (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/16-1/162

Claims (5)

(57) [Claims] Claims: 1. After steaming a noodle string manufactured by an ordinary method, when transferring the steamed noodles on a transport net conveyor,
Injection nozzles in which a plurality of high-temperature hot air of 100 to 200 ° C. composed of air, an inert gas, or a mixed gas thereof temperature-controlled from a separately provided high-pressure chamber are alternately arranged above and below the transport net conveyor. A method for producing instant dried noodles, which comprises spraying noodles at a high speed from a tube, expanding and drying the noodles, and then fry-cooking the noodles. 2. The wind speed of the injection nozzle tube is 10-70.
2. The method for producing instant dried noodles according to claim 1, wherein the rate is m / sec. 3. After steaming noodle strings manufactured by a conventional method, high-temperature hot air is sprayed from a plurality of spray nozzle tubes arranged alternately above and below a transport net conveyor to remove water in advance. The method for producing instant dry noodles according to claim 1, wherein the content is adjusted to ~ 32%. 4. The method for producing instant noodles according to claim 3, wherein the temperature of the high-temperature hot air is 100 to 120 ° C. 5. The high-speed hot air has a wind speed of 20 to 40 m / sec.
4. The method for producing instant dried noodles according to claim 3, wherein