JP3103459B2 - Manufacturing method of instant noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing instant noodles. More specifically, the present invention relates to a method for producing instant noodles which can be eaten by pouring hot water and can be restored to be eatable while maintaining a good texture in a very short time only by immersion in water.

[0002]

2. Description of the Related Art Instant noodles can be reconstructed in a very simple manner by pouring in boiling water or boiled for a short time, and have gained widespread support from consumers for their excellent instantaneousness and good preservability. ing. In addition, instant noodles that were initially only instant noodles have been developed and sold in recent years, and various types of instant noodles are classified as instant Chinese noodles, instant Japanese noodles, instant European noodles, They are roughly divided into snack noodles and the like. In addition, when instant noodles are classified according to their drying methods, they are classified into oil-fried noodles, hot-air dried noodles, and freeze-dried noodles.

[0003] In order to eat these instant noodles, it is necessary to pour boiling water or to heat them in hot water for a short time, and if the cooking time is shorter than boiling ordinary noodles, That said, it is necessary to boil and heat the water, which is troublesome. In addition, in the case of boiled noodles that have been sold for a long time, there is an advantage that it can be eaten as it is, or it can be eaten very easily just by passing water, but since it is distributed and sold in a boiled state, boiled elongation occurs The texture tends to deteriorate, and unlike instant noodles and dry noodles, long-term storage is impossible.

[0004] From the above point, it is extremely convenient to have instant noodles that can be easily reconstituted with water without using hot water, but it is very convenient, but conventionally, they can be reconstituted with water and have a good texture when reconstituted. No instant noodles are known. Especially noodles,
In the case of noodles that are eaten in the summer, such as cold and wheat, cold noodles (chilled Chinese noodles), there is no need to heat the noodles,
It is extremely convenient to have instant noodles that do not require hot water and can be easily eaten and restored with water. However, in the case of conventional instant noodles, since all are manufactured on the premise that hot water is poured or heated and restored, even if they are immersed in water, they will not be restored to a state where they can be eaten in a short time However, even if it can be restored to a state where it can be eaten with water, there is a disadvantage that the texture is extremely poor.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is not only to be able to easily restore to a state in which it can be easily eaten by pouring boiling water, but also to quickly restore to an eatable state while maintaining a good texture even with water. The goal is to provide instant noodles.

[0006]

Means for Solving the Problems As a result of repeated investigations by the present inventors in order to solve the above-mentioned object, after producing a raw noodle string having a predetermined thickness or diameter by mixing an inflating agent into the dough, It is steamed under specific conditions to gelatinize the surface of the noodle strings, then boiled to a yield of 280-350% and freeze-dried to obtain noodles with a porous structure,
The present inventors have found that these noodles can be easily reconstituted into noodles that can be easily consumed with water as well as hot water, and that the reconstituted noodles have excellent texture.

That is, the present invention comprises a swelling agent and has at least one of a thickness and a width of 0.4 to 1.2.
mm raw noodle strings are steamed for 1 to 5 minutes, and then yield 2
This is a method for producing instant noodles, comprising boiled to 80 to 350% and freeze-dried. The present invention also includes instant noodles produced by the above method.

In the present invention, the type of instant noodles is not particularly limited, and may include instant Japanese noodles, instant Chinese noodles, instant European noodles, etc. Among them, especially instant noodles such as light noodles, cold and wheat, and Japanese soba It is suitable for the production of instant European noodles such as noodles, thin instant Chinese noodles, and thin spaghetti.

In the present invention, it is necessary to add a swelling agent to the raw noodle strings. The raw noodle strings are obtained by adding a swelling agent and other components as necessary to a noodle composition containing flour as a main raw material and further adding water, for example, kneading-rolling-cutting into noodle strings, kneading-noodle band extrusion. It can be produced by processing by a usual method such as cutting out into a noodle string, kneading and extruding a noodle string, and a method for producing a raw noodle string is not particularly limited.

In this case, the type of flour is not particularly limited, and any flour used in the production of noodles can be used. For example, flour, rye flour, barley flour, oat flour, buckwheat flour, rice flour, potato Various flours such as starch, tapioca starch, corn starch, cataclysm powder, and yam flour can be used, and the flour may be used alone or in combination of two or more. Among them, it is preferable to use flour and / or buckwheat flour as in the case of ordinary noodles. Depending on the type of instant noodles intended for production, various flours are selected and combined as necessary. Good to use.

A so-called baking is used in which a gas generating agent such as ammonium carbonate and / or ammonium bicarbonate is blended with an acid agent such as tartaric acid, alum, glucono delta lactone, calcium acid phosphate and sodium acid sulfate as needed. It is better to use powder. The compounding ratio of the swelling agent is preferably 0.5 to 5 parts by weight, more preferably 1 to 3 parts by weight, based on 100 parts by weight of flour. If the amount of the swelling agent is less than 0.5 part by weight, the formation of a porous structure in the instant noodles becomes insufficient, and it takes a long time to restore the structure. On the other hand, if the compounding amount of the swelling agent is more than 5 parts by weight, the swelling agent odor remains in the noodles, and the taste tends to be poor.

[0012] In addition to the above-mentioned flour and swelling agent, the raw noodle strings may contain, if necessary, other components such as salt, brine (rice flour), oils and fats, condensed phosphate, emulsifier, and protein enhancer. May be contained. In particular, the addition of fats and oils promotes the formation of a porous tissue structure in instant noodles,
When the noodles are restored to an edible state with water or the like, a smooth, resilient and good texture can be imparted.

Examples of the fats and oils in this case include butter, shortening, animal and vegetable fats and oils such as margarine, soybean oil, rapeseed oil, etc. Among them, shortening is particularly preferred. When fats and oils are blended, the amount is preferably 0.5 to 5 parts by weight, more preferably 1 to 3 parts by weight, based on 100 parts by weight of flour. When the fats and oils are blended in the above ratio, the formation of a porous tissue structure in the instant noodles is promoted, and when restored with water or the like, there is a moderate softness and elasticity, and a smooth texture is obtained. Obtainable. On the other hand, if the amount of the fats and oils is more than 5 parts by weight, the film having a porous structure in the instant noodles becomes too thin, and the noodles do not have firmness and the texture is reduced. In addition, the amount of water to be used for producing raw noodle strings may be a conventionally known amount of water, depending on the type of noodles to be produced.

In the present invention, it is necessary that at least one of the thickness and the width of the raw noodles is in the range of 0.4 to 1.2 mm. When the raw noodle strings have a circular cross section, the diameter thereof needs to be 0.4 to 1.2 mm. The thickness and / or width of the raw noodle strings are 0.4 mm
If it is smaller than that, the noodle strings tend to adhere to each other to form a large lump when the noodles are boiled, and the freeze-dried noodles have slow permeation of water and require time for restoration. On the other hand, if the thickness and / or width of the raw noodle strings are larger than 1.2 mm, it takes a long time to restore with water, and although the texture of the surface is too soft, the core Remains, and the texture is significantly inferior. In view of the restoring properties of instant noodles and the texture of the restored noodles, the thickness of raw noodle strings and / or
Alternatively, the width dimension is more preferably 0.7 to 1.0 mm.

In the present invention, the above-mentioned raw noodle strings are
Cook for 5 minutes. The steam temperature in this case is 95-10
The temperature is preferably set at 5 ° C., whereby only the noodle band surface is gelatinized (gelatinized), and the expanding agent is decomposed to generate gas, thereby expanding the noodle band. can do. Further, the steaming heat treatment can prevent the noodle strings from adhering to each other when the noodle strings are subjected to the next boiling process. If the steaming heat treatment time is shorter than 1 minute, the expansion of the noodle strings becomes insufficient and it takes time to restore the instant noodles obtained with water, and the core remains in the center of the obtained restored noodles. In addition, the elasticity is lost and the texture becomes poor.
On the other hand, if the steaming heat treatment time is longer than 5 minutes, the surface of the noodles becomes slightly brown and the appearance is reduced, and the noodles have a hard texture without elasticity. The steaming heat treatment time can be appropriately adjusted within a range of 1 to 5 minutes depending on the temperature of the steam to be used, the thickness of the noodle strings, and the like. Generally, the steaming heat treatment is more preferably performed for 1 to 2 minutes.

The apparatus and method for steaming heat treatment are not particularly limited, and conventionally known apparatuses and methods used for steaming heat treatment of foods, especially noodles, can be employed. At the time of steaming heat treatment of raw noodle strings, raw noodles may be steamed and heat-treated in single or several servings, or may be steamed together. It is preferable from the viewpoint of handleability.

Next, the steamed heat-treated noodles are produced at a yield of 280.
Boil to ~ 350%. The whole noodle strings are pregelatinized by this boiling process, but this boiling is performed so as to be higher (slightly excessively boiled) than a normal appropriate yield. If the yield after boiling is lower than 280%, the instant noodles obtained will have a poor texture with remaining hardness, while if it exceeds 350%, the noodle strings will adhere and the noodle strings will adhere to each other and become clumpy. And can be restored in a short time, but instant noodles cannot be obtained. The yield of this boiling process is 300-3
It is more preferable to carry out so as to be 40%. For example, the noodle strings that have been subjected to the steaming heat treatment are placed in
Boiled noodles with a yield of about 280-350% can be obtained by boiling for ~ 5 minutes.

The noodles boiled to a yield of 280 to 350% may be freeze-dried to form instant noodles, or may be steamed again and freeze-dried to form instant noodles. It is more preferred to freeze-dry. When performing steaming heat treatment again, it is desirable to perform steaming heat treatment using steam at 95 to 105 ° C for about 1 to 10 minutes, thereby further preventing the noodle strings from adhering to each other and further promoting α-formation. The instant noodles thus obtained have better restorability and can be eaten in a shorter time, and can impart a good texture to the noodles.

Further, although not limited, the noodles are washed with water or immersed in water at the time of completion of the first steaming heat treatment, the boiling treatment and the second steaming heat treatment as required, and then draining. It is preferable to proceed to the next step, because the adhesion of the noodle strings can be prevented.

[0020] The final drying treatment is preferably performed by freeze-drying, whereby the adhesion of the noodle strings can be prevented, and the porous tissue structure is maintained well, so that it can be eaten with water in a short time. Instant noodles that can be restored in a state can be obtained. Hot air drying, vacuum drying,
When performed by flash drying, etc., adhesion between noodle strings,
Since the generated porous tissue structure is crushed, instant noodles which can be restored with water in a short time cannot be obtained.

[0021]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In the following examples, the yield of boiled noodles was measured as follows. The restored state and texture of the instant noodles restored by immersion in water were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken.

Yield of boiled noodles : The yield of boiled noodles was determined by the following formula.

[0023]

X (%) = (Z / Y) × 100 where X = yield of boiled noodles (%) Y = flour, buckwheat flour and other main raw material flour used in the production of noodles Weight (g) (however, the weight is converted to a water content of 14%) Z = weight of boiled noodles (g)

[0024]

[Table 1] Evaluation criteria for the state of restoration of instant noodles and the texture of the restored noodles ○ Restoration state : 5: Can be easily loosened without using chopsticks, and extremely easy to eat. 4: Forcibly loosen using chopsticks to loosen the whole so that it can be eaten. 3: Can be eaten by forcibly loosening using chopsticks, but there is a part (about 20%) that remains as a lump without loosening. 2: It is possible to forcibly loosen using chopsticks, but a considerable part (about 20 to 60%) remains as a lump without being loosened. 1: Even if you forcibly go with chopsticks, you will not loosen, the whole is in a lump, and it is impossible to eat. ○ Texture of noodles : 5: Smoothness and moderate chewyness, and extremely good texture. 4: Slightly smooth, moderately chewy, and good in texture. 3: Slightly hard or weak chewy, and slightly poor texture. 2: The core remains or is too soft and has no crunch at all, and the texture is poor. 1: Eating is not possible without restoring to the eating state.

Example 1 Baking powder [manufactured by Okuno Pharmaceutical Co., Ltd .; "Top Baking Powder Special"] was added to 100 parts by weight of flour at the ratio shown in Table 2 below, and 3 parts by weight was further added. Salt water 3 with salt dissolved
7 parts by weight were added and kneaded for 10 minutes to prepare each dough. These doughs were rolled with a noodle roll to produce a noodle belt having a thickness of about 0.8 mm, and then cut with a No. 30 cutting blade into noodle strings having a width of 1.0 mm to produce raw noodles.

The raw noodles obtained above are put in a steaming basket and heated at a temperature of 10
After steaming with steam at 0 ° C. for 1 minute, it was taken out of the steaming basket, boiled in hot water at a temperature of 97 to 100 ° C. for 2 minutes, and then immediately put into cold water and cooled. Then, the mixture was put in a steam basket and further steamed with steam at a temperature of 100 ° C. for 5 minutes, and then cooled again in cold water. Removed from water, temperature 25 ° C, 90
It was freeze-dried under a reduced pressure of mTorr until the water content became about 8% or less to produce instant noodles.

[0027] 40 g of the instant noodles prepared above were added at 20 ° C.
Was restored by immersion in 500 ml of tap water for 5 minutes, and the restored state at that time was determined according to the evaluation criteria shown in Table 1. In addition, eating the reconstituted noodles, the texture is shown in Table 1.
Were evaluated in accordance with the evaluation criteria shown in (1). The results are shown in Table 2 below.

[0028]

[Table 2] Amount of baking powder added (parts by weight) 0 0.5 1.0 3.0 5.0 10 Yield after boiling (%) 325 326 327 330 331 330 Restored state 3.2 4.1 4.4 4.4 4.4 4.2 Texture 3.2 3.9 4.5 4.4 4.3 3.9 ¹⁾ 1) Baking powder Offensive

From the results in Table 2 above, it can be seen that when the expanding agent (baking powder) was not added, the reconstituted state of the instant noodles and the texture of the reconstituted noodles were not good. The amount of the swelling agent is 1 to 5 per 100 parts by weight of flour.
It turns out that a weight part is more preferable.

Example 2 1 part by weight of the same baking powder as used in Example 1 and 100 parts by weight of flour and shortening of the amount shown in Table 3 below (manufactured by Miyoshi Oil & Fat Co., Ltd .; Royal "], and 37 parts by weight of a saline solution in which 3 parts by weight of sodium chloride was dissolved, and kneaded for 10 minutes to prepare each dough. These doughs were rolled with noodle rolls to produce a noodle belt having a thickness of about 0.8 mm, and then cut into noodle strings using a No. 30 cutting blade to produce raw noodles having a width of 1.0 mm. Thereafter, the same treatment as in Example 1 was performed to produce instant noodles.

Each of the instant noodles (40 g) produced above was baked at 20 ° C.
Was restored by immersion in 500 ml of tap water for 5 minutes, and the restored state at that time was determined according to the evaluation criteria shown in Table 1. In addition, eating the reconstituted noodles, the texture is shown in Table 1.
Were evaluated in accordance with the evaluation criteria shown in (1). The results are shown in Table 3 below.

[0032]

[Table 3] Amount of shortening added (parts by weight) 0 0.5 1.0 3.0 5.0 10 Yield after boiling (%) 325 330 331 330 330 332 Restored state 4.4 4.6 4.9 5.0 5.0 4.9 Texture 4.5 4.6 4.9 5.0 4.8 3.7

From the results shown in Table 3, when fats and oils (shortening) are blended together with a swelling agent (baking powder), instant noodles having a better restored state and texture can be obtained. It turns out that 0.5-5 weight part is preferable and 1-3 weight part is especially preferable.

Example 3 1 part by weight of baking powder and 3 parts by weight of shortening same as those used in Example 1 were added to 100 parts by weight of flour, and 37 parts by weight of a salt solution in which 3 parts by weight of sodium chloride was dissolved was further added. The mixture was added and kneaded for 10 minutes to form a dough. The dough was rolled with a noodle roll to produce noodle strips having the thickness shown in Table 4 below, and then cut into noodle strings using a No. 30 cutting blade to give raw noodles having a width of 1.0 mm. Manufactured. Thereafter, the same treatment as in Example 1 was performed to produce instant noodles.

Each of the instant noodles (40 g) produced above was placed at 20 ° C.
Was restored by immersion in 500 ml of tap water for 5 minutes and 10 minutes, and the restored state at that time was determined according to the evaluation criteria shown in Table 1. The restored noodles were eaten, and the texture was evaluated according to the evaluation criteria shown in Table 1. The results are shown in Table 4 below. In addition, the yield of the noodles after boiling was all in the range of 325 to 335%.

[0036]

[Table 4] Restoring time 5 minutes Restoring time 10 minutes Noodle belt (raw noodle strings) thickness (mm) Noodle belt (raw noodle strings) thickness (mm) 0.4 0.7 1.0 1.2 1.4 0.4 0.7 1.0 1.2 1.4 Restored state 3.1 5.0 4.6 3.8 3.0 4.0 5.0 5.0 4.6 3.9 Texture 3.0 5.0 4.2 3.9 2.8 4.0 4.8 4.9 4.7 3.5

From the results shown in Table 4 above, in order to obtain instant noodles having good resilience and texture in water, the thickness of the raw noodle strings (noodle band) should be 0.4 to 1.2 mm. It can be seen that it is necessary, and more preferable that the thickness be 0.7 to 1.0 mm.

Example 4 1 part by weight of baking powder and 3 parts by weight of shortening same as those used in Example 2 were added to 100 parts by weight of flour, and 37 parts by weight of a salt solution in which 3 parts by weight of sodium chloride was dissolved was further added. The parts were added and kneaded for 10 minutes to make each dough. These doughs are rolled with a noodle roll to produce a noodle strip having a thickness of about 0.8 mm, and then cut into noodle strings using a No. 30 cutting blade to obtain a width of 1.
0 mm raw noodles were produced.

The raw noodles obtained above were put in a steaming basket and heated at a temperature of 10
After steaming with steam at 0 ° C. for 1 minute, and then boiling for 20 seconds to 4 minutes, it was quickly put into cold water and cooled. Then, the mixture was put in a steam basket and further steamed with steam at a temperature of 100 ° C. for 5 minutes, and then cooled again in cold water. Example 1 taken out of water
Freeze-drying was performed in the same manner as described above to produce instant noodles. Each of the instant noodles 40 g produced as described above was immersed in tap water and restored in the same manner as in Example 1, and the restored state and texture at that time were evaluated according to the evaluation criteria shown in Table 1. The results are shown in Table 5 below.

[0040]

[Table 5] Restoration time 5 minutes Restoration time 10 minutes Yield after boiling (%) Yield after boiling (%) 270 280 320 350 360 270 280 320 350 360 Restored state 2.4 3.8 4.6 4.9 4.0 2.9 4.0 5.0 5.0 4.2 Texture 2.7 3.9 4.4 4.0 2.2 2.8 4.2 4.9 4.4 2.0

From the results shown in Table 5, it can be seen that the yield after boiling needs to be 280-350%.

Example 5 1 part by weight of the same baking powder as used in Example 2 and 3 parts by weight of shortening were added to 100 parts by weight of flour, and 37 parts by weight of a salt solution in which 3 parts by weight of sodium chloride was dissolved was further added. The mixture was added and kneaded for 10 minutes to form a dough. The dough was rolled with a noodle roll to produce a noodle belt having a thickness of about 0.8 mm, and then cut into noodle strings using a No. 30 cutting blade to produce raw noodles having a width of 1.0 mm. This raw noodle is put into a steaming basket, steamed with steam at 100 ° C. for 1 minute, and then boiled for 2 minutes (yield 32
8%), quickly put in cold water, cooled, taken out of the water, and freeze-dried in the same manner as in Example 1 to produce instant noodles. When 40 g of the instant noodles produced above were immersed in tap water and restored in the same manner as in Example 1, it was restored sufficiently in 4 to 5 minutes, and the texture was re-heated again. There was little inferior thing with little haze.

Example 6 40 parts by weight of buckwheat flour, 1 part by weight of baking powder and 3 parts by weight of shortening same as those used in Example 2 were added to 100 parts by weight of flour, and 37 parts by weight of tap water were further added. In addition, the dough was kneaded for 10 minutes. The dough was rolled with a noodle roll to produce a noodle belt having a thickness of about 0.9 mm, and then cut into noodle strings using a No. 30 cutting blade to produce a raw Japanese soba having a width of 1.0 mm. This raw Japanese buckwheat noodles is put into a steaming basket and steamed with steam at a temperature of 100 ° C. for 1 minute, then taken out of the steaming basket and boiled in hot water at a temperature of 97 to 100 ° C. for about 3 minutes to achieve a yield of about 290%. Cooled in cold water.
Remove from water, put in steam basket and steam with temperature of 100 ℃
After further steaming for another minute, it was cooled again in cold water. It was taken out of the water and freeze-dried at a temperature of 25 ° C. under a reduced pressure of 90 mTorr until the water content became about 8% or less, to produce instant Japanese soba. 20g of instant Japanese soba prepared above
When immersed in 500 ml of tap water at ° C., it was sufficiently restored in 3 to 4 minutes, and had good texture and taste comparable to those of ordinary boiled buckwheat.

Example 7 1 part by weight of baking powder and 3 parts by weight of shortening same as those used in Example 2 were added to 100 parts by weight of flour, and powdered pan [Oriental Yeast Co., Ltd .; Akahi Ryushi "]
Add 37 parts by weight of 1.4 parts by weight of brine and add 10 parts.
Kneaded for a minute to make the dough. This dough was rolled with a noodle roll to produce a noodle belt having a thickness of about 0.9 mm.
It was cut into noodle strings using 30 cutting blades to produce raw Chinese noodles having a width of 1.0 mm. This raw Chinese buckwheat noodles is put into a steaming basket, steamed with steam at a temperature of 100 ° C. for 1 minute, taken out of the steaming basket, and boiled in hot water at a temperature of 97 to 100 ° C. for about 3 minutes to make the yield about 300%, and then quickly. Cooled in cold water. Remove from water and put in steam basket, temperature 100
After further steaming with steam at 5 ° C. for 5 minutes, it was cooled again in cold water. It was taken out of the water and freeze-dried at a temperature of 25 ° C. under a reduced pressure of 90 mTorr until the water content became about 8% or less to produce instant Chinese noodles. When 40 g of the instant Chinese soba prepared above was immersed in 500 ml of tap water at 20 ° C., it was fully restored in 6 to 7 minutes and had a good texture and taste comparable to ordinary Chinese noodles or cold noodles. Had.

[0045]

According to the method of the present invention, instant noodles which can be restored to an edible state while maintaining a good texture in a very short time only by being immersed in water can be produced in addition to pouring hot water and eating. can do. for that reason,
It is particularly suitable for the production of instant noodles that are eaten in a cold state, such as light noodles, cold and barley, and chilled Chinese noodles. The noodles can simply be eaten. Further, the noodles obtained in the present invention are not oily and have good taste and texture because they are not dried by frying.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Sada Ishibashi 19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Inside Nisshin Flour Milling Co., Ltd. (72) Inventor Hirose 1901 Nihonbashi Koamicho, Chuo-ku, Tokyo No. Nisshin Flour Milling Co., Ltd. (72) Inventor Hiroshi Tsutsui 3-19-5 Hakata Ekimae, Hakata-ku, Fukuoka City, Fukuoka Prefecture Nisshin Flour Milling Co., Ltd. Kyushu Headquarters Fukuoka Sales Office (56) References JP-A 52-125646 JP, A) JP-A-58-43754 (JP, A) JP-A-59-213375 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/16-1/162

Claims (4)

(57) [Claims] 1. A raw noodle string containing a swelling agent and having at least one of a thickness and a width of 0.4 to 1.2 mm.
A method for producing instant noodles, wherein the noodles are steamed for 5 minutes, then boiled to a yield of 280 to 350%, and then freeze-dried. 2. The raw noodle string further contains fats and oils.
Manufacturing method. 3. The method according to claim 1, wherein the product is boiled to a yield of 280 to 350%, steamed for 1 to 10 minutes, and then freeze-dried. 4. Instant noodles produced by the method according to claim 1.