JP3195740B2 - Manufacturing method of instant fried noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing instant fried noodles which is eaten by pouring boiling water or boiling in a pot or the like, and more particularly to a method for producing an improved noodle band making process.

[0002]

2. Description of the Related Art Instant noodles are roughly classified into two types: α (alpha) -fried noodles and α-non-fried noodles. Both are made and steamed to remove water, and the flour starch is pregelatinized. Is held. As a method of removing the water, the case of fried (fried with oil) is referred to as fried noodles (fried noodles), and the case of hot air drying or microwave drying is referred to as non-fried noodles (non-fried noodles).

[0003] Deep-fried noodles use wheat flour and various starches as raw materials, Chinese noodles are replaced with Kansai, and Japanese-style noodles are replaced with polymerized phosphates. Powder, thickening polysaccharides, emulsified oils and fats, etc. are added to make noodles through a kneading process, a noodle string is formed by a cutting blade, and if desired, a certain wave shape (wave) is applied, and the mixture is gelatinized by steam through a continuous steamer. After the gelatinization, an instant noodle is obtained through a frying process.

[0004] In the frying process, a single oil tank or a plurality of oil tanks are usually used. In the case of drying by rapid dehydration known as a conventional method in this step, as a result of rapid evaporation of the water content of the noodles, the structure inside the noodles becomes porous (porous). In addition to the effect of little change in the flavor of the product, simplicity essential for instant noodles is realized. But,
Because the evaporation was so rapid, the texture of the instant fried noodles was crisp, but a viscoelastic texture like raw noodles (raw Chinese noodles) was not obtained.

[0005] Therefore, hot air drying or microwave drying may be used instead of the instant frying process. Pre-gelatinized non-fried noodles by hot-air drying do not have the rapid evaporation of the water content of noodles as seen in the frying process, and have a low oil content, so their texture is light, and the texture is similar to raw noodles Become. In addition, pre-gelatinized non-fried noodles by microwave drying have a rapid evaporation of the water content of the noodles, and their texture has a crisp tendency similar to fried noodles, but they are viscoelastic like raw noodles No texture was obtained.

[0006] In addition, in the case of raw noodles, a method is used in which a noodle band is formed by an extruder (extrusion screw) or an extruder to form a noodle string. However, this method cannot be directly applied to instant fried noodles. Difficult, according to the experiments of the present inventors, the conventional extruder, when following the method based on the press molding process with a molding die,
In the frying process, a thin film is formed on the surface of the noodle strings and a blistering state is easily formed, and as a result, the surface of the noodles becomes rough and rough, resulting in poor appearance and eating. It was confirmed that the texture was sometimes impaired because the surface sometimes became boiled down.

[0007]

According to the present invention, the conventional technique is improved in the process so that the instant noodle in which the frying process is performed has the same texture as the raw noodle,
Instant instant fried noodles having a reduced swelling of the noodles after frying and having an oil content of about 15 to 17% as compared with the conventional oil content of about 20 to 23%. Intensive research has been conducted for the purpose of producing noodles which are excellent in elasticity and have a unique transparency as seen in raw noodles.

[0008] The present invention achieves the above-mentioned object, and has an excellent advantage in terms of appearance and texture from known instant fried noodles. An object of the present invention is to establish a method for producing instant fried noodles having characteristics. The instant oil fried noodles referred to herein include instant Chinese noodles, instant Japanese noodles, and snack noodles.

[0009]

In order to achieve the above object, a method for producing instant fried noodles according to the present invention uses wheat flour, starch or processed starch as a raw material in a process for producing instant fried noodles, and if necessary, makes it easier. After adding a salt, a thickening polysaccharide, an emulsified oil and fat, and lecithin to form a dough in the kneading step, a step of applying a mechanical pressure to the dough under reduced pressure to form a small lump was added before the shaping step. It is characterized by the following.

The method for producing instant fried noodles according to the present invention comprises the steps of: using wheat flour, starch or modified starch as a raw material in a production process of instant fried noodles;
After adding salt, thickening polysaccharide, emulsified oil and fat, lecithin to prepare a dough in the kneading step, a step of forming a small lump by applying mechanical pressure to a part of the dough under reduced pressure, The step of combining with the remaining dough and the step of combining are added before the shaping step.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The production method of the present invention is a conventional method, that is, a conventional noodle-making process generally known in the art: water adjustment-kneading-shaping (shaping roll) -composite (composite roll) -rolling. (Rolling roll)-In each of the cutting steps, after the kneading step, and before the shaping step, a mechanical pressure is applied under vacuum to provide a compact, strong property and stickiness described later. And adding a process of compounding it into a noodle belt.

Further, a part of the dough that has passed through the kneading step is subjected to a step of applying a mechanical pressure under reduced pressure to form a small lump, and the small lump and the remaining dough are mixed and combined in a subsequent shaping step. To add a process to make a noodle strip.

[0013] Further, the means for preparing small lumps in the present invention will be described in more detail. Kneading with a mixer (work of putting flour and various starches into a mixer and adding a water adjusting solution)
After that, a mechanical pressure is applied to the inside of the extruder or the extruder under a reduced pressure of 400 to 760 mmHg, and what is pumped as a cylindrical dough (dough) through a die having a diameter of 5 to 50 mm is extruded. It is intermittently cut into small blocks having a length of 5 to 50 mm. The compactness, properties and size of the small lumps will affect the expansion of the noodles after frying.

The small mass, which is an important feature of the present invention, will be described in detail below. After kneading with raw materials mainly composed of wheat flour, potato starch or tapioca starch, if necessary, adding kneading, salt, emulsified oil and fat. A small piece obtained by applying a mechanical pressure with an extruder or an extruder or the like and passing it through a die having a diameter of 5 to 50 mm under reduced pressure and cutting it into a cylinder having a length of 5 to 50 mm. Wheat flour, potato starch or oil-and-fat-processed starch If necessary, kneading with the addition of salt, emulsified oil and fat, etc., and then applying mechanical pressure with an extruder or an extruder under reduced pressure, A cylinder made by passing a die having a diameter of 5 to 50 mm into a cylindrical shape and cutting it into a length of 5 to 50 mm. Raw materials containing wheat flour, potato starch or tapioca-processed starch as a main component, polymerized phosphates, salt, emulsified fats and the like are added and kneaded as necessary,
Apply a pressure with an extruder or an extruder or the like, and apply a pressure to it under reduced pressure, pass through a die having a diameter of 5 to 50 mm, cut the cylindrical shape to a length of 5 to 50 mm and make a small lump. Raw materials used in the production of noodles can be used.

The small lump thus prepared is put into a composite machine (shaping roll and composite roll), cut out after forming a noodle band, and subjected to a frying process after the steaming step to produce instant fried noodles. FIG. 1 (electron micrograph, Hitachi SW-510, magnification 33 times) showing the state of the vertical section of the fried noodles prepared in Example 1 of the present invention described below is a comparison made according to the conventional method. FIG. 2 (an electron micrograph showing the state of a vertical section of the fried noodles of Example 1; Hitachi SW-5)
10 type. Before the frying process, the shape and size of the raw noodles (noodles after the rolling-cutting-out step) are greatly different before the frying process, even though the raw noodles (noodles after the rolling-cutting-out step) are adjusted.

That is, although the characteristics of the noodles obtained according to the production method of the present invention are similar to those of the conventional noodles, the noodles are clearly different from each other in that their pores are small and their distribution is layered. As a result, the noodles as a whole have (1) less noodle swelling after frying. (2) Due to the decrease in the degree of swelling, the oil content could be reduced to about 15 to 17% as compared with about 20 to 23% in the past.

The decrease in the oil content means that the intake of oil at the time of eating is reduced, and not only the soup is more easily exhibited in terms of taste, but also hot air dried noodles and microwave dried noodles It also has the taste of oil that cannot be obtained. In addition, the noodles of this manufacturing method differ from existing instant fried noodles not only in terms of texture and taste, but also in appearance, in order to make the soup easily penetrate into the noodles and give the noodles a clear feeling. Noodles).

By making the dough into small lumps under reduced pressure, the air entrapped inside during kneading is degassed, and dense and strong small lumps having stronger bonding force are formed. The greater the degree to which the lumps have the above-mentioned dense and strong properties and stickiness, the more the above-mentioned features regarding the texture and appearance are emphasized. Therefore, the type of raw material, the amount of water added during kneading, and the like are important factors. In addition, in order to use an extruder or an extruder for producing the small lumps, the binding force, such as wheat gluten and thickening, among the conditions required for the raw material in order to form a noodle band in the noodle making process. Even if the binding force of the saccharide is weak, it is possible to form a small lump.

Hereinafter, the most preferable specific conditions of the present invention will be described in detail. Preparation of the dough before making into small chunks, wheat flour, starch and processed starch as a main ingredient, if necessary, add a boiler, salt, thickening polysaccharides, emulsified oil, lecithin, etc. for 2 to 20 minutes Knead the dough. In this case, kneading can be performed by any of a batch type mixer and an instantaneous mixing mixer.

Next, a mechanical pressure is applied to this dough using an extruder or an extruder or the like, and the dough is passed through a die having a diameter of 5 to 50 mm, cut into a cylindrical shape, and cut into a length of 5 to 50 mm. To make small chunks. At this time, the inside of the extruder or the extruder is set to a vacuum degree of 40.
Mechanical pressure is applied under a reduced pressure of 0 to 760 mmHg, and what is fed as a cylindrical dough (dough) through a die having a diameter of 5 to 50 mm is cut off intermittently at the time of extrusion to obtain a length of 5 to 5 mm.
It can also be a small lump of 50 mm. Desirably, the size is 10 to 30 mm in diameter and the length is about 10 to 30 mm.

The present inventors have also studied the properties of flour, and tried to make the noodles according to the present invention when the mesh was coarse and also when using a 60-80 mesh pass. We confirmed that it did not change. In addition, "mesh (mesh)" here means
Sieve (sieve) in 1 inch (25.4 mm) on one side
It refers to the size of particles (flour) passing through the eyes, and “mesh path” means flour particles that can pass through the sieve.
Regarding various types of starch such as potato, tapioca, corn, etc., any of raw starch and processed starch is more than the amount added in the conventional noodle making process (40 to 60 with respect to wheat flour).
%), It was confirmed that roll noodles were possible as before.

The small lumps thus produced are made by the conventional noodle making method. That is, the small lumps are put into the composite machine (shaping roll and composite roll). This multifunction machine can be used as it is without any modification to the multifunction machine for instant fried noodles that has been generally used in the past. Therefore, the small lump is made into a noodle band through a shaping roll, and the noodle band is compounded by a composite roll so that the thickness of the noodle band becomes about 10 mm, and then the roll is transferred to a rolling roll. At this time, there is no problem even if one noodle band is left without being combined.

After passing through the rolling roll, the noodle strings are given a predetermined width and thickness by a cutting blade. The noodle strings are placed in a steam pressure of 200 to 5,000 mmAq for 30 to 3
Pass for 00 seconds. It is preferable that the steamed noodle strings are cooled so that the moisture on the surface starts to dry. According to practical knowledge, if the cooling is insufficient, the blister phenomenon tends to increase. Furthermore, this noodle string is cut into a predetermined length by a rotary cutter or the like, water or a seasoning liquid, a seasoning oil is applied, adjusted to a predetermined weight, put into a basket for frying and passed through an oil tank. . At this time,
In an oil bath at 110 to 170 ° C., the water content of the noodles after passing
By passing to 6%, the preferred instant fried noodles intended for the present invention were obtained.

[0024]

Next, the present invention will be specifically described with reference to examples. Example 1 800 g of wheat flour, 200 g of tapioca-processed starch, 4.5 g of sweet potato, 10 g of salt, 1.5 g of gardenia pigment, 2 g of thickening polysaccharide, and 15 g of lecithin were dissolved in 350 ml of water and kneaded with a horizontal mixer for 10 minutes to obtain a dough. This dough was passed through a die having a diameter of 20 mm under a reduced pressure of 760 mmHg using an extrusion molding machine, and what was pressure-fed as a cylindrical dough (dough) was intermittently cut at the time of extrusion to obtain a diameter of 20 m.
m, a chip-shaped small lump having a length of 20 mm.

The produced small lump is formed into a 10 mm-thick noodle band by a composite machine (shaping roll and composite roll), passed through a rolling roll, and cut with a cutting blade # 18 (corner) at a 1.4 mm-thick noodle band. And A steamer (steam pressure 1,500 mm)
The mixture was steamed with Aq) for 2 minutes to be gelatinized. Next, cut into a length of 250 mm, and if necessary, apply approximately 20 to 30 ml of water in which a known seasoning solution or the like is dissolved, and apply the equivalent of 110 to 120 g to one serving, put into a frying basket, and place in an oil bath temperature of 120 to 160. Evaporate the water to about 2-5% at ℃,
An instant Chinese noodle (bag noodle) of the present invention was obtained.

Example 2 700 g of wheat flour, 300 g of tapioca-processed starch, 4.5 g of Japanese pepper, 10 g of table salt, 1.5 g of gardenia pigment, 2 g of thickening polysaccharide, and 15 g of lecithin were dissolved in 360 ml of water, and kneaded with a horizontal mixer for 10 minutes. And The dough was extruded using an extruder under a reduced pressure of 760 mmHg.
What was pumped as a cylindrical dough (dough) through a die having a diameter of 20 mm was cut off intermittently at the time of extrusion to obtain a diameter of 20 mm.
mm and a chip-shaped small lump having a length of 20 mm.

The formed small lump is made into a noodle strip having a thickness of 10 mm by a composite machine (shaping roll and composite roll), further passed through a rolling roll, and is cut to a thickness of 1.2 m with a cutting blade # 22 (corner).
m noodle strings. A steaming machine (steam pressure 1,500)
(mmAq) for 2 minutes. Then 250m
m to a length of 80 to 90 g corresponding to about 20 to 30 ml of water in which a known seasoning solution or the like is dissolved as needed, and put into a basket for frying. To evaporate the water to about 2 to 5% to obtain a snack noodle (cup Chinese noodle) of the present invention.

Example 3 600 g of flour, 400 g of tapioca oil-and-fat modified starch, 4.5 g of polymerized phosphate, 10 g of salt, 2 g of thickening polysaccharide and 15 g of lecithin were dissolved in 380 ml of water, and the mixture was mixed with a horizontal mixer.
The dough was kneaded for 0 minutes. This dough was extruded as a cylindrical dough (dough) through a die having a diameter of 20 mm under a reduced pressure of 760 mmHg using an extrusion molding machine, and was cut intermittently at the time of extruding to obtain a diameter of 20 mm and a length of 20 mm. 10
mm-shaped chip-shaped lump.

The formed small lump is made into a 10 mm-thick noodle band by a composite machine (shaping roll and composite roll), and further passed through a rolling roll, and a thickness of 1.0 m is obtained with a cutting blade # 12 (corner).
m noodle strings. This noodle string is steamed (steam pressure: 2,000
(mmAq) for 2 minutes. Then 250m
m to a length of 80 to 90 g corresponding to about 20 to 30 ml of water in which a known seasoning solution or the like is dissolved as needed, and put into a basket for frying. To evaporate the water to about 2 to 5% to obtain a snack noodle (cup Japanese style noodle) of the present invention.

Example 4 800 g of wheat flour, 200 g of potato starch, 4.5 of Kansai
g, salt 10 g, thickening polysaccharide 2 g, lecithin 15 g were dissolved in water 350 ml, and kneaded with a horizontal mixer for 10 minutes.
Dough. A part of this dough was pressed under a reduced pressure of 750 mmHg through a 20 mm diameter die as a cylindrical dough (dough), and was cut intermittently at the time of extrusion to obtain a chip having a diameter of 20 mm and a length of 20 mm. -Like small lump.

The prepared small lumps and the remaining dough were mixed at a weight ratio of 1: 1.
And mixed by a composite machine (shaping roll and composite roll) into a noodle belt having a thickness of 10 mm.
A cutting blade # 18 (corner) was used to form a 1.4 mm thick noodle string. The noodle strings were steamed with a steamer (steam pressure: 1,500 mmAq) for 2 minutes to be gelatinized. Next, cut into a length of 250 mm, and if necessary, add water having a known seasoning solution dissolved therein to 20 to 3 times.
One meal is equivalent to 110 to 120 g applied around 0 ml, put in a basket for frying, and the oil bath temperature is 120 to 120 g.
At 160 ° C., water was evaporated to about 2 to 5% to obtain instant Chinese noodles (bag noodles) of the present invention.

Comparative Examples 1 to 3 were prepared under the following conditions. Comparative Example 1 800 g of wheat flour, 200 g of tapioca-processed starch, 4.5 g of sweet potato, 10 g of salt, 1.5 g of gardenia pigment, 2 g of thickening polysaccharide, and 15 g of lecithin were dissolved in 350 ml of water, and kneaded with a horizontal mixer for 15 minutes to obtain a dough. This dough was made into a noodle band by a conventional method using an existing manufacturing process, and then subjected to rolling, cutting, steaming, and frying under the same conditions as in Example 1 to obtain instant Chinese noodles (bag noodles).

COMPARATIVE EXAMPLE 2 700 g of wheat flour, 300 g of tapioca-processed starch, 4.5 g of Japanese pepper, 10 g of table salt, 1.5 g of gardenia pigment, 2 g of thickening polysaccharide, and 15 g of lecithin were dissolved in 360 ml of water and kneaded with a horizontal mixer for 15 minutes. And The dough was formed into a noodle band by a conventional method using an existing manufacturing process, and then subjected to rolling, cutting, steaming, and frying under the same conditions as in Example 2 to obtain a snack noodle (cup Chinese noodle).

Comparative Example 3 700 g of wheat flour, 300 g of processed tapioca starch, 4.5 g of polymerized phosphate, 10 g of salt, 2 g of thickening polysaccharide, and 15 g of lecithin were dissolved in 360 ml of water and kneaded with a horizontal mixer for 15 minutes to obtain a dough. . This dough was made into a noodle band by a conventional method using an existing manufacturing process, and then subjected to rolling, cutting, steaming, and frying under the same conditions as in Example 3 to obtain a snack noodle (cup Japanese-style noodle).

With respect to Examples 1 to 4 and Comparative Examples 1 to 3, physical properties tests and sensory comparison evaluation of the noodles were carried out, and the results are shown in Table 1.

[0036]

[Table 1]

The cooking method up to eating in each evaluation method is the same as in Examples 1 and 4 and Comparative Example 1 except that the noodles are put into a pot filled with 500 cc of boiling water and heated and cooked for 3 minutes. In Comparative Example 2 and Comparative Example 2, noodles were put in a styrofoam container, 400 cc of boiling water was poured, and the lid was cooked for 3 minutes. In Example 3 and Comparative Example 3, noodles were placed in a styrofoam container and 400 cc of hot water was added. Pour, cover and cook for 4 minutes.

After the cooking, the sensory evaluation of the sample was carried out by 20 experienced sample panelists, and the average was used as the evaluation point. The sensory evaluation criteria for the texture are as follows.

5 Good 4 Moderately good 3 Normal: Evaluation points of Comparative Example. 2 Somewhat bad 1 Bad

The oil content was measured using a Soxhlet's extractor as a laboratory instrument. This extractor is known as an apparatus for extracting a nonvolatile soluble component in a solid sample using a volatile solvent such as alcohol or ether, and extracts an oil component contained in the noodles by a Soxhlet extraction method based on the apparatus. And expressed in percent by weight (%).

The evaluation criteria for loosening of the cup noodles are as follows. 5 Good: Put the chop in the center of the noodle one minute after boiling water injection, open it to the left and right, and completely unravel it once. 4 Slightly good: Put the chop in the center of the noodle one minute after the hot water injection, and open it to the left and right. 2. Completely unraveled in 2 times. 3. Normally: Put the chop in the center of the noodles 1 minute after pouring hot water and open it to the left and right. 3 to 4 times almost unraveled 2. Slightly poor ... Noodles 1 minute after pouring hot water Put the chop in the center of the noodles and open it to the left and right, and loose it almost 5 times or more. 1 Poor ... Put the chop in the center of the noodles 1 minute after pouring hot water and open it to the left and right.

The measurement relating to the swelling of the noodles after the frying process was performed as follows.
Using a stereomicroscope (Nikon SMZ-U-3) stereomicroscope objective micrometer, photographs were taken in the vertical cross-sectional direction of the noodles to determine the cross-sectional area, and a comparative example in which noodles were prepared by a conventional method was taken as 1
It was expressed as a ratio when the value was set to 00%.

In order to confirm the viscoelasticity of the noodles prepared according to the present invention after reconstitution, the following physical property tests were conducted in addition to the above-mentioned sensory evaluation. At present, it is a common wisdom that it is difficult to quantify viscoelasticity directly in relation to sensuality.
Therefore, in the test of the present invention, the cutting strength and the extensibility of the examples were measured and graphed as relative indices relative to the comparative examples, which were used as indexes.

The cutting strength of the noodles was measured using a rheometer (manufactured by Fudo Kogyo). In the cutting strength test using this rheometer, four noodles juxtaposed were cut with a piano wire under a load of 200 g, and the weight (g) applied to the piano wire at that time was measured. Regarding the noodle extensibility test, the elongation of the noodle 1 minute after cooking was measured at the tip of the noodle 7.
A weight of 2 g was attached, and the length of extension (mm) was measured. In each of Examples and Comparative Examples of instant Chinese noodles (bag noodles), snack noodles (cup Chinese noodles), and snack noodles (cup Japanese style noodles), the measurement results were taken on the X axis and the Y axis, respectively. The values of the example when the cutting strength and the extensibility of the comparative example were set to 1 were plotted in FIGS. 3, 4 and 5.

[0045]

According to the production method of the present invention, when the same frying step is carried out as in the prior art, the tendency is different from that of the conventional instant fried noodles, and noodles closer to raw noodles, that is, (1) swelling of noodles after frying (2) The oil content is reduced compared to the conventional one,
(3) Instant noodles that have the same viscoelasticity and transparency as raw noodles can be obtained after reconstitution. That is, the instant fried noodles are different from the existing instant fried noodles in not only texture and taste, but also in appearance.

[Brief description of the drawings]

FIG. 1 is an electron micrograph (magnification: 33 ×) showing a state of a vertical cross section of fried noodles prepared in Example 1 of the present invention.

FIG. 2 is an electron micrograph (magnification: 33 ×) showing a state of a vertical cross section of the fried noodle of Comparative Example 1 prepared according to a conventional method.

FIG. 3 is a graph showing the cutting strength and extensibility of the instant Chinese noodles (bag noodles) prepared in Examples 1 and 4 and Comparative Example 1 one minute after cooking.

FIG. 4 is a graph showing the cutting strength and extensibility of the snack noodles (cup Chinese noodles) prepared in Example 2 and Comparative Example 2 one minute after cooking.

FIG. 5 is a graph showing the cutting strength and extensibility of the snack noodles (cup Japanese style noodles) prepared in Example 3 and Comparative Example 3 one minute after cooking.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-57-129664 (JP, A) JP-A-3-247251 (JP, A) JP-A-54-23145 (JP, A) JP-A-4- 252148 (JP, A) JP-A-1-91751 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/16-1/162

Claims (2)

(57) [Claims] 1. A instant fried noodles manufacturing process, wheat flour, starch or modified starch used as a starting material, kansui necessary, salt, thickening polysaccharides, after creating the dough in emulsified oil, was added lecithin kneading step Then, decompress the dough.
A method for producing instant fried noodles, wherein a step of applying a mechanical pressure to form a small lump is added before the shaping step. 2. A instant fried noodles manufacturing process, wheat flour, starch or modified starch used as a starting material, kansui necessary, salt, thickening polysaccharides, after creating the dough in emulsified oil, was added lecithin kneading step Then, a part of the dough is decompressed.
With a step of creating blobs added mechanical pressure below and the step of composite with the rest of the dough the nodules before shaping step
A method for producing instant fried noodles, comprising: