JP3359763B2 - Instant fried instant noodles and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a non-extrusion fried instant noodle and a method for producing the same, and a flour raw material used for producing the above-mentioned fried instant noodle. More specifically, the present invention has a low oil absorption rate, low calorie, can be restored to an eating state in a short time, and has excellent texture and taste. Flour raw materials.

[0002]

2. Description of the Related Art Instant noodles have gained widespread support from consumers in terms of their excellent instantaneousness, staple food and good preservability, which can be eaten very simply by pouring hot water or heating for a short time. I have. When instant noodles are classified according to their drying method, they can be broadly classified into fried instant noodles (fried noodles), hot-air dried instant noodles (non-fried noodles), and freeze-dried instant noodles (freeze-dried noodles). ,
In particular, instant fried instant noodles are extremely excellent in instantaneousness, handleability, ease of production, storage stability, etc., and are low-priced.

However, fried instant noodles have a higher caloric value than hot air dried instant freeze-dried instant noodles or freeze-dried instant noodles because the noodles absorb a large amount of oil when fried in oil. As consumers are increasingly interested in low calories, deep-fried instant noodles with a low oil absorption are in great demand. In addition, in recent years, instant noodles have a tendency to have a greasy, non-greasy texture, and also from this point, fried instant noodles having a low oil absorption amount have been demanded.

[0004]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to reduce the amount of oil absorption, to reduce the calories and oiliness compared to conventional fried instant noodles, and to provide the same as conventional instant fried noodles. Fried instant noodles that can be easily restored to the eating state in a short time, and have excellent texture and taste,
And a method for producing the same. And the present invention is to provide a flour raw material suitable for producing the above-mentioned instant fried instant noodles.

[0005]

As a result of repeated studies by the present inventors to attain the above object, as a raw material for flour used in the production of fried instant noodles, 60 to 9 pulverized durum wheat are used.
It does not depend on the extrusion method using a flour raw material containing 0% by weight and having the content of ground durum wheat passed through a 500 μm sieve and remaining on a 250 μm mesh sieve adjusted to not less than 25% by weight. When noodle strings are manufactured and then fried to produce fried instant noodles, the amount of oil absorbed at the time of frying is reduced compared to the conventional one, and the time required to restore to the eating state with hot water etc. The present invention was completed by finding that short-cooked instant noodles having a good texture and taste can be obtained as short as instant noodles.

That is, the present invention contains 60 to 90% by weight of ground durum wheat based on the total weight of the flour raw material, and passes through a sieve having an opening of 500 μm and remains on a sieve having an opening of 250 μm. Non-extruded fried instant noodles using a flour raw material having a content of ground durum wheat of 25% by weight or more based on the total weight of the flour raw material.

According to the present invention, a durum wheat pulverized product is contained in a proportion of 60 to 90% by weight based on the total weight of the flour raw material, and is passed through a sieve having a mesh size of 500 μm to have a mesh size of 25%.
Using a flour raw material in which the content of the ground durum wheat remaining on the 0 μm sieve is 25% by weight or more based on the total weight of the flour raw material, performing water addition, kneading, compounding and rolling to produce a noodle belt, A method for producing instant fried noodles, wherein the noodle strip is cut into noodle strings, steamed and heat-treated, and then fried.

[0008] Further, the present invention relates to a powder containing 250 to 90% by weight of ground durum wheat, based on the total weight of the flour raw material, and passed through a sieve having an opening of 500 µm to have an opening of 250 µm.
This is a flour raw material for fried instant noodles, wherein the content of ground durum wheat remaining on a μm sieve is 25% by weight or more based on the total weight of the flour raw material.

The term "durum wheat ground product" used in the present invention refers to a durum wheat endosperm ground product such as durum semolina or durum flour. The method for preparing the flour raw material used in the instant fried instant noodles of the present invention is not particularly limited, and the content of ground durum wheat is 60 to 90% by weight and the sieve having a mesh size of 250 μm passes through a mesh size of 500 μm. What is necessary is just to prepare what is the content of the durum wheat ground material (hereinafter referred to as “durum coarse powder (250-500 μm)”) remaining on the upper portion is 25% by weight. Although not limited, the flour raw material used in the present invention is, for example, classifying the ground durum wheat such as durum semolina or durum flour obtained in the milling process into specific particle sizes using a classifying means such as a sieve. The classified durum wheat crushed product is mixed with the above-mentioned durum wheat crushed material having a content of 60 to 90% by weight and durum coarse powder (250 to 500 μm).
Can be prepared by blending the flour having a content ratio of 25% by weight with another flour raw material.

As described above, in the present invention, an instant fried instant noodle is produced using a flour raw material in which the content of ground durum wheat such as durum semolina or durum flour is 60 to 90% by weight based on the total weight of the flour raw material. It is preferable to use a flour raw material having a content of ground durum wheat of 80 to 90% by weight. If the content of ground durum wheat in the flour raw material is less than 60% by weight, the oil absorption cannot be reduced when frying is fried. On the other hand, if the content of ground durum wheat exceeds 90% by weight, the dough for noodle-making And the workability is reduced, and the resulting noodles have a poor texture with a less smooth and lumpy texture.

In addition, durum semolina obtained in a normal milling process generally has a particle size of about 300 to 1400 μm, and the flour raw material used in the present invention is a durum coarse based on the total weight of the flour raw material. It is necessary that the content of flour (250-500 μm) is at least 25% by weight based on the total weight of the flour raw material, and the content of durum coarse powder (250-500 μm) is 40-70% by weight. Is more preferred. If the content of durum coarse powder (250-500 μm) is less than 25% by weight, the oil absorption cannot be reduced when frying,
The object of the present invention cannot be achieved.

[0012] The flour raw material used in the present invention contains 40 to 10 wt% of other flour raw materials in addition to the above-mentioned ground durum wheat of 60 to 90 wt%. Any of the flour raw materials used in the instant fried instant noodles can be used, and typically, flour, starches, rice flour, gluten powder, and the like can be mentioned. In particular, wheat flour and / or starches are preferably used.

In the production of the instant fried instant noodles of the present invention, starches such as wheat starch, potato starch, tapioca starch and mung bean starch were pre-gelatinized together with the above-mentioned ground durum wheat and flour as flour raw materials. The use of a flour raw material containing 1 to 20% by weight, based on the total weight of the flour raw material, of one or more types of pregelatinized starch and moist heat-treated wheat flour, further reduces oil absorption during frying. The noodle strings can be prevented from excessively expanding during frying. In addition, one or two or more of polysaccharides such as xanthan gum, carrageenan, curdlan, guar gum, pectin, and crystalline cellulose; or small sugars such as anhydrous crystalline maltose are added to the above-mentioned flour raw material including ground durum wheat and flour. Is further added at a rate of 1 to 20% by weight based on the weight of the flour raw material to produce instant fried noodles, the amount of oil absorption at the time of frying can be further reduced, and excessive swelling of the noodle strings can be prevented. Can be prevented.

Further, in the present invention, depending on the type of the fried instant noodles, one or more of various additives and / or raw materials conventionally used in the production of fried instant noodles together with the above-mentioned raw materials and components. Two or more kinds can be used, and such additives and raw materials include, for example, flour (kansui), salt, polymerized phosphate, coloring agent, nutrient enhancer, powdery vegetable protein, powdered chlorella Skim milk powder, powdered vegetables, powdered seaweed, eggs, antioxidants, egg whites, emulsifiers and the like.

In the production of the instant fried instant noodles of the present invention, the above-mentioned dried durum wheat is contained in a proportion of 60 to 90% by weight and the content of durum coarse powder (250 to 500 μm) is 25% by weight or more. After the other ingredients such as the above-mentioned other additives and raw materials are added to the flour raw material as needed, water is added and kneaded to form a dough, which is compounded and rolled to produce a noodle belt. It is preferable to adopt a process in which the noodle band is cut into noodle strings, and then the noodle strings are steamed and then fried.

[0016] The method of producing noodle strings for producing noodles is generally employed in a method of kneading dough into a composite and rolling to produce a noodle band, then cutting the noodle band into noodle bands, and pasta. The kneaded dough is extruded into noodle strings using an extruder, and is roughly classified into two methods. In the present invention, in the production of noodle strings, as described above, a composite,
It is preferable to adopt the above-described method of cutting the noodle band obtained by rolling into noodle strings, and in the case of using the above-mentioned extrusion method, it is not possible to obtain the desired oil-fried instant noodles. That is, when the noodle strings manufactured by the extrusion method are steamed and then fried, the noodle strings do not uniformly expand in the fry step, and thus the obtained fried instant noodles can be restored in boiling water. Restoration takes a long time and instantaneousness is lost. Moreover, the instant noodles obtained by steaming and frying the noodle strings obtained by the extrusion method have an extremely hard texture and tend to be defective. Therefore, in the present invention, the noodle strings are manufactured without using the extrusion method. It is important to.

In producing the instant fried instant noodles by the above-mentioned method without using the above-mentioned extrusion method, the amount of water added to the raw material of flour and the amount of additives such as flour and salt are not particularly limited. The amount may be the same as that used in the instant fried instant noodles. In addition, kneading when manufacturing the dough, the production of the noodle band to compound and roll the dough, and the step of cutting the noodle band into noodle strings, the kneading of the dough-composite-rolling-a series of steps consisting of noodle string cutting. It can be carried out using a method and an apparatus adopted in a conventional method for producing noodle strings through a method, and is not particularly limited. In addition, the thickness, width, diameter, etc. of the noodle strings manufactured by the above series of steps can be adjusted according to the type of fried instant noodles, etc., but generally the thickness is about 0.7 to 1.6 mm and the width is about 0.7 to 1.6 mm. Is about 1.0 to 2.0 mm noodle strings or about 0.9 to 1.5 mm diameter noodle strings, so that the next steaming heat treatment and frying can be performed smoothly, and It is preferable because fried instant noodles with reduced oil absorption can be obtained.

Next, the noodle strings produced as described above are steam-heat treated to be pregelatinized. In the steaming heat treatment of the noodle strings, any of the steaming heat treatment methods and apparatuses conventionally used in the production of instant noodles can be adopted, and there is no particular limitation.For example, the noodle strings are placed on a net conveyor or the like and continuously transferred. Then, the noodle strings are filled in a basket or the like and placed in a batch-type steam chamber, and steam-heat treated using steam at 98 to 100 ° C. until the moisture content of the noodle strings becomes about 28 to 35% by weight.

Next, while loosening the noodle strings pregelatinized by the above-mentioned steaming heat treatment, one or several servings are packed in a mold or a frame (mold packing), and the packed noodle strings are fried and dehydrated. The frying of the noodle strings packed in a mold may be carried out by using the same frying oil as used in conventional instant fried instant noodles and by the same method and apparatus as in the past, and is not particularly limited. Generally, it is good to fry for about 1 to 3 minutes at a temperature of about 130 to 150 ° C. using an edible oil including palm oil, partially hydrogenated palm oil, pure lard, adjusted lard, a mixed oil thereof, and the like. .

As described above, a good texture and taste that can be restored to an eating state in a short time with a low calorie, a low oily odor and a low oiliness, having a reduced oil absorption compared to conventional fried instant noodles. The instant fried instant noodles of the present invention having
And this invention is especially suitable for manufacture of fried instant Chinese noodles. Further, the instant fried instant noodles of the present invention may be seasoned instant fried instant noodles in which the noodle strings themselves are seasoned, or may be a soup-applied instant fried instant noodles to which a soup or the like is attached in a separately attached form. . After cooling, the fried instant noodles obtained above can be stored, distributed, and sold by packing, boxing, packing, etc. by a conventional method.

[0021]

EXAMPLES The present invention will be described below in more detail with reference to examples and the like, but the present invention is not limited thereto. In the following examples,% means% by weight unless otherwise specified.

Reference Example 1 (1) 90 ml of water was added to 3 kg of durum wheat (water content: 12.5%), and the mixture was thoroughly stirred and then aged for 24 hours in a sealed plastic tank. The obtained tempered durum wheat was crushed at 125 g / min and roll clearance (2B roll =
0.1mm, 3B roll = 0.08mm, 1M roll =
0.05 mm, 3M roll = 0.02 mm), and milled under the conditions of the final sieve of 70 mesh of each ascending powder stream.
The ground flour obtained from each of the roll sections B, 2B, 3B, 1M, 2M, and 3M was combined to obtain ground durum wheat. (2) From the bottom to the top, the aperture is 177 μm, 2
10 μm, 250 μm, 297 μm, 350 μm, 42
The sieves of 0 μm, 500 μm, and 590 μm were sequentially stacked, and the ground durum wheat obtained in the above (1) was placed on the uppermost sieve having an opening of 590 μm and shaken for 5 minutes to perform a sieving process. The weight of the pulverized matter remaining on each sieve by the above sieving treatment was measured, and the particle size distribution of the pulverized durum wheat was examined. The result was as shown in Table 1 below.

[0023]

[Table 1] [Particle size distribution of ground durum wheat] Category Sieved material Ratio (%) Cumulative ratio (%) 1 Residue on 500 μm sieve 00 2 Residue on 420 μm sieve 9.3 9.3 3 Residue on 350 μm sieve 13.4 22.7 4 Residue on 297 μm sieve 8.6 31.3 5 250 μm Residue on sieve 10.9 42.2 6 Residue on 210 μm sieve 14.0 56.2 7 Residue on 177 μm sieve 10.5 66.7 8 Passage through 177 μm sieve 33.3 100.0 ( (Total 100.0)

(3) The durum wheat crushed products of categories 2 to 8 obtained by the classification treatment of (2) above are collected as they are, and the durum wheat crushed material (42-500 μm) having a durum coarse powder content of 42% ( That is, a durum wheat pulverized product identical to the durum wheat pulverized material before the classification treatment was prepared (hereinafter referred to as “durum wheat pulverized material A”). (4) In addition, the ground durum wheat obtained in the above (1) is subjected to a classification treatment using the same two sieves having a mesh size of 250 μm and a mesh size of 500 μm as used in the above (2), and a mesh size of 500 μm. 80 parts by weight of ground durum wheat which passed through the sieve and remained on the sieve having an opening of 250 μm;
Mixing 20 parts by weight of crushed durum wheat that has passed through a μm sieve, the content of durum coarse powder (250-500 μm) is 80%
(Hereinafter referred to as “durum wheat ground B”).

<< Examples 1 to 6 and Comparative Examples 1 to 7 >> (1) For semi-strong wheat flour (“Special No. 1” manufactured by Nisshin Flour Milling Co., Ltd.), prepared in (3) of Reference Example 1 above. The ground durum wheat A or the ground durum wheat B prepared in (4) of Reference Example 1 was mixed at a weight ratio shown in Table 3 below to prepare a flour raw material for fried instant Chinese noodles. (2) Each flour raw material 10 prepared in the above (1)
To 0 parts by weight, 29 parts by weight of an aqueous solution obtained by dissolving 1 part by weight of salt and 0.2 parts by weight of can flour in water were added and kneaded for 10 minutes using a horizontal mixer to produce each dough. These doughs were combined and rolled with a noodle roll to produce a 1.0 mm thick noodle belt. It was cut into noodle strings using a 20 round cutting blade. (3) Each noodle string obtained in the above (2) is put into a steaming basket, steam-heat treated with steam at a temperature of 100 ° C. for 3 minutes to be gelatinized, taken out of the steaming basket, and taken out at a temperature of 135 to 140 ° C.
Was fried in refined palm oil for 80 seconds to produce fried instant Chinese noodles.

(4) Using the steamed noodles and part of the instant fried instant noodles obtained in (3) above, the oil absorption and oil absorption reduction of the instant fried instant noodles were measured as follows. As shown in Table 3 below. Oil absorption rate of fried instant noodles : (i) Cooled instant fried instant noodles and their weight (W) (g)
Was measured. (Ii) The instantly cooled fried instant noodles were dried for 2 hours under a condition of 135 ° C. (conditions in which water was removed but refined palm oil remained in the noodles) to remove the water, and the water content was measured. Then, using the value of the water content, the above (i)
The dry weight (Wi) (g) of the instant fried instant noodle whose weight (W) was measured was determined by calculation. (Iii) The steamed noodles obtained in the above (2) before being fried are allowed to cool, then dried at 135 ° C. for 1 hour to remove water, and the water content is measured. Using the value of the content, the dry matter weight (W) of the steamed heat-treated noodle corresponding to the fried instant noodle whose weight (W) was measured in (i) above
s) and (g) were calculated. (Iv) The weight of the instant fried instant noodles (W) determined above
(G), the dry matter weight (Wi) (g) of the fried instant noodles and the dry matter weight (Ws) (g) of the steamed noodles were used to determine the oil absorption of the fried instant noodles by the following formula.

[0027]

[Equation 1] Oil absorption rate (%) of fried instant noodles = ｛(Wi−Ws)
/ W｝ × 100

Oil Absorption Reduction Rate : Based on the oil absorption rate of the instant fried instant noodle of Comparative Example 1 obtained using only flour without containing ground durum wheat, each example was used to determine the oil absorption rate of the instant fried instant noodle of Comparative Example 1. The reduction rate of oil absorption of the fried instant noodles obtained in each comparative example was determined by the following formula.

[0029]

## EQU2 ## Oil absorption reduction rate (%) = {(AB) / A} × 100 [wherein A = oil absorption rate (%) of fried instant noodles of Comparative Example 1] B = Each Example or Comparative Example Oil absorption rate of fried instant noodles (%)]

(5) Further, 100 g of the instant fried instant Chinese noodles obtained in the above (3) was soaked in 600 ml of boiling water for 3 minutes to restore the same, and 10 panelists ate the same, and the results were obtained as shown in Table 2 below. A sensory test was performed according to the evaluation criteria shown, and the average value thereof was as shown in Table 3 below. The organoleptic test was carried out using instantly fried Chinese noodles manufactured using only semi-strong flour ("Special No. 1" manufactured by Nisshin Flour Milling Co., Ltd.) without using ground durum wheat (comparative example 1 in Table 3). ) Was performed as a control (3 points as standard).

[0031]

[Table 2]  Standard for sensory evaluation of fried instant noodles Chewy : 5 points: good moderate chewyness compared to control group, extremely good 4 points: moderate chewyness, good compared to control group 3 points: similar chewyness to control group 2 points : Slightly soft or slightly hard compared to control group, slightly poor chewy 1 point: Significantly soft or significantly harder, poor chewy compared to control group Smoothness : 5 points: Extremely excellent in smoothness compared to control group, extremely good 4 points: Excellent in smoothness compared to control group, good 3 points: Same level of smoothness as control group 2 points: Smoothness is significantly inferior and poor compared to the control group 1 point: Smoothness is significantly less than the control group and extremely poor Oil smell and oiliness : 5 points: Less oily smell and oiliness and good taste compared to control group 4 points: Slightly less oily smell and oily compared to control group and almost good taste 3 points: 2 points: Slightly more oily smell and oiliness than control group, poor taste 1 point: Oily smell and oiliness compared to control group The oiliness is quite high and the taste is quite poor

[0032]

[Table 3]

From the results shown in Table 3 above, the content of ground durum wheat was 60-90%, and the durum coarse powder (250
The instant fried instant noodles of Examples 1 to 6 produced using a flour raw material having a content of 25% or more (、 500 μm) have a higher oil absorption rate than the conventional instant fried instant noodles made of normal flour. Is reduced by 10% or more, and it is understood that the crunch and smoothness are the same, the oily smell and oiliness are low, the calorie is low, the texture and taste are excellent, and the quality is high. On the other hand, the fried instant Chinese noodles of Comparative Examples 1 to 5 which were produced using flour raw materials containing no or no pulverized durum wheat but containing less than 60% had an oil absorption rate It is understood that the calories are high and the calories are not reduced, and the purpose cannot be achieved. In addition, Comparative Examples 6 to 7 fried instant Chinese noodles manufactured using flour raw materials having a content of ground durum wheat more than 90% had a low oil absorption rate, but were inferior in chewyness and smoothness. Is defective.

Example 7 10 parts by weight of the same semi-strength wheat flour as used in Example 1 was used, and the ground durum wheat A [durum coarse powder (250 to 50) obtained in (3) of Reference Example 1 was used.
90% by weight, 8 parts by weight of pregelatinized starch, and 1 part by weight of xanthan gum.
Aqueous solution 3 containing 0.2 parts by weight of can flour dissolved in water
0 parts by weight were added and kneaded for 10 minutes to form a dough.
Using this dough, noodle strings were produced by performing compounding, rolling and cutting in the same manner as in (2) of Example 1. The noodle strings were steamed and fried in the same manner as in (3) of Example 1 to produce fried instant Chinese noodles. The oil absorption of the noodle strings obtained as described above was determined in the same manner as in Example 1, and 100 g of the fried instant Chinese noodles obtained was mixed with 600 ml of boiling water.
The sample was immersed in the sample for 3 minutes for restoration, and the sensory test was conducted in the same manner as in Example 1. The results were as shown in Table 4 below.

Example 8 The amount of semi-strong flour used was 4
0 parts by weight, except that the amount of ground durum wheat A used was 60 parts by weight, exactly as in Example 7 above,
Fried instant Chinese noodles were produced. The oil absorption of the obtained noodle strings was determined in the same manner as in Example 1, and 100 g of the obtained fried instant Chinese noodles was immersed in 600 ml of boiling water for 3 minutes to restore the same. The sensory test was performed in the same manner as in Example 1. The results were as shown in Table 4 below.

<Example 9> 20 parts by weight of the same semi-strength wheat flour as used in Example 1 was used, and ground durum wheat A [durum coarse powder (250 to 50) obtained in (3) of Reference Example 1 was used.
80% by weight, 3 parts by weight of anhydrous crystalline maltose, and 10 parts by weight of potato starch, and further added 1 part by weight of sodium chloride and 0.2 part by weight of can starch in aqueous solution 30 The weight part was added and kneaded for 10 minutes to prepare a dough. Using this dough, compounding, rolling and cutting were performed in the same manner as in (2) of Example 1 to produce noodle strings. The noodle strings were steamed and fried in the same manner as in (3) of Example 1 to produce fried instant Chinese noodles. The oil absorption of the noodle strings obtained as described above was determined in the same manner as in Example 1, and 100 g of the fried instant Chinese noodles obtained was immersed in 600 ml of boiling water for 3 minutes to restore the noodle strings. When performed similarly, it was as shown in Table 4 below.

Example 10 With respect to 20 parts by weight of the same semi-strong flour as used in Example 1, (3) of Reference Example 1
Crushed durum wheat A [durum coarse powder (250 to
80% by weight) and 5 parts by weight of curdlan, and 31 parts by weight of an aqueous solution obtained by dissolving 1 part by weight of salt and 0.2 parts by weight of can flour in water were further added.
The dough was made by kneading for 10 minutes. Using this dough,
In the same manner as in (2) of Example 1, compounding, rolling, and cutting were performed to produce noodle strings. This noodle string was used in Example 1 (3).
The steamed heat treatment and the frying were carried out in the same manner as in the above to produce fried instant Chinese noodles. The oil absorption of the noodle strings obtained as described above was determined in the same manner as in Example 1, and 100 g of the fried instant Chinese noodles obtained was immersed in 600 ml of boiling water for 3 minutes to restore the noodle strings. When performed similarly, it was as shown in Table 4 below.

<< Example 11 >> With respect to 20 parts by weight of the same semi-strong flour as used in Example 1, (3) of Reference Example 1
Crushed durum wheat A [durum coarse powder (250 to
80% by weight, 5 parts by weight of crystalline cellulose, and 10 parts by weight of tapioca starch, and further 31 parts by weight of a solution prepared by dissolving 1 part by weight of sodium chloride and 0.2 parts by weight of can starch. In addition, dough was kneaded for 10 minutes. Using this dough, noodle strings were produced by performing compounding, rolling and cutting in the same manner as in (2) of Example 1. The noodle strings were steamed and fried in the same manner as in (3) of Example 1 to produce fried instant Chinese noodles. The oil absorption of the noodle strings obtained as described above was determined in the same manner as in Example 1, and 100 g of the instantly fried instant noodles obtained was mixed with 600 m of boiling water.
1 for 3 minutes to restore, and the sensory test was conducted in Example 1.
The results were as shown in Table 4 below.

[0039]

[Table 4]

From the results shown in Table 4 above, the ground flour contains durum wheat in the above-described ratio according to the present invention, and further contains starches such as potato starch and tapioca starch;
Addition of one or more of pregelatinized starches; polysaccharides such as xanthan gum, curdlan and crystalline cellulose; or small sugars such as anhydrous crystalline maltose further reduces the oil absorption of the resulting fried instant noodles. What is possible, and the quality of the fried instant Chinese noodles is not reduced at all by the addition of these components, it has good chewyness and smoothness, and it has less oily smell and oiliness, good texture and taste You can see that.

Comparative Example 8 The crushed durum wheat A [durum coarse powder (250 to 50) obtained in (3) of Reference Example 1 was mixed with 20 parts by weight of the same semi-strength wheat flour as used in Example 1.
80% by weight] and a solution 2 in which 1 part by weight of sodium chloride and 0.2 part by weight of can powder are dissolved.
What added 9 parts by weight (the same noodle making as in Example 3)
Put in an extruder manufactured by Bühler Co., Ltd.
g, a pressure of 70 kg / cm ² and a temperature of 40 ° C. to produce a 1.4 mm diameter noodle string. This noodle string,
When steamed and fried in the same manner as in (3) of Example 1 to produce fried instant Chinese noodles, the noodle strings were not uniformly expanded in the frying process, resulting in uneven fried instant Chinese noodles. 100 g of the instant fried instant noodles obtained above is added to boiling water 6
When immersed in 00 ml, 8
It took a minute and the restoration took a long time. In addition, when the restored noodles were eaten by 10 panelists and subjected to a sensory test in the same manner as in Example 1, the evaluation of chewyness was 1.
The score was 8 points, the texture was extremely hard and poor, and the smoothness score was 2.1 points, indicating a poor texture lacking in smoothness.

[0040]

The instant fried instant noodles of the present invention have a low oil absorption at the time of frying, and therefore have low calories, little oily odor and oiliness, and can be restored to the eating state in a very short time, and can be restored. Ta noodles are excellent in texture and taste, such as chewy and smooth. And, according to the method of the present invention in which the noodle strings are manufactured by the non-extrusion method, the oil absorption rate is low, and the fried instant noodles which can be restored in a short time to the noodles having a good texture and taste are smoothly manufactured. be able to.
Further, in the present invention, when one or more of starches, pregelatinized starches, moist heat-treated flour, polysaccharides and small sugars are further added to the flour raw material containing the ground durum wheat, oil absorption The amount can be further reduced, and instantaneous fried noodles having a good texture and taste can be obtained.

Continuation of front page (72) Inventor Shigeru Endo 5-3-1 Tsurugaoka, Oi-machi, Iruma-gun, Saitama Prefecture Nisshin Flour Milling Co., Ltd. Milling Laboratory (56) References JP-A-63-313554 (JP, A) Hei 5-304912 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/16-1/164

Claims (9)

(57) [Claims] 1. A durum wheat crushed material containing 60 to 90% by weight of a crushed durum wheat based on the total weight of the flour raw material, and passing through a sieve having an opening of 500 μm and remaining on a sieve having an opening of 250 μm. Do not use flour raw materials whose content is 25% by weight or more based on the total weight of flour raw materials.
Non-extruded fried instant noodles that. 2. The non-extruded fried instant noodle according to claim 1, wherein the flour raw material further contains one or more of starches, pregelatinized starches, and heat-moisturized wheat flour. 3. The non-extruded fried instant noodle according to claim 1, wherein one or more of polysaccharides and small sugars are further added to the flour raw material. 4. A milled durum wheat product which contains 60-90% by weight of ground durum wheat based on the total weight of the flour raw material and which passes through a sieve having an opening of 500 μm and remains on a sieve having an opening of 250 μm. Using a flour raw material having a content ratio of 25% by weight or more based on the total weight of the flour raw material,
Water, kneading, compounding and rolling to produce a noodle band, cutting out the noodle band into noodle strings, and then performing steaming heat treatment,
A method for producing fried instant noodles, which is fried. 5. The method according to claim 4, wherein the raw material for flour further contains one or more of starches, pregelatinized starches, and heat-moisturized wheat flour. 6. The method according to claim 4, wherein one or more of polysaccharides and small saccharides are further added to the flour raw material. 7. A durum wheat crushed product containing 60 to 90% by weight of a crushed durum wheat based on the total weight of the flour raw material, and passing through a sieve having an opening of 500 μm and remaining on a sieve having an opening of 250 μm. A flour raw material for fried instant noodles, wherein the content is at least 25% by weight based on the total weight of the flour raw material. 8. The flour raw material according to claim 7, further comprising one or more of starch, α-starch and heat-moisturized wheat flour. 9. The flour raw material according to claim 7, wherein one or more of polysaccharides and small saccharides are further added to the flour raw material.