JP3376532B2 - Manufacturing method of instant noodles - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing instant noodles.

[0002]

2. Description of the Related Art As a method for improving the quality of instant noodles and a method for shortening the reconstitution time with hot water, several methods such as addition of various starches, improvement of shape, addition of auxiliary materials have been proposed. As an attempt to improve hot water reconstitution of noodles by adding an additive to the raw material powder at the time of making noodles, for example, by adding pregelatinized starch to the raw material powder, the hot water restoration property is excellent, and a smooth and good texture is obtained. Method for producing owned noodles
No. 9-74961), a method for producing noodles in which a swelling agent or the like is added and the cells are made porous to improve restorability (JP-A-62-25946), and the taste of noodles is improved by adding edible oils and fats. A method for producing noodles in which restoration is accelerated without lowering (Japanese Patent Laid-Open No. 59-63152), degree of gelatinization 80
%, A method for producing instant noodles that can be restored with water by adding an aqueous solution containing salt to pregelatinized wheat starch having a swelling power of 10 or more so that the water content is 30 to 50% by weight, and drying the noodles to be restored with water ( JP-A-61-5754) and the like can be mentioned. The pregelatinized wheat starch used in the above-mentioned JP-A-61-5754 is a starch powder having substantially non-birefringent properties in which 80% or more of all the particles are substantially non-birefringent. Since the shell thin film structure is destroyed, the surface becomes sticky when absorbing water. For this reason, in the case of adding 35% or more of water, it was considered impossible to carry out industrial production using a normal machine for making noodles.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a method for producing instant noodles which has a quick reconstitution in hot water and an improved texture after restoration, and which is suitable for machine-made noodles. is there. As described above, various proposals have hitherto been made for a method of quickly returning hot water to instant noodles, but it cannot be said that the problem has been solved yet. Regarding the proposal of blending modified starch in order to speed up the reconstitution in hot water, noodles to which different modified starches other than those derived from wheat are added strongly reflect the characteristics of these different starches, so Has a different texture and texture, which has been a major problem in noodle quality. In addition, when wheat flour and / or buckwheat flour is made into a multi-hydrated noodle, or when wheat flour and / or buckwheat flour mixed with modified starch (whether derived from wheat flour or foreign starch) is made into a multi-hydrated noodle, In the noodle making using the machine noodle making machine, the water content is limited to about 35% (against cereals, the same applies below), and if more water is added, the dough becomes dango during mixing and mixing becomes difficult. Alternatively, the workability was extremely reduced due to the noodle strips and noodle strings sticking to each other, and industrial production was impossible. Conventionally, an apparatus manufactured exclusively for poly-hydration has been required for the production of poly-hydrated noodles. However, the noodle making machine for polyhydric water is expensive and cannot be widely used by ordinary noodle manufacturers.

[0004]

[Means for Solving the Problems] The inventors have conducted extensive studies on a method for producing instant noodles having improved quality, quick reconstitution with hot water, and suitable for machine-made noodles. As a result, wheat modified starch is added to wheat flour and / or buckwheat flour, and if necessary, appropriate amount of salt, starch, pigment,
By adding auxiliary materials such as vegetable protein, 3
It was found that the object can be achieved by solving the above problems by making noodles in a so-called multi-hydrated state with 5% or more of water addition, steaming, and then fried or hot air drying, and being suitable for machine-made noodles. The present invention has been completed.

The present invention relates to wheat flour and / or buckwheat flour 5
0 to 97 parts by weight of wheat modified starch is added to 3 to 50 parts by weight, and 35 to 70 parts by weight of water is added to 100 parts by weight of wheat flour and / or buckwheat flour and wheat modified starch to make noodles. The invention is an invention of a method for producing instant noodles, which comprises steam-heated and then fried or hot-air dried.

The wheat modified starch in the present invention is a wheat starch whose physical properties are improved so as to have the following properties. (1) The outer shell thin film structure of wheat raw starch granules is substantially preserved, (2) 20 to 80% of all particles have substantially non-birefringent properties, and (3) starch powder is substantially Opening 250 μm
(4) Apparent density: 0.35, which does not have the above fractions
0.80 g / ml, (5) cold water soluble content: 4% by weight or less,
(6) Swelling volume: 2-9 ml / g, (7) Water retention capacity: 2-
6. As described above, the wheat modified starch of the present invention has 20 to 8% of all particles.
Since 0% is substantially non-birefringent starch powder, the water absorption capacity is significantly increased, while the outer thin film structure of the starch granules is substantially maintained, so that it becomes sticky even after water absorption. Never. For this reason, noodles can be produced with high water content even if a normal machine for making noodles is used.

The wheat modified starch having the above-mentioned improved physical properties can be obtained by processing by various methods, one of which is shown in Reference Example 1.

The amount of wheat flour and / or buckwheat flour and wheat modified starch used is in the range of 50 to 97 parts of wheat flour and / or buckwheat flour and 3 to 50 parts of wheat starch, more preferably wheat flour and / or 80-95 parts of buckwheat flour and 5-20 parts of wheat modified starch are suitable. As long as the amount is within the above range, the workability, the reconstitution time with hot water, and the quality of noodles will not be impaired even if water is added.

The above-mentioned wheat flour and / or buckwheat flour and wheat-modified starch may contain an appropriate amount of salt, starch, pigment,
Add auxiliary materials such as vegetable protein, add water and mix. Add water at the time of mixing to 35 parts with respect to 100 parts of the total amount of wheat flour and / or buckwheat flour and wheat modified starch.
˜70 parts, more preferably 40 to 50 parts. If the amount of water added is less than this, not only do the noodles after frying and drying with hot air become powdery, but also the return to hot water becomes slow.
On the contrary, when the amount of water exceeds the above range, the tackiness of the dough and noodle strings is increased, the workability in machine production is significantly reduced, and the texture of noodles after fried and hot air dried becomes weak. .

The instant noodles referred to in the present invention are wheat flour and / or
Alternatively, a product obtained by making buckwheat flour as a main raw material, adding water, salt or a noodle quality improving agent (which is called Kansai or other one that enhances the elasticity and viscosity of noodles) to make noodles, and dry it by an oil treatment or other method. (Except for noodles made with Kansui, the starch is pre-gelatinized)
That is, it refers to a food that can be edible by a simple cooking operation, and is defined in the Japanese Agricultural Standards. However, because of the nature of the present invention, it does not matter whether or not the seasoning is attached, and whether or not the seasoning is added. The instant noodles of the present invention include instant Chinese noodles, instant Japanese-style noodles,
Includes instant European noodles and snack noodles.

In the present invention, wheat-modified starch is used characteristically. The reason for this is that the flavor and texture of noodles are closely related to the unique shape of wheat starch. Based on what he found. That is, since the shape of wheat starch is a convex lens shape and contains large particles and small particles, blending wheat starch in excess of 5% of the raw material flour will not impair the original flavor and texture of wheat flour. Absent. On the contrary, cornstarch is polygonal, tapioca starch is rice grain,
Since potato starch has an egg shape and sweet potato starch has a spindle shape, it causes a foreign substance feeling in noodles mainly composed of wheat flour,
It was found that the flavor and texture of noodles were impaired.
Therefore, in order to produce noodles with good flavor and texture,
It is essential that wheat starch is used, and only by using the wheat-modified starch of the present invention whose physical properties are modified while maintaining the shape of this wheat starch, a large amount of 3 to 50 parts of the total amount of raw material cereals can be mixed. Even if you go, you can use the characteristics of wheat flour as it is to make noodles with a good flavor and texture.

Conventional methods can be used to prepare the instant noodles. That is, the mixed dough is laminated with rolls, rolled, and if necessary subjected to an aging step, cut into noodle strings using an appropriate cutting blade to obtain raw noodles.
The obtained raw noodles are gelatinized with a steamer and then fried or hot-air dried to obtain instant noodles.

[0013]

According to the production method of the present invention, it is possible to produce polyhydrated noodles even with the use of an ordinary machine for making noodles, and it is possible to produce instant noodles with fast reconstitution and improved quality. it can.

The instant noodles produced by the method of the present invention have a quick reconstitution with hot water and a good viscoelasticity and an excellent texture. That is, the hot water reconstitution time can be shortened by about 50%, as compared with the instant noodles produced without using the wheat-modified starch.
For example, if a noodle band is cut out with a No. 12 cutting blade to a thickness of 0.8 mm and then steamed and fried, the instant noodles of the same shape are compared. In contrast, the product of the present invention in which 20% of the wheat flour is replaced with the wheat-modified starch requires 1.8 minutes (Table 4), and the utility value of the instant noodles can be further expanded by shortening the hot water return time. it can.

[0015]

EXAMPLES Examples of the present invention will be described below, but the scope of the present invention is not limited to the examples.

First, the "wheat modified starch" used in the present invention.
Was prepared as shown in Reference Example. Reference Example Commercially available wheat starch was dispersed in water at a solid content concentration of 15% by weight and heated at 56.5 ° C for 10 minutes. This was tested using a laboratory scale spray dryer with a two-fluid nozzle at an inlet temperature of 1
A wheat modified starch sample was prepared by spray drying in an atmosphere of 80 ° C. and 90 ° C. outlet temperature at a slurry feed rate of 5 liters / hour. The physical properties of the obtained wheat modified starch are shown in Table 1. In addition, the measuring method of each physical property is as follows. (1) Precisely weigh 3 g of cold water-soluble component sample (anhydrous equivalent) and 300 g of pure water at 20 ° C
Is added and the mixture is stirred at 1500 rpm for 2 minutes at high speed. Then, No. Filter the entire amount of dispersion using a 5C filter paper.
About 40 ml of the filtrate is placed in a weighing bottle and precisely weighed.
Evaporate to dryness at ℃, determine the solid content weight, and determine the cold water soluble content by the following formula. However, W _o is the solid content weight (g), and W is the weight (g) of the collected filtrate. Cold water-soluble content weight (%) = W ₀ × W + 10 ⁴ (2) Swelling volume 2 g of the sample was placed in a 100 ml graduated cylinder with a stopper, 80 ml of pure water at 25 ° C. was added, and after gently shaking to defoam. The total amount is 100 ml with pure water. Close the cap and let it stand for 24 hours, read the volume of the sample swollen by water absorption, and remove it by 5 to obtain the swollen volume. (3) Water retention capacity It was prepared according to the swelling volume measurement method, and the obtained dispersion was transferred to a centrifugal sedimentation tube and centrifuged at 200 G for 10 minutes. The supernatant is discarded, the weight of the wet sediment is determined, and then the sediment is weighed to dryness, and the water retention capacity is calculated by the following formula. However, W is the weight of the wet sediment (g), and W ₀ is the weight of the absolutely dried product (g). Water retention = W / W ₀ (4) Observation of birefringent particles and non-birefringent particles Pure water was added to the sample at a concentration of 0.5% by weight, and TK homomixer (Specialized Koki ( 10)
Disperse at 000 rpm for 5 minutes. Of all the particles observed by natural light in the visual field of a microscope of this sample, a particle that shines even with a part of the polarized light is defined as a birefringent particle, and a particle that does not shine is defined as a non-birefringent particle.

[0017]

[Table 1]

Example 1 2 parts by weight of salt was added to 100 parts by weight of the blended raw materials shown in Table 2 and mixed, 44 parts by weight of water was added, and mixing was carried out for 15 minutes with a paddle type mixer. The kneaded dough is compounded and rolled by a noodle making roll by a conventional method, and the final noodle thickness is 0.8 m.
m, after cutting with a cutting blade No. 12, after steaming, 140 ℃,
It was fried and dried for 1 minute and 30 seconds to make instant udon (Example 1, Comparative Examples 1 to 4. Control).

[0019]

[Table 2]

Table 3 shows the evaluation of machine noodle suitability during noodle making. As a result, when the noodles were made with 44 parts by weight of water and a lot of water in a general machine-made noodle line, those mixed with wheat starch, potato starch, and pregelatinized tapioca starch were in a large dumpling state,
Mixing became difficult on the way. In addition, since the dough is soft when combined and rolled, the dough hangs between the rolls. Since the cut-out noodles were soft, the noodles adhered to each other and the workability was extremely poor, and it was impossible to produce noodles with commercial value. In the case of blending potato-modified starch, the workability was slightly improved, but it was incomplete, and the same tendency as in the case of blending wheat starch was observed.
On the other hand, only when the wheat modified starch according to the present invention is blended, an excellent workability improving effect which has not been conceived in the past can be obtained, and the production of poly-hydrolyzed noodles in a general machine noodle line is performed. Became possible (Table 3).

[0021]

[Table 3]

Example 2 2 parts by weight of salt was added to 100 parts by weight of the blended raw materials shown in Table 4 and mixed, and the mixture was mixed with water so that the dough had an appropriate tattered shape, and mixed with a paddle type mixer for 15 minutes. .
The kneaded dough was compounded and rolled by a noodle making roll by a conventional method, cut out with a cutting blade No. 12 having a final noodle thickness of 0.8 mm, steamed and then fried and dried at 140 ° C. for 1 minute and 30 seconds to prepare instant udon ( Examples 2-1, 2-2. Comparative examples 5-6. Control).

[0023]

[Table 4]

As is clear from Table 5, in the case of 2 parts of wheat modified starch which is outside the scope of the claims (Comparative Example 6), the amount of water added does not increase and the hot water return time is slightly shortened. Further, in the case of 70 parts of modified wheat starch (Comparative Example 5), the amount of water added was significantly increased, but the workability was poor, the dough did not connect, and production was very difficult. On the other hand, in the case of 20 parts of wheat modified starch included in the scope of claims of the present invention (Example 2-1), the amount of water added was increased and the boiling time was shortened,
The workability was not impaired and the texture was good. In the case of 50 parts of wheat modified starch, which is the maximum amount included in the scope of claims, (Example 2-2), the amount of water added was significantly increased, and the boiling time was also significantly reduced, but in view of workability. It seems to be at the limit. As a result, the amount of wheat flour and wheat modified starch used was 50 to 97 parts of wheat flour and wheat modified starch 3.
˜50 parts, more preferably 80 to 95 parts of wheat flour and 5 to 20 parts of wheat modified starch are suitable. As long as they are within the scope of the claims of the present invention, workability, reconstitution time with hot water, and noodle It was revealed that the quality was good.

[0025]

[Table 5]

Example 3 2 parts by weight of salt was added to 100 parts by weight of the blended raw materials shown in Table 6 and mixed, and water was added so that the dough had an appropriate tattered shape (hereinafter, the amount of water added is appropriate. Mixing was performed with a paddle type mixer for 15 minutes. The kneaded dough was compounded and rolled with a noodle making roll by a conventional method, cut out with a final noodle thickness of 0.8 mm and a cutting blade No. 12, steam-heated, and then fried and dried at 140 ° C. for 1 minute and 30 seconds to prepare instant udon noodles ( Example 3. Comparative Examples 7 to 10. Control)

[0027]

[Table 6]

Table 7 shows an appropriate amount of water for making noodles and a sensory evaluation after returning to hot water for 2 minutes. As is apparent from Table 7, the instant noodles produced by blending the wheat modified starch according to the present invention can be highly hydrolyzed at the time of noodle making without impairing workability, and the hot water reconstitution time is 2 minutes. However, the core did not remain, the texture was smooth, and it became rich in viscoelasticity. When potato-modified starch was used, a slight workability-improving effect was observed, but a slight core remained when the hot water was returned for 2 minutes, and the quality of the noodles strongly affected the firm texture peculiar to potato starch. The noodles lacked viscoelasticity and smoothness, and were different from the texture of noodles composed mainly of wheat flour. The mixture of pregelatinized tapioca starch, wheat starch, and potato starch cannot produce polyhydrated noodles with a normal noodle making machine device, and water does not enter, so it does not return at all in the hot water return time of 2 minutes, The core remained, and the effect obtained by adding the modified wheat starch was not obtained.

[0029]

[Table 7]

[0030]

Industrial Applicability According to the method of the present invention, instant noodles that can be efficiently industrially produced, have a reduced reconstitution time in hot water, and have excellent viscoelasticity and excellent texture can be obtained. That is, even with a large amount of water added, it is possible to efficiently use industrial mixers without using a special mixer for water addition, using a conventional paddle type mixer for machine-made noodles as it is. In the instant noodles produced by the method of the present invention, the hot water reconstitution time can be significantly shortened by about 50% as compared with the instant noodles that do not use the modified wheat starch. Moreover, the texture such as viscoelasticity and smoothness is also extremely excellent.

Claims (2)

(57) [Claims] 1. 50 to 97 parts by weight of wheat flour and / or buckwheat flour are mixed with 3 to 50 parts by weight of wheat modified starch having the following physical properties, and the total amount of wheat flour and / or buckwheat flour and wheat modified starch is 100 parts by weight. (1) The outer shell thin film structure of wheat raw starch granules is substantially preserved. ) 20 to 80% of all particles have substantially non-birefringence properties. (3) Starch powder has substantially no fraction with openings of 250 μm or more. (4) Apparent density: 0.35 to 0. 80 g / ml, (5) Cold water soluble content: 4% by weight or less, (6) Swelling volume: 2 to 9 ml / g, (7) Water retention capacity: 2 to 6, 2. The method for producing instant noodles according to claim 1, wherein the noodles are steamed, fried or hot-air dried.