JP3392044B2 - Manufacturing method of instant noodles treated with hot water - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing instant noodles such as instant Chinese noodles, instant Japanese-style noodles, instant European-style noodles, snack noodles, instant noodles containing barley flour or rice flour as a main raw material. The present invention relates to a method of performing a treatment such as immersion in hot water at 60 to 100 ° C., steaming this, and then cooling the steamed noodle with water to a product temperature of 0 to 40 ° C. and drying it with hot air or the like. .

[0002]

2. Description of the Related Art Conventional instant noodles include noodles dried by frying and dried noodles dried by hot air or the like. These noodles include bag-filled products and container-packed products in which ingredients such as seasonings and oysters are attached, and they are convenient and storable foods that can be eaten by simple cooking for 3 to 5 minutes.

Since this dried noodle has not been fried, it has the advantage that the content of oil and fat and the destruction of the texture of the noodle are small, and the texture and taste of fresh noodles can be enjoyed by restoring the cooking. However, in the manufacturing method, since the raw noodle strings are steamed and dried with hot air or the like, the steamed gelatinized noodles are likely to adhere, and this causes the binding to be stronger and the drying unevenness to occur. Restorability is poor. Further, in the drying step, drying shrinkage and excessive heat denaturation occur depending on the conditions such as the drying temperature, so that there is a defect that the quality which is the texture and taste of raw noodles is lacking. Many techniques for improving these defects and improving quality have been disclosed.

[0004] For example, Japanese Patent Publication No. 56-38100 discloses a method for producing non-fried dry instant noodles, which aims to eliminate binding of noodle strings and improve uniform restoring property. After immersing in the emulsion, 19-62% by weight of water, 0.2-5% by weight of edible oil and fat, and 0.01-5% by weight of emulsifier for food are added to the inside of the raw noodle strings. There is a method in which the product is impregnated and then steamed and dried.

According to this method, the binding between the noodle strings which occurs during steaming is reduced, and there is an effect that the restoration by hot water is made uniform during eating. However, since the emulsion has a water temperature, the amount of water that penetrates into the core portion of the raw noodles is small, and the gelatinization of the steamed noodles is not sufficiently promoted.

Further, Japanese Patent Publication No. 2-62221 discloses that
As a "method for producing instant noodles", raw noodle strings are boiled for the purpose of obtaining instant noodles that do not have the binding of dried noodles and retain the freshness that is the same as raw noodles, freeze after washing with water and under ice temperature. There is a method of drying while thawing.

This is the method itself for producing boiled noodles or frozen noodles, and is evaluated as a method for obtaining the texture of raw noodles. However, the noodles are completely boiled and washed with water, which complicates the process and has a problem of wastewater treatment, which is not economical. Further, there is a drawback in that it takes a long time for freezing and drying and the productivity is low.

Further, the conventional drying method has a temperature of 80 to 100.
A method of hot-air drying for 20 to 40 minutes with hot air at ℃ is adopted. There are various other methods. For example, in order to improve the restorability of the dried noodles and improve the quality of raw noodles, the steamed noodles are pre-dried to a water content of 20 to 35% and dried and swelled at 115 ° C, or the water content is adjusted to 10 to 15%. There are methods such as far-infrared irradiation and microwave heating and drying. Each of them has advantages and disadvantages and produces a certain effect, but it has a drawback that the quality of raw noodles is lacking because the taste and taste of dry noodles cannot be exceeded.

The present inventor has solved the above-mentioned conventional drawbacks, and a method for producing instant noodles in which cooked dry noodles have a smooth and transparent feeling, and have viscoelasticity and a chewy texture and a rich taste like raw noodles. Have been researching. In the process, the gelatinization and swelling of dry noodles is at a low level compared to the gelatinization and swelling state of starch granules when raw noodles are cooked in hot water and eaten, and the gelatinization of the whole noodles is insufficient. I focused on.

That is, according to the conventional method, the gelatinized swelling of the steamed noodles before drying is not sufficient, and no matter how the dried noodles are dried, the expected raw noodle quality cannot be expressed. I found out. Therefore, as a method of increasing the level of gelatinization and swelling of starch granules, the drawbacks of the conventional method can be solved by applying the step of boiling raw noodles and the step of cooling with raw water to the conventional method of instant noodles. The present invention, which is a method for producing quality instant noodles, has been completed.

[0011]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned drawbacks of conventional instant noodles which are dried by hot air or the like, not by frying treatment and drying method, and has good restorability and viscoelasticity like raw noodles,
It is an object to provide a method for producing instant noodles with a crunchy and tasty taste.

[0012]

Means for Solving the Problems In the production of instant noodles, the present invention forms raw noodle strings according to a conventional method.
Immerse in 100 ° C hot water, shower, or perform hot water treatment by spraying. This hot-water treated noodle is steamed by a commonly used method, and then the steamed noodle is cooled to 0 to 40 ° C. with water. A method for producing instant noodles by hot water treatment is characterized in that the cooled noodles are drained, molded in a predetermined amount, shaped, and dried with hot air.

In the present invention, the amount of hot water absorbed by the raw noodles is adjusted to 9 to 71% by weight based on the raw noodles by dipping in the hot water, showering or spraying. Noodles can be seasoned by adding the ingredients of seasoning ingredients to hot water for hot water treatment or water for cooling.

Further, when drying with hot air, hot air having a temperature of 60 to 150 ° C., which is composed of temperature-controlled air, an inert gas, or a mixed gas of these, is supplied to the upper and lower sides of the transfer net conveyor from a separately provided high pressure chamber. The present invention can be effectively achieved by jetting at a wind velocity of 0.1 to 90 m / sec and drying from a plurality of jet nozzle tubes.

The present invention will be described in detail below.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION First, the instant noodles to which the present invention is applied are kneaded and mixed by a conventional method using noodle making raw materials such as wheat flour, starch, wheat protein, salt, seasonings and colorants, Instant noodles such as rolled Chinese noodles, instant noodles, Western European noodles, snack noodles, and instant noodles made mainly from cereal flour such as barley flour and rice flour, which are rolled and cut into raw noodle strings, which are steamed and then dried. It can be applied to noodles.

The raw noodle strings in the present invention are mainly made of wheat flour, buckwheat flour, rice flour and other grain powders according to a conventional method, and water and, if necessary, potato starch, corn starch, modified starch, salt, kansui, thickening Raw materials such as a polysaccharide, a seasoning and a coloring agent are mixed and kneaded under a normal pressure or a reduced pressure using a known noodle making machine to give a noodle dough. This is combined and rolled into noodle strips, which are cut out using a cutting blade or the like to obtain raw noodle strings. Shape of raw noodles,
The thickness and the like can be appropriately selected from the relationship between the types of products such as Chinese noodles, udon, soba, and pasta, and the time required to restore cooking.
Further, the noodle strip or the raw noodle band can be formed by an extrusion method or the like, and there is no particular limitation.

Next, the raw noodle strings are treated with hot water. This is the most important point in the present invention, in which the restorability is improved and raw noodle quality is exhibited. Cut the raw noodles into hot water at a temperature of 60-100 ° C
Immerse in hot water for 1 to 60 seconds. The amount of absorbed hot water of the raw noodle strings at this time was 9 to 71 g per 100 g of the raw noodle strings,
This is the amount necessary to gelatinize and swell the starch of raw noodle strings to the level of the invention. If the temperature is lower than 60 ° C, the raw noodle strings absorb a small amount of water and the temperature is low, so that the gelatinization and swelling of the starch does not occur and good quality cannot be obtained. If the temperature exceeds 100 ° C, the equipment becomes complicated and excess steam must be treated, which is not economical. Further, the starch of the noodle strings is excessively gelatinized and swelled, and good noodles cannot be obtained. A more preferable temperature of hot water is 80 to 98 ° C. At 80 ° C or higher, the gelatinization and swelling of starch is less affected by the type of raw material powder used, and a more uniform and stable state can be obtained. This is because the workability at 98 ° C is better than that at 100 ° C.

The amount of hot water absorbed by the noodle strings is 9 to 100 g of raw noodles.
71 g is good, and is important together with the temperature of the hot water in order to improve the restorability and develop the quality of raw noodles in combination with the next steaming treatment. If the amount of absorbed hot water is less than 9 g, the texture of raw noodles is poor, and if it exceeds 71 g, the amount of absorbed hot water is excessive and the noodle strings become bound or dumpling-like in the subsequent step, resulting in poor drying. More preferably, it is 15 to 40 g. The immersion time can be selected as necessary depending on the relationship between the temperature of the hot water and the amount of absorbed hot water, and is preferably about 1 to 60 seconds. As the method of hot water treatment, immersion is most preferable, but it is also possible to use a shower or a spray method. The hot water treatment apparatus can be used alone or in combination, such as a known bucket method or a method of spraying on a net conveyor.

Further, meat extract, fish shellfish extract, vegetable extract, soy sauce, salt, which are generally used as seasoning ingredients in hot water,
Edible oils, emulsifiers, thickening polysaccharides, chemical seasonings, spices,
A necessary amount and a necessary amount are appropriately selected from the components such as the coloring amount, and dissolved or dispersed to be contained. The noodles can be seasoned by subjecting the noodles to a treatment such as dipping. In this way, noodles with rich flavor can be obtained.

Further, when hot water is selected and used in combination with sucrose fatty acid ester, lecithin, emulsified oil and fat, etc., which are emulsifiers, steam noodles are effectively loosened and effective.

Next, this hot water treated noodle is steamed by a conventional method, for example, at a steam pressure of 0.05 to 1.00 kg / cm ² for 10 to 80 seconds to obtain steamed noodle, preferably 0.1 to 0.3 k.
It is suitable in terms of quality when treated with g / cm ² for 30 to 120 seconds.

Next, the steamed noodles are cooled with water. This processing is one of the essential constituents of the present invention. The steamed noodle strings are immersed in water or showered or sprayed to cool the noodles to a temperature of 0 to 40 ° C. More preferably, it is 5 to 15 ° C. Cooling the noodle strings makes it easier to loosen them without sticking them together. It also facilitates frame filling and shaping before drying to enable uniform drying.
The cooling means can be achieved by using a known dipping, showering or spraying device. As these devices, those that circulate and cool water with a chiller are preferable. Pressure shower type and spray type devices can also be selected and used in combination depending on the layout and configuration of the production line. In addition, the steamed noodles can be seasoned by adding a component serving as a seasoning raw material to the cooling water in the same manner as seasoning the raw noodle strings.

Next, the cooled noodles are drained, molded and shaped by a conventional method. This is dried by a known method.
For example, the temperature of hot air is 60 to 150 ° C., and the wind speed is 0.1 to 90.
It can be dried with hot air at m / sec. More preferably, the moisture content is 4 to 15% by hot air drying at 70 to 115 ° C., air velocity of 40 to 80 m / sec, and drying time of 3 to 30 minutes.

The instant noodles thus obtained can be restored to an edible state by cooking in hot water or open flame for 3 to 5 minutes, and the taste and texture of raw noodles can be enjoyed.

Next, as the drying method, in addition to the above hot air drying, far infrared heating drying, high frequency heating drying, vacuum heating drying and the like can be used alone or in combination.

Further, as a more preferable method for drying with hot air, a temperature of 60 to 150 composed of air, an inert gas, or a mixed gas thereof whose temperature is controlled by a separately provided high pressure chamber.
The temperature of hot air is 0.1 to 90 m from the jet nozzle tube where multiple hot air of ℃ is arranged above and below the net conveyor for transportation.
There is a method of spraying at / sec and drying. The case where this drying method is used will be described in detail.

First, the cooled noodle strings are molded and shaped by a fixed amount and transferred to a carrying net conveyor. This transporting net conveyor needs to be air-permeable and heat-resistant because hot air is jetted from a plurality of jet nozzle tubes arranged above and below it. For example, the mesh of the net is 5 to 10 mesh and may be made of iron, aluminum, stainless steel, or the like. Similarly, the injection nozzle tube may be made of aluminum, stainless steel, or the like.

Here, the injection nozzle tube has an inner diameter of 10 to 10.
20 mm, cylindrical shape with a cylinder length of 100 to 150 m
m is suitable. Alternatively, a removable dedicated nozzle may be provided at the tip of the nozzle tube in some cases.
The hot air jetted from the jet nozzle tube is generated in a separately provided high-pressure chamber, and when transferred through a pipe, heat exchange with superheated steam is performed from the outside to form hot air of 60 to 150 ° C, which passes through the nozzle tube. From the tip, it is sprayed onto the noodles placed on the net conveyor. At this time, the hot air jetted from the jet nozzle tube can be adjusted in its air volume by an air volume adjusting inverter. In addition, the positional relationship between the plurality of upper injection nozzle tubes and the lower injection nozzle tubes is alternately arranged. This is because the hot air blown from the jet nozzle tubes at the upper position is not offset by the jet blown from the jet nozzle tubes at the lower position of the transport net conveyor so that the hot air blown from the jet nozzle tubes has a positional relationship of many jet nozzle tubes. The noodles are placed alternately so that the dried noodles can be efficiently penetrated as they are. By doing so, it is possible to uniformly dry the noodles.

The temperature of the hot air is preferably in the range of 60 to 150 ° C. If it is less than 60 ° C., the drying time becomes long and inefficient, and if it exceeds 150 ° C., uneven drying occurs.

More preferably, the temperature is in the range of 70 to 115 ° C. At this time, it is effective that the hot air has a velocity of 0.1 to 90 m / sec. When the wind speed is 0.1 m / sec or less, the time required for drying becomes long, which is not economical, and the noodles after drying are not easily loosened. If the wind speed exceeds 90 m / sec, the equipment becomes complicated and it is not economical. The range is more preferably 40 to 80 m / sec.

The drying time is such that the water content of the final dried noodles is 4 to
This can be achieved by appropriately selecting within the range of 15%. Because hot air is jetted into noodle bowls at a higher speed and vertically than the jet nozzle tube with a tube length of about 125 mm,
It quickly passes from the front side of the noodle to the back side of the noodle. or,
On the contrary, the front side and the back side of the noodle can be dried at the same time by injecting hot air from the back side of the noodle can from the jet nozzle tube. As a result, it is possible to uniformly dry the noodles within a short time. The heating hot air inert gas (N _2, He, CO _2, etc.) is used alone or mixed with air, the dye is contained component of noodles, oils and fats, to prevent oxidation of the vitamins, noodles unique By maintaining the flavor and color tone, it is possible to reduce the loss of nutrients such as vitamins.

Next, the above dried noodles are seasoned by a conventional method,
It is provided as a product of instant noodles by packaging it with packaging materials such as bags and cups together with the ingredients. Examples of the present invention will be described below.

[0034]

Example 1 (Instant Chinese Noodle) 95 parts by weight of wheat flour, 5 parts by weight of starch, 0.5 parts by weight of brine, 0.1 parts by weight of yellow pigment, 2 parts by weight of salt, and 35 parts by weight of water were blended by a conventional method. ,
After kneading, compounding, and rolling, a noodle strip with a noodle thickness of 1.1 mm was cut out with a # 18 round blade to give a raw noodle strip, which was immersed in hot water at 98 ° C for 5 seconds (absorption hot water content 31% by weight). Is steamed for 90 seconds at a steaming pressure of 0.1 kg / cm ² , and the steamed noodle is immersed in cold water for 45 seconds to bring the temperature of the cooled noodle to 7 ° C. The cooled noodles are drained, weighed 140 g and packed in a net-shaped bucket. The temperature of the air is 105 ° C and the wind speed is 70
Dry with hot air of m / sec for 10 minutes and final moisture 12%
The desired instant Chinese noodles were obtained.

[0035]

[Comparative Example 1] (Instant Chinese noodles) The raw noodle strings cut out in Example 1 were steamed for 90 seconds at a steaming pressure of 0.1 kg / cm ² according to a conventional method, and 82 g of the steamed noodles were packed in a net-shaped bucket. Then, this was dried at a temperature of 90 ° C. for 30 minutes to obtain instant Chinese noodles having a water content of 12%.

[0036]

Comparative Example 2 (Instant Chinese Noodle) In Comparative Example 1, the raw noodle strings were immersed in an emulsion at 25 ° C. for 5 seconds, which was composed of 900 parts by weight of water, 20 parts by weight of edible oil and fat, and 3 parts by weight of sucrose fatty acid ester. Water is absorbed by 10% of the weight of the raw noodles, and then steamed in the same manner, and 155 g of this steamed noodle is weighed and packed into a net-shaped bucket, which is then heated with hot air at a temperature of 105 ° C and a speed of 20 m / sec. It was dried to obtain instant Chinese noodles having a water content of 12%.

[0037]

[Examples 2-3],

[Comparative Example 3] (Instant Chinese Noodle: When Immersion Temperature of Hot Water is Changed) In Example 1, the temperature of the hot water in which the raw noodle strings are immersed is 8
The temperature was adjusted to 0 ° C., 60 ° C. and 55 ° C., respectively, and Example 2 and Example 3
And instant Chinese noodles of Comparative Example 3 were obtained.

[0038]

[Examples 4 to 7] (Instant Chinese noodles: when hot water was showered, sprayed or dipped to change the amount of hot water absorbed in the noodles) Using the shower and spraying machine known in Example 1, the temperature was 95 ° C.
Example 4 in which the hot water is applied to the raw noodle strings by showering and the amount of absorbed hot water is 29% by weight, and spray treatment is performed in Example 5 where the amount of absorbed hot water is 11% by weight
I got instant Chinese noodles. Immersion treatment in hot water at a temperature of 60 ° C. was carried out to obtain instant Chinese noodles of Example 6 containing 9% by weight of absorbed hot water and immersion treatment in hot water at a temperature of 100 ° C. to give 71% by weight of absorbed hot water.

[0039]

[Comparative Examples 4 to 5] (Instant Chinese noodles: when hot water is dipped to change the amount of hot water absorbed in the noodles) In Example 1, the temperature of the hot water to be dipped is 60 ° C. for 0.5 seconds and 100 ° C. 70 Immersion was carried out for 2 seconds to obtain instant Chinese noodles of Comparative Example 4 and Comparative Example 5 in which the amount of absorbed hot water was 7% by weight and 75% by weight.

[0040]

[Examples 8 to 10],

[Comparative Example 6] (Instant Chinese noodles: when the temperature of cooled noodles was changed) In Example 1, the temperature of the cooled noodles was 0 ° C, 15 ° C, 4 ° C.
The temperature was set to 0 ° C or 42 ° C to obtain instant Chinese noodles of Examples 8 to 10 and Comparative Example 6.

[0041]

[Examples 11 to 14],

[Comparative Examples 7 to 8] (Instant Chinese Noodles: When Hot Air Temperature and Velocity are Varyed) In Example 1, the combination of hot air temperature and wind velocity for drying the noodles is 60 ° C. and 0.1 m / sec, and the water content is 12. % Dry noodles at 70 ° C. and 40 m / sec for 12% moisture dry noodles at 115 ° C. and 80 m / sec for 12% moisture dry noodles at 150 ° C. and 90 m / sec for moisture 11-12 % Instant noodles of Examples 11 to 14 were obtained. Also, 55 ° C and 0.08m / sec, 160 ° C
And the water content of the dried noodles is 11 to 12 at 90 m / sec.
%, The instant Chinese noodles of Comparative Example 7 and Comparative Example 8 were obtained.

[0042]

[Example 15] (Snack noodles) The hot water in which the raw noodle strings are dipped in Example 1 was mixed with soy sauce 2, chicken extract 3, salt 3, edible oil / fat 3 and emulsifier 0.2 part by weight per 100 parts by weight of water. Addition is adjusted at a blending ratio, and this is heated to 98 ° C. A desired snack noodle in which the noodles were seasoned was obtained in the same manner except that the hot water containing the ingredients of the seasoning material was used.

[0043]

Example 16 (Instant Chinese Noodle: Using Inert Gas N ₂ ) In Example 1, noodles were dried by using hot air instead of air to dry the noodles, and the final moisture was 12%. A desired instant Chinese noodle with less deterioration was obtained.

[0044]

Example 17 (Instant Udon) After making noodles by a conventional method,
Cutting blade # 12 angle, noodle thickness 1.2mm
After soaking in hot water at 00 ° C for 5 seconds, steaming pressure 0.1kg /
It is steamed at cm ² for 90 seconds and immersed in water for 45 seconds to bring the cooled noodle temperature to 7 ° C. Drain the cooled noodles, mold a predetermined amount in a net-shaped bucket, and dry with hot air at a temperature of 105 ° C. and a wind speed of 70 m / sec for 10 minutes to obtain a final water content of 12
Got% desired instant udon.

[0045]

[Example 18] (Instant European noodles) The noodles were extruded by a conventional method using a vacuum mixer noodle strip extrusion method, and raw noodle strings cut out with a cutting edge of # 16 round and a noodle thickness of 1.1 mm were placed in hot water at 100 ° C. Immerse for 5 seconds, steam for 90 seconds at a steaming pressure of 0.1 kg / cm ² ,
This is immersed in cold water for 45 seconds to bring the cooled noodle temperature to 7 ° C.

Next, the cooled noodles are drained, and a predetermined amount of the noodles is molded into a net-shaped bucket, and the temperature of the air is kept at 105.
Hot air of ℃ was sprayed from a plurality of spray nozzle tubes arranged above and below the net conveyor at a wind speed of 70 m / sec and dried to obtain a desired instant noodle with a final water content of 15%.

[0047]

[Example 19] (Instant rice flour noodles) Rice flour 50% by a conventional method,
Noodles were made using 50% flour, cutting edge # 26 round, noodle thickness 0.
A raw rice flour noodle strip cut out at 80 mm was used in the same manner as in Example 1 except that hot air of an inert gas (N ₂ ) was used, and the final moisture was 12%. I got instant rice noodles.

The dried noodles obtained from Examples 1 to 16 and Example 19 above were cooked in hot water for 4 minutes, and as a result, although there were some restoration irregularities in Example 14, they could be restored to an edible state. did it.

Further, the thick instant noodles of Example 17 and the extruded instant European noodles of Example 18 were also able to be restored in 5 minutes and had instant properties.

According to the results of the sensory test, the noodle surface was smooth, had a transparent feeling, had viscoelasticity like raw noodles, had a chewy texture and taste, and had good raw noodle quality. .

Furthermore, the dried noodles prepared by using the inert gas according to Examples 16 and 19 were good in the noodle flavor and the glossy appearance.

On the other hand, the dried noodles of Comparative Example 1 were poor in raw noodle quality such as viscoelasticity due to small starch gelatinization swelling after reconstitution. The noodles of Comparative Example 2 had the effect of the emulsion and had less binding of the dried noodles and were better at unraveling, but lacked raw noodle quality.

The noodles of Comparative Example 3 had a low gelatinization swelling of the starch because of the low temperature of the water soaked, and the noodles had no transparency and had a bad chewy texture and lacked raw noodle quality.

The noodles of Comparative Example 4 had a tendency toward raw noodles on the surface side of the noodles as compared with Comparative Example 1, but did not have a transparent feeling and the chewy texture of the entire noodles was not sufficient.

In the noodle of Comparative Example 5, the noodle was loosened due to excessive swelling of starch, and the texture was bad and the taste was poor.

The noodles of Comparative Example 6 were insufficiently cooled, and the noodles were not easily loosened, resulting in uneven drying and uneven restoration.

When the noodles of Comparative Example 7 were cooked, they did not come loose easily and had unevenness.

The noodles of Comparative Example 8 had drying unevenness and uneven restoration of the noodles, and the drying temperature and hot air velocity were high and the noodles were slightly swollen, so that the noodles lacked transparency and lacked viscoelasticity and texture.

The results of these comparisons are shown in Tables 1 and 2.

[0060]

[Table 1]

[0061]

[Table 2]

[0062]

From the above results, according to the present invention, since the raw noodle strings are treated with hot water at a temperature of 60 to 100 ° C., the starch of the steamed noodles can be gelatinized and swelled to a high level, and the whole noodles can be gelatinized. Can be fully promoted. In addition, since steamed noodles are cooled with water, noodles can be easily unraveled, and shaping can be easily performed, which has the effect of improving uniform drying and unraveling during cooking. In addition, since the gelatinization is sufficient, the restorability of noodles is good, and the cooking time can be shortened and thick noodles can be prepared.

Moreover, the restored noodles have a smooth surface like freshly-boiled noodles, have a transparent feeling, and can obtain instant noodles with viscoelasticity, chewyness and taste.

Continuation of front page (56) Reference JP-A-58-16653 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/16-1/162

Claims (3)

(57) [Claims] 1. A raw noodle string produced by a conventional method is 60 to 1
By adjusting the amount of absorbed hot water of the noodle strings treated with hot water to 9 to 71% by weight per 100 g of raw noodles by dipping in hot water at 00 ° C, showering and / or spraying, steamed noodles Was cooled with water to a temperature of 0 to 40 ° C., and the steamed noodles thus cooled were heated to a temperature of 60 to 150 ° C. consisting of air, an inert gas or a mixed gas thereof and an air velocity of 0.
A method for producing instant noodles by hot water treatment, which comprises adjusting the water content of the final dried noodles to 4 to 15% by drying with hot air of 1 to 90 m / sec. 2. The method according to claim 1, wherein the hot water for hot water treatment or the water for cooling treatment contains the ingredients of the seasoning raw material to season the noodles. 3. When drying with hot air, hot air whose temperature is controlled from a separately provided high-pressure chamber is jetted and dried from a plurality of jet nozzle tubes arranged above and below a carrying net conveyor. The method according to claim 1 or 2.