JP3432121B2 - How to fix ingredients to instant 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 fixing ingredients to instant noodles, and more particularly to a method for producing instant noodles with ingredients in which a wide variety of ingredients according to tastes are arranged.

[0002]

BACKGROUND OF THE INVENTION Conventional instant noodles (instant noodles) originated from a one-touch cooking type that can be eaten simply by adding hot water. It is well established.
At present, instant noodles are widely accepted by general consumers because of their excellent storability, ease of cooking, portability, and reasonable price.

However, in the case of bag noodles, except for a part of seasoned instant noodles such as chicken ramen [registered trademark], a light soup of fried noodles, hot-air dried noodles and the like, and a separate soup into individual bags. Most of them are packaged and attached. Also, when attaching ingredients, it is also necessary to separately wrap the oysters in individual bags, open these individual bags at the time of cooking, add to noodles, and cook for 3 minutes in a pan. In most cases, the feeling of complexity is undeniable.

In the case of snack noodles (cup noodles) as well, except for the type such as cup noodles [registered trademark], the soup and ingredients are separately packaged and attached in individual bags, and the individual bags are used for cooking. Most of the type that opens and opens the ingredients and soup on the noodle masses, and then pours hot water into it to eat.

In particular, in recent years, the consumption of instant noodles has reached 40 billion meals a year worldwide, and the number of individual bags used for these instant noodles has become enormous, which has an adverse effect on the environment including the problem of garbage. There is concern.

[0006] Therefore, there is a demand for instant noodles of the type in which soups and ingredients are not separately added to the individual bag, with improved convenience and environmental friendliness. As a method of not separately adding the soup to the individual bag, in addition to the above-mentioned method for producing chicken ramen [registered trademark] in which the concentrated soup is impregnated into the gelatinized noodle strings, the noodles are also added to the instant noodles prepared by the present applicant. Manufacturing method
61-173756). This method comprises a heat-solidifying component, a moisture-absorption solidifying component, and at least one of fats and oils having a melting point of 100 ° C. or lower and solid at room temperature, seasonings, spices, and flavors (soup) in powder or granules. In this case, the solid soup is adhered and fixed to the noodle mass by placing it on the dried noodle mass and then heating or moist heat treatment.

Further, as a method of fixing the ingredients to the dried noodle mass without attaching them separately to the individual bags, the present applicant has already prepared a fat or oil which has a melting point of 100 ° C. or lower and is solid or semi-solid at room temperature. A method of adhering ingredients (Actual No. 54-84375), or a method of adhering the ingredients using one or more of polysaccharides, natural gums, gelatin and modified starch (Actual No. 54-124086). No.) etc.

[0008] If the soup and ingredients are adhesively fixed to the instant noodle mass, it is not necessary to use an individual bag or the like, the convenience at the time of eating is increased, and the extra manufacturing cost can be reduced. Furthermore, it can also contribute to the elimination of missing ingredients during packaging. The idea of the above-mentioned Jitsukai 54-124086 is exactly
It was proposed as a means for solving these problems related to ingredients, but in the adhesive fixing agent in the fluid state disclosed therein, the adhesive fixing agent flows down into the noodle strings through the gaps between the noodle masses. Not only wastefully consumes the adhesive fixative unnecessarily, but also the adhesive strength of the adhesive fixative is not always sufficient, and moisture is added to the noodle strings and ingredients, and the noodles are preserved. In some cases, it deteriorated the sex.

Therefore, even if the viscosity of the solution is increased to sufficiently adhere the ingredients, the ingredients are lined up on the noodle block in a good-looking manner, and the adhesive fixative is applied thinly, the adhesive strength is often poor. , After all, the drawing of Jitsukai Sho 54-124086 (No. 2
As shown in FIG. 4 and FIG. 4), the component must be fixed in a form in which the ingredient is embedded in the adhesive fixative.
Further, according to this method, the sugar confectionery is applied thickly on the ingredients, resulting in poor appearance, and in some cases, the restorability when pouring hot water is poor. Furthermore, according to the fixing means of this invention, cracks and peeling may occur in the ingredients and the adhesive layer during storage, and depending on the type of adhesive fixing agent, it may dissolve when stored at a slightly high temperature. It was

Furthermore, the soup is adhered and fixed to the noodle masses by the method described in the above-mentioned JP-A-61-173756, and the ingredients are attached on the soup according to the description in the above-mentioned Jitsukai 54-124086. In that case, there were problems that the powdery or granular soup that had been adhered and fixed in advance was eluted, and that the solution flowed into the space of the soup powder and the solubility of the soup deteriorated.

[0011] Therefore, the present inventors have conducted research on a method for producing instant noodles with ingredients, which has improved simplicity in order to overcome the problems of the conventional techniques.

[0012]

In view of the above problems, the present inventors can overcome the above-mentioned drawbacks by using a specific dextrin as an adhesive fixing agent for ingredients. In particular, a good effect of fixing the ingredients to the noodle masses can be obtained by a treatment such as coating these adhesive fixing agents in the form of powder, granules or lumps with the ingredients before putting them on the noodle masses. Based on this finding, the present invention has been completed.

That is, the gist of the present invention is:
A method for adhering and fixing ingredients on an instant noodle mass with an adhesive fixative, wherein the adhesive fixative has a DE value of 8 to 40
A method for fixing ingredients to instant noodles, characterized by using a liquid or powdery, granular or lumpy adhesive fixing agent containing phosphorus ; for the above-mentioned adhesion and fixing of ingredients to instant noodle lumps In advance, the heat-solidifying component, the moisture-absorbing solidifying component and 10
A method for fixing ingredients to instant noodles, characterized in that a solid soup having a melting point of 0 ° C. or lower and containing at least one of fats and oils solid at room temperature is placed on an instant noodle mass; and these fixing methods. Is a method for producing instant noodles.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The noodle mass used in the present invention is an object to which ingredients are adhered, and is obtained by a conventional method such as fried noodles, hot air dried noodles (including microwave dried noodles) and freeze dried noodles. The dried noodle mass of the prepared normal instant noodles can be used.

As the noodle mass of the present invention, it is desirable that a concave portion for adhering and fixing the ingredients, and in some cases, the ingredients and the soup, is formed in the central portion thereof, but a tabular or conical shape But you can use it.

In the present invention, a cooled noodle mass may be used, but in consideration of a decrease in adhesive strength of the adhesive fixative due to dew condensation on the surface of the noodle strings at a low temperature, preferably a warm (warm) noodle mass is used. To use. Therefore, for example, in the case of fried noodles, it is preferable to use the noodle mass immediately after the frying treatment as much as possible, or to use the cooled noodle mass after warming it.

In the present invention, an ingredient which is usually lyophilized, hot-air dried or the like to reduce the water content to impart storability, and which can be easily restored by pouring hot water is used.
In the case of the present invention, since the ingredients are adhesively fixed to the noodle masses, the ingredients hardly collide with each other or collapse, and a relatively large ingredient can be used. In addition, in the present invention, ingredients shaped into blocks by freeze-drying using gums, polysaccharides, etc. as excipients, and ingredients containing soup obtained by adding the excipient together with soup and freeze-drying Can also be used.

By using such a freeze-dried ingredient material containing soup, it is not necessary to individually package the soup, and the convenience is further improved. Similarly, as a method of fixing the soup to the noodle masses without separately adding it to a small bag, a method for preparing chicken ramen (registered trademark) described above, in which the concentrated soup is permeated into the noodle strings before the drying process and seasoned, Japanese Patent Laid-Open No. 61-17
The method of No. 3756 can also be used.

In particular, according to the method of JP-A-61-173756, if a solid soup is placed on a noodle mass and the ingredients are attached to the upper surface of the soup by the method of the present invention, it looks good,
Further, both the soup and the ingredients can be restored and diffused well when the hot water is restored. Further, since the soup can be adhered and fixed to the noodle mass at the same time as the ingredients by the moist heat treatment (vapor deposition treatment) step or the heat treatment step of the present invention, the manufacturing process can be simplified. Specifically, a heat-solidifying component of JP-A-61-173756, a moisture-absorptive solidifying component, containing any of fats and oils having a melting point of 100 ° C. or less and solid at room temperature, a granular or powdery soup It is placed on the noodle masses, and the ingredients and the adhesive fixative of the present invention are placed on the soup, that is, the adhesive fixative containing at least one of DE = 8-40 dextrin and easily soluble gelatin, and the ingredients. By subjecting the solid soup and the noodle mass on which the adhesive fixative is placed to the wet heat treatment, the soup and ingredients can be bonded and fixed on the noodle mass at the same time with a single wet heat operation. Excellent fixture material is obtained. In addition to the method of simultaneously adhering and fixing the soup and ingredients at the same time with a wet heat operation, using the method of JP-A-61-173756, first, the solid soup is fixed onto the noodle masses, and then the It is also possible to use a two-step fixing method in which the ingredients are adhesively fixed to the soup using the method of the invention.

The heat-solidifying component, the moisture-solidifying component, and the fats and oils having a melting point of 100 ° C. or less and solid at room temperature, which are disclosed in JP-A-61-173756, are specifically sugars, polysaccharides, starch,
It is sugar alcohol, amino acid, protein, vegetable oil, hydrogenated oil and fat, lard, etc. In the present invention, soup containing or containing them is mixed and stirred, preferably granulated by a granulator.

Next, as the adhesive fixing agent of the present invention, DE =
At least one of dextrin having 8 to 40, preferably DE = 10 to 25, and easily soluble gelatin is used.

The "dextrin" is obtained by partially decomposing starch, and its decomposing method may be either a wet method or a dry method. As the starch derived from dextrin, corn, potato, tapioca, etc. can all be used.
Modified starches which are etherified, esterified or cross-linked can also be used. As is clear from the examples below, in the case of dextrin, it is important to use a dextrin having a DE value of 8 to 40, preferably 10 to 25. This "DE
The "value" is an index showing the degree of decomposition of starch, and is the percentage of direct reducing sugar converted into glucose in the solid content.
Therefore, theoretically, DE = 100 becomes glucose. In a narrow sense, a substance having a DE value of about 10 may be referred to as dextrin, but in the present specification, unless otherwise specified, it broadly refers to a partially decomposed product of starch.

On the other hand, as "gelatin", acidic gelatin and alkali gelatin are generally used, but the gelatin in the present invention is so-called easily soluble gelatin having high solubility (immediate solubility) in water. , Including those obtained by hydrolyzing the above-mentioned gelatin to reduce the molecular weight, and gelatin finely divided by spray drying. Commercially available gelatin usable in the present invention includes SSB (trade name; manufactured by Nippi Corporation), SRC (trade name; manufactured by Nitta Gelatin Co., Ltd.), NC.
G-10 (trade name; Miyagi Chemical Industry Co., Ltd.) can be used.

In the present invention, these adhesive fixing agents are used in liquid form, or preferably in powder form, granular form or lump form. This is because when the adhesive fixative is used in a liquid form (solution or fluid state), the adhesive fixative easily flows out through the gaps between the noodle masses, and the water content of the solution deteriorates the ingredients, noodle strings, and soup.・ Because the quality of the food may deteriorate and the storability of the food may deteriorate. Further, when industrial production according to the present invention is intended, the use of a fluid adhesive fixing agent causes a problem such as handling of a liquid that has been washed away (adhesive fixing agent) and poor handling due to stickiness (adhesiveness) of the solution. Also comes out. On the other hand, such problems can be solved by adding dextrin or easily soluble gelatin to the noodle mass in the form of powder, granules or mass.

When using a powdery or granular adhesive fixing agent,
A preferred method is to apply this to a coating material for coating, place the coating material on the upper surface of the noodle masses, and then subject it to wet heat treatment. Also,
When applying the adhesive fixative, if the surface of the ingredient is slightly moistened or greased, the ingredient can be well coated with the adhesive fixative and the amount of the adhesive fixative used can be reduced ( The adhesive fixative can be used effectively without waste).
In addition, as a method of adding the adhesive fixative, a method of spraying the adhesive fixative of the present invention on the noodle mass or the soup placed on the noodle mass, and placing the ingredients on it, or conversely, the noodles Any addition method such as a method of spraying the adhesive fixative on the ingredients placed on the lump or the soup may be used or may be used in combination.

On the other hand, when the adhesive fixative is added as a solution,
In order to avoid the above-mentioned drawbacks when adding the solution as much as possible,
It is desirable that the solution be dropped or sprinkled onto the ingredients on the noodle masses at a high temperature and a high concentration, and this should be heated and dried as soon as possible.

In the present invention, as described above, first, after the powder is adhered and fixed, the adhesive fixative solution is added from above the fixed ingredients in order to further strengthen the adhesive force. However, it is also possible to heat-treat this.

The adhesive fixing agent used in the present invention, that is, DE
The amount of dextrin of 8 to 40 or easily soluble gelatin is appropriately adjusted depending on the amount of ingredients and the like, but if the amount is as small as possible within the range where sufficient adhesive force is obtained, the production cost Not only that, it is desirable in order to obtain a good appearance of the fixed material and good restorability. Specifically, if the amount of the ingredient per noodle mass is about 1 to 3 g, the adhesive fixing agent of the present invention is added at about 0.05 g to 2 g, preferably about 0.1 g to 1 g.

In the present invention, these adhesive fixatives may contain other saccharides as long as the necessary adhesive strength is obtained.
It is also possible to use starches, thickeners and the like together.

Next, in order to adhere and fix the ingredients to the noodle masses, wet heat treatment or heat treatment is performed. If the ingredients and soup are added by mechanical filling before this heat treatment or heat treatment, the ingredients and soup will rise (become uneven), and the contact area with the noodle mass surface will be sufficient. Since it may not be the case, vibrate it or press the ingredients with a columnar stick or a stick with a flat bottom so that the ingredients, adhesive fixative, soup etc. Is preferred.

When the adhesive fixing agent is added in the form of powder, a wet heat treatment is carried out. In this treatment, the method of vapor deposition by spraying steam in a steamer is the most preferable, and the conditions are usually vapor deposition in a steam chamber at 60 to 100 ° C. for about 10 to 120 seconds, and cooling after vapor deposition. If the moist heat treatment time is too short, the adhesive force may not be sufficient, on the contrary, it is too long,
If left in a high temperature environment for a long time, not only the adhesive fixative may be washed away and the adhesive strength may be weakened, but also noodles, ingredients, solid soup, etc. may absorb moisture, resulting in deterioration of quality. Therefore, the wet heat treatment condition is preferably a method in which the spraying of steam is immediately stopped at the stage when the powdery, granular, or lumpy adhesive fixing agent is substantially liquefied, and the solidifying agent is cooled and solidified.

When the adhesive fixative is added in the form of a solution,
Dry in heated dry air as soon as possible after addition.
In this case, it is dried at 50 to 100 ° C for several minutes to several tens of minutes. However, when fixing the solid soup to the noodle mass at the same time, the soup may dissolve at high temperature, so
Usually, it is desirable to carry out drying under a temperature condition of about 50 to 80 ° C.

The instant noodles in which the ingredients are adhered and fixed to the noodle masses in this manner are packaged in containers such as bags and cups and distributed as products.

[0034]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limitedly interpreted based on the disclosure of these examples.

Selection of Adhesive Fixing Agent Usefulness as Adhesive Fixing Agent in the Present Invention (Applicability)
In order to confirm the above, various polysaccharides, thickeners, saccharides, etc. were tested according to the following procedure.

On a glass petri dish having a diameter of 9 cm, about 2 g of freeze-dried ingredients (hot air dried green onions 0.5 g, freeze-dried corn)
0.5 g, freeze-dried char siu 1 g) was placed, and 2 g of each sample of the powdery adhesive fixing agent shown in Table 1 and Table 2 was sprinkled on this ingredient and spread thinly. This is the steam flow
After steaming with a steamer (internal temperature 98 ° C) of 80 kg / hr for 2 minutes, it was cooled and stored for 1 week at 25 ° C and 55% humidity.

As an evaluation method, the adhesiveness and transparency were evaluated during cooling before storage, and the strength was evaluated after a storage period of 1 week. Regarding hygroscopicity, it is necessary to consider workability,
The condition after left overnight under the condition of a humidity of 55% was evaluated.
The evaluation results are also shown in Tables 1 and 2 below.

[0038]

[Table 1]

[0039]

[Table 2]

As is clear from the above results, the DE value is 8 to
It has been found that a dextrin of 40, preferably a dextrin having a DE value of 10 to 25, and a readily soluble gelatin expresses desirable adhesive performance.

Based on these results, the present inventors actually manufactured instant noodles using these adhesive fixatives.

Example 1: Preparation of instant fried noodles with ingredients 800 g of wheat flour and 200 g of tapioca starch were mixed in a powder form, and 20 g of salt, 3 g of kansui, and 2 g of sodium polyphosphate were dissolved in 350 ml of water, and kneaded water was obtained. Add 15 with a mixer
The noodle dough was prepared by mixing well for a minute. This noodle dough,
Rolled with a roll mill to finally make 0.8 mm thick noodle strips,
It was cut with a round blade No. 16 to make noodle strings.

This noodle band was cut into a length of about 25 cm, then steamed in a steamer under the conditions of 200 kg / hr for 2 minutes, and 100 g of salt was dissolved in 1 liter of water to obtain a flavoring solution. Immediately after soaking, the liquid was drained and filled in a fly retainer.
The overall shape of the fly retainer is a column with a diameter (upper diameter) of 11 cm and a height of 3 cm. In order to provide a soup and ingredient storage area on the noodle mass, at the center of the bottom of the fly retainer,
The shape of the front cross-section was an inverted concave shape, with a cylindrical protrusion having a diameter of about 6 cm and a height of 1.3 cm. In this fly retainer, the fly retainer opening is slightly expanded toward the upper diameter part so that the noodle mass can be easily removed from the fly retainer after frying, and the convex protrusion inside the fly retainer is the center of the inside of the fly retainer. It has the shape of a truncated cone that is erected toward the part.

The noodle mass filled in the fly retainer was fried with palm oil at 150 ° C. for 2 minutes and 15 seconds while passing through the frying tank in an inverted state of the closed fly retainer. 80 g of instant fried noodles were obtained.

Hot air dried leek 0.9g and freeze dried corn 0.4g
Then, lightly atomize them with water to moisten them. Powdered dextrin with a DE value of about 19 (trade name: Paindex # 4; manufactured by Matsutani Chemical Co., Ltd.) was evenly applied to these and lyophilized char siu (1.0 g) to coat the ingredients. It's well-suited to dextrin without being moistened).

The ingredients coated with dextrin
Place it in the concave portion of the noodle mass of the fried noodle prepared earlier and spread it as close as possible, then put it in a steam chamber (internal temperature 98 ° C) set for a steam flow rate of 80 kg / hr for about 15 seconds to vaporize it, and this Was cooled.

The instant noodles with ingredients obtained in this way have the ingredients adhering well to the noodle masses, and there is no need to add the ingredients to individual bags, It looks gorgeous on the surface and is aesthetically pleasing. The instant noodles with ingredients were placed in a bowl-shaped cup, powdered Chinese noodle soup was added, and then hot water was added.The adhesive fixative immediately dissolved, and the ingredients came off the noodle mass. It was dispersed in the soup, and the noodles and ingredients were evenly boiled.

Example 2: With ingredients by adding fixative solution
Fry noodles Hot air dried leeks 0.9 in the recesses of the fried noodles obtained in Example 1.
g, freeze-dried corn 0.4 g and freeze-dried char siu
Spread 1.0g. A dextrin solution with a DE value of about 17 (a water solution of about 25
%; Trade name: TK-75; manufactured by Matsutani Chemical Co., Ltd.) was sprayed evenly over 0.3 g. Then, immediately, in a box-type hot air dryer, in dry air at 60 ° C and a wind speed of 2 m / sec.
Heat dried for 10 minutes, then cool.

The instant noodles with ingredients obtained in this way have the ingredients adhering well to the noodle masses, there is no need to add the ingredients to individual bags, and the ingredients are noodle masses. It looks gorgeous on the surface and is aesthetically pleasing. The instant noodles with ingredients were placed in a bowl-shaped cup, powdered Chinese noodle soup was added, and then hot water was added.The adhesive fixing material immediately dissolved, and the ingredients came off the noodle mass. It was dispersed in the soup, and the noodles and ingredients were evenly boiled.

Example 3: Ingredients, fried noodles with soup, by weight, sodium glutamate 4%, seasoning oil 6%,
10% spice, 60% chicken powder, 5% Chinese seasoning,
Granules are formed by granulating a material consisting of 15% powdered soy sauce (mainly containing the Chinese seasoning and powdered soy sauce with an amino acid-based moist heat-solidifying component) in a fluid tank granulator for 30 minutes while stirring well. It was soup. 4.8 g of this granular soup was placed in the recess of the instant fried noodles obtained in Example 1.

On the other hand, 0.9 g of hot air dried leeks and 0.4 g of freeze-dried corn were lightly sprayed with white squeezing oil to moisten them.
With these and freeze-dried char siu 1.0g, DE value is about 16
The powdered dextrin (trade name: Amicol 1; manufactured by Nichikagaku Co., Ltd.) was coated and spread on the soup described above. Vibrate the soup and ingredients to make them uniform, and then press the ingredients coated with a cylindrical pressing material with a diameter of 6 cm from the top,
0.2 g of powdered dextrin (trade name: Amicol 1; manufactured by Nippon Starch Chemical Co., Ltd.) with a value of about 16 was sprayed from the top of the ingredients and placed in a steam chamber (98 ° C) set at a steam flow rate of 80 kg / hr for about 20 seconds. It was put in and vapor-deposited, and then it was cooled.

The ingredients and the instant fried noodles with soup thus obtained have good adhesion of the ingredients and soup to the noodle masses, and there is no need to separately attach the ingredients and soup to individual bags. Moreover, the ingredients were arranged on the surface of the noodle mass and looked luxurious, which was aesthetically pleasing. In addition, this instant noodle with ingredients was placed in a bowl-shaped cup, and when hot water was added, the adhesive fixing agent immediately dissolved, the ingredients disengaged from the noodle mass and dispersed in the soup, and adhesively fixed. The soup immediately melted, and the noodles and ingredients were evenly rehydrated.

Example 4: Ingredients, hot-air dried noodle flour with soup 900g, potato starch 100g were mixed in a powder, and kneaded water obtained by dissolving 20g of salt, 8g of kansui and 2g of sodium polyphosphate in 350ml of water. Was added and mixed well for 15 minutes with a mixer to prepare noodle dough. Roll this with a rolling mill to finally make a 1.28 mm thick noodle strip, which is then rounded
It was cut out with No. 18 to make noodle strings. The noodle strings were steamed for 2 minutes in a continuous steamer under the conditions of 200 kg / hr and then cut into a length of 25 cm.

The cut noodle strings were once dipped in a seasoning solution obtained by dissolving 50 g of salt in 1 liter of water, and immediately drained,
The noodle strings were filled in a fly retainer. The shape of the fly retainer was the same as that of the fly retainer for fried noodles used in Example 1. Unlike the case of Example 1, the noodle mass filled in the fly retainer was not turned upside down, and was kept upright at 105 ° C. using a hot air dryer.
Then, it was dried for 30 minutes to obtain instant hot air dried noodles with a serving of 80 g.

3% by weight of sodium glutamate,
From seasoning oil 2%, spice 4%, pork powder 24%, Chinese seasoning 10%, powder miso 45%, sugar 12% (wet heat solidifying component is included in Chinese seasoning in addition to sugar) (wet heat solidifying component) The resulting material was granulated into a granular soup with a fluid tank granulator while stirring well for 30 minutes. 15 g of this granular soup was placed in the recess of the instant hot air dried noodles obtained in Example 3.

On this granular soup, hot air dried leeks 0.2
g, dried seaweed 0.3 g, hot air dried sprouts 0.5 g, hot air dried carrot 0.3 g, freeze dried corn 0.5 g, vibrate to make the soup and ingredients uniform, and further soup by a cylindrical pressing material with a diameter of 6 cm And press the ingredients,
Furthermore, powdery easily soluble gelatin SSB (trade name:
0.6 g (manufactured by Nippi) was sprayed. Then, the noodle mass on which the soup and ingredients were placed was placed in a steam chamber (98 ° C.) set at a steam flow rate of 80 kg / hr for about 20 seconds for vapor deposition, and then cooled.

In the instant hot-air dried noodles thus obtained with the ingredients and the soup, the ingredients and the soup are well adhered to the noodle mass, and it is also necessary to add the ingredients and the soup separately to individual bags. Without
Moreover, the ingredients were arranged on the surface of the noodle mass and looked luxurious, which was aesthetically pleasing.

When the instant noodles with ingredients were placed in a bowl-shaped cup and hot water was added, the adhesive fixing agent immediately dissolved, the ingredients were dislocated from the noodle mass and dispersed in the soup, It immediately melted, and the noodles and ingredients were evenly boiled.

[0059]

As described above, according to the present invention, an instant noodle with an ingredient, which does not require an individual bag for the ingredient and which can be cooked only by adding hot water, which is the intended purpose, is provided. It will be provided. In particular, the DE value is 8-40, preferably 10-25
By using the dextrin as an adhesive fixing agent, the instant noodles can be satisfactorily adhered and fixed to the noodle masses, and the ingredients and the fixing agent layer are provided with a transparent feeling. Then, according to the fixing method of the present invention, peeling of the ingredients during storage and cracks of the fixing layer are suppressed, breakage (collapse) of the ingredients can be prevented, and the hygroscopicity of the fixed ingredients / fixing layer is also improved. It can be suppressed appropriately.

Further, by making these adhesive fixatives into a powdery, granular or lumpy form, dissolution and outflow of the adhesive fixative at the time of adhesion, which is observed when a fluid adhesive fixative is used. In addition, it is possible to solve various problems such as giving excessive moisture to the noodle strings and using an excessive amount of the adhesive fixing agent.

Further, according to the present invention, not only the ingredients but also the soup is adhered and fixed to the noodle masses, so that not only the ingredients but also the individual bag for the soup is unnecessary, and it is possible to eat simply by pouring hot water. It would be possible to realize instant noodles with high properties.

Further, according to the present invention, the instant noodles of a type that does not require an individual bag or the like can solve the problems of consumption of materials and generation of dust due to the individual bag for ingredients / soup. And so on, the excellent effects are synergistically derived.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Tatsuo Yamaya, Inventor Tatsuo Yamaya, 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Nissin Foods Co., Ltd. (56) References JP-A-61-173756 A) Japanese Patent Publication No. 28-4675 (JP, B1) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/00-1/16

Claims (10)

(57) [Claims] 1. A method of adhesively fixing ingredients to an instant noodle mass with an adhesive fixative, wherein the adhesive fixative has a DE value of
A method for fixing ingredients to instant noodles, which comprises 8 to 40 dextrins . 2. A solid soup containing a heat-solidifying component, a moisture-absorption solidifying component, and at least one of fats and oils having a melting point of 100 ° C. or lower and solid at room temperature, is immediately added to the noodle mass before the ingredients are bonded and fixed. The method for fixing ingredients to instant noodles according to claim 1, which includes a step of placing the ingredients on top. 3. The method for fixing ingredients to instant noodles according to claim 1, wherein the dextrin is a dextrin having a DE value of 10 to 25. 4. The method for fixing ingredients to instant noodles according to claim 1, wherein the dextrin is in the form of powder, granules or lumps. 5. The method for fixing ingredients to instant noodles according to claim 1, wherein the dextrin is liquid. 6. A method for producing instant noodles, comprising the steps of: placing an adhesive fixative and ingredients on an instant noodle mass and moistening the instant noodle mass on which the adhesive fixative and ingredients are placed. The instant noodles are characterized in that they include a step of heat treatment, and the adhesive fixative is a powdery, granular or lumpy adhesive fixative containing a dextrin having a DE value of 8 to 40 . Production method. 7. A process for producing instant noodles, comprising the steps of placing solid soup, adhesive fixative and ingredients on an instant noodle mass, and placing solid soup, adhesive fixative and ingredients. A step of subjecting the instant noodle mass to a heat-moisture treatment, wherein the adhesive fixative is a powdery, granular or lumpy adhesive fixative containing a dextrin having a DE value of 8 to 40 , and The method for producing instant noodles, wherein the solid soup is a solid soup containing at least one of a heat-solidifying component, a hygroscopically-solidifying component, and a melting point of 100 ° C. or lower and solid at room temperature. 8. A method for producing instant noodles, comprising the steps of: placing an adhesive fixative and ingredients on an instant noodle mass, and heating the instant noodle mass on which the adhesive fixative and ingredients are placed. A method for producing instant noodles, which comprises a treatment step, and wherein the adhesive fixative is a liquid adhesive fixative containing a dextrin having a DE value of 8 to 40 . 9. A method for producing instant noodles, comprising the steps of placing solid soup, adhesive fixative and ingredients on an instant noodle mass, and placing solid soup, adhesive fixative and ingredients. A step of heat-treating the instant noodle mass , wherein the adhesive fixative is a liquid adhesive fixative containing a dextrin having a DE value of 8 to 40 , and the solid soup contains a heat-solidifying component, moisture absorption A method for producing instant noodles, which is a solid soup containing a solidified component and at least one of fats and oils having a melting point of 100 ° C. or lower and solid at room temperature. 10. The method for producing instant noodles according to claim 6, wherein the dextrin is a dextrin having a DE value of 10 to 25.