JP3660892B2 - Production method of instant hot air dried noodles - Google Patents

Description

【００４２】
この表２より、麺線の太さに拘らず、比較例と比べて本実施の形態通りの数値例においては、明らかに麺線の割れを少なくすることができ、かつ麺線を微発泡状態に乾燥することができるため、生麺のような粘弾性を得ることができる。
【００４３】
【発明の効果】
以上説明したように本発明に係る即席熱風乾燥麺の製造方法は、熱湯又は茹で上げにより復元した際に、麺線の太さに拘らず高温熱風乾燥における麺線の割れを改善することができ、かつ麺線を微発泡状態に乾燥することができるため、生麺のような粘弾性を有する食感を得ることができる。
【図面の簡単な説明】
【図１】実施の形態の工程図である。
【図２】数値例１により製造した麺の断面の組織的構造の拡大写真（倍率：３０倍）である。
【図３】比較例１により製造した麺の断面の組織的構造の拡大写真（倍率：３０倍）である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing instant hot-air dried noodles that can eliminate cracks in the noodle strings without being affected by the thickness of the noodle strings.
[0002]
[Prior art]
Conventionally, instant noodle drying methods include fried and non-fried. As a general non-fried drying method, drying methods such as hot air drying, microwave drying, freeze drying, and cold drying are conceivable. Using wheat flour and various starches as raw materials, Chinese noodles use kansui, Japanese-style noodles use polymerized phosphate instead of kansui, salt, powdered eggs, thickening polysaccharides, fats and oils as necessary, After adding lecithin and others and kneading, the noodles are made by a conventional method, and after cooking, non-fried noodles, that is, non-fried noodles are obtained by a predetermined drying method.
[0003]
The deep-fried drying method is a rapid dehydration and drying process by hydrothermally treating the noodle strings, and the dried noodle strings have a porous structure. Become. However, it is difficult to achieve a viscoelastic texture like raw noodles due to the porous structure, and because it is fried in oil, it has a fry odor and contains a large amount of fat in the noodle strings. For this reason, there is also a drawback that flavor deterioration is likely to occur due to oxidation.
[0004]
The hot-air drying method used in the above-described non-fried drying method is effective as a drying method for solving the drawbacks of such fried dried noodles and obtaining instant noodles having a flavor like that of raw noodles.
[0005]
The hot air drying includes a low temperature hot air drying method and a high temperature hot air drying method. The instant noodles obtained by the former low-temperature hot-air drying method generally have few bubbles inside the noodle strings because the entire noodle strings are contracted and hardened by long-time drying with hot air of less than 100 ° C. Therefore, when it is restored by pouring hot water or raising it with a scissors, when the surface part is restored, the central part is insufficiently restored and is in a state of shrinkage hardening, resulting in a hard rubbery texture. Further, if the center portion is fully restored, the surface portion becomes excessively watery and becomes stretched by so-called cocoons without elasticity, and a viscoelastic texture like raw noodles cannot be obtained. Also, the drying time is long, and in order to manufacture on a commercial scale, a large drying device is necessary, and the burden of equipment costs is also large.
[0006]
The latter high-temperature hot-air drying method is a method devised to eliminate the disadvantages of the low-temperature hot-air drying method. In order to obtain non-fried noodles in a short time, using hot hot air of 100 ° C. or higher, It is also characterized by rapid dehydration and drying. Therefore, the noodle strings obtained are foamed and have good resilience, and the drying equipment can be downsized.
[0007]
However, if it is dried rapidly in a short time, “noodle string breakage” occurs, and there is a limit to shortening the drying time. “Noodle string cracking” means that when the noodle strings are dried in a short time, the drying of the noodle string surface part is promoted more than the center part of the noodle string, and the noodle string is determined by the difference in moisture between the surface part and the center part of the noodle string. This is a phenomenon in which a difference in internal shrinkage occurs and a large cavity is formed in the center portion of the noodle strings as shown in the photograph of FIG. 3, and the noodle strings are divided into two from the middle when eating. If the noodle strings break, the texture of the noodles may vary, and the product value may be significantly impaired.
[0008]
Japanese Patent Publication No. 54-44731 is known as a high temperature hot air drying method. This method is a method in which the moisture content of the steamed noodle strings is adjusted to about 8 to 25% and treated with a high temperature air flow of about 120 to 250 ° C. for about 5 to 90 seconds. This is a method aiming to uniformly foam the noodle strings efficiently with a high-temperature air flow by adjusting the moisture content of the steamed noodle strings to about 8-25%, but simply adjusting the moisture content. In the noodle strings after moisture adjustment, there is a difference in moisture between the surface part and the center part. Therefore, the difference in shrinkage inside the noodle strings occurs at a stretch during high-temperature air flow drying, and the above-mentioned “noodle string cracking” occurs. End up. In particular, thick noodles such as instant udon tend to appear prominently.
[0009]
[Problems to be solved by the invention]
Japanese Unexamined Patent Publication No. 54-86642 discloses a high moisture content hot air drying method as a method for solving the problem of cracking of noodle strings in the above hot hot air drying. In this method, heated steam at 105 to 180 ° C. and 2 to 10 m / sec is used to directly dry the center of the noodle strings by suppressing the evaporation rate of moisture from the surface of the noodle strings. Then, there is a limit to lowering the evaporation rate of the noodle strings surface, and if the noodle strings become thick, the noodle strings cannot be heated quickly, and as a result, drying of the noodle strings surface portion is promoted, For this reason, noodle strings break. In addition, if steam is constantly heated, the noodle mass shrinks, resulting in problems such as poor drying and poor looseness during eating.
[0010]
The objective of this invention is providing the manufacturing method of the instant hot-air dry noodle which can eliminate the above-mentioned problem and can improve the crack of a noodle string irrespective of the thickness of a noodle string.
[0011]
[Means for Solving the Problems]
The gist of the present invention for achieving the above object is the first step of steaming the noodle strings that have been made, and the noodle chunks cut from the noodle strings are stored in a mold frame at a drying temperature of 80 to 115 ° C. A second step of pre-drying to adjust the moisture of the noodle strings to 15 to 25%, a third step of adhering and penetrating water or an aqueous solution to the surface of the noodle strings, and 110 to 200 ° C. with respect to the noodle strings And a fourth step of performing the main drying with the hot air of the instant .
[0012]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be described in detail based on the illustrated embodiment.
FIG. 1 shows a process diagram of the production method of the present embodiment, first a process of steaming a noodle string that has been noodles, and then a process of pre-drying the noodle chunks that have been cut into noodle strings in a mold, Subsequently, it consists of a step of adhering and infiltrating water or an aqueous solution onto the surface of the noodle strings, and a step of performing main drying on the noodle strings with high temperature hot air.
[0013]
According to the above production method, cracking of the noodle strings, which is a problem of high-temperature hot air drying, can be prevented regardless of the thickness of the noodle strings, and the obtained noodle strings can be dried in a fine foamed state. It is obtained by combining a texture having viscoelasticity like raw noodles.
[0014]
As described above, cracking of the noodle strings occurs in a state where the noodle strings are suddenly foamed by hot hot air. That is, at the stage of foaming the noodle strings with high-temperature hot air, if there is no difference in moisture between the noodle strings surface part and the center part, the noodle strings can be foamed and dried without causing cracks. By uniformly drying so as to reduce the difference in moisture between the surface portion and the center portion of the noodle strings in the drying stage, cracking of the noodle strings can be prevented.
[0015]
In this way, by providing a process for adhering and penetrating moisture onto the surface of the noodle strings with respect to the noodle strings whose moisture has been adjusted to 15 to 25% in advance, the difference in moisture between the surface portion and the center portion of the noodle strings is reduced. As a result, it was confirmed that the noodle strings were prevented from cracking by reducing the difference in shrinkage inside the noodle strings during the main drying.
[0016]
In addition, by using an aqueous solution in which water-retaining saccharides, water-soluble polysaccharides, and water-soluble gelatin are dissolved in water instead of water, the evaporation of moisture on the surface of the noodle strings can be further slowed down. is there. It is desirable that the substance used does not gel. If gelling occurs, the noodle strings are strongly bound to each other, so that the loosening at the time of eating becomes worse. In consideration of workability, it is preferable that the viscosity of the aqueous solution is low because excessive water adhesion can be prevented. Specifically, trehalose is effective for saccharides, and gum arabic and pullulan are effective for water-soluble polysaccharides.
[0017]
Trehalose is a basidiomycete, bacterium or yeast culture filtrate or fungus, extracted from water or alcohol, and obtained by separating 2 molecules of glucose from the starch saccharified solution by enzyme, It is a non-reducing saccharide linked by a 1,1 bond. Specific examples include “Treha” from Hayashibara Shoji Co., Ltd.
[0018]
Gum arabic is a polysaccharide obtained by drying or desalinating the secretions of leguminous gum arabes or other homologous plants, and pullulan is obtained by separating it from a black yeast culture. It is a saccharide.
[0019]
Gelatin is a heat-denatured collagen product with a molecular weight of tens of thousands to 300,000 obtained by heat denaturation of collagen, and usually gelatinizes without dissolving in cold water. However, gelatin has a molecular weight of thousands to tens of thousands by proteolytic enzymes. It is preferable to use water-soluble gelatin that is soluble in cold water and does not gel, which is obtained by decomposing to the extent that it is easy to work. Specific examples include “water-soluble gelatin UDA” and “water-soluble gelatin U” from Nitta Gelatin Co., Ltd.
[0020]
As the noodle making method before the drying step, wheat flour, starch or processed starch is used as a raw material, and if necessary, auxiliary ingredients such as salt, citrus and thickening polysaccharides are added, kneaded and mixed noodles, then noodles with a cutting blade After the wire is cut out and continuously steamed, it is molded and filled into a drying basket one by one. As a kneading method at this time, it may be performed under normal pressure or reduced pressure by a conventionally known apparatus, and in the latter case, a vacuum mixer or the like can be used. In addition, by performing degassing of the dough using an extruder under reduced pressure after kneading, a dense noodle band can be obtained, and a noodle string having a firmness and transparency can be obtained when eating.
[0021]
In the preliminary drying process, resulting noodle masses temperature 80 to 115 ° C., preferably 95 to 105 ° C., air velocity 1 to 10 m / sec, preferably by being adjusted to 3 to 5 m / sec hot air, the noodle water By adjusting to 15% to 25%, the center portion of the noodle strings can be quickly and efficiently dried during the main drying with high-temperature and high-speed hot air.
[0022]
If the moisture content of the noodle strings is 25% or more, the center portion of the noodle strings cannot be quickly dried during the main drying. As a result, drying of the noodle band surface portion is promoted more, so that a moisture difference from the inside of the noodle string occurs and the noodle string breaks. On the other hand, when the moisture content is 15% or less, it becomes the same as long-time drying at a low temperature, and the noodle strings contract and harden, and the drying time becomes long. If the temperature is 80 ° C. or lower, the drying efficiency is poor and the drying time is long. If the temperature is 115 ° C. or higher, slow drying cannot be performed, and foaming of the noodle strings starts, causing cracks during preliminary drying.
[0023]
On the other hand, if the wind speed is 1 m / second or less, the noodle mass cannot be ventilated, resulting in unevenness in preliminary drying. When the wind speed is 10 m / sec or more, the noodle mass is pressed against the upper or lower part of the mold, and as a result, the noodle mass does not become rough and uniform pre-drying occurs, resulting in uneven drying. The loosening of the wire is also bad, and further, the drying speed is too fast to maintain a gentle dry state, and the surface of the noodle strings is excessively dried during the preliminary drying, and the noodle strings are cracked.
[0024]
Here, the wind direction of the hot air can be dried so as to keep the noodle mass in a rough state by supplying the noodle mass with a time difference from the upward direction and the downward direction. This is desirable because it can be improved and the drying efficiency can be increased.
[0025]
Subsequently, in the adhesion / penetration step, moisture adheres to and penetrates the surface of the noodle strings with respect to the noodle mass whose moisture is adjusted. As a method for adhering and penetrating water or an aqueous solution to the surface of the noodle strings, the same effect can be obtained by any method of showering, spraying and dipping on the noodle mass stored in the mold, but the method by dipping is noodles. Moisture can adhere to and penetrate the surface of the noodle strings efficiently throughout the lump.
[0026]
Thereby, the water | moisture-content difference of the surface part and center part of the noodle strings which had arisen by preliminary drying can be eliminated. What is important here is that excessive moisture should not be deposited. In other words, if too much moisture adheres to the center part of the noodle strings, the meaning of moisture adjustment by pre-drying will be lost, and the noodle strings will be dried during high-temperature hot-air drying in the subsequent process. The center portion of the noodle strings cannot be quickly dried, the drying of the noodle strings surface portion is promoted, the difference in shrinkage inside the noodle strings occurs, and the noodle strings are broken.
[0027]
In this drying process, the moisture in the noodles is adjusted to 6 to 12% by hot air adjusted to a temperature of 110 to 200 ° C, preferably 115 to 140 ° C, and a wind speed of 10 to 25 m / sec, preferably 15 to 20 m / sec. While drying the noodle string center.
[0028]
This main drying step is a step of evaporating moisture in the noodles at once with high-temperature, high-speed hot air. The foamed state of the noodles is formed by rapid evaporation, but the surface and the center part of the noodle strings are uniformly dried to a state of 15% to 25% by the above process, and moisture adheres to and penetrates the surface part. Therefore, in the main drying, the drying speed of the surface portion can be made slower than that of the central portion, and the central portion can be quickly dried.
[0029]
As a result, it is possible to prevent cracking of the noodle strings by reducing the difference in shrinkage inside the noodle strings during the main drying. Furthermore, since the internal structure of the noodle strings during drying can be made into a finely foamed state by the above process, the texture like raw noodles with a firmness and stickiness than the texture of the usual high-temperature hot air drying method. It can be realized together. Here, when the temperature is 110 ° C. or lower, the noodle strings are hardly foamed, and when the temperature is 200 ° C. or higher, the noodle strings are burnt. If the wind speed is 10 m / sec or less, it cannot be rapidly dried to the center, and if it is 25 m / sec or more, the degree of foaming becomes high.
[0030]
Table 1 shows the pre-drying of, gender shape of the Experimental Example 1-4 that combines the presence of water deposition process.
[0031]
Table 1
Pre-drying Water adhesion process Main drying Cracking of noodle strings Texture after restoration No experimental example 1 No High-temperature hot air Many crunchy Experimental example 2 Yes Yes High-temperature hot air Many moderate viscoelasticity There is experimental example 3 No High-temperature hot air Somewhat somewhat viscoelastic Experimental example 4 Yes Yes High temperature hot air No Viscoelasticity [0032]
From Table 1, it can be seen that only Experimental Example 4 which is the present embodiment has few cracks in the noodle strings and good texture.
[0033]
Next, an embodiment using specific numerical examples will be described.
[0034]
Numerical example 1: Kneading 700 g of wheat flour, 300 g of potato starch, 3 g of phosphate, 10 g of sodium chloride, kneading with 350 ml of water, cutting noodles after cutting noodles: octagon, noodle thickness: 1.40 mm, After steaming continuously for 3 minutes, steamed noodles cut into 115 g of noodle weight are filled into a drying mold. Thereafter, a preliminary drying step adjusted to a temperature of 100 ° C. and a wind speed of 4 m / second is performed for 4 minutes to adjust the moisture to 24%, and the drying mold is immersed in fresh water for 2 seconds, a temperature of 125 ° C. and a wind speed of 20 m / second. After 2 minutes of the main drying step, which was adjusted to an instant noodle, a final moisture content of 9% was obtained. FIG. 2 shows an enlarged photograph of the structural structure of the noodles produced according to Numerical Example 1.
[0035]
Numerical example 2: 800 g of wheat flour, 200 g of potato starch, 3 g of rice bran, 10 g of salt, kneaded dough with 320 ml of water, and after noodle making, cutting blade: 18 rounds, noodle thickness: 1.20 mm, cut continuously After steaming for 3 minutes, steamed noodles cut into 115 g of noodles are filled into a drying mold. After that, a preliminary drying step adjusted to a temperature of 100 ° C. and a wind speed of 4 m per second was performed for 3 minutes to adjust the water content to 24%, and immersed in an aqueous solution adjusted to 1% trehalose together with the drying mold, for 1 second. This was dried for 2 minutes with a drier adjusted to 120 ° C. and a wind speed of 10 m / sec to obtain instant Chinese noodles having a final moisture content of 8%.
[0036]
Numerical Example 3: Dough blended in 750 g of wheat flour, 250 g of potato starch, 3 g of phosphate, and 10 g of sodium chloride under reduced pressure with 330 ml of water, cut into noodles, cut into 8 corners, noodle thickness: 1.40 mm After steaming continuously for 3 minutes, steamed noodles cut into 115 g of noodles are filled into a drying mold. After that, a preliminary drying stage adjusted to a temperature of 100 ° C. and a wind speed of 4 m per second was performed for 4 minutes to adjust the water content to 24%, and an aqueous solution prepared by adjusting 10 g of water-soluble gelatin and 5 g of trehalose to 1000 ml of water From the top and bottom of the frame, 30 ml of mist was sprayed on the whole noodle mass, and this was dried for 2 minutes with a dryer adjusted to a temperature of 120 ° C. and a wind speed of 10 m / second to obtain instant udon with a final moisture content of 8%.
[0037]
In order to contrast with the numerical example which is the above-described embodiment, a comparative example which does not go through the moisture adhesion and penetration step will be described.
[0038]
Comparative Example 1: Dough blended in 700 g of wheat flour, 300 g of potato starch, 3 g of phosphate, and 10 g of salt was mixed with 350 ml of water, and after noodle making, the cutting edge was cut into 8 corners and the noodle thickness was 1.40 mm. After steaming continuously for 3 minutes, steamed noodles cut into 115 g of noodle weight are filled into a drying mold. After that, a preliminary drying stage adjusted to a temperature of 100 ° C. and a wind speed of 4 m per second is performed for 4 minutes, the moisture is adjusted to 24%, and a main drying of 2 minutes is adjusted to a temperature of 125 ° C. and a wind speed of 20 m / sec. Through the steps, instant noodles with a final moisture content of 9% were obtained.
[0039]
Comparative Example 2: Dough blended in 800 g of wheat flour, 200 g of potato starch, 3 g of kansui and 10 g of sodium chloride was kneaded with 320 ml of water, and after noodle making, cutting blade: 18 rounds, noodle thickness: cut into 1.20 mm, continuously After steaming for 3 minutes, steamed noodles cut into 115 g of noodles are filled into a drying mold. After that, the preliminary drying stage, which is adjusted to a temperature of 100 ° C. and a wind speed of 4 m per second, is performed for 3 minutes, the moisture is adjusted to 24%, and the main drying is performed for 2 minutes in a dryer adjusted to a temperature of 120 ° C. and a wind speed of 10 m / sec. As a result, instant Chinese noodles having a final moisture content of 8% were obtained.
[0040]
Table 2 shows evaluation of numerical examples and comparative examples.
[0041]

[0042]
According to Table 2, in the numerical example according to the present embodiment, regardless of the thickness of the noodle strings, the noodle strings can be clearly cracked and the noodle strings are in a slightly foamed state in comparison with the comparative example. Since it can be dried, viscoelasticity like raw noodles can be obtained.
[0043]
【The invention's effect】
As described above, the method for producing instant hot air dried noodles according to the present invention can improve the cracking of noodle strings in hot hot air drying regardless of the thickness of the noodle strings when restored by hot water or boiling. Moreover, since the noodle strings can be dried in a finely foamed state, a texture having viscoelasticity like raw noodles can be obtained.
[Brief description of the drawings]
FIG. 1 is a process diagram of an embodiment.
FIG. 2 is an enlarged photograph (magnification: 30 times) of the cross-sectional structure of the noodles produced according to Numerical Example 1.
3 is an enlarged photograph (magnification: 30 times) of the cross-sectional structure of the noodles produced in Comparative Example 1. FIG.

Claims (4)

A first step of steaming the noodle strings that have been made, and a spare for storing the noodle masses obtained by cutting the noodle strings in a mold and adjusting the moisture of the noodle strings to 15 to 25% at a drying temperature of 80 to 115 ° C. A second step of drying, a third step of adhering and penetrating water or an aqueous solution to the surface of the noodle strings, and a fourth step of performing main drying with hot air of 110 to 200 ° C. on the noodle strings. A method for producing instant hot-air dried noodles, comprising: The second preliminary drying process is carried out with hot air, instant hot dry noodles method as claimed in claim 1, wherein the wind velocity of the hot air is in the range of 1 to 10 m / sec. The method for producing instant hot air dried noodles according to claim 1, wherein the wind speed of the hot air in the fourth step is 10 to 25 m / sec.   The aqueous solution to be attached to the noodle strings in the third step is one in which any one or more of saccharides, water-soluble polysaccharides, and water-soluble gelatins are dissolved. The method for producing instant hot-air dried noodles according to 1.

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