JP4273166B2 - Method for producing dried food eaten after hot water cooking or hot water reconstitution - Google Patents

Description

  The present invention relates to a technique for producing a dry food eaten after hot water cooking or hot water reconstitution.

  Various dry foods designed to restore a texture and flavor suitable for food by cooking in hot water or reconstitution with hot water are known. For example, non-fried instant noodles, fried instant noodles, dry noodles, pasta, macaroni, vermicelli, rice noodles and the like can be mentioned.

  These dried foods generally swell the starchy material by heating the dough obtained by preparing the raw material containing starchy material into a predetermined shape and then heating while supplying water (hydrolysis). It is a food obtained by applying a drying treatment after changing rheology by softening or the like.

  For the quality of this dried food, (1) the texture and flavor should be as close as possible to the cooked food in the raw state, (2) not powdery, and (3) glossy (4) Hot water cooking and rejuvenation can be completed in a short period of time (instant food), and (5) noodles such as instant noodles and dry noodles have good loosening properties.

  Here, the main prior art will be described by taking the production method of non-fried instant noodles as an example. First, a so-called “hot air drying production method” in which hot air drying is performed after steaming is given. The non-fried noodles obtained by this production method are difficult to fully alphalize the noodle strings, and thus are powdery and have a great difference in texture and noodle quality from those prepared from raw noodles.

  Next, a so-called “freeze-drying method” is known in which boiled noodles are once boiled and then washed with water and rapidly freeze-dried. According to this manufacturing method, the texture can be brought close to the cooked raw noodles to some extent, but when the moisture is skipped in the process of lyophilization, it has a problem that the flavor is easily lost, and the drying time is long. There are problems that the production equipment is expensive and the production cost is high.

  In Patent Document 1, raw noodle strings are treated with a cocoon, the noodles treated with the cocoon are washed with water, then drained, frozen in this state, and the noodles are completely dried while being thawed under ice temperature, or semi-dried or A method of drying is disclosed. In this method, the flavor is easily lost, and drying for a long time is required.

  In addition, the present application / patent applicant boiled raw noodles or dry noodles, dipped the boiled noodles in water or a modified liquid at 5 to 60 ° C., and then the conditions of temperature 0 to 35 ° C. and humidity 10 to 60%. Proposed a method for producing non-fried noodles that are dried with cold air (see Patent Document 2).

  Further, the applicant of the present invention boiled raw noodles or dry noodles, left the boiled noodles, then washed the boiled noodles with a solution containing water or a noodle quality improver, and then temperature 0-40 ° C, humidity 10-10 The manufacturing method of the non-fried noodles which dries cold air on 60% conditions was proposed (refer patent document 3).

The non-fried instant noodles obtained by the above-mentioned manufacturing method provided by the present application and patent applicant have a smooth texture similar to that prepared by cooking raw noodles, and can achieve hot water reconstitution in a short time. There was still room for improvement in recreating the texture similar to cooked noodles and shortening the time of hot water reconstitution.
Japanese Patent Laid-Open No. 1-153055. Japanese Patent No. 3394937. Japanese Patent No. 3340231.

  Therefore, in the present invention, a method for producing a dry food that can be cooked and reconstituted in a short time, has a good texture, and also has good unraveling properties, is highly productive, and reduces manufacturing costs. The main technical object is to provide a method for producing a dry food that can be produced, and the main object is to solve this problem.

  First, the present invention provides a method for producing a dry food that is eaten after hot water cooking or hot water reconstitution. This manufacturing method is, for example, dried that is quality-designed so that it can be restored to a flavor and texture suitable for food by being cooked, cooked, boiled, steamed, etc. It is a particularly suitable means for food manufacturing technology.

  In the production method according to the present invention, first, a preparation is obtained from a raw material containing starchy material, and further, a process for obtaining a processing object by processing the preparation into a predetermined shape suitable for a target final product is performed. Subsequently, at least the following steps (1) to (3) are sequentially performed on the object to be processed.

  (1) The 1st process of processing the said processing target object with a scissors.

  This “first step” is a step in which the workpiece is boiled in hot water for a predetermined time. In this step, heat is applied at the same time that moisture is sufficiently supplied to the workpiece.

  The starch granules in the processing object have a portion in which glucose molecular chains of amylose and amylopectin are regularly arranged to form a micelle that is so fine that water cannot enter. As a result, the movement of the starch molecules becomes intense, and water finally enters the micelle portion. As a result, the starch molecular chains change into an irregular arrangement and swell. Also, as starch crystallinity is lost, the rheology gradually changes and becomes more flexible. This boil processing process is an important process in which the texture of eating is generally determined.

  In the present invention, it is preferable that the object to be processed be “heat-treated” in advance in the pre-stage of the first process. For example, by performing heat treatment such as “steaming heat treatment” in the stage before entering the first step, the starch granules present on the surface portion of the object to be processed do not reach the collapsed state, but become swollen. stay. At the same time, the structure on the surface of the workpiece is strengthened and a film is formed. Thereby, it is possible to prevent melting or the like from being boiled at the next treatment step, and it is possible to effectively prevent binding between surfaces of the workpiece.

  As a result, it is possible to obtain a very favorable effect that the processing object can be well ventilated during subsequent air drying. In addition, due to the above effects, when the object to be processed is noodles or the like, it is possible to improve the “frayability” of the noodle when eating.

  (2) A second step of immersing the workpiece to be processed in the first step in an aqueous solution.

  This step is a step in which the object to be processed that has been treated with the scissors in the first step is transferred from hot water into a lower temperature aqueous solution and immersed in the aqueous solution for a predetermined time.

  In general, this second step is a common sense that a person skilled in the art thinks that this is an unfavorable phenomenon in the production process of dried foods. It is characterized by intentionally awakening. This second step is performed for the following four purposes.

  The first purpose of this second step is to remove stickiness due to starch that has eluted on the surface during the boil processing. This makes it difficult to cause binding between the workpieces. When the binding between the surfaces of the workpieces is prevented, the process moves to the subsequent process while maintaining a state in which gaps or voids are secured in the workpieces. Thereby, especially in the subsequent wind drying step (third step), the wind easily passes through the workpiece. As a result, the drying efficiency is dramatically improved, and air drying in a short time is possible.

  The second purpose of the second step is to swell (increase volume, increase weight) by allowing water to penetrate into the center of the object to be processed, and to roughen the tissue structure with the intervention of water.

  The third purpose of the second step is to provide the surface of the workpiece to be processed with respect to the workpiece to which the moisture content on the surface portion side is higher than that of the center portion through the first step (treatment with the scissors). And reducing the moisture difference (moisture content difference) at the center, that is, adjusting the moisture gradient of the workpiece to be as small as possible. By this moisture gradient adjustment, in the subsequent wind drying step (third step), the surface of the workpiece is dried faster than the center portion.

  The fourth purpose of the second step is to promote the rearrangement of starch molecular chains on the surface of the processed object by cooling the processed object processed with the straw in the first step, and to proceed to the subsequent process. It is to let you.

  (3) The workpiece to be processed through the second step reaches a weight of 50% or less of the pre-drying weight in 40 minutes from the start of wind drying under conditions of a temperature of 45 to 100 ° C. and a humidity of 5 to 55%. A third step of wind drying.

  In this third step, rapid wind drying is performed within a short period of time under conditions of medium and high temperatures and low humidity, reaching a weight of 50% or less of the weight before drying in 40 minutes from the start of wind drying. It is characterized by. Previously, the present application / patent applicant proposed a cold air drying method under the conditions of a temperature of 0 to 35 ° C. and a humidity of 10 to 60% in Patent Document 2 described above, or in Patent Document 3 of a temperature of 0 to 40 A cold air drying method under the conditions of ° C and humidity of 10 to 60% was proposed. However, in the course of continuous research by the inventors of the present application, the idea of cold air drying, which is the previous invention, has been greatly changed. The experiment was conducted under conditions of low temperature and low humidity.

  As a result, the present inventors have found that a food having a better texture and capable of performing hot water reconstitution in a shorter time can be provided, and that an improvement in productivity and a reduction in manufacturing costs can be reliably achieved. In addition, it was found that when the temperature condition is set to a medium to high temperature range, the effect of reliably suppressing the growth of coliform bacteria and general bacteria can be obtained, so that this production method can be a more general technique.

  The first purpose of the third step is to apply a low-humidity wind to the workpiece that has absorbed moisture through the first and second steps, and to quickly take away moisture from the workpiece. It is to obtain a dried food or a semi-dried food with a low water content suitable for storage.

  The second purpose of the third step is to intentionally deform the final product, which is a dry food, so as to increase the surface area, and to intentionally form cracks and cavities in the food. This is because when the dried food is cooked in hot water or reheated by hot researches by the inventors of the present application, the size of the surface area of the food in contact with hot water greatly affects the hot water return time and cooking time. It is based on finding out.

  Through the first step (boiled treatment) and the second step (aqueous solution immersion), water is supplied, and the moisture gradient between the surface portion and the central portion is adjusted to be smaller and in a state without binding. When the object to be processed that has been processed and transferred to the third step is air-dried for a predetermined time under the conditions of temperature and humidity as described above, the surface portion of the object to be processed There is a difference in the progress of drying in the center.

  As a result, the surface portion where the drying proceeds quickly solidifies in advance of the central portion, and accordingly, the drying progresses slowly and the moisture is released from the central portion which is still in a soft state. Is in a reduced pressure state, it is crushed and deformed by atmospheric pressure, and a thin portion is formed.

  For example, when the cross-sectional shape in the width direction of the object to be processed is a shape such as a rectangle or an ellipse, the cross-sectional longitudinal surface portion is deformed into a concave shape toward the central portion to form a thin portion. In the process in which such deformation occurs, shrinkage and distortion occur in the internal structure of the workpiece, and cracks and cavities are formed. In particular, a large number of cavities are formed in the central part where shrinkage and strain are concentrated.

  As a result, (1) the moisture at the center part is likely to evaporate from the thin-walled portion, so that the drying efficiency is improved. (2) The surface area in contact with the hot water is significantly increased by deformation (thinning) and the hot-water contact efficiency is increased (3) The penetration of hot water can be accelerated through cracks and cavities. (4) Since it has a thin-walled portion, heat conduction to the center and penetration of hot water are promoted, and (5) Since there is no cavity, a smooth texture like cooking raw noodles can be obtained. These actions (1) to (5) can improve productivity and reduce manufacturing costs, and can be used to return to hot water and cook in a short time and have a good texture (hot water) Food without cooking or hot water inadequate parts).

  Here, in order to maintain high air drying efficiency in the third step, it is important to maintain a low humidity environment in a dryer, a drying room, or the like. It is more desirable to perform air drying in Note that the non-circulation method and the air drying under the dehumidifying environment may be performed alone or in combination. In particular, in the initial stage of drying, it is desirable to employ non-circulating drying in order to reliably achieve rapid drying.

  When these wind drying means are employed, moist air is not used repeatedly, and low humidity can be reliably maintained, so that the growth of microorganisms in the dryer or drying chamber can be suppressed.

  In the present invention, it is desirable to “leave” the workpiece for a predetermined time in the step between the second step and the third step. For example, it is possible to select a process in which the object to be processed is left in an indoor environment. In this case, it is more desirable to employ the storage in the refrigerated temperature range because the growth of microorganisms can be suppressed. In this leaving step, a step of immersing the workpiece in an aqueous solution can also be employed.

  If a standing process is used that is left in the indoor environment, the surface of the workpiece is removed appropriately by performing the process after the second process (aqueous solution contact process). Progresses moderately. As a result, binding between the surfaces can be effectively prevented. In addition, even when any of the standing means of standing in an indoor environment and immersion in an aqueous solution is adopted, the moisture absorbed in the second step can be gently spread throughout the workpiece, It is possible to effectively adjust the moisture gradient between the surface and the center of the object to be processed following the second step.

  In addition, the effect similar to the water | moisture-content gradient adjustment effect in these leaving processes can also be achieved by implementing the said 2nd process (aqueous solution immersion process) which is the previous process over a longer time.

  In the present invention, subsequent to the leaving step, the workpiece may be “washed” and then may be transferred to the air drying step (third step). The main purpose of this water washing process is to “unravel” the processing object by applying a water flow to the processing object. In addition, in this water washing process, in order to make the said objective easy to achieve, additives, such as a loosening improver, can also be used.

  Because of this “unraveling effect”, the gaps are more reliably formed in the workpiece, so that the air flow (wind ventilation) in the next air drying process (third process) is further improved, and the air drying efficiency is further improved. Can be made. In addition, the unraveling effect of this “rinsing” is also directly related to the improvement of the unraveling property of the food after reconstitution with hot water or cooking with hot water.

  The production method according to the present invention described above is suitable for the production of dry noodles such as non-fried instant noodles, fried instant noodles, dry noodles, spaghetti, vermicelli, rice noodles and the like, and besides noodles, pasta other than spaghetti, macaroni It can also be used for the production of dry foods. In particular, when it is used for the production of non-fried instant noodles, it is possible to provide a product having a texture and a smooth surface that are very close to those of cooked raw noodles and having good looseness.

  If the manufacturing method according to the present invention described above is used, (1) cavities exist in the noodle strings after drying, and (2) cracks are scattered in the range from the center to the surface of the noodle strings after drying. (3) Producing dry noodles having the structural or morphological features described in (1) to (3) above that a thin-walled portion exists when the cross-sectional shape in the width direction of the noodle strings is observed. Can do.

  The inventors of the present application have made many years of research that dry noodles having all the features described above have a texture that is very close to that of cooking raw noodles with a short time required for hot water cooking and hot water reconstitution. Newly found by

  The reason for this is that the dry noodles produced using the production method according to the present invention have a thin-walled portion, so that the entire surface area of the noodle strings increases, resulting in contact efficiency between the noodle strings and hot water. Can be estimated to improve dramatically. Moreover, it can be estimated that the presence of the thin-walled portion promotes heat conduction and penetration of hot water into the central portion, thereby speeding up the restoration of the texture. Next, it can be estimated that hot water permeates toward the center part through a large number of cracks formed in the range from the center part to the surface part, and the whole noodle strings are uniformly softened by capillary action or the like.

  In the dried noodles having the structural or morphological features of (1) to (3) above, after the hot water is cooked or reconstituted, the thin-walled portion expands, and the outer shape is the shape before the drying process. It restores to form a smooth surface and leaves no core in the center of the noodle strings.

  Hereinafter, technical terms used in the present invention will be defined.

  First, the “dried food” that is the object of the production method according to the present invention means a food that has been artificially reduced in water content, and has a low water content (for example, 10) that can withstand long-term storage. %) And semi-dry foods with a relatively high moisture content.

  The “raw material containing starchy substance” used in the present invention is a starchy substance contained in plant seeds, roots, stems, tubers, tuberous roots, etc., such as wheat, buckwheat, rice, corn, mung beans, potatoes, sweet potatoes, tapioca, etc. Ingredients such as barley, rye, oats, pigeons and kuzu are widely included and are not interpreted narrowly.

  The “adjusted product” is a product obtained by adjusting the raw material, for example, adding water or an additive (for example, salt, cereal) according to the purpose to the raw material, mixing, kneading, kneading, It means a product (for example, dough) obtained by performing a process such as rolling.

  The “processed object” to be processed in the first step or less of the production method according to the present invention is an object having a form such as a line, a bar, or a band, and these forms have voids or gaps. In the case of noodles, it means an assembly of noodle strings.

  The “aqueous solution” used in the second step of the production method broadly means a liquid phase such as water or a reforming solution. “Modifying liquid” means an additive-containing liquid such as a pH adjusting agent-containing aqueous solution, a loosening improver-containing aqueous solution, an alcohol aqueous solution, or a flavoring agent-containing aqueous solution.

  The “non-circulation method” wind drying related to the third step of the production method means a wind drying method in which air once used for drying is not reused. “Air-dried in a dehumidifying environment” means a wind-drying method in which a dehumidifying device or the like is attached in a drying chamber or a dryer and air is blown while performing forced dehumidification.

  In the production method according to the present invention, the air drying is performed under conditions of suitable temperature and humidity after devised so as to sufficiently adjust the moisture gradient and prevent surface binding in the process step before air drying. In this way, the surface area of the dried food can be increased and many cracks and cavities can be formed. As a result, the surface area of the food in contact with hot water can be remarkably increased and the penetration of hot water can be accelerated, so that hot water can be returned and cooked in a short time, and the texture is good and the looseness is also good. A dry food that is good can be produced. Moreover, since the manufacturing method which concerns on this invention presupposes drying for a short time, productivity is high and can reduce manufacturing cost.

  Moreover, the dry noodles manufactured using the manufacturing method according to the present invention can shorten the time required for hot water cooking and hot water reconstitution, and can provide a texture very close to that of cooking raw noodles. These effects are particularly remarkable in the case of noodles having a large caliber or thick noodles.

  Hereinafter, a preferred embodiment of a method for producing a dry food according to the present invention will be described with reference to FIG. 1 which is a process flow diagram of the method. In addition, the manufacturing method of the dried food which concerns on this invention is not limited narrowly to the following embodiment and an Example.

<Preparation formation step A>
First, in this manufacturing method, the preparation formation process A is performed for the raw material containing starches, such as wheat flour.

  To give some examples, in the case of “Chinese noodles”, for example, a predetermined amount of salt, rice flour and water is added to semi-strong wheat flour and mixed and kneaded to form a dough. In the case of “Udon”, for example, a predetermined amount of salt and water is added to medium strength flour and mixed and kneaded to form a dough. In the case of “buckwheat”, for example, a predetermined amount of wheat flour, salt and water is added to buckwheat flour, mixed and kneaded to obtain a dough.

  In addition, proteins (gliadin, glutenin) contained in wheat flour and the like change to sticky gluten in the process of the preparation forming step A. This gluten forms a network and forms “koshi” which is an important component of the texture.

<Shape processing step B>
Next, following the preparation forming step A, a shape processing step B is performed. That is, the dough or the like as a preparation is processed into a shape such as a line shape, a rod shape, or a belt shape to obtain a processing object.

  For example, after rolling into a flat plate and forming it to a predetermined thickness, it is cut, cut out, or processed into a desired shape by extrusion, stretching, or the like. In the present invention, the shape processing method itself is not narrowly limited.

  A product in a state where the shaped product thus obtained is aligned or assembled with a gap or gap is used as a processing object in the next step. In the case of producing dry noodles, the object to be processed is an assembly of noodle strings, and is generally called “noodle lump”.

<Heat treatment process C>
Next, the heat treatment process C is performed on the object to be processed. The heat treatment step C is not an essential step in the present invention, but is performed according to the purpose and necessity. In particular, in the case of producing dry noodles such as non-fried instant noodles using noodles as an object to be processed, it is desirable to perform the heat treatment step C.

  Examples of the heat treatment step C include steaming, microwave treatment, far infrared treatment, hot air or hot air treatment. Furthermore, the process which combined these processes and moisture supply means can be mentioned. Which heating means is used may be appropriately selected according to the purpose.

  By performing the heat treatment step C in the previous stage of the next first step (boil treatment step) P1, the starch granules present on the surface portion of the object to be processed in the next step do not reach the collapsed state, Stays swollen. At the same time, the structure on the surface of the workpiece is strengthened and a film is formed.

  Thereby, it is possible to effectively prevent melting and the like in the next first step P1, and to effectively prevent binding between the surfaces of the workpieces.

  Therefore, the ventilation (ventilation) of the workpiece in the subsequent third step (wind drying step) P3 is improved. In the case where the object to be processed is noodles or the like, the “frayability” of the noodles when eating is greatly improved.

  For example, in the case of producing noodles such as non-fried instant noodles, by performing steaming heat treatment in the heat treatment step C, it is possible to surely obtain effects such as prevention of melting by melting and improvement of loosening properties.

<First step (boil processing step) P1>
This first process P1 is a process in which the object to be processed that has undergone the previous process is boiled in hot water for a predetermined time. In the first step P1, heat is applied to the workpiece at the same time as sufficient moisture is supplied.

  For example, the boiling process is performed in a boiling water bath by setting a processing time suitable for the object to be processed. If the time is short with boil, a hard texture (a texture with a core) remains in the final product. On the other hand, if the boiled time is too long, the starch granules on the surface are completely disintegrated and become too soft, so that in the case of noodles, the looseness is also deteriorated.

  For example, in Chinese noodles with a thickness obtained from steamed heat-treated cutting blades # 16 and # 20, the final product is obtained by boiling in boiling water for about 2 to 4 minutes, particularly preferably for about 3 to 4 minutes. The dry food (dried noodles) having a good taste and looseness is also good, and the color tone and other noodle strings are also good.

  As described above, the boil treatment time can be appropriately determined in consideration of the diameter (thickness), thickness, and the like of the workpiece in addition to the presence or absence of the heat treatment step C in the previous stage.

<Second step (aqueous solution dipping step) P2>
This second step P2 is a step in which the object to be processed after being treated with the scissors is transferred from hot water into a lower temperature aqueous solution and immersed in the aqueous solution for a predetermined time.

  In the process of the present step P2, if necessary, the workpiece to be processed through the first step P1 may be immersed in an aqueous solution after being brought into contact with a flowing aqueous solution and washed with water.

  According to this method, a water washing effect is added to the workpiece. As a result, in particular, when the final product is noodles or the like, it is preferable because the looseness of the noodle strings can be further improved.

  As the “aqueous solution” used in the second step P2, water or a reforming solution can be adopted. Examples of the “reforming liquid” include a pH adjuster-containing aqueous solution, a loosening improver-containing aqueous solution, an alcohol aqueous solution, and a flavoring agent-containing aqueous solution.

  The temperature condition of this aqueous solution is suitably 5 to 55 ° C., and may be usually room temperature (about 15 to 25 ° C.). When the temperature exceeds 55 ° C., particularly when an aqueous solution in a high temperature range of 70 ° C. or higher is used, moisture is absorbed and increased in a short time, but the surface of the workpiece is roughened or sticky. This is not preferable because a problem occurs.

  In addition, suitable immersion time with aqueous solution is determined after fully correlating with the temperature of this aqueous solution according to the kind and physical property of a workpiece.

  In the second step P2, the object to be processed is immersed in an aqueous solution, and a so-called “phenomenon similar to elongation by wrinkle” is intentionally caused in an appropriate range. In addition, immersion in a low-temperature aqueous solution promotes rearrangement of starch molecular chains on the surface of the processing object, and removes stickiness caused by starch substance eluted on the surface, thereby binding between the processing objects. To prevent. When the binding of the surfaces of the workpieces is prevented, the subsequent steps can be performed while maintaining a state in which gaps or voids are secured in the workpieces.

  Thereby, in particular, in the subsequent third step (wind drying step) P3, the wind can easily pass through the workpiece. As a result, the drying efficiency is dramatically improved and air drying in a short time can be achieved.

  Moreover, in this 2nd process P2, a water | moisture content is made to osmose | permeate to the center part of a process target object, volume increase and weight increase are achieved, and a structure | tissue is roughened by intervention of water.

  Furthermore, by adjusting the moisture gradient between the surface portion and the center portion of the workpiece to be reduced, in the subsequent wind drying step (third step) P3, the drying at the surface portion and the center portion of the workpiece is performed. Make a difference in progress.

<Left process D>
It is desirable to devise so that the object to be processed that has undergone the second step P2 is “left” for a predetermined time (see FIG. 1).

  As this leaving process D, for example, it is possible to adopt a method in which it is allowed to stand in an environment of −5 to 40 ° C., and more preferably, to be left in an ambient temperature range from a refrigeration temperature range to an indoor environment temperature range.

  The standing time in the indoor environment varies depending on the type and shape of the object to be processed, the condition setting in the previous process, and the temperature condition of the leaving, but for example, it can be 10 hours or 15 hours for Chinese noodles. . However, considering the quality and productivity, about 1 to 6 hours is preferable.

  Except for problems such as dullness in color tone, it is also possible to leave it for about 24 hours. If it is less than 1 hour, the texture becomes firm and the looseness may be deteriorated.

  If the standing time is insufficient, the texture becomes partially hard and the looseness is deteriorated. On the other hand, if the standing time is excessive, the texture of the noodles is not soft and the color tone changes.

  When leaving in an indoor environment at a later stage of the second step (aqueous solution dipping step) P2, moisture on the surface of the object to be processed is appropriately removed, and aging of the surface may be appropriately advanced. it can. Thereby, the binding between the surfaces of the workpiece can be more effectively prevented.

  Moreover, as this leaving process D, the method of immersing a process target object in aqueous solution is also employable. In particular, when the object to be processed is udon or Chinese noodles with a large diameter, it is more desirable to leave the object to be processed immersed in an aqueous solution than to leave the object in an indoor environment.

  When left by immersion in an aqueous solution, there is an advantage that the moisture gradient can be adjusted efficiently in a short time even for udon and Chinese noodles with a large caliber.

  By performing the leaving step D as described above, the moisture absorbed in the second step P2 can be spread over the entire workpiece. As a result, it is possible to adjust the water gradient as much as possible at the surface and the center of the object to be processed following the second step P2.

  Therefore, this leaving process D plays a role as a complementary process to the second process P2 which also has significance as a moisture gradient adjusting process.

<Washing process E>
Subsequent to the leaving step D, the workpiece to be processed in a state where the moisture gradient adjustment is completed may be subjected to a water washing step E, and then may be shifted to a third step (wind drying step) P3 (see FIG. 1).

  This water washing step E can be performed by putting a workpiece into a flowing aqueous solution. In particular, when the object to be processed is an assembly of noodle strings, it is desirable to perform the main water washing step E.

  Since the main purpose of the water washing step E is to “unravel” the object to be processed by applying a water flow to the object to be processed, it is possible to use an additive such as a loosening improver.

  With this “unraveling effect”, the air passage for the workpiece in the next third step (wind drying step) P3 can be improved, and the air drying efficiency can be further improved. Useful for improving looseness when eaten. Therefore, especially in the case where the object to be processed is noodles, the water washing step E should be positively adopted.

<Draining process F>
When the second step (aqueous solution dipping step) P2 is performed and the process proceeds to the third step (wind drying step) P3, the second step P2 is allowed to stand in an indoor environment (leaving step D), followed by In the case where the water washing step E is carried out and the process proceeds to the third step (wind drying step) P3, or after the standing step D by immersion in an aqueous solution and the water washing step E following this, the third step (wind drying step) In the case of shifting to P3, the draining process F is performed before the next third process (wind drying process) P3.

  In this draining process F, for example, a method can be employed in which water is naturally dropped by pulling up the workpiece to be processed in the previous stage from an aqueous solution tank in a state of being housed in a net-like or bowl-like case. Alternatively, a method of moving the case up and down moderately, a method of forcibly removing moisture by a method using centrifugation, or the like can be employed.

  Since the water washing step E can remove moisture present in the gaps between the workpieces and excess moisture adhering to the surface of the workpiece, the air drying efficiency in the subsequent third step P3 can be improved. .

<Third step (wind drying step) P3>
In this third step P3, the processing object that has undergone the second process P2 or the processing object that has been sequentially subjected to the leaving process D, the water washing process E, etc. following the second process P2, the temperature is 45 to 100 ° C., This is a step of air-drying under conditions of a humidity of 5 or more and less than 55% so as to reach a weight of 50% or less of the weight before drying in 40 minutes from the start of the air-drying.

  In this third step P3, the first step P1 → second step P2 or the heat treatment step C → first step P1 → second step P2 → standing step D → water washing step E → draining step F etc. are appropriately selected. After passing through the necessary steps in sequence, a low-humidity wind is brought into contact with the object to be processed so as to sufficiently absorb moisture and the moisture gradient becomes as small as possible under medium and high temperature conditions. In 40 minutes from the start of wind drying, moisture is rapidly deprived from the processed object so as to reach a weight of 50% or less of the weight before drying, thereby achieving a low moisture content desirable as a dried food.

  This temperature condition is desirably set in the range of 45 to 100 ° C, more preferably in the range of 50 to 90 ° C. Furthermore, when the temperature range is set to 70 ° C. or higher, there are advantages in that dry noodles having a good texture can be provided, and that warm air drying can be performed while reliably suppressing the growth of coliforms and general bacteria.

  In addition, if the wind speed in the third step P3 is too slow, the finally obtained dry product tends to change to a vitreous appearance, and it is possible to achieve the desired deformation, formation of cracks and cavities. It becomes difficult. If the wind speed of about 2 m / sec can be ensured, the final product obtained can achieve the desired deformation, cracking and formation of cavities, and the final quality will be good.

  On the other hand, if the wind speed in the third step P3 is excessive, problems such as product shape failure and energy inefficiency occur due to the influence of wind pressure. Select and wind dry.

  In addition, if the wind is concentrated on a specific part of the workpiece, not only will the drying be uneven, but the part where the wind is concentrated will flow or dance in the wind direction. If the part is dried as it is, there arises a problem that the shape becomes defective.

  Therefore, in the present invention, it is desirable that the wind having a favorable wind speed condition should pass evenly throughout the entire workpiece, and therefore, device ingenuity and condition setting capable of realizing it are selected. Try to air dry.

  In the case of performing this air drying, it is very important to determine the weight after drying within the predetermined time with respect to the weight before drying. As a result of the earnest research of the inventors of the present application, the final product can be rapidly air-dried so that the object to be processed reaches a weight of 50% or less of the weight before drying in 40 minutes from the start of air-drying. It turned out to be an important factor for forming cracks and cavities in certain dry foods.

  In other words, in wind drying over a long period of time, it is possible to effectively utilize the difference in the progress of moisture content reduction (difference in the progress of drying) between the surface and the inside of the workpiece, and cause cracks in the dried food. It is difficult to form a sufficient cavity.

  Further, in this third step P3, in order to maintain the wind drying efficiency at a high level, it is important to maintain a low humidity environment in a dryer, a drying chamber, etc. It is more desirable to perform air drying under a circulation system or / and a dehumidifying environment, and these may be combined appropriately.

  When these wind drying methods are used, the air once used is not used repeatedly, and low humidity can be maintained reliably, so that the wind drying efficiency is improved and the microorganisms in the dryer and drying chamber are improved. Breeding can be suppressed.

<Verification test of “boiled time” in the first process (boiled treatment process)>
The purpose of this verification test is to verify the effect of boil processing time on the final product in the first step and to select a suitable boil time.

  In this test, 3 kg of quasi-strong wheat flour was taken as 100 parts by weight, to which 1 part by weight of salt, 1 part by weight of powdered rice, 0.05 part by weight of pigment, and 35 parts by weight of water were mixed and rolled to prepare a noodle band. . The obtained noodle strips are shaped with cutting blade No. 20 (noodle thickness: 1.25 mm), No. 16 (noodle thickness: 1.15 mm), and No. 16 thick noodles (noodle thickness: 1.40 mm). Obtained.

  The object to be processed was steamed (heat treatment process) at 100 ° C. for 3 minutes, and the first process (boiled process) was changed with hot water at about 100 ° C. for 1 to 5 minutes, or 1 to 6 minutes. . Immediately after that, it was immersed in cold water, and an appropriate amount was taken and left in an indoor environment at 20 degrees for 1 hour. Then, it was washed with tap water at 20 ° C. and loosened. Subsequently, draining and air drying (third step) were performed for about 1 hour and a half under conditions of a temperature of 60 ° C. and a humidity of 20%.

  60 g of the dried noodles thus obtained was transferred to a cup, and hot water at about 100 ° C. was poured into the cup and the lid was put on. The lids were opened after 4 minutes for the cutting blades No. 20 and No. 16 and 4 minutes for the cutting noodles No. 16 and the thick noodle for the cutting blade No. 16 after 5 minutes, and the noodle strings, taste, and looseness were evaluated.

  The evaluation was performed by ten experienced panelists, and was performed in three stages: good (◯), slightly bad (Δ), and bad (×). The “noodle string state” was comprehensively evaluated with four points of powderiness, hardness, stickiness, and color tone, and “taste” was comprehensively evaluated with two points of “flavor” and “texture”. The evaluation results are shown in the following “Table 1”.

  As shown in the above-mentioned “Table 1”, it was confirmed that the length of the “boiled time” in the first step affects the noodle string state, taste, and looseness. For noodles with cutting blades No. 20 and No. 16, it is preferable to treat with 2-4 minutes. If it is less than 2 minutes, the looseness is poor due to the texture of the core remaining. When it exceeded 4 minutes, stickiness occurred, the texture became too soft, and the looseness also deteriorated.

  For the 16th thick noodle, 3 to 5 minutes was suitable. If it was less than 3 minutes, the noodle strings were too loose and the texture became powdery. When it exceeded 5 minutes, stickiness occurred and the texture tended to disappear.

<Verification test of steam heat treatment process time>
The purpose of this test is to verify the effect of steaming time on quality when selecting a steaming process before the first step (boiled), and to select a suitable steaming time. That is.

  In this test, 3 kg of quasi-strong wheat flour was taken as 100 parts by weight, and 1 part by weight of salt, 1 part by weight of cereal powder, 0.05 part by weight of pigment and 35 parts by weight of water were mixed and rolled to a thickness of 1.40 mm. A noodle strip was prepared, and the noodle strip was shaped with a cutting edge of 16th corner to obtain a raw noodle strip as a processing object.

  The raw noodle strings were steamed (heat treatment process) at a temperature of 100 ° C. for 1 to 7 minutes, and then boiled at a temperature of about 100 ° C. for 3 minutes. Immediately after immersion in cold water, an appropriate amount was taken and left in an indoor environment of 20 degrees for 1 hour. Then, it was washed with tap water at 20 ° C. and loosened. Subsequently, the water was drained, and the process was immediately transferred to the third step (wind drying step). The air drying conditions were a temperature of 60 ° C., a humidity of 20%, and a drying time of 1.5 hours.

  60 g of the dried noodles (Chinese noodles) thus obtained was transferred to a cup, and hot water at about 100 ° C. was poured into the cup and the lid was put on. The container was opened after 5 minutes, and the noodle string state, taste, and looseness at that time were evaluated.

  Evaluation was performed by ten experienced panelists, and was performed in three stages: good (◯), slightly bad (Δ), and bad (×). The “noodle string state” was comprehensively evaluated by 4 points of powderiness, hardness, stickiness, and color tone, and “taste” was comprehensively evaluated by 2 points of “flavor” and “texture”. The evaluation results are shown in the following “Table 2”.

  In the case of adopting a manufacturing process in which the “steaming process” is carried out before the first process (boiled process), depending on the method of selecting the steaming process time, the noodle string state and quality (taste and looseness) It became clear that an impact would occur. It was found that the steaming heat treatment time is particularly preferably 2 to 4 minutes.

<Verification test of "Leave time" in the neglect process>
The purpose of this test is to select a suitable leaving time when a manufacturing process for performing the leaving process is adopted.

  In this test, 3 kg of quasi-strong wheat flour is taken as 100 parts by weight, mixed with 1 part by weight of sodium chloride, 1 part by weight of citrus powder, 0.05 part by weight of pigment, and 35 parts by weight of water, and rolled to a thickness of 1.15 mm. Made noodle strips. The noodle band was shaped with a cutting blade of 16th corner to obtain a raw noodle string that was the object to be processed.

  The raw noodle strings were steamed at a temperature of 100 ° C. for 3 minutes (heat treatment step), then boiled with hot water at about 100 ° C. for 3 minutes, and then immediately immersed in cold water to take an appropriate amount. . The subsequent standing step was performed by standing in an indoor environment at a temperature of 20 ° C., and the leaving time was 0 minutes, 30 minutes, 1 hour, 3 hours, 6 hours, 10 hours, 15 hours, and 24 hours. After the standing step, the noodle mass was washed with tap water at a temperature of 20 ° C. Subsequently, after draining, the process was shifted to the third step (wind drying step). The air drying was performed for 1.5 hours under the conditions of a temperature of 60 ° C. and a humidity of 20%.

  60 g of each dry noodle (Chinese noodle) thus obtained was transferred to a cup, and hot water at about 100 ° C. was poured into the cup and the lid was put on. The container was opened after 4 minutes, and the taste and looseness at that time were evaluated.

  Evaluation was performed by ten experienced panelists, and was performed in three stages: good (◯), slightly bad (Δ), and bad (×). The “taste” was comprehensively evaluated based on two points, “flavor” and “texture”. The evaluation results are shown in the following “Table 3”.

  As shown in the above-mentioned “Table 3”, the standing time in the indoor environment can be 10 hours or 15 hours, but about 1 to 6 hours is preferable in view of quality and productivity. In addition, it was found that leaving for about 24 hours can be adopted except for the problem of dullness of color tone. It became clear that when it was less than 1 hour, the texture became firm and the looseness was also deteriorated.

<Verification test for setting conditions in the second step (aqueous solution immersion step)>
The purpose of this test is to select suitable temperature conditions and treatment time in the second step (aqueous solution immersion step).

  In this test, 3 kg of quasi-strong wheat flour was taken as 100 parts by weight, and 1 part by weight of salt, 1 part by weight of cereal powder, 0.05 part by weight of pigment and 35 parts by weight of water were mixed and rolled to prepare a noodle band. . This noodle band was set to a cutting edge No. 20 (noodle thickness 1.25 mm) and shaped to obtain a raw noodle string as a processing object.

  The raw noodle strings are steamed at a temperature of 100 ° C. for 3 minutes (heat treatment process), then boiled with hot water at about 100 ° C. for 3 minutes, and then placed in each aqueous solution at 5 ° C., 25 ° C., and 55 ° C. Soaked. This was drained and transferred to the third step (wind drying step). The air drying was performed for 1.5 hours under the conditions of a temperature of 60 ° C. and a humidity of 20%.

  60 g of each dry noodle (Chinese noodle) thus obtained was transferred to a cup, and hot water at about 100 ° C. was poured into the cup and the lid was put on. The container was opened after 4 minutes, and the taste and looseness at that time were evaluated.

  The evaluation was performed by ten experienced panelists, and was evaluated in three stages: good (◯), slightly bad (Δ), and bad (×). The “taste” was comprehensively evaluated based on two points of “flavor” and “texture”. The evaluation results are shown in the following “Table 4”.

  As shown in the above-mentioned "Table 4", it is immersed in an aqueous solution at 5 ° C for 1 to 24 hours, an aqueous solution at 25 ° C for 30 minutes to 15 hours, and an aqueous solution at 55 ° C for about 15 minutes to 6 hours. It became clear that it was suitable. Depending on conditions such as the soaking temperature, it is possible to obtain dry noodles of good quality even by soaking in an aqueous solution over 6 hours, but it is not practical in view of productivity, hygiene and the like.

  If the second step (aqueous solution dipping step) is performed under such conditions, the water gradient of the object to be processed (noodle strings) is sufficiently adjusted, so it is necessary to provide a standing step in the indoor environment in the subsequent steps. Disappears.

  As a result of the replenishment test, it was found that, when immersed in an aqueous solution at 70 ° C., the weight increase was maximized in a short time, but the surface of the noodle strings started to become rough and stickiness was likely to occur on the surface.

<Verification tests such as drying time and humidity conditions in the third step>
The purpose of this test is to verify the drying time, humidity conditions, etc. in the third step and to select suitable air drying conditions.

  In this test, 100 kg by weight of semi-strong wheat flour was mixed with 100 parts by weight of salt, 1 part by weight of salt, 1 part by weight of kansui powder, 0.05 part by weight of pigment and 35 parts by weight of water, and a noodle band having a thickness of 1.40 mm. And processed into a thick noodle with a cutting edge of 16th corner to obtain a raw noodle string as a processing object.

  The raw noodle strings are steamed at a temperature of 100 ° C. for 3 minutes (heat treatment process), then boiled with hot water at about 100 ° C. for 3 minutes, and immediately immersed in cold water for an appropriate amount. And left in an indoor environment at 20 ° C. for 1 hour. Then, it was washed with tap water at 20 ° C. and loosened. Subsequently, the water was drained, and the process was immediately transferred to the third step (wind drying step). Air drying was performed at a temperature of 50 ° C. and humidity of 10%, 30%, 50%, and 70%.

  60 g of each dry noodle (Chinese noodle) thus obtained was transferred to a cup, and hot water at about 100 ° C. was poured into the cup and the lid was put on. The container was opened after 5 minutes, and the noodle string state, taste, and looseness at that time were evaluated.

  The evaluation was conducted by 10 experienced panelists who comprehensively evaluated the “noodle string state (powderiness, hardness, stickiness, color tone)”, “taste (flavor, texture)”, and “frayability”. The evaluation was taken as three evaluations: good (◯), slightly bad (Δ), and bad (×). The evaluation results are shown in the following “Table 5”, and the drying curve obtained by graphing the data of “Table 5” is shown in FIG.

  As a result of this test, it was found that when performing the third step (wind drying step), it is very important to determine the weight after drying within the predetermined time with respect to the weight before drying. . That is, it has been found that rapid drying of the workpiece in a short time in a short time is an important factor for forming cracks and cavities in the dried food that is the final product.

  As shown in “Table 5” and attached FIG. 2, 50% or less of the weight before drying in 40 minutes from the start of the third process (wind drying process), and 35% of the weight before drying in 60 minutes. It has also become clear that it is desirable to carry out rapid air drying to reach the following weights:

  Further, as a result of this test, it became clear that noodles having a desired level of quality could not be obtained at a humidity of 70% (Comparative Example A) (see “Table 5”).

  The moisture content of the dried noodles corresponding to Example A, Example B, Example C, and Comparative Example A was 11.3%, 11.8%, 11.0%, and 11.1%, respectively. It was.

<Verification test of temperature and humidity conditions in the third step (wind drying step)>
The purpose of this test is to select suitable temperature and humidity conditions in the third step.

  In this test, 3 kg of semi-strong wheat flour is used as 100 parts by weight, and 1 part by weight of salt, 1 part by weight of cereal powder, 0.05 part by weight of pigment, and 35 parts by weight of water are mixed, and the cutting blade No. 20 is used. Is rolled into a noodle strip having a thickness of 1.25 mm. When using a cutting blade of 16th corner, it is rolled into a noodle strip having a thickness of 1.15 mm. Each piece was shaped and set to 40 mm to obtain a raw noodle string that was the object to be processed.

  The raw noodle strings are steamed at a temperature of 100 ° C. for 3 minutes (heat treatment process), then boiled with hot water at about 100 ° C. for 3 minutes, and immediately immersed in cold water for an appropriate amount. And left in an indoor environment at 20 ° C. for 1 hour. Thereafter, it was washed with tap water at a temperature of 20 ° C. Then, it drained and it was made to transfer to the 3rd process (wind drying process). Air drying was performed under conditions of a temperature of 80 ° C. and a humidity of 30% and a temperature of 90 ° C. and a humidity of 20%.

  60 g of each dry noodle (Chinese noodle) thus obtained was transferred to a cup, and hot water at about 100 ° C. was poured into the cup and the lid was put on. The cutting blades No. 20 and No. 16 were opened after 4 minutes, and the cutting blade No. 16 thick noodles were opened after 5 minutes, and the “taste” and “frayability” at that time were evaluated.

  The evaluation was performed by ten experienced panelists, and was performed in three stages: good (◯), slightly bad (Δ), and bad (×). The “taste” was comprehensively evaluated based on two points of “flavor” and “texture”. The evaluation results are shown in the following “Table 6”.

  As shown in the above-mentioned “Table 6”, the thickness of the noodle strings is determined under the conditions of a temperature of 80 ° C. and a humidity of 20% (Example 1) and a temperature of 80% and a humidity of 30% (Example 2). The taste and looseness were good regardless, but the evaluation was that the taste and looseness were poor under the conditions of 80% temperature and 55% humidity (Comparative Example 1).

  In addition, in each condition of a temperature of 90 ° C. and a humidity of 20% (Example 3) and a temperature of 90% and a humidity of 30% (Example 4), the taste tends to exhibit a slightly harder texture than the temperature of 80 ° C. The evaluation was good, and the evaluation was that the taste and looseness were poor under the conditions of a temperature of 90% and a humidity of 55% (Comparative Example 2).

  Therefore, it became clear that dry noodles of good quality can be produced even under low humidity conditions in a high temperature range of 80 to 90 ° C., and at the same time, it was found that it is more desirable to select a temperature condition of 80 ° C. or less. (See Table 6).

<Verification of wind speed conditions in the third step (wind drying step)>
The purpose of this test is to verify and select suitable wind speed conditions in the third step (wind drying step).

  In this test, 100 kg by weight of semi-strong wheat flour was mixed with 100 parts by weight of salt, 1 part by weight of salt, 1 part by weight of kansui powder, 0.05 part by weight of pigment and 35 parts by weight of water, and a noodle band having a thickness of 1.40 mm. And processed into a thick noodle with a cutting edge of 16th corner to obtain a raw noodle string as a processing object.

  The raw noodle strings were subjected to steaming (heating process) at a temperature of 100 ° C. for 3 minutes. Thereafter, it was boiled with hot water at about 100 ° C. for 3 minutes, immediately immersed in cold water and then taken out in an appropriate amount, and left in an indoor environment at 20 ° C. for 1 hour. Then, it was washed with tap water at a temperature of 20 ° C. and loosened. Subsequently, the water was drained, and the process was immediately transferred to the third step (wind drying step). In the air drying, the temperature was set to 50 ° C. and the humidity was set to 30%, and only the wind speed was changed.

  The wind speed is a value measured before installing the noodle mass at a position approximately 2.0 cm below the bottom of the retainer that accommodates the noodle mass. As an anemometer, a hybrid anemometer DP07 manufactured by Hiyoshi Electric Co., Ltd. was used.

  60 g of each dry noodle (Chinese noodle) obtained as a result of wind drying was transferred to a cup, and hot water at about 100 ° C. was poured into the cup and the lid was put on. After 5 minutes, the package was opened, and the “taste” and “tackiness” at that time were evaluated.

  The evaluation was conducted by 10 experienced panelists. The evaluation was performed in three stages: good (◯), slightly bad (Δ), and bad (×). “Food taste” was comprehensively evaluated by two points of “flavor” and “texture”. The evaluation results are shown in the following “Table 7”.

  As shown in the above-mentioned “Table 7”, it is difficult to form voids and cracks in the dried noodle strings under a light wind condition of a wind speed of about 1.30 m / s. On the other hand, when the wind speed was about 2.10 m / s, it became clear that voids and cracks were formed in the dried noodle strings.

  From these results, it was revealed that when the dried noodle strings in which voids and cracks were formed were reconstituted with water, the “taste” and “tackiness” were very good (see “Table 7”).

<Verification test of the structural and morphological characteristics of the final product, dried food>
The purpose of this test is to confirm the structural or morphological characteristics of the dried food obtained by the production method according to the present invention using an electron microscope.

  The analysis in this test was performed by using a field emission scanning electron microscope (manufactured by Hitachi, Ltd .: S-800). The image was returned and imaged). The acceleration voltage is 6.0 kV.

  The dry noodles used in this test consisted of 3 kg of semi-strong wheat flour, 100 parts by weight, mixed with 1 part by weight of sodium chloride, 1 part by weight of powdered powder, 0.05 part by weight of pigment, and 35 parts by weight of water. Rolled into a 40 mm noodle strip, cut into thick noodles with a cutting edge of 16th corner, to obtain raw noodle strings that were processed objects.

  The raw noodle strings are steamed at a temperature of 100 ° C. for 3 minutes (heat treatment process), then boiled with hot water at about 100 ° C. for 3 minutes, and immediately immersed in cold water for an appropriate amount. And left in an indoor environment at 20 ° C. for 1 hour. Then, it was washed with tap water at a temperature of 20 ° C. and loosened. Subsequently, it was drained and used immediately after moving to the third step (wind drying step).

  The conditions for air drying in the third step are conditions of “Example I” at a temperature of 80 ° C. and a low humidity of 15% humidity, and “Comparative Example I” at a temperature of 80 ° C. and a humidity of 70%. It is a condition of wind and humidity. Under each condition, wind drying was performed for 1.5 hours.

  In the replenishment test, when air drying was performed for 1 hour at a temperature of 80 ° C. and a humidity of 15%, the same results as below were obtained.

  Here, FIG. 3 and FIG. 4 are enlarged electron micrographs (drawing substitute photos) of the cross section in the width direction of the noodle strings of Example I. FIG. 5 is another enlarged electron micrograph (drawing substitute photograph) of the cross section in the width direction of the noodle strings of Comparative Example I.

  As can be seen with reference to FIGS. 3 and 4 attached, in “Example I”, a cavity is formed inside the noodle cross section, and cracks are scattered in the range from the center of the noodle strings to the vicinity of the surface. It became clear that Further, when the cross-sectional shape in the width direction of the noodle strings was observed, a thin-walled portion was present at the center portion in the width direction and had a shape like a dumbbell.

  On the other hand, as can be seen with reference to FIG. 5, in “Comparative Example I”, it was found that almost no cavity was formed in the cross section of the noodle. Further, although cracks were slightly observed in the range from the center of the noodle strings to the vicinity of the surface, it was confirmed that both the number and the size were significantly inferior to those of “Example I”. Further, when the cross-sectional shape in the width direction of the noodle strings was observed, a thin-walled portion such as a concave shape as in Example I could not be recognized.

  From the above, it is clear that the dried noodles obtained by the production method according to the present invention have a unique tissue structure or morphological characteristics.

  This is prepared so that moisture is supplied through the first step (boiled treatment) and the second step (aqueous solution immersion), and the moisture gradient between the surface portion and the central portion becomes smaller, and there is no binding. If the noodle strings that have been pre-treated in the state and then transferred to the third step (wind drying step) are air-dried under conditions of low humidity and medium and high temperatures, the surface and center of the noodle strings When there is a difference in the progress of drying, the surface part where the drying proceeds quickly solidifies at a stretch ahead of the center part, and along with this, the drying progresses slowly and the moisture escapes from the center part which is still soft Since the inside is in a reduced pressure state, it can be estimated that the inner wall is deformed so as to be crushed by the atmospheric pressure and a thin portion is formed.

  For example, in the case where the cross-sectional shape in the width direction of the noodle strings is a rectangle (see “Example I”) or an ellipse, the cross-sectional longitudinal surface portion is deformed into a concave shape toward the central portion, and the thin-walled portion is It becomes easy to form. When such deformation occurs, cracks and cavities are formed due to shrinkage and strain occurring in the internal structure of the noodle strings, especially when many cavities are formed in the central part where the shrinkage and strain are concentrated. Can be estimated.

  In dry noodles having such characteristics, a thin-walled portion is formed and the entire surface area of the noodle strings is increased, thereby greatly improving the contact efficiency between the noodle strings and hot water. Moreover, the texture restoration by hot water speeds up through the said thin part.

  Moreover, hot water permeates toward the central part through a large number of cracks formed in the range from the central part to the vicinity of the surface part, and the entire noodle strings are softened uniformly. As a result, the dry noodles have a texture that is very close to that of cooking raw noodles with a short time required for hot water cooking and hot water reconstitution.

<Deformation test by wind drying and confirmation test of cross-sectional shape of noodles after reconstitution>
The purpose of this test is to prepare samples (rectangular, oval, circular) with different noodle strip shapes, check the deformation after air drying, and check the cross-sectional shape change of noodles after reconstitution It is.

  In this test, the cut surface of the sample noodle strings was observed using a stereoscopic microscope (S6045TR-SCTV) manufactured by Olympus Optical Co., Ltd. The measurement magnification is 50 times (eyepiece 10 times x objective 5 times).

  Each sample prepared in this manner was immersed in boiling water for the time shown in the following “Table 8” and then drained immediately. Thereafter, it was taken out after being immersed in ethanol, a knife was put perpendicularly to the noodle strings, a cut surface in the width direction was produced, and the cut surface was observed by the above method.

  The dry noodles used in this test had 100 kg of semi-strong wheat flour as 100 parts by weight, and 1 part by weight of sodium chloride, 1 part by weight of powdered powder, 0.05 part by weight of pigment, and 35 parts by weight of water were mixed therewith. In the case of the rectangular noodle of “Example A”, it was rolled into a noodle band having a thickness of 1.40 mm, and shaped into a thick noodle with a cutting edge of No. 16 corner to obtain a raw noodle string as a processing object. In the case of the oval noodle of “Example I”, the noodle strip is rolled to a thickness of 0.95 mm. In the case of the circular noodle of “Comparative Example A”, the noodle strip is rolled to a thickness of 1.42 mm. Each was shaped using a 20th round cutting edge.

  These raw noodle strings are steamed at a temperature of 100 ° C. for 3 minutes (heat treatment process), and then boiled with hot water at about 100 ° C., setting the time according to the thickness of the noodle strings. Immediately after immersing in cold water, an appropriate amount was taken and allowed to stand in an indoor environment at 20 ° C. for 1 hour. Then, it was washed with tap water at a temperature of 20 ° C. and loosened. Subsequently, the water was drained, and the process was immediately transferred to the third step (wind drying step). The air drying was performed under conditions of a temperature of 60 ° C. and a humidity of 15%. The boil processing time is 3 minutes for Example A, 2 minutes for Example A, and 2 minutes 30 seconds for Comparative Example A.

  Listed are the figure numbers showing the micrographs of the cross-sectional shape of each example corresponding to each measurement time point in each width direction vertical cross-sectional shape of Example A, Example I, and Comparative Example A adopted in this test. 8 ”). In addition, in order to make it easy to recognize the external shape of each cross section, each micrograph is appended with an external line.

  First, referring to the attached FIGS. 6A to 6H (drawing substitute photos), in the rectangular noodle of Example A, the cross-sectional shape of the noodle just before drying is rectangular (see FIG. 6A). Immediately after the air drying step, it can be seen that the concave thin-walled portion is formed in the width direction and is deformed as a dumbbell as a whole (see FIG. 6B).

  It can be seen that when the hot water is reconstituted, the shape is gradually restored to the state before drying (see FIGS. 6C to 6H). Even after 4 minutes of reconstitution, since no core can be confirmed at the center (see FIG. 6F), it can be seen that the reconstitution has been sufficiently and quickly performed. Since this has a thin part, it is thought that heat conduction to the center part and penetration of hot water were promoted.

  Next, referring to the attached FIG. 7A to FIG. 7D (drawing substitute photos), in the oval noodle of Example A, a concave thin portion is formed in the noodle immediately after drying (see FIG. 7A). .

  It can be seen that when the hot water is reconstituted, the shape is gradually restored to the state before drying (see FIGS. 7B to 7D). Even after 3 minutes of hot water reconstitution, since no core can be confirmed in the center (see FIG. 7D), it can be seen that the hot water reversion is quick. As in Example A, this has a thin portion, and therefore, it is considered that heat conduction and penetration of hot water into the central portion were promoted.

  8A to 8D (drawing substitute photos) attached, in the circular noodle of Comparative Example A, the noodle immediately after drying has only some small dents formed therein. A thin-walled portion having a concave shape at the center in the width direction as in Example A could not be confirmed (see FIG. 8A). This can be presumed that in circular noodles, the evaporation of moisture occurs evenly during the wind drying process, so that no distortion occurs.

  It can be seen that when circular noodles are reconstituted with hot water, the shape is gradually restored to the state before drying (see FIGS. 8B to 8E). However, even after 4 minutes of reconstitution, it can be clearly observed that the core (cloudy part) remains in the center (see FIG. 8E). This is presumably because the thin part is not formed after wind drying, and therefore heat conduction and hot water penetration into the center part are slow.

  From the above test results, it has been clarified that when the cross-section in the width direction of the noodle strings is rectangular or elliptical, the hot water return is sufficiently and quickly performed during hot water return. Accordingly, the noodle strings having a rectangular or elliptical cross-section in the width direction are suitable for instant noodles that require instant food properties.

  INDUSTRIAL APPLICABILITY The present invention can be used as a method for producing various dry foods that are designed to restore a texture and flavor suitable for food by cooking with hot water or reconstitution with hot water. For example, it can be used in production methods for non-fried instant noodles, fried instant noodles, dry noodles, pasta, macaroni, vermicelli, rice noodles and the like.

  The dry noodles according to the present invention are suitable for non-fried instant noodles, for example, because they can shorten the time required for hot water cooking and reconstitution and have a texture that is very close to that of raw noodles.

It is a process flow figure of a suitable embodiment of a manufacturing method of dry food concerning the present invention. It is a figure which shows the drying curve which plotted the data of "Table 5". It is an enlarged electron micrograph (drawing substitute photograph) of the cross section of the width direction of the noodle strings of the dry noodles (Example I) which concerns on this invention. It is another enlarged electron micrograph (drawing substitute photograph) of the cross section of the width direction of the noodle strings of the dry noodles (Example I) which concerns on this invention. It is an enlarged electron micrograph (drawing substitute photograph) of the width direction cross section of the noodle strings which are comparative examples. It is an expansion stereomicrograph (drawing substitute photograph) of the cross section of the width direction just before drying of rectangular noodles (Example A). It is an expansion stereomicrograph (drawing substitute photograph) of the cross section in the width direction immediately after drying of rectangular noodles (Example A). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section in the width direction after 1 minute of hot water reversion of rectangular noodles (Example A). It is an expansion stereomicrograph (drawing substitute photograph) of the cross section of the width direction 2 minutes after hot water reconstitution of a rectangular noodle (Example A). It is an expansion stereomicrograph (drawing substitute photograph) of the cross section of the width direction 3 minutes after hot water refining of a rectangular noodle (Example A). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section in the width direction 4 minutes after hot water reconstitution of rectangular noodles (Example A). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section in the width direction 5 minutes after hot water reconstitution of the rectangular noodle (Example A). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section of the width direction 6 minutes after hot water reconstitution of a rectangular noodle (Example A). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section in the width direction immediately after drying of elliptical noodles (Example A). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section of the width direction 1 minute after hot water reconstitution of an elliptical noodle (Example i). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section of the width direction 2 minutes after hot water refining of elliptical noodles (Example I). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section of the width direction after 3 minutes of hot water refining of an elliptical noodle (Example i). It is an expansion stereomicrograph (drawing substitute photograph) of the cross section in the width direction immediately after drying of circular noodles (comparative example A). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section in the width direction 1 minute after hot water reconstitution of circular noodles (Comparative Example A). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section in the width direction 2 minutes after hot water reversion of circular noodles (Comparative Example A). It is an enlarged stereomicrograph (drawing substitute photograph) of the cross section in the width direction 3 minutes after hot water reconstitution of circular noodles (Comparative Example A). It is an expansion stereomicrograph (drawing substitute photograph) of the cross section in the width direction 4 minutes after hot water reconstitution of circular noodles (Comparative Example A).

Explanation of symbols

A Preparation formation process B Shape processing process C Heat treatment process D Leaving process E Water washing process F Draining process P1 First process (boil treatment process)
P2 2nd process (aqueous solution immersion process)
P3 3rd process (wind drying process)

Claims (7)

A method for producing non-fried instant noodles to be eaten after hot water cooking or hot water reconstitution,
Production of non-fried instant noodles characterized in that a processing object obtained by processing a raw material preparation containing starchy material into a predetermined shape is sequentially processed by at least the following steps (1) to (3): Method.
(1) The 1st process of processing the said processing target object with a scissors.
(2) A second step in which, after the first step, the workpiece processed with the scissors is immersed in an aqueous solution to allow moisture to penetrate to the center of the workpiece.
(3) The weight of the pre-drying weight is 40 minutes after the start of wind drying of the workpiece subjected to the second step under conditions of a temperature of 45 to 100 ° C., a humidity of 5 to 55%, and a wind speed of 2.10 m / s or more A third step of performing a wind drying process reaching a weight of less than or equal to The method for producing non-fried instant noodles according to claim 1, wherein the third step is air drying in a non-circulating manner and / or a dehumidifying environment. The method for producing non-fried instant noodles according to claim 1 or 2, wherein the object to be processed is heated before the first step. The method for producing non-fried instant noodles according to claim 3, wherein the heat treatment is steam heat treatment. The method for producing non-fried instant noodles according to any one of claims 1 to 4, wherein the workpiece is left between the second step and the third step. 6. The method for producing non-fried instant noodles according to claim 5, wherein the processed object is washed with water after the standing. 7. The starch according to claim 1, wherein the starch is a starch derived from a raw material selected from wheat, buckwheat, rice, corn, mung bean, potato, sweet potato, and tapioca. 8. Of manufacturing non-fried instant noodles .