JP4297936B2 - Dried noodles - 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%. Provided a method for producing non-fried noodles that were 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 dry food that can be cooked and reheated in a short time, has a good texture, and also has a good looseness, is highly productive, and can reduce manufacturing costs. The main technical problem is to provide the service, and the main purpose is to solve this problem.

  The present invention provides dry noodles to be eaten after hot water cooking or hot water reconstitution. The dry noodles are dried with a quality designed to restore a flavor and texture suitable for food by, for example, cooking with boiling water, cooking, boiling, steaming, etc. It is food.

In the present invention , at least a processing object obtained by processing a raw material preparation containing starchy material into a predetermined shape,
(A) a first step of treating the workpiece with a scissors;
(B) After the first step, the second step of immersing the processing object treated with the scissors in the aqueous solution and infiltrating moisture to the center of the processing object;
(C) The workpiece that has undergone the second step is 50 to 100 wt. A third step of performing a wind drying process reaching a weight of less than
By sequentially processing through the steps (A) to (C),
(1) There is a cavity inside the noodle strings,
(2) When observing the cross-sectional shape in the width direction of the noodle strings, there are concave thin portions over the width direction on both sides facing each other,
(3) During hot water reconstitution, the thin-walled portion expands greatly compared to both side portions of the cross-sectional shape in the width direction of the noodle strings,
(4) When observing the cross-sectional shape in the width direction of the noodle strings after reconstitution with hot water, the thin portion disappears, and no core remains in the center of the noodle strings,
Thus, a non-fried instant noodle having the structural or morphological characteristics of (1) to (4) is provided.

  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

  This is because the dry noodles according to the present invention are formed with a thin-walled portion, so that the surface area of the whole noodle strings is increased, and as a result, the contact efficiency between the noodle strings and hot water is dramatically improved. Can be estimated. 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 penetrates the entire noodle strings due to the cavities existing inside the noodle strings, and the entire noodle strings are uniformly softened.

  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.

  “Dried noodles” according to the present invention means foods that have been artificially reduced in water content, foods with low water content (for example, about 10%) that can withstand long-term storage, and relatively water Includes semi-dried foods with high content.

  The dry noodles 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.

  DESCRIPTION OF EXEMPLARY EMBODIMENTS Hereinafter, preferred embodiments for carrying out the invention will be described with reference to the drawings. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<Dried noodles>
The dry noodles based on this invention are demonstrated using FIGS. 1-5. FIG. 1 is an enlarged micrograph (drawing substitute photograph) of a cross-section in the width direction of noodles, which is an embodiment of the dry noodles according to the present invention.

  As shown in FIG. 1, the dry noodles according to the present invention have cavities inside the noodle strings. Moreover, when the cross-sectional shape in the width direction of the noodle strings after drying is observed, a concave thin portion is formed in the width direction on both opposing surfaces, and the overall shape is like a dumbbell.

  The dry noodles according to the present invention intentionally deform the noodle strings so as to increase the surface area, and intentionally form cavities inside the noodle strings. 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.

  The dry noodle strings according to the present invention have a thin-walled portion, so that the surface area in contact with hot water is remarkably increased, the hot water contact efficiency is increased, the heat conduction to the central portion and the penetration of hot water are promoted, The penetration of hot water can be accelerated through the cavity. Accordingly, it is possible to shorten the time required for hot water cooking and hot water reversion.

  FIG. 2 is an enlarged photomicrograph (drawing substitute photograph) of the cross-section in the width direction of the noodle strings before hot water cooking or hot water reversion, which is dry noodles according to an embodiment different from FIG. Similarly to the above, when the cross-sectional shape in the width direction is observed, the dry noodle strings of the present embodiment are formed with concave thin portions across the width direction on both sides facing each other, and are generally in a form like a dumbbell. is there.

  FIG. 3 is an enlarged micrograph (drawing substitute photograph) of the cross-section in the width direction of the dried noodle strings of FIG. 2 after reconstitution with hot water. As shown in FIG. 3, the noodle strings after reconstitution with hot water do not have a thin portion when the cross-sectional shape in the width direction is observed. That is, when compared with the noodle strings before reconstitution with hot water shown in FIG.

  In the dry noodle strings according to the present invention, the thin-walled portion expands by reconstitution with hot water, and the thin-walled portion disappears from the outer shape to form a smooth surface, and no core remains in the center of the noodle strings.

  FIG. 4 is an enlarged photomicrograph (drawing substitute photo) of the cross-section in the width direction of the noodle strings before the hot water cooking or hot water reversion, which is dry noodles according to an embodiment different from FIGS. 1 and 2. Similarly to the above, when the cross-sectional shape in the width direction is observed, the dry noodle strings of the present embodiment are formed with concave thin portions across the width direction on both sides facing each other, and are generally in a form like a dumbbell. is there.

  FIG. 5 is an enlarged micrograph (drawing substitute photograph) of the cross-section in the width direction of the dried noodle strings of FIG. 4 after reconstitution with hot water. As shown in FIG. 5, the noodle strings after reconstitution with hot water do not have a thin portion when the cross-sectional shape in the width direction is observed. That is, when compared with the noodle strings before hot water reversion shown in FIG.

<Method for producing dried noodles>
An example of a method for producing dry noodles according to the present invention will be described with reference to FIG. In addition, the manufacturing method of the dry noodles based 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. 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 bean, potato, sweet potato, 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 and processing the raw material. For example, the raw material is added with water or an additive (for example, salt, citrate, etc.) according to the purpose, and mixed, kneaded. It means a product (for example, dough) obtained by performing a treatment such as kneading or rolling.

  To give some examples of the preparation forming step A, 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. “Processing object” means an object having a shape such as a line shape, a rod shape, a belt shape, etc., in a state where these shapes are aligned or assembled with gaps or gaps. In the case of noodles, it means an assembly of noodle strings.

  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 keeping the heat treatment step C is performed before stage P ₁ the first step (step boiled) follows, the starch granules are present in the surface portion of the object in the next step without reach the point collapsed state , Stays swollen. At the same time, the structure on the surface of the workpiece is strengthened and a film is formed.

Thus, boiled melt like in the first step P ₁ of the following can be effectively prevented, also can be effectively prevented binding between the workpiece surface.

Therefore, a subsequent third step ventilation of the object in the (wind drying step) P ₃ (missing wind) 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) P ₁ >
The first step P ₁ is a workpiece passing through the pre-stage of the process is a step of a predetermined time, bring boiled in a water. In the first step P _1, to the workpiece sufficiently soon as water is supplied, so that the heat is applied.

  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.

  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 Contact Step) P ₂ >
The second step P ₂ is transferred to the object after it has been boiled processed into more in a cold aqueous solution from the hot water, which is a predetermined time, the step of contacting the aqueous solution.

The second step P ₂ are generally those in the manufacturing process of dry food artisan is there the mid commonplace in unfavorable phenomenon, the so-called "phenomenon similar to elongation boiled", by increasing conversion of ideas, moderate It is characterized by being intentionally caused within a certain range.

In the course of this process P _2, if necessary, the workpiece that has undergone the first step P _1, or washed with water is contacted with an aqueous solution flowing, or after this rinsing, so as to or immersed in an aqueous solution May be.

  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.

"Aqueous solution" as used in this second step P ₂ may be employed water or reforming liquid, a. 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.

  Note that a suitable contact time with the aqueous solution is determined after sufficiently verifying the correlation with the temperature of the aqueous solution in accordance with the type and physical properties of the workpiece.

The second step P ₂ is carried out in the following four purposes.

A first object of the second step P ₂ is to remove the stickiness caused by starch which has been eluted to the surface in the course of the boiling process. 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 P ₃ ), 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.

A second object of the second step P ₂ is swelling (volume increase, Zokasane) by infiltrating water to the center portion of the object is, and the organizational structure by the roughness by an intervening water is there.

The third purpose of the second step is to provide a surface of the workpiece to be processed with respect to the workpiece whose moisture content on the surface portion side is higher than that of the center portion through the first step (treatment with a cocoon). 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 the moisture gradient adjustment, in the subsequent wind drying step (third step P ₃ ), the surface of the workpiece is dried faster than the center portion. That is, in the subsequent wind drying step (third step) P ₃ , a difference is generated in the progress of drying at the surface portion and the center portion of the workpiece.

  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.

<Left process D>
The workpiece which has undergone the second step P _2, predetermined time, it is desirable to devise to "left" (see FIG. 6).

  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.

The left under indoor environment, in case of carrying out at the stage after the second step (aq contacting step) P _2, the workpiece surface moisture is appropriately removed, and be allowed to proceed moderately aging of the surface You can also. 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 standing step D as described above, the moisture absorbed in the second step P _2, it can be spread to the entire workpiece. As a result, a much as possible moisture gradient adjustment at the surface and the center portion of the workpiece can be performed subsequent to the second step P _2.

Therefore, the left step D plays a role as a complementary process in the second step P ₂ also has significance as moisture gradient adjustment process.

<Washing process E>
Following the standing step D, may be migrated from being subjected to water washing step E in the object in a state where the moisture gradient adjustment is completed in the third step (wind drying step) P ₃ (see FIG. 6) .

  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.

By this “unraveling effect”, the wind passage for the object to be processed in the next third step (wind drying step) P ₃ can be improved, and the wind drying efficiency can be further improved, and hot water reconstitution or hot water cooking has been performed. Useful for improving looseness when eaten later. 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 (boiled treatment step) P ₂ is performed and the process proceeds to the third step (wind drying step) P ₃ , after the second step P ₂ , standing in an indoor environment (leaving step D) is performed, Subsequent to this, when the water washing step E is carried out and the process proceeds to the third step (wind drying step) P ₃ , or after the standing step D by immersion in an aqueous solution and the water washing step E following this, the third step ( in the case where the process proceeds to wind drying step) P ₃ is to perform the water draining step F prior to the next third step (wind drying step) P _3.

  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.

This water washing step E, since excess moisture adhering to the surface of the water and the work object existing in the gap of the workpiece can be removed, improving the wind drying efficiency in a subsequent third step P ₃ it can.

<Third step (wind drying step) P ₃ >
The third step P ₃ is the object formed through the above second step P _2, or, following the second step P _2, the left step D and washing step working object, etc. have successively passed through the E, temperature 45 This is a step of air drying under conditions of 100 ° C. and humidity of 5 or more and less than 55%.

In this third process P ₃ , the first process P ₁ → the second process P ₂ or the heat treatment process C → the first process P ₁ → the second process P ₂ → the leaving process D → the water washing process E → the draining process F In order to absorb the moisture sufficiently and pass the necessary steps selected as appropriate, the moisture gradient is as small as possible. Under contact, it rapidly deprives the workpiece of moisture and achieves a low moisture content that is desirable as a dry 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.

Further, when the wind speed in the third step P ₃ is too slow, finally resulting dry product has a tendency to change the appearance of the glassy-like, to achieve the formation of deformation and cracks and cavities desired 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, when the wind speed in the third step P ₃ is excessive, since problems such as the problems and energy inefficient product shape becomes poor due to the influence of wind pressure occurs, to the extent that such a problem does not occur wind speed limit Should be selected and air-dried.

  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 intensive research by the inventors of the present application, it has been found that air drying of a workpiece in a short time in a short time is an important factor for forming cracks and cavities in the final dried food. did.

  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 P ₃ , it is important to maintain a low humidity environment in a dryer, a drying room or the like in order to maintain the wind drying efficiency at a high level. Therefore, the third step P ₃ Then, it is more desirable to perform air drying in a non-circulating system and / or a dehumidified environment. 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.

  Here, the “non-circulation type” wind drying means a wind drying method of a type in which air once used for drying and whose humidity is high 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.

  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.

The third step P ₃ is carried out for two purposes.

A first object of the third step P _3, the first step P _1, with respect to the object that passes through the second step P ₂ absorbs moisture, by applying a low-humidity air, moisture from the workpiece To obtain dried foods and semi-dried foods with low water content that are suitable for long-term storage.

A second object of the third step P ₃ is intentionally deformed as the surface area of the dry food as a final product is increased, and is 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.

The water is supplied through the first step P ₁ (treatment with a cocoon) and the second step P ₂ (aqueous solution contact), and is prepared so that the moisture gradient between the surface portion and the center portion becomes smaller, and is bound. If the object to be processed that has been processed to the third step after being air-dried for a predetermined time under the temperature and humidity conditions as described above is processed There is a difference in the progress of drying between the surface and the center of the object.

  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).

  The above-described production method is suitable for producing dry noodles such as non-fried instant noodles, fried instant noodles, dry noodles, spaghetti, vermicelli, rice noodles, etc., in addition to noodles, pasta other than spaghetti, dry foods such as macaroni It can also be used for manufacturing. 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.

  Further, in the above manufacturing method, the air drying should be performed under conditions of suitable temperature and humidity after thoroughly adjusting the moisture gradient and preventing 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. Furthermore, since this manufacturing method presupposes drying for a short time, productivity is high and manufacturing cost can be reduced.

<Verification test of characteristics on structure or form of dry noodles according to the present invention>
The purpose of this test is to confirm the structural or morphological characteristics of the dried noodles 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 step), then boiled with hot water at about 100 ° C. for 3 minutes, immediately contacted with cold water, and an appropriate amount is taken. It was left for 1 hour in an indoor environment at 20 ° C. 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. 1 and FIG. 7 are enlarged electron micrographs (drawing substitute photos) of the cross-section in the width direction of the noodle strings of Example I. FIG. 8 is another enlarged electron micrograph (drawing substitute photo) of the cross-section in the width direction of the noodle strings of Comparative Example I.

  As can be seen with reference to FIGS. 1 and 7 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 from FIG. 8, it was found that in “Comparative Example I”, almost no cavities were formed in the cross section of the noodles. 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 through a first step (boiled treatment) and a second step (aqueous solution contact) so that moisture is supplied, and the moisture gradient between the surface portion and the central portion is adjusted to be 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 way was immersed in boiling water for the time shown in the following “Table 1” 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 contact with 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. 1 ”). 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. 9A to 9H (drawing substitute photos), in the rectangular noodle of Example A, the cross-sectional shape of the noodle just before drying is rectangular (see FIG. 9A). 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. 9B).

  It can be seen that when hot water is reconstituted, the shape is gradually restored to the state before drying (see FIGS. 9C to 9H). Even after 4 minutes of hot water reconstitution, no core can be confirmed in the center (see FIG. 9F), so that it is understood that the hot water replenishment has been performed sufficiently and quickly. 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 FIGS. 10A to 10D (drawing substitute photos), in the oval noodle of Example A, the noodles immediately after drying have a concave thin-walled portion (see FIG. 10A). .

  It can be seen that when hot water is reconstituted, the shape is gradually restored to the state before drying (see FIGS. 10B to 10D). Even after 3 minutes of hot water reconstitution, since no core can be confirmed in the center (see FIG. 10D), it can be seen that the hot water resumption 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.

  11A to 11D (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. 11A). 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. 11B to 11E). However, even after 4 minutes of reconstitution, it can be clearly observed that the core (cloudy part) remains in the center (see FIG. 11E). 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.

<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, after contacting with 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, 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 2”.

  As shown in the above-mentioned “Table 2”, 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 contact with 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 3”.

  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 (heat treatment process) at a temperature of 100 ° C. for 3 minutes, then boiled with hot water at about 100 ° C. for 3 minutes, and then immediately brought into contact with cold water and dispensed in 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 4”.

  As shown in the above-mentioned “Table 4”, 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 contact step)>
The purpose of this test is to select suitable temperature conditions and treatment time in the second step (aqueous solution contact step).

  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. . 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 immediately contacted with cold water, followed by 5 ° C. and 25 ° C. And contact (immersion) in each aqueous solution at 55 ° C. 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 5”.

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

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

  As a result of the replenishment test, it was found that when contacted with an aqueous solution at 70 ° C., the weight increase was maximized in a short time, but the surface of the noodle strings began 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 step), then boiled with hot water at about 100 ° C. for 3 minutes, immediately contacted with cold water, and an appropriate amount is taken. It was left for 1 hour in an indoor environment at 20 ° C. 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 “Table 6” below, and the drying curve obtained by graphing the data in “Table 6” 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 6 above and attached FIG. 12, 40% or less of the pre-drying weight in 40 minutes from the start of the third step (wind drying step), 35% of the pre-drying weight 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 6”).

  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 step), then boiled with hot water at about 100 ° C. for 3 minutes, immediately contacted with cold water, and an appropriate amount is taken. It was left for 1 hour in an indoor environment at 20 ° C. 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 7”.

  As shown in the above-mentioned “Table 7”, the thickness of the noodle strings is set 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 7”).

<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, the mixture was boiled with hot water at about 100 ° C. for 3 minutes, immediately contacted with 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 8”.

  As shown in the above-mentioned “Table 8”, it is difficult to form voids and cracks in the dried noodle strings under a light wind condition 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 8”).

  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.

1 is an enlarged micrograph (drawing substitute photograph) of an embodiment of dry noodles according to the present invention and a cross-section in the width direction of a noodle string in Example I. FIG. 2 is an enlarged micrograph (drawing substitute photograph) of a cross-section in the width direction of a noodle string before hot water cooking or hot water reconstitution, which is dry noodles according to an embodiment different from FIG. 1. It is an enlarged micrograph (drawing substitute photograph) of the cross section in the width direction after hot water reconstitution of the dry noodle strings of FIG. FIG. 1 is an enlarged micrograph (drawing substitute photograph) of a cross-section in the width direction of a noodle string before hot water cooking or hot water reconstitution, which is dry noodles according to an embodiment different from FIGS. 1 and 2. It is an enlarged micrograph (drawing substitute photograph) of the cross section in the width direction after hot water reconstitution of the dry noodle strings of FIG. It is a process flow figure of suitable embodiment of a manufacturing method of dry noodles concerning the present 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 cross section of the width direction of the noodle string which is the comparative example I. 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). It is a figure which shows the drying curve which plotted the data of "Table 6".

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 P ₁ 1st process (boil processing process)
P ₂ a second step (solution contact step)
P ₃ 3rd process (wind drying process)

Claims (1)

From the following (1) to (1) , by sequentially processing a processing object obtained by processing a raw material preparation containing starchy material into a predetermined shape, by at least the following steps (A) to (C) : Non-fried instant noodles having the structural or morphological characteristics of 4).
(A) The 1st process of processing the said processing target object with a scissors.
(B) 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.
(C) The workpiece that has undergone the second step has a weight of 50 before drying in 40 minutes from the start of wind drying 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%.
(1) There is a cavity inside the noodle strings.
(2) When the cross-sectional shape in the width direction of the noodle strings is observed, a concave thin portion exists across the width direction on both opposing surfaces.
(3) During hot water reconstitution, the thin-walled portion expands greatly compared to both side portions of the cross-sectional shape in the width direction of the noodle strings.
(4) When observing the cross-sectional shape of the noodle strings in the width direction after reconstitution with hot water, the thin portion disappears and no core remains in the center of the noodle strings.