JP4707515B2 - Production method of instant noodles - Google Patents

Description

  The present invention relates to a method for producing instant noodles using flour obtained by wet-heat treatment of raw wheat. Specifically, raw wheat (grains) is heat-treated with wet heat steam and milled into wheat flour. The present invention relates to a method for producing instant noodles, which are used as a part or all, and made by conventional methods, and instant noodles obtained by this production method.

  The production volume of instant noodles is enormous, and about 70 billion meals are consumed annually, occupying a representative position of instant foods for domestic and overseas exports. This product is one of the most popular products that have been used for nearly half a century by young consumers, especially in terms of improvisation, ease of cooking, staple food, economy and storage. Instant noodles include a seasoning liquid attached or seasoned with a seasoning liquid. Recently, a lot of seasoning liquids are on the market. Recently, various improvements have been made from quantity to quality, and originality and ingenuity have been made such as resilience, looseness, transparency of noodle strings, gloss, texture, and suppression of boil growth.

  As the instant noodles characterized by the raw material, especially the raw material powder, in order to make instant noodles mainly composed of wheat flour and containing oxidized starch (for example, see Patent Document 1) and noodles with improved loosening, starch and an emulsifier are used. Noodles (for example, refer to patent document 2) etc. which improved loosening using wet heat-treated wheat flour obtained by intimately mixing and heating at 70 to 140 ° C. under a relative humidity of 60 to 100% are known. . In addition, instant noodles containing 1 to 10% by mass of wet heat-treated wheat flour such as pulverized non-fried instant noodles are known (see Patent Document 3).

  On the other hand, water is added to wheat so that the water content is 15 to 20%, and this is heated at 75 ° C. to 90 ° C. for 1 to 3 hours, then allowed to cool at room temperature, and milled to produce modified wheat flour. As a result, it is used in relation to Japanese and Western confectionery, instant foods, etc., and has suitable properties in these applications (for example, see Patent Document 4), and after adjusting the moisture content of wheat to 10% or less, the wheat 100 Add 5-20 parts by weight of water to parts by weight, mix uniformly, and then heat-treat under conditions that substantially inhibit denaturation of gluten and inactivate the enzyme without providing tempering time. A method for improving the quality of wheat (for example, see Patent Document 5) is known. When such wheat flour is used, instant noodles having a certain level of resilience and texture can be obtained, but it is difficult to perform wet heat treatment evenly due to partial excessive heat treatment, and the texture is crisp. Also, it was found that the quality is uneven, such as the hardness due to the hardening of starch.

JP-A-6-237719 JP-A-10-84894 JP 2004-173573 A JP-A-53-101548 Japanese Patent Publication No. 4-27819

  An object of the present invention is to provide a method for producing instant noodles that are transparent and have excellent restorability and texture, and instant noodles having such excellent texture and the like.

  Conventional instant noodles manufacturing methods use flour such as flour as a main ingredient to improve resilience, etc., for example, a method of manufacturing by employing a complicated method such as freezing, and other additive ingredients to flour etc. However, the present inventors diligently studied to obtain instant noodles that are more simple, transparent, and have excellent restorability and texture. As a result, by using wheat flour milled from steam-heated raw wheat, the noodles are made by a conventional method, and then dried, which is a representative evaluation item for instant noodles, such as resilience, transparency, texture, etc. It has been found that excellent instant noodles can be obtained, and the present invention has been completed.

  That is, the present invention uses (1) a method for producing instant noodles characterized by using wheat flour obtained by milling wheat that has been heat-heated for 1 to 4 minutes at 55 to 85 ° C. The method for producing instant noodles according to (1) above, wherein the amount of flour obtained by milling the heat-treated wheat is at least 10% by mass with respect to the total amount of flour in the instant noodles, (3) 30 to 100% by mass of flour obtained by milling wheat that has been heat-treated for 1 to 4 minutes at a wheat product temperature of 55 to 75 ° C. is used with respect to the total amount of flour in the instant noodles. (1) or (2) production method, and (4) wheat flour obtained by milling wheat that has been heat-treated for 1 to 4 minutes at a wheat product temperature of more than 75 ° C to 85 ° C for 1 to 4 minutes. 10 to 50% by mass based on the total amount of the above ( ) Or (2) and process according to a instant noodles, characterized in that it is manufactured by the method according to any one of (5) above (1) to (4).

  According to the present invention, instant noodles that are excellent in quick return to hot water (restorability), transparency of noodle strings, texture (viscoelasticity), and low boil elongation according to a simple method of short-time wet heat treatment. Can be obtained.

  The method for producing instant noodles of the present invention is not particularly limited as long as it is a method of producing noodles by a conventional method using raw flour containing flour obtained by milling wet-heat treated wheat and then drying, It is particularly preferable to use wheat flour obtained by milling wheat that has been heat-moisture treated for 1 to 4 minutes at a wheat product temperature of 55 to 85 ° C. as raw material flour. The time of the wet heat treatment means a holding time at a predetermined product temperature. The types of instant noodles to be covered are not particularly limited and include instant Japanese noodles (improvised udon, instant kishimen, instant noodles, instant hiyagi, instant soba noodles), instant Chinese noodles, instant spaghetti, etc. Udon, instant noodles, instant soba noodles, and instant Chinese noodles can be preferably exemplified. The wet heat treatment means heating wheat grains using wet heat steam, and such wet heat treatment is usually performed by using a steam generator facility / equipment of a food manufacturer.

  The wheat subjected to the wet heat treatment with steam may be any raw wheat as long as it has been conventionally used for the production of noodles.

  The amount of flour obtained by milling wet heat-treated wheat is preferably at least 10% by mass with respect to the total amount of flour in instant noodles, and the amount used depends on the temperature and time of wet heat treatment of wheat. Different. For example, when using flour obtained by milling wheat that has been heat-treated for 1 to 4 minutes at a wheat product temperature of 55 to 75 ° C., it is preferably used in an amount of 30 to 100% by mass based on the total amount of flour in the instant noodles. When using wheat flour obtained by milling wheat that has been heat-moisture treated for 1 to 4 minutes at a wheat product temperature of more than 75 ° C. to 85 ° C., it should be used in an amount of 10 to 50% by mass based on the total amount of flour in the instant noodles. preferable. Instant noodles obtained by using this blending ratio are particularly quick to return to hot water with hot water, are particularly excellent in the transparency and texture (viscoelasticity) of the noodle strings, and are particularly excellent in the boil elongation inhibiting effect.

  The wet heat-treated wheat used in the present invention is hydrated before and / or after the wet heat treatment so that the water content becomes 13 to 17% by mass, for example, about 15% by mass, and then milled.

  Flour obtained by a conventional milling process using wet-heat treated wheat is used as raw material flour in the present invention. In addition to this, raw flour is milled from ordinary wheat flour (wheat that has not been heat-treated). Wheat flour), buckwheat flour, corn flour, rye flour, barley flour, oat flour, rice flour, etc., and starches such as potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, sweet potato starch Alternatively, these modified starches such as cross-linked, esterified, etherified, oxidized and pregelatinized may be added.

  In addition, the noodle making method may be a conventional method. For example, salt solution, kansui, noodle quality improver, etc. are added to raw flour and kneaded under normal pressure or reduced pressure to prepare a dough. A noodle band can be obtained by combining and rolling using a noodle roll, cutting this noodle band into a noodle string using a square blade or the like, steaming the noodle string, and cutting out to an appropriate length. . In the drying step performed following the noodle making step, a hot air drying method in which the mold is packed in a mold and dried with hot air at 100 ° C. for about 15 minutes, or a frying method at 140 to 150 ° C. in a mold can be employed.

  In addition, when making noodles, salt, kansui, noodle quality improver, etc. can be used as auxiliary materials for noodle making in addition to raw material flour. As noodle quality improvers, egg powder such as egg white powder and whole egg powder; gums such as xanthan gum, guar gum and locust bean gum; thickeners such as alginic acid and salts thereof, thickening polysaccharides, gelatin, pectin; Fats and oils (powder fats and oils), emulsified fats and oils, shortening, etc .; emulsifiers such as lecithin, propylene glycol fatty acid esters, sucrose fatty acid esters; inorganic salts such as carbonates and phosphates; proteins such as gluten, soy protein, and casein Other examples include sorbit, ethyl alcohol, enzyme agent and the like.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

(Preparation of noodle flour)
The raw wheat for non-fried instant udon and the raw wheat for non-fried instant Chinese noodles were each wet-heat treated using steam. Table 1 (Non-Fried Instant Udon Noodles) and Table 2 (Non-Fried Instant Chinese Noodles) show the product temperature and heating time during the wet heat treatment. The obtained wet heat-treated wheat was watered so that the water content was 15% by mass, and then tempered at 30 ° C. for about 24 hours. Then, it grind | pulverized with the test mill (product made from Bühler), and obtained each fraction of high-grade powder, low-grade powder, and bran. An amount corresponding to 60% by mass of these total amounts was obtained from the upper powder (if it was insufficient, the deficiency was compensated from the lower powder). The obtained flour was subjected to a noodle making test of the following examples. Moreover, as a comparative example, the same raw material, flour (sample No. 1 and No. 12) milled without wet heat treatment, and the range of wet heat treatment for 1 to 4 minutes at a wheat product temperature of 55 to 85 ° C. It was set as the example etc. which used the flour milled from the outside wheat.

[Non-Fry Instant Udon (Comparative Example 1)]
(1) Sample No. in Table 1 obtained by milling untreated wheat. 80 parts by weight of wheat flour, 10 parts by weight of potato starch (Matsutani Chemical "Farrinex AG-600"), 10 parts by weight of potato starch (Hokren Agricultural Cooperative Federation "Nakashari") are uniformly mixed, and raw material flour Was prepared.
(2) A salt solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, added to the raw material flour of (1), and kneaded for 15 minutes under normal pressure to produce a dough.
(3) Subsequently, this dough was combined and rolled by a conventional method using a noodle roll, to make a 1.3 mm thick noodle strip, and cut into noodle strings using a square blade of cutting blade No. 10. .
(4) The noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds.
(5) After cutting this noodle string into a length of 30 cm, filling it into a mold one by one and drying it with hot air at 100 ° C. for about 15 minutes to obtain 65 g / meal of non-fried instant udon noodles with a moisture content of about 9% .

[Non-fly instant udon (Example 1)]
(1) Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 2 minutes. 80 parts by weight of wheat flour, 10 parts by weight of potato starch (Matsutani Chemical "Farinex AG-600") and 10 parts by weight of potato starch (Hokren Agricultural Cooperative Federation "Nakashari") are mixed evenly and Flour was prepared.
(2) A salt solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, added to the raw material flour of (1), and kneaded for 15 minutes under normal pressure to produce a dough.
(3) Subsequently, these doughs are combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.3 mm, and each noodle string is formed using a square blade of a cutting blade No. 10. Cut out.
(4) These noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds, respectively.
(5) After cutting these noodle strings into a length of 30 cm, each noodle was cut into a mold and dried with hot air at 100 ° C. for about 15 minutes to obtain a noodle mass of 65 g / meal with a moisture of about 9%.

[Non-fly instant udon (Example 2)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 65 ° C. for 2 minutes. Except having used 80 mass parts of 4 flours, it manufactured similarly to Example 1 and obtained the noodle lump 65g / food.

[Non-fly instant udon (Example 3)]
Sample No. 1 in Table 1 obtained by milling wheat that had been heat-moisture treated at 75 ° C. for 2 minutes. Except for using 80 parts by weight of No. 5 wheat flour, this was produced in the same manner as in Example 1 to obtain 65 g of noodle mass / food.

[Non-fly instant udon (Example 4)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 65 ° C. for 1 minute. Except having used 80 mass parts of 8 flours, it manufactured similarly to Example 1 and obtained the noodle lump 65g / food.

[Non-fly instant udon (Example 5)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 65 ° C. for 4 minutes. A noodle mass 65 g / food was obtained in the same manner as in Example 1 except that 80 parts by mass of 9 flour was used.

[Non-fly instant udon (Example 6)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 65 ° C. for 2 minutes. This was produced in the same manner as in Example 1 except that 40 parts by weight of wheat flour 4 and 40 parts by weight of unheat-treated flour (sample No. 1 in Table 1) were used to obtain 65 g of noodle mass / food.

[Non-fly instant udon (Example 7)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 65 ° C. for 2 minutes. This was produced in the same manner as in Example 1 except that 60 parts by weight of 4 flour and 20 parts by weight of untreated flour (Sample No. 1 in Table 1) were used to obtain 65 g of noodle mass / food.

[Non-fried instant udon (Example 8)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 85 ° C. for 2 minutes. Production was performed in the same manner as in Example 1 except that 40 parts by mass of wheat flour and 40 parts by mass of untreated wheat flour (sample No. 1 in Table 1) were used to obtain 65 g of noodle mass / food.

[Non-fried instant udon (Example 9)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 85 ° C. for 2 minutes. Production was carried out in the same manner as in Example 1 except that 20 parts by mass of wheat flour 6 and 60 parts by mass of untreated wheat flour (sample No. 1 in Table 1) were used to obtain 65 g of noodle mass / food.

[Non-fly instant udon (Example 10)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 85 ° C. for 2 minutes. Production was carried out in the same manner as in Example 1 except that 12 parts by mass of 6 flour and 68 parts by mass of untreated flour (Sample No. 1 in Table 1) were used to obtain 65 g of noodle mass / food.

[Non-fly instant udon (Comparative Example 2)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 45 ° C. for 2 minutes. Except having used 80 mass parts of 2 flours, it manufactured similarly to Example 1 and obtained the noodle lump 65g / food.

[Non-fried instant udon (Comparative Example 3)]
Sample No. 1 in Table 1 obtained by milling wheat that had been heat-moisture treated at 65 ° C. for 0.5 minutes. Except having used 80 mass parts of 7 flours, it manufactured similarly to Example 1 and obtained the noodle lump 65g / food.

[Non-fried instant udon (Comparative Example 4)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 65 ° C. for 6 minutes. Except for using 80 parts by weight of 10 flour, the same production as in Example 1 was carried out to obtain 65 g of noodle mass / food.

[Non-fly instant udon (Comparative Example 5)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 65 ° C. for 2 minutes. This was produced in the same manner as in Example 1 except that 4.8 parts by mass of 4 flour and 75.2 parts by mass of untreated flour (Sample No. 1 in Table 1) were used to obtain 65 g of noodle mass / food.

[Non-fly instant udon (Comparative Example 6)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 85 ° C. for 6 minutes. This was produced in the same manner as in Example 1 except that 40 parts by weight of 11 wheat flour and 40 parts by weight of untreated flour (Sample No. 1 in Table 1) were used to obtain 65 g of noodle mass / food.

[Non-fried instant udon (Comparative Example 7)]
Sample No. 1 in Table 1 obtained by milling wheat subjected to wet heat treatment at 85 ° C. for 6 minutes. This was produced in the same manner as in Example 1 except that 12 parts by weight of 11 flour and 68 parts by weight of untreated flour (Sample No. 1 in Table 1) were used to obtain 65 g of noodle mass / food.

(Sensory test)
In each sealed container containing 65 g / meal of noodles of non-fried instant udon of Examples 1 to 10 and non-fried instant udon of Comparative Examples 1 to 7, 500 ml of boiling water was poured and restored over 5 minutes. I put udon soup. When these noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 3, the average value was taken, and the results shown in Table 4 were obtained. In addition, regarding this sensory test, the case where it cooked using the noodle lump of non-fried instant udon (comparative example 1) was made into the standard (3 points).

  As shown in Table 4, when the wet heat treatment of the raw wheat is 55 to 75 ° C. for 1 to 4 minutes and the ratio of the flour milled from 50 to 100% by mass, or the wet heat treatment of the raw wheat is 85 ° C. 2 minutes, when the ratio of the flour is 15 to 50% by mass (non-fried instant udon examples 1 to 10 of the present invention), untreated (Comparative Example 1), low-temperature wet heat treatment (Comparative Example 2), Short-time wet heat treatment (Comparative Example 3), using 100% of wheat flour obtained by wet heat treatment at 65 ° C. for more than 4 minutes (Comparative Example 4), containing a small amount even at 65 ° C. for 2 minutes. Ratio (Comparative Example 5), compared to non-fried instant udon (Comparative Examples 1 to 7) using wet heat treatment (Comparative Examples 6 and 7) at 85 ° C. for more than 4 minutes, resilience, transparency of noodle strings, It was found to be excellent in texture and boil elongation suppression. Among them, when the ratio of the wheat flour obtained by wet heat treatment at 65 ° C. for 2 minutes in Example 2 was 100%, all the evaluation items were remarkably excellent.

[Non-fried instant Chinese noodles (Comparative Example 8)]
(1) Sample No. in Table 2 obtained by milling untreated wheat. 80 parts by weight of 12 flour, 10 parts by weight of potato starch (Matsutani Chemical "Farinex AG-600") and 10 parts by weight of potato starch (Hokren Agricultural Cooperative Federation "Nakashari") are mixed uniformly to produce raw flour Was prepared.
(2) Prepare a solution prepared by dissolving 1.5 parts by weight of sodium chloride and 0.4 parts by weight of Kansui (Oriental yeast “Red Kansui”) in 35 parts by weight of water, and add it to the raw flour of (1) under normal pressure. The dough was manufactured by kneading for 15 minutes.
(3) Subsequently, this dough was combined and rolled by a conventional method using a noodle making roll to make a noodle band having a thickness of 1.1 mm, and cut into noodle strings using a cutting blade of No. 18 square blade. .
(4) The noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds.
(5) After cutting this noodle string into a length of 30 cm, filling it into a mold one by one and drying with hot air at 100 ° C. for about 15 minutes to obtain 65 g / meal of non-fried instant noodles with a moisture content of about 9% It was.

[Non-fried instant Chinese noodles (Example 11)]
(1) Sample No. 2 in Table 2 obtained by milling wheat that had been heat-moisture treated at 55 ° C. for 2 minutes. 80 parts by weight of 14 wheat flour, 10 parts by weight of potato starch (Matsutani Chemical "Farinex AG-600"), 10 parts by weight of potato starch (Hokren Agricultural Cooperative Federation "Nakashari") are mixed uniformly, respectively. Flour was prepared.
(2) Prepare a solution prepared by dissolving 1.5 parts by weight of sodium chloride and 0.4 parts by weight of Kansui (Oriental yeast “Red Kansui”) in 35 parts by weight of water, and add it to the raw flour of (1) under normal pressure. The dough was manufactured by kneading for 15 minutes.
(3) Subsequently, these doughs are combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.1 mm, and each noodle string is formed using a square blade of No. 18 cutting blade. Cut out.
(4) These noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds.
(5) After cutting these noodle strings into a length of 30 cm, they are each packed in a mold, dried with hot air at 100 ° C. for about 15 minutes, and 65 g / meal of non-fried instant Chinese noodles with a moisture content of about 9% Got.

[Non-fried instant Chinese noodles (Example 12)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 65 ° C. for 2 minutes. A noodle mass of 65 g / meal was obtained in the same manner as in Example 11 except that 80 parts by weight of 15 wheat flour was used.

[Non-fried instant Chinese noodles (Example 13)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 75 ° C. for 2 minutes. Except for using 80 parts by mass of 16 flour, it was produced in the same manner as in Example 11 to obtain 65 g of noodle mass / food.

[Non-fried instant Chinese noodles (Example 14)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 1 minute. Manufactured in the same manner as in Example 11 except that 80 parts by weight of 19 wheat flour was used to obtain 65 g of noodle mass / food.

[Non-fried instant Chinese noodles (Example 15)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 4 minutes. A noodle mass of 65 g / meal was obtained in the same manner as in Example 11 except that 80 parts by mass of 20 wheat flour was used.

[Non-fried instant Chinese noodles (Example 16)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 2 minutes. A noodle mass of 65 g / food was obtained in the same manner as in Example 11 except that 40 parts by weight of 14 flour and 40 parts by weight of untreated flour (Sample No. 12 in Table 2) were used.

[Non-fried instant Chinese noodles (Example 17)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 2 minutes. A noodle mass of 65 g / food was obtained in the same manner as in Example 11 except that 60 parts by weight of 14 wheat flour and 20 parts by weight of untreated flour (Sample No. 12 in Table 2) were used.

[Non-fried instant Chinese noodles (Example 18)]
Sample No. in Table 2 obtained by milling wheat that had been heat-treated at 85 ° C. for 2 minutes. It produced by the method similar to Example 11 except having used 40 mass parts of 17 flours, and 40 mass parts of untreated wheat flour (sample No. 12 of Table 2), and obtained 65 g of noodle chunks / food.

[Non-fried instant Chinese noodles (Example 19)]
Sample No. in Table 2 obtained by milling wheat that had been heat-treated at 85 ° C. for 2 minutes. It was manufactured in the same manner as in Example 11 except that 16 parts by weight of 17 flour and 64 parts by weight of untreated flour (Sample No. 12 in Table 2) were used to obtain 65 g of noodle mass / food.

[Non-fried instant Chinese noodles (Example 20)]
Sample No. in Table 2 obtained by milling wheat that had been heat-treated at 85 ° C. for 2 minutes. This was produced in the same manner as in Example 11 except that 8 parts by mass of 17 flour and 72 parts by mass of untreated wheat flour (Sample No. 12 in Table 2) were used to obtain 65 g of noodle mass / food.

[Non-fried instant Chinese noodles (Comparative Example 9)]
Sample No. of Table 2 obtained by milling wheat subjected to wet heat treatment at 45 ° C. for 2 minutes. Except for using 80 parts by mass of 13 flour, the same method as in Example 11 was used to obtain 65 g of noodle mass / food.

[Non-fried instant Chinese noodles (Comparative Example 10)]
Sample No. in Table 2 obtained by milling wheat that had been heat-treated at 85 ° C. for 2 minutes. A noodle mass of 65 g / meal was obtained in the same manner as in Example 11 except that 80 parts by mass of 17 flour was used.

[Non-fried instant Chinese noodles (Comparative Example 11)]
Sample No. 2 in Table 2 obtained by milling wheat that had been heat-moisture treated at 55 ° C. for 0.5 minutes. Except for using 80 parts by mass of 18 wheat flour, it was produced in the same manner as in Example 11 to obtain 65 g of noodle mass / food.

[Non-fried instant Chinese noodles (Comparative Example 12)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 6 minutes. A noodle mass of 65 g / meal was obtained in the same manner as in Example 11 except that 80 parts by mass of 21 flour was used.

[Non-fried instant Chinese noodles (Comparative Example 13)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 2 minutes. 14 noodle chunks 65 g / food were obtained in the same manner as in Example 11 except that 4.8 parts by weight of 14 flour and 75.2 parts by weight of untreated flour (Sample No. 12 in Table 2) were used. .

[Sensory test]
450 ml of boiling water was poured into a sealed container containing 65 g of each noodle mass of the non-fried instant Chinese noodles of Examples 11 to 20 and the non-fried instant Chinese noodles of Comparative Examples 8 to 13 and restored for 4 minutes. Of concentrated ramen soup. These noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 3, and when the average value was taken, the results shown in Table 5 were obtained. In addition, regarding this sensory test, the case where it cooked using the noodle lump of non-fried instant Chinese noodles (comparative example 8) was made into the standard (3 points).

  As shown in Table 5, when the wet heat treatment of the raw wheat is 55 to 75 ° C. for 1 to 4 minutes and the ratio of the flour milled from 50 to 100% by mass, or the wet heat treatment of the raw wheat is 85 When the ratio of the flour is 10 to 50% by mass for 2 minutes at 0 ° C. (non-fried instant Chinese noodle examples 11 to 20 of the present invention), untreated (Comparative Example 8), low-temperature wet heat treatment (Comparative Example 9) ), High-temperature wet heat treatment (Comparative Example 10), short-time wet heat treatment (Comparative Example 11), 55%, using 100% flour obtained by wet heat treatment for more than 4 minutes (Comparative Example 12), Compared with non-fried instant Chinese noodles (Comparative Examples 8 to 13) using a small amount of content (Comparative Example 13) even at 55 ° C. for 2 minutes, in terms of resilience, transparency of the noodle strings, texture, and boil elongation suppression It turned out to be excellent. Among them, when the ratio of the flour subjected to the wet heat treatment at 55 ° C. for 2 minutes in Example 11 was 100%, it was remarkably excellent in all the evaluation items.

[Fried Instant Chinese Noodles (Comparative Example 14)]
(1) Sample No. in Table 2 obtained by milling untreated wheat. 12 parts of wheat flour and 70 parts by weight of tapioca starch (Matsutani Chemical "MKK-100") were mixed uniformly to prepare raw material flour.
(2) Prepare a solution prepared by dissolving 1.5 parts by weight of sodium chloride and 0.2 parts by weight of Kansui (Oriental yeast “Red Kansui”) in 35 parts by weight of water, and add it to the raw flour of (1) under normal pressure. The dough was manufactured by kneading for 15 minutes.
(3) Subsequently, this dough was combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.1 mm, and cut into noodle strings using a round blade of No. 20 cutting blade. .
(4) The noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds.
(5) After cutting this noodle string into a length of 30 cm, filling it into a mold one by one, fry it with palm oil at 145 ° C. for about 70 seconds to obtain 65 g / meat of fried instant noodles with a moisture content of about 4% It was.

[Fried Instant Chinese Noodles (Example 21)]
(1) Sample No. 2 in Table 2 obtained by milling wheat that had been heat-moisture treated at 55 ° C. for 2 minutes. 14 parts of wheat flour and 30 parts by weight of tapioca starch (Matsuya Chemical "MKK-100") were mixed uniformly to prepare raw material flour.
(2) Prepare a solution prepared by dissolving 1.5 parts by weight of sodium chloride and 0.2 parts by weight of Kansui (Oriental yeast “Red Kansui”) in 35 parts by weight of water, and add it to the raw flour of (1) under normal pressure. The dough was manufactured by kneading for 15 minutes.
(3) Subsequently, this dough was combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.1 mm, and cut into noodle strings using a round blade of No. 20 cutting blade. .
(4) The noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds.
(5) After cutting this noodle string into a length of 30 cm, filling it into a mold one by one, fry it with palm oil at 145 ° C. for about 70 seconds to obtain 65 g / meat of fried instant noodles with a moisture content of about 4% It was.

[Fried Instant Chinese Noodles (Example 22)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 2 minutes. 14 parts by weight of wheat flour and 49 parts by weight of untreated flour (Sample No. 12 in Table 2) were used in the same manner as in Example 21, except that 65 g / meal of noodle mass was obtained.

[Fried Instant Chinese Noodles (Example 23)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 2 minutes. 14 noodle chunks 65 g / meal were prepared in the same manner as in Example 21 except that 35 parts by mass of 14 flour and 35 parts by mass of untreated flour (Sample No. 12 in Table 2) were used as flour.

[Fried Instant Chinese Noodles (Example 24)]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 2 minutes. 14 noodle chunks 65 g / meal were prepared in the same manner as in Example 21, except that 49 parts by weight of 14 flour and 21 parts by weight of untreated flour (Sample No. 12 in Table 2) were used as flour.

[Fried Instant Chinese Noodle Comparative Example 15]
Sample No. 2 in Table 2 obtained by milling wheat subjected to wet heat treatment at 55 ° C. for 2 minutes. 14 parts by weight of wheat flour and 65.8 parts by weight of untreated flour (sample No. 12 in Table 2) were used as flour, and the same method as in Example 21 was used. Got.

[Sensory test]
450 ml of boiling water was poured into a sealed container containing 65 g / meat of each of the instant instant Chinese noodles of Examples 21 to 24 and the fried Chinese noodles of Comparative Examples 14 and 15, and restored over 3 minutes. Concentrated ramen soup. When these noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 3, the average value was taken, and the results shown in Table 6 were obtained. In addition, regarding this sensory test, the case where it cooked using the noodle lump of the fried instant Chinese noodle (comparative example 14) was made into the standard (3 points).

  As shown in Table 6, the Chinese noodles obtained by the fried instant Chinese noodle examples 21 to 24 of the present invention are more stable than the fried instant Chinese noodle comparative examples 14 and 15, the transparency of the noodle strings, and the food. It is excellent in feeling and boil elongation suppression. Specifically, these examples all use wheat-derived wheat flour subjected to wet heat treatment at 55 ° C. for 2 minutes, and the blending ratio is Although 100%, 30%, 50%, and 70% have been changed, 50% is the best in terms of all evaluation items, followed by 100%, 30%, and 70%. Although the wet heat treatment conditions are the same as in the example, Comparative Example 15 having a content of 6% is not different from the untreated Comparative Example 14 in each evaluation item, and the amount of wet heat treated flour is too small. It was.

Claims (5)

A method for producing instant udon , characterized by using flour obtained by milling wheat that has been heat-moisture treated for 1 to 4 minutes at 55 to 85 ° C. The amount of the obtained milled wet heat-treated wheat flour, method for producing instant noodles according to claim 1, wherein the at least 10% by weight relative to the total amount of flour in the instant noodles. The wheat flour obtained by milling wheat subjected to wet heat treatment at a wheat product temperature of 55 to 75 ° C for 1 to 4 minutes is used in an amount of 30 to 100% by mass based on the total amount of flour in instant udon. Or the manufacturing method of 2. 10 to 50% by mass of wheat flour obtained by milling wheat that has been heat-moisture treated for 1 to 4 minutes at a wheat product temperature of more than 75 ° C to 85 ° C, based on the total amount of flour in instant udon. Item 3. The method according to Item 1 or 2. Instant udon produced by the production method according to claim 1.