JP4856676B2 - Instant noodle flour composition containing pulverized product of heated granulated wheat flour - Google Patents

Description

  The present invention relates to a flour composition for instant noodles containing a pulverized product of heated granulated flour that has been gelatinized and expanded by pressure extrusion, and instant noodles produced using the flour composition. More specifically, the present invention relates to a flour composition for instant noodles containing a pulverized product of heated granulated wheat flour having a specific particle size, a degree of gelatinization, and an apparent specific gravity at a specific ratio, and instant noodles produced using the flour composition.

  Instant noodles such as Chinese noodles and udon can be stored for a long period of time and can be eaten quickly, so that they are eaten by many people not only in Japan but also around the world. These instant noodles are often inferior in noodle quality compared to ordinary boiled noodles, dry noodles, etc., and various attempts have been made to improve the quality of noodles such as the ability to recover in a short time with hot water, loosening, appearance, texture, etc. ing. In particular, instant noodles with thick noodles (for example, Kitakata ramen type thick Chinese noodles, thick fried noodles, udon) and non-fried instant noodles have had problems such as poor restoration during cooking and a hard texture. .

  Conventionally, in order to improve the restoring property with hot water and obtain a product having a good texture and flavor, addition of processed starch such as specific etherified and esterified starch (for example, see Patent Document 1), from a specific emulsifier The addition of a noodle quality improving agent (for example, see Patent Document 2), the addition of a specific sugar (for example, see Patent Document 3), and the like have been proposed.

  On the other hand, it is known to use α-modified products such as pre-gelatinized rice flour, pre-gelatinized starch, pre-gelatinized wheat flour for the production of noodles, and instant starch foods such as instant noodles using humidified granulated starch. Producing noodles (for example, refer to Patent Document 4), or using noodles at an early stage using puffed flour or puffed starch obtained by extruding cereal flour or starch with a pressure extruder in a moisture absorption state containing about 20% moisture ( For example, see Patent Document 5). However, these techniques are not sufficient in terms of noodle-making suitability, such as noodle string restorability, loosening, appearance and texture, and further improvements have been demanded.

Japanese Examined Patent Publication No. 62-40980 JP-A-10-215802 JP-A-7-213242 Japanese Patent Laid-Open No. 53-15444 JP-A-6-46781

  The problem of the present invention is that instant noodles with thick noodle strings and non-fried instant noodles can be restored well within a predetermined time during eating, and the noodle strings can be loosened, texture and the like can be improved. It is in providing the flour composition for instant use, and the instant noodles manufactured using this.

  The present inventors have made various studies in order to solve the above problems. As a result, instant noodles produced using a flour composition for instant noodles containing a specific ratio of a pulverized product of heated granulated flour having a specific particle size, a degree of gelatinization, and an apparent specific gravity can be used to restore noodle strings. The present inventors have found that it has a remarkable effect on the texture and the like, and has completed the present invention.

That is, the present invention is as follows: (1) In a flour composition for instant noodles containing 1-10% by mass of a pulverized product of heated granulated flour that has been gelatinized and expanded by pressure extrusion, the particle size of the pulverized product of heated granulated flour Is a range of 200 to 1600 μm, the degree of alpha is 80% or more, and the apparent specific gravity when the particle size is 500 to 700 μm is 55 to 75 g / 100 ml, (2) It is related with the flour composition for instant noodles of the said (1) description whose alpha degree is 90% or more .

The present invention also provides: (3) Instant noodles produced using the flour composition for instant noodles as described in (1) or (2) above, and (4) heating for instant noodles that are gelatinized and expanded by pressure extrusion. It is a pulverized product of granulated wheat flour, the particle size is in the range of 200 to 1600 μm, the degree of alpha conversion is 80% or more, and the apparent specific gravity when the particle size is 500 to 700 μm is 55 to 75 g / 100 ml. The present invention relates to a pulverized product of heated granulated wheat flour for instant noodles .

  According to the present invention, instant noodles produced using a flour composition for instant noodles containing a specific ratio of a pulverized product of heated granulated flour having a specific particle size, a degree of gelatinization, and an apparent specific gravity are noodle strings at the time of eating. Is well restored within a predetermined time, and has a loose texture, appearance and soft and crisp texture.

  The flour composition of the present invention has the following physical properties: 1) the particle size is in the range of 200 to 1600 μm; 2) the pregelatinization degree is 80% or more; 3) the apparent specific gravity at the particle size of 500 to 700 μm is 55 to 75 g / 100 ml. It consists of 1 to 10% by mass of a pulverized product of heat-granulated wheat flour and 99 to 90% by mass of flour raw material mainly composed of wheat flour.

  Examples of instant noodles in the present invention include instant udon, instant Japanese soba, instant kishimen, instant noodles, instant hiyagi, instant Chinese noodles, instant fried noodles, instant pasta, etc. Either is acceptable. Particularly, non-fried instant noodles, instant Chinese noodles with relatively thick noodles, instant udon, instant fried noodles, and instant pasta can be preferably exemplified.

The pulverized product of the heated granulated wheat flour of the present invention can be produced, for example, as follows. The raw wheat flour may be any of flour, medium flour, semi-strong flour, and strong flour, and can be appropriately selected depending on the type of noodles to be produced. For instant udon, instant Chinese noodles, instant fried noodles, etc., weak flour, medium strength flour, and semi-strong flour are preferred, and medium strength flour is more preferred, but in the case of instant spaghetti, durum wheat flour (including semolina) is preferred.
As a manufacturing method of the pulverized material of the heated granulated wheat flour of the present invention, for example, 40 to 50 parts by mass of water is added to 100 parts by mass of the above raw material flour, and the mixture is sufficiently mixed and used for a uniaxial or multiaxial extruder. After pressurizing and heating to form α, it is extruded from a die nozzle to expand, and cut with a cutter to obtain a porous particle having an appropriate size. This granular material can be dried, pulverized, and sieved to obtain a pulverized product of heat-granulated wheat flour having a predetermined particle size. In the extruder treatment, the barrel temperature is preferably 90 to 120 ° C., and the barrel internal pressure is preferably 4.9 × 10 ^{5 to} 2.0 × 10 ⁶ Pa. The heated granulated wheat flour is dried and then pulverized to a desired particle size by impact pulverization or airflow pulverization such as a pin mill, impact mill, and turbo mill.

  In the present invention, the particle size of the pulverized product of the heated granulated wheat flour needs to be adjusted in the range of 200 to 1600 μm, and preferably in the range of 300 to 1000 μm. Within this particle size range, the particle size may be adjusted as appropriate. For example, a pulverized product of heat-granulated wheat flour having a relatively wide particle size range of 200 to 1600 μm to 300 to 1000 μm may be used, but 200 to 500 μm, 200 to 700 μm, 300 to 500 μm, 300 to 700 μm, 1000 to 1600 μm, etc. The particle size range may be adjusted to a relatively narrow range. If the particle size of the pulverized product of heated granulated wheat flour to be blended is less than 200 μm, that is, if the particle size is too fine, the obtained instant noodles are not satisfactory in terms of resilience, texture, etc. When the particle size of the pulverized product of granulated wheat flour exceeds 1600 μm, that is, when the particle size is too large, the resilience is good when added to the raw material flour, but the obtained noodles have many short noodles and the surface roughness is conspicuous It is not preferable.

  The particle size of the pulverized product of the heated granulated wheat flour can be appropriately adjusted depending on the degree of pulverization and subsequent classification. Adjustment by pulverization may be performed in accordance with the usage method of the pulverizer to be used, and adjustment by classification can be performed by conventional means such as air classification or sieving. In the case of sieving, it can be adjusted according to the mesh size (mesh) of the sieve used. For example, when the particle size is 200 μm to 1600 μm, the fraction of 70 mesh over and 10.5 mesh through may be collected by sieving, and when the particle size is 200 μm to 1000 μm, 70 mesh over and 16 mesh through When the particle size is 500 μm to 700 μm, a fraction of 32 mesh over and 24 mesh through may be collected. In addition, the count of a mesh here is a thing of a Japanese industrial standard (JISZ8801-1966).

  The pulverized product of the heat-granulated wheat flour of the present invention needs to have a degree of pregelatinization of 80% or more, and preferably 90% or more. In the present invention, if the degree of alpha is less than 80%, the noodle dough obtained by using this will lack extensibility and elasticity. In the present invention, the degree of alpha is measured using the diastase method described below.

Alpha conversion analysis method (diastase method)
1) Sample collection: The pulverized product of the heated granulated wheat flour was further pulverized and then passed through a sieve having an opening of 150 μm, and the powder that passed through this was used as a sample for α-degree analysis. Five 100 ml necked Erlenmeyer flasks are prepared, and four 1.00 g of a powder sample (passed through a sieve having an opening of 150 μm) is collected and designated as A1 to A4. One is B (blank).
2) Heating: Add 50 ml of water to 5 flasks and suspend the sample well. A1 and A2 are heated in a boiling bath for 15 minutes and then rapidly cooled to room temperature in ice water or cold water.
3) Enzyme addition: 5 ml of 5% diastase buffer solution is added to A1, A3 and B.
4) Starch saccharification: While shaking all 5 flasks in a constant temperature bath, starch is saccharified by maintaining at 37 ° C. ± 1 ° C. for 90 minutes, and immediately after completion, 2 ml of 1 mol / L hydrochloric acid is added to each flask. The reaction of diastase is stopped, and water is added to make a constant volume of 100 ml.
5) Sample collection: Each solution is filtered, and 10 ml of the test solution obtained from A1 to A4 and B is pipetted into a 100 ml stoppered Erlenmeyer flask to obtain a1 to a4 and b.
In addition, a flask in which 10 ml of water is collected is prepared and designated as W.
6) Sugar oxidation: To 6 Erlenmeyer flasks, add 10 ml of 0.05 mol / L potassium iodide solution. Next, at regular time intervals, 18 ml of 0.1 mo1 / L sodium hydroxide solution is added sequentially, sealed, shaken and placed in each flask for exactly 15 minutes. (This reaction oxidizes sugar and consumes iodine.)
7) Titration: In the order of 15 minutes, 2 ml of 10% sulfuric acid is quickly added to make it acidic, and residual iodine is titrated with a 0.1 mo1 / L sodium thiosulfate solution.
(Indicator: starch solution)
Degree of alpha conversion (%) = {(W−a3) − (W−a4) − (W−b)} / {(W−a1) − (W−a2) − (W−b)} × 100
W: Titration value of blank test (ml)
a1 to a4: respective titration values (ml)
b: Titration value (ml) of saccharification of only diastase

  Furthermore, the pulverized product of the heated granulated wheat flour of the present invention is required to have an apparent specific gravity of 55 to 75 g / 100 ml when the particle size is 500 to 700 μm, preferably 57 to 72 g / 100 ml. In the present invention, when the apparent specific gravity at a particle size of 500 to 700 μm is less than 55 g / 100 ml, the flour raw material tends to be light, there are many short noodles, and the surface roughness is conspicuous. On the other hand, when the apparent specific gravity at a particle size of 500 to 700 μm exceeds 75 g / 100 ml, it adversely affects the raw material of the flour, and the instant noodles can be restored, loosened, appearance, soft and crisp. Feeling is inferior. In the present invention, the apparent specific gravity (g / 100 ml) is measured by employing the method described below.

Measurement Method of Apparent Specific Gravity 1) A pulverized product of heated granulated flour is subjected to sieving, and a fraction of 32 mesh (aperture 500 μm) over and 24 mesh (aperture 710 μm) through is collected.
2) Put the fraction collected in 1) into a heap in a specific gravity measuring cup (100 ml), apply a pallet knife vertically and scrape it horizontally.
3) Measure the mass of the fraction in the specific gravity measuring cup to make the apparent specific gravity (g / 100 ml).

  The content of the pulverized product of heated granulated wheat flour in the flour composition for instant noodles in the present invention varies depending on the type of instant noodles and the thickness of the noodle strings, but is usually 1 to 10% by mass, preferably 2 to 6%. % By mass. When the content of the pulverized product of the heated granulated wheat flour is lower than 1% by mass, the obtained instant noodles are inferior in restorability (return to hot water), loosening, appearance, and texture, and when the content exceeds 10% by mass Noodle strips often peel off during noodle making, making the noodle strips cut and making noodles difficult. For thick noodles such as kishimen, it is preferable to have a slightly higher content. However, if the content is too high for fine noodles, there is a possibility that hot water will return too quickly or the noodle strings may be cut. Therefore, it is preferable to appropriately adjust the content within the range of 1 to 10% by mass according to the type of noodles to be obtained. In addition, although the particle | grains which remove | deviate from the said particle size range may be contained in the pulverized material of the heat granulated wheat flour to mix | blend (for example, about 0-10 mass% with respect to the pulverized material of the heat granulated wheat flour), this book In the instant noodle flour composition of the invention, it is only necessary to contain 1 to 10% by mass of a pulverized product of heat-granulated wheat flour in the above particle size range.

  As the flour composition for instant noodles used in the present invention, a flour raw material containing wheat flour as a main raw material and a pulverized product of heated granulated flour is used. What is necessary is just to select the wheat flour in a flour raw material suitably according to the kind of noodles and the type of instant noodles. On the other hand, buckwheat flour, corn flour, rye flour, barley flour, oat flour, rice flour, etc. may be blended as flour raw materials other than wheat flour, potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, sweet potato You may mix | blend starches, such as starch, or these modified starches, such as bridge | crosslinking, esterification, etherification, oxidation, and pregelatinization. The amount of flour raw material other than wheat flour depends on the type of flour, but when the noodle type is Japanese buckwheat, it is 30 to 70% by weight, preferably 40 to 60% by weight in the flour composition for instant noodles. Yes, in the case of other noodles, 0 to 50% by mass, preferably 5 to 35% by mass, more preferably 10 to 30% by mass in the flour composition for instant noodles.

  In addition to the flour composition for instant noodles, as noodle-making auxiliary materials, salt; kansui; egg powder such as egg white powder and whole egg powder; xanthan gum, guar gum, locust bean gum, alginic acid and its salts, Thickeners such as agar, gelatin and pectin; fats and oils such as animal and vegetable oils, emulsified oils and fats; emulsifiers such as lecithin, glycerin fatty acid esters and sucrose fatty acid esters; inorganic salts such as carbonates and phosphates; gluten, Examples include proteins such as soy protein and casein; other sorbits, ethyl alcohol, enzyme agents, and the like.

  The noodle making method may be a conventional method, for example, adding salt water, kansui, other auxiliary materials for noodle making to the flour composition for instant noodles, and kneading under normal pressure or reduced pressure. Prepare and noodle strips by combining and rolling the dough using a noodle roll, and cut the noodle strips with a cutting blade or the like to obtain noodle strings, or by extruding from the dough to noodle strings And a method of steaming the obtained noodle strings can be mentioned. In the drying step that follows the noodle making step, a hot air drying method (non-fried instant noodle) that is packed in a mold and dried with hot air at 90 to 100 ° C. for about 25 to 15 minutes, or packed in a mold at 140 to 150 ° C. and 1 A frying method (fried instant noodles) for 2 to 2 minutes can be employed.

EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.
In addition, all the sieves used by this specification used the thing of Japanese Industrial Standard and JISZ8801-1966.

[Production Example 1]
40 parts by weight of water is added to 100 parts by weight of wheat flour (Nisshin Flour Mills “Flower”), mixed, and heated with pressure using a uniaxial extruder (barrel temperature: 98 ° C.) to make it into a die nozzle (die It was extruded from a diameter of 5 mm) and expanded, and then cut with a rotary cutter to obtain a granular material having a diameter of 4 mm and a thickness of about 1 mm. The granular material is dried (100 ° C., about 30 minutes) and then pulverized by a pin mill, and the pulverized product of heated granulated flour (hereinafter, “the pulverized product of heated granulated flour” is abbreviated as “heated granulated flour”). Got). The resulting heat-granulated wheat flour had a degree of alpha of 93% and an apparent specific gravity of 62.2 g / 100 ml.

[Production Example 2]
The same as in Production Example 1 except that Nisshin Seifun Co., Ltd. “Special Sparrow” was used as the wheat flour, adjusted appropriately within the range of 40-50 parts by mass of water, and appropriately changed within the range of barrel temperature: 90-120 ° C. Thus, various heated granulated flours were obtained. Tables 3 to 7 show the particle size, the degree of gelatinization, and the apparent specific gravity of the various heat-granulated wheat flours obtained.

[Reference Example 1]
40 parts by mass of water was added to 100 parts by mass of wheat flour (“Special Sparrow” manufactured by Nisshin Seifun Co., Ltd.), and a dough in the form of a rag was created with a vertical mixer. The rag-like dough was spread on a tray and dried at 25 ° C. for 48 hours. Next, the mixture was pulverized and sieved in the same manner as in Production Example 1 to obtain a pulverized product of non-heated granulated wheat flour having a predetermined particle size (hereinafter sometimes referred to as “non-heated granulated wheat flour”). The resulting non-heat granulated wheat flour had a degree of alpha of 29% and an apparent specific gravity of 76.2 g / 100 ml.

[Reference Example 2]
100 parts by weight of wheat flour (Nisshin Flour Mills “Special Sparrow”) and 35 parts by weight of water are put into a steaming mixer and steamed for 6.5 minutes while supplying 0.098 MPa of pressurized steam into the steaming mixer. To obtain a gelatinized dough. The dough was rolled into a sheet having a thickness of about 5 mm, allowed to stand overnight at room temperature, cut into 5 mm squares, and dried with warm air at 40 to 50 ° C. for 24 hours. Subsequently, the mixture was pulverized and sieved in the same manner as in Production Example 1 to obtain a pulverized product of heated granulated wheat flour having a predetermined particle size (hereinafter sometimes referred to as “heated granulated flour”). The resulting heat-granulated wheat flour had a degree of alpha of 94% and an apparent specific gravity of 78.4 g / 100 ml.

[Reference Example 3]
Except that 20 parts by mass of water was added to 100 parts by mass of corn starch, in the same manner as in Production Example 1, a pulverized product of a heated starch granulated product having a predetermined particle size (hereinafter sometimes referred to as “heated granulated starch”). Obtained. The resulting heat-granulated starch had a gelatinization degree of 97% and an apparent specific gravity of 58.8 (g / 100 ml).

[Examples 1 to 5; non-fried instant Chinese noodles]
Wheat flour (Nisshin Flour Mills “Special Sparrow”), heat granulated wheat flour and tapioca starch of Production Example 1 shown in Table 1 (Matsuya Chemical Industry Co., Ltd. “MKK-100”) are uniformly mixed in the blending ratio shown in Table 1. The mixture was mixed to obtain a flour composition for instant noodles.
An aqueous solution is prepared by dissolving 1 part by weight of sodium chloride and 0.4 part by weight of red rice bran (produced by Oriental Yeast Co., Ltd.) in 34 parts by weight of water, and adding this aqueous solution to 100 parts by weight of the above-mentioned flour composition for instant noodles. Was mixed for 10 minutes to prepare a noodle dough. This noodle dough was combined and rolled by a conventional method using a noodle making roll to make a noodle band having a thickness of 1.10 mm, and then cut into noodle strings using a No. 18 square cutting blade. The noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then dried with hot air at a temperature of 90 ° C. for 25 minutes to produce non-fried instant Chinese noodles, respectively. Each non-fried instant Chinese noodle was hermetically packaged in an amount of 70 g per piece.

[Comparative Example 1]
In the said Examples 1-5, except using the flour composition for instant noodles which consists of 55 mass% of wheat flour, 20 mass% of the heating granulation wheat flour of the manufacture example 1 shown in Table 1, and 25 mass% of potato starch, Non-fried instant Chinese noodles were produced in the same manner as in Examples 1-5.

[Comparative Example 2]
In the said Examples 1-5, except using a flour composition for instant noodles which consists of 75 mass% of wheat flour and 25 mass% of potato starch, and not mix | blending heat granulated wheat flour, it is the same method as the said Examples 1-5. Non-fried instant Chinese noodles were produced.

[Evaluation of non-fried instant Chinese noodles]
In a container containing the non-fried instant Chinese noodles obtained in Examples 1 to 5 and Comparative Examples 1 and 2, 450 ml of boiling water was poured, sealed, restored for 4 minutes, and concentrated soup was added. This restored Chinese noodle was subjected to a sensory test according to the evaluation criteria shown in Table 2 by 10 panelists, and the average value was taken. The results are shown in Table 1. In addition, the non-fried Chinese noodles of the comparative example 2 were made into the standard three points.

  As shown in Table 1, an instant noodle flour produced using an instant noodle flour composition containing 1 to 10% by mass of heated granulated flour having a particle size of 500 to 700 μm, a degree of gelatinization of 93%, and an apparent specific gravity of 62.2 g / 100 ml Chinese noodles (Examples 1 to 5) were remarkably superior in resilience, loosening, appearance, and texture as compared to Comparative Example 2 that did not contain heated granulated flour. In particular, the effects were remarkable in Examples 3 to 5 containing 4 to 10% by mass of the heated granulated wheat flour. Further, in Comparative Example 1 containing excess heated granulated wheat flour (20% by mass), the noodle strip was peeled off during noodle making, and the noodle strip was cut, making noodles impossible.

[Examples 6 to 9; fried instant udon]
71% by weight of wheat flour (Nisshin Flour Mills “Sazanka”), 4% by weight of heated granulated flour of Production Example 2 shown in Table 3, and 25% by weight of potato starch (“Stabilose 1300” by Matsutani Chemical Co., Ltd.) To obtain a flour composition for instant noodles.
An aqueous solution is prepared by dissolving 1 part by weight of sodium chloride and 0.4 part by weight of red rice bran (produced by Oriental Yeast Co., Ltd.) in 34 parts by weight of water, and adding this aqueous solution to 100 parts by weight of the above-mentioned flour composition for instant noodles. Was mixed for 10 minutes to prepare a noodle dough. The noodle dough was combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.15 mm, and then cut into noodle strings using a cutting blade having a 10th corner. The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then fried with palm oil at 150 ° C. for 1 minute and 30 seconds to produce fried instant udon. This fried instant udon was hermetically packaged in an amount of 70 g per piece.

[Comparative Example 3]
In Examples 6-9, fried instant udon was obtained in the same manner as in Examples 6-9 above, except that the heated granulated flour of Production Example 2 shown in Table 3 (particle size: more than 1600 to 2000 μm) was used. .

[Comparative Example 4]
In Examples 6-9, fried instant noodles were obtained in the same manner as in Examples 6-9 above, except that the heated granulated flour of Production Example 2 shown in Table 3 (particle size: less than 200 μm) was used.

[Comparative Example 5]
In Examples 6-9, a flour composition for instant noodles consisting of 75% by weight of wheat flour and 25% by weight of potato starch was used and fried in the same manner as in Examples 6-9 above, except that no heat-granulated flour was added. Produced instant udon.

[Evaluation of fly instant udon]
500 ml of boiling water was poured into the instant udon obtained in Examples 6 to 9 and Comparative Examples 3 to 5, covered, restored for 5 minutes, and powdered soup was added. The noodles were subjected to a sensory test according to the evaluation criteria shown in Table 2 by 10 panelists, and the average value was taken. The results are shown in Table 3. In addition, the fried udon of the comparative example 5 was made into three standard points.

  As shown in Table 3, fried instant noodles (Examples 6 to 9) produced using a flour composition for instant noodles containing 4% by mass of heated granulated flour having a particle size in the range of 200 to 1600 μm (Examples 6 to 9) are restorable. The loosening, appearance, and texture were significantly superior to those of Comparative Example 5 that did not contain standard heated granulated flour. Comparative Example 3 using a flour composition for instant noodles containing a heated granulated flour having a particle size of more than 1600 to 2000 μm is good in restorability and loosening, but its appearance and texture are somewhat good, Moreover, there were many short noodles and the surface roughness was conspicuous. In Comparative Example 4 having a particle size of less than 200 μm, the restorability, loosening, appearance, and texture were almost the same as or slightly better than the standard Comparative Example 5.

[Examples 10 to 12; non-fried instant fried noodles]
71% by mass of wheat flour (Nisshin Flour Mills “Special Sparrow”), 4% by mass of heated granulated wheat flour of Production Example 2 shown in Table 2, and 25% by mass of potato starch (“Stabilose 1300” manufactured by Matsutani Chemical Co., Ltd.) Mixing uniformly, an instant noodle flour composition was obtained.
An aqueous solution is prepared by dissolving 1 part by weight of sodium chloride and 0.4 part by weight of red rice bran (produced by Oriental Yeast Co., Ltd.) in 34 parts by weight of water, and this aqueous solution is added to 100 parts by weight of the above-mentioned instant noodle flour composition. A noodle dough was prepared by kneading for 10 minutes by the method. This noodle dough was combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.10 mm, and then cut into noodle strings using a number 18 round cutting blade. The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then dried with hot air at 90 ° C. for 25 minutes to produce non-fried instant fried noodles. Each non-fried instant yakisoba was hermetically packaged in an amount of 70 g per piece.

[Comparative Example 6]
In Examples 10-12, non-fried instant fried noodles were obtained in the same manner as in Examples 10-12 above, except that the non-heated granulated flour of Reference Example 1 was used instead of the heated granulated flour of Production Example 2. .

[Comparative Example 7]
In Examples 10-12, using the flour composition for instant noodles consisting of 75% by weight of wheat flour and 25% by weight of potato starch, and without using heated granulated flour, the same method as in Examples 10-12 above. I got non-fried instant fried noodles.

[Evaluation of non-fried instant fried noodles]
The non-fried instant fried noodles obtained in Examples 10 to 12 and Comparative Examples 6 and 7 were poured with 500 ml of boiling water and capped. After restoring for 5 minutes and draining, the liquid source was tangled. This noodle was subjected to a sensory test according to the evaluation criteria shown in Table 2 by 10 panelists, and the average value was taken. The results are shown in Table 4 below. The non-fried instant fried noodles of Comparative Example 7 were set as three standard points.

  As shown in Table 4, non-fried instant fried noodles produced using a flour composition for instant noodles containing 4% by mass of heated granulated wheat flour having a degree of gelatinization of 93%, 97% and 99% (Examples 10 to 10) 12) was remarkably superior in resilience, loosening, appearance, and texture compared to Comparative Example 6 using non-heated granulated flour and Comparative Example 7 not using heated granulated flour.

[Examples 13 to 15: Non-fried instant Chinese noodles]
Using 71% by mass of wheat flour (Nisshin Flour Mills “Special Sparrow”), 4% by mass of granulated flour of Production Example 2 shown in Table 5 and 25% by mass of potato starch (“Stabilose 1300” manufactured by Matsutani Chemical Co., Ltd.) And mixed uniformly to obtain a flour composition for instant noodles.
An aqueous solution is prepared by dissolving 1 part by weight of sodium chloride and 0.4 part by weight of red rice bran (produced by Oriental Yeast Co., Ltd.) in 34 parts by weight of water, and adding this aqueous solution to 100 parts by weight of the above-mentioned flour composition for instant noodles. Was mixed for 10 minutes to prepare a noodle dough. This noodle dough was combined and rolled by a conventional method using a noodle making roll to make a noodle band having a thickness of 1.10 mm, and then cut into noodle strings using a No. 18 square cutting blade. The noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then dried with hot air at a temperature of 90 ° C. for 25 minutes to produce non-fried instant Chinese noodles, respectively. Each non-fried instant Chinese noodle was hermetically packaged in an amount of 70 g per piece.

[Comparative Example 8]
In the non-fried instant Chinese noodles of Examples 13 to 15, non-fried instant Chinese noodles were produced in the same manner except that the heated granulated wheat flour (particle size: more than 1600 to 2000 μm) of Production Example 2 shown in Table 5 was used.

[Comparative Example 9]
Non-fried instant Chinese noodles of Examples 13 to 15 were produced in the same manner except that the heat-granulated wheat flour of Reference Example 2 was used.

[Comparative Example 10]
In the non-fried instant Chinese noodles of Examples 13 to 15, using the flour composition for instant noodles consisting of 75% by weight of wheat flour and 25% by weight of potato starch, and without blending the heated granulated flour, Examples 13 to 15 above Non-fried instant Chinese noodles were produced in the same manner.

[Evaluation of non-fried instant Chinese noodles]
Non-fried Chinese noodles were evaluated in the same manner as the instant noodle evaluation methods obtained in Examples 1 to 5, and the results are shown in Table 5. In addition, the non-fried Chinese noodles of the comparative example 10 were made into the standard three points.

As shown in Table 5, in Example 13 in which the apparent specific gravity of the heated granulated flour was 57.8 and Example 15 in which the apparent specific gravity was 70.4, all had excellent restorability, loosening, appearance and texture.
However, Comparative Example 8 using the heated granulated flour (apparent specific gravity 54.5) whose apparent specific gravity is slightly smaller than the range of the present invention is good in restorability and loosening, but the texture is the same as the standard. there were. Further, Comparative Example 9 using the heated granulated wheat flour (apparent specific gravity 78.4) whose apparent specific gravity is larger than the range of the present invention has the same looseness and appearance as the standard (Comparative Example 10). The texture was inferior.

[Examples 16 to 18; fried instant Chinese noodles]
Wheat flour (Nisshin Flour Mills “Special Sparrow”), heated granulated wheat flour and potato starch (“Stabilose 1300”, Matsutani Chemical Industry Co., Ltd.) of Production Example 2 shown in Table 6 are uniformly mixed at the blending ratio shown in Table 6. The mixture was mixed to obtain a flour composition for instant noodles.
An aqueous solution is prepared by dissolving 1 part by weight of sodium chloride and 0.4 part by weight of red rice bran (produced by Oriental Yeast Co., Ltd.) in 34 parts by weight of water, and adding this aqueous solution to 100 parts by weight of the above-mentioned flour composition for instant noodles. Was mixed for 10 minutes to prepare a noodle dough. This noodle dough was combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.10 mm, and then cut into noodle strings using a No. 20 round cutting blade. The noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then fried with palm oil at 150 ° C. for 1 minute and 30 seconds to produce fried instant Chinese noodles. Each of these fried instant noodles was hermetically packaged in an amount of 70 g per piece.

[Comparative Examples 11 to 13]
In the fried instant noodles of Examples 16 to 18, the same except that the flour, the heated granulated starch and the potato starch of Reference Example 3 were uniformly mixed at the blending ratio shown in Table 6 and the flour composition for instant noodles was used. In this way, fried instant noodles were prepared.

[Comparative Example 14]
In the fried instant noodles of Examples 13 to 15, fried instant noodles were produced in the same manner except that the flour composition for instant noodles consisting of 75% by mass of wheat flour and 25% by mass of potato starch was used.

[Evaluation of fried instant noodles]
400 ml of boiling water was poured into the container containing the fried instant Chinese noodles obtained in Examples 16 to 18 and Comparative Examples 11 to 14, and the container was reconstituted over 3 minutes. The restored Chinese noodles were subjected to a sensory test according to the evaluation criteria shown in Table 2 by 10 panelists. The results are shown in Table 6. In addition, the fried Chinese noodles of Comparative Example 14 were set as three standard points.

  As shown in Table 6, in the fried instant fried Chinese noodles (Examples 16 to 18) manufactured using the flour composition for instant noodles blended with the heated granulated flour within the scope of the present invention, the restorability, loosening, and appearance In addition, the fried instant Chinese noodles produced using the flour composition for instant noodles blended with the heat-granulated starch, while the texture is good to very good compared to the standard, restorability, loosening, appearance The texture was the same as or slightly inferior to the standard. In addition, when the heat-granulated starch is added to the instant noodle flour composition in an amount exceeding 1% by mass, the dough is sticky and it is difficult to make noodles, which causes a problem in terms of workability.

[Examples 19 to 20; non-fly instant spaghetti]
Deyuram wheat flour (“Duelio” manufactured by Nisshin Flour Milling Co., Ltd.), heated granulated wheat flour and potato starch (“Stabilose 1300” manufactured by Matsutani Chemical Industry Co., Ltd.) of Production Example 1 shown in Table 7 are evenly mixed at the blending ratio shown in Table 7. The mixture was mixed to obtain a flour composition for instant noodles.
An aqueous solution prepared by dissolving 1 part by mass of sodium chloride in 34 parts by mass of water was added to 100 parts by mass of the above flour composition for instant noodles and kneaded for 10 minutes by a conventional method to prepare a dough. 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 1.60 mm, and then cut into noodle strings using a number 18 round cutting blade. The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 3 minutes and 00 seconds and then dried with hot air at 100 ° C. for 25 minutes to produce non-fried instant spaghetti.

[Comparative Example 15]
In the non-fried instant spaghetti of Examples 19 to 20, non-fried instant spaghetti was produced by the same method except that the flour composition for instant noodles comprising 70% by weight of durum flour and 30% by mass of potato starch was used.

[Evaluation of non-fly instant spaghetti]
In the containers containing the non-fried instant spaghetti obtained in Examples 19 to 20 and Comparative Example 15, 500 ml of boiling water was poured, sealed, restored for 5 minutes, drained, and then retort sauce was entangled. . The restored spaghetti was subjected to a sensory test according to the evaluation criteria shown in Table 2 by 10 panelists. The results are shown in Table 7. In addition, the non-fly instant spaghetti of the comparative example 15 was made into the standard 3 points | pieces.

As shown in Table 7, in the non-fried instant spaghetti (Examples 19-20) manufactured using the flour composition for instant noodles blended with heated granulated flour, the restorability, loosening and texture were compared with the standard. It was extremely good.

Claims (4)

In the flour composition for instant noodles containing 1 to 10% by mass of the pulverized product of heated granulated flour that has been gelatinized and expanded by pressure extrusion, the particle size of the pulverized product of heated granulated flour is in the range of 200 to 1600 μm. A flour composition for instant noodles, wherein the degree of gelatinization is 80% or more and the apparent specific gravity when the particle size is 500 to 700 μm is 55 to 75 g / 100 ml. The flour composition for instant noodles according to claim 1, wherein the degree of alpha conversion is 90% or more. Instant noodles produced using the flour composition for instant noodles according to claim 1 or 2. It is a pulverized product of heated granulated wheat flour for instant noodles that has been gelatinized and expanded by pressure extrusion, having a particle size in the range of 200 to 1600 μm, a degree of alpha of 80% or more, and a particle size of 500 to 700 μm. A pulverized product of heated granulated wheat flour for instant noodles, having an apparent specific gravity of 55 to 75 g / 100 ml.