JP5389874B2 - Manufacturing method of non-fried instant noodles - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing non-fried instant noodles produced by a drying method such as hot air drying, and more particularly to a method for producing non-fried instant noodles having a large amount of kansui and excellent Chinese noodle flavor.

  Chinese noodles give noodles a unique flavor, color, and firmness by adding alkaline citrus to the noodle ingredients. However, when Kansui is added in a large amount, browning phenomenon called “kansui burning” or “alkaline burning” occurs due to heat applied during the manufacturing process. This "Kansui-yaki" is caused by the reaction of the substance in the flour and the added Kansui by the heat applied, so it tends to occur as the amount of added Kansui increases and the noodle pH increases, The higher the amount of heat applied, the more likely it will occur. When it is burnt, not only does the noodle strip brown, it looks bad, but it smells like a burnt odor and loses the flavor of Chinese noodles.

  “Kansui” is defined in the Food Sanitation Act as “including one or more of sodium carbonate, potassium carbonate, sodium bicarbonate, phosphate potassium salt, sodium salt”. However, in the present invention, sodium carbonate and / or potassium carbonate, or those containing a small amount of phosphate or the like, strong alkalinity, suitable for giving Chinese noodle-like firmness and flavor to the noodles, What a person skilled in the art normally refers to as “kansui” is referred to as “kansui”.

  In the case of instant noodles, “kansai-bake” is caused by the high temperature during frying, especially in fried noodles fried in oil. Therefore, in the case of fried noodles, the amount of rinsing added to the raw material powder is usually about 0.1 to 0.3% by weight and very small. On the other hand, in the case of so-called non-fried instant noodles that are not fried in oil, such as hot-air dried noodles, microwave-dried noodles, or freeze-dried noodles, there is no frying process. Although it can be increased, it is still limited to 0.8% by weight or less, and at most 1.0% by weight or less based on the raw material powder.

  In the case of non-fried instant noodles, as a result of the study by the present inventors, the cause of “kansai-bake” is more likely to occur at the time of steaming (at the time of alpha conversion by steaming) than at the time of drying. Increasing the amount will cause burning during cooking. Even if the baking is not conspicuous immediately after cooking, if the amount of Kansui added is large, it will already be burned at the time of cooking, and the color will become conspicuous by drying. In addition, especially in the steaming process, when steaming using superheated steam, because of the large amount of heat, it is more likely to cause tanning (in the present invention, “steaming” refers to heating with steam, Including heating with saturated steam and superheated steam).

  On the other hand, the ramen that is served at local ramen shops, etc., is often added with about 1.0-2.0% by weight of kansui with respect to the raw material powder. Chinese noodle flavor is high without baking. In this way, instant noodles have a small amount of rinsing that can be added to the raw materials compared to full-fledged Chinese noodles that can be eaten in ramen shops, and therefore it is difficult to obtain a flavor that is typical of Chinese noodles. Therefore, for instant noodles, there has been a demand for a technique for increasing the amount of Kansui added and obtaining authentic Chinese noodles with excellent flavor, such as those offered at local ramen shops.

  There are Patent Documents 1 to 3 as techniques aimed at imparting a more authentic Chinese noodle flavor in instant noodles without causing any burning. Among these, patent document 1 adds the thing which added the alkaline agent to wheat flour and heat-denatured it as a Chinese noodle flavor imparting agent at the time of eating. Moreover, patent document 2 makes the instant noodle mass manufactured by the conventional method adsorb | suck the solution containing a cinnamon later, and is steamed. In Patent Document 3, an instant noodle mass produced by a conventional method is heated to a high temperature of 105 ° C. or higher, and a solution containing citrus is adsorbed thereto. However, since none of the techniques can increase the amount of rinsing added to the raw material, it is not a fundamental solution, and there is room for improvement in order to obtain a more authentic Chinese noodle flavor.

Japanese Patent Laid-Open No. 5-30937 JP 2006-166766 A JP 2006-271274 A

  In the instant noodles, especially non-fried instant noodles, it suppresses `` kansai burning '' that occurs in the cooking process, and even if an amount of kansui that was not found in conventional instant noodles is added to the raw material, In addition, since the amount of Kansui added is large, an object is to obtain non-fried instant noodles having a full-fledged Chinese noodle flavor.

  As a result of repeated studies on the method of steaming instant noodles, the present inventors have added a large amount of moisture to the noodle strings during the cooking process (by showering or dipping) even when adding a large amount of kansui to the raw material powder. It was found that by supplying moisture to the noodle strings in a liquid state, it was possible to suppress the burning in the cooking process, and the present invention was completed. In particular, when superheated steam is used in the steaming process, it is easy to bake because of the large amount of heat. However, by increasing the amount of water supplied and the number of times of supply, it was possible to prevent tanning even if steamed using superheated steam.

  That is, the present invention is a method for producing non-fried instant noodles, wherein noodles are made by adding 1.2 to 2.5% by weight citrus to the raw material powder, and moisture is applied to the noodle strings during the steaming process. The manufacturing method of the non-fried instant noodle which performs the water supply process to provide at least once or more. It is.

The specific steps are as follows.
A dough preparation process for adding noodles to the raw material powder and kneading with kneading water to prepare a noodle dough,
After rolling the noodle dough, a cutting process to cut out the raw noodle strings,
A steaming step in which the raw noodle strings obtained are steamed and alpha-treated
A drying step of drying the pregelatinized noodles using a method other than frying;
In the manufacturing method of non-fried instant noodles including each step of
Rinse added to the raw material powder is 1.2 to 2.5% by weight with respect to the raw material powder,
The steaming step is a method for producing non-fried instant noodles, which includes at least one water supply process for adsorbing water to the noodle strings during the step. It is.

  In addition, in the case of three-layer non-fried noodles having a three-layered noodle string, the inner layer can increase the amount of rinsing added to the raw material powder more than the outer layer, thereby preventing the tanning burn. More specifically, in the dough preparation step, the amount of addition of kansui added to the inner layer noodle dough (ratio of raw material powder) is in the range of 1.2 to 2.5% by weight, compared to the outer layer noodle dough. Increase the inner layer noodle dough and outer layer noodle dough, roll each dough to create inner layer noodle band and outer layer noodle band, laminate this, roll, cut out to make raw noodle strings, Thereafter, it is manufactured in the same manner as in the above step. In this case, if the addition amount of kansui as a whole noodle strings is 1.2 to 2.5% by weight with respect to the raw material powder, kansui baking can be further prevented while having a high Chinese noodle flavor, which is more preferable. .

  In addition, the water supply treatment is most preferably a method in which the noodle strings are immersed in an aqueous solution by temporarily suspending the steam during the cooking process, so that the noodle strings can absorb a large amount of water, but the steaming is interrupted and the noodle strings are interrupted. The process which showers an aqueous solution in the middle, or the process which showers an aqueous solution on a noodle string intermittently during the said steaming, performing steaming continuously can also be illustrated.

  Moreover, in the said water supply process, as a water | moisture content provided to a noodle string, it is 1 time for every time of the water supply process performed during a steaming process (when it performs multiple times, it is 1 time of each). It is advisable to adsorb moisture so that the noodle weight is preferably increased by 10% or more, more preferably by 10 to 60% than immediately before the treatment. Further, particularly preferably, the water supply process first performed during the steaming process (first time) is performed so that the noodle weight increases by 20% or more by the first process.

Further, the frequency of the water supply treatment is preferably within 50 seconds from the start of cooking, particularly preferably about 30 to 40 seconds. When performing the second and subsequent times, it is preferable to carry out at intervals of about 5 to 50 seconds thereafter. . And it is preferable that the water | moisture content of the noodle string which finished the steaming process is 40 to 55 weight%.
If it is these conditions, even if it is a case where it is a case where it steams with the superheated steam of the very high temperature of 125 degreeC-220 degreeC which the temperature which noodles touch, it can be steamed, suppressing a kansai burning.

According to the present invention, in non-fried instant noodles, "burning" that occurs during the manufacturing process is suppressed, and even if an amount of kansui that was not found in conventional instant noodles is added to the raw material, it is not burned. Non-fried instant noodles can be obtained. By increasing the amount of Kansui added, full-fledged instant noodles with a very high Chinese noodle flavor that has been lacking in conventional instant noodles can be obtained.
In particular, when superheated steam is used in the steaming process, it is easy to cause citrus burning due to a high amount of heat, but according to the present invention, it is possible to prevent rust burning even if superheated steam is used.

Hereinafter, the present invention will be described in the order of manufacturing steps.
In the present invention, kansui is added to the raw material powder, but the amount of the raw material powder is 1.2 to 2.5% by weight, preferably 1.5 to 2.4%, which is larger than the amount conventionally added in the non-fried instant noodles. % Of water is added. Depending on the cooking time and temperature conditions in the later cooking process, the amount of 1.2% by weight of the raw material powder is the amount that browning starts to stand out when cooking with saturated steam, and when cooking with superheated steam It is an addition amount of citrus browning to a level that is difficult to commercialize, an extremely high amount for instant noodles, or an addition amount that was not found in conventional products.

  According to the provisions of the Food Sanitation Law, “Kansui” includes phosphates in addition to carbonates as described above, but phosphates do not have a high pH and the effect of imparting Chinese noodle flavor is low. In the present invention, “Kansui”, which is generally marketed as “Kansui”, is obtained by adding sodium carbonate and potassium carbonate, or a small amount of phosphate or the like to these. In addition, sodium carbonate or potassium carbonate, or a mixture prepared by mixing them in an arbitrary ratio may be used. Treat as.

As the raw material flour, wheat flour, or if necessary, adding flour such as starch and buckwheat flour to the flour, and in the present invention, adding the rice cake as a powder or dissolved in kneading water to such raw material powder To do. In addition, auxiliary materials such as gluten, egg white, salt, thickeners and pigments can be added as appropriate.
After adding kneading water to the raw material powder as described above, raw noodle strings are obtained by a conventional method. Specifically, after being kneaded well with a mixer, the noodles are made by compounding, rolling and cutting, but after kneading, they may be extruded using an extruder to make noodles as noodle strings.
In the case of a three-layered noodle band, the outer layer, the inner layer, and the outer layer of noodle strips are separately prepared, overlapped at the time of rolling to form one sheet of noodle strip, and then rolled after being thinned. In this case, by adding a high content of 1.2-2.5% by weight to the raw material powder used as the inner layer noodle band, the outer layer is added to the raw material powder of the outer layer in a smaller amount than the inner layer. , Can prevent more burnt burn.

  The thickness of the noodle strings produced in this way is not particularly limited. However, when superheated steam is used in the subsequent steaming step, it is possible to reconstitute even thicker noodles than normal noodles, such as a noodle thickness exceeding 2 mm. Therefore, when using superheated steam for the steaming process, the noodle thickness can be increased.

  The raw noodle strings produced as described above are α-ized by steaming (steaming), but in order to prevent citrus burning and to give an excellent Chinese noodle flavor, the noodle strings are liquidized during the steaming process. A process of applying and adsorbing is performed. Although depending on cooking conditions such as temperature and steam flow rate, it is preferable to apply moisture so that the weight of the noodles is preferably increased by about 10 to 60% from that immediately before the processing by one water supply processing.

In addition, particularly preferably, the water supply process first performed during the steaming process (first time) is preferably performed so that the weight of the noodles is increased by 20% or more by the process, and thus sufficient moisture is imparted. Thus, even if the amount of addition of kansui is close to the upper limit value, kansen burning can be suppressed to a commercializable level. In addition, although the water supply process can be performed once in the middle as long as the time of the cooking process is short, it is preferably performed a plurality of times.
In addition, the moisture supply process may be performed at a frequency until the noodle strings start to burn, but even when superheated steam is used, the first time is within 50 seconds after the start of steaming, and after that, approximately 5 to 50 seconds. In particular, it is preferable to carry out at intervals of about 30 to 40 seconds.

  The above-mentioned specific conditions for the water supply treatment are all described in the preferred method.For example, when the water supply treatment is carried out very frequently, or when the amount of addition of citrate is close to the lower limit, etc. Can reduce the amount of water applied to the noodle strings for each treatment. In such a case, it is not always necessary to increase the noodle weight by 10% or more for each treatment. There is a case where it is not necessary to raise 20% or more in the second processing. However, even in such a case, when a large amount of citrus is added to the raw material powder, it is important to steam the noodle strings so that the moisture content increases during the cooking process, and the moisture content at the end of the cooking process is generally It is good to steam while giving moisture so that it may become 40 weight% or more.

  As steaming conditions, steaming with saturated steam and steaming with superheated steam are considered, but in the case of superheated steam, the amount of heat is large, and if the moisture supply is not performed for a long time, the moisture content of the noodle strings decreases. It becomes dry rather than steaming. Therefore, the water supply process is performed not only for the purpose of preventing the burning of the panther but also for the purpose of making the noodle strings alpha by steaming. In addition, when using superheated steam, if the temperature is too high, the drying speed of the noodles will become too fast. Therefore, the temperature of the superheated steam that can be used is preferably 220 ° C. or less, in order to obtain noodles that have particularly good recoverability and quality. As the best temperature, it is preferable to use superheated steam having a temperature of 125 to 220 ° C. that is touched by the noodle strings by spraying the noodle strings.

As a method of supplying moisture, in order to give moisture to the noodle strings as firmly as possible, it is best to interrupt the steaming and immerse the noodles in the aquarium. The immersion time is about 5 to 30 seconds, preferably It is good to carry out sufficiently for about 10 to 30 seconds. However, it is also possible to interrupt the steaming and take a shower, or to install a water shower nozzle in the steam chamber and supply water by showering the steamed noodles. Although the water to be supplied can be cold water, if the temperature is low, the temperature of the noodle strings decreases and the pregelatinization becomes insufficient. Therefore, hot water or hot water of 60 ° C. or higher is preferable. Moreover, as water to absorb, what melt | dissolved salt, an emulsifier, etc. in water can also be used.
Specifically, the steaming process of the present invention includes one or more water supply steps in the middle of the process. For example, “steaming (saturated steam and / or superheated steam) → water supply (immersion and / or shower) → steaming” or , "Steaming-> water supply->steaming-> water supply->steaming" is good.

  As described above, the noodles of the present invention cooked while adding moisture are subjected to a steaming process so that the moisture content of the noodle strings after cooking is about 40 to 55% by weight, preferably 45 to 55%. It is good to finish. Subsequently, the steamed noodle strings are cut into one serving (the cut can be performed in other processes after being cut out) and dried by various methods of non-fried noodles. In addition, you may add a loosening agent and a seasoning liquid before drying, or add a process with a boil after cooking, or you may add a mechanical loosening process.

  Drying methods include hot air drying, the most common type of non-fried noodles, microwave drying using microwaves, high-temperature airflow drying by blowing very high-speed high-speed air, low-temperature drying methods and freeze-drying methods Etc. are possible, and hot air drying is preferable, but these may be used in combination. However, in the case of fly drying, when 1.2% by weight or more of kansui is added to the raw material as in the present invention, kansen burning occurs at a high temperature during frying, and thus frying is not applied.

  Thus, the non-fried instant noodles dried to a moisture content of approximately 12% or less are packaged and commercialized as cup noodles or bag noodles. In any case, when eating with boiling hot water or boiled, it is not baked, and becomes a full-fledged non-fried instant noodle with a strong Chinese noodle flavor.

<Experiment 1>
An experiment was conducted as follows by changing the amount of addition of kansui to determine whether or not kansen burning occurs depending on the presence or absence of moisture supply treatment performed during the steaming process.

Example 1 (1.2%)
A raw material powder was prepared by mixing 100 g of starch with 900 g of wheat flour. To this was added 12 g of Kansui (sodium carbonate 1: potassium carbonate 1), 20 g of sodium chloride, 2.5 g of phosphate, and 20 g of emulsified oil to make 400 ml of kneaded water, and kneaded well with a mixer for 15 minutes. A noodle dough was prepared. This dough was combined and rolled into a noodle strip, and continuously rolled to a thickness of 1.7 mm, and cut with a cutting blade No. 16 to obtain a raw noodle string. 500 g of this raw noodle string was cut and the moisture content of the noodle string was measured.

  The raw noodle strings were sprayed on the noodle strings with superheated steam at 170 ° C. (temperature at which the noodle strings touch) at a steam flow rate of 210 kg / h with a continuous steamer. The noodles were weighed immediately after coming out of the steambox, immersed in an 85 ° C. aqueous solution in which 10 g of salt and 4 g of the loosening agent were dissolved in 1 liter for 20 seconds, drained well, and the noodles were weighed. Subsequently, overheated steam at 170 ° C. was again sprayed onto the noodle strings at a steam flow rate of 210 kg / h for 30 seconds. The noodles were weighed immediately after being taken out of the steambox, re-immersed in the aqueous solution for 20 seconds, subjected to a second moisture supply treatment, thoroughly drained, and the noodles were measured. Furthermore, the steaming process was completed by spraying superheated steam at 170 ° C. for 30 seconds at a steam flow rate of 210 kg / h to measure the noodle weight and the water content of the actual noodles.

  This was immersed in hot water at 95 ° C. for 30 seconds, immersed in a seasoning solution at 60 ° C. in which 50 g of salt, 10 g of a loosening agent and 6 g of seasoning were dissolved in 1 liter for 7 seconds. The cut portion was cut to about 180 g, put into a retainer having an upper diameter of about 140 mm, a lower diameter of about 110 mm, and a height of about 40 mm, and dried for 55 minutes with a hot air dryer at 85 to 90 ° C. The average noodle weight after drying was 69 g. This sample is referred to as Example 1.

Comparative Example 1-1
In the steaming step in Example 1 above, a comparative example 1-1 was used except that the immersion process (moisture supply process) in the aqueous solution performed from the steam storage was not performed, and the others were manufactured in the same manner as Example 1. That is, as a steaming process, 170 ° C. superheated steam was sprayed on the noodle strings at a steam flow rate of 210 kg / h for 30 seconds, and then the steam was not removed from the steamhouse and supplied with water for 30 seconds. The steaming process was carried out by spraying and heating the steam from the steam chamber for 30 seconds again under the same conditions without supplying water again.

Comparative Example 1-2
In the comparative example 1-1, the superheated steam was blown out and the process of blowing out the superheated steam every 30 seconds and spraying the superheated steam again was taken, but it was continuously taken out for 1 minute and 30 seconds without going out of the steam room. A steaming process was performed by spraying superheated steam of 170 ° C. at a steam flow rate of 210 kg / h to make a steaming process, which was referred to as Comparative Example 1-2. Other steps are the same as those in Comparative Example 1.

Example 2 (Kansui 1.5%)
The amount of rinsing in Example 1 was 15 g (sodium carbonate 1: potassium carbonate 1) per 1000 g of the raw material powder, and Example 2 was carried out in the same manner as Example 1 for the other steps.

Comparative Example 2-1
The amount of the pan in Comparative Example 1-1 was 15 g (sodium carbonate 1: potassium carbonate 1) per 1000 g of the raw material powder, and the other steps were performed in the same manner as in Comparative Example 1-1. Comparative Example 2-1 It was.

Comparison 2-2
The amount of the pan in Comparative Example 1-2 was set to 15 g (sodium carbonate 1: potassium carbonate 1) per 1000 g of the raw material powder, and the other steps were performed in the same manner as Comparative Example 2 as Comparative Example 2-2. .

Example 3 (Kansui 2.1%)
The amount of rinsing in Example 1 was 21 g (sodium carbonate 1: potassium carbonate 1) per 1000 g of the raw material powder, and Example 3 was the same as in Example 1 for the other steps.

Comparative Example 3-1
The amount of phosphatase in Comparative Example 1-1 was 21 g (sodium carbonate 1: potassium carbonate 1) per 1000 g of raw material powder, and the other steps were performed in the same manner as Comparative Example 1-1. Comparative Example 3-1 It was.

Comparative Example 3-2
The amount of citrus in Comparative Example 1-2 was 21 g (sodium carbonate 1: potassium carbonate 1) per 1000 g of raw material powder, and the other steps were performed in the same manner as in Comparative Example 1-2. Comparative Example 3-2 It was.

Example 4 (2.4%)
The amount of rinsing in Example 1 was 24 g (sodium carbonate 1: potassium carbonate 1) per 1000 g of the raw material powder, and Example 4 was carried out in the same manner as Example 1 for the other steps.

Comparative Example 4-1
The amount of citrus in Comparative Example 1-1 was 24 g (sodium carbonate 1: potassium carbonate 1) per 1000 g of raw material powder, and the other steps were performed in the same manner as in Comparative Example 1-1. Comparative Example 4-1 It was.

Comparative Example 4-2
In Comparative Example 1-2, the amount of citrus is 24 g (sodium carbonate 1: potassium carbonate 1) per 1000 g of raw material powder, and the other steps are performed in the same manner as in Comparative Example 1-2. Comparative Example 4-2 It was.

The instant noodle masses of Examples 1 to 4 and Comparative Examples 1 to 4 were evaluated on a scale of 5 on each of four skilled panelists with respect to the degree of burning of the noodle strings.
The results are shown in Table 1. In consideration of commercialization, a product with an average score of 4 people exceeding 3 was regarded as an acceptable product.
The evaluation points are as follows:
1: Very brown and has a burning odor.
2: It has browned to the state which cannot be commercialized.
3: Obviously browning compared to conventional products.
4: Almost no browning.
5: There is no browning.

  Moreover, in each said Example, it shows in Table 2 about the weight change of the noodle string measured in order to know the quantity of the water hold | maintained at a noodle string by the water supply process (water immersion) in a steaming process. In addition, the weight change of Table 2 is described with the weight of 500 g after cutting as 100. Moreover, about the actual water content, since it measured about the noodles after cutting and after the third steaming, the numerical value was described together with Table 2. As can be seen from the results in Table 2, when steaming with superheated steam, the noodle weight is hardly increased by steaming, the noodle weight is 20-30% by the first moisture supply treatment, and the noodle weight is increased by the second moisture supply. The weight increased by 10-20%.

  In the results shown in Table 1, there was still a margin in the amount of addition of 2.4% by weight of Example 4, so it was judged that addition of 2.5% by weight of raw material powder was possible. In addition, the noodles of each sample of Examples 1, 2, 3 and 4 were put in bowl-shaped styrol containers, poured with 400 ml of hot water, covered and left for 4 minutes for eating. As a result, all of them were preferred to have a high Chinese noodle flavor not found in conventional instant noodles, and in particular, the products of Examples 3 and 4 had a strong Chinese noodle flavor.

<Experiment 2> (Test in which the amount of moisture applied in the first water supply process was changed)
In Experiment 1, the weight increased with respect to the noodle weight before the treatment by the first water supply treatment (treatment after the first cooking) was 21% by weight in Example 1 and 22 in Example 2. % By weight, Example 3 was 25% by weight, and Example 4 was 24% by weight. Moreover, in the 2nd process, it increased by 13, 11, 13, 11 (weight%) with respect to the noodle weight before the said 2nd process, respectively. In order to consider a simple system, the experiment was conducted by changing the amount of water supply to determine whether or not it can be suppressed as a one-time water supply process under the condition of the amount of addition of 2.4% that is most likely to cause it. went.

  Specifically, raw noodle strings were obtained by the same composition and production method as in Example 4 of Experiment 1, and the raw noodle strings were cut into 270 to 280 g. The raw noodle strings had a water content of 34.5% by weight. The steaming conditions were the same as in Experiment 1, with a steam flow rate of 210 kg / h, overheated steam at 170 ° C. was sprayed for 30 seconds (first steaming), and the noodle weight was measured by taking out from the steamhouse. Subsequently, an experiment was performed in which the amount of moisture applied to the noodle strings was changed by changing the method of moisture supply treatment. First, the noodle weight increased by lightly showering the same aqueous solution as in Example 4 was 9% (sample 1), and the noodle weight increased by the dipping method was 33% (the length of the noodles was increased or decreased). Sample 2) and 44% (sample 3). This was again sprayed with superheated steam at a steam flow rate of 210 kg / h and 170 ° C. for 30 seconds (second cooking), and the cooking process was completed. The noodle weight was measured again and the water content of the actual noodle was measured.

  Each of these three samples was tasted, cut as one serving, and dried with hot air in the same manner as in Experiment 1, and the state of the noodle strings after drying was evaluated on a 5-point scale as in Experiment 1. The results are shown in Table 3. The numerical value on the left side of each sample in the table indicates the transition of the noodle weight when the noodle weight after cutting is taken as 100. In addition, although the evaluation was not favorable in the sample 1, it is considered that a better evaluation can be obtained if the amount of addition of rinsing is small, or if the water supply process is changed to frequent, not 30 seconds. It is done.

<Experiment 3>
Example 5 (saturated steam cooking)
In the same manner as in Example 3 of Experiment 1, in the noodles with the addition amount of citrus to 2.1% by weight of the raw material powder, steaming was performed using saturated steam at a steam flow rate of 240 kg / h and 100 ° C. instead of superheated steam. . That is, as in Example 3 of Experiment 1 above, noodles with a rinsing amount of 2.1% by weight were produced, but the superheated steam was changed to saturated steam in the steaming process (saturated steam 30 seconds steaming → dipping 20 seconds → saturated steam). 30 seconds → immersion 20 seconds → saturated steam 30 seconds), and noodles of Example 5 were obtained.

Comparative Example 5-1
In the steaming step in Example 5 described above, the same process as in Example 5 was performed except that the immersion process (moisture supply process) in the aqueous solution performed from the steam storage was not performed, and Comparative Example 5-1. That is, as a steaming process, after steaming with saturated steam at 100 ° C. at a steam flow rate of 240 kg / h, do not supply water by supplying from the steamhouse, but again with saturated steam for 30 seconds, and then supply from the steambox to supply moisture. The steaming process was carried out by steaming again with saturated steam for 30 seconds.

Comparative Example 5-2
In the comparative example 5-1, the method of taking out the steam chamber every 30 seconds with saturated steam and then steaming again with saturated steam for 30 seconds was taken. A sample cooked with saturated steam at 100 ° C. at a steam flow rate of 240 kg / h for 30 seconds was designated as Comparative Example 5-2.

For the instant noodle masses of Example 5 and Comparative Examples 5-1 and 5-2, the degree of burning of the noodle strings was evaluated by four skilled panelists in the same manner as in Experiment 1, and was evaluated on a 5-point scale.
The results are shown in Table 4.

Moreover, the weight change of the noodle strings by the water immersion in the steaming process in Example 5 was as follows.
When the weight of the noodle strings after cutting was taken as 100, it was 106 after the first cooking, 133 after the first soaking, 133 after the second soaking, 134 after the second soaking, 149 after the third cooking, and 151 after the third cooking. The measured value of the moisture content was 33.9% for the noodle strings after cutting and 52.0% for the noodle strings after the third steaming.

  The noodle of Example 5 and the noodle of Comparative Example 5-2 were each put in a bowl-shaped styrol container, 400 ml of hot water was poured, the lid was put on, and the mixture was left for 4 minutes. After 5 minutes of eating with 4 panelists, all the panelists judged that the sample of Example 5 had a strong Chinese noodle flavor and was preferable.

Example 6 (Three-layer noodle)
150 g of starch was mixed with 850 g of wheat flour to obtain a raw material powder for the inner layer. To this was added 15 g of Kansui (sodium carbonate 1: potassium carbonate 1), 20 g of sodium chloride and 2.5 g of phosphate to make 400 ml of kneaded water, and kneaded well for 15 minutes with a mixer. Made dough. This dough was rolled into an inner layer noodle strip.
100 g of starch was mixed with 900 g of wheat flour to obtain a raw material powder for the outer layer. To this was added 9.5 g of Kansui (sodium carbonate 1: potassium carbonate 1), 20 g of sodium chloride, 2.5 g of phosphate, and 20 g of emulsified oil and fat to make 390 ml of kneaded water, and the mixture was mixed for 15 minutes with a mixer. Thoroughly kneaded to make an outer layer noodle dough. This dough was rolled into an outer noodle strip.

Subsequently, the noodle band of outer layer: inner layer: outer layer was compounded at a noodle thickness ratio of 1: 2: 1 and continuously rolled to a noodle thickness of 1.7 mm and cut with a cutting blade No. 16 to obtain a raw noodle string.
The raw noodle strings were sprayed on the noodle strings with superheated steam at 170 ° C. (temperature at which the noodle strings touch) at a steam flow rate of 210 kg / h with a continuous steamer. Subsequently, it was immersed in an aqueous solution at 85 ° C. in which 10 g of sodium chloride and 4 g of a loosening agent were dissolved in 1 liter for 5 seconds to perform water supply treatment, and drained well. Subsequently, overheated steam at 170 ° C. was again sprayed onto the noodle strings at a steam flow rate of 210 kg / h for 30 seconds. It was taken out from the steam chamber and re-immersed in the aqueous solution for 5 seconds to perform a second moisture supply treatment, and the liquid was thoroughly drained. Next, the steaming process was completed by steaming with saturated steam at 100 ° C. for 30 seconds at a steam flow rate of 240 kg / h.

  This was immersed in hot water at 90 ° C. for 30 seconds, immersed in a 60 ° C. seasoning solution in which 50 g of salt, 10 g of a loosening agent, and 6 g of seasoning were dissolved in 1 liter for 5 seconds. A portion of 176 g was cut and put into a retainer having an upper diameter of about 140 mm, a lower diameter of about 110 mm, and a height of about 40 mm, and dried for 55 minutes with a hot air dryer at 85 to 90 ° C. The noodle weight after drying was 69 g. This sample was taken as Example 6.

  The noodle of Example 6 was not baked and had a preferable color tone. The noodles were put into a bowl-shaped styrol container, 400 ml of hot water was poured, the lid was put on, and the mixture was left for 5 minutes. When eaten after 5 minutes, the Chinese noodle flavor was strong and preferred.

<Industrial applicability>
Since the non-fried instant noodles produced by the production method of the present invention are noodles with excellent Chinese noodle flavor, the present invention is useful in improving the quality of instant noodles.

Claims (9)

A method for producing non-fried instant noodles,
Add 1.2-2.5% by weight kansui to the raw material powder to make noodles,
A method for producing non-fried instant noodles, characterized in that, during the steaming step, a moisture supply process for imparting moisture to the noodle strings is performed at least once. The non-fried instant noodles are three-layered noodle strings,
The method for producing non-fried instant noodles according to claim 1, wherein in the three-layered noodle strings, the inner layer has a larger amount of citrus added to the raw material powder than the outer layer.   The moisture supply process is a process of interrupting steaming and immersing the noodle strings in water or showering water, or a process of showering water on the noodle strings during the steaming while continuously steaming. The manufacturing method of the non-fried instant noodle of Claim 1 or 2.   4. The water supply process according to claim 1, wherein the water supply process is a process of adding moisture to the noodle strings so that the noodle weight is increased by 10% or more than immediately before each process. Of manufacturing non-fried instant noodles.   In the moisture supply process, the first moisture supply process is a process of imparting moisture to the noodle strings so that the noodle weight is increased by 20% or more than immediately before the first moisture supply process. The manufacturing method of the non-fried instant noodle in any one of 1-4.   The method for producing non-fried instant noodles according to claim 5, wherein the first water supply process is performed within 50 seconds after the start of cooking.   The method for producing non-fried instant noodles according to any one of claims 1 to 6, wherein the moisture content of the noodle strings after the steaming step is 40 to 55 wt%.   The method for producing non-fried instant noodles according to any one of claims 1 to 7, wherein the steaming step is a step of steaming using superheated steam.   The method for producing non-fried instant noodles according to claim 8, wherein the superheated steam has a temperature of 125 ° C to 220 ° C as a temperature touched by the noodle strings.