JP5642866B1 - Method for producing dried noodles - Google Patents
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- JP5642866B1 JP5642866B1 JP2013259321A JP2013259321A JP5642866B1 JP 5642866 B1 JP5642866 B1 JP 5642866B1 JP 2013259321 A JP2013259321 A JP 2013259321A JP 2013259321 A JP2013259321 A JP 2013259321A JP 5642866 B1 JP5642866 B1 JP 5642866B1
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Abstract
【課題】過熱蒸気を利用した乾燥麺類の製造方法において乾燥ムラなく乾燥できる新たな乾燥麺類の製造方法及び乾燥麺類を得ることを目的とする。【解決手段】過熱蒸気と空気の混合気体で麺類を乾燥する。前記過熱蒸気と空気の混合気体における空気の混合割合は１５％を超えることが好ましく、さらに、前記過熱蒸気と空気の混合気体における空気の混合割合が２０％以上かつ６０％以下であることがさらに好ましい。また、前記混合気体を麺類に直接噴射する方法が好ましい。【選択図】なしIt is an object of the present invention to provide a new dry noodle production method and dry noodles that can be dried without uneven drying in a dry noodle production method using superheated steam. The noodles are dried with a mixed gas of superheated steam and air. The mixing ratio of air in the superheated steam and air mixed gas is preferably more than 15%, and further, the mixing ratio of air in the mixed gas of superheated steam and air is 20% or more and 60% or less. preferable. Moreover, the method of injecting the said mixed gas directly to noodles is preferable. [Selection figure] None
Description
乾燥された長期保存が可能な麺類の製造方法に関するものでる。特に過熱蒸気を用いた乾燥麺類の製造方法等に関するものである。
The present invention relates to a method for producing dried noodles that can be stored for a long time. In particular, the present invention relates to a method for producing dry noodles using superheated steam.
乾燥された即席麺類の製造方法として、ドウを混捏・圧延・切り出して出来た麺線を蒸煮してから、あるいは蒸煮せずに過熱蒸気雰囲気下で乾燥して長期保存が可能な麺類を製造する方法が知られている。
このような方法においては、過熱蒸気の温度に比較して麺の温度がかなり低いために、乾燥の初期段階で過熱蒸気と麺塊とが接した瞬間に、過熱蒸気が麺線表面に凝縮して麺線表面が結露する場合が多い。
このような結露が生じると、過熱蒸気処理を継続した場合において、麺が乾燥する過程において乾燥ムラが生じる場合もある。このような乾燥ムラを回避する観点から以下の先行技術が開示されている。
As a method for producing dried instant noodles, noodles that can be stored for a long period of time are prepared by steaming noodle strings made by kneading, rolling, and cutting dough, or by drying in a superheated steam atmosphere without steaming. The method is known.
In such a method, since the temperature of the noodles is considerably lower than the temperature of the superheated steam, the superheated steam condenses on the surface of the noodle strings at the moment when the superheated steam and the noodle mass contact in the initial stage of drying. In many cases, the surface of the noodle strings is condensed.
If such condensation occurs, drying unevenness may occur in the process of drying the noodles when the superheated steam treatment is continued. From the viewpoint of avoiding such drying unevenness, the following prior art is disclosed.
そこで、本発明者らは、過熱蒸気を利用した乾燥麺類の製造方法において乾燥ムラなく乾燥できる新たな乾燥麺類の製造方法を得ることを目的とした。
Therefore, the present inventors have aimed to obtain a new method for producing dry noodles that can be dried without uneven drying in the method for producing dry noodles using superheated steam.
本発明者らの鋭意研究の結果、過熱蒸気と空気の混合気体で麺類を乾燥すると、乾燥ムラのない乾燥麺類を製造することを見出して本発明を完成するに至った。
すなわち、本願第一の発明は、
「過熱蒸気と空気の混合気体で麺類を乾燥することを特徴とする乾燥麺類の製造方法。」、である。
As a result of intensive studies by the present inventors, it has been found that drying noodles with a mixed gas of superheated steam and air produces dry noodles having no drying unevenness, and the present invention has been completed.
That is, the first invention of the present application is
“A method for producing dry noodles, wherein the noodles are dried with a mixed gas of superheated steam and air.”
前記過熱蒸気と空気の混合気体における空気の混合割合は１５％を超えることが好ましい。
すなわち、本願第二の発明は
「前記過熱蒸気と空気の混合気体における空気の混合割合が１５％を超えた割合である請求項１に記載の乾燥麺類の製造方法。」、である。
The mixing ratio of air in the superheated steam / air mixed gas preferably exceeds 15%.
That is, the second invention of the present application is “The method for producing dry noodles according to claim 1, wherein the mixing ratio of air in the mixed gas of superheated steam and air exceeds 15%”.
さらに、前記混合割合は、空気の混合割合が２０％以上かつ６０％以下であることが好ましい。
すなわち、本願第三の発明は、
「前記過熱蒸気と空気の混合気体における空気の混合割合が２０％以上かつ６０％以下である請求項１に記載の乾燥麺類の製造方法。」、である。
Furthermore, it is preferable that the mixing ratio of the air is 20% or more and 60% or less.
That is, the third invention of the present application is
The method for producing dry noodles according to claim 1, wherein the mixing ratio of air in the mixed gas of superheated steam and air is 20% or more and 60% or less.
さらに、前記混合気体は麺類に直接に噴射して乾燥する方法が好ましい。
すなわち、本願第四の発明は、
「前記過熱蒸気と空気の混合気体を麺類に直接噴射して乾燥する請求項１〜３のいずれかに記載の乾燥麺類の製造方法。」、である。
Furthermore, it is preferable that the mixed gas is directly sprayed onto noodles and dried.
That is, the fourth invention of the present application is
The method for producing dry noodles according to any one of claims 1 to 3, wherein the mixed gas of the superheated steam and air is directly sprayed onto the noodles and dried.
また、前記混合気体は、蒸気と空気を混合しながら、ないしは混合したものを加熱する方法が好ましい。
すなわち、本願第五の発明は、
「蒸気と空気を混合しながら、ないしは混合したものを加熱して過熱蒸気と空気の混合気体とした請求項１〜４のいずれかに記載の乾燥麺類の製造方法。」、である。
The mixed gas is preferably a method of heating a mixed gas or a mixture of steam and air.
That is, the fifth invention of the present application is
“The method for producing dried noodles according to any one of claims 1 to 4, wherein the mixed gas of superheated steam and air is heated while mixing the steam and air or the mixture is heated.”
さらに、前記混合気体での乾燥後に、さらに別の乾燥方法を付加してもよいことは勿論である。すなわち、本願第六の発明は、
「過熱蒸気と加熱空気の混合気体で乾燥した後にさらに乾燥する請求項１〜５に記載の乾燥麺類の製造方法。」、である。
Furthermore, it is needless to say that another drying method may be added after drying with the mixed gas. That is, the sixth invention of the present application is
The method for producing dried noodles according to claim 1, wherein the dried noodles are further dried after being dried with a mixed gas of superheated steam and heated air.
前記乾燥処理は、麺類を乾燥枠に収容した後に行うことが好ましい。
すなわち、本願第七の発明は、
「麺類を乾燥枠に収容した後に、過熱蒸気と空気の混合気体で乾燥する請求項１〜６に記載の乾燥麺類の製造方法。」、である。
The drying treatment is preferably performed after noodles are accommodated in a drying frame.
That is, the seventh invention of the present application is
The method for producing dry noodles according to claim 1, wherein the noodles are dried with a mixed gas of superheated steam and air after the noodles are contained in a drying frame.
さらに、本発明者らは、上記いずれかの方法で製造された乾燥麺類も意図している。すなわち、本願第八の発明は、
「請求項１〜７記載のいずれかの製造方法で製造された乾燥麺類」、である。
Furthermore, the present inventors also contemplate dry noodles produced by any of the above methods. That is, the eighth invention of the present application is
“Dried noodles produced by the production method according to claim 1”.
本発明により、過熱蒸気を利用した乾燥麺類の製造方法において乾燥ムラなく乾燥できる乾燥麺類の製造方法とすることができる。
According to the present invention, it is possible to provide a method for producing dry noodles that can be dried without uneven drying in the method for producing dry noodles using superheated steam.
以下に本発明の実施の形態について説明する。但し、本発明はこれらの実施の形態に限定されるものではない。
Embodiments of the present invention will be described below. However, the present invention is not limited to these embodiments.
（麺類の定義と状態）
本発明における麺類とは穀粉を主体としたものに、必要に応じてかん水、食塩等を添加し、加水して混和した後に成型して得られる中華麺やうどん・そば等の和風麺やパスタ・マカロニ等の欧風麺等の一般的に麺類と称されるものや、ワンタンの様な穀粉を主体としたものに加水して混和した後に皮状に成型したものの内部に具材を包み込んだ点心類を指す。また、未加熱の生麺でも、蒸煮や茹でや油揚げ等の加熱工程を経たものでも、既存の乾燥手段によって半乾燥されたものでも構わない。
これらの麺類は麺線が連続した状態でも、麺線を所定の長さに切断した状態でも、麺線を所定の長さに切断したものを通気性を有する乾燥枠に収容した状態のものでも構わない。
(Definition and state of noodles)
The noodles in the present invention are mainly made of flour, if necessary, adding brine, salt, etc., mixed with water and mixed, and then molded into Japanese noodles such as Chinese noodles, udon and soba, pasta European noodles such as macaroni, etc., commonly called noodles, and dim sums that are wrapped in a skin after being mixed with a flour-based ingredient such as wonton Point to. Moreover, unheated raw noodles, those that have undergone a heating process such as steaming, boiled or fried, or those that have been semi-dried by existing drying means may be used.
These noodles may be in a state in which the noodle strings are continuous, in a state in which the noodle strings are cut to a predetermined length, or in a state in which the noodle strings are cut to a predetermined length and housed in a breathable drying frame I do not care.
（過熱蒸気）
過熱蒸気とは、飽和蒸気を大気圧下において強制的に１００℃以上に温度を上昇させた水蒸気のことをいう。さらに、本過熱蒸気処理を施すことにより、麺線をα化させることもできる。
(Superheated steam)
Superheated steam refers to water vapor in which saturated steam is forcibly raised in temperature to 100 ° C. or higher under atmospheric pressure. Furthermore, the noodle strings can be made into α by performing this superheated steam treatment.
（過熱蒸気と空気の混合）
過熱蒸気と空気の混合の方法は特に限定されず、種々の方法が可能である。例えば、過熱蒸気と予熱した空気の混合気体を庫内に導入してもよいし、過熱蒸気と空気を庫内に別個に導入してもよい。但し、効果的な面からは過熱蒸気と空気の混合気体を庫内に導入する方法が好ましい。空気と蒸気は別個に加熱室に導入しても、予め混合したものを導入しても構わないが、庫内に供給されるまでの間に均質な状態に混合されていることが好ましい。具体的には、ボイラー等で発生した蒸気を加熱した過熱蒸気と空気を混合して庫内に導入する方法がある。さらに、ボイラー等で発生した蒸気と圧搾空気とを加熱室内で一旦混合したものを加熱して過熱蒸気と空気を混合させた空気混合過熱蒸気とする方法も可能である。蒸気と空気を予め混合しておくことで均質な混合状態とすることができるので乾燥ムラをより回避することができる。
例えば、加熱室外部から加熱する機構を具備した加熱室内にボイラー等からの蒸気とコンプレッサーからの空気を導入し、加熱室で蒸気と空気の混合気体としたものを加熱して得る方法が挙げられる。
(Mixing of superheated steam and air)
The method for mixing the superheated steam and air is not particularly limited, and various methods are possible. For example, a mixed gas of superheated steam and preheated air may be introduced into the warehouse, or superheated steam and air may be separately introduced into the warehouse. However, a method of introducing a mixed gas of superheated steam and air into the chamber is preferable from an effective aspect. Air and steam may be introduced separately into the heating chamber or mixed in advance, but it is preferable that the air and steam be mixed in a homogeneous state before being supplied into the warehouse. Specifically, there is a method in which superheated steam obtained by heating steam generated by a boiler or the like and air are mixed and introduced into the chamber. Furthermore, a method of heating a mixture of steam generated in a boiler or the like and compressed air once in a heating chamber to mix the superheated steam and air is also possible. By mixing steam and air in advance, a uniform mixed state can be obtained, so that drying unevenness can be further avoided.
For example, there is a method in which steam from a boiler or the like and air from a compressor are introduced into a heating chamber equipped with a mechanism for heating from the outside of the heating chamber, and a mixture of steam and air is heated in the heating chamber. .
また、加熱室内部に設けたヒーターによって加熱室内部に導入された蒸気と空気を加熱して空気混合過熱蒸気としても良い。この加熱室が多数の管状構造からなっていて、該管状の加熱室外部からガスや重油の燃焼や電気ヒーターによって該管状の加熱室内部を通過する蒸気と空気の混合気体を加熱して空気混合過熱蒸気としても良い。
さらには、誘導加熱によって発熱する材質からなるヒーターを加熱室内壁や加熱室内に設けて、加熱室外周に設けられたコイルに高周波電流を印可することでヒーターを誘導加熱して、加熱室内を空気と蒸気が通過する際にヒーターと接する事でこれらを加熱して空気混合過熱蒸気としても良い。この場合ヒーターがハニカム状に入り組んだ表面積が大きい立体形状をしている場合には蒸気と空気を通過させるだけで効率良く混合しながら加熱出来てさらに好ましい。
Alternatively, the steam and air introduced into the heating chamber may be heated by a heater provided in the heating chamber to form an air-mixed superheated steam. This heating chamber has a large number of tubular structures. From the outside of the tubular heating chamber, gas and heavy oil combustion or an electric heater heats the mixed gas of steam and air that passes through the tubular heating chamber to mix the air. It may be superheated steam.
Furthermore, a heater made of a material that generates heat by induction heating is provided in the heating chamber wall or the heating chamber, and a high frequency current is applied to a coil provided on the outer periphery of the heating chamber to inductively heat the heater so that the heating chamber is air-conditioned. When the steam passes, it may be heated to contact with the heater to form air-mixed superheated steam. In this case, when the heater has a three-dimensional shape with a large surface area formed in a honeycomb shape, it is more preferable that the heater can be heated while mixing efficiently only by passing steam and air.
（過熱蒸気と空気の混合割合・温度）
本発明では空気の混合割合は特に限定されないが、概ね１５％を越える割合が好ましく、より好ましくは、空気混合割合は２０〜６０％である。
本発明にいう空気の混合比率とは、乾燥雰囲気の過熱蒸気と空気の混合気体すなわち空気混合過熱蒸気における空気の体積割合を指すものである。体積比を計算するには、種々の方法があるが、過熱蒸気庫内に流入する過熱蒸気と空気の流量比を圧力・温度を考慮した上で算出することができる。
但し、上記に限定されず、体積比については種々の計算方法が可能である。
空気混合過熱蒸気の温度は被乾燥物の近傍で１２０℃以上が好ましく、空気との混合割合にもよるが、より好ましい温度範囲は１４０℃〜２５０℃である。
(Mixing ratio and temperature of superheated steam and air)
In the present invention, the mixing ratio of air is not particularly limited, but a ratio generally exceeding 15% is preferable, and more preferably, the mixing ratio of air is 20 to 60%.
The air mixing ratio in the present invention refers to the volume ratio of air in the superheated steam and air mixed gas in the dry atmosphere, that is, the air mixed superheated steam. There are various methods for calculating the volume ratio, but the flow rate ratio of superheated steam and air flowing into the superheated steam storage can be calculated in consideration of pressure and temperature.
However, the present invention is not limited to the above, and various calculation methods can be used for the volume ratio.
The temperature of the air-mixed superheated steam is preferably 120 ° C. or higher in the vicinity of the object to be dried, and more preferably in the temperature range of 140 ° C. to 250 ° C., although it depends on the mixing ratio with air.
（空気混合過熱蒸気の麺線群への付与）
空気混合過熱蒸気の麺線への付与方法としては特に限定されない。空気混合過熱蒸気の雰囲気状態に麺線群を載置する方法、麺線群に直接噴射する方法の種々の方法が可能である。通常、乾燥器の庫内で空気混合過熱蒸気を麺線に付与する。
本願発明においては庫内において麺線群に直接噴射する方法が好ましい。庫内への噴射方法は種々考えられるが、加熱室内で混合した空気混合過熱蒸気は噴射管に導入されて、噴射管に開けられた細孔や噴射管に取り付けられた噴射ノズルから蒸気の圧力と圧搾空気の背圧によって乾燥機内に噴射させる方法が一般的である。噴射管から被加熱物である麺に対して直接噴射した場合は、空気混合過熱蒸気が、麺線が入り組んだ麺塊の内部まで流れ込むので麺塊内部まで均一に乾燥が出来てさらに好ましい。
(Applying air-mixed superheated steam to noodle strings)
It does not specifically limit as a provision method to the noodle strings of air mixed superheated steam. Various methods such as a method of placing the noodle strings in the atmosphere of the air-mixed superheated steam and a method of directly injecting the noodle strings are possible. Usually, air-mixed superheated steam is applied to the noodle strings in the oven of the dryer.
In the present invention, a method in which the noodle strings are directly sprayed in the chamber is preferable. Various methods of injection into the chamber are conceivable, but the air-mixed superheated steam mixed in the heating chamber is introduced into the injection pipe, and the pressure of the steam from the pores opened in the injection pipe or the injection nozzle attached to the injection pipe A method of spraying into the dryer by back pressure of compressed air is common. When spraying directly from the spray tube onto the noodles to be heated, the air-mixed superheated steam flows into the noodle masses in which the noodle strings are intricate, so that the noodle mass can be uniformly dried and further preferred.
（他の乾燥工程との組合せ）
本発明では空気混合過熱蒸気で最終的に求める水分まで乾燥することも出来るし、空気混合過熱蒸気で乾燥した後に既知の乾燥法によって最終的な水分まで乾燥することも出来る。また、必要に応じて空気混合過熱蒸気で乾燥する前工程で別の乾燥手段によって水分調整をする事も出来る。
(Combination with other drying processes)
In this invention, it can dry to the water | moisture content finally calculated | required with air mixing superheated steam, and can also be dried to final water | moisture content by a known drying method after drying with air mixing superheated steam. Further, if necessary, moisture can be adjusted by another drying means in the previous step of drying with air-mixed superheated steam.
（麺類の態様）
本発明の乾燥方法を利用することでで得られる乾燥麺類の水分は、例えば生麺を3分程度の処理で１５％程度以下の水分まで乾燥して常温で長期保存可能な状態とすることが可能である。また、２５％程度の中間的な水分まで乾燥して脱酸素剤やアルコール製剤とバリア性を有する包材で密封包装する事で長期保存可能な状態とすることもできる。
空気混合過熱蒸気による乾燥温度を一般的に微生物を短時間で殺菌するのに充分な温度、例えば１３０℃以上の温度に設定して麺類を乾燥することで麺類の生菌数を低減することができるという利点も有する。
(Mode of noodles)
The moisture content of the dried noodles obtained by using the drying method of the present invention is such that, for example, raw noodles are dried to a moisture content of about 15% or less by treatment for about 3 minutes, and can be stored at room temperature for a long time. Is possible. Moreover, it can also be set as the state which can be preserve | saved for a long term by drying to about 25% of intermediate | middle water | moisture content, and sealing-packaging with a packaging material which has a barrier property with a deoxidizer and alcohol preparation.
It is possible to reduce the number of viable noodles by drying the noodles by setting the drying temperature by air-mixed superheated steam to a temperature generally sufficient to sterilize microorganisms in a short time, for example, 130 ° C. or higher. It also has the advantage of being able to.
以下に本発明の実施例を記載する。本発明はこれらの実施例に限定されるものではない。
Examples of the present invention will be described below. The present invention is not limited to these examples.
［実施例１］（空気８％混入）
表１の粉体に表２の練り込み液を加えて混捏・複合・圧延して厚み１．２mmの麺帯としたものを、２０番の角刃の切刃で麺線状にして生麺とした。
この生麺１１０ｇを１食分として、底面の直径が１２５mmで多数の通気孔を有する高さ５０mmの円筒形のステンレス製乾燥枠に収容した。
次いで、６０ｋｇ／ｈの蒸気とコンプレッサーからの空気を加熱室内に導入し、加熱室内に設けた電気ヒーターで加熱して得られた空気混合過熱蒸気を乾燥機内に設けた噴射管を経て、乾燥機内を通過する乾燥枠に収容した上記生麺の上下方向から噴射して３分間乾燥した。この時の乾燥枠近傍の温度は２２０℃、空気の混合比率は８％とした。
[Example 1] (Air 8% mixed)
Noodle strips with a thickness of 1.2 mm obtained by adding the kneading liquid of Table 2 to the powder of Table 1 and kneading, compounding and rolling into noodle strips with a No. 20 square blade cutting blade to form raw noodles It was.
110 g of the raw noodles were taken as one serving and stored in a cylindrical stainless steel drying frame having a bottom diameter of 125 mm and a large number of vent holes and a height of 50 mm.
Next, 60 kg / h of steam and air from the compressor are introduced into the heating chamber, and air-mixed superheated steam obtained by heating with an electric heater provided in the heating chamber is passed through an injection pipe provided in the dryer, The raw noodles housed in a drying frame passing through the above were sprayed from above and below and dried for 3 minutes. The temperature in the vicinity of the drying frame at this time was 220 ° C., and the air mixing ratio was 8%.
［実施例２］（空気１７％混入）
実施例１と同様に生麺を作成し、乾燥枠に収容した。
次いで、６０ｋｇ／ｈの蒸気とコンプレッサーからの空気を加熱室内に導入し、加熱室内に設けた電気ヒーターで加熱して得られた空気混合過熱蒸気を乾燥機内に設けた噴射管を経て、乾燥機内を通過する乾燥枠に収容した上記生麺の上下から噴射して３分間乾燥した。この時の乾燥枠近傍の温度は２２０℃、空気の混合比率は１７％とした。
[Example 2] (17% air mixed)
Raw noodles were prepared in the same manner as in Example 1 and stored in a drying frame.
Next, 60 kg / h of steam and air from the compressor are introduced into the heating chamber, and air-mixed superheated steam obtained by heating with an electric heater provided in the heating chamber is passed through an injection pipe provided in the dryer, The raw noodles contained in a drying frame passing through the above were sprayed from above and below and dried for 3 minutes. The temperature in the vicinity of the drying frame at this time was 220 ° C., and the air mixing ratio was 17%.
［実施例３］（空気２０％混入）
実施例１と同様に生麺を作成し、乾燥枠に収容した。
次いで、６０ｋｇ／ｈの蒸気とコンプレッサーからの空気を加熱室内に導入し、加熱室内に設けた電気ヒーターで加熱して得られた空気混合過熱蒸気を乾燥機内に設けた噴射管を経て、乾燥機内を通過する乾燥枠に収容した上記生麺の上下から噴射して３分間乾燥した。この時の乾燥枠近傍の温度は２２０℃、空気の混合比率は２０％とした。
[Example 3] (Air 20% mixed)
Raw noodles were prepared in the same manner as in Example 1 and stored in a drying frame.
Next, 60 kg / h of steam and air from the compressor are introduced into the heating chamber, and air-mixed superheated steam obtained by heating with an electric heater provided in the heating chamber is passed through an injection pipe provided in the dryer, The raw noodles contained in a drying frame passing through the above were sprayed from above and below and dried for 3 minutes. The temperature in the vicinity of the drying frame at this time was 220 ° C., and the air mixing ratio was 20%.
［実施例４］（空気４３％混入）
実施例１と同様に生麺を作成しし、乾燥枠に収容した。
次いで、６０ｋｇ／ｈの蒸気とコンプレッサーからの空気を加熱室内に導入し、加熱室内に設けた電気ヒーターで加熱して得られた空気混合過熱蒸気を乾燥機内に設けた噴射管を経て、乾燥機内を通過する乾燥枠に収容した上記生麺の上下から噴射して３分間乾燥した。この時の乾燥枠近傍の温度は２２０℃、空気の混合比率は４３％とした。
[Example 4] (43% air mixed)
Raw noodles were prepared in the same manner as in Example 1 and accommodated in a dry frame.
Next, 60 kg / h of steam and air from the compressor are introduced into the heating chamber, and air-mixed superheated steam obtained by heating with an electric heater provided in the heating chamber is passed through an injection pipe provided in the dryer, The raw noodles contained in a drying frame passing through the above were sprayed from above and below and dried for 3 minutes. At this time, the temperature near the drying frame was 220 ° C., and the air mixing ratio was 43%.
［実施例５］（空気４３％混入 蒸気と別個に庫内に導入）
実施例１と同様に生麺を作成し、乾燥枠に収容した。
次いで、６０ｋｇ／ｈの蒸気を加熱室内に導入し、加熱室内に設けた電気ヒーターで加熱して得られた過熱蒸気を乾燥機内に導入した。合わせてコンプレッサーからの空気を過熱蒸気とは別個の経路で加熱してから乾燥機内に導入して上記の生麺を３分間乾燥した。この時の乾燥枠近傍の温度は２２０℃、空気の混合比率は４３％とした。
[Example 5] (43% air mixed and introduced separately from steam)
Raw noodles were prepared in the same manner as in Example 1 and stored in a drying frame.
Next, 60 kg / h of steam was introduced into the heating chamber, and superheated steam obtained by heating with an electric heater provided in the heating chamber was introduced into the dryer. At the same time, the air from the compressor was heated in a separate path from the superheated steam and then introduced into the dryer to dry the raw noodles for 3 minutes. At this time, the temperature near the drying frame was 220 ° C., and the air mixing ratio was 43%.
［実施例６］（空気６５％混入）
実施例１と同様に生麺を作成し、乾燥枠に収容した。
次いで、３８ｋｇ／ｈの蒸気とコンプレッサーからの空気を加熱室内に導入し、加熱室内に設けた電気ヒーターで加熱して得られた空気混合過熱蒸気を乾燥機内に設けた噴射管を経て、乾燥機内を通過する乾燥枠に収容した上記生麺の上下から噴射して３分間乾燥した。この時の乾燥枠近傍の温度は２２０℃、空気の混合比率は６５％とした。
[Example 6] (65% air mixed)
Raw noodles were prepared in the same manner as in Example 1 and stored in a drying frame.
Next, 38 kg / h of steam and air from the compressor are introduced into the heating chamber, and the air mixed superheated steam obtained by heating with an electric heater provided in the heating chamber is passed through an injection pipe provided in the dryer. The raw noodles contained in a drying frame passing through the above were sprayed from above and below and dried for 3 minutes. The temperature in the vicinity of the drying frame at this time was 220 ° C., and the air mixing ratio was 65%.
［比較例１］（過熱蒸気だけ）
実施例１と同様に生麺を作成し、乾燥枠に収容した。
次いで、６０ｋｇ／ｈの蒸気を加熱室内に導入し、加熱室内に設けた電気ヒーターで加熱して得られた過熱蒸気を乾燥機内に設けた噴射管を経て、乾燥機内を通過する乾燥枠に収容した上記生麺の上下方向から噴射して３分間乾燥した。この時の乾燥枠近傍の温度は２２０℃とした。
[Comparative Example 1] (superheated steam only)
Raw noodles were prepared in the same manner as in Example 1 and stored in a drying frame.
Next, 60 kg / h of steam is introduced into the heating chamber, and superheated steam obtained by heating with an electric heater provided in the heating chamber is accommodated in a drying frame that passes through the dryer through an injection pipe provided in the dryer. The raw noodles were sprayed from above and below and dried for 3 minutes. The temperature in the vicinity of the drying frame at this time was 220 ° C.
─評価・結果─
実施例１〜６および比較例１で得た乾燥麺塊について、観察して乾燥ムラと麺線の固着状態を判定した。乾燥ムラについては、×（ムラあり）、○（ムラ僅かにあり）、◎（ムラ無し）の三段階で評価した。また、固着ムラについては、×（固着あり）、○（固着僅かにあり）、◎（固着無し）の三段階で評価した。
さらに、熱湯５００ｍｌで４分間ゆでたものを８人の熟練したパネラーの試食により食感ムラと風味の評価をした。評価は優れたものを「５点」、劣るものを「１点」として５段階評価をした。結果を表３に示す。
─Evaluation / Result─
The dried noodle masses obtained in Examples 1 to 6 and Comparative Example 1 were observed to determine the drying unevenness and the fixed state of the noodle strings. The drying unevenness was evaluated in three stages: × (with unevenness), ○ (with slight unevenness), and ◎ (without unevenness). Further, the non-uniform adhesion was evaluated in three stages: x (with fixing), ◯ (with slight fixing), and ◎ (without fixing).
Furthermore, the texture unevenness and flavor were evaluated by tasting of 8 skilled panelists after boiling for 4 minutes with 500 ml of hot water. Evaluation was made on a five-point scale with “5 points” being superior and “1 point” being inferior. The results are shown in Table 3.
比較例1に比べて各実施例については、乾燥ムラや麺線固着が見られなかった。また、蒸気と空気を混合してから、庫内に流入する場合の方が蒸気と別個に庫内に導入するよりも乾燥ムラや麺線固着の改善効果が高かった（実施例４、５）。さらに、比較例１に比べて各実施例は風味の面でも比較的評価が高かった。
Compared to Comparative Example 1, in each Example, drying unevenness and noodle string sticking were not observed. Moreover, the effect of improving drying unevenness and noodle string sticking was higher in the case where the steam and air were mixed and then introduced into the warehouse than when the steam and air were introduced separately from the steam (Examples 4 and 5). . Furthermore, each Example was relatively highly evaluated in terms of flavor as compared with Comparative Example 1.
Claims (6)
A method for producing dry noodles, comprising drying noodles with a mixed gas of superheated steam and air, wherein the mixing ratio of air in the mixed gas of superheated steam and air is 17% or more and 65% or less.
The method for producing dry noodles according to claim 1, wherein the mixed gas of the superheated steam and air is directly sprayed on the noodles to be dried.
The method for producing dry noodles according to claim 1 or 2, wherein the mixed gas of superheated steam and air is heated by mixing the steam and air or heating the mixture.
The method for producing dried noodles according to any one of claims 1 to 3, wherein the dried noodles are further dried after being dried with a mixed gas of superheated steam and air.
The method for producing dry noodles according to any one of claims 1 to 4, wherein the noodles are dried with a mixed gas of superheated steam and air after the noodles are contained in a drying frame.
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