JP6026289B2 - Non-fried instant noodle manufacturing method - Google Patents

Description

  The present invention relates to a method for producing non-fried instant noodles. The present invention is useful in the field of food production.

  In general, dry instant noodles that can be poured into boiling water and restored to a ready-to-eat state are known for various types of noodles such as Chinese noodles (ramen), udon, soba, and pasta. It is roughly divided into non-fried instant noodles.

The fried instant noodles contain a large amount of fats and oils in the noodle strings, and thus have the disadvantages of having a distinctive fry odor, oxidizing the fats and oils in a relatively short period of time, and high calories.
Non-fried instant noodles do not include a deep-fried noodle process. Generally, noodle ingredients are mixed, noodle strips are created, noodle strings are formed, noodle strings are cut out, loaded into trays for noodle mass molding, dried, cooled, etc. It is manufactured through the process. Since the drying with hot air or the like is performed instead of the frying process, the disadvantages of the fried noodles are eliminated.

  When loading the noodle mass forming tray, the noodle mass is not normally uniformly loaded in the tray. JP-A-6-303933 describes that in a method for producing non-fried dry instant noodles, the steamed noodle strings are loosened in the presence of water and then dried. And as a method of loosening the noodle strings, means such as extending the noodle strings by changing the mixing speed, attaching a fluid such as air, or giving vibration to the conveyor is cited.

  JP 62-294053 describes a method for loosening noodle strings in the production of fried noodles. The method described in the document is characterized in that a noodle string unraveling nozzle attached to a lid of a container into which the noodle strings are put is inserted into the noodle strings, and air is ejected in the radial direction from the inserted nozzles.

  JP 2009-112284 describes a noodle mass return device for fried noodles. The device described in this document is a device for loosening and leveling the upper surface of the noodle mass in the mold prior to frying, placed on the mold conveyor between the cutting machine and the fryer in the instant noodle production line. The apparatus includes a moving frame, a means for reciprocating the moving frame, a means for driving the moving frame up and down, a rotating nozzle, a driving means for the rotating nozzle, and a means for supplying jet air to the rotating nozzle. It is described that the rotating nozzle is preferably one in which a plurality of injection ports are arranged in a row from the center to the peripheral portion on the bottom surface of the container into which the noodle mass is placed.

  Thus, the necessity of the noodle lump leveling process was recognized about non-fried noodles and fried noodles. However, in the case of non-fried noodles, any of the known methods is insufficient to solve the problem that the noodles stick to each other and are in a state of being difficult to be dissolved in a shape close to a dumpling.

JP-A-6-303933 JP-A-62-294053 JP2009-112284A

  The present invention provides a new method for producing non-fried instant noodles.

The present inventors have intensively studied in order to obtain uniform high quality non-fried instant noodles, and have completed the present invention. Without being limited thereto, the present invention provides the following:
[Aspect 1]
A method for producing non-fried instant noodles,
The manufacturing method is as follows: (a) Mixing noodle ingredients → (b) Making noodle strips → (c) Noodle striping → (d) Steaming → (e) Pre-drying → (f) Cutting noodle strips → (g ) Loading into the noodle block molding tray → (h) air leveling process → (i) shape retention drying → (j) main drying → (k) cooling, and
The noodle strings are dried until the moisture content of the noodles reaches 35-55% by weight. (E) Steps in which air pressure and / or air flow is applied to the pre-drying step, and the noodles loaded in the noodle block forming tray The method for producing non-fried instant noodles, comprising: (h) an air leveling step, wherein the noodle mass is leveled by applying a flow of air that is changed gradually or gradually.
[Aspect 2]
The method according to aspect 1, wherein the preliminary drying of (e) is performed by applying hot air or warm air to the noodle strings for 30 seconds to 120 seconds.
[Aspect 3]
(H) The method according to aspect 1 or 2, wherein, in the leveling step, an air flow generated by circularly rotating the pinpoint nozzle is applied.
[Aspect 4]
(H) The method according to any one of aspects 1 to 3, wherein the air pressure in the leveling step is 0.2 to 0.5 MPa.
[Aspect 5]
(H) The method according to aspect 3 or 4, wherein, in the leveling step, the rotational diameter of the circular rotation of the air nozzle is increased stepwise or gradually.
[Aspect 6]
(H) The method according to any one of embodiments 1 to 5, wherein in the leveling step, at least three stages of air flow are applied.
[Aspect 7]
(H) The method according to any one of aspects 1 to 6, wherein, in the leveling step, the pressure of the air flow is gradually decreased in the final stage.
[Aspect 8]
(H) The method according to any one of aspects 1 to 7, wherein air is applied for a total of 6 to 20 seconds in the leveling step.
[Aspect 9]
Use of an air flow generator having a pinpoint nozzle in the method according to any one of aspects 1-8.

FIG. 1 shows a dimensional diagram (FIG. 1A) and a flow chart (FIG. 1B) of the Y737 nozzle. FIG. 2 illustrates the effect of noodle mass leveling when three stages of air flow are applied in the air leveling process. FIG. 3 is a preferred embodiment of the third adjustment of the air flow pressure used in the examination of the third adjustment of the air flow pressure in the fifth embodiment.

  The present invention relates to a method for producing non-fried instant noodles. Although it is not necessarily limited, the manufacturing method of the non-fried instant noodles of this invention is generally (a) Mixing of noodle ingredients-> (b) Creation of noodle strip-> (c) Noodle stringing-> (d) Steaming-> (E) Pre-drying → (f) Cutting out noodle strings → (g) Loading into a noodle lump molding tray → (h) Air leveling process → (i) Preservative drying → (j) Main drying → (k) Each step of cooling is included.

In particular, the present invention
The noodle strings are dried until the moisture content of the noodles reaches 35-55% by weight. (E) Steps in which air pressure and / or air flow is applied to the pre-drying step, and the noodles loaded in the noodle block forming tray The noodle mass is leveled by applying an air flow that is changed in a gradual manner or gradually, and (h) an air leveling step is included.

Preliminary drying step In the production method of the present invention, the noodle strings are preliminarily dried after the noodle stringing step and before the noodle strings are cut out. Pre-drying brings the noodle moisture in the noodle strings to 35-55% by weight.

  Non-fried instant noodles are dry noodles, and the final product is dried to a limit value of 9.0 to 14.5% by weight by the final drying process (shape retention drying and main drying process). There is a need. The shape-retaining drying step is performed in a state where the noodle mass is loaded on a noodle mass molding tray (hereinafter also referred to as “tray”). In order to perform drying to the limit value of noodle moisture in a short time, it is necessary to pass hot air inside the thickness of the noodle ball and efficiently remove water vapor inside the noodle ball outside the noodle ball.

  For this reason, in this invention, it is set as one of the characteristics that the predrying process dried to 35 to 55 weight% in a noodle string state is included. When preliminary drying is performed in a noodle string state, the noodles are not in close contact with each other in the tray, and are soft. In addition, one noodle string. Since hot air hits one piece efficiently without unevenness, as a secondary effect, the whole noodles will be firm (hard) without unevenness.

  The specific means for the preliminary drying step is not particularly limited as long as the purpose of “drying to 35 to 55% by weight in the noodle string state” can be achieved, and can be performed by a known means for drying the noodles. It is. Hot air drying, high speed wind drying, drying under high temperature and high humidity, etc. are included. Preferably, it is hot air drying.

  The temperature of the hot air in the hot air drying is not limited, but is preferably 35-100 ° C, more preferably 70-100 ° C, and most preferably 90-100 ° C. The hot air drying time is not limited, but is 30 seconds to 60 seconds, more preferably 40 seconds to 50 seconds.

  When the temperature is higher, the object can be achieved in a shorter time. For hot air drying, for example, a sirocco fan, a turbo fan, an axial fan, or the like can be used. The strength of the hot air is not particularly limited, and is the wind speed generated from the apparatus, and is preferably 12 m / sec-25 m / sec.

  After the preliminary drying step, the noodle moisture is reduced to 35-55 wt%, preferably 40-50 wt%, more preferably about 40-45 wt% in the noodle string state. The noodle moisture of the noodle strings can be measured using any known method. Although not necessarily limited, for example, a method of measuring loss on drying using a constant temperature dryer or a method of simply using an infrared moisture meter (infrared lamp method) may be used. For example, it is dried at 105 ° C. for 2 hours. The ratio of the weight of noodles reduced before and after drying, (reduced weight / weight before drying at 105 ° C.) × 100%, is the moisture content.

Air leveling process In the production method of the present invention, the noodle mass for one serving loaded in the tray for molding the noodle mass is dried to produce non-fly dried instant noodles. In the present invention, the noodle moisture is reduced to 35 to 55% by weight in the noodle string state due to preliminary drying. Therefore, the noodle mass loaded in the tray has a property of being hard and not easily loosened. One feature of the present invention is that after the step of loading the noodle masses into the tray, the step of leveling the noodle masses with an air flow is performed before the shape retention drying. The noodle mass is leveled and molded in the tray in a short time by the air flow.

(A) Nozzle shape In the air leveling process of the present invention, the nozzle used for generating air is not particularly limited, but is preferably a pinpoint nozzle. The pinpoint nozzle is a nozzle that produces straight air flow, that is, a straight air flow while maintaining the width of the blowout port from the blowout port.

In addition to the pinpoint nozzle, it is possible to mold with a full cone nozzle that spreads the air flow into a conical shape and a flat nozzle that distributes air evenly over the entire area of the sprayed noodles. However, a pinpoint nozzle is preferable from the viewpoint of time required for the air leveling process and quantitative loss of compressed air.
Examples of pinpoint nozzles include round type nozzles that provide orifices at regular intervals at the tip, concentrate air flow at pinpoints, and exhibit strong pressure with excellent straightness. Examples include Y737 nozzles (metallic centralized type) manufactured by Spraying Systems Co., Japan. The Y737 nozzle includes a screw type or a pipe-connected half union type. The flow rate is 0-900 L / pressure 0-0.7 MPa, and the material is brass (chrome plating finish).

A dimensional diagram and a flow chart of the Y737 nozzle are shown in FIGS. 1A and 1B.
In addition to the Y737 nozzle, AAB707 (resin standard type, metal standard type), Y737-55 resin small type, etc., round type manufactured by Spraying Systems Japan Co., Ltd. (Spraying Systems Co., Japan) are also available. It can be used.

  Although not necessarily limited, Preferably, the air flow produced by circularly rotating (turning) an air nozzle is applied. Although not limited, the rotation is preferably performed at 300-360 revolutions / minute.

(B) Air flow in which the range of air pressure and / or air flow is changed stepwise or gradually The air leveling process of the present invention involves stepwise or gradually changing the range of air pressure and / or air flow. It is characterized by applying a changed air flow. The range of air pressure and / or air flow may be changed stepwise or gradually.

  When changing in stages, the air leveling process of the present invention applies at least three stages of air flow. Preferably, an air flow of 5 stages or less, more preferably 4 stages or less is applied. Most preferably, a three-stage air flow is applied.

(I) Range in which air flow is applied, rotation diameter of circular rotation of air nozzle In the present invention, the range in which air flow is applied is changed stepwise or gradually. Preferably, the air flow range is increased stepwise or gradually.

As described above, in a preferred embodiment of the present invention, an air flow generated by circularly rotating a pinpoint nozzle is applied. Preferably, the diameter of the circular rotation of the air nozzle is increased stepwise. Initially, the airflow is applied to the range of about 50% to about 70%, preferably about 64% of the bottom area of the tray rather than the entire tray, with the feeling of crushing the mass with the airflow. When the tray is circular, the rotation diameter of the circular rotation within the above numerical range is adopted. Thereafter, the rotating diameter in error is increased stepwise or gradually, and finally the air flow is applied to the range of 90% of the tray—the entire tray (100%), preferably about 96% of the tray. . When the tray is circular, use the diameter of the circular rotation in the above numerical range. When the air flow is applied in three stages, the second stage error flow is about 70 to about 90% of the bottom area of the tray. The air flow is applied to a range less than, preferably about 80%. When the tray is circular, the rotation diameter of the circular rotation within the above numerical range is adopted.

  For example, it is desirable to gradually increase the rotational diameter of the circular motion of the air nozzle by three moldings. The noodle strings are filled with a substantially uniform thickness up to the corner of the tray in three air leveling steps. For example, in Example 4 of the present invention, it is preferable that a disk-shaped tray having a tray diameter of 125 mm is used, and the first nozzle rotation diameter in the air leveling process is set to 80 mm, the second is 100 mm, and the third is 120 mm. Shaped noodle balls were obtained continuously.

(Ii) Air pressure Although not limited, in the air leveling process of the present invention, the air pressure is preferably 0.1 to 1.0 MPa, more preferably 0.2 to 0.5 MPa. Air pressure means the pressure at the nozzle outlet.

  The air leveling process of the present invention changes the air pressure stepwise or gradually. Preferably, the air pressure is lowered stepwise or gradually. For example, the air leveling process is started at 0.5 MPa and lowered to 0.2 MPa. As will be described later, although not limited, when the air pressure is changed stepwise in the leveling process of the present invention, for example, when it is changed in three steps, the first time is a high pressure setting (0.3 to 0.4Mpa), the second round should be performed using the medium pressure setting (about 0.2-0.3Mpa), and the third round should be performed using the low pressure setting (about 0.15-0.25Mpa). Can do. The noodle mass in the tray spreads around the tray from the first air forming to the third. If the third air is too strong, the phenomenon that the noodles are biased to the center of the tray again is seen, so the third air pressure is set relatively low.

  Further, although not limited, it is preferable to gradually reduce the pressure of the air flow at the final stage in the air leveling process. At the end stage of the air leveling process, it is preferable to further reduce the pressure to 0 MPa. When the air pressure is changed stepwise in the leveling process of the present invention, for example, when the pressure is changed in three steps, the third air pressure does not use the same pressure throughout the air treatment time, It is desirable to perform control to reduce the pressure in stages. For example, in Example 5, in the third air leveling process (setting 1.85 seconds), the air pressure is 0.25 MPa from 0 to 1.0 seconds, and the pressure is 0.25 MPa from 1.0 to 1.85 seconds. Further, the noodle balls having a certain shape were obtained by reducing the number to 0.

  Therefore, preferably, when the air pressure is changed stepwise, the pressure of the air flow is gradually reduced during the period of 1 / 2-1 / 3 in the latter half of the final stage processing. Preferably the pressure is reduced to 0 MPa.

Note that it is also effective to reduce the air pressure within the time even in a stage other than the final stage, for example, in the first and second processing.
Even when the air pressure is gradually changed, the pressure of the air flow is gradually decreased in the final stage of the air leveling process, that is, in the time required for the entire process, particularly the last 1/6/1/9. It is preferable to go. More preferably, the pressure is reduced to 0 MPa.

(C) Time of air leveling process The total time of the air leveling process is not particularly limited. Preferably, it is about 5-30 seconds, More preferably, it is about 6-20 seconds.

  When the air pressure is changed stepwise, for example, when the air pressure is changed in three steps, the air blowing time per time can be about 1 to 2 seconds. The air leveling process may be performed three times continuously or intermittently three times.

Air Flow Generation Device Having Pinpoint Nozzle The device (air flow generation device) used in the air leveling process of the present invention is not particularly limited as long as the above-described nozzle can be used.

Although not necessarily limited, it is desirable to attach a pressure regulator so that the noodle lump shape can be easily adjusted in the production method of the present invention.
The present invention includes the use of an air flow generator having a pinpoint nozzle in the manufacturing method of the present invention.

Production method of non-fried instant noodles The production of non-fried instant noodles of the present invention involves the following steps: (a) Mixing noodle ingredients → (b) Making noodle strips → (c) Noodle stringing →, (d) Steaming → (e) Pre-drying → (f) Cutting out noodle strings → (g) Loading into a noodle lump molding tray → (h) Air leveling process → (i) Shape retention drying → (j) Main drying → (k) Cooling steps including.

The production method of the present invention may further include (k) a step of packaging the dried noodle mass in a cup or bag after the cooling step.
The method of the present invention is particularly characterized in that it includes (e) pre-drying and (h) air leveling steps. The steps (a), (b), (c), (d), (f), (g), (i), (j), and (k) are not particularly limited, and any known steps can be performed. Is available.

(A) Mixing of noodle material The type of the noodle of the present invention is not particularly limited as long as it can be distributed as non-fried dry instant noodles. Chinese noodles (ramen), udon, soba and pasta are included. The thickness of the noodles is not particularly limited as long as it is a thickness that is usually acceptable as a noodle food. For example, the present invention can be applied to various noodle widths if the thickness is 6.0 mm or less. . Ramen is preferred.

  “Ramen” is a kind of Chinese noodles, and Chinese noodles are generally sometimes referred to as Chinese soba. Chinese noodles are characterized by the use of strong flour or semi-strong flour with high protein content and the addition of kansui. In the present invention, “ramen” and “Chinese noodles” are used in the usual sense. The blending of the noodle material is not limited to obtaining, and may be a known blend used when producing a usual known non-fried instant ramen.

  In addition to ramen (Chinese noodles), udon (for example, Sanuki udon, Inaniwa udon), soba (for example, 100% buckwheat noodles, 288 oats), pasta (for example, spaghetti, spaghettini, tagliatelle, linguine) long pasta; macaroni Short pasta (lasagna, gnocchi), etc. are also possible.

  Udon is generally kneaded with salt solution added to wheat flour, spread on a flat plate and then cut into thin strips or stretched into strips and made into noodle strings. Boiled with soup and eaten. In the present invention, “udon” is used in the usual sense.

Soba refers to noodles that contain a large amount of buckwheat in the raw powder. Soba is generally called soba cutting. In the present invention, “soba” is used in the usual sense.
Pasta is generally a durum wheat semolina powder made by extruding a kneaded dough with water added, and many dried products (dry noodles) are also available. In the present invention, “pasta” is used in the usual sense.

(B) Creation of noodle strips The creation of noodle strips can be performed by a known method. For example, the dough is compressed and used for a rotating roll about 5-9 times. A noodle dough with a thickness of 0.70-2.00 mm is created. Cut the dough with a noodle cutter and make a noodle strip. Then steam the noodle strip.

(C) Noodle line formation Noodle line formation can also be performed using a well-known method. For example, noodle strings are formed at 27.0-30.0 ° C., preferably normal temperature, and noodle strings having a thickness of about 1.07-3.75 mm are formed.

(D) Steaming By adding water before steaming the noodle strings and during the steaming process, the swelling of starch contained in the noodle strings is promoted, and the elasticity and stickiness of the noodle strings are promoted. The hydration method can also achieve the object by adding water by a dipping method in which the noodle strings are submerged in a water tank or by spraying (including showering). If the moisture of the noodle strings after steaming is 60% to 75%, there is no steaming unevenness and a transparent noodle string is obtained.

(F) Cutting out noodle strips Cut out the noodle strips to an appropriate length for eating. The length of the noodle strings to be cut out is preferably 60-70 cm.

(G) Loading into noodle lump molding tray The cut noodles are loaded into a noodle lump molding tray (sometimes referred to as “tray” in this specification) one by one.

  The size of the non-fly-dried instant noodles is typically 70-130 mm long, 70-130 mm wide, and 15-50 mm high. Alternatively, in the case of a circle, the diameter is preferably 80-140 mm, more preferably 90-130 mm.

  In this specification, the “noodle block forming tray” refers to a container for dry-molding a noodle block unless otherwise specified. The tray has an upper opening, and a storage portion including a wall surface and a bottom surface for storing noodle chunks. The shape of the bottom of the tray is, for example, a round shape for cup noodles (size is, for example, a diameter of 100-110 mm, more preferably 110-125 mm), and a square shape for bag noodles (size is, for example, 110-125 mm long) , Width 110-125 mm, height 35-50 mm).

  In the present invention, the amount of noodles constituting the noodle mass can be set as appropriate. The lower limit of the amount of noodles is not particularly limited, but can be, for example, 50 g in terms of the dry weight of the final product. The upper limit can also be varied, for example 120 g. Typically, it is 62-104 g, preferably by dry weight.

(I) Shape retention drying After the air leveling process, shape retention drying is performed. The purpose of shape retention drying is to dry the noodles so that the shape can be retained when the noodles are removed from the tray. Although not limited, shape-retaining drying is performed by keeping the noodle masses loaded in the noodle mass molding tray at a temperature of 105 ° C. to 130 ° C. for about 4 to 8 minutes.

  The noodle shape can be maintained by drying so that the moisture content of noodles after shape-retaining drying is 20% to 30%. The water content of the noodles can be measured as follows. Although not limited, for example, a method of measuring loss on drying using a constant temperature dryer or a method of simply using an infrared moisture meter (infrared lamp method) may be used. For example, it is dried at 105 ° C. for 2 hours. The ratio of the weight of noodles reduced before and after drying, (reduced weight / weight before drying at 105 ° C.) × 100%, is the moisture content.

(J) Main drying The noodles are taken out from the tray after the shape-retaining drying, and the main drying is performed on a net conveyor. Although this drying can be performed using a well-known method, it can be performed by the following methods, for example.

  The hot air of 90 ° C to 125 ° C exchanged heat with a steam heater is used to create hot air flow with a sirocco fan, axial fan, turbo fan, etc. . Although drying time can also be implemented in 15 minutes-35 minutes, about hot air, it dries as long as possible at low temperature and drying time as long as possible, and the noodles moisture content after noodle ball cooling is 9.0-12 It is preferably 5% by weight.

(K) Cooling After the main drying, the noodle mass is cooled. Although not limited, cooling is performed as follows. Cool air of 15-20 ° C. from the package cooler is supplied to a sirocco fan, an axial fan, a turbo fan, etc. to create an air flow, and cool air is applied to the noodles with a wind speed of 15-20 m / min. The cooling time is 4 to 7 minutes.

  The water content of the noodles can be measured as follows. Although not limited, for example, a method of measuring loss on drying using a constant temperature dryer or a method of simply using an infrared moisture meter (infrared lamp method) may be used. For example, after drying at 105 ° C. for 2 hours, the noodles are cooled to 20 ° C. or less with a cooler. The cooled noodles are dried to a constant weight using a constant temperature dryer, and the moisture content of the noodles is measured. The ratio of the weight of the noodles reduced before and after the main drying and cooling, (reduced weight / weight before drying at 105 ° C.) × 100% is defined as the moisture content. The noodle water content after cooling the noodle balls is preferably 9.0 to 12.5% by weight.

  The production method of the present invention may further incorporate (k) a step of packaging the dried noodle chunks one or more at a time after the cooling step. As the packaging, various means for producing a dry food can be applied as the noodle mass packaging form. Although not particularly limited, for example, the packaging includes a cup or a bag.

  The conditions of the air leveling process of the present invention vary depending on conditions such as the type of noodles used and the physical properties of the noodles, and those skilled in the art can appropriately adopt appropriate conditions based on the disclosure of the present specification.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to these Examples. Those skilled in the art can easily modify and change the present invention based on the description of the present specification, and these are included in the technical scope of the present invention.

Example 1 Method for Producing Non-Fried Noodles In this example, a method for producing non-fried instant noodles of the present invention will be described.
Non-fried instant noodles are manufactured by: (a) mixing noodle ingredients → (b) making noodle strips → (c) noodle stringing → (d) steaming → (e) pre-drying → (f) cutting noodle strings → ( g) Loading into a tray for noodle mass molding → (h) Air leveling step → (i) Shape retention drying → (j) Main drying → (k) Cooling is included. You may package in a cup or a bag after a cooling process.

(A) Mixing of noodle materials Ramen was prepared as follows. To 900 g of wheat flour, 100 g of starch, 20 g of gluten and 5 g of egg white powder, 15 g of water and 0.6 g of gardenia pigment previously dissolved in 400 g of water are added and stirred for 10 minutes with a horizontal vacuum mixer for noodle making. A dough was obtained.

(B) Creation of noodle strips The dough was compressed, and a noodle dough having a thickness of about 1.00 mm was prepared with seven rotating rolls. The dough was cut with a noodle cutter to make a noodle strip.

(C) Noodle stringing Noodle strings were formed at room temperature to obtain No. 18 noodle strings.
(D) Steaming After forming the noodle strings, the noodle strings were watered by showering and steamed.

(E) Pre-drying Pre-drying by hot air drying was performed. Specifically, it was performed by applying hot air of about 95 ° C. to the noodle strings for 45 seconds.

  The noodle moisture measurement was performed by a method of measuring loss on drying using a constant temperature dryer or a method simply implemented using an infrared moisture meter (infrared lamp method). It is dried at 105 ° C. for 2 hours, and the ratio of the weight of noodles decreased before and after drying, (reduced weight / weight before drying at 105 ° C.) × 100% is taken as moisture. The moisture content of the noodle strings after the preliminary drying was 40 to 50%.

(F) Cutting out noodle strings Noodle strings were cut out every 60 cm so as to have an appropriate length for eating.
(G) Loading into noodle lump molding tray The cut noodles were loaded into the noodle lump molding tray one by one. Two types of trays were used: a round shape for cup noodles (size: diameter 12.5 cm) and a square shape for bag noodles (size: 11.5 cm × 11.5 cm).

(H) Air leveling step By applying air to the noodles loaded in the noodle mass forming tray while rotating the air from above, the noodles were leveled so that they were uniformly contained in the tray. In the air flow, the rotation diameter and / or the air pressure were changed in three stages. In the following Examples 2 and later, appropriate conditions for the air leveling process were examined by changing the type of nozzle, the diameter of rotation, the air pressure, and the like.

(I) Shape retention drying, (j) Main drying This drying was performed as follows.
After the air leveling step, drying was performed for 7 minutes at 120 ° C. with the noodles in the molding tray ((i) shape retention drying). Further, it was released from the molding tray and was finally dried at 115 ° C. for 15 minutes.

(K) Cooling The dried noodle mass was cooled by placing it at 20 ° C. for 4 minutes.
After cooling, using an infrared moisture meter, it was dried to a constant weight, and the moisture content of the noodles was measured. Specifically, the noodles were dried at 105 ° C. for 2 hours and then cooled to 20 ° C. or lower with a cooler. The cooled noodles were dried to a constant weight using a constant temperature dryer, and the moisture content of the noodles was measured. The ratio of the weight of the noodles decreased before and after the main drying, cooling and drying, (reduced weight / weight before drying at 105 ° C.) × 100% is defined as moisture. The water content of the noodles after the main drying and cooling was 11.5%.

Example 2 Selection of Nozzle in Air Leveling Process In this example, an appropriate nozzle was selected in the air leveling process of the method for producing non-fly instant noodles of the present invention. The following three types of air nozzles were used.

Both are manufactured by Spraying Systems Japan Co., Ltd. (Spraying Systems Co., Japan). Full cone nozzle (circular whole surface)
Narrow angle full jet spray nozzle GG15
Air flow spreads in a conical shape with an angle of 15 °, nozzle designed to apply pressure over a wide range Standard materials: brass, 303 stainless steel, 316 stainless steel Flat nozzle A nozzle that distributes air evenly over the entire area of the sprayed noodles.

Flat type wind jet nozzle: AAB727
Nozzle designed so that air pressure is arranged in a horizontal row and a strong pressure is applied in the width Material: ABS resin or PPS resin Pinpoint nozzle (round type, straight type)
An orifice is provided at the tip at equal intervals, and the air flow is concentrated at a pinpoint to exert a strong pressure with excellent straightness.

Round type: Y737 nozzle (screw type)
Material: Brass (chrome plating finish)
Flow rate: 0-900L / pressure 0-0.7MPa
The results are shown in Table 1.

  A. With a full cone nozzle. The impact required to level the noodle mass was not obtained. B. In order to obtain a proper impact, the flat nozzle consumes a large amount of air and causes a decrease in air pressure.

  It was necessary to select a nozzle that produced an impact with a small amount of air. The nozzle that gives the impact of leveling the noodle mass with a pressure of 0.2 MPa is C.I. Only a pinpoint nozzle. However, since the noodle mass had to be impacted and averaged on average, the nozzle was rotated. In the following examples, the pinpoint nozzle was used while rotating.

Example 3 The time for leveling the noodle masses loaded in the air-staged noodle mass molding tray is 30 shots / minute, and the time for one retainer to pass under the air flow is as short as 2.0 seconds. It is necessary to put the noodles in every corner of the retainer and eliminate the unevenness with a short air flow. In this example, the application of air flow multiple times (multiple stages) was studied. The results are shown in FIG.

When an air flow is applied once (one step), the noodle mass is broken, but the noodles do not reach every corner of the retainer, and the noodle does not have a retainer shape, resulting in a deformed noodle.
When the air flow is applied twice (two steps), the noodles reach the corners of the retainer, but irregularities occur on the noodle surface, resulting in insufficient drying of the thick portions.

When the air flow was applied three times (three stages), the unevenness of the noodle surface was flattened.
From this example, it was shown that the noodle mass can be leveled flatly in a three-step air leveling process.

Example 4 Examination of Rotational Diameter and Air Pressure of Air Flow at Each Stage In Example 3, it is desirable that the air leveling process is not sufficient once (one stage), and is preferably performed at least three times (three stages). It was revealed. In this example, the rotational diameter of the air flow and the air pressure at each stage were examined.

(1) Setting of the first rotation diameter and air pressure a. When an air flow having a rotating diameter of 120 mm was applied, there was little time for the air to contact the noodle mass, so the effect of breaking the noodle mass was small. Rather, as a result of carrying out with a smaller diameter of 80 mm in accordance with the noodle mass, the time during which the air was in contact with the noodle mass became longer, and the noodle mass could be broken down efficiently.

  b. The air pressure was carried out using a high pressure setting (about 0.2 to 0.3 Mpa). With this pressure, the noodle chunks could be broken, and several protrusions of noodles generated when the trays were loaded with the noodle chunks could be drawn into the tray.

(2) Setting of the second rotation diameter and air pressure a. When an air flow having a diameter of 80 mm was applied, the noodles entered the corner of the tray before and after the tray supply direction, but a gap was formed in the left and right direction. As a result of carrying out with the diameter of 100 mm, the noodles in the center of the tray could be pushed out to the left and right, and could be put in every corner both before and after the tray.

  b. The air pressure was carried out using a medium pressure setting (about 0.2 to 0.3 Mpa). This medium pressure breaks the noodle mass with the first air flow. The noodles were pushed out to the left and right without being disturbed greatly, and the noodles were leveled to every corner of the tray.

(3) Setting of the third rotation diameter and air pressure a. When an air flow having a rotating diameter of 100 mm was applied, the noodles in the portion where the air hits were leveled, but the noodles on the left and right sides of the tray remained uneven. As a result of performing the test with a tray having a diameter of 120 mm, the unevenness of the front, rear, left and right noodles was leveled.

  b. The air pressure was implemented using a low pressure setting (about 0.15 to 0.25 Mpa). The unevenness on the top of the noodles could be leveled while maintaining the state where the tray was placed in the corners with the second air by this low pressure.

Example 5 Examination of the adjustment of the pressure of the third air flow In Example 4, when the pressure was the same at the start and end of the third air flow, the noodle moved from the center at the end of the discharge, and the noodle There was a case where a slight deviation occurred in the shape. In this example, the third adjustment of the air flow pressure was studied.

  When the third air flow is carried out at a very low pressure (less than 0.15 Mpa) in order to eliminate the unevenness of noodles at the end of discharge, the pressure is too low and the object cannot be achieved without unevenness of the noodles. On the contrary, when it was carried out at a pressure (about 0.15 to 0.25 Mpa) that eliminates unevenness, the noodles may be unevenly distributed at the end of discharge.

Of the air dischargeable time of 1.85 seconds (actual value), discharge is set at low pressure from the start of discharge to 1.0 second, the air pressure is gradually decreased from 1.0 second, and air is discharged at 1.85 seconds from the start of discharge. The pressure was adjusted to 0 Mpa (FIG. 3). By this adjustment, the unevenness of the noodles is leveled, and the unevenness of the noodles at the end of the discharge is eliminated.
Regarding the first and second air flows, it was found that the noodle bias can be prevented by gradually decreasing the air pressure, particularly in the latter half of each stage.

Claims (9)

A method for producing non-fried instant noodles,
The manufacturing method is as follows: (a) Mixing noodle ingredients → (b) Making noodle strips → (c) Noodle striping → (d) Steaming → (e) Pre-drying → (f) Cutting noodle strips → (g ) Loading into the noodle block molding tray → (h) air leveling process → (i) shape retention drying → (j) main drying → (k) cooling, and
The noodle strings are dried until the moisture content of the noodles reaches 35-55% by weight. (E) Steps in which air pressure and / or air flow is applied to the pre-drying step, and the noodles loaded in the noodle block forming tray The method for producing non-fried instant noodles, comprising: (h) an air leveling step, wherein the noodle mass is leveled by applying a flow of air that is changed gradually or gradually.   The method according to claim 1, wherein the preliminary drying of (e) is performed by applying hot air or warm air to the noodle strings for 30 seconds to 120 seconds.   (H) The method according to claim 1 or 2, wherein, in the leveling step, an air flow generated by circularly rotating the pinpoint nozzle is applied.   (H) The method according to any one of claims 1 to 3, wherein the air pressure in the leveling step is 0.2 to 0.5 MPa.   (H) The method according to claim 3 or 4, wherein, in the leveling step, the rotational diameter of the circular rotation of the air nozzle is increased stepwise or gradually.   (H) The method according to any one of claims 1 to 5, wherein in the leveling step, at least three stages of air flow are applied.   (H) The method according to any one of claims 1 to 6, wherein in the leveling step, the pressure of the air flow is gradually reduced in the final stage.   (H) The method according to any one of claims 1 to 7, wherein air is applied for a total of 6 to 20 seconds in the leveling step.   Use of an airflow generator having a pinpoint nozzle in the method according to any one of claims 1-8.