JP6033148B2 - Instant noodle drying method and drying apparatus - Google Patents
Instant noodle drying method and drying apparatus Download PDFInfo
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- JP6033148B2 JP6033148B2 JP2013065471A JP2013065471A JP6033148B2 JP 6033148 B2 JP6033148 B2 JP 6033148B2 JP 2013065471 A JP2013065471 A JP 2013065471A JP 2013065471 A JP2013065471 A JP 2013065471A JP 6033148 B2 JP6033148 B2 JP 6033148B2
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本発明は、ほぐれの良い即席麺を得るための即席麺の乾燥方法、及びその乾燥装置に関するものである。 The present invention relates to a method for drying instant noodles for obtaining instant loose noodles and a drying apparatus therefor.
即席麺には油で揚げて乾燥させたフライ麺と、油で揚げずに乾燥するノンフライ麺がある。ノンフライ麺はフライ麺よりも生麺的な食感を有するが、乾燥時に麺線同士の結着が起こりやすく、ほぐれが悪いことがある。ノンフライ麺の乾燥方法には幾つかの方法があるが、７０〜１００℃程度で風速５ｍ／ｓ以下程度の熱風を当てて３０分から６０分程度乾燥させる熱風乾燥法が一般的で、その他には、低温で長時間乾燥させる低温乾燥法や、１００℃〜２００℃程度の高温高速の気流を麺線に当てる特許文献１ないし３のような高温高速気流乾燥法等がある。 There are two types of instant noodles: fried noodles fried in oil and dried, and non-fried noodles dried without fried in oil. Non-fried noodles have a texture similar to raw noodles than fried noodles, but the noodle strings tend to bind to each other during drying and may not be loosened. There are several methods for drying non-fried noodles. Hot air drying is generally performed by applying hot air at a temperature of about 70 to 100 ° C. and a wind speed of about 5 m / s or less for about 30 to 60 minutes. There are a low-temperature drying method for drying at a low temperature for a long time, a high-temperature high-speed airflow drying method such as Patent Documents 1 to 3 in which a high-temperature and high-speed airflow of about 100 ° C. to 200 ° C. is applied to the noodle strings.
通常、フライ麺の場合には、フライ油内で麺が浮揚しつつ水分が蒸発して形状が固定されるため、麺塊は比較的嵩高く、麺線同士の結着も起こりにくいが、ノンフライ麺においては、α化した麺をリテーナに入れて空気中で乾燥するため、重力によって麺線は下方に圧縮されて麺線同士が接触しやすく、特に麺塊の下面は麺線が密集して結着しやすい。麺線同士が結着すると、調理時、喫食時にほぐれが悪く、また、結着した部分は調理時に湯が入りにくく、充分に湯が入らないとその部分は湯戻りせず食感が悪い。 Usually, in the case of fried noodles, the noodles are relatively bulky and the binding between the noodle strings hardly occurs because the noodles float in the frying oil and the water evaporates and the shape is fixed. In noodles, since the gelatinized noodles are put in a retainer and dried in the air, the noodle strings are compressed downward due to gravity and the noodle strings tend to come into contact with each other. Easy to bind. When noodle strings are bound together, they are not easily loosened during cooking and eating. Also, the bound part is difficult to receive hot water during cooking, and if there is not enough hot water, the part does not return to the hot water and the texture is poor.
特に、特許文献１ないし３のように高温高速の気流を用いて麺線を膨化させる乾燥方法によると、上方から高速の気流が強く吹き付けられるため、麺線がリテーナの下方隅部に押しやられ、この部分で麺線の結着が起こりやすい。 In particular, according to the drying method in which the noodle strings are expanded using a high-temperature and high-speed air current as in Patent Documents 1 to 3, since the high-speed air current is strongly blown from above, the noodle strings are pushed to the lower corner of the retainer, Noodle strings are likely to bind at this portion.
一方、ノンフライ麺のほぐれを改良する技術において、リテーナ内の麺線にエアを吹き付けてほぐす技術が、特許文献４，５等に記載されている。しかし、これらの装置によるほぐし効果は、麺線同士の位置をずらすことと、投入時にリテーナの中央付近で密になった麺塊を均して分散化させる程度のもので、充分なものではなかった。 On the other hand, in the technique for improving the loosening of non-fried noodles, Patent Documents 4 and 5 describe a technique for blowing air on a noodle string in a retainer. However, the unraveling effect of these devices is not sufficient, as it shifts the positions of the noodle strings and evenly disperses the noodle masses that are dense near the center of the retainer at the time of charging. It was.
本発明は、ノンフライ即席麺において結着が少なく、ほぐれやすく、復元性にムラのない麺を得ることを課題とする。また、本発明は、このようなすぐれた麺を得るために高温高速の気流を用いるものであるが、その場合の問題点、とりわけリテーナからの麺線の飛び出しを防止することを課題とする。 An object of the present invention is to obtain noodles that have less binding, are easily loosened, and have no unevenness in restorability in non-fried instant noodles. In addition, the present invention uses a high-temperature and high-speed air flow in order to obtain such excellent noodles. However, it is an object of the present invention to prevent the noodle strings from jumping out from the retainer.
本発明者らの検討の結果、吹き付ける高温高速の気流の速度を非常に早くして、リテーナの上方からリテーナ内の麺線に吹き付けると、吹き付けたエアの一部がリテーナの底面や側面、或いは麺線自身に衝突して、リテーナ内で麺線が踊るような、好ましくは浮遊撹拌するような挙動を取らせることができ、その結果、反って、問題となる麺線の結着が起こりにくく、ほぐれやすい麺塊が得られる場合のあることを知見した。 As a result of the study by the present inventors, when the speed of the high-temperature and high-speed airflow to be sprayed is very fast and sprayed onto the noodle strings in the retainer from above the retainer, a part of the sprayed air is the bottom or side surface of the retainer, or Colliding with the noodle strings themselves, the noodle strings can dance in the retainer, and preferably behave like floating agitation. It has been found that noodle masses that are easily loosened may be obtained.
ただし、非常に強いエアを上方から吹き付け、これによって麺線をリテーナ内で踊るようにして乾燥させようとすると、どうしても一部の麺線がリテーナから飛び出すため、その対応が必要となった。リテーナから麺線が飛び出さないようにするためには、リテーナの深さを深くする対応方法が考えられるが、新たなリテーナを製造する必要があり、またリテーナを深くすると、乾燥後の麺塊をリテーナから取り出しにくいとか、取り出す際に麺塊が破損する、等の問題が生じる。 However, if very strong air was blown from above and the noodle strings were danced and dried in the retainer, some noodle strings would inevitably jump out of the retainer. In order to prevent the noodle strings from jumping out of the retainer, a corresponding method of increasing the depth of the retainer can be considered, but it is necessary to manufacture a new retainer, and if the retainer is deepened, the noodle mass after drying Such as being difficult to remove from the retainer or breaking the noodle mass when it is removed.
このような問題点に対し、本発明者らは浮遊した麺線が飛び出さないように、高速の気流を吹き付ける際にリテーナ開口部に該開口部と略同形同大（開口部より少し大きいものから小さいものを含む概念）の開口部を有する着脱自在の筒状のリングを取り付けることに至り、本発明とした。 In order to prevent such a problem, the present inventors, when spraying a high-speed air flow so that the floating noodle strings do not jump out, are substantially the same shape and size as the opening (a little larger than the opening). It came to attach the detachable cylindrical ring which has the opening part of the concept from the thing including a small thing), and it was set as this invention.
すなわち、本発明は、リテーナにα化処理した麺線を投入し、該リテーナの上方からリテーナ内の麺線に高速の気流を吹き付ける工程を含む、即席麺の乾燥方法であって、前記リテーナの開口部に、該開口部と略同形同大の開口部を有する筒状の着脱自在なリングを取り付け、前記高速の気流を、リテーナ内の麺線がさらされる風速として６０ｍ／ｓ以上の気流とすることを特徴とする即席麺の乾燥方法である。 That is, the present invention is a method for drying instant noodles, comprising a step of introducing a gelatinized noodle string into a retainer and blowing a high-speed air current from above the retainer to the noodle strings in the retainer. A cylindrical detachable ring having an opening of approximately the same shape and size as the opening is attached to the opening, and the high-speed air flow is an air flow of 60 m / s or more as the wind speed to which the noodle strings in the retainer are exposed. A method for drying instant noodles, characterized in that
このように上方から吹き付けられる気流を非常に速く、好ましくは６０ｍ／ｓ以上とすることで、リテーナ内で麺線を踊るようにして乾燥させることができるが、この際に問題となるリテーナからの麺線の飛び出しを、リテーナ開口部にリングを取り付けた状態で当該気流を吹き付けることでこれを防止できる。 By making the airflow blown from above very fast, preferably 60 m / s or more, the noodle strings can be dried in the retainer while being dried. This can be prevented by blowing out the noodle strings by blowing the airflow with the ring attached to the retainer opening.
本発明の方法によれば、リテーナの深さを深くせずに済み、麺の乾燥後に着脱自在なリングを取り外せば、麺塊をリテーナから取り出しにくいとか、取り出す際に麺塊が破損する、等の問題も生じない。しかも、リングが多少ずれても同様の効果が期待できる。従って、本発明によれば、麺線がリテーナから飛び出すことを防止しつつ、リテーナ内で踊るような挙動、好ましくはリテーナ内で麺線が浮遊撹拌する状態にすることができ、このような状態で乾燥することで、結着が無く、ほぐれの良いノンフライ麺が得られる。 According to the method of the present invention, it is not necessary to increase the depth of the retainer, and if the removable ring is removed after drying the noodles, it is difficult to take out the noodle chunks from the retainer, or the noodle chunks are damaged when taking out, etc. No problem arises. Moreover, the same effect can be expected even if the ring is slightly displaced. Therefore, according to the present invention, while preventing the noodle strings from jumping out from the retainer, the behavior of dancing in the retainer, preferably, the noodle strings can be in a state of floating and stirring in the retainer. By drying at, non-fried noodles with no binding and looseness can be obtained.
ここで、特に好ましいリングの形状としては、吹き付けられた気流が減速したり、リテーナ内の麺線が飛び出すことがないような、リテーナの開口部に略同形同大の開口部（開口部より少し大きいものから小さいものを含む概念）を有し、その側面が開口面に対して略垂直の筒状のリングが例示できる。 Here, as a particularly preferable ring shape, an opening of approximately the same size and the same size (from the opening) is used so that the blown airflow does not slow down or the noodle strings in the retainer do not jump out. An example is a cylindrical ring having a concept that includes a slightly larger to a smaller one, and a side surface of which is substantially perpendicular to the opening surface.
なお、本発明において麺線の結着防止、ほぐれ改良の効果は、麺線表面が粘着性をなくした状態となった段階でかなり達成される。また、さらに乾燥して麺塊の水分含量が３０％以下程度まで減少した時点では、麺塊の嵩もほぼ決定される。従って、これらいずれかの時点まで、上記乾燥方法を採用した後、以降は風速を落とすとか、温度を下げるとか、あるいは別の乾燥方法、具体的には、通常の熱風乾燥方法等各種の乾燥方法等を取ることもできる。 In the present invention, the effect of preventing the binding of the noodle strings and improving the loosening is considerably achieved at the stage where the surface of the noodle strings is in a state where the stickiness is lost. Further, when the moisture content of the noodle mass is reduced to about 30% or less after further drying, the bulk of the noodle mass is almost determined. Therefore, after adopting the above drying method up to any one of these points, thereafter, the wind speed is lowered, the temperature is lowered, or another drying method, specifically, various drying methods such as a normal hot air drying method. Etc. can also be taken.
また、本発明においては、上記高速の気流が、前記麺線がさらされる温度として１００℃〜１５０℃の熱風であることで、麺線表面を早く乾燥させてα化によって生じた麺線の粘着性を早く喪失させることができ、また調理感のある食感の良い麺となり好ましい。 Further, in the present invention, the high-speed air flow is hot air of 100 ° C. to 150 ° C. as the temperature to which the noodle strings are exposed, so that the noodle string surface is quickly dried and the noodle strings are sticky. It is possible to lose its properties quickly, and it is preferable to be a noodle with a good feeling of cooking.
また、本発明の装置は上記本発明の即席麺の乾燥方法に用いられる即席麺用乾燥装置であって、次のような装置が好ましい。すなわち、前記乾燥装置の庫内をリテーナが搬送し、該搬送するリテーナに対して上方から高速の気流を吹き付けて、リテーナ内に投入されたα化処理後の麺線を乾燥する装置であって、前記庫内のリテーナの搬送経路上方には、垂直下方向に向かって高速の気流を噴出するノズルが配置され、前記庫内搬送時のリテーナの開口部に装着され、該リテーナに同調して搬送する、リテーナの開口部と略同形同大の開口部を有する着脱自在な筒状のリングを備える、即席麺用の乾燥装置、である。 The apparatus of the present invention is a drying apparatus for instant noodles used in the instant noodle drying method of the present invention, and the following apparatus is preferable. That is, the retainer conveys the inside of the drying apparatus, blows a high-speed air flow from above to the retainer to be conveyed, and dries the noodle strings after the gelatinization process that has been put into the retainer. A nozzle that ejects a high-speed airflow in the vertical downward direction is disposed above the transport path of the retainer in the warehouse, and is installed in the opening of the retainer during the transport in the warehouse, and in synchronization with the retainer It is a drying device for instant noodles, which includes a removable cylindrical ring having an opening that is substantially the same shape and size as the opening of the retainer.
このように、乾燥庫内でリテーナと同調して搬送され、庫内においてリテーナの開口部に装着される着脱自在なリングを設ければ、麺線の飛び出す可能性のある高速の気流の吹き付け時にリングがリテーナの開口部に装着されて麺線の飛び出しを防止し、吹き付けを終了して飛び出すおそれが無い状態ではリングが外されて、リテーナからの麺塊の取り出しの際等において、リングが邪魔になることは無い。 In this way, if a removable ring that is transported in synchronization with the retainer in the drying cabinet and is attached to the opening of the retainer in the cabinet is provided, when a high-speed air current that may cause the noodle strings to jump out is sprayed When the ring is installed in the opening of the retainer to prevent the noodle strings from popping out and there is no risk of exiting after the spraying, the ring is removed and the ring is obstructed when the noodle block is taken out of the retainer. Never become.
本発明の即席麺の乾燥方法および乾燥装置によれば、麺線がリテーナから飛び出してしまうことを防止しつつ、リテーナ上で踊るような挙動、好ましくはリテーナ上で麺線が浮遊撹拌した状態で乾燥でき、ほぐれの良いノンフライ麺が得られる。 According to the instant noodle drying method and drying apparatus of the present invention, while preventing the noodle strings from jumping out of the retainer, the behavior of dancing on the retainer, preferably in a state where the noodle strings are suspended and stirred on the retainer. Non-fried noodles that can be dried and loosen are obtained.
以下、製造工程に従って本発明を詳細に説明する。
本発明においては原料の混練から麺線のα化処理までは、ノンフライ麺の製造方法の常法によって製造することができる。
Hereinafter, the present invention will be described in detail according to the manufacturing process.
In this invention, from kneading | mixing of a raw material to the gelatinization process of noodle strings, it can manufacture by the conventional method of the manufacturing method of a non-fried noodle.
具体的には、小麦粉、必要に応じて澱粉、そば粉、その他穀粉を加えて主原料粉とし、これに食塩、かんすい、重合リン酸塩、卵白、グルテン、乳化剤、油脂等の副原料を必要に応じて添加し、練り水と共によく混練する。副原料は主原料に粉末で添加しても、練り水に加えて添加しても良い。よく混練して麺生地を作成した後、複合麺帯機等を用いて麺帯に成型し、これを数回圧延ロールに通して薄く延ばし、最終麺帯厚とした後、切刃ロールで切り出して麺線化する。なお、機械製麺においては、通常上記のようにして切り出して麺線とするが、スパゲティのようにエクストルーダで押出して麺線とする等の方法でも良い。 Specifically, wheat flour, starch, buckwheat flour, and other flours are added to make the main raw material powder, and additional ingredients such as salt, citrate, polymerized phosphate, egg white, gluten, emulsifier, and fat are required. Add according to the conditions and knead well with kneading water. The auxiliary material may be added as a powder to the main material, or may be added in addition to the kneading water. After kneading well to create a noodle dough, mold it into a noodle strip using a compound noodle strip machine, etc., pass it through a rolling roll several times, make it the final noodle strip thickness, and then cut it out with a cutting blade roll Make noodles. In machine-made noodles, the noodle strings are usually cut out as described above, but a method such as extruding with an extruder to make noodle strings, such as spaghetti, may be used.
このようにして製麺した生麺線は、蒸し又は茹で、もしくはこれら両方を組み合わせてα化処理する。α化処理した麺線は、必要に応じて食塩あるいは食塩に調味料を加えた着味液を噴霧又は液に浸漬し、1食分にカットした後、1食分をリテーナに入れて乾燥する。 The raw noodle strings produced in this manner are steamed or boiled, or a combination of both of them is pregelatinized. The pre-gelatinized noodle strings are sprayed or dipped in salt or a seasoning liquid containing salt as necessary, cut into one serving, and then dried into a retainer.
本発明に用いる即席麺乾燥用のリテーナは、好ましくは、略水平な底面に複数の小孔（通気孔）を有するリテーナで、側面は小孔を有さずフラットであるものがよい。底面の小孔の個々の大きさは、リテーナに投入した麺線が落ちてしまわない大きさで、径０．５〜６ｍｍ程度が良く、底面に等しく分散し、等間隔に形成されているのが好ましい。 The retainer for drying instant noodles used in the present invention is preferably a retainer having a plurality of small holes (vent holes) on a substantially horizontal bottom surface, and has a flat side surface with no small holes. The size of the small holes on the bottom surface is such that the noodle strings thrown into the retainer do not fall off, have a diameter of about 0.5 to 6 mm, are equally distributed on the bottom surface, and are formed at equal intervals. Is preferred.
本発明においては、略水平方向に移送するリテーナに対して、上方から高速の気流を吹き付けて、リテーナ上で麺線が踊るようにしながら乾燥するが、麺線がリテーナ内で浮き上がるようにするためには、リテーナの形状にもよるが、本発明者らの実験によると、通常の１食分の麺の量に対して麺線がさらされる風速で概ね６０ｍ／ｓ以上の風速が好ましかった。特に好ましくは、麺線がさらされる最大風速が７０ｍ／ｓ程度となるように吹き付けることで、麺線がリテーナ内で浮遊撹拌するような挙動を取ることができ、このように浮遊撹拌する状態で乾燥すると、麺線間の結着が少なく、ほぐれのよい嵩高い麺塊が形成される。 In the present invention, a high-speed air current is blown from above to the retainer that is transported in a substantially horizontal direction, and the noodle strings are dried while dancing on the retainer, but the noodle strings are lifted in the retainer. Depending on the shape of the retainer, according to the experiments by the present inventors, the wind speed at which the noodle strings are exposed to the normal amount of noodles is generally 60 m / s or more. . Particularly preferably, by blowing so that the maximum wind speed at which the noodle strings are exposed is about 70 m / s, the noodle strings can be suspended and stirred in the retainer. When dried, there is little binding between the noodle strings, and a loose and bulky noodle mass is formed.
なお、このように、リテーナ内で麺線がより踊りやすいように、さらには浮遊撹拌しやすいようにするためには、リテーナの底面の複数の小孔の開口率を絞る、あるいは、リテーナの底面から側面への移行部に特定のＲをつける等、リテーナ形状を工夫することが好ましい。具体的には、リテーナ底面の小孔の総面積がリテーナ底面の面積の１０〜３０％（開口率）とすることで、リテーナ上方から吹き付けられた気流の多くが小孔から抜けずに反射するため、麺線が浮遊撹拌するような挙動をとりやすい。また、リテーナ底面から側面への移行部を曲率半径５〜１５ｍｍの曲面にすると、リテーナの底面周縁部や中心部に麺線が押し付けられず、曲面で方向を変える気流によって麺線が浮遊撹拌するような挙動を取りやすい。 In addition, in order to make the noodle strings easier to dance in the retainer and to make it easier to float and stir in this way, the aperture ratio of the plurality of small holes on the bottom surface of the retainer is reduced, or the bottom surface of the retainer It is preferable to devise the shape of the retainer, such as attaching a specific R to the transition portion from the side to the side. Specifically, when the total area of the small holes on the bottom surface of the retainer is 10 to 30% (opening ratio) of the area of the retainer bottom surface, most of the airflow blown from above the retainer is reflected without exiting from the small holes. Therefore, it is easy to take a behavior that the noodle strings are suspended and stirred. Moreover, if the transition part from the bottom surface of the retainer to the side surface is a curved surface having a curvature radius of 5 to 15 mm, the noodle strings are not pressed against the peripheral edge and the center of the bottom surface of the retainer, and the noodle strings are suspended and agitated by the airflow that changes direction on the curved surface It is easy to take such a behavior.
なお、本発明で言うリテーナの底面とは、底面から側面への移行部が曲面で形成されている場合、該曲面の接線の角度がリテーナ底面（水平面）に対して４５°以下の部分を底面とする。また、リテーナの側面（側壁）についても、麺線が気流によって押し付けられて留まらないように、角部が曲面で形成された形状が良く、上面視略円形の形状が最も好ましい。また側面（側壁）はすり鉢状に開口部が大きく拡がっていると、リテーナ内の麺線が外へ飛び出してしまうので、底面に対して直立又はテーパー角（リテーナ底面に対し垂直な線となす角）として２０°程度とすることが好ましい。また１食分のリテーナサイズとしては、具体的には容量４００〜５００ｃｃ程度、底面積が４０〜１５０ｃｍ２程度のものが例示できる。 The bottom surface of the retainer referred to in the present invention is a portion where the tangent angle of the curved surface is 45 ° or less with respect to the retainer bottom surface (horizontal plane) when the transition portion from the bottom surface to the side surface is formed by a curved surface. And Also, the side surfaces (side walls) of the retainer are preferably formed with curved corners so that the noodle strings are not pressed against the airflow, and are most preferably circular in top view. Also, if the side (side wall) has a mortar-like opening, the noodle strings inside the retainer will jump out, so the upright or taper angle with respect to the bottom surface (the angle that forms a line perpendicular to the bottom surface of the retainer) ) Is preferably about 20 °. Moreover, as a retainer size for one serving, specifically, a capacity of about 400 to 500 cc and a bottom area of about 40 to 150 cm 2 can be exemplified.
本発明においては、このような高速の気流を上方から垂直下方向にリテーナに向けて吹き付けられる装置であれば、どのようなものでも適用できるが、強力なファンから送出される気流を、噴出部において絞ることによって風速を上げて噴射するシステム等が好ましく採用できる。例えば、噴出部として細いチューブ状の噴射ノズルや、スリット状の噴射ノズルを有し、これらノズルを庫内のリテーナ上方に多数配置し、当該ノズルから下方を移送するリテーナに向けて勢い良く熱風を噴射させる装置が例示できる。具体的には、特開平９−４７２２４号や特開２００３−９０６８０等に記載されているような、スナック菓子の膨化乾燥や各種加工食品の焼成、焙煎等に用いられる高温気流乾燥装置が例示できる。 In the present invention, any device can be applied as long as it is a device capable of blowing such a high-speed airflow toward the retainer vertically from the top to the retainer. It is possible to preferably employ a system in which the wind speed is increased by squeezing at the nozzle. For example, a thin tube-like injection nozzle or slit-like injection nozzle is provided as the ejection part, and a large number of these nozzles are arranged above the retainer in the warehouse, and hot air is vigorously blown toward the retainer that moves downward from the nozzle. A device for injecting can be exemplified. Specific examples include high-temperature airflow drying apparatuses used for expanding and drying snacks, baking various processed foods, and roasting as described in JP-A-9-47224 and JP-A-2003-90680. .
本発明においては、このような高速の気流を、上方からリテーナ内の麺線に向けて垂直下方向に吹き付けるが、麺線をリテーナ内で踊るような、浮き上がらせるような挙動を取らせるためには、麺線がさらされる風速を、好ましくは６０ｍ／ｓ以上、さらに好ましくは７０ｍ／ｓ程度とするのがよいが、このような高速の気流を吹き付けると、通常のリテーナの深さでは麺線の一部又は全部がリテーナから飛び出してしまう。 In the present invention, such a high-speed air current is blown vertically downward from above to the noodle strings in the retainer, but in order to make the noodle strings dance in the retainer and take up a floating behavior. The wind speed at which the noodle strings are exposed is preferably 60 m / s or more, and more preferably about 70 m / s. However, when such a high-speed air current is blown, the noodle strings are used at a normal retainer depth. A part or all of this will pop out of the retainer.
これに対応するために、リテーナの深さを深くすると、乾燥させた麺塊をリテーナから取り出しにくいとか、取り出す際に麺塊が破損する等の問題が多々あり、リテーナの深さはあまり深くすることができない。そこで、リテーナの深さを深くせずに麺線が飛び出さないようするために、本発明ではリテーナの開口部に筒状のリングを取り付ける。 In order to cope with this, when the depth of the retainer is increased, there are many problems such as difficulty in removing the dried noodle mass from the retainer, and damage of the noodle mass when it is removed, and the retainer depth becomes too deep. I can't. Therefore, in order to prevent the noodle strings from popping out without increasing the depth of the retainer, a cylindrical ring is attached to the opening of the retainer in the present invention.
リテーナ開口部に装着するリングは、リテーナ開口部の形状（上面視形状）と略同形同大（開口部より少し大きいものから小さいものを含む）の開口部を持ち、側面は凸凹やリークする部分のないフラットな形状が好ましく、上方から吹き付けられた高速の気流をできるだけ減衰しないようなものが好ましい。具体的には、リテーナと反対側（噴射孔側）の開口部は、リテーナ側開口部と同形同大の、筒状、すなわち、側面が開口面に対して垂直な略円柱状や略角柱状が最も好ましい。リング形状が円錐台形で、上下の開口部の大きさが異なる場合、外方向に広がるリングでは麺線が飛び出しやすく、内方向に絞られたリングでは移送中に麺線に当たる風速が落ちるため、少なくともリング側面のテーパー角としては、プラス・マイナス２０°以内とするのが好ましい。 The ring attached to the retainer opening has an opening of approximately the same shape and size (including those slightly larger than the opening) including the shape of the retainer opening (top view shape), and the side surface is uneven or leaks. A flat shape without a portion is preferable, and a shape that does not attenuate as much as possible the high-speed airflow blown from above is preferable. Specifically, the opening on the side opposite to the retainer (injection hole side) has the same shape and the same size as the retainer side opening, that is, a cylindrical shape or a substantially rectangular shape whose side surface is perpendicular to the opening surface. A columnar shape is most preferable. If the ring shape is frustoconical and the sizes of the upper and lower openings are different, the noodle strings are likely to pop out with the ring that spreads outward, and the wind speed that hits the noodle strings during transfer decreases with the ring that is squeezed inward, so at least The taper angle of the ring side surface is preferably within plus or minus 20 °.
また、リングはリテーナに着脱自在に形成される。リングは高速の気流の吹き付けを行っている以外の間もリテーナに取り付けておくこともできるが、気流の吹き付けを行っていない間はリングの必要性は無く、リテーナからの麺塊の取り出し易さや、リテーナのリターン搬送スペースの小スペース化等を考えれば、高速の気流の吹き付けを行う乾燥庫内以外では、リングを取り外した状態とすることが好ましい。 The ring is detachably formed on the retainer. The ring can be attached to the retainer during periods other than when high-speed air current is being sprayed, but there is no need for the ring while air current is not being sprayed, and it is easy to remove the noodle mass from the retainer. Considering a reduction in the return transport space of the retainer and the like, it is preferable to remove the ring except in the drying chamber where high-speed air current is blown.
具体的には、麺線投入前又は後にリングをリテーナに装着し、装着した状態で高速の気流乾燥機の乾燥庫内をリテーナと同調して搬送され、高速の気流の吹き付け終了後にリングをリテーナから外して、リングが外されたリテーナから麺塊を取り出す、あるいは次の工程に移行する手順が最も好ましい。 Specifically, the ring is attached to the retainer before or after the noodle strings are inserted, and is transported in synchronization with the retainer in the drying chamber of the high-speed air dryer in the attached state. Most preferably, the noodle mass is removed from the retainer from which the ring has been removed, or the next step is taken.
この場合リングとリテーナを搬送するコンベアの動きを同期させ、乾燥庫の入口及び出口においてリングをリテーナと着脱するようにすれば良く、特開２００４−２４９１１１のような機構を用いることができる。しかし、本発明の場合、特開２００４−２４９１１１のようにリングとリテーナの動きを完全に同期させなくても、リングの位置がリテーナ開口上面で前後に多少位置ずれしても充分にその効果を発揮することができる。
なお、リングの深さは、麺線が飛び出さない深さであれば良いが、より強い風速でも飛び出さないためには、気流の噴射孔に接触しない範囲で深くすることが好ましい。
In this case, it is only necessary to synchronize the movement of the conveyor that conveys the ring and the retainer, and to attach and detach the ring to and from the retainer at the entrance and exit of the drying chamber, and a mechanism such as that disclosed in JP-A-2004-249111 can be used. However, in the case of the present invention, even if the movement of the ring and the retainer is not completely synchronized as in Japanese Patent Application Laid-Open No. 2004-249111, even if the position of the ring is slightly shifted back and forth on the upper surface of the retainer opening, the effect is sufficiently obtained. It can be demonstrated.
The depth of the ring may be any depth that prevents the noodle strings from jumping out. However, in order to prevent the noodle strings from popping out even at higher wind speeds, it is preferable to make the ring deep within a range that does not contact the airflow injection holes.
また、本発明では麺線を踊るように乾燥させるための風速として、リテーナ上の麺線に吹き付けられる気流の風速を好ましくは６０ｍ／ｓ以上として吹き付けるものであるが、常温でも時間を長くすれば、ほぐれのよい麺は得られるが、温度を高くすることで、乾燥が速く、食感も調理感のある好ましいものとなり、膨化度が高まって復元性もよくなる。このような効果を得るための、特に好ましい温度は１００℃〜１５０℃程度である。 Further, in the present invention, the wind speed for drying the noodle strings so that the noodle strings are danced is preferably set at 60 m / s or more as the air speed of the air current sprayed on the noodle strings on the retainer. A loose noodle can be obtained, but by raising the temperature, drying is fast and the texture is preferable with a feeling of cooking, the degree of swelling is increased and the restorability is improved. A particularly preferable temperature for obtaining such an effect is about 100 ° C to 150 ° C.
なお、本発明の場合麺線表面を乾燥させるだけでも、麺線表面のべたつきが無くなり結着が防げるので、この段階でほぐれはかなり改善される。従って、ある程度ほぐれを改善することが目的の場合は、上記の本発明の乾燥方法（６０ｍ／ｓ以上の吹き付け）を短時間行って、麺線表面が乾燥した状態となった時点で、新たに別の乾燥方法、例えば通常のノンフライ麺に用いられる熱風乾燥法等を用いて仕上げ乾燥することもできる。またさらに、麺塊の水分含量が３０％以下になると、概ね麺塊形状がほぼ固定されて、ほぐれ具合も決まるので、この時点以降の乾燥を他の方法で仕上げ乾燥することもできる。仕上げ乾燥としては、どのような乾燥方法も可能であるが、一般的な熱風乾燥である温度７０〜１２０℃、秒速数メートル程度の熱風で乾燥すればよい。そしてこの場合、高速の気流の吹き付け以外の乾燥工程においては、リングは外して乾燥してもよい。 In the case of the present invention, even if the surface of the noodle strings is only dried, the stickiness of the surface of the noodle strings is eliminated and the binding can be prevented. Therefore, when the purpose is to improve the looseness to some extent, the drying method of the present invention (spraying at 60 m / s or more) is performed for a short time, and when the noodle strings surface is in a dry state, It can also be finished and dried using another drying method, such as a hot air drying method used for ordinary non-fried noodles. Furthermore, when the water content of the noodle mass becomes 30% or less, the shape of the noodle mass is generally fixed and the degree of loosening is determined, so that drying after this point can be finished and dried by other methods. As the final drying, any drying method can be used, but drying may be performed with hot air at a temperature of 70 to 120 ° C. and a few meters per second, which is general hot air drying. In this case, the ring may be removed and dried in a drying process other than high-speed air current blowing.
このように乾燥した即席麺（ノンフライ麺）は、合成樹脂製あるいは紙製のカップ容器に入れられてカップ麺とするか、包装袋に包装して袋麺とする。そして湯戻し時、調理時、及び喫食時において、麺線同士の結着がなく、ほぐれやすく食感のよい麺となる。 The instant noodles thus dried (non-fried noodles) are placed in a synthetic resin or paper cup container to form cup noodles, or packaged in a packaging bag to form bag noodles. In hot water reconstitution, cooking, and eating, there is no binding between the noodle strings, and the noodles are easy to loosen and have a good texture.
試験１＜風速を変更した試験＞
小麦粉８５０ｇに澱粉１５０ｇを加えて主原料とした。これに食塩２０ｇかんすい３ｇ重合リン酸塩１ｇを水４００ｍｌに溶かして添加し、ミキサーでよく混練して複合麺帯機で１２ｍｍ厚の麺帯とした。この麺帯をロール圧延機に通して、最終麺帯厚を１．８ｍｍとした。この麺帯を切刃ロール角刃１６番で切り出して製麺し、生麺線を得た。
Test 1 <Test with changed wind speed>
150 g of starch was added to 850 g of wheat flour to make a main ingredient. To this was added 20 g of salt, 1 g of 3 g polymerized phosphate salt dissolved in 400 ml of water, and kneaded well with a mixer to form a 12 mm thick noodle band with a composite noodle banding machine. This noodle strip was passed through a roll mill to make the final noodle strip thickness 1.8 mm. This noodle strip was cut out with a cutting blade roll square blade No. 16 to make noodles, and raw noodle strings were obtained.
切り出された生麺線はネットコンベア上を移送し、飽和蒸気約１００℃、蒸気流量２４０ｋｇ／ｈで２分間蒸し、続いて１０秒熱湯で茹でた。このα化済み麺線を５％食塩と少量の調味料を溶かした着味液に数秒間浸漬し、麺線をカットして1食分１８０ｇをリテーナに投入した。 The cut raw noodle strings were transferred on a net conveyor, steamed for 2 minutes at a saturated steam temperature of about 100 ° C. and a steam flow rate of 240 kg / h, and then boiled for 10 seconds with boiling water. The pregelatinized noodle strings were dipped in a seasoning solution in which 5% salt and a small amount of seasoning were dissolved, and the noodle strings were cut, and 180 g serving was put into a retainer.
リテーナは容積４５０ｍｌ、開口径(上径)φ１３７ｍｍ、高さ４０ｍｍ、テーパー角（底面に対して垂直な面に対し外側に開いた角）２０°、底面と側面（側壁）との間の隅部の曲率半径がＲ＝１０ｍｍで、リテーナ底面に形成された小孔の径φ４．０ｍｍで、小孔の総面積がリテーナ底面積の２０％のリテーナを用いて、下記条件でそれぞれリテーナ内に投入した麺線を乾燥した。 The retainer has a volume of 450 ml, an opening diameter (upper diameter) of φ137 mm, a height of 40 mm, a taper angle (angle opened outward with respect to a surface perpendicular to the bottom surface) of 20 °, and a corner between the bottom surface and the side surface (side wall). Using a retainer with a radius of curvature of R = 10 mm, a small hole diameter of 4.0 mm formed on the bottom surface of the retainer, and a total area of the small holes of 20% of the retainer bottom area, each is put into the retainer under the following conditions. The dried noodle strings were dried.
乾燥機は、庫内に細筒状のノズルが、天面の１ｍ2に約２４０本設置され、このノズルから高温高風速の気流が噴出されるもので、このノズルの下をコンベアに設置されたリテーナが、水平方向に走行速度約２．５ｍ／ｓで走行する。 The dryer has about 240 thin cylindrical nozzles installed in 1 m 2 on the top surface, and high-temperature and high-speed air currents are ejected from these nozzles. The retainer travels at a traveling speed of about 2.5 m / s in the horizontal direction.
乾燥温度は、ノズル出口におかれたセンサーで測定したところ、１４０℃、麺塊上面付近に設置したピトー管で風速を測定し、それぞれ風速４０ｍ／ｓ、５０ｍ／ｓ、６０ｍ／ｓ、７０ｍ／ｓで７２秒間とした。この間にリテーナからの麺線の飛び出しがあるか否かを観察した。
次いで、仕上げ乾燥として、それぞれのリテーナに入れたまま通常の熱風乾燥機で庫内温度９０℃、４．０ｍ／ｓで６０分乾燥した。乾燥後麺重量は、麺線の飛び出しの無かったあるいは少ないものを選んで測定した所概ね９０ｇであった。
このようにして製造した即席麺塊について、熱湯４００ｍｌを注加して４分放置した後、ほぐれの状態を確認して喫食した。
The drying temperature was measured with a sensor placed at the nozzle outlet, and the wind speed was measured with a pitot tube installed near the top of the noodle mass at 140 ° C., and the wind speeds were 40 m / s, 50 m / s, 60 m / s, and 70 m / s, respectively. s for 72 seconds. In the meantime, it was observed whether or not the noodle strings protruded from the retainer.
Next, as a final drying, it was dried for 60 minutes at an internal temperature of 90 ° C. and 4.0 m / s with a normal hot air drier while being put in each retainer. The noodle weight after drying was approximately 90 g when measured by selecting noodle strings with little or no protrusion.
About the instant noodle mass produced in this way, 400 ml of hot water was poured and allowed to stand for 4 minutes.
なお、官能評価はパネラー５人で５段階で行い、麺の飛び出しのあったものは、飛び出し量の少ないサンプルで評価した。喫食時のほぐれの評価において、評価５はほぐれが非常によい状態、４は箸で軽くほぐせる状態、３は箸でほぐせる状態、２は箸でほぐすのがやや困難な場所がある状態、１は結着が多く箸でほぐすことが困難な状態。とした。
結果を表１に示す。
The sensory evaluation was performed in five stages by five panelists, and samples with noodle popping out were evaluated with samples having a small popping amount. In the evaluation of unraveling at the time of eating, evaluation 5 is a state where the unraveling is very good, 4 is a state where it is lightly unraveled with chopsticks, 3 is a state where it is unraveled with chopsticks, and 2 is a place where it is somewhat difficult to unravel with chopsticks State 1 is a state where there are many bindings and it is difficult to loosen with chopsticks. It was.
The results are shown in Table 1.
試験２＜リングを用いた試験＞
試験１では、麺に吹き付けられる風速を６０ｍ／ｓ以上にするとリテーナからの麺の飛び出しがあったので、試験例１において麺線に吹き付けられる風速を６０ｍ／ｓ又は７０ｍ／ｓとし、リテーナの開口部に径（上面、下面）１４１ｍｍ、高さ３０ｍｍの円筒形のリングを被せて係止し、試験例１と同様に乾燥して実施例１とすることで、リンクを被せないものと比較した。結果を表２に示す。
Test 2 <Test using ring>
In Test 1, when the wind speed blown to the noodles was set to 60 m / s or more, the noodles jumped out of the retainer. A cylindrical ring with a diameter (upper surface, lower surface) of 141 mm and a height of 30 mm was put on the part and locked, and it was dried in the same manner as in Test Example 1 to make Example 1, which was compared with that without a link. . The results are shown in Table 2.
試験３＜温度に関する試験＞
試験１の、風速７０ｍ／ｓで、吹き付ける温度を１４０℃であったのを６０℃〜１６０℃に変えて実験した。その他の条件である、装置や風速、乾燥時間等は全て試験１と同様である。結果を表３に示した。
Test 3 <Temperature test>
Experiment 1 was conducted by changing the spraying temperature from 140 ° C. to 60 ° C. to 160 ° C. at a wind speed of 70 m / s. Other conditions, such as the apparatus, the wind speed, and the drying time, are all the same as in Test 1. The results are shown in Table 3.
Claims (6)
前記リテーナの開口部に、該開口部と略同形同大の開口部を有する筒状の着脱自在なリングを取り付け、前記高速の気流を、リテーナ内の麺線がさらされる風速として６０ｍ／ｓ以上の気流とすることを特徴とする即席麺の乾燥方法。 A method for drying instant noodles, including a step of introducing a gelatinized noodle string into a retainer and blowing a high-speed air current from above the retainer to the noodle string in the retainer,
A cylindrical detachable ring having an opening of approximately the same shape and size as the opening is attached to the opening of the retainer, and the high-speed airflow is set to 60 m / s as the wind speed at which the noodle strings in the retainer are exposed. A method for drying instant noodles characterized by the above airflow.
前記乾燥装置の庫内をリテーナが搬送し、該搬送するリテーナに対して上方から前記６０ｍ／ｓ以上の高速の気流を吹き付けて、リテーナ内に投入されたα化処理後の麺線を乾燥する装置であり、
前記庫内のリテーナの搬送経路上方には、垂直下方向に向かって高速の気流を噴出するノズルが配置され、
前記庫内搬送時のリテーナの開口部に装着され、該リテーナに同調して搬送する、リテーナの開口部と略同形同大の開口部を有する着脱自在な筒状のリングを備える、即席麺用の乾燥装置。 A drying apparatus for instant noodles used in the method for drying instant noodles according to any one of claims 1 to 5,
A retainer transports the inside of the drying apparatus, blows a high-speed air flow of 60 m / s or more from above to the retainer transported, and dries the noodle strings that have been subjected to the pregelatinization process and are put into the retainer. Device,
Above the conveying path of the retainer in the warehouse, a nozzle that ejects a high-speed airflow toward the vertically downward direction is disposed,
Instant noodles equipped with a detachable cylindrical ring that is attached to the opening of the retainer when transported in the cabinet and transports in synchronization with the retainer and has an opening of approximately the same shape and size as the retainer opening Drying equipment.
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