JP6510851B2 - Method of producing instant hot air dry noodle and instant hot air dry noodle - Google Patents
Method of producing instant hot air dry noodle and instant hot air dry noodle Download PDFInfo
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Description
本発明は、即席熱風乾燥麺の製造方法に関する。 The present invention relates to a method for producing instant hot-air dried noodles.
従来、即席麺の製造方法としては、フライ（油揚げ）麺とノンフライ麺に大別することができる。フライ麺は、α化処理した麺を１５０℃前後の油でフライ処理して乾燥させた麺である。一方、ノンフライ麺とは、α化した麺を、油で揚げる以外の乾燥方法により乾燥させた麺であり、幾つか方法があるが、７０〜１００℃程度で風速５ｍ／ｓ以下程度の熱風を当てて３０分から９０分程度乾燥させる熱風乾燥方法が一般的である。 Conventionally, instant noodles can be roughly classified into fried noodles and non-fried noodles. The fried noodle is a noodle obtained by frying the gelatinized noodle with oil at around 150 ° C. and drying it. On the other hand, non-frying noodles are noodles dried by drying methods other than frying pregelatinized noodles, and there are several methods, but hot air with a wind speed of about 5 m / s or less at about 70 to 100 ° C. A hot air drying method is generally applied, wherein the hot air is dried for about 30 to 90 minutes.
従来の一般的な熱風乾燥によるノンフライ麺は、フライ麺よりも麺線が緻密であり、より弾力のある食感を有する反面、熱湯や鍋炊き調理等による復元がフライ麺よりも時間がかかるといった課題があった。 Non-fried noodles by conventional general hot air drying have denser noodle wires than fried noodles and have a more elastic texture, but recovery by boiling water or cooking with a pot takes longer than fried noodles. There was a problem.
これらの問題に対して、高温熱風を用いた膨化乾燥方法が提案されている。（例えば特許文献１〜２）しかしながら、これらの製造方法によって製造された即席麺は、均質に膨化され、復元性がよい即席麺を得ることが可能であるが、喫食時にコシのある生麺的な食感に欠けるものであった。 With respect to these problems, a swelling and drying method using high temperature hot air has been proposed. (For example, Patent Documents 1 and 2) However, although instant noodles produced by these production methods can be obtained as instant noodles that are uniformly swollen and have good restorability, raw noodles with a sense of stiffness at the time of eating It was lacking in food texture.
また、特許文献３には、蒸煮及び/又はボイルによってα化した麺を、熱風によって水分含量５〜１７％まで乾燥した麺線に対し、高温高風速による処理、高温高風速及び飽和水蒸気を併用した処理、又は過熱蒸気処理による膨化処理を施すことを特徴とする即席熱風乾燥麺の製造方法が記載されている。この方法は、生麺らしい外観やコシのある食感を得ることできる優れた方法であるが、より生麺らしい外観を得るためには未だ課題があった。 In addition, in Patent Document 3, noodles that have been gelatinized by steaming and / or boiling are treated with high-temperature high-speed wind, high-speed high-speed wind and saturated steam combinedly for noodle strands dried to a moisture content of 5 to 17% by hot air. A method for producing instant hot-air-dried noodles, which comprises performing the above-mentioned treatment or expansion treatment by superheated steam treatment is described. Although this method is an excellent method capable of obtaining an appearance like raw noodles and a texture with a stiffness, there are still problems in order to obtain an appearance more like raw noodles.
本発明は、生麺的な食感を有しつつ、従来方法よりもより生麺的な自然な外観を有する即席熱風乾燥麺及びその製造方法を提供することを課題とする。 An object of the present invention is to provide instant hot-air-dried noodles having a natural appearance that is more like raw noodles than conventional methods while having a raw noodle-like texture, and a method for producing the same.
発明者らは、鋭意研究した結果、膨化処理を行う即席熱風乾燥麺においてα化工程を過熱蒸気で行い、さらにα化度を所定の特定の範囲にコントロールすることで、通常の飽和水蒸気によるα化処理や過熱蒸気によるα化処理と比して膨化度が高く、より生麺的な外観を得られるだけでなく、生麺的な食感をも同時に兼ね備えた即席熱風乾燥麺を得られることを見出し、本発明に至った。 As a result of intensive research, the inventors of the present invention performed superheated steam on the pregelatinization process in instant hot-air-dried noodles to be subjected to a swelling treatment, and further controlled the degree of gelatinization to a predetermined specific range. It is possible to obtain instant hot-air-dried noodles that not only have a higher raw noodle-like appearance but also have a raw-noodle-like texture, as well as having a higher degree of swelling compared to the gelatinization treatment with gelatinization and superheated steam. The present invention has been achieved.
すなわち、常法により製造した生麺線に対して過熱蒸気を用いてα化度が４０〜６０％となるようにα化するα化工程と、前記α化工程によってα化した麺線を、熱風によって水分含量５〜１７重量％まで乾燥する熱風乾燥工程と、前記熱風乾燥工程の後、乾燥した麺線に対して麺線を膨化させる膨化処理工程と、を含むことを特徴とする即席熱風乾燥麺の製造方法である。 That is, a gelatinization step of gelatinizing the raw noodle wire manufactured by a conventional method using superheated steam so as to have a degree of gelatinization of 40 to 60%, and a noodle wire gelatinized by the gelatinization step, Instant hot air comprising a hot air drying step of drying to a moisture content of 5 to 17% by hot air, and a swelling treatment step of swelling the noodles with respect to the dried noodles after the hot air drying. It is a manufacturing method of dry noodles.
また、α化工程が、麺線表面がさらされる過熱蒸気温度が１２５℃〜２２０℃となるよう、５〜５０秒間生の麺線に対して過熱蒸気流を直接吹き付けて蒸煮する第一蒸し工程と、
第一蒸し工程の後、水又はお湯を用いて麺線に水分を補給する第一水分補給工程と、第一水分補給工程の後の麺線に対して、５〜５０秒間過熱蒸気流を直接吹き付けて蒸煮するか、及び／又は非過熱蒸気で蒸煮する第二蒸し工程と、を含む工程からなることが好ましい。
In addition, the first steaming process in which the gelatinization process directly steams and superheats the superheated steam flow on the raw noodles wire for 5 to 50 seconds so that the superheated steam temperature to which the noodles surface is exposed is 125 ° C to 220 ° C. When,
Superheated steam flow is directly applied for 5 to 50 seconds to the first hydration step of supplying water to the noodle band with water or hot water after the first steaming step and the noodle band after the first hydration step. And b) spraying and cooking, and / or a second steaming step of steaming with non-superheated steam.
また、膨化処理工程が温度１０５〜１６０℃、絶対湿度５〜２００ｇ／ｍ３、風速１０〜７０ｍ／ｓの高温高風速気流により１０〜１２０秒間行われることが好ましい。 In addition, it is preferable that the expansion treatment step be performed for 10 to 120 seconds by a high-temperature high-speed air flow having a temperature of 105 to 160 ° C., an absolute humidity of 5 to 200 g / m 3 , and a wind speed of 10 to 70 m / s.
また、膨化処理工程の後、乾燥した麺線に対して過熱蒸気処理を行うことが好ましい。 Moreover, it is preferable to perform a superheated steam process with respect to the dried noodle strings after a swelling treatment process.
さらに、前記過熱蒸気処理工程が、麺線がさらされる過熱蒸気温度として１０５〜１６０℃である過熱蒸気により１０〜６０秒間行われることが好ましい。 Furthermore, it is preferable that the said superheated steam processing process is performed for 10 to 60 seconds by the superheated steam which is 105-160 degreeC as a superheated steam temperature to which a noodle string is exposed.
また、前記熱風乾燥工程が５０〜１００℃の熱風で行われることが好ましい。 Moreover, it is preferable that the said hot air drying process is performed by a 50-100 degreeC hot air.
本発明によれば、生麺的な食感を有しつつ、従来方法よりもより生麺的な自然な外観を有する即席熱風乾燥麺及びその製造方法を提供することができる。 According to the present invention, it is possible to provide instant hot-air-dried noodles having a raw appearance like a raw noodle more than conventional methods while having a raw noodle-like texture and a method for producing the same.
以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。
なお、本発明において製造する即席熱風乾燥麺の種類は、特に限定されず、通常、当技術分野で知られるいかなるものであってもよい。例えば、うどん、そば、中華麺、パスタ等が挙げられる。
Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
In addition, the kind of instant hot-air dried noodles manufactured in this invention is not specifically limited, Usually, what is known in this technical field may be sufficient. For example, udon, soba, Chinese noodles, pasta and the like can be mentioned.
１．原料配合
本発明に係る即席熱風乾燥麺には、通常の即席麺の原料が使用できる。すなわち、原料粉としては、小麦粉、そば粉、及び米粉等の穀粉、並びに馬鈴薯澱粉、タピオカ澱粉、コーンスターチ等の各種澱粉を単独で使用しても、または混合して使用してもよい。前記澱粉として、生澱粉、α化澱粉、並びにアセチル化澱粉、エーテル化澱粉、及び架橋澱粉等の加工澱粉等を使用することもできる。また、本発明では、これら原料粉に対して即席麺の製造において一般に使用されている食塩やアルカリ剤、各種増粘剤、麺質改良剤、食用油脂、カロチン色素等の各種色素及び保存料等を添加することができる。これらは、原料粉と一緒に粉体で添加しても、練り水に溶かすか懸濁させて添加してもよい。
1. Raw Material Blending The instant hot-air dried noodles according to the present invention can be used as the raw materials of ordinary instant noodles. That is, as raw material flour, cereal flours such as wheat flour, buckwheat flour and rice flour, and various starches such as potato starch, tapioca starch and corn starch may be used alone or in combination. Raw starch, pregelatinized starch, and modified starch such as acetylated starch, etherified starch, and cross-linked starch can also be used as the starch. Furthermore, in the present invention, various kinds of pigments such as sodium chloride and alkali agents, various thickeners, noodle quality improvers, edible fats and oils, carotene pigments, preservatives, etc. which are generally used for producing instant noodles with respect to these raw material powders Can be added. These may be added as a powder together with the raw material powder, or may be added or dissolved in or suspended in kneading water.
２．混捏、圧延、及び切り出し
即席麺を製造する常法に従って、前記即席麺原料を混練することによって麺生地を製造する。より具体的には、前記原料粉に練り水を加え、ついでミキサーを用いて各種材料が均一に混ざるように良く混練して麺生地を製造する。上述のようにして麺生地を製造した後に、前記麺生地を複合機で圧延して麺帯を製造し、前記麺帯を圧延して、切刃を用いて切り出す事によって生麺線を製造する。この時、複数の麺帯を複合して多層の麺帯を製造してから圧延、切り出しを行い、麺線を製造してもよい。
2. A noodle dough is produced by kneading the instant noodle raw material according to a conventional method of mixing , rolling, and cutting out instant noodles. More specifically, kneading water is added to the above-mentioned raw material powder, and then, using a mixer, the various materials are thoroughly kneaded so as to be uniformly mixed, to produce noodle dough. After the noodle dough is produced as described above, the noodle dough is rolled by a multifunction machine to produce a noodle band, and the noodle band is rolled and cut out using a cutting blade to produce a raw noodle wire . At this time, a plurality of noodle bands may be combined to manufacture a multi-layered noodle band, and then rolling and cutting may be performed to manufacture a noodle band.
３．α化工程
次いで過熱蒸気によって４０〜６０％にα化した麺線を得る。尚、本発明における過熱蒸気とは、飽和水蒸気を加熱することによってできる、大気圧下において１００℃よりも高い温度を示す蒸気のことをいう。
3. A gelatinization process Next, the noodle strings which were gelatinized to 40 to 60% by superheated steam are obtained. In the present invention, superheated steam refers to steam which can be obtained by heating saturated steam and which exhibits a temperature higher than 100 ° C. at atmospheric pressure.
過熱蒸気によるα化方法としては、特に限定しないが、例えば、特許第４４４８９８１号に記載されている生麺の蒸し工程に、過熱蒸気を用いる方法において、過熱蒸気の温度を１５０℃〜１８０℃とし、蒸煮工程の中間で麺に水シャワーをして吸水させる方法、特許３５３５１４５号に記載されている常法に切り出した生麺線を蒸煮する工程を含む即席麺の製造方法において、前記蒸煮工程において麺線がさらされる蒸気雰囲気として、前記雰囲気中で飽和水蒸気を過熱したものを用いる方法、特許４４３８９６９に記載されている麺線表面がさらされる過熱蒸気温度が１２５℃〜２２０℃となるよう、５〜５０秒間生の麺線に対して過熱蒸気流を直接吹き付けて蒸煮する第一蒸し工程と、第一蒸し工程の後、水又はお湯を用いて麺線に水分を補給する第一水分補給工程と、第一水分補給工程の後の麺線に対して、５〜５０秒間過熱蒸気流を直接吹き付けて蒸煮するか、及び／又は非過熱蒸気で蒸煮する第二蒸し工程と、を含む方法が挙げられる。 There is no particular limitation on the method of pregelatinizing with superheated steam, for example, in the method of using superheated steam in the steaming process of raw noodles described in Japanese Patent No. 4448981, the temperature of the superheated steam is 150 ° C to 180 ° C. In the method of producing instant noodles, the method of allowing the noodles to absorb water by absorbing water in the middle of the steaming process, the process of steaming raw noodles cut out in the usual way described in Japanese Patent No. 3535145 The method of using the one obtained by heating saturated steam in the atmosphere as a steam atmosphere to which the noodle band is exposed, the temperature of the superheated steam to which the surface of the noodle band is exposed is 125 ° C. to 220 ° C. The first steaming step of spraying the superheated steam directly onto the raw noodle strings for steaming for about 50 seconds, and after the first steaming step, using water or hot water to water the noodle strings Superheated steam directly for 5 to 50 seconds to steam the noodle band after the first hydration step of supplying water and the first hydration step, and / or the second step of steaming with non-superheated steam And a steaming process.
この工程において過熱蒸気ではなく飽和水蒸気によるα化処理を行った場合は、充分な膨化が得られず、より自然な外観が得られにくい。また、過熱蒸気によるα化処理の場合でもα化度が６０％を超える場合には、充分な膨化が得られず、より自然な外観は得られにくい。また、α化度が４０％未満では、より自然な外観は得られるものの、食感が粉っぽくなり、芯の粘りが欠け、生麺的な食感が得られにくい。より好ましいα化度は４５〜５５％である。また、α化工程におけるα化度の測定方法としては、β―アミラーゼ、プルナーゼ法により測定すればよい。 In the case of performing the gelatinization treatment with saturated steam instead of superheated steam in this step, sufficient expansion can not be obtained, and it is difficult to obtain a more natural appearance. Further, even in the case of the pre-oxidation treatment with superheated steam, when the degree of pre-polymerization exceeds 60%, sufficient expansion can not be obtained, and a more natural appearance is difficult to obtain. Further, if the degree of gelatinization is less than 40%, although a more natural appearance can be obtained, the texture becomes powdery, the core does not have tenacity, and it is difficult to obtain a raw noodle-like texture. A more preferable degree of gelatinization is 45 to 55%. Moreover, what is necessary is just to measure by (beta) -amylase and a pullase method as a measuring method of the degree of gelatinization in a gelatinization process.
４．着味工程
本発明においては、このようにしてα化した麺線にスプレーや浸漬等により調味液（着液）を付着させ味付けを行うこともできる。また、麺線同士の結着防止のため、乳化剤や増粘多糖類などの麺線に付着させることもできる。着味工程は必ずしも行う必要はなく、省略しても構わない。
4. In the present invention, seasoning liquid (liquidation liquid) can be attached to the thus gelatinized noodle strands by spraying, immersion or the like to carry out seasoning. Moreover, in order to prevent binding between noodles, it can also be attached to noodles such as an emulsifier and polysaccharide thickener. The tinting step is not necessarily performed, and may be omitted.
５．カット及び投入
次いで、麺線を1食分２０〜５０ｃｍにカットする。カットした麺線は、リテーナと呼ばれる乾燥器具に投入する。
5. Cut and Insert Next, cut noodles into 20 to 50 cm per serving. The cut noodle band is put into a drying device called a retainer.
６．熱風乾燥工程
リテーナに充填した麺線を熱風により５〜１７重量％になるように乾燥する。熱風の条件は特に問わないが５０〜１００℃程度で風速１〜５ｍ／ｓの熱風により乾燥することが好ましい。熱風乾燥工程後の麺線の好ましい水分は、麺線の太さ、幅などの形状により異なるが、低すぎると後述する膨化処理工程で膨化が進まず、高すぎると膨化が進み過ぎ良好な食感が得られにくい。より好ましくは水分６〜１４．５％程度に乾燥することが好ましい。
6. Hot air drying process
The noodle band filled in the retainer is dried by hot air to 5 to 17% by weight. The conditions of the hot air are not particularly limited, but it is preferable to dry at about 50 to 100 ° C. with a hot air of 1 to 5 m / s. The preferable moisture of the noodle band after the hot air drying process varies depending on the shape of the noodle band, such as the thickness and width of the noodle band. It is difficult to get a feeling. It is more preferable to dry to a water content of about 6 to 14.5%.
７．膨化処理工程
次いで熱風乾燥された麺線を膨化処理する。この工程において麺線を膨化させることにより麺線の透明感がなくなり膨化によりできた空隙により麺線が白ぼけ、生麺的な自然な外観を有する麺線になる。また、膨化により生じた空隙により復元性もよくなる。
7. Expansion process
Next, the hot air-dried noodle band is subjected to a swelling process. By swelling the noodles in this step, the transparency of the noodles disappears and the voids formed by the swelling make the noodles white-blurred, and the noodles become a natural noodle-like appearance. In addition, the voids formed by the expansion also improve the recoverability.
膨化方法は特に限定しないが、高温高風速熱風処理、高温高風速熱風及び蒸気を併用する処理、過熱水蒸気処理、マイクロウェーブ処理等が挙げられる。好ましい膨化処理としては、高温高速熱風処理又は高温高速熱風及び飽和水蒸気を併用する処理が好ましい。 Although the expansion method is not particularly limited, high-temperature high-speed hot-air treatment, treatment using high-temperature high-speed hot air and steam in combination, superheated steam treatment, microwave treatment, etc. may be mentioned. As a preferable expansion treatment, a high-temperature high-speed hot-air treatment or a treatment using high-temperature high-speed hot air and saturated steam together is preferable.
高温高速熱風処理又は高温高速熱風及び飽和水蒸気を併用する処理によって膨化処理を行う場合、膨化処理における麺線を処理する気体の温度は、１０５〜１６０℃であることが好ましい。１０５℃未満の場合、麺線が十分に膨化せず、自然な外観が得られにくい。１６０℃よりも高い場合には、麺線が過度に膨化したり、焦げの発生や麺線が変色する。より好ましくは１１０〜１５０℃、さらに好ましくは１１０〜１３０℃である。 When the expansion treatment is performed by the high-temperature high-speed hot-air treatment or the treatment using both high-temperature high-speed hot air and saturated steam, the temperature of the gas for treating the noodle band in the expansion treatment is preferably 105 to 160 ° C. If the temperature is less than 105 ° C., the noodle band does not swell sufficiently, and it is difficult to obtain a natural appearance. If the temperature is higher than 160 ° C., the noodle band may be excessively swollen, charring may occur, or the noodle band may be discolored. More preferably, it is 110-150 degreeC, More preferably, it is 110-130 degreeC.
高温高速熱風処理又は高温高速熱風及び飽和水蒸気を併用する処理によって膨化処理を行う場合、膨化処理工程における麺線を処理する風速は１０〜７０ｍ／ｓであることが好ましい。１０ｍ／ｓ未満の場合は、麺線が十分膨化せず、ほぐれも悪い。７０ｍ／ｓよりも高い風速の場合には、設備が大がかりになる。より好ましくは、３０〜７０ｍ／ｓ、さらに好ましくは５０〜７０ｍ／ｓである。 When the bulging treatment is performed by the high-temperature high-speed hot-air treatment or the treatment using the high-temperature high-speed hot air and the saturated water vapor in combination, the wind speed at which the noodle band is treated in the bulging treatment process is preferably 10 to 70 m / s. In the case of less than 10 m / s, the noodle band does not swell sufficiently and the loosening is bad. If the wind speed is higher than 70 m / s, the equipment becomes large. More preferably, it is 30 to 70 m / s, further preferably 50 to 70 m / s.
高温高速熱風処理又は高温高速熱風及び飽和水蒸気を併用する処理によって膨化処理を行う場合、膨化処理における麺線を処理する気体の絶対湿度は５〜２００ｇ／ｍ３であることが好ましい。高温高風速熱風と飽和水蒸気を併用する処理においては、膨化処理工程に用いる気体の絶対湿度を上げることができ、麺線の過度な膨化を抑制し膨化を均質にできることや表面の過乾燥からくる表面の張り固まった食感を軽減し、柔らかくツルミのある食感を得ることができる。しかしながら、絶対湿度を上げるために蒸気量を増やすにつれ、気体の温度を維持するためにエネルギーがかかり、また、絶対湿度の上昇に伴い、喫食時の麺線のほぐれが悪くなるなどの問題がある。より好ましくは、５０〜１５０ｇ／ｍ３、さらに好ましくは６０〜１２０ｇ／ｍ３であることが好ましい。 When the expansion treatment is performed by the high-temperature high-speed hot-air treatment or the treatment using both high-temperature high-speed hot air and saturated steam, the absolute humidity of the gas for treating the noodle band in the expansion treatment is preferably 5 to 200 g / m 3 . In the process using both high-temperature high-speed hot air and saturated steam, the absolute humidity of the gas used in the swelling process can be increased, and excessive swelling of the noodle band can be suppressed to make the swelling homogeneous and come from overdrying of the surface. It is possible to reduce the texture of the surface, and to obtain a soft and smooth texture. However, as the amount of steam is increased to increase the absolute humidity, energy is required to maintain the temperature of the gas, and there is also the problem that the loosening of the noodle strings at the time of eating becomes worse as the absolute humidity rises. . It is more preferable that it is 50-150 g / m < 3 >, More preferably, it is 60-120 g / m < 3 >.
高温高速熱風処理又は高温高速熱風及び飽和水蒸気を併用する処理によって膨化処理を行う場合、膨化処理における処理時間は、処理に使用する気体の温度、風速、湿度によっても異なるが１０〜１２０秒であることが好ましい。また、膨化処理工程後の好ましい水分としては、麺の太さによっても異なるが３〜１４％である。 When expansion treatment is performed by high-temperature high-speed hot-air treatment or treatment using high-temperature high-speed hot air and saturated steam in combination, the treatment time in the expansion treatment varies depending on the temperature, air velocity, and humidity of the gas used for treatment but is 10 to 120 seconds. Is preferred. Moreover, as preferable moisture after a swelling treatment process, although it changes also with the thickness of noodles, it is 3 to 14%.
８．過熱蒸気処理工程
膨化処理工程によって膨化させた麺線は、そのまま即席熱風乾燥麺として使用してもよいが、膨化処理工程後に過熱蒸気処理をすることが好ましい。膨化処理後に過熱蒸気処理を施すことにより、α化処理工程でα化を制限したことによる食感の粉っぽさが取れ、芯の粘りが増し、より生麺的な食感が得られやすくなる。これは膨化した麺線に過熱蒸気を処理するにより、膨化によりできた空隙に過熱蒸気が浸透するため麺線内部への熱伝導性が増し、その結果、芯の糊化が進むためと推測する。
8. The noodle band expanded by the superheated steam treatment process bulging process may be used as it is as instant hot air dried noodle, but it is preferable to carry out superheated steam treatment after the bulging process. By applying the superheated steam treatment after the swelling treatment, the powdery texture of the texture can be removed by limiting the gelatinization in the gelatinization treatment step, and the stickiness of the core can be increased, and the raw noodle texture can be easily obtained. Become. This is presumed to be due to the fact that the superheated steam penetrates into the void formed by the swelling by treating the puffed noodle band with superheated steam, so that the heat conductivity inside the noodle band increases and as a result, the gelatinization of the core progresses .
この工程においては、しっかりと芯の粉っぽさを取り、芯に粘りのある食感を付与する程度で過熱蒸気処理を行えばよい。過熱蒸気の温度は、温度１０５〜１６０℃が好ましい。１０５℃未満では、過熱蒸気により麺線表面に結露した水分が乾燥しづらく、麺線同士が結着しやすくなり、ほぐれが悪化する。１６０℃よりも高い温度では、既に膨化処理が終了しているため、過度な膨化は進まないものの麺線が焦げたり、変色したりする。より好ましくは１１０〜１５０℃、特に好ましくは１２０〜１４０℃である。また、過熱蒸気処理の時間は、１０〜６０秒間が好ましい。 In this process, the powdery nature of the core may be taken firmly, and the superheated steam treatment may be performed to the extent that the core has a sticky texture. The temperature of the superheated steam is preferably 105 to 160 ° C. If the temperature is less than 105 ° C., the moisture condensed on the surface of the noodle band by the superheated steam is difficult to dry, and the noodle bands become easy to be bound to each other, and the loosening is deteriorated. If the temperature is higher than 160 ° C., the swelling treatment has already been completed, so that although the excessive expansion does not proceed, the noodle band may burn or change color. The temperature is more preferably 110 to 150 ° C, particularly preferably 120 to 140 ° C. Moreover, as for the time of a superheated steam process, 10 to 60 seconds are preferable.
(実験１）
＜α化処理の検討＞
(Experiment 1)
<Examination of alpha conversion processing>
以下に実施例を挙げて本実施形態をさらに詳細に説明する。
（実施例１−１）
小麦粉７５０ｇ、澱粉２５０ｇを粉体混合し、これに食塩２０ｇ、かんすい９.７５ｇ、リン酸塩１．５ｇ、重合リン酸塩１ｇを溶解した練水４１０ｍｌを加え、常圧ミキサーで１５分間混練して麺生地（ドウ）を得た。
Hereinafter, the present embodiment will be described in more detail by way of examples.
Example 1-1
A mixture of 750 g of wheat flour and 250 g of starch is mixed, and to this is added 410 ml of distilled water in which 20 g of sodium chloride, 9.75 g of canine, 1.5 g of phosphate and 1 g of polymerized phosphate are dissolved. The noodle dough (dough) was obtained.
得られた麺生地を整形、複合して麺帯化し、圧延を繰り返して最終麺厚１．５５ｍｍとした後、切刃１６番角で麺線を切り出した。 The obtained noodle dough was shaped, combined and formed into a noodle band, and the rolling was repeated to make the final noodle thickness 1.55 mm, and then the noodle band was cut out with a cutting edge No. 16 square.
この切り出された麺線をα化処理した。α化処理は、過熱蒸気によって行い、第一蒸し工程と第一水分補給工程と第二蒸し工程をとる形で行った。過熱蒸気によるα化処理を行った過熱蒸気庫は、ネットコンベアの上下からコンベア上を移送する麺線に向って直接過熱蒸気流を吹き付ける蒸煮口を有し、これをコンベアの進行方向に多数有する構造となっており、この噴出口から過熱蒸気流を麺線に向って直接吹き付けて麺線のα化処理を行った。 The cut noodles were gelatinized. The gelatinization treatment was performed with superheated steam, and was performed in the form of taking a first steaming step, a first hydration step, and a second steaming step. The superheated steam store which has been subjected to the gelatinization treatment with the superheated steam has a steaming port for blowing a superheated steam flow directly from the top and bottom of the net conveyor toward the noodle strings transferred on the conveyor, A superheated steam flow was blown directly from the jet nozzle toward the noodle strings to perform a gelatinization treatment of the noodle strings.
第一蒸し工程の過熱蒸気の条件は、高温の蒸気を作り、これを、蒸気庫内部をネットコンベアが移送するトンネル型の蒸気庫内に、蒸気流量１２０ｋｇ／ｈで過熱蒸気を供給し、麺線がさらされる付近の温度が１６０℃となるように設定し、蒸煮時間は４５秒とした。 The condition of the superheated steam of the first steaming step is to make the high temperature steam and supply the superheated steam at a steam flow rate of 120 kg / h into the tunnel type steam store which is transferred by the net conveyor inside the steam store. The temperature near the line was set to 160 ° C., and the cooking time was 45 seconds.
次いで、第一蒸し工程後の麺線に対して第一水分補給工程として８５℃の温水を６０ｍｌ／Ｌとなるようにシャワー掛けした。 Next, hot water at 85 ° C. was showered on the noodle strings after the first steaming step so as to be 60 ml / L as the first hydration step.
シャワー掛けした麺線に対して第二蒸し工程として、再び第一蒸し工程と同じ条件で過熱蒸気による蒸煮を行った。尚、蒸煮終了後直ぐに酵素法によって麺線のα化度を測定した。このときのα化度は、５５．０％であった。 As a second steaming step, the noodle strings subjected to showering were again steamed with superheated steam under the same conditions as the first steaming step. Immediately after the completion of steaming, the degree of gelatinization of the noodles was measured by the enzyme method. The degree of gelatinization at this time was 55.0%.
α化工程を経た麺線を１Ｌあたり食塩１０ｇ、大豆水溶性繊維４ｇを溶かした着味液に６秒浸漬し、約４０ｃｍとなるように麺線をカットした後、１食１５５ｇとなるように深皿状の乾燥用リテーナに麺線を充填した。 Soak the noodles in the gelatinization process for 6 seconds in a flavoring solution containing 10 g of sodium chloride and 4 g of soya water-soluble fibers, and cut the noodles into about 40 cm, then cut into 155 g of a meal. A noodle dish was filled in a deep dish-like drying retainer.
リテーナに充填した麺線を熱風乾燥として７０℃、風速４ｍ／ｓで２８分、８５℃、風速１ｍ／ｓで２０分熱風乾燥した。この時の水分は、１３％であった。 The hot water was dried at 70 ° C. at a wind speed of 4 m / s for 28 minutes and at 85 ° C. at a wind speed of 1 m / s for 20 minutes. The water content at this time was 13%.
熱風乾燥した麺塊を温度１２０℃、湿度１２０ｇ／ｍ３、風速７０ｍ／ｓの高温高風速熱風と飽和水蒸気を併用した処理を３６秒行し、即席熱風乾燥麺サンプルを作製した。 A hot-air dried noodle mass was treated for 36 seconds using a combination of high-temperature, high-speed hot air with a temperature of 120 ° C., a humidity of 120 g / m 3 , and a wind speed of 70 m / s and saturated water vapor for 36 seconds to prepare instant hot-air dried noodle samples.
（実施例１−２）
第一蒸し工程ならびに第二蒸し工程の過熱蒸気の流量を１５０ｋｇ／ｈとする以外は、実施例１−１の方法に従って即席熱風乾燥麺サンプルを製造した。このとき、α化処理後の麺線のα化度は、５８．４％であった。
(Example 1-2)
An instant hot-air dried noodle sample was produced according to the method of Example 1-1 except that the flow rate of the superheated steam in the first steaming step and the second steaming step was 150 kg / h. At this time, the degree of gelatinization of the noodle band after the gelatinization treatment was 58.4%.
（実施例１−３）
第一蒸し工程ならびに第二蒸し工程の過熱蒸気の流量を１００ｋｇ／ｈとする以外は、実施例１の方法に従って即席熱風乾燥麺サンプルを製造した。このとき、α化処理後の麺線のα化度は、４３．６％であった。
(Example 1-3)
Instant hot air dried noodle samples were produced according to the method of Example 1 except that the flow rate of the superheated steam in the first steaming step and the second steaming step was 100 kg / h. At this time, the degree of gelatinization of the noodle band after the gelatinization treatment was 43.6%.
（比較例１−１）
α化工程を蒸気流量２４０ｋｇ／ｈの飽和水蒸気で２分間蒸煮する以外は、実施例１−１の方法に従って即席熱風乾燥麺サンプルを製造した。このとき、α化処理後の麺線のα化度は、６１．８％であった。
(Comparative Example 1-1)
An instant hot-air dried noodle sample was produced according to the method of Example 1-1 except that the gelatinization process was steamed for 2 minutes with saturated steam at a flow rate of 240 kg / h. At this time, the degree of gelatinization of the noodle band after the gelatinization treatment was 61.8%.
（比較例１−２）
第一蒸し工程ならびに第二蒸し工程を過熱蒸気ではなく飽和水蒸気とし、流量を１２０ｋｇ／ｈとする以外は、実施例１−１の方法に従って即席熱風乾燥麺サンプルを製造した。このとき、α化処理後の麺線のα化度は、５６．１％であった。
(Comparative example 1-2)
Instant hot air dried noodle samples were produced according to the method of Example 1-1 except that the first steaming step and the second steaming step were not superheated steam but saturated steam, and the flow rate was 120 kg / h. At this time, the degree of gelatinization of the noodle band after the gelatinization treatment was 56.1%.
（比較例１−３）
第一蒸し工程ならびに第二蒸し工程の過熱蒸気の流量を１８０ｋｇ／ｈとする以外は、実施例１−１の方法に従って即席熱風乾燥麺サンプルを製造した。このとき、α化処理後の麺線のα化度は、６８．４％であった。
(Comparative example 1-3)
Instant hot-air dried noodle samples were produced according to the method of Example 1-1 except that the flow rate of the superheated steam in the first steaming step and the second steaming step was 180 kg / h. At this time, the degree of gelatinization of the noodle band after the gelatinization treatment was 68.4%.
（比較例１−４）
第一蒸し工程ならびに第二蒸し工程の過熱蒸気の流量を２１０ｋｇ／ｈとする以外は、実施例１−１の方法に従って即席熱風乾燥麺サンプルを製造した。このとき、α化処理後の麺線のα化度は、６９．９％であった。
(Comparative Example 1-4)
An instant hot-air dried noodle sample was produced according to the method of Example 1-1 except that the flow rate of the superheated steam in the first steaming step and the second steaming step was 210 kg / h. At this time, the degree of gelatinization of the noodle band after the gelatinization treatment was 69.9%.
これらのサンプルをポリスチレンの容器に入れて５００ｍｌの熱湯を注加し、蓋をして４分放置して復元し、喫食した。喫食時の評価方法は、ベテランのパネラー５人によって官能評価を行い、外観、ならびに生麺的な食感について評価した。尚、食感については、麺の表面の硬さ、麺の弾力、芯の粘りを総合的に評価した。評価基準は、従来法である比較例１−１を基準とし、比較例１−１よりも非常に良好なものを５点、比較例１−１よりも良好なものを４点、比較例１−１と同等のものを３点、比較例１−１に劣るものを２点、比較例１−１から非常に劣るものを１点とした。 These samples were placed in a polystyrene container, 500 ml of hot water was added, and the lid was left to stand for 4 minutes for reconstitution and eating. The evaluation method at the time of eating was sensory-evaluated by five veteran panelists, and the appearance and the texture of raw noodles were evaluated. In addition, regarding the texture, the hardness of the surface of the noodles, the elasticity of the noodles, and the viscosity of the core were comprehensively evaluated. Evaluation criteria are based on Comparative Example 1-1 which is a conventional method, and 5 points which are very better than Comparative Example 1-1 are 4 points, 4 points which are better than Comparative Example 1-1 are 4 points, Comparative Example 1 The thing equivalent to -1 was made into 3 points, the thing inferior to Comparative Example 1-1 2 points, and the thing extremely inferior from Comparative Example 1-1 1 point.
また、乾燥した麺線の断面について３断面の面積を測定し、３断面の平均値をサンプルの断面積とした。 Moreover, the area of 3 cross sections was measured about the cross section of the dried noodle string, and the average value of 3 cross sections was made into the cross-sectional area of the sample.
また、麺線の外観について色彩色差計（ＣＲ−４１０：コニカミノルタセンシング(株)製）のＬ値（明るさ）について分析を行った。麺塊上面の任意の２点に、色彩色差計を密着させ、測定した。 Moreover, it analyzed about L value (brightness) of a color-color difference meter (CR-410: made by Konica Minolta Sensing, Inc.) about the appearance of a noodle band. The color difference meter was brought into close contact with any two points on the top of the noodle mass and measured.
官能評価結果ならびにサンプルの断面積、Ｌ値について表１に示す。 It shows in Table 1 about the sensory evaluation result and the cross-sectional area of a sample, and L value.
実施例１〜３で示すように比較例１−１と比して、膨化度が高く、色彩も明るく白ボケており、外観上優れていた。また、実施例１−１と比較例１−２を比較し、飽和水蒸気によるα化処理よりも過熱蒸気によるα化処理の方が、膨化度が高く、色彩も明るく白ボケており、外観上優れていた。また、実施例１−１〜１−３、比較例１−３、１−４で示すように過熱蒸気の流量が増加し、麺線のα化が進むにつれ、膨化度が低くなり、明るさに欠け、外観評価が悪くなっていった。 As shown in Examples 1 to 3, in comparison with Comparative Example 1-1, the degree of expansion was high, the color was also bright and white blurred, and the appearance was excellent. Further, comparing Example 1-1 and Comparative Example 1-2, the degree of expansion is higher in the pre-heating treatment with superheated steam than in the pre-heating treatment with saturated steam, and the color is also bright and white-white, and in appearance It was excellent. In addition, as shown in Examples 1-1 to 1-3 and Comparative examples 1-3 and 1-4, the flow rate of the superheated steam increases, and as the gelatinization of the noodle string progresses, the degree of swelling decreases, and the brightness is increased. It was lacking in appearance evaluation.
食感に関しては、過熱蒸気を用いることにより、表面の柔らかく、弾力、芯の粘りは良好であるが、過熱蒸気の流量が少なくなるにつれ、芯の粘りが弱くなり、芯に粉っぽさを感じるようになり、実施例１−３では、比較例１−１と同等の評価となった。 With regard to the texture, by using superheated steam, the softness, elasticity and core viscosity of the surface are good, but as the flow rate of the superheated steam decreases, the core viscosity becomes weaker and the core becomes powdery. It came to feel and in Example 1-3, it became evaluation equivalent to Comparative Example 1-1.
（実験２）
＜過熱蒸気処理＞
（実施例２−１）
実施例１−１の即席麺サンプルに対して、過熱蒸気処理として麺線がさらされる付近の温度が１２０℃となるように温度を調整した過熱蒸気を蒸気流量１８０ｋｇ／ｈで蒸気庫に供給し、過熱蒸気庫内を４５秒間かけ通過させ、過熱蒸気処理を行った。
(Experiment 2)
<Superheated steam treatment>
(Example 2-1)
With respect to the instant noodle sample of Example 1-1, as superheated steam treatment, superheated steam whose temperature is adjusted so that the temperature in the vicinity where the noodle wire is exposed is 120 ° C. is supplied to the steam box at a steam flow rate of 180 kg / h , The superheated steam storage was passed for 45 seconds to carry out superheated steam treatment.
このサンプルについて実験１と同様に官能評価を行った。 The sensory evaluation was performed on this sample in the same manner as in Experiment 1.
実験２の官能評価結果につい表２に示す。 The sensory evaluation results of Experiment 2 are shown in Table 2.
実施例２−１で示すように、膨化処理後にさらに過熱蒸気による加熱処理を行うことで、芯の粉っぽさが取れ、芯に粘りを感じ、外観、食感共に良好になることがわかる。 As shown in Example 2-1, by further performing heat treatment with superheated steam after the expansion treatment, it can be seen that the powderyness of the core is removed, the core feels tenacious, and both the appearance and the texture become good. .
Claims (6)
前記α化工程によってα化した麺線を、熱風によって水分含量５〜１７重量％まで乾燥する熱風乾燥工程と、
前記熱風乾燥工程の後、乾燥した麺線に対して麺線を膨化させる膨化処理工程と、を含むことを特徴とする即席熱風乾燥麺の製造方法。 A gelatinization step of subjecting raw noodles produced according to a conventional method to a gelatinization degree of 43.6 to 55.0% using superheated steam,
A hot-air drying step of drying the noodles gelatinized by the above-mentioned gelatinization process to a water content of 5 to 17% by weight with hot air;
A method for producing instant hot-air-dried noodles, comprising: a swelling treatment step of swelling the noodles with respect to the dried noodles after the hot-air-drying step.
第一蒸し工程の後、水又はお湯を用いて麺線に水分を補給する第一水分補給工程と、
第一水分補給工程の後の麺線に対して、５〜５０秒間過熱蒸気流を直接吹き付けて蒸煮するか、及び／又は非過熱蒸気で蒸煮する第二蒸し工程と、を含む工程からなることを特徴とする請求項１記載の即席熱風乾燥麺の製造方法。 In the first steaming step, the pregelatinizing step is carried out by directly spraying a superheated steam flow onto raw noodles for 5 to 50 seconds so that the temperature of the superheated steam to which the surface of the noodles is exposed is 125 ° C to 220 ° C. ,
A first hydration step of supplying water to the noodle band using water or hot water after the first steaming step;
And b) directly spraying and superheated steam for 5 to 50 seconds on the noodle strings after the first hydration step, and / or a second steaming step of steaming with non-superheated steam. The manufacturing method of instant hot-air-dried noodles of Claim 1 characterized by these.
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