JP7104864B1 - How to make instant fried noodles - Google Patents

Abstract

An object of the present invention is to provide a method for producing instant fried noodles that can effectively prevent the hot water from stretching over time after reconstitution with hot water without adding an extra additive. A method for producing instant fried noodles, wherein a mixing step, a noodle-making step, a gelatinization step, a water-applying step, and a fry-drying step are performed in this order, wherein the noodle-making step comprises: It is a step of extruding under reduced pressure to form small lumps or the like and then forming noodle strings, and the moisture imparting step is a step of imparting water of 40 to 70 ° C. The amount of water given to the strings is 26 to 33 ml per 100 g of the obtained noodle strings, the water content of the noodle strings after the water application step is 48 to 51% by mass, and the instant fried noodles are rehydrated in hot water. Manufacture of instant fried noodles having a maximum differential value of 0.5 to 0.9 N/% and a rate of decrease in the maximum differential value of less than 50% after 1 minute in a breaking test under specific conditions. Method. [Selection figure] None

Description

The present invention relates to a method for producing instant fried noodles.

Instant fried noodles are usually noodles made by steaming raw noodles and pregelatinizing them, then frying them with high-temperature oil of about 150 ° C and drying them. You can eat it just by cooking it for 1 to several minutes.
The instant fried noodles are generally considered to be inferior in quality to raw noodles, and have the disadvantage that the noodles tend to stretch after reconstitution with hot water, for example.

It has been proposed to add additives to the noodles in order to improve the elongation of the fried noodles after reconstitution with hot water (for example, Patent Documents 1 and 2).
Patent Document 1 describes that calcium alginate is added to a noodle raw material, and Patent Document 2 describes a polysaccharide-coated starch obtained by heat-treating a mixture of starch and thickening polysaccharide as a noodle raw material. It is described that it is added.
However, using additives that are not normally used in fried noodles may affect the taste or flavor of the noodles, and the raw material cost will be high. It is desirable to suppress it.

On the other hand, Patent Document 3 describes that by producing fried noodles by two-step fried tofu, it is possible to suppress the elongation of hot water that occurs over time during eating. Specifically, the fried noodles include a first fried tofu step of frying the pregelatinized noodle string in oil for 1 to 30 seconds, a step of pulling up from fried tofu after the step, and a second fried tofu step of frying again after the step. The manufacturing method of is described.
However, in the examples of Patent Document 3, only the texture was actually evaluated, and as for the hot water elongation, only the result that "the hot water elongation over time was suppressed" is described, and in fact, It was unclear to what extent it had the effect of suppressing the elongation of hot water.

Japanese Unexamined Patent Publication No. 2004-147576 Japanese Unexamined Patent Publication No. 2007-267640 Japanese Unexamined Patent Publication No. 2016-093153

An object of the present invention is to provide a method for producing instant fried noodles, which can effectively prevent the aging of hot water after reconstitution with hot water without adding extra additives.

As a result of diligent studies by the present inventors to develop a method for producing instant fried noodles that can effectively prevent the hot water from stretching over time after reconstitution with hot water, the noodle dough is extruded under reduced pressure in the noodle making process. It was found that the above-mentioned object can be achieved by making the noodles into noodles and adding water to the noodles under specific conditions between the pregelatinization step and the frying drying step. The present invention has been completed based on such findings.

That is, the present invention is as follows.
Item 1.
A method for producing instant fried noodles in which a mixing step, a noodle making step, a pregelatinization step, a watering step, and a frying drying step are performed in this order.
The noodle-making step is a step of extruding the noodle dough obtained in the mixing step under reduced pressure into small lumps or plates and then forming the noodles into noodles.
The water addition step is a step of adding water at 40 to 70 ° C. to the noodle strings obtained in the pregelatinization step.
The amount of water given to the noodle strings in the water-imparting step is 26 to 33 ml per 100 g of noodle strings obtained in the noodle-making step.
The water content of the noodle strings after the water addition step is 48 to 51% by mass.
One minute after the instant fried noodles were rehydrated and cooked, a breaking test of the instant fried noodles was carried out at a measurement speed of 0.5 mm / sec at 20 to 25 ° C. using a leometer equipped with a wedge-shaped plunger. The maximum differential value at that time is 0.5 to 0.9 N /%, and the rate of decrease of the maximum differential value after 3 minutes of hot water reconstitution with respect to the maximum differential value 1 minute after reconstitution with hot water is less than 50%.
How to make instant fried noodles.
Item 2.
Item 2. The method for producing instant fried noodles according to Item 1, wherein the water content of the noodle strings obtained by the noodle-making step is 33 to 37% by mass.
Item 3.
Item 2. The method for producing instant fried noodles according to Item 1 or 2, wherein the temperature of the water added in the water addition step is 40 to 60 ° C.
Item 4.
2. How to make noodles.
Item 5.
The method for producing instant fried noodles according to any one of Items 1 to 4, wherein the maximum differential value of the instant fried noodles 1 minute after reconstitution with hot water is 0.64 to 0.71 N /%.
Item 6.
Item 8. The method for producing instant fried noodles according to any one of Items 1 to 5, wherein the breaking strain rate of the instant fried noodles 1 minute after reconstitution with hot water is 93 to 96%.
Item 7.
An instant fried noodle obtained by performing a mixing step, a noodle making step, a pregelatinization step, a hydration step, and a frying drying step in this order.
The noodle-making step is a step of extruding the noodle dough obtained in the mixing step under reduced pressure into small lumps or plates and then forming the noodles into noodles.
The water addition step is a step of adding water at 40 to 70 ° C. to the noodle strings obtained in the pregelatinization step.
The amount of water given to the noodle strings in the water-imparting step is 26 to 33 ml per 100 g of noodle strings obtained in the noodle-making step.
The water content of the noodle strings after the water addition step is 48 to 51% by mass.
One minute after the instant fried noodles were rehydrated and cooked, a breaking test of the instant fried noodles was carried out at a measurement speed of 0.5 mm / sec at 20 to 25 ° C. using a leometer equipped with a wedge-shaped plunger. The maximum differential value at that time is 0.5 to 0.9 N /%, and the rate of decrease of the maximum differential value after 3 minutes of hot water reconstitution with respect to the maximum differential value 1 minute after reconstitution with hot water is less than 50%.
Instant fried noodles.

In the present invention, the instant fried noodles specified in the manufacturing process specify all of the components contained or the structure thereof at present. It is stated in the product-by-process claim because it is impossible or almost impractical.

According to the production method of the present invention, instant fried noodles having a high effect of preventing hot water elongation after reconstitution with hot water can be produced without adding extra additives.
In the present specification, hot water elongation means that the physical properties of noodles change as water moves from the surface to the center of the noodles over time, and the texture (hardness, elasticity, elasticity, etc.) of the noodles is improved. It means getting worse.

FIG. 1 is a schematic view of a rheometer and a noodle string for explaining a breaking test. FIG. 2 is a schematic cross-sectional view showing FIG. 1 from the direction A.

Hereinafter, the method for producing instant fried noodles of the present invention will be described in detail.

The method for producing instant fried noodles of the present invention includes a mixing step, a noodle making step, a pregelatinization step, a hydration step, and a frying drying step.

Hereinafter, each step of the manufacturing method will be described in detail.

Mixing step Noodle dough is produced by mixing (kneading) the raw materials of the instant noodles with water according to a conventional method for producing instant noodles.

Raw Materials In the present invention, the raw materials for instant fried noodles are not particularly limited. That is, the raw materials conventionally used for producing instant fried noodles can be used without particular limitation.

The raw material flour contains wheat flour as the main raw material. In addition to wheat flour, the raw material flour may further contain flour, starch, protein, etc. other than wheat flour. Examples of the flour other than wheat flour include buckwheat flour, rice flour and the like. Examples of starch include potato starch, tapioca starch, cornstarch and other starches. As the starch, modified starch such as raw starch, pregelatinized starch, and etherified starch can also be used. Examples of the protein include gluten and the like. These can be used alone or in combination of two or more.

Additives commonly used in the production of instant noodles, such as alkaline agents (kansui), salt, thickeners, noodle quality improvers, pigments such as carotenoid pigments, preservatives, etc. Can be added. These additives are used by mixing with water, but as an addition method, they may be added in a solid state together with the raw material powder, or dissolved or suspended in kneading water to form an aqueous solution or suspension. It may be added.

In the mixing step, kneading water is added to the raw material powder, and then kneading is performed using a mixer so that the various materials are uniformly mixed to produce a noodle dough. The amount of water (kneading water) used in the mixing step may be any amount of water required for forming the noodle dough. For example, the ratio of water to the total weight of the raw material powder (hydration rate) may be about 25% by mass to 50% by mass. The water content is preferably about 33 to 41% by mass, more preferably about 34 to 38% by mass, and even more preferably 35 to 37% by mass.
The amount of water contained in the noodles (raw noodles) before the pregelatinization step can be expressed by the ratio of water added to the raw material powder in the mixing step (hydration rate). It can be expressed by the water content of the noodle line after the noodle process (before the pregelatinization process).

Noodle making process The obtained noodle dough is extruded under reduced pressure to form small lumps or plates, and then made into noodle strings. By extruding the noodle dough under reduced pressure, the air contained in the noodle dough can be removed.
Specifically, the noodle dough is extruded from a die under reduced pressure using an extruder or an extrusion molding machine to form a small lump or a plate. Examples of the apparatus to be used include the noodle dough manufacturing apparatus described in JP-A-61-132132.
As a specific usage condition, the inside of the extruder (extruder screw) or the device of the extrusion molding machine is degassed to set the degree of vacuum (gauge pressure) to -0.090 MPa to -0.098 MPa. The obtained noodle dough is passed through a device under reduced pressure adjusted to the degree of vacuum, and extruded as a cylindrical dough (dough) from a die having a diameter of about 5 mm to 50 mm, preferably about 6 to 24 mm in diameter. The dough is cut intermittently at the time of extrusion to form small lumps having a length of about 10 mm to 100 mm. Then, the obtained small lumps are made into noodles according to a conventional method. Specifically, the obtained small lumps are shaped and combined to prepare a noodle band, the noodle band is rolled using a plurality of rolling rolls, and the noodle band is cut out using a cutting blade to produce a noodle string.
The water content of the noodle string obtained by the noodle-making step is preferably 33 to 37% by mass, more preferably 34 to 36% by mass, still more preferably 34.5 to 35.5% by mass. The moisture value of the noodle string after the noodle-making process can be determined by a halogen moisture meter MB45 manufactured by OHAUS.

Pregelatinization step In the pregelatinization step, the starch contained in the noodle strings is pregelatinized (gelatinized). As a method of pregelatinizing noodle strings, steaming treatment using steam is performed. The steaming treatment is preferably carried out using a steam locomotive using steam. As the quality of steam used in the steaming process, dry steam, moist steam, etc. can be used, and in order to improve the texture of the obtained noodle string, moist steam can be used. preferable. Alternatively, the steam generated in the boiler may be depressurized and injected into the steamer, and the steam may be gelatinized by passing through the noodle strings.

Moisture-adding step In the water-adding step, water is added to the pregelatinized noodle strings obtained by the pregelatinization step. The water addition step is performed after the pregelatinization step and before the frying drying step described later.
The method of adding (replenishing) water is not particularly limited, and a method of spraying (spraying) an aqueous solution containing water, salt or an emulsifier onto the noodle strings obtained in the noodle making step in a raindrop type or a spray type. Examples thereof include a method of immersing the noodle strings obtained in the noodle-making step in the water or the like, and the method of immersing the noodles is preferable.

The temperature of water or aqueous solution is 40 ° C. or higher and 70 ° C. or lower, preferably 40 ° C. or higher and 60 ° C. or lower, and more preferably 45 ° C. or higher and 55 ° C. or lower. The amount of water added to the noodle strings in the water addition step (the amount of water added to the noodle strings, the amount of water added) is such that the water content of the noodle strings before the frying drying step is 48% by mass to 51% by mass. It should be adjusted to. Specifically, the water content of the noodle strings after the water addition step (the amount of water added to the noodle strings, the amount of water added) is about 26 ml to 33 ml per 100 g of the noodle strings obtained in the noodle making step. , 26 ml to 30 ml is more preferable, and 27 ml to 29 ml is further preferable. For example, when about 71 g of noodle wire obtained in the noodle-making step is taken as one serving, it is about 18 ml to 24 ml, more preferably about 18 ml to 21 ml, and even more preferably about 19 ml to 21 ml. The moisture value of the noodle string after the moisture addition step can be determined by a halogen moisture meter MB45 manufactured by OHAUS. When the pregelatinization step is performed by steaming, the mass of the noodle strings obtained in the noodle making step and the mass of the noodle strings obtained in the pregelatinization step are substantially the same.

After the water addition step, the seasoning liquid (seasoning liquid) may be attached to the noodle strings by spraying, dipping or the like to season the noodles. Further, in order to prevent the noodle strings from binding to each other, an emulsifier, a thickening polysaccharide or the like can be attached to the noodle strings. These operations do not necessarily have to be performed and may be omitted.

Fry drying (fried tofu) step Next, the noodle strings are cut into one serving (20 to 50 cm). The cut noodle strings are put into a frying utensil and fried.
The fried drying equipment containing the noodles is moved in a metal tank containing cooking oil heated to around 150 ° C, which is called a fryer, and the noodles are immersed in the oil to evaporate the water content in the noodles. , Dry the noodles.
The noodles may be dried by the fryer by initially setting the temperature of the cooking oil to a relatively low temperature of about 130 to 140 ° C. and then raising the temperature to about 155 to 165 ° C. in the middle.
Examples of the edible oil used include palm oil, lard, sesame oil and the like. The noodle mass is dried so that the water content of the noodle mass after frying is 1 to 5% by mass.

After frying, remove the lid and remove the noodle mass from the container. The noodle mass taken out is cooled for a predetermined time to obtain instant fried noodles.

Next, the dried instant fried noodles are subjected to a rupture test using a rheometer.
In the present specification, as the physical properties for evaluating the elongation of hot water, the maximum differential value at the time of breaking the noodle string is adopted, and 1 minute after reconstitution with hot water using a leometer (1 minute after reconstitution with hot water) and hot water. The maximum differential value of the noodle strings 3 minutes after reconstitution (3 minutes after reconstitution with hot water) is measured, and the rate of decrease in the maximum differential value 3 minutes after reconstitution with respect to the maximum differential value 1 minute after reconstitution with hot water is calculated.
Here, the maximum differential value is the maximum value of the degree of change in load (differential value) between the reference measurement point and the next measurement point when the fracture test is performed using a rheometer, and the noodles. It is related to the texture of the noodles.

Hereinafter, the breaking test of instant fried noodles will be described in detail.
First, a noodle string sample after reconstitution with hot water is prepared by the following procedure.
Put the instant fried noodles in a predetermined cup, inject boiling water at 98 ° C to 100 ° C, quickly cover the noodles, and let stand (rehydrate) for a predetermined time. As the hot water reconstitution time, for example, a time such as 3 minutes, 4 minutes, 5 minutes, etc. can be appropriately set. After that, the lid is quickly removed, and at the same time, the measurement of the time after rehydration is started. Loosen the noodles with disposable chopsticks from 0 seconds to 20 seconds after reconstitution with hot water, quickly remove the noodles from the hot water with a colander 20 seconds after reconstitution with hot water, and cut one noodle line with a length of about 50 mm from the removed noodles.

The prepared noodle string sample is analyzed using a rheometer. The rheometer is not particularly limited as long as it can be pressed from top to bottom at a constant speed.
Specifically, in the present invention, a wedge-shaped plunger is used as the plunger for the rheometer for performing the breaking test of the noodle string. The wedge-shaped plunger has a wedge-shaped shape and has a flat tip with a width of 1 mm. The noodle string breaking test is performed at room temperature (for example, 20 to 25 ° C.), the measurement speed of the rheometer at the time of measurement is 0.5 mm / sec, and the strain rate is 99 at a measurement interval of 0.03 seconds. Press the noodle string to%.
In the breaking test, one noodle string prepared by the above procedure is placed on a sample table of a rheometer so that the cut surface by the cutting edge is in the side direction and the longitudinal direction of the noodle string is the longitudinal direction of the plunger. Arrange them so that they intersect at right angles to the direction, and measure the maximum differential value 1 minute after reconstitution (1 minute after reconstitution) and 3 minutes after reconstitution (3 minutes after reconstitution).

From the obtained maximum differential value 1 minute after reconstitution and the maximum differential 3 minutes after reconstitution, the rate of decrease in the maximum differential value (between 1 minute after reconstitution and 3 minutes after reconstitution) is calculated by the following formula 1. How much it has decreased) is calculated.
Calculation formula 1: Maximum differential value reduction rate (%) = [(xy) / x] × 100
here,
x: Maximum differential value (N /%) 1 minute after reconstitution with hot water
y: Maximum differential value (N /%) 3 minutes after reconstitution with hot water

The instant fried noodles obtained by the above-mentioned manufacturing method have a maximum differential value of 0.5 to 0.9 N /% after 1 minute of reconstitution with hot water, and a rate of decrease in maximum differential value, that is, 1 minute of reconstitution with hot water. The rate of decrease of the maximum differential value after 3 minutes of reconstitution with respect to the maximum differential differential value is less than 50%.
Since the maximum differential value 1 minute after reconstitution with hot water is 0.5 to 0.9 N /%, the instant fried noodles have an appropriate texture (not too soft and not too hard) and are reconstituted with hot water. Since the rate of decrease in the maximum differential value after 3 minutes is suppressed to less than 50% with respect to the maximum differential value after 1 minute, it can be said that the instant fried noodles are difficult to stretch after being rehydrated. Therefore, according to the production method of the present invention, it is possible to obtain instant fried noodles that can effectively prevent the hot water from stretching over time after reconstitution with hot water without adding extra additives.

The breaking strain rate of the noodle strings after 1 minute of reconstitution with hot water is 90% or more, preferably about 93 to 97%, and more preferably about 94 to 96%.
Here, the breaking strain rate is a value indicating to what percentage of the cross section of the noodle the noodle surface begins to break. The lower the value of the breaking strain rate, the more crispy or crispy the texture, and the higher the value (closer to 100%), the more chewy the texture.
It can be said that the instant fried noodles obtained by the above-mentioned production method have a chewy texture because the breaking strain rate after 1 minute of reconstitution with hot water is as high as 90% or more.

The cooled instant fried noodles move to the packaging process, are packaged in a cup together with soup, ingredients, etc., and are sold as instant noodle products (instant noodles in a cup).

The instant fried noodles obtained by the production method of the present invention can be reconstituted in hot water to obtain an appropriate texture and are difficult to spread in hot water.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the technical scope of the present invention is not limited to these examples.
In addition, in this specification, "about" means ± (plus or minus) 1g.

Example 1
700 g of wheat flour and processed starch (startake acetate) (manufactured by Matsutani Chemical Industry Co., Ltd., Matsutani Sakura (trade name)) 300 g, salt (manufactured by Dia Solt Co., Ltd., average salt) 10 g, Kansui (manufactured by Oriental Yeast Industry Co., Ltd., powder) Kansui Red (trade name) 4.5g, Kuchinashi pigment (Rikken Vitamin Co., Ltd., Rikecolor YGL-81) 1.5g, and thickener (Mitsubishi Shoji Life Science Co., Ltd., Orno G2 (trade name)) Kneading water in which 2 g was dissolved in 360 g of water was added (water content 36% by mass), and the mixture was mixed or kneaded with a horizontal pin mixer for 10 minutes.
Using a vacuum extruder (MV-8 type manufactured by Musashi Shokai Co., Ltd.), the obtained noodle dough was passed through a depressurized device (vacuum pressure (gauge pressure) -0.090 MPa to -0.098 MPa) to a diameter of 9 mm. It was extruded from a die and molded into small lumps. The obtained small lump-shaped dough is passed through a roll to form a noodle band, and the two pieces of the dough are put together and integrated through the roll again. Through the blade, a noodle string having a thickness of 1.20 mm was obtained. The water content of the noodle strings at this time was measured with a halogen moisture meter MB45 manufactured by OHAUS, and found to be 34.6% by mass.
The obtained noodle strings were gelatinized by passing through a steam locomotive injecting after depressurizing the steam generated in the boiler for 2 minutes. The obtained noodle strings after the pregelatinization step were immersed in water at 50 ° C. for 2 seconds. The amount of water added to the noodle strings by this immersion is 19.0 ml per serving of noodle strings (about 71 g) (26.8 ml per 100 g of noodle strings obtained in the noodle making process). When the water content was measured with a halogen moisture meter MB45 manufactured by OHAUS, it was 48.4% by mass.
After that, the noodle strings are cut to a length of about 20 cm, 20 ml of loosening liquid is applied to each meal, and each meal is a frying frame in the shape of a cone (top inner diameter 87 mm × bottom inner diameter 72 mm × height 62 mm, on the bottom surface. A plurality of round holes having a diameter of 3.2 mm were formed). The noodle mass was dried by covering it with a top lid having a plurality of round holes having a diameter of 3.2 mm and immersing it in palm oil at about 135 ° C. for 30 seconds and then in palm oil at about 160 ° C. for 90 seconds. After fried and dried, the top lid was removed, the noodle mass was taken out from the frying frame, and the noodles were cooled to obtain instant fried noodles (about 58 g for one serving). In addition, about 58 g is 58 ± 1 g (57 to 59 g) (hereinafter, the same applies).

The following tests were conducted on the prepared instant fried noodles.
<Break test>
Put the obtained instant fried noodles (about 58 g) in cup A (material: paper, top inner diameter 95 mm, bottom inner diameter 68 mm, depth 102 mm, capacity to the waterline 390 ml), and inject boiling water at 98 ° C to 100 ° C. Then, the lid was quickly closed and the noodles were reconstituted in hot water (standing for 3 minutes).
Then, a rupture test was performed after reconstitution with hot water using a rheometer.

(1) The rupture test 1 minute after reconstitution with hot water was carried out according to the following procedure.
After putting the lid on and reconstitution with hot water (standing for 3 minutes), quickly remove the lid and at the same time start measuring the time after reconstitution with hot water. Twenty seconds after returning the noodles, the noodles were quickly taken out of the hot water using a colander, and one noodle string having a length of about 50 mm was cut from the removed noodles.
Here, FIG. 1 shows a schematic view of a rheometer and a noodle string for explaining a breaking test, and FIG. 2 shows a schematic cross-sectional view showing FIG. 1 from the A direction. A wedge-shaped plunger (No. 49 plunger manufactured by Yamaden Co., Ltd.) 2 having a flat tip width of 1 mm is set in the load cell 1 of the rheometer (creep meter RE2-3305B manufactured by Yamaden Co., Ltd.), and the table 5 of the rheometer is set. Place one rheometer 3 on the upper sample table 4 so that the cut surface by the cutting edge faces the side surface and the longitudinal direction of the rheometer intersects the longitudinal direction of the plunger 2 at right angles. After 60 seconds (1 minute after reconstitution with hot water), stress-strain measurement was performed at a constant speed with a rheometer.
The measurement conditions of the leometer are a temperature of 24 ° C. (room temperature), a measurement interval of 0.03 seconds, a measurement strain rate of 99%, a measurement speed of 0.5 mm / sec, and a maximum differential value (N /%) 1 minute after reconstitution with hot water. When calculated (N = 7), it was 0.86 N /%.

(2) The rupture test after 3 minutes of reconstitution with hot water was carried out according to the following procedure.
After putting the lid on and reconstitution with hot water (standing for 3 minutes), quickly remove the lid and at the same time start measuring the time after reconstitution with hot water. 140 seconds after reconstitution, quickly remove the noodles from the hot water using a colander, cut a piece of noodle wire with a length of about 50 mm from the removed noodles, and 180 seconds after reconstitution in hot water (3 minutes after reconstitution in hot water) in the same manner as above. The stress-strain was measured at a constant speed with a leometer, and the maximum differential value (N /%) 3 minutes after reconstitution with hot water was determined (N = 7), which was 0.57 N /%.

(3) Calculation of the rate of decrease in the maximum differential value The maximum differential value (N /%) obtained in (1) above 1 minute after reconstitution and the maximum differential 3 minutes after reconstitution in (2) above. From the value (N /%), the rate of decrease in the maximum differential value was calculated by the following formula 1.
Calculation formula 1: Maximum differential value reduction rate (%) = [(xy) / x] × 100
here,
x: Maximum differential value (N /%) 1 minute after reconstitution with hot water
y: Maximum differential value (N /%) 3 minutes after reconstitution with hot water
As a result, the rate of decrease in the maximum differential value of the instant fried noodles obtained in Example 1 was 33.7%. When the instant fried noodles 1 minute after reconstitution with hot water were eaten and then the instant fried noodles 3 minutes after reconstitution with hot water were eaten, the texture changed (deteriorated), but it was not noticeable. ..

(4) Measurement of rupture strain rate When performing the rupture test 1 minute after reconstitution with hot water in (1) above, the rupture meter (creep meter RE2-3305B manufactured by Yamaden Co., Ltd.) is subjected to zero correction of the thickness meter in advance. After measuring the thickness of the noodle wire, the plunger 2 compresses and deforms the noodle wire, and the deformation rate of the noodle wire when the noodle wire that cannot withstand the compression is broken (broken). (The maximum thickness at which the noodle wire was broken (broken) with respect to the original thickness of the noodle wire was shown as a percentage) was measured and used as the breaking strain rate.
The breaking strain rate of the instant fried noodles obtained in Example 1 was 94.9%.

Example 2
Instant fried noodles were produced in the same manner as in Example 1 except that the temperature of the water in which the noodle strings were immersed after the pregelatinization step was set to 60 ° C. The amount of water added to the noodle strings by this immersion is 19.8 ml per serving of noodle strings (about 71 g) (27.9 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 48.9% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.64 N /%, the maximum differential differential value after 3 minutes was 0.40 N /%, and the rate of decrease in the maximum differential value was 37.5%. The breaking strain rate was 95.0%.

Example 3
Instant fried noodles were produced in the same manner as in Example 1 except that the temperature of the water in which the noodle strings were immersed after the pregelatinization step was set to 70 ° C. The amount of water added to the noodle strings by this immersion is 19.5 ml per serving of noodle strings (about 71 g) (27.5 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 48.7% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a breaking test was conducted using a leometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.50 N /%, the maximum differential differential value after 3 minutes was 0.27 N /%, and the rate of decrease in the maximum differential value was 46.0%. The breaking strain rate was 94.0%.

Example 4
Instant fried noodles were produced in the same manner as in Example 1 except that the temperature of the water in which the noodle strings were immersed after the pregelatinization step was set to 40 ° C. and the immersion time was set to 5 seconds. The amount of water added to the noodle strings by this immersion is 19.2 ml per serving of noodle strings (about 71 g) (27.0 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 48.5% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.64 N /%, the maximum differential differential value after 3 minutes was 0.37 N /%, and the rate of decrease in the maximum differential value was 42.2%. The breaking strain rate was 95.8%.

Example 5
Immediate fried noodles were produced in the same manner as in Example 1 except that the temperature of the water in which the noodle strings were immersed after the pregelatinization step was set to 50 ° C. and the immersion time was set to 5 seconds. The amount of water added to the noodle strings by this immersion is 20.9 ml per serving of noodle strings (about 71 g) (29.4 ml per 100 g of noodle strings obtained in the noodle making step), using the same apparatus as in Example 1. The measured water content of the noodle strings after the addition of water was 49.5% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.68 N /%, the maximum differential differential value after 3 minutes was 0.48 N /%, and the rate of decrease in the maximum differential value was 29.4%. The breaking strain rate was 93.2%.

Example 6
Immediate fried noodles were produced in the same manner as in Example 1 except that the temperature of the water in which the noodle strings were immersed after the pregelatinization step was set to 60 ° C. and the immersion time was set to 5 seconds. The amount of water added to the noodle strings by this immersion is 23.0 ml per serving of noodle strings (about 71 g) (32.4 ml per 100 g of noodle strings obtained in the noodle making step), using the same apparatus as in Example 1. The measured water content of the noodle strings after the addition of water was 50.6% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.71 N /%, the maximum differential differential value after 3 minutes was 0.55 N /%, and the rate of decrease in the maximum differential value was 22.5%. The breaking strain rate was 95.1%.

Comparative Example 1
After mixing the raw materials, instant fried noodles were produced in the same manner as in Example 1 except that the extruding under reduced pressure using a vacuum extruder was not performed and the water addition step was not performed after the pregelatinization step. The water content of the noodle strings after the noodle making process was 34.6% and the water content of the noodle strings before fried drying was 36.0% by mass, which was measured using the same apparatus as in Example 1. ..
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.62 N /%, the maximum differential differential value after 3 minutes was 0.24 N /%, and the rate of decrease in the maximum differential value was 61.3%. The breaking strain rate was 66.9%.

Comparative Example 2
After mixing the raw materials, the instant fried noodles were prepared in the same manner as in Example 1 except that the noodle strings were sprayed with water at 30 ° C. after the pregelatinization step without extruding under reduced pressure using a vacuum extruder. Manufactured. The amount of water added to the noodle strings by this spraying is 3.2 ml per serving of noodle strings (about 71 g) (4.5 ml per 100 g of noodle strings obtained in the noodle making step), using the same apparatus as in Example 1. The measured water content of the noodle strings after the addition of water was 37.5% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.66 N /%, the maximum differential differential value after 3 minutes was 0.21 N /%, and the rate of decrease in the maximum differential value was 68.2%. The breaking strain rate was 80.8%.

Comparative Example 3
After mixing the raw materials, the noodles were not extruded under reduced pressure using a vacuum extruder, and after the pregelatinization step, the noodle strings were instantly immersed in water at 50 ° C. for 5 seconds in the same manner as in Example 1. Manufactured fried noodles. The amount of water added to the noodle strings by this immersion is 20.9 ml per serving of noodle strings (about 71 g) (29.4 ml per 100 g of noodle strings obtained in the noodle making step), using the same apparatus as in Example 1. The measured water content of the noodle strings after the addition of water was 49.5% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a breaking test was conducted using a leometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.25 N /%, the maximum differential differential value after 3 minutes was 0.09 N /%, and the rate of decrease in the maximum differential value was 64.0%. The breaking strain rate was 90.9%.

Comparative Example 4
An instant fried noodle was produced in the same manner as in Example 1 except that the water addition step was not performed after the pregelatinization step. The water content of the noodle strings after the noodle making process was 34.6% by mass and the water content of the noodle strings before frying was 36.0% by mass, as measured using the same apparatus as in Example 1. rice field.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.46 N /%, the maximum differential differential value after 3 minutes was 0.18 N /%, and the rate of decrease in the maximum differential value was 60.9%. The breaking strain rate was 93.3%.

Comparative Example 5
Instant fried noodles were produced in the same manner as in Example 1 except that the water addition step was performed by spraying water at 30 ° C. on the noodle strings not after the pregelatinization step but before the pregelatinization step. The amount of water added to the noodle strings by this spraying is 2.7 ml per serving of noodle strings (about 71 g) (3.8 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 37.0% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a breaking test was conducted using a leometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.91 N /%, the maximum differential differential value after 3 minutes was 0.20 N /%, and the rate of decrease in the maximum differential value was 78.0%. The breaking strain rate was 92.0%.

Comparative Example 6
Instant fried noodles were produced in the same manner as in Example 1 except that the water addition step was performed by spraying water at 100 ° C. on the noodle strings during the pregelatinization step, not after the pregelatinization step. The amount of water added to the noodle strings by this spraying is 13.8 ml per serving of noodle strings (about 71 g) (19.5 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 45.3% by mass.
The obtained instant fried noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and then a fracture test was performed 1 minute and 3 minutes later using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.58 N /%, the maximum differential differential value after 3 minutes was 0.22 N /%, and the rate of decrease in the maximum differential value was 62.1%. The breaking strain rate was 94.4%.

Comparative Example 7
After the pregelatinization step, instant fried noodles were produced in the same manner as in Example 1 except that the noodle strings were sprayed with water at 30 ° C. to add water. The amount of water added to the noodle strings by this spraying is 3.2 ml per serving of noodle strings (about 71 g) (4.5 ml per 100 g of noodle strings obtained in the noodle making step), using the same apparatus as in Example 1. The measured water content of the noodle strings after the addition of water was 37.5% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a breaking test was conducted using a leometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.75 N /%, the maximum differential differential value after 3 minutes was 0.24 N /%, and the rate of decrease in the maximum differential value was 68.0%. The breaking strain rate was 81.9%.

Comparative Example 8
Immediate fried noodles were produced in the same manner as in Example 1 except that the temperature of the water in which the noodle strings were immersed after the pregelatinization step was set to 40 ° C. and the immersion time was set to 1 second. The amount of water added to the noodle strings by this immersion is 15.6 ml per serving of noodle strings (about 71 g) (21.9 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 46.4% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.95 N /%, the maximum differential differential value after 3 minutes was 0.41 N /%, and the rate of decrease in the maximum differential value was 56.8%. The breaking strain rate was 82.1%.

Comparative Example 9
Immediate fried noodles were produced in the same manner as in Example 1 except that the temperature of the water in which the noodle strings were immersed after the pregelatinization step was set to 40 ° C. and the immersion time was set to 2 seconds. The amount of water added to the noodle strings by this immersion is 18.5 ml per serving of noodle strings (about 71 g) (26.1 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 48.2% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.84 N /%, the maximum differential differential value after 3 minutes was 0.35 N /%, and the rate of decrease in the maximum differential value was 58.3%. The breaking strain rate was 67.4%.

Comparative Example 10
Immediate fried noodles were produced in the same manner as in Example 1 except that the temperature of the water in which the noodle strings were immersed after the pregelatinization step was set to 30 ° C. and the soaking time was set to 5 seconds. The amount of water added to the noodle strings by this immersion is 17.9 ml per serving of noodle strings (about 71 g) (25.2 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 47.8% by mass.
The obtained instant fried noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and then a fracture test was performed 1 minute and 3 minutes later using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.58 N /%, the maximum differential differential value after 3 minutes was 0.20 N /%, and the rate of decrease in the maximum differential value was 65.5%. The breaking strain rate was 80.8%.

Comparative Example 11
Instant fried noodles were produced in the same manner as in Example 1 except that the temperature of the water in which the noodle strings were immersed after the pregelatinization step was set to 70 ° C. and the immersion time was set to 5 seconds. The amount of water added to the noodle strings by this immersion is 24.3 ml per serving of noodle strings (about 71 g) (34.3 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 51.3% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.56 N /%, the maximum differential differential value after 3 minutes was 0.15 N /%, and the rate of decrease in the maximum differential value was 73.2%. The breaking strain rate was 94.8%.

Comparative Example 12
Instant fried noodles were produced in the same manner as in Example 1 except that the amount of water mixed with the raw material was 320 g (water content 32% by mass) and the water addition step was not performed after the pregelatinization step. The water content of the noodle strings after the noodle making process was 30.1% by mass and the water content of the noodle strings before fried drying was 31.4% by mass, which was measured using the same apparatus as in Example 1. rice field.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.19 N /%, the maximum differential differential value after 3 minutes was 0.07 N /%, and the rate of decrease in the maximum differential value was 63.2%. The breaking strain rate was 92.2%.

Comparative Example 13
The same as in Example 1 except that the amount of water mixed with the raw material was 320 g (water content 32% by mass), the temperature of the water for immersing the noodle strings after the pregelatinization step was 40 ° C., and the soaking time was 5 seconds. I made instant fried noodles. The amount of water added to the noodle strings by this immersion is 17.9 ml per serving of noodle strings (about 66 g) (27.0 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 45.0% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.22 N /%, the maximum differential differential value after 3 minutes was 0.06 N /%, and the rate of decrease in the maximum differential value was 72.7%. The breaking strain rate was 93.3%.

Comparative Example 14
Instant fried in the same manner as in Example 1 except that the amount of water to be mixed with the raw material was 420 g (hydration rate 42% by mass), the mixing step and the noodle making step were performed, and the water addition step was not performed after the pregelatinization step. Made noodles. The water content of the noodle strings after the noodle making process was 37.5% by mass and the water content of the noodle strings before frying was 38.5% by mass, which was measured using the same apparatus as in Example 1. rice field.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.39 N /%, the maximum differential differential value after 3 minutes was 0.09 N /%, and the rate of decrease in the maximum differential value was 76.9%. The breaking strain rate was 94.4%.

Comparative Example 15
The amount of water to be mixed with the raw material was set to 440 g (hydration rate 44% by mass), the mixing step and the noodle making step were performed, and the water content of the noodle string measured by the same apparatus as in Example 1 was set to 39.4% by mass, α. Instant fried noodles were produced in the same manner as in Example 1 except that the temperature of the water for immersing the noodle strings was set to 40 ° C. and the soaking time was set to 5 seconds after the conversion step. The amount of water added to the noodle strings by this immersion is 25.1 ml per serving of noodle strings (about 77 g) (32.8 ml per 100 g of noodle strings obtained in the noodle making step), and the same apparatus as in Example 1 is used. The measured water content of the noodle strings after the addition of water was 54.4% by mass.
The obtained instant fried tofu noodles (about 58 g) were reconstituted in hot water for 3 minutes in the same manner as in Example 1, and after 1 minute and 3 minutes, a fracture test was conducted using a rheometer, and the maximum differential value was measured. The maximum differential value after minutes was 0.27 N /%, the maximum differential differential value after 3 minutes was 0.08 N /%, and the rate of decrease in the maximum differential value was 70.4%. The breaking strain rate was 91.8%.

The instant fried noodles of Examples 1 to 6 had a maximum differential value of 0.5 to 0.9 N /% when the instant fried noodles were cooked in hot water for 3 minutes and then subjected to a breaking test 1 minute later, and the hot water reconstituted 1 The rate of decrease of the maximum differential value after 3 minutes of reconstitution with respect to the maximum differential value after minutes was less than 50%, the elongation of hot water over time was suppressed, and it was possible to prevent the texture from deteriorating for a long time. The instant fried noodles of Examples 1 to 6 had a breaking strain rate of 93 to 96%, and had a chewy texture as compared with the fried noodles of Comparative Example 1.

1 Load cell 2 Plunger 3 Noodle string 4 Sample stand 5 Table

Claims (7)

A method for producing instant fried noodles in which a mixing step, a noodle making step, a pregelatinization step, a watering step, and a frying drying step are performed in this order.
The noodle-making step is a step of extruding the noodle dough obtained in the mixing step under reduced pressure into small lumps or plates and then forming the noodles into noodles.
The water addition step is a step of adding water at 45 to 70 ° C. to the noodle strings obtained in the pregelatinization step.
The amount of water given to the noodle strings in the water-imparting step is 26.8 to 33 ml per 100 g of noodle strings obtained in the noodle-making step.
The water content of the noodle strings after the water addition step is 48.4 to 51% by mass.
One minute after the instant fried noodles were rehydrated and cooked, a breaking test of the instant fried noodles was carried out at a measurement speed of 0.5 mm / sec at 20 to 25 ° C. using a leometer equipped with a wedge-shaped plunger. When the maximum differential value is 0.5 to 0.9 N /%, the rate of decrease of the maximum differential value after 3 minutes of hot water reconstitution is less than 50% with respect to the maximum differential value after 1 minute of reconstitution.
How to make instant fried noodles. The method for producing instant fried noodles according to claim 1, wherein the water content of the noodle strings obtained by the noodle-making step is 33 to 37% by mass. The method for producing instant fried noodles according to claim 1 or 2, wherein the temperature of the water added in the water addition step is 50 to 60 ° C. The instant according to any one of claims 1 to 3, wherein the reduction rate of the maximum differential value after 3 minutes of reconstitution with respect to the maximum differential value after 1 minute of reconstitution of the instant fried noodles is less than 37.5%. How to make fried noodles. The method for producing instant fried noodles according to any one of claims 1 to 4, wherein the maximum differential value of the instant fried noodles 1 minute after reconstitution with hot water is 0.64 to 0.71 N /%. The method for producing instant fried noodles according to any one of claims 1 to 5, wherein the breaking strain rate of the instant fried noodles 1 minute after reconstitution with hot water is 93 to 96%. An instant fried noodle obtained by performing a mixing step, a noodle making step, a pregelatinization step, a hydration step, and a frying drying step in this order.
The noodle-making step is a step of extruding the noodle dough obtained in the mixing step under reduced pressure into small lumps or plates and then forming the noodles into noodles.
The water addition step is a step of adding water at 45 to 70 ° C. to the noodle strings obtained in the pregelatinization step.
The amount of water given to the noodle strings in the water-imparting step is 26.8 to 33 ml per 100 g of noodle strings obtained in the noodle-making step.
The water content of the noodle strings after the water addition step is 48.4 to 51% by mass.
One minute after the instant fried noodles were rehydrated and cooked, a breaking test of the instant fried noodles was carried out at a measurement speed of 0.5 mm / sec at 20 to 25 ° C. using a leometer equipped with a wedge-shaped plunger. The maximum differential value at that time is 0.5 to 0.9 N /%, and the rate of decrease of the maximum differential value after 3 minutes of hot water reconstitution with respect to the maximum differential value 1 minute after reconstitution with hot water is less than 50%.
Instant fried noodles.

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