JP7373088B1 - Method for producing instant fried noodles and instant fried noodles - Google Patents
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Abstract
【課題】本発明の目的は、余分な添加物を添加することなく、油脂含量を低減することができる即席油揚げ麺の製造方法及びその製造方法によって得られた即席油揚げ麺を提供することである。【解決手段】混合工程、製麺工程、α化工程、水分付与工程、及びフライ乾燥工程を備える即席油揚げ麺の製造方法であって、前記混合工程で用いる原材料は、小麦粉、でん粉、及び、植物性たんぱくからなる群より選ばれる少なくとも１種の原料粉を含み、前記原料粉のたんぱく質含量の合計が、６．３～１０．３質量％であり、かつ、前記製麺工程が、前記混合工程で得られた麺生地を、減圧下において押し出して小塊又は板状とした後に麺線化する工程である、即席油揚げ麺の製造方法。【選択図】なし[Problem] An object of the present invention is to provide a method for producing instant fried tofu noodles that can reduce the oil and fat content without adding extra additives, and instant fried tofu noodles obtained by the manufacturing method. . [Solution] A method for producing instant fried noodles comprising a mixing step, a noodle making step, a gelatinization step, a moisture adding step, and a frying drying step, wherein the raw materials used in the mixing step include wheat flour, starch, and plant flour. contains at least one kind of raw material flour selected from the group consisting of natural proteins, the total protein content of the raw material flour is 6.3 to 10.3% by mass, and the noodle-making step includes the mixing step A method for producing instant fried noodles, which is a step of extruding the noodle dough obtained under reduced pressure to form small lumps or plates and then forming them into noodle strings. [Selection diagram] None
Description
本発明は、即席油揚げ麺の製造方法及び即席油揚げ麺に関する。 The present invention relates to a method for producing instant fried noodles and instant fried noodles.
即席油揚げ（フライ）麺は、通常、生麺線を蒸煮してα化処理した麺を１５０℃程度の高温の油でフライ処理して乾燥させた麺であり、熱湯を注加するだけ、又は１～数分程度炊いて調理するだけで喫食することができる。
即席油揚げ麺は、油で揚げて乾燥させることから、油で揚げる以外の乾燥方法（例えば、熱風乾燥、マイクロ波乾燥等）で乾燥させるノンフライ麺に比べて、麺の油脂含量がどうしても多くなり、高カロリーとなるという欠点がある。
Instant fried noodles are usually noodles made by steaming and pregelatinizing raw noodle strings, then frying them in oil at a high temperature of about 150°C and drying them. You can eat it just by cooking it for a few minutes.
Because instant fried noodles are fried in oil and dried, the noodles inevitably have a higher oil and fat content than non-fried noodles that are dried using a drying method other than frying in oil (for example, hot air drying, microwave drying, etc.). It has the disadvantage of being high in calories.
そこで、油揚げ麺の油脂含量を低減するため、様々な提案がなされている（例えば、特許文献１及び２）。 Therefore, various proposals have been made to reduce the oil and fat content of fried noodles (for example, Patent Documents 1 and 2).
特許文献１には、ミキサーで混錬した生地をエクストルーダーで押し出してから麺帯を製造することで、即席油揚げ麺の油脂含量を１５～１７％にまで減少させることが記載されている。
しかしながら、この特許文献１に記載の製造方法では、油脂含量をこれ以上は減少させることができなかった。
特許文献２には、油脂含量が低く、かん水焼けのないフライ麺の製造方法として、炭酸ナトリウム及び／又は炭酸カリウムを麺原料粉に対して０．３～０．６重量％と酸性物質とを混練し、ｐＨが７．５～８．５のドウを調整した後、ドウを押し出すか、ドウを圧延した後に切出して生麺線を得た後、蒸煮し、着味後、フライ乾燥する方法が記載されている。
しかしながら、特許文献２に記載の方法は、かん水及びｐＨ調整のための酸性物質（リン酸１ナトリウム、リン酸１カリウム、酸性ピロリン酸ナトリウム、有機酸、酸性増粘多糖類のいずれか一つ以上）を大量に入れる必要がある。
健康に対する意識が、益々向上していることから、余分な添加物を添加することなく、油脂含量がより低減された即席油揚げ麺が切望されている。
Patent Document 1 describes that the fat content of instant fried noodles can be reduced to 15 to 17% by extruding the dough kneaded with a mixer using an extruder and then producing noodle sheets.
However, in the production method described in Patent Document 1, the oil and fat content could not be reduced any further.
Patent Document 2 describes a method for producing fried noodles with low oil and fat content and no water scorch, in which 0.3 to 0.6% by weight of sodium carbonate and/or potassium carbonate and an acidic substance are added to the noodle raw flour. After kneading and adjusting the dough to a pH of 7.5 to 8.5, the dough is extruded or rolled and cut to obtain raw noodle strings, which are then steamed, seasoned, and then fried and dried. is listed.
However, the method described in Patent Document 2 uses brine and an acidic substance for pH adjustment (one or more of monosodium phosphate, monopotassium phosphate, sodium acid pyrophosphate, organic acid, and acidic polysaccharide thickener). ) must be added in large quantities.
As people become more and more conscious about their health, there is a strong demand for instant fried noodles with a reduced fat and oil content without adding any unnecessary additives.
また、フライ工程前に、麺中の水分値が高くなると、フライ工程において乾燥に時間がかかることから、麺の油脂含量が高くなることが知られている。
例えば、特許文献３には、過度の水分によりフライ処理時に過度の発泡が起き、水分と油脂の置換が促進されるため、油脂含量が低減されにくくなることが記載されている（段落［００１４］）。
また、特許文献４には、油揚処理前の水分含有量が多いほど、油揚処理後の油脂含有率が高いことが記載されている（表１）。
Furthermore, it is known that when the water content in the noodles increases before the frying process, the oil content of the noodles increases because it takes time to dry the noodles in the frying process.
For example, Patent Document 3 describes that excessive moisture causes excessive foaming during frying, promoting the replacement of moisture and fats and oils, making it difficult to reduce the fats and oils content (paragraph [0014] ).
Further, Patent Document 4 describes that the higher the water content before the fried tofu treatment, the higher the fat and oil content after the fried tofu treatment (Table 1).
これら特許文献３及び４に記載されているとおり、乾燥前の麺の水分量を増やすと、かえってフライ工程において油脂含量が増えることから、油脂含量が低減した即席油揚げ麺を製造するためには、乾燥前に麺に水分を付与することについて阻害要因が存在しているのが技術常識であった。 As described in Patent Documents 3 and 4, increasing the moisture content of the noodles before drying actually increases the fat and oil content in the frying process, so in order to produce instant fried noodles with reduced fat and oil content, It is common knowledge in the art that there are obstacles to adding moisture to the noodles before drying.
本発明の目的は、余分な添加物を添加することなく、油脂含量を低減することができる即席油揚げ麺の製造方法及びその製造方法によって得られた即席油揚げ麺を提供することである。 An object of the present invention is to provide a method for producing instant fried noodles that can reduce the oil and fat content without adding extra additives, and instant fried noodles obtained by the method.
本発明者らが、油脂含量を低減できる即席油揚げ麺の製造方法を開発すべく鋭意検討した結果、原材料に、小麦粉、でん粉、及び、植物性たんぱくからなる群より選ばれる少なくとも１種を、それらのたんぱく質含量が、６．３～１０．３質量％となるように使用し、製麺工程において麺生地を減圧下において押し出しして麺線化することによって、上記目的が達成できることを見出した。本発明はこのような知見に基づき完成されたものである。 As a result of intensive studies by the present inventors to develop a method for producing instant fried noodles that can reduce the oil and fat content, the inventors of the present invention found that the raw materials include at least one kind selected from the group consisting of wheat flour, starch, and vegetable protein. It has been found that the above object can be achieved by using a protein with a protein content of 6.3 to 10.3% by mass, and extruding the noodle dough under reduced pressure to form noodle strings in the noodle making process. The present invention was completed based on such knowledge.
すなわち、本発明は、以下のとおりである。
項１．
混合工程、製麺工程、α化工程、水分付与工程、及びフライ乾燥工程を備える即席油揚げ麺の製造方法であって、
前記混合工程で用いる原材料は、小麦粉、でん粉、及び、植物性たんぱくからなる群より選ばれる少なくとも１種の原料粉を含み、
前記原料粉のたんぱく質含量の合計が、６．３～１０．３質量％であり、かつ、
前記製麺工程が、前記混合工程で得られた麺生地を、減圧下において押し出して小塊又は板状とした後に麺線化する工程である、
即席油揚げ麺の製造方法。
項２．
前記水分付与工程は、前記α化工程の後、かつ、前記フライ乾燥工程で麺線をカットする前までの間に、前記α化工程で得られた麺線に、水又は着味液を付与する工程であり、
前記水分付与工程で麺線に与える水分量が、前記製麺工程で得られた麺線１００ｇ当たり２５～４７ｍｌである、項１に記載の即席油揚げ麺の製造方法。
項３．
前記水分付与工程で付与される水の温度が３０～６０℃である、項２に記載の即席油揚げ麺の製造方法。
項４．
前記即席油揚げ麺の油脂含量が、１４．５％未満である、項１に記載の即席油揚げ麺の製造方法。
項５．
項１～４のいずれか一項に記載の即席油揚げ麺の製造方法によって得られた即席油揚げ麺。
That is, the present invention is as follows.
Item 1.
A method for producing instant fried noodles, comprising a mixing step, a noodle making step, a gelatinization step, a moisture adding step, and a frying drying step,
The raw materials used in the mixing step include at least one raw material flour selected from the group consisting of wheat flour, starch, and vegetable protein,
The total protein content of the raw material flour is 6.3 to 10.3% by mass, and
The noodle making step is a step of extruding the noodle dough obtained in the mixing step under reduced pressure to form small lumps or plates and then forming them into noodle strings.
A method for producing instant fried noodles.
Item 2.
The moisture imparting step includes adding water or a flavoring liquid to the noodle strings obtained in the gelatinization step after the gelatinization step and before cutting the noodle strings in the fry drying step. It is a process of
Item 2. The method for producing instant fried noodles according to Item 1, wherein the amount of water added to the noodle strings in the moisture adding step is 25 to 47 ml per 100 g of noodle strings obtained in the noodle making step.
Item 3.
Item 3. The method for producing instant fried noodles according to item 2, wherein the temperature of the water applied in the moisture adding step is 30 to 60°C.
Item 4.
Item 2. The method for producing instant fried noodles according to item 1, wherein the instant fried noodles have an oil content of less than 14.5%.
Item 5.
Instant fried noodles obtained by the method for producing instant fried noodles according to any one of Items 1 to 4.
なお、本発明のうち、製造工程で規定された即席油揚げ麺は、現時点で、どのような成分までが含まれているか、又は、その構造がどのようなものであるか、その全てを特定することが不可能又はおよそ実際的ではない程度に困難であるため、プロダクトバイプロセスクレームによって記載している。 In addition, in the present invention, for the instant fried noodles specified in the manufacturing process, it is necessary to specify all of the ingredients and structure thereof at present. Because it is impossible or impractically difficult to do so, it is described in terms of product-by-process claims.
本発明によれば、余分な添加物を添加することなく、油脂含量を低減することができる即席油揚げ麺の製造方法及びその製造方法によって得られた即席油揚げ麺を提供することができる。 According to the present invention, it is possible to provide a method for producing instant fried noodles that can reduce the fat and oil content without adding extra additives, and instant fried noodles obtained by the method.
以下、本発明の即席油揚げ麺の製造方法について詳細に説明する。 Hereinafter, the method for producing instant fried noodles of the present invention will be explained in detail.
本発明の即席油揚げ麺の製造方法は、混合工程、製麺工程、α化工程、水分付与工程、及びフライ乾燥工程を備える。 The method for producing instant fried noodles of the present invention includes a mixing step, a noodle making step, a gelatinization step, a moisture imparting step, and a fry drying step.
以下、製造方法の各工程について詳細に説明する。 Each step of the manufacturing method will be described in detail below.
混合工程
即席麺を製造する常法に従って、前記即席麺の原材料と水とを混合する（混練する）ことによって麺生地を製造する。
Mixing step Noodle dough is produced by mixing (kneading) the instant noodle raw materials and water according to a conventional method for producing instant noodles.
原材料
即席油揚げ麺の原材料は、小麦粉、でん粉、及び、植物性たんぱくからなる群より選ばれる少なくとも１種の原料粉を含む。
Raw materials The raw materials for the instant fried noodles include at least one raw material flour selected from the group consisting of wheat flour, starch, and vegetable protein.
小麦粉としては、通常、ラーメン、うどん、そば等の各種麺類の原材料として使用される小麦粉を用いることができる。小麦粉の産地、品種等は問わない。小麦を通常の方法により製粉したものを、いずれも好適に使用することができる。例えば、強力粉（たんぱく質含量：約１１．８～１４．５質量％）、準強力粉（たんぱく質含量：約１１．０～１３．５質量％）、中力粉（たんぱく質含量：約８．５～１１．０質量％）、薄力粉（たんぱく質含量：約７．０～１０．０質量％）等に分類される小麦粉を、１種単独で又は２種以上を適宜組み合わせて用いることができる。 As the wheat flour, wheat flour that is usually used as a raw material for various types of noodles such as ramen, udon, and soba noodles can be used. The origin and variety of the flour do not matter. Any flour obtained by milling wheat by a conventional method can be suitably used. For example, strong flour (protein content: about 11.8-14.5% by mass), semi-strong flour (protein content: about 11.0-13.5% by mass), all-purpose flour (protein content: about 8.5-11% by mass) Wheat flour classified as wheat flour (protein content: about 7.0 to 10.0% by mass), soft flour (protein content: about 7.0 to 10.0% by mass), etc. can be used alone or in an appropriate combination of two or more kinds.
でん粉として、小麦でん粉、じゃがいもでん粉、タピオカでん粉、キャッサバでん粉、コーンスターチ等のでん粉等が挙げられる。前記でん粉として、生でん粉、α化でん粉、エーテル化でん粉等の加工でん粉等を使用することもできる。
でん粉のたんぱく質含量は、小麦粉及び植物性たんぱくと比較すると極めて少ない。例えば、小麦でん粉のたんぱく質含量は約０．２質量％であり、じゃがいもでん粉のたんぱく質含量は約０．１質量％であり、キャッサバでん粉のたんぱく質含量は約０．１質量％である。
Examples of the starch include starches such as wheat starch, potato starch, tapioca starch, cassava starch, and corn starch. As the starch, processed starches such as raw starch, pregelatinized starch, and etherified starch can also be used.
The protein content of starch is extremely low compared to wheat flour and vegetable proteins. For example, the protein content of wheat starch is about 0.2% by weight, the protein content of potato starch is about 0.1% by weight, and the protein content of cassava starch is about 0.1% by weight.
植物性たんぱくとは、穀物、野菜等から得られるたんぱく質である。具体的には、大豆、小麦、とうもろこし、米等を加工した各種植物由来たんぱく質を使用することができる。小麦から採れる、グルテン、グリアジン、グルテニン、アルブミン、グロブリン等の小麦たんぱく質が好ましく、グルテンがより好ましい。グルテンとしては、市販の粉末グルテン、粉末活性グルテン、又は粉末分解グルテンのいずれも用いることができる。グルテンには、たんぱく質が、例えば、約７８～８７質量％程度含まれる。 Vegetable protein is protein obtained from grains, vegetables, etc. Specifically, various plant-derived proteins processed from soybeans, wheat, corn, rice, etc. can be used. Wheat proteins such as gluten, gliadin, glutenin, albumin, and globulin obtained from wheat are preferred, and gluten is more preferred. As the gluten, any of commercially available powdered gluten, powdered activated gluten, or powdered decomposed gluten can be used. Gluten contains, for example, about 78 to 87% by mass of protein.
前記原料粉のたんぱく質含量の合計は、通常６．３～１０．３質量％であり、好ましくは６．５～９．６質量％であり、より好ましくは６．８～８．０質量％である。
ここで、小麦粉、植物性たんぱく、及び、原料粉のたんぱく質含量は、マクロ改良ケルダール法を用いて測定することができる。
原料粉中に含まれる小麦粉、でん粉、又は植物性たんぱくの含有量は、原料粉のたんぱく質含量の合計が６．３～１０．３質量％となるように適宜設定すればよい。原料粉は小麦粉だけを含んでいてもよいし、小麦粉と植物性たんぱくとを含んでいてもよい。原料粉は、小麦粉、でん粉、及び植物性たんぱくの３種を含むことが好ましい。
The total protein content of the raw material flour is usually 6.3 to 10.3% by mass, preferably 6.5 to 9.6% by mass, and more preferably 6.8 to 8.0% by mass. be.
Here, the protein content of wheat flour, vegetable protein, and raw material flour can be measured using the macro-modified Kjeldahl method.
The content of wheat flour, starch, or vegetable protein contained in the raw material flour may be appropriately set so that the total protein content of the raw material flour is 6.3 to 10.3% by mass. The raw material flour may contain only wheat flour, or may contain wheat flour and vegetable protein. The raw material flour preferably contains three types: wheat flour, starch, and vegetable protein.
前記原材料は、前記原料粉（小麦粉、でん粉、及び、植物性たんぱく）に加えて、さらに小麦粉以外の穀粉、粉末油脂等を含むことができる。
小麦粉以外の穀粉として、例えば、そば粉、米粉等が挙げられる。
In addition to the raw material flour (wheat flour, starch, and vegetable protein), the raw materials can further include grain flour other than wheat flour, powdered oil and fat, and the like.
Examples of grain flours other than wheat flour include buckwheat flour and rice flour.
粉末油脂は、粉末状の油脂である。
粉末油脂には、油を水中に乳化させた水中油型乳化液、若しくは水を油中に乳化させた油中水型乳化液を乾燥粉末化させたもの、又は、乳化していない油脂を乾燥粉末化させたものが含まれる。粉末油脂としては、乳化していない油脂を乾燥粉末化させたものが好ましい。
粉末油脂に使用される油脂としては、食用であれば特に限定はなく、例えば、パーム油、パーム核油、ヤシ油、菜種油（キャノーラ油）、大豆油、綿実油、ヒマワリ油、米油、サフラワー油、コーン油、オリーブ油、ゴマ油、魚油、シア脂、サル脂、イリッペ脂、カカオ脂、豚脂（ラード）、牛脂、乳脂、それらの分別油又はそれらの加工油（硬化及びエステル交換反応のうち１つ以上の処理がなされたもの）等が挙げられる。これらは１種単独で使用してもよく、２種以上を組み合わせて使用してもよい。油脂として、加工油が好ましく、油脂に水素添加を行い、二重結合をほぼ完全になくした極度硬化油がより好ましい。
粉末油脂の形状は、粉体であれば特に制限されず、例えば、鱗片状、球状、棒状等が挙げられる。
粉末油脂の製造方法は、特に限定されない。製造方法として、例えば、溶解した油脂を冷却塔（チラー）の中へ噴霧して粉末化するスプレークーリング方式、高温気流中に溶解した油脂を微粒化分散して、瞬間的に乾燥粉末を得るスプレードライ方式、溶解した油脂をドラムドライヤーを用いて乾燥するドラムドライ方式等が挙げられる。
粉末油脂には、極度硬化油を乾燥粉末化したものを好ましく使用することができる。
Powdered fats and oils are powdered fats and oils.
Powdered fats and oils include oil-in-water emulsions that emulsify oil in water, water-in-oil emulsions that emulsify water in oil, and dried powders, or dried unemulsified fats and oils. Includes powdered products. The powdered fat is preferably one obtained by drying and powdering a non-emulsified fat or oil.
The oils and fats used in powdered oils are not particularly limited as long as they are edible; for example, palm oil, palm kernel oil, coconut oil, rapeseed oil (canola oil), soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil. Oil, corn oil, olive oil, sesame oil, fish oil, shea butter, monkey fat, illipe fat, cacao butter, pork fat (lard), beef tallow, milk fat, their fractionated oils or their processed oils (including hardening and transesterification) one or more processes). These may be used alone or in combination of two or more. As the oil or fat, a processed oil is preferable, and an extremely hardened oil obtained by hydrogenating the oil or fat to almost completely eliminate double bonds is more preferable.
The shape of the powdered fat is not particularly limited as long as it is a powder, and examples thereof include scales, spheres, and rods.
The method for producing powdered oil and fat is not particularly limited. Manufacturing methods include, for example, a spray cooling method in which dissolved fats and oils are sprayed into a cooling tower (chiller) and pulverized, and a spray method in which dissolved fats and oils are atomized and dispersed in a high-temperature air stream to instantly obtain dry powder. Examples include a dry method, and a drum dry method in which dissolved fats and oils are dried using a drum dryer.
As the powdered fat, it is preferable to use a dried powder of extremely hardened oil.
粉末油脂を配合する場合、その粉末油脂の配合量（配合割合）としては、前記原料粉の合計量に対して、通常、０．０１～６質量％であり、好ましくは０．１～５質量％であり、より好ましくは０．３～４質量％である。 When blending powdered oils and fats, the blending amount (blending ratio) of the powdered oils and fats is usually 0.01 to 6% by mass, preferably 0.1 to 5% by mass, based on the total amount of the raw material powder. %, more preferably 0.3 to 4% by mass.
これらの原材料は、それぞれ１種単独で、又は２種以上を混合して使用することができる。 These raw materials can be used alone or in combination of two or more.
さらに、前記原材料に、必要に応じて、即席麺の製造において一般に使用されている添加剤、例えば、アルカリ剤（かんすい）、食塩、アミノ酸（例えば、グルタミン酸、イノシン酸等）、醤油（例えば、薄口、濃口等）、チキンエキス、増粘剤、麺質改良剤、液体状の油脂、乳化油脂、カロチノイド色素等の色素、保存料等を添加することができる。 Furthermore, if necessary, additives commonly used in the production of instant noodles may be added to the raw materials, such as alkaline agents, salt, amino acids (e.g., glutamic acid, inosinic acid, etc.), soy sauce (e.g., light , koikuchi, etc.), chicken extract, thickeners, noodle quality improvers, liquid fats and oils, emulsified fats and oils, pigments such as carotenoid pigments, preservatives, and the like can be added.
これらの添加剤は、水と混合して使用するが、添加方法としては、原料粉等と一緒に固体の状態で添加してもよく、練り水に溶解又は懸濁させて水溶液又は懸濁液として添加してもよい。 These additives are used by mixing with water, but they can be added in solid form together with raw material powder, etc., or they can be dissolved or suspended in kneading water to form an aqueous solution or suspension. It may be added as
前記混合工程において、前記原材料に練り水を加え、次いで、ピンミキサー等の製麺ミキサーを用いて、各種原材料が均一に混ざるように混練して麺生地を製造する。
混合工程の温度は、特に限定はなく、例えば、通常、１８～３２℃であり、好ましくは２０～２８℃であり、より好ましくは２２～２６℃である。
混合工程の時間は、特に限定はなく、例えば、通常、６～１６分であり、好ましくは８～１４分であり、より好ましくは１０～１２分である。
ここで、混合工程において使用される水（練り水）の量は、麺生地の形成に必要な水分量であればよい。例えば、原料粉の総重量に対する水の比率（加水率）が、２５質量％～５０質量％程度であればよい。加水率は、３２～４５質量％程度が好ましく、３６～４２質量％程度がより好ましく、３８～４０質量％がさらに好ましい。
なお、α化工程前の麺（生麺）に含まれる水分量として、前記混合工程で原料粉に添加される水の比率（加水率）で表すことができるが、加水率以外にも、製麺工程後（α化工程前）の麺線の水分値で表すことができる。
In the mixing step, kneading water is added to the raw materials, and then kneaded using a noodle mixer such as a pin mixer so that the various raw materials are uniformly mixed to produce noodle dough.
The temperature of the mixing step is not particularly limited, and is, for example, usually 18 to 32°C, preferably 20 to 28°C, and more preferably 22 to 26°C.
The time for the mixing step is not particularly limited, and is, for example, usually 6 to 16 minutes, preferably 8 to 14 minutes, and more preferably 10 to 12 minutes.
Here, the amount of water (kneading water) used in the mixing step may be any amount necessary for forming the noodle dough. For example, the ratio of water (hydration rate) to the total weight of the raw material flour may be about 25% by mass to 50% by mass. The water addition rate is preferably about 32 to 45% by mass, more preferably about 36 to 42% by mass, and even more preferably 38 to 40% by mass.
The amount of water contained in the noodles (raw noodles) before the gelatinization process can be expressed as the ratio of water added to the raw flour in the mixing process (hydration rate), but in addition to the water addition rate, there are It can be expressed by the moisture value of the noodle strings after the noodle process (before the gelatinization process).
製麺工程
得られた麺生地を、減圧下において押し出して小塊又は板状とした後に麺線化する。麺生地を減圧下で押し出すことで、麺生地に含まれる空気を抜くことができる。
具体的には、エクストルーダー又は押出成型機を用いて、麺生地を減圧下においてダイスより押し出すことにより、小塊又は板状とする。使用する装置として、例えば、特開昭６１－１３２１３２号公報に記載されている麺生地製造装置等が挙げられる。
製麺工程における具体的な使用条件としては、まず、エクストルーダー（押出スクリュー）又は押出成型機の装置内を脱気して、真空度（ゲージ圧）を－０．０９０ＭＰａ～－０．０９８ＭＰａにする。得られた上記麺生地を前記真空度に調整した減圧下の装置内を通し、直径５ｍｍ～５０ｍｍ程度、好ましくは直径６～２４ｍｍ程度、より好ましくは７～１２ｍｍ程度のダイスから、円筒状の生地（ドウ）として押し出す。その生地を圧出時に間欠的に切断することで、長さ１０ｍｍ～１００ｍｍ程度の小塊とする。その後、得られた小塊を常法に従って麺線化する。具体的には、得られた小塊を整形及び複合して麺帯を調製し、この麺帯を複数の圧延ロールを用いて圧延し、切刃を用いて切り出すことによって麺線を製造する。
前記製麺工程により得られた麺線の水分値は、３３～３８質量％が好ましく、３４～３６質量％がより好ましく、３４．５～３５．５質量％がさらに好ましい。製麺工程後の麺線の水分値は、ＯＨＡＵＳ社製ハロゲン水分計ＭＢ４５により求めることができる。
Noodle making process The obtained noodle dough is extruded under reduced pressure to form small lumps or plates, and then formed into noodle strings. By extruding the noodle dough under reduced pressure, the air contained in the noodle dough can be removed.
Specifically, using an extruder or an extrusion molding machine, the noodle dough is extruded through a die under reduced pressure to form small lumps or plates. Examples of the apparatus used include the noodle dough manufacturing apparatus described in JP-A-61-132132.
As for the specific usage conditions in the noodle making process, first, the inside of the extruder (extrusion screw) or extrusion molding machine is degassed, and the degree of vacuum (gauge pressure) is -0.090 MPa to -0.098 MPa. do. The obtained noodle dough is passed through a device under reduced pressure adjusted to the degree of vacuum, and then cut into a cylindrical dough from a die with a diameter of about 5 mm to 50 mm, preferably about 6 to 24 mm, more preferably about 7 to 12 mm. (dough). By cutting the dough intermittently during extrusion, it is made into small pieces with a length of about 10 mm to 100 mm. Thereafter, the obtained small lumps are formed into noodle strings according to a conventional method. Specifically, noodle strips are prepared by shaping and compounding the obtained small lumps, rolling the noodle strips using a plurality of rolling rolls, and cutting them using a cutting blade to produce noodle strings.
The moisture value of the noodle strings obtained by the noodle making process is preferably 33 to 38% by mass, more preferably 34 to 36% by mass, and even more preferably 34.5 to 35.5% by mass. The moisture value of the noodle strings after the noodle making process can be determined using a halogen moisture meter MB45 manufactured by OHAUS.
α化工程
α化工程において、麺線に含まれるでん粉がα化（糊化）する。麺線をα化させる方法として、蒸気を使った蒸し処理を行う。蒸し処理は、蒸気を使用した蒸機を使用して行うことが好ましい。蒸し処理で使用する蒸気の質として、乾いた蒸気、湿り気のある蒸気等を使用することができ、得られる麺線の食感をよりよくするためには、湿り気のある蒸気を使用することが好ましい。あるいは、ボイラーで発生させた蒸気を減圧して蒸機内に噴射し、その蒸機の中を、麺線を通過させることによってα化させてもよい。
α化工程の蒸気の温度は、特に限定はなく、例えば、通常、９６～１１０℃であり、好ましくは９８～１０５℃であり、より好ましくは９９～１００℃である。
α化工程の時間は、特に限定はなく、例えば、通常、１～３.５分であり、好ましくは１.５～３分であり、より好ましくは２～２.５分である。
Pregelatinization step In the gelatinization step, the starch contained in the noodle strings is gelatinized (gelatinized). As a method of pregelatinizing the noodle strings, steaming is performed using steam. The steaming treatment is preferably performed using a steamer using steam. The quality of the steam used in the steaming process can be dry steam, moist steam, etc. In order to improve the texture of the resulting noodle strings, it is recommended to use moist steam. preferable. Alternatively, steam generated in a boiler may be depressurized and injected into a steamer, and the noodle strings may be passed through the steamer to cause gelatinization.
The temperature of the steam in the gelatinization step is not particularly limited, and is, for example, usually 96 to 110°C, preferably 98 to 105°C, and more preferably 99 to 100°C.
The time for the gelatinization step is not particularly limited, and is, for example, usually 1 to 3.5 minutes, preferably 1.5 to 3 minutes, and more preferably 2 to 2.5 minutes.
水分付与工程
水分付与工程において、前記α化工程によって得られたα化させた麺線に水分を付与する。該水分付与工程は、前記α化工程の後、かつ、後述するフライ乾燥工程で麺線をカットする前までの間に行われる。すなわち、本発明における水分付与工程は、後述するフライ乾燥工程でカットした麺線にほぐし液を付与することを含まない。
水分の付与（補給）方法は、特に制限はなく、水、又は、食塩、調味料等を含む水溶液（着味液）を、前記製麺工程で得られた麺線に、雨だれ式又はスプレー式に散布（噴霧）する方法、前記製麺工程で得られた麺線を前記水等に浸漬する方法等が挙げられ、浸漬する方法が好ましい。前記着味液には乳化剤又は油脂を添加してもよい。
Moisture adding step In the water adding step, water is added to the gelatinized noodle strings obtained in the gelatinization step. The moisture imparting step is performed after the gelatinization step and before cutting the noodle strings in the fry drying step described below. That is, the moisture application step in the present invention does not include applying a loosening liquid to the noodle strings cut in the fry drying step described below.
There are no particular restrictions on the method of adding (replenishing) moisture; water or an aqueous solution containing salt, seasonings, etc. (flavoring liquid) may be applied to the noodle strings obtained in the noodle making process by a rain drip method or a spray method. Examples include a method in which the noodle strings obtained in the noodle making step are immersed in the water, etc., and the immersion method is preferred. An emulsifier or an oil or fat may be added to the flavoring liquid.
水又は着味液の温度は、３０℃以上７０℃以下であり、４０℃以上６０℃以下が好ましく、４５℃以上５５℃以下がより好ましい。
前記水分付与工程で麺線に付与される水分量（麺線への水分付与量、水の添加量）は、フライ乾燥工程において２０ｃｍ程度にカットする前の麺線の水分量が４８質量％～５７質量％になるように調節すればよい。具体的には、前記水分付与工程後の麺線の水分値（麺線への水分付与量、水の添加量）は、前記製麺工程で得られた麺線１００ｇ当たり２５ｍｌ～４７ｍｌ程度であり、２６ｍｌ～３３ｍｌ程度がより好ましく、２７ｍｌ～３１ｍｌがさらに好ましい。例えば、前記製麺工程で得られた麺線約７６ｇを１食分とした場合、１９ｍｌ～３６ｍｌ程度であり、２０ｍｌ～２５ｍｌ程度がより好ましく、２０ｍｌ～２３ｍｌ程度がさらに好ましい。水分付与工程後の麺線の水分値は、ＯＨＡＵＳ社製ハロゲン水分計ＭＢ４５により求めることができる。なお、α化工程を蒸し処理で行う場合、製麺工程で得られた麺線の質量とα化工程で得られた麺線の質量とは略同じである。
The temperature of the water or flavoring liquid is 30°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 moisture added to the noodle strings in the moisture adding step (the amount of water added to the noodle strings, the amount of water added) is such that the water amount of the noodle strings before cutting into approximately 20 cm in the fry drying step is 48% by mass or more. The content may be adjusted to 57% by mass. Specifically, the moisture value of the noodle strings after the moisture imparting step (amount of moisture imparted to the noodle strings, amount of water added) is about 25 ml to 47 ml per 100 g of noodle strings obtained in the noodle making step. , more preferably about 26 ml to 33 ml, and even more preferably 27 ml to 31 ml. For example, when about 76 g of noodle strings obtained in the noodle making process are used as one serving, the amount is about 19 ml to 36 ml, more preferably about 20 ml to 25 ml, and even more preferably about 20 ml to 23 ml. The moisture value of the noodle strings after the moisture imparting step can be determined using a halogen moisture meter MB45 manufactured by OHAUS. Note that when the gelatinization 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 gelatinization step are approximately the same.
水分付与工程の後、直ちにフライ乾燥を行うのではなく、麺線をそのまま静置する時間を設けることが好ましい。麺線を静置しておくことで、麺線表面に付着した水分を麺線内部に吸収させることができる。麺線を静置する時間は特に限定されないが、通常１～３．５分間程度、好ましくは１．５～３分間程度、より好ましくは２～２．５分間程度である。 After the moisture imparting step, it is preferable to allow some time for the noodle strings to stand as they are, rather than immediately frying them. By allowing the noodle strings to stand still, moisture adhering to the surface of the noodle strings can be absorbed into the interior of the noodle strings. The time for leaving the noodle strings to stand is not particularly limited, but is usually about 1 to 3.5 minutes, preferably about 1.5 to 3 minutes, and more preferably about 2 to 2.5 minutes.
フライ乾燥（油揚げ）工程
次いで、得られた麺線を、２０ｃｍ程度にカットする。カットした麺線を、フライ乾燥用フライ枠（例えば、円錐台形状のフライ枠等）に投入する。この麺線には、１食分あたり２０ｍｌ程度のほぐし液を付与することができる。前記ほぐし液の付与には、麺線の結着の防止、フライ乾燥用フライ枠中での麺線のさばけ（麺線をフライ枠に投入する際の、そのフライ枠への麺線の収まりやすさ、及び、フライ枠に投入した麺線を圧縮エアー等で均す際の麺線の整形のされやすさ）を向上させる等の効果がある。前記ほぐし液には、水分付与工程で使用する水又は着味液を使用してもよいし、水に乳化剤、油脂、増粘多糖類等を溶解させた液、着味液に乳化剤、油脂、増粘多糖類等を添加した液等を使用してもよい。そして、この麺線は食用油を用いてフライ乾燥を行う。
フライ乾燥は、フライヤーと呼ばれる器具を用いることができる。フライ温度は、例えば、１５０℃前後で行うことができる。なお、フライヤーによる麺の乾燥は、食用油の温度を、最初は１３０～１４０℃程度の比較的低めの温度に設定し、途中で１５５～１６５℃程度の温度に上げて行ってもよい。
フライ乾燥に用いる食用油は、特に限定はなく、例えば、パーム油、ラード、ごま油等が挙げられる。フライ乾燥後の麺塊の水分としては、３～６質量％となるように乾燥する。
具体的なフライ工程としては、麺線を投入した金属製の枠に金属製の上蓋で蓋をし、その枠に入れた麺線をフライ槽内を移動させ、麺を油中に浸漬させることにより、麺中の水分を蒸発させ、麺を乾燥する。
Fry Drying (Aburaage) Step Next, the obtained noodle strings are cut into approximately 20 cm pieces. The cut noodle strings are placed in a frying frame for drying fries (for example, a truncated conical frying frame, etc.). Approximately 20 ml of loosening liquid can be applied to the noodle strings per serving. The loosening liquid is applied to prevent the noodle strings from binding, to separate the noodle strings in the frying frame for drying (to make it easier for the noodle strings to fit into the frying frame when they are put into the frying frame). This has the effect of improving the quality of the noodle strings (and the ease with which the noodle strings can be shaped when flattening the noodle strings placed in the frying frame with compressed air, etc.). The loosening liquid may be the water or flavoring liquid used in the hydration step, or may be a liquid in which an emulsifier, oil, fat, thickening polysaccharide, etc. are dissolved in water, or a flavoring liquid containing an emulsifier, oil, fat, etc. A liquid to which polysaccharide thickener or the like is added may also be used. The noodle strings are then fried and dried using edible oil.
For fry drying, a device called a fryer can be used. The frying temperature can be, for example, around 150°C. Note that when drying the noodles using a fryer, the temperature of the edible oil may be set at a relatively low temperature of about 130 to 140°C at first, and raised to about 155 to 165°C midway through.
The edible oil used for frying is not particularly limited, and examples include palm oil, lard, and sesame oil. After frying and drying, the noodle mass is dried so that the moisture content is 3 to 6% by mass.
The specific frying process involves covering the metal frame into which the noodle strings are placed with a metal top lid, moving the noodle strings placed in the frame through the frying tank, and immersing the noodles in oil. This evaporates the water in the noodles and dries them.
フライ乾燥の後、蓋を外し、容器から麺塊を取り出す。取り出した麺塊は、所定時間冷却することで、即席油揚げ麺が得られる。冷却後の麺塊の重さは、約５８ｇ（５８ｇ±３ｇ）程度である。 After frying and drying, remove the lid and remove the noodle blocks from the container. The taken out noodle mass is cooled for a predetermined period of time to obtain instant fried noodles. The weight of the noodle mass after cooling is approximately 58 g (58 g ± 3 g).
冷却した即席油揚げ麺は、包装工程に移り、スープ、具材等とともにカップに包装され、即席麺製品（カップ入り即席麺）として販売される。 The cooled instant fried noodles are transferred to a packaging process, where they are packaged in cups along with soup, ingredients, etc., and sold as instant noodle products (instant noodles in cups).
本発明の製造方法で得られた即席油揚げ麺は、油脂含量が低減できる。その油脂含量としては、例えば、１４．５質量％未満、好ましくは９～１２質量％、より好ましくは９～１０質量％である。なお、油脂含量は、例えば、ソックスレー抽出法等の公知の方法で測定することができる。 The instant fried noodles obtained by the production method of the present invention can have a reduced fat and oil content. The oil content is, for example, less than 14.5% by mass, preferably 9 to 12% by mass, and more preferably 9 to 10% by mass. Note that the fat and oil content can be measured, for example, by a known method such as Soxhlet extraction method.
以下、実施例により本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。
なお、本明細書において、「約」とは、麺の質量の場合には、±（プラスマイナス）３ｇを意味しており、温度の場合には、±３℃を意味している。
EXAMPLES Hereinafter, the present invention will be explained 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) 3g in the case of the mass of noodles, and in the case of temperature it means ±3°C.
＜原材料＞
使用する原材料は、以下のとおりである。
小麦粉
小麦粉Ａ（たんぱく質含量：９．７質量％）
小麦粉Ｂ（たんぱく質含量：１１．１質量％）
小麦粉Ｃ（たんぱく質含量：８．５質量％）
でん粉
加工でん粉（酢酸でん粉） 松谷化学工業株式会社製、「松谷さくら」（商品名）
植物性たんぱく
グルテンＡ：グリコ栄養食品株式会社製、「Ａ－グルＣＣ」（商品名）（たんぱく質含量：７９．０４％）
グルテンＢ：グリコ栄養食品株式会社製、「Ａ－グルＳＳ」（商品名）（たんぱく質含量：８１．５６％）
グルテンＣ：グリコ栄養食品株式会社製、「Ａ－グルＲＳ」（商品名）（たんぱく質含量：８１．２７％）
グルテンＤ：グリコ栄養食品株式会社製、「Ａ－グルＷＰ」（商品名）（たんぱく質含量：８５．４８％）
粉末油脂
理研ビタミン株式会社製、「スプレーファット（登録商標）ＰＭ」（商品名）
理研ビタミン株式会社製、「スプレーファット（登録商標）ＮＲ」（商品名）
理研ビタミン株式会社製、「スプレーファット（登録商標）Ｐ」（商品名）
不二製油株式会社製、「ユニショート（登録商標）Ｋ」（商品名）
食塩
ダイヤソルト株式会社製、並塩
かんすい
オリエンタル酵母工業製、「粉末かんすい 赤」（商品名）
調味料
Ｌ－グルタミン酸ナトリウム：味の素株式会社製、「味の素（登録商標）ＦＣ－ＢＲ」（商品名）
５’－イノシン酸ナトリウム：味の素株式会社製、「ＩＮ」（商品名）
濃口醤油
チキンエキス
<Raw materials>
The raw materials used are as follows.
flour
Flour A (protein content: 9.7% by mass)
Flour B (protein content: 11.1% by mass)
Flour C (protein content: 8.5% by mass)
starch
Processed starch (acetic acid starch) Manufactured by Matsutani Chemical Industry Co., Ltd., "Sakura Matsutani" (product name)
vegetable protein
Gluten A: Manufactured by Glico Nutritional Foods Co., Ltd., "A-Glu CC" (trade name) (Protein content: 79.04%)
Gluten B: Manufactured by Glico Nutritional Foods Co., Ltd., "A-Glu SS" (trade name) (Protein content: 81.56%)
Gluten C: Manufactured by Glico Nutritional Foods Co., Ltd., "A-Glu RS" (trade name) (Protein content: 81.27%)
Gluten D: Manufactured by Glico Nutritional Foods Co., Ltd., "A-Glu WP" (trade name) (Protein content: 85.48%)
powdered oil
Manufactured by Riken Vitamin Co., Ltd., "Spray Fat (registered trademark) PM" (product name)
Manufactured by Riken Vitamin Co., Ltd., "Spray Fat (registered trademark) NR" (product name)
Manufactured by Riken Vitamin Co., Ltd., "Spray Fat (registered trademark) P" (product name)
Manufactured by Fuji Oil Co., Ltd., "Unishort (registered trademark) K" (product name)
salt
Manufactured by Dia Salt Co., Ltd., ordinary salt
Kansui
Manufactured by Oriental Yeast Industry, "Powdered Kansui Red" (product name)
seasoning
Monosodium L-glutamate: Manufactured by Ajinomoto Co., Inc., “Ajinomoto (registered trademark) FC-BR” (product name)
Sodium 5'-inosinate: "IN" (product name) manufactured by Ajinomoto Co., Inc.
Dark soy sauce chicken extract
水分付与工程で使用する水又は着味液は、以下のとおりである。
水：１０００ｇの水
着味液Ａ：食塩４０ｇ、Ｌ－グルタミン酸ナトリウム１５ｇ、５’－イノシン酸ナトリウム１．５ｇ、濃口醤油２０ｇ、及び水１０００ｇを混合した液
着味液Ｂ：食塩８０ｇ、Ｌ－グルタミン酸ナトリウム３０ｇ、５’－イノシン酸ナトリウム３ｇ、濃口醤油２０ｇ、チキンエキス２０ｇ、及び水１０００ｇを混合した液
The water or flavoring liquid used in the moisture imparting step is as follows.
Water: 1000g of water Seasoning liquid A: A mixture of 40g of common salt, 15g of sodium L-glutamate, 1.5g of sodium 5'-inosinate, 20g of dark soy sauce, and 1000g of water Seasoning liquid B: 80g of salt, L- A mixture of 30 g of sodium glutamate, 3 g of sodium 5'-inosinate, 20 g of dark soy sauce, 20 g of chicken extract, and 1000 g of water.
実施例１
（混合工程）
小麦粉Ａ（たんぱく質含量：９．７質量％）６５０ｇ、でん粉（加工でん粉）３５０ｇ、及び、植物性たんぱく（グルテンＡ）（たんぱく質含量：７９．０４質量％）８ｇを横型のピンミキサーに投入し、３分間プレミックスを行った。
Example 1
(Mixing process)
650 g of wheat flour A (protein content: 9.7% by mass), 350 g of starch (processed starch), and 8 g of vegetable protein (gluten A) (protein content: 79.04% by mass) were placed in a horizontal pin mixer, Premix was performed for 3 minutes.
＜たんぱく質含量の測定＞
この時点で、原料粉（小麦粉、でん粉及び植物性たんぱく）に含まれるたんぱく質含量の合計を、マクロ改良ケルダール法により測定したところ、６．５質量％であった。
<Measurement of protein content>
At this point, the total protein content contained in the raw material flour (wheat flour, starch, and vegetable protein) was measured by the improved macro Kjeldahl method, and was found to be 6.5% by mass.
次いで、原料粉（小麦粉、でん粉及び植物性たんぱく）の混合物に、食塩１８ｇ、かんすい２．８ｇを水４００ｇに溶解した練り水を加え、横型のピンミキサーで１０分間混合又は混練した。 Next, kneading water prepared by dissolving 18 g of common salt and 2.8 g of kansui in 400 g of water was added to the mixture of raw material flours (wheat flour, starch, and vegetable protein), and the mixture was mixed or kneaded with a horizontal pin mixer for 10 minutes.
（製麺工程）
真空押出機（株式会社武蔵商会製、ＭＶ－８型）を用い、得られた麺生地を、減圧した装置内（真空圧（ゲージ圧）－０．０９０ＭＰａ～－０．０９８ＭＰａ）を通して直径９ｍｍのダイスから押し出し、小塊状に成形した。得られた小塊状の生地を、ロールに通して麺帯にし、それを２枚合わせた状態で再度ロールを通して一体化させ、さらに４対のロールに通して圧延した後、１６番丸の切刃を通して、厚み１．２０ｍｍの麺線を得た。なお、この時点における麺線の水分量をＯＨＡＵＳ社製ハロゲン水分計ＭＢ４５により測定したところ、３５．６質量％であった。
(noodle making process)
Using a vacuum extruder (manufactured by Musashi Shokai Co., Ltd., model MV-8), the obtained noodle dough was passed through a reduced pressure 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 formed into a small block. The resulting small lumps of dough are passed through rolls to form noodle strips, and the two pieces are rolled together again to integrate them, and then rolled through 4 pairs of rolls, and then passed through a No. 16 round cutting blade. Through this, noodle strings with a thickness of 1.20 mm were obtained. In addition, when the moisture content of the noodle strings at this point was measured using a halogen moisture meter MB45 manufactured by OHAUS, it was 35.6% by mass.
（α化工程）
得られた麺線を、ボイラーで発生させた蒸気を減圧させた後に噴射している蒸機の中を２分間通過させてα化させた。
(gelatinization process)
The obtained noodle strings were gelatinized by passing through a steamer that sprayed steam generated in a boiler after reducing the pressure for 2 minutes.
（水分付与工程）
得られたα化工程後の麺線を、４０℃の水に１０秒間浸漬させた。この浸漬による麺線への水分付与量は１食分の麺線（約７６ｇ）につき２１．３ｍｌ（製麺工程で得られた麺線１００ｇ当たり２８．１ｍｌ）であり、水分付与後の麺線の水分量をＯＨＡＵＳ社製ハロゲン水分計ＭＢ４５により測定したところ、４９．７質量％であった。
(Moisture adding process)
The obtained noodle strings after the gelatinization step were immersed in 40°C water for 10 seconds. The amount of water added to the noodle strings by this soaking is 21.3 ml per serving of noodle strings (approximately 76 g) (28.1 ml per 100 g of noodle strings obtained in the noodle making process). The moisture content was measured using a halogen moisture meter MB45 manufactured by OHAUS, and was found to be 49.7% by mass.
（フライ工程）
その後、麺線を２０ｃｍ程度の長さにカットし、１食当たり２０ｍｌのほぐし液を付与し、１食ずつ円錐台形状のフライ枠（天面内径８７ｍｍ×底面内径７２ｍｍ×高さ６２ｍｍ、底面に直径３．２ｍｍの丸孔を複数形成）に充填した。直径３．２ｍｍの丸孔が複数形成された上蓋で蓋をして、約１３５℃のパーム油に３０秒間、その後約１６０℃のパーム油に９０秒間浸漬して、麺塊を乾燥させた。フライ乾燥の後、上蓋を外し、フライ枠から麺塊を取り出し、冷却することにより、即席油揚げ麺（１食分は約５８ｇ）が得られた。なお、約５８ｇは、５８±３ｇ（５５～６１ｇ）である（以下、同様）。
(Frying process)
After that, cut the noodle strings into lengths of about 20 cm, apply 20 ml of loosening liquid per serving, and place each serving in a truncated conical frying frame (top inner diameter 87 mm x bottom inner diameter 72 mm x height 62 mm, A plurality of round holes with a diameter of 3.2 mm were formed). The noodle mass was dried by covering it with an upper lid having a plurality of round holes with 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 frying and drying, the top lid was removed, the noodle mass was taken out from the frying frame, and cooled to obtain instant fried noodles (approximately 58 g for one serving). Note that approximately 58g is 58±3g (55 to 61g) (the same applies hereinafter).
作製した即席油揚げ麺について、以下の試験を行った。 The following tests were conducted on the prepared instant fried noodles.
＜油脂含量の測定＞
油脂含量は、得られた即席油揚げ麺をジエチルエーテルによるソックスレー抽出法により測定した。
具体的には、即席油揚げ麺（約５８ｇ）３食を破砕してから均一になるように混合し、混合物１０ｇを測定サンプルとして使用した。
実施例１で得られた即席油揚げ麺の油脂含量は、１０．５質量％であった。
<Measurement of fat and oil content>
The oil and fat content of the instant fried noodles was measured by Soxhlet extraction using diethyl ether.
Specifically, three servings of instant fried noodles (approximately 58 g) were crushed and mixed until homogeneous, and 10 g of the mixture was used as a measurement sample.
The oil and fat content of the instant fried noodles obtained in Example 1 was 10.5% by mass.
実施例２
混合工程において、植物性たんぱく（グルテンＡ）の配合量を１５ｇにした以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．０質量％であった。
実施例２で得られた即席油揚げ麺の油脂含量は、９．９質量％であった。
Example 2
Instant fried noodles were produced in the same manner as in Example 1, except that in the mixing step, the amount of vegetable protein (gluten A) was changed to 15 g.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.0% by mass.
The oil and fat content of the instant fried noodles obtained in Example 2 was 9.9% by mass.
実施例３
混合工程において、植物性たんぱく（グルテンＡ）の配合量を２５ｇにした以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．７質量％であった。
実施例３で得られた即席油揚げ麺の油脂含量は、１０．６質量％であった。
Example 3
Instant fried noodles were produced in the same manner as in Example 1, except that in the mixing step, the amount of vegetable protein (gluten A) was changed to 25 g.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.7% by mass.
The oil and fat content of the instant fried noodles obtained in Example 3 was 10.6% by mass.
実施例４
混合工程において、植物性たんぱく（グルテンＡ）の配合量を４０ｇにした以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、８．６質量％であった。
実施例４で得られた即席油揚げ麺の油脂含量は、１１．６質量％であった。
Example 4
Instant fried noodles were produced in the same manner as in Example 1, except that in the mixing step, the amount of vegetable protein (gluten A) was changed to 40 g.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 8.6% by mass.
The oil and fat content of the instant fried noodles obtained in Example 4 was 11.6% by mass.
実施例５
混合工程において、植物性たんぱく（グルテンＡ）の配合量を６０ｇにした以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、９．６質量％であった。
実施例５で得られた即席油揚げ麺の油脂含量は、１３．６質量％であった。
Example 5
Instant fried noodles were produced in the same manner as in Example 1, except that in the mixing step, the amount of vegetable protein (gluten A) was changed to 60 g.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 9.6% by mass.
The oil and fat content of the instant fried noodles obtained in Example 5 was 13.6% by mass.
実施例６
実施例１の混合工程を、以下のように変更した以外は、実施例１と同様にして即席油揚げ麺を製造した。
（混合工程）
小麦粉Ａ（たんぱく質含量：９．７質量％）６５０ｇ、加工でん粉（酢酸でん粉）（松谷化学工業株式会社製、松谷さくら（商品名））３５０ｇ、及び、植物性たんぱく（グルテンＡ）（たんぱく質含量：７９．０４質量％）２５ｇを横型のピンミキサーに投入し、３分間プレミックスを行った。マクロ改良ケルダール法により測定した原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．７質量％であった。
次いで、得られた原料粉（小麦粉、でん粉及び植物性たんぱく）の混合物に、粉末油脂（スプレーファットＰＭ）を１０ｇ（原料粉の合計量に対して１．０質量％）、及び、食塩１８ｇ、かんすい２．８ｇを水４００ｇに溶解した練り水を加え、横型のピンミキサーで１０分間混合又は混練した。
実施例６で得られた即席油揚げ麺の油脂含量は、１１．７質量％であった。
Example 6
Instant fried noodles were produced in the same manner as in Example 1, except that the mixing process in Example 1 was changed as follows.
(Mixing process)
650 g of wheat flour A (protein content: 9.7% by mass), 350 g of processed starch (acetic acid starch) (manufactured by Matsutani Chemical Co., Ltd., Matsutani Sakura (trade name)), and vegetable protein (gluten A) (protein content: 79.04% by mass) was placed in a horizontal pin mixer and premixed for 3 minutes. The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) measured by the macro-improved Kjeldahl method was 7.7% by mass.
Next, 10 g of powdered oil (spray fat PM) (1.0% by mass based on the total amount of raw material flour) and 18 g of salt were added to the obtained mixture of raw material flour (wheat flour, starch, and vegetable protein). Kneading water prepared by dissolving 2.8 g of kansui in 400 g of water was added, and the mixture was mixed or kneaded for 10 minutes using a horizontal pin mixer.
The oil and fat content of the instant fried noodles obtained in Example 6 was 11.7% by mass.
実施例７
混合工程において、植物性たんぱく（グルテンＡ）の配合量を１５ｇにし、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇ（原料粉（小麦粉、でん粉及び植物性たんぱく）の合計量に対して２．０質量％）にした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．０質量％であった。
実施例７で得られた即席油揚げ麺の油脂含量は、９．３質量％であった。
Example 7
In the mixing process, the blended amount of vegetable protein (gluten A) was 15 g, and the blended amount of powdered oil (spray fat PM) was 20 g (2. Instant fried noodles were produced in the same manner as in Example 6, except that the amount was 0% by mass.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.0% by mass.
The oil and fat content of the instant fried noodles obtained in Example 7 was 9.3% by mass.
実施例８
混合工程において、植物性たんぱく（グルテンＡ）の配合量を８ｇに、及び、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、６．５質量％であった。
実施例８で得られた即席油揚げ麺の油脂含量は、１２．１質量％であった。
Example 8
Instant fried noodles were produced in the same manner as in Example 6, except that in the mixing step, the amount of vegetable protein (gluten A) was 8 g and the amount of powdered oil (spray fat PM) was 20 g. .
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 6.5% by mass.
The oil and fat content of the instant fried noodles obtained in Example 8 was 12.1% by mass.
実施例９
混合工程において、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．７質量％であった。
実施例９で得られた即席油揚げ麺の油脂含量は、１２．３質量％であった。
Example 9
Instant fried noodles were produced in the same manner as in Example 6, except that in the mixing step, the amount of powdered oil (spray fat PM) was changed to 20 g.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.7% by mass.
The oil and fat content of the instant fried noodles obtained in Example 9 was 12.3% by mass.
実施例１０
混合工程において、植物性たんぱく（グルテンＡ）の配合量を４０ｇ、及び、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、８．６質量％であった。
実施例１０で得られた即席油揚げ麺の油脂含量は、１０．７質量％であった。
Example 10
Instant fried noodles were produced in the same manner as in Example 6, except that in the mixing step, the amount of vegetable protein (gluten A) was 40 g and the amount of powdered oil (spray fat PM) was 20 g.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 8.6% by mass.
The oil and fat content of the instant fried noodles obtained in Example 10 was 10.7% by mass.
実施例１１
混合工程において、植物性たんぱく（グルテンＡ）の配合量を６０ｇ、及び、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、９．６質量％であった。
実施例１１で得られた即席油揚げ麺の油脂含量は、１２．８質量％であった。
Example 11
Instant fried noodles were produced in the same manner as in Example 6, except that in the mixing step, the amount of vegetable protein (gluten A) was 60 g and the amount of powdered oil (spray fat PM) was 20 g.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 9.6% by mass.
The oil and fat content of the instant fried noodles obtained in Example 11 was 12.8% by mass.
実施例１２
混合工程において、植物性たんぱくとしてグルテンＡの代わりにグルテンＣ（グリコ栄養食品株式会社製、Ａ－グルＲＳ（商品名）、たんぱく質含量：８１．２７質量％）を２５ｇ配合した以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．４質量％であった。
実施例１２で得られた即席油揚げ麺の油脂含量は、１１．９質量％であった。
Example 12
Example except that in the mixing step, 25g of gluten C (manufactured by Glico Nutritional Foods Co., Ltd., A-Glu RS (trade name), protein content: 81.27% by mass) was blended instead of gluten A as a vegetable protein. Instant fried noodles were produced in the same manner as in 1.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.4% by mass.
The oil and fat content of the instant fried noodles obtained in Example 12 was 11.9% by mass.
実施例１３
混合工程において、植物性たんぱくとしてグルテンＡの代わりにグルテンＤ（グリコ栄養食品株式会社製、Ａ－グルＷＰ（商品名）、たんぱく質含量：８５．４８質量％）を２５ｇ配合した以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．５質量％であった。
実施例１３で得られた即席油揚げ麺の油脂含量は、１１．０質量％であった。
Example 13
Example except that in the mixing step, 25 g of gluten D (manufactured by Glico Nutritional Foods Co., Ltd., A-Glu WP (trade name), protein content: 85.48% by mass) was blended instead of gluten A as a vegetable protein. Instant fried noodles were produced in the same manner as in 1.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.5% by mass.
The oil and fat content of the instant fried noodles obtained in Example 13 was 11.0% by mass.
実施例１４
混合工程において、小麦粉として小麦粉Ａの代わりに小麦粉Ｂ（たんぱく質含量：１１．１質量％）を６５０ｇ、及び、グルテンＡを１２ｇ配合した以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、８．１質量％であった。
実施例１４で得られた即席油揚げ麺の油脂含量は、１２．６質量％であった。
Example 14
Instant fried noodles were produced in the same manner as in Example 1, except that 650 g of wheat flour B (protein content: 11.1% by mass) and 12 g of gluten A were blended instead of wheat flour A in the mixing step. .
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 8.1% by mass.
The oil and fat content of the instant fried noodles obtained in Example 14 was 12.6% by mass.
実施例１５
混合工程において、植物性たんぱくとしてグルテンＡの代わりにグルテンＢ（グリコ栄養食品株式会社製、Ａ－グルＳＳ（商品名）、たんぱく質含量：８１．５６質量％）を２５ｇ配合し、及び、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．４質量％であった。
実施例１５で得られた即席油揚げ麺の油脂含量は、１２．２質量％であった。
Example 15
In the mixing step, 25 g of gluten B (manufactured by Glico Nutritional Foods Co., Ltd., A-Glu SS (trade name), protein content: 81.56% by mass) was blended instead of gluten A as a vegetable protein, and powdered oil and fat Instant fried noodles were produced in the same manner as in Example 6, except that the amount of (spray fat PM) was changed to 20 g.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.4% by mass.
The oil and fat content of the instant fried noodles obtained in Example 15 was 12.2% by mass.
実施例１６
混合工程において、植物性たんぱくとしてグルテンＡの代わりにグルテンＣを２５ｇ配合し、及び、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．４質量％であった。
実施例１６で得られた即席油揚げ麺の油脂含量は、１２．４質量％であった。
Example 16
Instant fried noodles were made in the same manner as in Example 6, except that in the mixing step, 25g of gluten C was added instead of gluten A as the vegetable protein, and the amount of powdered oil (spray fat PM) was changed to 20g. Manufactured.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.4% by mass.
The oil and fat content of the instant fried noodles obtained in Example 16 was 12.4% by mass.
実施例１７
混合工程において、植物性たんぱくとしてグルテンＡの代わりにグルテンＤを２５ｇ配合し、及び、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．５質量％であった。
実施例１７で得られた即席油揚げ麺の油脂含量は、１１．９質量％であった。
Example 17
Instant fried noodles were prepared in the same manner as in Example 6, except that in the mixing step, 25g of gluten D was added instead of gluten A as the vegetable protein, and the amount of powdered oil (spray fat PM) was changed to 20g. Manufactured.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.5% by mass.
The oil and fat content of the instant fried noodles obtained in Example 17 was 11.9% by mass.
実施例１８
混合工程において、小麦粉として小麦粉Ａの代わりに小麦粉Ｂを６５０ｇ配合し、植物性たんぱくとしてグルテンＡの配合量を１２ｇにし、及び、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、８．１質量％であった。
実施例１８で得られた即席油揚げ麺の油脂含量は、１１．８質量％であった。
Example 18
In the mixing process, 650g of wheat flour B was added instead of wheat flour A, the amount of gluten A was 12g as a vegetable protein, and the amount of powdered oil (spray fat PM) was 20g. Instant fried noodles were produced in the same manner as in Example 6.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 8.1% by mass.
The oil and fat content of the instant fried noodles obtained in Example 18 was 11.8% by mass.
実施例１９
混合工程において、小麦粉として小麦粉Ａの代わりに小麦粉Ｃを６５０ｇ配合し、植物性たんぱくとしてグルテンＡの配合量を３６ｇにし、及び、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．６質量％であった。
実施例１９で得られた即席油揚げ麺の油脂含量は、１３．１質量％であった。
Example 19
In the mixing process, 650g of wheat flour C was added instead of wheat flour A, the amount of gluten A was 36g as a vegetable protein, and the amount of powdered oil (spray fat PM) was 20g. Instant fried noodles were produced in the same manner as in Example 6.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.6% by mass.
The oil and fat content of the instant fried noodles obtained in Example 19 was 13.1% by mass.
実施例２０
水分付与工程において、α化工程後の麺線を、４０℃の水の代わりに４０℃の着味液Ａに１０秒間浸漬させた以外は、実施例７と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．０質量％であった。また、水分付与工程後の浸漬による麺線への水分付与量は１食分の麺線（約７６ｇ）につき２３．１ｍｌ（製麺工程で得られた麺線１００ｇ当たり３０．５ｍｌ）であった。
実施例２０で得られた即席油揚げ麺の油脂含量は、１０．３質量％であった。
Example 20
Instant fried noodles were produced in the same manner as in Example 7, except that in the moisture imparting step, the noodle strings after the gelatinization step were immersed in seasoning liquid A at 40°C for 10 seconds instead of water at 40°C. .
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.0% by mass. Further, the amount of moisture added to the noodle strings by dipping after the moisture adding step was 23.1 ml per serving of noodle strings (approximately 76 g) (30.5 ml per 100 g of noodle strings obtained in the noodle making step).
The oil and fat content of the instant fried noodles obtained in Example 20 was 10.3% by mass.
実施例２１
水分付与工程において、α化工程後の麺線を、４０℃の水の代わりに４０℃の着味液Ａに２０秒間浸漬させた以外は、実施例７と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．０質量％であった。また、水分付与工程後の浸漬による麺線への水分付与量は１食分の麺線（約７６ｇ）につき２８．８ｍｌ（製麺工程で得られた麺線１００ｇ当たり３８．１ｍｌ）であった。
実施例２１で得られた即席油揚げ麺の油脂含量は、１０．３質量％であった。
Example 21
Instant fried noodles were produced in the same manner as in Example 7, except that in the moisture imparting step, the noodle strings after the gelatinization step were immersed in seasoning liquid A at 40°C for 20 seconds instead of water at 40°C. .
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.0% by mass. Further, the amount of moisture added to the noodle strings by dipping after the moisture adding step was 28.8 ml per serving of noodle strings (approximately 76 g) (38.1 ml per 100 g of noodle strings obtained in the noodle making step).
The oil and fat content of the instant fried noodles obtained in Example 21 was 10.3% by mass.
実施例２２
水分付与工程において、α化工程後の麺線を、４０℃の水の代わりに４０℃の着味液Ｂに１０秒間浸漬させた以外は、実施例７と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．０質量％であった。また、水分付与工程後の浸漬による麺線への水分付与量は１食分の麺線（約７６ｇ）につき２１．４ｍｌ（製麺工程で得られた麺線１００ｇ当たり２８．３ｍｌ）であった。
実施例２２で得られた即席油揚げ麺の油脂含量は、９．６質量％であった。
Example 22
Instant fried noodles were produced in the same manner as in Example 7, except that in the moisture imparting step, the noodle strings after the gelatinization step were immersed in seasoning liquid B at 40°C for 10 seconds instead of water at 40°C. .
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.0% by mass. Further, the amount of moisture added to the noodle strings by dipping after the moisture adding step was 21.4 ml per serving of noodle strings (approximately 76 g) (28.3 ml per 100 g of noodle strings obtained in the noodle making step).
The oil and fat content of the instant fried noodles obtained in Example 22 was 9.6% by mass.
実施例２３
水分付与工程において、α化工程後の麺線を、４０℃の水の代わりに４０℃の着味液Ｂに２０秒間浸漬させた以外は、実施例７と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．０質量％であった。また、水分付与工程後の浸漬による麺線への水分付与量は１食分の麺線（約７６ｇ）につき２７．５ｍｌ（製麺工程で得られた麺線１００ｇ当たり３６．２ｍｌ）であった。
実施例２３で得られた即席油揚げ麺の油脂含量は、９．５質量％であった。
Example 23
Instant fried noodles were produced in the same manner as in Example 7, except that in the moisture imparting step, the noodle strings after the gelatinization step were immersed in seasoning liquid B at 40°C for 20 seconds instead of water at 40°C. .
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.0% by mass. Further, the amount of moisture added to the noodle strings by dipping after the moisture adding step was 27.5 ml per serving of noodle strings (approximately 76 g) (36.2 ml per 100 g of noodle strings obtained in the noodle making step).
The oil and fat content of the instant fried noodles obtained in Example 23 was 9.5% by mass.
実施例２４
水分付与工程において、α化工程後の麺線を、４０℃の水の代わりに３０℃の着味液Ｂに１０秒間浸漬させた以外は、実施例７と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．０質量％であった。また、水分付与工程後の浸漬による麺線への水分付与量は１食分の麺線（約７６ｇ）につき１９．３ｍｌ（製麺工程で得られた麺線１００ｇ当たり２５．４ｍｌ）であった。
実施例２４で得られた即席油揚げ麺の油脂含量は、１１．２質量％であった。
Example 24
Instant fried noodles were produced in the same manner as in Example 7, except that in the moisture imparting step, the noodle strings after the gelatinization step were immersed in seasoning liquid B at 30°C for 10 seconds instead of water at 40°C. .
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.0% by mass. Further, the amount of moisture added to the noodle strings by dipping after the moisture adding step was 19.3 ml per serving of noodle strings (approximately 76 g) (25.4 ml per 100 g of noodle strings obtained in the noodle making step).
The oil and fat content of the instant fried noodles obtained in Example 24 was 11.2% by mass.
実施例２５
水分付与工程において、α化工程後の麺線を、４０℃の水の代わりに５０℃の着味液Ｂに１０秒間浸漬させた以外は、実施例７と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．０質量％であった。また、水分付与工程後の浸漬による麺線への水分付与量は１食分の麺線（約７６ｇ）につき２１．３ｍｌ（製麺工程で得られた麺線１００ｇ当たり２８．２ｍｌ）であった。
実施例２５で得られた即席油揚げ麺の油脂含量は、１１．２質量％であった。
Example 25
Instant fried noodles were produced in the same manner as in Example 7, except that in the moisture imparting step, the noodle strings after the gelatinization step were immersed in seasoning liquid B at 50° C. for 10 seconds instead of water at 40° C. .
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.0% by mass. Further, the amount of moisture added to the noodle strings by dipping after the moisture adding step was 21.3 ml per serving of noodle strings (approximately 76 g) (28.2 ml per 100 g of noodle strings obtained in the noodle making step).
The oil and fat content of the instant fried noodles obtained in Example 25 was 11.2% by mass.
実施例２６
水分付与工程において、α化工程後の麺線を、４０℃の水の代わりに６０℃の着味液Ｂに１０秒間浸漬させた以外は、実施例７と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．０質量％であった。また、水分付与工程後の浸漬による麺線への水分付与量は１食分の麺線（約７６ｇ）につき２５．２ｍｌ（製麺工程で得られた麺線１００ｇ当たり３３．２ｍｌ）であった。
実施例２６で得られた即席油揚げ麺の油脂含量は、１１．１質量％であった。
Example 26
Instant fried noodles were produced in the same manner as in Example 7, except that in the moisture imparting step, the noodle strings after the gelatinization step were immersed in seasoning liquid B at 60° C. for 10 seconds instead of water at 40° C. .
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.0% by mass. Further, the amount of moisture added to the noodle strings by dipping after the moisture adding step was 25.2 ml per serving of noodle strings (approximately 76 g) (33.2 ml per 100 g of noodle strings obtained in the noodle making step).
The oil and fat content of the instant fried noodles obtained in Example 26 was 11.1% by mass.
実施例２７
水分付与工程において、α化工程後の麺線を、４０℃の水の代わりに５０℃の着味液Ｂに２０秒間浸漬させた以外は、実施例７と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、７．０質量％であった。また、水分付与工程後の浸漬による麺線への水分付与量は１食分の麺線（約７６ｇ）につき３５．２ｍｌ（製麺工程で得られた麺線１００ｇ当たり４６．５ｍｌ）であった。
実施例２７で得られた即席油揚げ麺の油脂含量は、１０．１質量％であった。
Example 27
Instant fried noodles were produced in the same manner as in Example 7, except that in the moisture imparting step, the noodle strings after the gelatinization step were immersed in seasoning liquid B at 50° C. for 20 seconds instead of water at 40° C. .
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 7.0% by mass. Further, the amount of moisture added to the noodle strings by dipping after the moisture adding step was 35.2 ml per serving of noodle strings (approximately 76 g) (46.5 ml per 100 g of noodle strings obtained in the noodle making step).
The oil and fat content of the instant fried noodles obtained in Example 27 was 10.1% by mass.
比較例１
実施例１の混合工程において原料粉に植物性たんぱくを配合せず、製麺工程において真空押出機を用いた減圧下での押し出しを行わず、及び、水分付与工程を行わなかった以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉及びでん粉）のたんぱく質含量の合計は、６．０質量％であった。
比較例１で得られた即席油揚げ麺の油脂含量は、１５．５質量％であった。
Comparative example 1
Except that vegetable protein was not blended into the raw material flour in the mixing process of Example 1, extrusion under reduced pressure using a vacuum extruder was not performed in the noodle making process, and the moisture imparting process was not performed. Instant fried noodles were produced in the same manner as in Example 1.
The total protein content of the raw material flour (wheat flour and starch) was 6.0% by mass.
The oil and fat content of the instant fried noodles obtained in Comparative Example 1 was 15.5% by mass.
比較例２
実施例１の混合工程において、原料粉に植物性たんぱくを配合せず、製麺工程において真空押出機を用いた減圧下での押し出しを行わなかった以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉及びでん粉）のたんぱく質含量の合計は、６．０質量％であった。
比較例２で得られた即席油揚げ麺の油脂含量は、１９．５質量％であった。
Comparative example 2
Instant fried tofu was prepared in the same manner as in Example 1, except that vegetable protein was not blended into the raw material flour in the mixing process of Example 1, and extrusion under reduced pressure using a vacuum extruder was not performed in the noodle making process. produced noodles.
The total protein content of the raw material flour (wheat flour and starch) was 6.0% by mass.
The oil and fat content of the instant fried noodles obtained in Comparative Example 2 was 19.5% by mass.
比較例３
実施例１の混合工程において、原料粉に植物性たんぱくを配合せず、水分付与工程を行わなかった以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉及びでん粉）のたんぱく質含量の合計は、６．０質量％であった。
比較例３で得られた即席油揚げ麺の油脂含量は、１４．５質量％であった。
Comparative example 3
Instant fried noodles were produced in the same manner as in Example 1, except that in the mixing step of Example 1, vegetable protein was not blended with the raw material flour and the moisture imparting step was not performed.
The total protein content of the raw material flour (wheat flour and starch) was 6.0% by mass.
The oil and fat content of the instant fried noodles obtained in Comparative Example 3 was 14.5% by mass.
比較例４
実施例１の混合工程において、原料粉に植物性たんぱくを配合しなかった以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉及びでん粉）のたんぱく質含量の合計は、６．０質量％であった。
比較例４で得られた即席油揚げ麺の油脂含量は、１７．４質量％であった。
Comparative example 4
Instant fried noodles were produced in the same manner as in Example 1 except that vegetable protein was not blended into the raw material flour in the mixing step of Example 1.
The total protein content of the raw material flour (wheat flour and starch) was 6.0% by mass.
The oil and fat content of the instant fried noodles obtained in Comparative Example 4 was 17.4% by mass.
比較例５
実施例１の混合工程において、植物性たんぱく（グルテンＡ）の配合量を８０ｇにした以外は、実施例１と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、１０．７質量％であった。
比較例５で得られた即席油揚げ麺の油脂含量は、１７．８質量％であった。
Comparative example 5
Instant fried noodles were produced in the same manner as in Example 1, except that in the mixing step of Example 1, the amount of vegetable protein (gluten A) was changed to 80 g.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 10.7% by mass.
The oil and fat content of the instant fried noodles obtained in Comparative Example 5 was 17.8% by mass.
比較例６
実施例６の混合工程において、原料粉に植物性たんぱくを配合せず、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉及びでん粉）のたんぱく質含量の合計は、６．０質量％であった。
比較例６で得られた即席油揚げ麺の油脂含量は、１４．５質量％であった。
Comparative example 6
Instant fried noodles were produced in the same manner as in Example 6, except that in the mixing step of Example 6, vegetable protein was not blended into the raw material flour and the amount of powdered oil (spray fat PM) was 20 g.
The total protein content of the raw material flour (wheat flour and starch) was 6.0% by mass.
The oil and fat content of the instant fried noodles obtained in Comparative Example 6 was 14.5% by mass.
比較例７
実施例６の混合工程において、植物性たんぱく（グルテンＡ）の配合量を８０ｇにし、及び、粉末油脂（スプレーファットＰＭ）の配合量を２０ｇにした以外は、実施例６と同様にして即席油揚げ麺を製造した。
原料粉（小麦粉、でん粉及び植物性たんぱく）のたんぱく質含量の合計は、１０．７質量％であった。
比較例７で得られた即席油揚げ麺の油脂含量は、１７．７質量％であった。
Comparative example 7
Instant fried tofu was prepared in the same manner as in Example 6, except that in the mixing step of Example 6, the amount of vegetable protein (gluten A) was 80 g, and the amount of powdered oil (spray fat PM) was 20 g. produced noodles.
The total protein content of the raw material flour (wheat flour, starch, and vegetable protein) was 10.7% by mass.
The oil and fat content of the instant fried noodles obtained in Comparative Example 7 was 17.7% by mass.
Claims (5)
前記混合工程で用いる原材料は、小麦粉、でん粉、及び、植物性たんぱくからなる群より選ばれる少なくとも１種の原料粉を含み、
前記原料粉のたんぱく質含量の合計が、６．３～１０．３質量％であり、
前記製麺工程が、前記混合工程で得られた麺生地を、減圧下において押し出して小塊又は板状とした後に麺線化する工程であり、
前記水分付与工程は、前記α化工程の後、かつ、前記フライ乾燥工程で麺線をカットする前までの間に、前記α化工程で得られた麺線に、水又は着味液を付与する工程であり、かつ、
前記水分付与工程で麺線に与える水分量が、前記製麺工程で得られた麺線１００ｇ当たり２５～４７ｍｌである、
即席油揚げ麺の製造方法。 A method for producing instant fried noodles, comprising a mixing step, a noodle making step, a gelatinization step, a moisture adding step, and a frying drying step,
The raw materials used in the mixing step include at least one raw material flour selected from the group consisting of wheat flour, starch, and vegetable protein,
The total protein content of the raw material flour is 6.3 to 10.3% by mass ,
The noodle making step is a step of extruding the noodle dough obtained in the mixing step under reduced pressure to form small lumps or plates and then forming them into noodle strings ,
The moisture imparting step includes adding water or a flavoring liquid to the noodle strings obtained in the gelatinization step after the gelatinization step and before cutting the noodle strings in the fry drying step. It is a process of
The amount of moisture given to the noodle strings in the moisture imparting step is 25 to 47 ml per 100 g of noodle strings obtained in the noodle making step.
A method for producing instant fried noodles.
Instant fried noodles obtained by the method for producing instant fried noodles according to any one of claims 1 to 4.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09294553A (en) * | 1996-04-26 | 1997-11-18 | Sanyo Shokuhin Kk | Production of ready-to-eat fried noodle |
| JPH11266816A (en) * | 1998-01-19 | 1999-10-05 | Nisshin Flour Milling Co Ltd | Production of buckwheat noodles |
| JP2001352924A (en) * | 2000-04-12 | 2001-12-25 | Nisshin Seifun Group Inc | Flour for fried instant noodle and method for producing fried instant noodle using the same |
| WO2018150479A1 (en) * | 2017-02-15 | 2018-08-23 | 日清食品ホールディングス株式会社 | Method for manufacturing instant fried noodles |
| JP7104864B1 (en) * | 2022-01-25 | 2022-07-21 | エースコック株式会社 | How to make instant fried noodles |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09294553A (en) * | 1996-04-26 | 1997-11-18 | Sanyo Shokuhin Kk | Production of ready-to-eat fried noodle |
| JPH11266816A (en) * | 1998-01-19 | 1999-10-05 | Nisshin Flour Milling Co Ltd | Production of buckwheat noodles |
| JP2001352924A (en) * | 2000-04-12 | 2001-12-25 | Nisshin Seifun Group Inc | Flour for fried instant noodle and method for producing fried instant noodle using the same |
| WO2018150479A1 (en) * | 2017-02-15 | 2018-08-23 | 日清食品ホールディングス株式会社 | Method for manufacturing instant fried noodles |
| JP7104864B1 (en) * | 2022-01-25 | 2022-07-21 | エースコック株式会社 | How to make instant fried noodles |
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