JPH0146103B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing instant noodles. (Prior Art) Currently, commercially available instant noodles are kneaded, rolled, cut out, steamed, and then dehydrated by oil heat dehydration or hot air drying, cooled, and packaged using conventional methods. (Problems to be Solved by the Invention) However, the instant noodles produced by the above method had the following problems. (a) If you restore it by pouring boiling water or boiling it before eating, it will be weak and will spread quickly. (b) If you reconstitute it, the boiled water will become cloudy and the soup will not have a smooth taste. (c) In terms of storage stability, there are problems with long-term storage, especially in the case of oil-heat treated noodles due to oxidation of the oil and fat. (Means for Solving the Problems) The present invention was invented in view of the above-mentioned problems, and compared to conventional instant noodles, the noodles that are restored when eaten have a firmer texture. The water grows slowly,
The purpose is to provide instant noodles with less turbidity in boiled soup and improved shelf life of the noodles before being reconstituted. The configuration of the present invention will be explained below. That is, the gist of the present invention is as follows:
After kneading, rolling, cutting, and steaming using conventional methods,
Heat the dried noodles again at 60 to 100℃ for a few seconds to 20 minutes.
A method for producing instant noodles characterized by heating and humidifying the noodles for several minutes. Here, drying means oil heat dehydration, hot air drying, or microwave drying, and in heating and humidifying conditions, in particular, the heating condition of 60 to 100°C is 60°C or lower. This has the disadvantage that the heating time is long,
This is because if the temperature exceeds 100°C, there is a drawback that browning of the noodles occurs. As the heating and humidifying means, for example, a steaming means may be used, and the noodles are humidified to an extent that the water content does not exceed about 15%. Preferably, it is about 5 to 10% for fried noodles, and about 10 to 14% for non-fried noodles. moreover,
The time for heating and humidifying the noodles can be appropriately set depending on the dry noodles to be used so that the moisture content falls within the above-mentioned range. If the moisture content of the dried noodles is within or close to the above-mentioned moisture content range, the desired effects can be obtained even with heating and humidification for a few seconds; however, if the moisture content is too short, the effects will be insufficient. Further, heating and humidifying for 20 minutes or more is not preferable because the water content increases too much or the noodles turn brown due to excessive heating. The target moisture content differs depending on the dried noodles used, so the processing time also differs, but if the dried noodles are fried noodles, the processing time is generally shorter, and if the dried noodles are non-fried noodles, the processing time generally needs to be longer. There is. (In either case, it is necessary to process between a few seconds and 20 minutes; see Table 1). Further, embodiments of the present invention are as follows. (a) Kneading of raw materials → rolling → cutting → steaming → cutting/forming → oil heat drying → heating and humidification → fried instant noodles. (b) Kneading of raw materials → rolling → cutting → steaming → cutting/molding → hot air drying → (microwave drying)
→ Heat and humidify → Non-fried instant noodles. (c) Kneading raw materials → rolling → cutting → steaming → cutting/forming → microwave drying → heating and humidification → non-fried instant noodles. (Experiment) Experiment 1 In the current manufacturing method of fried instant noodles, in order to achieve a uniform moisture content, oil heat treatment is required.
% or by hot air drying for non-fried noodles.
Although it is necessary to keep the content up to around 10%, in the present invention, as described below, it is possible to uniformly increase the moisture content, and the oil and fat content of fried noodles can be reduced. Table 1 below shows the test results of heating and humidifying fried noodles and non-fried noodles by applying the method of the present invention. Experiment 2 Next, samples were manufactured by the method of the present invention, and a sensory test was conducted. <Sample> (I) Fried instant noodles control: Instant noodles cut using a #22 round cutting blade in a conventional manner, steamed, and dried under heat in oil. Test-1: Control noodles were heated and humidified by steaming for 5 seconds (98°C). Test-2: Control noodles were heated and humidified by steaming for 5 minutes (98°C). Test-3: Control noodles were heated and humidified by steaming for 15 minutes (98°C). Test-4: Control noodles were heated and humidified by steaming for 20 minutes (98°C). () Non-fried instant noodles control: Instant noodles cut using a #22 round cutting blade, steamed, and dried with hot air using a conventional method. Test-1: Control noodles were heated and treated with moist heat by steaming for 5 seconds (98°C). Test-2: Control noodles were subjected to heat and humidity treatment by steaming for 5 minutes (98°C). Test-3: Control noodles were heated and humidified by steaming for 10 minutes (98°C). Test-4: Control noodles were heated and humidified by steaming for 20 minutes (98°C). (Note) A continuous tunnel steamer was used for the heating and humidification treatment in Tests 1 to 4 above. The sample noodles under the above conditions were boiled for 3 minutes and restored.
The results of the sensory tests were as shown in Table 2 below. Experiment 3 Next, in order to confirm the sensory test, physical properties were measured using a texturometer and tensilon as described below. To prepare the sample, put 500ml of water in a pot and bring it to a boil.
Noodles were put in each noodle block and boiled for 3 minutes to restore the noodles (referred to as A), noodles were restored and then turned off the heat and left for 5 minutes (referred to as B), and noodles were left to stand for 10 minutes (referred to as C). ) was used for measurement. The results are shown in Table 3 below. In addition, R is tensile strength, E is elongation degree, E/50 is elongation rate, A is area (the larger A is, the greater the strength of "koshi" and "leg"), and the measured value is nb (number of specimens). = average value of 7 to 9. Control product: Fried noodles cut with a #22 round cutting blade (1.05 mm noodle thickness). Test product: The above control product was heated and humidified by steaming at 99℃ for 10 minutes. In the tensile test using Tensilon, the elongation rate (E/
50), the test product was 3% lower than the control product.
It is small immediately after the minute restoration, but increases after being left for 5 minutes, and there is no difference after being left for 10 minutes. For lower back strength (R), when restoring, after leaving for 5 minutes, after leaving for 10 minutes,
All test products are larger than control products. Using a techulometer, the hardness of the test product is greater than that of the control product. Regarding cohesiveness, there is almost no difference between the control product and the test product immediately after restoration, but there is almost no decrease in elasticity in the test product after being left for 5 minutes, and the decrease is small even after being left for 10 minutes. In summary, when comparing the test product immediately after restoring for 3 minutes and after leaving it for 5 minutes, the test product showed
Although the hardness has decreased, the elasticity remains the same. In addition, it can be said that the elongation rate and area are larger, and the strength of the noodle strings is greater. The control product had decreased hardness, elasticity, area, and elongation rate. After being left for 10 minutes, the elasticity of the test product was clearly greater than that of the control product, and it can be said that it has elasticity, but it can be said that there is no difference in hardness, elongation rate, and area. It is judged that this confirms the sensory test. Experiment 4 Next, an experiment will be shown to see how the application of the method of the present invention affects storage stability. Samples were prepared under the following conditions and a storage test was conducted. Sample Control product: #22 round fried noodles fried in palm oil using a conventional method. Test-1: Fried noodles prepared by heating and humidifying the control product by steaming it at 98°C for 5 minutes. Test-2: Fried noodles prepared by heating and humidifying the control product by steaming it at 98°C for 10 minutes. The above samples were packaged in a laminated plastic film in a conventional manner and stored in a refrigerator and an oven at 30°C and 60°C, and periodic sensory tests and chemical analyzes of the extracted fats and oils were conducted. The results of the 60℃ oven test are shown in Table 4 below.
The results of the °C oven test are shown in Table 5 below, and
The results of the refrigerator storage test are shown in Table 6 below. From the above results, the peroxide value (POV) increases slowly in the order of control, test-1, and test-2.
Moreover, the time when deterioration odor occurs is also becoming later. In particular, it is known from the results of the 60°C oven test that the shelf life of Test-1 was 1.5 times that of the control product, and that of Test-2 was two times that of the control product. (Effects of the Invention) As is clear from the results of Experiments 1 to 4 above, the instant noodles produced by the method of the present invention have a stronger chewiness than the noodles produced by the conventional method, and are slow to spread in boiling water. There is less turbidity. In addition, since it becomes firmer, even if medium-strength wheat flour is used as the raw material, the same effect as using semi-strength or strong wheat flour can be obtained, which is beneficial in terms of manufacturing and economics by expanding the range of applicable raw materials and reducing costs. The effect is also great. Furthermore, the instant noodles produced by the method of the present invention have significantly improved shelf life compared to conventional instant noodles. Furthermore, in fried noodles, the oil and fat content can be reduced, which has a synergistic effect on improving storage stability. (Example) Example 1 Add 330 ml of batter containing 2.0 g of kansui and 16 g of salt to 1 kg of wheat flour, knead for 15 minutes, then combine and roll the noodle strips to a thickness of 1.10 mm using a conventional method using a #22 round blade cutter. Cut the pieces into specified amounts and heat them in oil at 135°C for 1 minute to reduce the moisture content by 3.
% fried noodles were obtained. This fried noodles again, 80-90
The noodles were steamed at ℃ for 5 minutes to obtain deep-fried instant noodles (with a moisture content of approximately 8%) that are firm, do not spread or become cloudy, and have a high shelf life. Example 2 800g of wheat flour, 200g of potato starch, 3g of kansui, and 340ml of batter dissolved in 16g of salt were added.
Knead for 15 minutes, combine and roll using conventional methods, and adjust the noodle thickness.
Cut out the 1.0mm noodle strips with a #22 round blade cutter, and cut the steamed and gelatinized pieces into the specified amount.
The noodles were dried with hot air at 90°C for 40 minutes to obtain non-fried dry noodles with a moisture content of 10%. The non-fried noodles were steamed again at 98 to 99° C. for 10 minutes to obtain non-fried instant noodles (moisture: about 13%) that were firm, did not spread well, and did not become cloudy. Tables 1 to 6 showing the above-mentioned experimental results are listed below.

【table】

【table】

[Table] Note * Continuous tunnel steamer used

【table】

【table】

【table】

[Table] ○Good flavor △Deterioration of flavor ▲Initial rancid odor ×Ranchy odor ××Obviously rancid odor

【table】

【table】

【table】

Claims (1)

[Claims] 1. After kneading, rolling, cutting, and steaming using conventional methods, drying is performed to obtain pregelatinized dry noodles, and then the dried noodles are heated and humidified at 60 to 100°C for several seconds to 20 minutes. A method for producing instant noodles, characterized by reducing the water content of the noodles to about 15% or less. 2. The method for producing instant noodles according to claim 1, wherein the drying treatment is oil heat dehydration, hot air drying, or microwave drying treatment.