JPH0231654A - Preparation of noodle - Google Patents

Abstract

PURPOSE:To prepare instant-type noodles giving springy feeling to the palate and having excellent taste and flavor by adding an active yeast to noodle raw material and frying the obtained noodle strings in an oil without steaming or boiling the strings. CONSTITUTION:A noodle raw material composed mainly of wheat flour is added with about 0.1-2.0pts.wt. (based on 100pts.wt. of wheat flour in terms of dried weight) of an active yeast and kneaded together with an aqueous solution such as salt or KANSUI (an alkaline aqueous solution used in the preparation of Chinese noodle) to obtain crumbly dough. The dough is fermented at about 15-30 deg.C for about 30-90min and formed into noodle strings by conventional method. The noodle strings are fried in an oil without steaming or boiling.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel method for producing instant noodles using active yeast.

[Conventional technology]

In recent years, with the diversification of dietary habits, it has become easier to eat a variety of foods whenever we want. Various types of noodles, which are often eaten with boiled rice, are widely sold and consumed. Among these types of noodles, the market for instant noodles is growing because they are especially easy to eat, and many of them are well-known, such as ``champon noodles,'' ``hard yakisoba,'' and ``fried noodles.''

Typical methods for making instant types include flour, salt water,
Additives such as kansui, starch, eggs, emulsifiers, etc. are mixed and kneaded as necessary, and noodle strips are made into noodle strips in a short time, then steamed and then fried. A manufacturing method that involves drying is known.

[Problem to be solved by the invention]

However, the manufacturing process for instant noodles, in which the noodles are steamed and then fried in oil, is complicated, and the steaming process in particular is time-consuming and difficult to set the steaming conditions, resulting in poor texture and flavor. However, the steaming process described above is essential for instant noodles, as they require quick rehydration during cooking and appropriate texture when eating. Yes, this process could not be avoided. Also, especially with instant noodles,
When reconstituted with soup or the like, it was not possible to thicken the noodle strings because the reconstitution with hot water was slow, and the texture was also unsatisfactory.

The present invention improves the conventional method as described above, and provides instant noodles that are quick to return to hot water during cooking even with thick noodle strings, have a springy texture when eaten, and have excellent flavor. The present invention provides a method for manufacturing.

(Means for Solving the Problems) According to the present invention, active yeast is added to a noodle raw material whose main component is wheat flour, and after the dough is mixed and kneaded, noodle strings are formed by taking an intermediate fermentation time and using a conventional method. Then, by frying the noodle strings without steaming them, instant noodles can be produced in a wide range of widths from thin A, V11 to large noodle strings, and have excellent texture and flavor. It is possible.

The instant noodles according to the present invention are commonly eaten noodles such as ramen, udon, and soba noodles, and the raw materials can be appropriately selected from wheat flour, grain flour, starch, buckwheat flour, etc., and salt, salt, In addition to water, if necessary, raw materials and additives commonly used as noodle raw materials such as kansui, yams, eggs, and sugars can be used. In the present invention, active yeast is used in addition to the above noodle raw materials. Furthermore, if necessary, sugars, pH adjusters, etc. that promote yeast fermentation may also be used. As the active yeast, yeast commonly used in foods such as bread, beer, and wine can be used, and any yeast that has yeast activity may be used. In particular, yeast with high invertase activity is preferred, since the noodle raw material does not have enough sugar for yeast fermentation. In addition, dry granular or powdered yeast is preferable because it can be easily and uniformly mixed with other powder raw materials using a mixer or the like.

Active yeast makes the noodle string structure porous before being fried, so when fried, the noodle strings easily swell and become even.
As a result of foaming, deep-frying and drying can be carried out efficiently. Therefore, gelatinization proceeds sufficiently without the need for a steaming process, and the resulting product is easily rehydrated in hot water when cooking, and is smooth and elastic when eaten. It becomes possible to obtain texture. Baking powder can also be added together with activated yeast, but baking powder foams mainly only during the deep-frying process, and the foam tends to be rough and uneven, and if it is used in excess, it may destroy the structure. This results in noodles with no elasticity, and the taste and flavor are also poor! Therefore, it is difficult to obtain desirable physical properties when used alone. On the other hand, active yeast gradually ferments in a suitable environment and generates gas, resulting in dense foaming in the structure and can also impart a good flavor.

In order to achieve gelatinization of starch and cause uniform puffing by frying the cut noodle strings without steaming them, the present inventors conducted extensive research and developed the method using active yeast as described above. It has been found that by adding it to raw noodle raw materials and carrying out appropriate fermentation, it is possible to produce good instant noodles with only a steaming process and a frying process.

In the present invention, the amount of active yeast added is approximately 0.1 to 2.0 in terms of dry weight per 100 parts by weight of wheat flour.
Increase or decrease as appropriate depending on the activity of active yeast. If the amount of active yeast used is less than 0.1, foaming during the tofu-frying process will not be sufficient, starch gelatinization will not proceed sufficiently, and as a result, the noodles will be poorly rehydrated, which is not good. If the amount is too high, foaming will be excessive, and there will be a lot of oil and the structure will be less than 1 light after returning to hot water.
This is not good because the noodles will not be firm and if too much yeast remains in the final product, it will adversely affect the flavor and taste.

In addition, if the pl+ of the dough increases due to the addition of kansui or the like, or if a large amount of salt is added, the amount of yeast used can be increased.

In the present invention, first, a soporo-shaped dough is manufactured according to a conventional method. That is, powder raw materials are put into a mixer and mixed, and an aqueous solution of salt, kansui, etc. is added thereto and kneaded to form a soporo-shaped dough. If the active yeast is in the form of granules, it can be mixed with the powder raw material, but if it is a fresh type, it may be added to an aqueous solution. The resulting crumbly dough is fermented at about 15 to 30°C for about 30 to 90 minutes. Fermentation can be carried out at each stage of soboro, noodle strips, and noodle strings obtained in the subsequent process, but it is preferable to carry out fermentation at the time of soboro ripening and/or noodle strip ripening after combination, and is most effective. The temperature conditions and time for fermentation can be set as appropriate depending on the desired noodles. For noodles that are aged for a long time or at a relatively high temperature, the amount of active fermentation added should be small, and for noodles that are aged for a short time, a relatively large amount should be added, or in any case, the amount added above is sufficient. be.

Next, the obtained dough is formed into noodle strips using rolling rolls according to a conventional method, and is further cut into noodle strings of a desired shape and thickness using a cutting blade or the like.

The resulting noodle strings are molded and then fried. Fried tofu processing can be carried out by conventional methods. In other words, a thin one at 130-160℃ for 0.5-2.0 minutes.
Deep-fry tofu at 120-130℃ for 1.5-3 minutes. Because the noodle strings have a dense porous structure due to active yeast, they foam and expand uniformly when fried, and the starch is also gelatinized.As a result, even thick noodle strings have a good texture. Become an excellent organization. Further, after the deep-frying process, a drying process may be further performed to obtain desired instant noodles. Note that the active yeast dies during the deep-frying process and does not ferment thereafter.

Examples according to the present invention are shown below.

(Example) Example 1 IKg of wheat flour for weight, 370mA of water, 10g of Kansui (powdered Kansubone, manufactured by Oriental Yeast Industry Co., Ltd.), 5.0g of salt, and 10g of dry yeast (Saf Red, manufactured by Lesaffre).
was added and kneaded using a mixer to form a soboro-like mixture. After fermenting the soboro-like material at 28℃ for 30 minutes, it is combined in the usual manner, and this material is aged for 30 minutes at room temperature, and then the noodles are thickened.
The noodle strings were mechanically rolled to 100 mm and cut with #30 incisors to obtain noodle strings for stir-fried noodles.The noodle strings were fried in oil at a temperature of 130 tons for 30 seconds to obtain instant-type stir-fried noodles. When I poured hot ankake soup over this and ate it, I found that the fried noodles had excellent texture, taste, and flavor.

Example 2 Noodle raw materials: flour for weight 1g, water 370 resistant, dry yeast 5g
, baking powder (unbranded, manufactured by Oriental Yeast Co., Ltd.)
As a result of obtaining and eating instant fried noodles in the same manner as in Example 1 except that 30g and Kansui log were used, Example 1
The texture was a little less elastic than the fried noodles, but it was a good snack with a light texture.

Example 3 1 g of wheat flour for weights, 12 g of salt, and 10 g of fresh yeast for bread (manufactured by Oriental Yeast Industries) were dissolved in water 370, and the mixture was put into a mixer and kneaded to form a soboro-like mixture. After fermenting the soboro-like material at 28℃ for 30 minutes, make it into noodle strips as usual 2
After aging the noodle strips for 30 minutes at 5°C and 70% RH, the noodles were mechanically rolled to a thickness of 1.5 ma+, cut into lines with incisors #lO, and then fried for 2 minutes at 130°C to obtain instant-type udon noodles. After pouring 300 sj of boiling water into 100 g of this udon and eating it after 5 minutes, the noodles had an angular cross section when cut into a line, had an elastic texture, and had an excellent flavor.

(Effects of the invention) As explained above, by adding active yeast to the noodle raw material, instant noodles can be manufactured without steaming and only by deep-frying, which simplifies the manufacturing process. It is possible to stabilize the quality of the product. In addition, the resulting instant noodles have a springy texture when eaten, as they heat up quickly during cooking, and also have an excellent flavor. Furthermore, according to the production method of the present invention, instant noodles with thick noodles can also be produced.

Claims (1)

[Claims] 1. Add active yeast to the noodle raw material whose main ingredient is wheat flour,
This method for producing noodles is characterized in that after mixing and kneading, the noodles are formed into noodle strings by a conventional method with an intermediate fermentation time, and then the noodle strings are fried in oil without being steamed.