JPH0452109B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing instant noodles, and more particularly to a method for producing instant extrusion-molded noodles that can be restored in a short time and have an excellent texture after restoration. In recent years, with the spread of instant foods, various instant noodles have been provided. These products can be restored to an edible state by heating for a short period of time, or can be restored to an edible state with just boiling water.The method involves steaming the noodles after making them and then drying them using oil, ventilation, or other means. is commonly used. However, with this method, the noodle strands adhere to each other during steaming, significantly reducing workability, prolonging the restoration time of the resulting instant noodles, or causing wrinkles in the appearance of the noodles after restoration, resulting in poor texture. It was something inferior. In addition to the above method, a method has also been proposed in which the noodle raw material is steamed before making the noodles, but this method is based on a so-called "steaming" method in which water is added to the noodle raw material and kneaded while blowing steam. . However, with this method, the dough tends to adhere to the inside of the steamer, and when the steamer is operated continuously for a long time, the adhered dough gradually turns brown or black and mixes with the noodle dough, reducing the value of the product and reducing the kneading effect. This has the drawback of causing non-uniform steaming of the dough, which leads to quality deterioration such as a decrease in the elasticity of the noodles. Therefore, the present inventors conducted research to solve these drawbacks, and as a result, completed the present invention. The present invention involves adding and mixing water uniformly to a raw material mainly consisting of wheat flour without substantial kneading to adjust the water content to 35 to 50% by weight, and then mixing the resulting mixture to 95% by weight without kneading. ~
It is characterized by steaming the mixture at a product temperature of 100°C for a time such that the gelatinization degree of the mixture reaches 90% or more and not causing any overdenaturation of the mixture or drying of the dough, and then extrusion molding to make noodles. This is a method for producing instant extruded noodles. The extruded noodles referred to in the present invention include pastas such as macaroni, spaghetti, and noodles, and noodles made by extruding dough into noodle strips and then rolling them using rolls or the like. The raw material for the noodles of the present invention may be wheat flour suitable for various types of noodles. For example, in the case of macaroni and spaghetti, durum semolina or strong wheat flour is good, or durum semolina and strong wheat flour may be used together. Furthermore, these raw materials include rice flour, corn flour,
Grain flours and starches such as corn starch, wheat starch, tapioca starch, etc. may also be added. Water is uniformly added and mixed to the raw materials without substantial kneading. The amount of water added is determined when the water content of the mixture after water is added is 35 to 50% by weight (hereinafter simply expressed as %)
You can decide by converting it so that As for the degree of uniformity, it is desirable that the variation in water content in small samples taken from any part of the mixture is 2.5% or less with respect to the average water content of the entire mixture. As a method for uniformly adding and mixing water in this way, it is sufficient to uniformly add and mix water to the powdered raw material powder without substantially kneading it. If the moisture content varies more than 2.5%, the degree of gelatinization during the steaming process will be uneven, which will lead to uneven extrusion pressure during subsequent extrusion molding, resulting in variations in the thickness and thickness of the extruded noodles. Put it away. As a result, the texture of these noodle products becomes inconsistent in elasticity, crispness, etc., which is undesirable. Examples of devices for achieving this purpose include high-speed stirring mixers. In this case, the rotation speed is desirably about 500 to 1500 rpm/min. An example of such a high-speed agitation mixer is the Netherlands.
"Schugi mixer" manufactured by Schuurmans & Van Ginneken, Nissin Engineering Co., Ltd.
Examples include the "Super Turbo" mixer manufactured by Kouken Engineering Co., Ltd. and the "Funken Flow Jitter" mixer manufactured by Kouken Engineering Co., Ltd. If the water content of the mixture is too low than the above range, gelatinization will not be performed sufficiently in the next steaming process, and if it is too high, the mixture will become soft and tend to form into dumplings, and sufficient extrusion pressure will not be generated in the extrusion molding process. , resulting in noodles that lack elasticity. The mixture is then steamed without kneading. The conditions for steaming treatment are based on the degree of gelatinization of the mixture.
Any condition is sufficient as long as the temperature is 90% or more, for example, the temperature is 95 to 100°C for 10 to 30 minutes. If the product temperature is lower than the above range, a good elastic texture cannot be obtained even if the steaming time is prolonged. In addition, if the temperature is too high, overheating will occur, resulting in excessive denaturation of proteins and starch, and drying of the dough, resulting in the texture of the noodles becoming soft without losing their elasticity. If the steaming treatment time is shorter than the above range, the atomization will be insufficient and the noodles will lack elasticity. Moreover, if it is too long, it will be overheated, resulting in the same result as when the product temperature is too high. Any device may be used for such steaming treatment as long as it satisfies the steaming treatment conditions described above, but a preferred example is, for example, the first
An example is a device as shown in the figure. This continuous steaming apparatus has a pedestal 1 equipped with a steaming section A, a conveying section B using a belt conveyor, and a raw material inputting section C. The steam heating section A is provided with an arbitrary number of steam chambers 2. The steam chamber 2 consists of an outer casing 3 and an inner casing 4, and the inner casing 4 is removably mounted on the outer casing 3. The outer casing 3 consists of a box with an open top, and a lid 5 that can be opened and closed is provided on the box so that the top of the outer casing 3 can be sealed. The bottom 4 of the outer casing 3 is inclined to collect condensate, and the bottom 4 is provided with a drain 6 for discharging the condensate to the outside of the outer casing 3. Both end edges of the outer casing 3 are provided with flanges 7,
This flange 7 is provided with an appropriate number of holes 8. The steam heating section A can be adjusted to a desired length by passing a bolt through a hole 8 of a flange 7 provided in the outer casing 3 of the steam chamber 2 and tightening it with a nut depending on the processing conditions of the object to be processed. It can be adjusted to The inner casing 4 installed in the outer casing 3 has a steam generation chamber 8, and a steam pipe 9 is provided in the steam generation chamber 8, one end of which is connected to a pipe joint 10 provided on the side wall of the steam generation chamber. It is connected. This steam pipe 9 has a plurality of steam jet ports 1 at the bottom.
1 is provided. It is usually preferable to provide a plurality of steam pipes 9 in one inner casing 4. Further, in this steam generation chamber 8, a punching metal plate is used for the partition plate 13 between the steam generation chamber 8 and the steaming chamber 12 in order to uniformly fill the upper steam chamber 12 with the steam ejected from the steam pipe 9. is preferred. The steam chamber 12 includes a partition plate 13 and guide plates 14 and 14' provided on the upper side wall of the steam generation chamber 8.
It is formed by. Further, a drain 15 is provided at the bottom of the steam generation chamber 8. Legs 16, 16' are provided on the inner casing 3 as necessary. The inner casing 4 configured in this manner is installed inside the outer casing 3, respectively. A steam pipe 17 is connected to the pipe joint 10 of the inner casing 4 installed in the outer casing 3 by penetrating the side wall of the outer casing 3 to communicate with the steam pipe 9. Next, a conveying section B is provided to supply various raw materials to the steaming section A. As a specific device for this conveying section B, a belt conveyor 18 using a mesh belt is preferable. The belt conveyor 18 is provided so as to move above the partition plate 13 of the inner casing 4 provided in the steam chamber 2, and after passing through the steam chamber 2, it passes under the frame 1 and returns to the steam chamber 2. It consists of an endless belt that returns to the inlet of the pipe. A raw material input section C is provided on the conveyance entrance side of the belt conveyor 18. As shown in the drawing, the raw material input section C consists of a hopper 19 and a chute 20, and the chute 20 is provided so as to be movable left and right by a swing mechanism so that the raw material can be uniformly fed onto the belt conveyor 18. Further, a tunnel is formed between the raw material input section C and the steaming section A, and an exhaust port 21 is provided there. Further, a tunnel is similarly provided on the raw material outlet side of the steaming chamber 2, and an exhaust port 22 is also provided. The exhaust ports 21, 2
2 is provided with a duct (not shown) so that air can be forcibly exhausted by intake air. Next, a method for treating the mixture using this continuous steaming apparatus will be explained. First, the mixture is fed from the hopper 19 through the chute 20 onto the belt conveyor 18 in a layered manner.
The mixture placed on the belt conveyor 18 enters the first steam chamber 2 through a tunnel due to the movement of the belt conveyor 18 . In the first steaming chamber 2, steam emitted from the spout 11 of the steam pipe 9 temporarily fills the steam generating chamber 8, and from there enters the steaming chamber 12 through the hole in the punched metal plate 13, where the mesh is heated. The mixture layer on the belt conveyor 18 is subjected to a steam treatment. In addition, the drain generated in the steam generation chamber 8 is drained from the drain 15,
6 and is discharged to the outside. The mixture that has passed through the first steaming chamber passes through the second, third, etc. steaming chambers in sequence and is subjected to steaming treatment in the same manner as described above. In the present invention, the steamed mixture is then extruded to form noodles. The extrusion molding is preferably carried out before the mixture has cooled down after the steaming treatment. The obtained extruded noodles are dried if necessary. Any drying method may be used as long as it is commonly used for drying foods, and examples thereof include humidified hot air drying, freeze drying, and the like. The instant extrusion-molded noodles obtained by the method of the present invention as described above can be completely and properly restored by simply boiling for a short time or immersing in boiling water, and have good chewy texture and flavor. Moreover, almost no elution into the reconstituted water is observed. EXAMPLES The present invention will be explained in more detail with reference to Examples below. Example 1 100 parts of durum wheat semolina (moisture 13.5%) and 35 parts of water were mixed using a super turbo mixer (high-speed stirring mixer) manufactured by Nisshin Engineering Co., Ltd.
Mix uniformly for 5 seconds at 800 rpm/min. The moisture content of the mixture at this time was 36.3%, and the variation in moisture was ±
It was 0.5%. Next, this mixture was heated in a batch steamer at a temperature of 99°C for 30 minutes. After the steaming treatment, the mixture was put into a macaroni extruder before being cooled and extruded to obtain macaroni. Next, this macaroni was supplied to a humidity control dryer and dried at a temperature of 50° C. and a temperature of 78% for 45 hours to obtain instant macaroni with a moisture content of 11.5%. When this instant macaroni was boiled in boiling water for 5 minutes to reconstitute it, it was elastic and had good texture and flavor. Example 2 50 parts of durum wheat semolina (moisture 13.5%), 50 parts of strong wheat flour (moisture 13.8%) and 42 parts of water were mixed at a rotation speed of 100 rpm using a Schugi mixer (high-speed stirring mixer) manufactured by Schuurmans & Van Ginneken of the Netherlands. /min for 10 seconds. The water content of the mixture at this time was 39.4%, and the variation in water content was ±1.5%. Next, this mixture was steamed for 10 minutes at a material temperature of 98° C. using the continuous steaming apparatus shown in FIG. After the steaming treatment, the mixture was put into a spaghetti extruder before being cooled and extruded to obtain spaghetti. Next, this spaghetti was fed to a humidity control dryer and dried at a temperature of 50℃ and a humidity of 78% for 15 minutes.
After drying for several hours, instant spaghetti with a moisture content of 120% was obtained. When this instant spaghetti was soaked in boiling water at 99°C, it recovered in a short time and had a good chewy texture and flavor. Example 3 60 parts of durum wheat semolina (moisture 13.5%), 40 parts of strong wheat flour (moisture 13.8%), and 60 parts of water were rotated using a super turbo mixer (high-speed stirring mixer) manufactured by Nisshin Engineering Co., Ltd. The mixture was mixed uniformly for 6 seconds at several 500 rpm/min. The water content of the mixture at this time was 46.3%, and the variation in water content was ±2.5%.
Next, this mixture was steamed for 15 minutes at a material temperature of 100° C. using the continuous steaming apparatus shown in FIG. Before the steamed mixture was cooled, it was put into an extruder and extruded into noodle strips with a thickness of 1 mm and a width of 100 mm, and then cut into noodle strips using a #18 cutting blade. Next, the noodles were freeze-dried to obtain instant noodles. When this instant noodle was soaked in boiling water at 99°C, it recovered in a short time, and the noodles had a good texture and flavor. Comparative Example 1 The same raw materials as in Example 1 were mixed and kneaded for 10 minutes at a rotation speed of 60 rpm/min using an ordinary horizontal mixer for noodle making. The water content of the mixture at this time was 36.0%, and the variation in water content was ±5.3%. Next, this mixture was subjected to steam treatment, extrusion molding, and humidity controlled drying under the same conditions as in Example 1 to obtain instant macaroni with a moisture content of 11.5%. Test Example 1 A comparison of the quality of the instant macaroni obtained in Example 1 and Comparative Example 1 is shown in the following table.

[Table] Post-texture Good Feeling Good
do not have
Test Example 2 Comparative Examples 2, 3 and 4 were made according to the same raw material formulation and manufacturing method as in Example 2, with only the following conditions changed, and the workability during the manufacturing process and the quality of the product after restoration were compared. The information is summarized in the table below.

[Table] Good condition

Overall evaluation Good Poor Poor Poor

[Brief explanation of the drawing]

FIG. 1 is a side view of the continuous steaming apparatus, and FIG. 2 is a cross-sectional view taken along the line -' in FIG. 1. 2... Steam chamber, 2... Outer casing, 4... Inner casing, 5... Lid, 6... Drain drain, 7... Flange, 8... Steam generation chamber, 9... Steam pipe, 13... Partition plate, 14, 14'... Guide plate, 15...drain drain,
17...Steam pipe, 18...Belt conveyor, 19...
Hopper, 20...Chute, 21, 22...Exhaust port.

Claims (1)

[Claims] 1. Add and mix water uniformly to the raw material mainly consisting of wheat flour without substantial kneading to adjust the water content to 35 to 50% by weight, and the resulting mixture to 95 to 100% by weight without kneading. Instant extrusion characterized by steaming the mixture at a product temperature of ℃ to a degree of gelatinization of 90% or more and for a time that does not cause overdenaturation of the mixture or drying of the dough, and then extrusion molding to make noodles. Method for manufacturing shaped noodles.