JPH0475564A - Preparation of instant noodle - Google Patents

Abstract

PURPOSE:To prepare a food having excellent reconstitution property and palatability at a low cost by gelatinizing a food in an aqueous solution of an edible salt having a specific concentration and freeze-drying the product in vacuum. CONSTITUTION:Noodles such as macaroni, wheat noodles or buckwheat noodles are gelatinized in an aqueous solution containing 0.3-5wt.% (preferably 0.5-3wt.%) of an edible salt such as table salt or potassium chloride. The gelatinized noodles are quickly subjected to freeze-drying in vacuum to obtain the objective product. There is no particular restriction on the method of freezing and a conventional technique can be used. When the vacuum-drying treatment after the freeze-treatment is carried out at a drying temperature of 50-12O deg.C, preferably 60-100 deg.C, the drying time can remarkably be shortened and a food having high quality can be prepared at a low cost.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a method for producing instant noodles, and more specifically, a method for producing instant noodles, which provides excellent texture and taste with good color and chewiness in a short time using only boiling water. This invention relates to a method for producing instant noodles with good restorability.

[Conventional technology]

Conventionally, instant noodles have been produced by gelatinizing raw noodles or dried noodles and then subjecting them to a drying process such as frying, hot air drying, or freeze-drying.

Among them, methods that employ freeze-drying include gelatinization, slow freezing, and then vacuum drying (Japanese Patent Publication No. 56-28505); There is a method (Japanese Patent Publication No. 56-28508) of adjusting the amount to 100%, quickly freezing and drying.

[Problem to be solved by the invention]

However, in the fry drying process, there is a problem of quality deterioration or deterioration due to oxidation of the oil after processing, and in the hot air drying process, the gauze structure hardens due to drying, and the restoration property when hot water is poured is poor. Furthermore, in the freeze-drying process, the color of the noodles becomes whitish after drying, and although the restoring properties are excellent, the noodles after restoring have poor texture, resulting in so-called chewy noodles. Furthermore, the conventional freeze-drying process involves a long drying process of 10 to 20 hours, which results in poor workability, so improvements have been desired.

Therefore, an object of the present invention is to provide a method for producing instant noodles in a short time that have excellent restorability and have two colors, two textures, and one taste.

[Means to solve the problem]

As a result of intensive research to solve the above problems, the present inventors found a step of pregelatinizing noodles in an aqueous solution containing 0.3% to 5% by weight of edible salts, and then subjecting them to freeze-vacuum drying. The inventors have discovered that by vacuum drying at a drying temperature of 50° C. to 120° C. after freezing, it is possible to produce instant noodles with excellent restorability and good color, two textures, and two tastes, and have completed the present invention.

The present invention will be explained in more detail below.

The noodles covered by the present invention include spaghetti macaroni,
Udon, soba, or Chinese noodle noodles that are commonly eaten may be used. These noodles are mixed with 0.3% to 5% by weight, preferably 0.3% to 5% by weight of edible salts, such as common salt and potassium chloride.
The gelatinization treatment is performed in an aqueous solution containing 5% to 3% by weight. The gelatinization method may be any commonly used method,
For example, in the case of spaghetti, it may take about 5 to 15 minutes. When gelatinization is carried out in an aqueous solution containing edible salts, the salts penetrate into the noodles, giving the noodles a desirable texture when reconstituted, and giving them a good color even after freeze-vacuum drying. I can do it.

Next, the gelatinized noodles are immediately subjected to freeze-vacuum drying, but there are no particular conditions for the freezing method, and a commonly used method may be used. It can be frozen by processing for ~1 hour. Moreover, a preliminary freezing process may be performed during freezing. Instant noodles can be obtained from the frozen noodles by subjecting them to the next vacuum drying process. The vacuum drying process conditions include plate temperature 5
A suitable temperature range is 0°C to 120°C, preferably 60°C to 100°C. Furthermore, the drying time is 0.1 to 1 Tor
It is preferable to carry out the reaction under a vacuum of r for 2 to 8 hours, preferably for 3 to 6 hours. If the drying temperature is lower than 50'C, the drying time will be long, the color will be whitish, and the quality of the noodles will be poor. On the other hand, if the temperature exceeds 120°C, the drying time can be shortened, but the noodle surface will harden and the restorability will be poor.

Therefore, after gelatinizing the noodles in an aqueous solution containing 0.3% to 5% by weight of edible salts, in the step of freeze-vacuum drying, the drying temperature is 50°C to 120°C and the drying time is By vacuum drying for 2 to 8 hours, it is possible to produce instant noodles with excellent restorability and good color, two textures, and two tastes.

〔Example〕

Next, the present invention will be explained in detail using test examples and examples.

Test Example 1 Salt concentration conditions Using commercially available spaghetti (dried noodles made from durum semolina wheat, diameter 1.6 mm), a comparative test was conducted on salt concentration conditions during gelatinization. The test conditions were as follows: 100 g of noodles were put into a boiling saline solution of a predetermined concentration of 1,500 ml, boiled for 12 minutes to gelatinize, drained, frozen under a vacuum of 1 Torr, and then set the plate temperature to 90°C for 4 hours. Vacuum dried. These dry noodles! Boiling water of 150-g was added to the sample, and after a predetermined period of time, the hot water was drained and a sensory evaluation of restorability was performed. The results are shown in Table 1.

Table 1 (Salt concentration weight%) Recoverability: Restores in 3 minutes.

△ Restore in 3 to 5 minutes.

× It does not restore even after 5 minutes.

Color: ○ Transparent candy color △ Opaque light brown × Opaque white Texture 20 Good chewy texture △ Soft and chewy texture × Hard texture Test example 2 Drying temperature conditions Add 100g of the commercially available spaghetti you used to 1 part salt.
．． After gelatinization by boiling in an aqueous solution containing 5% by weight for 12 minutes, it was frozen under a vacuum of 1 Torr, and then vacuum-dried at a predetermined plate temperature until the moisture content of the skin reached 10%. In addition, evaluation of restorability was performed in the same manner as in Test Example 1. The results are shown in Table 2.

Table 2 Restorability:○ △ × Color: O △ Texture/O △ × Recovers in 3 minutes.

Restore in 3 to 5 minutes.

It won't restore even after 5 minutes.

Transparent candy color Opaque light brown Opaque white Good texture Soft (no chewy texture Hard texture) Pregelatinization treatment is performed in an aqueous solution containing 50%
By performing vacuum freeze-drying at a temperature of ℃ to 120℃, it has excellent restorability and color.

Instant noodles with good texture and taste could be produced.

Test Example 3 Add 100g of the commercially available spaghetti used in Test Example 1 to 1 part salt.
．． After gelatinization by soaking in an aqueous solution containing 5% by weight for 12 minutes, the noodles were frozen under a vacuum of I Torr, and then vacuum-dried at a plate temperature of 90° C. for 4 hours to produce instant noodles of the present invention. 150 i of boiling water was added to 10g of this instant noodles, and after 3 minutes, the water was drained and reconstituted (invention product).
The physical properties were compared with that of the same commercially available spaghetti that had been soaked in boiling water for 12 minutes using a conventional method (control product). The physical properties were compared by texture analysis using a rheolometer (manufactured by Iio Electric). The results are shown in Table 3.

Table 3 Table 4 (Units: Hardness kg, Adhesiveness d, Others are anonymous numbers) From the results in Table 3, the instant noodles of the present invention have less adhesion and firmness compared to normal noodles. It exhibited excellent physical properties and also had a better sensory texture than the control product.

Test Example 4 100g of commercially available dried udon noodles was mixed with 1. After gelatinizing in an aqueous solution containing 5% by weight for 8 minutes, the noodles were frozen under a vacuum of 1 Torr, and then freeze-vacuum drying was performed at a predetermined plate temperature until the moisture content of the noodles was 15%. . Next, each dried instant noodle was kept in hot water at 90° C. for 3 minutes to reconstitute it, and its color was measured. In addition,
The measurement was carried out using a colorimeter model CR-200 manufactured by Minolta. The results are shown in Table 4.

From the results in Table 4, it is clear that when the drying temperature was lower than 50° C., the restored product had a whitish appearance and was inferior in color.

As is clear from these results, the instant noodles obtained by the method of the present invention not only have extremely good restorability, but also have good color, texture, and taste, and have superior properties compared to conventional instant noodles. have. Furthermore, the drying time can be significantly shortened compared to conventional vacuum freeze-drying, making it an economically superior manufacturing method.

Next, Examples will be given to further specifically explain the present invention, but the present invention is not limited to the following Examples.

Example 1 100 g of commercially available macaroni was boiled for 7 minutes in an aqueous solution containing 1.5% by weight of salt, and after draining, it was frozen under a vacuum of I Torr, and then vacuum-dried for 4 hours at a plate temperature of 90° C. to make instant macaroni. I got it. When 150 g of boiling water was poured into 30 g of this instant macaroni, it was completely restored in 2 minutes and had an excellent texture.

Example 2 100 g of commercially available dried udon noodles was boiled for 8 minutes in an aqueous solution containing 1.5% by weight of salt, and after draining, it was frozen under a vacuum of 1 Torr, and then dried under vacuum at a plate temperature of 120°C for 3 hours to make instant noodles. I got udon. When boiling water was poured into this instant udon, it recovered in 3 minutes, and the noodles had firmness, gloss, and excellent texture.

Example 3 Commercially available Chinese noodles were boiled in an aqueous solution containing 1.0% by weight of salt for 5 minutes, then drained, frozen under a vacuum of 0.5 Torr, and then vacuum dried at a plate temperature of 100°C for 4 hours to make instant noodles. I got Chinese noodles. The instant Chinese noodles had a transparent amber color and had an excellent appearance. In addition, when boiling water was poured over it, it recovered in 3 minutes and had an excellent texture.

Example 4 Soba IGOg, a commercially available dried noodle, was boiled for 7 minutes in an aqueous solution containing 1.5% by weight of salt, and after draining the hot water, it was frozen under a vacuum of 0.5 Torr, and then vacuum-dried for 4 hours at a plate temperature of 90°C. I went and got instant soba. When boiling water was poured over this instant soba, it recovered in 2 minutes and had a good taste.

〔Effect of the invention〕

The instant noodles obtained by the method of the present invention not only have excellent restorability, but also have good color, texture, and taste, and have superior properties compared to conventional instant noodles. In addition, the drying time can be significantly shortened compared to conventional vacuum freeze-drying, and the patent applicant Nakano Vinegar Co., Ltd. and jLL', which features an economically superior method for producing instant noodles.
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Claims (1)

[Claims] 1. A method for producing noodles in which gelatinization is performed in an aqueous solution containing edible salts at a ratio of 0.3% to 5% by weight, followed by freeze-vacuum drying. A method for producing instant noodles, characterized in that the drying temperature during the drying step is 50°C or higher and 120°C or lower. 2. Instant noodles obtained by the method according to claim 1.