JPH06303933A - Preparation of non-fried dry instant noodle - Google Patents

Abstract

PURPOSE:To prepare a non-fried dry instant noodles exhibiting good loosening property in reconstitution and having excellent taste, flavor and palatability by mixing a noodle raw material such as cereal flour with water, kneading under reduced pressure, forming in the form of noodle strings, boiling and cooling the strings, loosening in the presence of water and drying the product. CONSTITUTION:A noodle raw material composed mainly of cereal flour such as wheat flour is mixed with water and kneaded under reduced pressure with a vacuum mixer, etc. The obtained mixture is rolled to a thickness of 0.9mm with a roller and slit with a #18 round blade to obtain raw noodle strings. The strings are boiled while being transferred with a net conveyor of a steam boiling machine, etc., and cooled with air flow. The speed of the transfer conveyor is increased to draw the strings. The drawn strings are loosened by immersing in a water tank for 1 see. The loosened noodle strings are cut to 40cm long and dried with hot air to obtain the objective instant noodles having excellent taste, flavor and palatability and exhibiting good loosening of the noodles in reconstitution without using an anti-blocking agent.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing non-fried dry instant noodles which has a good texture and flavor and is restored in a very short time by pouring hot water upon eating, and more specifically,
The present invention relates to a method for producing non-fried dry instant noodles in which noodles are unraveled easily at the time of reconstitution even though a noodle-string binding inhibitor such as fats and oils or oil-in-water emulsions is not used.

[0002]

2. Description of the Related Art Generally, dried instant noodles that can be poured into boiling water and restored to an edible state in a short time are roughly classified into fried noodles and non-fried noodles. Of these, the fried noodles remove water by frying the noodle strings and make the noodle strings porous, and at the time of eating,
Hot water is quickly permeated into this porous structure to restore it. However, since fried noodles contain a large amount of fats and oils in the noodle strings, a voluminous feel can be obtained when they are eaten, but they have a peculiar fried smell, that the fats and oils oxidize in a relatively short period of time, and calories. There are drawbacks such as high cost. On the other hand, non-fried noodles, as well as swelling the starch grains in the noodle strings by steaming treatment, as a method of removing moisture of the noodle structure, hot-air drying, not frying treatment, the disadvantage of the fried noodles Has been improved.

A typical method for producing the non-fried dry instant noodles is, for example, the method described in Japanese Patent Publication No. 56-9098. This method is a method in which raw noodle strings prepared from dough containing cereal flour, starch raw material and fats and oils are subjected to steam heat treatment, the noodle strings are once cooled to 30 to 60 ° C., and then dried. In this method, starch is added to the noodle strings to enhance the recoverability, and addition of fats and oils improves the noodle-making properties when rolling the noodle strips even if the starch content is high. However, the presence of oils and fats in the noodle strings hinders the swelling of starch during steaming or restoration,
It may cause an unpleasant texture such as a feeling of sticking to teeth, uneven restoration, or cause oxidation of fats and oils during long-term storage. Further, the use of oils and fats has a drawback that it goes against the recent trend toward low-calorie consumers.
Further, in this method, the steamed noodle strings on the steaming conveyor are transferred to a conveyer conveyor at a speed different from the steaming conveyor speed to loosen the noodle strings and cool the air at 30 to 60 ° C.
By cooling the noodles to each other, the noodle strings are prevented from binding to each other. However, with this method, the effect of preventing binding between the noodle strings is insufficient. Particularly, in the case of cup noodles that are sold in a cup for eating, the noodle strings are
The noodles are put into a mold and dried, but at that time, the noodle strings are firmly bound by their own weight, which causes uneven restoration at the time of restoration and poor texture. This tendency is more remarkable in noodles having a low fat content and a high starch content. Further, as the temperature of the noodle strings to be cooled approaches 30 ° C., the pregelatinized starch solidifies, and the noodle string binding becomes stronger, so a temperature management system that does not fall below 30 ° C. is required.

Further, as another manufacturing method, Japanese Patent Publication No. 56-42
The manufacturing method described in Japanese Patent No. 257 is mentioned. This method
This is a method in which an oil-in-water emulsion of edible oil is adhered to the surface of raw noodle strings prepared from wheat flour, starch raw material, etc., followed by steaming and drying. However, according to this method, although the noodle strings are prevented from binding to each other, depending on the amount of the emulsion adhered, the unique flavor of the emulsion or long-term storage, the oxidation of oils and fats in the emulsion causes noodles or soups. The flavor of the meat is spoiled. Further, when a large amount of emulsion is applied, the evaporation of water is hindered by the presence of fats and oils in the emulsion, so that the drying efficiency in the drying step is poor and it takes a long time to dry.

Further, as another manufacturing method, Japanese Patent Application Laid-Open No. 58-58
The production method described in JP-A-190362 may be mentioned. This method is performed by kneading dough that has been hydrolyzed to a water content of about 31 to 38% by weight (hereinafter referred to as%) under reduced pressure conditions of a vacuum degree of 600 mmHg or less, forming noodle strings, and immediately refrigerating or washing with water after cooking This is a so-called packaged noodle manufacturing method in which it is rapidly cooled, packaged, and stored at 10 ° C. or lower. The noodles obtained by this method are not dried and are distributed in a steamed state. In this method, since the kneading is carried out under reduced pressure, water easily penetrates into the starch granules, and the starch granules swell sufficiently to improve the texture. However, in this method, the noodle strings are rapidly cooled after steaming in order to prevent “boiled growth” during storage of the noodles, so the noodle strings are simply refrigerated at 10 ° C. or lower or washed with water. When this method is applied to dry instant noodles, the noodle strings are firmly bound in the drying process. That is, only by refrigerating the noodle strings at 10 ° C. or lower, the noodle strings cannot be sufficiently loosened, which causes uneven restoration at the time of restoration. Further, by only washing with water, excessive moisture is absorbed into the noodle strings, and starch is eluted from the noodle string surface and rather noodle strings are firmly bound to each other during drying,
It makes the texture of noodles bad. In addition, it takes a long time to dry, and uneven drying is likely to occur.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object thereof is to use an oil and fat or an anti-binding agent in or on the surface of noodle strings. The purpose of the present invention is to provide a process for producing non-fried dry instant noodles, which has good raveling of noodles upon reconstitution and good flavor, texture, and reconstitution despite the fact that they do not exist.

[0007]

[Means for Solving the Problems] The above object is to prepare a non-fried dry instant noodle by mixing a noodle raw material mainly composed of flour and water and kneading the mixture under a reduced pressure environment, and then forming the noodle string into the noodle string. In the method, after cooling the steamed noodle strips,
This is achieved by a method for producing non-fried dry instant noodles, characterized by loosening in the presence of water and subsequent drying.

[0008] That is, the inventors of the present invention have conducted a study to devise a cooling method after steaming as a method for suppressing the binding of noodle strings without using fats and oils or an anti-binding agent, and conducted a study. It was As a result, the noodle strips after steaming were first cooled without using water to harden the starch on the surface of the noodle strips, and then the noodle strips were loosened in a state where water was added to the surface of the noodle strips. It has been found that the noodle strings can be sufficiently loosened without excessive moisture being absorbed in the strings. Furthermore, the loosened noodle strings can be dried while being drained and then dried while preventing elution of starch,
The inventors have found that non-fried dry instant noodles in which the noodle strings are less bound to each other and have good raveling of the noodles upon restoration can reach the present invention.

Next, the present invention will be described in detail. The non-fried dry instant noodles that are the subject of the present invention are various noodles such as Chinese noodles such as ramen, Japanese noodles such as udon and buckwheat, and Western noodles such as noodles.

The noodle raw material used in the present invention is mainly composed of flour. Examples of the flour include powders of grains such as rice, wheat, buckwheat, millet, bran, beans and the like, and among them, flour, buckwheat flour and the like are preferably used. These may be appropriately selected and used alone or in combination according to the type of noodles.

In addition to the above-mentioned cereal flour, starch may be used in combination as the noodle raw material. The combined use of starch is preferable because it gives a smooth texture (tsurumi) peculiar to noodles, elasticity and transparency. As the starch, starch generally used in the production of food may be used, and starch separated from cereals, minor grains, or gelatinized into separated starch,
Examples thereof include processed starches that have been subjected to treatments such as oxidation, esterification, etherification, and hydrolysis, and these may be used alone or by selecting several types as appropriate. Among these, potato starch, tapioca starch, waxy corn starch and modified starch thereof, which have a low gelatinization temperature, are easily swelled, and have a high viscosity when dissolved, are particularly preferable in terms of restorability and texture. For Chinese noodles such as ramen, the above starch content is preferably set to 30% or less of the total weight of the noodle raw material. If the starch raw material exceeds 30%, a large amount of starch in the noodle strings swollen in the steaming step to be described later is eluted in the water treatment step after steaming, and the noodle strings are likely to be firmly bound to each other during drying, and the hot water is restored. There is a tendency for the noodles to unravel easily at times.

In addition, the noodle raw material may include, if necessary, noodle quality improving agents such as salt, brackish water, thickening polysaccharides, etc., coloring agents, seasonings, flavoring agents, seaweed, shrimp, sesame seeds, green tea, vegetables. You may make it add taste materials, such as a powder and an egg.

Next, using the above-mentioned noodle raw material, the non-fried dry instant noodles of the present invention are produced, for example, as follows. That is, first, the noodle raw material is watered and kneaded in a reduced pressure environment to obtain a mixture. At this time, the amount of water added is
It is desirable to add water so that the total weight of the mixture is 35 to 45%. If the water content of the kneaded material is less than 35%,
In the steaming step described below, the noodle strings lack water, resulting in insufficient swelling of the starch, and tend to give noodles a strong feeling of powderiness and a strong feeling of sticking to teeth. On the other hand, when the water content exceeds 45%, when the kneaded product is rolled into noodle strips, the noodle strips tend to adhere to the rolling rolls or easily break. In addition, the noodle strips have too much water in the steaming process, and the starch swells too much, and the starch elutes from the noodle strips in the water treatment process after the steaming process, and the noodle strips are firmly bound during drying to restore hot water. There is a tendency for the noodles to unravel easily at times.

The vacuum kneading conditions are such that the degree of vacuum is 600 to 7
It is desirable that the kneading time is 60 mmHg and the kneading time is 5 to 20 minutes. If the degree of vacuum is lower than 600 mmHg (close to normal pressure), it will be difficult for water to uniformly penetrate into the kneaded product, and swelling of starch granules will be insufficient during the cooking process, resulting in a texture with strong adhesion to teeth. There is a tendency. The vacuum kneading device may be, for example, a vacuum mixing mixer (uniaxial, 2
Axis) and the like.

Next, the mixture obtained as described above is made into noodle strings into a desired shape to obtain raw noodle strings. Next, the raw noodle strings are steamed using a steaming treatment facility such as a steam-type steaming treatment machine to be gelatinized. As the steaming conditions, steaming raw noodles may be carried out by applying generally known conditions, in particular,
From the viewpoint of swelling starch grains, it is desirable to bring saturated steam having a pressure of 0.3 to 1.5 kg / cm ² at or above 95 ° C. or steam close thereto into contact with the raw noodle strings for 3 to 10 minutes. At this time, if the pressure is less than 0.3 kg / cm ² , the starch granules will not swell and the wheat protein will not be heat-denatured in the steaming step, so that there is a tendency that there is no elasticity and there is a powdery odor. . On the contrary, if the pressure exceeds 1.5 kg / cm ² , the starch granules will be excessively swollen, and in the water application and loosening process after steaming,
Starch is eluted from the noodle strips, the noodle strips are re-bonded when dried, and the raveling of the noodles tends to deteriorate when the hot water is restored.

Next, the noodle strings steamed as described above are cooled. Cooling at this time may be performed in a state where moisture is not applied to the noodle strings, for example, a cool air is blown by a fan or the like, nitrogen gas, carbon dioxide gas or the like is blown, and a cooling chamber adjusted to a predetermined temperature is used Examples include a method of passing it. At this time, the product temperature of the noodle strings after cooling is set in order to cure the swollen starch particles on the surface of the noodle strings to form a solidified film,
The temperature is preferably 30 ° C or lower, and more preferably 5 to 25 ° C. That is, when the noodle band temperature exceeds 30 ° C., the surface of the noodle band is insufficiently cured, and in the subsequent water application and loosening process,
When water is excessively absorbed, starch elutes, noodles are re-bonded during drying, unraveling of noodles deteriorates when hot water is restored, and drying efficiency in the drying step tends to deteriorate. Further, when the temperature is lower than 5 ° C, the binding of the noodle strings becomes strong,
Noodles tend to break or peel off easily.

Next, water is applied to the noodle strings cooled as described above to loosen the noodle strings. Examples of the method of applying water include a method of immersing in water, spraying with water, adhering with water by a shower, etc., and may be appropriately selected or used in combination. Further, as a method for loosening the noodle strings, for example, a means for stretching the noodle strings by changing the conveyor speed, spraying a fluid such as air, or vibrating the conveyor may be appropriately selected and used.

The application of water and the loosening may be carried out separately or simultaneously. For example, the noodle strings may be stretched at different speeds of the conveyer while being passed through the water tank. Alternatively, air and water may be simultaneously sprayed. The above water is
Simple water may be used, or an aqueous medium in which treated water such as deaerated water and ozone water, seasonings, coloring agents, flavoring agents, quality improving agents, alcohols and the like are dissolved may be used. Further, the temperature of water is preferably 30 ° C. or lower in order to prevent re-elution of starch from noodle strings. The amount of water attached to the noodle strings is
The minimum amount required to loosen the noodle strings is sufficient, and is usually about 5 to 20% of the weight of the noodle strings.

Next, the noodle strings loosened as described above are formed. At this time, it is more preferable to drain the noodle strips before drying to remove excess water remaining on the surface of the noodle strips and between the noodle strips in terms of efficiency of drying and prevention of re-elution of starch. As a method of draining water, a means conventionally used as a draining means may be appropriately selected and used, and examples thereof include spraying air, centrifugation, and a vibrator. Among these, air is the upper surface of the noodle band, The method of spraying from both sides is efficient. Further, at this time, it is more preferable that the air nozzles inject a plurality of air while rotating. The water content of the noodle strings after draining is preferably about 48% in order to maintain the texture of the noodle strings. And the water content after draining is 4
It is desirable to shift to the next drying step within a few minutes after draining so as not to deviate from about 8%, that is, so that water does not penetrate into the noodle strings after water application.

The drying method is as follows: the noodle strings are cut into a predetermined amount, appropriately shaped, and then dried with hot air, for example.
Methods such as microwave drying, infrared heat drying, and vacuum freeze drying may be appropriately selected or combined. The drying conditions may be such that the noodle band has a water content of 5 to 15%. For example, in the case of hot air drying, 60 to 100 ° C. and 20 to 20 ° C.
It is about 60 minutes. The non-fried dry instant noodles thus obtained have good raveling of the noodles when restored with hot water, and also have a good texture and flavor after being restored in a short time.

When commercializing the non-fried dry instant noodles, if it is commercialized as it is or if necessary, it is collectively packaged or separately packaged with packaging materials such as bags and cups together with seasonings, ingredients and the like. Good. Further, in the above method, the noodle strings are cut after draining, but after cutting, the noodle strings may be housed in predetermined amounts in a molding frame and then drained.

[0022]

As described above, according to the method for producing non-fried dry instant noodles of the present invention, steamed noodle strings are once cooled in the absence of water to harden the starch granules on the surface of the noodle strings, and then water is removed. Since it is applied and unraveled and then dried, despite not using a binding inhibitor such as fats and oils, a strong binding between noodle strings does not occur, and noodles at the time of restoration Instant noodles with good loosening can be obtained. Therefore, the calories are low, the restorability is good, the flavor of noodles or soup is not affected, there is no deterioration during long-term storage, and the texture and flavor are excellent in non-fried dry instant noodles. . Also, compared to conventional noodles with added fats and noodles binding inhibitor,
Since it is easy to dry, it can be dried at a lower temperature in a shorter time. Therefore, noodles having excellent appearance can be obtained without causing discoloration or shrinkage of the noodle strings. Further, even if starch is added to the noodle strings, the elution of the starch is prevented, so that the noodles can be made into a smooth and quick-restoring noodle that is transparent to the starch containing the starch.

Further, since instant noodles which have been conventionally dried to a water content of about 12 to 15% can be dried up to about 5%, noodles, soup and ingredients can be packaged in a lump. The packaging process can be simplified. Also,
Since the drying efficiency is good, it can be formed into a shape thicker than before and dried, and the formed instant noodles can have any shape. In particular, it is suitable for instant noodles with one serving having a large capacity. Further, when the noodle raw materials are kneaded, the kneading is carried out under reduced pressure, so that the water content is easily evenly distributed inside the starch granules in the mixture. Therefore, even if the amount of water added to the kneaded product is increased, the starch granules in the noodle strings can be sufficiently swelled without sticking or sticking of the noodle strings after the steaming treatment, and the restorability and food The noodles can have a good feeling.

Next, the present invention will be specifically described with reference to examples. <Examples 1 and 2> A noodle raw material having the composition shown in Table 1 was prepared, water was added, and the mixture was kneaded using a vacuum mixer (manufactured by Tokyo Menki Co., Ltd.) to obtain a mixture. Then, with a roller, a thickness of 0.
It was rolled to 9 mm, and raw noodle strings were obtained using a No. 18 round blade. Next, the raw noodle strings were steamed while being conveyed on a net conveyor of a steam steamer. Next, after cooling the noodle strings while blowing, speed up the conveyor and
The noodle strings were soaked in a water tank for 1 second while being stretched to loosen the noodle strings. Then, cut the noodle band into 40 cm length, and
0 g was filled in a mesh-shaped mold, air was blown to remove excess water on the surface of the noodle strings, dried with hot air at 100 ° C for 3 minutes, taken out from the mold and further heated with hot air at 90 ° C for 15 minutes. It was dried for a minute and cooled to obtain a non-fried instant noodle of Chinese noodle type.

The obtained non-fried dried instant noodles were heated to 95 ° C.
The boiling water was poured into the noodle strings, and after 4 minutes, 20 panelists evaluated the noodle strings for binding, restorability, flavor (presence or absence of powdery odor), and texture (adhesion to teeth). Further, the sample was left for 15 days in a constant temperature and constant humidity chamber at a temperature of 40 ° C. and a humidity of RH80%, and the deterioration of flavor (unpleasant odor of fats and oils) was evaluated. The results are shown in Table 2.

Comparative Examples 1 to 4 Non-fried dry instant noodles were obtained and evaluated in the same manner as in Example 1 except that the production conditions were changed as shown in Table 1. The results are shown in Table 2.

Comparative Example 5 Water application and loosening steps are
Emulsion (50g oil and fat, sucrose fatty acid ester (HLB1
4) Non-fried dry instant noodles were obtained and evaluated in the same manner as in Example 1 except that 1 g and 1 l of water were applied. The results are shown in Table 2.

Example 3 Udon-type non-fried dry instant noodles were obtained in the same manner as in Example 1 with the composition and conditions shown in Table 1. The obtained non-fried dried instant noodles were evaluated in the same manner as in Example 1. The results are shown in Table 2.

[0029]

[Table 1]

[0030]

[Table 2]

From the results shown in Table 2, the non-fried dry instant noodles of the example were such that upon restoration, the noodle strings were not bound to each other, and there was no unevenness in restoration and smooth and elastic texture with good texture was obtained. On the other hand, the non-fried dry instant noodles of the comparative example have binding noodle strings, poor storability, and resilience at the time of hot water restoration,
The taste was bad and it was not preferable. Further, in Comparative Example 4, since the kneading was carried out under normal pressure, the water content could be added up to 34.8%, the restorability was poor, and the powdery odor remained.

Claims (1)

[Claims] 1. A method for producing non-fried dry instant noodles by mixing a noodle raw material mainly comprising cereal flour with water and kneading in a reduced pressure environment, and then producing a non-fried dry instant noodle. A method for producing non-fried dry instant noodles, which comprises cooling, then loosening in the presence of water, and subsequently drying.